KR20150065124A - Animal feed additive for milk cow comprising nanosome of the makgeolli byproduct extracts - Google Patents

Animal feed additive for milk cow comprising nanosome of the makgeolli byproduct extracts Download PDF

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KR20150065124A
KR20150065124A KR1020140037217A KR20140037217A KR20150065124A KR 20150065124 A KR20150065124 A KR 20150065124A KR 1020140037217 A KR1020140037217 A KR 1020140037217A KR 20140037217 A KR20140037217 A KR 20140037217A KR 20150065124 A KR20150065124 A KR 20150065124A
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nanosome
psi
feed additive
extract
rice wine
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KR101648169B1 (en
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김영준
김태균
김형민
판정훈
허완
정완식
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고려대학교 산학협력단
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • A23K10/38—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material from distillers' or brewers' waste
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

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Abstract

The present invention relates to an animal feed addictive for milk cows, containing nanosome of Makgeolli byproduct extract; and a manufacturing method thereof. The manufacturing method of the animal feed additive comprises the steps of forming the nanosome by nanotizing the Makeoli byproduct extract under the pressure of 10000-30000 psi.

Description

막걸리박 추출물의 나노솜을 포함하는 젖소용 사료 첨가제{Animal feed additive for milk cow comprising nanosome of the makgeolli byproduct extracts}[0001] The present invention relates to a feed additive for milk cow containing nanosomes of rice wine,

본 발명은 막걸리박 추출물의 나노솜(nanosome)을 포함하는, 젖소용 사료 첨가제 및 이의 제조방법에 관한 것이다.
The present invention relates to feed additives for dairy cows containing nanosomes of rice wine extracts and their preparation.

축산물의 주요 기능은 일반 생명 활동에 필요한 영양소의 공급과 맛, 질감, 향을 통한 미각적 만족이라고 할 수 있으며, 최근 건강관련 생명 기능의 향상을 위한 축산물의 역할과 이를 위한 축산물의 개발에 관심이 증대되고 있다. 구체적으로, 면역 반응의 강화, 질병의 예방, 질병의 치료, 바이오리듬의 균형회복 및 노화지연 측면에서의 관심이 증대되고 있으며, 이러한 관점에서 기능성 축산물은 우선 "일반적인 영양소로서의 기능 이외에 건강 관련 기능을 하나 이상 나타낼 수 있는 축산물"로 정의된다. 따라서 영양소와 관련된 건강기능 항진이나 질병 예방뿐만 아니라 건강 기능 저하나 심지어 질병 유발의 가능성을 모두 고려한다면 기능성 축산물은 특정 기능성 성분이나 영양소가 강화된 축산물 뿐만 아니라, 역기능성 성분의 저하를 통해서도 개발될 수 있다. The main function of livestock products is the supply of nutrients needed for general life activities and taste satisfaction through taste, texture and flavor. Recently, we are interested in the role of livestock products for the improvement of health related life functions and development of livestock products for this purpose Is increasing. Concretely, there is an increasing interest in strengthening the immune response, preventing diseases, treating diseases, restoring the balance of biorhythm and retarding aging. In this respect, functional livestock products are firstly referred to as " Livestock products that can be represented more than one ". Thus, functional livestock products can be developed not only by livestock products with specific functional or nutrient-enriched properties, but also through the degradation of adverse functional components, as well as nutrient-related health functions and disease prevention as well as health function and even the possibility of disease induction have.

많은 영양소를 포함하고 있는 것으로 알려진 우유의 단백질 함량 증가여부는 여러 요인들에 의해 좌우되는 것으로 알려져 있다. 특히, 우유의 단백질 중 카세인(casein)은 치즈, 단백질 강화식품, 제과/제빵, 요구르트 등의 발효유 및 커피크리머, 아이스크림 믹스 및 케익 토핑 등의 원료로 광범위하게 사용되고 있으며, 젖소의 나이, 비유기간, 계절, 착유시간, 젖소의 생리조건 및 사료 등에 따라 카세인의 함량이 달라지고 이에 따라 생산되는 우유의 품질이 달라지게 된다(식품안전총서 8., 「우유의 카제인과 안전성」, 이광원 지음).The increase in the protein content of milk, which is known to contain many nutrients, is known to be influenced by many factors. Particularly, caseins of milk proteins are widely used as raw materials for cheese, protein fortified foods, fermented milk such as confectionery / baking, yogurt, coffee creamer, ice cream mix, and cake topping. The age, The content of casein varies depending on the season, milking time, physiological conditions of the dairy cow, and feedstuff, and thus the quality of the milk produced varies (Food Safety Section 8, "Casein and Safety of Milk" by Lee Kwangwon).

따라서, 우유의 품질을 높이기 위하여 사료 단백질의 소장 내 이용성 즉, 소장에서 흡수되는 아미노산의 양과 필수아미노산의 비율을 개선하는 방안이 보고된 바 있으나, 막걸리박 추출물을 나노화하여 형성된 나노솜(nanosome)을 첨가하는 방안에 대해서는 보고된 바 없다.
Therefore, there has been reported a method for improving the milk quality by improving the small intestine utilization of the protein, that is, the amount of amino acid absorbed in the small intestine and the ratio of essential amino acids. However, a nanosome formed by nano- There is no report on how to add it.

본 발명의 목적은 막걸리박 추출물의 나노솜(nanosome)을 포함하는, 젖소용 사료 첨가제를 제공하는 것이다.It is an object of the present invention to provide a feed additive for dairy cows, comprising a nanosome of makkolik extract.

본 발명의 또 다른 목적은 막걸리박 추출물을 10,000psi 내지 30,000psi 압력 하에서 나노화하여 나노솜을 형성하는 단계를 포함하는, 젖소용 사료 첨가제의 제조방법을 제공하는 것이다.
It is another object of the present invention to provide a method for preparing a feed additive for dairy cows, comprising the step of nanoparticles of Makgeolli nuts under a pressure of 10,000 psi to 30,000 psi to form nanosome.

상기 목적을 달성하기 위한 본 발명의 일구현예는 막걸리박 추출물의 나노솜(nanosome)을 포함하는, 젖소용 사료 첨가제에 관한 것이다.In order to accomplish the above object, an embodiment of the present invention relates to a feed additive for cow including a nanosome of a rice wine extract.

본 발명에서, '막걸리박' 이란, 탁주(막걸리)를 빚은 후 술을 걸러내는 과정에서 나오는 부산물로, 술지게미, 주박 등으로 불린다. 누룩 및 고두밥에 효모를 넣으면 효모가 번식하면서 생성한 효소에 의하여 녹말과 단백질이 분해됨과 동시에 효모에 의하여 알코올 발효가 일어난다. 알코올 발효가 끝난 후 술과 찌꺼기를 분리하는데, 이 때 분리된 술이 막걸리이고, 찌꺼기가 막걸리박이다. In the present invention, 'makgeollibak' is a by-product from the process of filtering wine after making takgeju (makkolli), and is referred to as sakebearing bean paste. When yeast is added to yeast and rice cake, yeast grows and the starch and protein are decomposed by the enzyme produced, and alcohol fermentation occurs by the yeast. After the alcohol fermentation is finished, the alcohol and the residue are separated. At this time, the separated alcohol is makkolli and the residue is makkolli bok.

본 발명자들은 막걸리박 추출물을 나노화하여 첨가함으로써 소의 유선세포인 MAC-T 세포주에서의 카세인 생산능력이 증대된 것을 확인하였으며(도 2 및 도 3), 이를 이용하여 우유 생산성을 증가시킬 수 있도록 하였다.The inventors of the present invention confirmed that the ability to produce casein in a MAC-T cell line, which is mammalian mammary gland cells, was enhanced by nanoparticle addition of Makkoliri root extract (Figs. 2 and 3).

구체적으로, 상기 사료 첨가제에 있어서, 막걸리박 추출물의 나노솜(nanosome)을 0.1중량% 내지 100중량% 포함할 수 있으며, 사료 첨가제에 포함되는 나노솜의 함량은 당해 분야의 통상의 기술자가 용도에 맞게 적절히 조절하여 사용할 수 있다.Specifically, the feed additive may include 0.1 wt% to 100 wt% of nanosome of the rice wine extract, and the content of the nanosome contained in the feed additive may be determined by a person skilled in the art It can be adjusted properly.

또한, 구체적으로 막걸리박 추출물의 나노솜(nanosome)은 막걸리박 추출물을 10,000 psi 내지 30,000 psi 압력 하에서 나노화 반응을 수행하여 제조한 것일 수 있다. 보다 구체적으로, 15,000 psi 내지 25,000 psi의 압력 하에서 나노화 반응을 수행하여 제조할 수 있다. 예를 들어, 막걸리박 추출물을 미세유동기를 이용하여 나노화 반응을 수행할 수 있고, 10,000psi 내지 30,000 psi의 압력 하에서 2회 내지 5회 반응시킬 수 있으며, 바람직하게는 15,000psi 내지 25,000 psi의 압력 하에서 반응시킬 수 있다.Specifically, a nanosome of a rice wine extract may be prepared by subjecting a rice wine extract to a nanoparticle reaction at a pressure of 10,000 psi to 30,000 psi. More specifically, it can be prepared by carrying out a nano-forming reaction under a pressure of 15,000 psi to 25,000 psi. For example, the rice wine extract can be subjected to a nanofiber reaction using a microfluidizer and reacted twice to five times under a pressure of 10,000 psi to 30,000 psi, preferably under a pressure of 15,000 psi to 25,000 psi .

본 발명에서, ‘나노화 반응’이란, 막걸리박으로부터 추출한 물질에 고압, 고속을 가하여 추출물의 입자를 초미세 나노크기의 입자로 변형시키는 반응을 의미한다.In the present invention, the term " nanofiber reaction " means a reaction in which particles of an extract are transformed into ultrafine nano-sized particles by applying high pressure and high speed to a substance extracted from a rice wine.

더욱 구체적으로, 본 발명의 사료 첨가제를 제조함에 있어서, 상기 막걸리박 추출물에 레시틴을 첨가하여 나노화 반응을 수행하여 제조할 수 있으며, 상기 레시틴은 콩, 대두, 대두박, 검정콩, 두부, 낫토, 땅콩, 콩기름, 난황 및 달걀로 이루어진 군에서 선택되는 하나 이상으로부터 유래된 것일 수 있다. 바람직하게 대두박 유래의 레시틴일 수 있다.The lecithin may be prepared by adding soybean, soybean, soybean meal, black soybean, tofu, natto, peanut, soybean oil, soybean oil, Soybean oil, egg yolk, egg, and the like. Preferably soybean-derived lecithin.

본 발명에서, ‘레시틴’이란, 글리세린 인산을 포함하고 있는 인지질의 하나로서, 생체막을 구성하는 주요 성분이기도 하다. 한 쪽에는 친유성이 강한 지방산기를 가지고 있고 한 쪽에는 친수성이 강한 인산, 콜린 부분을 가지고 있어, 물과 유지의 혼합물을 안정화시켜주는 유화제로서 널리 사용된다. 본 발명 실시예에서는 막걸리박 추출물에 콩을 분쇄하여 기름을 추출하고 남은 부산물인 대두박 유래의 레시틴을 첨가하여 나노화 반응을 수행하여 사료 첨가제를 제조하였으며, 상기 사료 첨가제를 처리하였을 때 카세인 단백질의 발현이 증가하는 것을 확인하였다(도 2 및 도 3).In the present invention, " lecithin " is one of phospholipids containing glycerophosphoric acid, and is also a main component constituting a biological film. On one side is a lipophilic group with a strong lipophilic property and on the other side it has a strong hydrophilic phosphate and choline moiety and is widely used as an emulsifier to stabilize a mixture of water and fat. In the examples of the present invention, soybean meal was pulverized by grinding soybeans, oil was extracted, and lecithin derived from soybean meal, which is the remaining by-product, was added to produce a feed additive by performing a nano-forming reaction. When the feed additive was treated, (Fig. 2 and Fig. 3).

본 발명의 또 다른 일구현예는, 상기 막걸리박 추출물의 나노솜을 포함하는 사료 첨가제를 전체 사료 중 2 내지 6중량% 포함하는, 젖소용 사료 조성물에 관한 것이다. 상기 사료 첨가제를 전체 사료 중 2중량% 미만으로 포함하는 경우, 카세인 단백질의 생산이 미미하여 품질향상의 효과가 거의 나타나지 않는 문제가 생길 수 있고, 6중량% 초과로 포함되는 경우, 소화장애 등의 문제가 생길 수 있다.Another embodiment of the present invention relates to a feed composition for dairy cows, comprising 2 to 6% by weight of the feed additive comprising nanosome of the rice wine extract. When the feed additive is contained in an amount less than 2% by weight of the total feed, there is a problem that the production of casein protein is insignificant and the effect of improving quality is hardly produced. When the feed additive is contained in an amount exceeding 6% by weight, .

본 발명의 또 다른 일구현예는, 막걸리박 추출물을 10,000psi 내지 30,000psi 압력 하에서 나노화하여 나노솜을 형성하는 단계를 포함하는, 젖소용 사료 첨가제의 제조방법에 관한 것이다.
Another embodiment of the present invention is directed to a method of making a feed additive for dairy cow, comprising the step of nanoizing the rice wine extract at 10,000 psi to 30,000 psi pressure to form nanosome.

본 발명은 막걸리박 추출물의 나노솜(nanosome)을 포함하는 사료첨가제로서, 유단백 구성요소인α-카세인(casein)과 κ-카세인의 함량을 높여 젖소로부터 생산되는 우유의 품질을 향상시킬 수 있다.
The present invention is a feed additive containing a nanosome of Makkolli Kokkiri extract, which can improve the quality of milk produced from cows by increasing the content of milk protein (casein) and kappa-casein.

도 1은 소 유래 유선세포인 MAC-T 세포주에 대한 세포 생존율(cell viability)이 나노화 기술을 통해 MR(막걸리박 추출물)의 MRN(막걸리박 추출물 나노솜)에서 세포생존능력이 증대된 것을 나타낸 것이다.
도 2는 소 유래 유선세포인 MAC-T 세포주에 대한 막걸리박 추출물 나노솜의 α-카세인의 생산능력 증대효과를 mRNA 발현량을 통해 나타낸 것이다.
도 3은 소 유래 유선세포인 MAC-T 세포주에 대한 막걸리박 추출물 나노솜의 κ-카세인의 생산능력 증대효과를 mRNA 발현량을 통해 나타낸 것이다.1 shows cell viability of a MAC-T cell line as a bovine-derived mammary gland cell, showing an increase in cell viability in MRN (mangolli spearmint extract nanosome) of MR (mangolli spore extract) through nano-technology .
FIG. 2 shows the effect of increasing the production capacity of α-casein of rice nodule mucosa extract on the MAC-T cell line, a bovine-derived mammary gland cell line, through mRNA expression level.
FIG. 3 shows the effect of increasing the production capacity of κ-casein of rice nodule mucosa extract on the MAC-T cell line, a bovine-derived mammary gland cell line, through mRNA expression level.

이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명이 하기 실시예에 의해 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited by the following examples.

제조예Manufacturing example . . 막걸리박Makgeolli 추출물 및 이의  Extract and its 나노솜의Nanosomal 준비 Ready

이물질이 제거된 막걸리박을 5배수의 증류수에 넣고 실온에서 6시간 동안 교반추출한 후, 동결건조기를 이용하여 분말건조화하여 막걸리박 추출물을 준비하였다.Mackerel leaves were prepared by adding 5 drops of deionized water to distilled water, stirring the mixture at room temperature for 6 hours, and drying the mixture using a freeze dryer.

또한, 상기 준비된 막걸리박 추출물을 미세유동화기(microfluidizer)를 이용하여 20,000psi의 압력에서 3회 반응시켜서 나노화 반응을 실시하여 나노솜으로 제조하였다. 이 때 반응물의 조성은 막걸리박 추출물 10중량%, 대두박 레시틴 5중량%, 증류수 85중량%이었다.
The prepared rice wine extract was reacted with a microfluidizer at a pressure of 20,000 psi for 3 times to prepare a nanosome. At this time, the composition of the reaction product was 10% by weight of Makkoliri extract, 5% by weight of soybean lecithin and 85% by weight of distilled water.

실험예Experimental Example 1. 소유래 유선 세포인  1. Bovine-derived mammary gland cells MACMAC -T 세포주에서의 세포 생존율(Cell survival rate in T-cell line cellcell viability) 측정 viability measurement

MAC-T 세포주는 소 유래 유선 세포로서 젖소에서 우유의 성분을 생산하는 세포이다. 따라서 MAC-T 세포주를 이용한 유단백 생성능 확인 실험에 앞서, 막걸리박 추출물 및 막걸리박 추출물 나노솜을 처리할 경우 MAC-T 세포주의 세포 생존율(cell viability)을 실험하였다. The MAC-T cell line is a bovine-derived mammary cell that produces milk components in cows. Therefore, the cell viability of MAC-T cell line was examined in the case of treatment with Makkoliri peel extract and Makkoliri peel extract nanosome prior to the confirmation of milk protein production using MAC-T cell line.

상기 제조예에서 준비한 막걸리박 추출물 및 막걸리박 추출물 나노솜은 증류수로 희석하여 준비하였다. MAC-T 세포주는 96 웰 플레이트에 1*104 cell/100uL의 세포 농도로 분주하여 24시간을 배양한 후, 각 농도로 준비된 샘플을 6.25, 12.5, 25, 50 및 100 ug/mL의 최 종 농도로 처리한 후 24시간을 반응시켰다. 24시간 반응 후, MTT(3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide)용액을 3시간 동안 처리하여 540nm의 파장과 655nm의 reference 파장에서 관찰하였다. 그 결과 소 유래 유선세포인 MAC-T 세포주에 대한 세포 생존율(cell viability)이 막걸리박 추출물의 나노솜을 처리한 경우 향상된 것을 확인할 수 있었다(도 1).
The Makkoliri extract and Makkoliri extract nanolum prepared in the Preparation Example were diluted with distilled water. MAC-T cell lines were cultured in 96-well plates at a cell concentration of 1 * 10 4 cells / 100 μL and cultured for 24 hours. Samples prepared at each concentration were seeded at 6.25, 12.5, 25, 50 and 100 μg / And then reacted for 24 hours. After 24 hours of reaction, MTT (3- (4,5-dimethylthiazol-2-yl) -2,5-diphenyltetrazolium bromide) solution was treated for 3 hours and observed at a wavelength of 540 nm and a reference wavelength of 655 nm. As a result, it was confirmed that cell viability of MAC-T cell line, which is a bovine stem cell, was improved by treating nanosome of Makkoliri root extract (Fig. 1).

실험예Experimental Example 2. 소유래 유선 세포인  2. Bovine-derived mammary gland cells MACMAC -T 세포주에서의 -T in the cell line 유단백Milk protein 생성 측정 Production measurement

MAC-T 세포주는 우유의 핵심성분 중 하나인 카세인 단백질(casein protein)을 합성한다. 이에 따라α-카세인(casein)과 κ-카세인(casein)의 발현량을 mRNA의 발현량을 분석하여 측정하였다. The MAC-T cell line synthesizes casein protein, a key component of milk. The amount of expression of α-casein and κ-casein was determined by analyzing the expression level of mRNA.

상기 제조예에서 준비한 막걸리박 추출물과 막걸리박 추출물의 나노솜을 100 ug/mL의 최종농도로 MAC-T 세포주에 처리하여 24시간을 반응시킨 후, 인트론 바이오테크놀로지사의 Easy-BLUE 시약 및 프로토콜(protocol)을 이용한 페놀(phenol)법을 이용하여 mRNA를 추출하였다. 추출된 mRNA는 random primer를 이용한 Applied Biosystems사의 High Capacity cDNA Reverse Transcriptase Kit 이용하여 cDNA를 합성하였다. 합성된 cDNA를 이용하여 real-time PCR(SYBR master mix(Mbiotech사 제)을 이용하여, 50°C에서 2분 반응 후, 95°C에서 10분 반응시키고, 95°C에서 15초 동안 40회 반응시켰다. RT-PCR 후, ΔΔCt 방법을 이용하여 정량하였다. The MAC-T cell line was incubated for 24 hours at a final concentration of 100 ug / mL, and the cells were treated with Easy-BLUE reagent and protocol (manufactured by Intron Biotechnology Co., Ltd.) MRNA was extracted using the phenol method. The extracted mRNA was synthesized by using High Capacity cDNA Reverse Transcriptase Kit from Applied Biosystems using random primer. The synthesized cDNA was subjected to real-time PCR (SYBR master mix (Mbiotech)) at 50 ° C for 2 minutes, followed by 95 ° C for 10 minutes, 95 ° C for 15 seconds for 40 times After RT-PCR, it was quantitated using the ΔΔCt method.

상기 real-time PCR의 프라이머 염기서열은 다음과 같다.The primer sequence of the real-time PCR is as follows.

α-카세인 forward primer(서열번호 1): 5’-CTGAGCGTTACCTGGGTTATC-3’ α-casein forward primer (SEQ ID NO: 1): 5'-CTGAGCGTTACCTGGGTTATC-3 '

α-카세인 reverse primer(서열번호 2): 5’-GAAGTCGTTCCTCAGCACTATT-3’ α-casein reverse primer (SEQ ID NO: 2): 5'-GAAGTCGTTCCTCAGCACTATT-3 '

κ-카세인 forward primer(서열번호 3): 5’-GAAAGGCCAACTGAACCTACT-3’ κ-casein forward primer (SEQ ID NO: 3): 5'-GAAAGGCCAACTGAACCTACT-3 '

κ-카세인 reverse primer(서열번호 4): 5’-CAGGGTTAATGCCAGGATAGTC-3’κ-casein reverse primer (SEQ ID NO: 4): 5'-CAGGGTTAATGCCAGGATAGTC-3 '

상기 real-time PCR을 이용하여α-카세인과 κ-카세인의 발현량을 분석하였다. 항존유전자(Housekeeping gene)로는 GAPDH 유전자(forward primer(서열번호 5) : 5'-GATGCTGGTGCTGAGTATGT-3', reverse primer(서열번호 6): 5'-GCAGAAGGTGCAG AGATGAT-3')를 사용하였다. 그 결과 막걸리박 추출물의 나노솜을 처리한 경우, α-카세인의 생산이 증가하는 것을 확인하였으며(도 2), κ-카세인의 생산 역시 증가하는 것을 확인하였다(도 3).
The expression levels of [alpha] -casein and [kappa] -casein were analyzed using real-time PCR. GAPDH gene (forward primer (SEQ ID NO: 5): 5'-GATGCTGGTGCTGAGTATGT-3 ', reverse primer (SEQ ID NO: 6): 5'-GCAGAAGGTGCAG AGATGAT-3') was used as the housekeeping gene. As a result, it was confirmed that the production of α-casein was increased (FIG. 2) and the production of κ-casein was also increased (FIG. 3).

<110> KOREA UNIVERSITY RESEARCH AND BUSINESS FOUNDATION <120> Animal feed additive for milk cow comprising nanosome of makgeolli byproduct extracts <130> DPP20141311KR <160> 6 <170> KopatentIn 1.71 <210> 1 <211> 21 <212> DNA <213> Artificial Sequence <220> <223> alpha-casein forward primer <400> 1 ctgagcgtta cctgggttat c 21 <210> 2 <211> 22 <212> DNA <213> Artificial Sequence <220> <223> alpha-casein reverse primer <400> 2 gaagtcgttc ctcagcacta tt 22 <210> 3 <211> 21 <212> DNA <213> Artificial Sequence <220> <223> kappa-casein forward primer <400> 3 gaaaggccaa ctgaacctac t 21 <210> 4 <211> 22 <212> DNA <213> Artificial Sequence <220> <223> kappa-casein reverse primer <400> 4 cagggttaat gccaggatag tc 22 <210> 5 <211> 20 <212> DNA <213> Artificial Sequence <220> <223> GAPDH forward primer <400> 5 gatgctggtg ctgagtatgt 20 <210> 6 <211> 20 <212> DNA <213> Artificial Sequence <220> <223> GAPDH reverse primer <400> 6 gcagaaggtg cagagatgat 20 <110> KOREAN UNIVERSITY RESEARCH AND BUSINESS FOUNDATION <120> Animal feed additive for milk cow comprising nanosome of          makgeolli byproduct extracts <130> DPP20141311KR <160> 6 <170> Kopatentin 1.71 <210> 1 <211> 21 <212> DNA <213> Artificial Sequence <220> <223> alpha-casein forward primer <400> 1 ctgagcgtta cctgggttat c 21 <210> 2 <211> 22 <212> DNA <213> Artificial Sequence <220> <223> alpha-casein reverse primer <400> 2 gaagtcgttc ctcagcacta tt 22 <210> 3 <211> 21 <212> DNA <213> Artificial Sequence <220> <223> kappa-casein forward primer <400> 3 gaaaggccaa ctgaacctac t 21 <210> 4 <211> 22 <212> DNA <213> Artificial Sequence <220> <223> kappa-casein reverse primer <400> 4 cagggttaat gccaggatag tc 22 <210> 5 <211> 20 <212> DNA <213> Artificial Sequence <220> <223> GAPDH forward primer <400> 5 gatgctggtg ctgagtatgt 20 <210> 6 <211> 20 <212> DNA <213> Artificial Sequence <220> <223> GAPDH reverse primer <400> 6 gcagaaggtg cagagatgat 20

Claims (5)

막걸리박 추출물의 나노솜(nanosome)을 포함하는, 젖소용 사료 첨가제.
Feed additives for dairy cows, including nanosomes of rice wine extracts.
제1항에 있어서, 상기 막걸리박 추출물의 나노솜은 막걸리박 추출물을 10,000psi 내지 30,000psi 압력 하에서 나노화 반응을 수행하여 제조한, 첨가제.
The additive according to claim 1, wherein the nanosome of the rice wine extract is prepared by subjecting a rice wine extract to a nanoparticle reaction under a pressure of 10,000 psi to 30,000 psi.
제2항에 있어서, 상기 막걸리박 추출물에 레시틴을 첨가하여 나노화 반응을 수행하여 제조한, 첨가제.
3. The additive according to claim 2, wherein the additive is prepared by adding lecithin to the rice wine extract to perform a nano-growth reaction.
제3항에 있어서, 상기 레시틴은 콩, 대두, 대두박, 검정콩, 두부, 낫토, 땅콩, 콩기름, 난황 및 달걀로 이루어진 군에서 선택되는 하나 이상으로부터 유래된 것인, 첨가제.
The additive according to claim 3, wherein the lecithin is derived from at least one selected from the group consisting of soybean, soybean, soybean meal, black soybean, tofu, natto, peanut, soybean oil, egg yolk and egg.
막걸리박 추출물을 10,000psi 내지 30,000psi 압력 하에서 나노화하여 나노솜을 형성하는 단계를 포함하는,
제1항의 젖소용 사료 첨가제의 제조방법.Comprising the step of nanoparting a rice wine extract at a pressure of 10,000 psi to 30,000 psi to form a nanosome.
A method for producing a feed additive for cow according to claim 1.
KR1020140037217A 2013-12-04 2014-03-28 Animal feed additive for milk cow comprising nanosome of the makgeolli byproduct extracts KR101648169B1 (en)

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KR20170051890A (en) * 2015-11-03 2017-05-12 고상길 Method for producing feed additive powder for livestock using fermented solution of wild plants

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JP2007277183A (en) * 2006-04-07 2007-10-25 Shinji Shimada Composition having brain cell-activating effect by virtue of ginkgo leaf extract nano fine particle
KR20090046767A (en) * 2009-04-13 2009-05-11 김웅섭 A brewing process of rice wine for cow using rice bran and rice wine for cow
KR20110130660A (en) * 2010-05-28 2011-12-06 조병옥 A feed additive process using a soybean curd residue and makgeolli(rice wine)

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JP2007277183A (en) * 2006-04-07 2007-10-25 Shinji Shimada Composition having brain cell-activating effect by virtue of ginkgo leaf extract nano fine particle
KR20090046767A (en) * 2009-04-13 2009-05-11 김웅섭 A brewing process of rice wine for cow using rice bran and rice wine for cow
KR20110130660A (en) * 2010-05-28 2011-12-06 조병옥 A feed additive process using a soybean curd residue and makgeolli(rice wine)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20170051890A (en) * 2015-11-03 2017-05-12 고상길 Method for producing feed additive powder for livestock using fermented solution of wild plants

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