KR102458980B1 - Low molecular weight enzyme-treated Red Ginseng or Panax Ginseng Polysaccharide extracts and prebiotics and probiotics uses thereof - Google Patents

Abstract

The present invention relates to a low-molecular-weight enzyme-treated red ginseng or ginseng polysaccharide extract and a preparation method thereof. The low molecular weight red ginseng or ginseng polysaccharide extract prepared by the method of the present invention has a high content of ginsenosides Rg3 and Rb1 by enzyme treatment, and has excellent effects of promoting the growth of beneficial intestinal bacteria and inhibiting the growth of harmful bacteria in the intestine. It can be usefully used as biotics and probiotics, and can be used as a new type of red ginseng beverage with excellent taste and texture.

Description

Low molecular weight enzyme-treated Red Ginseng or Panax Ginseng Polysaccharide extracts and prebiotics and probiotics uses thereof}

The present invention relates to a low-molecular-weight enzyme-treated red ginseng or ginseng polysaccharide extract and a preparation method thereof. The low molecular weight red ginseng or ginseng polysaccharide extract prepared by the method of the present invention has a high content of ginsenosides Rg3 and Rb1 by enzyme treatment, and has excellent effects of promoting the growth of beneficial intestinal bacteria and inhibiting the growth of harmful bacteria in the intestine. It provides a novel type of red ginseng beverage that can be usefully used as biotics and probiotics and has excellent taste and texture.

Saponin is an indicator component that explains the efficacy of ginseng or red ginseng, and according to Ministry of Food and Drug Safety Notice No. 2016-143 (2016.12.21.) It is stated that it must contain /g to meet the standard for health functional food. The existing red ginseng polysaccharide extraction method has a problem in that it cannot sufficiently extract the polysaccharide components contained in red ginseng. In particular, among the red ginseng polysaccharides, the ginsenoside Rb1 is contained in large amounts in red ginseng, but it is known as a component that is not easily absorbed in the stomach or small intestine. Accordingly, there has been a continuous demand in the industry for a method that can extract a large amount of red ginseng polysaccharide with a low molecular weight and convert the ginsenoside Rb1 to Rg3, which is easily absorbed.

Republic of Korea Registered Special Publication No. 10-1862570 (2018.05.30. Announcement)

The present inventors made intensive research efforts to develop a method for extracting ginseng or red ginseng polysaccharide having a low molecular weight. As a result, when ginseng or red ginseng treated water with hot water is treated with enzymes such as cellulase and hemicellulase, the extraction amount of red ginseng polysaccharide is increased and the molecular weight of red ginseng polysaccharide is reduced. In particular, the content of Rb1 is reduced and the content of Rg3 is increased was confirmed. In addition, the present inventors confirmed that a red ginseng beverage with excellent taste and texture was prepared by adding acetic acid bacteria jelly to the enzyme-treated low-molecular-weight red ginseng polysaccharide extracted by the above method. It was confirmed that it promotes and inhibits the growth of harmful bacteria in the intestine, and that it has uses as prebiotics and probiotics.

Accordingly, an object of the present invention is to provide a method for preparing a red ginseng or ginseng polysaccharide extract.

Another object of the present invention is to provide a method for producing a food containing red ginseng or ginseng polysaccharide extract and acetic acid bacteria jelly.

Another object of the present invention is to provide a prebiotic composition and a probiotic composition comprising the red ginseng or ginseng polysaccharide extract of the present invention as an active ingredient.

According to one aspect of the present invention, the present invention provides a method for preparing a red ginseng or ginseng polysaccharide extract comprising the steps of:

(a) extracting the pulverized product of red ginseng or ginseng under reflux with water at 70 to 150° C. for 0.5 to 5 hours;

(b) treating the resultant of the reflux extraction with an enzyme;

(c) separating the supernatant or filtrate after centrifugation or filtration of the resultant; and

(d) concentrating the supernatant or filtrate.

In one embodiment of the present invention, the enzyme is at least one selected from the group consisting of cellulase, hemicellulase, beta-glucosidase, betaglucanase, xylanase, aravanase, pectinase and amylase. enzyme, but is not limited thereto.

In a specific embodiment of the present invention, SUMIZYME AC (Shin Nihon Chemical, Japan) is an enzyme complex produced from Aspergillus niger (A. niger), cellulase, hemicellulase and beta- a complex enzyme comprising glucosidase to be. Ultimase herein is a complex enzyme including beta-glucanase and xylanase. In the present specification, Viscozyme is a complex enzyme comprising arabanase, cellulase, beta-glucanase, hemicellulase, and xylanase. Lyvarome A5 herein is a pectinase extracted from Aspergillus niger.

According to another aspect of the present invention, the present invention provides a method for producing a food comprising red ginseng or ginseng polysaccharide extract and acetic acid bacteria jelly, comprising the following steps:

(a) extracting the pulverized product of red ginseng or ginseng under reflux with water at 70 to 150° C. for 0.5 to 5 hours;

(b) treating the resultant of the reflux extraction with an enzyme;

(c) separating and concentrating the supernatant or filtrate after centrifugation or filtration of the resultant; and

(d) mixing the concentrate and acetic acid bacteria jelly and heating at 70 to 90° C. for 0.5 to 2 hours:

Here, the acetic acid bacterium jelly is a bacterial cellulose pellicle produced by acetic acid bacteria.

In one embodiment of the present invention, the enzyme is at least one selected from the group consisting of cellulase, hemicellulase, beta-glucosidase, betaglucanase, xylanase, aravanase, pectinase and amylase. enzyme, but is not limited thereto.

In the method for producing a food comprising red ginseng or ginseng polysaccharide extract, red ginseng or ginseng polysaccharide extract and acetic acid bacteria jelly according to the above-described aspect of the present invention, the step of treating the enzyme in the result of the reflux extraction of step (b) is the above An enzyme is treated after cooling a pulverized product of red ginseng or ginseng and a solution extracted by reflux with hot water. It plays a role in decomposing polysaccharides into polysaccharides with smaller molecular weights. In addition, there is an effect of converting the ginsenoside Rb1 to Rg3 into a more easily absorbed form.

In one embodiment of the present invention, the acetic acid bacteria jelly is prepared by the following steps:

i) adding and mixing water, a sugar source, and acetic acid bacteria to a powder prepared by drying and pulverizing the precipitate or filtrate remaining after centrifugation or filtration in step (c) and culturing for 3 to 15 days; and

ii) recovering the acetic acid bacteria jelly prepared by the culturing.

In a specific embodiment of the present invention, the sugar source in the production step of the acetic acid bacteria jelly is glucose, sucrose, fructose, honey, glycerol, ethanol, or a combination thereof, but is not limited thereto.

In a specific embodiment of the present invention, as the sugar source, a suitable sugar source may be selected according to the type of acetic acid bacteria.

In a specific embodiment of the present invention, acetic acid or a salt of acetic acid is additionally added in step i), and in this case, the proliferation of acetic acid bacteria and productivity of acetic acid bacteria jelly (bacterial cellulose) are improved.

In one embodiment of the present invention, the acetic acid bacteria may be Gluconacetobacter xylinus, Acetobacter xylinum, Komagataeibacter rhaeticus, or a combination thereof. , but is not limited thereto, as long as it is an acetic acid bacteria known to produce bacterial cellulose in the art can be used without limitation.

In one embodiment of the present invention, the step of culturing for 3 to 15 days in step i) is characterized in that the stationary culture. In this step, when shaking culture or stirring culture is performed without stationary culture, the growth of acetic acid bacteria occurs, but acetate bacteria jelly (bacterial cellulose) is not produced.

In one embodiment of the present invention, the step of mixing and heating the acetic acid bacterium jelly (bacterial cellulose) prepared by the acetic acid bacteria of step (d) with the concentrate is to permeate the concentrate into the acetic acid bacteria jelly to improve the taste of the acetic acid bacteria jelly and , is a step of killing the remaining acetic acid bacteria that may be contained in the acetic acid bacteria jelly through heating, and when the acetate bacteria jelly is heated, the excess moisture contained in the acetate bacteria jelly is evaporated and the transparency of the acetate bacteria jelly increases, so that the Sensitivity is improved, and the texture is also improved.

According to another aspect of the present invention, the present invention promotes the proliferation of beneficial intestinal bacteria containing lactic acid bacteria containing red ginseng or ginseng polysaccharide extract as an active ingredient and a pre-bio for inhibiting the growth of harmful intestinal bacteria including Clostridium bacteria A tick composition is provided.

In one embodiment of the present invention, the red ginseng or ginseng polysaccharide extract is prepared by the above-described red ginseng or ginseng polysaccharide extract preparation method.

In one embodiment of the present invention, the lactic acid bacteria are genus Leukonostok, genus Lactobacillus, genus Bifidobacterium, genus Enterococcus, or a combination thereof, but is not limited thereto.

In a specific embodiment of the present invention, the Leukonostok genus bacteria is a Leukonostok mecenteroides strain, and the Lactobacillus genus bacteria is Lactobacillus delbrooki spp. Bulgaricus, Lactobacillus helveticus, Lactobacillus permentum, Lactobacillus thermophilus, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus reuteri, or these is a combination of

In a specific embodiment of the present invention, the Enterococcus sp. strain is Enterococcus faecium, Enterococcus faecalis, or a combination thereof.

In one embodiment of the present invention, the Bifidobacterium sp. strain is Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum, or a combination thereof.

In one embodiment of the present invention, the Clostridium genus bacteria is Clostridium perfringens, but is not limited thereto.

The prebiotic composition may take the form of any one of tablets, capsules, powders, granules, liquids, and pills, but is not limited thereto.

The prebiotic composition may also take the form of any one of beverages, powdered beverages, solids, chewing gum, tea, vitamin complexes, and food additives, but is not limited thereto.

According to another aspect of the present invention, the present invention provides a probiotic composition comprising red ginseng or ginseng polysaccharide extract and freeze-dried lactic acid bacteria.

In one embodiment of the present invention, the red ginseng or ginseng polysaccharide extract is prepared by the above-described red ginseng or ginseng polysaccharide extract preparation method.

The probiotic composition may take the form of any one of tablets, capsules, powders, granules, liquids, and pills, but is not limited thereto.

The probiotic composition may also take the form of any one of beverages, powdered beverages, solids, chewing gum, tea, vitamin complexes, and food additives, but is not limited thereto.

According to another aspect of the present invention, the present invention provides a food composition comprising red ginseng or ginseng polysaccharide extract and acetic acid bacteria jelly.

The prebiotic composition and the probiotic composition of the present invention correspond to a food composition. The food composition of the present invention may include the red ginseng or ginseng polysaccharide extract, freeze-dried lactic acid bacteria and/or acetic acid bacteria jelly as an active ingredient, as well as ingredients commonly added during food production. The additive includes, for example, proteins, carbohydrates, fats, nutrients, seasonings and flavoring agents. Such carbohydrates include monosaccharides (eg glucose, fructose, etc.), disaccharides (eg maltose, sucrose, oligosaccharides, etc.) and polysaccharides (eg dextrin, cyclodextrin, etc.). Common sugars and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents, natural flavoring agents (taumatine, stevia extract (eg rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be used.

For example, when the food composition of the present invention is prepared as a drink, citric acid, high fructose, sugar, glucose, acetic acid, malic acid, fruit juice, jujube extract or licorice extract, etc. may be additionally included in addition to the strain as the active ingredient of the present invention. have.

The food composition of the present invention includes processed forms of all natural materials such as food, functional food, nutritional supplement, health food, and food additives. Food compositions of this type can be prepared in various forms according to conventional methods known in the art.

For example, as a health food, the red ginseng or ginseng polysaccharide extract, freeze-dried lactic acid bacteria and / or acetic acid bacteria jelly can be prepared and consumed in the form of tea, juice and drink, or granulated, encapsulated and powdered. . In addition, as food, beverages (including alcoholic beverages), fruits and processed foods thereof (eg, canned fruit, bottled, jam, marmalade, etc.), fish, meat and processed foods thereof (eg, ham, sausage corn beef, etc.) ), breads and noodles (eg udon noodles, soba noodles, ramen, spaghetti, macaroni, etc.), fruit juice, various drinks, cookies, syrup, dairy products (eg yogurt, fermented milk, butter, cheese, etc.), edible vegetable oils and fats, margarine, It can be prepared by adding the lactic acid bacteria of the present invention, such as vegetable protein, retort food, frozen food, various seasonings (eg, soybean paste, soy sauce, sauce, etc.). In addition, in order to use the lactic acid bacteria of the present invention in the form of a food additive, it may be prepared and used in the form of a powder or a concentrate. In one embodiment of the present invention, the food composition preferably has the form of a beverage, but is not limited thereto.

The present invention provides a low-molecular-weight red ginseng or ginseng polysaccharide extract and a method for preparing the same, and a prebiotic, probiotic composition, and food composition comprising the extract. The low molecular weight red ginseng or ginseng polysaccharide extract prepared by the method of the present invention has a high content of ginsenosides Rg3 and Rb1 by enzyme treatment, and has excellent effects of promoting the growth of beneficial intestinal bacteria and inhibiting the growth of harmful bacteria in the intestine. It can be usefully used as biotics and probiotics, and can be used as a new type of red ginseng beverage with excellent taste and texture.

1 is a diagram showing the proliferation promoting effect of the red ginseng polysaccharide extract of Preparation Examples 1-1 to 1-4 of the present invention on Leukonostok mecenteroides, which is beneficial intestinal bacteria.
2 is a diagram showing the proliferation inhibitory effect of the red ginseng polysaccharide extract of Preparation Examples 1-1 to 1-4 of the present invention on Clostridium perfringens, an intestinal harmful bacteria.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

Example

Throughout this specification, "%" used to indicate the concentration of a specific substance is (weight/weight) % for solid/solid, (weight/volume) % for solid/liquid, and Liquid/liquid is (volume/volume) %.

Preparation Example 1: Preparation of enzyme-treated polysaccharide extract of red ginseng

200 g of red ginseng pulverized product was quantified, added to 2 kg of purified water, and extracted under reflux at 121° C. for 2 hours. After cooling the container in which the reflux extraction is completed at room temperature, a complex enzyme (SUMIZYME, Ultimase, Viscozyme, or Lyvarome A5) is added at a concentration of 1% (w/v), and the enzyme is treated at a temperature of 50-65℃ for 48 hours. In order to inactivate it, it was heated at 100° C. for 5 minutes. After filtration of the solution, the filtrate was concentrated to prepare a concentrate. The concentrate was dried under reduced pressure to prepare a powdery red ginseng enzyme-treated polysaccharide extract. On the other hand, the filtrate and the concentrate remaining after the enzyme treatment and filtration were used to prepare the acetate jelly (bacterial cellulose) of Preparation Example 3.

division SUMIZYME Ultimase Viscozyme Lyvarome A5 comparative example - - - - Preparation 1-1 1% (w/v) - - - Preparation 1-2 - 1% (w/v) - - Preparation 1-3 - - 1% (w/v) - Preparation Example 1-4 - - - 1% (w/v)

The SUMIZYME AC (Shin Nihon Chemical, Japan) is an enzyme complex produced by Aspergillus niger (A. niger), and is a complex enzyme including cellulase, hemicellulase and beta-glucosidase.

The Ultimase is a complex enzyme comprising beta-glucanase and xylanase.

The Viscozyme is a complex enzyme comprising arabanase, cellulase, beta-glucanase, hemicellulase, and xylanase.

The Lyvarome A5 is a pectinase extracted from Aspergillus niger.

Comparative Example 1: Preparation of red ginseng polysaccharide extract without enzyme treatment

After measuring 200 g of red ginseng pulverized product, it was added to 2 kg of purified water, extracted under reflux at 121° C. for 2 hours, and the extract was cooled at room temperature. After filtering the extract, the filtrate was concentrated and dried under reduced pressure to prepare a red ginseng polysaccharide extract that was not treated with an enzyme in powder form.

Preparation Example 2: Preparation of probiotic preparations containing red ginseng enzyme-treated polysaccharide extract and lactic acid bacteria

Lactic acid bacteria were inoculated into Skim milk medium having the composition shown in Table 2 below and cultured at 37 to 48 hours to enrich the lactic acid bacteria. After freeze-drying the enriched lactic acid bacteria, the powder was mixed with the red ginseng enzyme-treated polysaccharide extract powder prepared in Preparation Example 1 to prepare a probiotic preparation containing the red ginseng enzyme-treated polysaccharide extract and lactic acid bacteria. As the lactic acid bacteria, a mixed lactic acid bacteria in which Lactobacillus plantarum, Lactobacillus permentum, and Lactobacillus casei were mixed was used.

serial number Raw material name Capacity (g/L) One Skim milk powder 100 2 Glucose 20 3 yeast extract 3 4 Bacto peptone 3

Preparation Example 3: Preparation of beverage containing red ginseng enzyme-treated polysaccharide extract and acetate jelly

3-1. Preparation of acetic acid jelly

10 L of water, 200 g of glucose, 400 g of refined sugar (sucrose), 15 g of acetic acid (acetic acid), 25 g of Na ₂ HPO ₄ , 50 g of peptone to 1 kg of the pulverized product of the filtrate remaining after enzyme treatment and filtration in Preparation Example 1 In addition, the acetic acid bacteria Gluconacetobacter hansenii ( Gluconacetobacter hansenii ) ATCC 58582 strain was inoculated at 2.0x10 ⁷ CFU/ml and 0 rpm, 0.3 vvm (aeration volume/medium volume/minute) at room temperature 4~ Stationary culture was carried out for 5 days. After the culture was completed, the bacterial cellulose pellicle generated on the bottom of the culture vessel was recovered and dehydrated, and then cut into small pieces with a size of about 0.5 cm x 0.5 cm in width x length. The acetic acid produced by acetic acid bacteria was removed by washing with clean water, and the acetic acid jelly of the present invention was prepared.

3-2. Preparation of beverages containing red ginseng enzyme-treated polysaccharide extract and acetate jelly

The concentrate of the red ginseng enzyme-treated polysaccharide extract prepared in Preparation Example 1 and the acetate jelly prepared in Preparation Example 3-2 were mixed and heated at 80° C. for 1 hour on low heat. According to preference, sugar may be added in a weight ratio of 1:0.1 to 1:1.5 (jelly acetate:sugar) based on the weight of the jelly acetate and heated over low heat. Acetate jelly, which has been heated over low heat, has increased transparency and has a light brown color due to the color of the red ginseng concentrate. An appropriate amount was concentrated or diluted to prepare a beverage containing the enzyme-treated polysaccharide extract of red ginseng of the present invention and acetic acid jelly.

Experimental Example 1: Measurement of ginsenoside content of enzyme-treated polysaccharide extract of red ginseng

To compare the ginsenoside content of the enzyme-treated polysaccharide extract of red ginseng of the present invention prepared in Preparation Example 1 and the red ginseng polysaccharide extract prepared in Comparative Example 1 without enzyme treatment, 1 g of each extract powder was added to 1 ml of methanol. After dissolution, impurities were removed by passing through a Sep-pak column. HPLC analysis method (Prevail Carbohydrate ES column (Alltech Associates, inc, 4.6x250mm, U.S.A); mobile phase is acetonitrile, isopropylalcohol, Water (HPLC Grade, JTBaker, U.S.A); chromatogram was ELSD detector (Alltech Associates, inc, U.S.A) detection) to determine the total saponin content. Each sample was analyzed three times to confirm the reproducibility of the results, and in particular, the contents of ginsenosides Rb1 and Rg3 in saponins were measured.

The results are shown in Table 3.

division Preparation Example 1 - Enzyme-treated polysaccharide Comparative Example 1 - Enzyme Untreated Polysaccharide Ginsenoside Rb1 content Preparation 1-1 6.29 mg/g 9.68 mg/g Preparation Example 1-2 5.48 mg/g Production Example 1-3 7.65 mg/g Preparation Example 1-4 6.03 mg/g Ginsenoside Rg3 content Preparation 1-1 17.28 mg/g 11.43 mg/g Preparation Example 1-2 16.43 mg/g Production Example 1-3 14.19 mg/g Preparation Example 1-4 15.75 mg/g

As shown in Table 3, the enzyme-treated red ginseng enzyme-treated polysaccharide extract of the present invention has a higher total ginsenoside content compared to the polysaccharide extract without enzyme treatment, and ginsenoside Rb1 is low, but ginsenoside Rg3 is high can be seen. Through this, it was found that Rb1 extracted from red ginseng was converted to Rg3 in large amount due to enzyme treatment.

Rg3 is a decomposition product of trace ginsenosides generated during the steaming process of red ginseng. It is a component produced by hydrolyzing one molecule of glucose in Rb1 to become Rd, and then releasing glucose by hydrolysis again.

Experimental Example 2: Proliferative effect on beneficial intestinal bacteria (Leukonostok mecenteroides)

The proliferative effect of the red ginseng enzyme-treated polysaccharide extract prepared in Preparation Example 1 of the present invention on beneficial bacteria was confirmed using the Leuconostoc mesenteroides ATCC 8293 strain, known as the beneficial intestinal bacteria.

As a control, 10 ¹ CFU/mL of Leukonostok mecenteroides was injected into a tube containing 3 mL of MRS broth, and after incubation at 30° C., it was collected at 0 hours, 48 hours, and 98 hours. The number was measured.

For the experimental group, 0, 5, and 10 mg of the red ginseng enzyme-treated polysaccharide extract of Preparation Examples 1-1 to 1-4 of the present invention was dispensed into another vial containing 3 mL of MRS broth, respectively. After that, 10 ¹ CFU/mL of Leukonostok mecenteroides was injected in the same manner, and the number of colonies was measured after plating on a solid medium after incubation at 30° C. at 0 hours, 48 hours, and 96 hours. The results are shown in Table 4 and FIG. 1 .

experimental group Colony count (log CFU/mL) Negative control group (not added) 7.7 Preparation 1-1 (5 mg) 8.5 Preparation 1-1 (10 mg) 9.2 Preparation Example 1-2 (5 mg) 8.4 Preparation Example 1-2 (10 mg) 8.8 Preparation Example 1-3 (5 mg) 8.3 Preparation Example 1-3 (10 mg) 8.7 Preparation Example 1-4 (5 mg) 8.1 Preparation Example 1-4 (10 mg) 8.6

As shown in Table 4 and FIG. 1, after culturing Leuconostoc mesenteroides for 48 hours, 5 mg and 10 mg of the extracts of Preparation Examples 1-1 to 1-4 were treated and cultured. The group showed a significant increase in growth compared to the control group. Specifically, cultured in 5 mg of Preparation Example 1-1 extract increased growth by 10.3% compared to the control group, and cultured in 10 mg of Preparation Example 1-1 extract increased growth by 19.5% compared to the control group. .

From the above results, it can be seen that the enzyme-treated polysaccharide extract of red ginseng of Preparation Examples 1-1 to 1-4 of the present invention promotes the growth of beneficial intestinal bacteria.

Experimental Example 3: Inhibitory effect on growth of harmful bacteria in the intestine

As harmful bacteria, Clostridium belonging to the genus (Clostridium) Clostridium perfringens (Clostridium perfringens) was tested using ATCC 13124 strain. In a method similar to the above, the number of colonies was measured after incubation for 12 hours and 24 hours in the experimental group and the control group treated with the extracts of Preparation Examples 1-1 to 1-4, respectively. The results are shown in Table 5 and FIG. 2 .

experimental group Colony count (log CFU/mL) Negative control group (not added) 7.1 Preparation 1-1 (5 mg) 6.6 Preparation 1-1 (10 mg) 6.0 Preparation Example 1-2 (5 mg) 6.4 Preparation Example 1-2 (10 mg) 6.1 Preparation Example 1-3 (5 mg) 6.5 Preparation Example 1-3 (10 mg) 6.1 Preparation Example 1-4 (5 mg) 6.6 Preparation Example 1-4 (10 mg) 5.9

As shown in Table 5 and Figure 2, after culturing Clostridium perfringens for 12 hours, 5 mg and 10 mg of Preparation Examples 1-1 to Preparation 1-4 were cultured in the extract treatment group. , the growth was significantly decreased in a concentration-dependent manner compared to the control group. Specifically, the culture in the 10 mg Preparation Example 1-2 extract treatment group, the growth of 5 mg Preparation Example 1-1 extract treatment group was reduced by 9.4%, compared to the control group by 14.1%.

From the above results, it can be seen that the enzyme-treated polysaccharide extract of red ginseng of Preparation Examples 1-1 to 1-4 of the present invention inhibits the growth of harmful bacteria in the intestine.

Combining the results of Experimental Example 2 and Experimental Example 3, the enzyme-treated polysaccharide extract of red ginseng of the present invention promotes the growth of beneficial intestinal bacteria and inhibits the growth of harmful intestinal bacteria, so it can be usefully used as a prebiotic.

Claims (10)

delete delete A method for producing a food containing red ginseng or ginseng polysaccharide extract and acetic acid bacteria jelly, comprising the following steps:
(a) extracting the pulverized product of red ginseng or ginseng under reflux with water at 70 to 150° C. for 0.5 to 5 hours;
(b) treating the resultant of the reflux extraction with an enzyme;
(c) separating and concentrating the supernatant or filtrate after centrifugation or filtration of the resultant; and
(d) mixing the concentrate and acetic acid bacteria jelly and heating at 70 to 90° C. for 0.5 to 2 hours:
Here, the acetic acid bacterium jelly is a bacterial cellulose pellicle produced by acetic acid bacteria.
4. The method of claim 3, wherein the enzyme is one or more enzymes selected from the group consisting of cellulase, hemicellulase, beta-glucosidase, beta-glucanase, xylanase, aravanase, pectinase, and amylase. manufacturing method.
The method according to claim 3, wherein the acetic acid bacteria jelly is prepared by the following steps:
i) adding and mixing water, a sugar source, and acetic acid bacteria to a powder prepared by drying and pulverizing the precipitate or filtrate remaining after centrifugation or filtration in step (c) and culturing for 3 to 15 days; and
ii) recovering the acetic acid bacteria jelly prepared by the culturing.
The method according to claim 5, wherein the sugar source is glucose, sucrose, fructose, honey, glycerol, ethanol, or a combination thereof.
The method according to claim 5, wherein the acetic acid bacteria is Gluconacetobacter xylinus, Acetobacter xylinum, Komagataeibacter rhaeticus, or a combination thereof.


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