KR20170029103A - Food composition comprising fermented herb extract for preventing or improving of immunity, dyspepsia, diarrhea and constipation - Google Patents

Abstract

The present invention relates to a food composition comprising a fermented herbal extract and, more specifically, to a food composition having functions of preventing and alleviating immunity activity, dyspepsia, diarrhea and constipation by comprising a lactobacillus-fermented herb extract as an active ingredient, through experimentally confirming effects of preventing and alleviating immunity activity, dyspepsia, diarrhea, and constipation of a fermented herbal extract obtained by solvent-extraction in a fermented herb fermented with lactobacillus.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a food composition for preventing or improving immunity, dyspepsia, diarrhea, and constipation comprising fermented herbal extract of lactic acid bacteria,

The present invention relates to a food composition for preventing or improving immunological activity, indigestion, diarrhea, and constipation, which comprises a plant extract of a fermented herbal fermented herb.

Lactic acid bacteria are safe microorganisms that are easily found in intestines and fermented foods of humans and animals (Orrhge, K. et al., 2000, Bifidobacteria and lactobacilli in human health, Drugs Exptl. ., 26, 95-111). It is attached to epithelial cells of the intestine and becomes parasitic to improve the properties of intestinal microflora, thereby stabilizing intestinal microflora, decreasing the generation of decay products due to inhibition of harmful bacteria and preventing diseases, , And low cholesterol, etc. Lactic acid bacteria have several inhibitory effects on various pathogenic microorganisms and pathogenic microorganisms due to their several metabolic characteristics. The lactic acid bacteria produce the antimicrobial activity factors such as organic acid, hydrogen peroxide, reuterin, diacetyl, acetaldehyde and bacteriocin (Fuller, K., 1989, Probiotics in man and animals, J. Appl. Bacteriol., 66, 365-378). A variety of physiologically active substances such as gamma amino butyric acid (GABA), amino acids, peptides, vitamins and organic acids and GABA are contained as the metabolites produced during fermentation of lactic acid bacteria (Hur, HJ et al., In vitro immunopotentiating activities of cellular fractions of lactic acid bacteria isolated from kimchi and bifidobacteria, J. Microbiol. Biotechnol, 16, 661-666, 2006). Recently, the concept of probiotics, which refers to live microorganisms and foods containing them, which is beneficial to the health of the host, reflecting the well-being, has been introduced and the interest in Lactobacillus has been increasing. It is progressing. The term probiotics has been defined as a microbial additive which is beneficial to the host animal by improving the balance of the intestinal flora. However, as mentioned above, it is often used in a broad sense (Fuller R., J. et al. Appl. Bacteriol., 66, pp365-378, 1989).

Immunity is a term derived from the Latin word immunitas, which refers to the defense of the human body to an outpatient antigen. Immunization can be divided into innate immunity from birth and acquired immunity obtained from vaccines made by various pathogens. Acquired immunity reinforces innate immunity (Ham, SJ et al., Studies on immune stimulation effects of natural amino acid polymer poly-r-glutamic acid, kookmin university, 2012). The immune enhancer has a problem in that substances produced by organic synthesis or extraction are mainly used, but toxic substances may remain. On the other hand, when a substance extracted from a natural product is used, the natural product has stability because it is obtained by separating various substances useful for a person from various organisms present in nature (for example, Hong et al. , 2010). Although the mechanism of the immune enhancement effect of lactic acid bacteria has not been clearly elucidated, lactic acid bacteria are known to affect the intestinal immune system by living in the intestines. It is known that increasing the antimicrobial activity of Peyer's patch lymphocytes is a lactic acid bacterium intake through yogurt. According to some studies conducted in experimental animals and humans, lactic acid bacteria are known to enhance IgA response.

Functional dyspepsia is a functional disorder that is not a histopathologic or biochemical functional lesion. It is a disease that manifests symptoms such as persistent discomfort or pain in the upper abdomen. It is medically persistent and repeatedly localized to the upper abdomen and discomfort or pain. It means all kinds of symptoms. A non-ulcerative indigestion, which is one of the indigestion deficiencies, can be classified into three categories: postprandial insufficiency, anorexia, abdominal bloating, premature satiety, trimming, abdominal discomfort or pain, heartburn, nausea, vomiting, gastric acid reflux, heartburn ) And the symptoms of digestive system are all included, and the pathophysiology is not clear yet. Because dyspepsia is diagnosed by various dyspepsia symptoms without definite physical lesions, the treatment is not simple, and most of the symptoms are repeated with improvement and aggravation, and are changed by food and stress. Representative functional dyspepsia drugs include drugs such as Domperidone, metoclopramide, levosulpiride, mosapride, and itopride as gastrointestinal motility promoters (see, for example, Vincenzo Stanghellini et al., Delayed Gastric Emptying in Functional Dyspepsia, Current Treatment Options in Gastroenterology, 7, 259-264, 2004).

Irritable bowel syndrome (IBS) is a common colonic functional disorder with significant effects on quality of life. A characteristic that defines irritable bowel syndrome is abdominal discomfort or pain. Rome Ⅱ diagnostic criteria for irritable bowel syndrome (a system for diagnosing functional gastrointestinal disorders based on symptoms) are as follows: Abdominal discomfort or pain accompanied by two or more of the following features may occur during the previous 12 months, More than 12 weeks: (1) it is relieved by defecation, and / or (2) the onset is associated with a change in bowel frequency, and / or (3) the onset is associated with a change in bowel shape (appearance). Other symptoms that support the diagnosis of irritable bowel syndrome include pain: abnormal fecundation (straining, urgency, or incomplete emptying); Passage of mucus; And bloating or abdominal dilation. Patients can be subdivided by their potential bowel habit: (i) diarrhea predominant irritable bowel syndrome, (ii) constipation-predominant irritable bowel syndrome, and (iii) alternating constipation with diarrhea Alternative Irritable Bowel Syndrome. The pathophysiology of irritable bowel syndrome is well understood, despite the fact that about one-quarter of the UK population can have the above symptoms and about 15% of US adults have symptoms consistent with the diagnosis of irritable bowel syndrome It is not. It is estimated that only 25% of people with irritable bowel syndrome seek medical help. In addition, patients diagnosed with irritable bowel syndrome are under increased risk of other, non-gastrointestinal functional disorders such as fibromyalgia and interstitial cystitis. Irritable Bowel Syndrome is the most common diagnosis made by an American gastroenterologist and is explained to 12% of visitors to primary care providers. Approximately $ 8 billion in direct medical costs and $ 25 billion in indirect costs are spent annually in the United States to diagnose and treat irritable bowel syndrome. Thus, irritable bowel syndrome accounts for a large percentage of the annual health care costs in the United States. Primary treatment of irritable bowel syndrome includes counseling and dietary modification. Medication is considered to be beneficial towards individual symptoms. In the case of the predominantly diarrhea type, anti-diarrheal drugs such as rofemide, which treat diarrhea but not abdominal pain, may be used. Because abdominal pain is one of the defining characteristics of irritable bowel syndrome, it is not appropriate to treat irritable bowel syndrome (Jailwala et al., 2000, Ann Intern Med 2000; 133: 136-147; Cremonini et al. 2004, Minerva Med 95: 427-441) For constipated predominant types, ispaghula is often used to increase dietary fiber. Antispasmolytics is commonly used when a patient has pain and swelling as a predominant symptom. Mebeverine and peppermint oil are often used in this case. Other agents that have been tried to treat irritable bowel syndrome include beta-blockers, naloxone, ondansetron, calcium channel blockers, simethicone, leuprorelin, octreotide, octreotide and cholecystokinin antagonists (Martindale, The Extra Pharmacopoeia, 31st Edition (1996) p.1197).

On the other hand, herbs are herbaceous plants derived from the Latin herba which means green grass, and flowers, seeds, stems, leaves and roots are useful for humans. They are used for treatment, preservation and insecticide It has played an important role as a herb. Herbs are attracting much attention due to toxicity of chemicals to the human body, concerns about environmental pollution and their excellent efficacy. These include rosemary, lavender, sage, basil, peppermint, chamomile, oregano, lemon balm, have.

Rosemary (Rosemarinus officinalis L.) is an evergreen shrub that originated from the Mediterranean coast. It is a herb with a sharp and strong aroma similar to a camphor on a leaf like a pine tree. It has been mainly used as a perfume and a medicine. It plays a role of deodorant, (Elena I. et al., Supercritical fluid extraction and fractionation of different preprocessed rosemary plants, J. Agric Food Chem, 47, P1400-1404, 1999). (Kim JS et al., 2003), which has been reported to have various antimicrobial activities against Gram-positive bacteria, as well as a strong antioxidative effect, osteoporosis prevention effect, anti-cancer effect and antiAIDS effect Korean traditional wines with the addition of rosemary (Rosmarinus officinalis L.), Korean J. Food Cookery Sci., 22, P914-922, 2006).

Lavender (Lavandula angustifolia) is a kind of medicinal herbaceous plant with medicinal origin. Lavender water extract has inhibitory activity against mushroom tyrosinase, and ethanol extract has been reported to inhibit sebum production. The main components of lavender are linalool, linalyl acetate, ladanein, apigenin, apigenin-7-O-β-glucoside, luteolin, luteolin-7-O-β-glucoside, 5,4'-dihydroxy flavonoid- Pyranglycuronate buthyl ester (Park SJ et al., Inhibitory effects of the ethanol extract of Lavandula vera on sebum synthesis, J. Traditional Korean Medicine, 15, P77, 2006). Lavender (Lavandula spp.), Longwood Herbal Task Force, 1, 2001), which has been reported to contribute to the antioxidative effects of L. angustifolia (Rosenberg et al. .

Sage (Salvia officinalis L.) is also known as sage, common sage, garden sage, and has anti-bacterial, fungicidal, viral inhibitory, astringent, secretory solubilizing agent and antiperspirant effects. Antihypertensive and anti- . For medicinal use, the leaf is boiled for use in sore throat and gastroenteritis. It has antiseptic, antiseptic, antiseptic, antiseptic and anti inflammatory properties. In addition, it reduces the fatigue after stroke or severe exercise (Han M. J. et al., Hyoil Press, Seoul, Korea, P52-53, 2004).

Basil (Ocimum basilicum L.) is a 1-year-old herb that is native to Africa and tropical Asia, and now cultivated in Europe and other parts of the world. It grows to a size of 0.5m. It has pharmacological effects such as dryness, (Ahn DJ et al., Comparison of volatile components in organs of Ocimum basilicum L. cultivated in Korea, J. Medicinal Crop. Sci. 9, 130-138, 2001) It has been reported that basil extract has a hypoglycemic effect, and therefore it is possible to develop dietary therapies and reduce cholesterol content (Choi EY et al., Optimization of homemade pasta with addition of basil using response surface methodology. food Culture, 20, 61-67, 2005).

Peppermint (Mentha piperita L.) belongs to Asteraceae and is a highly aromatic perennial herb that is widely cultivated worldwide and is used as a raw material for food and cosmetic additives and medicines (McKay, Diane L. et al., A Review of the Bioactivity and antimicrobial effects have been reported (Mimica-Dukic, N. et < RTI ID = 0.0 > al., & , Antimicrobial and antioxidant activities of three Mentha species essential oils, Planta Med., 69, 413-419, 2003).

Chamomile (Matricaria chamomilla L.) is widely distributed in Europe, India and North Africa and is a member of the Asteraceae family and has been widely used as a medicinal vehicle for the treatment of inflammatory diseases, fever, diarrhea, small bowel and liver tumors (Mann C. et al. Spices and Medical Plants. Recent advances in botany, horticulture and pharmacology, Food Products Press, USA, 1, 235-280, 1986). It has been reported that flowers contain about 120 kinds of compounds such as terpenes, flavonoides, coumarin, malicacid and minerals. Especially, α-bisabolol is known to reduce gout and inhibit the progression of ulcers and also to treat dermatitis (C + +) - epi-α-bisabolol is the wound healing principle of peperomia galioides: investigation of the in vivo wound-healing activity of related terpenoids, J. Nat. Prod., 46, 1357- 1358, 2001).

Oregano (Origanum majorana L.) is a perennial plant of lobules and originated in Europe. It is well used in Italian and Mexican cuisine, and has a wild aroma as the wild (wild) marjoram is nicknamed. It mixes well with Latino dishes and tomatoes. It promotes digestion, has a tonic effect, and is used as tea, bath salts, and dried flowers.

Lemon balm (Lemon balm, Melissa officinalis L.) is mainly used for edible leaves and is effective for depression, neural headache, memory loss, neuralgia, fever, etc. It increases brain activity and improves memory and also helps prevent depression and aging It is known. Lemon balm has a lemon-like flavor that relaxes emotions comfortably and lowers heart rate to lower blood pressure (Korea Food and Drug Administration. Food sources, Apr, 5, 2006)

Stevia (Stevia rebaudiana Bertoni) is a persistent herbaceous perennial herbaceous stevia plant. The length of the stem is about 70 to 80 cm, the length of the leaf is 4 to 10 cm, and the width is 2.5 cm. It was first studied in 1899 and it is known that more than 100 terpenes and flavonoids are contained as phytochemicals (Komisseranko NF. et al, Diterpene glycoside and phenylpropanoid of Stevia rebaudiana bertoni (astercae), 1, 53-64, 1994). It is known that stevia contains steviolbioside, rebaudioside A to E and stevioside of diterpenoid glycosides. In addition, diterpenes such as jhanol, sterebin A-N and 6-O-acetyl-austroinulin are known. Stevioside has been reported to regulate diabetes in mice (Lailerd N. et al., Effects of stevioside on glucose transport in insulin-sensitive and insulin-resistant rat skeletal muscle, Metabolism, 53, 101-107, 2004), diterpene compounds have been shown to be effective against antioxidants, antibacterials and antivirals (Wang BS et al., Antioxidant activity of abietane-type diterpenes from the heartwood of Taiwania cryptomerioides Hayata, Holzforschung, 56, 487-492, 2002) .

As a prior art of the present invention, a novel Lactobacillus plantarum, a process for producing the same, and a composition for preventing or treating diarrheal colic diarrhea using the same are disclosed in Korean Patent No. 10-1378673, The present invention relates to a pharmaceutical composition for preventing or treating Escherichia coli diarrhea, comprising a mutant strain as an active ingredient. In addition, 125 kinds of raw materials such as green tea, dandelion and ginger are extracted by CO ₂ (or N2) carrier gas, extracted after sugar extraction, mixed with extracts extracted by Microwave and Filter One composition and its preparation method are known from Korean Patent No. 10-1501326. However, none of the above-mentioned literatures discloses a food composition for preventing or improving immunological activity, indigestion, diarrhea and constipation, which contains a fermented herbal extract fermented by using lactic acid bacteria in the herb.

Accordingly, it is an object of the present invention to provide a food composition containing a plant extract of lactic acid fermentation herb, which has a function of preventing or improving immunological activity, indigestion, diarrhea, and constipation.

The above object of the present invention is achieved by a method for producing a fermented milk, comprising the steps of: preparing a fermented raw material by drying and pulverizing a herb, Fermenting the fermented raw material obtained in the above step for 3 to 5 days under fermentation conditions at a temperature of 35 to 37 DEG C, a pH of 7, and a stirring speed of 100 to 120 rpm to obtain a fermented product; Centrifuging the fermentation product obtained in the above step to obtain a fermentation broth; Extracting the fermentation broth obtained in the above step with hot water to obtain a fermented extract; The fermented herbal extract of the present invention is prepared by filtering the fermented extract obtained in the above step with a filter paper. The fermented herbal extract of the present invention is characterized by confirming the immunological activity, indigestion, diarrhea and constipation prevention or improving effect, . ≪ / RTI >

The present invention relates to a fermented herbal extract fermented with a lactic acid bacterium, which has a preventive and improving function against immune activity, indigestion, diarrhea, and constipation, thereby preventing or improving functional activity against immunological activity, indigestion, diarrhea and constipation There is an excellent effect of providing the composition.

1 is a diagram illustrating a method of manufacturing a fermented herbal extract of the present invention.

The method for producing the fermented herbal extract of the present invention is characterized by comprising the following steps (Fig. 1). Herbs suitable for achieving the object of the present invention are any combination of at least one selected from the group consisting of rosemary, lavender, sage, basil, mint, chamomile, oregano, lemon balm and stevia.

Step 1: Preparation of raw materials

Add the same amount of herbal powder and dry distilled water to the fermenter, sterilize at 100 ℃ for 5 minutes, and lower the temperature to 37 ℃ to prepare the fermentation material.

Step 2: Fermentation of vegetable lactic acid bacteria

The vegetable lactic acid bacteria cultured in a lactic acid bacteria culture medium are inoculated into the fermentation raw material of the first stage and fermented for 3 to 5 days at a temperature of 35 to 37 DEG C, a pH of 7, and a stirring speed of 100 to 120 rpm.

Step 3: Production of fermented herbal extract

The fermented product obtained in the second step is centrifuged to raise the precipitate and cells, and only the fermentation liquid is recovered. The same amount of distilled water as the extraction solvent is added to the fermentation broth and heated at 80 ° C for 6 hours in an extractor equipped with a cooling condenser to recover the distilled solution to obtain a fermented extract. The fermented extract obtained above was firstly filtered through 300 mesh filter paper, left at room temperature for one week, and then subjected to secondary filtration with a 150 mm filter paper to prepare the fermented herbal extract of the present invention.

The herb of the first stage may be any one selected from the group consisting of rosemary, lavender, sage, basil, mint, chamomile, oregano, lemon balm and stevia, and most preferably, ).

The plant-derived lactic acid bacteria of the second stage may be used without limitation as long as they are of the genus Lactobacillus, but Lactobacillus plantarum (KFCC-11028), L. sakei (KFCC 11383P), Lactobacillus lactis lactic acid, KCCM 11159P). The 'vegetable lactic acid bacterium' is a lactic acid bacterium characterized in that the raw material from which the lactic acid bacteria are isolated is a plant.

The second stage lactic acid bacteria culture medium may be MRS (Man Rogosa Sharpe), lactose, Yeast and Mold, M17 or ART (Asparagine Enrichment Broth) medium, but most preferably MRS medium.

The inoculation amount of the lactic acid bacteria in the second step is 1 × 10 ⁸ to 5 × 10 ⁸ cells per 1 kg of the herb plant of the first stage.

In the third step, distilled water and / or organic solvent may be used as the extraction solvent, but distilled water is most preferably used. The organic solvent may be at least one selected from the group consisting of lower alcohol having 1 to 4 carbon atoms, propylene glycol, ethyl acetate, butylene glycol, glycerin, ethyl acetate, hexane and methylene chloride.

The mixing ratio of the fermentation broth and the extraction solvent in the third step is preferably 50:50 to 25:75 by weight.

The fermented herbal extract prepared according to the present invention can be used as a food composition for preventing and improving function of immunity, indigestion, diarrhea and constipation.

Examples of the food composition to which the fermented herbal extract of the present invention can be added include various beverages, gums, tea, and vitamin complex. In addition, in the present invention, the food may contain special nutritional foods (e.g., crude oil, spirits, infant food, etc.), meat products, fish products, tofu, jelly, noodles (Such as soy sauce, soybean paste, hot pepper paste, mixed sauce), sauces, confectionery (eg snacks), dairy products (eg fermented milk, cheese), other processed foods, kimchi, pickled foods But are not limited to, fruits, vegetables, beverages, fermented beverages, etc.), natural seasonings (e.g., ramen soup, etc.). The food, beverage or food additive may be prepared by a conventional production method.

The functional food composition is a food composition which imparts added value to the function of the food by using physical, biochemical and biotechnological techniques to control the function of the food, control of the biological defense rhythm of the food composition, prevention and recovery of the disease Means a food which is processed and designed so that the body controlling function of the body is sufficiently expressed to the living body. The functional food composition may include a food-acceptable food-aid additive and may include a suitable carrier, an adjuvant, a coagulant, a diluent or a physiologically active ingredient conventionally used in the production of a functional food, and may be a powder, Capsules, gels, and the like.

Hereinafter, the present invention will be described in more detail with reference to embodiments and drawings. However, the following examples are intended to illustrate the invention and are not intended to limit the scope of the invention.

The herb of the fermented herbal extract of the present invention was dried and pulverized and used as a dry powder, respectively, from rosemary, lavender, sage, basil, peppermint, chamomile, oregano, lemon balm and stevia collected from a constant herbland farm near Cheongju. Lactobacillus L. plantarum (KFCC-11028) was purchased from Korea Microorganism Preservation Center and Lactobacillus culture broth was purchased from BD using MRS medium (Difco ^TM MRS).

<Example 1> Preparation of fermented herbal extract

As a herb, 900 g of rosemary powder and 900 g of distilled water of the same amount were placed in a fermenter, sterilized at 100 ° C for 5 minutes, and then allowed to stand at 37 ° C. Then, 200 mL (1 X 10 ⁸ cells) of L. plantarum (KFCC-11028), which had been separately cultivated in a MRS medium, was added to the fermenter and fermentation was performed at 37 ° C, pH 7, Lt; / RTI &gt; for 3 days. The fermented product obtained in the above step was centrifuged, and the precipitate and cells were removed to obtain 1.2 L of fermentation broth. 900 g of distilled water was added to the fermentation liquid obtained in the above step, and the mixture was heated in an extractor equipped with a cooling condenser and heated at 80 ° C for 6 hours. The distillate was recovered to obtain about 2 L of distillate. The fermented extract obtained above was firstly filtered with 300 mesh filter paper, left at room temperature for 1 week, and then subjected to secondary filtration with 150 mm filter paper to prepare a fermented rosemary extract of the present invention.

Fermented lavender extract, fermented sage extract, fermented basil extract, fermented mint extract, fermented chamomile extract, fermented oregano extract, fermented lemon balm extract and fermented Stevia extract were prepared in the same manner as above.

<Example 2> Preparation of mixed fermented herbal extract

Unlike Example 1, the mixed fermented herbal extract was prepared as follows. 100 g of rosemary powder, 100 g of lavender powder, 100 g of sage powder, 100 g of basil powder, 100 g of peppermint powder, 100 g of chamomile powder, 100 g of oregano powder, 100 g of lemon balm powder and 100 g of stevia powder 800 g of mixed fermented herbal extract was prepared using 900 g of powder. The specific manufacturing method is the same as the above-mentioned Embodiment 1. [

&Lt; Comparative Example 1 > Preparation of mixed herbal extract

100 g of rosemary powder, 100 g of lavender powder, 100 g of sage powder, 100 g of basil powder, 100 g of peppermint powder, 100 g of chamomile powder, 100 g of oregano powder, 100 g of lemon balm powder and 100 g of stevia powder 900 g of the powder and 900 g of distilled water of the same amount were placed in an extractor equipped with a cooling condenser, heated at 80 ° C for 6 hours, and the distillate which was distilled was recovered to obtain a herbal extract.

< Manufacturing example  1> Preparation of food composition containing mixed fermented herbal extract

(1) Powder and Granular Manufacturing

The mixed fermented herbal extract prepared in Example 2 and the mixed herbal extract prepared in Comparative Example 1 were respectively prepared in powder form and granular form at the contents ratio shown in Table 1 below.

Mixing ratio of food composition of mixed fermented herbal extract Raw material
Content (% by weight) Powder type Granular Powder type Granular Big head 10-20 10-20 10-20 10-20 Rice bran 5 to 10 5 to 10 5 to 10 5 to 10 Brown rice 40 to 70 40 to 70 40 to 70 40 to 70 oligosaccharide 5 to 10 5 to 10 5 to 10 5 to 10 Mixed herbal extract - - 3 to 5 3 to 5 Mixed herbal fermented extract 3 to 5 3 to 5 - - Mixed herbal powder 7 ~ 15 7 ~ 15 7 ~ 15 7 ~ 15 Sum 100 100 100 100

_{Mixed herbal powders: Rosemary, Lavender, Mint, Chamomile, Sage, Basil, Time, Fennel and Lemon Balm in a 1: 1: 1: 1: 1: 1: 1: 1: 1 Ground powder}

(2) Beverages production

The mixed fermented herbal extract prepared in Example 2 and the mixed herbal extract prepared in Comparative Example 1 were mixed with honey, vinegar, oligosaccharide, vitamin C, citric acid and water at a mixing ratio shown in Table 2 below to prepare drinks .

Drink mix ratio containing mixed fermented herbal extract Raw material Content (%, v / v) Honey (mL) 3 to 5 3 to 5 Vinegar (mL) 3 to 5 3 to 5 Oligosaccharide (mL) 10.95 to 14.8 10.95 to 14.8 Vitamin C (mL) 0.04 to 0.1 0.04 to 0.1 Citric acid (mL) 0.01 to 0.1 0.01 to 0.1 Water (mL) 70 ~ 80 70 ~ 80 Mixed Fermented Herbal Extract (mL) - 3 to 5 Mixed herbal extract 3 to 5 -

< Experimental Example  1 > Evaluation of the effect of the herbal extract of the present invention on the enhancement of immunity

(1) Breeding conditions and organ weight and body weight of experimental animals

Six - week - old female Balb / c mice were randomly divided into two groups. One group was fed cage and the other group was fed five weeks. The room temperature of the breeding room was adjusted to 22 ± 2 ℃, humidity to 50 ± 5% and the lamp to 12 hours at night and 12 hours at night. The diets were divided into three groups: regular diet, mixed herb extract, and mixed fermented herbal extract. Eight groups were assigned to each group. Diets were fed once a day for 5 weeks. Long-term weights were measured after 5 weeks of feeding, and body weights were measured at regular intervals once a week. The organs of the test animals were extracted and washed with physiological saline, and the water was removed from the absorbent paper and weighed.

As shown in [Table 3], the control group was significantly higher than that of mixed herb extract-containing diets and mixed fermented herb extract-containing diets.

Breeding conditions and organ weight and body weight of experimental animals A normal diet Mixed herbal extract added diet Mixed fermented herbal extract containing diet Weight (g) 3.6 ± 0.3b 2.8 ± 0.3a 2.5 ± 0.1a Dietary intake (g / day) 4.2 ± 0.1a 4.2 ± 0.0a 4.2 ± 0.1a FER 2.4 ± 0.1 b 1.9 ± 0.2a 1.7 ± 0.1a

_{[Notes] Values are mean ± SE for 8 animals in each group.}

_{One) FER , food efficiency ration = weight gain (g / day) / food in take (g / day) x 100}

In addition, as shown in [Table 4], the weight of heart, liver, kidney, and spleen tissues showed no significant difference.

Measurement of liver, heart, kidney, spleen weight of experimental animals A normal diet Mixed herbal extract added diet Mixed fermented herbal extract containing diet Liver (g / 100 g B.W) 5.4 ± 0.0 5.5 ± 0.0 5.4 ± 0.0 Heart (g / 100 g B.W) 0.6 ± 0.0 0.6 ± 0.0 0.6 ± 0.0 Height (g / 100 g B.W) 1.4 ± 0.0 1.4 ± 0.0 1.5 ± 0.0 Spleen (g / 100 g B.W) 0.5 ± 0.0 0.5 ± 0.0 0.4 ± 0.0

_{[Notes] Values are mean ± SE for 8 animals in each group.}

(2) Measurement of splenocyte proliferative capacity

The spleen was aseptically removed from the mice sacrificed by carbon dioxide for 5 weeks, washed with RPMI 1640, and then the spleen was disrupted with a sterilized glass rod to free the cells. The separated cell suspension was passed through a 150 mesh stainless steel sieve, washed twice with the medium, and centrifuged (3000 rpm, 4 캜, 10 min). The suspension was suspended in Tris-buffered ammonium chloride (0.87% NH ₄ Cl, pH 7.2) for 5 minutes to remove red blood cells from the spleen. The cells were dispersed in a suspension of spleen cells from which the erythrocytes were removed, and the number of cells was measured. Cells were dispersed at 5 × 10 ⁶ cells / mL, and then splenocytes were plated in 96-well plates. To measure cytokine secretion, the cells were adjusted to 2 × 10 ⁶ cells / mL. LPS (15 g / mL) was dispensed into each well (100 L) as a control group, and 10% FBS-RPMI was added to the same volume of the control. Each plate was incubated at 37 ° C in a 5% CO ₂ incubator for 48 hours, .

The splenocyte proliferative capacity was measured using the MTT assay. LPS (lipopolysaccharide) was selectively added to the cells to selectively increase T cells and LPS (lipopolysaccharide) selectively increased in the B cells. The proliferation index of the normal control group without mitogen was calculated as 1.

As shown in Table 5, there was no significant difference in all groups when no mitogen was added, and the addition of ConA and LPS significantly increased the proliferative activity of the mixed fermented herbal extract-containing group compared to the control group , Whereas no significant difference was observed between the control group and the control group in the mixed herb extract - containing diet group.

Splenocyte proliferative capacity of experimental animals A normal diet Mixed herbal extract added diet Mixed fermented herbal extract containing diet with out mitogen 1.1 ± 0.0 1.0 ± 0.0 1.1 ± 0.0 ConA (5 mg / mL) 2.4 ± 0.0 2.6 ± 0.0 3.1 ± 0.0 LPS (15 mg / mL) 2.5 ± 0.0 2.5 ± 0.0 3.5 ± 0.1

_{[Notes] Values are mean ± SE for 8 animals in each group.}

< Experimental Example  2> Evaluation of the improvement effect of the digestion failure of the herbal extract of the present invention

20 patients in their 20s and 40s who had difficulty in living due to indigestion were tested for improvement of digestion defects. In the experimental group, the food composition containing the mixed fermented herbal extract was taken twice a day for one week in the above production example, and the following items were answered.

As a result of the experiment, as shown in Table 6, the people who ingested the food composition containing the mixed herbal extract of the present invention had improved digestion failure of more than 50%, and those who ingested the food composition containing the mixed fermented herbal extract More than 80% of people showed improved digestion.

Effect of the present invention on improvement of indigestion in food of herb extract Very good Slightly better No change Powdered food composition containing mixed fermented herbal extracts 10 6 4 Powdered food compositions containing mixed herbal extracts 5 7 8 Granulated food composition containing mixed fermented herbal extracts 15 3 2 Granulated food composition containing mixed herbal extracts 8 7 5 A beverage food composition containing a mixed fermented herbal extract 11 3 6 Beverage Food Composition Containing Mixed Herb Extract 2 8 10

< Experimental Example  3> Evaluation of diarrhea improvement effect of the mixed fermentation herb extract of the present invention

Twenty patients in their 20s and 40s who suffered from diarrheal discomfort were tested for diarrhea improvement. In the experimental group, the food composition containing the mixed fermented herbal extract was taken twice a day for one week in the above production example, and the following items were answered.

As a result of the experiment, as shown in Table 7, the people who ingested the food composition containing the mixed herbal extract of the present invention showed that 60% or more of the persons who had diarrhea improved and those who consumed the food composition containing the mixed fermented herbal extract More than 90% of people have improved diarrhea.

Effect of the present invention on the improvement of diarrhea in herb extract Very good Slightly better No change Powdered food composition containing mixed fermented herbal extracts 14 4 2 Powdered food compositions containing mixed herbal extracts 8 5 7 Granulated food composition containing mixed fermented herbal extracts 6 5 One Granulated food composition containing mixed herbal extracts 10 4 6 A beverage food composition containing a mixed fermented herbal extract 10 8 2 Beverage Food Composition Containing Mixed Herb Extract 11 One 8

< Experimental Example  4> Assessment of improvement effect of constipation on the herb extract of mixed fermentation of the present invention

Twenty patients in their 20s and 40s who suffered from constipation discomfort experienced a constipation improvement test. In the experimental group, the food composition containing the mixed fermented herbal extract was taken twice a day for one week in the above production example, and the following items were answered.

As a result of the experiment, as shown in Table 8, those who consumed the food composition containing the mixed herbal extract of the present invention showed that 45% or more of the persons who had improved the constipation and those who consumed the food composition containing the mixed fermented herbal extract More than 70% of people showed improvement in constipation.

Effect of the present invention on the improvement of constipation of herb extract food Very good Slightly better No change Powdered food composition containing mixed fermented herbal extracts 11 6 3 Powdered food compositions containing mixed herbal extracts 6 5 9 Granulated food composition containing mixed fermented herbal extracts 12 3 5 Granulated food composition containing mixed herbal extracts 6 9 5 A beverage food composition containing a mixed fermented herbal extract 10 5 5 Beverage Food Composition Containing Mixed Herb Extract 3 6 11

The present invention provides an effective food composition for preventing or improving immunological activity, indigestion, diarrhea and constipation, which comprises a plant extract of lactic acid fermentation herb as an active ingredient. Particularly, the present invention relates to a novel food ingredient for powder, granule, There is an excellent effect that can be used. In addition, since the food composition containing the useful ingredient contained in the fermented herbal extract is provided, it is an extremely useful invention in the food industry because it has an excellent effect of improving immune activity, indigestion, diarrhea, constipation prevention and improvement function.

Claims (5)

Preparing a fermentation raw material by subjecting the herb to a dry powder and subjecting it to a pasteurization treatment; Obtaining a fermented product by inoculating a fermented lactic acid bacterium into the fermentation raw material obtained in the above step and fermenting; Centrifuging the fermentation product obtained in the above step to obtain a fermentation broth; Extracting the fermentation broth obtained in the above step with an extraction solvent to obtain a fermentation extract; And filtering the fermented extract obtained in the above step with a filter paper. The method for producing fermented herbal extract of lactic acid fermented bacteria according to claim 1,
The method according to claim 1, wherein the herb of the step is at least one selected from the group consisting of rosemary, lavender, sage, basil, mint, chamomile, oregano, lemon balm and stevia.
The plant-derived lactic acid bacteria according to claim 1, wherein the vegetable lactic acid bacterium is selected from the group consisting of L. plantarum (KFCC-11028), L. sakei (KFCC 11383P), L. lactice, KCCM 11159P). &Lt; RTI ID = 0.0 &gt; 11. &lt; / RTI &gt;
The herbal extract of fermented lactic acid bacteria, which is produced by the method according to any one of claims 1 to 3, for the prevention or improvement of immunological activity, indigestion, diarrhea and constipation.
A functional food composition comprising the fermented herbal extract of Lactobacillus of claim 4.

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