KR20030069417A - Process for preparing fermentation of Sea Tangle(Laminariae japonica) using Monascus sp. and its use - Google Patents

Abstract

PURPOSE: A process for preparing fermented sea tangle (Laminaria japonica) using Monascus sp. and the use thereof are provided. The fermented sea tangle can improve liver function and prevent arteriosclerosis. CONSTITUTION: A process for preparing fermented sea tangle (Laminaria japonica) using Monascus sp. comprises the steps of: culturing Monascus sp. in a grain medium to prepare a starter of Monascus sp.; inoculating the starter of Monascus sp. into a mixture of sea tangle, soybean protein and grains; fermenting the Monascus sp.; and drying the Monascus sp. fermented medium and pulverizing the dried medium, wherein Monascus sp. is Monascus ruber; the grain is selected from polished rice, African millet, foxtail millet and barley; and the liver function is improved by decreasing the activity of GOT(glutamate-oxaloacetate transaminase) and GPT(glutamate-pyruvate transaminase).

Description

Process for preparing fermented seaweed using hongguk and its use {Process for preparing fermentation of Sea Tangle (Laminariae japonica) using Monascus sp. and its use}

The present invention relates to fermented kelp, and more particularly, to fermented kelp using red yeast bacteria.

In the early 1970s, Eskimos, whose only fish and seafood were produced by Bang and Dyerberg, had a very low incidence of adult diseases such as arteriosclerosis, myocardial infarction, high blood pressure, angina pectoris, stroke and diabetes. Since then, numerous studies have been conducted on the biological activities of marine organisms. Algae is a general term for silver plants growing in seawater, and they are roughly divided into green algae, brown algae, and red algae. There are 414 species of algae growing in the waters around Korea, and many of them are edible, but their value as stocks is small. Most carbohydrates are non-digestible polysaccharides, which are relatively stable to acids and alkalis and are difficult to decompose without special bacterial enzymes, and their digestibility is less than one-third of that of normal land plants. However, the food value of algae is rich in its unique flavor, various minerals, vitamins, trace elements, special amino acids and dietary fiber, and is richer in carbohydrates and proteins than other plants. It has been widely used as livestock feed and fertilizer, and recently, active research is being conducted as a raw material of food resources and health food in the future.

Among them, laminariae japonica , which belongs to the brown algae, is a plant belonging to the kelp family of kelp, which has been edible in Korea, Japan and China since ancient times. Kelp contains a large amount of alginic acid and contains 50 kinds of rich minerals such as calcium, potassium, magnesium, iodine and selenium, as well as protein, fat, laminine, and carotene. .

Alginic acid and minerals contained in kelp are effective in removing constipation and stool by activating peristalsis of intestines. Acidic polysaccharides in kelp ingredients inhibit the absorption of cholesterol and prevent atherosclerosis. Is known to prevent the adhesion of cholesterol absorbed by blood to the walls of blood vessels.

Meanwhile, in the modern society, adult diseases including hypertension and arteriosclerosis are increasing due to meat-based dietary changes, and the main cause of hypertension and arteriosclerosis is increase in body cholesterol. Moreover, the incidence of liver diseases such as hepatitis and fatty liver is increasing due to excessive drinking and increased meat intake. Therefore, the development of natural foods that are effective in improving liver function and preventing the causes of various adult diseases is required from various angles.

As described above, foods using kelp, which are known to be effective in preventing adult diseases, have been developed. Currently, foods using kelp are currently sold by extracting only active ingredients from kelp and powdered by drying kelp. .

Accordingly, an object of the present invention is to provide a kelp with enhanced efficacy to more effectively prevent and treat adult diseases in view of the above.

In order to achieve the above object, the present invention provides a method for producing fermented seaweed using Monascus sp .

Here, the fermented seaweed is characterized in that it has an effect of lowering blood cholesterol content.

Moreover, the fermented shimama is characterized in that it has an effect on improving liver function.

In another aspect, the present invention provides a health supplement comprising a fermented shimama produced by the manufacturing method as a main component.

The production method of fermented shimama using hongguk bacteria of the present invention comprises the following steps.

(a) culturing the hongguk bacteria using grains as a culture material to produce a hongguk seed (starter);

(b) an inoculation step of inoculating the starter with the red yeast seed in a mixture consisting of kelp, soy protein, and grains;

(c) a culture step of obtaining a culture by fermenting the mixture inoculated with the hongguk spawn;

(d) completely drying the culture fermented in the culture step to powder

The grain is characterized in that at least one selected from grains including white rice, sorghum, crude, barley and the like.

The mixture of the inoculation step is characterized in that the kelp, soy protein, grains are mixed in a weight ratio of 1 to 10: 0 to 1: 0 to 9.

In addition, the kelp, soy protein, grains are pulverized and characterized in that the filtered through a 120 mesh (mesh) sieve.

Kelp, the main material of the present invention, is characterized in that it is fermented by red yeast bacteria to enhance functionality.

S. aureus is a fungus belonging to the genus Monascus sp. Of Hemiascomycetaceaw species, and about 70 kinds of strains have been isolated and identified. Hongguk is the only herbal medicine used in Korea, and the herbaceous wood has the effect of Hongkuk as a medicinal herb, which helps the digestive tract, or digestion, to improve blood flow and strengthen the intestines. It is written to refresh the stomach. Recently, as the research on the functionalities of foods is actively conducted, studies on the anti-cancer, antibacterial and cholesterol biosynthesis, blood pressure lowering, etc., which are shown by Hongkuk bacteria have been reported (Yasukawa, K., Takahashi, M., Yamanouchi, S. and Takido, M. (1996) Inhibitory effect of oral administration of Monascus pigment on tumor promotion in two-stage carcinogenesis in mouse skin, Oncology, 53: 247-249, Wong, HC and Bau, YS (1977) Pigmentation and antibacterial activity of fast neutron -and X-ray induced strains of M. purpureus Went, Plant Physiol., 60: 578-581, Endo, A. (1979) Monacolin K, a new hypocholesterolemic agent produced by a Monascus species, J. Antibiotics, 32: 852 -854, Tsuji, K. et al. (1992) Effects of two kinds of koji on blood pressure in spontaneously hypertensive rats, 66: 1241-1246). In particular, Monacolin K of Hongguk is known to strongly inhibit cholesterol biosynthesis by inhibiting the activity of HMG-CoA Reductase.

The red yeast bacterium used in the present invention is Monascus ruber , Monascus purpureus Went , Monascus rubervan Tieghem , Monascus fuliginosus Sato , At least one may be selected from Monacus sp. , Including Monascus pilosus Sato , Monascus albidus Sato .

The red yeast fungus used in the step of fermenting kelp is preferably used after semi-proliferation with a red yeast seed (starter). Red yeast seed can be prepared using a conventional manufacturing method. That is, the growth material of hongguk bacteria can be selected from grains including white rice, sorghum, crude, barley, etc. Further, it is possible to use white rice known to be good for the growth of hongguk bacteria. Here, the white rice is preferably used after sterilization by draining water in order to remove various bacteria after immersion in sufficient water. Inoculated with the hongguk bacteria in sterilized white rice and incubated for 4 to 6 days at a temperature of 30 ± 3 ℃ and a relative humidity of 85 ± 1%, furthermore, the cultured red yeast seeds were dried in a dry oven at 45 ± 1 ℃ It is preferable to use after.

In the inoculation step, it is preferable that the culture raw material of the red yeast seed is used as a main material of kelp and in the form of a mixture of soy protein and grains, respectively or simultaneously. Here, the mixture is characterized in that the kelp, soy protein, grains are mixed in a weight ratio of 1 to 10: 0 to 1: 0 to 9, for example, the ratio of kelp, soy protein, white rice 9: 1: 0 It may be mixed with or in a ratio of 6: 1: 3. Herein, grains are the same as the types of grains used in the preparation of the above-mentioned hongguk spawn, and furthermore, it is preferable to use white rice which is excellent in the proliferation of honggukyun.

At this time, it is preferable that the seedling spawn is inoculated in a dry state and inoculated in a kelp or mixture at a 1% weight ratio.

In the culturing step, the mixture containing the kelp inoculated with red yeast seed is subjected to the fermentation process under the same culture conditions as the preparation of red yeast seed. That is, it is incubated for 4 to 6 days at a temperature of 30 ± 3 ℃ and a relative humidity of 85 ± 1%.

The kelp or mixture fermented through the culturing step is completely dried and powdered, and the drying is preferably carried out in a dry oven at a temperature of 45 ± 1 ℃.

Kelp and red yeast bacteria used in the preparation of fermented shimama of the present invention contain various bioactive substances, and are known to prevent various adult diseases. .

Lowering the content of cholesterol in the blood is possible by regulating enzymes involved in metabolic pathways in the delivery and biosynthesis of cholesterol in the liver. For example, inhibiting the activity of Acyl CoA (cholesterol-o-acyltransferase (ACAT) may lower the LDL-cholesterol content in the blood and 3-hydroxy-3-methyl Inhibiting the activity of glutaryl coenzyme A (3-hydroxy-3-methylglutaryl CoA, HMG-CoA) can reduce cholesterol biosynthesis (Witiak, KT, DT and DR Feller (eds), Anti lipidemic drugs: Medicinal, chemical, and biochemical aspects, Elsevier, 159-195, 1991; William, WP, Cardiovascular Pharmacology, Kanu Chatterjee (ed), Wolfe Pullishing, 8.6-8.7, 1994).

The fermentation shimama of the present invention was confirmed that the effect of lowering the content of cholesterol in the blood by reducing the content of LDL-cholesterol in the blood.

In addition, it was confirmed that the fermentation damashima of the present invention has an effect of improving liver function, and more specifically, it has an effect of reducing the activity of GOT (glutamate-oxaloacetate transaminase) and GPT (glutamate-pyruvate transaminase).

GOT, GPT in the blood is known to increase when the liver function is reduced due to diseases such as hepatitis, fatty liver, GOT, GPT is widely used as a target material for liver function tests.

Therefore, fermented shimama using hongguk of the present invention can be used as a main ingredient of the health supplement.

Hereinafter, preferred examples are provided to aid in understanding the present invention. However, the following examples are provided only to more easily understand the present invention, and the present invention is not limited to the following examples.

Example 1 Preparation of Fermented Seaweed

Preparation stage of red yeast seed

The white rice was washed three times with distilled water and then immersed in excess distilled water. At this time, the white rice was pulverized and used as a sieve of 120 mesh. After 1 hour, taken out, the water was removed and put into a 500ml Erlenmeyer flask with 100g each and then sterilized for 20 minutes at 121 ℃. In addition, strain preparation for the preparation of red yeast seedlings was inoculated with 30 ml of Monascus ruber in a test tube containing 1 ml of sterile ME liquid medium (malt extract 20 g, glucose 20 g, peptone 1 g, pH 6.8 ± 1). Prepared by shaking culture for 6 days at a temperature of ℃. After incubating the shaken culture with homogenized sterile white rice, homogenously mixed, incubated for 6 days at a temperature of 30 ± 3 ℃ and a relative humidity of 85 ± 1%, and then in a dry oven at 45 ± 1 ℃. It was dried for time to prepare a red yeast seed. At this time storage was refrigerated at a temperature of 0-4 ℃.

Inoculation step of red yeast seed

The hongguk spawn prepared above was inoculated at a 1% weight ratio in a mixture of kelp and soy protein at a weight ratio of 9: 1. The kelp and soy protein were pulverized and filtered through a 120-mesh sieve. Soy protein was prepared by Protein Technology's International (USA) using normal soybeans without genetic modification.

Culture stage

The mixture inoculated with red yeast seed was incubated for 6 days at a temperature of 30 ± 3 ° C. and a relative humidity of 85 ± 1% to obtain a culture.

Drying and Powdering Step

The culture obtained in the culturing step was dried and ground for 8 hours in a dry oven at 45 ± 1 ℃ temperature to obtain a fermentation shimama in the form of a powder.

Example 2-4 Another Example of Fermented Seaweed Production

The production method of the fermented kelp of Examples 2 to 4 is the same as that of Example 1, except that the mixing ratio of each component of the mixture including kelp is different as shown in Table 1.

TABLE 1

Components of the Mixture Example 2 Example 3 Example 4 Kelp 8 6 3 Soy Protein One One One White rice One 3 6 Total amount 10 10 10

Experimental Example 1 Investigation of the Effect of Fermented Seaweed on Weight Gain in Rats

Rats were male Sprague-Dawley males at 4 weeks of age, and were bred at 22 ± 2 ° C, 55 ± 5% relative humidity and varying light intensity for 12 hours. And free water. The feed was bred into a fermented Dashima diet which was added to the basic diet (Samyang Oil Feed Co., Ltd.) or the fermented Dashima prepared in Examples 1 to 4 at a 5% weight ratio to the base diet. Here, the fermented Dashima diet was kneaded by adding distilled water, made into a sphere with a diameter of 1.5 ~ 2.0cm, and dried in a drying oven at 50 ± 1 ℃ for 24 hours.

At this time, the first 150g each diet was observed and observed every day when almost finished, when the new 150g was supplied again.

In addition, the rats were divided into a control group and an experimental group that did not administer fermentation dashima, and the control group was divided into a negative control group and a positive control group, and the experimental group, respectively, experimental group A, experimental group B, experimental group C, Consists of experimental group D, each group consisting of 21 rats. Here, except the negative control group, cholesterol (Pharmacological Pure Pharmacist, Japan) was administered in the form of 1% weight ratio added to the diet.

The results of investigating weight gain and dietary efficiency according to the dietary intake of the rats of each group are shown in Table 2 below, and the dietary efficiency was calculated by the following Equation 1.

Dietary efficiency = weight gain (g) / dietary intake (g) × 100 (Equation 1)

TABLE 1

Dietary Intake Period Weight (g) Weight gain (g) Dietary Intake (g) Dietary efficiency (%) Negative Control 0 192.0 ± 5.60 - - - 2 weeks 271.2 ± 7.45 79.2 ± 7.41 250.6 ± 2.38 0.32 ± 0.02 4 Weeks 298.2 ± 8.09 27.0 ± 7.62 250.6 ± 5.60 0.11 ± 0.01 6 Weeks 319.5 ± 7.68 21.3 ± 3.20 137.2 ± 0.42 0.16 ± 0.01 Positive control group 0 185.5 ± 6.58 - - - 2 weeks 301.0 ± 4.65 115.5 ± 5.55 250.6 ± 1.42 0.46 ± 0.03 4 Weeks 363.3 ± 3.09 62.3 ± 7.18 236.6 ± 0.71 0.26 ± 0.01 6 Weeks 391.3 ± 1.25 28.0 ± 3.06 145.6 ± 5.18 0.19 ± 0.01 Experiment group A 0 182.2 ± 6.52 - - - 2 weeks 268.3 ± 0.94 86.1 ± 6.23 251.5 ± 1.18 0.34 ± 0.02 4 Weeks 301.5 ± 1.89 33.2 ± 6.12 261.0 ± 1.44 0.13 ± 0.01 6 Weeks 317.0 ± 1.83 15.5 ± 6.69 177.7 ± 5.81 0.09 ± 0.01 Experiment group B 0 179.8 ± 6.12 - - - 2 weeks 264.8 ± 2.48 85.0 ± 5.98 251.3 ± 1.92 0.34 ± 0.02 4 Weeks 297.3 ± 2.13 32.5 ± 6.46 264.3 ± 3.37 0.12 ± 0.01 6 Weeks 283.0 ± 1.15 -14.3 ± 4.09 156.6 ± 6.93 -0.09 ± 0.01 Experimental group C 0 185.2 ± 6.82 - - - 2 weeks 271.8 ± 1.86 86.6 ± 5.73 251.8 ± 0.26 0.34 ± 0.02 4 Weeks 294.8 ± 2.41 23.0 ± 6.98 236.5 ± 3.46 0.10 ± 0.01 6 Weeks 313.2 ± 1.67 18.4 ± 6.49 135.5 ± 5.67 0.14 ± 0.01 Experimental Group D 0 182.3 ± 9.57 - - - 2 weeks 271.5 ± 3.95 89.2 ± 6.13 252.0 ± 0.83 0.35 ± 0.02 4 Weeks 328.7 ± 0.94 57.2 ± 6.79 304.1 ± 0.89 0.19 ± 0.01 6 Weeks 366.3 ± 4.11 37.6 ± 4.99 158.4 ± 6.37 0.24 ± 0.01

As shown in Table 1, the positive control group that consumed cholesterol significantly increased the weight compared to the negative control group that did not consume cholesterol. In other words, the negative control group increased 79.2g, 27.0g, and 21.3g of the initial (0 week) body weight at 2, 4, and 6 weeks after the basic diet, but the weight of the positive control group was 115.5, respectively. g, 62.3g and 28.0g increased by 46%, 131% and 31%, respectively. This pattern of congestion of the positive control by cholesterol intake is consistent with previous reports (Anderson, JW, Jones, AE and Riddell-Mason, S. 1994. Ten different dietary fibers have significantly different effects on serum and liver lipids of cholesterol-fed rats, J. Nutr., 124: 78-83; Kim, SK et al. 1998. Effects of dietary xylooligosaccharide on lipid levels of serum in rats fed high cholesterol diet, J. Korean Soc.Food Sci.Nutr , 27: 945-951).

In addition, the experimental group A, B, and C ingested cholesterol showed significantly suppressed weight gain compared to the positive control group, showing a similar pattern to the weight of the negative control group. In the experimental group D, the weight gain was decreased at 2 weeks of dietary supplementation, but at 4 weeks. At 6 weeks, body weight increased gradually, at a rate similar to that of the positive control group. Therefore, the diet added with fermented shimama has the effect of suppressing weight gain due to excessive cholesterol intake, and the effect is to consume the diet containing fermented shimama obtained by the fermentation process using a mixture of relatively high kelp content. Strong in one group (experimental group A, B, C group).

Experimental Example 2 Investigation of the Effect of Fermented Seaweed on Blood Lipid Concentration

At 2, 4, and 6 weeks of blood, blood was collected from the hearts of rats in each group (each control and experimental group in Experimental Example 1), allowed to stand at room temperature for 30 minutes, and then centrifuged at 3000 rpm for 5 minutes. Separated. The concentration of triglyceride, total cholesterol, HDL-cholesterol and LDL-cholesterol in serum was analyzed using an automatic biochemical analyzer (Hitachi 7170A, Japan), and the results are shown in Table 2 below.

TABLE 2

Dietary Intake Period Neutral lipid (mg / ml) Total cholesterol (mg / ml) HDL-cholesterol (mg / ml) LDL-cholesterol (mg / ml) Negative Control 0 38.7 ± 3.12 64.2 ± 4.02 23.0 ± 3.90 16.0 ± 1.41 2 weeks 34.2 ± 3.19 66.3 ± 3.90 25.8 ± 2.56 18.2 ± 1.60 4 Weeks 34.6 ± 3.07 68.0 ± 5.05 28.4 ± 2.73 18.6 ± 3.01 6 Weeks 35.8 ± 1.47 70.2 ± 5.57 30.6 ± 5.43 19.4 ± 1.50 Positive control group 0 38.7 ± 3.12 64.2 ± 4.02 23.0 ± 3.90 16.0 ± 1.41 2 weeks 41.0 ± 3.41 77.0 ± 2.74 18.8 ± 1.17 27.6 ± 1.74 4 Weeks 43.8 ± 2.40 94.4 ± 2.65 22.2 ± 3.37 30.0 ± 1.10 6 Weeks 45.4 ± 3.07 95.6 ± 3.11 23.6 ± 5.31 33.8 ± 4.07 Experiment group A 0 38.7 ± 3.12 64.2 ± 4.02 23.0 ± 3.90 16.0 ± 1.41 2 weeks 31.2 ± 2.56 76.8 ± 3.94 25.4 ± 3.26 26.0 ± 4.34 4 Weeks 34.2 ± 5.19 79.8 ± 5.11 28.4 ± 3.20 27.4 ± 5.24 6 Weeks 34.0 ± 3.95 80.7 ± 1.70 30.8 ± 4.26 30.4 ± 1.96 Experiment group B 0 38.7 ± 3.12 64.2 ± 4.02 23.0 ± 3.90 16.0 ± 1.41 2 weeks 30.2 ± 3.06 75.8 ± 3.31 24.0 ± 2.97 23.2 ± 3.43 4 Weeks 31.2 ± 2.79 78.4 ± 1.62 26.2 ± 7.93 27.4 ± 2.58 6 Weeks 33.8 ± 2.48 80.2 ± 6.63 28.6 ± 2.87 28.0 ± 3.69 Experimental group C 0 38.7 ± 3.12 64.2 ± 4.02 23.0 ± 3.90 16.0 ± 1.41 2 weeks 29.2 ± 3.71 74.4 ± 4.03 23.0 ± 2.10 21.4 ± 2.58 4 Weeks 30.6 ± 3.45 77.0 ± 5.33 25.4 ± 5.73 24.8 ± 2.93 6 Weeks 33.4 ± 4.08 78.2 ± 6.76 27.8 ± 0.75 25.8 ± 3.71 Experimental Group D 0 38.7 ± 3.12 64.2 ± 4.02 23.0 ± 3.90 16.0 ± 1.41 2 weeks 28.8 ± 5.13 73.2 ± 6.40 23.2 ± 4.26 17.2 ± 2.48 4 Weeks 28.6 ± 3.98 74.0 ± 5.79 24.2 ± 3.71 15.0 ± 3.52 6 Weeks 30.3 ± 2.49 74.8 ± 3.66 25.8 ± 2.04 13.8 ± 2.04

As shown in Table 2, the experimental group A (31.2 mg / ml (2 weeks), 34.2 mg / ml (4 weeks), 34.0 mg / ml (6 weeks)) in the neutral triglyceride concentrations in the blood was the positive control group (41.0 mg / s). It was significantly decreased compared to ml (2 weeks), 43.8 mg / ml (4 weeks), and 45.4 mg / ml (6 weeks), and this trend was similar in other experimental groups (Experimental Groups B, C, and D). Appeared.

In the positive control group, the total cholesterol concentration increased as the dietary intake was longer, whereas the total cholesterol concentration in each experimental group (Experimental Groups A, B, C, and D) was significantly higher than that in the positive control group. Decreased.

In addition, the blood LDL-cholesterol concentration of each experimental group was significantly reduced compared to the positive control group.

Therefore, fermented dashima using the hongguk bacterium of the present invention showed a high effect in lowering blood lipid concentration including cholesterol.

Experimental Example 3 Study on the Effect of Fermented Seaweed on the Activity of GOT and GPT in Blood

GOT and GPT are enzymes that catalyze the amino group transfer between amino acids and α-keto acid. GOT is aspartic acid, α-ketoglutaric acid, glutamic acid, It transfers amino groups between oxaloacetate, and GPT transfers amino groups between alanine, α-ketoglutaric acid and glutamic acid, and pyruvic acid. Serum GOT and GPT are used as targets in diagnosing liver function because of their markedly increased activity in liver disease, especially acute hepatitis.

Serum GOT and GPT activity of each group were measured using the serum of each group prepared in Experimental Example 3. The activity of GOT and GPT was measured by serum trans for measuring GOT and GPT activity according to IFCC method (Geumjeongcheon, Geumjeonggwang, Imaging Test Method, 29th Edition, Geumwon Publishing Co., 514-517, 1983). The reaction was carried out using an aminase (transaminase) measuring reagent (Cheil Chemical Co., Ltd., Japan) and measured with a spectrophotometer (Hitachi 7170A, Japan). The results are shown in Table 3 below.

TABLE 3

Dietary Intake Period GOT (IU / ℓ) GPT (IU / ℓ) Negative Control 0 157.8 ± 8.86 50.8 ± 4.45 2 weeks 166.6 ± 5.76 56.0 ± 5.48 4 Weeks 178.0 ± 7.28 60.2 ± 4.15 6 Weeks 179.0 ± 8.14 64.4 ± 4.79 Positive control group 0 157.8 ± 8.86 50.8 ± 4.45 2 weeks 183.2 ± 2.99 64.6 ± 2.87 4 Weeks 188.4 ± 9.81 68.0 ± 4.86 6 Weeks 192.6 ± 5.33 70.8 ± 4.31 Experiment group A 0 157.8 ± 8.86 50.8 ± 4.45 2 weeks 163.2 ± 6.24 58.2 ± 3.25 4 Weeks 171.4 ± 8.82 54.0 ± 5.55 6 Weeks 175.8 ± 6.68 52.8 ± 5.91 Experiment group B 0 157.8 ± 8.86 50.8 ± 4.45 2 weeks 157.6 ± 6.10 56.4 ± 2.94 4 Weeks 149.8 ± 4.16 54.6 ± 4.03 6 Weeks 142.2 ± 8.06 52.8 ± 0.75 Experimental group C 0 157.8 ± 8.86 50.8 ± 4.45 2 weeks 154.2 ± 6.51 54.2 ± 2.71 4 Weeks 148.8 ± 7.15 51.4 ± 6.47 6 Weeks 140.5 ± 9.67 50.6 ± 9.91 Experimental Group D 0 157.8 ± 8.86 50.8 ± 4.45 2 weeks 150.8 ± 8.23 53.8 ± 5.56 4 Weeks 144.8 ± 6.01 50.8 ± 5.03 6 Weeks 135.2 ± 5.92 48.2 ± 8.01

As shown in Table 3, the blood GOT and GPT activities of each experimental group (experimental groups A, B, C, and D) were significantly reduced compared to the positive control group.

Therefore, fermented shimama using hongguk bacteria of the present invention showed an excellent liver function improvement effect.

The fermentation shimama of the present invention is a fermentation product using the red yeast bacterium, which further enhances the bioactive function of kelp, has a lowering effect on the cholesterol content of blood, and also improves liver function by reducing the activity of GOT and GPT in blood.

Therefore, fermented dashima using the hongguk bacterium of the present invention can be used for the purpose of improving and improving liver function weakened due to drinking and stress, and also used to prevent the onset of arteriosclerosis due to an increase in blood cholesterol concentration. Can be.

In addition, the fermented shimama of the present invention can be usefully used as a health supplement food containing fermented shimama as a main component.

Claims (11)

Cultivating hongguk bacteria using grains as a culture material to produce hongguk starters; An inoculation step of inoculating the starter with the red yeast seed in a mixture consisting of kelp, soy protein, and grains; A culture step of obtaining a culture by fermenting the mixture inoculated with the hongguk spawn; Completely drying the culture fermented in the culture step to powder Method of producing fermented shimama using hongguk bacteria comprising a. The method of claim 1, wherein at least one of the hongguk bacteria is selected from the genus Monascus sp . The method of claim 2, wherein the hongguk bacterium is Monascus ruber ( Monascus ruber ). The method of claim 1, wherein at least one of the grains is selected from grains including white rice, sorghum, crude and barley. The method of claim 1, wherein the kelp, soy protein, and grains are pulverized and filtered using a sieve of 120 mesh. The method of claim 1, wherein the mixture of the inoculation step is kelp, soy protein, grains are mixed in a weight ratio of 1 to 10: 0 to 1: 0 to 9. The method of claim 1, wherein the culture of hongguk or hongguk spawn is incubated for 4 to 6 days at a temperature of 30 ± 3 ℃ and a relative humidity of 85 ± 1%. Fermented dashima prepared by the method of claim 1 is a fermented dashima using red yeast bacteria, characterized in that it has an effect of lowering blood cholesterol content. Fermented dashima prepared by the method of claim 1 is fermented dashima using red yeast bacteria, characterized in that it has an effect on improving liver function. 11. The method of claim 10, wherein the liver function improving effect is a fermentation dashima using hongguk, characterized in that the effect of reducing the activity of GOT (glutamate-oxaloacetate transaminase), GPT (glutamate-pyruvate transaminase). A health supplement food containing, as a main ingredient, fermented kelp prepared by the method of claim 1.