KR20170080837A - New kimchi lactic acid bacteria Weissella cibaria MFST and composition using concentrated extract of Ziziphus jujuba seed - Google Patents
New kimchi lactic acid bacteria Weissella cibaria MFST and composition using concentrated extract of Ziziphus jujuba seed Download PDFInfo
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- KR20170080837A KR20170080837A KR1020150190048A KR20150190048A KR20170080837A KR 20170080837 A KR20170080837 A KR 20170080837A KR 1020150190048 A KR1020150190048 A KR 1020150190048A KR 20150190048 A KR20150190048 A KR 20150190048A KR 20170080837 A KR20170080837 A KR 20170080837A
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- mfst
- fermented
- extract
- rice bran
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Abstract
The present invention relates to a novel Kimchi lactic acid bacterium, Weissella cibaria MFST strain, and a dairy product composition using the same, wherein the fermented rice bran fermented with rice bran fermented with Weissella cibaria MFST strain produces high content of GBAB and exhibits excellent antioxidative activity , The rice husk seed composition including the fermented rice husk extract and the jujube extract concentrate may be useful as a jujube seed health food having improved functionality.
Description
The present invention relates to a novel Kimchi lactic acid bacterium, Weissella cibaria MFST strain, and a jujube seed composition using the same.
Jujubu (Ziziphus jujuba) is a fruit of leaves, leaves and aroma of Zizyphus in Rhamnace. Examples of medicinal components of jujube include various sterols, alkaloids, saponins, vitamins, serotonins, organic acids, fatty acids, polyphenols, hydroxymethylpuppurals, flavonoids and amino acids.
Jujube has been used as a digestive, emollient, and tonic medicine for thousands of years in herbal medicine. In the private sector, it is said that the jujube is dried, dried, and eaten for a long time. It has been known that hypnotic action is aroused and roasted. Jujube is effective in detoxifying and neutralizing all kinds of poisons, eliminating the inflammation of the body and strengthening the fragile constitution. It is one of the top preservatives in the oriental medicine. It is a very suitable food to protect and restore the taste of Korean people.
Jujube fruit is edible and various parts of jujube have multiple pharmacological properties such as contraception, analgesic and antidiabetic properties. In some areas, jujube stem mixtures are used to prevent pregnancy. On the other hand, there is little scientific study on the effect of jujube seeds. In traditional medicine, jujube seeds are used to relieve insomnia and anxiety.
Therefore, it is necessary to develop a processing method that can impart more functionality to the effect of jujube seeds in order to develop a product group using the jujube seeds.
Accordingly, the present invention is to provide a jujube seed composition having improved functionality by screening novel Kimchi lactic acid bacteria that can further improve the functionality of jujube seeds.
In order to solve the above problems, the present invention provides a kimchi lactic acid bacteria strain, Weissella cibaria MFST, which is isolated from aged kimchi and produces gamma-amino butyric acid (GABA).
Also, the present invention provides a fermented rice bran extract fermented with the Kimchi lactic acid bacterium Weissella cibaria MFST strain.
The present invention also relates to a fermented rice bran fermented by fermentation with a fermentation broth of Weissella cibaria MFST, 1 to 10% by weight; And 90 to 99% by weight of a jujube extract concentrate.
In the present invention, the fermented rice bran fermented with fermented rice bran as the Weissella cibaria MFST strain, which is newly screened in the present invention, produces GBAB at a high content and has an excellent antioxidative activity. As a result, the fermented extract of rice bran and the jujube seed extract Can be usefully used as a jujube seed health food having improved functionality.
FIG. 1 is a graph showing the total phenolic compound content of various rice gherkin fermented extracts according to the present invention,
FIG. 2 is a graph showing DPPH radical scavenging activity of various rice fermented extracts according to the present invention,
FIG. 3 is an analysis of the total phenolic compound content of the final product according to the present invention, wherein [Extract A] is a 72 hour treatment group of a protease + viscozyme-treated extract, and B is a protease + viscozyme, Treated extract for 48 hours, extract C for 24 hours treated with fermented rice bran enzyme (viscozyme) treated extract]
FIG. 4 is a graph showing DPPH radical scavenging activity of the final product according to the present invention. [Extraction A is a 72 hour treatment group of protease + viscozyme-treated extract and extraction B is a treatment group of fermented rice bran enzyme (protease + viscozyme) , And extract C was treated with fermented rice bran enzyme (viscozyme) for 24 hours].
Hereinafter, the present invention will be described in more detail.
As a result of efforts to develop a food using the jujube seeds having improved functionality, the present inventors have found that GBAB is produced in a very high content in a fermented rice bran extract fermented with rice bran fermented with a newly screened Kimchi lactic acid bacterium Weissella cibaria MFST strain . As a result, the present inventors have completed the present invention by developing a jujube seed composition containing the fermented rice bran extract and the jujube extract concentrate.
The present invention provides a strain of Weissella cibaria MFST isolated from aged kimchi and producing gamma-aminobutyric acid (GABA).
The strain is preferably deposited with KCCM 11760P.
In addition, the present invention provides a fermented rice bran extract fermented with the Kimchi lactic acid bacterium Weissella cibaria MFST strain. At this time, the rice germinated fermented extract may be obtained by inoculating 1 to 2% by weight of Kimchi lactic acid bacterium Weissella cibaria MFST against the fermented product and culturing at 35 ° C.
The present invention also relates to a fermented rice bran fermented by fermenting with the fermentation broth of Weissella cibaria MFST, 1 to 10% by weight; And 90 to 99% by weight of a jujube extract concentrate.
The juice extract concentrate can be prepared by adding 200 parts by weight of water to 100 parts by weight of jujube seeds, subjecting to hot extraction, filtering the microfilter, concentrating in vacuum, and concentrating the concentrate at 50 to 70 Brix.
In one embodiment, 200 parts by weight of water is added to 100 parts by weight of the jujube seed extract, the mixture is subjected to hot water extraction at 95 ° C for 3 hours, filtered through 25 microfilters, concentrated in vacuo and concentrated to a concentration of 60 Brix Lt; RTI ID = 0.0 > 95 C < / RTI > for 20 minutes.
The composition may further comprise at least one selected from citron juice or honey.
More preferably, the composition comprises 1 to 5% by weight of rice bran fermented extract fermented with a strain of Weissella cibaria MFST; 94 to 97% by weight of a jujube extract concentrate; 0.05 to 0.2% by weight of citron juice; And 0.5 to 3% by weight of honey.
The fermented extract of rice bran further serves as a physiologically active substance of Ganoderma lucidum, GABA and a phenolic compound. The concentrate of jujube extract concentrates the stability of the physical properties of the product, The honey has a role of improving the physical properties. If the ingredients are out of the above range, stability of the physical properties and maintenance of the optimum condition of the taste may be caused.
The composition of the present invention can be utilized as a food composition, and in particular, it can be used as a health functional food for improving brain function by increasing GABA content. "Health functional food" refers to foods prepared and processed using raw materials or ingredients having useful functions in the human body pursuant to Law No. 6727 on Health Functional Foods, and the term "functional" It is intended to take nutrients for the purpose of controlling nutrients and obtaining effects that are useful for health use such as physiological action.
The food composition of the present invention may contain conventional food additives and, unless otherwise specified, the suitability of the food additives as "food additives" is to be determined by the Food and Drug Administration in accordance with General Regulations and General Test Methods approved by the Food and Drug Administration. Shall be determined according to the relevant standards and standards.
The food composition of the present invention can be used for various foods and beverages for improving brain function and can be used for various foods, beverages, gums, tea, vitamin complex, health functional supplement, food additive, , Tablets, capsules or beverages. May be in any food form other than those described above.
The food composition of the present invention may further contain minerals containing compounds such as vitamin B, C, E, beta-carotene, Ca, Mg and Zn, phospholipids such as lecithin or components such as maltooligosaccharides and amino acids as auxiliary components In particular, when two or three components such as vitamin C, E, beta-carotene and maltol are mixed and used, the bioactive effect can be reinforced.
In addition to the above ingredients, in order to further improve the taste, known additives include natural flavors such as plum, lemon flavor, pineapple flavor or herb flavor, natural flavors such as natural fruit juice, florophylline, Fructose, sugar alcohol, sugar, citric acid, and sodium citrate may be added.
When the food composition of the present invention is in the form of a drink, it may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages. Natural carbohydrates include monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. Examples of sweeteners include natural sweeteners such as tau Martin and stevia extract, synthetic sweeteners such as saccharin and aspartame, and the like.
The food composition of the present invention can be manufactured and processed in the form of tablets, capsules, powders, granules, liquids, and circles for the purpose of improving brain function.
BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the following examples are intended to illustrate the contents of the present invention, but the scope of the present invention is not limited to the following examples. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.
<Example 1> Isolation and activity of rice bran fermentation isolate
1. Screening and separation of rice bran fermentation
The fermented kimchi was applied to MRS Agar (Difco, Detroit, USA) containing 0.02% sodium azide and cultured at 30 ° C for 24 hours to produce yellow circles around the colonies And then purely separated by repeating 3 times in the medium. The selected colonies were screened for bacteria by different culture methods.
Six strains (hereinafter, K-1 to K-6; K-1 of Weissella cibaria MFST) selected in the same manner as above were cultured in rice bran at 30 ° C for 24 hours (hereinafter referred to as G- (MG-1 to MG-4) obtained by mixing and separating 1 g of sterilized rice bran into 9 ml of MRS broth were collected and used in the experiment, Were cultured in the same manner.
The selected strains were incubated at 35 ℃ for 9 hours. After centrifugation at 3000 rpm for 10 minutes, the supernatant was discarded and washed with phosphate buffer (pH 7.0). 200% (v / w) distilled water and 1% (v / w) selection strains of rice bran and rice bran were added respectively and fermented at 37 ° C for 24 hours. After 5 times of distilled water was added to each fermented rice bran, the extracts were subjected to hot water extraction for 12 hours in a water bath at 65 ° C. The extract was filtered, concentrated under reduced pressure, and lyophilized to use as a sample.
The contents of total polyphenols, which contribute to the antioxidant activity of the selective strains, were measured according to a conventional method. As a result, the Weissella cibaria MFST group (K-1, 547.439 μg / (508.396 μg / mL) and control (452.141 μg / mL), respectively, in the order of MG-1 and MG-4. The activity of W. cibaria MFST group (K-1) was two times higher than that of K-5 (289.252 μg / mL), which has the lowest phenolic compound content.
As a result, DPPH radical scavenging activity of the selective strains showed the highest activity of W. cibaria MFST group (84.0715%) at 1 mg / mL concentration. DPPH radical scavenging activity of each experimental group was as high as 70.164% - 84.071% . Based on this, W. cibaria MFST was selected as the final screening isolate.
2. Amino acid analysis of fermented rice extract
To determine the content of GABA (γ-aminobutyric acid) in fermented rice bran extracts using selected W. cibaria MFST, 0.15 g of a freeze-dried sample was diluted 100-fold to 15 mL, and 15 mL of 20% TCA (trichloroacetic acid) After centrifugation, the precipitated proteins were removed, and 30 mL of ethyl ether was added to the supernatant to remove TCA and lipid-soluble substances, followed by concentration of the aqueous layer under reduced pressure. The concentrate was diluted to 5 mL with 0.2 M citric acid buffer, filtered through a filter, and analyzed with an automatic amino acid analyzer (L-8800, Hitachi Co.LTD, JAPAN).
As a result, total amino acid content of W. cibaria MFST group was 4565.57 mg% and that of control group was 4267.24 mg% as shown in Table 1. In the control group, Aspartic acid and Glycine were higher than those of W. cibaria MFST group. In W. cibaria MFST group, GABA, glutamic acid and alanine were the major amino acids and accounted for 42% of total amino acids, among which GABA was remarkably high as 15.698 mg%. The highest GABA among the total amino acids seems to increase the activity of GABA when fermenting rice bran.
3. Analysis of Total Phenolic Compounds in Fermented Rice Mushroom Extracts
To determine the total polyphenol content of the selected W. cibaria MFST group, the fermented extract of rice bran fermented with W. cibaria MFST was analyzed. The total polyphenol content of the sample was calculated by Folin-Dennis method and the standard curve was calculated with Gallic acid. The total polyphenol content of the sample was calculated and repeated experiment was performed three times.
The total polyphenol content of the W. cibaria MFST group was 609.611% as shown in FIG. 1, and the total polyphenol content was about 1.5 times higher than that of the control group 460.375%. It was concluded that the content of phenolic compounds was increased by the fermentation products produced during the fermentation process of lactic acid bacteria.
4. Measurement of DPPH radical scavenging ability of rice bran fermented extract
The DPPH radical scavenging activity of the fermented rice bran extract using the selected W. cibaria MFST was measured using Bios DPPH analysis. As a result, DPPH radical scavenging activity of W. cibaria MFST group was superior to that of the control group as shown in FIG.
≪ Example 2 > Development of a product blended with a fermented rice bran extract and a jujube extract concentrate
A high value-added jujube extract product was developed by blending the fermented rice bran extract and the jujube extract concentrate using the lactic acid bacteria W. cibaria MFST, which is superior in GABA production, The juice extract of the jujube was extracted from the jujube by two times of water at 95 ℃ for 8 hours, filtered through 25 microfilters, concentrated in vacuo and concentrated under reduced pressure to 60 Brix. The juice (Hansung Foods Farming Association) was added to complement the fragrance and flavor. The citrate juice addition ratio was added considering the physical properties of the final product and prepared as shown in Table 2 below.
Extract (wt%)
Extract concentrate (wt%)
≪ Example 3 > Sensory Evaluation of Blended Products of Jujube Extract Concentrate
For the sensory evaluation of the jujube extract concentrate according to Example 2, the degree of preference was evaluated by the 7 point scale for flavor, sweetness, sour taste, bitter taste, texture and overall preference for 30 adults. The sensory scores were evaluated from 1 point (very bad) to 7 points (very good), and the sensory evaluation results for the evaluation items were averaged and shown in Table 3 below.
As a result, group C received the highest value in all items except fragrance, and it was evaluated that flavor and sweetness were not excessive, and sour taste and bitter taste were not stimulating. As a whole, the preference of the product was positive, but the best product of the sensory evaluation result was produced as the final product.
<Example 3> Analysis of quality characteristics of the final product of jujube extract concentrate
1. pH, sugar content, color
The pH, the sugar content and the chromaticity of the final product selected in Example 2 were measured. The pH and sugar content were measured with a pH meter (METTER TOLEDO) and a sugar meter (refractometer HI 96801, HANNA instruments), respectively. The chromaticity was determined by Hunter color lightness (L), redness (redness), and redness (R) using a colorimeter (CR-300 Colorimate, MINOLTA, Japan) calibrated with a standard white plate (L = 98.06, a = 0.11, b = 0.94) a) and yellowness (b) were measured. The results are shown in Table 4 below.
2. Amino acid analysis of the final product
Amino acid analysis of Extract A, Extract B and Extract C of fermented rice bran extract group, which was different from the final product selected in Example 2, was analyzed with an amino acid automatic analyzer (L-8800, Hitachi Co.LTD, JAPAN). Table 5 shows that GABA was contained in the final product, which was prepared by blending the fermented rice bran extract and the jujube extract prepared by different extraction methods. Extraction A is an extract solution obtained by treating the fermented rice bran produced in this laboratory for 72 hours with an enzyme (protease + viscozyme, novozymes). Extraction B is an extract solution obtained by treating the fermented rice bran with enzyme (protease + viscozyme, novozymes) Extraction C is an extract solution obtained by treating fermented rice bran with an enzyme (viscozyme, novozymes) for 24 hours.
3. Analysis of the total polyphenol content of the final product
The Folin-Dennis method was used to analyze the total polyphenol content of Extract A, Extract B and Extract C of fermented rice bran extract group, which was different from the final product selected in Example 2, and each freeze-dried sample was added to distilled water Respectively. After adding 1 mL of Folin-Ciocalteu reagent (Sigma, USA) to 0.2 mL of the sample, react at room temperature for 3 minutes, add 0.8 mL of 10% Na 2 CO 3 to the reaction solution, After the reaction, absorbance was measured at 765 nm. The total polyphenol content of the sample was calculated by taking a standard calibration curve with gallic acid, and the experiment was repeated three times. As a result, it was confirmed that the total polyphenol contents of the final products prepared in the examples as shown in Fig. 3 were much higher than those of Extract A, Extract B and Extract C.
4. Measurement of DPPH radical scavenging ability of final product
The 1,1-diphenyl-2-picrylhydrazyl (DPPH, Sigma) radical scavenging activity was measured according to the Bios method for Extract A, Extract B and Extract C of fermented rice bran extracts different from the final product selected in Example 2. To 1 mL of each concentration, 1.5 mL of 0.15 mM DPPH solution was added. After 30 minutes of reaction at room temperature, the absorbance was measured at 517 nm, and the difference between the sample addition and non-addition was expressed as a percentage. As a result, it was confirmed that DPPH radical scavenging ability of the final product (5 mg / ml) prepared in the example was the best as shown in FIG.
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.
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| KR102073303B1 (en) * | 2018-10-05 | 2020-03-02 | 영남대학교 산학협력단 | Manufacture of scorched-rice water using germinated/fermented brown rice with high content of GABA |
| KR20200065546A (en) * | 2018-11-30 | 2020-06-09 | 건국대학교 산학협력단 | Composition for preventing, treating or improving of bacterial intestinal disease comprising strain of weissella cibaria jw15 |
| KR20210108520A (en) * | 2020-02-25 | 2021-09-03 | 박수민 | Feed composition for producing functional fertile eggs with increased yellowness of egg yolk, increased carotenoid content and increased yolk coefficient and egg production method using the same |
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