KR20130058388A - Antioxidative composition comprising fermented liriope platyphylla extract as an active ingredient - Google Patents

Abstract

PURPOSE: An antioxidative composition containing a fermented Liriope platyphylla extract is provided to remove radicals and to suppress peroxide without side effects in a human body. CONSTITUTION: An antioxidative composition for a medicinal and pharmaceutical product contains a fermented Liriope platyphylla extract as an active ingredient. The Liriope platyphylla extract is fermented by using one or more kinds selected from a group consisting of Aspergillus oryzae, Bifidobacterium breve, Bacillus subtilis, Lactobacillus acidophilus, and Saccharomyces cerevisiae. The extract is prepared by using water, C1-C4 alcohol, and a mixture solvent thereof. An antioxidative composition for foods contains the extract as an active ingredient. An antioxidative composition for a cosmetic product contains the extract as an active ingredient.

Description

Antioxidative composition comprising fermented Liriope platyphylla extract as an active ingredient

The present invention relates to an antioxidant composition comprising the fermented Macmundong extract as an active ingredient.

Oxygen that enters the human body through respiration is reduced through energy metabolism. More than 95% of oxygen is generally reduced to two molecules of water by receiving four electrons generated during metabolism of cells. It does not receive up to four and is incompletely reduced to a free radical state. Free radicals refer to compounds that contain unpaired electrons at the outermost electron angle, and have high reactivity due to the nature of receiving electrons from surrounding materials to fill the electrons and become a complete compound. As a result, they attack other molecules, take electrons away, and oxidize the attacked molecules themselves. Among the free radicals, the most frequently appearing oxygen radicals in the living body (superoxide (0 ^2- ), hydroxyl radical (OH), etc.), and hydrogen peroxide (H ₂ O ₂ ), which is not a radical but is highly reactive, is a single state. Oxygen (singlet oxygen) is commonly referred to as active oxygen (hydroxyl radicals), among which the hydroxyl radical and single-state oxygen is the strongest reactivity in the aqueous solution.

Excessive harmful free radicals oxidize unsaturated fatty acids, lipids and cholesterol in the body, producing lipid peroxides that destroy cells in the body. Lipid peroxide causes structural changes in lipid molecules over a wide range, resulting in decreased biofilm fluidity, decreased membrane potential, increased ion permeability, and leakage of cell organelle contents. May cause cell death. In addition, lipid peroxide continues to adhere to the walls of blood vessels, which can seriously damage blood flow, causing local disorders on tissues and causing various diseases. In addition, lipids, proteins, sugars, and DNA are irreversibly destroyed by free radicals, resulting in cancer, liver disease, stroke due to cerebrovascular disorders, myocardial infarction, diabetic vascular disorders, hyperlipidemia, acute inflammation, rheumatic diseases, and digestive diseases. , Various diseases such as immune diseases are caused, oxidative damage is accumulated for a long time leading to aging and death. Therefore, antioxidants that remove free radicals or inhibit free radical production include cancers caused by excessively produced free radicals, as well as prevention of diseases such as arteriosclerosis, arthritis, stroke, Parkinson's disease, Alzheimer's disease, and autoimmune diseases. And Hajieva, P .; Behl, C. Antioxidant as a potential therapy against age-related neurodegenerative diseases: amyloid Beta toxicity and Alzheimer's disease.Curr. Pharm.Des. 6): 699-704. 2006. Cherubini, A .; Vigna, GB; Zuliani, G .; Ruggiero, C .; Senin, U .; Fellin, R. Role of antioxidants in atherosclerosis.Curr. Pharm.Des. 11 ((16): 2017-2032. 2005. Zhao, B. Natural antioxidants for neurodegenerative diseases.Mol. Neurobiol. 31: 283-293, 2005. Murakami, A .; Ohigashi, H. Cancer-preventive antioxidants that attenuate free radical generation by inflammatory cells.Biol. Chem. 387: 387-392. 2006).

Therefore, the development of powerful yet non-toxic antioxidants capable of inhibiting harmful oxygen is actively progressing, and in particular, plants that have been recognized for their antioxidant power have increased interest in natural antioxidants as they are recognized as health functional plants. Antioxidants are classified into synthetic antioxidants and natural antioxidants, and synthetic antioxidants are the most commonly used butylated hydroxy anisol (BHA) and butylated hydroxy toluene (BHT) (Choe SY, Yang KH. 1982. Toxicological studies of antioxidants, butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA). J Korean Soc Food Tec 14: 283-288). Previous studies have reported that when humans consume 50 mg / kg / day or more of synthetic antioxidants, they cause diseases such as cancer due to changes in bioenzymes. because the trend is gradually switching to a natural antioxidant agent (Lim CM, Kyung KH, Yoo YJ. 1978. Antimicrobial effects of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). J Korean Soc Food Tec 19:60). According to this trend, many studies on the antioxidant activity of natural plants, such as the study of the antioxidant activity of herbal medicines, fruit and vegetable plants, pepper and herbs.

Meanwhile, Macmundong ( Liriope platyphylla ) is a perennial herbaceous plant in the genus Liliaceae growing in the forests of the mountain below 2,000 m above sea level. It is native to China and tubers have hypoglycemic and anti-inflammatory effects (Shibata M, Noguchi R, Suzuki M, Iwase H, Soeda K). , Niwayama K, Kataoke, E. Hamano M. 1971. Pharmacological studies on medicinalplantcomponents.Ⅰ.On the extracts of Ophiopogonand some folk medicine. ProcHoshiPharm 13: 66-76). Currently, China and Japan use O. japonicus, L. spicata as a substitute, and L. platyphylla as a medicinal product in Korea (Shin JS. 2002). Saponin composition of Liriope platyphylla and Ophiopogon japonicus.Korean J Crop Sci 47: 236-239).

Fermentation is one of the oldest biological technologies, and technology development is still taking place throughout the industry. In particular, technology development in food is the mainstream.In the case of pharmaceuticals, microbial-derived components such as liposaccharide, phospholipid, and lipoprotein complexes, which are drug absorption promoting ingredients produced by microorganisms, improve bioabsorption of drugs to further enhance biopharmacological effects. It is reported to improve. Fermented materials are bio-converted into natural polymers and degraded into low-molecular-weight structures, which not only increase the absorption rate in the body but also increase the bioavailability. (Whitening and Antioxidative Effect of Rice Bran Fermented by Bacillus subtilis.Ga Yeon Chae, Ryun Hee Kwon, Min Woo Jang, Min Jung Kim, and Bae Jin Ha.J. Soc.Cosmet.Scientists Korea Vol.37, No. 2, 2011, 153-159). When fermenting a variety of natural materials to this effect due to the activation of low-molecular substances various functionalities are enhanced to increase the effect and use value.

Accordingly, the present inventors have completed the present invention by confirming that the fermented Macmundong extract is less harmful to the human body and shows excellent antioxidant activity as a result of studying to prepare a natural extract having excellent antioxidant properties.

It is an object of the present invention to provide an antioxidant composition comprising the fermented Macmundong extract as an active ingredient.

In order to solve the above problems, the present invention provides an antioxidant composition for pharmaceuticals comprising the fermented Macmundong extract as an active ingredient.

In another aspect, the present invention provides an antioxidant composition for food comprising the fermented Macmundong extract as an active ingredient.

In another aspect, the present invention provides a cosmetic antioxidant composition comprising the fermented Macmundong extract as an active ingredient.

Fermented Macmundong extract of the present invention is a natural product that has no side effects in the human body, and has an excellent antioxidant activity compared to general Macmundong extract, it can be usefully used in medicine, pharmacy, food, cosmetics.

Figure 1 shows the results of the antioxidant test for DPPH radical scavenging ability of the fermented Macmundong extract (AO: yeast fungus ( Aspergillus) fermented Macmundong extract using oryzae ), BS: Bacillus subtilis ) , BB: Bifidobacterium breb maekmundong fermentation extract with breve), LA: Lactobacillus Fermented also know maekmundong extract with Phil Ruth (Lactobacillus acidophilus), SC: as Saccharomyces Celebi Asia (Saccharomyces cerevisiae ) Fermented Macmundong Extract, LP: Liriope platyphylla ) extract), vit.C: vitamin C).
Figure 2 shows the antioxidant test results for the superoxide anion radical (Superoxide anion radical) scavenging ability of the fermented Macmundong extract.
Figure 3 shows the antioxidant test results for the hydroxyl radical (Hydroxyl radical) scavenging ability of the fermented Macmundong extract.
Figure 4 shows the results of the antioxidant test for the inhibition of lipid peroxidation (Lipid peroxidation) of the fermented Macmundong extract.

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

Fermented Macmundong extract of the present invention can be obtained as follows.

Wash the pulmonary tract with water to remove foreign substances and freeze-dry. Magmundong can be used without limitation, such as grown or commercially available. The freeze-dried Baekmun-dong is roasted in a roaster, then powdered and fermented using a strain. The inoculation amount of the strain is not largely limited, but may be preferably inoculated in an amount of 0.1 to 5%, the fermentation time and temperature may be selected depending on the strain. The type of strain is not particularly limited, but preferably yeast fungus ( Aspergillus) oryzae ), Bifidobacterium breb breve ), Bacillus subtilis ), Lactobacillus acidophilus ) and Saccharomyces cerevisiae may be one or more strains selected from the group consisting of. Among them, the Aspergillus genus, which is called yeast fungus, is used to produce traditional fermented foods such as soy sauce and soybean paste, and sake such as sake and soju. It is also used for the production of enzymes such as oxidase and catalase and for the industrial production of organic acids such as citric acid and oxalic acid. . In particular, Aspergillus oryzae ( A. oryzae ) has various biosynthetic and degrading activities, and the US FDA recognizes GRAS (generally regarded as safe), so unlike other strains, it is not harmful to human body and its use value is very large. Also, Bifidobacterium breb ( B. breve ) is known to increase the acidity in the intestine through lactic acid produced through fermentation to inhibit the growth of harmful bacteria and help peristalsis of the digestive tract to improve constipation and diarrhea. In addition, it has a very beneficial effect in improving the blood cholesterol lowering effect and adult diseases such as hypertension or coronary artery disease. In addition, Bacillus subtilis (B. subtilis) is It is present in soil, hay, and various fermented products. It is a strain that breaks down sugar to produce acid and breaks down protein to produce ammonia, which not only increases taste and nutrition during fermentation but also increases bioactive components. B. subtilis has no toxicogenic products during fermentation and is well known for its fermentation techniques for the production of foodstuffs and other industrial useful substances, including enzymes. In addition, L. acidophilus produces a large amount of organic acids such as lactic acid and acetic acid using various sugars as energy sources, and is harmful to the intestines of humans and animals. It is a very beneficial species that prevents decay without producing substances such as indole, phenol, amine, and ammonia. This strain has various functionalities, and is known to inhibit the activity of enzymes such as β-glucosidase, β-glucuronidase, nitroreductase, and azoreductase, which are cancer-producing precursors. In addition, S. cerevisiae is the most common yeast, and yeast is one of the most important microorganisms commercially exploited by humans among the microbial group. Yeast is used for the purpose of other fermentation cultures such as edible yeast for making bread, alcoholic yeast for cultivation of alcohol, beer, etc., and by producing various important enzymes such as protein, vitamin, and nucleic acid-related substances for food and feed. It is used. Next, an appropriate amount of solvent is added to the fermented ganmundong to be completely immersed. The extraction solvent is preferably at least one solvent selected from water, lower alcohols having 1 to 4 carbon atoms, and mixed solvents thereof, more preferably 70% ethanol. The fermented Macmundong extract obtained through the above process was concentrated under reduced pressure, and then freeze-dried to obtain a final extract.

In one aspect, the present invention provides an antioxidant composition for pharmaceuticals comprising the fermented gingham dong extract as an active ingredient.

Since the fermented Macmundong extract of the present invention has an antioxidant activity to remove free radicals, it can be used to prevent, ameliorate and treat diseases caused by free radicals.

The diseases caused by the free radicals are not limited thereto, but arteriosclerosis, stroke, myocardial infarction, hyperlipidemia, cancer, aging, rheumatoid arthritis, hepatitis, Parkinson's disease, diabetes, nephritis, gastric ulcer, duodenal ulcer, atopic dermatitis, Cataracts, menopausal symptoms and high blood pressure.

An effective amount of the antioxidant composition for pharmaceuticals of the present invention is characterized in that it comprises 0.0001 to 50% by weight of the active ingredient of the fermented ginmundong extract based on the total weight of the composition of the present invention. In addition, the antioxidant composition for pharmaceuticals of the present invention may further contain one or more active ingredients exhibiting the same or similar functions in addition to the active ingredient.

The concentration of the active ingredient included in the antioxidant composition for pharmaceuticals of the present invention can be determined in consideration of the purpose of treatment, the condition of the patient, the period of time, etc., and is not limited to a specific range of concentration.

 Antioxidant compositions for pharmaceuticals of the present invention may be prepared by including one or more pharmaceutically acceptable carriers in addition to the active ingredients described above for administration. Pharmaceutically acceptable carriers included in the antioxidant composition for pharmaceuticals of the present invention are commonly used in the preparation, lactose, dextrose, sucrose, sorbitol, mannitol, starch, acacia rubber, calcium phosphate, alginate, gelatin , Calcium silicate, microcrystalline cellulose, polyvinylpyrrolidone, cellulose, water, syrup, methyl cellulose, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil, and the like. It is not limited. Antioxidant compositions for pharmaceuticals of the present invention may further include a lubricant, a humectant, a sweetener, a flavoring agent, an emulsifier, a suspending agent, a preservative, and the like, in addition to the above components. Suitable pharmaceutically acceptable carriers and formulations are described in detail in Remington's Pharmaceutical Sciences (19th ed., 1995).

Suitable dosages of the antioxidant compositions for pharmaceuticals of the present invention will vary depending on factors such as the formulation method, mode of administration, age, weight, sex, morbidity, food, time of administration, route of administration, rate of excretion and response to the patient. It may be prescribed. On the other hand, the oral dosage of the pharmaceutical composition of the present invention is preferably 0.001-100 mg / kg (body weight) per day.

The antioxidant composition for pharmaceuticals of the present invention can be administered orally or parenterally, and when administered parenterally, it can be administered by intravenous injection, subcutaneous injection, intramuscular injection, intraperitoneal injection, transdermal administration and the like. It is preferable that the route of administration of the antioxidant composition for pharmaceuticals of the present invention is determined according to the type of the disease to which it is applied.

In still another aspect, the present invention provides an antioxidant composition for food comprising the fermented Macmundong extract as an active ingredient.

Fermented Macmundong extract of the present invention has an antioxidant activity to remove the active oxygen, it can be easily utilized as an antioxidant food, such as health functional food or food additives for preventing and improving diseases caused by the active oxygen.

Examples of the food to which the antioxidant composition according to the present invention may be added include various foods, beverages, gums, teas, vitamin complexes, functional foods, and the like. In addition, foods include special nutritional products (e.g., delicatessen, young, infant food, etc.), processed meat products, fish products, tofu, jelly, noodles (e.g. ramen, noodles, etc.), breads, dietary supplements, seasoned foods (e.g., soy sauce). , Miso, red pepper paste, mixed soy sauce), sauces, sweets (e.g. snacks), candy, chocolates, gums, ice creams, dairy products (e.g. fermented milk, cheese, etc.), other processed foods, kimchi, pickles (various kimchis) , Pickles, etc.), beverages (eg, fruit drinks, vegetable drinks, soy milk, fermented beverages, etc.), natural seasonings (eg, ramen soup, etc.). The food, beverage or food additive may be prepared by a conventional production method.

The term "functional food" refers to the control of biological defense rhythm, disease prevention and recovery of food groups or food compositions that have added value to the food by using physical, biochemical, or biotechnological techniques to act and express the function of the food for a specific purpose. It means a food that is designed and processed to fully express the body regulatory function related to the living body, specifically, it may be a health functional food. The functional food may include a food-acceptable food-aid additive, and may further comprise suitable carriers, excipients and diluents conventionally used in the production of functional foods.

The amount of the fermented Macmundong extract in the food or beverage may include 0.001% to 90% by weight of the total food weight, preferably 0.1% to 40% by weight, and in the case of a beverage, based on 100ml It may be included in the ratio of 0.001g to 2g, preferably 0.01g to 0.1g, but may be less than the above range for long-term intake for health and hygiene purposes or health control purposes, the active ingredient in terms of safety Since there is no problem in that can be used in an amount above the range is not limited to the range.

The food composition of the present invention may contain, as an additional ingredient, various flavors or natural carbohydrates, and the like, as well as a conventional food composition, in addition to containing the extract of Mt. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And conventional sugars such as polysaccharides such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. The aforementioned flavoring agents can advantageously be used natural flavoring agents (tautin), stevia extracts (for example rebaudioside A, glycyrzin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.).

In addition, the composition for food is a variety of nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavoring agents, colorants and neutralizing agents (cheese, chocolate, etc.), pectic acid and salts thereof, in addition to the extract of ginmundong extract, Alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated drinks and the like. In addition, the food composition of the present invention may contain natural fruit juice and fruit flesh for the production of fruit juice beverages and vegetable beverages.

Efficacy ganjadong extract of the present invention has no toxicity and side effects can be used with confidence even for long-term use.

In still another aspect, the present invention provides a cosmetic antioxidant composition comprising the fermented Macmundong extract as an active ingredient.

Fermented Macmundong extract of the present invention can be usefully used as a functional cosmetics to prevent skin aging excellent antioxidant properties.

The cosmetic of the present invention can be produced in the form of a general emulsified formulation and a solubilized formulation. Cosmetics of emulsified form include nutrition lotion, cream, essence, etc., and cosmetics of solubilized form have softening longevity. Formulations of cosmetics suitable for the present invention include, for example, emulsions, suspensions, microemulsions, microcapsules, microgranules or ionic (liposomes), nonionics obtained by dispersing an oil phase in a solution, gel, solid or pasty anhydrous product, aqueous phase, for example. It may be provided in the form of a vesicle dispersant in the form of a cream, skin, lotion, powder, ointment, spray or concealed stick. It can also be prepared in the form of a foam or an aerosol composition further containing a compressed propellant.

Cosmetics of the present invention may further comprise fatty substances, organic solvents, solubilizers, thickening and gelling agents, emollients, antioxidants, suspending agents, stabilizers, foaming agents, fragrances, surfactants, water, ionic or nonionics. Such as type emulsifiers, fillers, metal ion sequestrants and chelating agents, preservatives, vitamins, blockers, wetting agents, essential oils, dyes, pigments, hydrophilic or lipophilic actives, lipid vesicles or any other ingredients commonly used in cosmetics It may contain adjuvants conventionally used in the cosmetic or dermatology field. And, the above ingredients can be introduced in amounts commonly used in the field of dermatology.

Hereinafter, the present invention will be described in detail by Examples and Experimental Examples. The following Examples and Experimental Examples are only for illustrating the present invention and the present invention is not limited by the following Examples and Experimental Examples.

Example  1. yeast mold ( Aspergillus oryzae Preparation of Fermented Macmundong Extract Using

Fermented Macmundong production using A. oryzae is as follows. After washing the pulse door lyophilized, sterilized for 20 minutes at 121 ℃, it was powdered to 200mesh. After adding 40% of water to the pulmonary pulverulent powder, water and pulmonary pulmonary powder were mixed well and inoculated with 1% of A. oryzae spawn. It was incubated in a 34 ° C. incubator for 1 to 2 days, extracted with 10 times the weight of 70% ethanol for 24 hours, and used for experiments after freeze drying.

Example  2. Bacillus subtilis Bacillus subtilis Preparation of Fermented Macmundong Extract Using

The manufacturing process of fermented ginmundong using B. subtilis is as follows. After washing the pulse door lyophilized, sterilized for 20 minutes at 121 ℃, it was powdered to 200mesh. After adding 90% water to the pulmonary pulverulent powder, water and pulmonary pulverulent powder were mixed well and inoculated with 1% of B. subtilis spawn. It was incubated for 24 hours in an incubator at 35-37 ° C., then extracted for 24 hours in 10-fold 70% ethanol, and used for experiments after freeze drying.

Example  3. Bifidobacterium Breb  ( Bifidobacterium breve Preparation of Fermented Macmundong Extract Using

The production process of fermented ginmundong using B. breve is as follows. After washing the pulse door lyophilized, sterilized for 20 minutes at 121 ℃, it was powdered to 200mesh. After adding 90% water to the pulmonary pulverulent powder, water and pulmonary pulverulent powder were mixed well and inoculated with 1% B. breve seed. After anaerobic incubation for 24 to 48 hours in a 37 ℃ incubator, it was extracted for 24 hours in 70% ethanol of 10 times the weight, and used for experiments after freeze drying.

Example  4. Lactobacillus Ashdophylus  ( Lactobacillus acidophilus ) Preparation of Fermented Macmundong Extract Using

The production process of fermented ginmundong using L. acidophilus is as follows. After washing the pulse door lyophilized, sterilized for 20 minutes at 121 ℃, it was powdered to 200mesh. After adding 90% of water to the pulmonary pulverulent powder, water and pulmonary pulmonary powder were mixed well and inoculated with 1% of L. acidophilus spawn. After 7 days of anaerobic incubation in a 30 ℃ incubator, it was extracted for 24 hours in 10 times the weight of 70% ethanol, and used for experiments after freeze drying.

Example  5. Saccharomyces Serevisia  ( Saccharomyces cerevisiae Preparation of Fermented Macmundong Extract Using

The manufacturing process of fermented ginmundong using S. cerevisiae is as follows. After washing the pulse door lyophilized, sterilized for 20 minutes at 121 ℃, it was powdered to 200mesh. 90% of water was added to the pulmonary pulmonary powder, and 1% of S. cerevisiae spawn was inoculated. It was fermented at 30 ° C. for 48 hours, then extracted for 24 hours in 10-fold weight of 70% ethanol and used for experiments after freeze drying.

Experimental Example 1 . DPPH  (1,1- 피덴 -2- picryhydrazyl ) Radical Scatters  Measure

DPPH radical scavenging ability to determine all the free radical scavenging ability was measured by the method of Nandita et al. DPPH was dissolved in ethanol, shielded by filtration, and added in the same amount as each sample. After standing at room temperature for 30 minutes, the absorbance was measured at 540 nm. The calculation of scavenging power used the following formula.

Inhibitory rate (%) = 1- [O.D (sample) -O.D (control) / O.D (control)] × 100

As a negative control group, normal Macmundong extract (LP) was used, and vitamin C (vit.C, ascorbic acid), a known antioxidant, was used as a positive control group. Normal wormwood extract and fermented wormwood extract were treated at concentrations of 0.05, 0.1, 0.25, and 0.5 mg / ml, respectively.

The experimental results in Example 1 were born excellent DPPH radical scavenging effect appear as compared to the fermentation maekmundong extract _{(IC 50 0.49 ± 0.01 mg /} ml) the general maekmundong extract obtained in to 5, with Saccharomyces of the MRS three Levy cyano (Saccharomyces cerevisiae ) fermented Macmundong was the IC ₅₀ 0.18 ± 0.06 mg / ml showed the best DPPH radical scavenging effect (Fig. 1).

Experimental Example  2. Superoxide  Negative ion Radical Scatters  Measure

NBT / XO (nitroblue tetra zolium / xanthin oxidase) test was performed to determine the superoxide anion radical scavenging ability. PBS (phosphate buffer; pH 7.4) was used as a solvent for all reagents. Ethylene diaminetetra acetic acid disodium salt (EDTA), NBT, and xanthin oxidase were added to each sample, and 2.5 minutes later, the absorbance at 540 nm was measured. The calculation of scavenging power used the following formula.

Inhibitory rate (%) = [(C-CB)-(S-SB)] / (C-CB) × 100

(C: control, CB: control blank, S: sample, SB: sample blank)

As a negative control group, normal Macmundong extract (LP) was used, and vitamin C (vit.C, ascorbic acid), a known antioxidant, was used as a positive control group. Normal wormwood extract and fermented wormwood extract were treated at concentrations of 0.05, 0.1, 0.25, and 0.5 mg / ml, respectively.

As a result, all of the fermented Macmundong extracts obtained in Examples 1 to 5 showed higher superoxide anion radical scavenging ability than the general Macmundong extract (IC ₅₀ 1.23 ± 0.03 mg / ml). In particular, a Saccharomyces Celebi Asia (Saccharomyces cerevisiae ) fermented Macmundong was 40.76%, 44.33%, 53.84%, 66.46% scavenging activity and IC ₅₀ 0.19 ± 0.04 mg / ml at concentrations of 0.05, 0.1, 0.25, 0.5 mg / ml, compared to other strains. It was confirmed that the superoxide anion radical scavenging effect is excellent (Fig. 2).

Experimental Example  3. Hydroxyl Radical Scatters  Measure

In order to measure the hydroxyl radical scavenging ability, an experiment was performed using the Fenton reaction. Each sample was mixed with a 2-deoxyribose solution in FeSO 4 -7H 2 O-EDTA, and then incubated at 37 ° C. for 4 hours by adding H ₂ O ₂ . Trichloroacetic acid and thiobarbituric acid solutions were added to the mixed solution, and after boiling for 10 minutes, the mixture was cooled and the absorbance at 520 nm was measured.

As a negative control group, normal Macmundong extract (LP) was used, and vitamin C (vit.C, ascorbic acid), a known antioxidant, was used as a positive control group. Normal wormwood extract and fermented wormwood extract were treated at concentrations of 0.05, 0.1, 0.25, and 0.5 mg / ml, respectively.

As a result, the fermented Macmundong extract obtained in Examples 1 to 5 significantly increased ( p <0.05) hydroxyl radical scavenging ability in a concentration-dependent manner. In particular, a Saccharomyces Celebi Asia (Saccharomyces cerevisiae ) fermented Macmundong showed high hydroxyl radical scavenging effect at all concentrations compared to normal Macmundong and other fermented Macmundong (FIG. 3).

Experimental Example  4. Lipid Peroxidation ( Lipid peroxidation ) Low performance  Measure

To measure lipid peroxidation inhibitory activity, each sample was treated with PBS (phosphate buffer; pH 7.0), linoleic acid, and AAPH (2,2-Azobis- (2-amindinopropane) dihydrochloride. And incubated at 37 ° C. Then, the mixture was added with ethyl alcohol and ammonium thiocyanate, and ferrous chloride (in 3.5% HCL) was added. It was left for minutes, after which the absorbance at 500 nm was measured.

As a negative control group, normal Macmundong extract (LP) was used, and vitamin C (vit.C, ascorbic acid), a known antioxidant, was used as a positive control group. Normal wormwood extract and fermented wormwood extract were treated at concentrations of 0.05, 0.1, 0.25, and 0.5 mg / ml, respectively.

As a result, the fermented Macmundong extract obtained in Examples 1 to 5 significantly increased the lipid peroxidation inhibitory effect in a concentration-dependent manner ( p <0.05). In particular, a Saccharomyces Celebi Asia (Saccharomyces cerevisiae ) fermented Macmundong showed a high lipid peroxidation inhibitory effect, fermented McMoondong fermented with other strains also showed a higher lipid peroxidation inhibitory effect than the general Macmundong (FIG. 4).

Through the above experimental results, it can be seen that the production or increase of the antioxidant active substance is caused by the intermediate metabolite produced during the fermentation process of Macmundong, in particular, Saccharomyces ( Saccharomyces) cerevisiae ) fermented ganmundong extract was found to have the best antioxidant efficacy.

Hereinafter, the formulation examples of the pharmaceutical composition, the food composition and the cosmetic composition containing the composition of the present invention will be described, but the present invention is not intended to limit the present invention is to be described in detail only.

Formulation example  1. Preparation of pharmaceutical composition

1-1. Sanje  Produce

Fermented Macmundong Extract 2g

1g lactose

The above components were mixed and packed in airtight bags to prepare powders.

1-2 Preparation of Tablets

Fermented Macmundong Extract 100mg

Corn Starch 100mg

Lactose 100mg

2 mg magnesium stearate

After mixing the above components, tablets were prepared by tableting according to a conventional method for producing tablets.

1-3. Preparation of capsules

Fermented Macmundong Extract 100mg

Corn Starch 100mg

Lactose 100mg

2 mg magnesium stearate

After mixing the above components, the capsules were filled in gelatin capsules according to the conventional preparation method of capsules.

1-4. Injection preparation

Fermented Macmundong Extract 100 mg

Mannitol 180 mg,

Na2HPO412H2O 26 mg

Distilled water 2974 mg

After the above components were mixed, injections were prepared according to a conventional production method.

Formulation example  2. Preparation of food composition

2-1. Preparation of health functional food

Fermented Macmundong Extract 100 mg

Vitamin mixture quantity

Vitamin A acetate 70 μg

Vitamin E 1.0 mg

Vitamin B1 0.13 mg

0.15 mg of vitamin B2

Vitamin B6 0.5 mg

Vitamin B12 0.2 μg

Vitamin C 10 mg

Biotin 10 μg

Nicotinic acid amide 1.7 mg

Folic acid 50 μg

Calcium pantothenate 0.5 mg

Mineral mixture quantity

1.75 mg of ferrous sulfate

0.82 mg of zinc oxide

Magnesium carbonate 25.3 mg

Potassium monophosphate 15 mg

Secondary calcium phosphate 55 mg

Potassium citrate 90 mg

Calcium carbonate 100 mg

Magnesium chloride 24.8 mg

Although the composition ratio of the above-mentioned vitamin and mineral mixture is comparatively mixed with a composition suitable for health food as a preferred embodiment, the compounding ratio may be arbitrarily modified, and the above ingredients are mixed according to a conventional method for producing healthy foods , Granules can be prepared and used in the manufacture of health food compositions according to conventional methods.

2. Health drink  Produce

Fermented Macmundong Extract 100 mg

Vitamin C 15 g

Vitamin E (powder) 100 g

19.75 g of ferrous lactate

3.5 g of zinc oxide

Nicotinic acid amide 3.5 g

Vitamin A 0.2 g

Vitamin B1 0.25 g

Vitamin B2 0.3g

Water quantification

The above components were mixed according to a conventional health drink manufacturing method, and the mixture was stirred and heated at 85 DEG C for about 1 hour. The solution thus prepared was filtered and sterilized in a sterilized 2 liter container, It is used in the production of the health beverage composition of the invention.

Although the compositional ratio is relatively mixed with a component suitable for a favorite drink, it is also possible to arbitrarily modify the compounding ratio according to the regional or national preference such as the demand class, the demanding country, and the use purpose.

Formulation example  3. Preparation of Cosmetic Composition

3-1. Preparation of Soft Cosmetics (Skin Lotion)

Fermented Macmundong Extract 0.5%

Beta-1,3-Glucan 1.0%

Butylene Glycol 2.0%

Propylene Glycol 2.0%

Carboxy vinyl polymer 0.1%

Fiji-12 nonylphenyl ether 0.2%

Polysorbate 80 0.4%

Ethanol 10.0%

Triethanolamine 0.1%

Preservatives, colorings, flavors

Purified water to 100%

2. Nutritional Cosmetics ( Milk lotion Manufacturing

Fermented Macmundong Extract 0.5%

Beta-1,3-Glucan 1.0%

Beeswax 4.0%

Polysorbate 60 1.5%

Sorbitan sesquioleate 1.5%

Liquid paraffin 0.5%

Caprylic / Capric Triglycerides 5.0%

Glycerin 3.0%

Butylene Glycol 3.0%

Propylene Glycol 3.0%

Carboxy vinyl polymer 0.1%

Triethanolamine 0.2%

Preservatives, colorings, flavors

Purified water to 100%

 3. Manufacture of nutritional cream

Fermented Macmundong Extract 1.0%

Beta-1,3-Glucan 5.0%

Beeswax 10.0%

Polysorbate 60 1.5%

Sebum 60 Cured Castor Oil 2.0%

Solbitan Sesquioleate 0.5%

Liquid paraffin 10.0%

Squalane 5.0%

Caprylic / Capric Triglycerides 5.0%

Glycerin 5.0%

Butylene Glycol 3.0%

Propylene Glycol 3.0%

Triethanolamine 0.2%

Preservatives, colorings, flavors

Purified water to 100%

Claims (7)

Antioxidant composition for pharmaceuticals comprising the fermented Macmundong extract as an active ingredient.
The method of claim 1, wherein the pulmonary sinus is yeast fungus ( Aspergillus oryzae ), Bifidobacterium Breb ( Bifidobacterium breve ), Bacillus subtilis , Lactobacillus acidophilus ) and Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) A composition characterized in that the fermented in at least one strain selected from the group consisting of.
The composition of claim 1, wherein the extract is extracted with one or more solvents selected from water, alcohols having 1 to 4 carbon atoms, and mixed solvents thereof.
The composition of claim 1, wherein the composition is atherosclerosis, stroke, myocardial infarction, hyperlipidemia, cancer, aging, rheumatoid arthritis, hepatitis, Parkinson's disease, diabetes, nephritis, gastric ulcer, duodenal ulcer, atopic dermatitis, cataract, menopausal symptoms and hypertension Composition for the prevention and treatment of diseases selected from the group consisting of.
Antioxidant composition for food comprising the fermented Macmundong extract as an active ingredient.
Antioxidant composition for cosmetics comprising the fermented Macmundong extract as an active ingredient.
The composition of claim 6, wherein the composition is for preventing skin aging.

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