KR20140106198A

KR20140106198A - Composition for anti-virus containing fermentated fruits of genus citrus with bacteria as an active ingradient

Info

Publication number: KR20140106198A
Application number: KR1020130020440A
Authority: KR
Inventors: 권두한; 김은기; 백순옥; 조주현; 박인재; 최구희; 장미진; 오세량; 이형규
Original assignee: (주)휴럼; 한국생명공학연구원; 인하대학교 산학협력단
Priority date: 2013-02-26
Filing date: 2013-02-26
Publication date: 2014-09-03

Abstract

The present invention relates to a method for producing citrus fruit fermented product as an active ingredient. More specifically, the present invention relates to an antiviral composition comprising fruit juice and fermented product of the present invention free of human toxicity and having various forms of influenza virus, rotavirus rotavirus and corona virus. Therefore, it can be effectively used as a pharmaceutical composition having antiviral activity, or as a health food and feed additive for the above-mentioned purposes.

Description

TECHNICAL FIELD The present invention relates to an antiviral composition comprising an active ingredient of a fermented fruit of a mandarin orange fruit,

The present invention relates to a method for producing citrus ) fermented fruit as an active ingredient.

Influenza virus is a genomic virus that belongs to orthomyxoviridae and belongs to the genus, causing severe respiratory failure when infected.

Influenza viruses are divided into A, B, and C types, of which A and B are frequently infected. In particular, the serotype of the A virus is determined by the difference in the amino acid sequence of the hemagglutinin and the neuraminidase protein. There are 16 different subtypes of hemagglutinin (H) of influenza A virus and 9 different subtypes of Nyraminidase enzyme (N). How do the combinations of hemagglutinin protein and neuraminidase protein subunits coexist? , The new variant is determined. The major infecting species in humans consist of a combination of three subtypes of hemagglutinin protein (H1, 2 and 3) and two subtypes of NLR (N1 and N2). The highest frequency of infection is H1N1 and H3N2 Type influenza virus. Therefore, the influenza virus vaccine also includes A type H1N1 and H3N2 influenza virus and type B influenza virus.

In addition, since the influenza virus is an RNA virus with a high incidence of genetic mutation, even the same H1N1 virus may have a low efficacy on the genetically modified influenza virus. In addition, since the vaccine exerts immunological efficacy only on certain influenza viruses and exhibits low immunity against the influenza virus variant, it is necessary to receive the vaccine newly produced every year. Even if the vaccine is inoculated, the vaccine influenza virus and other mutant influenza virus The effectiveness of the vaccine has been lowered.

There are currently two types of drugs that inhibit the proliferation of influenza viruses. One is amantadine, a M-ion channel inhibitor developed by Dupont in 1964, which was used to treat influenza A virus infections until 1980, leading to nausea, drowsiness, and chronic insomnia (LongJK., Mossad SB. Goldman MP., 2000, Cleve Clin. J. Med. 67: 92-95). Later, rimantadine, which has fewer side effects than amantadine, has been developed, but rimantadine also has a higher incidence of side effects (Jefferson et al., 2004, Cochrane Database Syst. Rev. (3): CD001169). The second type of drug is a drug having the function of a neuraminidase enzyme inhibitor, such as zanamivir and osetamivir (Dreitlein WB., Maratos J., Brocavich. 2001, Clin Ther., 23: 327-355). Ginmibil is sold under the trademark "Relenza" by Glaxo Wellcome, and is inhaled so that it is inhaled by nasal spray. Oseltamivir is sold under the name Tamiflu in roche and is used as a mouthwashing agent like amantadine. (1): 57-70). In addition, the risk of asthma may be worse, and Tamiflu has side effects such as nausea and vomiting (McNicholl and McNicholl, 2001, Ann. Pharmacother. , And influenza viruses have a large difference in efficacy. Ribavirin is a medicinal agent that inhibits the replication of viruses and is applied to both DNA viruses and RNA virus infections (Magden J et al., 2005, Appl Microbiol Biotechnol., 66 (6): 612-621). However, ribavirin also causes serious side effects such as anemia (Soriano V et al., 6, 2011, J Antimicrob Chemother, 66 (8): 1673-1686).

Tangerines, citron, grapefruit, and lemon are all used as edible foods for the fruits of trees belonging to the genus citrus ( genus citrus ), and they are sold as beverages by juicing fruit juices. Especially, the amount of citrus fruits is very high because the amount of citrus leaves after the juice is very high. However, it takes a very long time to decay naturally and it is disposable by means of marine dumping or the like. The citrus peel fermented product produced by the existing technology is rich in flavonoids and vitamins, but has a low industrial value due to its low utility as a food or feed in terms of taste.

Accordingly, the present inventors have studied various therapeutic agents capable of coping with a mutant virus having few toxicity and side effects, and have found that a citrus fruit, a citrus fruit, a citrus fruit, a grapefruit and lemon, , Influenza viruses of various types, rotaviruses and coronaviruses. The present invention has been completed based on this finding.

It is an object of the present invention to provide a pharmaceutical composition for the prevention and treatment of viral diseases containing fruit juice and a fermentation broth as an active ingredient of genus citrus .

It is another object of the present invention to provide a health food for prevention and improvement of viral diseases containing as an active ingredient a fruit juice and a fermented juice.

It is still another object of the present invention to provide a feed additive for preventing and improving viral diseases containing a fruit juice and a fermentation broth as an active ingredient.

In order to achieve the above object, the present invention provides a pharmaceutical composition for the prevention and treatment of viral diseases containing Bilberry (genus citrus) fruit grinding liquid and the fermentation broth as an active ingredient.

The present invention also provides a health food for prevention and improvement of viral diseases containing as an active ingredient a fruit juice and a fermented juice.

The present invention also provides a feed additive for preventing and ameliorating a viral disease containing fruit juice and a fermentation broth as an active ingredient.

Orange of the invention hawthorn (genus citrus fruit juice, citron, grapefruit, and lemon are not toxic to humans and exhibit various growth inhibitory effects against influenza virus, rotavirus and coronavirus, It can be usefully used as an active ingredient of food and feed additives.

Brief Description of the Drawings Fig. 1 is a diagram showing the antiviral activity of the fruit of a mandarin orange against influenza A virus (H1N1, A / PR / 8/34).
Fig. 2 is a diagram showing the antiviral activity of the fruit of a mandarin orange against influenza A virus (H3N2, A / HongKong / 8/68).
FIG. 3 shows antiviral activity of influenza A virus (H1N1) in crushed liquids of citrus fruits, citron fruits, grapefruit and lemon, and fermented products.
FIG. 4 is a graph showing antiviral activity against influenza A virus (H3N2) in pulverized liquid and fermented product of citrus, citron, grapefruit and lemon.
FIG. 5 is a graph showing the antiviral activity against influenza B virus of crushed liquid of citrus fruits, citron, grapefruit and lemon, and fermented product.

Hereinafter, the present invention will be described in detail.

The present invention provides a pharmaceutical composition for the prevention and treatment of viral diseases containing as an active ingredient a fruit juice powder and a fermentation broth.

The above-mentioned fruit of the Tangerine is most preferably selected from the group consisting of citrus, citron, grapefruit, and lemon, but is not limited thereto, and any fruit belonging to the Tangerine can be used.

The fermentation broth is preferably prepared according to the embodiment of Korean Patent Registration No. 10-0782048, but is not limited thereto. In the preparation of the above fermented product, in the preferred embodiment of the present invention, it was prepared using the accession number KCTC 18109P, but the Bacillus sp. sp . ) Bacteria.

The viral diseases include influenza virus, influenza A virus subtype H1N1, avian influenza virus, rhinovirus, adenovirus, coronavirus, ), Parainfluenza virus, respiratory syncytial virus, herpesvirus (HSV), human immunodeficiency virus (HIV), and hepatitis virus. Most preferably, it is a disease that is infected by one or more viruses, but is not limited thereto.

In a specific embodiment of the present invention, the present inventors have prepared the fruit of the mandarin fruit powder and the fermented product.

The virus-infected cells were stained with Influenza A virus (N1H1 type and H3N2 type) of the prepared fermented product, and the virus-infected cells were observed under a microscope. As a result, the fruit of the fruit of the present invention and the fermented product were added (Fig. 1 and Fig. 2). &Lt; tb > < TABLE >

Furthermore, the present inventors have confirmed the antiviral activity of the fruit juice and the fermented fruit using the influenza A virus (N1H1 type and H3N2 type), influenza B virus, rotavirus and coronavirus, and found that the antiviral activity of citrus, citron, , And the fermented product showed antiviral activity similar to or higher than that of the Tamiflu used as a positive control (see FIGS. 3 to 5). In addition, it was confirmed that the fruit of the present invention was not toxic when administered to mice.

Therefore, the fruit of the invention is not toxic and is safe for human body, has antiviral activity because it inhibits the proliferation of influenza A virus (N1H1 type and H3N2 type), influenza B virus, rotavirus and coronavirus And thus it can be used effectively as a pharmaceutical composition having

The composition containing the fruit or vegetable fruit of the present invention and the fermentation broth may further contain one or more active ingredients showing the same or similar functions in addition to the above components.

As the active ingredient of the composition of the present invention, it is possible to add a pharmaceutically acceptable salt thereof to the fruit of the fruit of the mandarin orange fruit and the fermentation product, and the salt includes an acid formed by a pharmaceutically acceptable free acid Additional salts are useful. The active ingredient of the composition may form acid addition salts which are pharmaceutically acceptable according to methods conventional in the art. Examples of the free acid include free acid and inorganic acid. Examples of the inorganic acid include hydrochloric acid, bromic acid, sulfuric acid, and phosphoric acid. Examples of the organic acid include citric acid, acetic acid, lactic acid, tartaric acid, maleic acid, propionic acid, oxalic acid, trifluoroacetic acid, benzoic acid, gluconic acid, methanesulfonic acid, glycolic acid, succinic acid, 4-toluenesulfonic acid, galacturonic acid, embonic acid, glutamic acid or aspartic acid, But is not limited thereto.

The composition of the present invention may further comprise a pharmaceutically acceptable additive, wherein pharmaceutically acceptable additives include starch, gelatinized starch, microcrystalline cellulose, lactose, povidone, colloidal silicon dioxide, calcium hydrogen phosphate, lactose Starch glycolate, sodium starch glycolate, carnauba wax, synthetic aluminum silicate, stearic acid, magnesium stearate, aluminum stearate, calcium stearate, calcium stearate, , White sugar, dextrose, sorbitol and talc. The pharmaceutically acceptable additives according to the present invention are preferably included in the composition in an amount of 0.1 to 90 parts by weight, but are not limited thereto.

That is, the composition of the present invention can be administered in various formulations of oral and parenteral administration at the time of actual clinical administration. In the case of formulation, a diluent such as a filler, an extender, a binder, a wetting agent, a disintegrant, . &Lt; / RTI > Solid formulations for oral administration include tablets, pills, powders, granules, capsules and the like. These solid preparations are prepared by mixing at least one excipient, such as starch, calcium carbonate, , Sucrose, lactose, gelatin and the like. In addition to simple excipients, lubricants such as magnesium stearate talc may also be used. Examples of the liquid preparation for oral use include suspensions, solutions, emulsions and syrups, and various excipients such as wetting agents, sweetening agents, fragrances, preservatives and the like may be included in addition to water and liquid paraffin, which are simple diluents commonly used . Formulations for parenteral administration may include sterile aqueous solutions, non-aqueous solutions, suspensions, emulsions, freeze-dried preparations, and suppositories. Propylene glycol, polyethylene glycol, vegetable oil such as olive oil, injectable ester such as ethyl oleate, and the like can be used as the non-aqueous solvent and suspension agent. Examples of suppository bases include witepsol, macrogol, tween 61, cacao butter, laurin, glycerogelatin, and the like.

The composition of the present invention may be administered orally or parenterally in accordance with the intended method, and may be administered orally, parenterally or intraperitoneally, rectally, subcutaneously, intravenously, intramuscularly, . The dosage varies depending on the patient's body weight, age, sex, health condition, diet, administration time, administration method, excretion rate, and severity of disease.

The dosage unit may contain, for example, 1, 2, 3 or 4 times the individual dose or may contain 1/2, 1/3 or 1/4 times the dose. The individual dosages specifically include amounts in which the active drug is administered in a single dose, which usually corresponds to the full, half, one-third, or one-fourth of the daily dose. The effective dose of the composition of the present invention may be 0.0001 to 10 g / kg, specifically 0.001 to 1 g / kg, and may be administered 1 to 6 times a day. However, the dosage may not be limited in any way because it may be increased or decreased depending on route of administration, severity of disease, sex, weight, age, and the like.

The health food of the present invention can be used as it is, or can be used together with other food or food ingredients, and suitably used according to a conventional method.

There is no particular limitation on the kind of the health food. Examples of the food to which the fruit juice and fruit juice can be added include dairy products including meat, sausage, bread, chocolate, candy, snack, confectionery, pizza, ramen and other noodles, gums, ice cream, Drinks, tea, drinks, alcoholic beverages, and vitamin complexes, all of which include health foods in a conventional sense.

The health beverage composition of the present invention may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages. Such natural carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. Examples of sweeteners include natural sweeteners such as tau martin and stevia extract, synthetic sweeteners such as saccharin and aspartame, and the like. The ratio of the natural carbohydrate is generally about 0.01 to 0.04 g, preferably about 0.02 to 0.03 g per 100 of the composition of the present invention.

In addition to the above, the health food of the present invention may contain various nutrients, vitamins, electrolytes, flavors, colorants, pectic acids and salts thereof, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, , A carbonating agent used in carbonated drinks, and the like. It may also contain flesh for the production of natural fruit juices, fruit juice drinks and vegetable drinks. These components may be used independently or in combination. The proportion of such additives is not critical, but is generally 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.

Further, the present invention provides a feed additive containing as an active ingredient a fruit juice powder and a fermentation broth.

The fruit of the present invention is preferably 0.01 to 10 parts by weight with respect to the fruit to be added with the fruit of the fruit of the present invention and the feed to be added with the fermentation broth, more preferably 0.05 to 5 parts by weight of the fruit of the fruit of the fruit of the mandarin fruit and the fermentation broth, It is most preferable that the pulverized liquid and the fermentation broth are composed of 0.12 parts by weight.

The feed additive may additionally contain a carrier that is acceptable to the unit animal. In the present invention, the feed additive may be added as it is or a known carrier, stabilizer and the like may be added. Various nutrients such as vitamins, amino acids and minerals, antioxidants and other additives may be added as needed, Powders, granules, pellets, suspensions, and the like. When the feed additive of the present invention is supplied, it can be supplied to the unit animal singly or mixed with the feed.

Hereinafter, the present invention will be described in detail with reference to the following examples and production examples.

However, the following examples and preparation examples illustrate the present invention specifically, and the content of the present invention is not limited by the following examples and production examples.

< Example 1> Tangerine ( genus citrus ) Fruit pulverizing liquid and Fermented Produce

<1-1> Tangerine Preparation of fruit pulverizing liquid

For the preparation of the fruit of the Tangerine fruit to be used in the present invention, a pulverized liquid of citrus, citron, grapefruit and lemon was prepared.

Specifically, tangerine, citron, grapefruit and lemon were each crushed in their entirety, followed by vacuum drying and pulverization. The powder was dissolved in dimethylsulfoxide at a concentration of 100 mg / mL. As a control, apples were prepared by the same method.

<1-2> Tangerine Fruit Fermented Produce

Citrus fruits, citron fruits, grapefruit and lemon fermented products were prepared using the citrus fruits, citron fruits, grapefruit and lemon crumbs prepared in Example <1-1>.

Specifically, according to the experimental method of Kim Eun-Ki et al. (Korean Patent Registration No. 10-0782048), Bacillus sp. sp . ) Strain (Accession No. KCTC 18109P) was inoculated and cultured on a lung citrus fruit medium to prepare a citrus peel fermented product. In the same manner, Bacillus sp. sp . ) Fermented product, grapefruit fermented product, and lemon peel fermented product were inoculated with citron, grapefruit and lemon, respectively, and the fermented product was vacuum-dried and pulverized to obtain dimethyl sulfoxide 0.0 > mg / mL < / RTI > As a control, apple fermentation products were also prepared by the same method.

< Example 2> Examination contrast medication Preparation of Viruses

The test compounds, tamiflu and ribavirin, were purchased from Roche and Sigma, respectively.

The virus used in the present invention is also classified into two types of influenza A virus H1N1 (A / PR / 8/34), H3N2 (A / Hongkong / 8/68), influenza B virus ) Were purchased from the American Cell Line Bank (ATCC), and the rotavirus (OSU strain) and coronavirus (PEDV) were purchased from ATCC and the Agriculture, Forestry and Fisheries Quarantine Headquarters, Respectively.

< Example 3> Tangerine Fruit Fermented Influenza A virus ( H1N1 Type and H3N2 Inhibitory effect on proliferation

The inhibitory effect on the growth of influenza A virus of the fruit juice and fruit juice prepared by the method of Example 1 was confirmed by using an MDCK cell line (ATCC, USA) as a kidney cell-derived cell line.

Specifically, the method for measuring the inhibitory effect of viruses on the viral fruit pulverization and the fermentation product according to the method invented by Koo Doo Han et al. (Korea Patent No. 682069), two types of influenza virus type A and H1N1 / PR / 8/34) and H3N2 (A / HK / 8/68). MDCK cells were cultured in each well of a 96-well microplate until the bottom was filled with cells, then the existing culture was removed and each well was washed twice with phosphate buffer. Then, influenza virus solution adjusted to the concentration of TCID25 in the washed wells was added to each well. Tangerine fruit fermented product and Tamiflu, Roche and Ribavirin (Sigma), which are existing anti-influenza virus agents, were added to dimethyl sulfoxide . The control group (Tamiflu, Ribavirin) was administered to each well at a final concentration of 0.1 to 100 占 퐂 / ml. The fruit of the Tangerine fruit was administered to each well at a final concentration of 1 to 1000 占 퐂 / mL, After the infection experiment was completed, 100 쨉 l of 70% acetone was added to each well and stained for 30 minutes. After that, the SRB stain which was not bound to the cells was washed with 1% (v / v) acetic acid four times and dried, and the shape of the cells was observed under each microscope with a microscope.

As a result, as shown in FIG. 1 and FIG. 2, the cells in the non-infective well were dense in the wells, but in the influenza virus infected wells, the cells were broken due to the viral infection, and only some cells remained. Compared with the pulverized liquid of the mandarin fruit and the fermented product, the remaining cells in the wells to which the fermented product was administered could be observed more (Figs. 1 and 2).

In addition, 100 μl of a 10 mM Tris solution (pH 10.5) in a well plate was added to dissolve the stain bound to the cells, and the absorbance was measured at 562 nm.

Using the results of the absorbance, the cell viability (%) was calculated by the following formula (1). The group (A) without virus treatment, the fruit juice of the present invention and the fermented product Treated group (B), the group treated only with the virus (C), and the group (D) treated with the virus and the fruit juice and fermented product of the present invention. Further, the value for inhibiting the proliferation of viruses (%) was calculated by the following formula (2). The results are shown as mean values and standard deviations of the results of three experiments performed under the same conditions.

As a result, as shown in Fig. 3, the maximum antiviral activity of Tamiflu against influenza A virus (H1N1 type) was 56.98 ± 21.20% at a concentration of 100 μg / ml, and the concentration of ribavirin was 10 and 100 μg / ml 85.67 ± 7.39 and 85.59 ± 1.12%, respectively, and it was confirmed that the antiviral activity was already exhibited at a concentration of 10 μg / ml. The maximum antiviral activity of citrus, citron, grapefruit, lemon and apple juice showed 24.80 ± 2.15, 94.32 ± 3.32, 13.31 ± 12.78, 52.17 ± 22.31 and -3.98 ± 4.29% at the concentration of 1000 ㎍ / ml, respectively. The maximum antiviral activity of citrus, citron, grapefruit, lemon and apple fermented products was 79.55 ± 3.31, 67.35 ± 1.92, 69.18 ± 3.92, 63.73 ± 7.38 and 8.47 ± 5.32% at the concentration of 1000 ㎍ / ml, respectively. Therefore, the fermented product of citrus fruit increased the antiviral activity of citrus, grapefruit and lemon fermented product compared with the crushed product, except fermented product. The fermented apple used as the control group showed an antiviral activity rather than the pulverized liquid, but showed a very low antiviral activity (Fig. 3) than the tangerine fruit.

In addition, as shown in Fig. 4, the maximum antiviral activity of Tamiflu against influenza A virus (H3N2 type) showed 59.06 ± 5.56% at a concentration of 100 μg / ml and 92.80 ± 1.92 %. The maximum antiviral activity of citrus, citron, grapefruit, lemon and apple juice showed 46.51 ± 2.15, 15.46 ± 8.80, 1.19 ± 4.21, 42.24 ± 12.34 and 2.96 ± 2.51% at the concentration of 1000 ㎍ / ml, respectively. The maximum antiviral activity of citrus, citron, grapefruit, lemon and apple fermented products was 64.05 ± 4.79, 73.01 ± 7.37, 58.18 ± 3.13, 45.30 ± 1.75 and 6.11 ± 2.01% at the concentration of 1000 ㎍ / ml, respectively. Therefore, the antiviral activity of citrus, citron, grapefruit, and lemon was higher than that of the pulverized liquid. Citrus fruits, citrus fruits and grapefruit fermented fruits had higher antiviral efficiency than tamiflu. It was confirmed that the fermented product had an antiviral activity higher than that of the pulverized product but exhibited very low antiviral activity (FIG. 4).

< Example 4> Tangerine Fruit Fermented Measuring the proliferation inhibitory effect on influenza B virus

In order to measure the inhibitory effect of the fruit of the fruit of the mandarin orange prepared by the method of Example 1 and the fermented product against the influenza B virus, the method of Example 3 was carried out.

As a result, as shown in Fig. 5, the maximum antiviral activity of Tamiflu against influenza B virus was 35.58 ± 9.19% at a concentration of 100 μg / ml, and 80.73 ± 2.03 And 93.29 ± 0.87%, respectively, indicating maximum antiviral activity at a concentration of 100 μg / ml. The maximum antiviral activity of citrus, citron, grapefruit, lemon and apple juice showed -24.02 ± 5.19, -10.81 ± 6.89, 17.55 ± 20.38, 22.00 ± 15.88 and -17.02 ± 3.49% respectively at the concentration of 1000 ㎍ / ml . The maximum antiviral activity of citrus, citron, grapefruit, lemon and apple fermented products was 25.96 ± 13.07, 15.25 ± 6.27, -1.48 ± 3.28, 23.40 ± 3.51, and -22.57 ± 6.23% at the concentration of 1000 μg / ml, respectively . From the above results, it was confirmed that all the citrus fruits, citrus fruits and lemons except grapefruit showed an increase in antiviral activity of the fermented product and that the apple showed no antiviral activity in both the pulverized liquid and the fermented product (FIG. 5).

< Example 5> About Rotavirus Tangerine Fruit Fermented Antiviral activity Confirm

The antiviral activity against rotavirus of the fermented adzuki bean fruit prepared by the method of Example 1 was confirmed using MA104 cell line.

Specifically, 1.5 x 10 ⁴ MA104 cells (ATCC, USA) were added to each well of a 96-well plate and cultured for 16 hours. The culture supernatant of each well was removed and a rotavirus solution titrated with TCID50 was added to each well Respectively. Then, the wells were treated so that the concentrations of Tamiflu and ribavirin were 0.1, 1, 10, and 100 / / ml, respectively, and the inhibitory effect of rotavirus was examined according to the method disclosed in Korean Patent No. 10-0682069.

< Example 6> for coronavirus Tangerine Fruit Fermented Antiviral activity Confirm

The antiviral activity against the coronavirus of the fermented adzuki bean fruit prepared by the method of Example 1 was confirmed using a Vero cell line.

Specifically, 1.5 × 10 ⁴ Vero cells (ATCC, USA) were placed in each well of a 96-well plate and cultured for 16 hours. The culture supernatant of each well was removed, and PEDV (porcine epidemic diarrhea virus) solution Was added to each well. Then, each well was treated so that the concentrations of Tamiflu and ribavirin were 0.1, 1, 10, and 100 / / ml, respectively, and the inhibitory effect of coronavirus growth was measured according to the method disclosed in Korean Patent No. 10-0682069.

< Example 7> Tangerine Fruit Fermented Toxicity check

Experiments were conducted to confirm the toxicity of the fermented adzuki bean fruit prepared by the method of Example 1 above.

Specifically, the fermented fruit of Tangerine fruit was dissolved in water, and 10 g / kg of each was administered to mice (10 rats per group) and then observed for 7 days. As a result, there was no dead rat, It was confirmed that the fruit of the hull fruit was not toxic.

< Manufacturing example 1> Preparation of pharmaceutical preparations

<1-1> Sanje Produce

2 g of the tangerine fruit fermented product of the present invention

Lactose 1 g

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

<1-2> Preparation of tablets

100 mg of the tangerine fruit fermented product of the present invention

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.

&Lt; 1-3 > Preparation of capsules

100 mg of the tangerine fruit fermented product of the present invention

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.

&Lt; 1-4 >

1 g of the tangerine fruit fermented product of the present invention

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.

<1-5> Preparation of granules

150 mg of the fermented fruit of the present invention

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 the mixture was dried at 60 캜 to form granules, which were then filled in a capsule.

< Manufacturing example 2> Manufacture of health food

<2-1> Production of flour food

0.5 to 5.0 parts by weight of the fruit of the present invention were added to wheat flour, and the mixture was used to prepare breads, cakes, cookies, crackers and noodles.

<2-2> soup And juicy ( gravies )

0.1 to 5.0 parts by weight of the fermented fruit of the present invention were added to soups and juices to prepare health promotion meat products, noodle soups and juices.

<2-3> Ground Beef Produce

10 parts by weight of the fruit of the Tangerine fruit of the present invention was added to ground beef to prepare ground beef for health promotion.

<2-4> Dairy products ( dairy products )

5 to 10 parts by weight of the fruit of the present invention were added to milk and various dairy products such as butter and ice cream were prepared using the milk.

<2-5> Solar Produce

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 fermented fruit of the present invention was concentrated under reduced pressure in a vacuum concentrator, sprayed, and dried with a hot air drier, and the resulting dried product was pulverized to a size of 60 mesh with a pulverizer to obtain a dried powder.

The grains, seeds and fermented fruit of the present invention were prepared by blending the grains, seeds and fermented fruit of the present invention 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)

(3 parts by weight) of the fruit of the present invention,

(0.5 part by weight),

(0.5 parts by weight)

< Manufacturing example 3> Manufacturing of beverage

<3-1> Health drink Produce

(5%) of the fermented fruit of the present invention was uniformly blended with a supplementary ingredient such as liquid fructose (0.5%), oligosaccharide (2%), sugar (2%), salt (0.5% Sterilized, and packaged in glass bottles, plastic bottles, and other small containers.

<3-2> Preparation of vegetable juice

5 g of the fermented fruit of the present invention was added to 1,000 ml of tomato or carrot juice to prepare vegetable juice.

<3-3> Production of fruit juice

Fruit juice was prepared by adding 1 g of the fruit of the present invention to a 1,000 ml of apple or grape juice.

< Manufacturing example 4> Production of feed

<4-1> Preparation of Feed Additive

0.1 to 10% of the fruit of a mandarin orange fruit of the present invention

Tribasic calcium phosphate 1 to 20%

0.01 to 0.1% of vitamin E

Enzyme powder 1 ~ 10%

Lactic acid bacteria 0.1 ~ 10%

Glucose 20-90%

<4-2> Production of feed

Using the feed additive of Preparation Example 1 as an active ingredient, feeds were prepared in the following composition.

Feed additives of Preparation Example 1 0.1 to 10%

Bran 40 ~ 49.9%

Milo 21.20%

Soybean meal 20.00%

Fish meal 3.00%

Molasses 4.00%

Mineral 1.53%

Vitamin 0.27%

Claims

Bilberry (genus citrus) and the fruit crushed liquid fermentation broth viral prevention and treatment of pharmaceutical composition containing as an active ingredient for a disease.

The pharmaceutical composition for preventing and treating viral diseases according to claim 1, wherein the fruit of Tangerine is selected from the group consisting of citrus fruits, citron fruits, grapefruit and lemon.

The fermentation broth according to claim 1, wherein the fermentation broth is a solution obtained by dissolving the fruit of a Tangerine fruit in a Bacillus sp. sp . ) Strain. &Lt; / RTI >

[Claim 5] The pharmaceutical composition according to claim 3, wherein the Bacillus sp. Strain is KCTC 18109P.

2. The method of claim 1, wherein the viral disease is selected from the group consisting of influenza virus, Influenza A virus subtype H1N1, avian influenza virus, rhinovirus, adenovirus, ), Coronavirus, parainfluenza virus, respiratory syncytial virus, herpesvirus (HSV), human immunodeficiency virus (HIV) and hepatitis virus Wherein the virus is infected by any one or more viruses selected from the group consisting of the following viruses.

A health food for the prevention and improvement of viral diseases containing fruit juice and fruit juice as an active ingredient.

The health food according to claim 6, wherein the fruit of the Tangerine is selected from the group consisting of citrus, citron, grapefruit, and lemon.

The fermentation broth according to claim 6, wherein the fermentation broth is a solution obtained by dissolving the fruit of Tangerine fruit in Bacillus sp. sp . ). &Lt; / RTI > A health food for prevention and improvement of viral diseases.

The health food for preventing and improving viral diseases according to claim 8, wherein said Bacillus subtilis strain is KCTC 18109P.

7. The method of claim 6, wherein the viral disease is selected from the group consisting of influenza virus, Influenza A virus subtype H1N1, avian influenza virus, rhinovirus, adenovirus, ), Coronavirus, parainfluenza virus, respiratory syncytial virus, herpesvirus (HSV), human immunodeficiency virus (HIV) and hepatitis virus Wherein the virus is infected by at least one virus selected from the group consisting of the following viruses.

Feed additive for prevention and improvement of viral diseases containing fruit juice and fruit juice as an active ingredient.

12. The feed additive of claim 11, wherein the fruit of the Tangerine is selected from the group consisting of citrus, citron, grapefruit, and lemon.

12. The method of claim 11, wherein the fermentation broth is in the grinding fluid of Bacillus Bilberry fruit (Bacillus sp . ). The feed additive for prevention and improvement of viral diseases.

14. The feed additive according to claim 13, wherein the Bacillus subtilis strain is KCTC 18109P.

12. The method of claim 11, wherein the viral disease is selected from the group consisting of influenza virus, Influenza A virus subtype H1N1, avian influenza virus, rhinovirus, adenovirus, ), Coronavirus, parainfluenza virus, respiratory syncytial virus, herpesvirus (HSV), human immunodeficiency virus (HIV) and hepatitis virus Wherein the virus is infected by any one or more viruses selected from the group consisting of the following viruses.