KR20130062628A - Manufacturing method for fermentation red ginseng increasing ginsenoside rg3, rg5 and rk1 - Google Patents
Manufacturing method for fermentation red ginseng increasing ginsenoside rg3, rg5 and rk1 Download PDFInfo
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- KR20130062628A KR20130062628A KR1020110129010A KR20110129010A KR20130062628A KR 20130062628 A KR20130062628 A KR 20130062628A KR 1020110129010 A KR1020110129010 A KR 1020110129010A KR 20110129010 A KR20110129010 A KR 20110129010A KR 20130062628 A KR20130062628 A KR 20130062628A
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- red ginseng
- weight
- fermented red
- extract
- fermented
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
- A61K2236/331—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using water, e.g. cold water, infusion, tea, steam distillation or decoction
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Abstract
The present invention relates to a method for preparing fermented red ginseng with increased content of ginsenosides Rg3, Rg5 and Rk1, and a composition comprising fermented red ginseng with increased content of ginsenosides Rg3, Rg5 and Rk1 prepared by the same method. .
Fermented red ginseng with increased content of ginsenosides Rg3, Rg5, and Rk1 of the present invention has a greater component of ginsenosides Rg3, Rg5, and Rk1 than other red ginseng, resulting in an excellent effect on improving memory and people who require memory and memory gradually It is effective for improving memory in people who are weak.
In addition, the present invention can improve the economic benefits of the ginseng cultivation farmers and ginseng cultivation community as a material of red ginseng and develop new products for red ginseng based on ginseng, thereby contributing to the development of ginseng-related industries and / or red ginseng-related industries. have.
Description
The present invention relates to a method for preparing fermented red ginseng with increased content of ginsenosides Rg3, Rg5 and Rk1, and a composition comprising fermented red ginseng with increased content of ginsenosides Rg3, Rg5 and Rk1 prepared by the same method. .
Red ginseng (紅 蔘, red ginseng) indicates that the ginseng is obtained by steaming the ginseng for a certain period of time using heated steam.
Until 1995, only the government could manufacture red ginseng, but since 1996, anyone who has a certain facility to abolish the monopoly system can process and sell red ginseng. According to the Ginseng Industry Act, red ginseng is a steam or other "It's steamed and dried in a way."
In the manufacturing process of red ginseng, the fresh ginseng is washed with water and put into a container and steamed for a certain time using heated steam. After distilled ginseng, it is dried until 12.5 ~ 13.5% moisture is used in various ways. The fine roots are removed, the shape is trimmed. (선별 體), and the same grade is sorted by the size and weight of the individual.
Important ingredients of red ginseng include glycosides, ginseng fragrance, polyacetylene compounds, nitrogen-containing components, flavonoids, vitamins (group B), trace elements, enzymes, antioxidants, organic acids and amino acids It contains.
Red ginseng has sedative and excitatory effects on the central nervous system and acts on the circulatory system to prevent hypertension and arteriosclerosis. At the same time, hematopoietic effect (당 作用) and blood sugar levels (血糖 値) lowers, protects the liver, acts on the endocrine system indirectly effective on sexual behavior and reproductive effects, anti-inflammatory And anti-tumor effect (抗 腫 瘍 作用), the protective effect against radiation, protects and softens the skin.
The most important of the effects of red ginseng is the adaptogen effect, which increases the ability of the organism to adapt more easily by increasing the defense ability against leakage, stress, and other harmful effects from the environment. Scientifically proven.
On the other hand, red ginseng, ginseng and ginseng ginseng (蔘) contains a variety of ginsenosides (ginsenoside), there is a slight difference in the ginsenoside component and content according to the type of ginseng.
In particular, red ginseng is more expensive than ginseng or fresh ginseng to treat the human body, so it is more expensive than ginseng or fresh ginseng. Is believed to be due to differences in the content and content of ginsenosides.
Therefore, many studies on the ginsenoside components and contents contained in ginseng have been made, and many ingredients and contents of ginsenosides in ginseng are known. Studies on the components and contents of ginsenosides contained in the), in particular, research on ginsenoside components beneficial to the human body and ginsenoside components beneficial to the human body when any processing is performed on hemp; Research into this increase is also underway.
The inventor of the present invention is added to the red ginseng prepared by steaming red ginseng or ginseng in purified
On the other hand as in the prior art related to the present invention in Korea Patent No. 10-0935362 (a) inoculating lactic acid bacteria in ginseng or red ginseng; (b) culturing the lactic acid bacteria; And (c) heat-treating the culture product of step (b). According to the present invention, a method for preparing fermented ginseng or red ginseng, which can convert ginseng or red ginseng intrinsic ginsenosides in a relatively simple process, to obtain ginseng or red ginseng solution enriched with Rg3 and / or Rk1 + Rg5, can be obtained. .
And, Korean Laid-Open Patent No. 2011-0105287 (a) to prepare red ginseng by steaming ginseng; And (b) inoculating the prepared red ginseng with Lactobacillus sakei KCTC 13416 and fermenting the same.
However, since the present invention and the prior art are different from each other in the technical features of the present invention, the inventions have different configurations.
An object of the present invention is to provide a method for producing fermented red ginseng with increased content of ginsenosides Rg3, Rg5 and Rk1.
Another object of the present invention is to provide a composition comprising fermented red ginseng with increased content of ginsenosides Rg3, Rg5 and Rk1 prepared by the above-mentioned method.
The present invention comprises the steps of adding red ginseng to purified water of 15 to 25 times the weight of red ginseng and extract for 1 to 3 hours at 115 to 125 ℃; After cooling the extract to 30-40 ℃ Lactobacillus fermentum JS (LBF) (KCCM-10499) strain to the extract inoculated 2-5% by weight of the extract and fermented for 12-120 hours fermentation Obtaining water; And it is possible to provide a method for producing fermented red ginseng with increased content of ginsenosides Rg3, Rg5 and Rk1 to the step of performing a heat treatment for 10 to 30 minutes at 115 to 125 ℃.
The present invention is to provide a capsule, tablet to include the fermented red ginseng with increased content of ginsenosides Rg3, Rg5 and Rk1 prepared by the above-mentioned method and food excipients and / or pharmaceutical excipients It may be provided as a composition in any one form selected from powder, ring, and liquid.
The present invention can provide fermented red ginseng with increased content of ginsenosides Rg3, Rg5 and Rk1.
Fermented red ginseng with increased content of ginsenosides Rg3, Rg5 and Rk1 of the present invention has a greater component of ginsenosides Rg3, Rg5 and Rk1 than other red ginseng, resulting in an excellent effect on improving memory and people who need memory and memory gradually It can have an effect on improving memory in people who are weak.
Figures 1a to 1f shows the results of analyzing the ginsenoside content by chromatogram for the fermented red ginseng prepared according to the fermentation time in Experimental Example 1, Figure 1a is a fermented red ginseng prepared by fermentation at 0 hours fermentation time Figure 1b shows the ginsenoside content, Figure 1b shows the ginsenosides content for the fermented red ginseng prepared by fermentation at the fermentation time 24 hours (1 day), Figure 1c fermentation with the fermentation time 48 hours (2 days) It shows the ginsenoside content of the fermented red ginseng prepared by fermentation, Figure 1d shows the ginsenoside content of the fermented red ginseng prepared by fermentation at 72 hours (3 days), Figure 1e is 96 hours of fermentation It shows the ginsenoside content of the fermented red ginseng prepared by fermentation (4 days), Figure 1f shows the ginsenosides for fermented red ginseng prepared by fermentation at 120 hours (5 days) fermentation time It shows the results of analyzing the amount of the chromatogram.
Figure 2 shows the inhibitory effect of beta-amyloid production on the fermented red ginseng of Example 1 in Experimental Example 2.
Figure 3 is the NO production inhibitory ability of fermented red ginseng of Example 1 in LPS-induced RAW 264.7 cells in Experimental Example 2.
Figure 4 is the ability to inhibit the ROS production of fermented red ginseng of Example 1 in LPS-induced RAW 264.7 cells in Experimental Example 2.
FIG. 5 is a passive avoidance animal test result for evaluating the efficacy of improving the cognitive ability of the animal administered the fermented red ginseng of Example 1 in Experimental Example 2.
Figure 6 is a labyrinth (Morris water maze) animal test results for the evaluation of the efficacy of cognitive improvement of the ICR mouse administered the fermented red ginseng of Example 1 in Experimental Example 2.
Figure 7 is a labyrinth (Morris water maze) animal test results for the evaluation of the cognitive ability of the mouse administered with the fermented red ginseng of Example 1 in Experimental Example 2.
FIG. 8 shows Ab42 measurement results of genotype mouse cerebral cortex to which the fermented red ginseng of Example 1 was administered in Experimental Example 2. FIG.
Figure 9 is a photograph showing a capsule formulation of the food composition comprising a fermented red ginseng prepared in Application Example 1-1.
10 is a photograph showing a tablet formulation of a food composition comprising fermented red ginseng prepared in Application Example 2-1.
The present invention shows a method for producing fermented red ginseng with increased content of ginsenosides Rg3, Rg5 and Rk1.
The present invention comprises the steps of adding red ginseng to purified water and extracting at a high temperature for a predetermined time to obtain an extract; Cooling the extract to a temperature lower than the extraction temperature and then inoculating and fermenting the Lactobacillus fermentum JS (LBF) strain (KCCM-10499) to the extract to obtain a fermentation product; And a step of heat-treating the fermented product at a high temperature for a predetermined time, thereby showing a method of preparing fermented red ginseng with increased content of ginsenosides Rg3, Rg5, and Rk1 compared to ordinary red ginseng.
Hereinafter, the present invention will be described in more detail.
In the step of adding red ginseng to purified water and extracting the extract for a predetermined time at a high temperature, the extract is added to 15 to 25 times the weight of red ginseng by weight of purified water and extracted at 115 to 125 ° C. for 1 to 3 hours. You can get it.
After cooling the extract to a temperature lower than the extraction temperature, the step of inoculating and fermenting the Lactobacillus fermentum JS (LBF) strain (KCCM-10499) to the extract to obtain a fermentation product obtained in the above 30 After cooling to ˜40 ° C., Lactobacillus fermentum JS (LBF) (KCCM-10499) strains may be inoculated 2-5% by weight of the extract and fermented for 12-120 hours to obtain a fermented product. .
The Lactobacillus fermentum JS (LBF) (KCCM-10499) strain is the Lactobacillus fermentum deposited by the inventor of the present invention as KCCM-10499 to the Korea Microorganism Conservation Center (KCCM) on June 13, 2003. Lactobacillus fermentum JS, LBF strain can be used.
The fermentation may be sterilized by subjecting the fermentation to heat at a high temperature for a predetermined time.
Sterilization of the fermentation product by heat treatment for a predetermined time at a high temperature for the fermentation may be heat treatment for 10 to 30 minutes at 115 to 125 ℃.
As an example of the method for producing fermented red ginseng of the present invention, red ginseng is added to 20 times the weight of purified water by red ginseng and extracted at 121 ° C. for 2 hours to obtain an extract; After cooling the extract to 37.5 ± 2.5 ℃ Lactobacillus fermentum JS (LBF) (KCCM-10499) strain to the extract inoculated 3% by weight of the extract and fermented for 24 hours to obtain a fermentation product step; And to ferment the red ginseng with increased content of ginsenosides Rg3, Rg5 and Rk1 compared to the normal red ginseng by the step of performing a heat treatment for 15 minutes at 121 ℃.
When preparing fermented red ginseng with increased content of ginsenosides Rg3, Rg5 and Rk1 of the present invention, red ginseng may be added to purified water, and the method may further include pretreating the red ginseng before obtaining the extract.
In the pre-treatment step of the red ginseng may be treated with the electric field red ginseng.
In the pre-treatment of the red ginseng may be an electric field treatment for 30 seconds to 5 minutes at 5 to 20kv red ginseng.
As another example of the manufacturing method of the fermented red ginseng of the present invention, the step of pre-treating the electric field treatment for 3 minutes at 10 ± 2kv; Adding red ginseng subjected to the pretreatment of the electric field to 20 times the weight of purified water by weight of red ginseng and extracting at 121 ° C. for 2 hours to obtain an extract; After cooling the extract to 37.5 ± 2.5 ℃ Lactobacillus fermentum JS (LBF) (KCCM-10499) strain to the extract inoculated 3% by weight of the extract and fermented for 24 hours to obtain a fermentation product step; And to ferment the red ginseng with increased content of ginsenosides Rg3, Rg5 and Rk1 compared to the normal red ginseng by the step of performing a heat treatment for 15 minutes at 121 ℃.
Ginsenosides Rg3, Rg5 and Rk1 of the present invention was carried out under various conditions for the production method of fermented red ginseng with increased content, in order to achieve the object of the present invention ginsenosides Rg3, Rg5 And it is desirable to provide a method for producing fermented red ginseng with an increased content of Rk1.
The present invention includes fermented red ginseng prepared by the above-mentioned method and having an increased content of ginsenosides Rg3, Rg5 and Rk1.
The present invention includes a pharmaceutical composition comprising fermented red ginseng prepared by the above-mentioned method and having an increased content of ginsenosides Rg3, Rg5 and Rk1.
The pharmaceutical composition may include a fermented red ginseng having an increased content of ginsenosides Rg3, Rg5 and Rk1 to improve memory.
The pharmaceutical composition may include fermented red ginseng with increased content of ginsenosides Rg3, Rg5 and Rk1 and pharmaceutical excipients.
The pharmaceutical composition may include 0.1 to 99.9 wt% of fermented red ginseng with an increased content of ginsenosides Rg3, Rg5 and Rk1, and 0.1 to 99.9 wt% of a pharmaceutical excipient.
The pharmaceutical composition may further include a functional ingredient in order to improve the functionality of the pharmaceutical composition in addition to fermented red ginseng and pharmaceutical excipients.
The pharmaceutical composition may include 0.1 to 99.4 weight% of fermented red ginseng, 0.1 to 99.4 weight% of pharmaceutical excipients and 0.5 to 2.5 weight% of functional components.
The functional ingredient may be any one or more selected from sesame leaves, juniper fruit, golden cherry tree fruit.
The functional ingredient may be any one or more selected from sesame leaf, juniper fruit, golden cherry tree fruit in the form of powder and / or extract.
The functional ingredient powder may be pulverized to have a particle size of 100 to 300 mesh.
The functional ingredient powder may be pulverized to have a particle size of 200 ± 5 mesh (mesh).
The functional component extract is obtained by adding a functional component to purified water having a weight of 5 to 20 times the weight of the functional component and obtaining a primary extract at 90 to 120 ° C. to 5 to 50% of the volume of the first purified water. Concentrated under reduced pressure to 5 to 50% relative to the volume of the primary extract, it can be used that obtained by filtration.
The functional ingredient extract is obtained by adding a functional ingredient to purified water weighing 10 times the weight of the functional ingredient and obtaining a primary extract at 30 ° C. to 30% of the volume of the first purified water, and then extracting the primary extract from the volume of the primary extract. What was obtained by concentrating under reduced pressure so that it may become% and filtering may be used.
The pharmaceutical composition may be formulated in any one form selected from capsules, tablets, powders, pills, and liquids according to the components, forms, and contents of the pharmaceutical excipients. have.
Pharmaceutical excipients used in the pharmaceutical composition may be formulated in any one form selected from capsules, tablets, powders, pills, and liquids. And since the content can be selected and used appropriately, the details of the pharmaceutical excipients used in the following pharmaceutical composition will be omitted.
The present invention includes a food composition comprising fermented red ginseng prepared by the above-mentioned method and having an increased content of ginsenosides Rg3, Rg5 and Rk1.
The food composition includes a food composition that can improve memory by including fermented red ginseng with an increased content of ginsenosides Rg3, Rg5 and Rk1.
The food composition may include fermented red ginseng with increased content of ginsenosides Rg3, Rg5 and Rk1 and food excipients.
The food composition may include 0.1 to 99.9 wt% of fermented red ginseng with an increased content of ginsenosides Rg3, Rg5 and Rk1, and 0.1 to 99.9 wt% of a food excipient.
The food composition may further include a functional ingredient to improve the functionality of the food composition in addition to fermented red ginseng and food excipients.
The food composition may include 0.1 to 99.4 weight% of fermented red ginseng, 0.1 to 99.4 weight% of food excipients and 0.5 to 2.5 weight% of functional ingredients.
The functional ingredient may be any one or more selected from sesame leaves, juniper fruit, golden cherry tree fruit.
The functional ingredient may be any one or more selected from sesame leaf, juniper fruit, golden cherry tree fruit in the form of powder and / or extract.
The functional ingredient powder may be pulverized to have a particle size of 100 to 300 mesh.
The functional ingredient powder may be pulverized to have a particle size of 200 ± 5 mesh (mesh).
The functional component extract is obtained by adding a functional component to purified water having a weight of 5 to 20 times the weight of the functional component and obtaining a primary extract at 90 to 120 ° C. to 5 to 50% of the volume of the first purified water. Concentrated under reduced pressure to 5 to 50% relative to the volume of the primary extract, it can be used that obtained by filtration.
The functional ingredient extract is obtained by adding a functional ingredient to purified water weighing 10 times the weight of the functional ingredient and obtaining a primary extract at 30 ° C. to 30% of the volume of the first purified water, and then extracting the primary extract from the volume of the primary extract. What was obtained by concentrating under reduced pressure so that it may become% and filtering may be used.
The food composition may be formulated in any one form selected from capsules, tablets, powders, pills, and liquids according to ingredients, forms, and contents of food excipients. have.
The food excipients used in the above food composition can be formulated in any one form selected from capsules, tablets, powders, pills, liquids, and liquids. And if the content can be used by selecting the appropriate amount, the details of the food excipient used in the following food composition will be omitted.
Hereinafter, the contents of the present invention will be described in detail through experimental examples, examples, comparative examples, and application examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.
<Experimental Example 1>
Red ginseng was added to purified
After cooling the extract to 37.5 ± 2.5 ℃ Lactobacillus fermentum JS (LBF) (KCCM-10499) strain was inoculated 3% (1 × 10 8 cfu / g) to the weight of the extract Each fermentation product was obtained by fermentation for 0 hours (not fermented), 24 hours (1 day), 48 hours (2 days), 72 hours (3 days), 96 hours (4 days) and 120 hours (5 days). .
Each fermented product was heat-treated at 121 ° C. for 15 minutes to prepare fermented red ginseng according to each fermentation time.
The ginsenoside content of the fermented red ginseng prepared according to the fermentation time was analyzed by chromatogram and the results are shown in FIGS. 1A to 1F.
Figure 1a shows the ginsenoside content of the fermented red ginseng prepared by fermentation with a
As the fermentation time of fermentation red ginseng increased as shown in Figure 1a to 1f did not show a positive correlation in ginsenoside content, it was found that the appropriate fermentation time is 24 hours.
≪ Example 1 >
Red ginseng was added to purified
After cooling the extract to 37.5 ± 2.5 ℃ Lactobacillus fermentum JS (LBF) (KCCM-10499) strain was inoculated 3% (1 × 10 8 cfu / g) to the weight of the extract Fermentation was carried out for 24 hours to obtain a fermentation product.
The fermented product was heat-treated at 121 ° C. for 15 minutes and then lyophilized to prepare fermented red ginseng in powder form.
<Comparative Example>
Red ginseng was added to 20 times the weight of red ginseng in purified water and extracted at 80 ° C. for 22 hours, followed by heat treatment at 121 ° C. for 15 minutes to obtain a red ginseng extract, which was then freeze-dried to prepare red ginseng powder.
<Experimental Example 1>
The ginsenoside content of the fermented red ginseng prepared in Example 1 and the red ginseng powder prepared in Comparative Example was measured using HPLC, and the results are shown in Table 1 below.
The ginsenoside content analysis conditions for the fermented red ginseng prepared in Example 1 and the red ginseng powder prepared in Comparative Example using HPLC were as follows.
HPLC: YL9100 HPLC system (영린, Korea)
Detector: ELSD ZAM 3000 (Schambeck SFD GmbH, Germany)
Column: Luna C18 5 um, 4.6 x 150 mm (Phenomenex, USA)
Solvent: A: Acetonitril: Water: 5% Acetic acid in water = 15: 80: 5 (v / v), B: Acetonitril: Water = 80: 20 (v / v)
Flow rate: 1.0 mL / min
0 min (min) A: B = 100: 0, 6 min A: B = 70:30, 18 min A: B = 50:50, 30 min A: B = 0: 100, 37 min A: B = 0 : 100
* ND: Not Detect
As shown in Table 1, the contents of ginsenosides Re & Rg1 and ginsenosides Rb1 of the red ginseng powder prepared in Comparative Example were 31.4 mg / g and 40.6 mg / g, respectively, and ginsenosides Rg3, ginsenosides Rg5, and ginsenosides Rk1 were It was not detected.
However, the contents of ginsenosides Re & Rg1 and ginsenosides Rb1 of fermented red ginseng prepared in Example 1 were decreased to 4.0 mg / g and 5.7 mg / g, respectively, but ginsenosides Rg3, ginsenosides Rg5, and ginsenosides Rk1. Ginsenosides, which were not present in red ginseng powder, were bioconverted to ginsenoside Rg3, ginsenoside Rg5, and ginsenoside Rk1 at 11.9 mg / g, 7.9 mg / g and 6.1 mg / g, respectively. It was confirmed that the conversion).
<Experimental Example 2>
Effect test for β-amyloid (Aβ) secretion against fermented red ginseng obtained in Example 1, measurement of NO production inhibitory ability using RAW 264.7 cells, measurement of oxidative stress inhibitory effect, passive avoidance test (passive avoidance animal test), The experiment was performed as follows in Morris water maze (spatial cognitive ability animal experiment) and the results are shown.
[Experimental Method]
end. Effect test on β-amyloid (Aβ) secretion
In order to investigate the inhibitory effects of beta-amyloid production of fermented red ginseng, DMEM medium (Cat. # 11995, Gibco, USA) was cultured with HeLa cell line transfected with amyloid precursor protein (APP) derived from humans. ) Was provided.
Specifically, the fermented red ginseng of Example 1 was added at 10 μg / mL, 25 μg / mL, 50 μg / mL, 100 μg / mL, 150 μg / mL as a sample to the cell culture cultured with the cell line, and then 8 The amount of beta-amyloid (β-amyloid) secreted in the culture medium was measured for 37 hours. Human β-Amyloid [1-42] (Aβ42) Colorimetric ELISA kits were used to quantify Aβ42 in both types of beta-amyloid (# KHB3442; BioSoursr International, Inc., USA). In this case, the case where no sample was added to the culture solution was used as a control.
I. Measurement of NO Production Inhibition Ability Using RAW 264.7 Cells
To investigate the effect of NOPS inhibitory activity on RAW 264.7 cells activated by LPS (Lipopolysaccharide), RAW 264.7 cells were dispensed into 1 × 10 5 cells in 24-well and cultured for 18 hours. After adding 500ng / mL and incubating for 20 hours, the supernatant was removed, washed with PBS, exchanged with DMEM (Dulbecco's modified Eagle's medium), the sample was added at a concentration of 25-100 ug / mL, and cultured for 20 hours, and then 100 μl of the supernatant was recovered. After adding the same amount of griess reagent and reacted at room temperature for 15 minutes, the absorbance was measured at 540 nm.
All. Measurement of oxidative stress inhibitory effect
The generation amount of reactive oxygen specipe (ROS) was measured from LPS-derived RAW 264.7 cells.
2 ', 7'-dichlorodihydrofluorescein diacetate (DCFH-DA) is transported through the cell membrane into the cell and 2', 7'-dichlorodihydrofluorescein (DCFH) is formed by intracellular enzymes. If there is active oxygen species inside the cell, DCFH-DA is oxidized to form fluorescent DCFH, and the amount of ROS is measured.
RAW 264.7 was treated with samples (25 μg / mL, 50 μg / mL, 100 μg / mL) and LPS (1 μg / mL), and then 20 μM of DCFH-DA solution was added to the medium and incubated at 37 ° C. for 10 minutes. Next, the generation of dichlorofluorescein (DCF) by ROS generation was measured by a microplate fluorescence reader (excitation: 488 nm, emission: 525 nm).
la. Passive avoidance test
1) Experimental animals
The experimental animals used in this experiment were male male ICR-based mice weighing 25-30 g and reared in the animal laboratory of the Korea Institute of Science and Technology (Gangneung Branch). Experimental animals were allowed to take enough water and solid feed (Samyang feed) in 5 standard cages, and were kept under the environmental conditions of 20 ± 2 ℃ and 50 ± 10% humidity.
2) Experiment equipment
Passive avoidance test was performed using a Japanese stepped type passive avoidance system from Muromachi. There is a guillotine door in the center of the two-room shuttle box (Width × Height × Depth), and in one room there is an electric shock throughout the grid floor. It is a device that can apply (scrambled foot-shock).
3) Sample and Drug Administration
Normal ICR mice were orally administered daily at 400 mg / kg / day and 800 mg / kg / day doses for a week. On the first day of the experiment, the last sample was orally administered 1 hour before the measurement, and 30 minutes before the measurement, intraperitoneally administered at a dose of 1 mg / kg of scopolamine to cause memory damage.
4) Training trial
24 hours later, when the electric shock was performed on the above trained rats, if the memory of the sample had an effect of improving memory, the mice remembered the shock of the previous day and did not enter the shock room well.
Therefore, by measuring the latency time until the experimental animals move to the shock room, the arrival time is long, indicating that the learning and memory effect of passive avoidance is good. At this time, the maximum measurement time was measured up to 300 seconds.
hemp. Morris water maze
1) Experimental animals
The experimental animals used in this experiment were male male ICR-based mice weighing 25-30 g and raised in the animal laboratory of the Korea Institute of Science and Technology (Gangneung Branch). Experimental animals were allowed to take enough water and solid feed (Samyang feed) in 5 standard cages, and were kept under the environmental conditions of 20 ± 2 ℃ and 50 ± 10% humidity. During the week, the samples were orally administered daily at doses of 400 mg / kg and 800 mg / kg. After weekly administration, the Morris water maze experiment was used to determine whether the spatial memory capacity was improved.
2) Experiment Method
Fill a circular stainless steel tank with a diameter of 120cm and fill it with water (water temperature 18 ± 1 ℃), and install a round, 6cm diameter circular platform in the southwest direction at 0.5-1cm below the surface of the water. In order to mix the black food coloring.
On the first day of the experiment, the experimental animals were adapted to swim freely in a platform without a platform for 60 seconds each time.
On the second day of the experiment, the platform was placed in the tank and the experimental animals were placed in the water at random points to measure the escape latency of swimming the platform. The measurement time was measured up to 90 seconds, and after 90 seconds During the experiment, the animals were placed on the platform to remember the environment for 10 seconds and then returned to the original cage. All the experimental groups and the control group performed the same process three times a day, and the same process was repeated three times a day and two days (Acquisition trial).
On the last 8 days, a probe trial test was conducted to measure the working time of the test animal in the area where the platform was placed in the tank where the platform was removed to measure the working memory of the test animal.
Therefore, it was evaluated whether the space memory capacity improved with the decrease of the time to visit the platform during the 2nd to 7th day and the increase of the time to swim in the part where the platform was located in the 8th experiment.
[Experiment result]
end. Effect test on β-amyloid (Aβ) secretion
Beta-amyloid production inhibitory effect of fermented red ginseng is shown in FIG. The fermented red ginseng of Example 1, which was a sample, was 100% of the amount of β-amyloid (Aβ) of the control group, which was not treated with the sample, respectively, 10 µg / mL, 25 µg / mL, 50 µg / mL, 100 µg / mL, When treated at 150 μg / mL, β-amyloid (Aβ) secretion was expressed as a percentage.
At the concentration of 10-50 µg / mL of the fermented red ginseng prepared in Example 1, there was no inhibitory effect on the production of Aβ42 and Aβ40. On the other hand, Aβ42 secretion tended to inhibit about 30% of the control group in the concentrations of fermented red ginseng 100μg / mL and 500μg / mL.
I. Measurement of NO Production Inhibition Ability Using RAW 264.7 Cells
3 shows the results of experiments on the inhibition of NO production from RAW 264.7 cells in which fermented red ginseng was activated by LPS in NO production, which is one of free radicals and plays an important role in inducing inflammation.
As shown in FIG. 3, the control group treated with 1 μg of LPS (second graph of FIG. 2) produced 27.4 μM of NO. In comparison, fermented red ginseng inhibited NO production in a concentration-dependent manner. At the sample concentrations of mL and 100 μg / mL, NO production was significantly decreased, representing 11.3 μM and 5.3 μM, respectively.
All. Measurement of oxidative stress inhibitory effect
LPS was treated in RAW 264.7 cells to measure H 2 DCF formation by ROS.
As shown in FIG. 4, as the concentration of fermented red ginseng was increased, the ROS scavenging effect was shown to be dependent on the concentration. In particular, the concentration of fermented red ginseng was at the same level as the cells not treated with LPS (first graph of FIG. 4) at a concentration of 100 ㎍ / mL. H 2 DCF formation was inhibited until ROS scavenging effect was shown to be excellent.
la. Passive avoidance test
Passive avoidance reactions occur when an animal's reaction (for example, entering a dark box from a light box into an adjacent dark box or descending from a single phase to the floor with electrodes) leads to a painful result (such as a foot shock). . This response-stimulation presentation allows the animal to avoid a reaction that has a painful result. Therefore, the experimental results for the effect of fermented red ginseng whether the experimental animal has improved the ability to remember the shock shock is shown in FIG.
As shown in FIG. 5, the retention time [Latencr (s)] of the normal control rat was 58.2 ± 21.2 seconds, but the scopolamine-treated group (scopolamine) was 21.0 ± 4.6 seconds. It showed a tendency to decrease. However, retention time of the 800 mg / kg oral fermented red ginseng group (800 mg / kg) was 64.2 ± 23.6 seconds, which was higher than the scopolamine group.
hemp. Morris water maze
The biggest advantage of the Morris water maze test is an experimental method designed to identify spatial cognition that can quickly recognize a target located in a fixed place without depending on the smell, hearing and sight of the animal. It is composed of two stages and it is an experimental method that can be used by changing the position, fixing, and arrangement of the platform. In the acquisition test of this method, the reference memory of the experimental animal that acquires and memorizes the platform position by repetition of experience can be obtained. There is an advantage to knowing memory. The retrieval test, the probe trial test, has a purpose to distinguish learning from other behavioral changes that contribute to behavior in order to quickly avoid a hidden platform under the maze.
All the experimental groups showed a tendency to gradually decrease the swimming time to go to the platform, the target point in the maze through the continuous acquisition process, but did not show a significant difference (Fig. 6a).
At the end of the acquisition phase of Morris water maze, the platform is lifted and the animals are allowed to swim freely for 2 minutes.When memory is improved, the time to stay in the quadrant is increased by remembering the location of the platform. . As a result, the probe trial time of normal control was 54.5 ± 3.4 seconds, and the scopolamine group was significantly shortened to 30.2 ± 2.1 seconds, but the fermented red ginseng concentration was 400mg / kg. The swimming time of the orally administered group (400 mg / kg) was significantly increased to 41.2 ± 3.6 seconds (Fig. 6b).
The Morris water test test results in Figure 6 is to test the efficacy of fermented red ginseng in mice dementia by administering scopolamine in the abdominal cavity to the mouse.
On the other hand, the Morris water test results shown in Figure 7 is a test of the efficacy of fermented red ginseng in mice genetically induced dementia as a transgenic mouse caused by mutation.
As a result of the experiment for Figure 7 the escape latency (s) significantly reduced compared to the control group was not administered the day 6 days after the fermented red ginseng at the concentration of 400mg / kg and 800mg / kg. However, in the Probe trial, which tested the ability to remember the location of the platform on the last day of the experiment, the concentrations of 400 mg / kg and 800 mg / kg tended to be lower than those of BG or TG, but there was no significant difference between the groups.
The results of the Probe experiments compared to the apparent Acquisition Phase results indicate that the ages of the animals were nearly old enough to reach the generally known average lifespan, so that the conditions of swimming for 2 minutes without a platform would be a significant burden on the animals. This may be due to the decrease in swimming speed, suspension of swimming, and lethargy.
bar. Transgenic mouse cortical Ab42 measurement
Experimental models using genetically modified mice that promote the production of Abeta, one of the specific symptoms of Alzheimer's disease, have recently been used in Alzheimer's disease-specific experiments. They develop Abeta production at a relatively young age and show symptoms of Alzheimer's disease such as memory loss.
Using the fermented red ginseng prepared in Example 1 after the Morris Water Maze experiment in this experimental model was performed Abeta42 level measurement in the brain tissue and the results are shown in FIG.
In the cerebral cortex of the fermented red ginseng-administered group prepared in Example 1 as shown in FIG. Fermented red ginseng prepared in
<Application Example 1-1> Preparation of a food composition comprising fermented red ginseng
10% by weight of the fermented red ginseng prepared in Example 1 and 65% by weight of corn starch,
<Application Example 1-2> Preparation of a food composition comprising fermented red ginseng
10% by weight of fermented red ginseng prepared in Example 1, 64% by weight of corn starch, 10% by weight of lactose, 10% by weight of sucrose, 5% by weight of gelatin and
In the functional component used was sesame leaf powder having a particle size of 200 ± 5 mesh (mesh).
<Application Example 1-3> Preparation of a food composition comprising fermented red ginseng
10% by weight of fermented red ginseng prepared in Example 1, 64% by weight of corn starch, 10% by weight of lactose, 10% by weight of sucrose, 5% by weight of gelatin and
The functional ingredient is added to the
<Application Example 1-4> Preparation of a food composition comprising fermented red ginseng
10% by weight of fermented red ginseng prepared in Example 1, 64% by weight of corn starch, 10% by weight of lactose, 10% by weight of sucrose, 5% by weight of gelatin and
The functional ingredient in the above is added to the purified water of 10 times the weight of the gingko biloba fruit and the primary extract to obtain 30% of the volume of the first purified water at 100 ℃ after the primary extract is the primary extract The extract was concentrated under reduced pressure to 15% by volume and then filtered using a golden cherry tree fruit extract.
<Application Example 2-1> Preparation of a food composition comprising fermented red ginseng
15% by weight of fermented red ginseng prepared in Example 1 and 56% by weight of corn starch, 5% by weight of calcium carbonate, 10% by weight of lactose, 10% by weight of sucrose %, Magnesium stearate 2.0% by weight, talc 2.0% by weight was mixed using a tablet machine to prepare a food composition comprising fermented red ginseng of the tablet formulation (see Fig. 10).
<Application Example 2-2> Preparation of a food composition comprising fermented red ginseng
15% by weight of fermented red ginseng prepared in Example 1, 55% by weight of corn starch, 5% by weight of calcium carbonate, 10% by weight of lactose, 10% by weight of sucrose %, 2.0% by weight magnesium stearate, 2.0% by weight talc and 1% by weight of the functional ingredient was then mixed using a tablet machine to prepare a food composition comprising fermented red ginseng of the tablet formulation.
In the functional component used was sesame leaf powder having a particle size of 200 ± 5 mesh (mesh).
<Application Example 2-3> Preparation of a food composition comprising fermented red ginseng
15% by weight of fermented red ginseng prepared in Example 1, 55% by weight of corn starch, 5% by weight of calcium carbonate, 10% by weight of lactose, 10% by weight of sucrose %, 2.0% by weight magnesium stearate, 2.0% by weight talc and 1% by weight of the functional ingredient was then mixed using a tablet machine to prepare a food composition comprising fermented red ginseng of the tablet formulation.
The functional ingredient is added to the
<Application Example 2-4> Preparation of a food composition comprising fermented red ginseng
15% by weight of fermented red ginseng prepared in Example 1, 55% by weight of corn starch, 5% by weight of calcium carbonate, 10% by weight of lactose, 10% by weight of sucrose %, 2.0% by weight magnesium stearate, 2.0% by weight talc and 1% by weight of the functional ingredient was then mixed using a tablet machine to prepare a food composition comprising fermented red ginseng of the tablet formulation.
The functional ingredient in the above is added to the purified water of 10 times the weight of the gingko biloba fruit and the primary extract to obtain 30% of the volume of the first purified water at 100 ℃ after the primary extract is the primary extract The extract was concentrated under reduced pressure to 15% by volume and then filtered using a golden cherry tree fruit extract.
<Application Example 3-1> Preparation of a food composition comprising fermented red ginseng
10% by weight of the fermented red ginseng prepared in Example 1 and 65% by weight of corn starch, 5% by weight of sorbitol, 10% by weight of lactose, 10% by weight of sucrose as a food excipient Powdered to prepare a food composition comprising fermented red ginseng in powder formulation.
<Application Example 3-2> Preparation of a food composition comprising fermented red ginseng
10% by weight of fermented red ginseng prepared in Example 1, 64% by weight of corn starch, 5% by weight of sorbitol, 10% by weight of lactose, 10% by weight of sucrose as functional excipients used in foods The weight percent was mixed and then powdered to prepare a food composition comprising fermented red ginseng and a functional ingredient of the powder formulation.
In the functional component used was sesame leaf powder having a particle size of 200 ± 5 mesh (mesh).
<Application Example 3-3> Preparation of a food composition comprising fermented red ginseng
10% by weight of fermented red ginseng prepared in Example 1, 64% by weight of corn starch, 5% by weight of sorbitol, 10% by weight of lactose, 10% by weight of sucrose as functional excipients used in foods The weight percent was mixed and then powdered to prepare a food composition comprising fermented red ginseng and a functional ingredient of the powder formulation.
The functional ingredient is added to the
<Application Example 3-4> Preparation of a food composition comprising fermented red ginseng
10% by weight of fermented red ginseng prepared in Example 1, 64% by weight of corn starch, 5% by weight of sorbitol, 10% by weight of lactose, 10% by weight of sucrose as functional excipients used in foods The weight percent was mixed and then powdered to prepare a food composition comprising fermented red ginseng and a functional ingredient of the powder formulation.
The functional ingredient in the above is added to the purified water of 10 times the weight of the gingko biloba fruit and the primary extract to obtain 30% of the volume of the first purified water at 100 ℃ after the primary extract is the primary extract The extract was concentrated under reduced pressure to 15% by volume and then filtered using a golden cherry tree fruit extract.
<Application Example 4-1> Preparation of a food composition comprising fermented red ginseng
15% by weight of fermented red ginseng prepared in Example 1 and 65% by weight of corn starch,
<Application Example 4-2> Preparation of a food composition comprising fermented red ginseng
15% by weight of fermented red ginseng prepared in Example 1, 64% by weight of corn starch, 10% by weight of lactose, 10% by weight of sucrose, 5% by weight of sorbitol as functional excipients used in foods After mixing the wt%, it was fed back into a machine to prepare a food composition comprising fermented red ginseng in a ring formulation.
In the functional component used was sesame leaf powder having a particle size of 200 ± 5 mesh (mesh).
<Application Example 4-3> Preparation of a food composition comprising fermented red ginseng
15% by weight of fermented red ginseng prepared in Example 1, 64% by weight of corn starch, 10% by weight of lactose, 10% by weight of sucrose, 5% by weight of sorbitol as functional excipients used in foods After mixing the wt%, it was fed back into a machine to prepare a food composition comprising fermented red ginseng in a ring formulation.
The functional ingredient is added to the
<Application Example 4-4> Preparation of a food composition comprising fermented red ginseng
15% by weight of fermented red ginseng prepared in Example 1, 64% by weight of corn starch, 10% by weight of lactose, 10% by weight of sucrose, 5% by weight of sorbitol as functional excipients used in foods After mixing the wt%, it was fed back into a machine to prepare a food composition comprising fermented red ginseng in a ring formulation.
The functional ingredient in the above is added to the purified water of 10 times the weight of the gingko biloba fruit and the primary extract to obtain 30% of the volume of the first purified water at 100 ℃ after the primary extract is the primary extract The extract was concentrated under reduced pressure to 15% by volume and then filtered using a golden cherry tree fruit extract.
<Application Example 5-1> Preparation of a food composition comprising fermented red ginseng
The fermented red ginseng prepared in Example 1 was added to 8 times the purified water by weight of fermented red ginseng and extracted to 100% of the volume of the first purified water at 100 ℃ to obtain a primary extract.
The primary extract was concentrated under reduced pressure to 20% of the volume of the primary extract to prepare a food composition comprising fermented red ginseng of the concentrate formulation.
<Application Example 5-2> Preparation of a food composition comprising fermented red ginseng
The mixture of 98% by weight of fermented red ginseng prepared in Example 1 and 2% by weight of the functional ingredient was added to 8 times the purified water by weight of the mixture and extracted at 100 ° C. to be 25% of the volume of the first purified water. An extract was obtained.
The primary extract was concentrated under reduced pressure to 20% of the volume of the primary extract to prepare a food composition comprising fermented red ginseng and functional components of the concentrate formulation.
In the functional component used was sesame leaf powder having a particle size of 200 ± 5 mesh (mesh).
<Application Example 5-3> Preparation of a food composition comprising fermented red ginseng
The mixture of 98% by weight of fermented red ginseng prepared in Example 1 and 2% by weight of the functional ingredient was added to 8 times the purified water by weight of the mixture and extracted at 100 ° C. to be 25% of the volume of the first purified water. An extract was obtained.
The primary extract was concentrated under reduced pressure to 20% of the volume of the primary extract to prepare a food composition comprising fermented red ginseng and functional components of the concentrate formulation.
In the functional component was used juniper fruit powder having a particle size of 200 ± 5 mesh (mesh).
<Application Example 5-4> Preparation of a food composition comprising fermented red ginseng
The mixture of 98% by weight of fermented red ginseng prepared in Example 1 and 2% by weight of the functional ingredient was added to 8 times the purified water by weight of the mixture and extracted at 100 ° C. to be 25% of the volume of the first purified water. An extract was obtained.
The primary extract was concentrated under reduced pressure to 20% of the volume of the primary extract to prepare a food composition comprising fermented red ginseng and functional components of the concentrate formulation.
In the functional component used was a golden cherry tree fruit powder having a particle size of 200 ± 5 mesh (mesh).
<Example 2>
Red ginseng was pretreated with electric field treatment at 10 ± 2kv for 3 minutes.
The pre-treatment of the electric field treatment was added to 20 times the weight of purified water compared to the weight of red ginseng and extracted for 2 hours at 121 ℃ to obtain an extract.
After cooling the extract to 37.5 ± 2.5 ℃ Lactobacillus fermentum JS (LBF) (KCCM-10499) strain was inoculated 3% (1 × 10 8 cfu / g) to the weight of the extract Fermentation was carried out for 24 hours to obtain a fermentation product.
The fermented product was heat-treated at 121 ° C. for 15 minutes and then lyophilized to prepare fermented red ginseng in powder form.
<Application Example 6-1> Preparation of a food composition comprising fermented red ginseng
10% by weight of the fermented red ginseng prepared in Example 2 and 65% by weight of corn starch, 10% by weight of lactose, 10% by weight of sucrose, 5% by weight of gelatin as an excipient used pharmacologically Encapsulated in a soft capsule to prepare a food composition comprising fermented red ginseng of the capsule formulation.
<Application Example 6-2> Preparation of a food composition comprising fermented red ginseng
10% by weight of the fermented red ginseng prepared in Example 2, 64% by weight of corn starch, 10% by weight of lactose, 10% by weight of sucrose, 5% by weight of gelatin and
In the functional component used was sesame leaf powder having a particle size of 200 ± 5 mesh (mesh).
<Application Example 6-3> Preparation of a food composition comprising fermented red ginseng
10% by weight of the fermented red ginseng prepared in Example 2, 64% by weight of corn starch, 10% by weight of lactose, 10% by weight of sucrose, 5% by weight of gelatin and
The functional ingredient is added to the
<Application Example 6-4> Preparation of a food composition comprising fermented red ginseng
10% by weight of the fermented red ginseng prepared in Example 2, 64% by weight of corn starch, 10% by weight of lactose, 10% by weight of sucrose, 5% by weight of gelatin and
The functional ingredient in the above is added to the purified water of 10 times the weight of the gingko biloba fruit and the primary extract to obtain 30% of the volume of the first purified water at 100 ℃ after the primary extract is the primary extract The extract was concentrated under reduced pressure to 15% by volume and then filtered using a golden cherry tree fruit extract.
<Application Example 7-1> Preparation of a food composition comprising fermented red ginseng
15% by weight of fermented red ginseng prepared in Example 2 and 56% by weight of corn starch, 5% by weight of calcium carbonate, 10% by weight of lactose, 10% by weight of sucrose %, Magnesium stearate 2.0% by weight, talc 2.0% by weight was mixed using a tablet machine to prepare a food composition comprising fermented red ginseng of the tablet formulation (see Fig. 10).
<Application Example 7-2> Preparation of a food composition comprising fermented red ginseng
15% by weight of fermented red ginseng prepared in Example 2, 55% by weight of corn starch, 5% by weight of calcium carbonate, 10% by weight of lactose, 10% by weight of sucrose %, 2.0% by weight magnesium stearate, 2.0% by weight talc and 1% by weight of the functional ingredient was then mixed using a tablet machine to prepare a food composition comprising fermented red ginseng of the tablet formulation.
In the functional component used was sesame leaf powder having a particle size of 200 ± 5 mesh (mesh).
<Application Example 7-3> Preparation of a food composition comprising fermented red ginseng
15% by weight of fermented red ginseng prepared in Example 2, 55% by weight of corn starch, 5% by weight of calcium carbonate, 10% by weight of lactose, 10% by weight of sucrose %, 2.0% by weight magnesium stearate, 2.0% by weight talc and 1% by weight of the functional ingredient was then mixed using a tablet machine to prepare a food composition comprising fermented red ginseng of the tablet formulation.
The functional ingredient is added to the
<Application Example 7-4> Preparation of a food composition comprising fermented red ginseng
15% by weight of fermented red ginseng prepared in Example 2, 55% by weight of corn starch, 5% by weight of calcium carbonate, 10% by weight of lactose, 10% by weight of sucrose %, 2.0% by weight magnesium stearate, 2.0% by weight talc and 1% by weight of the functional ingredient was then mixed using a tablet machine to prepare a food composition comprising fermented red ginseng of the tablet formulation.
The functional ingredient in the above is added to the purified water of 10 times the weight of the gingko biloba fruit and the primary extract to obtain 30% of the volume of the first purified water at 100 ℃ after the primary extract is the primary extract The extract was concentrated under reduced pressure to 15% by volume and then filtered using a golden cherry tree fruit extract.
<Application Example 8-1> Preparation of a food composition comprising fermented red ginseng
10% by weight of the fermented red ginseng prepared in Example 2 and 65% by weight of corn starch, 5% by weight of sorbitol, 10% by weight of lactose, 10% by weight of sucrose as a food excipient Powdered to prepare a food composition comprising fermented red ginseng in powder formulation.
<Application Example 8-2> Preparation of a food composition comprising fermented red ginseng
10% by weight of fermented red ginseng prepared in Example 2, 64% by weight of corn starch, 5% by weight of sorbitol, 10% by weight of lactose, 10% by weight of sucrose as functional excipient used in foods The weight percent was mixed and then powdered to prepare a food composition comprising fermented red ginseng and a functional ingredient of the powder formulation.
In the functional component used was sesame leaf powder having a particle size of 200 ± 5 mesh (mesh).
<Application Example 8-3> Preparation of a food composition comprising fermented red ginseng
10% by weight of fermented red ginseng prepared in Example 2, 64% by weight of corn starch, 5% by weight of sorbitol, 10% by weight of lactose, 10% by weight of sucrose as functional excipient used in foods The weight percent was mixed and then powdered to prepare a food composition comprising fermented red ginseng and a functional ingredient of the powder formulation.
The functional ingredient is added to the
<Application Example 8-4> Preparation of a food composition comprising fermented red ginseng
10% by weight of fermented red ginseng prepared in Example 2, 64% by weight of corn starch, 5% by weight of sorbitol, 10% by weight of lactose, 10% by weight of sucrose as functional excipient used in foods The weight percent was mixed and then powdered to prepare a food composition comprising fermented red ginseng and a functional ingredient of the powder formulation.
The functional ingredient in the above is added to the purified water of 10 times the weight of the gingko biloba fruit and the primary extract to obtain 30% of the volume of the first purified water at 100 ℃ after the primary extract is the primary extract The extract was concentrated under reduced pressure to 15% by volume and then filtered using a golden cherry tree fruit extract.
<Application Example 9-1> Preparation of a food composition comprising fermented red ginseng
15% by weight of fermented red ginseng prepared in Example 2 and 65% by weight of corn starch,
<Application Example 9-2> Preparation of a food composition comprising fermented red ginseng
15% by weight of fermented red ginseng prepared in Example 2, 64% by weight of corn starch, 10% by weight of lactose, 10% by weight of sucrose, 5% by weight of sorbitol as functional excipient used in foods After mixing the wt%, it was fed back into a machine to prepare a food composition comprising fermented red ginseng in a ring formulation.
In the functional component used was sesame leaf powder having a particle size of 200 ± 5 mesh (mesh).
<Application Example 9-3> Preparation of a food composition comprising fermented red ginseng
15% by weight of fermented red ginseng prepared in Example 2, 64% by weight of corn starch, 10% by weight of lactose, 10% by weight of sucrose, 5% by weight of sorbitol as functional excipient used in foods After mixing the wt%, it was fed back into a machine to prepare a food composition comprising fermented red ginseng in a ring formulation.
The functional ingredient is added to the
<Application Example 9-4> Preparation of a food composition comprising fermented red ginseng
15% by weight of fermented red ginseng prepared in Example 2, 64% by weight of corn starch, 10% by weight of lactose, 10% by weight of sucrose, 5% by weight of sorbitol as functional excipient used in foods After mixing the wt%, it was fed back into a machine to prepare a food composition comprising fermented red ginseng in a ring formulation.
The functional ingredient in the above is added to the purified water of 10 times the weight of the gingko biloba fruit and the primary extract to obtain 30% of the volume of the first purified water at 100 ℃ after the primary extract is the primary extract The extract was concentrated under reduced pressure to 15% by volume and then filtered using a golden cherry tree fruit extract.
<Application Example 10-1> Preparation of a food composition comprising fermented red ginseng
The fermented red ginseng prepared in Example 2 was added to 8 times the purified water by weight of fermented red ginseng and extracted to 100% of the volume of the first purified water at 100 ℃ to obtain a primary extract.
The primary extract was concentrated under reduced pressure to 20% of the volume of the primary extract to prepare a food composition comprising fermented red ginseng of the concentrate formulation.
<Application Example 10-2> Preparation of a food composition comprising fermented red ginseng
The mixture of 98% by weight of fermented red ginseng prepared in Example 2 and 2% by weight of the functional ingredient was added to 8 times the purified water by weight of the mixture and extracted at 100 ° C. to be 25% of the volume of the first purified water. An extract was obtained.
The primary extract was concentrated under reduced pressure to 20% of the volume of the primary extract to prepare a food composition comprising fermented red ginseng and functional components of the concentrate formulation.
In the functional component used was sesame leaf powder having a particle size of 200 ± 5 mesh (mesh).
<Application Example 10-3> Preparation of a food composition comprising fermented red ginseng
The mixture of 98% by weight of fermented red ginseng prepared in Example 2 and 2% by weight of the functional ingredient was added to 8 times the purified water by weight of the mixture and extracted at 100 ° C. to be 25% of the volume of the first purified water. An extract was obtained.
The primary extract was concentrated under reduced pressure to 20% of the volume of the primary extract to prepare a food composition comprising fermented red ginseng and functional components of the concentrate formulation.
In the functional component was used juniper fruit powder having a particle size of 200 ± 5 mesh (mesh).
<Application Example 10-4> Preparation of a food composition comprising fermented red ginseng
The mixture of 98% by weight of fermented red ginseng prepared in Example 2 and 2% by weight of the functional ingredient was added to 8 times the purified water by weight of the mixture and extracted at 100 ° C. to be 25% of the volume of the first purified water. An extract was obtained.
The primary extract was concentrated under reduced pressure to 20% of the volume of the primary extract to prepare a food composition comprising fermented red ginseng and functional components of the concentrate formulation.
In the functional component used was a golden cherry tree fruit powder having a particle size of 200 ± 5 mesh (mesh).
Although described with reference to the preferred experimental examples, examples, comparative examples and applications as described above, those skilled in the art within the scope not departing from the spirit and scope of the present invention described in the claims It will be appreciated that various modifications and variations can be made in the present invention.
Fermented red ginseng with increased content of ginsenosides Rg3, Rg5, and Rk1 of the present invention has a greater component of ginsenosides Rg3, Rg5, and Rk1 than other red ginseng, resulting in an excellent effect on improving memory and people who require memory and memory gradually It is effective for improving memory in people who are weak.
In addition, the present invention can improve the economic benefits of the ginseng cultivation farmers and ginseng cultivation community as a material of red ginseng and develop new products for red ginseng based on ginseng, thereby contributing to the development of ginseng-related industries and / or red ginseng-related industries. have.
Claims (9)
After cooling the extract to 30-40 ℃ Lactobacillus fermentum JS (LBF) (KCCM-10499) strain to the extract inoculated 2-5% by weight of the extract and fermented for 12-120 hours fermentation Obtaining water; And
The fermented red ginseng manufacturing method comprising the step of performing a heat treatment for 10 to 30 minutes at 115 to 125 ℃.
Adding red ginseng to purified water 20 times the weight of red ginseng and extracting at 121 ° C. for 2 hours to obtain an extract;
After cooling the extract to 37.5 ± 2.5 ℃ Lactobacillus fermentum JS (LBF) (KCCM-10499) strain to the extract inoculated 3% by weight of the extract and fermented for 24 hours to obtain a fermentation product step; And
The fermented red ginseng production method comprising the step of performing a heat treatment for 15 minutes at 121 ℃.
The method of manufacturing fermented red ginseng, characterized in that it further comprises the step of electric field treatment for 30 seconds to 5 minutes at 5-20kv red ginseng before adding the extract to the purified water.
The composition is formulated in any one form selected from capsules (tablets), tablets (powder), powders (rings), concentrates (liquid).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110129010A KR20130062628A (en) | 2011-12-05 | 2011-12-05 | Manufacturing method for fermentation red ginseng increasing ginsenoside rg3, rg5 and rk1 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110129010A KR20130062628A (en) | 2011-12-05 | 2011-12-05 | Manufacturing method for fermentation red ginseng increasing ginsenoside rg3, rg5 and rk1 |
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| Publication Number | Publication Date |
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| KR20130062628A true KR20130062628A (en) | 2013-06-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020110129010A KR20130062628A (en) | 2011-12-05 | 2011-12-05 | Manufacturing method for fermentation red ginseng increasing ginsenoside rg3, rg5 and rk1 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653171A (en) * | 2013-12-17 | 2014-03-26 | 江苏大学 | Preparation method for radix puerariae lactobacillus effervescent tablet |
| KR20160077285A (en) * | 2014-12-22 | 2016-07-04 | 재단법인 전주농생명소재연구원 | Method for producing fermented red ginseng with enhanced ginsenoside Rg3 content |
| KR20200145254A (en) | 2019-06-21 | 2020-12-30 | 제너럴네이처주식회사 | Manufacturing method for a composition rich in ginsenosides Rg3, Rg5 and Rk1, which is excellent in improving brain function and cognitive function using ginseng |
-
2011
- 2011-12-05 KR KR1020110129010A patent/KR20130062628A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653171A (en) * | 2013-12-17 | 2014-03-26 | 江苏大学 | Preparation method for radix puerariae lactobacillus effervescent tablet |
| KR20160077285A (en) * | 2014-12-22 | 2016-07-04 | 재단법인 전주농생명소재연구원 | Method for producing fermented red ginseng with enhanced ginsenoside Rg3 content |
| KR20200145254A (en) | 2019-06-21 | 2020-12-30 | 제너럴네이처주식회사 | Manufacturing method for a composition rich in ginsenosides Rg3, Rg5 and Rk1, which is excellent in improving brain function and cognitive function using ginseng |
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