KR20130093331A - Processed panax spp. plant extract with increased content ratio of ginsenoside 20(s)-rg3 or ginsenoside 20(r)-rg3, a process for the preparation thereof, and a composition comprising the same - Google Patents

Abstract

PURPOSE: A processed ginseng extract is provided to contain a large amount of ginsenoside Rg3, Rg5, Rk1, and to selectively contain ginsenoside of 20 (S)-Rg3 or ginsenoside of 20 (R)-Rg3 depending on the desired effect. CONSTITUTION: A processed panax species plant extract is obtained by Maillard-browning a panax species plant extract with more than one amino acid selected from a group comprising arginine, alanine, and valine at 100-130 deg. C for 0.5-12 hours. The processed panax species plant extract is obtained by Maillard-browing the panax species plant extract with more than one amino acid selected from a group comprising leucine and glutamine at 100-130 deg. C for 0.5-12 hours. A pharmaceutical composition for anti-cancer, neuroprotection, inhibition of platelet aggregating, anti-oxidation, anti-inflammation, kidney protection, and anti-fatigue comprises the panax species plant extract.

Description

The present invention relates to a plant extract having a high content ratio of ginsenoside 20 (S) -algeine 3 or ginsenoside 20 (R) -glycine 3, a process for producing the same, and a process for producing the same, Panax spp. (S) -Rg3 or ginsenoside 20 (R) -Rg3, a process for the preparation thereof, and a composition comprising the same)

The present invention relates to a plant extract of the genus Panax, and more particularly to a plant extract of Panax ginseng, which comprises treating the plant extract of Panax ginsenoside 20 (S) -Rg3 with a content ratio to ginsenoside 20 (R) -Rg3, The present invention relates to a plant extract having a reduced content ratio of 20 (R) -Rg3 to 20 (S) -Rg3 of ginsenoside, a method for preparing the same, and a pharmaceutical composition comprising the processed plant extract of Panax sp. ≪ / RTI >

Ginseng (Panax ginseng) is a plant classified haksang Panax (Panax) in a perennial plant belonging to ohgapigwa (Araliaceae), a Panax genus plant with a similar efficacy and ginseng hwagisam (Panax quinquefolia), jeonchilsam (thirty-seven, Panax notoginseng), jukjeol Panax japonica , Panax trifolia , Himalayan panax pseudoginseng , and Panax vietnamensis . Unlike other plants, these Panax species plants commonly contain a saponin of fumaran which has 1-4 sugars bound to the dammarane skeleton. Especially, saponin content of ginseng is ginsenoside Rb1, Rb2, Rc, Rd, Rg1, and Re. These saponin components exhibit various pharmacological effects. Dammaran-based saponins of the genus Panax plants have Protopanaxadiol or Protopanaxatriol as the parent nucleus, and may be classified as shown in FIG. 1.

A method for increasing the efficacy of ginseng by conversion of dammaran-based saponins has been studied by applying heat treatment at high temperature and high pressure. Typically, Park et al. Developed a processed ginseng extract in which the ratio of Rg3 and Rg5 to ginsenosides Rb1 and Rb2 was increased by heat-treating ginseng at a high temperature (Patent Documents 1 and 2).

Rb1 and Rb2, the protoparanaxadiol-based ginsenosides, are 20 ( S ) -Rg3 and 20 ( R ) -Rg3 which are steric isomers due to the separation of glycosyl residues at position 20 as shown in FIG. 2 by heat treatment. It is known that the dehydration reaction takes place at position 20 and Rg5 and Rk1 are generated (Non-Patent Documents 1 and 2).

In this process, ginsenosides Rb1, Rb2, Rc, and Rd, which are originally contained in Panax genus plants including ginseng, are changed to ginsenosides Rg3, Rg5, and Rk1, which are not present in ginseng, and also several new active ingredients. It is known that the antioxidant activity, anticancer action, blood circulation improvement, etc. are greatly enhanced (Non-Patent Documents 3 and 4).

In the case of red ginseng, it was found that the mylar type browning reaction, which is an amino-carbonyl reaction between sugars and amino acids, occurs due to heat treatment at 98-100 ° C., resulting in amino acid derivatives. That is, arginine and maltose in ginseng bind to amino acid derivatives such as maltulosyl arginine, Arginine-Fructose-Glucose, arginine, and glucose, which combines fructosyl arginine (glucose). Fructosyl arginine, Arginine-Fructose) is produced, the content of this component was found to be significantly higher in red ginseng than in white ginseng (Non-Patent Document 5). This myalin-type browning reaction is associated with an increase in the efficacy of heat treatment of various herbal medicines and foods, and research has been conducted on the myalin-type galangal change reaction of ginsenosides, the main active ingredient of ginseng.

In order to demonstrate the myalinization of ginsenosides by heat treatment of ginseng, protopanaxadiol ginsenoside Rb1 Alternatively, when Rb2 is heat-treated with the same amount of glycine, as shown in FIG. 2, Rb1 and Rb2 are released from the glycoside of carbon 20 by high temperature and high pressure processing, and gradually 20 ( S ) -Rg3, 20 ( R ) -Rg3, Rk1, Rg5 was converted (Non-Patent Document 6).

Ginsenoside 20 ( S ) -Rg3 has antitumor effects (non-patent documents 7, 8 and 9), neuroprotective action (non-patent document 10), platelet aggregation inhibitory action (non-patent document 11) 12), anti-inflammatory action (non-patent document 13), and kidney protective action (non-patent documents 14 and 15). On the other hand, Ginsenoside 20 (R) anti-fatigue effect according to the nasal administration of about -Rg3 mouse (Non-Patent Document 16), anticancer activity (Non-Patent Document 17), but is such a report, 20 (S) -Rg3 and But did not exhibit the same various activities. Anticancer effects are mainly known for Rg5 and Rk1 (Non-Patent Documents 18 and 19). In particular, 20 (S) -Rg3 antioxidant effect of the 20 (R), and significantly stronger than -Rg3 (Non-Patent Document door 12), 20 (S) -Rg3 are Voltage-dependent ion channel in the experiment using the Xenopus oocyte system lavies Dependent and voltage dependent inhibition of ion channels (Na ⁺ , K ⁺ , Ca ²⁺ ), but 20 ( R ) -Rg3 did not (Non-Patent Document 20). Oral administration of 20 ( S ) -Rg3 to Streptozotocin-induced type 1 diabetes model and Otsuka Long-Evans Tokushima Fatty (OLETF) type 2 diabetes model showed improvement in renal function due to diabetes Patent literatures 14 and 15) and 20 ( R ) -Rg3. Therefore, the ginsenosides 20 ( S ) -Rg3 and 20 ( R ) -Rg3, which are stereoisomers of ginsenoside Rg3 produced by the heat treatment of protopanaxadiol ginsenosides, are different from each other due to the difference in the steric structure The change in the amount of the stereoisomer of ginsenoside Rg3 produced by the Maillard-type browning reaction has an important effect on the expression of the efficacy of heat-treated ginseng. Therefore, when processing ginseng extract, the change in the relative content ratio of 20 ( S ) -Rg3 and 20 ( R ) -Rg3, which are stereoisomers of ginsenoside Rg3, is important in determining the drug efficacy.

However, there are studies and reports on the production of ginsenosides Rg3, Rg5 and Rk1 by heat treatment of ginseng or Maillard type browning reaction. However, ginsenosides 20 ( S ) -Rg3, which is a stereoisomer of ginsenoside Rg3, ( R ) -Rg3 has not been reported.

1. U.S. Patent Registration 2. Korea Patent Registration No. 0192678

Kang et al., Biol. Pharm. Bull., 30 (4), pp 724-728, 2007 Lee et al., Bioorg. Med. Chem. Lett., 18 (16), pp 4515-4520, 2008 3. Kim WY et al., J. Nat. Prod., 63 (12), pp1702-1704, 2000 Kwon SW et al., J. Chromatogr A., 921 (2), pp335-339, 2001 5. Katano, M. et al, Proc. 5th Intl Ginseng Symp., Seoul Korea, pp33-38, 1988 6. Kang et al., Bioorg. Med. Chem. Lett., 16 (19), pp 5028-5031, 2006 7. Huang et al., Arch. Pharm. Res., 31 (3), pp323-329, 2008 8. Wang et al., Br. J. Cancer, 98 (4), pp. 792-802, 2008 9. Yuan et al., Mol. Med. Report, 3 (5), pp825-831, 2010 10. Tian et al., Phytother. Res., 23 (4), pp486-491, 2009 11. Lee et al., J. Pharm. Pharmacol., 60 (11), pp1531-1536, 2008 12. Kang et al., Biol. Pharm. Bull., 30 (10), 1975-1978, 2007 13. Kang et al., Free Radic. Res., 41 (10), pp. 1181-1188, 2007 14. Kang et al., Eur. J. Pharmacol., 591 (1-3), pp. 266-272; 15. Kang et al., Biol. Pharm. Bull., 33 (6), pp1077-1081, 2010 16. Tang et al., Biol. Pharm. Bull., 31 (11), pp2024-2027, 2008 17. Yue et al., Biochem. Pharmacol., 72 (4), pp437-445, 2006 18. Lee et al., Anticancer Res., 17 (2A), pp. 1067-1072, 1997 19. Kim et al., Biol. Pharm. Bull., 31 (5), pp 826-830, 2008 20. Jeong et al., Mol. Cells., 18 (3), pp383-389, 2004

The object of the present invention is to provide a processed ginseng extract having an increased content ratio of 20 ( S ) -Rg3 to 20 ( R ) -Rg3, which is a stereoisomer of ginsenoside Rg3.

Another object of the present invention is to provide a processed ginseng extract having an increased content ratio to 20 (S) -Rg3 of 20 (R) -Rg3, the stereoisomer of ginsenoside Rg3.

Another object of the present invention is to provide a pharmaceutical composition comprising a processed ginseng extract having an increased content ratio of 20 ( S ) -Rg3 or 20 ( R ) -Rg3, which is the stereoisomer of ginsenoside Rg3.

Still another object of the present invention is to provide a composition for health functional foods comprising a processed ginseng extract having an increased ratio of 20 ( S ) -Rg3 or 20 ( R ) -Rg3, which is a stereoisomer of ginsenoside Rg3.

Another object of the present invention is to provide a process for preparing a processed ginseng extract having an increased content ratio of 20 ( S ) -Rg3 or 20 ( R ) -Rg3, which is a stereoisomer of ginsenoside Rg3.

In order to achieve the above object, one aspect of the present invention is a process for producing a plant obtained by subjecting a plant extract of Panaxiaus to a myalin type browning reaction at 100 to 130 ° C for 0.5 to 12 hours together with at least one amino acid selected from the group consisting of valine, arginine and alanine Plant extracts of the genus Panax; Neuroprotection, platelet aggregation inhibition, antioxidation, antiinflammation, kidney protection, or anti-fatigue comprising the extract of the present invention.

Another aspect of the present invention relates to a plant extract of a processed panax obtained by subjecting a plant extract of the genus Panax to one or more amino acids selected from the group consisting of leucine and glutamine at 100 to 130 ° C for 0.5 to 12 hours for a myalin type browning reaction, Or a pharmaceutically acceptable salt thereof.

Another aspect of the present invention provides a composition for a health functional food comprising the plant extract of the genus Processed from Panax ginseng.

Another aspect of the present invention relates to a process for the production of a processed Panax ginseng plant comprising the step of subjecting a Panax ginseng plant extract to a myalination type browning reaction at 100 to 130 ° C for 0.5 to 12 hours with one or more amino acids selected from the group consisting of valine, To provide a method for preparing an extract.

Another aspect of the present invention is to provide a method for producing a plant extract of a processed panax, comprising the step of subjecting a plant extract of the genus Panax to one or more amino acids selected from the group consisting of leucine and glutamine at 100 to 130 ° C for 0.5 to 12 hours for a Maillard type browning reaction . ≪ / RTI >

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

All technical terms used in the present invention are used in the sense that they are generally understood by those of ordinary skill in the relevant field of the present invention unless otherwise defined. In addition, preferred methods or samples are described in this specification, but similar or equivalent ones are also included in the scope of the present invention. The contents of all publications referred to in this specification are incorporated herein by reference in their entirety.

The inventors of the present invention have studied a processing method of a Panax ginseng plant extract which can change the relative content ratios of 20 ( S ) -Rg3 and 20 ( R ) -Rg3, which are stereoisomers of ginsenoside Rg3, in Panax spp. As a result of the study, we have developed a method of controlling the relative content ratio of 20 ( S ) -Rg3 and 20 ( R ) -Rg3 by subjecting a plant extract of Panaxia species to a myalonal browning reaction with a specific amino acid. Specifically, the myalin type browning reaction product obtained by reacting a plant extract of Panax ginseng with valine, arginine, or alanine at a high temperature for a predetermined period of time has a higher content of ginsenosides Rg3, Rg5 and Rk1 ( R ) -Rg3 of ginsenoside 20 ( S ) -Rg3 was markedly increased as well as a significant increase in the proportion of 20 ( R ) -Rg3. In addition, the myalin type browning reaction product obtained by reacting a plant extract of Panax ginseng with leucine or glutamine at a high temperature for a predetermined time has a remarkable increase in the content of ginsenosides Rg3, Rg5 and Rk1, , And 20 ( S ) -Rg3 of ginsenoside 20 ( R ) -Rg3 was significantly increased.

Accordingly, in one aspect, the present invention provides a process for producing a plant of the genus Pinacus, which is obtained by subjecting a plant extract of Panaxiaus to a myalin type browning reaction at 100 to 130 DEG C for 0.5 to 12 hours together with at least one amino acid selected from the group consisting of valine, arginine and alanine Extract.

The My yalhyeong (hereinafter also referred to as, "(20 S) -Rg3 increase Mai yalhyeong browning reaction workpiece"), Panax genus plant extract according to the browning reaction, in the case of simply heating the Panax genus plant extract ( "workpiece simple heat treatment" or less, ( R ) -Rg3 of ginsenoside 20 ( S ) -Rg3 is remarkably higher than that of 20 ( R ) -Rg3 in terms of the content of ginsenosides Rg3, Rg5 and Rk1. The (20 S) -Rg3 increase Mai yalhyeong browning reaction workpiece is true is the ratio of preferably 2 or more for the 20 (R) -Rg3 20 ginsenosides (S) -Rg3, more preferably at least 3.

According to another aspect of the present invention, there is provided a processed plant extract of Panax ginseng obtained by subjecting a plant extract of Panax ginseng to at least one amino acid selected from the group consisting of leucine and glutamine at 100 to 130 ° C for 0.5 to 12 hours .

This plant extract of Panax ginseng (hereinafter also referred to as "(20 R ) -Rg3 increased myalination type brownening reaction product") by the above-mentioned Maeilian type browning reaction is more effective than the simple heat-treated product of Panax ginseng plant extract in that ginsenosides Rg3 and Rg5 , The content of Rk1 is remarkably high, and the ratio of 20 ( S ) -Rg3 of ginsenoside 20 ( R ) -Rg3 is remarkably high. The ratio of the (20 R ) -Rg3-increased myelin type browning reaction product to 20 ( S ) -Rg3 of ginsenoside 20 ( R ) -Rg3 is preferably 2 or more, and more preferably 3 or more.

The (20 S) -Rg3 increase Mai yalhyeong browning reaction workpiece is high the content of ginsenoside Rg3, Rg5, Rk1 binary than simple heat-treated workpiece, particularly Ginsenoside 20 (S) 20 of -Rg3 (R) -Rg3 And thus has the beneficial effect of the enhanced ginsenoside 20 ( S ) -Rg3. Ginsenoside 20 (S) -Rg3 is because of the cancer, neuroprotection, inhibition of platelet aggregation, anti-oxidation, anti-inflammatory, anti-fatigue or renal protective effect, the (20 S) -Rg3 increase Mai yalhyeong browning reaction workpiece is such an effect Was significantly enhanced compared with the simple heat treatment workpiece.

Accordingly, in another aspect, the present invention relates to a process for producing a processed panax, which is obtained by subjecting a plant extract of the genus Panax to one or more amino acids selected from the group consisting of valine, arginine and alanine at 100 to 130 ° C for 0.5 to 12 hours, The present invention provides a pharmaceutical composition for preventing cancer, neuroprotection, platelet aggregation inhibition, antioxidation, antiinflammation, kidney protection or anti-fatigue comprising a plant extract of the genus.

The 20 (R) -Rg3 increase Mai yalhyeong browning reaction workpiece is high the content of ginsenoside Rg3, Rg5, Rk1 binary than simple heat-treated workpiece, particularly binary ginsenosides 20 20 (R) -Rg3 (S) -Rg3 ( R ) -Rg3, and thus has the beneficial effect of the enhanced ginsenoside 20 ( R ) -Rg3. Since the ginsenoside 20 ( R ) -Rg3 has an anti-cancer or anti-fatigue effect, the effect of the (20 R ) -Rg3 increased Maillard type browning reaction was significantly enhanced compared to the simple heat treatment.

Accordingly, in another aspect, the present invention provides a process for producing a plant extract from Panax ginseng, comprising extracting a plant extract of Panax ginseng with at least one amino acid selected from the group consisting of leucine and glutamine at 100 to 130 ° C for 0.5 to 12 hours, Or a pharmaceutically acceptable salt thereof.

In another aspect, the present invention provides a composition for a health functional food comprising the (20 R ) -Rg3 increased Maillard-type browning reaction product or the (20 S ) -Rg3 increased Maillard type browning reaction product.

Health functional foods defined in the present invention is a health function prescribed in the Food and Drug Administration Notice 2008-72 is sufficiently established that the newly defined functional and safety for the human body through the Act on Health Functional Foods amended in 2008 It means that it is a health functional food as listed in the regulations on the recognition of food functional ingredients.

Hereinafter, the "composition according to the present invention" encompasses the pharmaceutical composition and the health functional food composition according to the present invention.

Processed Panax genus plant extract comprising the composition according to the present invention as an active ingredient can be obtained by the Myan brown type reaction of the Panax genus plant extract with the amino acid at 100 ~ 130 ℃ for 0.5 to 12 hours. The reaction is preferably carried out for about 2 to 6 hours, more preferably about 3 to 5 hours. The product of the reaction may be used as it is, but may preferably be contained as a dry or lyophilized product at about 40 to 80 ℃, more preferably 50 to 70 ℃.

Maillard browning reaction (Maillard browning reaction) refers to a process in which a reducing sugar and an amino acid reacts at a high temperature to form a complex mixture in which the carbonyl group of the reducing sugar reacts with the nucleophilic amino group of the amino acid to form a brown complex. It is well known.

Panax genus plants for producing the panax genus plant extract, the raw material of the myyal type browning reaction is not particularly limited as long as it includes ginsenosides Rb1 and Rb2. Examples of such Panax species include ginseng ( Panax ginseng ), Panax quinquefolia , Panax notoginseng , Panax japonica , Panax trifolia , Panax pseudoginseng , Panax vietnamensis ), Or a combination thereof may be used, but is not limited thereto. Preferably, ginseng can be used.

The plant extract of Panax spp. Corresponding to the reactant of the Maillard-type browning reaction may be an extract of any plant of Panax spp., Including ginsenoside Rb1 and Rb2. The extract of Panax spp. May be crude extract, It may be a purified product purified by chromatography. For example crude extracts of water of plants of the genus Panax, C ₁ -C ₄ alcohols, or mixtures thereof; Solvent fractions of the crude extract of n-hexane, methylene chloride, ethyl acetate, butanol or mixtures thereof; Or a purified product of the solvent fraction.

The crude extract of water, C ₁ -C ₄ alcohol, or a mixture thereof is preferably a crude extract of methanol or ethanol, and is preferably extracted by adding about 5 to 15 times the amount of the plant during extraction. It is more preferable to extract by adding 10 times, but is not limited thereto. After the solvent is added, extraction may be performed by conventional methods such as heat extraction, ultrasonic extraction, and reflux extraction. Preferably, ultrasonic extraction may be used, but is not limited thereto. The temperature of the solvent at the time of extraction is preferably about 50 ~ 200 ℃, more preferably about 120 ℃ but is not limited thereto. In addition, the extraction time is preferably about 2 to 4 hours, more preferably about 3 hours is not limited thereto. In addition, the number of times the extraction is preferably 1 to 5 times, more preferably three times repeated extraction is not limited thereto. The crude extract obtained by this method may be used as the Panax genus plant extract, but additionally, a solvent fraction obtained by additionally extracting the crude extract with an organic solvent may be used. The organic solvent fraction may be a fraction obtained by extracting the crude extract with methylene chloride, hexane, ethyl acetate, butanol, or a mixture thereof, but is not limited thereto.

A purified product of the organic solvent fraction further can be used as the Panax genus plant extract, and for example, ginsenosides Rb1 and Rb2 can be further purified by column chromatography.

The amino acid content of the myyal browning reaction product may be used in an amount sufficient to cause the mayal browning reaction, for example, 10 mol% to 200 mol% of ginsenoside in the Panax genus plant extract. Can be reacted at a rate.

According to another aspect of the present invention, there is provided a process for producing a processed panax, comprising the step of subjecting a Panax ginseng plant extract to a myalin type browning reaction at 100 to 130 ° C for 0.5 to 12 hours together with at least one amino acid selected from the group consisting of valine, arginine, And a method for producing the plant extract.

According to the above method, not only the total amount of ginsenosides Rg3, Rk1 and Rg5 in the Panax genus plant extract is significantly increased but also the ratio of the ginsenoside 20 (S) -Rg3 to the ginsenoside 20 (R) -Rg3 Can be significantly increased.

In another aspect of the present invention, there is provided a process for the production of a processed Panax ginseng plant extract comprising the step of subjecting a Panax ginseng plant extract to a myalination type browning reaction at 100 to 130 ° C for 0.5 to 12 hours together with at least one amino acid selected from the group consisting of leucine and glutamine And a method for producing the same.

According to this method, not only the total amount of ginsenosides Rg3, Rk1 and Rg5 in the Panax ginseng plant extract is significantly increased but also the ratio of the ginsenoside 20 (R) -Rg3 to the ginsenoside 20 (S) -Rg3 Can be significantly increased.

The method for preparing the plant extract of the genus Pseudomonas sp. May be applied to the plant extract of the genus Pseudomonas sp. According to the present invention.

The 20 (S) -Rg3 increased Maillard type browning reaction product was heat treated with valine, arginine, or alanine in a plant extract of Panax ginseng to carry out a myal brown reaction. As a result, the ginsenosides Re, Rb1, Rc, Rb2, and Rd were converted into ginsenosides Rg3, Rk1, and Rg5, and it was confirmed that they contained large amounts of ginsenosides Rg3, Rk1, and Rg5. In addition, the total amount of ginsenosides Rg3, Rk1, and Rg5 was significantly increased as compared with the case of simply treating the plant extract of Panax ginseng with heat, and the ginsenoside 20 (R) of ginsenoside 20 (S) -Rg3 was remarkably increased (Experimental Example 1, Table 1).

In addition, the 20 (R) -Rg3 increased Maillard type browning reaction product was subjected to a myalic brown reaction by heat treatment of the Panax ginseng plant extract with leucine or glutamine. As a result, the ginsenosides Re, Rb1, Rc, Rb2, and Rd were converted into ginsenosides Rg3, Rk1, and Rg5, and it was confirmed that they contained large amounts of ginsenosides Rg3, Rk1, and Rg5. In addition, the total amount of ginsenosides Rg3, Rk1, and Rg5 was remarkably increased as compared with the case of simply treating the plant extract of Panax ginseng with heat, and the ginsenoside 20 (S) of ginsenoside 20 (R) -Rg3 was remarkably increased (Experimental Example 1, Table 1).

The pharmaceutical compositions according to the present invention may be formulated in conventional pharmaceutical formulations known in the art. The pharmaceutical formulation may be formulated and administered in any formulation including, but not limited to, oral, injectable, suppository, transdermal, and non-administrative agents, preferably liquids, emulsions, suspensions, Oral formulations, including liquid formulations such as excipients, or syrups and solid formulations such as powders, granules, tablets, capsules, or pills.

When formulating into each of the above-mentioned formulations, a pharmaceutically acceptable excipient or an additive necessary for the preparation of each of the formulations may be added. Typically, when formulated into a solid preparation for oral administration, at least one of a diluent, a lubricant, a binder, a disintegrant, a sweetener, a stabilizer, and an antiseptic can be selected and used as the excipient. Examples of the diluent include lactose, corn starch, soybean oil, microcrystalline cellulose or mannitol as the diluent, magnesium stearate or talc as the lubricant, polyvinylpyrrolidone or hydride as the binder, Roxypropylcellulose is preferred. The disintegrant is preferably carboxymethylcellulose calcium, sodium starch glycolate, polacrilin potassium, or crospovidone. Liquid preparations for oral administration may include various excipients such as wetting agents, sweeteners, fragrances and preservatives in addition to water and liquid paraffin which are simple diluents commonly used in formulation. Examples of the sweetening agent include white sugar, fructose, sorbitol, or aspartame, carboxymethyl cellulose sodium, beta-cyclodextrin, white lead, or xanthan gum as a stabilizer, methyl paraoxybenzoate, propylparabooxybenzoate, desirable. As additives for solid and liquid oral preparations, one or more of flavoring agents, vitamins, and antioxidants may be selected and used. In addition to the above components, natural additives such as natural flavors such as plum flavor, lemon flavor, pineapple flavor and herb flavor, natural fruit juice, natural coloring matters such as chlorophyllin and flavonoid, fructose, honey, sugar alcohol and sugar A sweetening component, or an acid anhydride such as citric acid or sodium citrate may be mixed and used.

Such conventional pharmaceutical formulations may be appropriately prepared by one of ordinary skill in the art according to conventional methods known in the art and described in Remington's Pharmaceutical Science, 15th Edition, 1975, Mack Publishing Company Easton, Pennsylvania 19042 (Chapter 87; Blaug, Seymour ).

The pharmaceutical composition according to the present invention is characterized in that the total daily dose of the 20 (S) -Rg3 increase agent or the 20 (R) -Rg3 increase agent 0.01 mg / kg to 10 g / kg, preferably about 1 mg / kg to 1 g / kg. The dosage may be appropriately increased or decreased depending on the route of administration, disease progression, sex, age, weight, or the like, or by clinical judgment of the expert. The pharmaceutical composition according to the present invention can be used alone or in combination with other agents for the treatment of cancer, neuroprotection, platelet aggregation inhibition, antioxidant, antiinflammatory, renal protection or anti-fatigue effects, or using surgery, hormone therapy, Methods can be used in combination.

The composition for health functional food according to the present invention can be formulated into a conventional health functional food formulation known in the art.

The health functional food may be prepared by conventional formulations such as powders, granules, tablets, pills, capsules, suspensions, emulsions, syrups, Beverages, tea, drinks, alcoholic beverages, and vitamins, such as, for example, beverages, snacks, confectionery, pizza, ramen, other noodles, gums, jellies, ice creams, A pharmaceutically acceptable carrier or additive may be used for the formulation of the health food, and any carrier or additive known to be usable in the art for the preparation of the formulation to be prepared may be used. As the above-mentioned additives, there can be used various nutrients, vitamins, electrolytes, flavors, colorants, pectic acids and salts thereof, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, Carbonating agents, and the like. In addition, it may contain natural fruit juice, fruit juice beverage and flesh for the production of vegetable beverages. These additive components may be used independently or in combination, and the proportion of the additive is not critical, but can be selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the composition of the present invention.

The content of the ginsenoside 20 (S) -Rg3 increased Maillard type brownening reaction product or the ginsenoside 20 (R) -Rg3 increased Maillard type brownening reaction product in the composition for health functional food is determined for the purpose of use (prevention or improvement) . ≪ / RTI > Generally, it may contain 0.01 to 15% by weight of the total food, and when it is prepared as a beverage, it may contain 0.02 to 10 g, preferably 0.3 to 1 g, based on 100 mL.

The beverage may further contain ingredients other than the above-mentioned active ingredients, and may further contain various flavors or natural carbohydrates commonly used in beverages. Examples of the natural carbohydrate include conventional sugars such as monosaccharides such as glucose and fructose; disaccharides such as maltose and sucrose; polysaccharides such as dextrin and cyclodextrin; and sugars such as xylitol, sorbitol, erythritol, Of sugar alcohols may be contained. In addition, as a flavoring agent, a natural flavoring agent (e.g., tau Martin, stevia extract, etc.) and a synthetic flavoring agent (e.g., saccharin, aspartame, etc.) may be contained. The ratio of the natural carbohydrate is preferably about 1 to 20 g, preferably about 5 to 12 g per 100 mL of beverage.

As described above, according to the method of producing the processed ginseng extract of the present invention, the content of ginsenosides Rg3, Rg5, and Rk1 is significantly increased as compared with the case of simply heat-treating the ginsenosides, and the content of ginsenosides 20 ( S ) -Rg3 And 20 ( R ) -Rg3 can be adjusted so that the ratio of the ginsenoside 20 ( S ) -Rg3 to the ginsenoside 20 ( R ) -Rg3 is 2 or more and the ginsenoside extract 20 and the ginsenoside 20 ( R ) -Rg3 to the ginsenoside 20 ( S ) -Rg3 of 2 or more can be obtained. Therefore, the processed ginseng extract according to the present invention not only contains a large amount of ginsenosides Rg3, Rg5 and Rk1, but also contains ginsenosides of 20 ( S ) -Rg3 of the desired effect or ginsenosides of 20 ( R ) -Rg3 Can be selectively contained.

1 is a table listing the classification, name, and structure of the dammaran-based saponins contained in the Panax genus plants.
Figure 2 is a reaction scheme showing a process of changing the chemical structure of the compound of the ginsenoside Rb1 and Rb2 by heat treatment.
3 is an HPLC chromatogram analyzing the ginsenoside component of the raw white ginseng.
Figure 4 is an HPLC chromatogram analysis of ginsenoside components in the processed ginseng extract was heat-treated at 120 ℃ for 3 hours without the addition of amino acids.
FIG. 5 is an HPLC chromatogram analyzing ginsenoside components in a processed ginseng extract heat-treated with leucine.
FIG. 6 is an HPLC chromatogram analyzing ginsenoside components in processed ginseng extracts heated with ginseng extract.
FIG. 7 is an HPLC chromatogram analyzing ginsenoside components in processed ginseng extracts heat-treated with glutamine and glutamine.
FIG. 8 is an HPLC chromatogram analyzing ginsenoside components in processed ginseng extracts heated with ginseng extract.
9 is an HPLC chromatogram analyzing ginsenoside components in processed ginseng extracts heat-treated with glycine.
FIG. 10 is an HPLC chromatogram analyzing ginsenoside components in processed ginseng extracts heat-treated with lysine.
FIG. 11 is an HPLC chromatogram analyzing ginsenoside components in processed ginseng extracts in which ginseng extracts were heat-treated with trans-4-hydroxy-L-proline. FIG.
FIG. 12 is an HPLC chromatogram analyzing ginsenoside components in processed ginseng extracts heat-treated with arginine.
FIG. 13 is an HPLC chromatogram for analyzing ginsenoside components in processed ginseng extracts heat-treated with alanine.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these embodiments are provided to aid understanding of the present invention, and the scope of the present invention is not limited thereto in any sense.

Example 1: Preparation of ginseng extract

Ginseng was purchased on the Korean herbal medicinal herb market. 50% ethanol (1.5 L) was added to 200 g of cut ginseng and refluxed at 70 ° C for 3 hours to obtain a 50% ethanol extract. The resulting 50% ethanol extract was evaporated to dryness under reduced pressure to obtain ginsenoside Rb1, A dried extract (27 g) containing Rb2, Rc, Rd, Rg1, Re was obtained.

Example 2-4: Preparation of processed ginseng extract using amino acid (1)

The 50% ethanol extract obtained in Example 1 was heat treated. Specifically, based on the average molecular weight 950 of ginsenosides Rb1, Rb2, Rc, Rd, Rg1, and Re in the ginseng extract, the same molar weight of amino acids were heated together in an autoclave at about 120 ° C. for about 3 hours. The lyophilization was carried out to obtain a mayal browning reaction product.

Valine (Example 2), arginine (Example 3), or alanine (Example 4) was used as the amino acid.

Example 5-6: Preparation of processed ginseng extract using amino acid (2)

Leucine (Example 5) or glutamine (Example 6) was used as the amino acid in Example 2-4 to obtain a myalin-type Galang transforming reaction product.

Comparative Example 1-7: Preparation of processed ginseng extract using amino acid (3)

(Comparative example 2), glycine (comparative example 3), lysine (comparative example 4), and trans-aminopyrimidine were used as the amino acids, 4-hydroxy-L-proline (Comparative Example 5) was used to obtain a myalin-type galangal reaction product.

Experimental Example 1: Ginsenoside analysis of processed ginseng extract

1-1. Experimental Method

Ginsenoside 20 (S) -Rg3, 20 ( R) -Rg3, Rg5, Rk1 to the standard solution as a control method of the literature (Kwon et al., J. Chromatogr . A, 921 (2), pp335-339, 2001 ), Saponin components of each of the processed ginseng extracts obtained in Example 2-6 and Comparative Example 1-5 were analyzed by HPLC. Saponin analysis was repeated twice to confirm reproducibility. Elution solvent A is acetonitrile: water: acetic acid at a 15: 80: 5 ratio (vol / vol / vol) and elution solvent B is acetonitrile: water at an 80:20 ratio (vol / vol / vol). Elution solvents A and B were filtered through a 0.45㎛ membrane filter and then pumped using two pumps, respectively. 10 μl of the standard solution was injected into a reverse column (C18, 4.6 × 150 mm), which is a separation column, using a syringe, and 1 mL / of an eluting solvent having a composition of 100% by volume of A and 0% by volume of B was used. At a flow rate of minutes. Thereafter, the volume% of eluting solvent A was gradually changed to 70% (6 minutes), 50% (18 minutes) and 0% (30 minutes), and the composition was maintained for 7 minutes. After the process, each component separated from the column was analyzed by a vaporized light scattering detector (ELSD).

1-2. Experiment result

As a result of the experiment, each component separated from the column by HPLC analysis of the processed ginseng extract was analyzed through a vaporized light scattering detector (ELSD), and the peaks of FIGS. 3 to 13 were obtained.

3 is an HPLC chromatogram analyzing the ginsenoside component of the raw white ginseng.

Figure 4 is an HPLC chromatogram of ginsenoside components in the processed ginseng extract which was simply heat-treated at about 120 ° C. for about 3 hours without adding amino acids.

FIG. 5 is an HPLC chromatogram analyzing ginsenoside components in a processed ginseng extract which was heated with ginseng extract at about 120 ° C. for about 3 hours.

FIG. 6 is an HPLC chromatogram analyzing ginsenoside components in processed ginseng extracts heated with ginseng extract at about 120 ° C. for about 3 hours.

FIG. 7 is an HPLC chromatogram analyzing ginsenoside components in processed ginseng extracts which were heated with glutamine at about 120 ° C. for about 3 hours.

FIG. 8 is an HPLC chromatogram analyzing ginsenoside components in processed ginseng extracts heated with ginseng extract at about 120 ° C. for about 3 hours.

FIG. 9 is an HPLC chromatogram analyzing ginsenoside components in processed ginseng extracts heated with glycine at about 120 ° C. for about 3 hours.

10 is an HPLC chromatogram of ginsenoside components in processed ginseng extract obtained by heat treatment of ginseng extract with lysine at about 120 ° C for about 3 hours.

FIG. 11 is an HPLC chromatogram analyzing ginsenoside components in processed ginseng extracts which were heated with ginseng extract with trans-4-hydroxy-L-proline at about 120 ° C. for about 3 hours.

FIG. 12 is an HPLC chromatogram analyzing ginsenoside components in processed ginseng extracts heated with ginseng extract at about 120 ° C. for about 3 hours.

FIG. 13 is an HPLC chromatogram analyzing ginsenoside components in processed ginseng extracts which were heated with alanine at about 120 ° C. for about 3 hours.

The results of calculating the percentage of each ginsenoside obtained in the above obtained HPLC chromatogram as a percentage are summarized in Table 1 below.

Ratio of ginsenoside content by HPLC analysis (%) division Re Rb1 Rc Rb2 Rd 20 ( S ) -Rg3 20 ( R ) -Rg3 Rk1 Rg5 Raw white ginseng 26.1 35.0 15.1 19.7 4.1 - - - - Simple Heat Treatment Processed Ginseng Extract (Comparative Example 1) 2.0 1.4 7.8 3.4 12.1 31.6 20.5 7.3 13.9 With leucine
Processed ginseng extract
(Example 5) - - - - - 1.8 42.7 11.7 35.1 Valine
Processed ginseng extract
(Example 2) 4.5 5.1 2.0 8.9 1.0 41.8 10.3 8.5 18.0 With glutamine
Processed ginseng extract
(Example 6) - - - - - 7.4 30.4 14.1 48.1 Serine
Processed ginseng extract
(Comparative Example 2) 0.9 0.9 1.6 3.0 0.3 39.5 27.5 8.6 17.7 With glycine
Processed ginseng extract
(Comparative Example 3) 2.2 2.4 1.0 5.4 0.6 33.1 36.4 4.0 12.9 With lysine
Processed ginseng extract
(Comparative Example 4) - 0.3 1.6 2.2 - 37.9 28.3 8.4 21.4 Processed Ginseng Extract with trans-4-hydroxy-L-proline (Comparative Example 5) 2.5 2.8 1.2 6.6 0.6 37.5 24.8 7.8 16.2 Arginine
Processed ginseng extract
(Example 3) - 10.6 0.4 7.7 - 38.5 11.0 10.4 21.3 With alanine
Processed ginseng extract
(Example 4) 3.7 5.5 2.3 9.4 - 39.0 12.7 8.2 18.0

As shown in FIG. 3-4 and Table 1, ginsenosides Rb1, Rb2, Rc, Rd, Rg1, and Re, which are major ginsenosides contained in white ginseng, Glucose was released, followed by dehydration at position 20 and conversion to Rg3, Rg5 and Rk1 (comparison of Figures 3 and 4). In addition, ginsenosides of white ginseng, which did not completely disintegrate, were detected between 8 and 14 minutes.

As shown in FIG. 5 and Table 1, the ginsenosides Re, Rb1, Rb2, Rc and Rd were not detected in the processed ginseng extract with leucine, and the content of ginsenoside 20 ( R ) -Rg3 and Rg5 Was more than 200% higher than that of heat - treated white ginseng. Ginsenoside 20 (R) -Rg3 showed that the content of ginsenosides 20 (S) increased more significantly compared to -Rg3.

As shown in FIG. 6 and Table 1, the content of ginsenosides Rb1, Rb2, Rc and Rd in the processed ginseng extract with valine was reduced to about 22% as compared with the ginseng extract subjected to simple heat treatment, The content of 20 ( S ) -Rg3 was 132% higher than that of simple heat-treated ginseng extract, whereas the content of ginsenoside 20 ( R ) -Rg3 was significantly lower than that of simple heat-treated ginseng extract.

As shown in FIG. 7 and Table 1, the ginsenosides Re, Rb1, Rb2, Rc and Rd were not detected in the case of the processed ginseng extract with glutamine, and the content of 20 ( R ) The content of ginsenoside 20 ( S ) - Rg3 was significantly lower than that of the ginseng extract treated with simple heat treatment, whereas it increased to 150% and 345% respectively.

8 and Table 1, the content of ginsenosides Re, Rb1, Rb2, Rc and Rd in the treated ginseng with serine was reduced to about 7% as compared with that of the ginseng extract subjected to simple heat treatment, The contents of senoside 20 ( S ) -Rg3 and Rg5 were increased to 125% and 127%, respectively, compared with the ginseng extract of simple heat-treated ginseng extract. However, the change in the selective content ratio between ginsenosides 20 ( R ) -Rg3 and 20 ( S ) -Rg3 was not significant compared to the simple heat-treated ginseng extract.

As shown in FIG. 9 and Table 1, the content of ginsenoside Re, Rb1, Rb2, Rc, and Rd in ginseng extract with glycine decreased to about 11% ( R ) -Rg3 was 178% higher than that of heat-treated white ginseng. However, the change in the selective content ratio between ginsenosides 20 ( R ) -Rg3 and 20 ( S ) -Rg3 was not significant compared to the simple heat-treated ginseng extract.

10 and Table 1, the content of ginsenosides Rb1, Rb2 and Rc in the treated ginseng extract with lysine was reduced to about 4% as compared with the heat-treated white ginseng, and the content of ginsenoside 20 ( S ) The contents of - Rg3, 20 ( R ) - Rg3 and Rg5 were increased to 120%, 138% and 154%, respectively, compared with the simple heat - treated ginseng extract. However, the change in the selective content ratio between ginsenosides 20 ( R ) -Rg3 and 20 ( S ) -Rg3 was not significant compared to the simple heat-treated ginseng extract.

As shown in FIG. 11 and Table 1, in the case of the processed ginseng extract with trans-4-hydroxy-L-proline, the content of ginsenoside Re, Rb1, Rb2, Rc and Rd was compared with that of the simple heat-treated ginseng extract The content of ginsenosides 20 ( S ) -Rg3, 20 ( R ) -Rg3 and Rg5 increased to 120%, 121% and 116%, respectively, compared with the heat-treated white ginseng. However, the change in the selective content ratio between ginsenosides 20 ( R ) -Rg3 and 20 ( S ) -Rg3 was not significant compared to the simple heat-treated ginseng extract.

As shown in FIG. 12 and Table 1, the content of ginsenosides Rb1, Rb2 and Rc in the treated ginseng extract with heat treatment with arginine was reduced to about 18.7% as compared with that of the simple heat-treated ginseng extract, The content of 20 ( S ) -Rg3 and Rg5 increased to 122% and 153%, respectively, compared with that of simple heat-treated ginseng extract, whereas the content of ginsenoside 20 ( R ) -Rg3 was significantly lower than that of simple heat-treated ginseng extract.

As shown in FIG. 13 and Table 1, the content of ginsenoside Re, Rb1, Rb2, and Rc in the treated ginseng extract treated with alanine was reduced to about 21% as compared with the ginseng extract subjected to simple heat treatment, The contents of senoside 20 ( S ) -Rg3 and Rg5 were increased to 123% and 129%, respectively, compared with that of simple heat-treated ginseng extract, whereas the content of ginsenoside 20 ( R ) -Rg3 was significantly lower than that of simple heat-treated ginseng extract .

According to the above results, the main ginsenosides Rb1, Rb2, Rc, Rd and Re of white ginseng were mixed with the ginsenosides Rg3, Rg5 and Rk1 ( S ) -Rg3 can be selectively contained more than 20 ( R ) -Rg3 in the case of using valine, arginine, or alanine as the amino acid, compared with the simple heat treatment. , And that leucine or glutamine as an amino acid can contain ginsenoside 20 ( R ) -Rg3 more selectively than 20 ( S ) -Rg3 in comparison with a simple heat treatment.

< Formulation example  1>: Preparation of pharmaceutical preparations

1. Manufacturing of powder

2 g of active ingredient

Lactose 1 g

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

2. Preparation of tablets

100 mg of active ingredient

Corn starch 100 mg

100 mg of milk

2 mg of magnesium stearate

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

3. Preparation of Capsule

100 mg of active ingredient

Corn starch 100 mg

100 mg of milk

2 mg of magnesium stearate

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

4. Manufacture of rings

1 g of active ingredient

Lactose 1.5 g

Glycerin 1 g

0.5 g of xylitol

After mixing the above components, they were prepared so as to be 4 g per one ring according to a conventional method.

5. Manufacture of granules

150 mg of active ingredient

Soybean extract 50 mg

200 mg of glucose

600 mg of starch

After mixing the above components, 100 mg of 30% ethanol was added and dried at 60 DEG C to form granules, which were then filled in a capsule.

&Lt; Formulation Example 2 >: Production of health food

1. Manufacture of tomato ketchup and sauce

0.2 to 1.0 part by weight of the active ingredient was added to tomato ketchup or sauce to prepare healthy tomato ketchup or sauce.

2. Manufacture of flour food

0.5 to 5.0 parts by weight of the active ingredient was added to wheat flour, and bread, cake, cookies, crackers and noodles were prepared by using this mixture to prepare a food for health promotion.

4. Manufacture of soups and gravies

0.1 to 5.0 parts by weight of the active ingredient was added to the soup and the juice to prepare a health improvement meat product, noodle soup and juice.

5. Manufacture of ground beef

10 parts by weight of active ingredient was added to ground beef to prepare ground beef for health promotion.

6. Manufacture of dairy products

5 to 10 parts by weight of the active ingredient was added to milk, and the milk was used to prepare various dairy products such as butter and ice cream.

7. Manufacturing of wires

Brown rice, barley, glutinous rice, and yulmu were dried by a known method and dried, and the mixture was granulated to a powder having a particle size of 60 mesh. Black soybeans, black sesame seeds, and perilla seeds were steamed and dried by a conventional method, and then they were prepared into powder having a particle size of 60 mesh by a pulverizer. The active ingredient was concentrated under reduced pressure in a vacuum concentrator, and the dried product obtained by spraying and drying with a hot air dryer was pulverized with a particle size of 60 mesh to obtain a dry powder.

The grains, seeds, and dry powder of the extract of Example <1-2> prepared above were blended in the following proportions.

(30 parts by weight of brown rice, 15 parts by weight of yulmu, 20 parts by weight of barley)

Seeds (7 parts by weight of perilla, 8 parts by weight of black beans, 7 parts by weight of black sesame seeds)

The dried powder (3 parts by weight) of the compound isolated from the extract of Example < 1-2 >

(0.5 part by weight),

(0.5 parts by weight)

<Example 3> Preparation of health drink

1. Manufacture of health drink

       1000 mg of active ingredient

       Citric acid 1000 mg

       100 g of oligosaccharide

       Plum concentrate 2 g

       Taurine 1 g

Purified water was added to a total of 900 ml

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

Although the composition ratio is a mixture of the components suitable for the preferred beverage as a preferred embodiment, the blending ratio may be arbitrarily varied according to the regional and national preferences such as the demand level, the demanding country, and the intended use.

2. Manufacture of vegetable juice

Healthy vegetable juice was prepared by adding 5 g of active ingredient to 1,000 ml of tomato or carrot juice.

3. Manufacture of fruit juice

1 g of the active ingredient was added to 1,000 ml of apple or grape juice to prepare health promotion fruit juice.

The specific parts of the present invention have been described in detail above, and it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (18)

Processed Panax plant extract obtained by reacting Panax plant extract with myalized browning reaction at 100-130 ° C. for 0.5-12 hours with one or more amino acids selected from the group consisting of valine, arginine, and alanine. The processed Panax plant extract according to claim 1, wherein the ratio of ginsenoside 20 (S) -Rg3 to ginsenoside 20 (R) -Rg3 is 2 or more. Processed panax plant extract obtained by reacting the panax plant extract with a one or more amino acids selected from the group consisting of leucine and glutamine at 0.5 to 12 hours for mylarized browning at 100 to 130 ° C. The processed Panax genus plant extract according to claim 3, wherein the ratio of ginsenoside 20 (R) -Rg3 to ginsenoside 20 (S) -Rg3 is 2 or more. The genus Panax ginseng , Panax quinquefolia , Panax notoginseng , Panax japonica , Panax trifolia according to any one of claims 1 to 4 ), Panax pseudoginseng , Panax vietnamensis , or a combination thereof, processed Panax genus extract. Any one of claims 1 to A method according to any one of claim 4, wherein the Panax genus plant extract is water, C ₁ -C ₄ alcohol of Panax genus plant, or a crude extract of a mixture thereof; Solvent fractions of the crude extract of n-hexane, methylene chloride, ethyl acetate, butanol or mixtures thereof; Or processed Panax plant extract, which is a purified product of the solvent fraction. A pharmaceutical composition for anticancer, neuroprotection, platelet aggregation inhibition, antioxidant, anti-inflammatory, renal protection, or anti-fatigue, comprising the processed Panax genus plant extract according to claim 1. A pharmaceutical composition for anticancer or antifatigue comprising the processed Panax genus plant extract according to claim 3. A health functional food composition comprising the processed Panax genus plant extract according to any one of claims 1 to 6. The composition of claim 7 in the form of a powder, granule, tablet, capsule, suspension, emulsion, syrup, liquid, aerosol, extract, injection, transdermal, or suppository. The composition of claim 8 in the form of a powder, granules, tablets, capsules, suspensions, emulsions, syrups, solutions, aerosols, extracts, injections, transdermal or suppositories. The composition of claim 9 in the form of a powder, granule, tablet, capsule, suspension, emulsion, syrup, liquid, aerosol, extract, tea, jelly, or beverage. A method for producing a processed Panax plant extract, comprising panyl, arginine, and myan browning at 0.5 to 12 hours at 100 to 130 ° C with at least one amino acid selected from the group consisting of valine, arginine, and alanine. The method according to claim 13, wherein the processed Panax genus plant extract has a ratio of ginsenoside 20 (S) -Rg3 to ginsenoside 20 (R) -Rg3 at least 2. A method for producing a processed Panax plant extract, comprising: reacting the Panax genus plant extract with a one or more amino acids selected from the group consisting of leucine and glutamine at 100-130 ° C. for 0.5-12 hours. 16. The method according to claim 15, wherein the processed Panax genus plant extract has a ratio of ginsenoside 20 (R) -Rg3 to ginsenoside 20 (S) -Rg3 at least 2. The method according to any one of claims 13 to 16, wherein the genus Panax ginseng is Panax ginseng , Panax quinquefolia , Panax notoginseng , Panax japonica , Panax trifolia ), Panax pseudoginseng , Panax vietnamensis , or a combination thereof. Of claim 13 to claim 16 according to any one of, wherein the Panax genus plant extract is water, C ₁ -C ₄ alcohol of Panax genus plant, or a crude extract of a mixture thereof; Solvent fractions of the crude extract of n-hexane, methylene chloride, ethyl acetate, butanol or mixtures thereof; Or a purified product of the solvent fractions.

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