KR20040013653A - Fermentative ginseng containing Bacterial hydrolyzing ginseng saponin and its manufacturing method. - Google Patents

Abstract

PURPOSE: Fermented Panax schinseng NEES containing decomposed saponin products and a method for producing the same are provided, thereby increasing bioavailability of ginseng saponin. CONSTITUTION: Fermented Panax schinseng NEES contains at least one decomposed saponin product selected from 20S-protopanaxadiol 20-o-β -D-glucopyranoside, 20S-protopanaxadiol and 20S-protopanaxadiol, wherein the fermented Panax schinseng NEES is produced by using saponin-degrading microorganisms including lactic acid bacteria, Bifidobacterium sp. or Saccharomyces sp. A method for producing the fermented Panax schinseng NEES comprises inoculating saponin-degrading microorganisms to Panax schinseng NEES and culturing them.

Description

Fermented ginseng containing saponin lysate and its manufacturing method {Fermentative ginseng containing Bacterial hydrolyzing ginseng saponin and its manufacturing method.}

(Technology belonging to the invention)

The present invention is a fermented ginseng obtained when fermenting ginseng as a microorganism. Among these fermented ginsengs, saponin decomposed products, namely 20S-protopanaxadiol 20-o- -D-glucopyranoside, 20S-protopanaxatriol to provide a fermented ginseng, characterized in that it contains at least one.

(Prior Art)

Ginseng has been used as a pluripotent drug from whales due to its various effects. However, saponin, an active ingredient in ginseng, is a glycoside combined with glucose, arabinose, and rhamnose, and is rarely degraded by biodigestive enzymes after oral ingestion (Hasegawa, H, etal , Microbial Ecology in Health and Disease, 12,85-91,2000) 20S-protopanaxadiol 20-o- It is decomposed into D-glucopyranoside, 20S-protopanaxadiol and 20S-protopanaxatriol and then absorbed. (Hasegawa, H. et al., Planta Medica, 62,453-457,1996)

However, since the composition of intestinal bacteria is large, the absorption of saponin may vary according to the individual differences. The inventors have clearly shown that the saponin degradability affects the efficacy of the cancer metastasis experiment using mice (Hasegawa, H. etal). ., Planta Medica, 64,696-700,1998) In addition, the inventors also confirmed that the individual differences in saponin resolution in humans are quite large. (Hasegawa, H. et al., Planta Medica, 63, 436-440, 1997).

Intestinal bacteria are susceptible to constitution and diet, and therefore have large individual differences and are more prominent in ethnic teas. It can be easily imagined that this may be one of the causes of the individual differences in the experience of ginseng treatment. Can be.

For this reason, the inventors have previously made it possible to prepare saponin digests in vitro using intestinal bacteria and provide them in a form that excludes the effects of individual differences caused by enteric bacteria (see Japanese Patent Application Laid-Open No. 10-99094, US Patent No. 5925537). number)

There is no problem in the production rate of saponin degradation products in the production method, but since the metabolites including odorous substances specific to enterobacterial bacteria can be produced by the secondary reaction, it is necessary to separate and purify the produced saponin degradation products from the culture medium. The purpose of this manufacturing method is to make edible in the form of saponin degradate and culture medium and to provide fermented ginseng which is easier in taste, smell, physical properties and workability.

The inventors and others have the ability to ferment ginseng and decompose saponins at the same time as yeast, lactic acid bacteria, Bifidobacterium genus bacteria supplied for food as a result of searching various microorganisms that can solve the above problems (hereinafter referred to as "saponin degrading ability"). The discovery of the microorganism and the use of this microorganism confirmed that it was possible to prepare fermented ginseng containing saponin degradation products and completed the present invention.

In other words, this invention is a fermented ginseng obtained by fermenting ginseng as a microorganism, saponin digest 20S-protopanaxdiol 20-o'- -D-glucopyranoside To provide a fermented ginseng, characterized in that it contains at least one of 20S-protopanaxadiol, 20S-protopanaxatriol.

The present invention further provides a method for preparing fermented ginseng, which is characterized by inoculating microorganisms having saponin-degrading capacity into ginseng.

In the present invention, fermented ginseng refers to fermented ginseng by inoculating microorganisms such as lactic acid bacteria or Bifidobacterium bacterium. The ginseng used as a raw material may be washed with water after drying or dried or steamed and dried. The ginseng used as a raw material refers to ginseng containing saponin as the main ingredient, and ginseng (Korea ginseng: Panax ginseng C. A. Meyer), Sanchiginseng: notoginseng (burk.) FHChen, American ginseng, (American ginseng) : Panax quinquefolium L., Chikusetsu ginseng: Panax japonicus CAMeyer, Himalayan ginseng: Panapxpudo-ginseng Wall.subsp.himalaicus Hara, Vietnamese ginseng: Panax vietnamevsis Ha et al. But not limited to these ginseng. In addition, these ginseng can be used individually or in combination. Fermented ginseng of the present invention is saponinate 20S-protopanaxadiol 20-o- in fermented ginseng It contains at least one of -D-glucopyranoside, 20s-protopanaxadiol and 20S-protopanaxatriol. For example, ginseng fermentation is prepared using a saponin-degrading microorganism. In this fermentation, microorganisms having saponin-degrading ability can be used alone or in combination of several kinds.

The presence or absence of any microorganisms among these microorganisms can be determined by, for example, saponin degradation products, 20S-protopanaxadiol 20-o- -D-glucopyranoside, 20S-protopanaxadiol and 20S-protopanaxatriol can be identified by thin layer chromatography (Hasegawa, H. et al., Planta Medica 62, 453-457, 1996).

In the preparation of the fermented ginseng of the present invention, microorganisms used as saponin-degrading microorganisms (hereinafter referred to as saponin-degrading microorganisms) can be added to food. -glucosidase, -arabinosidase, It is not limited to -rhamnosidase-producing bacteria and is not limited to Lactobacillus acidphilus, L.gasseri, L.mali, L.plantarum, L.buchneri, L, casei, L.plantarum, L.johnsonii, L.gallinarum, L.amylovorus, L.brevis, Streptococcus bacteria, such as Lactobacillus, Streptococcus thermophilus, L. rhamnosus, L. kefir, L. paracasei, and L. crispatus Among the yeasts belonging to the genus Bacillus, B.breve, B.catenulatum, Saccharomyses cerevisiae, Torulaspora delbrueckii, Candida kefir, Saccharomyses, Torulaspora, Candida, etc. have.

Among them, Lactobacillus, Streptococcus, Lactococcus, Lactobacillus, Bifidobacterium bacteria, and Saccharomyses are the most suitable for the production of saponin degradation products and the taste and smell of fermented ginseng. , L.buchneri ATCC4005, L.gasseri ATCC393, L.mail ATCC27304, L.gallinarum JCM2011, L.amylovorus JCM1126, L.brevis ATCC14869, L.rhamnosus ATCC7469 and ATCC53103, L.kefir NRIC1693 Note, L.paracasei NCDO-151 note, Lactococcus. lactis ATCC15577, Bifidobacterium, bifidum JCM7002, B.adolescentis ATCC15703, Saccharomyses.cerevisiae IFO-0309 and IFO-2018 -glucosidase, -arabinosidase, -rhamnosidase activity is preferred because it is particularly high. In addition, the fermented ginseng of the present invention can be obtained from one saponin-degrading microorganism, but it is generally preferable to use two or more kinds in combination to shorten the culture time. Fermented ginseng preparation of the present invention follows a general method except using saponin-degrading microorganisms. For example, first, after sterilizing ginseng, inoculated and inoculated with saponin-degrading microorganisms, it can be homogenized to obtain fermented ginseng. Oxygen in the incubator may be replaced with an inert gas such as carbon dioxide or nitrogen gas, or may be oxidized with an oxygen reactant and cultured under anaerobic conditions. If it is aerobic bacteria, the aerobic conditions in the presence of oxygen are selected. Furthermore, two or more microorganisms may be inoculated and cultured at the same time, or may be inoculated and cultured respectively. Meanwhile, the conditions for fermenting ginseng are set according to the type of microorganism used.

For example, when lactic acid bacteria, Bifidobacterium bacteria or Saccharomyses bacteria are used, it is recommended to incubate for 24 to 48 hours at 25 ℃ -37 ℃ and the ginseng concentration is 1% -50% based on the solid content of saponin degradation products. In this case, about 10% -30% of ginseng, various sugars, and other sugars, such as rice bran, corn, and starch, are 0.5% -5.0% of glucose, sucrose, fructose, and lactose. The fermented ginseng obtained as described above can be commercialized as it is, but in general, various ingredients are added and blended in order to increase flavor or make products with good taste and smell. You can do

Examples of the ingredients added and blended to the fermented ginseng of the present invention include various sugars, emulsifiers, sweeteners, acidulants, and fruit juices. More specifically, sugars sorbitol, xylitol, and erythri, such as glucose, sucrose, fructose and beeswax, etc. And emulsifiers such as sugar alcohols such as tall, lactitol and paratinide, sucrose fatty acid ester, glycerin fatty acid ester and lecithin.

In addition, it is possible to prepare fermented ginseng with an easy smell and taste by combining various vitamins such as vitamin A, vitamin B, vitamin C, and vitamin E, plant extracts, grains, vegetable ingredients, and milk ingredients. The fermented ginseng of the present invention can be added to yogurt, berry, orange, quince, apple, mint, grape, custard cream, peach, melon, banana tropical, herb, black tea, coffee, etc. These may be used alone or in combination of two or more thereof. The amount of flavor added is not particularly limited, but is preferably 0.05% -0.5%, particularly 0.1% -0.3%. The fermented ginseng of the present invention described above Silver can be produced in any form of solid, liquid, etc. After fermentation, fermented ginseng can be sterilized and sterilized products can be prepared.

(Example)

The following Examples and Reference Examples are described and the invention is described in more detail, but the invention is not limited to the Examples and the like. In the following Examples, the qualitative product of the saponin degradant is determined by methods of the inventors (Planta Medica 62,453-). 457,1996) and thin layer chromatography (TLC).

Approximately 1 g of fermented ginseng sample is weighed and extracted with 2 ml of water and 1 ml of saturated n-butanol. 2 ul of the supernatant obtained by centrifugation (3000 rpm, 10 minutes) is added dropwise to TLC. 20S-protopanaxadiol 20-o- as a substance -D-glucopyranoside, 20s-protopanaxadiol and 20S-protopanaxatriol are also dipped in a TLC mixed solvent (CHCl ₃ -methanol-water 60: 35: 10, lower layer) and 8% vanillin methanol / 72% sulfuric acid solution on a TLC plate. 1: 5 volume ratio) is sprayed and then heated (140 ° C. 3 minutes) to detect spots that appear reddish purple. Saponinate 20S-protopanaxadiol 20-o- Rf values of -D-glucopyranoside, 20s-protopanaxadiol and 20S-protopanaxatriol were 0.63, 0.70 and 0.83, respectively.

Example 1 Preparation of Fermented Korean Ginseng

200 g of Korean ginseng (Korean, dried 3 years old) powder was suspended in 400 ml of purified water and sterilized by autoclaving (121 ° C, 15 minutes), and then incubated at 37 ° C for 7 days by inoculating 1% of Lactobacillus rhamnose ATCC7469 strain. Was analyzed by TLC method and 20S-protopanaxadiol 20-o- The production of -D-glucopyranoside, 20S-protopanaxadiol and 20S-protopanaxatriol was confirmed. Fermented ginseng (170g) was obtained by drying at 80 degrees for 6 hours.

Reference Example 1

Forty women who complained of cold limbs were randomly divided into two groups of 20 people, and the non-fermented ginseng and the fermented ginseng prepared in Example 1 were administered to the capsules in which the contents were not visible by the double-blind method for 3 g and 1 week. The effective rate of improved hyperthermia was 45% for non-fermented ginseng, and 85% for fermented ginseng.

Example 2 Preparation of Fermented Red Ginseng

200 g of powder of red ginseng (Korean tube pressure agent) is suspended in 400 ml of purified water and sterilized under high pressure (121 ° C., 15 minutes).

Bifidobacterium adolescentis ATTCC15703 strain was inoculated with 1% and incubated at 37 ° C. for 7 days. The fermentation medium was analyzed by TLC method for 20S-protopanaxadiol 20-o- The production of -D-glucopyranoside, 20S-protopanaxadiol and 20S-protopanaxatriol was confirmed. Fermented ginseng (165g) was obtained by drying at 80 degrees for 6 hours.

(Reference Example 2)

Forty females complaining of stiff shoulders were randomly divided into two groups of 20 people, and the non-fermented ginseng prepared in Example 2 and the fermented ginseng prepared in Example 2 were administered to the capsules invisible by double blinding for 3 days and 1 week. The effective rate with improved stiffness and shoulder stiffness was 35% for non-fermented ginseng, and 70% for fermented ginseng.

The above reference suggests an immediate effect of fermented ginseng. It is thought that this is due to the increase in the absorption rate of saponin metabolites by the fermentation treatment of ginseng.

Example 3 Preparation of Fermented American Ginseng

200g of American ginseng powder is suspended in 400ml of purified water and sterilized by autoclaving (121 ℃, 15 minutes). Inoculate 1% of Lactobacillus gasseri DSM20243 strain and incubate at 37 ° C for 7 days.

Fermentation medium was analyzed by TLC and 20S-protopanaxadiol

20-o- The production of -D-glucopyranoside, 20S-protopanaxadiol and 20S-protopanaxadiol was confirmed. Fermented ginseng (160g) was obtained by drying at 80 degrees for 6 hours.

Example 4 Preparation of Fermented Ginseng Ginseng

200g of Samchil ginseng (Yunnam Province, China) is suspended in 400ml of purified water and sterilized under high pressure (121 ℃, 15 minutes). 1% of Bifidobacterium bifidum JCM7002 was inoculated and incubated at 37 ° C. for 7 days. The fermentation medium was analyzed by TLC and 20s-protopanaxadiol 20-o- The production of -D-glucopyranoside, 20S-protopanaxadiol and 20S-protopanaxadiol was confirmed. Fermented ginseng (85 g) was obtained by drying at 80 degrees for 6 hours.

Example 5 Preparation of Fermented Bamboo Ginseng

100 g of powder of bamboo ginseng (4 years old domestic) is suspended in 200 ml of purified water and sterilized under high pressure (121 ° C, 15 minutes). 1% of Saccharomyses cerevisiae IFO-0309 was inoculated and incubated at 37 ° C. for 7 days. The fermentation medium was analyzed by TLC method and 20S-protopanaxadiol 20-o- Confirm the production of -D-glucopyranoside, 20S-protopanaxadiol and 20S-protopanaxadiol. Fermented ginseng (88g) can be obtained by drying at 80 degrees for 6 hours.

Example 6 Preparation of Fermented Himalayan Ginseng

100 g of powder of Himalayan ginseng is suspended in 200 ml of purified water and sterilized under high pressure (121 ° C., 15 minutes). 1% of Saccharomyses cerevisiae IFO-0309 was inoculated and incubated at 37 ° C. for 7 days. The fermentation medium was analyzed by TLC method and 20S-protopanaxadiol 20-o- Confirm the production of -D-glucopyranoside, 20S-protopanaxadiol and 20S-protopanaxadiol.

It is dried for 6 hours at 80 degrees to obtain fermented ginseng (88g).

Example 7 Preparation of Fermented Vietnamese Ginseng

50 g of Vietnamese ginseng (Vietnam, 5 years old) is suspended in 100 ml of purified water and sterilized under high pressure (121 ℃, 15 minutes). Lactobacillus mali ATCC27304 strain and Bifidobacterium bifidum JCM7002 strain were inoculated 1% and incubated at 37 ° C for 7 days.

Fermentation medium was analyzed by TLC method and 20S-protopanaxadiol

20-o- Confirm the production of -D-glucopyranoside, 20S-protopanaxadiol and 20S-protopanaxadiol. Fermented ginseng (46 g) can be obtained by drying at 80 degrees for 6 hours.

As shown in the above example, saponinate 20S-protopanaxadiol 20-o- was obtained by fermenting saponin-degrading microorganisms with ginseng. Fermented ginseng containing -D-glucopyranoside, 20S-protopanaxadiol and 20S-protopanaxadiol can be prepared and its usefulness has been demonstrated in blood improvement tests.

According to the present invention, it is possible to provide a fermented food of ginseng with improved usefulness compared to non-fermented products by decomposing and decomposing saponin as an active ingredient in ginseng in advance.

In addition, to increase the bioavailability of ginseng saponin, and to provide a fermented ginseng of the form that excludes the effect of individual differences caused by enterobacteria.

Claims (7)

Fermented ginseng obtained when fermenting ginseng as a microorganism. Saponinate 20S-protopanaxadiol 20-o- Fermented ginseng, characterized in that it comprises at least one of -D-glucopyranoside, 20S-protopanaxadiol and 20S-protopanaxadiol Fermented Ginseng according to claim 1, wherein the microorganism used for fermentation is a microorganism having saponin degrading ability Fermented ginseng according to claim 1, wherein the microorganism used for fermentation is lactic acid bacteria, Bifidobacterium genus bacteria or Saccharomyses genus bacteria Ginseng is fermented ginseng according to claim 1 selected from Korean ginseng, Samchil ginseng, American ginseng, Jukjeol ginseng, Himalayan ginseng and Vietnamese ginseng. Method for producing fermented ginseng, characterized by inoculating and culturing saponin-degrading microorganisms in ginseng A method for preparing fermented ginseng according to claim 5, wherein the microorganism is lactic acid bacteria, Bifidobacterium genus bacteria or Saccharomyses genus bacteria Korean ginseng, Korean ginseng, bamboo ginseng, Himalayan ginseng and Vietnamese ginseng