KR102516968B1 - Food composition comprising fermented herbs extract for preventing or improving of immunity, dyspepsia, diarrhea and constipation - Google Patents

Abstract

The present invention relates to a food composition containing a fermented herbal extract, which is effective by experimentally confirming the effects of preventing and improving immune activity, indigestion, diarrhea, and constipation of a fermented herb extract obtained by solvent extraction of a fermented herb fermented with lactic acid bacteria. Contains as a component has an excellent effect of providing a food composition having immune activity, indigestion, diarrhea, constipation prevention and improvement functions.

Description

Functional food composition comprising fermented herbs extract for preventing or improving of immunity, dyspepsia, diarrhea and constipation}

The present invention relates to a functional food composition for preventing or improving immune activity, indigestion, diarrhea and constipation, containing a herbal plant extract fermented with vegetable lactic acid bacteria.

Lactic acid bacteria are safe microorganisms that are easily found in human or animal intestines and fermented foods (Orrhge, K. et al., 2000, Bifidobacteria and lactobacilli in human health, Drugs Exptl. Clin. Res ., 26, 95-111) Adheres to epithelial cells in the intestine and becomes parasitic, improving the properties of the intestinal flora, stabilizing the intestinal flora, reducing the production of decay products by inhibiting the settlement of harmful bacteria, preventing diseases, activating immunity, and acting as an anticancer , Cholesterol lowering, etc. It helps the human body a lot. Lactic acid bacteria have a growth inhibitory effect on various putrefactive microorganisms and pathogenic microorganisms because of several metabolic characteristics. Lactic acid bacteria produce antibacterial active factors such as organic acid, hydrogen peroxide, reuterin, diacetyl, acetaldehyde, and bacteriocin as metabolites. (Fuller, K., 1989, Probiotics in man and animals, J. Appl. Bacteriol., 66, 365-378). The lactic acid bacteria culture filtrate is a metabolite produced during the fermentation process of lactic acid bacteria and contains various physiologically active substances such as gamma aminobutyric acid (GABA), amino acids, peptides, vitamins and organic acids, and GABA (Hur, H.J. et al., In vitro immunopotentiating activities of cellular fractions of lactic acid bacteria isolated from kimchi and bifidobacteria, J. Microbiol. Biotechnol, 16, 661-666, 2006). Recently, with the introduction of the concept of probiotics, which refers to living microorganisms and foods containing them, which reflect the well-being and beneficially act on the health of the host, interest in lactobacilli is increasing, and many studies have been conducted. It's going on. The word probiotics has been originally defined as a microbial additive that acts beneficially to host animals by improving the balance of intestinal flora, but now, as pointed out above, it is often used in a broad sense (Fuller R., J. Appl. Bacteriol., 66, pp365-378, 1989).

Immunity is derived from the Latin word immunitas, and refers to the phenomenon in which the body defends itself against antigens, which are external factors. Immunity can be divided into innate immunity, which is present from birth, and acquired immunity obtained by vaccines made from various pathogens. Acquired immunity plays a role in reinforcing innate immunity (Ham, S. J. et al., studies on immune stimulation effects of natural amino acid polymer poly-r-glutamic acid, kookmin university, 2012). Immunity enhancers mainly use substances produced by organic synthesis or extraction, but there is a problem in that toxic substances may remain. On the other hand, when substances extracted from natural products are used, they are stable because natural products are obtained by separating various substances that are useful to humans from various organisms that exist in nature (Seonhwa Hong, studies on the development of natural immunostimulants originated from herbal extracts , 2010). Although the mechanism for the immune enhancing effect of lactic acid bacteria has not been clearly identified, it is known that lactic acid bacteria affect the intestinal immune system by living in the intestine. The antibacterial activity of lymphocytes in Peyer's patch is increased when lactic acid bacteria are consumed through yogurt, and according to some studies performed on experimental animals and humans, lactic acid bacteria are known to enhance the IgA response.

Functional dyspepsia is a disease that presents symptoms such as persistent discomfort or pain in the upper abdomen as a functional symptom rather than a histopathological or biochemical organic lesion. means all symptoms. Specifically, nonulcer dyspepsia, one of dyspepsia, is a feeling of inclusion after eating, anorexia, abdominal distension, early satiety, belching, epigastric discomfort or pain, heartburn, nausea (nausea), vomiting, acid reflux, heartburn ), including all digestive system symptoms, and the pathophysiology has not yet been clearly identified. Since dyspepsia is diagnosed by various symptoms of indigestion without clear organic lesions, treatment is not simple, and most symptoms repeat improvement and deterioration, and changes are severe due to food and stress. Representative functional dyspepsia treatments include gastrointestinal motility promoters, such as domperidone, metoclopramide, levosulpiride, mosapride, and itopride ( Vincenzo Stanghellini et al., Delayed Gastric Emptying in Functional Dyspepsia, Current Treatment Options in Gastroenterology, 7, 259-264, 2004).

Irritable bowel syndrome (IBS) is a common bowel functional disorder with significant effects on quality of life. The defining feature of irritable bowel syndrome is abdominal discomfort or pain. The Rome II diagnostic criteria for irritable bowel syndrome (a system for diagnosing functional gastrointestinal disorder based on symptoms) are as follows: Abdominal discomfort or pain accompanied by two or more of the following characteristics, not necessarily continuous, during the previous 12 months; 12 weeks or longer: (1) it is relieved with bowel movements, and/or (2) the onset is associated with a change in bowel frequency, and/or (3) the onset is associated with a change in stool form (appearance). Other symptoms supporting the diagnosis of irritable bowel syndrome are pain: abnormal stool passage (feeling of straining, urgency, or incomplete emptying); passage of mucus; and bloating or a feeling of distension in the abdomen. Patients can be subdivided by their potential bowel habit: (i) diarrhea-predominant irritable bowel syndrome, (ii) constipation-predominant irritable bowel syndrome, and (iii) constipation alternating with diarrhea. (Alternative Irritable Bowel Syndrome). The pathophysiology of irritable bowel syndrome is well understood, despite the fact that about a quarter of the UK population may have these symptoms, and about 15% of adults in the US report having symptoms consistent with a diagnosis of irritable bowel syndrome. It's not happening. It is estimated that only 25% of people with irritable bowel syndrome seek medical assistance. In addition, patients diagnosed with irritable bowel syndrome are at increased risk of other, non-gastrointestinal functional disorders such as fibromyalgia and interstitial cystitis. Irritable bowel syndrome is the most common diagnosis made by gastroenterologists in the United States, accounting for 12% of visitors to primary care providers. About $8 billion in direct medical costs and $25 billion in indirect costs are spent annually diagnosing and treating irritable bowel syndrome in the United States. Thus, irritable bowel syndrome accounts for a large percentage of annual health care costs in the United States. Primary treatment for irritable bowel syndrome includes counseling and dietary modification. Medication is considered beneficial directed at the individual symptoms. For the diarrhea-predominant type, anti-diarrhea drugs such as loperamide, which treat diarrhea but not abdominal pain, can be used. Because abdominal pain is one of the defining features of irritable bowel syndrome, antidiarrheal drugs do not adequately treat irritable bowel syndrome (Jailwala et al., 2000, Ann Intern Med. 2000;133:136-147; Cremonini et al., 2004, Minerva Med 95:427-441) For the predominant type of constipation, ispaghula is often used to increase dietary fiber. Antispasmolytics are commonly used when the patient has pain and swelling as the predominant symptoms. Mebeverine and peppermint oil are often used in this case. Other agents that have been tried to treat irritable bowel syndrome have been beta-blockers with varying results, naloxone, ondansetron, calcium channel blockers, simethicone, leuprorelin, octreotide. (octreotide) and cholecystokinin antagonists (Martindale, The Extra Pharmacopoeia, 31st Edition (1996) p. 1197).

On the other hand, herb is a herbaceous plant derived from the Latin word herba meaning green grass, and its flowers, seeds, stems, leaves, and roots are useful for humans. It has played an important role as a medicinal herb. Herbs are attracting a lot of attention due to the toxicity of chemicals to the human body, concerns about environmental pollution, and their outstanding efficacy. there is.

Rosemary (Rosemarinus officinalis L.) is an evergreen shrub native to the Mediterranean coast. It has pointed leaves like pine leaves and has a refreshing and strong scent similar to camphor. It is known to enhance the preservation of food, such as the role of a preservative that gives a fresh fragrance, bactericidal, antibacterial, and antioxidant effects (Elena I. et al., Supercritical fluid extraction and fractionation of different preprocessed rosemary plants. J Agric Food Chem, 47, P1400-1404, 1999). Various functionalities such as strong antioxidant effect, osteoporosis preventive effect, anticancer effect, antiAIDS effect, as well as antibacterial activity against Gram-positive bacteria and an effect of reducing blood alcohol concentration have been reported (Kim J.S. et al., Effect on the Quality characteristics of Korean traditional wines with the addition of rosemary (Rosmarinus officinalis L.), Korean J. Food Cookery Sci., 22, P914-922, 2006).

Lavender (Lavandula angustifolia) is a dicotyledonous plant of the Lamiaceae family that is native to the Mediterranean. It has been reported that lavender water extract has an inhibitory activity against mushroom tyrosinase, and ethanol extract has an inhibitory effect on sebum production. The major components of lavender include linalool, linalyl acetate, ladanein, apigenin, apigenin-7-O-β-glucoside, luteolin, luteolin-7-O-β-glucoside, and 5,4'-dihydroxy flavonoid-7-O-β. -Pyranglyglycuronate buthyl ester is known to be contained (Park S. J. et al., Inhibitory effects of the ethanol extract of Lavandula vera on sebum synthesis, J. Traditional Korean Medicine, 15, P77, 2006). Among them, rosmarinic acid, hydroxycinnamic acid, and 1,8-cineole have been reported to contribute to the antioxidant effect of L. angustifolia (CHU C. J. et al., Lavender (Lavandula spp.), Longwood Herbal Task Force, 1, 2001). .

Sage (Salvia officinalis L.) is also called salvia, common sage, and garden sage, and is said to have antibacterial, fungal, viral, astringent, secretion dissolving, and antiperspirant effects. Antihypertensive and choleretic effects were observed in animal experiments. It became. For medicinal use, the leaves are boiled and used for sore throat and gastroenteritis. It also reduces fatigue after stroke or severe exercise (Han M. J. et al., One Hundred of Herbs Used for Healing. 1st ed. Hyoil Press, Seoul. Korea, P52-53, 2004).

Basil (Ocimum basilicum L.) is an annual herb that is native to Africa and tropical Asia and is now cultivated around the world including Europe. It is a plant that grows to a size of 0.5m. It is known to be effective for stomatitis (Ahn D. J. et al., Comparison of volatile components in organs of organs of Ocimum basilicum L. cultivated in Korea, Korean J. Medicinal Crop. Sci. 9, 130-138, 2001), Since basil extract has a hypoglycemic effect, it has been reported that there is a possibility of developing a dietary treatment and that it can reduce cholesterol content (Choi E. Y. et al., Optimization of homemade pasta with addition of basil using response surface methodology, Korean J. Food Culture, 20, 61-67, 2005).

Peppermint (Mentha piperita L.) belongs to the Asteraceae family and is a perennial herb with strong fragrance. It is widely cultivated worldwide and is used as a raw material for food and cosmetic additives and medicines (McKay, Diane L. et al., A Review of the Bioactivity and Potential Health Benefits of Peppermint Tea (MenthapiperitaL), Phytother Res., 20, 619-633, 2006) Antioxidant, anti-inflammatory, anti-allergic, antiviral, and antibacterial effects have been reported (Mimica-Dukic, N. et al. , Antimicrobial and antioxidant activities of three Mentha species essential oils, Planta Med., 69, 413-419, 2003).

Chamomile (Matricaria chamomilla L.) is widely native to Europe, India, and North Africa, belongs to the Asteraceae family, and has been widely used as a medicinal tea to treat inflammatory diseases, fever, diarrhea, and tumors of the small intestine and liver (Mann C. et al., Spices and Medical Plants. Recent advances in botany, horticulture and pharmacology, Food Products Press, USA, 1, 235-280, 1986). It has been reported that flowers contain 120 kinds of compounds, such as terpenes, flavonoides, coumarin, malicacid, and inorganic components. In particular, α-bisabolol is known to be effective in reducing gout, suppressing the progress of ulcers, and treating dermatitis. (Cillegas L. F. et al., (+)-epi-α-bisabolol is the wound healing principle of peperomia galioides: investigation of the in vivo wound-healing activity of related terpenoids, J. Nat. Prod., 46, 1357- 1358, 2001).

Oregano (Origanum majorana L.) is a perennial plant of the lobulaceae family and is native to Europe. It is well used in Italian and Mexican cuisine, and has a wild scent as the nickname Wild (Wild) Marjoram. It goes well with Latin dishes and tomatoes. It promotes digestion and has a tonic effect, and is used as tea, bath additives, and dried flowers.

Lemon balm (Melissa officinalis L.) leaves are mainly used for food, and are effective for depression, nervous headache, memory loss, neuralgia, and fever. It is known. Lemon balm has a scent similar to lemon, and this scent calms emotions comfortably and lowers blood pressure by lowering heart rate (Korea Food and Drug Administration. Food sources, Apr, 5, 2006)

Stevia (Stevia rebaudiana Bertoni) is a perennial herb belonging to the genus Stevia and belongs to the dicotyledonous class Camphoraceae. The length of the stem is about 70 to 80 cm, and the leaves are 4 to 10 cm long and 2.5 cm wide. It was first studied in 1899 and is known to contain more than 100 terpenes and flavonoids as phytochemicals (Komisseranko NF. et al, Diterpene glycoside and phenylpropanoid of Stevia rebaudiana bertoni (astercae), 1, 53-64, 1994). The main components of stevia are known to contain diterpenoid glycosides such as steviolbioside, rebaudioside A-E, and stevioside, and other diterpenes such as jhanol, sterebin A-N, and 6-O-acetyl-austroinulin. Among them, stevioside has been reported to have a diabetic control effect on mice (Lailerd N. et al., Effects of stevioside on glucose transport activity in insulin-sensitive and insulin-resistant rat skeletal muscle, Metabolism, 53, 101-107, 2004), diterpene compounds have been confirmed to have antioxidant, antibacterial, and antiviral effects (Wang B.S. et al., Antioxidant activity of abietane-type diterpenes from heartwood of Taiwania cryptomerioides Hayata, Holzforschung, 56, 487-492, 2002) .

As the prior art of the present invention, a novel Lactobacillus plantarum, a method for producing the same, and a composition for preventing or treating E. coli diarrhea using the same are known in Korean Patent Registration No. 10-1378673, which is Lactobacillus plantarum LP GS It relates to a pharmaceutical composition for preventing or treating E. coli diarrhea containing a mutant strain as an active ingredient. In addition, 125 raw materials such as seaweed, dandelion, and ginger are extracted and concentrated using CO ₂ (or N2) Carrier Gas according to the physical properties of organisms, sugar-pickled, extracted, and mixed and aged with extracts extracted using microwave and filter. A composition and a manufacturing method thereof are known from Korean Registered Patent No. 10-1501326. However, nowhere in the above document is there known about a functional food composition for preventing or improving immune activity, indigestion, diarrhea and constipation containing a lactic acid bacteria fermented mixed herb extract fermented using lactic acid bacteria in the herb.

Accordingly, an object of the present invention is to provide a functional food composition for preventing or improving immune activity, indigestion, diarrhea and constipation containing a vegetable lactic acid bacteria fermented mixed herbal plant extract.

The above object of the present invention comprises the steps of preparing a fermented raw material by drying and powdering herbs and then sterilizing them at high temperature; Obtaining a fermented product by inoculating the fermentation raw material obtained in the above step with lactic acid bacteria and fermenting it for 3 to 5 days under fermentation conditions of a temperature of 35 to 37 ° C, pH 7, and a stirring speed of 100 to 120 rpm; Obtaining a fermentation broth by centrifuging the fermentation product obtained in the above step; Obtaining a fermentation extract by hot water extraction of the fermentation broth obtained in the above step with an extraction solvent; Filtering the fermented extract obtained in the above step with a filter paper to prepare the fermented herb extract of the present invention, and confirming the effect of preventing or improving the immune activity, indigestion, diarrhea and constipation of the fermented herb extract of the present invention, and formulating a food composition It was achieved through the steps of preparing.

The present invention confirms the immune activity, indigestion, diarrhea, and constipation prevention and improvement functionalities of a mixed herb extract fermented with vegetable lactic acid bacteria, thereby preventing and improving immune activity, indigestion, diarrhea, and constipation containing the same as a component. There is an excellent effect of providing a food composition.

1 is a diagram illustrating a method for manufacturing a mixed herbal extract fermented with lactic acid bacteria of the present invention.

The method for producing a mixed herb extract fermented with vegetable lactic acid bacteria of the present invention is characterized in that it consists of the following steps (Fig. 1). Herbs suitable for achieving the object of the present invention may be any one or more combinations selected from the group consisting of rosemary, lavender, sage, basil, mint, chamomile, oregano, lemon balm and stevia, or the above herbs in equal proportions by weight is mixed with

Step 1: Raw material preparation

The dry powdered herb powder and the same amount of distilled water are put in a fermenter, sterilized at 100 ° C for 5 minutes, and then the temperature is lowered to 37 ° C to prepare fermented raw materials.

Step 2: Fermentation of vegetable lactic acid bacteria

Vegetable lactic acid bacteria cultured in liquid phase in a lactic acid bacteria culture medium are inoculated into the fermentation raw material of the first step and fermented for 3 to 5 days under fermentation conditions of a temperature of 35 to 37 ° C, a pH of 7, and a stirring speed of 100 to 120 rpm.

Step 3: Preparation of lactic acid bacteria fermented mixed herbal extract

The lactic acid bacteria fermented product obtained in the second step is centrifuged to remove sediment and cells, and the fermentation broth is recovered. The same amount of distilled water as an extraction solvent was added to the obtained fermentation broth and heated in an extractor equipped with a cooling condenser at a temperature of 80 ° C for 6 hours to recover the distillate, and separately, the remaining fermentation broth from the above step was extracted with an extraction solvent and fermented. get an extract The fermented extract obtained above was first filtered through a 300 mesh filter paper, left at room temperature for one week, and then filtered through a second filter paper through a 150 mm filter paper to prepare the fermented herb extract of the present invention.

As the herb of the first step, any one or more selected from the group of rosemary, lavender, sage, basil, mint, chamomile, oregano, lemon balm, and stevia may be used, and most preferably four or more herbs are used in equal amounts (w/w). ) to be used in combination.

The vegetable lactic acid bacteria of the second step can be used without limitation as long as they are of the genus Lactobacillus, but Lactobacillus plantarum (L. plantarum, KFCC-11028), Lactobacillus sakei (L. sakei, KFCC 11383P), Lactobacillus lactis (L. It is preferable to select any one of lactice, KCCM 11159P). The 'vegetable lactic acid bacteria' is a lactic acid bacteria characterized in that the raw material from which the lactic acid bacteria are isolated is a plant.

In addition, the lactic acid bacteria culture medium of the second step may be MRS (Man Rogosa Sharpe), lactose, YM (Yeast and Mold), M17 or ART (Asparagine Enrichment Broth) medium, but it is most preferable to use MRS medium.

In addition, the inoculation amount of the lactic acid strain in the second step is inoculated with 1×10 ⁸ to 5×10 ⁸ cells compared to 1 kg of the herb plant in the first step.

Distilled water and/or an organic solvent may be used as the extraction solvent in the third step, but distilled water is most preferably used. As the organic solvent, any one or more of low alcohol having 1 to 4 carbon atoms, propylene glycol, ethyl acetate, butylene glycol, glycerin, ethyl acetate, hexane, and methylene chloride may be used.

In addition, the mixing ratio of the fermentation broth and the extraction solvent in the third step is preferably 50:50 to 25:75 by weight.

The fermented herbal extract prepared according to the present invention can be used as a functional food composition for preventing and improving immune activity, indigestion, diarrhea, and constipation.

Food compositions to which the fermented herb extract of the present invention can be added include, for example, various beverages, chewing gum, tea, and vitamin complexes. In addition, in the present invention, the food includes special nutritional food (eg, formula milk, infant food, baby food, etc.), processed meat product, fish meat product, tofu, jelly, noodles (eg, ramen, noodles, etc.), health supplement food, seasoning food ( For example, soy sauce, soybean paste, gochujang, mixed paste, etc.), sauces, confectionery (eg, snacks), dairy products (eg, fermented milk, cheese, etc.), other processed foods, kimchi, pickled foods (various types of kimchi, pickles, etc.), drinks ( Examples include, but are not limited to, fruit and vegetable beverages, soy milk, fermented beverages, etc.), and natural seasonings (eg, ramen soup, etc.). The food, beverage or food additive may be prepared by a conventional manufacturing method.

The functional food composition refers to a food group or food composition that has added value so that the function of the food acts for a specific purpose by using physical, biochemical, or bioengineering methods, etc. It refers to food designed and processed to fully express the body control function related to the living body. The functional food composition may include a food-acceptable food auxiliary additive, and may include appropriate carriers, adjuvants, coagulants, diluents, or physiologically active ingredients commonly used in the manufacture of functional foods, and may include powders, tablets, It may further include capsules, gels, and the like.

Hereinafter, the present invention will be described in more detail based on examples and drawings. However, the following examples are only for illustrating the present invention and are not intended to limit the scope of the present invention.

Herbs of the fermented herb extract of the present invention were dried and pulverized from rosemary, lavender, sage, basil, peppermint, chamomile, oregano, lemon balm, and stevia collected from Sangsu Herb Brand Farm near Cheongju, respectively, and used as dry powder. In addition, lactobacillus plantarum (L. plantarum, KFCC-11028) was purchased from the Korea Microorganism Conservation Center and used as lactic acid bacteria culture medium. MRS medium (Difco ^TM MRS) was purchased from BD.

<Example 1> Preparation of fermented herb extract

As a herb, 900 g of rosemary powder and 900 g of the same amount of distilled water were put into a fermenter, sterilized at 100 ° C for 5 minutes, and then left at 37 ° C. Then, 200mL (1 X 10 ⁸ cell) of Lactobacillus plantarum (L. plantarum, KFCC-11028), which was separately cultured in liquid phase in the MRS medium, was put into the fermenter and fermented at a temperature of 37°C, pH 7, and stirring speed of 100 rpm. Conditions were fermented for 3 days. After centrifuging the fermented product obtained in the above step, 1.2 L of the fermentation broth was obtained by removing the precipitate and the cells. 900 g of distilled water was added to the fermentation broth obtained in the above step, put in an extractor equipped with a cooling condenser, and heated at a temperature of 80 ° C. for 6 hours, and the distillate distilled out was recovered to obtain about 2 L of distillate. The fermented extract obtained above was first filtered through a 300 mesh filter paper, left at room temperature for one week, and then filtered through a second filter paper through a 150 mm filter paper to prepare the fermented rosemary extract of the present invention.

Fermented lavender extract, fermented sage extract, fermented basil extract, fermented mint extract, fermented chamomile extract, fermented oregano extract, fermented lemon balm extract, and fermented stevia extract were prepared in the same manner as above.

<Example 2> Preparation of mixed fermented herbal extract

Unlike Example 1, the mixed fermented herb extract was prepared as follows. 100 g of rosemary powder, 100 g of lavender powder, 100 g of sage powder, 100 g of basil powder, 100 g of peppermint powder, 100 g of chamomile powder, 100 g of oregano powder, 100 g of lemon balm powder, and 100 g of stevia powder. 800 L of mixed fermented herbal extract was prepared using 900 g of powder. The specific manufacturing method is the same as in Example 1 above.

<Comparative Example 1> Preparation of mixed herbal extract

100 g of rosemary powder, 100 g of lavender powder, 100 g of sage powder, 100 g of basil powder, 100 g of peppermint powder, 100 g of chamomile powder, 100 g of oregano powder, 100 g of lemon balm powder, and 100 g of stevia powder. 900 g of the powder and 900 g of the same amount of distilled water were put in an extractor equipped with a cooling condenser and heated at a temperature of 80 ° C. for 6 hours, and the distillate distilled out was recovered to obtain an herbal extract.

< manufacturing example 1> Preparation of a food composition containing mixed fermented herbal extracts

(1) powder and granular manufacturing

The mixed fermented herbal extract prepared in Example 2 and the mixed herbal extract of Comparative Example 1 were prepared in powder form and granular form at the content ratios shown in [Table 1], respectively.

Food composition mixing ratio of mixed fermented herb extracts Raw material
Content (% by weight) powdered form granular powdered form granular Big head 10 to 20 10 to 20 10 to 20 10 to 20 rice bran 5 to 10 5 to 10 5 to 10 5 to 10 Brown rice 40 to 70 40 to 70 40 to 70 40 to 70 oligosaccharide 5 to 10 5 to 10 5 to 10 5 to 10 mixed herbal extracts - - 3 to 5 3 to 5 Mixed Herb Fermented Extract 3 to 5 3 to 5 - - mixed herbal powder 7 to 15 7 to 15 7 to 15 7 to 15 Sum 100 100 100 100

_{[Note] Mixed herb powder: Mix rosemary, lavender, mint, chamomile, sage, basil, thyme, fennel, and lemon balm in a ratio of 1:1:1:1:1:1:1:1:1 (% by weight) crushed powder}

(2) Beverage manufacturing

The mixed fermented herb extract prepared in Example 2 and the mixed herb extract prepared in Comparative Example 1 were mixed with honey, vinegar, oligosaccharide, vitamin C, citric acid, and water in the mixing ratio shown in [Table 2] to prepare beverages, respectively. .

Beverage formulation containing mixed fermented herbal extracts Raw material Content (%, v/v) Honey (mL) 3 to 5 3 to 5 Vinegar (mL) 3 to 5 3 to 5 Oligosaccharides (mL) 10.95 to 14.8 10.95 to 14.8 Vitamin C (mL) 0.04 to 0.1 0.04 to 0.1 Citric Acid (mL) 0.01 to 0.1 0.01 to 0.1 water (mL) 70 to 80 70 to 80 Mixed Fermented Herb Extract (mL) - 3 to 5 mixed herbal extracts 3 to 5 -

< Experimental example 1> Evaluation of the immune enhancing effect of the mixed fermented herbal extract of the present invention

(1) Breeding conditions and organ weight and body weight measurement of experimental animals

Six-week-old female Balb/c mice were distributed and divided into groups using the egg mass method, and they were raised one by one in a cage and reared for 5 weeks. The indoor temperature of the breeding room was 22 ± 2 ℃, humidity was 50 ± 5%, and the lights were adjusted to 12 hours during the day and 12 hours at night. The diet was divided into 3 groups: general diet, mixed herb extract supplemented diet, and mixed fermented herb extract containing diet, and 8 animals were assigned to each group, and the diet was fed once a day for 5 weeks. Organ weights were measured after 5 weeks of feeding, and body weights were measured once a week at regular times. The organs of the experimental animals were removed, washed in physiological saline, dried with absorbent paper, and weighed.

As a result of the experiment, as shown in [Table 3], the normal diet control group was significantly higher than the mixed herb extract-containing diet group and the mixed fermented herb extract-containing diet group.

Breeding conditions and organ weight and body weight measurement of experimental animals normal diet Mixed herbal extract added diet Diet containing mixed fermented herbal extracts weight (g) 3.6 ± 0.3b 2.8±0.3a 2.5±0.1a Dietary intake (g/day) 4.2±0.1a 4.2±0.0a 4.2±0.1a FER 2.4 ± 0.1b 1.9±0.2a 1.7±0.1a

_{[Note] Values are mean ±SE for 8 animals in each group.}

_{One) FER , food efficiency ration = weight gain (g/day)/food in take (g/day) × 100}

In addition, as shown in [Table 4], there was no significant difference in the weight of heart, liver, kidney, and spleen tissues.

Measurement of liver, heart, kidney, and spleen weights of experimental animals normal diet Mixed herbal extract added diet Diet containing mixed fermented herbal extracts Liver (g/100 g B.W.) 5.4±0.0 5.5 ± 0.0 5.4±0.0 Heart (g/100 g B.W) 0.6 ± 0.0 0.6 ± 0.0 0.6 ± 0.0 Height (g/100 g B.W) 1.4±0.0 1.4±0.0 1.5 ± 0.0 Spleen (g/100 g B.W.) 0.5 ± 0.0 0.5 ± 0.0 0.4 ± 0.0

_{[Note] Values are mean ±SE for 8 animals in each group.}

(2) Measurement of splenocyte proliferative capacity

The spleen was aseptically removed from the mouse that had been raised for 5 weeks and sacrificed with carbon dioxide, washed with RPMI 1640, and the spleen was pulverized with a sterile glass rod to release cells. The separated cell suspension was passed through a 150 mesh stainless steel sieve, washed twice with the medium, and centrifuged (3000 rpm, 4° C., 10 minutes). To remove red blood cells from the centrifuged spleen, they were suspended in Tris-buffered ammonium chloride (0.87% NH ₄ Cl, pH 7.2) for 5 minutes. The number of cells was measured by dispersing in the splenocyte suspension from which the red blood cells were removed. The cells were dispersed at 5×10 ⁶ cell/mL and then dispensed into a 96 well plate to measure the proliferative capacity of splenocytes. In order to measure the amount of cytokine secretion, after adjusting to 2×10 ⁶ cell/mL, the cells were dispensed into 24 wells and each As a positive control for each group, 100 L of LPS (15 g/mL) was dispensed and the same amount of 10% FBS-RPMI was dispensed into the control group, and each plate was incubated for 48 hours in a 37°C, 5% CO ₂ incubator, followed by culture medium. was experimented with.

Splenocyte proliferative capacity was measured using MTT assay. ConA, which selectively increases T cells, and lipopolysaccharide (LPS), which selectively increases B cells, were added as mitogens.

As a result of the experiment, as shown in [Table 5], there was no significant difference in all groups when mitogen was not added, and when ConA and LPS were added, in the group containing mixed fermented herb extracts, the proliferative ability was significant compared to the control group However, in the mixed herbal extract-containing diet group, there was no significant difference between the general diet and the control group.

Splenocyte proliferative capacity of experimental animals normal diet Mixed herbal extract added diet Diet containing mixed fermented herbal extracts with out mitogens 1.1 ± 0.0 1.0 ± 0.0 1.1 ± 0.0 ConA (5 mg/mL) 2.4±0.0 2.6±0.0 3.1 ± 0.0 LPS (15 mg/mL) 2.5 ± 0.0 2.5 ± 0.0 3.5 ± 0.1

_{[Note] Values are mean ±SE for 8 animals in each group.}

< Experimental example 2> Evaluation of dyspepsia improvement effect of the mixed fermented herb extract food of the present invention

The indigestion improvement effect test was conducted on 20 people in their 20s and 40s who suffer from indigestion and inconvenience in life. The experimental group took the food composition containing the mixed fermented herb extract in Preparation Example twice a day for a week and answered the following questions.

As a result of the experiment, as shown in [Table 6], more than 50% of people who consumed the food composition containing the mixed herbal extracts of the present invention had improved indigestion, and those who consumed the food composition containing the mixed fermented herbal extracts More than 80% of people showed improvement in indigestion.

Indigestion improvement effect of the mixed fermented herb extract food of the present invention very good slightly better no change Powdered food composition containing mixed fermented herbal extracts 10 6 4 Powdered food composition containing mixed herbal extracts 5 7 8 Granular food composition containing mixed fermented herbal extracts 15 3 2 Granular food composition containing mixed herbal extracts 8 7 5 Beverage food composition containing mixed fermented herbal extracts 11 3 6 Beverage food composition containing mixed herbal extracts 2 8 10

< Experimental example 3> Evaluation of diarrhea improvement effect of the mixed fermented herbal extract of the present invention

The diarrhea improvement effect test was conducted on 20 people in their 20s to 40s who suffered from diarrhea in their lives. The experimental group took the food composition containing the mixed fermented herb extract in Preparation Example twice a day for a week and answered the following questions.

As a result of the experiment, as shown in [Table 7], diarrhea was improved in more than 60% of people who consumed the food composition containing the mixed herbal extract of the present invention, and among those who consumed the food composition containing the mixed fermented herbal extract Diarrhea improved in over 90% of people.

Diarrhea improvement effect of the mixed fermented herb extract food of the present invention very good slightly better no change Powdered food composition containing mixed fermented herbal extracts 14 4 2 Powdered food composition containing mixed herbal extracts 8 5 7 Granular food composition containing mixed fermented herbal extracts 6 5 One Granular food composition containing mixed herbal extracts 10 4 6 Beverage food composition containing mixed fermented herbal extracts 10 8 2 Beverage food composition containing mixed herbal extracts 11 One 8

< Experimental example 4> Evaluation of the Constipation Improvement Effect of the Mixed Fermented Herb Extract of the Present Invention

Constipation improvement effect test was conducted targeting 20 people in their 20s to 40s suffering from constipation. The experimental group took the food composition containing the mixed fermented herb extract in Preparation Example twice a day for a week and answered the following questions.

As a result of the experiment, as shown in [Table 8], constipation was improved in 45% or more of those who consumed the food composition containing the mixed herbal extract of the present invention, and among those who consumed the food composition containing the mixed fermented herbal extract More than 70% of people reported an improvement in constipation.

Constipation improvement effect of the mixed fermented herb extract food of the present invention very good slightly better no change Powdered food composition containing mixed fermented herbal extracts 11 6 3 Powdered food composition containing mixed herbal extracts 6 5 9 Granular food composition containing mixed fermented herbal extracts 12 3 5 Granular food composition containing mixed herbal extracts 6 9 5 Beverage food composition containing mixed fermented herbal extracts 10 5 5 Beverage food composition containing mixed herbal extracts 3 6 11

The present invention has the effect of providing a functional food composition for preventing or improving immune activity, indigestion, diarrhea and constipation containing vegetable lactic acid bacteria fermented mixed herbal plant extracts as active ingredients, and in particular, in powder, granule, liquid, beverage, etc. formulations for food use There is an excellent effect that can be used as a new material. In addition, it is a very useful invention in the food industry because it has an excellent effect of improving immune activity, indigestion, diarrhea, and constipation prevention and improvement by providing a food composition containing useful ingredients contained in fermented herb extracts.

Claims (5)

Mixed herbs of rosemary, lavender, sage, basil, mint, chamomile, oregano, lemon balm, and stevia in an equal weight ratio (w/w) are dried and powdered, and then the same amount of distilled water is added and heated at 100℃ for 5 minutes. Preparing a fermentation raw material cooled to 37 ° C. by high-temperature sterilization; Lactobacillus plantarum (L. plantarum, KFCC-11028), Lactobacillus sakei (KFCC 11383P), Lactobacillus lectis (L. lactice, KCCM 11159P) selected from the fermentation raw material obtained in the above step Obtaining a vegetable lactic acid bacteria fermented product by inoculating any one vegetable lactic acid bacteria and fermenting for 3 to 5 days under conditions of pH 7 and 100 to 120 rpm at 35 to 37 ° C; Adding an equal amount of distilled water to the fermentation broth obtained by centrifuging the lactic acid bacteria fermentation product obtained in the lactic acid bacteria fermentation step, and recovering a distillation extract by heating and distilling in an extractor; Separately, extracting the fermentation broth remaining in the distillation extraction recovery step with an extraction solvent to obtain a fermentation extract; Method for producing a vegetable lactic acid bacteria fermented mixed herb extract, characterized in that it comprises all the steps of filtering the fermented extract obtained in the solvent extraction step with filter paper.
delete delete Mixed vegetable lactic acid bacteria fermented mixed herb extract for preventing or improving diarrhea and constipation prepared by the method of claim 1. delete

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