KR20160058205A - Composition for removing hangover comprising fermented rice rinse water - Google Patents

Abstract

The present invention relates to a composition using rice rinse water for relieving hangovers. The composition containing fermented rice rinse water concentrate for relieving hangovers and a composition containing a fermented mixture of rice rinse water and rice bran for relieving hangovers have abundant antioxidant and no toxicity and can be utilized effectively in detoxifying alcohol and relieving hangovers as the same improves ADH and ALDH activities, which are important components in relieving hangovers and lowers alcohol concentrate in blood and the acetaldehyde concentration in liver. Also, the rice rinse water, according to the present invention, a byproduct generated during the rice processing process can be reused effectively, and thus environmental contamination and processing costs can be reduced. The present invention provides a method of producing the composition using rice rinse water for relieving hangovers, comprising the steps of: obtaining rice rinse water by rinsing rice; centrifuging the rice rinse water obtained from the previous step; removing a supernatant except 5 to 50 parts by weight of the supernatant from 100 parts by weight of the supernatant centrifuged from the previous step, mixing the supernatant with the deposited solid matters to concentrated the resultant; heating the rice rinse water concentrate at a temperature of 70 to 90°C for 15 to 30 minutes; cooling the heated rice rinse water concentrate; inoculating yeast to the cooled rice rinse concentrate; culturing the yeast inoculated rice rinse concentrate; and freezing the rice rinse concentrate where the yeast is cultured therein in the dry condition.

Description

Technical Field [0001] The present invention relates to a composition for fermented rice rinse,

The present invention relates to the utilization of rice flour to be dumped into wastewater.

In recent years, rice processed food such as instant rice or washed rice has been increased not only in general households, but also as a by-product, a large amount of rice flour has been produced (Non-Patent Document 1). The amount of water used to wash rice based on domestic rice consumption is about 85 million tons per year, and when rice is washed for the first time, the pollution degree of rice soot reaches 6,300 ppm in biological oxygen demand and about 20 billion won is spent to deal with it (Non-Patent Document 2). When rice soils mass produced in large quantities are discharged without going through the purification process, they cause eutrophication such as rivers, lakes and coastal waters, resulting in extreme environmental pollution.

However, rice flour contains protein, fat, carbohydrates such as starch, vitamins B1, B2, and fiber. In addition, there are dozens of nutrients that are beneficial to the human body. Therefore, if rice soot can be recycled as a food material, it will be a very practical resource to create value-added in abandoned resources as well as water pollution.

Rice bran, another by-product of the processing of rice, is a mixture of the outer shell and the embryo, which is obtained when the rice is cultivated and the rice is cultivated. Rice bran also contains some starch, but it is rich in fat and protein, and has many ashes such as phosphorus.

Active oxygen is composed of various kinds of free radicals such as superoxide anion, peroxyl radical and hydroxyl radical, and it is inevitably generated in the energy generation process through the in-vivo respiration. When such active oxygen is present in the body in an appropriate amount, it acts as a biologic defense process to protect the human body from the pathogen by sterilizing the pathogen or foreign matter. However, it reacts with the cell as it is instantaneously mass- .

Antioxidants, which are substances that prevent our body from aging and damaging by active oxygen, are divided into naturally existing in the body and externally given. Examples of naturally occurring antioxidants in the body include superoxide dismutase (SOD), glutathione, or peroxidase. Externally administered antioxidants include vitamin E, C, beta carotene, and rhenium. Flavonoids and polyphenols, which are found in natural products, are also included in antioxidants.

These deficiencies are due to environmental pollution, stress, irregular eating habits, drinking, genetic factors, etc., and the balance of antioxidant defense system is broken, oxidative substances cause cell membrane destruction, DNA denaturation and cell aging, and free radical formation Thus affecting the antioxidant system.

Especially, among the factors affecting the antioxidant system, alcohol is a major component of alcohol, and its effects on the human body as well as the body are manifested in various ways. Although there are individual differences, overdose induces hangover symptoms such as thirst, general boredom, fatigue, dyspepsia, vomiting and diarrhea, and causes loss of memory and judgment in the central nervous system. These hangover symptoms are caused by alcohol and alcohol metabolites. Once alcohol enters the body without being digested, it is absorbed into the blood from above, and 90% is converted to acetaldehyde by the alcohol dehydrogenase (ADH) And then metabolized by aldehyde dehydrogenase (ALDH) to form acetic acid, which is finally excreted in urine and carbon dioxide. During this process, substances that are not decomposed or excreted are combined with physiological substances remaining in the body, resulting in symptoms such as flushing, nausea, and vomiting. In addition, alcohol has a faster rate of absorption than metabolism and excretion rate, leading to chronic illness such as alcoholic dysfunction and myocardial infarction, which can lead to serious damage to the structure and functions of the organs.

In order to solve the problems caused by hangover, Korea has developed traditional folk medicine such as bean sprouts, buttercups and other vegetables, herbal medicines and shellfishes. However, the effect of hangover relief has not been well reported, Drinking hangovers in the body also does not show much alcohol decomposition in the body.

Among them, a health food for hangover elimination (patent document 1) prepared by mixing ogabi, Angelica gigas, cinnabar, dermis and licorice in a mixture of rice flour and soybean flour at a weight ratio of 1: 1 , A carbon source and water and adjusted to a pH of 7.5 to 10 with an alkaline agent, and cultured by aeration and agitation to remove the effect of lowering the alcohol concentration in the blood and removing the smell of alcohol Fermented product (Patent Document 2) has been known.

In the case of the above-mentioned hangover-free health food, the concentration of blood alcohol is rapidly lowered by a synergistic effect using several kinds of medicines. However, there is a possibility that toxicities may be caused when drinking it continuously. When the fermentation is carried out under the above-mentioned pH conditions, the germs attached to the raw material at the time of production and the germs floating in the air are propagated, failing to perform good fermentation, which may cause a problem of causing so-called corruption.

Therefore, it is necessary to develop a composition for alcohol hangover which effectively utilizes rice, which is a natural material having no toxicity problem, and rice soot which is a byproduct of mass production.

1. Korean Patent Publication No. 10-2001-0069936 2. Japanese Patent Publication No. 6-9474

1. Kim MJ. et al. (2011) J. Fd Hyg. Safety. 26: 192-197. 2. Lee J. et al. (2007) Food Chem. 103: 662-669.

In order to solve the above problems, it is an object of the present invention to provide a composition for sparrow hunting using rice flour.

Another object of the present invention is to provide a method for preparing a hangover remover composition using rice flour.

It is another object of the present invention to provide a composition for a hangover marrow using a rice fermented product of rice flour and rice bran.

It is another object of the present invention to provide a process for preparing a hangover marrow composition using the rice fermented product of rice rice and rice bran.

In order to accomplish the above object, the present invention provides a method for producing rice rice, comprising the steps of: Centrifuging the obtained rice flour; Removing 5 to 50 parts by weight of the supernatant liquid per 100 parts by weight of the centrifuged supernatant, mixing and concentrating the supernatant with the precipitated solid fraction; Heating the concentrated rice flour at 70 ° C to 90 ° C for 15 seconds to 30 seconds; Cooling the heated concentrated rice; A step of inoculating yeast into the chilled concentrated rice flour; Culturing the concentrated rice husk inoculated with the yeast, and lyophilizing the concentrated rice husk cultured in the yeast. The present invention also provides a method for preparing a hangover detoxification composition using rice flour.

In addition, the present invention provides a composition for hangover decay using rice flour prepared through the above-described method.

According to another aspect of the present invention, there is provided a method for sterilizing rice bran; Adding rice bran to the sterilized rice bran and mixing the rice bran; Inoculating a yeast culture solution into the mixed mixture; Culturing the mixture inoculated with the yeast culture solution with shaking; Extracting the cultured mixture; The present invention also provides a method for preparing a hangover detoxification composition using rice flour and rice bran, which comprises filtering the extracted extract and concentrating the concentrate under reduced pressure, and freeze-drying the concentrated extract.

In addition, the present invention provides a composition for scarcely hanging from rice using rice bran and rice bran prepared through the above-described method.

The composition for hangover poultry containing the concentrated rice sour fermented product according to the present invention and the composition for hangover poultry containing the rice sour and rice bran mixed fermented product are rich in their own antioxidants and not toxic, (ADH) and aldehyde dehydrogenase (ALDH), and reduce the concentration of alcohol in the blood and acetaldehyde in the liver, which are known to be the main causes of hangover, and thus are useful for alcohol detoxification and hangover relief .

1 is a graph showing the total content of phenols contained in fermented rice flour,
FIG. 2 is a graph showing the total content of phenols contained in rice fermented product of rice flour and rice bran,
FIG. 3 is a graph showing the total content of flavonoids contained in fermented rice flour,
FIG. 4 is a graph showing the total content of flavonoids contained in the rice fermented product of rice flour and rice bran,
FIG. 5 is a graph showing the radical scavenging activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) in fermented rice flour,
FIG. 6 is a graph showing the reduction power of fermented rice flour,
FIG. 7 is a graph showing reduction potentials of mixed rice fermented rice and rice bran,
FIG. 8 is a graph showing the results of measurement of the content of 2 ', 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) ABTS) radical scavenging ability,
FIG. 9 is a graph showing the ABTS radical scavenging ability of mixed rice and rice bran fermented products,
FIG. 10 is a graph showing an analysis of Ferric Reducing Antioxidant Power (FRAP) of fermented rice flour,
FIG. 11 is a graph showing FRAP analysis of mixed rice fermented rice and rice bran,
FIG. 12 is a graph showing the activity of alcohol dehydrogenase (ADH) of fermented rice flour,
FIG. 13 is a graph showing ADH activity of mixed rice and rice bran fermented products,
14 is a graph showing the activity of an aldehyde dehydrogenase (ALDH) of fermented rice flour,
FIG. 15 is a graph showing ALDH activity of mixed rice fermentation extracts of rice flour and rice bran.
FIG. 16 is a graph showing cytotoxicity of fermented rice flour,
17 is a graph showing cytotoxicity of mixed rice fermentation extracts of rice and rice bran,
18 is a graph showing changes in blood alcohol concentration in rats to which fermented rice was administered,
FIG. 19 is a graph showing changes in blood alcohol concentration in rats to which rice flour and rice bran mixed fermented product are administered.
20 is a graph showing changes in acetaldehyde concentration in liver tissue of rats fed with fermented rice cakes,
FIG. 21 is a graph showing changes in acetaldehyde concentration in liver tissues of rats to which rice flour and rice bran mixed fermented product were administered.

Analysis of the compositions of rough rice, brown rice, cored rice, rice hull, rice bran, rice embryo and rice polish showed that the protein and lipid were mostly contained in the rice bran (aleurone layer) and embryo.

Rice is generally cooked for about 10 minutes and then washed and processed for processing. When rice is cooked for about 10 minutes, rice husks and rice bran peel off and microbes fall off. Most of the rice protein and lipids are concentrated in the horny layer, It is in a state that it is exposed in the process and can be easily washed out by flushing.

The inventors of the present invention have found that when the rice flour obtained through washing with water is concentrated under optimum conditions, it can be used as a functional food material containing an effective ingredient of rice.

Therefore, the present invention has been completed by analyzing alcohol and aldehyde detoxifying ability of the fermented product after fermenting the concentrated rice flour.

Therefore, the present invention relates to a method for producing rice flour by washing rice with water to obtain rice flour; Centrifuging the obtained rice flour; Removing 5 to 50 parts by weight of the supernatant liquid per 100 parts by weight of the centrifuged supernatant, mixing and concentrating the supernatant with the precipitated solid fraction; Heating the concentrated rice flour at 70 ° C to 90 ° C for 15 seconds to 30 seconds; Cooling the heated concentrated rice; A step of inoculating yeast into the chilled concentrated rice flour; Culturing the concentrated rice husk inoculated with the yeast, and lyophilizing the concentrated rice husk cultured in the yeast.

The method may further include heating the rice flour at 70 ° C to 95 ° C for 15 seconds to 30 seconds before the concentrating step.

The present invention also relates to a method for producing rice rice, comprising the steps of: Centrifuging the obtained rice flour; Heating the centrifuged rice husk at 70 ° C to 95 ° C for 15 seconds to 30 seconds; And removing 5 to 50 parts by weight of the supernatant with respect to 100 parts by weight of the heated supernatant, mixing and concentrating the supernatant with the precipitated solids, A step of inoculating yeast into the concentrated concentrated rice flour; Culturing the concentrated rice husk inoculated with the yeast, and lyophilizing the concentrated rice husk cultured in the yeast.

The present invention also provides a composition for a hangover marrow containing the fermented rice product prepared through the above-described method.

The centrifugation may be performed at a low temperature of about 5 ° C to 15 ° C at a temperature of 4000 rpm to 6000 rpm. At this time, if the above condition is exceeded, the problem of microbial propagation becomes severe or the precipitate and the supernatant are not accurately separated.

Exceeding the above conditions in the concentration step may cause a problem that the ratio of protein, lipid, carbohydrate and moisture in the concentrated rice soot becomes too low or becomes higher than necessary.

Also, the concentrated rice husk used in the present invention may be sterilized by heating at 70 to 95 ° C for 15 seconds to 30 seconds to improve the shelf life, and a plate heat exchanger used for sterilizing general beverage products may be used have. If the pH is outside the above range, sterilization may not be performed or the protein may be denatured, resulting in deterioration of processability.

Rice stems are rich in nutrient sources, causing microbes to propagate in time units after they are obtained, resulting in the growth of more than 1,000,000 cfu. The concentrated rice grains used in the present invention are rapidly sterilized one or more times before and after centrifugation to prevent microbial propagation It can be usefully used as a food material.

The yeast may be selected from the group consisting of Issatchenkia orientalis (MFST1) and Schizosaccharomyces pombe, Torulaspora delbrueckii, Rhodotorula mucilaginosa, Candida stellata Candida stellata.) And Brettanomyces bruxellensis, and more preferably, it is not limited to Ischetia orientalis.

The yeast is inoculated at 0.5 to 3 parts by weight with respect to 100 parts by weight of the concentrated rice flour and is shake-cultured at a speed of 100 to 200 rpm at 25 to 37 DEG C for 24 to 4 days. If the temperature is outside the above range, the fermentation may not be properly performed.

The inventors of the present invention also confirmed the ability of the fermented mixture to detoxify alcohol and aldehyde after mixing and fermenting rice bran, which is another by-product produced through the processing of rice, with rice flour.

Accordingly, the present invention relates to a method for sterilizing rice bran; Adding rice bran to the sterilized rice bran and mixing the rice bran; Inoculating a yeast culture solution into the mixed mixture; Culturing the mixture inoculated with the yeast culture solution with shaking; Extracting the cultured mixture; A step of filtrating and concentrating the extracted extract, and a step of lyophilizing the extract which has been concentrated under reduced pressure. The present invention also provides a method for preparing a hangover remover composition.

The present invention also provides a composition for a hangover marrow containing the rice husk and rice bran mixed fermented product prepared by the above-described method as an effective ingredient.

The yeast may be selected from the group consisting of Issatchenkia orientalis (MFST1) and Schizosaccharomyces pombe, Torulaspora delbrueckii, Rhodotorula mucilaginosa, Candida stellata Candida stellata.) And Brettanomyces bruxellensis, and more preferably, it is not limited to Ischetia orientalis.

The yeast is inoculated with 0.5 to 3 parts by weight, based on 100 parts by weight of the mixture, and is shake-cultured at a rate of 100 to 200 rpm at 25 DEG C to 40 DEG C for 24 to 4 days. If the temperature is outside the above range, the fermentation may not be properly performed.

The composition for hangover poultry containing rice soot according to the present invention has no problem of toxicity even at the time of drinking, and contains carbohydrates, proteins and lipids, which are effective ingredients of rice. Therefore, heartburn caused by gastric acid which is excessively secreted by alcohol It also helps resolve.

In addition, the composition for hangover decomposition containing rice flour according to the present invention can be provided as a health food.

The health food may be provided in the form of powder, granules, tablets, capsules, syrups or beverages, and the health food may be mixed with other food or food additives in addition to the fermented product including rice soaked product or rice flour and rice bran And can be suitably used according to a conventional method.

The effective dose of the rice fermented product or the mixed fermented product containing rice flour and rice bran contained in the above health food can be used in accordance with the effective dose of the above-mentioned hangover small-sized composition, but it may be used for health and hygiene purposes, In the case of intentional long-term intake, the amount may be less than the above-mentioned range, and since the active ingredient has no problem in terms of safety, it can be used in an amount exceeding the above range.

There is no particular limitation on the type of the health food, and examples thereof include meat, sausage, bread, chocolate, candy, snack, confectionery, pizza, ramen, other noodles, gums, dairy products including ice cream, A drink and a vitamin complex.

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.

< Example  1> Using rice flour Fermentation product  Ready

1. concentrated rice hot Fermented  Produce

First, the rice was sieved and washed with water to wash off the chaff ingredients. After the water passing through the sieve was discarded, the rice was transferred to a container, and the same amount of water as the rice was added, followed by stirring 10 to 20 times to obtain rice cakes. This procedure was repeated once, and the obtained rice flakes were mixed to obtain rice flour twice as much as the rice flour.

The rice sole obtained through the washing step was centrifuged at 4 ° C at a speed of 3000 rpm for 10 minutes using a centrifuge, and 50 parts by weight of the separated supernatant was removed to 100 parts by weight. Thereafter, the precipitated solid fraction and the remaining supernatant The rice flour was concentrated by mixing. It was then sterilized at 75 ° C for 30 seconds.

1 g of Ischchenko orientalis (MFST-1) was inoculated against 100 parts by weight of the sterilized concentrated rice husk, followed by shaking culture at 37 DEG C and 150 rpm for 4 days, followed by lyophilization.

2. Rice blended with rice bran Fermented  Produce

First, rice bran was sterilized at 121 ° C using an autoclaving, 4 times by weight of rice bran was added to the sterilized rice bran, and 1% of the culture medium of Ischchenkia orientalis (MFST-1) was inoculated. 150 rpm. Five times as much distilled water was immersed in the cultured rice husk and rice bran mixture, and the mixture was extracted for 12 hours at a temperature of 65 ° C in a water bath and lyophilized.

< Example  2> Determination of total polyphenol content of composition for hangover

1. concentrated rice hot The fermented product  Composition

The total phenolic compounds distributed in the vegetable field are secondary metabolites with various structures and molecular weights. By eliminating free radicals, they inhibit oxidation and eliminate oxidative stress of active oxygen, Prevention and prevention of heart disease are known as physiological substances.

The total polyphenol content of the composition for hangover poultry containing the concentrated rice flour fermented product was measured according to a known method (Folin O, and Denis WJ Biol. Chem. 12: 239-243 (1912)), Dry samples were dissolved in distilled water and adjusted to a concentration of 1 mg / mL. 0.2 mL of sample was added and 0.1 mL of Folin-Ciocalteu's Reagent (Sigma, USA) was added and mixed. After incubation for 3 minutes at room temperature, 0.08 mL of 10% sodium carbonate (Na ₂ CO ₃ ) was added, and the reaction was allowed to proceed for 1 hour at room temperature. Absorbance was measured at 765 nm.

As a result, as shown in Fig. 1, the total polyphenol content of rice soot and fermented rice at a concentration of 1 mg / mL was 18.35 μg / mL before fermentation and 32.89 μg / mL after fermentation, Respectively. It was concluded that the contents of phenols and physiologically active substances bound to the pre - fermentation tissues were increased by microbial fermentation.

2. Rice blended with rice bran The fermented product  Composition

The total polyphenol content of the composition for hangover poultry containing the rice flour and rice bran mixture fermented product was measured in the same manner as in the method 1 of Example 2 above.

As a result, the content of total polyphenol in the mixture of rice flour and rice bran mixture, distilled water and rice bran mixture was 20.77 μg / mL and 21.89 μg / mL before fermentation at a concentration of 1 mg / mL and 38.91 μg / mL and 26.11 μg / mL, respectively. The content of polyphenol was increased by fermentation, and about 13 μg / mL was found in fermented rice flour mixture when rice bran was fermented.

< Example  3> Determination of the total flavonoid content of the composition for hangover

1. concentrated rice hot The fermented product  Composition

The total flavonoid content of the composition for hangover poultry containing the concentrated rice flour fermented product was measured according to the already known method (Jay, M. and JF Gonnet. Phytochemistry 14: 1605-1612 (1975)), and each lyophilized sample Was dissolved in distilled water and adjusted to a concentration of 1 mg / mL. 0.4 mL of ethanol was added to 0.5 mL of the sample, 0.5 mL of 10% aluminum chloride (AlCl ₃ ) was added, and the reaction was allowed to proceed for 1 hour to measure the absorbance at 430 nm.

As a result, as shown in FIG. 3, the total flavonoid content was 18.21 μg / mL before fermentation and 15.25 μg / mL after fermentation at a concentration of 1 mg / mL of each sample.

Phenolic compounds can bind to components such as proteins, iron, alkaloids, and pyridines to form precipitates, which is why the flavonoids have been removed as precipitates during the centrifugation of the samples.

2. Rice blended with rice bran The fermented product  Composition

The total flavonoid content of the composition for hangover poultry containing the rice flour and rice bran mixture fermented product was measured in the same manner as in the method 1 of Example 3 above.

As a result, the total flavonoid content of the mixed extract of distilled water and rice bran at 1 mg / mL concentration was found to be 17.71 μg / mL before fermentation and 21.54 μg / mL after fermentation, and the mixed extract of rice rice and rice bran before fermentation 17.90 μg / mL after fermentation, and 31.42 μg / mL after fermentation. The total flavonoid content of each sample before fermentation was measured to be about 10 μg / mL higher than that of distilled water and rice bran mixture after fermentation.

< Example  4> Determination of total free amino acid content of composition for hangover

1. concentrated rice hot The fermented product  Composition

The total free amino acid content of the composition for hangover poultry containing the concentrated rice hot-water fermented product was determined according to a known method (Kim SD, Ku YS, Lee IZ, Kim ID, and Youn KS, Korean J. Food Sci Nutr. 30: 24 (2001)). 0.15 g of the lyophilized sample was diluted 100-fold to make 15 mL. Then, 15 mL of 20% trichloroacetic acid (TCA) was added, centrifuged at 3000 rpm for 20 minutes, and the precipitated protein was removed. To the supernatant was added 30 mL Ethyl ether was mixed to remove TCA and lipid-soluble material, and the aqueous layer was concentrated under reduced pressure. To the concentrate was added 0.2 M citrate buffer (pH 2.2) solution and the solution was adjusted to 5 mL. The solution was filtered through a 0.22 μm membrane filter and analyzed with an amino acid automatic analyzer (L-8800, Hitachi Co. LTD, Japan).

As a result, the total content of free amino acids before and after fermentation was 283 mg / 100 g before fermentation and 1,713,973 mg / 100 g after fermentation, and the total free amino acid content was increased about 6 times by fermentation . Especially, aspartic acid increased its fermentation yield by about 22-fold, and gamma-aminobutyric acid (GABA), which is generally known to have effects such as memory, blood pressure lowering and depression, The content of fermented soybeans was 27 times higher than that before fermentation. Arginine and Methionine, which promote the activity of alcohol dehydratase (ADH) and aldehyde dehydratase (ALDH), asparagine, glycine and glutamic acid, which affect the liver protection and alcohol metabolism, (glutamic acid) was also increased due to fermentation.

amino acid Non-fermented rice flour ( mg / 100g) Fermented rice hot
( mg / 100g) Aspartic acid ( Aspartic acid ) 8.678 195.908 Threonine ( Threonine ) 9.344 54.698 Serine ( Serine ) 10.339 85.651 Glutamic acid ( Glutamic acid ) 85.599 239.980 Glycine ( Glycine ) 9.718 64.332 Alanine ( Alanine ) 23.792 260.502 Valin ( Valine ) 22.873 106.153 Methionine ( Methionine ) 10.391 18.288 Cysteine ( cysteine ) 19.146 Not detected Isoleucine ( Isoleucine ) 12.877 45.354 Leucine Leucine ) 12.912 72.127 Tyrosine ( Tyrosine ) 7.340 60.124 Phenylalanine ( Phenylalanine ) 2.619 49.174 Lee Sin( Lysine ) 17.841 131.722 Histidine ( Histidine ) 7.953 101.726 Arginine ( Arginine ) 75.036 44.967 Gamma-aminobutyric acid ( GABA ) 6.802 186.267 Total content 283.26 1,713,973

2. Rice blended with rice bran The fermented product  Composition

The total free amino acid content of the composition for hangover poultry containing the rice flour and rice bran mixture fermented product was measured in the same manner as in the method 1 of Example 4 above.

As a result, amino acids other than aspartic acid, cysteine, arginine and GABA were increased through fermentation as shown in Table 3 below. The total amino acid content increased about 2 times from 1,389.54 mg / 100g to 2,676.574 mg / 100g after fermentation. The amino acids such as aspartic acid, glycine and glutamic acid, which affect the liver protection and alcohol metabolism, And increased the amount of amino acids related to liver protection and alcohol metabolism.

amino acid Unfermented Rice Bran - Rice Flour ( mg / 100g) Fermented rice bran - Rice hot
( mg / 100g) Aspartic acid ( Aspartic acid ) 213.863 40.623 Threonine ( Threonine ) 31.398 62.652 Serine ( Serine ) 75.368 95.398 Glutamic acid ( Glutamic acid ) 249.296 293.099 Glycine ( Glycine ) 48.568 58.950 Alanine ( Alanine ) 133.093 282.695 Valin ( Valine ) 75.284 387.249 Methionine ( Methionine ) 12.868 62.482 Cysteine ( cysteine ) Not detected Not detected Isoleucine ( Isoleucine ) 40.936 230.625 Leucine Leucine ) 27.925 384.20 Tyrosine ( Tyrosine ) 46.092 179.151 Phenylalanine ( Phenylalanine ) 46.151 276.160 Lee Sin( Lysine ) 40.121 72.861 Histidine ( Histidine ) 30.056 104.936 Arginine ( Arginine ) 181.413 61.791 Gamma-aminobutyric acid ( GABA ) 140.008 86.622 Total content 1,389.54 2,676,574

< Example  5> concentrated rice hot The fermented product  1 &lt; / RTI &gt; &lt; RTI ID = 0.0 &gt; Diphenyl -2- Creil hydrate Vaginal (1,1- 피덴 -2- picrylhydrazyl , DPPH ) Radical Scatters  Measure

The radical scavenging activity of total 1,1-diphenyl-2-picrylhydrazyl (DPPH) in the composition for hangover poultry containing concentrated rice hot water fermented product was measured according to a known method Blois MS. Nature. 181: 1199-1200 (1958)).

1.5 mL of 0.15 mM DPPH solution was added to 1 mL of each concentration, the reaction was carried out at room temperature for 30 minutes, and the absorbance at 517 nm was measured. As shown in the following Equation 1, the difference between the sample addition and the non-addition sample was expressed as a percentage.

[ Equation  One]

DPPH ratio (%) = (1-absorbance of sample added / absorbance of sample not added) x 100

As a result, the DPPH radical scavenging activity of rice flour was 41.18% before fermentation and 70.55% after fermentation at a concentration of 1 mg / mL. The fermentation showed that the DPPH radical scavenging ability was increased by about 30% and the scavenging ability decreased as the concentration was lowered.

< Example  6> Measurement of reducing power of composition for hangover

1. concentrated rice hot The fermented product  Composition

The reducing power of the composition for hangover crucible containing the concentrated fermented soybean fermented product was determined according to a known method (Mau JL, Lin HC, and Song SF, Food Res. Int. 35: 519-526 (2002) and Seo SJ, Choi YM, Lee SM, Kong SY, and Lee JS, J. Korean Soc. Food Sci. Nutr. 37: 129-135 (2008)). 2.5 mL of the extract according to each extraction condition was mixed with 2.5 mL of 0.175 M sodium phosphate buffer (pH 6.6) and 2.5 mL of 1% potassium ferricyanide. The mixture was reacted at 50 ° C. for 20 minutes, 2.5 mL of% TCA was added. The reaction solution was centrifuged at 1000 rpm for 10 minutes, 5 mL of the supernatant was mixed with 5 mL of distilled water, and 1 mL of 0.1% ferric chloride was added thereto, and the absorbance at 700 nm was measured. As a control, 2.5 mL of distilled water was added instead of the sample, and vitamin C (ascorbic acid) was used as a positive control. The reducing power was compared with the absorbance value.

As a result, as shown in FIG. 6, the reducing power of the rice flour at 0.1 mg / mL was 0.15 before fermentation and 0.19 after fermentation, and the reducing power was increased due to fermentation.

2. Rice blended with rice bran The fermented product  Composition

The reducing power of a composition for hangover decontamination containing a mixture of rice flour and rice bran mixture was measured in the same manner as in the method 1 of Example 6 above.

As a result, as shown in FIG. 7, the reducing power of the mixed rice extract and rice bran mixture at the concentration of 1 mg / mL was 0.18 before fermentation and 0.12 after fermentation, and the reducing power of the mixed extract of distilled water and rice bran was 0.17 before fermentation and 0.12 after fermentation, But slightly lower than that of mixed extracts. There was no difference in the reducing power of each mixed fermentation extract, but the reducing power of each of the mixed extracts before fermentation was different. It was considered that the difference in reducing power was caused by the substances produced during fermentation and the strains inoculated at the time of fermentation.

< Example  7 >: 2 ', 2'- Azino - bis (3- Ethylbenzothiazoline -6-sulfonic acid) (2,2'- azino - bis (3- ethylbenzothiazoline -6- sulphonic acid ), ABTS ) Radical Scatters  Measure

1. concentrated rice hot The fermented product  Composition

The ABTS radical scavenging ability of the composition for hangover poultice containing concentrated rice flour fermented product was measured according to the known method (R. Re et al. Free Radical Biology & Medicine 26: 1231-1237 (1999) and Rhim TJ. 2: 149 - 158 (2013)). An ABTS cationic radical was formed by reacting ABTS solution dissolved at a concentration of 7 mM and potassium persulfate dissolved at a concentration of 2.45 mM in the same amount and reacting for 14 to 16 hours under the conditions of room temperature and darkness, nm was diluted with 80% ethanol so that the absorbance value was 0.700 0.002. To 950 μL of the diluted ABTS solution, 50 μL of the sample extract was added to the reaction mixture for 5 minutes, and then the absorbance at 734 nm was measured. The ABTS radical scavenging activity was expressed as a percentage of absorbance before and after the addition of the sample. The control group was compared with the absorbance value of the blank without addition of the sample.

As a result, the ABTS radical scavenging ability of rice husks before fermentation was measured as 21.12% and 47.04% after fermentation, as shown in Fig. The ABTS radical scavenging ability was increased about 2 times by the fermentation, and the ABTS radical scavenging activity of the rice sole was increased with increasing concentration before and after fermentation.

2. Rice blended with rice bran The fermented product  Composition

The ABTS radical scavenging ability of the composition for hangover poultry containing the rice flour and rice bran mixed fermented product was measured in the same manner as in the method 1 of Example 7 above.

As a result, the ABTS radical scavenging ability of the mixture of rice flour and rice bran at 1 mg / mL concentration was measured as 26.77% and 31.57% after fermentation, and the distilled water and rice bran mixture extracts were 26.13% before fermentation, 32.47% %. It was confirmed that ABTS radical scavenging ability of each extract was significantly increased due to fermentation.

< Example  &Lt; 8 &gt; The ferrous reducing / Anti-oxidation  ability( Ferric  Reducing Antioxidant Power , FRAP ) Measure

1. concentrated rice hot The fermented product  Composition

The ferric reducing / antioxidant ability of the composition for hangover poultry containing the concentrated rice flour fermented product was measured by a modification of a known method (Benzie & Strain ANALYTICAL BIOCHEMISTRY 239: 70-76 (1996)). The FRAP reagent was dissolved in sodium acetate buffer (pH 3.5, 300 mM) and 10 mM 2,4,6-tris (2-pyridyl) -s-triazine dissolved in 40 mM hydrochloric acid (v / v / v), 20 mM ferric chloride (hexahydrate) (FeCl ₃ .6H ₂ O) in a ratio of 10: 1: 1 And the mixture was heated at 37 ° C for 10 minutes, and then used as a FRAP reagent. To 100 μL of each concentration, 900 μL of FRAP reagent was mixed and incubated in a dark place for 30 minutes. Then, the absorbance was measured at 593 nm.

As a result, as shown in Fig. 10, the FRAP value of the rice flour before fermentation was measured to be 19.20 μgAAE / mL and 38.02 μgAAE / mL after fermentation. The FRAP value was measured to be about 2 - fold increased by fermentation, and it was confirmed that the FRAP value increased with increasing concentration.

2. Rice blended with rice bran The fermented product  Composition

The ferric reducing / antioxidant capacity of the composition for hangover poultry containing the rice flour and rice bran mixture fermented product was measured in the same manner as in the method 1 of Example 8 above.

As a result, the FRAP value of the mixed extract of distilled water and rice bran at the concentration of 1 mg / mL was 29.82 μgAAE / mL before fermentation, 26.89 μgAAE / mL after fermentation, and 25.24 μgAAE / mL before rice fermentation, After fermentation, it showed 20.45 μg AAE / mL. It was concluded that the fermentation by the strain affects the reducing power of iron ions and the FRAP value is low.

< Example  The alcohol dehydrogenase of the composition for hangover Alcohol dehydrogenase , ADH) Measuring the Effect on Activity

1. concentrated rice hot The fermented product  Composition

The alcohol dehydrogenase activity of the composition for hangover poultry containing concentrated rice hot water fermented product was measured by a modification of a known method (Bergmeyer HU, Gawehn K, Grassle M, N. Y., Academic press. The amount of NADH produced as a reducing form of nicotinamide adenine dinucleotide (NAD) was measured by using a spectrophotometer at 340 nm, and the relative activity of the NADH was compared with that of the control. The reaction mixture was prepared by adding 1.4 mL of distilled water, 0.75 mL of 1 M Tris-HCl buffer (pH 8.8), 0.3 mL of 20 mM NAD +, 0.3 mL of 0.2 M ethanol and 0.1 mL of the sample, After incubation for 5 minutes, 0.15 mL (5 units / mL) of ADH was added, and the absorbance was measured at 340 nm for 5 minutes at 30 ° C. The control group showed relatively high activity by adding buffer instead of the sample and Hovenia dulcis extract was used as a positive control. The ADH activity was calculated as the ratio of the maximum absorbance at the end of the reaction to the maximum absorbance of the control group according to the following equation (2).

[ Equation  2]

ADH activity = (B / A) x 100

A: maximum absorbance of control group, B: maximum absorbance of experimental group.

As a result, as shown in FIG. 12, the ADH activity of the rice soot was 151.89% before fermentation at a concentration of 10 mg / mL, and the activity of about 100% after fermentation was increased to 246.42%.

The ADH activity of Hovenia dulcis Thunb. Extract, known to be effective in hangover and liver protection, was similar to that of non - fermented rice and showed lower activity than fermented rice flour.

2. Rice blended with rice bran The fermented product  Composition

The ADH activity of the composition for hangover pellets containing the rice husk and rice bran mixed fermented product was measured in the same manner as in the method 1 of Example 9 above.

As a result, as shown in FIG. 13, the ADH activity of the Hovenia dulcis Thunb extract obtained at the concentration of 10 mg / mL was 149.73%, and the ADH activity of the mixed extract of distilled water and rice bran at the same concentration was 159.58% before fermentation, 170.63%, and the ADH activity of mixed rice and rice bran extracts was 168.88% before fermentation and 204.50% after fermentation.

The ADH activity of the composition for hangover decay according to the present invention was measured to be higher than the ADH activity value of the Hovenia dulcis extract, which is a positive control group, before and after fermentation. In the case of mixed extract of distilled water and rice bran, ADH activity increased about 11% after fermentation compared with before and after fermentation. In the case of mixed extract of rice and rice bran, the ADH activity increased to 35.62% after fermentation.

< Example  10 > hangover composition Aldehyde  Dehydrogenase ( Aldehyde  dehydrogenase, ALDH ) Measuring effect on activity

1. concentrated rice hot The fermented product  Composition

The aldehyde dehydrogenase activity of the composition for hangover poultry containing the concentrated rice flour fermented product was measured by a modification of a known method (Koivula T. and Koivusalo M. Biochim. Biophys. Acta. 397: 9-23 (1975)) . The composition of the reaction solution was as follows: 2.1 mL of distilled water, 0.3 mL of 1M Tris-HCl buffer (pH 8.0), 0.1 mL of 20 mM NAD +, 0.1 mL of 0.1 M acetaldehyde, 0.1 mL of 3 M potassium chloride , 0.1 mL of 0.33M 2-mercaptoethanol, 0.1 mL of the sample, react at 30 ° C for 10 minutes, add 0.1 mL of ALDH (1 unit / mL), add the reaction solution to 3 mL , Preincubation at 30 ° C for 5 minutes, and change of absorbance at 340 nm for 5 minutes. The control group exhibited a relative activity by adding a buffer instead of the sample, and the ALDH activity was calculated according to the formula (2) of Example 9, which is the ratio of the maximum absorbance at the end of the reaction to the maximum absorbance of the control group.

As a result, as shown in Fig. 14, the activity of ALDH activity of Hovenia dulcis Thunb. Extract was 68.13%, 92.49% of rice cake, and 142.46% of fermented rice cake, which were measured by positive control at a concentration of 10 mg / mL. The activity of ALDH in rice and fermented rice was higher than that in the positive control group, Hovenia dulcis extract. It was concluded that the fermentation increased the amount of free amino acid remaining in the rice flour and increased the ALDH activity of the fermented rice flour.

2. Rice blended with rice bran The fermented product  Composition

The ALDH activity of the composition for hangover poultry containing a mixture of rice flour and rice bran mixture was measured in the same manner as in the method 1 of Example 10 above.

As a result, as shown in FIG. 15, the ALDH activity before fermentation under each condition was found to have a similar activity value of about 116.99 to 121.70%. The mixed fermented extract of distilled water and rice bran was 123.45%, which was about 2% higher than that before fermentation, and that of mixed rice and rice bran was 139.32%, which was about 23% higher than that before fermentation. The ALDH activity after fermentation was also found to be about 16% higher than that of the mixed fermented extracts of distilled water and rice bran.

< Example  11> Evaluation of Toxicity of Hangover Reduced Composition

1. Normal hepatocyte ( NCTC -1469)

In order to evaluate the toxicity of the hangover remover composition according to the present invention, mouse-derived normal hepatocyte (NCTC-1496) cells were purchased from Korean Cell Line Bank. Cells were cultured in DMEM (Dulbecco's Modified Eagle's Medium) supplemented with 10% fetal bovine serum and 1% antibiotic (penicillin / streptomycin) at 37 ° C in a 5% CO ₂ incubator (SANYO incubator, Japan) Day to 3 days.

2. Concentrated rice hot The fermented product  Composition

Toxicity of the composition for hangover poultry containing concentrated rice flour fermented product was evaluated by the well known method (Green LM, REade JL and Ware CG, J. Immunol. Methods 70: 257-268 (1984) and Denizot F and Lang RJ Immunol. 3- (4,5-Dimethylthiazol-2-yl) -2,5-diphenyltetrazolium bromide according to the method described in J. Org. Methods 89: 271-277 (1986) -yl) -2,5-diphenyltetrazolium bromide, MTT) assay. The viability of normal hepatocytes of Example 11 was evaluated. DMTC was added to 1 normal hepatocyte (NCTC-1496) of Example 11, adjusted to 1 x 10 ⁵ cells / mL, and 180 μL was added to each well of a 96-well plate. After 24 hours of incubation, Were added to each well at 20 占 퐇 and incubated at 37 占 폚 in a 5% CO ₂ incubator for 24 hours. After culturing, 20 μL of MTT reagent was added to each well and incubated for 4 hours. The resulting formazan crystals were mixed with dimethylsulfoxide: ethanol (DMSO: EtOH) at a ratio of 1: 1, (microplate reader, SUNRISE, TECAN, Austeralia) at 540 nm.

As a result, as shown in Fig. 16, the fermented rice flour activated cell proliferation and showed no toxicity to normal hepatocytes.

3. Mix rice and rice bran The fermented product  Composition

The toxicity of the hangover remover composition containing rice flour and rice bran mixed fermented product was evaluated in the same manner as the method 2 of Example 11 above.

As a result, as shown in Fig. 17, it was confirmed that the mixed extract of rice flour and rice bran fermented the cell proliferation and showed no toxicity to NCTC-1469.

< Example  12> Monotonic  Animal model inducing acute ethanol poisoning SD - Rat ) Ready

The animal model used in the present invention is a male Sprague-Dawley rat of 7 weeks old (201 g - 230 g). Feeds and water were supplied freely and kept at room temperature of 25 ± 1 ° C and relative humidity of 50 ± 10%. Light management was controlled by a 12-hour light-dark cycle with an automatic light conditioner.

Each experimental group was divided into four groups: Normal, Control, Hovenous Fruit Extract, Rice, and Rice and Mixed Rice Bran. Each rat was euthanized 18 hours prior to oral administration of ethanol. The samples were prepared at a concentration of 100 mg / kg, 30 minutes before oral administration of ethanol, and then administered with 40% ethanol at 3 g / kg Orally.

Blood samples were taken at 1, 3, and 5 hours after ethanol administration, and blood samples were collected for 30 minutes at room temperature, centrifuged at 3000 rpm for 10 minutes, And immediately stored in a cold freezer at -80 ° C for rapid freezing. The liver tissue samples were collected at the same time as the blood sampling and immediately frozen at -80 ° C in a freezer.

< Example  13> Estimation of blood alcohol effect on hangover

1. concentrated rice hot The fermented product  Composition

The effect of the composition for hangover poultice containing concentrated rice hot water fermented product on blood alcohol was measured using Enzychrome Ethanol Assay kit (BIOASSAY SYSTEM. USA).

As a result, as shown in FIG. 18, the blood alcohol concentration in the group treated with rice flour fermented was 849.236 mg / dL at 1 hour after the ethanol administration, and the lowest blood alcohol level was measured at the end of the experiment and 442.01 mg / 1 hour. After 5 hours of ethanol administration, the blood alcohol level was measured as 407.96 mg / dL. Particularly, after 3 and 5 hours after the alcohol administration, the blood alcohol concentration in the group treated with rice flour showed a lower blood alcohol concentration than that in the group treated with the Hovenia dulcis extract It is believed that the hot fermentation product will help lower the blood alcohol concentration and resolve the hangover.

2. Rice blended with rice bran The fermented product  Composition

The effect on the blood alcohol of the composition for hangover decontamination containing the rice flour and rice bran mixed fermented product was evaluated in the same manner as in the method 1 of Example 13 above.

As a result, as shown in FIG. 19, the blood alcohol concentration of the group administered with rice rice and rice bran mixture fermented was measured to be 1062.42 mg / dL, which is similar to that of the control group, 1 hour after alcohol administration, and 404.47 mg / dL, the blood alcohol concentration showed a tendency to decrease suddenly, unlike the other groups. After 5 hours, the blood alcohol level was measured to be similar to that of 3 hours. Therefore, it was confirmed that the extract of rice and rice bran rapidly decreased the blood alcohol concentration within the same time period as the other groups.

< Example  14> In the hepatic tissue of the composition for hangover To acetaldehyde  Measure effect on

1. concentrated rice hot The fermented product  Composition

The effect on the acetaldehyde in hepatic tissues of the composition for hangover poultice containing concentrated rice hot water fermented product was measured using an Enzymatic NAD / NADH Assay kit (BIOASSAY SYSTEM. USA).

The ALDH concentration measurement is an enzyme that produces acetate in acetaldehyde. It uses the principle of producing NADH from NAD. The wavelength of absorbance 565 nm was measured to confirm the change in the amount of reduced NADH.

As a result, it was confirmed that acetaldehyde concentration in the liver tissue decreased with time as shown in Fig. Especially, the acetaldehyde concentration in the liver tissues measured 3 hours after the alcohol administration decreased to the normal group level as in the Hovenia dulcis extract group, and the concentration was lower than that in the normal group after 5 hours, , May reduce the inconvenient physical and mental symptoms after alcohol consumption.

2. Rice blended with rice bran The fermented product  Composition

The effect on the acetaldehyde in liver tissues of the composition for hangover poultry containing a mixture of rice flour and rice bran mixture was evaluated in the same manner as in the method 1 of Example 14 above.

As a result, it was confirmed that the acetaldehyde concentration in liver tissues of the rats fed with the rice flour and rice bran mixture fermented extract decreased with time. Especially after 5 hours, the concentration of extracts decreased below the normal level as the positive control group, Hovenia dulcis, and it seemed to influence the decrease of acetaldehyde concentration in liver tissue.

Taken together, the composition for a hangover smell containing a fermented rice hull fermented product according to the present invention, and a composition comprising a rice hull and rice bran mixture fermented product, is rich in its own antioxidant substances and is not toxic, It may be useful for alcohol detoxification and hangovers because it increases the activity of ADH and ALDH, which are important factors in alcohol detoxification, and lowers blood alcohol and hepatic acetaldehyde levels, which are known to be the main causes of hangover.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that such detail is solved by the person skilled in the art without departing from the scope of the invention. will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (7)

A composition for sputum roots containing rice fermented product. Washing the rice with water to obtain rice flour;
Centrifuging the obtained rice flour;
Removing 5 to 50 parts by weight of the supernatant liquid per 100 parts by weight of the centrifuged supernatant, mixing and concentrating the supernatant with the precipitated solid fraction;
Heating the concentrated rice flour at 70 ° C to 90 ° C for 15 seconds to 30 seconds;
Cooling the heated concentrated rice;
A step of inoculating yeast into the chilled concentrated rice flour;
Culturing the concentrated rice grains inoculated with the yeast;
And lyophilizing the concentrated rice husk cultured by the yeast. 3. The method of claim 2,
And heating the rice flour at 70 ° C to 95 ° C for 15 seconds to 30 seconds before the step of concentrating. Washing the rice with water to obtain rice flour;
Centrifuging the obtained rice flour;
Heating the centrifuged rice husk at 70 ° C to 95 ° C for 15 seconds to 30 seconds; 5 to 50 parts by weight of a supernatant is removed with respect to 100 parts by weight of the heated supernatant, followed by mixing with the precipitated solids and concentration;
A step of inoculating yeast into the concentrated concentrated rice flour;
Culturing the concentrated rice grains inoculated with the yeast;
And lyophilizing the concentrated rice husk cultured by the yeast. The method according to any one of claims 2 to 4,
The yeast may be selected from the group consisting of Issatchenkia orientalis (MFST1) and Schizosaccharomyces pombe, Torulaspora delbrueckii, Rhodotorula mucilaginosa, Candida stellata Candida stellata, and Brettanomyces bruxellensis. &Lt; Desc / Clms Page number 19 &gt; Sterilizing the rice bran;
Adding rice bran to the sterilized rice bran and mixing the rice bran;
Inoculating a yeast culture solution into the mixed mixture;
Culturing the mixture inoculated with the yeast culture solution with shaking;
Extracting the cultured mixture;
Filtering the extracted extract and concentrating under reduced pressure; and
And lyophilizing the extract which has been concentrated under reduced pressure. A composition for sputum roots containing a mixed fermentation product comprising rice flour and rice bran.

Images