KR20150047687A - Composition for improving or enhancing memory comprising fermented herb extract - Google Patents
Composition for improving or enhancing memory comprising fermented herb extract Download PDFInfo
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Abstract
Description
본 발명은 락토바실러스 플랜타룸(Lactobacillus plantarum) K154를 이용한 발효 식물추출물을 유효성분으로 함유하는 기억력 증진 또는 건망증 예방 또는 개선용 조성물에 관한 것이다.The present invention relates to the use of Lactobacillus plantarum The present invention relates to a composition for preventing or ameliorating memory impairment or forgetfulness, which comprises a fermented plant extract using K154 as an active ingredient.
건망증(Amnesia)은 기억장애의 하나로 잘 기억하지 못하거나 잊어버리는 정도가 심한 병적인 상태를 말하고, 순간밖에 경과하지 않았는데도 그것을 기억하지 못하고 곧 잊어버리는 것을 전진성 건망증이라고 한다. 이는 대개 열병이나 중독상태에 있는 정신착란 같은 경우에 많이 나타나며, 또한 외상을 입었거나 졸도하였거나 머리에 전기충격을 받았을 때에는 역행건망증이 일어난다. 이것은 처음에는 일단 기억해내기는 하지만, 얼마 지나서 기억을 재생하려고 하면 과거를 더듬어 한참 동안 이것저것 따져야만 생각해낼 수 있는 것이다. 이상의 두 가지 건망증이 함께 나타나는 일도 적지 않다. 이 밖에도 어떤 일정한 시기에만 나타나는 경우도 있으며, 어떤 사람의 경우는 그것만이 잊혀지는 부분건망증도 있다. Amnesia is one of the memory impairments that tells a morbid condition that does not remember well or forgets, and it is called forgetful forgetting, that you can not remember it but have forgotten it only for a moment. It is usually seen in cases of fever or intoxication, such as delirium, and in the case of trauma, fainting, or electric shock to the head, backward forgetfulness occurs. This is a memory at first, but if you try to reproduce it after a while, you will have to think about it for a while. There are a few cases of forgetfulness. In addition, there are some cases that appear only at certain times, and some people forget forgetfulness is part of it.
근래의 음료개발 동향에 의하면, 과거의 단순한 기호성 음료보다는 현대인의 건강에 대한 관심을 반영한 여러 형태의 기능성 음료에 대하여 관심이 모아지고 있다. 기능성 음료의 경우 기능성에만 치중하다 보면 자칫 기호성이 떨어지게 되어 수요자들에게 호응을 얻지 못하게 되는 까닭에 기능성 음료의 개발 초점은 기능성과 기호성을 어떻게 적절히 조화시키는가에 있다 할 것이다. 기능성 음료의 한 형태로 나름대로의 기호성을 갖는 기호성 음료에 한방 생약재 성분을 가미하여 생약재가 가지고 있는 약리작용을 통해서 기능성을 부가 또는 향상시키고자 하는 연구가 활발하게 진행되고 있다. 한방 생약재를 주성분으로 하는 차류로서 인삼차, 구기자차, 오가피 차, 결명자차 등의 여러 종류가 알려져 있으며 그 종류는 계속적으로 증가되고 있는 추세이다. 그런데, 이러한 종래의 한방 생약재류 차는 거의 단일 성분의 생약재를 주성분으로 하고 있는 것으로서, 차의 주성분을 이루고 있는 생약재가 지니고 있는 것으로 알려진 나름대로의 약리작용 및 그에 대한 기대감 등으로 일부 수요자들에게는 음용되고 있긴 하나 기호성 면에서 커피나 녹차 등에 비해 대중적이지 못하고 확실한 약리작용을 기대하고 음용하는 수요자는 그리 많치 않은 실정이다.Recent trends in beverage development have attracted attention to a variety of functional beverages that reflect the attention of modern people to health rather than simple past tasty beverages. In the case of functional beverages, the focus of functional beverages will be less favorable and will not appeal to consumers. Therefore, the development focus of functional beverages will be on how to properly combine functionality and palatability. Studies on adding or enhancing functionalities through pharmacological actions of herbal medicines have been actively carried out by adding a herbal medicine ingredient to a palatable beverage having a peculiar taste as a form of functional beverage. Various kinds of herbal medicines such as ginseng tea, gugija tea, ogapi tea, and lucid tea are known as herbal medicine, and the kinds of them are continuously increasing. [0003] However, such conventional herbal medicinal herbal tea is mainly composed of a single ingredient herbal medicine, and it is consumed by some consumers due to its pharmacological action and anticipation about it, which is known to have a herbal medicine which is a main ingredient of tea. In terms of taste, there are not many consumers who drink or drink in anticipation of a pharmacological effect that is not popular and is not as popular as coffee or green tea.
한약재의 약리작용만을 고려하는 경우 동의보감 등의 전통 의서에 나와 있는 처방에 따라 각종 한약재를 조합해서 얻어진 탕약이 가장 확실하다 할 것이나, 이는 약재를 다려는 과정에 많은 시간을 필요로 하며, 요즘과 같이 한의원이나 한약방에서 탕약을 개별포장해서 주는 경우라도 그 수요자 입장에서는 휴대가 불편할 뿐만 아니라 복용시 다시 중탕을 하여 데워야 하는 불편이 있다. 이에 더하여, 대개의 한방 탕약의 경우에는 쓴맛이 강한 특성이 있어 기호성이 떨어지고 가격면에 있어서 고가일 수 밖에 없어서 일반 대중적인 음료나 차류와 같이 수시로 음용 내지는 복용하기에는 현실적으로 어려운 면이 있다.
When considering only the pharmacological action of medicinal herbs, it is most certain that the medicines obtained by the combination of various medicinal materials according to the prescriptions shown in the traditional patents of Dongbok-bok, etc., take a lot of time to process the medicines, Even if the oriental medicines or oriental medicines are individually packaged, it is inconvenient for the consumer to carry it, and there is the inconvenience of having to reheat the soup when taking it. In addition, in the case of most oriental oriental herbal medicine, there is a characteristic that bitter taste is strong, which is poor in palatability and expensive in terms of price, so that it is difficult to drink or take it from time to time like a general popular drink or tea.
한편, 한국등록특허 제0404921호에서는 건망증 개선 효능이 있는 총명차의 제조방법을 개시하고 있으나, 이는 원지, 감초 등의 한방 생약재가 혼합된 총명차로서 젖산균을 이용한 발효에 대한 언급이 없다. 따라서, 본 발명자들은 총명탕의 주요 약재로 사용되는 석창포, 원지 및 복령 추출물의 젖산 발효를 통해 GABA 함량을 증진시킨 발효 식물추출물의 기억력 증진 및 건망증 개선 효과를 확인하고 손쉽게 음용할 수 있는 고형차, 환 및 액상차를 제작하고 본 발명을 완성하였다.
On the other hand, Korean Patent No. 0404921 discloses a method for preparing a total tea having an ameliorating effect of forgetfulness. However, this method is not a fermentation method using lactic acid bacteria as a total tea which is mixed with oriental medicinal herbs, such as Japanese papaya and licorice. Therefore, the inventors of the present invention confirmed the effect of improving the memory and amnesia of the fermented plant extract which enhanced the GABA content by lactic acid fermentation of the extract of Seokchangpo, And a liquid tea, and completed the present invention.
본 발명의 목적은 원지, 백복령 및 석창포를 열수추출한 식물추출물 100 중량%에 대하여 0.1 내지 10 중량% 글루코즈(glucose) 및 0.1 내지 5 중량% 효모추출물(yeast extract)을 첨가하고, 배양된 락토바실러스 플랜타룸(Lactobacillus plantarum)를 접종하여 발효시킨 발효 식물 추출물을 유효성분으로 함유하는 기억력 증진 또는 건망증 예방 또는 개선용 조성물을 제공하는 데에 있다.The object of the present invention is to add 0.1 to 10% by weight of glucose and 0.1 to 5% by weight of yeast extract to 100% by weight of a plant extract obtained by hot water extraction of raw paper, Baekbokryeong and Seokchangpo, Lactobacillus The present invention also provides a composition for preventing or ameliorating memory impairment or forgetfulness, which contains fermented plant extract fermented by inoculating a plantarum of the present invention as an active ingredient.
본 발명의 원지, 백복령 및 석창포를 열수추출한 식물추출물 100 중량%에 대하여 0.1 내지 10 중량% 글루코즈(glucose) 및 0.1 내지 5 중량% 효모추출물(yeast extract)을 첨가하고, 배양된 락토바실러스 플랜타룸(Lactobacillus plantarum)를 접종하여 발효시킨 발효 식물 추출물을 유효성분으로 함유하는 기억력 증진 또는 건망증 예방 또는 개선용 건강기능식품을 제공하는 데에 있다.Glucose and 0.1 to 5 wt% of yeast extract are added to 100 wt% of the plant extract of hot pepper extract of the present invention, Baekbokryeong and Seokchangpo as hot-water extracts, and the cultured Lactobacillus plantarum Lactobacillus plantarum) as an active ingredient, which is fermented by fermenting the fermented plant extract.
상기 목적을 달성하기 위하여, 본 발명은 원지, 백복령 및 석창포를 열수추출한 식물추출물 100 중량%에 대하여 0.1 내지 10 중량% 글루코즈(glucose) 및 0.1 내지 5 중량% 효모추출물(yeast extract)을 첨가하고, 배양된 락토바실러스 플랜타룸(Lactobacillus plantarum)를 접종하여 발효시킨 발효 식물 추출물을 유효성분으로 함유하는 기억력 증진 또는 건망증 예방 또는 개선용 조성물을 제공한다. In order to achieve the above object, the present invention provides a method for preparing a plant extract, which comprises adding 0.1 to 10% by weight of glucose and 0.1 to 5% by weight of yeast extract to 100% by weight of a plant extract of hot pepper, The present invention provides a composition for preventing or ameliorating memory impairment or forgetfulness, which contains, as an active ingredient, a fermented plant extract fermented by inoculation with a cultured Lactobacillus plantarum .
상세하게는, 상기 식물 추출물은 원지, 백복령 및 석창포를 1:1:1의 중량비로 열수 추출한 것을 특징으로 하고, 상기 락토바실러스 플랜타룸은 락토바실러스 플랜타룸(Lactobacillus plantarum) K154(KACC91727P)인 것을 특징으로 한다. Specifically, the plant extract is characterized in that the raw paper, Baekbokryeong and Seokchangpo are hot-water extracted at a weight ratio of 1: 1: 1, and the Lactobacillus plantarum is Lactobacillus plantarum plantarum ) K154 (KACC91727P).
상세하게는, 상기 발효시키는 단계는 25 내지 42℃에서 1일 내지 7일 동안 발효하는 것을 특징으로 한다.
Specifically, the fermentation step is characterized by fermentation at 25 to 42 DEG C for 1 to 7 days.
본 발명에 있어서, "총명탕"은 백복신, 원지, 감초 및 석창포의 4가지 천연 생약재로 구성된 한약조성물로서 동의보감에는 '치다망구복능일송천언'(治多忘久服能日誦千言)이라 하여 '잘 잊어버리는 것을 치료하고 오랫동안 먹으면 능히 하루에 천가지 말을 외우게 된다.'라고 기록되어 있다(출처:네이버 백과사전). 본 발명에서는 원지 300g, 백복령 300g, 석창포 300g을 물 13,000mL와 함께 약탕기에 넣고 120℃에서 총 3시간을 가열하여 식물추출물 또는 총명탕을 제조하였다.
In the present invention, "Sungmyunggang" is a herb medicine composition composed of four natural herbal medicines, such as white bacillus, lobster, licorice, and licorice root, which is called " If you forget to forget and eat for a long time, you will be able to memorize a thousand words a day. "(Source: Naver Encyclopedia). In the present invention, 300 g of ground paper, 300 g of Baekbokryeong, and 300 g of Seokchangpo were added to a water pan with 13,000 mL of water and heated at 120 캜 for a total of 3 hours to prepare a plant extract or a common mint.
또한, 본 발명은 원지, 백복령 및 석창포를 열수추출한 식물추출물 100 중량%에 대하여 0.1 내지 10 중량% 글루코즈(glucose) 및 0.1 내지 5 중량% 효모추출물(yeast extract)을 첨가하고, 배양된 락토바실러스 플랜타룸(Lactobacillus plantarum)를 접종하여 발효시킨 발효 식물 추출물을 유효성분으로 함유하는 기억력 증진 또는 건망증 예방 또는 개선용 건강기능식품을 제공한다.The present invention also provides a method for producing a lactobacillus plant, which comprises adding 0.1 to 10% by weight of glucose and 0.1 to 5% by weight of yeast extract to 100% by weight of a plant extract obtained by hot water extraction of raw paper, The present invention provides a health functional food containing the fermented plant extract fermented by inoculation with Lactobacillus plantarum as an active ingredient for preventing or ameliorating memory impairment or forgetfulness.
바람직하게는, 상기 건강기능식품은 캡슐, 정제, 분말, 과립, 액상, 환, 편상, 페이스트상, 시럽, 겔, 젤리 및 바(bar)로 이루어진 군에서 선택된 어느 하나의 제형인 것을 특징으로 하지만, 이에 제한되지는 않는다.Preferably, the health functional food is any one selected from the group consisting of capsules, tablets, powders, granules, liquids, rings, flakes, pastes, syrups, gels, jellies, and bars , But is not limited thereto.
보다 바람직하게는, 상기 분말은 원지, 백복령 및 석창포를 1:1:1의 중량비로 열수추출한 후, 0.5 중량% 글루코즈(glucose) 및 2.5 중량% 효모추출물(yeast extract)을 첨가하고, 배양된 락토바실러스 플랜타룸(Lactobacillus plantarum) K154(KACC91727P)를 접종하여 37℃, 72시간 동안 발효시킨 발효 식물 추출물을 분무 건조한 것을 특징으로 하고, More preferably, the powder is subjected to hot water extraction at a weight ratio of 1: 1: 1, followed by adding 0.5 wt% glucose and 2.5 wt% yeast extract, Lactobacillus plantarum ) K154 (KACC91727P) was inoculated, and the fermented plant extract fermented at 37 DEG C for 72 hours was spray-dried,
상기 환은 원지, 백복령 및 석창포를 1:1:1의 중량비로 열수추출한 후, 0.5 중량% 글루코즈(glucose) 및 2.5 중량% 효모추출물(yeast extract)을 첨가하고, 배양된 락토바실러스 플랜타룸(Lactobacillus plantarum) K154(KACC91727P)를 접종하여 37℃, 72시간 동안 발효시킨 발효 식물 추출물에 현미분말을 첨가하여 37℃, 2일 내지 5일 동안 고체발효시켜 제조된 환인 것을 특징으로 하고,After 0.5% by weight glucose and 2.5% by weight yeast extract were added to the broth, hot water was extracted at a weight ratio of 1: 1: 1, and the cultured Lactobacillus plantarum plantarum ) K154 (KACC91727P), and adding the brown rice powder to the fermented plant extract fermented at 37 ° C for 72 hours, followed by solid fermentation at 37 ° C for 2 days to 5 days.
상기 액상은 원지, 백복령 및 석창포를 1:1:1의 중량비로 열수추출한 후, 0.5 중량% 글루코즈(glucose) 및 2.5 중량% 효모추출물(yeast extract)을 첨가하고, 배양된 락토바실러스 플랜타룸(Lactobacillus plantarum) K154(KACC91727P)를 접종하여 37℃, 72시간 동안 발효시킨 발효 식물 추출물 3 내지 15 중량%; 원지, 석창포, 백복신 및 당귀로 이루어진 군에서 선택된 어느 하나 이상의 식물의 열수추출물 80 내지 90 중량%; 홍삼농축액 0.2 내지 1 중량 %; DHA 또는 ALA 0.2 내지 0.5 중량%; 천연칼슘 0.3 중량% 및 블루베리농축액 3 내지 5 중량%를 포함하는 것을 특징으로 한다.
The liquid is base paper, baekbokryeong and the seokchangpo 1: 1: 1 was added after hot-water extract at a weight ratio of 1, 0.5% glucose (glucose) and 2.5 weight% yeast extract (yeast extract) and cultured Lactobacillus plan tarum (Lactobacillus 3-15% by weight of a fermented plant extract obtained by inoculating plantarum K154 (KACC91727P) and fermenting at 37 ° C for 72 hours; 80 to 90% by weight of a hydrothermal extract of at least one plant selected from the group consisting of agar, gochunpo, white bacterium and Angelica gigas; 0.2 to 1% by weight of red ginseng concentrate; 0.2 to 0.5 wt% DHA or ALA; 0.3% by weight of natural calcium and 3 to 5% by weight of a blueberry concentrate.
또한, 본 발명의 조성물은 기억력 증진 또는 건망증 예방 및 개선 효과를 목적으로 식품 또는 음료에 첨가될 수 있다. 이때, 식품 또는 음료 중의 상기 조성물의 양은 전체 식품 중량의 0.01 내지 15 중량%로 가할 수 있으며, 건강 음료 조성물은 100ml를 기준으로 0.02 내지 10 g, 바람직하게는 0.3 내지 1 g의 비율로 가할 수 있다. In addition, the composition of the present invention may be added to food or beverage for the purpose of enhancing memory or preventing and improving forgetfulness. At this time, the amount of the composition in the food or drink may be 0.01 to 15% by weight of the total food, and the health beverage composition may be added in a proportion of 0.02 to 10 g, preferably 0.3 to 1 g, based on 100 ml .
본 발명의 건강 음료 조성물은 지시된 비율로 필수 성분으로서 상기 추출물을 함유하는 것 외에 액체성분에는 특별한 제한점은 없으며 통상의 음료와 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다. 상술한 천연 탄수화물의 예는 모노사카라이드, 예를 들어, 포도당, 과당 등의 디사카라이드, 예를 들어 말토스, 슈크로스 등의 및 폴리사카라이드, 예를 들어 덱스트린, 시클로덱스트린 등과 같은 통상적인 당 및 자일리톨, 소르비톨, 에리트리톨 등의 당알콜이다. 상술한 것 이외의 향미제로서 천연 향미제(타우마틴, 스테비아 추출물(예를 들어 레바우디오시드 A, 글리시르히진등) 및 합성 향미제(사카린, 아스파르탐 등)를 유리하게 사용할 수 있다. 상기 천연 탄수화물의 비율은 본 발명의 조성물 100 ㎖당 일반적으로 약 1 내지 20g, 바람직하게는 약 5 내지 12g이다.The health beverage composition of the present invention may contain various flavors or natural carbohydrates such as ordinary beverages as an additional ingredient, as long as it contains the extract as an essential ingredient at the indicated ratio, and there is no particular limitation to the liquid ingredient. Examples of the above-mentioned natural carbohydrates include monosaccharides such as disaccharides such as glucose and fructose such as maltose, sucrose and the like and polysaccharides such as dextrin, cyclodextrin and the like Sugar, and sugar alcohols such as xylitol, sorbitol, and erythritol. Natural flavors (tau martin, stevia extracts (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.
상기 외에 본 발명의 조성물은 여러 가지 영양제, 비타민, 광물(전해질), 합성 풍미제 및 천연 풍미제 등의 풍미제, 착색제 및 중진제(치즈, 초콜릿 등), 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알콜, 탄산 음료에 사용되는 탄산화제 등을 함유할 수 있다. 그밖에 본 발명의 조성물들은 천연 과일 쥬스 및 과일 쥬스 음료 및 야채 음료의 제조를 위한 과육을 함유할 수 있다. 이러한 성분은 독립적으로 또는 조합하여 사용할 수 있다. 이러한 첨가제의 비율은 그렇게 중요하진 않지만 본 발명의 조성물 100 중량부 당 0 내지 약 20 중량부의 범위에서 선택되는 것이 일반적이다.In addition to the above-mentioned composition, the composition of the present invention can be used as a flavoring agent such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring agents and intermediates (cheese, chocolate etc.), pectic acid and its salts, Salts, organic acids, protective colloid thickening agents, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated beverages and the like. In addition, the compositions of the present invention may contain flesh for the production of natural fruit juices and fruit juice drinks and vegetable drinks. These components may be used independently or in combination. The proportion of such additives is not so critical, but is generally selected in the range of 0 to about 20 parts by weight per 100 parts by weight of the composition of the present invention.
본 발명은 락토바실러스 플랜타룸(Lactobacillus plantarum) K154를 이용한 발효 식물추출물을 유효성분으로 함유하는 기억력 증진 또는 건망증 예방 또는 개선용 조성물에 관한 것으로서, 이를 활용하여 기억력 증진 또는 건망증 개선 효과를 갖는 기능성 음료 및 식품 개발의 가능성을 높일 수 있다.The present invention relates to the use of Lactobacillus plantarum The present invention relates to a composition for preventing or ameliorating memory impairment or forgetfulness, which comprises a fermented plant extract using K154 as an active ingredient, and can improve the possibility of development of functional beverages and foods having an effect of improving memory or forgetfulness.
도 1은 발효 식물추출물(발효총명탕)의 기억력 증강 효과를 확인하기 위한 Y 미로 실험 결과이다.
도 2는 발효 식물추출물(발효총명탕)의 기억력 증강 효과를 확인하기 위한 수동회피 실험 결과이다.
도 3은 발효 식물추출물(발효총명탕)의 공간지각능력 향상 효과를 확인하기 위한 수중미로 실험 결과이다.
도 4는 실험 마지막날 실험동물이 플랫폼을 기억하는지 확인하는 실험 결과이다.
도 5는 발효 식물추출물(발효총명탕)의 아세틸콜린 분해효소와의 연관성을 알아보기 위한 아세틸콜린에스터라아제 저해 실험 결과이다.FIG. 1 is a Y-maze test result for confirming the memory enhancing effect of a fermented plant extract (fermented sour manganese).
FIG. 2 is a result of passive avoidance experiment for confirming the memory enhancing effect of the fermented plant extract (fermented soybean meal).
FIG. 3 is a result of an underwater maze test to confirm the effect of enhancing the spatial perception ability of a fermented plant extract (fermented myrrh).
FIG. 4 is an experimental result for confirming whether the experimental animals remember the platform at the end of the experiment.
FIG. 5 shows the results of acetylcholinesterase inhibition experiment to examine the relationship between fermented plant extracts (fermented syrup) with acetylcholinesterase.
이하, 하기 실시예를 통해 본 발명을 보다 상세하게 설명한다. 다만, 이러한 실시예에 의해 본 발명이 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited by these examples.
< <
실시예Example
1 > 발효 식물 추출물( 1> Fermented Plant Extract (
발효총명탕Fermented mushroom
)의 건망증 개선 효과 확인) Confirmed the amelioration effect of forgetfulness
1. 발효 식물추출물(발효총명탕) 제조1. Manufacture of fermented plant extracts
원지 300g, 백복령 300g, 석창포 300g을 물 13,000mL와 함께 약탕기에 넣고 120℃에서 총 3시간을 가열하여 미리 제조한 식물추출물을 기본배지로 하여 효모추출물(Yeast extract) 2.5%와 글루코즈(glucose) 0.5%를 첨가하여 멸균시켰다. 여기에 MRS 배지에 2% MSG를 첨가하여 30℃에서 24시간 동안 배양한 락토바실러스 플랜타룸(Lactobacillus plantarum) K154 스타터(starter)를 10%(v/v) 첨가하여 37℃, 72시간 동안 발효하였다.
Yeast extract, glucose 0.5% and yeast extract were prepared by using the previously prepared plant extract as a basic medium by heating for 3 hours at 120 ° C. with 13,000 ml of water, 300 g of raw paper 300 g, % Was added and sterilized. Herein, 2% MSG was added to the MRS medium, and Lactobacillus plantarum plantarum K154 starter was added at 10% (v / v), followed by fermentation at 37 ° C for 72 hours.
2. Y 미로 실험2. Y labyrinth experiment
발효 식물추출물(발효총명탕)의 기억력 증강 효과를 확인하고자 ICR mice에 발효 식물추출물 50, 100, 200 mg/kg 경구 투여 후 각 가지에 순차적 입장하는 횟수를 측정한 결과 발효 식물추출물의 무처치 군과 비교해 50, 100 mg/kg에서 유의한 기억력 증강 효과를 보였다(도 1).
In order to examine the memory effect of fermented plant extracts (fermented sour manganese), 50, 100 and 200 mg / kg fermented plant extracts were administered orally to ICR mice. In comparison, 50 and 100 mg / kg showed significant memory enhancement (Fig. 1).
3. 수동회피 실험3. Manual avoidance experiment
식물추출물(총명탕) 및 발효 식물추출물(발효총명탕)을 경구투여 후 30분 뒤 스코폴라민을 복강투여하고, 30분 뒤 실험을 진행하였다. 대조군과 비교하여 스코폴라민 투여 후 기억력 감퇴(p<0.01)효과를 확인하였고, 식물추출물(총명탕) 100 mg/kg 군과 발효 식물추출물(발효총명탕) 100 mg/kg 군에서 개선효과를 확인하였다(도 2).
30 minutes after oral administration of plant extracts (Solanum tuberosum) and fermented plant extracts (fermented syrup), scopolamine was intraperitoneally administered and 30 minutes later, the experiment was carried out. (P <0.01) after administration of scopolamine, and the improvement effect was observed in the group of 100 mg / kg of plant extract (gomyeongmang) and 100 mg / kg of fermented plant extract (Fig. 2).
4. 수중미로 실험4. Underwater labyrinth experiment
발효 식물추출물(발효총명탕)의 공간지각능력 향상 효과를 확인하기 위해 수중미로 실험을 진행하였다. 첫째 날부터 넷째 날까지 대조군과 비교하여 스코폴라민 투여 군에서 유의한 기억력감퇴 효과(p<0.001)를 확인하였고, 이에 둘째 날부터 발효 식물추출물(발효총명탕) 25 mg/kg 군 (p<0.05), 50 mg/kg 군 (p<0.01)은 유의하게 기억력 개선 효과를 보였고, 식물추출물(발효총명탕) 100 mg/kg 투여군은 셋째 날부터 감소된 기억력 개선 효과를 보였다(도 3).Experiments were carried out to verify the effect of fermented plant extracts (fermented marmelang) on spatial perception ability. From the first day to the fourth day, significant memory loss (p <0.001) was observed in the scopolamine-treated group compared to the control group, and from the second day, the fermented plant extract (fermented at 30 mg / kg) ), 50 mg / kg group (p <0.01) showed a significant memory improvement effect and the group of 100 mg / kg of plant extract (fermented SBM) showed a decreased memory improvement effect from the third day (FIG.
마지막 날 실험동물이 플랫폼을 기억하는지 확인하는 실험에서 스코폴라민 투여군은 대조군과 비교하여 유의하게 기억을 하지 못하였지만(플랫폼을 치운 후 플랫폼이 있던 존에서 머문 시간이 짧은 것은 기억을 못한 것을 의미), 발효총명탕 25, 50, 100 mg/kg 투여군의 경우 유의하게 기억함을 나타냈다(도 4).
In the experiment to confirm that the animal remembers the platform at the end of the last day, the scopolamine treated group had no significant memory compared to the control group (meaning that the time spent in the zone where the platform was removed after the platform was removed did not seem to be remembered) , And 25, 50, and 100 mg / kg fermented myrmymen (Fig. 4).
5. 아세틸콜린에스테라아제 저해 실험5. Acetylcholinesterase inhibition experiment
식물추출물(총명탕)과 발효 식물추출물(발효총명탕)이 아세틸콜린 분해효소와 연관성을 알아보기 위해 진행된 아세틸콜린에스테라아제 저해 실험에서 양성대조군으로 사용한 타크린의 경우 IC50 값이 1.205 ug/ml로 나타났고, 식물추출물(총명탕)과 발효 식물추출물(발효총명탕)은 각각 107.5 ug/ml, 9.364 ug/ml로 나타났다(도 5).
The IC50 value of tacrine used as a positive control in the inhibition of acetylcholinesterase inhibition in order to investigate the relationship between acetylcholinesterase and plant extracts (Solanum tuberosum L.) and fermented plant extracts (fermented S. manganese) was 1.205 ug / ml, The plant extracts (Solanum tuberosum) and the fermented plant extracts (fermented Solanum tuberosum) were 107.5 ug / ml and 9.364 ug / ml, respectively (Fig. 5).
< <
실시예Example
2 > 발효 식물추출물을 이용한 2> Using fermented plant extracts
고형차Solid car
, 환 및 , Ring and
액상차Liquid tea
제조 Produce
1. 고형차 제조1. Solid car manufacturing
원지 80g, 백복령 80g, 석창포 80g을 물 5,000mL와 함께 약탕기에 넣고 120℃에서 총 2시간을 가열하여 미리 제조한 식물추출물을 기본배지로 하여 효모추출물(Yeast extract) 2.5%와 글루코즈(glucose) 0.5%를 첨가하여 멸균시켰다. 여기에 MRS 배지에 2% MSG를 첨가하여 30℃에서 24시간 동안 배양한 락토바실러스 플랜타룸(Lactobacillus plantarum) K154 스타터(starter)를 10%(v/v) 첨가하여 37℃, 72시간 동안 발효하였다. 상기 발효액을 20~30 brix로 농축한 후, 최종 40~50 brix가 되도록 분무건조하였다. 상기 발효농축액과 덱스트린이 약 1:1 비율로 포함되었다. Yeast extract, glucose 0.5%, yeast extract, and glucose 0.5% were prepared by using a plant extract prepared previously by heating 80 g of Baejobulyeong, 80 g of Baekbokryeong, 80 g of Seokchangpo and 5,000 ml of water at 120 ℃ for 2 hours. % Was added and sterilized. Herein, 2% MSG was added to the MRS medium, and Lactobacillus plantarum plantarum K154 starter was added at 10% (v / v), followed by fermentation at 37 ° C for 72 hours. The fermentation broth was concentrated to 20 to 30 brix and spray-dried to a final brix of 40 to 50 brix. The fermentation concentrate and dextrin were contained at a ratio of about 1: 1.
상기 식물추출물의 발효분말을 스틱 포장하여 제품화할 수 있다. 이는 수험생을 포함한 학생들의 학습능력 향상을 위한 음료 base의 고형차로 이용될 수 있다. 용량은 3g~5g/1 스틱이 적당하다.
The fermentation powder of the plant extract may be packaged into sticks to produce a product. This can be used as a solid car on a beverage base to enhance the learning ability of students, including examinees. Capacity is 3g ~ 5g / 1 stick is suitable.
2. 환 제조2. Circulation Manufacturing
원지 80g, 백복령 80g, 석창포 80g을 물 5,000mL와 함께 약탕기에 넣고 120℃에서 총 2시간을 가열하여 미리 제조한 식물추출물을 기본배지로 하여 효모추출물(Yeast extract) 2.5%와 글루코즈(glucose) 0.5%를 첨가하여 멸균시켰다. 여기에 MRS 배지에 2% MSG를 첨가하여 30℃에서 24시간 동안 배양한 락토바실러스 플랜타룸(Lactobacillus plantarum) K154 스타터(starter)를 10%(v/v) 첨가하여 37℃, 72시간 동안 발효하였다. Yeast extract, glucose 0.5%, yeast extract, and glucose 0.5% were prepared by using a plant extract prepared previously by heating 80 g of Baejobulyeong, 80 g of Baekbokryeong, 80 g of Seokchangpo and 5,000 ml of water at 120 ℃ for 2 hours. % Was added and sterilized. Herein, 2% MSG was added to the MRS medium, and Lactobacillus plantarum plantarum K154 starter was added at 10% (v / v), followed by fermentation at 37 ° C for 72 hours.
상기 발효액 0.55L / 현미분말 1kg으로 37℃, 2일~5일 동안 고체발효를 진행한 후, 환을 제조하고 이를 건조하였다.Solid fermentation was carried out at 37 ° C for 2 days to 5 days with 0.55 L of the fermentation broth / 1 kg of brown rice powder, and then a ring was prepared and dried.
상기 발효 식물추출물의 환은 제품화할 수 있다. 이는 수험생의 학습능력 향상 및 노인의 기억력 향상(치매 예방)을 위한 환제품으로 이용될 수 있다. 용량은 3g~5g이 적당하다.
The ring of the fermented plant extract may be commercialized. This can be used as a product for improving the learning ability of the examinee and improving the memory of the elderly (prevention of dementia). The dosage is suitably from 3g to 5g.
3. 액상차 제조3. Manufacture of liquid tea
원지, 석창포, 백복신, 당귀 등 식물을 각 0.5~1.5% 분량으로 계량한 후, 정제수를 넣어 100%로 한다. 90℃이상에서 12~24시간 동안 추출한 후 여과하여 복합추출물을 제조한다.Weigh 0.5 ~ 1.5% of each plant such as raw paper, Seokchangpo, White Bicycle, Angelica gigas, etc., and add purified water to make 100%. Extract at 90 ° C or higher for 12 to 24 hours, and then filter to prepare a composite extract.
원지 80g, 백복령 80g, 석창포 80g을 물 5,000mL와 함께 약탕기에 넣고 120℃에서 총 2시간을 가열하여 미리 제조한 식물추출물을 기본배지로 하여 효모추출물(Yeast extract) 2.5%와 글루코즈(glucose) 0.5%를 첨가하여 멸균시켰다. 여기에 MRS 배지에 2% MSG를 첨가하여 30℃에서 24시간 동안 배양한 락토바실러스 플랜타룸(Lactobacillus plantarum) K154 스타터(starter)를 10%(v/v) 첨가하여 37℃, 72시간 동안 발효하여 발효 식물추출물을 제조한다.Yeast extract, glucose 0.5%, yeast extract, and glucose 0.5% were prepared by using a plant extract prepared previously by heating 80 g of Baejobulyeong, 80 g of Baekbokryeong, 80 g of Seokchangpo and 5,000 ml of water at 120 ℃ for 2 hours. % Was added and sterilized. Herein, 2% MSG was added to the MRS medium, and Lactobacillus plantarum plantarum K154 starter was added at 10% (v / v) and fermented at 37 ° C for 72 hours to prepare a fermented plant extract.
하기 표 1의 배합비로 상기 복합추출물, 상기 발효 식물추출물 및 기타 재료를 첨가하여 혼합한다. 95℃이상에서 30분간 살균한다. 용량이 40~50ml 되도록 정량 충전한다.The compound extract, the fermented plant extract and other materials are added and mixed at the compounding ratio shown in Table 1 below. Sterilize at 95 ℃ or higher for 30 minutes. Charge the dose so that the capacity is 40 to 50 ml.
상기 발효 식물추출물의 액상차는 제품화할 수 있다. 이는 수험생, 성장기 어린이의 기억력, 학습능력 증진을 위한 건강음료로 이용될 수 있다. 용량은 40~50ml가 적당하다.
The liquid tea of the fermented plant extract can be commercialized. It can be used as a health drink for the memory of examinees, children in growing age, and for the enhancement of learning ability. The dosage is suitably 40 to 50 ml.
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