KR20020085159A - Medium composition for lactobacillus comprising mushroom powder or mushroom extracts, composition of mushroom lactic acid fermentation using the medium composition, and method for manufacturing the composition of mushroom lactic acid fermentation - Google Patents

Abstract

PURPOSE: Provided are a medium for lactic acid bacteria containing mushroom powders or extracts, a lactic acid fermented mushroom composition, and a method for producing the same mushroom composition, therefore the mushroom composition can improve pharmaceutical effects of the lactic acid bacteria and mushroom. CONSTITUTION: The medium for lactic acid bacteria contains 5 to 20 wt.% of skim milk, 8 to 15 wt.% of oligosaccharide, 0.8 to 1.5 wt.% of dextrin, and 0.5 to 5 wt.% of the mushroom powder or 0.1 to 5 wt.% of a mushroom fruit body extract, wherein the mushroom powder or extract is a mixture of Lentinusedodes, Agaric and Ganoderma lucidum in a ratio of 0.5 to 5:0.5 to 5:0.5 to 3, preferably 4:4:2. The method for producing the lactic acid fermented mushroom composition comprises the steps of: preparing a medium for lactic acid bacteria; inoculating 3% of lactic acid bacteria into the medium; culturing the medium at 35 to 40 deg. C for 10 to 20 hours; and maturing the cultured lactic acid bacteria at 4 deg. C for 12 hours.

Description

Lactic acid bacteria medium containing mushroom powder or mushroom extract, mushroom lactic acid fermentation composition using the medium and method for producing the composition FOR MANUFACTURING THE COMPOSITION OF MUSHROOM LACTIC ACID FERMENTATION}

The present invention by lactic acid bacteria medium containing mushroom powder or mushroom extract, by lactic fermentation using the medium, while maintaining or strengthening the pharmacological effect, such as the antioxidant activity of the mushroom, while also increasing the fermentation rate of lactic acid bacteria or pharmacological effect of lactic acid bacteria It relates to a reinforced mushroom lactic acid fermentation composition and a method for producing the composition.

Due to the development of economic growth, people have abundant diets, and changes in dietary patterns have caused a great social problem due to a significant increase in circulatory diseases such as cerebrovascular disease, heart disease, hypertension, hyperlipidemia, arteriosclerosis, and mortality due to malignant tumors. . These chronic degenerative diseases are not related to those caused by disorders of lipid metabolism in vivo. Recently, researches on bioactive substances for improving health have been actively conducted in various directions, and among the food ingredients that we ingest daily, many natural ingredients with lipid improving effects and natural antioxidant ingredients have been reported. In particular, mushrooms, which are widely used for food and medicinal purposes, are also attracting great attention as antioxidants.

In fact, the production of free radicals by oxidative stress in vivo can peroxidate biofilm lipids, and the increase in lipid peroxide is known to be closely related to the induction of these chronic degenerative diseases by damaging various tissues and causing metabolic disorders. In addition, if there is a physiologically active substance that can inhibit the oxidative damage in the body by the formation of free radicals in vivo, this will contribute greatly to lowering the incidence of chronic diseases such as circulatory disease and cancer, so the desire for health In a rising situation, processed foods using mushrooms are being developed one after another.

However, it is still just processed products such as salted cans, drinks, powdered teas, snacks, etc. Looking at mushroom processed foods currently developed and marketed in Korea, drinks such as Yeongbicheon and Unjicheon are the dominant ones. Canned pickled mushrooms, ganoderma lucidum and fingering tea, shiitake mushroom powder, shiitake mushroom powder dried, oyster mushroom and shiitake mushroom dried products, mushroom noodles hot pot, mushroom curry, oyster mushroom and shiitake mushroom neck.

On the other hand, lactic acid bacteria are lactic acid bacteria that use carbohydrates such as glucose or lactose, and have been used mainly for manufacturing fermented milk or cheese since 3000 BC. After discovering that lactic acid bacteria enter the digestive tract and inhibiting harmful bacteria to prevent aging, Europe began to commercialize and sell lactic acid bacteria fermented milk, and at the same time, research on the health effects of lactic acid bacteria has been conducted continuously. The health effects of lactic acid bacteria that have been discovered so far are to prevent diarrhea and constipation by intestinal action, to prevent bowel cancer and aging by inhibiting harmful bacteria, to promote the development of vitamins, and to prevent adult diseases and control immunity by controlling cholesterol.

These lactic acid bacteria are widely distributed in the natural world, ranging from the digestive tract of humans and animals, and dozens of agricultural products. Also, in the foods such as yogurt, lactic acid bacteria drink, cheese, fermented butter, miso, soy sauce, kimchi, sausage, etc. It is actively used in drug manufacturing and feed additives.

As described above, mushrooms and lactic acid bacteria are widely used as health foods, but it is not known that mushrooms and lactic acid bacteria generate synergistic effects by interacting.

In fact, Korean Patent Application No. 96-63883 discloses a rich fermented milk containing shiitake jelly, but the present invention can be ingested shiitake mushroom and lactic acid bacteria fermented milk by simply mixing the shiitake mushroom and fermented with lactic acid bacteria fermented milk. Since it is only possible to achieve the synergistic effect, mushrooms and lactic acid bacteria can interact with each other.

Therefore, if the synergistic effect obtained by interacting with each other than mushrooms and lactic acid bacteria, which are health foods that are very beneficial to the human body, can be obtained new health foods superior to the processed foods using mushrooms or lactic acid bacteria known so far.

In view of the above, an object of the present invention is to provide a lactic acid bacteria medium containing mushroom powder or mushroom extract.

The present invention also by lactic fermentation using the medium, to maintain or enhance the pharmacological effects, such as the antioxidant activity of the mushrooms, at the same time to provide a mushroom lactic acid fermentation composition to increase the fermentation rate of lactic acid bacteria or to enhance the pharmacological effect of lactic acid bacteria The purpose.

The present invention also aims to provide a method for producing the mushroom lactic acid fermentation composition.

1 is a schematic manufacturing process of the mushroom lactic acid fermentation composition using a lactic acid bacteria medium containing mushroom powder or mushroom extract.

In order to achieve the object of the present invention as described above, the present invention provides a lactic acid bacteria medium composition comprising mushroom powder or mushroom extract.

The present invention also includes 5-20 wt% skim milk powder, 8-15 wt% oligosaccharide, 0.8-1.5 wt% dextrin, and 0.5-5 wt% mushroom dry powder or 0.1-5 wt% mushroom fruit body extract, respectively or together. To provide a lactic acid bacteria medium composition comprising a residual amount of purified water.

The present invention provides a lactic acid bacterium medium composition wherein the mushrooms contained in the medium composition are dried powders or extracts of fruiting bodies or mycelium of edible mushrooms or medicinal mushrooms.

The present invention also provides a lactic acid bacteria medium composition that the mushroom powder or mushroom extract contained in the lactic acid bacteria medium composition is shiitake mushroom, oyster mushroom, Ganoderma lucidum mixture.

Shiitake, oyster mushroom and Ganoderma lucidum contained in the lactic acid bacteria medium composition of the present invention is preferably mixed in a weight ratio of 0.5-5: 0.5-5: 0.5-3, more preferably 4: 4: 2 will be.

The present invention also provides a mushroom lactic acid fermentation composition obtained by inoculating the lactic acid bacteria in the lactic acid bacteria medium composition.

In addition, the present invention comprises the steps of preparing a lactic acid bacteria medium; Inoculating the strain with the lactic acid bacteria strain; Culturing the inoculated lactic acid bacteria strain; And it provides a mushroom lactic acid fermentation composition manufacturing method comprising the step of aging the cultured lactic acid bacteria strain.

In the method for preparing mushroom lactic acid fermentation composition of the present invention, the lactic acid bacteria medium is 5-20% by weight of skim milk powder, 8-15% by weight of oligosaccharide, 0.8-1.5% by weight of dextrin and 0.5-5% by weight of mushroom dry powder or 0.1-5% of mushroom extract. It is preferable to include each weight percent or together, and to include a residual amount of purified water.

In the method for preparing a mushroom lactic acid fermentation composition of the present invention, the preparing of the lactic acid bacteria medium comprises adding oligosaccharides, dextrins, and mushroom powders or mushroom extracts respectively or together to skim milk powder, and homogenizing the remaining purified water; Heat treating the homogenized medium; And cooling the heat treated medium.

In the mushroom lactic acid fermentation composition manufacturing method of the present invention, the lactic acid bacteria strain inoculation step includes inoculating the lactic acid bacteria in the cooled medium, wherein the inoculation amount of the lactic acid bacteria is preferably 3% of the total medium composition weight, the lactic acid bacteria strain The culturing step includes culturing for 10-20 hours in an incubator at 35-40 ° C., and the lactic acid bacteria ripening step preferably includes aging at 4 ° C. for 12 hours.

The present invention also comprises the step of homogenizing the lactic acid bacteria medium preparation step 13% skim milk powder, mushroom powder 1% by weight, mushroom extract 1% by weight, oligosaccharide 10% by weight, dextrin 1% by weight and the remaining amount of purified water; Heat treating the homogenized medium at 80 ° C. for 30 minutes; And cooling the heat-treated medium to 37 ° C., wherein the lactic acid bacteria medium inoculation step includes inoculating the lactic acid bacteria in the cooled medium, wherein the amount of lactic acid bacteria is 3% of the total medium composition weight. , The lactic acid bacteria culture step comprises culturing for 12 hours at 37 ℃ constant temperature, the lactic acid bacteria strain aging step provides a method for producing a mushroom lactic acid fermentation composition comprising the step of aging for 12 hours at 4 ℃.

The present invention provides a mushroom lactic acid fermentation composition prepared by any one of the above production method.

The present invention also provides a mushroom lactic fermentation composition comprising an active ingredient for reducing cholesterol levels.

The present invention provides a mushroom lactic acid fermentation composition comprising an active ingredient for preventing thrombosis.

Mushrooms have long been a man's forest, food, and medicinal resource. In other words, mushrooms are a forest resource that has been used to decompose organic matter, reduce it to ecosystems, and coexist with plants to cultivate forests, and it was an important food resource for ancient people to be regarded as 'food of the earth' or 'fairy incarnation'. In addition, due to its unique fragrance and taste, as well as its high nutritional value, the Chinese people have valued mushrooms as a elixir of Buddha.

Mushrooms can be divided into three types: edible mushrooms, medicinal mushrooms, and Poisonous Mushrooms, among which 15,000 mushrooms are known worldwide. It is known that about 2,000 species can be developed. Currently, there are 885 mushrooms recorded in Korea, about 450 species are recorded in the mushroom book, 161 of them are edible mushrooms, 41 medicinal mushrooms are classified as poisonous mushrooms. In addition, about 71 species of Cordyceps sinensis native to Korea are known.

Edible mushrooms contain 70-95% water and 5-30% organic and inorganic ingredients. Dried mushrooms contain 15-30% protein, 2-10% fat and 50% soluble minerals. It contains 5-10% crude fiber, gallium, phosphoric acid and ash. In general, tasty edible mushrooms are known to contain many amino acids, manites, trehalose, and other vitamins and enzymes such as ergosterine, precursors of vitamins B2 and D.

In addition, mushrooms have recently been known to be effective in preventing and treating aging and preventing adult diseases such as anticancer effects, antimutagenic effects, serum lipid lowering effects, and immune enhancing effects. Mushrooms that are expected to be physiologically active are known as edible and medicinal mushrooms, such as ganoderma lucidum, shiitake, zelkova, eggplant, agaricus, ink, thirsty and stone. In particular, polysaccharide protein complex, a polysaccharide and protein complex contained in hot water extract, has been reported as an active ingredient of Ganoderma lucidum mushroom, and has been reported to inhibit cancer cell growth, treatment of essential hypertension, and inhibition of lipid peroxide production. Shiitake mushrooms, which are widely used for food, are also widely used for the treatment of anti-cancer effect, cholesterol lowering effect, tonic, diuresis, hypertension, nephritis, asthma, gastric ulcer, etc. Has been reported to inhibit the action of lipid lowering and liver damage. In addition, polysaccharide extract of oyster mushroom has been reported to have a serum cholesterol lowering effect and carbon tetrachloride-induced liver damage inhibitory effect and antioxidant effect of oyster mushroom fruiting body and mycelium extract.

On the other hand, as bacteria belonging to lactic acid bacteria, dozens of species such as Streptococcus, Tediococcus, Leukonostock, Lactobacillus bacterium, and Bifidus bacillus are reached. Lactic acid bacteria are widely distributed in the natural world, ranging from the digestive tract of humans and animals, and dozens of agricultural products.Bulgaria, yogurt, and thermophilus are used for yogurt production, and yogurt, kasei, and ashdo are used for the production of beverages. Filamentous fungi are used, and cheese is made of Casey, Cremris, Heberis, and Streptococcus, and flexible Streptococcus is also used in fermentation butter to produce a distinctive product. In this way, each type of lactobacillus determined in manufacturing during food processing is involved.

Lactobacillus adheres to intestinal epithelial cells and metabolizes to secrete lactic acid, fatty acids (lower levels), antibiotics (bacteriocin), H ₂ O _2, etc. to inhibit harmful bacteria, and HMG (Hydroxy Methyl Glutaric) produced by fermentation of lactic acid bacteria, Cholesterol production is inhibited by Orotic Acid, Uric Acid, and the like, and in particular, Lactobacillus ashidophilus (a kind of lactic acid bacteria) directly degrades cholesterol. In addition, lactic acid bacteria can activate microphages that detect pathogens in the immune system, thereby rapidly detecting bacteria and viruses, preventing cancer cell proliferation due to promoting lymphocyte division, increasing the production of Ig A, an antibody in the blood, and enhancing gamma-interferon production. In addition to enhancing the nutritional value of food, and to inhibit endogenous infections, and induces the growth and suppression of carcinogen-producing harmful bacteria in the intestine and acts as an anticancer effect.

Therefore, the present invention not only increases the separate functionality of the mushrooms and lactic acid bacteria having various bioactive functions, but also uses the mushrooms and lactic acid bacteria at the same time to obtain synergistic functionality not obtained by either.

In the following, examples are described to better describe the unique features of the present invention and how to perform them. However, the present invention should not be considered to be limited by the detailed description of the embodiments.

Example 1

Lactic acid bacteria culture medium composition comprising 13% by weight of skim milk powder, 1% by weight of mushroom mycelium powder, 10% by weight of oligosaccharide, 1% by weight of dextrin and the remaining amount of purified water is prepared.

Here, the mushroom can be any edible mushroom or medicinal mushroom.

Example 2

A lactic acid bacteria culture medium composition including 10 wt% skim milk powder, 1 wt% mushroom fruit extract, 10 wt% oligosaccharide, 1 wt% dextrin, and the remaining amount of purified water is prepared.

Here, the mushroom can be any edible mushroom or medicinal mushroom.

Example 3

A lactic acid bacteria culture medium composition comprising 13% by weight of skim milk powder, 1% by weight of mushroom mycelium dry powder, 1% by weight of mushroom fruiting body extract, 10% by weight of oligosaccharide, 1% by weight of dextrin and the remaining amount of purified water is prepared.

Here, the mushroom can be any edible mushroom or medicinal mushroom.

Experimental Example 1

Effect of Culture on Medium Containing Mushroom Powder or Mushroom Extract

Examples 1, 2, 3 and BL agar from which agar was removed to find out whether the medium composition containing the mushroom powder or the mushroom extract increased the lactic acid bacteria more than the culture medium currently on the market (Young Yeon Chemical, Japan) 3% of Bifidobacterium longum KCTC8649P (Bifido bacterium longum KCTC8649P) spawn incubated at 37 ° C for 14 hours in BL medium (Young Yeon Chemical Co., Ltd.) with agar removed in Korea) and MRS medium (Difco, USA) After inoculation, the Erlenmeyer flask space was replaced with O ₂ removed CO ₂ and incubated anaerobicly for 16 hours at 37 ° C. 100 μl of each culture was taken and diluted with dilutions, and then plated in BL agar medium to form 30-300 colonies per plate. Then, after counting for 48 hours in the anaerobic incubator at 37 ℃ count the number of colonies and multiply by the dilution factor to calculate the number of viable cells and the results are shown in Table 1 below.

Comparison of viable cell counts in the medium of the present invention and known medium division Viable cell count (cfu / ml) Example 1 3.8 x 10 ⁹ Example 2 3.5 x 10 ⁹ Example 3 3.9 x 10 ⁹ BL badge 2.7 x 10 ⁹ MRS Badge 2.6 x 10 ⁹

From Table 1, it can be seen that the medium of the present invention proliferates the lactic acid bacteria at a higher concentration than the commercially available medium.

Example 2

Preparation of Mushroom Lactic Fermentation Composition

1. Preparation of Mushroom Powder

After removing the foreign body of the fruiting body or mycelium of the mushroom, wash 1-2 times, and dry it by hot air drying at 60 ℃ to grind it.

2.Extraction of Mushroom Fruiting Body Extracts

After removing the foreign body of the mushroom fruit body, washed 1-2 times and dried by hot air drying at 60 ℃, pulverized it, added purified water of 8-10 times the total weight of the mushroom fruit body and extract the hot water 2 to 3 times by 2 hours.

3. Preparation of Mushroom Lactic Fermentation Composition

1% by weight of the prepared mushroom powder and 1% by weight of the fruiting body extract of the mushroom were added to 13% by weight of skim milk powder, homogenized and heated at 80 ° C. for 30 minutes, and then cooled to 37 ° C. to give 3% by weight of the total weight of the mixture. Inoculate Lactobacillus vulgaris with sheep and ferment for 12 hours in a thermostat at 37 ° C, then refrigerated at 4 ° C and aged for 12 hours.

Experimental Example 2

In order to examine the effect of the mushroom lactic acid fermentation composition of the present invention on lipid peroxidation, dry mixed powder of lactic acid bacteria fermented milk, shiitake mushroom ( Lentinus edodes) , Pleurotus ostreatus and Ganoderma lucidum mushroom ( Ganoderma lucidum ), and Female rats (rats) ingested for 4 weeks by adding the lactic acid bacteria fermentation composition obtained by inoculating the lactic acid bacteria into the culture medium containing shiitake mushroom, oyster mushroom and ganoderma lucidum mixture 4: 4: 2 The effect on the peroxidation lipids of each tissue was examined in vivo .

1. Experimental materials

The dried materials of Lentinus edodes , Ganoderma lucidum, and Pleurotus ostreatus , which were experimental materials, were supplied to Pearl Mushroom Farming Co., Ltd. in October 2000 and used for the experiment. The dried products of these mushrooms were cut and pulverized and passed through 20 mesh to obtain a powder.

2. Experimental animals, breeding conditions and dietary composition

Experimental animals received Sprague-Dawley female rats of about 180 g in the animal laboratory of Gyeongsang National University College of Medicine. Temperature 22 ± 2 ℃, Humidity 50 ± 5%, Contrast cycle 12 hours (Light cycle: 07: 00 ~ 19: 00) After a week of breeding in a commercially set animal breeding room for 1 week, the animals were preliminarily reared for 4 days with a normal basic diet, and adapted to the environment, and then the experiment was started by dividing them into 5 groups of 6 equal weights. . The experimental diet group consisted of the normal diet group (ND) and the cholesterol diet group containing 0.5% (w / w) cholesterol and 0.125% (w / w) sodium cholate in the normal diet group (CD), and the addition of lactic acid bacteria fermented milk to the cholesterol diet. Lactic acid bacteria fermented milk added group (CDFM), mushroom powder added mushroom powder added group (CDMP) to the cholesterol diet and mushroom lactic acid fermentation composition added group (CDFMMP) added to the mushroom diet. At this time, the mushroom powder of the CDMP group was added to the mushroom extract extracted from the mixture of shiitake mushroom, oyster mushroom: Ganoderma lucidum mushroom at 4% level, and instead the same amount was excluded from sucrose. In addition, the CDFM group lyophilized lactic acid bacteria fermented milk incubated at 30 ° C. for 12 hours using Lactobacillus bulgaricus , which is widely used as a commercial lactic acid bacterium, was added at a level of 13.5% (weight equivalent to 100 ml of commercial lactic acid bacteria fermented milk) in the diet. Instead, the same amount was excluded from sucrose. In the CDFMMP group, the mixture of shiitake mushrooms, oyster mushrooms and ganoderma lucidum mushrooms was added to the Lactobacillus bulgaricus culture solution at a level of 4%, followed by lyophilization of the mushroom lactic acid fermentation composition incubated at 30 ° C for 12 hours. It was added at the level of% (weight + 4% mixed mushroom powder corresponding to 100 ml of commercial lactic acid bacteria fermented milk), and instead the same amount was excluded from sucrose. The composition of the experimental diet according to the experimental diet group is as shown in Table 2, and the experimental diet and beverages thus prepared were freely given for 4 weeks, and the dietary intake was measured at a constant time every day during the breeding period, and the weight was measured in 1 week. It was measured once.

Dietary composition Ingredient ND CD CDFM CDME Mushroom Lactic Acid Fermentation Composition Casein 20.0 20.0 20.0 20.0 20.0 α-Cornstarch 15.0 15.0 15.0 15.0 15.0 Soybean oil 10.0 10.0 10.0 10.0 10.0 Cellulose 5.0 5.0 5.0 5.0 5.0 AIN-93mineralmixture 4.0 4.0 4.0 4.0 4.0 AIN-93vitaminmixture 1.0 1.0 1.0 1.0 1.0 L-Methionine 0.3 0.3 0.3 0.3 0.3 Cholinebitartrate 0.2 0.2 0.2 0.2 0.2 Cholesterol 0.0 0.5 0.5 0.5 0.5 Sodiumcholate 0 0.125 0.125 0.125 0.125 Fermented milk (FM) 0 0 13.5 0 0 Mushroom extracts (ME) 0 0 0 4.0 0 Mushroom Lactic Acid Fermentation Composition 0 0 0 0 17.5 sucrose Remaining amount Remaining amount Remaining amount Remaining amount Remaining amount

ND: the normal diet

CD: the cholesterol diet

CDFM: The Cholesterol Diet Supplemented Fermented Milk

CDME: the cholesterol diet supplemented mixture mushroom extracts

CDFMME: The Cholesterol Diet Supplemented Fermented Milk Containing Mushroom Extracts

3. Preparation of Analytical Samples

On the last day of the experiment, the animals were fasted for 12 hours and lightly anesthetized with ether to collect blood from the abdominal aorta. The obtained blood was left at room temperature for about 30 minutes, and then serum obtained by winsimse separation at 3,000 rpm for 15 minutes was used for lipid peroxide concentration analysis. Each tissue extracted was washed thoroughly with 0.9% saline, pre-cooled, drained, weighed, and provided for analysis of lipid peroxide concentration.

4. Serum and Hepatic Lipids and Glucose Analysis

Serum total cholesterol is Cholesterol C-test wako kit (Wako Junyaku, Osaka, Japan), serum HDL-cholesterol is HDL-cholesterol E-test wako kit (Wako Junyaku, Osaka, Japan), and serum triglyceride is triglyceride E-test wako kit (Wako Junyaku, Osaka, Japan), serum phospholipid was Phospholipid C-test wako kit (Wako Junyaku, Osaka, Japan), and serum glucose concentration was measured using a commercial kit (Wako Junyaku, Osaka, Japan) prepared according to the glucose oxidase method. It measured using. Lipids in the liver tissues were extracted according to the method of Folch et al. And then carried out by the same method as the serum lipid concentration measurement.

5. Preparation of homogenate, microsome and mitochondria fractions from each tissue

Each tissue was homogenized by adding 1.15% KCl-10 mM phosphate buffer (pH 7.4). A portion of this solution was used as a homogenate fraction, and the microsome fraction and mitochondria fraction were separated from the remaining solution.

6. Quantitative lipid peroxide concentration in each tissue fraction

Lipid peroxide concentration of each tissue was measured as follows. In other words, 2 ml of thiobarbituric acid (TBA) reagent was added to 1 ml of each tissue homogenate, microsome and mitochondria fraction solution, mixed well, heated in a water bath for 15 minutes, cooled, and centrifuged at 3,000 rpm for 15 minutes. Absorbance was measured at 535 nm. The lipid peroxide concentration of each tissue was expressed as nmol / g malondialdehyde.

7. Statistics Processing

The results obtained from the experiments were expressed in terms of mean and standard error (mean ± SE) by one-way ANOVA, and the significance test between each group was Duncan's multiple range test at p <0.05.

8. Results

(1) change in serum lipid concentration

Serum lipid concentration changes are shown in Table 3.

Concentrations of Lipid and Glucose in Plasma of Laboratory Animals Ingredient ND CD CDFM CDME Mushroom Fermentation Composition Plasma Lipids (mg / 100ml) TotalCholesterol 60.49 ± 8.11 ^a 279.93 ± 45.62 ^c 155.07 ± 18.60 ^b 123.77 ± 18.55 ^ab 80.41 ± 9.01 ^a HDL-Cholesterol 42.25 ± 5.79 ^a 16.55 ± 0.88 ^b 19.14 ± 1.88 ^b 38.55 ± 1.69 ^a 41.25 ± 5.99 ^a Triglyceride 138.17 ± 4.52 ^a 127.28 ± 2.94 ^a 113.34 ± 2.69 ^b 135.12 ± 2.56 ^a 128.47 ± 2.65 ^a Phospholipid 101.32 ± 9.16 ^ab 131.66 ± 12.14 ^b 87.80 ± 11.80 ^a 101.76 ± 8.31 ^ab 97.42 ± 6.52 ^ab AI1 ¹⁾ 0.34 ± 0.03 ^a 15.91 ± 1.71 ^b 7.10 ± 0.49 ^c 2.53 ± 0.06 ^a 0.89 ± 0.06 ^a Serum glucose (mg / 100 ml) 93.57 ± 8.23 100.11 ± 4.23 81.18 ± 9.69 93.45 ± 4.63 97.63 ± 11.98

(The above value is the mean ± SE of 6 rats per group, ¹⁾ Atherogenic index (AI) is total cholesterol-HDL cholesterol / HDL cholesterol, values with different letters have a difference of p <0.05.)

It can be seen from Table 3 that the serum total cholesterol concentration is about 4.6 times higher in the cholesterol diet group (CD) compared to the normal diet group (ND), indicating hypercholesterolemia. However, compared to the cholesterol diet group (CD), cholesterol decreased by 44.6% in the lactic acid bacteria added group (CDFM), 57.4% in the mushroom extract added group (CDMP), and 72.0% in the mushroom lactic acid fermentation composition added group (CDFMMP). It can be seen.

Therefore, the lowering effect of cholesterol in the mushroom lactic acid fermentation composition added group (CDFMMP) is significantly increased compared to the lowering effect of the mushroom extract adding group and lactic acid bacteria adding group. When used, it is evident that there is a marked synergistic effect on serum cholesterol reduction.

In addition, the serum HDL-cholesterol concentration increased in the mushroom extract or mushroom lactic acid fermentation composition added group, but in the lactic acid bacteria added group there is no such increase effect, there is a physiological activity to increase the HDL-cholesterol concentration in the mushroom, Since the increase rate of the mushroom lactic acid fermentation composition addition group is higher than the mushroom extract addition group, it seems that the physiological activity of increasing the HDL-cholesterol concentration of the mushroom is increased when the mushroom and lactic acid bacteria act simultaneously.

In addition, in the Framinghan Heart Study, the atherosclerosis index is 3.5 or less, which is safe from the risk of developing coronary artery disease, and it is recommended to maintain at least 4.5 or less. The arteriosclerosis index was significantly increased in the cholesterol diet (CD) compared to the normal diet (ND). However, the increased arteriosclerosis index of the cholesterol diet group (CD) was slightly decreased in the lactic acid bacteria added group (CDFM), but the mushroom extract added group (CDMP) and the lactic acid bacteria fermented milk containing mushroom lactic acid powder (CDFMMP) group At 68.4% and 83.3%, respectively, the decrease in arteriosclerosis index also shows that synergistic effects of mushrooms and lactic acid bacteria.

(2) the degree of formation of biofilm lipid peroxide

Lipid peroxidation in vivo has been recognized as the most important mechanism for indicating pathological physiological phenomena and tissue damage caused by various toxic compounds, drugs or diabetes. This mechanism is caused by the increase of free radical production by the oxidative stress of cells in tissues and the decrease of antioxidant defenses in the body. Table 4 shows the results of measuring the concentration of TBARS indicating the degree of formation of biofilm lipid peroxide in the animal body.

TBARS levels (nmol / g tissue) in female Rats tissue Ingredients ND CD CDFM CDMP CDFMMP Liver 117.74 ± 4.71 ^a 121.45 ± 3.43 ^a 102.15 ± 9.52 ^b 123.37 ± 10.28 ^a 99.07 ± 5.68 ^b Heart 25.50 ± 0.37 ^a 24.27 ± 0.42 ^ab 24.16 ± 0.56 ^ab 24.17 ± 0.53 ^ab 23.55 ± 0.67 ^b Kidney 14.52 ± 0.35 ^a 27.42 ± 0.71b 22.75 ± 2.70 ^c 28.34 ± 0.48 ^b 26.52 ± 1.12 ^b Spleen 13.74 ± 0.43 13.64 ± 0.42 13.95 ± 0.73 14.60 ± 0.51 14.28 ± 0.65

(The above values are the mean ± SE of 6 rats per group, and values with different letters have a difference of p <0.05.)

Looking at Table 4, it can be seen that the relative content of lipid peroxide concentration in each tissue was shown in the order of liver, kidney, heart, spleen in both the normal diet group and the cholesterol diet group. The results of free intake of cholesterol diet in male rats for 4 weeks were followed by brain, kidney, heart, liver, and spleen, and the relative TBARS content of each tissue in 6-month-old male rats was normal. In the order of liver, brain, and kidney, the results were slightly different from the results of this experiment, suggesting that the degree of lipid peroxide generation between tissues differed according to species differences, age, and dietary composition.

In addition, there was no statistically significant difference compared to the lactic acid bacteria added group or the mushroom extract added group, but the mushroom fermented lactic acid composition added group showed a lower value, thus reducing the lipid peroxide of liver tissue, heart tissue and spleen. It seems to be synergistic with the mushrooms.

Experimental Example 3

To investigate the effect of mushroom extract on platelet aggregation inhibition (% inhibition), platelet suspensions (4 × 10 ⁸ cells / ml) in rat blood were prepared and mushroom extracts were incubated at 37 ° C. for 2 min in saline solution. Aggregation was then generated with thrombin. Aspirin was used as a standard. The results are shown in Table 4.

Inhibition Rate of Platelet Aggregation According to Aspirin and Mushroom Extract Content Aspirin (μg / ml) Mushroom Extract (㎍ / ㎖) Inhibition rate 20 8 10 40 26 40 80 40 60 110 73 80

Thrombus refers to the aggregation of blood components, mainly consisting of platelets and fibrin surrounding the cellular components, sometimes causing blockage of blood vessels in their formation. The high cholesterol in the blood increases the frequency of metabolic damage to vascular endothelial cells, which causes platelet aggregation to increase thrombosis, which leads to vascular atherosclerosis (ATHEROSCLEROSIS), which causes various vascular diseases. .

Therefore, as shown in Table 5, lowering the cholesterol level in the blood will reduce the metabolic damage of vascular endothelial cells by that amount, thereby reducing the thrombosis.

Lactic acid bacterium composition according to the present invention is faster than the growth of other lactic acid bacteria known until the growth of lactic acid bacteria, it is possible to obtain a more healthy lactic acid bacteria.

In addition, the mushroom fermentation composition prepared using the lactic acid bacteria medium composition to increase the pharmacological effect of the lactic acid bacteria and mushrooms, by reducing cholesterol levels to prevent arteriosclerosis and thrombosis, and to activate the blood circulation can prevent various adult diseases.

Therefore, the existing lactic acid bacteria fermented milk is a product that emphasizes only a formal action, but in order to have a sustainable competitiveness in the future it will be necessary to produce a fermented milk having a variety of functions, the present invention by using a mushroom having a variety of pharmacological activity as a culture medium for lactic acid bacteria In addition, it is possible to provide a highly functional lactic acid fermentation composition having a formal action as well as other pharmacological activity.

Claims (14)

Lactobacillus medium composition comprising mushroom powder or mushroom extract. According to claim 1, wherein the medium composition is 5-20% by weight of skim milk powder, 8-15% by weight oligosaccharide, 0.8-1.5% by weight dextrin, and 0.5-5% by weight of mushroom dry powder or 0.1-5% by weight of fruiting body extract of mushroom Lactobacillus medium composition comprising each or together, and containing the remaining amount of purified water. The composition of claim 1, wherein the mushrooms contained in the medium composition are dried powders or extracts of fruiting bodies or mycelium of edible mushrooms or medicinal mushrooms. The lactic acid bacteria medium composition according to any one of claims 1 to 3, wherein the mushroom powder or mushroom extract contained in the medium composition is a mixture of shiitake mushrooms, oyster mushrooms and ganoderma lucidum mushrooms. The lactic acid bacteria medium composition according to claim 4, wherein shiitake mushrooms, oyster mushrooms and ganoderma lucidum mushrooms contained in the medium composition are mixed in a weight ratio of 0.5-5: 0.5-5: 0.5-3. The lactic acid bacteria medium composition according to claim 4, wherein shiitake mushroom, oyster mushroom, and ganoderma lucidum contained in the medium composition are mixed in a weight ratio of 4: 4: 2. A mushroom lactic acid fermentation composition obtained by inoculating a lactic acid bacterium into the lactic acid bacteria medium composition of any one of claims 1 to 6. Preparing a lactic acid bacteria culture medium; Inoculating the strain with the lactic acid bacteria strain; Culturing the inoculated lactic acid bacteria strain; And Mushroom lactic acid fermentation composition production method comprising the step of aging the cultured lactic acid bacteria strain. The method of claim 8, wherein the lactic acid bacteria culture medium is 5-20% by weight of skim milk powder, 8-15% by weight oligosaccharide, 0.8-1.5% by weight dextrin and 0.5-5% by weight of mushroom powder or 0.1-5% by weight of mushroom extract, respectively. Or together, including the remaining amount of purified water. The method of claim 8, wherein the lactic acid bacteria culture medium preparation step comprises the steps of adding oligosaccharides, dextrins and mushroom powders or mushroom extracts to the skim milk powder or together, and adding the remaining amount of purified water to homogenize; Heat treating the homogenized medium; And cooling the heat treated medium, The lactic acid bacteria strain inoculating step includes inoculating the cooled medium with 3% of the total lactic acid bacteria weight of the composition, The lactic acid bacteria strain culturing step includes the step of incubation for 10-20 hours in a thermostat of 35-40 ℃, the lactic acid bacteria strain aging step of producing a mushroom lactic fermentation composition comprising the step of aging for 12 hours at 4 ℃. The method according to any one of claims 8 to 10, wherein the lactic acid bacteria medium preparation step is 13% by weight of skim milk powder, 1% by weight of mushroom powder, 1% by weight of mushroom extract, 10% by weight of oligosaccharides, 1% by weight of dextrin and residual water of purified water. Adding to homogenize; Heat treating the homogenized medium at 80 ° C. for 30 minutes; And cooling the heat treated medium to 37 ° C., The lactic acid bacteria inoculation step includes inoculating lactic acid bacteria to the cooled medium, wherein the amount of lactic acid bacteria is 3% of the total medium composition weight, The lactic acid bacteria culture step includes culturing for 12 hours in a thermostat at 37 ℃, The lactic acid bacteria strain aging step of producing a lactic acid mushroom fermentation composition comprising the step of aging for 12 hours at 4 ℃. Mushroom lactic acid fermentation composition prepared by the method of any one of claims 8-11. 13. The mushroom lactic fermentation composition of claim 12, wherein the composition comprises an active ingredient which reduces cholesterol levels. The mushroom lactic acid fermentation composition of claim 12, wherein the composition comprises an active ingredient that prevents thrombosis.