KR102485587B1 - a fermented samultang soup making method with the function of immunity enhancement and the fermented samultang soup making method - Google Patents

Abstract

The present invention relates to porridge with an immunity-enhancing function, and in particular, a method for manufacturing fermented samul-tang porridge with an immunity-enhancing function, which significantly improves the immunity-enhancing function by including fermented samul-tang in general porridge, and the resulting fermented samul-tang with an immunity-enhancing function. It is an invention about porridge.
The present invention provides fermented samul-tang porridge with an immunity-enhancing function, characterized in that normal porridge contains fermented samul-tang.
In addition, the present invention provides fermented samul-tang porridge with immunity enhancing function, characterized in that the above-mentioned fermented samul-tang contains 0.01 to 20% (% by weight) in normal porridge.
In addition, the present invention is a process of preparing porridge (step 1),
The process of preparing fermented sugar tang (2 processes),
The process of mixing the porridge prepared above with fermented samul-tang (step 3),
It provides a method for producing fermented sugar-tang porridge having an immunity enhancing function comprising a.

Description

Manufacturing method of fermented samultang porridge with immunity enhancement function and fermented samultang soup making method with the function of immunity enhancement thereby fermented samultang soup making method}

The present invention relates to porridge with an immunity-enhancing function, and in particular, a method for manufacturing fermented samul-tang porridge with an immunity-enhancing function, which significantly improves the immunity-enhancing function by including fermented samul-tang in general porridge, and the resulting fermented samul-tang with an immunity-enhancing function. It is an invention about porridge.

Porridge is a food made by boiling ordinary rice (white rice) as the main ingredient and adding seafood, vegetables, etc., and a large amount of water according to individual preference, and has been widely used as a substitute for stock for infants, the elderly, and patients. It is known that porridge not only has effects such as supplying nutrients, quenching thirst, improving constitution, and enhancing physical strength, but also has effects such as diuretic action and weight reduction, and helps digestion and absorption of other foods.

Although regular rice is rich in sugar, which serves as a source of calories, it lacks essential nutrients such as dietary fiber, minerals, and vitamins, so it is nutritionally unbalanced for infants, the elderly, and patients who lack physical strength, and white rice is a staple food. For users who do this, an imbalanced problem of nutrients may emerge, and new sources of nutrition are needed, especially for patients with extremely poor physical strength.

In recent years, in addition to consumers' desire for taste, the demand for well-being natural health food is steadily increasing, so the development of porridge with enhanced nutrition or functionality is required.

As for related patent documents, Korean Patent No. 1678084 discloses a method for manufacturing porridge using coconut fruit, and Korean Patent No. 1573659 reports a method for manufacturing functional rice porridge containing quinoa extract, and Korean Patent No. No. 1578795 discloses a method for producing instant dried abalone seafood porridge, and Korean Patent Registration No. 10-1620686 discloses a method for producing clam porridge with 300 seconds and five-colored brown rice added.

In particular, in recent years, active development has been conducted with respect to functional porridge for improving the immunity of the elderly, the weak, patients, or children.

As a related prior art, Registered Patent No. 10-1886851 (Method for manufacturing windproof film porridge and windproof film porridge prepared accordingly) has been proposed.

The above-described prior art and prior art are more effective than conventional porridge, but have a problem that there is no immunity enhancing function or is significantly inferior,

An object of the present invention is to provide a method for manufacturing fermented samul-tang porridge having a remarkably high immunity-enhancing function and fermented samul-tang porridge having an immunity-enhancing function.

In addition, the present invention is to provide a method for producing fermented samul-tang porridge having an immunity-enhancing function with significantly high antioxidant and anti-inflammatory effects, and fermented samul-tang porridge having an immunity-enhancing function accordingly.

In addition, the present invention is to prepare porridge using fermented samul-tang, and to provide a method for producing fermented samul-tang porridge with an immunity-enhancing function, which has a significant effect on anti-cancer efficacy and blood circulation function, and fermented samul-tang porridge with an immunity-enhancing function accordingly.

The present invention provides fermented samul-tang porridge having an immunity enhancing function, characterized in that fermented samul-tang is included in normal porridge in order to solve the above objects and needs.

In addition, the present invention provides fermented samul-tang porridge with immunity enhancing function, characterized in that the above-mentioned fermented samul-tang contains 0.01 to 20% (% by weight) in normal porridge.

In addition, the present invention is a process of preparing porridge (step 1),

The process of preparing fermented sugar tang (2 processes),

The process of mixing the porridge prepared above with fermented samul-tang (step 3),

It provides a method for producing fermented sugar-tang porridge having an immunity enhancing function comprising a.

Fermented samul-tang porridge with immunity-enhancing function according to the present invention shows a significantly higher immunity-enhancing function than porridge of the prior art and prior art.

In addition, the fermented samul-tang porridge having an immunity enhancing function according to the present invention exhibits remarkably high antioxidant and anti-inflammatory effects.

In addition, the fermented samul-tang porridge with immunity enhancing function according to the present invention has a remarkable effect on anti-cancer efficacy and blood circulation function.

In addition, Sagunjatang porridge with an immunity enhancing function according to the present invention maintains the original taste and has a high digestibility effect.

1 to 24 are diagrams showing the immunity improvement effect in animal tests for the fermented sugar-tang porridge having an immunity enhancing function according to the present invention.

Hereinafter, the present invention will be described in detail with reference to the drawings.

The present invention provides fermented samul-tang porridge with immunity enhancing function by mixing fermented samul-tang with normal porridge.

The above-described conventional porridge of the present invention means porridge prepared using common rice (white or brown rice), and is a concept including white rice porridge, brown rice porridge, or porridge containing meat, mushrooms, or / and seafood.

The porridge of the present invention means a porridge containing about 20 to 99% of the solids and the remainder consisting of water.

The present invention performs the process of preparing porridge. (Step 1)

The porridge of the present invention can be prepared in the following examples.

First, prepare white rice after soaking it in water.

Mix 200 to 900 parts by weight of white rice with 1000 parts by weight of water, preferably 700 parts by weight, and boil over high heat. When it boils, simmer for another 4-7 minutes over medium heat. While stirring to prevent sticking, boil for another 4 to 7 minutes over low heat to make nutritious porridge.

The present invention performs the process of preparing fermented sugar-tang. (Step 2)

The fermented samul-tang of the present invention means that a composition obtained by mixing and extracting Sukjihwang, Peony, Cnidium, and Angelica is inoculated with fermenting bacteria and fermented.

In the present invention, a process of preparing a composition extracted by mixing Sukjihwang, Peony, Cnidium, and Angelica is performed. (Step 2-1)

In the present invention, a mixture of 50 to 150 parts by weight of Peony, 50 to 150 parts by weight of Cnidium, and 50 to 150 parts by weight of Angelica gigas with 100 parts by weight of the above-mentioned Rehmannia Root has optimal antioxidant, anti-inflammatory and immune effects.

The composition extraction method may use a method of mixing and heating water, using alcohol, or reflux extraction.

The ratio of mixing water in the composition is usually good to include about 3 to 20 times the weight of the raw material, and when using alcohol, it is good to include about 1 to 20 times the weight of the raw material.

In the present invention, the extract can be obtained by mixing the above raw materials in the above weight unit and mixing 500 to 2000 parts by weight of purified water based on 100 parts by weight of the total raw material.

In addition, in the present invention, 100 parts by weight of the raw material mixed with the above materials, 1000 to 2000 parts by weight of 70 to 90% (% by weight) alcohol (alcohol), and reflux extraction for 2 to 5 hours are filtered. Concentrate to obtain a concentrate, and freeze-dry the concentrate with a freeze dryer to obtain a composition powder.

The extracted powder can be obtained at 2-6% (wt%) of the total weight of the raw material.

In the present invention, the composition extracted above is inoculated with five bacteria of L.delbruekil, L.acidophilus, L.casei, S.thermophilus or/and Yo-mix to perform fermentation. (Step 2-2) )

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That is, it means that each of the compositions extracted above is inoculated with five bacteria of L.delbruekil, L.acidophilus, L.casei, S.thermophilus or Yo-mix to perform a fermentation process.

In addition, it means that each of the compositions extracted above is mixed with and inoculated with five bacteria of L.delbruekil, L.acidophilus, L.casei, S.thermophilus, and Yo-mix to perform a fermentation process.

The mixing ratio can be freely adjusted, and it is better to use an equal ratio.

The fermentation process described above refers to a process of inoculating bacteria and fermenting at 30 to 40 degrees Celsius for about 20 to 138 hours.

In the present invention, the above inoculation and fermentation processes can be performed by mixing the composition extracted above with an additive composition effective for enhancing antioxidant and immune efficacy.

The above additive composition is 50 to 150 parts by weight of plantain, 50 to 150 parts by weight of Schisandra chinensis, 20 to 50 parts by weight of Maekmundong, 20 to 50 parts by weight of Seokchangpo, 50 to 150 parts by weight of Gilkyung, and 50 to 150 parts by weight of Uiyin. It means a composition extracted by mixing 50 to 150 parts by weight of persimmon leaves.

The above additive composition can be obtained by heating and extracting 100 to 5,000 parts by weight of distilled water based on 100 parts by weight of the mixed raw materials.

In the present invention, fermented sugar-tang is obtained by performing an extraction process after the fermentation process described above. (2-3 steps)

The method of extracting the fermented sugar-tang described above may be performed by a conventional extraction method or a process of concentrating under reduced pressure in a rotary vacuum evaporator.

The fermented sugar-tang of the present invention has characteristics that are very effective for antioxidant and immunity.

In the present invention, fermented samul-tang porridge having an immunity enhancing function is prepared by mixing the porridge prepared above and fermented samul-tang. (3 steps)

Fermented samul-tang porridge with an immunity enhancing function of the present invention is characterized in that 0.01 to 20% (% by weight) of fermented samul-tang is included in the above-described conventional porridge.

Through the following examples, it is shown that the fermented samul-tang porridge of the present invention having an immunity enhancing function has a remarkable effect on enhancing immunity.

<Example>

I. Manufacturing of fermented sugar-tang porridge with immunity enhancing function

1. Preparation of porridge

Prepare the white rice after washing it well and soaking it in water.

Mix 600 to 900 parts by weight of white rice with 1000 parts by weight of water, preferably 700 parts by weight, and boil over high heat. When it boils, simmer for another 4-7 minutes over medium heat. While stirring to prevent sticking, boil for another 4 to 7 minutes over low heat to make nutritious porridge.

The prepared nutritious porridge is prepared by powder drying.

2. Manufacture of fermented samul-tang

In the present invention, 360 g of an extraction composition obtained by putting 60 g of Rehmannia Root, 60 g of Peony, 60 g of Cnidium, and 60 g of Angelica gigas in 2400 g of purified water and reflux extraction is prepared.

In addition, the above extract composition was mixed with all five bacteria of L. delbruekil (A), L. acidophilus (B), L. casei (C), S. thermophilus (D) and Yo-mix (E) (F) is inoculated and fermented.

After the fermentation was refluxed for 3 hours, the filtrate was obtained and concentrated under reduced pressure in a rotary vacuum evaporator to obtain fermented samul-tang.

The obtained fermented sugar-tang concentrated solution was freeze-dried with a freeze dryer to make powder (52 g obtained), and the freeze-dried sample was diluted in distilled water to the required concentration and used in the experiment.

3. Manufacturing of functional fermented sugar-tang porridge

The powder porridge prepared above and distilled water are mixed to prepare porridge having a powder porridge content of 10% (weight %) (this is indicated as 10% nutritious porridge or 10% general porridge).

0.25%, 0.5%, 1.0% of low, medium, and high concentrations, including concentrated powder, so that the 10% nutritional porridge prepared above contains 0.25%, 0.5%, and 1.0% (% by weight) of the concentrated powder of Sagunjatang. of experimental functional fermented samul-tang porridge was prepared.

II. animal testing

1. Laboratory animals and breeding environment

A 6-week-old male ICR mouse weighing 33.2 ± 1.8 g was purchased from Raon Bio Co., Ltd. (Yongin-si, Gyeonggi-do) and subjected to breeding environment adaptation and sonde adaptation training for 1 week, and then used in the experiment. The experimental animals were reared in a constant temperature and constant humidity breeding room maintained at 23±1℃, 50±5% humidity, and 12 hours light/dark cycle. For the feed, solid feed for experimental animals (Purina, Inc.) was sufficiently supplied, and drinking water was supplied without restriction.

2. Immunosuppression-induced animal experiments

1) Isolation of animal groups and administration of drugs

Experimental animals were divided into 6 groups, 7 animals per group, and the experiment was conducted. Cyclophosphamide (Sigma aldrich, Korea) dissolved in 0.9% NaCl at a concentration of 150 mg/kg was injected twice at 100 μL each on the first day and 3 days after the experiment to induce immunosuppression. The test substance was administered at the same time as the immunosuppressant, and distilled water was orally administered to the normal control (NC) (NC in the graph) (I in the graph), and basic nutritional porridge was orally administered at a concentration of 10% to the positive control group. (PC in the graph). The test substance added with fermented samul-tang to the basic nutritious porridge was 0.25% / 0.5% / 1.0% (BL, BM, BH, respectively in the graph) at low / medium / high concentrations in the basic nutritious porridge of 10% concentration, respectively. was added and administered orally. After 14 days of administration, after fasting for 24 hours, inhalational anesthesia with isoflurane was performed, and blood was collected from the abdominal aorta by laparotomy, and spleen and thymus tissues were removed.

2) General blood test

For a general blood test, blood collected from the abdominal aorta was transferred to an EDTA tube (BD, USA) containing anticoagulant, and then the tube was mixed up and down 6 to 8 times according to the standards of the US Institute of Standards and Technology (USA, 2017) It is placed on an automatic mixer until analysis, and red blood cell indicators such as red blood cell (RBC) and reticulocyte (RETI), white blood cell (WBC), and differential count of WBC are automatically measured. It was analyzed using a blood analyzer (Advia 2120i, SIEMENS, Germany).

3) Blood biochemical test

For the blood biochemical test, the blood collected from the abdominal aorta is transferred to the SST tube (BD, USA), which is a tube for serum separation containing coagulation promoters, and then the tube is 6-8 according to the standards of the US Institute of Standards for Clinical Laboratory Science (USA, 2017). After mixing up and down, leave it at room temperature for 30 minutes to completely solidify. The coagulated blood was centrifuged at 3000 rpm for 10 minutes using a centrifuge (LABOGENE 1248, Korea), and the upper layer of serum was separated. Then, using an automatic biochemical analyzer (AU 680, Beckman Coulter, Germany), serum nutritional indicators such as Total protein (TP), Albumin (ALB), Globulin, Total cholesterol (T-CHO), Triglyceride (TG), and BUN were measured. did

4) Long-term weight measurement

The weight of the experimental animals was measured on the start and end days of the experiment, and the thymus and spleen, which are organs where differentiation of immune cells occurs, were removed after the animals were sacrificed. In order to reduce the difference according to the body weight of each individual, the relative weight to the body weight on the final day of sacrifice was calculated, and the change in immune organ weight was shown in percentage (%) as shown in [Table 2].

Relative Organ Weight
(% of body weight) = Absolute organ weight * 100 Body weight at sacrifice

5) Isolation of splenocytes

After sacrificing the experimental animals, the spleen was removed, the surrounding tissue was removed, and then cut in half, and washed in a 15 mL cornical tube containing about 10 mL of 2% RPMI (Gibco, USA). After transferring to the Petri dish, the two slides are brought into contact with each other, applied pressure, crushed by rubbing, transferred to a cornical tube, and centrifuged using a centrifuge (LABOGENE 1248, Korea) at 4 ° C, 1700 rpm for 5 minutes, and then the upper layer liquid was removed. In order to remove the red blood cells contained in the splenocyte fluid, 3ml of RBC lysis buffer (Sigma aldrich. Korea) was added, and then left in a 37°C water bath for 5 minutes, followed by centrifugation at 4°C and 1700 rpm for 5 minutes. After removing the separated supernatant, RPMI-1640 (Gibco, USA) medium supplemented with 10% FBS (Gibco, USA) was added to the precipitated splenocytes.

6) spleen cells proliferative capacity measurement

The number of live cells was measured using an automatic blood analyzer (Advia 2120i, SIEMENS, Germany) for the separated splenocytes, and 5X10 ⁶ was used to measure the proliferation capacity of splenocytes. Cell/mL of spleen cell fluid was adjusted. 90 μL of the separated spleen cell fluid was added to each well in a 96-well plate, and 10 μL of ConA (5 μg/mL, Sigma aldrich. Korea) and LPS (15 μg/mL, Sigma aldrich. Korea) were dispensed as mitogens for each group, and the control group After dispensing the medium in the same amount, it was cultured for 44 hours in a 37°C, 5% CO ₂ incubator. After incubation, 10 μL of MTT (Gibco, USA) was added and incubated again for 4 hours in the state of blocking light with aluminum foil to induce formazan crystal formation. The supernatant was removed by centrifugation at 4℃, 1500 rpm for 5 minutes, and each 150 μL of DMSO was added to the well and left for 10 minutes. After 10 minutes, the absorbance was measured at a wavelength of 540 nm using an ELISA redder (Multiscan GO, Thermo SCIENTIFIC, USA), and the mouse splenocyte proliferation capacity was calculated by the absorbance of the sample/absorbance of the control.

7) Lymphocyte subtype test

The spleen cell fluid was adjusted to 1X10 ⁶ Cell/100 μL spleen cell fluid for the measurement of lymphocyte subtype. The conditioned splenocyte fluid was washed twice using 1 mL of FACS Buffer (PBS containing 1% BSA) by centrifugation at 4°C, 2000 rpm, and 10 minutes. After removing the supernatant, the remaining pellet was suspended in 100 μL of CD3, CD19, and CD56 (BD, USA) antibody mixture, reacted for 30 minutes at 4°C while blocking light, and washed twice under the above conditions. After removing the supernatant, the pellet was suspended using 200 μL of FACS buffer containing 1% paraformaldehyde, reacted on ice for 15 minutes, and washed twice with 1 mL of FACS buffer (PBS containing 1% BSA). After removing the supernatant, the pellet was suspended in 500 μL of FACS buffer, moved to a FACS tube, and measured.

8) Immunoglobulin measurement

For immunoglobulin measurement, the blood collected from the abdominal aorta was transferred to the SST tube (BD, USA), a tube for serum separation containing coagulation promoters, and then the tube was 6 to 8 times according to the standards of the US Institute of Standards for Clinical Laboratory Science (USA, 2017). After mixing up and down, it was allowed to stand at room temperature for 30 minutes to completely solidify. The coagulated blood was centrifuged at 3000 rpm for 10 minutes using a centrifuge (LABOGENE 1248, Korea), and then the serum in the upper layer was separated and stored at -70°C until analysis. For immunoglobulin (Ig) measurement, 50 μL of standard and sample were dispensed per well, 50 μL of HRP-conjugate was added, mixed well, and incubated at 37°C for 60 minutes. After washing each well 5 times with Wash buffer, 90 μL of TMB substrate was added and incubated at 37℃ for 20 minutes in a light-blocking state. Finally, 50 μL of Stop solution was added to each well, the plate was mixed, and the absorbance at 450 nm was measured in an ELISA reader (Multiscan GO, Thermo SCIENTIFIC, USA). IgG, IgA, and IgM were measured using Mouse Immunoglobulin G/A/M ELISA Kit (Cusabio Biotech., Co.Ltd., Wuhan, China).

9) Cytokine measurement

For cytokine measurement, the blood collected from the abdominal aorta is transferred to the SST tube (BD, USA), a tube for serum separation containing coagulation promoters, and then the tube is 6 to 8 times according to the standards of the US Institute of Standards and Technology for Clinical Testing (USA, 2017) After mixing up and down, it was allowed to stand at room temperature for 30 minutes to completely solidify. The coagulated blood was centrifuged at 3000 rpm for 10 minutes using a centrifuge (LABOGENE 1248, Korea), and then the serum in the upper layer was separated and stored at -70°C until analysis. For cytokine measurement, 100 μL of standard and sample were dispensed per well, and incubated at 37℃ for 2 hours. After removing the liquid from each well and adding 100 μL of Biotin antibody, it was incubated for 1 hour at 37°C. After washing each well three times using Wash buffer, 100 μL of HRP-avidin was added and left at 37° C. for 1 hour. After that, the plate was washed 5 times using Wash buffer, 50 μL of Stop solution was added to each well, the plate was mixed, and the absorbance at 450 nm was measured in an ELISA reader (Multiscan GO, Thermo SCIENTIFIC, USA). IL-2 and IFN-γ were measured using Mouse ELISA Kit (Cusabio Biotech., Co. Ltd., Wuhan, China).

10) Histopathological examination

The spleen and thymus excised at the end of the test were fixed in 10% neutral formalin for 24 hours. The fixed tissues were serially sectioned at a thickness of 4 μm after paraffin embedding using a conventional method for histopathological examination. To observe general morphological changes in the spleen and thymus, serial sections were stained with hematoxylin & eosin (H&E) and observed under an optical microscope.

3. Statistical processing

To quantify histochemical and immunohistochemical results, image analysis was performed using the image J program (Wayne Rasband, National Institutes of Health, Bethesada, MD, USA).

All experimental results were expressed as mean values and standard errors, and differences between groups were determined to be statistically significant when p <0.05 using Student's t- test SPSS v.20 (SPSS Inc. Chicago, IL. USA).

III. result

1. Changes in body weight of experimental animals

To investigate the change in body weight according to the administration of cyclophosphamide and the administration of basic porridge containing fermented samul-tang, it was measured once every 3 days. After measuring the weight of the mice before cyclophosphamide administration, the experiment was conducted at an average weight of 32.9 ± 1.8 g, and the final weight was measured on the day of the experiment. Body weight decreased in all groups administered with cyclophosphamide, and in the case of the test substance-administered group, body weight increased over time. In particular, in the high-concentration fermented samul-tang group, the weight was restored, but no significance was observed (FIG. 1).

2. General blood test

In order to evaluate the effect of the basic porridge containing cyclophosphamide and fermented sugar-tang on red blood cell and platelet parameters, the number of red blood cells (RBC), hemoglobin (Hgb, hematocrit (HCT)), mean mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH), mean corpuscular hemoglobin concentration (MCHC), reticulocyte (RETI), white blood cell count WBC), white blood cell percentage was measured (Table 2).

Compared to the normal control group, the red blood cell count was significantly decreased in the immunosuppressed group administered with cyclophosphamide ( p <0.05). When basic porridge containing fermented sugar-tang was administered, it increased according to the concentration than the immunosuppressed group, but no significance was shown (FIG. 2).

Hemoglobin decreased in the immunosuppressed group when compared to the normal control group, but no significance was shown. When comparing the immunosuppressive group and the test substance administration group, there was a tendency to increase in the BM group, but no significance was shown (Table 2).

There were no significant differences in hematocrit, mean red blood cell volume, average red blood cell hemoglobin level, and mean red blood cell hemoglobin concentration compared to the normal control group. In addition, significance could not be drawn in the immunosuppressive group and the test substance administration group.

Reticulocyte count was significantly increased in the immunosuppressed group compared to the normal control group ( p <0.05). When comparing the immunosuppressive group and the test substance administration group, a significant decrease ( p <0.05) was shown in the BM group (FIG. 3).

Compared to the normal control group, the white blood cell count was decreased in the immunosuppressed group, but no significant difference was found. On the other hand, when the immunosuppressive group and the test material administration group were compared, it increased in the positive control group and the BL group, but no significance was observed (Table 2).

The percentage of lymphocytes in the white blood cell percentage was significantly decreased in the immunosuppressed group compared to the normal control group ( p <0.05). On the other hand, in the test substance administration group, there was a tendency to increase according to the test substance concentration, but no significance was shown (FIG. 4).

Group Hgb (g/ dL ) HCT ( % ) MCV ( μm ³ ) MCH ( pg / dL ) MCHC (g/ dL ) WBC
(X 10 ³ / μL ) Normal
control 16.1 ± 0.7 60.8 ± 2.9 62.0 ± 3.3 16.4 ± 0.6 26.5 ± 0.8 1.5 ± 0.7 I 14.4 ± 1.2 55.4 ± 2.9 63.6 ± 4.0 16.5 ± 0.5 26.0 ± 1.5 1.3 ± 0.2 PC 14.4 ± 0.7 53.4 ± 4.5 59.4 ± 4.2 16.0 ± 0.6 27.0 ± 1.1 2.9 ± 2.5 BL 13.6±1.9 53.7 ± 5.5 62.2 ± 4.4 15.7 ± 0.6 25.2 ± 1.2 3.9 ± 3.5 BM 14.8 ± 0.5 54.2 ± 3.1 59.7 ± 3.2 16.3 ± 0.4 27.3 ± 1.3 1.3 ± 0.6 BH 14.6 ± 0.7 54.5 ± 1.9 60.9 ± 3.0 16.3 ± 0.4 26.9 ± 1.5 1.3 ± 0.6

Hgb: hemoglobin, HCT: hematocrit, MCV: mean corpuscular volume, MCH: mean corpuscular hemoglobin, MCHC: mean corpuscular hemoglobin concentration, WBC: white blood cell. Data are shown as mean±SD (n=7).

3. Blood biochemistry test

Nutritional evaluation by administration of basic porridge containing cyclophosphamide and fermented samul-tang To evaluate the effect of biochemical indicators, total protein (TP), albumin (ALB), and blood urea nitrogen (BUN) concentrations were measured.

T.P concentration was decreased in the immunosuppressed group compared to the normal control group. On the other hand, when the immunosuppression group and the test substance administration group were compared, it increased in the test substance administration group. (FIG. 5).

ALB concentration was decreased in the immunosuppressed group compared to the normal control group, but no significant difference was found. On the other hand, when the immunosuppression group and the test material administration group were compared, it increased in a concentration-dependent manner, but significance could not be derived (FIG. 6).

There was no significant difference in the immunosuppressed group when compared to the normal control group. On the other hand, when comparing the immunosuppressive group and the test material administration group, it increased in the group administered with fermented samul-tang, but no significance was shown (FIG. 7).

In the case of BUN concentration, compared to the normal control group, it increased in the immunosuppressed group, but significance could not be drawn. On the other hand, it was observed that the test substance administration group decreased than the immunosuppression group (FIG. 8).

4. Long Term Weighing

In order to evaluate the effect of improving immunity by administering basic porridge containing cyclophosphamide and fermented samul-tang, organ weights were measured in spleen and thymus tissues of animals. In the case of the spleen, compared to 0.27 ± 0.02% of the normal control group, the immunosuppressed group significantly increased ( p <0.05) to 0.55 ± 0.04% (Fig. 9). On the other hand, it decreased according to the concentration in the test substance administration group, and in particular, it was observed that it decreased to 0.49 ± 0.14 in the BM group, but no significance was shown.

In the case of the thymus, compared to 0.16 ± 0.03% of the normal control group, it decreased to 0.15 ± 0.01% of the immunosuppressed group, but no significance was shown. On the other hand, when the immunosuppressive group and the test substance administration group were compared, the overall increase was observed, but no significant difference was observed (FIG. 10).

5. Measurement of spleen cell proliferation capacity

To evaluate the effect of improving immunity by administering basic porridge containing cyclophosphamide and fermented samul-tang, B cell and T cell proliferative abilities were measured in animal spleen cells. As a result of measuring the B cell proliferative ability using LPS, a B cell mitogen, it was significantly reduced to 0.91 ± 0.68 in the immunosuppressed group compared to 6.08 ± 7.80 in the normal control group, but no significance was shown. On the other hand, compared to the immunosuppressive group, all groups administered with fermented sugar-tang showed a concentration-dependent increase, and in particular, BH was significantly increased ( p <0.05) to 5.24 ± 3.47 pg/mL (FIG. 11). . As a result of measuring the T cell proliferative ability using ConA, a T cell mitogen, it was significantly reduced to 1.68 ± 1.56 in the immunosuppressed group compared to 4.62 ± 6.55 in the normal control group, but no significance was shown. On the other hand, when compared with the immunosuppressive group, the group administered with fermented samul-tang showed an increasing effect in a concentration-dependent manner, but no significant difference was observed (FIG. 12).

6. Lymphocyte subtyping

In order to evaluate the immune improvement effect of the basic porridge containing cyclophosphamide and fermented samul-tang, a lymphocyte subtype test was performed in the animal's spleen cells. CD 19 for B cells, CD3 for T cells, and CD 56 for NK cells were measured. As a result of measuring CD 19, compared to 1245.2 ± 571.5 ng/mL in the normal control group, it decreased to 785.2 ± 241.0 ng/mL in the immunosuppressed group, but no significance was shown. On the other hand, when compared to the immunosuppressive group, it increased in a concentration-dependent manner in the test substance administration group, and in particular, it increased to 996.4 ± 190.5 ng/mL in the BH group, but no significant difference was observed (FIG. 13). As a result of measuring CD 3, compared to 570 ± 172.8 ng/mL in the normal control group, it decreased to 390.1 ± 22.2 ng/mL in the immunosuppressed group, but no significant difference was observed. On the other hand, compared to the immunosuppressive group, it increased in a concentration-dependent manner in the test substance administration group, and in particular, it increased significantly ( p <0.05) to 537.3 ± 115.7 ng / mL in the BH group (FIG. 14). As a result of measuring CD 56, compared to 34.3 ± 15.8 ng/mL in the normal control group, it decreased to 24.5 ± 6.8 in the immunosuppressed group, but no significant difference was found. dependently increased. In particular, it significantly increased ( p <0.05) to 36.3 ± 8.0 ng/mL in the BH group (FIG. 15).

7. Immunoglobulin test

In order to evaluate the effect of improving immunity by administration of basic porridge containing cyclophosphamide and fermented samul-tang, immunoglobulin test was performed in animal serum. Immunoglobulin A secreted from bodily fluids such as tears or saliva to protect mucosal surfaces, immunoglobulin M that plays a role in phagocytosis by complement-mediated lysis and formation of antigen-antibody complexes, etc. Immunoglobulin G was measured. As a result of measuring immunoglobulin A, compared to 480 ± 131 ng/mL in the normal control group, it was significantly reduced to 48 ± 69 ng/mL in the immunosuppressed group, showing a significant result ( p <0.05). On the other hand, when the immunosuppressive group and the test substance administration group were compared, the BM group 372 ± 173 ng/mL and the BH group 220 ± 212 ng/mL increased significantly ( p <0.05) (FIG. 16). In addition, all groups treated with fermented sugar-tang showed an increase of more than 20% compared to the immunosuppressed group.

As a result of measuring immunoglobulin M, compared to 190 ± 69 ng/mL in the normal control group, it decreased to 177 ± 92 ng/mL in the immunosuppressed group, but no significant difference was observed. On the other hand, when compared to the immunosuppressive group, it increased in the test substance administration group, especially in the SM group, but increased to 316 ± 149 ng / mL, but no significance was shown (FIG. 17).

As a result of measuring immunoglobulin G, compared to 1258 ± 442 ng/mL in the normal control group, it was significantly reduced to 646 ± 209 ng/mL in the immunosuppressed group, showing significant results (FIG. 18). On the other hand, when comparing the immunosuppressive group and the test material administration group, both increased, and the BM and BH groups showed a result of increasing by more than 20%.

8. Cytokine test

In order to evaluate the effect of improving immunity by administering basic porridge containing cyclophosphamide and fermented sugar-tang, cytokine test was performed on the serum of animals. INF-γ, a cytokine secreted by Th-1 cells and known as an NK cell activator, and IL-2, which is produced in CD 4 T cells and involved in T cell survival and proliferation, were measured. As a result of measuring INF-γ, there was no significant difference in the immunosuppressed group compared to the normal control group. On the other hand, when compared to the immunosuppressive group, it increased in the BH group among the test substance administration groups, but no significant results were shown (FIG. 19).

As a result of measuring IL-2, there was no significant difference in the immunosuppressed group compared to the normal group. On the other hand, a significant increase ( p <0.05) was shown in the BH group among the test substance administration groups (FIG. 20).

9. Histopathological examination

Pathological changes in the spleen and thymus were observed by haematoxylin & Eosin (H&E) staining (FIGS. 21 and 23). In the case of the spleen, no specific histopathological findings were observed in the normal control group, but the percentage of white matter involved in antibody production through lymphocytes was significantly reduced in the immunosuppressed group because it had an immune function to fight infection. On the other hand, compared to 19.4 ± 4.9% of the immunosuppression group, the test substance administration group increased in a concentration-dependent manner, and in particular, it increased significantly ( p <0.05) in the BM 39.8 ± 7.4% and BH 44.0 ± 9.6% groups (Fig. 22) . In the case of the thymus, no specific histopathological findings were observed in the normal control group, but in the immunosuppressed group, the area occupied by the medulla significantly decreased ( p <0.05), confirming that atrophy occurred. On the other hand, when compared to the immunosuppressive group, it increased in the test substance administration group, but no significant difference was observed (FIG. 24).

The present invention provides a method for manufacturing fermented samul-tang porridge having an immunity enhancing function composed of the above configuration, action and effect, and a fermented samul-tang porridge having an immunity enhancing function accordingly.

The present invention is very useful for industries that produce, manufacture, sell, distribute, and research functional porridge.

In particular, the present invention is very useful for industries that produce, manufacture, sell, distribute, and research functional porridge that enhances immunity using natural ingredients.

Claims (3)

Fermented sugar water is included in normal porridge,
The above-mentioned fermented samul-tang includes the process of preparing a composition extracted by mixing sukjihwang, peony, cnidium, and angelica,
100 parts by weight of the above mixed raw materials was added to 1000 to 2000 parts by weight of 70 to 90% alcohol by weight, and the reflux extraction was prepared by filtering for 2 to 5 hours,
It is prepared by inoculating and fermenting L.delbruekil, L.acidophilus, L.casei and S.thermophilus bacteria in the above extract composition,
Mix the additive composition with the above extraction composition and inoculate the above bacteria to ferment at 30 to 40 degrees Celsius for 20 to 138 hours,
The above additive composition is 50 to 150 parts by weight of plantain, 50 to 150 parts by weight of Schisandra chinensis, 20 to 50 parts by weight of Maekmundong, 20 to 50 parts by weight of Seokchangpo, 50 to 150 parts by weight of Gilkyung, and 50 to 150 parts by weight of Uiyin. It is a composition extracted by mixing 50 to 150 parts by weight of persimmon leaves,
The above fermented samul-tang is a fermented samul-tang porridge with an immunity enhancing function, characterized in that it contains 0.01 to 20% by weight in normal porridge.
delete The process of preparing porridge (Course 1),
Perform the process of preparing fermented sugar tang (step 2),
The fermented samul-tang described above performs the process of preparing a composition extracted by mixing sukjihwang, peony, cnidium, and angelica,
100 parts by weight of the above mixed raw materials was added to 1000 to 2000 parts by weight of 70 to 90% alcohol by weight, and the reflux extraction was prepared by filtering for 2 to 5 hours,
It is prepared by inoculating and fermenting L.delbruekil, L.acidophilus, L.casei and S.thermophilus bacteria in the above extract composition,
Mix the additive composition with the above extraction composition, inoculate the above bacteria, and ferment at 30 to 40 degrees Celsius for 20 to 138 hours,
The above additive composition is 50 to 150 parts by weight of plantain, 50 to 150 parts by weight of Schisandra chinensis, 20 to 50 parts by weight of Maekmundong, 20 to 50 parts by weight of Seokchangpo, 50 to 150 parts by weight of Gilkyung, and 50 to 150 parts by weight of Uiyin. It is a composition extracted by mixing 50 to 150 parts by weight of persimmon leaves,
Perform the process (step 3) of mixing the porridge prepared above and the fermented samul-tang,
The method for producing fermented samul-tang porridge with immunity enhancing function, characterized in that the fermented samul-tang contains 0.01 to 20% by weight in normal porridge.

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