KR20170083706A

KR20170083706A - Fermented garlic by lactic acid bacteria and Food Composition consisting thereof

Info

Publication number: KR20170083706A
Application number: KR1020160002882A
Authority: KR
Inventors: 권기석; 이중복; 김기현; 최재홍; 김중규; 유수미
Original assignee: (주)내츄럴씨앤에프
Priority date: 2016-01-08
Filing date: 2016-01-08
Publication date: 2017-07-19
Also published as: KR101915807B1

Abstract

The present invention relates to a method for producing lactic acid fermented garlic by fermentation process using lactic acid bacteria after hot air drying without using garlic, and furthermore, to a fermented garlic of lactic acid bacteria prepared by the method, more specifically, (a) slicing and drying with hot air to remove moisture; (b) separately cultivating Lactobacillus brevis and Lactobacillus plantarum in an MRS medium and shaking culture at 37 ° C and 120 rpm for 2 days; (c) inoculating the dried garlic obtained in step (a) with 30% (w / w) of the cultured lactic acid bacterium obtained in step (b) to regulate moisture; (d) preparing a fermentation broth by adding 1 to 3% of hydrolyzed glucose to the fermentation broth through fermentation at 37 ° C for 4 days to allow fermentation without lactic acid bacteria being killed; (e) drying the fermented garlic of lactic acid bacteria obtained in the above step again with hot air to increase the functionality of garlic.

Description

[0001] The present invention relates to a food composition comprising lactic acid fermented garlic as an active ingredient,

The present invention relates to a fermented garlic food using lactic acid bacteria, and more particularly to a fermented garlic food composition of lactic acid bacteria fermented with lactic acid bacteria in hot air-dried garlic.

The present invention relates to a method for producing fermented garlic through lactic acid fermentation using garlic. Garlic (garlic) is native to Central Asia, Egypt baekhwagwa plants are commonly grown and smells unique flavor throughout. The main effects of garlic are sterilization, anticancer effect, antimicrobial effect, alleviation of anemia and hypotension, and garlic has been registered as a functional ingredient of health functional food as cholesterol improving effect. Currently, only fermentation method using black garlic is the process of producing fermented garlic.

Black garlic is a method in which raw garlic is placed in a hot and humid place on the skin and matured for 15 to 20 days. Conventionally, the method of fermenting black garlic generally involves fermenting black garlic and subjecting it to natural fermentation. However, when garlic is fermented, the fermentation of the fermentation microorganism is inhibited by the antibacterial action of the garlic ingredient allysine.

Taking this into consideration, a composition for preventing or treating obesity or hyperlipidemia (Registration No. 10-0990260) including fermented black garlic extract as an active ingredient is known as a prior art. In the process of producing fermented black garlic, black garlic was first extracted with distilled water or organic solvent, and then the yeast ( Saccharomyces cerevisiae < CTC 7910 >). This is because after the black garlic extracting step, the black germ extract is inoculated in a malt medium (M medium), cultured at 28 ° C for 2 to 3 days, and a part of yeast-containing residues obtained by centrifuging the first culture BG medium and incubated at 28 ° C for 2 ~ 3 days, there is a complicated process from black garlic extraction stage to yeast fermentation stage and a long fermentation period of 7 days or more, which causes a defect accompanied with excessive manpower and cost.

Accordingly, it is an object of the present invention to provide a garlic fermented with hot-air-dried garlic directly with lactic acid bacteria in consideration of the disadvantage of the yeast two-stage fermentation method of the black garlic extract.

It is another object of the present invention to provide a food composition comprising fermented garlic as an active ingredient using the lactic acid bacterium single fermentation process.

The above object of the present invention is achieved by a method for producing garlic, comprising the steps of: (a) slicing garlic and removing it by hot air drying; (b) Separately, MRS medium supplemented with Lactobacillus brevis , Lactobacillus plantarum Inoculated and cultured for 2 days at 37 ° C and 120 rpm with shaking; (c) inoculating 30% (w / w) of the culture solution of lactic acid bacteria into the dried garlic obtained in the step (a) to regulate moisture; (d) preparing a fermentation broth by adding 1 to 3% of hydrolyzed glucose to the fermentation broth through fermentation at 37 ° C for 4 days to allow fermentation without lactic acid bacteria being killed; (e) drying the fermented garlic lactic acid bacteria obtained in the above step again by hot air drying.

The present invention provides a food composition containing fermented garlic wherein garlic is dried and fermented with lactic acid bacteria to increase the functionality of garlic.

1 is a flow chart of a method for producing fermented garlic lactic acid bacteria according to an embodiment of the present invention.
2 is a graph showing the results of total polyphenol concentration of lactic acid fermented garlic of the present invention.
3 is a graph showing the results of total flavonoid concentration of lactic acid fermented garlic of the present invention.
4 is a graph showing the DPPH inhibitory activity of the lactic acid fermented garlic of the present invention, which is an antioxidative activity.
5 is a graph showing the results of HMG-CoA inhibition activity of lactic acid fermented garlic.
6 is a graph showing the results of ACE inhibition activity of lactic acid fermented garlic.
7 is a graph showing the results of a-glucosidase inhibitory activity of lactic acid fermented garlic.

The present invention provides a fermented garlic powder composition using lactic acid bacteria.

The fermented garlic of the present invention contains lactic acid bacteria Lactobacillus brevis And Lactobacillus plantarum to produce a fermented product.

According to the present invention, the lactic acid bacteria used in the above may be commercially available.

In addition, the lactic acid bacteria used in their real names are advantageous because they inhibit the fermentation of acetic acid by the lactic acid bacteria on the equilibrium anaerobic side. Therefore, Lactobacillus acidophilus was not preferred among lactic acid bacteria.

The lactic acid bacteria used in the present invention may be used alone or in a mixed ratio of 1: 1.

The fermented garlic composition may be manufactured from functional foods, cosmetics, pharmaceuticals and the like.

The present invention will be described in more detail with reference to the following specific examples and test examples. However, the following examples and test examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

Example 1. Production of lactic acid bacteria culture

In the MRS liquid medium, Lactobacillus brevis , Lactobacillus plantarum After inoculation, the cells were cultured for 2 days at 37 ° C and 120 rpm with shaking, and then, water-soluble glucose was added as shown in Table 1 below and used as a fermentation broth.

Function Crystalline Glucose Addition (%) Badge name Function Crystalline glucose addition amount Remarks G1 One% G2 2% G3 3% AML1 One% AML2 2% AML3 3%

Example 2. Production of lactic acid fermented garlic

The skin-removed garlic is subjected to slicing treatment with a thickness of 5 to 10 mm after washing to remove impurities in distilled water and washing water. The sliced garlic is put into a hot air dryer and dried at 50 ~ 70 ~ 24 ~ 48hrs to remove moisture. The hot-air dried garlic is subjected to fermentation preparation by inoculating 30% (W / V) of the culture solution of lactic acid bacteria to control the water content. Fermented lactic acid bacteria fermented in a fermenter after fermentation for 4 days at a temperature of 35 ~ 37 ℃ and a humidity of 80 ~ 95%. The fermented garlic is heated again in a hot air dryer at 50 to 70 ° C for 24 to 48 hours to have a moisture content of 13% or less (FIG. 1).

Example 3. Manufacture of lactic acid bacteria fermented garlic prototype

Using the fermented garlic lactic acid produced according to the method of Example 1, a prototype was prepared in the ratio shown in Table 2 below.

Proportion of fermented garlic content (%) Raw material name Content ratio Remarks Fermented garlic lactic acid bacteria 90% Fermented goji 2% Fermented omija 2% Fermented bokbunja 2% Fermented soil 2% Fermented sour milk 2% Zinc oxide thimbleful Taurine thimbleful

Experimental Example 1. Physiological Activity Test of Fermented Garlic of Lactic Acid Bacteria According to the Invention

The total flavonoid content of the lactic acid fermented garlic prepared according to the method of Example 2 and the lactic acid fermented garlic product prepared according to the method of Example 3 was measured by the modified Davis method (Chae et al ., 2002 ). To 400 μL of sample, 4 mL of 90% diethylene glycol was added and 40 μL of 1 N NaOH was added. After reacting at 37 ° C. for 1 hour, absorbance was measured at 420 nm. Rutin was used as a reference material.

As shown in FIG. 2, the total flavonoid content of the fermented garlic lactic acid bacteria was 395.88 ppm, which was higher than that of the control garlic (control) of 171.35 ppm.

Total polyphenol content was measured by Folin-Denis method (Swain et al., 1959). That is, 1 mL of a 2% Na ₂ CO ₃ solution was added to 50 μL of the supernatant by centrifugation, 50 μL of Folin &Ciocalteu's phenol reagents were mixed, and the mixture was reacted at room temperature for 30 minutes and absorbance was measured at 760 nm. Tannic acid (Sigma co., USA) was used as a reference material and the total polyphenol content was calculated from the calibration curve prepared by the same method as the sample.

As a result, as shown in FIG. 3, the total polyphenol content of the fermented garlic lactic acid bacteria was 678.55 ppm, which was higher than that of the control garlic (control) of 286.05 ppm.

Experimental Example 2. Antioxidant Activity Test of Fermented Garlic of Lactic Acid Bacteria of the Invention

DPPH activity was measured as follows in the antioxidation of the lactic acid fermented garlic prepared according to the method of Example 2 of the present invention and the lactic acid fermented garlic prototype prepared according to the method of Example 3 as follows. In the experiment, 1 mL of 200M DPPH and 1 mL of the sample were mixed and reacted at 37 ° C for 30 minutes in a dark place, and the absorbance at 517 nm was measured.

The DPPH radical scavenging activity (%) was calculated by the following equation. As a result, DPPH antioxidation measurement results of the lactic acid fermented garlic prototype were 102% of the prototype and higher than that of the control garlic (control) of 37% as shown in FIG. 4.

[Equation 1]

Experimental Example 3. ACE-I Inhibition Activity Assay of Fermented Garlic of Lactic Acid Bacterium according to the Invention

The renin-angiotensin system plays an important role in the cause of hypertension. The angiotensin-converting enzyme (ACE) is involved in the hypertension, and fermented garlic lactic acid produced according to the method of Example 2 of the present invention and the method of Example 3 The ACE inhibitory effect of lactic acid bacteria fermented garlic was investigated by Cushman and Cheung [1971]. Biochem. Phamacol.] As follows. 100 uL of a solution in which 12.5 mM of Hip-His-Leu was dissolved in 0.1 M sodium borate buffer (pH 8.3) containing 0.4 M NaCl, 100 uL of ACE and 50 uL of a sample were mixed and reacted at 37 ° C for 30 minutes. Lt; / RTI > Ethylacetate was added to extract the reaction product, and the reaction product was completely dried. Absorbance was measured at 229 nm by adding distilled water to the dried material, and the ACE inhibition rate (%) was calculated by the following equation (2). Because hypertension in humans is caused by ACE, hypertension can be prevented if it can inhibit the activity of ACE.

As shown in FIG. 5, the ACE inhibitory activity of lactic acid fermented garlic was 96.66% higher than that of the control dry garlic (control) of 80%, and that of lactic acid fermented garlic was 96.66%.

[Equation 2]

Experimental Example 4. The fermented garlic of the present invention HMG - CoA Inhibition activity assay

HMG-CoA reductase is an enzyme necessary to reduce HMG-CoA to mevalonate and is a key enzyme involved in cholesterol biosynthesis. HMG-CoA reductase inhibition can lower the level of cholesterol in the blood, thereby improving blood flow. CoA reductase assay kit (Sigma-Aldrich) using the lactic acid fermented garlic prepared according to the method of Example 2 above and the lactic acid fermented garlic prototype prepared according to the method of Example 3 were used to prepare Sun Antimicro., &Lt; / RTI > Chemother). Each sample was mixed with 10 uL, NADPH 4 uL, HMG-CoA 12 uL, and HMG-CoA reductase 2 uL, and then reacted at 37 ° C for 10 min to measure the absorbance at 340 nm in UV-spectrometer. The inhibitory activity rate was expressed by the following formula 2. As shown in FIG. 6, the HMG-CoA inhibitory activity of fermented garlic lactic acid bacteria was higher than that of the control garlic (control) of 0.004 mmol / min / mg-protein, Inhibitory activity. The inhibition rate of HMG-CoA activity was calculated according to the following formula 3.

[Equation 3]

Experimental Example 5. The fermented garlic of the present invention, glucosidase Inhibition activity assay

The inhibitory effect of? -Glucosidase activity was measured using the lactic acid fermented garlic prepared according to the method of Example 2 and the lactic acid fermented garlic prototype prepared according to the method of Example 3.

The inhibitory effect of α-Glucosidase activity was measured according to the method of Tibbot et al. (1996). The substrate solution was prepared at a concentration of 1 mg / mL by dissolving ρ-nitrophenol-α-D-glucopyranoside (PNPG, Sigma) in 50 mM sodium phosphate buffer (pH 4.2). The enzyme reaction was performed in 100 mL of substrate solution and 0.05 mL 30 mUit, Sigma) were mixed. 0.1 mL of distilled water was added to the control, 0.1 mL of the sample was added to the reaction mixture, and the mixture was reacted at 37 ° C for 30 minutes. Then, 0.1 mL of 1N NaOH was added to develop color. The resulting ρ-nitrophenol (PNP) was measured for absorbance at 405 nm using an ELISA reader, and acarbose was used as a positive control. The inhibition rate of? -glucosidase activity was calculated by the following formula 4.

[Equation 4]

As shown in FIG. 7, the α-glucosidase inhibitory activity of the fermented garlic lactic acid bacteria was found to be higher than that of the control garlic (control) of 32% by 107%.

Industrial Applicability As described above, the present invention provides a method for fermenting dried garlic by fermenting garlic with fermented garlic by the above-mentioned method, Is a very useful invention that can be applied to functional foods, cosmetics, and medicines.

Claims

(A) slicing and drying with hot air to remove moisture; (b) Separately, MRS medium supplemented with Lactobacillus brevis , Lactobacillus plantarum Inoculated and cultured for 2 days at 37 ° C and 120 rpm with shaking; (c) inoculating the dried garlic obtained in step (a) with 30% (w / w) of the cultured lactic acid bacterium obtained in step (b) to regulate moisture; (d) preparing a fermentation broth by adding 1 to 3% of hydrolyzed glucose to the fermentation broth through fermentation at 37 ° C for 4 days to allow fermentation without lactic acid bacteria being killed; (e) drying the fermented garlic lactic acid obtained in the above step again with hot air to increase the functionality of the garlic.

A food composition comprising fermented garlic as an active ingredient using the lactic acid bacterium produced through the manufacturing process of claim 1.

[Claim 3] The method according to claim 2, wherein the fermentation using the lactic acid bacteria is carried out using lactic acid bacteria Lactobacillus brevis , Lactobacillus plantarum &Lt; / RTI >

The food composition according to claim 2, wherein the fermented garlic food composition using the lactic acid bacterium is excellent in physiological activity, ACE inhibitory activity, HMG-CoA inhibitory activity and α-glucosidase inhibitory activity.

The composition according to claim 2, wherein the composition comprising the lactic acid fermented garlic as an active ingredient is a composition comprising any one of a pharmaceutically acceptable carrier, an adjuvant, a coagulant, a diluent, a pill, a powder, a tablet, a capsule, &Lt; / RTI >