KR20010044621A - Food or health food containing astaxanthin - Google Patents

Abstract

PURPOSE: Health care products containing astaxanthin are provided which have antioxidizing property, immunity reinforcing property and cholesterol in blood lowering function. CONSTITUTION: Processed foods or physiological function active health care products contains 0.001-1 part by weight of natural pigment astaxanthin obtained by cultivating Phaffia rhodozyma and Haematococcus species regarding 100 part by weight of foods. The astaxanthin contained foods includes milk products such as fermented milk, butter, powdered milk, seasoning foods such as dressing, curry, complex seasoning foods, and gum.

Description

Food or health food containing astaxanthin}

The present invention is a food or dietary supplement containing red natural pigment Astaxanthin extracted and cultured by culturing Phaffia rhodozyma and Haematococcus species having the ability to produce and accumulate at high concentration. It is about.

Astaxanthin (3,3'-dihydroxy-β, β'-carotene-4,4'-dione) is a yeast strain of Papia rhodozyma (Phytochemistry, 15, 1009, (1976)) and algae hematoma It is extracted and isolated from Haematococcus species, Phytochemistry (20, 2561, (1981)), and is also widely distributed in marine animals and freshwater animals (Phytochemistry 15. 1003-1007 (1976)).

Astaxanthin belongs to carotenoids represented by beta-carotene, a precursor of vitamin A, and is widely distributed in nature and is the main pigment of shrimp, crayfish shellfish, trout and salmon. Salmon, trout, and shrimp cannot biosynthesize astaxanthin and are consumed by the food chain. Therefore, in the case of farming, the pigmentation should be added to the feed to obtain the coloring effect which is a major measure of commodity value.

In particular, it has a vermilion (Scritical Reviews in Biotechnology 11 (4), 297-326 (1991)) such as shrimp or crayfish shellfish, bird's beak, egg yolk, trout and salmon. do.

Astaxanthin can prevent the damage of oxygen free radical scavenger, which can cause fatal cell membrane damage to various organisms (J. Nutr. 119: 109-111 (1988), Appl. Biochem. Biotech. 66: 263-268 (1997).

In general, germ cells are characterized by rapid cell proliferation. In this process, many oxidative wastes (reactive oxygen species) resulting from cellular activity are easily oxidized and accumulated, which lowers cellular function, reproductive function and physiological activity in the body, and promotes cell aging.

Astaxanthin, on the other hand, significantly improves the reproductive function by removing these wastes through an antioxidant action that inactivates such active oxygen (O-) and prevents aging of cells (Internat. J. Vit. Nutr. Res. 65: 79-86 (1995)) and promote physiological metabolism.

When astaxanthin is fed to livestock, T-Cell, B-Cell, and other immune cells are activated to increase the ability to produce leukocytes and antibodies. When added to animal feed, it is very effective in preventing aging, increasing immunity and fertility, and preventing stress.

Astaxanthin is a safe carotenoid-based substance that is safe for animals and the human body, as well as the precursor activity of vitamin A, and has the biological function of vitamin E. Therefore, it is expected to be used for medicine (J. Appl. Phycol. 3: 295-304 ( 1991).

In the case of cancer cells, astaxanthin acts as a chemopreventor (chemical preventer) to inhibit the abnormal cell differentiation of cancer cells (Pure & Appl. Chem., 51. 649-660 (1979), J. Korean. Soc. Sci. Nutr. 27 (1) .163-167 (1998).

However, although astaxanthin has the above-described efficacy, it is currently used only for feed, but is not used for other purposes.

Astaxanthin has been shown to show antioxidant activity (Fisheries Sci., 62: 134-140 (1996)) superior to other carotenoid pigments, tocopherols, BHT, and vitamin C. do.

Foods to which the present invention can be advantageously applied include, for example, dairy products [fermented milk (fermented milk, rich fermented milk, fermented butter oil, cream fermented milk, rich cream fermented milk), butter, natural cheese, processed cheese, milk powder (whole milk powder, Skim milk powder, sweetened milk powder, mixed milk powder)], seasoned foods [sauces, tomato ketchup, curry, mixed seasoning foods, flavor oils, dressings (mayonnaise, emulsified dressings, separate liquid dressings, salad dressings, French dressings)], gum It can be used in food.

The added amount of astaxanthin is 0.001 to 0.1 parts by weight based on 100 parts by weight of food.

The technical problem to be achieved in the present invention is to improve the preservation of natural astaxanthin without the use of synthetic preservatives harmful to the human body, and to improve the palatability by improving the disgusting taste and aroma peculiar to astaxanthin by applying to food.

Astaxanthin not only has anti-cancer, anti-oxidant, immunity and anti-aging effects, but also reduces blood cholesterol levels, making it suitable for food use.

In addition, when astaxanthin is used alone, it is easily destroyed by heat or light. Therefore, astaxanthin is applied to foods to prevent them from being destroyed, so that astaxanthin is contained in food, and astaxanthin-containing foods or health supplements having high nutrients are included. I developed food.

The present invention provides a method for producing a processed food or a physiologically active dietary supplement containing the natural pigment astaxanthin obtained by culturing papia Rhododima and hematococcus containing 0.0001 to 1 part by weight of astaxanthin in 100 parts by weight of food. It is.

In addition, the preferred amount of astaxanthin is 0.001 to 0.1 parts by weight based on 100 parts by weight of food.

Meanwhile, at least one fermented milk selected from fermented milk containing astaxanthin, rich fermented milk, fermented butter oil, cream fermented milk and rich cream fermented milk prepared according to the above method; Butters; Natural cheese; Processed cheese; Provided is a dairy product containing at least one astaxanthin selected from the group consisting of whole milk powder, skim milk powder, sweetened milk powder and mixed milk powder.

In addition, sauces containing astaxanthin prepared according to the above method; Tomato ketchup; Flavor oils; At least one dressing selected from mayonnaise, emulsified dressing, liquid phase dressing, salad dressing, and French dressing; Curry; It provides a seasoning food containing at least one astaxanthin selected from the group consisting of a complex seasoning food, and provides a gum containing astaxanthin.

Hereinafter, the present invention will be described in more detail.

In the present invention, the strain used to extract astaxanthin, which is a natural dye, is cultured in Phaffia rhodozyma and Haematococcus species.

Looking at the present invention by process as follows.

After culturing papia Rhododima and hematococcus strains, the culture solution is washed. By treating the washed culture with microwave (Microwave), the organelles and cell walls of the cells are destroyed.

After processing the microwave, natural solvent astaxanthin was obtained by concentration under reduced pressure with a rotary vacuum evaporator after solvent extraction using ethanol.

Examples of foods using astaxanthin are as follows.

Ⅰ) Dairy products such as fermented milk (fermented milk, rich fermented milk, fermented butter oil, cream fermented milk, rich cream fermented milk), butter, natural cheese, processed cheese, milk powder (whole milk powder, skim milk powder, sweetened milk powder, mixed milk powder)

Ii) Seasoned foods such as sauces, tomato ketchup, flavor oil, dressing (mayonnaise, emulsifying dressing, separate liquid dressing, salad dressing, French dressing), curry, complex seasoning

아스) Gum with astaxanthin

Astaxanthin, a natural pigment, is a processed food or a physiologically active dietary supplement containing 0.0001 to 1 part by weight of astaxanthin in 100 parts by weight of food.

In addition, the preferred amount of astaxanthin is 0.001 to 0.1 parts by weight based on 100 parts by weight of food.

The present invention can provide astaxanthin, a natural pigment, to foods to provide astaxanthin-containing foods and health supplements that are harmless to the human body and have high absorption in the human body.

The sugars used in the present invention include glucose, fructose, sugar, sucrose, high fructose corn syrup, dextrin, malt, maltose, lactose, oligosaccharides. ), Galactose, tagatose, syrups and the like, and may be used alone or in combination of two or more thereof.

Hereinafter, the present invention will be described in more detail with reference to examples of the present invention, but the examples illustrated below represent a part of the present invention, and the present invention is not limited thereto.

Astaxanthin is a food additive that adds 0.0001 to 1 parts by weight to foods to improve nutrition and preservation, and astaxanthin has antioxidant properties, lowers blood cholesterol, boosts immune function, and prevents aging. To give.

Example 1 Dairy Product Added Astaxanthin

In the present invention, fermented milk (fermented milk, rich fermented milk, fermented butter oil, cream fermented milk, rich cream fermented milk), butter, natural cheese, processed cheese, powdered milk (whole milk powder, skim milk powder, sweetened milk powder, mixed milk powder) Choose from a group of dairy products.

Fermented milk added with astaxanthin

Fermented milk in the present invention includes fermented milk, rich fermented milk, fermented butter oil, cream fermented milk, rich cream fermented milk and the like.

Fermented milk is inoculated with lactic acid bacteria in the raw material.

In the present invention, the lactic acid bacteria are Bifidobacteria, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus vulgaricus, Lactobacillus cassia (Lactobacillus cassia) L. casei, L. bifidus, L. lactis, L. lactis, L. plantarum, L. sake, L. sake, Lactobacillus silas xylosus, L. helveticus, L. delbrucki, L. leichimanii, L. homohiochii, L. homohiochii It is preferred to be selected from.

In the present invention, the fermentation temperature to be cultured is preferably 20 to 40 ° C.

If the fermentation temperature is 20 ℃ or less, the rate of progress of the fermentation is not practically suitable and if the temperature is 40 ℃ or more, there is a problem that the flavor of the fermentation product is poor because the fermentation is not good.

Cultivate the lactic acid bacteria in the MRS medium (Difco company) and then use it as a lactic acid bacteria starter. Starter is inoculated at 10 ^{6-10 8} cell / mL and fermented at 20-40 ℃ for 1-5 days. In this state, fermentation takes place rather early. Alternatively, it may be naturally fermented in a fermenter after adjusting to a temperature of 20 to 40 ℃. When lactic acid bacteria can reach the 10 ⁷ ~10 ⁹ cell / mL was cooled after completion of the fermentation is added the following, ahseuta xanthine.

The addition amount of astaxanthin is preferably adjusted to contain 1 to 100 mg of astaxanthin in the recommended daily intake amount (about 100 g) of the lactic acid bacteria food (fermented milk). If the intake of astaxanthin is less than 1mg, the excellent properties of astaxanthin, such as anti-aging, cancer prevention, antioxidant effect, and the role of a precursor of vitamin A, do not appear, and if it exceeds 100mg, there is a problem of strongly showing the disgusting taste of astaxanthin. have.

Fermented milk, rich fermented milk, cream fermented milk and rich cream fermented milk are added with 8-30% of crude milk or dairy products (as solid solids), inoculated with lactic acid bacteria, and then fermented when the number of lactic acid bacteria reaches 10 ^{7-10 9} cell / mL. After the completion of the cooling, the various flavors and astaxanthin are added.

Fermented butter oil was then inoculated with a butter oil or skim milk (solid content as a solid) by the addition of 8-30%, when lactic acid bacteria, and then, the number of lactic acid bacteria reaches 10 ⁷ ~10 ⁹ cell / mL cooling after completion of the fermentation, and then Add various flavors and astaxanthin.

Cheese with Astaxanthin

Cheese is mainly made from cow milk, but it is also made from goat's milk and sheep's milk.

Milk and dairy products used in cheese production include whole milk, skim milk, partially skim milk, cream, buttermilk, whey, skim milk powder, whole milk powder and the like.

Place the prepared raw oil in a cheese vat and adjust the temperature at 25 to 40 ° C. Then, 0.5 to 5% of lactobacillus starters such as Lactococcus lactis and L. cremoris are added. Add fermentation.

When the acidity (lactic acid) is about 0.15 to 0.25%, milk coagulant rennet and natural pigment astaxanthin are added and mixed quickly and then allowed to stand to form a curd.

The addition amount of astaxanthin is preferably adjusted to contain 1 to 50 mg of astaxanthin per 100 g of cheese. If the intake of astaxanthin is less than 1mg, the excellent properties of astaxanthin, ie, anti-aging, cancer prevention, antioxidant effect, and the role of precursor of vitamin A do not appear, and if it exceeds 50mg, there is a problem that strongly shows the disgusting taste of astaxanthin. have.

Cheese manufacturing process is 1) raw material oil treatment 2) lactic acid bacteria fermentation and curd formation 3) processing of curd 4) cheese formation 5) cheese ripening. The maturation of the cheese depends on the type of cheese. Some cheeses are matured by bacteria and mold.

Butter with Astaxanthin

Butter is 70-80% milk fat and the remainder consists of water, protein, milk and sugar. Butter manufacturing process uses only cream, separated from milk by cream and tailings. The cream is pasteurized and vacuumed to remove harmful bacteria and remove bad smells. In the process of stirring the cream, let it cool before adding astaxanthin. The milk fat crystallizes and solidifies while stored in a silo of constant temperature for 5 to 24 hours.

The addition amount of astaxanthin is preferably adjusted to contain 1 to 50 mg of astaxanthin per 100 g of butter. If it exceeds 50mg, there is a problem of strongly showing the disgusting taste of astaxanthin.

Example 2 Seasoning Food Added Astaxanthin

In the present invention, it is selected from the group consisting of seasoning foods such as sauces, tomato ketchup, flavor oil, dressing (mayonnaise, emulsified dressing, separate liquid dressing, salad dressing, french dressing), curry, complex seasoning foods, and is a natural pigment. Xanthine is added as a food additive.

Seasoned foods tend to have less disgusting taste than large amounts of astaxanthin. Especially when vinegar is in seasoned foods, it feels less disgusting because of the smell and taste of vinegar.

The addition amount of astaxanthin is preferably adjusted to contain 1 to 100 mg of astaxanthin per 100 g of seasoned food. If the intake of astaxanthin is less than 1 mg, there is a problem that the excellent properties of astaxanthin, that is, anti-aging, cancer prevention, antioxidant effect, and the effect of the precursor role of vitamin A are not shown. Entering more than 100mg is different from products that do not enter.

Sauces with Astaxanthin

Spices, berries, sugars, salts, vinegar, etc. are added to the animal and vegetable raw materials, mixed, fermented and aged, and then astaxanthin is added. The preservative (paraoxybenzoic acid) adds 0.01-0.2 g / kg.

Common sauces are as follows.

There are Usta Sauce, White Sauce, Sweet and Sour Sauce, Pizza Sauce and Cranberry Sauce.

Fish gravy made from small, fermented fish or shrimp, chili sauce with chili, garlic or ginger or oil, chili sauce with mayonnaise Tarare Sauce with phosphorus cucumbers, onions, parsley, and benega, red pepper Sauce, a thin and spicy pepper sauce made from clear orange-red Tabasco chili, Satay Sauce, Apple Sauce made with apples and sugar, Mint Sauce mixed with chopped mint in white wine Veneger and sugar mixture, mustard, sugar, soy, ginger and pickles Very many ingredients such as sweet and sour sauce, mushrooms, walnuts, mustard, salt, soy, sugar, tamarin, pepper, spice, garlic, caramel, anchovy Liver Worcestershire Sauce, Raisin, Benega, Sugar Sauce, Palm Sauce made from wine and spice, Black Bean Sauce made from fermented soy beans, Sweet bean made from dried beans Paste (Sweet Bean Paste).

After making the sauce, add natural color astaxanthin.

Tomato ketchup with astaxanthin

Prepare tomato or tomato concentrate (more than 20% based on 25% of soluble solids) as a main raw material, and add sugar, salt, vinegar, spices, citric acid, etc., and then add astaxanthin. Preservatives (sorbic acid, potassium sorbate) are added from 0.05 to 0.5 g / kg.

Flavored Oil with Astaxanthin

Flavored oil is mixed with spices, flavors, natural extracts, seasonings, etc., in edible oils and then astaxanthin is added. Crude fat should be at least 50%.

Dressing with Astaxanthin

The dressing is emulsified with salt, sugar, spice, egg or acidulant and antioxidant using cooking oil, vinegar, etc. as a main raw material, and prepared as a separate liquid, and then added astaxanthin as a natural pigment. In dressings, astaxanthin does not feel the taste and aroma of astaxanthin even though a lot of refractory astaxanthin is added.

Emulsified dressings are emulsified homogeneously in a semi-solid or in an emulsion phase (at least 10% vegetable oil), and then added antioxidant (sodium dibasic) and astaxanthin.

Separated liquid dressing is homogeneous emulsified in the form of the separated liquid in the dressing (having 10% or more of vegetable cooking oil), and then astaxanthin is added.

Mayonnaise is homogeneously emulsified using egg yolk or whole egg, cooking oil (more than 65% vegetable oil), vinegar, fruit juice, egg white, protein hydrolyzate, salt, sugar, spice, seasoning (amino acid, etc.), acidulant and antioxidant Astaxanthin is added.

Salad dressings include egg yolk or whole egg, starch, cooking oil (more than 30% vegetable oil), vinegar, fruit juice, egg white, protein hydrolyzate, salt, sugars, spices, emulsifiers, yeast, seasonings (amino acids), acidulants and antioxidants. Emulsify homogeneously, and then add astaxanthin.

French dressings include cooking oil (more than 35% vegetable oil), vinegar or fruit juice, pepper, paprika, egg yolk, egg white, protein hydrolyzate, salt, sugars, tomato products, spices, flavors, emulsifiers, yeast, seasonings (amino acids, etc.). After homogeneous emulsification with acidulants and antioxidants, astaxanthin is added.

Therefore, the content of crude fat should be at least 10% for emulsified dressing and separated liquid dressing, at least 65% for mayonnaise, at least 30% for salad dressing, and at least 35% for french dressing.

Curry with Astaxanthin

Curry powder is mixed with more than 10 kinds of natural spices raw material (100%). Add astaxanthin after adding food or food additives to the curry powder (solid or powder products must contain at least 5% curry powder and liquid products must contain at least 1% curry powder).

Example 3 Gum with Astaxanthin

In the present invention, astaxanthin which is a natural pigment is added to a gum as a food additive.

Astaxanthin added gum was prepared by mixing 21 g of gum base, 78 g of sugar, 0.9 g of fragrance, and 1 to 100 mg (0.1 g) of astaxanthin based on 100 g of gum.

The addition amount of astaxanthin is preferably adjusted to contain 1 to 100 mg of astaxanthin per 100 g of gum. If it exceeds 100mg, there is a problem that strongly indicates the disgusting taste of astaxanthin.

Example 4 Sensory Test

The astaxanthin-added foods were subjected to the sensory test by 20 trained sensory test personnel, and the taste, aroma, and overall palatability were shown in Table 1, Table 2, and Table 3.

Table 1 shows the taste, aroma and overall palatability test results between astaxanthin added fermented milk and general fermented milk by 20 sensory test personnel.

Sensory test result Sensory test group One 2 3 4 5 6 7 8 9 10 flavor Control 3 3 3 2 3 3 3 3 2 3 Asta County 3 3 2 2 2 3 3 2 3 3 incense Control 3 3 3 2 3 3 2 3 3 3 Asta County 3 3 3 2 3 3 3 3 3 3 Overall symbol Control 3 3 2 2 3 3 3 3 3 3 Asta County 3 3 3 2 3 3 3 2 3 3 Difference in Fermented Milk (o, x) x x x x x x x x x x

Sensory test group 11 12 13 14 15 16 17 18 19 20 Sum flavor Control 2 3 3 2 3 3 3 3 3 3 56 Asta County 2 3 3 3 3 3 3 2 3 3 54 incense Control 3 3 3 3 2 3 3 3 3 3 57 Asta County 3 3 3 3 3 3 3 3 3 3 59 Overall symbol Control 3 3 3 3 2 3 3 3 2 3 56 Asta County 3 3 2 3 3 3 3 3 3 3 57 Difference in Fermented Milk (o, x) x x x x x x x x x x x

(Note) 3: Very good, 2: Good, 1: Normal, Asta group: Add 100 mg of astaxanthin to 100 g of fermented milk

Table 2 is a table showing the taste and aroma and overall palatability test results between astaxanthin added cheese and normal cheese by 20 sensory test personnel.

Sensory test result Sensory test group One 2 3 4 5 6 7 8 9 10 flavor Control 3 3 2 3 3 3 3 3 3 3 Asta County 3 3 3 3 3 3 3 2 3 3 incense Control 3 3 3 3 3 3 2 3 3 3 Asta County 3 3 3 3 2 3 2 3 3 3 Overall symbol Control 3 3 3 3 3 3 3 3 2 3 Asta County 3 3 3 3 3 3 3 3 3 3 Difference in Cheese (o, x) x x x x x x x x x x

Sensory test group 11 12 13 14 15 16 17 18 19 20 Sum flavor Control 2 3 3 3 3 3 3 2 2 3 56 Asta County 2 3 3 3 3 3 3 2 3 3 57 incense Control 2 3 3 2 3 3 3 2 3 3 56 Asta County 2 3 3 3 3 3 2 2 3 3 55 Overall symbol Control 2 3 3 2 3 3 3 2 3 3 56 Asta County 2 3 3 3 3 3 3 2 2 3 57 Difference in Cheese (o, x) x x x x x x x x x x x

(Note) 3: Very good, 2: Good, 1: Normal, Asta group: Add 50 mg of astaxanthin to 100 g of cheese

Table 3 is a table showing the taste, aroma and overall palatability test results between astaxanthin dressing and general dressing by 20 sensory personnel.

Sensory test result Sensory test group One 2 3 4 5 6 7 8 9 10 flavor Control 2 3 2 3 3 3 2 3 3 3 Asta County 2 3 3 3 3 3 2 3 3 3 incense Control 3 3 3 3 3 3 2 3 3 3 Asta County 3 3 3 2 3 3 3 3 3 3 Overall symbol Control 3 3 2 3 3 3 3 3 3 3 Asta County 3 3 3 3 3 3 3 3 3 3 Dressing difference (o, x) x x x x x x x x x x

Sensory test group 11 12 13 14 15 16 17 18 19 20 Sum flavor Control 2 3 2 3 3 2 3 3 3 3 54 Asta County 2 3 2 2 3 2 3 3 2 3 53 incense Control 2 3 3 3 3 3 3 3 3 3 58 Asta County 2 3 3 3 3 3 2 3 3 3 57 Overall symbol Control 2 3 2 3 3 2 3 3 3 3 56 Asta County 2 3 2 2 3 2 3 3 3 3 56 Dressing difference (o, x) x x x x x x x x x x x

(Note) 3: Very good, 2: Good, 1: Normal, Asta group: 100 mg of astaxanthin to 100 g of emulsified dressing

As shown in Table 1, Table 2, and Table 3 above, it can be seen that there is almost no difference between the food added with astaxanthin and the food not added. In the case of dressing, the addition of astaxanthin in a large amount compared to other products showed no difference in taste and aroma. This is because the dressing itself has a strong taste and aroma.

Example 5 Effects on Plasma Cholesterol Concentrations in Rats Treated with Astaxanthin

Two-week-old Sprague-Dawley rats were purchased and bred for one week in experimental animal feed, and at 3 weeks-old (weight: 90-110 g). Divided into groups. Three groups of rats each had three different high cholesterol diets, namely 1% cholesterol (control) in normal diet (AIN-76 experimental animal diet); 1% cholesterol and 0.5% astaxanthin ethanol extract (0.5% astaxanthin group); A diet containing 1% cholesterol and 1% astaxanthin ethanol extract (astaxanthin group) was taken. The composition of the diets taken in three groups is shown in Table 4 below.

Composition of Experimental Diet (%) Dietary group Control 0.5% Astaxanthin group 1% astaxanthin group Casein 20 20 20 D, L-methionine 0.3 0.3 0.3 Corn starch 15 15 15 Sugar 49 48.5 48 Cellulose powder 5 5 5 Mineral mixtures 3.5 3.5 3.5 Vitamin mixtures One One One Lee Joo Seok Choline 0.2 0.2 0.2 Corn oil 5 5 5 cholesterol One One One Astaxanthin Extract - 0.5 One gun 100 100 100

All diets corresponded to the high cholesterol diet (1%, wt / wt) and the experimental diet contained 0.5% and 1% astaxanthin. Cellulose, mineral and vitamin mixtures in the AIN-76 dietary composition of rats were purchased from TEKLAD premier, Madison, Wisconsin.

All dietary rats were given free diet with water for 6 weeks. The dietary intake was recorded daily and weighed every 7 days. After the animal breeding was completed, the data of the breeding journals were analyzed.

Example 6 Determination of Total Cholesterol, HDL-Cholesterol and Neutral Lipid Contents in Experimental Animals

The effects of astaxanthin on blood cholesterol and triglyceride content in rats were investigated as follows.

Blood samples were taken from the three dietary groups, and plasma HDL fractions were separated from HDL-cholesterol reagent (Sigma) including dextran-sulfate. Total cholesterol and HDL-cholesterol concentrations were determined by enzyme coloration using Sigma's Total Cholesterol Kit (Allain et al., Clin. Chem., 20: 470-475 (1974)). Neutral lipid concentrations were measured using a Sigma diagnostic kit (bucolo, G. and David, H., Clin, Chem., 19: 476-482 (1973)). The results are shown in Table 5 below. The plasma total cholesterol concentration was decreased by 27% in the 0.5% astaxanthin group and 33% in the 1% astaxanthin group.

Effect of Astaxanthin on Blood Lipid Levels in Experimental Animals Dietary group lipid content Control 0.5% Astaxanthin group 1% astaxanthin group Total cholesterol (mg / dL) 150 110 100 HDL cholesterol (mg / dL) 33 27 24 HDL Cholesterol / Total Cholesterol (%) 22 25 24 Triglycerides (mg / dL) 95 62 68

Example 7 Dry Cell Weight and Pigment Measurement Method of Papia Rhodonma

Papia Rhodoshima is incubated for 5 days in YM liquid medium (Difco).

The bacteria cultured for 5 days were washed twice with sterile water, diluted, and then the absorbance was measured at 660 nm. The diluted solution was filtered with filter paper and dried at 105 ° C. for 4 hours to measure dry weight. The relation between absorbance at 660 nm and dry cell weight is obtained.

Pigment extraction was performed by rinsing the bacteria cultured for 5 days with sterile water twice to remove water. In addition, the total carotenoid extraction and quantification method in the above strain may be used in the art, but in the present invention, dimethyl sulfoxide (dimethylsulfoxide, DMSO) to destroy the cell wall, acetone and petroleum ether, and 20 % Sodium chloride solution was added sequentially, followed by centrifugation at 3500 rpm for 15 minutes. The absorbance at 474 nm of the supernatant was measured to quantify the total pigment contained in the cells.

Total carotenoid pigment content was calculated | required by following Formula.

Total carotenoids (mg / g yeast) = (volume of supernatant × absorbance at 474 nm) / (0.21 × dry weight of strain)

Using the 1% absorbance coefficient value from the absorbance and cell weight obtained above, the total carotenoids can be quantified by the following equation by the method of Johnson et al.

Example 8 Cultivation and Pigment Extraction of Hematococcus

Haematococcus species, green algae, are characterized by 10 to 50㎛, plankton in fresh water, with two flagella. In addition, unlike higher plants and other algae, the cell wall is composed of glycoproteins so that the cell wall is thick and photosynthetic under aerobic conditions. The alga used in the present invention was applied to Acetabularia mediterranea, Chlamydomonas nivalis, Euglena rubida, Haematococcus species (Haematococcus pluvialus flotow and Haematococcus lacustris), and hematococcus (Haematococcus species) producing a large amount of astaxanthin pigment among the above strains and To explain the results of the experiment applied to the growth conditions. Sodium acetate in sterile water 14.6mM, L-asparagine 2.7mM, yeast extract 2.0g / L, magnesium chloride (MgCl _{2 ·} 6H ₂ O) 0.985mM, ferrous sulfate (FeSO ₄ 7H ₂ O) 0.036 mM, and 0.135 mM of calcium chloride (CaCl _{2 ·} 2H ₂ O) are added, and the pH is adjusted to 6.5 to 8.0, preferably 6.8. Inject the air bubbles at 1.5% of the concentration of carbon dioxide in the incubator and incubate the temperature at 18-28 ℃, preferably 25 ℃ with 20 Em-2S-1 brightness using white fluorescent lamp. 45 mM of sodium acetate and 0.45 mM of ferrous sulfate (FeSO _{4 ·} 7H ₂ O) were added and the light was adjusted to 120 Em-2S-1 brightness for 4 days. The temperature was 18-28 ° C., preferably 20 ° C. When cultured with green, hematococcus strains are gradually red from green. The average diameter of the cells containing astaxanthin was 20 to 80 µm and the cell density was 10 ⁶ to 10 ⁷ / mL, and then suspended in water and microwaved, followed by solvent extraction using ethanol. After that, the product was concentrated under reduced pressure with a vacuum depressurizer to obtain astaxanthin as a natural pigment.

Example 9 Astaxanthin Pigment Content Analysis after Pigment Extraction from Hematococcus

In order to remove chlorophyll by the method described, the total carotenoid amount of the cultured strain was concentrated by 1 mL of the culture strain at 3500 X g for 5 minutes using a centrifuge, and 5% potassium hydroxide was added to 30% methanol solution. Heat at 70 ° C for 5 minutes, centrifuge again, discard supernatant, add 3-5 drops of acetic acid, centrifuge the culture solution, wash the precipitate twice with sterile water, 1mL pre-warmed dimethylsulfoxide stock solution at 55 ℃ Insert and shake vigorously to ensure sufficient destruction of algal cells. Acetone, petroleum ether, and sodium chloride (20%) were sequentially added in order to extract the pigment, and then stored in a freezer after centrifugation at 10,000 X g for 5 minutes, and then the supernatant was measured at 474 nm. 1 ml of the pigment extract was taken, the solvent was evaporated under vacuum pressure, 1 mL of petroleum ether was added, and the absorbance was measured at 474 nm. The amount of the pigment extracted with dimethyl sulfoxide was compared to 100% to confirm the dye extraction rate. The cell dry weight of the absorbance obtained above was determined by the following formula using a 1% absorbance coefficient (2,100) (Appl. And Environ. Microbiol., 55: 116-124 (1989)). In order to analyze the content of astaxanthin pigment in the ethanol extract, the extractant was evaporated under vacuum pressure in the extract, dissolved in pyridine, and analyzed by HPLC (Waters 486, USA). Analytical conditions were ethyl acetate / normal-hexane (3: 7) for mobile phase, silica (4.0 × 250 mm) for fixed phase, pyridine for solvent, flow rate of 1 ml / min, and absorbance of 476 nm. As standard, astaxanthin (sigma, 98% or more) was used by dissolving a certain amount in pyridine.

Total carotenoid amount (mg / g algae dry weight) = (A × M × 100) / (21 × D)

A: absorbance of the dye measured at 474 nm;

M: amount of solvent (mL) used for extraction;

D: dry weight of Haematococcus species strain used;

21: 1% extinction coefficient from cell weight = 2,100

The effect of the present invention is to apply astaxanthin to foods to be used in various applications. More specifically, by applying it to dairy products, seasoned foods, chewing gums, and the like containing astaxanthin, various functional health foods such as antioxidant, immune enhancing, anti-aging and blood cholesterol lowering performances are provided to foods.

Claims (5)

Method for producing processed foods or physiologically active health supplements containing 0.0001 to 1 parts by weight of the natural pigment astaxanthin obtained by culturing Papia Rhodoma and Hematococcus relative to 100 parts by weight of food The method of claim 1, wherein the added amount of astaxanthin is 0.001 to 0.1 parts by weight based on 100 parts by weight of food. At least one fermented milk selected from fermented milk containing astaxanthin, rich fermented milk, fermented butter oil, cream fermented milk and concentrated cream fermented milk prepared according to the method of claim 1; Butters; Natural cheese; Processed cheese; Dairy products containing at least one astaxanthin selected from the group consisting of whole milk powder, skim milk powder, sweetened milk powder and mixed milk powder Sauces containing astaxanthin prepared according to the method of claim 1; Tomato ketchup; Flavor oils; At least one dressing selected from mayonnaise, emulsified dressing, liquid phase dressing, salad dressing, and French dressing; Curry; Seasoned food containing at least one astaxanthin selected from the group consisting of complex seasoning Gum containing astaxanthin prepared according to the method of claim 1