KR20170053793A - Method for production of fermented ginseng berry extract with improved anti-oxidant activity - Google Patents

Abstract

The present invention relates to a method for producing a fermented ginseng berry extract with improved anti-oxidant activity comprising the step of fermenting a ginseng berry extract with fermentation strains, and to a health functional food with improved anti-oxidant activity comprising the fermented ginseng berry extract. The fermented ginseng berry extract of the present invention has high antioxidant activity compared to an unfermented ginseng berry extract, thereby being used for manufacturing a health functional food with improved anti-oxidant activity using the same.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fermented ginseng berry extract having improved antioxidant activity,

The present invention relates to a method for preparing a fermented ginseng fruit extract having an increased antioxidant activity, which comprises fermenting a ginseng fruit extract to a fermenting germ, and a health functional food having increased antioxidant activity including the fermented ginseng fruit extract.

Ginseng is a herbaceous perennial herbaceous plant belonging to the acanthaceae family. It has been used in Korea, China and Japan for over 2,000 years and has been used for the purpose of preventing disease and prolonging life span. The efficacy and effects of ginseng so far known include the action on the central nervous system, the anticarcinogenic action, the anti-cancer activity, the immune function regulation action, the anti-diabetic action, the liver function improvement, the cardiovascular disorder improvement, the anti-arteriosclerosis action, (Korean Ginseng & Tobacco Research Institute, 56-112, 1996), which is the most recent Korean ginseng ingredient and its efficacy.

It is known that ginseng contains a large amount of ginsenoside. In addition to medicines, it has recently been applied to foods and is widely used as a material for health foods.

Ginsenoside, which is a representative physiologically active ingredient of ginseng, is distributed evenly on the ground and underground of ginseng. Especially, depending on the parts such as ginseng roots, ginseng leaves and ginseng fruits, not only ginsenoside content but also composition (Attele AS et al, Biochem Pharmacol, 58: 1685-1693, 1999).

Saponin, which is an effective substance of ginseng,

Ginseng contains ginsenosides Rb1, Rb2, Rh1, Rh2, Rg1, Rg2, Rg3, Re, and Rc in saponin and exhibits various effects in the body. Popov et al. Have reported that when ginseng is consumed, the hormone secretion of corticotrophin, cortisol and the like increases and has significant fatigue recovery function. Ginsenosides Rh2, Rg3, etc. are immunostimulants and have the effect of enhancing nonspecific defense against external stimuli.

Specifically, the pharmacological action of saponin is as follows. Ginsenoside Rb1 has the function of inhibiting central nervous system, analgesic action, promotion of serum protein synthesis, promotion of cholesterol synthesis of triglycerol decomposition, stimulation of hormone secretion, liver function, Rb2 is a function of diabetes control, prevention of obesity and arteriosclerosis, Cyclosporine and cortisol secretion, antidiabetic action, and ginsenoside Rc inhibits central nervous system, stimulates serum protein synthesis, activates plasmin, inhibits corticotropin, And ginsenoside Rg1 acts as a stimulant for central nervous system stimulation, anti-fatigue, fatigue recovery, memory enhancement, diabetes control, and prevention of obesity. Ginsenoside Rg2 acts as an inhibitor of platelet aggregation, Activation, and memory enhancement. In addition, ginsenosides Rf, Ro, and Rd inhibit lipid peroxidation, cranial nerve cell analgesia, alcohol detoxification, treatment of inflammation and other actions. Among various functions of red ginseng, pharmacological actions such as improvement of immunity, improvement of fatigue, improvement of blood flow through inhibition of platelet aggregation, improvement of memory and antioxidation are widely recognized.

On the other hand, the stem and leaf of ginseng affect the root development through photosynthesis, but the fruit is known as a byproduct which is consumed nutrients and inhibits root growth and is discarded. Recently, however, research on ginseng fruit-related products has been actively conducted in the fields of health functional foods and cosmetics, as researches have revealed that the ginsenoside content of the ginseng fruits is higher than the roots.

As a result of intensive efforts to enhance the antioxidant activity of the original ginseng fruit using the previously discarded ginseng fruit, the inventors of the present invention have found that the ginseng fruit extract is prepared, and then the ginseng fruit extract is subjected to fermentation The present inventors completed the present invention by confirming that the fermented ginseng fruit extract obtained by the present invention significantly improved the antioxidative effect of the ginseng fruit.

One object of the present invention is to provide a method for preparing a fermented ginseng fruit extract having an increased antioxidant activity, comprising the step of fermenting a ginseng fruit extract to a fermenting germ.

It is another object of the present invention to provide a health functional food having an increased antioxidative activity including the fermented ginseng fruit extract.

As a result of intensive efforts to enhance the antioxidant activity of the original ginseng fruit using the previously discarded ginseng fruit, the inventors of the present invention prepared a ginseng fruit extract and fermented the ginseng fruit extract using various fermentation strains The present inventors completed the present invention by confirming that the antioxidative effect of the fermented ginseng fruit extract was significantly improved compared to the ginseng fruit not fermented.

In order to achieve the above object, the present invention provides, as one embodiment, a method for producing a fermented ginseng fruit extract having an increased antioxidant activity, which comprises fermenting a ginseng fruit extract to a fermenting germ.

The fermented ginseng fruit extract of the present invention is characterized by an increase in antioxidant activity compared to the non-fermented ginseng fruit extract. The antioxidant activity of the ginseng fruit extract before and after fermentation was measured by the fermented ginseng fruit extract Can be confirmed.

The term " Panax ginseng C. A. Meyter "of the present invention is also called " Ginseng berry ", and is a fruit that is present in ginseng more than four years old for about one week in the middle of July of the year. However, it has been confirmed that the extract of the fermented ginseng fruit prepared by fermenting the extract of the ginseng fruit as the present invention has a remarkably high antioxidant activity than that of the non-fermented ginseng fruit extract, .

On the other hand, in the present invention, the ginseng fruit extract can be produced by a conventional method known in the art, that is, under the conditions of ordinary temperature and pressure, using a conventional solvent. The ginseng fruit extract can be prepared by using common extraction, isolation and purification methods known in the art. Examples of the extraction method include, but are not limited to, hot water extraction, hot water extraction, cold extraction, reflux cooling extraction, or ultrasonic extraction.

The ginseng fruit extract may be extracted from a ginseng fruit using a solvent selected from the group consisting of water, lower alcohol having 1 to 4 carbon atoms, ethyl acetate, and a mixed solvent thereof. But it is not limited thereto. More specifically, it may be an extract obtained by extracting with water as a solvent, and the resultant product may be a diluted solution or concentrate of the extract, a dried product obtained by drying the extract, .

In one embodiment of the present invention, the seeds of the washed ginseng were removed using a stripping machine, 5 to 10 times of water was added to the seedless ginseng fruit, and the extract was subjected to hot water extraction at 90 to 95 ° C for 6 to 10 hours, And concentrated under vacuum at a temperature of 20 to 60 DEG C under a pressure of 600 to 1000 mmHg to prepare a ginseng fruit extract.

The term "fermentation strain" in the present invention means a strain used for fermentation of the ginseng fruit extract, and includes, but is not limited to, bifidobacterium lactisBifidobacterium lactis), Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus lambatus (Lactobacillus rhamnosus), Streptococcus thermophilus (Streptococcus thermophilus), Lactobacillus casei (Lactobacillus casei), And Lactobacillus fermentum (Lactobacillus fermentum). ≪ / RTI >

The Bifidobacterium lactis (Bifidobacterium lactis ) stimulates to produce an immune substance and is effective in irritable bowel syndrome, inflammatory diseases.

The above-mentioned Lactobacillus rhamnosus is excellent in immunomodulating effect, is strong in acid resistance, has a high fixing ability and inhibits the invasion of harmful bacteria.

The Streptococcus thermophilus is characterized by antibiotic sensitivity.

The Lactobacillus fermentum is a digestive lactobacillus which is established and adapted to the internal organs, vagina and mouth of the human body. However, it is one of the lactic acid bacteria widely found in nature and is found mainly in plants or animals which are fermenting.

In the present invention, in order to increase the antioxidant activity, 1% (v / v) of a fermentation broth culture having a concentration of 10 ⁷ to 10 ⁸ CFU / mL is added to the ginseng fruit extract and incubated at 30 to 40 ° C for 1 to 30 hours More specifically, the fermented ginseng fruit extract can be prepared by culturing at 34 to 37 ° C for 2 to 28 hours.

In one embodiment of the present invention, the culture broth of the fermentation broth having a concentration of 10 ⁷ to 10 ⁸ CFU / mL is inoculated to the ginseng fruit extract at 1% (v / v) relative to the ginseng fruit extract and maintained at a temperature of 35 ° C And cultured for 24 hours to obtain a fermented ginseng fruit extract.

The term " antioxidant " of the present invention means a free radical generated in the body in a narrow range, hydrogen peroxide or peroxide generated from the free radical, an action of suppressing, decreasing or controlling the generation or reaction of a hydroxy radical generated from the hydrogen peroxide , And a wide range means an action to inhibit, reduce or control the generation of an oxidation reaction occurring in the natural world. For purposes of the present invention, the antioxidant is understood as a narrow range of antioxidants and can be understood as an action that inhibits, reduces or controls the production or reaction of free radicals or hydrogen peroxide, which occurs mainly at the cellular level, but is not particularly limited thereto Do not.

In one embodiment of the present invention, it was confirmed that the extract of fermented ginseng fermented with Lactobacillus fermentum of Example 5 had a radical scavenging ability according to the fermentation time as compared with the ginseng fruit extract of Comparative Example 1 which was not fermented As a result, it was confirmed that the antioxidant activity was the highest at 24 hours after fermentation (see Table 1).

According to another embodiment of the present invention, the ginseng fruit extract may be supplemented with Bifidobacterium lactis ( Bifidobacterium lactis) fermented ginseng fruit extract fermented with lactis , Lactobacillus rhamnosus , Streptococcus thermophilus , or Lactobacillus fermentum showed higher antioxidant activity than non fermented ginseng fruit extract Activity was significantly high (see Table 2).

Particularly, among the above fermentation strains, Lactobacillus fermentum is Bifidobacterium lactis ( Bifidobacterium lactis ) lactic acid, Lactobacillus rhamnosus , or Streptococcus thermophilus . The results are shown in Table 1 .

In another aspect of the present invention, there is provided a health functional food having an increased antioxidant activity including the fermented ginseng fruit extract.

The term "health functional food" as used herein means the same food as the food for special health use (FoSHU). In addition to nutrition, And may be used in combination with terms such as health food, functional food, and health supplement food in some cases. For the purpose of the present invention, the health functional food may be prepared in order to exhibit antioxidative activity and to obtain effects useful for maintaining, improving or recovering the health of an individual ingested. The product form thereof is preferably tablets, capsules, powders , Granules, liquids, rings, and the like, but is not particularly limited thereto.

When the fermented ginseng fruit extract is used as a food additive, the fermented ginseng fruit extract may be directly added or used together with other food or food ingredients, and may be suitably used according to a conventional method. The amount of the active ingredient to be mixed can be suitably determined according to the intended use (prevention, health or therapeutic treatment).

There is no particular limitation on the kind of the food. Examples of foods to which the fermented ginseng fruit extract can be added include dairy products including meat, sausage, bread, chocolate, candy, snack, confectionery, pizza, ramen, other noodles, gums, ice cream, , A drink, an alcoholic beverage, and a vitamin complex, all of which include health foods in a conventional sense.

In addition to the above, the health functional food of the present invention may contain various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and salts thereof, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusters, stabilizers, Alcohols, carbonating agents used in carbonated drinks, and the like. In addition, the health functional food of the present invention may contain natural fruit juice, fruit juice beverage and flesh for the production of vegetable beverages.

The present invention relates to a method for producing ginseng fruit by using Bifidobacterium lactis , Lactobacillus rhamnosus , Streptococcus thermophilus , or Lactobacillus fermentum , Fermented ginseng fruit extract has higher antioxidant activity than non - fermented ginseng fruit extract and can be useful for the production of health functional foods with increased antioxidant activity.

FIG. 1 compares the antioxidative activities of fermented ginseng fruit extract and non-fermented ginseng fruit extract.

Hereinafter, the present invention will be described more specifically in the following examples. However, these examples are provided only to aid understanding of the present invention, and the present invention is not limited thereto.

1. Preparation of experimental material and experimental method

1.1 Processing of ginseng fruit and production of ginseng fruit extract

The washed ginseng fruit was separated from the seeds by using a stripping machine, and the extracted ginseng fruit was subjected to hot water extraction at 90 to 95 ° C for 8 hours using water. The filtered extract was concentrated in vacuo at a temperature of 20 to 60 ° C under 600 to 1000 mmHg And used as a raw material.

1.2 Fermentation Strain and Fermentation Conditions

A fermentation strain for fermenting the ginseng fruit or seed of the present invention was selected and as a strain for fermenting the ginseng fruit or seed, Bifidobacterium lactis , Lactobacillus rhamnosus , Streptococcus thermophilus , Bifidobacterium bifidum , and Lactobacillus fermentum were used.

The strain was cultured on MRS agar plate (1.0% peptone, 0.8% egg extract, 0.4% yeast extract, 2.0% glucose, 0.5% sodium acetate trihydrate, 0.1% polysorbate 80, 0.2% dipotassium hydrogen phosphate, 0.2% triammonium citrate, 0.02% L stock solution, 4.0 g / L yeast extract, 20.0 g / L glucose (10.0 g / L peptone, 8.0 g / L egg extract, magnesium sulfate heptahydrate, 0.005% manganese sulfate tetrahydrate and 1.0% agar) L of magnesium sulfate heptahydrate, and 0.05 g / L of manganese sulfate tetrahydrate) were prepared in the same manner as in Example 1, except that the culture medium was prepared by subculturing three times, 5.0 g / L sodium acetate trihydrate, 2.0 g / L dipotassium hydrogen phosphate, 2.0 g / L triammonium citrate, Respectively.

The concentration of the strain contained in the culture solution was adjusted to 10 ⁷ to 10 ⁸ CFU / mL and used for the fermentation of the ginseng fruit extract.

1.3 Antioxidant Activity Test DPPH  assay)

The optimal fermentation time of ginseng fruit extracts was determined by using the above strains and the antioxidative effect of fermented ginseng fruit concentrate was compared. The optimum fermentation conditions were investigated by comparing the antioxidative effect of fermented ginseng fruit concentrate.

After mixing 100 μg / Ml of the test substance in a methanol solution containing 1,1-diphenyl-2-picrylhydrazyl radical (DPPH, 0.2 mM), the absorbance was measured at 517 nm for 30 minutes at room temperature and the radical scavenging ability Respectively.

Hereinafter, the extract of the ginseng fruit was prepared as described below and its activity was tested using the above-mentioned experimental method.

Comparative Example  1: Preparation of ginseng fruit extract

The ginseng fruit was harvested and washed with purified water to remove the foreign material. Then, the seeds were removed by using a stripping machine to prepare ginseng fruit. Water was added to the extracted ginseng fruit, and the extract was subjected to hot water extraction at 90 to 95 ° C for 8 hours. Then, the filtered extract was vacuum concentrated at a temperature of 20 to 60 ° C under a vacuum of 600 to 1000 mmHg to obtain a ginseng fruit extract.

Example  One: Bifidobacterium lactis To  Preparation of Fermented Ginseng Fruit Extract Using

To the ginseng fruit extract of Comparative Example 1, Bifidobacterium ( Bifidobacterium) having a concentration of 10 ⁷ to 10 ⁸ CFU / lactis were inoculated with 1% (v / v) of ginseng fruit extract and incubated for 24 hours at 35 ℃ to obtain fermented ginseng fruit extract.

Example  2: Lactobacillus rhamnosus To  Preparation of Fermented Ginseng Fruit Extract Using

The Lactobacillus rhamnosus culture solution having a concentration of 10 ⁷ to 10 ⁸ CFU / mL was inoculated into the ginseng fruit extract of Comparative Example 1 at a concentration of 1% (v / v) relative to the ginseng fruit extract, The fermented ginseng fruit extract was obtained by culturing for 24 hours while maintaining the conditions.

Example  3: Streptococcus thermophilus To  Preparation of Fermented Ginseng Fruit Extract Using

The culture solution of Streptococcus thermophilus having a concentration of 10 ⁷ to 10 ⁸ CFU / mL was inoculated in 1% (v / v) of the ginseng fruit extract to the ginseng fruit extract of Comparative Example 1, , And cultured for 24 hours to obtain a fermented ginseng fruit extract.

Example  4: Bifidobacterium bifidum of  Preparation of Fermented Ginseng Fruit Extract Using

BP betting having a concentration of 10 ⁷ to 10 ⁸ CFU / mL for the ginseng extract of the fruit of the Comparative Example 1, Te Solarium bipyridinium bushes (Bifidobacterium bifidum ) was inoculated with 1% (v / v) of the ginseng fruit extract and cultured for 24 hours at 35 ° C to obtain a fermented ginseng fruit extract.

Example  5: Lactobacillus fermentum of  Preparation of Fermented Ginseng Fruit Extract Using

The culture of Lactobacillus fermentum having a concentration of 10 ⁷ to 10 ⁸ CFU / mL was inoculated into the ginseng fruit extract of Comparative Example 1 at a concentration of 1% (v / v) relative to the ginseng fruit extract, The fermented ginseng fruit extract was obtained by culturing for 24 hours while maintaining the conditions.

Experimental Example  One: DPPH  Antioxidant experiment

DPPH scavenging activity is an experiment used to measure antioxidant activity. It is an experiment to measure the scavenging ability of radicals by a sample after initiating oxidation with DPPH oxidizing agent.

As shown in the following Table 1, 30 minutes after the initiation of the reaction, it was confirmed whether the extract of the ginseng fruit of Comparative Example 1 and the extract of the fermented ginseng fruit of Lactobacillus fermentum of Example 5 had a radical scavenging ability according to fermentation time As a result, it was found that the antioxidant activity was the highest at 24 hours after fermentation.

In addition, the ginseng fruit extract of Comparative Example 1, Bifidobacterium lactis , Lactobacillus rhamnosus , Streptococcus thermophilus , Bifidobacterium bifidum , , Or Lactobacillus fermentum was used to examine the ability of the fermented ginseng fruit extract to radical scavenging by fermentation strains. As a result, Bifidobacterium ( Bifidobacterium bifidum) bifidum ), the fermented ginseng fruit extract using the remaining four strains was found to have an excellent antioxidative effect of 1.3 to 2 times or more as compared with the ginseng fruit extract of Comparative Example 1 which was not fermented.

These results suggest that the antioxidative effect of ginseng fruit extract varies depending on the fermentation strain. In particular, the extracts of ginseng fermented with Bifidobacterium bifidum showed lower antioxidative activities than those of non - fermented ginseng fruit extracts.

Claims (7)

A method for producing fermented ginseng fruit extract having increased antioxidant activity, comprising fermenting ginseng fruit extract to a fermenting germ.
The method according to claim 1, wherein the fermenting bacteria are selected from the group consisting of Bifidobacterium lactis , Lactobacillus rhamnosus , Streptococcus thermophilus , and Lactobacillus fermentum . Wherein the antioxidant activity of the fermented ginseng extract is increased.
[Claim 2] The method according to claim 1, wherein the fermenting bacteria is Lactobacillus fermentum .
The method according to claim 1, wherein the Lactobacillus fermentum is selected from the group consisting of Bifidobacterium wherein the antioxidant activity is relatively increased as compared to that of Lactobacillus rhamnosus or Streptococcus thermophilus . The present invention also relates to a method for producing fermented ginseng fruit extract having increased antioxidant activity.
The method according to claim 1, wherein 1% (v / v) of a fermentation broth having a concentration of 10 ⁷ to 10 ⁸ CFU / mL is inoculated with the ginseng fruit extract and cultured at 30 to 40 ° C for 1 to 30 hours , A method for producing an extract of a fermented ginseng fruit having an increased antioxidant activity.
The method according to claim 1, wherein 1% (v / v) of a fermentation broth culture having a concentration of 10 ⁷ to 10 ⁸ CFU / mL is inoculated with the ginseng fruit extract and cultured at 34 to 37 ° C for 2 to 28 hours , A method for producing an extract of a fermented ginseng fruit having an increased antioxidant activity.
A health functional food having increased antioxidant activity, comprising a fermented ginseng fruit extract prepared by the method of any one of claims 1 to 6.

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