KR20150014014A - Fermented mulberry composition with antioxidant activity and method of preparing the same - Google Patents

Abstract

The present invention discloses an edible fermented product, an antioxidative composition containing the same, and a process for producing the same. The fermented product of the present invention can be effectively used for various medicines, cosmetics, or health functional foods which are required to have antioxidant function by strengthening physiologically active ingredients showing antioxidative function due to fermentation.

Description

FIELD OF THE INVENTION [0001] The present invention relates to an antioxidative composition comprising fermented or fermented oats and a mixture of fermented oats and fermented oats, and fermented mulberry composition with antioxidant activity and method of preparing same same.

The present application is related to functional natural fermentation products.

In recent years, in order to prevent or treat various diseases, interest in natural products including various plants has increased rapidly in place of conventional synthetic substances, and methods for maximizing useful components have been developed along with identification of useful components.

For example, antioxidants are widely distributed in copper and plants. Many antioxidants such as phenolic compounds, flavonoids, tocopherols, vitamin C and selenium in fruits and vegetables can delay or prevent the oxidation of fats, It also plays an important role in prevention of aging by preventing or delaying vascular diseases. Tocopherol and vitamin C, which are natural antioxidants in the vegetable field, are widely used in foods, medicines and cosmetics.

Examples of synthetic antioxidants include Butylated Hydroxy Toluene (BHT), Butylated Hydroxy Anisole (BHA), and Propyl Gallate. Synthetic antioxidants are widely used in commercial foods because they have excellent antioxidant power and low cost, but their use is regulated due to safety concerns such as human side effects. Natural antioxidants such as tocopherol are safe for the human body, but they have the disadvantage that they have low ability to inhibit the oxidative chain reaction and are expensive.

On the other hand, mulberry is a fruit of mulberry or mountain mulberry and is also called mulberry. It is about 2cm in diameter and is green at first and ripened in purplish black. When ripe, the juice becomes rich, and the taste contains sugar, and it is sweet and sour. Mulberry has been planted many times in the fall or in the valley of the mountains, and it grows mainly in Korea (central region) and China. The ingredients include glucose, fructose, citric acid, malic acid, tannin, pectin, vitamins (A, B1, B2, D), calcium, phosphorus and iron. It is known as a tonic, and improves the function of the viscera, especially the liver and kidney. It is known to relieve thirst, soften joints, break down alcohol and relax the mind, which is also effective for insomnia and forgetfulness.

However, there has been no report on a composition which is excellent in physiological activity function compared with conventional eddy-processed products or simple fermented products, or mixed with medicinal plants such as Kiyoshi Kogyo to help prevent or treat diseases.

Korean Patent Laid-Open Publication No. 2011-0051545 discloses a composition for prevention and treatment of gout containing an extract of Oudi fermentation as an active ingredient.

Korean Patent Laid-Open Publication No. 2012-0139023 discloses an antioxidative composition containing as an active ingredient an alginate hydrolyzate extract or a compound isolated therefrom.

Therefore, there is a continuing need to find antioxidants derived from natural materials that are not only safe but also cost-effective, using various new materials as well as various activities of existing substances.

The present invention seeks to provide a natural fermentation product having enhanced functional ingredients such as antioxidative components.

In one embodiment, the present invention provides an antioxidant composition comprising an edible fermented product or an edible fermented product, and a mixture of ginseng, bamboo, guinea pig, and honey.

In one embodiment according to the present application, fermentation can be performed using, but not limited to, using one or more of yeast ( Saccharomyces cerevisiae ) or Lactobacillus acidophilus . In one embodiment, Lactobacillus acidophilus is used.

The antioxidant composition according to the present invention can be applied to various fields having an effect due to antioxidation, for example, but not limited to, medicines, cosmetics, health supplements, functional foods and food additives. In one embodiment according to the present application, the medicament may be used for the prophylaxis or treatment of cancer, especially cancer or inflammatory diseases such as uterine cancer, lung cancer, or breast cancer. In another embodiment, the composition is prepared as a health functional food or a functional food for the amelioration of cancer or inflammatory diseases. In another embodiment, the fermented yeast is prepared as a mushroom gruel.

In another aspect, the present invention is directed to a method for producing an edible fermented product according to the present invention, wherein the method comprises using one or more of yeast or Lactobacillus acidophilus. In one embodiment according to the present application, the method comprises the steps of: inoculating an yeast strain of Odie, or Lactobacillus acidophilus; The yeast is cultured at a temperature of 28 to 30 DEG C for about 25 to 45 hours, and the Lactobacillus acidophilus is fermented at a temperature of about 34 to 43 DEG C for about 2 to 10 days.

In another embodiment, the present invention relates to a method for preparing a mixed antioxidant composition prepared by adding to a composition containing ginseng, ginseng, guinea pig, and honey in addition to an edible fermented product prepared as described above and aging the composition.

In addition to the edible fermented product according to the present invention and the edible fermented product, the composition of the fermented edible mixture containing ginseng, bamboo, rhododendron, and honey is significantly improved in antioxidative function due to fermentation, , Or antioxidant, which are useful as various health functional foods.

FIG. 1A shows the growth characteristics (cell number) of yeast and lactic acid bacteria according to the incubation time in an oedi medium according to an exemplary method of the present invention.
Figure 1B shows the lactic acid bacteria used and the fermented product used in one embodiment of the present invention.
FIG. 2 is a graph showing the fermentation characteristics of lactic acid fermentation broth and Audi heat treatment using the RM system manufactured according to one embodiment of the present invention.
FIG. 3 shows the growth characteristics of the lactic acid bacteria according to the addition amount of the sesame in the edible fermented product produced according to one embodiment of the present invention.
FIG. 4 shows the growth characteristics of lactic acid bacteria according to the inoculum amount of the seedling in an edible fermented product produced according to one embodiment of the present invention.
FIG. 5 shows the growth characteristics of lactic acid bacteria according to the fermentation temperature in the edible fermented product produced according to one embodiment of the present invention.
FIG. 6 shows the growth of lactic acid bacteria and the total polyphenol content of the edible fermented product prepared according to one embodiment of the present invention. FIG.
FIG. 7 shows a process for producing a fermented-odd mixed composition (fermented orchid jellybean) according to an embodiment of the present invention.
FIG. 8 shows the survival rate of cancer cells treated with an edible fermented product according to one embodiment of the present invention.
FIGS. 9A and 9B show the survival rate of cancer cells treated with the fermented oder mixed composition (fermented oyster mushroom).
FIG. 10 shows the cell viability of various cancer cells treated with the fermented oder mixed composition (fermented oder jelly) according to one embodiment of the present invention.
FIG. 11 is a photograph of a prototype of a fermented-odd mixture composition (fermented orchid kyokoko) prepared according to one embodiment of the present invention.

The present invention is based on the discovery that mulberry can maximize useful components through fermentation and can exhibit its usefulness as a useful functional substance.

In one aspect, the present disclosure provides a method of making a fermented beverage comprising: a) an edible fermented product; Or b) an antioxidant composition comprising the above-mentioned edible fermented product and ginseng, bamboo shoot, rhubarb and honey.

The term "Morus Bombycis koidz" as used herein refers to the mulberry or mulberry tree, also known as mulberry or cedar. Mulberry is a generic term for deciduous trees or shrubs belonging to the genus Chrysanthemum bisporus and the mulberry of the dicotyledonous plant, and various variants and subspecies thereof may be included in the present invention. Various types of audi, such as raw, dried, powdered, etc., may be used herein.

The fermented product is fermented using at least one of yeast ( Saccharomyces cerevisiae ) or Lactobacillus acidophilus contained in the composition of the present invention.

The term " fermented product " as used herein refers to a fermented product obtained by using the strain according to the present invention, and the solid content is not removed or removed after fermentation. In one embodiment, the solids after fermentation are sieved and used. The strains that can be used in the fermentation of the present application may include a variety of strains which may exhibit the effects according to the present invention, for example, one or more of yeast ( Saccharomyces cerevisiae ) or Lactobacillus acidophilus But is not limited thereto. In one embodiment, the present Audi is fermented using Lactobacillus acidophilus. Yeast is used in other embodiments.

In another aspect, the present invention also relates to a mixed composition comprising ginseng, bamboo shoots, rhubarb, and honey added to an edible fermented product according to the present invention. Ginseng is the root of ginseng (Panax ginseng C. A. Meyer), which has removed the roots and cork layer. It contains roots as well as ginseng roots. Bokyeong is a mushroom of mushroom and mushroom. It grows in tree roots such as pine trees. Fruiting bodies, sclerotia, etc., all or part of which can be used. Rehmannia glutinosa is a rehmannia glutinosa with the monocotyledonous plant, monocotyledonous plant, and whole or part of it, for example, a leaf, a stem or a root. Honey is honey (natural honey) and molasses (artificial honey). All of them are included in this application. Molasses is a light yellow transparent viscous liquid. It is usually water 20 ~ 30%, sugar 60 ~ 70%, ash ) 5 to 10%, and organic non-sugar content 23%.

The ginseng, bamboo shoot, rhubarb, and honey contained in the mixed composition of the present invention are materials of Kyoikoku Kogyo Co., Ltd., which is one of the herbs of Oriental medicine, and the mixed composition of the present invention can be referred to as a fermented mixture of gypsum gypsum.

The optimum mixing ratio of each component constituting the present composition, namely, the edible fermented product: ginseng: ginseng: ginseng: honey is about 0.5 to 1.5: about 0.5 to 1.5: about 0.5 to 2.5: about 8.5 to 9.5: 4.5, in particular 1: 1: 2: 8.7: 4.

According to the present invention, the fermented product according to the present invention is a fermented product in which the active ingredients in the raw material are transferred to the various usable components through the fermentation process, and the fermentation particularly increases the content of various antioxidant components such as polyphenols and amino acids and minerals , The functional component was transferred to the active form and its usefulness was maximized.

Accordingly, in one embodiment, the present invention relates to an edible fermented product having an antioxidant function, a fermented product comprising an edible fermented product and a fermented product containing ginseng, gyeongryeong, guinea pig, and honey, or an antioxidant composition containing the fermented product.

As used herein, the term " antioxidant function "or" antioxidant "refers to a function of inhibiting or inhibiting the oxidation of a biological material when used together. The free radical group or other reactive oxygen (O ₂ ^- , H ₂ O ₂ , OH , HOCL, ferryl, peroxyl, peroxynitrite, alkoxyl), or to inhibit the formation of these substances, or to convert these substances into substances with low reactivity. Or prevention. Methods for measuring antioxidant activity are known, and for example, Blois (Blois, MS 1958. Antioxidant determinations by the use of a stable free radical, Nature, 181: 1199-1200), which measures electron donating ability, It is not limited.

As used herein, the term "disease associated with oxidation" refers to a pathological condition or disease caused by the production or exposure of free radical groups, particularly oxygen radicals, or reactive oxygen species (ROS) For example, diseases in which symptoms are improved by the administration of radical inhibitors (e.g., desferroxamine), scavenger (eg tocopherol, glutathione) or a catalyst (eg superoxide dismutase, catalase).

Diseases associated with oxidation include, for example, Inflammatory diseases, systemic lupus erythematosus, myocardial ischemia or infarction, cerebrovascular disorders (vascular embolism, hemorrhagic stroke), spinal trauma, Crohn's disease, autoimmune diseases (e.g. rheumatoid arthritis , Diabetes), cataract, uveitis disease, emphysema, gastric ulcer, oxygen toxicity, cancer or tumor, taxane depletion, radiation disease and the like.

Antioxidants are widely distributed in copper and plants. Antioxidants such as phenolic compounds, flavonoids, tocopherols, and vitamin C in fruits and vegetables can delay or prevent the oxidation of fats and cause cancer, cardiovascular disease Prevention and delay of the aging process. Therefore, the composition of the present invention in which an antioxidant such as polyphenol is enhanced can be useful for cancer and brain cardiovascular diseases. In one embodiment, the composition of the present invention may be useful for preventing or treating breast cancer, lung cancer, uterine cancer or brain cancer, or improving symptoms.

As used herein, the term "treatment" refers to any action that improves or alters the symptoms of other diseases caused by inflammation or oxidative stress upon administration of the extract or composition comprising it. Those skilled in the art will be able to ascertain, by reference to the data provided by the Korean Medical Association, the precise criteria of the disease for which the composition of the present invention is effective, .

The term "prophylactic, " as used herein, refers to any act that inhibits or delays the onset of a disease for which the composition is effective upon administration of the extract or composition comprising it. It will be apparent to those skilled in the art that the present extracts with anti-inflammatory and antioxidant effects can prevent the early symptoms of inflammation, or those diseases when taken before they appear.

The pharmaceutical composition or the pharmaceutical composition comprising the fermented product of the present invention or a mixed composition comprising ginseng, ginseng, guinea pig, and honey, or an antioxidant composition containing the same may be administered simultaneously or sequentially, Or in combination with other pharmaceutically active ingredients for the treatment of inflammation.

The mixed composition comprising the fermented product of the present invention or further comprising ginseng, ginseng, guinea pigs, and honey, or the antioxidant composition containing the same, may be formulated into a suitable carrier, diluent, or diluent commonly used in the production of pharmaceuticals or pharmaceutical compositions, Preservatives, stabilizers, wetting agents, emulsifiers, solubilizers, sweeteners, colorants, osmotic pressure regulators, antioxidants, and the like. Specific examples include lactose, dextrose, sucrose, sorbitol, mannitol xylitol, erythritol, maltitol, starch, acacia rubber, alginate, gelatin, calcium phosphate, calcium silicate, cellulose, methylcellulose, microcrystalline cellulose, polyvinylpyrrolidone Water, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium, stearate, mineral oil and the like.

The method of administration of the pharmaceutical composition for preventing or treating inflammatory diseases, including the mixed fermented product of the present invention or a mixed composition comprising ginseng, ginseng, guinea pig, and honey, can be easily selected according to the formulation, Can be administered to mammals such as humans in various routes. For example, it may be formulated in the form of powders, tablets, pills, granules, dragees, hard or soft capsules, liquids, emulsions, suspensions, syrups, elixirs, external preparations, suppositories, sterilized injection solutions, Orally or parenterally. In particular, oral administration is preferred.

Solid dosage forms for oral administration include sterile aqueous solutions, non-aqueous solutions, suspensions, emulsions, freeze-dried preparations, and suppositories for tablets, pills, powders, granules, capsules, and parenteral administration. Examples of the non-aqueous solvent and suspending agent include propylene glycol, polyethylene glycol, vegetable oil such as olive oil, injectable ester such as ethyl oleate, and the like. As a suppository base, witepsol, macrogol, tween 61, cacao paper, laurin, glycerol, gelatin and the like can be used.

Further, pharmaceutical compositions comprising the present ODI fermentations can be prepared using methods known in the art or as described in Remington ' s Pharmaceutical Science (recent edition), Mack Publishing Company, Easton PA And the like.

The dosage of the pharmaceutical composition comprising the fermented product of the present invention or a mixed composition comprising ginseng, ginseng, guinea pig, and honey is further determined depending on the body weight, age, sex, health condition, diet, The effective dose of the fermented product of the present invention is usually about 1 to 100 g / day, particularly about 10 to 50 g / day, more preferably about 10 to 50 g / day for an adult (60 kg) Is about 30 g / day. It will be apparent to those skilled in the art that doses may be additive or subtracted, as the dosage can vary depending on various conditions, and thus the dose is not intended to limit the scope of the invention in any way.

The number of administrations can be administered once or several times a day within a desired range, and the administration period is not particularly limited. In addition, the composition containing the extract of the present invention may be added to an arbitrary food and be routinely ingested as such, in addition to oral administration.

The pharmaceutical composition comprising the fermented product of the present invention or a mixed composition including ginseng, bamboo shoot, guinea pig, and honey has excellent anti-inflammatory and antioxidant effects, You can use it safely. Accordingly, the mixed composition comprising the fermented product of the present invention or the ginseng, bamboo shoot, guinea pig, and honey can be used as a food ingredient, a food additive, and a food additive.

Accordingly, in view of the above, the present invention relates to the above-described fermented product of the present invention, or a fermented product containing ginseng, bamboo, rhododendron, and honey, Food additives and the like.

The term "food" as used herein 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 processing, , Which is intended to include food, food additives, functional foods and beverages.

As used herein, the term "functional food" refers to a food group that has been imparted with added value to function or express the function of the food by physical, biochemical, or biotechnological methods, Means a food which is processed and designed so that the body control function of disease prevention and recovery is sufficiently expressed to living body, and in particular, includes "health functional food".

As used herein, the term "health supplement food" refers to a food prepared and processed using raw materials or ingredients having useful functions in the human body. It is a food useful for health applications such as controlling nutrients and physiological effects on the structure and function of human body Refers to foods prepared by processing a specific ingredient as a raw material for the purpose of assisting the health or extracting, concentrating, refining, mixing, etc. ingredients contained in the raw material of the food.

In particular, the functional food or the health supplement food according to the present invention refers to a food having an effect of improving the symptoms of diseases caused by inflammation and oxidative stress as compared with before the food, , And those skilled in the art will be able to know the precise criteria of such diseases and determine the degree of improvement by referring to the data presented by the Korean Medical Association.

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

Examples of the foods to which the mixed composition including the fermented product of the present invention or the ginseng, bamboo, guinea pig, and honey can be added include various foods, beverages, gums, tea, vitamin complex, have. 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 But are not limited to, fruits, vegetables, beverages, fermented beverages, etc.), natural seasonings (e.g., ramen soup, etc.). The food, beverage or food additive may be prepared by a conventional production method.

Drinks in the present application mean a general term for drinking or enjoying a taste, and are intended to include functional beverages. The beverage is not particularly limited to the ingredients other than the above-mentioned fermented product of the present invention as an active ingredient as the essential ingredient at the indicated ratio, and may contain various flavors or natural carbohydrates as an additional ingredient . Examples of such natural carbohydrates include monosaccharides such as disaccharides such as glucose and fructose such as maltose, sucrose and the like and polysaccharides such as dextrins, cyclodextrins and the like, and Xylitol, sorbitol, and erythritol. Natural flavors (tau martin, stevia extracts (e.g., rebaudioside A, glycerine and the like) and synthetic flavors (saccharin, aspartame, etc.) can be advantageously used as flavors other than those described above The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably 5 to 12 g per 100 ml of the composition of the present invention. In addition, the composition of the present invention can be used as a natural fruit juice, a fruit juice drink, May be further contained.

In the present invention, functional beverages are used to control the bio-defense rhythm of a beverage group or drink composition imparted with added value to function and manifest the function of the beverage by physical, biochemical, biotechnological, Means a drink which is processed by being designed so as to sufficiently express the body controlling function on the living body, and preferably means a drink having an anti-inflammatory and antioxidative function.

The functional beverage is not particularly limited to any other components other than the fermented product of the present invention as an essential ingredient or the mixed composition including ginseng, ginseng, ginseng, guinea pig, and honey in the indicated ratios, Flavoring agents, natural carbohydrates and the like as additional components. Examples of such natural carbohydrates include monosaccharides such as disaccharides such as glucose and fructose such as maltose, sucrose and the like and polysaccharides such as dextrins, cyclodextrins and the like, and xylitol , Sorbitol, and erythritol. Natural flavors (tau martin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.) and synthetic flavors (saccharin, aspartame, etc.) can be advantageously used as flavors other than those described above The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 ml of the composition of the present invention.

In addition to the above, the composition of the present invention may be used as a flavoring agent such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, colorants, pectic acid and its salts, alginic acid and its salts, 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 0.001 to 20 parts by weight per 100 parts by weight of the extract of the present invention.

In foods intended for the improvement of inflammatory diseases or for antioxidant function, the fermented product of the present invention contains about 0.01 to 90% by weight, about 0.1 to 80% by weight, about 1 to 70%, about 1% 50%, about 1% to 40%, about 1% to 30%, about 1% to 20%, but does not exclude the range. For example, the beverage composition may comprise 0.02 to 10 g, preferably 0.3 to 1 g, based on 100 ml.

In another aspect, the invention also relates to a process for making a mixed composition comprising the fermented product of the present invention or further comprising ginseng, bamboo, rhizome, and honey. Fermentation may be performed herein using, but not limited to, one or more of yeast ( Saccharomyces cerevisiae ) or Lactobacillus acidophilus . In one embodiment, the present invention utilizes Lactobacillus acidophilus.

The method according to the present invention comprises the steps of: inoculating an yeast strain of Odie, or Lactobacillus acidophilus, in one embodiment; The yeast is cultured at a temperature of about 28 to 30 DEG C for about 25 to 45 hours, and the Lactobacillus acidophilus is fermented at about 34 to 43 DEG C for about 2 to 10 days. In one embodiment according to the present invention, green beans, dried beans, flour, etc. can be used. In particular, fresh beans are used and used without heat treatment.

The method according to the present invention may also comprise the steps of: in one embodiment, honey is moon, jujube is juiced, ginseng and bamboo are ground; Mixing and heating the honey, guinea pig, ginseng, and ginseng; Adding water and boiling in water; Mixing the fermented product according to the present invention at a temperature of 35 to 45 ° C, particularly 38 ° C, and then aging the mixture at 0 ° C to 25 ° C for 2 to 4 weeks in a light-shielded state.

The antioxidant component of the edible fermented sea urchin produced by the present method was enhanced compared with the non - fermented sea tangle extract, and the anticancer effect was superior to that of the non - fermented one.

Hereinafter, embodiments are provided to facilitate understanding of the present invention. However, the following examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited to the following examples.

Example 1 Preparation of an Audi fermented product

1-1. anatomy Useful  Utilization of Oddi Fermentation

Odie used in this example was frozen and stored in a greenhouse cultivated in a Kimchon company. Among the edible microorganisms, yeast ( Saccharomyces cerviciae) used in persimmon keratocysts and lactic acid bacteria (Lactobacillus sp.) Isolated from aged kimchi were used for the fermentation of oodi .

The yeast strains were cultured in YM medium (3 g / L of yeast extract, 3 g / L of malt extract, 5 g / L of peptone and 10 g / L of dextrose) L of lactic acid bacteria were cultured in MRS medium (Proteose Peptone 10 g / L, Beef Extract 10 g / L, Yeast Extract 5 g / L, Dextrose 20 g / L, Ammonium Citrate 2 g / L, Sodium Acetate 5 g / L, Magnesium Sulfate 0.1 g / L, Potassium Phosphate, Dibasic, 2 g / L), cultured at 37 ° C for 3 days, cultured in a state in which the number of viable bacteria reached to 1.3 x 10 ⁸ CFU of yeast and 0.9 x 10 ⁸ CFU (colony forming unit) of lactic acid bacteria % (v / v) were each inoculated into an ode-containing medium. 5% (w / v) of biomass was added to the supernatant of the oedium-containing medium to select a strain having excellent OD activity.

As a result, as shown in Fig. 1, the growth rate of yeast was slightly faster, but the highest viable cell count per 1 ml of culture was 2.1 x 10 ⁵ CFU after 4 days of culture in yeast, 3.4 x 10 ⁵ CFU of lactic acid bacteria after 8 days of culture Lactic acid bacteria were measured more. In the case of yeast fermentation, the final fermentation strain was determined to be lactobacillus in consideration of progress of alcohol production as the culture progressed.

Fermentation characteristics were investigated to optimize the fermentation condition of the fermented soybeans. (HM) 5% (w / v) sterilized at high temperature and high pressure together with purified water containing 1% (w / v) glucose for the proliferation of live cells, (RM), and 3% (v / v) of lactic acid bacteria cultured under the same conditions was inoculated.

As shown in FIG. 2, lactic acid bacteria showed almost no microbial contaminants during the incubation time, whereas in the RM type medium, which was characterized in that the raw microorganisms were not heat-treated, Not observed. This is thought to be caused by various useful metabolites such as organic acids produced by fermentation of lactic acid bacteria.

Lactic acid bacteria were incubated at 37 ° C for 8 days in the above-mentioned two kinds of medium. After culturing, the obtained culture broth was diluted in MRS agar medium to determine the number of viable cells. The result was 2.1 x 10 ⁷ CFU and higher than 1.3 x 10 ⁶ CFU of the HM system.

In order to optimize the fermentation of Lactobacillus acidophilus in the rhodobacteria prepared by the RM method, the addition amount of the rhizomes, the inoculum amount of the seedlings and the fermentation time were examined in different ways. The fermentation of lactic acid bacteria was attempted with different fermentation conditions and with changing the addition amount of sesame to 1, 5, and 10% (w / v). As shown in FIG. 3, Growth was increased, but it was almost the same level.

In order to optimize the fermentation of lactic acid bacteria in a medium containing 5% (w / v) olive oil, the growth characteristics of lactic acid bacteria were examined in the medium with different initial lactic acid bacteria inoculation. 4, 6, 8, and 10% (v / v) of the culture broth of the lactic acid bacterium in which the number of viable cells having reached the viable cell count of 1.6 x 10 ⁸ in the MRS medium was changed in the logarithmic growth phase, Was determined to be 6% (v / v).

Growth characteristics of lactic acid bacteria were investigated by inoculating 6% (v / v) of lactic acid bacteria in medium containing 5% (w / v) ored and culturing at 34 ℃, 37 ℃, 40 ℃ and 43 ℃. As a result, when the culture was carried out at 34 ° C, fungal contamination was observed as shown in FIG. 5, but no contamination with other microorganisms was observed. When the fermentation was carried out at 37 ° C, 40 ° C and 43 ° C, it was observed that the cell growth was maintained almost at the same level as shown in FIG. 5, and the cell growth was slightly lowered at 43 ° C. Finally, the fermentation temperature was determined to be 37 ° C.

The total polyphenol content, which may affect the antioxidant activity, was measured by inoculating 6% (v / v) of lactic acid bacteria in a medium containing 5% (w / v) As a result, as shown in Table 1 and FIG. 6, the culture obtained after 8 days of fermentation was analyzed to have the highest total polyphenol content as well as the amount of cell mass, and this was determined as the final fermentation time.

Growth of lactic acid bacteria and total polyphenol concentration change with incubation time Incubation time
(Work) Dry cell mass
(g / L) Total polyphenol
(mg / 100g) 4 1.3 45.2 ± 0.2 6 2.7 68.7 ± 0.1 8 4.2 96.4 ± 1.4 10 3.9 89.6 ± 0.6

1-2. Analysis of physicochemical properties of the fermented broth

The physicochemical properties of the fermented broth were evaluated by measuring the pH, sugar content, and chromaticity of the fermented broth using a liquid sample which had been concentrated 3 times by using a vacuum concentrator after removal of solids from the fermentation broth and filtration. same.

Physicochemical properties of fermented broth division Audi fermented product Audi extract pH 4.02 4.93
Color
Brightness (L) 1.2 ± 0.02 8.96 + 0.02 Redness (a) 3.73 ± 0.01 6.35 + 0.02 Yellow color (b) 0.68 ± 0.03 5.14 ± 0.03

The pH of the fermentation broth of the Lactobacillus acidophilus was 4.02, which was somewhat lower than that of the Lactobacillus acidophilus extract (pH 4.93) without fermentation. This resulted in the production of useful physiologically active substances such as organic acids by consuming various saccharides contained in the medium .

The Hunter L value (lightness), a value (redness, redness), b value (yellowness) were measured using a colorimeter (Model CR-200, Minolta, Japan) Were measured three times and the mean value was used. At this time, the value of the standard white board was set at 93.4371 for L, -0.2033 for a, and -0.3215 for b. As a result, the L value, a and b values of the fermented product of the Lactobacillus acidophilus were lower than those of the fermented Lactobacillus sp.

Example 2 Analysis of Physiologically Active Ingredient of Audi Fermentation Liquid

2-1. The total polyphenol content in the fermented broth of Lactobacillus acidophilus

The total polyphenol content in the fermentation broth of the Lactobacillus acidophilus was determined according to the Folin-Ciocalteu phenol method. That is, 1.9 ml of distilled water and 0.2 ml of pyrin-thiocaltophenol reagent were added to 0.1 ml of the sample, followed by reaction at room temperature for 3 minutes. 0.4 ml of saturated Na ₂ CO ₃ solution and 1.9 ml of distilled water were added to the mixture, and the absorbance was measured at 725 nm using a spectrophotometer. The total polyphenol content of this sample was calculated by preparing a standard curve using gallic acid (Sigma, USA), and the total polyphenol content of the sample solution was expressed as mg gallic acid per 100 g. As a result, the content of total polyphenol was increased to 38.8 mg / 100 g and 33.2 mg / 100 g, respectively, by the fermentation.

The antioxidative activity of the fermented broth was measured by SOD assay kit. The superoxide anion radicals are involved in the initiation phase of oxidation reactions associated with aging, which are highly toxic radicals produced in the enzymatic and non-enzymatic stages of aerobic cells. In addition, superoxide anion radicals are involved in the production of other reactive oxygen species such as hydrogen peroxide and are known to induce oxidative damage to lipids, proteins and DNA. The superoxide anion radical reacts with NBT to become blue. When antioxidants are present in the sample, it interferes with the formation of the superoxide anion radical-NBT complex, resulting in discoloration of the blue color. After the reaction, the absorbance at 560 nm was measured using a spectrophotometer and a SOD activity was calculated as follows.

SOD (%) = (1- (A-B) / C) x100

A: Absorbance is measured after addition of sample to xanthine oxidase reagent

B: Absorbance measurement after addition of blank buffer instead of xanthine oxidase reagent

C: Absorbance measurement after addition of distilled water to xanthine oxidase reagent

As shown in Table 3 below, the SOD activity of the fermented Lactobacillus acidophilus was about 29.7% higher than that of the fermented non-fermented Lactobacillus sp. Extract.

Total Polyphenol and SOD Activity Changes by Fermentation of Lactobacillus acidophilus
division
Audi fermented product

Audi extract Total polyphenol
(mg / 100g)
96.4 ± 1.4
72.1 ± 0.8 SOD activity
(%)
37.1
28.6

2-2. Major minerals contained in the fermentation broth of Lactobacillus acidophilus

Analysis of the major mineral components of the fermentation broth of the Lactobacillus acidophilus was performed under the same conditions as the non - fermented Lactobacillus sp. Extract. The major physiologically active minerals are calcium, phosphorus, iron, and magnesium, (See Table 4). The content of calcium, phosphorus, iron, and magnesium in the case of the fermentation of Lactobacillus japonica largely increased. Especially, the content of calcium was 14.4mg / 100g, which was higher than that of 11.2mg / 100g which was not fermented and increased by 28.5%.

Test Items Audi fermented product Audi extract Calcium (mg / 100g) 14.4 11.2 Phosphorus (mg / 100 g) 11.7 8.6 Iron (mg / 100g) 0.2 0.1 Magnesium (mg / 100 g) 7.6 5.7

2-3. The total amino acids contained in the fermentation broth of Lactobacillus acidophilus

As a result of analyzing 18 kinds of constituent amino acids of the fermentation broth of the Lactobacillus acidophilus, it was analyzed that the total amino acid content was about 84.317 mg / 100 g as shown in Table 5 below, which was about 1.57 times greater than that of 53.387 / 100 g of the fermented sample .

Test Items Audi fermented product Audi extract Aspartic acid (mg / 100g) 10.038 6.445 Threonine (mg / 100g) 4.093 2.300 Serine (mg / 100g) 4.936 3.535 Glutamic acid (mg / 100g) 16.012 14.220 Proline (mg / 100g) 0.000 0.000 Glycine (mg / 100g) 4.744 3.029 Alanine (mg / 100g) 5.678 2.871 Cystine (mg / 100g) 0.000 0.000 Valine (mg / 100g) 5.611 3.456 Methionine (mg / 100g) 0.750 0.385 Isoleucine (mg / 100g) 4.557 1.379 Leucine (mg / 100g) 7.080 2.556 Tyrosine (mg / 100g) 1.971 1.684 Phenylalanine (mg / 100g) 4.073 3.129 Histidine (mg / 100g) 2.494 1.922 Lysine (mg / 100g) 6.508 4.054 Arginine (mg / 100g) 5.773 2.424 Total (mg / 100g) 84.317 53.387

Example 3 Preparation of a mixed composition containing an ODI fermentation broth and a medicinal ingredient

3-1. Production of mixed composition

Mushroom was prepared by using the fermentation broth of Odie. For this purpose, the optimal addition ratio of the fermentation broth of ginseng, ginseng, guinea, and honey was investigated through the evaluation of color, viscosity and sensory evaluation. As a result, the optimal mixing ratio of ginseng: Was derived as 1: 1: 2: 8.7: 4 by weight.

The honey was milled at 100 ° C for 1 hour. The juice was extracted after crushing the raw persimmon and the ginseng and bamboo shoots were pulverized and mixed with each 9 kg: 18 kg: 78.3 kg: 36 kg at a weight ratio of 1: 2: Respectively.

After mixing the above components, the water was supplemented in an amount sufficient to evaporate the entire volume of the contents to completely submerge it in the water surface to boil for hot water for 72 hours in water at 100 ° C.

After boiling and cooling, 9 kg of the audi fermentation product prepared in Example 1 was added at a temperature of 38 캜 of the mixture.

3-2. Investigation of change of physiological activity by mixing of fermented green juice before and after heat treatment

Fermentation In order to establish the production method in the production of the fermented orophyllous gypsum, the fermentation broth of the fermentation broth was mixed in the early stage of the production method of kiyokoko, and the antioxidant activity was examined after the preparation by the method of not adding the heat treatment. The SOD activity was about 1.4 times higher than that of the heat - treated samples.

Effect of heat treatment on the SOD activity of gyungokgyo division SOD activity
(%) Untreated 21.4 In case of heat treatment 15.6

FIG. 7 shows the main process of manufacturing the Audi gypsum according to the optimum ratio. In particular, after the final mixing, the mixture was aged for 3 weeks in a cool underground storage room, and finished as a final product.

Example 4: Analysis of composition and physicochemical properties of a fermented oder mixed composition containing an edible fermented product and a medicinal plant

4-1. Analysis of composition of mixed composition

The main nutritional components and major mineral components including calorie, carbohydrate, fat, protein, moisture, ash, sodium, saccharide, saturated fat and trans fats were analyzed by a food inspection agency.

As a result, as shown in Table 7, the composition of the mixed composition (fermented sesame ginkgo) showed higher carbohydrate and protein content than that of the existing gyuokgok, and the sodium content was analyzed to be somewhat low.

Test Items Fermentation Odie Jyoko The existing Jangheokgo Calories (kcal) 72 52 Carbohydrate (g / 100 g) 17.1 12.8 Protein (g / 100 g) 1.0 0.2 Water (g / 100g) 81.8 87.0 Pollen (g / 100g) 0.0 0.0 Fat (g / 100g) 0.1 0.0 Sodium (g / 100g) 1.4 2.4 Sugar (g / 100g) 15.8 12.6 Saturated fat (g / 100g) 0.0 0.0 Trans fat (g / 100g) 0.0 0.0 Cholesterol (mg100g) 0.0 0.0 Calcium (mg / 100g) 12.60 4.16 Iron (mg / 100g) 0.24 0.18 Phosphorus (mg / 100 g) 28.61 14.75 Magnesium (mg / 100 g) 8.33 6.99

As a result of analyzing calcium, iron, phosphorus, and magnesium, major minerals included in the mixed composition, the contents of all four minerals were increased to 3.05 times, 1.3 times, 1.94 times, and 1.19 times, respectively, as compared with the standard jellyfish, It can be confirmed that the physiologically active function is enhanced in the Kyeongok High.

4-2. Analysis of physiologically active functional ingredient content of mixed composition

1) As a result of analyzing 18 kinds of constituent amino acids of the mixed composition, as shown in Table 8, the total amino acid content was about 537.765mg / 100g, which was about 3.3 times higher than that of the sample not fermented at 163.473mg / 100g Respectively.

Test Items Fermentation Odie Jyoko The existing Jangheokgo Aspartic acid (mg / 100g) 42.453 12.119 Threonine (mg / 100g) 19.709 6.212 Serine 20.859 7.644 Glutamic acid (mg / 100g) 121.866 48.058 Proline (mg / 100g) 29.674 16.429 Glycine (mg / 100g) 16.808 4.773 Alanine (mg / 100g) 37.189 6.928 Cystine (mg / 100g) 9.000 0.000 Valine (mg / 100g) 33.272 20.143 Methionine (mg / 100g) 6.585 2.797 Isoleucine (mg / 100g) 19.241 5.458 Leucine (mg / 100g) 28.188 9.777 Tyrosine (mg / 100g) 80.804 0.000 Phenylalanine (mg / 100g) 26.371 16.999 Histidine (mg / 100g) 6.256 3.032 Lysine (mg / 100g) 24.963 1.671 Arginine (mg / 100g) 14.526 1.434 Total (mg / 100g) 537.765 163.473

2) Total polyphenol content and total anthocyanin content, which are contained in the mixed composition and can affect the antioxidant activity, were analyzed. As a result, as shown in Table 9, the total polyphenol content of the fermented orchid gypsum was 181.4 mg / 100 g, the total anthocyanin content was 14.67 mg / 100 g, the total polyphenol content of the existing kyokoko was 169.64 mg / Respectively, compared with the contents of 7.08 mg / 100 g. Thus, the above-mentioned mixed composition shows higher antioxidative activity than common gypsum.

Test Items Fermentation Odie Jyoko The existing Jangheokgo Total anthocyanin (mg / 100g) 14.67 7.08 Total polyphenol (mg / 100g) 181.40 169.64

The antioxidation-related SOD activity of the mixed composition was measured using the same SOD assay kit as in the case of the Audi fermentation broth. As a result, the SOD activity of the mixed composition was about 21.4%, which was higher than 10.7% of the general mushroom.

Experimental Example 1. Evaluation of anticancer activity of ODI fermented broth in vivo )

1-1. Evaluation of Anticancer Activity of Audi Fermentation Liquid Using Cancer Cell Lines

Evaluation of anticancer activity against the fermentation broth of Lactobacillus acidophilus was performed. The main test methods used at this time are as follows. Animal cell culture was performed by culturing MDAMB231 (ATCC HTB-26), lung cancer cell line A549 (ATCC CTL-185) and cervical cancer cell line HeLa (ATCC CRM-CCL-2) All cell lines were used for experiments in low passage conditions.

10% FBS (fetal bovine serum), 10 units / ml penicillin, and 10 占 퐂 / ml streptomycin were added to the medium corresponding to each cell line to prepare a culture medium. All media and solutions used for animal cell culture were incubated in a constant temperature bath at 37 ° C before use and incubated at 37 ° C in a 5% CO ₂ incubator. If the cells were grown to 80%, the cells were cultured in the same ratio at a ratio of 1/3 to 100 mm dish, and replaced with fresh medium every 2 days. All samples were washed with PBS before the treatment and then the medium was changed.

The CellTiter 96 AQueous One Solution Cell Proliferation Assay was performed to measure cell viability. This is to quantitate the cell proliferative capacity and cell viability. The amount of chromogenic substance called formazan in MTS is measured by mitochondrial dehydratase in the cell. It is effective only for living cells, and the intensity of the color is linear with the number of cells. 1 × 10 ⁴ cells per well were dispensed into a 96-well plate and cultured in 200 μl of medium at 37 ° C. in a 5% CO ₂ constant-temperature and constant-humidity incubator for 24 hours. Then, the medium containing no FBS was added to the medium And cultured for 24 hours. Then, a solution containing 20 μl of MTS was added to a medium containing no 100 μl of FBS per well, followed by reaction for 1 hour and then the intensity of color development was measured using a medical enzyme analyzer (Labsystems, FI / Multjskan MS).

As shown in FIG. 8, in the case of the fermented broth of the extract of Lactobacillus acidophilus, the tendency of the cancer cell line survival rate to be significantly lowered in the breast cancer cell line and the cervical cancer cell line among the three cancer cell lines was confirmed, Suppression was better. The survival rate of MDAMB231, a breast cancer cell line, was reduced by approximately 60% when 2% of the 3% concentration of Lactobacillus acidophilus was treated. This was more effective than about 40% inhibition in the same concentration of unfermented Oddi extract.

1-2. Evaluation of Anticancer Activity of Fermented Odi Gyukiogi Using Cancer Cell Lines

ATCC CRM-CCL-2, a breast cancer cell line, MDAMB231 (ATCC HTB-26), MCF7 (ATCC HTB-22) and lung cancer cell line A549 (ATCC CTL-185) cervical cancer cell line HeLa ), And the brain cancer cell host, U87MG (ATCC HTB-14), on the viability of various cancer cells. The samples were treated with sterilized purified water at a concentration of 1g / ml at a concentration of 0.25 ~ 2%.

The results are shown in Fig. A graph comparing viability of various cell lines including breast cancer cell lines DAMB231 and MCF7, lung cancer cell line A549, cervical cancer cell line HeLa, and brain cancer cell line U87MG is shown in FIG. 9A.

In addition, the viability of the fermented orchid gypsum was compared in various cancer cell lines including breast cancer cell lines MDAMB231 and MCF7, lung cancer cell line A549, cervical cancer cell line HeLa, and brain cancer cell line U87MG.

In the case of fermentation, the survival rate of U87MG, especially the brain cancer cell line, among the 5 types of cancer cells, was significantly lower than that of the normal jellyfish. In addition, the survival rate of lung cancer-related A549 and breast cancer- related MDAMB231 was significantly Respectively. However, in the case of non-fermented general moxibustion, MDAMB231, cervical cancer cell line HeLa, and lung cancer cell line A549 showed a tendency to suppress the survival of cancer cells more or less. However, The results of this study are as follows.

Formulation Example 1. Production of a fermented Odie jellybean sample

Fermentation Three commercial mushroom products 300 were prepared as shown in FIG. 11 by using the fermented orchid mushroom prepared above for the commercialization of the mushroom. 100 fermented oyster mushroom rings were prepared. For comparison, 100 mushroom oocytes and 100 mushroom oocytes were prepared and evaluated for sensory evaluation and storage characteristics.

The three kinds of mushroom molds were subjected to sensory evaluation by a five-point scale method. 5 points for color, taste, incense, etc. were very good, and 1 point was very poor, and those with high scores were evaluated as having high preference. As a result, the fermented oyster gypsophila was significantly higher in color, flavor, taste and overall acceptability.

Sensory evaluation according to kind
Kinds
color
incense
Texture
flavor Overall
Contribution Fermentation Odie Jyoko 3.2 3.7 3.5 3.8 3.5 Kyunghee University 2.1 2.4 2.6 2.9 2.7 Audi Cheonggyokgyo 3.3 3.5 2.9 3.4 3.1

** The above data are expressed as mean ± SD (n = 3).

After storage for 2 months at room temperature, fermented oder japonicum hulls were examined for storage characteristics and showed little change in color and taste. No microbial contamination was observed.

Formulation Example 2. Preparation of a liquid preparation

Audi fermented product 1000mg

Sugar 20 mg

20 mg per isomer

Lemon incense quantity

Purified water was added to make a total volume of 1000 ml. The above components were mixed according to a conventional method for producing a liquid agent, and then filled in a brown bottle and sterilized to prepare a liquid agent.

Formulation Example 3. Preparation of Health Drink

 Audi fermented product 1000mg

Citric acid 1000mg

Oligosaccharide 100 g

2 g of mesyl concentrate

Taurine 1g

Purified water was added to make a total volume of 1000 ml. The above components were mixed according to a conventional health drink manufacturing method, and the resulting solution was stirred and heated at 85 DEG C for about 1 hour. The resulting solution was filtered and sterilized in a 2 L sterilized container. The resulting solution was refrigerated, ≪ / RTI >

Formulation Example 4. Preparation of Healthy Foods

 Audi fermented product 1000mg

Vitamin mixture quantity

Vitamin A acetate 70 mg

Vitamin E 1.0mg

0.13 mg of vitamin B1

0.15 mg of vitamin B2

Vitamin B6 0.5mg

Vitamin B12 0.2mg

Vitamin C 10mg

Biotin 10mg

Nicotinic acid amide 1.7 mg

Folic acid 50mg

Calcium pantothenate 0.5mg

Vitamin E 1.0mg

Mineral mixture quantity

1.75 mg ferrous sulfate

0.82 mg of zinc oxide

Magnesium carbonate 25.3 mg

15 mg of potassium phosphate monobasic

Calcium phosphate diphosphate 55 mg

Potassium citrate 90mg

Calcium carbonate 100 mg

24.8 mg of magnesium chloride

Although the composition ratio of the above-mentioned vitamin and mineral mixture is relatively mixed with a suitable preparation for health food, the compounding ratio may be arbitrarily modified, and the above ingredients may be mixed according to a conventional method of manufacturing health food, The granular formulation of health food was prepared.

While the present invention has been described in connection with what is presently considered to be the preferred embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, .

All technical terms used in the present invention are used in the sense that they are generally understood by those of ordinary skill in the relevant field of the present invention unless otherwise defined. The contents of all publications cited herein are incorporated herein by reference.

Claims (10)

a) an edible fermented product; or
b) an antioxidant composition comprising the above-mentioned edible fermented product and ginseng, bamboo shoot, rhubarb and honey.
The method of claim 1, wherein the fermentation is yeast (Saccharomyces cerevisiae), or Lactobacillus know also the filler's (Lactobacillus acidophilus . < / RTI >
The method according to any one of claims 1 to 3, wherein the fermented product of ginseng, ginseng, gyeongryeong, guinea pig and honey in the composition is contained at a ratio of 0.5 to 1.5: 0.5 to 1.5: 1.5 to 2.5: 8.5 to 9.5: 3.5 to 4.5, Gt; antioxidant < / RTI > composition.
4. The antioxidative composition according to any one of claims 1 to 3, wherein the composition is provided as a medicament, a cosmetic, a health supplement, a functional food, or a food additive.
5. The antioxidative composition according to claim 4, wherein said medicament is for the prevention or treatment of cancer or an inflammatory disease, and said functional food is for the amelioration of cancer or inflammatory diseases.
6. The antioxidant composition according to claim 5, wherein the cancer disease is breast cancer, uterine cancer or lung cancer.
The antioxidant composition according to claim 1, wherein the antioxidant composition comprising the fermented product of ginseng, ginseng, gyeongryeong, rhubarb and honey is prepared in a ring form.
A process for producing an edible fermented product according to claim 1,
Inoculating 1 to 10% (w / v) of the yeast with 1 to 10% by weight of yeast or lactobacillus acidophilus; And
Wherein the yeast is cultured at a temperature of 28 to 30 ° C for 25 to 45 hours and the lactobacillus acidophilus is fermented at a temperature of 34 to 43 ° C for 2 to 10 days, .
9. The method of producing an antioxidative composition according to claim 8, wherein the odor is not heat-treated in the pre-inoculation step.
A process for preparing an edible fermentation mixture comprising the steps of:
The honey is moon, the rhubarb is juice, the ginseng and the bamboo flour are powdered;
Mixing the honey, ginseng, ginseng, and ginseng and heating the mixture;
Adding water after heating and boiling in water; And
Mixing the edible fermented product prepared according to claim 9 with the mixture at a temperature of 35 to 45 ° C and then aging the mixture at 0 to 25 ° C for 2 to 4 weeks in a shade state.

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