KR20140108184A - A strain of rhizopus stolonifer from fermented tea and uses thereof - Google Patents

Abstract

The present invention relates to a Rhizopus stolonifer strain separated from microorganism fermented tea. In particular, the present invention relates to the following: a Rhizopus stolonifer strain, which is separated from microorganism fermented tea and can apply functionalities, especially anti-diabetic and anti-obesity activities and fatty liver inhibiting functions to the fermented tea produced by being fermented with a strain; a biocatalyst for producing microorganism fermented tea including one or more selected from the group consisting of the Rhizopus stolonifer strain separated from microorganism tea, a culture medium liquid of the strain, and a concentrated liquid from the culture medium liquid; and a method for producing microorganism fermented tea comprising a step of making a biocatalyst for producing the microorganism fermented tea in reaction with tea tree leaves. Compared to reported existing microorganisms separated from microorganism fermented tea, the novel Rhizopus stolonifer strain separated by the present invention has various functionalities, particularly improved anti-diabetic and anti-obesity activities and excellent anti-obesity activities, so as to be used in producing high quality microorganism fermented tea.

Description

[0001] The present invention relates to a strain of Rhizopus storonipor isolated from a microorganism fermentation tea,

The present invention relates to Rhizopus stolonifera strains isolated from microbial fermentation tea and a method for producing microbial fermentation tea using the strains

Tea with coffee, cocoa Camellia ( Camellia senensis ), and it is generally classified into non-fermented tea, which is mainly represented by green tea, oolong tea, which is mainly represented by green tea, Fermented tea represented by tea, and full fermented tea represented by black tea. The fully fermented tea means a tea made by fermenting 85% or more of tea leaves, or a tea made by fermenting tea so as to have a polyphenol content of 85% or more in tea leaves. The semi-fermented tea means a tea made by fermenting 10 to 65% do.

Tea has been consumed as a symbolic food since BC, and in the past it was mainly consumed mainly in Asian countries including Korea, Japan and China, but now it is widely consumed worldwide.

In recent years, the car has a rich content of functional ingredients such as caffeine and saponin, which are bitter tastes, and polyphenols and catechins, which produce bitter and bitter tastes, and life including diet, beauty and lifestyle related adult diseases It is known that it helps to prevent habits.

Especially in recent years, as the pharmacological mechanisms of the various components contained in tea are gradually found out, its value is also recognized by the general public. For example, antioxidant activity, antitumor effect, blood cholesterol lowering effect, anti-aging effect, blood pressure lowering effect, hypoglycemic lowering effect, heavy metal detoxifying action, tooth decay prevention and bad breath removal effect by the main component of green tea, The functionality of cars is attracting much attention to the public as well.

As the awareness about the efficacy and function of tea has spread, the size of tea market and the consumption of tea including green tea have increased, resulting in a significant increase in domestic tea cultivation area. For example, the area of tea cultivation increased from 449 ha in 1985 to 1530 ha in 2000 and to 3800 ha in 2007. As the cultivation area increased, domestic tea production increased from 116 tons in 1985 to 699 tons in 1995, to 1,434 tons in 2000, and to 3,888 tons in 2007 have.

In addition, as interest and demand for such tea have increased, the demand for tea rich in flavor and excellent in preference is also increasing. Compared to 1st or 2nd grade tea, which is generally regarded as rich in flavor, demand is limited in case of 3rd or 4th grade tea, which is a fall tea produced in autumn or winter when its flavor is weak but bitter taste is strong and flavor is weak .

In addition, although the amount of tea consumption is increasing, as described above, due to a rapid increase in tea cultivation area and production amount, problems caused by excessive supply of tea, specifically, the stock of green tea products, are increasing. In the case of the above-mentioned pulp and green tea product inventories, the flavor is lowered, so that the price is remarkably lowered. Due to these price declines, domestic green tea business and tea farmers are facing serious difficulties.

Therefore, it is required to develop technology related to improvement of flavor and improvement of preference degree by enhancing the fragrance of the stock tea by the excessive supply of tea or tea produced in autumn or winter when the flavor decreases.

In this connection, recently, interest in fermented tea produced by fermenting existing tea leaves is increasing. Typical examples of the fermentation tea include oolong tea, black tea, and microbial fermentation tea such as pure tea fermenting using microorganisms.

The microbial fermentation tea is referred to as a black tea or a post-fermentation tea, and refers to a tea fermented by a microorganism using microorganisms as well as enzymes contained in tea leaves.

The microbial fermentation tea has a history of about 3,000 years and is mainly produced in China's Sichuan, Yunnan, Honam and Guizhou regions and consumed in Tibet and Mongolia in the northern hemisphere. Currently, It is recognized as an essential food for ethnic minorities. In the Imperial Palace of China, the factory of black tea was set up and the allowance was given every year for the adjustment.

In the method for producing a microbial fermentation tea, the fermented tea is heated to the inactivated (salted) enzyme contained in the tea leaves, appropriately vibrated (dried) and dried to produce a raw material (fermentation tea) As shown in FIG.

The microbial fermentation tea can be divided into two processes according to the method of fermenting the raw material, moth, which is a raw material, and the wet fermentation method and the wet fermentation method.

First, the ginseng fermentation method is a traditional fermentation process, which means a method of fermenting the tea so that the fermentation proceeds slowly while naturally keeping the tea in a low humidity place for a long time.

The wet fermentation method is a method developed to shorten the production time and to increase the production amount. Specifically, it is a method of fermenting the mother tea by an artificial method in order to shorten the manufacturing time of the fermentation tea in the state tea factory in Yunnan Province in 1973. Currently, most microbial fermentation tea is produced by wet fermentation to shorten manufacturing time.

Currently, the wet fermentation method is usually about 10 tons (ton), and the water is properly sprayed, covered with water-dampened cloth, or the process of deposition and the fermentation progressed to the internal temperature of 60 ℃ or more stacked A method in which the inside and outside of the pile are mixed with each other to lower the fermentation temperature and the fermentation is carried out for one month to three months while repeating a process of turning or flipping to make ventilation and then drying until the moisture content becomes about 10% to 15% .

Although the wet fermentation method has advantages in that the fermentation time is shortened compared to the conventional natural fermentation method, the fermentation temperature and the humidity are difficult to control. At present, the fermentation temperature and humidity are controlled by the sense of the technician . In addition, in order to maintain the temperature and humidity, a large amount of mothers of several tons or more are piled up at one time, and fermentation proceeds, so that it is difficult to achieve uniformity of quality and it is impossible to manufacture a microorganism fermentation tea of small size.

On the other hand, most microorganisms, including Black tea Chinese tea daeyeopjong fermented tea (Camellia I have sinensis . assamica ) as a raw material, but the tea trees cultivated in Korea are almost all of the leaflets ( Camellia I have sinensis . sinensis), there is increasing need for research on the preparation of suitable microorganisms in fermented tea, the tea leaves of the tea plant soyeopjong grown in the country.

In particular, there is an increasing need for a manufacturing method for improving the quality of microbial fermentation tea, such as imparting functionality to existing microbial fermentation tea, or studies on microorganisms therefor.

KR 2010-0122296 A KR 0996463 B

According to the above-mentioned necessity, the present invention aims to provide a novel microorganism separated from a microbial fermentation tea.

It is another object of the present invention to provide a method for producing a microbial fermentation tea using a biocatalyst which is separated from a microbial fermentation tea and can add functionality to the microbial fermentation tea.

In order to achieve the above object, the present invention provides a novel microorganism isolated from a microbial fermentation tea. The novel microorganism is a Rhizopus strain isolated from a microbial fermentation tea stolonifer ) strain. The novel Rhizopus stolonifera strain isolated from the microbial fermentation tea is a fermented tea produced by fermenting tea leaves, in particular, an extract of the fermented tea, which has functional, especially antidiabetic, anti-obesity, Which may be a strain.

Specifically, the novel Rhizopus storoniphorus strain is characterized in that the fermented tea produced by fermenting tea leaves or the extract of the fermented tea has antidiabetic activity, anti-obesity activity and fatty liver inhibitory activity Can be increased.

The present invention also relates to a Rhizopus stolonifera strain isolated from the microbial fermentation tea ( Rhizopus stolonifer ), a culture of the strain, and a concentrate of the culture. The present invention also provides a biocatalyst for producing a microorganism fermentation tea.

The present invention also provides a method for producing a microorganism fermented tea comprising reacting a biocatalyst for producing a microorganism fermentation tea with a tea leaf.

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

The inventors of the present invention have found that a microorganism belonging to Camellia I have sinensis. Rhizopus 201 ( Rhizopus sp .) isolated from microbial fermentation tea produced by fermentation of a moth made from a tea leaf of A. sinensis stolonifer 201 and RS 201), it was confirmed that the antimicrobial activity, the anti-obesity activity and the fat-reducing ability were remarkably superior to those of the other strains isolated from the fermentation tea, Water and the like, it is possible to improve the functionality of the fermented tea thus prepared, thereby completing the present invention.

In the present invention, the tea plant is an evergreen tree or an evergreen broad-leaved shrub belonging to the genus Camellia, sinensis . It is known as a mountainous region, which is bordered by Tibet and China Sichuan Province. It is native to tropical, subtropical and temperate regions, and is now distributed mainly in Korea, Japan, China, India and Southeast Asia. There are many varieties in the above-mentioned tea varieties, and their shapes are greatly different from each other. The larvae cultivated mainly in China and Japan are shrubs which grow to a height of about 2 m to about 3 m even in the natural state, and the larva of Indian Assam is about 15 to 30 m in height. In Korea, wild species that grow in Jirisan are mainly leaflets, and in the case of cultivated varieties, Japanese yabuki species, which are improved from the above-mentioned small leaflets, are cultivated.

In the present invention, tea is a product prepared by processing leaves or tea leaves of a tea tree to be processed into beverages, that is, processed to be processed into beverages added to water or processed into beverages it means. The tea is a globally popular beverage and represents the world's largest drinking capacity, surpassing coffee, cocoa or other beverages. In the present invention, a tea drink refers to a drink prepared by using a tea. For example, it may be a hot drink such as a hot water extract, or may be a beverage made from cold water.

In the present invention, fermented tea refers to a product made by fermenting tea leaves, or a beverage made by fermenting the tea leaves with water, and is also called a microbial fermentation tea. The fermentation tea has a semi-fermented tea represented by oolong tea and a complete fermented tea including black tea and black tea. The semi-fermented tea is a tea made by fermentation such that the fermentation degree of the tea leaves is 10% to 65%, and the fermented tea has a cyan color or a darker color, and the completely fermented tea means a tea made by fermenting tea leaves with a fermentation degree of 85% or more. The fermentation tea is a picking process for collecting tea leaves; A forgery process in which tea leaves are settled or soaked in the sun to soak the tea leaves, and then the leaves are given flexibility; A process of rubbing and rubbing tea leaves; Fermentation process and drying process.

In the present invention, the relative humidity means that the ratio of the amount of water vapor presently contained and the amount of water vapor (saturated water vapor) that the air can contain to the maximum is expressed as a percentage (%).

In the present invention, the biocatalyst may be a microorganism that acts as a catalyst in various chemical reactions or biochemical reactions, or a substance secreted by a microorganism. Examples of the biocatalyst include a microorganism that catalyzes a chemical reaction or a biochemical reaction, A microorganism culture solution, and a mixture thereof.

In the present invention, a culture medium means a microorganism, a nutrient substance necessary for culturing a microorganism or an animal or animal's body, as a main component, or further includes an additional substance in addition to the main component for a specific purpose. It is also referred to as a culture medium, an incubator or a culture medium. The medium may be a natural medium, a synthetic medium, or a selective medium, and may be, but not limited to, a solid medium or a liquid medium.

In the present invention, the moisture content refers to the amount of water lost when drying food or soil at 105 ° C until it becomes constant, and is expressed by the weight of water per unit weight of the measurement target material .

The present invention relates to Rhizopus stolonifera strains isolated from microbial fermentation tea. The Rhizopus stolonifera strain may be Rhizopus stolonifer 201 (RS201) strain.

The Rhizopus stolonifera strain, specifically, the Rhizopus storoniphorus strain 201 is a strain isolated from a microbial fermentation tea. When the strain is inoculated into a tea leaf and fermentation is carried out, the microbial fermentation tea Antidiabetic activity, anti-obesity activity, and fatty liver inhibitory activity.

In one example of the present invention, the process of searching for the Rizopus stolonifer isolate isolated from the microbial fermentation tea of the present invention is a method of diluting the sample collected from the microbial fermentation tea by the step of fermentation using a sterilized diluent The method of the present invention was carried out by selecting strains which are superior to other microorganisms isolated from the prepared sample dilution solution, and which exhibit functionalities, specifically anti-diabetic activity, anti-obesity activity and fatty liver inhibiting ability,

Through the above searching process, it was confirmed that the 201 strains selected as having excellent functional improving effect among the microorganisms added to the tea leaves or the tea plants for the production of microbial fermentation tea were Rhizopus stolonifer as an identification result. Specifically, as a result of the 18S rDNA sequence analysis of the selected strains shown in FIG. 2, the selected 201 strains of the present invention were identified as belonging to Rhizopus stolonifer , Nipper 201 ( Rhizopus stolonifer 201, RS201).

The Rhizopus stolonifer 201 was deposited on November 30, 2011 at the National Institute of Agricultural Science and Technology, National Institute of Agricultural Science, in Suwon, Gyeonggi-do, Korea, and deposited on December 21, 2011 with the deposit number KACC 93134P received.

Rhizopus strainer 201 ( Rhizopus strain < RTI ID = 0.0 > stolonifer 201, RS201, KACC 93134P) can be cultured in a conventional medium. In addition, the Rizufus storoniffer 201 can improve the functionality of the microbial fermentation tea produced by fermenting the tea produced by processing tea leaves or tea leaves.

In addition, the optimal culture humidity condition of the Rizofus stronophil 201 may be 30% to 60% or 40% to 60% or 40% to 50% based on the relative humidity, 50 ° C or 25 ° C to 45 ° C or 30 ° C to 40 ° C.

The present invention also relates to a biocatalyst for the production of microbial fermentation tea.

The biocatalyst for the production of the microorganism fermentation tea was Rhizopus strain Rhizopus 201 stolonifer 201, KACC 93134P), a culture of the strain, and a concentrate of the culture.

The culture of the strain means a culture medium obtained by culturing Rizofus stroniffer 201. Specifically, it may be a culture medium containing the strain. The culture of the strain may be a culture medium obtained by culturing Rhizopus stolonifer 201 in a liquid culture medium, but the culture medium is not limited to liquid or solid.

The culture medium may be a conventional medium for culturing a microorganism, a plant or animal or animal tissue, and may be any one selected from a carbon source, for example, potato starch, dextrose, and a mixture thereof. Lt; / RTI >

The concentrate of the culture means that the culture of the strain is concentrated by a conventional method. The concentrate of the culture may be a concentrate obtained by concentrating a liquid culture medium obtained by culturing the Rhizopus storoniferus strain by a conventional method, but the culture is not limited to the liquid.

The above-mentioned biocatalyst is the Rhizopus strain 201 stolonifer 201) in a culture medium. The step of culturing the Rhizopus stolonifer 201 (KACC 93134P) in the culture medium may be performed in the range of 30% to 60% or 40% to 60% or 40% % To 50% relative humidity or at a temperature of from 20 캜 to 50 캜 or from 25 캜 to 45 캜 or from 30 캜 to 40 캜.

The present invention also relates to a method for producing a microbial fermentation tea. The method for producing the microorganism fermented tea may include adding a biocatalyst for producing the microorganism fermented tea to a tea leaf or a tea leaf and fermenting the same.

The above-mentioned tea tree may be a small leaflet ( Camellia sinensis var. Sinensis ) which is mainly cultivated in Korea or a Korean plant vegetable. In this respect, the tea leaf may be the tea leaf of the bovine leaf ( Camellia sinensis var. Sinensis ).

The parent tea is a raw material for the fermentation tea, and may be one prepared by heating the tea leaves to inactivate the enzymes contained in the tea leaves, keeping in mind, and drying the tea leaves.

The parent soyeopjong tea (Camellia sinensis there is . Sinensis ) tea leaves from tea leaves; A salting step of heat-treating the collected leaf tea to deactivate the enzyme of the tea leaf; A method of kneading and rubbing the heat-treated tea leaves, and a step of preparing a mugwort tea by drying the mugwort tea leaves.

The chelating step is carried out for the purpose of inactivating the enzyme of the picked tea leaves, and heat treatment may be applied to the picked tea leaves to inactivate the enzyme. The method of applying the heat can be performed by, for example, plowing or roasting the leaves of the cut leaves, drying the leaves by using natural forces such as solar heat, and preferably drying.

The remembrance step may be carried out by hand-wringing or rubbing the intact tea leaves to reduce the volume of the tea leaves, and may be carried out by a conventional method used in the fermentation tea manufacturing process.

The moisture content of the mother liquor can be controlled by adding water so that the moisture content of the mother liquor is 30% to 60% or 40% to 60% or 40% to 50% based on the total weight of the mother liquor, In this case, the step of preparing the mother liquor may further include a step of adjusting the moisture content of the mother liquor.

The moisture content of the mother liquor may be adjusted by adding water to the mother liquor. For example, water may be sprayed or water may be added. The moisture content can be 30% to 60% or 40% to 60%, or 40% to 50% or 42% to 47% by weight based on the total weight of the moisture.

In the method for producing a microbial fermentation tea, the step of adding the bio catalyst for producing the microbial fermentation tea to the tea leaves or the tea leaves and fermenting the same may be 30% to 60% or 40% to 60% or 40% to 50% Relative humidity or at a temperature of 20 ° C to 50 ° C or 25 ° C to 45 ° C or 30 ° C to 40 ° C.

The fermentation step may be carried out while maintaining the moisture content of the modified mosaic at a temperature condition of 20 ° C to 50 ° C or 25 ° C to 45 ° C or 30 ° C to 40 ° C. The fermentation period may be 10 days to 100 days or 15 days to 75 days, or 20 days to 50 days or 30 days to 40 days, but is not limited thereto.

The fermentation step may be performed while maintaining the temperature and humidity, that is, under constant temperature and humidity conditions, and the humidity may be 40% or more, specifically 40% to 60% or 40% to 50% have.

Also, the fermentation step may be carried out during the fermentation period by performing a process of inverting the seedlings at intervals of 3 days to 7 days or 4 days to 6 days or 5 days. Wherein the fermentation step is carried out by inverting the somatic mutation seven times in total at intervals of 5 days, more specifically, from 3 to 7 days or 4 to 6 days or 5 intervals during the fermentation period, .

In addition, the present invention may be a fermented microorganism produced by the method for producing microorganism fermented tea.

The microbial fermentation tea was tested by using the extract of the microbial fermentation tea. As a result, it was found that the anti-diabetic activity, specifically the protective effect and anti-obesity effect of pancreatic beta cells, compared with the fermentation tea prepared using other microorganisms, It was confirmed that the effect of inducing apoptosis of lipogenic precursor cells (3T3-L1) and the effect of inhibiting fatty liver, specifically the protective effect of hepatocytes, was excellent.

In this respect, the present invention relates to a microbial fermentation tea prepared by the above production method, specifically a biocatalyst fermenting tea fermented tea obtained by fermenting the microbial fermentation tea, Or a food composition for preventing or improving metabolic diseases.

The extract of the microbial fermentation tea may be a solvent extract of the microbial fermentation tea, and the solvent may be any one selected from the group consisting of water, an organic solvent and a mixture thereof, preferably water, Alcohol, and mixtures thereof, and more preferably, it may be water or an aqueous solution of ethanol. In this respect, the solvent extract may be a hot water extract or a spirit extract.

The metabolic disease may be diabetes or obesity, and the diabetes concept includes both type 1 diabetes and type 2 diabetes.

There is provided a food composition for improving or preventing a metabolic disease comprising an extract of the microbial fermentation tea as an active ingredient. The food composition for improving or preventing metabolic diseases may be a health functional food for improving or preventing metabolic diseases.

Herein, the term " food " means a natural product or a processed product containing one or more nutrients, preferably a state of being able to be eaten directly through a certain degree of process, Food, beverage, food additive and beverage additive.

The food may be, for example, various foods, beverages, gums, tea, a vitamin complex, a health functional food, and the like. In addition, in the present invention, the food may contain special nutritional foods (e.g., crude oil, spirits, infant food, etc.), meat products, fish products, tofu, jelly, noodles (Such as soy sauce, soybean paste, hot pepper paste, mixed sauce), sauces, confectionery (eg snacks), dairy products (eg fermented milk, cheese), other processed foods, kimchi, pickled foods (E.g., fruit and vegetable beverages, two oils, fermented beverages, etc.), natural seasoning (e.g., ramen soup, etc.).

The food, the health functional food, the beverage, the food additive and the beverage additive can be produced by a usual production method.

In the present invention, the health functional food refers to a food group imparted with added value to function and express the function of the food by physical, biochemical, biotechnological techniques, etc., or to control the bio-defense rhythm of the food composition, Means a food which is processed and designed so that the body control function related to restoration and the like is sufficiently expressed to the living body.

The health functional food may include food-acceptable food supplementary additives, and may further comprise suitable carriers, excipients and diluents conventionally used in the production of health functional foods.

In the present invention, beverage means a general term for drinking or enjoying a taste, and is intended to include a health functional beverage.

The beverage is not particularly limited as long as it contains the extract of the microorganism fermentation tea as an active ingredient as an essential ingredient at the indicated ratio, and there are no particular restrictions on other ingredients, and various flavors or natural carbohydrates, can do.

Examples of the natural carbohydrates include polysaccharides such as disaccharides such as monosaccharides such as glucose and fructose, maltose and sucrose, dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol . The flavor may be a natural flavor such as tautatin or a stevia extract such as rebaudioside A or glycyrrhizin or a synthetic flavor such as saccharin, aspartame and the like.

The amount of the natural carbohydrate to be added may generally be about 1 to 20 g, preferably 5 to 12 g per 100 ml of the food composition of the present invention. In addition, the composition of the present invention may further contain flesh for the production of natural fruit juice, fruit juice drink, vegetable drink.

In addition to the above, the food composition of the present invention can be used as a flavoring agent such as a variety of nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring agents and thickening agents (cheese, chocolate etc.), pectic acid and its salts, Salts thereof, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks, and the like.

These components can be used independently or in combination. The proportion of such an additive is not so important, but may be selected in the range of 0 to 2,000 parts by weight per 100 parts by weight of the extract of the microorganism fermented tea of the present invention.

In the present invention, the health functional beverage includes a beverage group to which added value is imparted so that the function of the beverage functions to a specific purpose using physical, biochemical, biotechnological techniques, etc., Means a beverage which is processed by being designed so that the body control function related to recovery and the like is sufficiently expressed to a living body.

The health functional beverage is not particularly limited to the other components except for containing the extract of the microbial fermentation tea of the present invention as an essential ingredient in the indicated ratio and may contain various flavors or natural carbohydrates as an additional ingredient .

Examples of the natural carbohydrates include polysaccharides such as disaccharides such as monosaccharides such as glucose and fructose, maltose and sucrose, dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol . The flavor may be a natural flavor such as tautatin or a stevia extract such as rebaudioside A or glycyrrhizin or a synthetic flavor such as saccharin, aspartame and the like.

The amount of the natural carbohydrate to be added may generally be about 1 to 20 g, preferably 5 to 12 g per 100 ml of the food composition of the present invention.

In addition, the composition of the present invention may further contain flesh for the production of natural fruit juice, fruit juice drink, and vegetable drink.

In addition to the above, the food composition of the present invention can be used as a flavoring agent such as a variety of nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring agents and thickening agents (cheese, chocolate etc.), pectic acid and its salts, Salts thereof, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks, and the like. These components can be used independently or in combination. The proportion of such an additive is not so important, but may be selected in the range of 0 to 20 parts by weight per 100 parts by weight of the extract of the microorganism fermented tea of the present invention.

In the present invention, the health functional beverage includes a beverage group to which added value is imparted so that the function of the beverage functions to a specific purpose using physical, biochemical, biotechnological techniques, etc., Means a beverage which is processed by being designed so that the body control function related to recovery and the like is sufficiently expressed to a living body.

The health functional beverage is not particularly limited to the other components except for containing the extract of the microbial fermentation tea of the present invention as an essential ingredient in the indicated ratio and may contain various flavors or natural carbohydrates as an additional ingredient .

Examples of the natural carbohydrates include polysaccharides such as disaccharides such as monosaccharides such as glucose and fructose, maltose and sucrose, dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol . The flavor may be a natural flavor such as tautatin or a stevia extract such as rebaudioside A or glycyrrhizin or a synthetic flavor such as saccharin, aspartame and the like.

The amount of the natural carbohydrate to be added may generally be about 1 to 20 g, preferably 5 to 12 g per 100 ml of the food composition of the present invention. In addition, the composition of the present invention may further contain flesh for the production of natural fruit juice, fruit juice drink, and vegetable drink.

In addition, in the food composition for the purpose of preventing or improving the metabolic disease, the amount of the extract of the microorganism fermentation tea may be 0.01 to 15% by weight of the total food, In a proportion of from 0.02 g to 5 g, preferably from 0.3 g to 1 g.

In another aspect, the present invention relates to a microbial fermentation tea prepared by the above production method, specifically, a biocatalyst fermenting tea fermented by adding a biocatalyst for producing a microbial fermentation tea to a tea leaf or a tea plant, Or a food composition for preventing or improving fatty liver.

The extract of the microbial fermentation tea may be a solvent extract of the microbial fermentation tea, and the solvent may be any one selected from the group consisting of water, an organic solvent and a mixture thereof, preferably water, Alcohol, and mixtures thereof, and more preferably, it may be water or an aqueous solution of ethanol. In this respect, the solvent extract may be a hot water extract or a spirit extract.

The fatty liver refers to a state in which fat is accumulated in liver cells, specifically, a ratio of fat in normal liver, for example, 5%, and more fat is accumulated, and alcoholic fatty liver, obesity, diabetes, It is a concept that includes non-alcoholic fatty liver due to drug intake and the like. The alcoholic fatty liver can be developed as fatty hepatitis, chronic infection or hard-to-bones, and the non-alcoholic fatty liver can be accompanied with a systemic disease, specifically a metabolic disease, which causes abnormal fat metabolism.

There is provided a food composition for prevention or improvement of fatty liver comprising an extract of the microbial fermentation tea as an active ingredient. The food composition for prevention or improvement of fatty liver may be a health functional food for prevention or improvement of fatty liver.

In the present specification, the term " food " means a natural product or a processed product containing one or more nutrients. Preferably, the term " food " Food, beverage, food additive and beverage additive.

The food may be, for example, various foods, beverages, gums, tea, a vitamin complex, a health functional food, and the like. In addition, in the present invention, the food may contain special nutritional foods (e.g., crude oil, spirits, infant food, etc.), meat products, fish products, tofu, jelly, noodles (Such as soy sauce, soybean paste, hot pepper paste, mixed sauce), sauces, confectionery (eg snacks), dairy products (eg fermented milk, cheese), other processed foods, kimchi, pickled foods (E.g., fruit and vegetable beverages, two oils, fermented beverages, etc.), natural seasoning (e.g., ramen soup, etc.).

The food, the health functional food, the beverage, the food additive and the beverage additive can be produced by a usual production method.

In the present invention, the health functional food refers to a food group imparted with added value to function and express the function of the food by physical, biochemical, biotechnological techniques, etc., or to control the bio-defense rhythm of the food composition, Means a food which is processed and designed so that the body control function related to restoration and the like is sufficiently expressed to the living body.

The health functional food may include food-acceptable food supplementary additives, and may further comprise suitable carriers, excipients and diluents conventionally used in the production of health functional foods.

In the present invention, a drink means a generic term for drinking thirst or for enjoying a taste, and is intended to include a health functional drink.

The beverage is not particularly limited as long as it contains the extract of the microorganism fermentation tea as an active ingredient as an essential ingredient at the indicated ratio, and there are no particular restrictions on other ingredients, and various flavors or natural carbohydrates, can do.

Examples of the natural carbohydrates include polysaccharides such as disaccharides such as monosaccharides such as glucose and fructose, maltose and sucrose, dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol . The flavor may be a natural flavor such as tautatin or a stevia extract such as rebaudioside A or glycyrrhizin or a synthetic flavor such as saccharin, aspartame and the like.

The amount of the natural carbohydrate to be added may generally be about 1 to 20 g, preferably 5 to 12 g per 100 ml of the food composition of the present invention. In addition, the composition of the present invention may further contain flesh for the production of natural fruit juice, fruit juice drink, vegetable drink.

In addition to the above, the food composition of the present invention can be used as a flavoring agent such as a variety of nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring agents and thickening agents (cheese, chocolate etc.), pectic acid and its salts, Salts thereof, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks, and the like.

These components can be used independently or in combination. The proportion of such an additive is not so important, but may be selected in the range of 0 to 2,000 parts by weight per 100 parts by weight of the extract of the microorganism fermented tea of the present invention.

In the present invention, the health functional beverage includes a beverage group to which added value is imparted so that the function of the beverage functions to a specific purpose using physical, biochemical, biotechnological techniques, etc., Means a beverage which is processed by being designed so that the body control function related to recovery and the like is sufficiently expressed to a living body.

The health functional beverage is not particularly limited to the other components except for containing the extract of the microbial fermentation tea of the present invention as an essential ingredient in the indicated ratio and may contain various flavors or natural carbohydrates as an additional ingredient .

Examples of the natural carbohydrates include polysaccharides such as disaccharides such as monosaccharides such as glucose and fructose, maltose and sucrose, dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol . The flavor may be a natural flavor such as tautatin or a stevia extract such as rebaudioside A or glycyrrhizin or a synthetic flavor such as saccharin, aspartame and the like.

The amount of the natural carbohydrate to be added may generally be about 1 to 20 g, preferably 5 to 12 g per 100 ml of the food composition of the present invention.

In addition, the composition of the present invention may further contain flesh for the production of natural fruit juice, fruit juice drink, and vegetable drink.

In addition to the above, the food composition of the present invention can be used as a flavoring agent such as a variety of nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring agents and thickening agents (cheese, chocolate etc.), pectic acid and its salts, Salts thereof, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks, and the like. These components can be used independently or in combination. The proportion of such an additive is not so important, but may be selected in the range of 0 to 20 parts by weight per 100 parts by weight of the extract of the microorganism fermented tea of the present invention.

In the present invention, the health functional beverage includes a beverage group to which added value is imparted so that the function of the beverage functions to a specific purpose using physical, biochemical, biotechnological techniques, etc., Means a beverage which is processed by being designed so that the body control function related to recovery and the like is sufficiently expressed to a living body.

The health functional beverage is not particularly limited to the other components except for containing the extract of the microbial fermentation tea of the present invention as an essential ingredient in the indicated ratio and may contain various flavors or natural carbohydrates as an additional ingredient .

Examples of the natural carbohydrates include polysaccharides such as disaccharides such as monosaccharides such as glucose and fructose, maltose and sucrose, dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol . The flavor may be a natural flavor such as tautatin or a stevia extract such as rebaudioside A or glycyrrhizin or a synthetic flavor such as saccharin, aspartame and the like.

The amount of the natural carbohydrate to be added may generally be about 1 to 20 g, preferably 5 to 12 g per 100 ml of the food composition of the present invention. In addition, the composition of the present invention may further contain flesh for the production of natural fruit juice, fruit juice drink, and vegetable drink.

In addition, in the food composition aiming at the prevention or improvement of fatty liver, the amount of the extract of the microbial fermentation tea may be 0.01 to 15% by weight of the whole food, and the beverage composition may contain 0.02 g to 5 g, preferably 0.3 g to 1 g.

As described above, the Rhizopus storoniphor strains according to the present invention can improve various functionalities of microbial fermentation tea, specifically antidiabetic activity, anti-obesity activity and anti-fatness activity, unlike other strains isolated from microbial fermentation tea Therefore, it can be used variously in related industries in that it can contribute to improvement of quality of microbial fermentation tea.

1 is a photograph showing a result of observation using a phase contrast microscope of strain 201 according to an embodiment of the present invention.
2 is a nucleotide sequence of 18S rDNA of strain 201 according to an embodiment of the present invention.
FIG. 3 is a graph showing the antidiabetic activity of a microbial fermentation tea prepared using Rizufus storoniphorus 201 according to an embodiment of the present invention through the protection ability of pancreatic cells. In the graph, The second graph on the right side of the control means a negative control with palmitic acid added and no treatment. RS 201 means a fermentation broth fermented with 201 strains 1, 3, and 5 are fermented with 201 strains, that is, fermented by fermentation for 1 week, 3 weeks, and 5 weeks after inoculation of 201 strains of Rizofus stronophilus It means a car.
FIG. 4 is a graph showing the anti-obesity activity of the microbial fermentation tea prepared using Rizufus storoniffer 201 according to an embodiment of the present invention, through the expression amount of protein inducing apoptosis of lipid precursor cells . The RS201 represents the treatment of the fermented tea extract fermented with 201 strains of Rizopus stolonifera, and the vertical axis represents the respective proteins do.
FIG. 5 is a graph showing the results of confirming the ability of the microbial fermentation tea manufactured using Rizufus storoniffer 201 according to an embodiment of the present invention to inhibit the hepatocyte interfering activity by hepatocyte (HepG2) In the above graph, control represents a positive control group in which no treatment is performed, and the second graph of the control group represents palmitic acid, And RS 201 means treatment of the fermented tea extract fermented with 201 strains of Risofusstoroniphor, and 1, 3 and 5 means 201 strains, respectively. Means a fermented tea obtained by inoculating a strain of Rizopus storoniphorus 201 with a strain, followed by fermentation for 1 week, 3 weeks, and 5 weeks, respectively.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein.

Example  1. Identification of microorganisms isolated from microbial fermentation tea

Leaflets native to Boseong-gun, Jeollanam-do, Korea ( Camellia sinensis there is . In order to separate microorganisms from microorganism fermentation tea produced by fermentation using tea leaves of sinensis, tea leaves were collected from the upper, middle and lower parts of the tea puddle undergoing fermentation while the tea leaves were being fermented. Respectively. 10 g of sterilized water was added to 1 g of the sample, homogenized using a homogenizer, and diluted 10 times, 100 times, and 1,000 times with serial dilution by adding sterilized water.

For the separation of the microorganisms using the diluted sample prepared from the fermentation tea, a potato dextrose agar medium (PDA) was used as a separation medium. The PDA medium was prepared by adding 4 g / L of potato starch (from infusion), 20 g / L of Dextrose and 17 g / L of agar and adjusting the pH to 5.6 ± 0.2 Respectively. The diluted samples were plated on the PDA medium and cultured at 28 ° C. for 4 days. The major growth microorganisms cultivated in the culture medium were counted, and the major microorganisms were isolated from the cultured medium. .

As a result of investigation of spore morphology using a phase contrast microscope, a total of nine microorganisms expected to be mold and two yeasts expected to be yeast were isolated, and the isolated microorganism After naming them, microorganisms were identified through sequencing of 18S rRNA sequences.

Each of the above microorganisms was cultured in the presence of a bovine leaflet ( Camellia I have sinensis. As a result, 201 strains which were confirmed to have excellent functionalities were isolated and identified. The results of culturing the 201 strains in the PDA solid medium are shown in FIG.

The identification of 201 strains was carried out by 18S rDNA sequencing. Sequence identification of 201 strains for 18S rDNA sequencing can be performed by extracting genomic DNA from the cultured mycelium and cells of the strain, performing PCR amplification using a universal primer, and then analyzing the nucleotide sequence of the PCR product .

The 201 strains were cultured in the PDA solid medium, and the genomic DNA was extracted from the cultured hyphae and cells using a genomic DNA extraction kit (Qiagen). The identification of the strain using the genomic DNA was carried out by PCR using a universal primer (NS1) used for the identification of the fungi with a genomic DNA as a template with reference to Solgent (Korea) Then, the amplification product was purified by using an electrophoresis apparatus (Wizard SV Gel) and a PCR clean-up system (Promega, USA) to confirm the base.

The 18S rDNA nucleotide sequence of 201 strains determined as a result of the commissioning by Solgent Co., Ltd. is shown in Fig.

Using the nucleotide sequence of the 18S rDNA of strain 201 shown in Fig. 2, information registered in GenBank was analyzed using NCBI's Blast program (http: // www. Ncbi.nlm.nih.gov/BLAST/Blast.cgi) Homology searching was performed and multiple alignment was performed using the Clustal program (Clustal X ver. 1.8), followed by analysis of the neighbor-joining method and the bootstrap method (n = 1,000) And the strain was identified.

The nucleotide sequence of the 18S rDNA of the 201 strain is known Rhizopus stolonifer . The 201 strain was finally identified as Rizopus stolonifera, and Rhizopus strain 201 stolonifer 201, RS201).

Rhizopus stolonifer 201 (RS201) was deposited on November 30, 2011 at the National Institute of Agricultural Science and Technology Information Center of the National Institute of Agricultural Science and Technology in Suwon, Gyeonggi-do, Korea, and deposited on December 21, 2011 under accession number KACC 93134P .

Example  2. Risofus Sutoroniper S201  Identification of functional improvement of microbial fermentation tea using strain

2-1. Preparation of microbial fermented tea extract

To confirm the enzymatic activity of the fermented microorganism fermented by Rhizopus stolonifer 201 (RS201, KACC 93134P) isolated and identified in Example 1, the Rhizopus storoniphor 201 was cultured .

The microbial fermentation tea was prepared by the following method. First, 200 g of a mother liquor was placed in a retort pouch, sealed, and sterilized at 121 DEG C for 30 minutes using a retort sterilizer. After sterilization, the Rhizopus storoniphorus strain of Example 1 was inoculated, and after the inoculation, the water content of the mother liquor was adjusted to 45%. Thereafter, the temperature and humidity of 45% The fermented tea was fermented for 5 weeks while maintaining the conditions. After completion of the fermentation process, the fermented tea was subjected to the fermentation process for one week, three weeks, and five weeks until the water content of the fermented tea reached 55% Respectively.

The motif for producing the microorganism fermented tea is a sifter ( C. sinensis) native to Boseong-gun, Jeollanam- there is . sinensis ) tea leaves were collected in June, 2010, and the tea leaves were prepared in a tea plantation located in Boseong-Gun, Jeollanam-do, South Korea. The moisture content of the mother liquor was controlled by adding moisture to the mother liquor after measuring the moisture content of the mother liquor itself, calculating the amount of the insufficient amount, and spraying and mixing the water.

The fermentation was carried out using a sealed thermostatic box controlled in temperature to maintain the fermentation temperature. More specifically, 200 g of the mother strain whose moisture content was controlled was placed in a sealed 6-L thermostat box, and the strain was inoculated, and the fermentation was carried out while stirring at once every 5 days.

A solvent extract was prepared by adding a water or 95% ethanol aqueous solution prepared from the four fermented tea samples and the tea leaves collected in June, which was used in the preparation of the fermentation tea, and conducting a solvent extraction method. The water extract was prepared by hot water extraction at 121 ° C for 1 hour. In the 95% ethanol aqueous solution solvent extraction method, 200 ml of a 95% ethanol aqueous solution was added to 50 g of the fermentation tea sample or the mother liquor, Followed by 12 hours of solvent extraction. The extract prepared by each of the above extraction methods was filtered under reduced pressure and then dried by freeze drying to prepare a water extract and a spirit extract, that is, an aqueous 95% ethanol solution.

2-2. Identification of antidiabetic activity of microbial fermentation tea - Beta cells Protection ability  Confirm

Specifically, HIT-T15 cell (CRL-1777), a pancreatic beta cell prevalent from the ATCC (American Type Culture Collection), was cultured in Dulbecco's modified Eagle's medium (DMEM, Life Technologies, USA) Were confluent and incubated for 2 days in serum-free medium to stop cell growth.

HIT-T15 cells synchronized with the cell growth were dispensed into 96-well plates at a concentration of 1 × 10 ⁵ cells / mL in a volume of 100 μL, and cultured in a 37 ° C. and 5% CO ₂ incubator for 24 hours. After the culture, the microbial fermented tea extract extracts or the differentially extracted extracts were first treated. The microbial extracts were collected at 1, 3, and 5 weeks of fermentation period.

As described above, each of the samples of the fermented tea extracts of the fermented microorganism and the samples of the mulberry extract were fermented for 1 week, 3 weeks, and 5 weeks, followed by treatment with 25 Mm palmitic acid for 30 minutes, followed by culturing for 24 hours. After the reaction, the supernatant was removed and 100 μL of DMSO was added to measure the absorbance at 540 nm using an ELISA reader (Model 680, BioRad, Hercules, CA, USA) so that the formazan formed on the well bottom was not scattered. The relative cell growth inhibition rate was determined by setting the number of control cells to 100%. The results are shown in FIG.

As shown in Fig. 3, when palmitic acid was treated (second rod, negative control group), it was confirmed that the cells were killed compared to the positive control group in which no sample was treated, , It was confirmed that the number of cells was increased compared to the negative control, and that the cell protective ability was observed. In the case of the sample administration group, the fermentation time of fermentation was significantly higher than that of the fermentation at 3 weeks, And it was confirmed that the fermented tea was fermented with the Rhizopus stolonifera 201 strain to have a remarkably improved pancreatic beta cell protection ability compared to the green tea leaf extract. As a result of confirming the pancreatic beta cell protective ability, it was confirmed to have an antidiabetic effect.

2-3. Identification of anti-obesity effect of microbial fermented tea

The anti-obesity effect was confirmed by the degree of induction of apoptosis induced by adipocyte apoptosis, that is, the protein inducing apoptosis. Specifically, 3T3-L1 fibroblast (3T3-L1 cell, CL-173), a pre-human adipose cell line from ATCC, was inoculated into a 10% fetal bovine serum (Biofluid, USA) containing 25 mM glucose, 3.7 g NaHCO ₃ , 10 mL penicillin (DMEM, Life Technologies, USA) containing 10% streptomycin (10,000 U / mL) and 10 mL streptomycin (DMEM, Life Technologies, USA) at 37 ° C and 5% CO ₂ for 2 or 3 days And then subcultured. Then, 3T3-L1 cells, which are lipid precursor cells, were desensitized in the same manner as the subculture and cultured until 100% confluence.

(Sigma, USA), 0.5 mM 1-methyl-3-isobutylxanthine (Sigma, USA) and insulin (10 μg / ml, Sigma, USA) And cultured for 3 days. The medium was replaced with insulin (1 ug / ml, Sigma, USA) only for 2 days. After 2 days, DMEM was completely changed into adipocytes, and after 10 days , The samples of the mosaic extract of the above-mentioned Example and the microorganism fermented tea extract samples obtained by fermenting Siberia with the Rizofus storoniphorus strain were cultured for 2 days, The results were confirmed by Western immunoblotting, and the results are shown in FIG.

The western blotting was carried out in the following manner.

The cells were washed twice with PBS and then washed twice with 150 μl of lysis buffer (10 × PBS, 1% NP-40, 20% SDS, 0.5 M EDTA, 0.01 M PMSF, 10 mg / ml Leupeptin, 1 mg / ml pepstatin A) was treated and homogenized. The homogenized cells were transferred to a tube and centrifuged at 15,000 rpm for 10 minutes to store the supernatant in a new tube. 60 μg of each sample was electrophoresed on 8% SDS-PAGE using a Bradford protein assay and then transferred to a polyvinylidine difluoride membrane. The membranes were blocked in 5% skim milk for 1 hour. Antibodies against each suicide inducing protein (cleaved caspase 3, cleaved caspase 9, cleaved caspase PARP, Bax, Bcl-2, CHOP) 1% skim milk and cultured at 4 ℃ for over 18 hours. The membranes were then washed three times at 10 minute intervals in 0.1% Tween-20/1 × TBS and the washed membranes were incubated for 1 hour in a secondary antibody labeled with horseradish-peroxidase diluted 5,000 times in 1% skim milk After 3 washes, the cells were treated with Enhanced Chemiluminoscent (ECL) reagent for 1 minute and exposed to X-ray film for 30 seconds. The result of the development is shown in Fig.

The vertical axis in FIG. 4 represents the name of each protein associated with induction of cell suicide. The vertical axis indicates that no sample is treated on the left side of the sample, and the month 6 month axis on the horizontal axis indicates the time And RS 201 means an extract of fermented tea fermented for 1 week using 201 strain of Rizofus stronophilus.

As shown in FIG. 4, the amount of β-actin expressed as an antibody to β-actin was similar in all three lines, but with respect to the apoptosis inducing protein, Compared with that of the control group, the amount of protein expression was slightly increased by administration of the sodomyosin powder extract in June, and when the fermented tea extract was fermented for 1 week using the RISOFUSSTORONIFER 201 strain, no sample was treated The amount of protein expression was remarkably higher than that in the case of administration of the mosaic extract sample in June, and the extract sample of the fermented tea fermented by using the Rizofus stronophil strain of the present invention induced the apoptosis of adipocytes , It was evaluated that it would be possible to prevent or ameliorate obesity by inhibiting the increase of fat cells.

2-4. Fatty liver of microbial fermentation tea Improvement ability  Confirmation - hepatocyte Protection ability  Confirm

The hepatic remediation ability was confirmed by the protective ability of hepatocytes. Specifically, hepatocytes (HepG2, HB-8062) distributed from ATCC (American Type Culture Collection) were cultured in Dulbecco's modified Eagle's medium (DMEM, Life Technologies, USA) Two days were incubated in serum-free medium to stop the cell growth and used for the experiment.

HIT-T15 cells synchronized with the cell growth were dispensed into 96-well plates at a concentration of 1 × 10 ⁵ cells / mL in a volume of 100 μL, and cultured in a 37 ° C. and 5% CO ₂ incubator for 24 hours. After the incubation, the microbial fermentation tea samples were treated first. The microbial fermented tea samples were collected at 1 week, 3 weeks and 5 weeks by fermentation period. After 30 minutes, 25 Mm palmitic acid was added and cultured for 24 hours. After the reaction, the supernatant was removed and 100 μL of DMSO was added to measure the absorbance at 540 nm using an ELISA reader (Model 680, BioRad, Hercules, CA, USA) so that the formazan formed on the well bottom was not scattered. A relative cell growth inhibition ratio was determined by setting the number of control cells to 100%. The results are shown in FIG.

As shown in Fig. 5, when palmitic acid was treated (second rod, negative control group), it was confirmed that the cells were killed compared with the positive control group in which no sample was treated, and in the group administered with the sample The cell number was found to be higher than that of the negative control, and it was confirmed that there was cell protection ability. In the case of the fermented tea sample treated with the 201 strain of Rizofus stronophilus, there was a significant difference compared to the negative control irrespective of fermentation period , Fermentation time was increased, and fermented tea finally fermented for 5 weeks was remarkably improved as compared with the negative control. The number of cells was almost similar to that of the positive control, and the remarkably improved liver protecting ability, that is, .

Agricultural Biotechnology Research Institute KACC93134 20111130

Claims (8)

When the strain is inoculated into a tea leaf and fermented, the microorganism fermented tea fermented with tea has a higher antidiabetic activity, anti-obesity activity and fatty liver inhibitory activity Lt; RTI ID = 0.0 > KACC 93134P, Rhizopus < / RTI & stolonifer 201, RS 201, KACC 93134P). A biocatalyst for producing a fermented microorganism comprising at least one selected from the group consisting of the strain of claim 1, the culture of the strain, and the concentrate of the culture. A method for producing a microorganism fermented tea comprising the step of adding a biocatalyst for producing a microorganism fermentation tea according to claim 2 to a tea leaf or a tea leaf and fermenting the same. A food composition for preventing or improving a metabolic disease, comprising the extract of a fermented microorganism fermented by adding a biocatalyst for producing a microorganism fermented tea of claim 2 to a tea leaf or a tea leaf and fermenting the same. 5. The method of claim 4,
The metabolic disease is a food composition for preventing or improving diabetic or obesity metabolic diseases. 5. The method of claim 4,
The food composition for preventing or ameliorating a metabolic disease is a health functional food. 5. The method of claim 4,
The food composition for preventing or improving a metabolic disease is a tea beverage. A food composition for prevention or improvement of fatty liver comprising the fermented microorganism fermented tea extract as an active ingredient by adding a biocatalyst for the production of microorganism fermentation tea of claim 2 to a tea leaf or a tea leaf and fermenting it.

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