KR20130074658A - Method for fermenting the ginseng or red ginseng and the fermented ginseng or red ginseng made thereby - Google Patents

Abstract

PURPOSE: A fermentation method is provided to have maximum effect of ginseng and red ginseng through fermentation and excellent strain screening on fermentation of ginseng or red ginseng. CONSTITUTION: A ginseng or red ginseng extract is manufactured. After filtering the ginseng or red ginseng extract, the extraction is sterilized at 80-90 degree Celsius for 25-45 minutes. After sterilized ginseng or red ginseng extract is cooled, 3-5% (v/v) ferment strain is added to ferment at 25-30 degree Celsius for 3-7 days. After filtering the ferment extract, the extractionis concentrated at 45 degree Celsius water phase by using a rotary vacuum evaporator. The condensed product is stored at a deep freezer for 10-15 hours and freeze dried from a freeze dryer. The condensed product has 38-52% of solid content. [Reference numerals] (AA) Prepare ginseng or red ginseng; (S10) Manufacture a ginseng or red ginseng extract; (S20) Filter and sterilize; (S30) Inoculate ferment strain and ferment; (S40) Filter and concentrate; (S50) Freeze-dry

Description

Fermentation method of ginseng or red ginseng and fermented ginseng or red ginseng prepared therefrom {Method for fermenting the Ginseng or red ginseng and the fermented Ginseng or red ginseng made Thus}

The present invention relates to a fermentation method of ginseng or red ginseng and fermented ginseng or red ginseng prepared therefrom, and more specifically, by having the skin ginseng and red ginseng fermented into a specific effective fermentation bacteria, having a different physiological activity than conventional ginseng and red ginseng products Fermentation method of ginseng and red ginseng and fermentation prepared from it, which can improve productivity because the content of cenoside metabolites is increased and there is no high temperature treatment, which does not cause loss of active ingredients or degeneration of unwanted components. It is about ginseng and red ginseng.

Ginseng is a botanical plant belonging to the genus Araliaceae Panax ginseng, whose name is Panax ginseng CAMeyer, which means that the Soviet scientist CAmeyer treated the pandemic in 1843. . These ginseng is widely used as a natural health food, high recognition and trust based on the clinical demonstration of pharmacological efficacy and traditional medicine based on the clinical, and the demand for the drug and functional food is increasing.

Meanwhile, the share of ginseng in the world market has declined significantly from 22.9% in 1990 to 9.6% in 2002, and is gradually losing its reputation as a ginseng seed country. Since 1996, the market of white ginseng products such as ginseng concentrate and ginseng tea While consumption continues to decrease, the production and consumption of red ginseng processed products such as concentrated red ginseng, red ginseng tea, and red ginseng capsule products are increasing.

Therefore, the ginseng fermentation microorganism capable of fermenting ginseng using useful microorganisms and converting ginseng saponin (ginsenoside) using microbial glycolytic enzymes to increase nutritional and functional value Research has been conducted on the selection of (Kim et al . , 2007), Lactobacillus strains and optimal process for the production of fermented ginseng using lactic acid bacteria have been established to investigate the possibility of fermented ginseng product as a functional food material in the future (Park et. al . , 2006), studies on the component properties of the general components of fermented ginseng have been reported in comparison with white and red ginseng (Kong et. al . , 2008). In addition, research has been made to develop fermented foods by fermenting or adding various ingredients including ginseng to enhance the functional functionality and improve the sensory quality of foods (Kim and Han, 2005). is distributed in the intestine by woosegyun and by the fermentation of sugars as a live cell activator (probiotics) which promotes the growth of body yuikgyun the lactic acid bacteria such as bacteria of the Lactobacillus Bashile (Lactobacilli) and Bifidobacterium (Bifidobacterium) for generating a lactic reported. (Goldin, 1998).

Fermented ginseng has the advantage of supplying live microorganisms to probiotics and breaks down the glycoside glycoside sugar structure and converts the structure of ginsenoside to consume saponin of higher efficiency than saponin which can be consumed from ordinary ginseng. There is an advantage to this.

Such fermented ginseng is a processed ginseng processed to enhance specific components or to be easily digested and absorbed through fermentation using microorganisms or enzymes.

That is, it is necessary to develop a manufacturing process to maximize the effect of ginseng by selecting (gathering) the most excellent strains for the fermentation of ginseng and enhancing the isolation or efficacy of new substances that enhance efficacy through fermentation and maximizing absorption in the human body. Investigate the physicochemical characteristics of solid and liquid fermented ginseng using selected and collected fermented bacteria to test functional effects and secure basic data necessary to develop functional foods based on future clinical biochemical effects. There is.

In addition, there is a need for a method of securing product stability by standardizing fermented ginseng and standardizing the manufacturing process of fermented ginseng, but until now, a standardized manufacturing process for the method of manufacturing fermented ginseng or fermented red ginseng has not been secured. Research is urgently needed.

1. Republic of Korea Patent Publication No. 10-0789678 "Manufacturing method of fermented ginseng or fermented red ginseng using kimchi lactic acid bacteria" 2. Republic of Korea Patent Publication No. 10-0935362 "Manufacturing method of fermented ginseng or red ginseng" 3. Republic of Korea Patent Publication No. 10-0945586 "Method for producing fermented ginseng or fermented red ginseng containing a large amount of ginsenoside metabolite having a variety of physiological activity by fermentation with the situation mushroom mycelium" 4. Republic of Korea Patent Publication No. 10-0856790 "Manufacturing method of fermented ginseng or red ginseng" 5. Republic of Korea Patent Publication No. 10-0945587 "Method of producing fermented ginseng or fermented red ginseng containing a large amount of ginsenoside metabolite having various physiological activities by fermentation with Cordyceps mycelia" 6. Republic of Korea Patent Publication No. 10-0950978 "fermented ginseng and its manufacturing method"

The present invention is capable of maximizing the efficacy of ginseng and red ginseng by selecting (gathering) excellent strains for the fermentation of ginseng or red ginseng and enhancing the isolation or efficacy of new substances that enhance efficacy through fermentation and maximizing absorption in the human body. Providing a fermentation method is a challenge.

In addition, the present invention is to provide a fermentation method that can ensure the stability of fermented ginseng and fermented red ginseng products by the standardization of fermented ginseng or fermented red ginseng and the standardization of the fermentation process as another problem.

Fermentation method of the ginseng or red ginseng of the present invention to solve the above problems is to prepare a red ginseng or ginseng extract; and after filtering the red ginseng or ginseng extract, sterilization step of sterilization for 25 to 45 minutes at 80 ~ 90 ℃ And after cooling the red ginseng or ginseng extract sterilized in the sterilization step, by adding 3 ~ 5% (v / v) fermentation strain prepared by incubation in advance for 3 to 7 days at 25-30 ℃; and the Filtering the fermentation broth cultured with the fermentation strain, and then concentrating on a 45 ° C. aqueous solution using a rotary vaccum evaporator; And storing the concentrate of the concentration step in an ultra-low temperature freezer for 10-15 hours, taking out the freeze-drying with a lyophilizer.

Here, the red ginseng or ginseng extract is added to include red ginseng and ginseng 20 to 50 g / ℓ in distilled water, and then stirred for 48 to 72 hours under 85 ~ 90 ℃ temperature conditions, this is first filtered with gauze, the primary The filtrate was secondly filtered hot water extract using filter paper, or red ginseng and ginseng were leached in 70% ethanol at a dilution ratio of 1 to 2:10 (w / v) for 20 to 24 hours under 70 to 75 ° C temperature conditions. Then, this was first filtered with gauze, and the primary filtrate was characterized in that the alcohol leaching liquid was filtered secondly using filter paper.

Here, the fermented strains Saccharomyces ( Saccharomyces) cerevisiae KCCM 50549) or Aspergillus across the Duck's (Aspergillus oryzae KCCM 60241) is characterized in that.

Here, the ginseng or red ginseng extract is characterized in that after grinding the ginseng or red ginseng, hot water extraction or alcohol extraction of the ground ginseng or red ginseng powder.

Here, the concentrate of the concentration step is characterized in that the solid content of 38 ~ 52%.

Here, after the sterilization step, the extract mixture of 5 to 6 parts by weight of ginseng or red ginseng extract, 0.7 to 1.0 parts by weight of crude enzyme with respect to 100 parts by weight of distilled water is subjected to the enzymatic reaction under a temperature condition of 45 to 55 ℃ for 2 to 2.5 hours, After the reaction is complete sterilization for 5 to 15 minutes at 90 ~ 95 ℃, characterized in that it further comprises an enzyme reaction step of slowly cooling at room temperature.

Here, the enzyme was added 100 mL of distilled water to 3 g of α-Herbzyme and leached at 50 ° C. for 2 hours, followed by primary filtration with gauze. It is characterized by using as an enzyme liquid.

In the present invention, fermented ginseng or fermented red ginseng is prepared by any one of the fermentation methods disclosed above, characterized in that the content of ginsenoside metabolites of ginseng and red ginseng is increased by a certain level or more. .

At this time, the fermented ginseng is characterized in that the content of ginsenoside metabolite Rg1 is 16 ~ 21 / g, the fermented red ginseng is characterized in that it has a content of 4.3 ~ 5.5 / g.

According to the present invention, by examining the physicochemical characteristics of solid and liquid fermented ginseng using the selected and collected fermentation bacteria, it is used as a basic data necessary to test the functional effect and to develop a functional food based on future clinical biochemical effects. You can expect the effect.

In addition, according to the present invention, it is possible to expect the effect of providing data necessary for the development of new products and new material concept of ginseng that can satisfy all classes of consumers.

In addition, according to the present invention, the added value of ginseng according to the development of fermentation technology, mass production of fermentation equipment, etc. and the secondary industrial development are possible, and thus, an additional effect of bringing about changes in the ginseng industry with poor production base can be expected. have.

In addition, according to the present invention, it is possible to provide a fermentation method that can ensure the stability of the product by standardization of fermented ginseng and standardization of the manufacturing process of fermented ginseng.

In addition, the method of the present invention, even though there is a product using fermented ginseng as a food material, it is possible to immediately absorb the body and develop fermented ginseng products having various pharmacological activities to induce the consumption of ginseng and to develop related industries. Can be written.

1 is a block diagram showing an example of the fermentation method of ginseng or red ginseng of the present invention.
2 and 3 are graphs showing the results of measuring the polyphenol content of the ginseng and red ginseng fermented according to the method of the present invention.
4 and 5 are graphs showing the results of measuring the flavonoid content of ginseng and red ginseng fermented according to the method of the present invention.
6 and 7 are graphs showing the results of measuring DPPH radical scavenging activity of ginseng and red ginseng fermented according to the method of the present invention.
8 and 9 are graphs showing the results of measuring the SOD-like activity of the ginseng and red ginseng fermented according to the method of the present invention.
10 to 15 are graphs showing the results of measuring changes in ginsenoside content of ginseng and red ginseng fermented according to the method of the present invention.
Figure 16 is a graph showing the results of measuring the weight change of anti-diabetic rats administered ginseng and red ginseng fermented according to the method of the present invention.
Figure 17 is a graph showing the results of measuring the change in blood glucose of rats administered ginseng and red ginseng fermented according to the method of the present invention.
Figure 18 is a graph showing the results of measuring the changes in serum glucose, insulin and HbA1c content of rats administered ginseng and red ginseng fermented according to the method of the present invention.
19 is a graph showing the results of measuring changes in serum triglycerides, total cholesterol and HDL cholesterol content of ginseng and fermented ginseng of rats fermented ginseng and red ginseng according to the method of the present invention.
20 is a HPLC measurement graph showing the change in ginsenoside content of ginseng fermented according to the method of the present invention.

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

The present invention relates to a fermentation method of ginseng or red ginseng, and a fermented ginseng or red ginseng prepared therefrom. In the present invention, ginseng having various physiological activities compared to conventional ginseng and red ginseng products by fermenting skin ginseng and red ginseng with a specific effective fermentation bacterium. Fermentation method of ginseng and red ginseng and fermented ginseng prepared therefrom, which increases the content of side metabolites and therefore does not cause high temperature treatment and thus does not cause loss of active ingredients or modification of undesired components. And red ginseng.

An example of the fermentation method of ginseng or red ginseng according to the present invention is shown in Figure 1, the step of preparing a red ginseng or ginseng extract (S10); and after filtering the red ginseng or ginseng extract, 80 ~ 90 Sterilization step (S20) for sterilizing 25 ~ 45 minutes at ℃; and after cooling the red ginseng or ginseng extract sterilized in the sterilization step, by adding 3 ~ 5% (v / v) fermented strain prepared in advance to 25 to 25 Fermenting at 30 ° C. for 3 to 7 days (S30); and filtering the fermentation broth cultured with the fermentation strain, and then concentrating using a rotary vacuum concentrator on a 45 ° C. aqueous solution (S40); And storing the concentrate of the concentration step in an ultra-low temperature freezer (deep freezer) for 10-15 hours, taking out the freeze-drying with a lyophilizer (S50).

At this time, the red ginseng or ginseng extract may be a hot water extract using a hot water extraction method or an alcohol leaching solution using an alcohol leaching method, more preferably after adding red ginseng and ginseng 20 to 50 g / ℓ in distilled water, 85 ~ 90 The mixture was stirred for 48 to 72 hours under a temperature condition of 1 ° C, and this was first filtered with gauze, and the primary filtrate was a hot water extract obtained by secondary filtering using a filter paper, or diluting ratio of red ginseng and ginseng in 70% ethanol 1 ~ 2:10 (w / v) was leached under 70-75 ° C. temperature for 20 to 24 hours, and this was first filtered with gauze, and the first filtrate was filtered through a filter paper. It is manufactured and used.

In addition, the ginseng and red ginseng extract is sufficiently dried dried ginseng or red ginseng and then ground ginseng or red ginseng to prepare a ginseng or red ginseng powder, hot water extraction or alcohol extraction of the ground ginseng powder or red ginseng powder may be used. .

According to the present invention, the fermentation strain used in the fraud fermentation step Saccharomyces ( Saccharomyces cerevisiae KCCM 50549) or Aspergillus across the Duck's (Aspergillus oryzae KCCM 60241), and more preferably Aspergillus orize ( Aspergillus oryzae KCCM 60241).

According to the present invention, the concentrate obtained in the concentration step is preferably concentrated to 38 ~ 52% solid content of ginseng or red ginseng.

According to the present invention, after the sterilization treatment step (S20), 5 to 6 parts by weight of ginseng or red ginseng extract, 0.7 to 1.0 parts by weight of coenzyme is prepared with respect to 100 parts by weight of distilled water, and the extract is 45 to 55 ° C. After enzymatic reaction for 2 to 2.5 hours under the temperature conditions of the, the reaction is complete sterilized for 5 to 15 minutes at 90 ~ 95 ℃, and may further comprise an enzyme reaction step of cooling slowly at room temperature.

Herein, the enzyme may be used as long as the enzyme is suitable for the preparation of foods prescribed in the Food Code. More preferably, 100 mL of distilled water is added to 3 g of α-Herbzyme and 2 at 50 ° C. After leaching for a time, the filtrate obtained by primary filtration with gauze and secondary filtrate obtained by filter paper is preferably used as a crude enzyme solution.

According to the fermentation method according to the present invention as described above, the ginseng and red ginseng can obtain fermented ginseng and fermented red ginseng in which the content of ginsenoside metabolite is increased by a certain level or more, and the fermented ginseng and fermented Red ginseng can be used as a material for product development of new product and new material concept of ginseng which can satisfy all classes of consumers.

In particular, the fermented ginseng and fermented red ginseng is a ginsenoside metabolite of ginseng and red ginseng Rg1, Rg3, Rd, Rg5 content of more than a certain level is increased.

Particularly, in the case of fermented ginseng, the content of ginsenoside metabolite Rg1 is increased to about 16 to 21 / g, and the content of ginsenoside metabolite Rg1 is increased to 4.3 to 5.5 / g. Will have The increase in the content of the fermented ginseng compared to ginseng or red ginseng before fermentation is about 62 ~ 67% increased content, fermented red ginseng 14.5 ~ 31.7% increased content. These results can be seen from the results of the experimental method described below.

Hereinafter, the present invention will be described in more detail through preferred experimental methods, but the present invention is not limited to the following experimental examples and experimental results, and the present invention can be modified as much as possible without departing from the scope of the present invention. .

Experimental Method

end. Fermented strain  And materials

The strain used for fermentation was Saccharomyces cerevisiae KCCM 50549 (SA), L. delbrueckii subsp. bulgaricus KCCM 35463 (LD), Aspergillus niger KCCM 60381 (AN), A. oryzae Four strains, including KCCM 60241 (AO), were distributed at the Korea Microbial Conservation Center and used.

Ginseng is a skin ginseng produced in Geumsan-gun, Chungnam, red ginseng was prepared by using the ginseng prepared according to the conventional red ginseng manufacturing method.

I. Ginseng Fermentation

1) Preparation of Red Ginseng Solution

Red ginseng concentrate for liquid fermentation was prepared as follows. Dilutions of red ginseng and distilled water were made into 50, 35, and 20 g / L (5.0, 3.5 and 2.0%), followed by stirring at 85 ° C. for 3 days. This was first filtered with gauze, secondly filtered using a filter paper (Whatman No 2.), and sterilized at 80 ° C. for 30 minutes to use as a liquid fermentation solution.

 2) Preparation of dermal ginseng extract

Dermal ginseng was powdered and used for liquid fermentation. Extract for liquid fermentation was prepared as follows. After the dermal ginseng was powdered, the dilution ratio of the dermal ginseng powder and the solvent was 1:10 (W / V) with 70% EtOH and leached at 75 ° C. for 24 hours. This was first filtered with gauze, secondly filtered using a filter paper (Whatman No 2.), and then concentrated on a rotary vaccum evaporator in a 45 ° C. water bath. The concentrate was sterilized at 80 ° C. for 30 minutes to be used as a liquid fermentation concentrate.

3) Preparation of Coenzyme

100 mL of distilled water was added to 3 g of α-Herbzyme, and the resultant was leached at 50 ° C. for 2 hours, first filtered with gauze, and the filtrate filtered with filter paper was used as a crude enzyme solution.

  The α-Herbzyme is a herbal fermentation agent (food additive) developed by Korean Enzyme Co., Ltd. as a raw material of bovine bark (100%).

4) Fermentation

◇ Fermentation of red ginseng concentrate

4-1) Made with red ginseng 5.0%, 3.5% and 2.0% concentrates, sterilized at 95 ° C for 10 minutes, cooled slowly at room temperature, and then fermented strain L. delbrueckii subsp. bulgaricus KCCM 35463, Saccharomyces Four strains of cerevisiae KCCM 50549, Aspergillus niger KCCM 60381, A. oryzae KCCM 60241, and 4% of L. delbrueckii subsp . bulgaricus KCCM 35463 is at 37 ° C, S. cerevisiae KCCM 50549 at 30 ° C., Aspergillus niger KCCM 60381 and A. oryzae KCCM 60241 was incubated at 25 ° C. for 3, 5 and 7 days, respectively. After incubation, the culture solution was filtered, concentrated using a rotary vaccum evaporator in a 45 ° C. water bath, placed in a freeze dryer for 12 hours, and then freeze-dried.

4-2) 50 mL of the red ginseng concentrate and 7 mL of the coenzyme were added to 993 mL of distilled water to make the skin ginseng concentrate concentration 5%, followed by enzymatic reaction at 50 ° C. for 2 hours. After sterilizing this for 10 minutes at 95 ℃ was prepared by fermenting the concentrate in the same manner as above except that it was cooled slowly at room temperature.

◇ Fermentation of dermal ginseng concentrate

50 mL of skin ginseng concentrate and 7 mL of coenzyme were added to 993 mL of distilled water to make the concentration of the skin ginseng concentrate 5%, followed by enzymatic reaction at 50 ° C. for 2 hours. This in 95 ℃ after 10 minutes sterile gradually cooled at room temperature and then the two kinds of pre-activation which fermentation strain S. cerevisiae KCCM 50549, A. oryzae KCCM Insert respectively by 4% from the 60 241 S. cerevisiae KCCM 50549 30 ℃, A. oryzae KCCM 60241 were incubated at 25 ° C. for 3, 5 and 7 days, respectively. After incubation, the culture solution was filtered, concentrated using a rotary vaccum evaporator in a 45 ° C. water bath, placed in a freeze dryer for 12 hours, and then freeze-dried.

5) sugar content, pH measurement

The sugar content was measured by adjusting the ginseng and fermented ginseng extract to 0.3% and then using a digital sugar meter (Refractometer PAL-1, Atago Co., Ltd, Japan), and the pH was directly measured by a pH meter (Schott, Swiss). .

6) antioxidant activity

◇ Total polyphenol

Total polyphenol content was measured by applying the Folin-Denis method (Folin and Denis, 1912). As a method, 1 mg of sample extract is dissolved in 1 mL of 95% ethanol, and 1 mL of Folin-Ciocalteau is added and mixed in a 27 ° C. water bath. After 5 minutes, 1 mL of saturated Na ₂ CO ₃ solution was added thereto, mixed, left at room temperature for 1 hour, and absorbance was measured at 725 nm using a UV / VIS spectrophotometer (Cary 500, Varian, USA). At this time, the standard curve using tannic acid was prepared so that the final concentration was 0, 12.25, 25, 50, 100 ㎍ / mL and the absorbance was measured at 725 nm.

◇ DPPH free radical scavenging activity measurement

The antioxidant activity of the sample extract was measured by hydrogen electron donating ability according to Choi et al. (2003). Various concentrations of samples were dissolved in ethanol, and the mixture was stirred by mixing 900 µl of DPPH solution (100 µm and 100 µl of each sample. The mixed sample was reacted in the dark for 30 minutes, and the absorbance was measured at 517 nm. The donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance for the control was calculated by the following equation.

             An = (A0-A) / A0 × 100

             An: Antioxidant activity (%) on DPPH radical scavenging activity

             A0: absorbance of DPPH solution without sample added

A: Absorbance of reaction between DPPH and sample in reaction solution

◇ Total flavonoid

The total flavonoid content in the samples was measured using the spectroscopic method developed by Zhishen et al. (1999). That is, 1 mL of sample is added to a test tube containing 4 mL of distilled water, and after 5 minutes, 0.3 mL of 5% NaNO _{2 and} 0.3 mL of 10% AlCl ₃ are added in that order. For the control, 1 mL of distilled water is added instead of the sample. After 6 minutes from the start time, 2 mL of 1 M NaOH was added, additional distilled water was added to make 10 mL, and the mixture was evenly mixed. The pink-colored sample was measured for absorbance at 510 nm wavelength and converted into catechin equivalent (CE) mg per L to express the flavonoid content.

◇ SOD-like activity measurement

SOD-like activity was determined as SOD-like activity by measuring the amount of pyrogallol catalyzing the conversion of hydrogen peroxide (H ₂ O ₂ ) according to the method of Marklund and Marklund (1974). That is, add 0.2 mL of tris HCl buffer [50 mM tris (hydroxymethyl) amino-methane + 10 mM EDTA] and 0.2 mL of 7.2 mM pyrogallol, adjusted to pH 8.5, in 0.2 mL of sample, and leave at 250 ° C for 10 minutes. 1 mL of N HCl is added to stop the reaction. The amount of oxidized pyrogallol in the reaction solution was measured for absorbance at 420 nm. SOD-like activity showed the difference in absorbance between the addition and no addition of the sample solution in percentage (%).

7) Component analysis of ginseng before and after fermentation

◇ Total Survey Ponine Fraction

Approximately 3 g of sample was added with 50 mL of water-saturated n-butanol and attached to a reflux condenser for 1 hour, heated and extracted at 70-80 ° C. for 1 hour, cooled, and filtered. The remaining residue was added with 100 mL of water-saturated n -butanol. After repeating the above operation once more, the filter paper was washed with 10 mL of water saturated n -butanol. The filtrate and the filtrate were concentrated under reduced pressure in a water bath at 60 ° C., dissolved in 50 mL of distilled water, and separated into 50 mL of water saturated n -butanol to recover a butanol layer, and the water layer was further separated twice with n -water saturated butanol and butanol layer. Got. The water-saturated n -butanol layer was concentrated under reduced pressure in a water bath at 70 ° C. to 80 ° C., 50 mL of ether was added to the residue, and then degreased for 30 minutes.

◇ Total saponin content

The concentrated flask containing the irradiated phonynin was dried in a 105 ° C. dryer for 2 hours, allowed to cool for 30 minutes in a desiccator, and weighed to obtain the irradiated phosphorylated content according to the following equation.

   Probeponin (mg / g) = (W1-W2) / S

W1: Weight of concentrated flask after concentration of water-saturated n -butanol layer (mg)

   W2: Weight of Empty Concentrated Flask (mg)

S: sample volume (g)

◇ Ginsenoside quantitative analysis

Fermented red ginseng water extract was dissolved in 1 mL of 5 mg methanol for irradiation, and then extracted for 2 hours, and ethanol extract fermentation of dermal ginseng and red ginseng was dissolved in 1 mL of methanol for 2 hours, and filtered with 0.45㎛ membrane filter. By HPLC (Waters. USA). Ginsenoside content Waters-PAD (Waters 1525, detector 2998, USA) was used for HPLC analysis at flow rate of 1.0 mL / min under the following gradient conditions of water (A solution) and acetonitrile (B solution).

Table 1 shows solvent conditions for ginsenosides content by HPLC, and Table 2 shows analysis conditions for ginsenosides content by HPLC. ) to be.

8) Validation of antidiabetic (type 1 diabetes) effect

◇ Diabetes induction of Wister rat

 A male Wistar rat (5 weeks old, 200 g weight) purchased from Orient Bio (Seongnam) and fed a standard feed (Samtako) to control temperature (23 ± 2 ℃) and humidity (50 ± 10%) (12 h It was bred in a light-and-dark cycle control system. A week after breeding, 1 mL STZ [60 mg / kg body weight; STZ solution was prepared before use using 0.01 M citrate buffer (pH 4.5) and stored on ice]. 72 hours after STZ injection, fasting blood glucose levels were measured and mice with blood glucose levels above 200 mg / dL were selected as STZ-induced rats and used in the experiment. During the experiment, rats were allowed to eat food and water freely.

Fasting normal and diabetic rats (> 200 mg / dL) 16 h, normal control (NC), streptozotocin diabetic (STZ-control group; DC), drug control (glibenclamide 10 mg / kg; GBCM) , Ginseng 100 mg / kg before fermentation (G-100, 300 mg / kg; G-300), A. oryzae fermented ginseng (Fermented ginseng with A. oryze 100 mg / kg; A-100, 300 mg / kg; a-300), S. cerevisiae fermented ginseng group (fermented ginseng with S. cerevisiae 100 mg / kg; S-100, 300 mg / kg; classified S-300) including nine groups with 8 rats in each group Oral administration was performed once a day for 4 weeks, and body weight and blood glucose (tail vein blood collection) were measured once a week. After 5 weeks of ethyl ether anesthesia, the blood was collected and the following analysis was performed.

Serum glucose and insulin content, hemoglobin A1c (HbAlc) analysis

Glucose was analyzed by glucose assay kit (Asanpham, Korea) and insulin by enzyme-linked immunosorbent assay kit (TMB) (AKRIN / 010S, Japan). The absorbance of glucose was measured using a spectrophotometer at 540 nm, and the absorbance of insulin was measured using an Anthos 2020 microplate autoreader at 450 nm. Whole blood glucose was measured using a blood glucose meter (Accu-Chek Go, Roche Diagnostics GmbH, Germany). HbAlc was sampled and commissioned by the Korea Institute of Animal Science (KAMSI).

◇ Serum triglyceride, total cholesterol, HDL-cholesterol measurement

Serum triglyceride, total cholesterol, and HDL-cholesterol measurement kit (Asanpham, Korea) was used in the manufacturer's instructions.

9) Statistical Analysis

All the experimental results were calculated using the mean and standard error. The significance of the difference between the average group values was ANOVA using the SPSS 19.0 program, followed by the Turkey multiple comparison test. Was analyzed at the 5% level.

[Experiment result]

1. Sugar content and pH Measure

1) sugar content

The results of the measurement of fermented red ginseng and fermented ginseng using a sugar meter are shown in Table 3. In 5% and 2% fermented red ginseng, the sugar content decreased slightly after fermentation than before fermentation, and there was no significant difference in sugar content over time.

2) pH

As a result of measuring the pH of fermented red ginseng and fermented ginseng, the pH of AN, AO, and LD increased after fermentation, which was higher than the initial pH because the pH of AN, AO, LD fermented strains grows well (pH 6.0-7.5). , The fermented strain of SC grew well in weak acidity (pH 4.0-4.5), so the pH was slightly decreased (Table 4).

2. Antioxidant Activity

One) Total polyphenol

A phenol compound is a general term for the aromatic compound which has a hydroxyl group as a secondary metabolite widely distributed in a plant system. Most polyphenol compounds form ester bonds or exist as polymers in cell wall polysaccharides, lignin, etc., and exhibit antioxidant activity by hydrogen donation through hydroxyl groups and resonance stabilization of phenol ring structures. In other words, polyphenols play an important role in protecting tissues from free radicals along with the antioxidant system in the body (Choi et al. , 2003).

Tables 5 and 6 show the polyphenol contents of the red ginseng fermentation product and skin ginseng fermentation product according to the present invention, and FIGS. 2 and 3 are graphs showing the polyphenol content.

Table 5 and Figure 2 shows the polyphenol content of red ginseng fermentation, Table 6 and Figure 3 shows the polyphenol content of skin ginseng fermentation.

The polyphenol content of red ginseng fermentation product (Table 5) was 77.81 mg / mL in 7 days of fermentation when A. oryzae concentration increased with longer fermentation time at 2% concentration, and fermentation time at 5% concentration. The longer the polyphenol content was reduced. In the case of A. niger , there was no significant change in fermentation time at 2% concentration, but in 5% of fermentation time, the polyphenol content increased as the fermentation time was longer, resulting in 99.30 mg / mL in 7-day fermentation.

In the case of L. delbrueckiil , the content increased with fermentation time at 2% concentration, but no significant difference was observed with fermentation time at 5% concentration. S. cerevisiae decreased polyphenol content with increasing fermentation time at 2% concentration and no significant difference of polyphenol content with fermentation time at 3.5% and 5% concentration.

Compared to the non-fermented control, at 2% concentration, A. oryzae was fermented for 5 days or more, A. niger was used for all fermentation, L. delbrueckiil was fermented for 7 days, and S. cerevisiae was used for all fermentations. High polyphenol content. S. cerevisiae at 3.5% concentration The whole fermented product showed a higher content, and at 5%, the polyphenol content was lower than the control except for the A. niger 7-day fermented product.

Table 6 shows the polyphenol content of dermis ginseng fermented at 5% concentration. A. oryzae showed no significant difference in polyphenol content according to fermentation period. S. cerevisiae increased polyphenol content as fermentation period increased. The 7-day fermentation showed the highest content of 143.37 mg / mL. Among the strains, S. cerevisiae showed higher polyphenol content than A. oryzae , which was effective for fermentation.

Compared with red ginseng and skin ginseng, the skin ginseng fermented product showed higher polyphenol content than red ginseng. S. cerevisiae than A. oryzae High polyphenol content.

Phenolic substances widely distributed in plant systems have various structures and molecular weights, and these phenolic hydroxyl groups are reported to have physiological functions such as antioxidant, antibacterial and anticancer by combining with macromolecules such as proteins (Jung et al. , 2007).

2) Total flavonoid

Flavonoids present in large quantities in plants show various functional physiological effects, such as antioxidant activity, prevention of purifying disease, anti-inflammatory, anti-allergic, antibacterial, anti-viral, immune-enhancing, and capillary strengthening (Kawaguchi et al ., 1997).

Table 7 and Figure 4 shows the flavonoid content of red ginseng fermentation, Table 8 and Figure 5 shows the flavonoid content of skin ginseng fermentation.

The flavonoid content of the control group in the red ginseng fermentation of Table 7 and Figure 4 was lower as the concentration increased, while S. cerevisiae fungus fermented red ginseng showed the highest content at 3.5%, and the higher the fermentation time, the higher the content. . By strain, A. oryzae, A. niger , L. delbrueckii All of them showed higher flavonoid content at 2% concentration than 5%, and L. delbrueckii showed a tendency to decrease as fermentation time increased, but A. oryzae and A. niger showed longer fermentation time. Flavonoid content increased.

Table 8 and FIG. 5 show the flavonoid content of the dermal ginseng fermentation, and the flavonoid content of both A. oryzae and S. cerevisiae strains fermented at 5% concentration decreased with increasing fermentation time, and S. cerevisiae rather than A. oryzae . Higher flavonoid content was seen in the strain fermentation.

In comparison of the fermented S. cerevisiae strains, the flavonoids content of skin ginseng fermentation was higher than that of red ginseng.

3) DPPH radical  Scavenging activity

There are various methods of measuring electron donating ability, but among them, the method of using DPPH deoxidized by antioxidants is relatively simple and can be measured in large quantities. Electron donating ability is used not only as a measure of inhibiting lipid oxidation by donating electrons to active radicals, but also as a measure of action of inhibiting aging by active radicals in the human body (Choi and Oh, 1985).

Tables 9 and 10 show DPPH radical scavenging activity of red ginseng fermented product (Table 9) and skin ginseng fermented product (Table 10). Table 9 and FIG. 6 show the DPPH radical scavenging activity of red ginseng fermented S. cerevisiae strain. Water scavenging activity was higher than that of control and red ginseng showed high scavenging activity at 2%. By strain, A. niger The high scavenging activity was shown in 2% fermentation, but there was no significant difference in scavenging activity in other strains. There was no difference in the scavenging activity according to the difference in concentration between 2% and 5% in the treatment concentration. Overall, DPPH radical scavenging activity was higher in the fermented product treated with the fermentation strain than the control without the fermentation.

Table 10 and Figure 7 shows the DPPH radical scavenging activity of the dermis ginseng fermentation A. oryzae and S. cerevisiae Strain fermentation products showed a tendency to decrease as the fermentation period increased. If there was no significant difference in scavenging activity among the strains, skin ginseng fermented products showed higher scavenging activity than red ginseng.

4) SOD-like activity

Superoxide is a reduced form of oxygen that accepts an electron and can cause oxidative damage in the body, which is converted to oxygen. SOD analogues, like SOD, cannot convert superoxide to normal oxygen, but are mainly phytochemical low-molecular substances that can inhibit the reactivity of superoxide and protect the body from oxidative damage (Han and Kim, 1994).

Table 11 and Figure 8 shows the SOD-like activity of the red ginseng fermentation S. cerevisiae compared to the non-fermented red ginseng control Strain fermented products showed very high activity, and the higher the concentration in the control, the higher the activity, but S. cerevisiae In strain fermentation, there was no significant difference in activity according to concentration and fermentation period. Fermented A. oryzae and L. delbrueckii strains showed the same or lower activity than the control.

A. niger The strain fermented product also showed higher activity than the control, and 5% fermented product than 2%, the higher the fermentation period was higher activity. SOD-like activity of red ginseng fermentation showed higher scavenging activity in A. niger and S. cerevisiae strain fermentation than control, and 3 days at 5% concentration in A. niger and 5% concentration in S. cerevisiae. The fermentation showed high activities of 25.15% and 24.86%, respectively.

Table 12 and Figure 9 shows the SOD-like activity of the dermis ginseng fermentation A. oryzae fermentation and S. cerevisiae fermentation is 13.72% ~ 21.27% and 62.04% ~ 83.46%, respectively, the activity is increased as the fermentation period is longer S. cerevisiae fermentation showed a very high activity and the fermentation showed the highest activity of 83.46% for 7 days.

The skin ginseng fermented product showed much higher SOD-like activity than the red ginseng fermented product.

SOD is a physiologically active enzyme present in organs and blood of humans and animals that removes harmful oxygen. SOD-like active substances protect substances by inhibiting the reactivity of superoxide radicals because substances belonging to phytochemicals play a role similar to SOD. Murakami et al ., 2003). SOD is a small molecule that plays a role similar to SOD, although it is not an enzyme capable of inhibiting various diseases or aging related to superoxide by reducing superoxide (O2 ·-) to phase oxygen, and belongs to phytochemical. It has been reported to inhibit and protect the living body from superoxide, and by removing it, the oxidative disorder can be defended and anti-aging effect can be expected (Kweon et al ., 2007).

3. Ginsenoside  Analysis

One) Before and after fermentation Crude saponin  Content analysis

As shown in Table 13 below, the irradiated ponponin content of ginseng was decreased after fermentation than before fermentation.

S. cerevisiae As the fermentation period increased at all concentrations, the content of irradiated saponin was decreased, with L. delbrueckii at 2% and A. niger at 5%.

2) Before and after fermentation ginsenoside  Content analysis

Fermentation rate of red ginseng tended to be slower than fermentation of dermal ginseng, and it was confirmed that fermentation proceeded remarkably when red ginseng was treated with enzyme as compared to fermentation using only strain [Table 14-17].

In 2% red ginseng extract, ginsenosides Rg1, Re, and Rf, which are the major constituents of PPT-type saponins, tended to decrease over time in A. niger and L. delbrueckii , but no increase in ginsenoside Rh1, Rg2, Rh4 contents was observed. . The ginsenosides Rb1, Rb2, Rb3, Rc and Rd, which are the major saponins of the PPD family, also showed no significant increase in ginsenoside Rg3, compound K, Rk1 and Rg5 values as the fermentation progressed. A. oryzae and S. cerevisiae did not show a tendency to decrease or increase saponin content, but Rg3 content tended to increase slightly in S. cerevisiae (Table 14, FIGS. 10 and 11). In the fermentation of 3.5% red ginseng extract with S. cerevisiae , the content of ginsenoside tended to decrease, but the decrease of Rg3 was relatively low (Table 15). 5% in the red ginseng extract was beams tend to reduce overall the amount of ginsenoside as fermentation, A. oryzae content than the width of the main ginsenoside of PPT series is shown larger than the width of the main ginsenoside content of PPD series (Table 16).

PPT-based and PPD-based decrease the content of saponin Although longer the fermentation lots of 5% red ginseng water extract on the other hand indicates a tendency to decrease with the PPD-based PPT boundaries A. niger The increase the longer the PPD and PPT-based boundaries fermentation It was. In 5% red ginseng water extract S. cerevisiae , the PPT system decreased as the fermentation period increased (Table 16 and FIGS. 12 and 13). In 3.5% red ginseng extract, PPD was increased (Table 15). The increase of compound K content in fermentation with red ginseng water extract slightly increased in 3 days fermentation by L. delbrueckii .

When the fermentation as a 5% ethanol jiksam skin extract and an enzyme A. oryzae is the content of ginsenoside Rg1 instead Re is not detected in the 5 and 7 days it was significantly increased. The content of Rf also decreased with time, and gradually increased and decreased with increasing Rh1 content at 3 days. Ginsenoside Rb1 decreased on day 3, but did not appear on days 5 and 7, and Rb2 and Rb3 also decreased over time, but Rc and Rd increased over 3 days of fermentation and then decreased over time. It was not detected. The S. Cerevisiae skin jiksam there was no change in the PPT family values, PPD series was a major ginsenoside Rb1, Rb2 and Rb3 while the content is reduced expansion Rd got a lot of value increases, the tendency to compound K increasing with time. Enzyme and strain fermentation of red ginseng showed no significant changes in ginsenosides, but increased ginsenoside Rd values in S. Cerevisiae and compound K on days 5 and 7 (Table 17, Figures 14 and 15).

On the other hand, according to the results as shown in Table 17 and 14 and 15, as measured by HPLC to observe the change in the content of ginsenoside Rg1 of skin ginseng, as shown in Figure 20 attached to the fermentation ginseng and fermentation It was found that the content of Rg1 in later ginseng was significantly increased.

Ginsenoside content of red ginseng and fermented red ginseng (2% water extract)

Ginsenoside content of red ginseng and fermented red ginseng (3.5% water extract)

Ginsenoside content of red ginseng and fermented red ginseng (5% water extract)

Ginsenoside content of fermented dried ginseng with skin and red ginseng (5% ethanol extract)

4. Anti-diabetic  effect

1) change in weight

At the beginning of the experiment, there was no difference between the normal group and the diabetic group, but the weight gain rate of the normal group was significantly increased as compared with the diabetic group (p <0.05). Ginseng administration group or A. oryzae Ginseng administration group fermented with S. cerevisiae showed a higher weight gain rate than the diabetes-induced group at all concentrations, but there was no statistical significance [Table 18, FIG. 16].

The unit of Table 18 is 'g'.

● Change of body weight of normal and STZ-induced rat fed with ginseng for 4 weeks.

2) changes in blood sugar

Changes in blood glucose were measured in the tail of rats using whole blood. The blood sugar level of the normal group was maintained at a constant level during the 4-week experiment, but the diabetes-induced group increased with time over the blood glucose value measured on the 2nd day of streptozotocin induction (326 mg / dL) and peaked at 3 weeks (576 mg / dL). Was observed to be maintained. The glibenclamide group used as a positive control group significantly inhibited the increase in blood glucose at 1 week of diabetes-induced treatment, but decreased at 2 and 3 weeks, but showed a significant difference again at 4 weeks. Ginseng administration group before fermentation did not significantly suppress blood glucose increase until 1 and 2 weeks of administration but showed significant difference from 3 and 4 weeks, and 300 mg / kg group than 100 mg / kg group. It was observed that the blood sugar rise is greatly suppressed (Table 19, Fig. 17).

In contrast to A. oryzae Or ginseng fermented with S. cerevisiae significantly inhibited blood glucose increase from 1 week of administration, especially A. oryzae The fermented ginseng treated group significantly inhibited the increase in blood glucose, which significantly increased with time, and the higher the concentration, the greater the inhibition, but no significant difference according to the concentration. Ginseng fermented with S. cerevisiae significantly inhibited blood glucose increase at 1 and 2 weeks of administration regardless of the concentration, but showed no significant difference at 3 weeks, but significantly suppressed blood glucose at high concentrations at 4 weeks. Seemed. In conclusion, ginseng administration inhibited the blood glucose increase from the 3rd week. Ginseng-administered group fermented with A. oryzae effectively suppressed the blood glucose increase from the beginning of the administration and showed a continuous effect even over time . Ginseng fermented with cerevisiae showed an initial effect, but after 3 weeks, blood glucose suppression ability was slowed slightly. Compound K represented by the general organisms is switched when hayeoteul fermented ginseng is to appear appears high when hayeoteul fermentation, A. even though appear when hayeoteul fermentation with A. oryzae suppressed rise in blood glucose levels in the treated ginseng fermented by oryzae highly effective as S. cerevisiae The antidiabetic effect of ginseng may be due to a substance other than compound K.

In Table 19, the unit is 'mg / dL'.

Change of blood glucose of normal and STZ-induced rat fed with ginseng for 4 weeks.

3) serum glucose  density

After oral administration for 4 weeks, the change in blood glucose was observed using whole blood, and blood was collected by autopsy to measure blood glucose from serum. The blood sugar level of the diabetic group was significantly increased to 635 mg / dL, compared to the normal blood sugar level of 119 mg / dL, but the ginseng administration group was 405 mg / dL and 384 at low concentration (100 mg / kg) and high concentration (300 mg / kg), respectively. The blood glucose level of mg / dL was shown, and Ginseng administration group fermented with S. cerevisiae also significantly suppressed blood glucose increase at low and high concentrations, similar to that of ginseng administration group at 405 mg / dL and 365 mg / dL, respectively. On the other hand, the ginseng administration group fermented with A. oryzae showed the most significant inhibitory effect on blood glucose levels at low and high concentrations of 376 mg / dL and 333 mg / dL, respectively. The blood glucose level of the glibenclamide 10 mg / kg administration group used as a drug control group was 555 mg / dL, indicating a synergistic inhibitory effect, but the degree of inhibition was weaker than that of the ginseng and fermented ginseng administration groups [Table 20, Figure 18 A].

4) serum insulin  density

The serum insulin at 4 weeks after oral administration was 0.348 ng / mL in the normal group and significantly lower in the diabetes-induced group (0.222 ng / mL). The positive control group, glibenclamide 10 mg / kg, significantly inhibited the decrease of insulin at 0.294 ng / mL, but was less than 0.333 ng / mL at 0.319 ng / mL of the ginseng and fermented ginseng-administered groups [Table 20, FIG. 18. B].

5) Hemoglobin  A1c ( HbA1c ) content

HbA1c was 1.10% in the normal group and 5.03% in the diabetic group. However, HbA1c in the drug control group, ginseng and fermented ginseng group was lower than in the diabetic group, but there was a significant difference. It is not shown [Table 20, FIG. 18C]. This could be inferred from the fact that HbA1c is an indicator for determining the past history of blood glucose, and thus the effect was not shown by the short-term administration for 4 weeks.

Serum glucose, insulin, and HbA1c levels of normal and STZ-induced rat fed with ginseng for 4 weeks.

6) serum triglycerides, total cholesterol  And HDL cholesterol  content

Triglycerides were diabetic group was significantly increased to 108.7 mg / dL compared to the normal group, 50.7 mg / dL, 300 mg / kg of the high concentration ginseng group is 76.9 mg / dL, S. cerevisiae fermented ginseng low concentration and high dose group were 78.5 The ginseng group fermented with mg / dL, 71.7 mg / dL and A. oryzae showed 66.3 mg / dL and 64.5 mg / dL at low and high concentrations, respectively, which significantly inhibited the elevation of triglycerides than the 79.9 mg / dL drug control group [ Table 21, A of FIG. 19.

The total cholesterol level was 93 mg / dL in the normal group, and the diabetes-induced group was significantly increased to 150 mg / dL. It could be observed (Table 21, B of FIG. 19).

HDL-cholesterol was 52.7 mg / dL higher in the normal group than 48.3 mg / dl in the diabetic group, but there was no statistically significant difference [Table 21, FIG. 19C]. HDL-cholesterol was administered in drug group <ginseng group < A. oryzae Fermented ginseng group < S. cerevisiae Fermented ginseng group was higher than diabetic group and normal group, but there was no statistical significance.

Triglyceride, total cholesterol and HDL-cholesterol levels of normal and STZ-induced rat fed with ginseng for 4 weeks

Fermentation method of ginseng or red ginseng according to the present invention as described above is determined to be able to optimize the ginseng fermentation of a specific component by selecting a selective ginseng component conversion strain.

In addition, the fermented ginseng or fermented red ginseng prepared according to the method of the present invention can be utilized in the development of high functional foods, which are secondary processed products of ginseng centered on specific components, increased by the increase in the content of specific bioactive substances after fermentation by a specific fermentation strain. I think you can.

The present invention described above is not limited to the above-described test method and the accompanying drawings, and various substitutions, modifications, and changes are possible within the scope without departing from the technical spirit of the present invention. It will be evident to those who have knowledge of.

Abbreviations used in FIGS. 16 to 19 are as follows.
NC: not induced diabetic rat
DC: sterptozotocoin (STZ) -induced diabetic rats
G-100: ginseng 100 mg / kg-administrated rats
GBCM: gilbenclamide 10 mg / kg-administrated rats
G-300: ginseng 300 mg / kg-administrated rats
A-100: fermented ginseng with A. oryzae 100 mg / kg-administrated rats
A-300: fermented ginseng with A. oryzae 300 mg / kg-administrated rats
S-100: fermented ginseng with S. cerevisiae 100 mg / kg-administrated rats
S-300: fermented ginseng with S. cerevisiae 300 mg / kg-administrated rats.

Claims (11)

Preparing red ginseng or ginseng extract;
After sterilizing the red ginseng or ginseng extract, sterilization step for 25 to 45 minutes at 80 ~ 90 ℃;
After cooling the red ginseng or ginseng extract sterilized in the sterilization step, by adding 3 ~ 5% (v / v) of the fermentation strain prepared by incubation in advance for 3 to 7 days at 25 to 30 ℃;
Filtering the fermentation broth cultured with the fermentation strain, and then concentrating on a 45 ° C. aqueous solution using a rotary vaccum evaporator; And
Fermentation method of ginseng or red ginseng, characterized in that comprising the step of storing the concentrate of the concentration step in an ultra-low temperature freezer (deep freezer) for 10 to 15 hours, take out and freeze-dried with a freeze dryer.
The method of claim 1,
The red ginseng or ginseng extract is added to include red ginseng and ginseng 20 to 50 g / ℓ in distilled water, and then stirred for 48 to 72 hours under 85 ~ 90 ℃ temperature conditions, this is first filtered with gauze, the primary filtrate Was filtered through the filter paper or the hot water extract or red ginseng and ginseng in 70% ethanol at a dilution ratio of 1 to 2:10 (w / v) and leached at 70 to 75 ° C. for 20 to 24 hours. This is a fermentation method of ginseng or red ginseng, characterized in that the first filtration with gauze, and the primary filtrate is an alcohol leaching solution secondary filtered using filter paper.
The method of claim 1,
The fermented strains are Saccharomyces ( Saccharomyces) cerevisiae KCCM 50549) or Aspergillus across the Duck's (Aspergillus oryzae KCCM 60241) any one of ginseng or red ginseng characterized in that the fermentation method.
The method according to claim 1 or 2,
The ginseng or red ginseng extract is finely pulverized ginseng or red ginseng and then the ground ginseng or red ginseng powder, hot water extraction or alcohol extraction, characterized in that fermentation method.
The method of claim 1,
The concentrate of the concentration step is a fermentation method of ginseng or red ginseng, characterized in that the solid content of 38 ~ 52%.
The method of claim 1,
After the sterilization step, 5-6 parts by weight of ginseng or red ginseng extract and 0.7-1.0 parts by weight of coenzyme were enzymatically reacted under a temperature condition of 45-55 ° C. for 2 to 2.5 hours with respect to 100 parts by weight of distilled water. After sterilization of the completed extract for 5 to 15 minutes at 90 ~ 95 ℃, fermentation method of ginseng or red ginseng, characterized in that it further comprises an enzyme reaction step of slowly cooling at room temperature.
The method according to claim 6,
The enzyme was added 100 mL of distilled water to 3 g of α-Herbzyme and leached at 50 ° C. for 2 hours, followed by primary filtration with gauze. The filtrate obtained by secondary filtration with filter paper was used as a crude enzyme solution. Fermentation method of ginseng or red ginseng, characterized in that used.
Fermented ginseng prepared by any one of claims 1 to 4.


9. The fermented ginseng of claim 8, wherein the fermented ginseng has a content of ginsenoside metabolite Rg1 of 16-21 mg / g.
Fermented red ginseng prepared by any one of claims 1 to 4.
11. The method of claim 10,
The fermented red ginseng is fermented red ginseng, characterized in that the content of ginsenoside metabolite Rg1 is 4.3 ~ 5.5mg / g.

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