KR20170084822A

KR20170084822A - Food composition increased gamma-aminobutyric acid comprising fermentated barley leaf and corn silk as active ingredient

Info

Publication number: KR20170084822A
Application number: KR1020160004143A
Authority: KR
Inventors: 윤영걸; 장은혜; 김세아; 김형주; 권도형; 순현정; 신효수; 김수빈; 윤세화
Original assignee: 중원대학교 산학협력단
Priority date: 2016-01-13
Filing date: 2016-01-13
Publication date: 2017-07-21
Also published as: KR101798205B1

Abstract

The present invention provides a food composition in which γ-aminobutyric acid (GABA) is enhanced, comprising a fermented product of a barley leaf and a mixture of corn steep liquor at a weight ratio of 9: 1 to 6: 4 as an active ingredient.
It has been found by the present invention that a food composition comprising a fermented product of barley leaves and corn steep liquors has an increased GABA content, an antioxidative effect, a suppression of liver damage and an improvement of lipid metabolism.
Therefore, the food composition comprising the fermented product of barley leaves and corn hairs of the present invention can be usefully used for functional foods.

Description

[0001] The present invention relates to a food composition comprising gamma-aminobutyric acid as an active ingredient and a fermented product of barley leaves and corn steep liquor,

The present invention relates to a food composition in which gamma-aminobutyric acid is enhanced by including a fermented product of barley leaves and corn steep lard as an active ingredient.

Gamma-aminobutyric acid (GABA) is an inhibitory neurotransmitter, which is known to suppress blood pressure rise, improve visual acuity, and soothe anxiety and nervousness. In animals, It is distributed in the heart, lungs, kidneys, and in plants, it is mainly found in germinated brown rice and green tea.

As the above-mentioned functionalities of GABA are known, attention is increasing as a food material. Currently, GABA is naturally contained in small amounts in brown rice, green tea, malt, and cabbage, but its content is low, so it is difficult to expect physiological activity from natural food intake. It is necessary to develop a method to increase GABA content by using plants and microorganisms It is true.

Korean Patent Laid-Open No. 10-2011-0128259 (2011.11.09.) Korean Patent Laid-Open No. 10-2011-0118911 (2011.11.22) Korean Patent Laid-Open No. 10-2014-0051543 (Feb. Korean Patent Publication No. 10-2008-0045320 (2008.05.23.)

The inventors of the present invention found that when fermenting a mixture of barley leaves and corn beans with a microorganism, the content of GABA is increased and the antioxidant effect and the symptoms of hyperlipidemia are improved, And is useful as a food.

Accordingly, it is an object of the present invention to provide a food composition containing a fermented product of barley leaves and corn steep liquor as an active ingredient, wherein the GABA content is increased.

According to one aspect of the present invention, there is provided a food composition in which γ-aminobutyric acid (GABA) is promoted, comprising a fermented product of a barley leaf and a corn horn mixture in a weight ratio of 9: 1 to 6: / RTI >

In one embodiment, the mixture may be mixed with a barley leaf and a corn barley powder in a weight ratio of 9: 1.

In one embodiment, the fermentation product may be fermented using microorganisms of the genus Lactobacillus , and the microorganism of the genus Lactobacillus is selected from the group consisting of Laactobacillus plantarium .

In one embodiment, the fermentation may be fermented for 12 to 72 hours.

In one embodiment, the fermentation product can be extracted by a hot water extraction process.

In one embodiment, the fermentation product may be included in the food composition at a concentration of 0.1 to 10 mg / ml.

In one embodiment, the fermentation product may contain 125 to 300 mg / L of GABA.

According to another aspect of the present invention, there is provided a functional food selected from the group consisting of tea, jelly, gum, candy and beverage comprising the food composition.

It has been found by the present invention that a food composition comprising a fermented product of barley leaves and corn steep liquors has an increased GABA content, an antioxidative effect, a suppression of liver damage and an improvement of lipid metabolism.

Therefore, the food composition comprising the fermented product of barley leaves and corn hairs of the present invention can be usefully used for functional foods.

Fig. 1 shows the result of qualitative analysis of GABA of fermented product 10/0 to fermented product 0/10 using TLC.
Figure 2 shows that GABA of mixture 10/0, mixture 9/1, mixture 8/2, mixture 0/10, fermentation 10/0, fermentation 9/1, fermentation 8/2 and fermentation 0/10 was subjected to TLC The results of the qualitative analysis using.
FIG. 3 is a graph showing quantitative analysis of GABA content of the fermented product and comparison of GABA increase contrast.
4 is a graph showing the cell survival rate when the fermented product and the mixture were applied to BV2 cells.
FIG. 5 is a graph showing cell viability when fermentation products and mixtures were applied to Raw264.7 cells. FIG.
6 is a graph showing GOT and GPT of rats to which the fermented product and the mixture were administered.
FIG. 7 is a graph showing the GOT and GPT values of the rats to which the fermented product and the mixture were administered, in comparison with the normal group (NC) and the induced diabetic group (STZC).
FIG. 8 is a graph showing the T-CHO, TG and HDL of the rats to which the fermented product and the mixture were administered.
9 is a graph showing the antioxidant activity of the fermentation product and the mixture.

In this specification, 'barley leaf' means a barley leaf about 20 cm after the occurrence of the acorn leaf.

Hereinafter, the present invention will be described in more detail.

The present invention provides a food composition in which γ-aminobutyric acid (GABA) is promoted, which comprises a fermented product of a barley leaf and a mixture of corn salad with a weight ratio of 9: 1 to 6: 4 as an active ingredient.

Barley leaves are rich in proteins, vitamins, minerals and various enzymes. They have anti-aging, anti-inflammation, blood pressure lowering, gastric ulcer, antiviral, anti-allergic and detoxifying effects as well as anticancer effects by these various physiologically active substances Chlorophyll, which is known to be contained in barley leaves, has a chemical structure that is easy to bind with other substances, adsorbing and adsorbing substances that generate inflammation, neutralizing inflammation, and enhancing detoxification to effectively remove harmful substances.

In barley leaves, antioxidative substances such as SOD, 2 "-O-glycosyl contain 2" -O- Glycosylisovitexin, vitamin C, vitamin E and β-carotene. P, Mg, Ca and Na are very high.

In addition, it is known that GABA contained in barley leaves has various functions such as keeping blood pressure at a normal level, suppressing the increase of cholesterol and neutrophilia in blood, and suppressing an increase of blood glucose level. Therefore, GABA of the present invention May be included in the composition.

The corn beard is known to be effective for hypertension, hyperglycemia, hematochezia, hemostasis, hemorrhage, paralysis, diverticulitis, diabetes mellitus, diabetes mellitus, diuretic effect and recently, diuretic effect, And can be included in the pharmaceutical composition for preventing or treating antioxidant or hyperlipidemia according to the present invention.

The barley leaves and corn starch may be mixed in a weight ratio of 9: 1 to 6: 4 in powder form and fermented for 12 to 72 hours.

When the barley leaves and the corn salad powder are mixed at a ratio of 5: 5 to 1: 9, the lactic acid bacteria are not proliferated. If the barley leaves are fermented for more than 72 hours, the number of lactic acid bacteria decreases, more preferably, And can be fermented for 48 hours.

As mentioned above, when the barley leaves and the corn barb powder are mixed at a ratio of 9: 1 and fermented for 48 hours, the lactic acid bacteria are proliferated, and thus the fermented product having increased GABA content can be obtained.

The mixture of barley leaves and corn hairs can be fermented using microorganisms belonging to the genus Lactobacillus , which is lactic acid bacteria of Kimchi, and preferably Lactobacillus Plantaria can be used for fermentation. When the above Kimchi lactic acid bacteria are used for fermentation, the Kimchi lactic acid bacteria can more effectively enhance the GABA content.

The mixture can be fermented at a temperature of 20 to 40 캜, which is the temperature condition in which lactic acid bacteria can most proliferate, and more preferably, fermented at 30 캜.

The above-mentioned food composition may be a fermentation extract obtained by a conventional extraction method and an extraction solvent.

For example, at least one extraction solvent selected from the group consisting of purified water, methanol, ethanol, glycerin, ethyl acetate, butylene glycol, propylene glycol, dichloromethane, chloroform, ethyl ether, butyleneglycol, And the active ingredient can be extracted from the fermented product. The fermented product can be stirred and extracted with hot water.

In addition, the fermentation extract may be one obtained by filtration of the extract and concentration under reduced pressure or lyophilization.

The fermented product may be contained in the food composition at a concentration of 0.1 to 10 mg / ml.

When the fermented product contains less than 0.1 mg / ml, it is difficult to expect the effect of GABA due to the low content of GABA. When the fermented product is contained in excess of 10 mg / ml, the effect of increasing the content is insignificant, . &Lt; / RTI >

The fermented product thus obtained may contain 125 to 300 mg / L of GABA, and a fermented product having a large amount of GABA may be used as a functional food composition.

The present invention provides a functional food which is one kind selected from the group consisting of tea, jelly, gum, candy and beverage containing the above food composition.

Foods to which the food composition can be added include, but are not limited to, powder, granule, tablet, capsule tea, jelly, gum, candy, beverage, vitamin complex, and health functional food. The fermentation product may preferably be added to the beverage for the purpose of improving and preventing lipid metabolism through ingestion of GABA and hepatocyte protection.

The food composition may further comprise at least one selected from the group consisting of carbohydrates, nutrients, vitamins, minerals, flavors, colorants, enhancers, pectic acids and salts thereof, alginic acid, citric acid, sodium citrate and its salts, organic acids, protective colloid thickeners, A preservative, a glycerin, an alcohol, a carbonating agent used in a carbonated drink, and the like.

Specifically, natural flavors such as tau martin and stevia extract can be used as the flavor, and synthetic flavors such as saccharin and aspartame can be used. Examples of the carbohydrate include saccharides such as glucose, fructose, maltose, sucrose, dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol.

The above components may be blended according to the purpose of formulation or use, and the addition amount thereof is preferably 0.01 to 5%, more preferably 0.01 to 5%, based on the total weight of the composition, so as to be included within a range that does not impair the objects and effects of the present invention May be contained in an amount of 0.01 to 3%.

The food composition comprising the fermented product of barley leaves and corn steep liquor according to the present invention as an active ingredient has an effect of increasing the content of GABA by about 1.5 times by mixing and fermenting barley leaves and corn habs at a certain ratio.

In addition, it has an antioxidant effect, suppresses liver damage by inhibiting the blood GOT and GPT by about 55% and about 37%, respectively, and suppresses the triglyceride level by about 30%, thereby improving the lipid metabolism. Can be effectively used.

Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples. The examples and test examples provided are merely concrete examples of the present invention and are not intended to limit the scope of the present invention.

<Examples>

The barley leaves and corn mustard were purchased from the domestic market, and the barley leaves and corn mustard were each pulverized with a blender and powdered and sterilized. Lactobacillus plantarium used for fermentation was inoculated on the MRS medium Which was then preheated for 12 hours at 120 rpm.

The sterilized barley leaves and corn hairs were mixed with 10: 0, 9: 1, 8: 2, 7: 3, 6: 4, 5: 5, 4: 6, 3: 7, 2: : 10 to a total volume of 2 g.

The cultured lactic acid bacteria were inoculated into each of the barley leaves and the corn starch mixed powder, and 10 times of water was added thereto. The mixture was fermented at 30 ° C for 48 hours, extracted with hot water, filtered and concentrated to obtain a fermented product 10/0, 9/1, fermented product 8/2, fermented product 7/3, fermented product 6/4, fermented product 5/5, fermented product 4/6, fermented product 3/7, fermented product 2/8, fermented product 1 / 9, and fermented 0/10.

In addition, barley leaves and corn barb powder were mixed at a ratio of 10: 0, 9: 1, 8: 2, 0:10 such that the total volume was 2 g, then extracted with hot water, filtered, 10/0, mixture 9/1, mixture 8/2, mixture 0/10.

<Experimental Example>

(One) GABA Qualitative analysis

GABA, a physiologically active substance produced from the fermented product, was qualitatively analyzed by TLC.

First, a portion of 1 cm from the bottom surface of the TLC plate (silica gel plate) is marked, and 0.01 M GABA used as a reference material and a sample (fermentation 10/0 to fermentation 0/10 and mixture 10/0, mixture 9 / 1, mixture 8/2, mixture 0/10) was spotted by 1 each. All the samples were concentrated to 1 g / ml and the developing solvent was prepared by mixing butanol, acetic acid and water at a ratio of 9: 3: 3 (v / v / v). The developing solvent was poured into a chamber and the spotted TLC plate was immersed in developing solvent to develop 8 cm. The developed TLC plate was dried with a heat gun, and 50% ninhydrin solution diluted with acetic acid was sprayed to induce color development. After drying with a heat gun, the relative content of GABA was confirmed by comparing the band at which the GABA was spotted with the band of the sample, and the results are shown in FIG. 1 and FIG.

As shown in Figs. 1 and 2, the fermented product 10/0, fermented product 9/1, fermented product 8/2, fermented product 7/3, fermented product 6/4, fermented product 5/5, fermented product 4 / 6, 3/7 of fermented product and 2/8 of fermented product showed GABA band at the same spot as the spot where the control GABA was spotted, and the band corresponding to the position of the control GABA band in the fermented sample with lactic acid bacteria Is increasing.

In addition, the higher the barley leaves ratio than the corn beard, the higher the GABA band, and the barley leaves and corn mustard fermented with lactic acid bacteria are more dense than the unfermented samples.

Therefore, as the proportion of barley leaves is increased, the content of GABA is increased and the production of GABA is promoted when fermenting barley leaves and corn beans with lactic acid bacteria. Thus, fermentation by lactic acid bacteria promotes the production of GABA .

(2) GABA Quantitative analysis

The content of GABA, a physiologically active substance produced in the fermentation product, was quantitatively analyzed by using an enzyme reaction of Gabase and GABA.

First, 97.5 μl of 100 mM potassium pyrophosphate buffer was added to 96 wells, 2.5 μl of 100 mM α-ketoglutarate and 10 mM β-NADP ⁺ as substrates, 17.5 < / RTI > 2.5 μl of each sample diluted with 0.1 g / ml (10/0 fermented product to 0/10 fermented product) was added to the well containing the reagent, and the absorbance was measured at 340 nm.

Subsequently, the assay enzyme was diluted in 75 mM potassium phosphate + 25% glycerol buffer to a concentration of 1 unit / ml, and 5 μl of the dilution was added to wells containing the reagent And the mixture was incubated at 37 ° C for 1 hour to measure the extent of discoloration of GABA contained in the sample through the enzyme reaction at 340 nm.

The standard curve was prepared using the absorbances of GABA 0, 10, 50, 100, 250 and 500 ppm, and the difference between the absorbance value of the sample before enzyme reaction and the absorbance value after enzyme reaction was compared with the standard curve, The concentration is shown in Fig.

As shown in Fig. 3, it can be confirmed that the GABA content of the fermented product of the barley leaves and the corn bean is higher than that of the barley leaves or the corn beard itself. That is, the GABA content of the fermented product 9/1 was about 1.5 times higher than that of the fermented product 10/0, and it was confirmed that the GABA content was about 6 times higher than that of the fermented product 0/10.

The GABA content of the fermented product 9/1 was 296.67 mg / L. The content of GABA in the fermented product was 9/1 to 1/9, The highest values were obtained. As a result, it was confirmed that the content of GABA was increased by the addition of a small amount of corn beard, and that the optimum weight ratio of barley and corn hairs was 9: 1 for increasing the GABA content.

(3) Cytotoxicity analysis

In order to analyze the cytotoxicity and cell viability of barley leaves and corn steeped fermentation products and mixtures, MTT tetrazolium, which is a water soluble substrate of yellow by dehydrogenase action, is treated with a bluish purple water-soluble MTT formazan MTT analysis was performed.

The cells used in the experiment were mouse 2 mouse macroglial line BV2 cells and rat mouse monocyte cell line Raw 264.7 cells. First, cells were divided into 96-well plates at 1 × 10 ³ cells / well and cultured for 24 hours. Thereafter, the fermented product 10/0, fermented product 9/1, fermented product 0/10, mixture 10/0, The mixture was diluted to 10, 20, 50, 100, and 200 ㎍ / ml, respectively, at 0/10, and 10 ㎕ of each sample was added to three wells of each sample, followed by shaking. After culturing for 48 hours, 10 쨉 l of 5 ㎎ / ml MTT solution was added to each well, cultured in a 5% CO 2 incubator at 37 캜 for 2 hours, and then the medium was removed by suction. 100 μl of DMSO was added per well, and the mixture was stirred at 70 rpm for 15 minutes using an orbital shaker. Then, the absorbance was measured at 570 nm using an ELISA microplate reader and the cell viability was calculated and shown in FIGS. 4 and 5.

At this time, the cell viability was determined by the OD of the control group in which only the cells were cultured. The cell survival rate was 100%, and the OD of the other experimental groups was 100%. Values were applied and calculated using the following equation (1).

[Formula 1]

Cell survival rate (%) = (experimental value / control value) x 100

4, cell viability of BV2 cells was 99.1 ± 2.16%, 95.5 ± 0.75%, 92.5 ± 1.00% in the fermented product 10/0 when treated with Samples 10, 20, 50, 100 and 200 μg / , 94.2 ± 2.68%, 93.2 ± 4.25%, 100.2 ± 2.64%, 95.2 ± 2.97%, 92.5 ± 1.71%, 91.9 ± 1.60%, 91.8 ± 2.45%, and 94.1 92.3 ± 1.00%, 93.9 ± 2.68%, 92.3 ± 2.68%, 93.2 ± 2.68%, 93.2 ± 2.88% 94.1 ± 4.25%, 94.3 ± 2.55%, 93.0 ± 2.71%, 94.0 ± 1.73%, 98.4 ± 4.68%, 94.7 ± 3.64% and 94.1 ± 4.64% respectively in the mixture 0/10 and 94.1 ± 4.25% 3.22%, 91.5 ± 0.91%, 95.9 ± 3.71% and 93.4 ± 3.53%, respectively. That is, all samples showed no cytotoxicity in BV2 cells up to a concentration of 200 μg / ml.

5, the cell viability of RAW264.7 cells was 97.9 ± 1.05%, 98.4 ± 0.61% and 90.2%, respectively, in the fermented product 10/0 when treated with Samples 10, 20, 50, 100 and 200 μg / 99.5 ± 3.67%, 93.1 ± 4.73%, 99.1 ± 1.74%, 97.2 ± 4.85%, and the fermentation product 9/1 in the mixture 10/0 and 95% ± 3.42% In the mixture 9/1, 95.3 ± 3.34%, 88.3 ± 3.94%, 81.7 ± 3.94% in the mixture 9/1, respectively. , 81.0 ± 1.98%, 80.1 ± 1.49%, 80.1 ± 1.58% and 83.0 ± 2.42% in the mixture 0/10, respectively. , 82.1 ± 3.91%, 82.0 ± 3.41%, 83.2 ± 1.45% and 90.1 ± 4.83%, respectively. That is, all of the samples showed no cytotoxicity in RAW264.7 cells up to a concentration of 200 μg / ml.

(4) Hepatotoxicity analysis

To evaluate hepatic toxicity, GOT (glutamic oxalacetic transaminase) and GPT (glutamic pyruvate transaminase) were measured for 4 weeks. The rats were fed with 10/0 fermented product, 9/1 fermented product, 0/10 fermented product, Mixture 10/0, mixture 9/1, mixture 0/10 were orally administered.

The rats that were used as the control group were fed streptozotocin to the abdominal cavity of rats, and blood glucose levels were measured once every 3 to 7 days. The rats whose blood glucose levels were increased to 200 to 600 mg / And it was used for the experiment.

The levels of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in the blood were determined by anesthetizing the rats after 4 weeks of oral administration with ethyl ether. The chest was opened and blood was collected from the heart and centrifuged at 13,000 rpm. And stored frozen at -80 ° C for analysis.

The absorbance was measured at 505 nm after analysis using a kit for measuring plasma GOT / GPT (ASAN pharmaceutical co Ltd. Ltd. Korea) using the Reitman-Frankel method, and the results are shown in FIG. 6 . Control group, normal group and induced diabetic group were expressed as NC and STZC, respectively.

In addition, the hepatic function-improving effect of the fermented product 9/1 and the mixture 9/1 was compared with NC and STZC and plotted and shown in FIG.

As shown in FIG. 6, STZC showed a decrease in liver function, and 0/10 of the fermentation and 0/10 of the mixture showed similar hepatic dysfunction similar to the STZC group. In comparison, the fermented product 9/1, fermented product 10/0, mixture 10/0 and mixture 9/1 can be confirmed to maintain normal liver function when compared with NC.

Therefore, there is no hepatotoxicity of the barley leaves, barley leaves and corn mustage mixture or the fermented product itself, and the fermented product 9/1, the fermented product 10/0, the mixture 10/0 and the mixture 9/1 are given by the streptozotocin- It can be seen that it has an effect of more effectively inhibiting liver damage.

Further, as shown in Fig. 7, it can be confirmed that the fermented product 9/1 and the mixture 9/1 all have hepatic function improving effect.

(5) Analysis of blood lipid changes

Total cholesterol (T-CHO), triglyceride (TG), and HDL-cholesterol (HDL) were measured to determine changes in blood lipids.

For lipid analysis of the liver serum collection was carried out for 4 weeks with orally administered 10/0 fermentation, 9/1 fermentation, 0/10 fermentation, 10/0 mixture, 9/1 mixture, 0/10 mixture After the anesthetization with ethyl ether, the chest was opened and the blood was collected from the heart and centrifuged at 13,000 rpm. Serum was separated and stored at -80 ° C for analysis. The T-CHO content was measured by enzymatic method using a total cholesterol measurement kit (Asan Pharmaceutical Co. Ltd., Korea) and the absorbance was measured at 500 nm. The measurement of triglyceride (TG) The absorbance was measured at 550 nm after analysis by enzyme assay using a measuring kit (Asan pharmaceutical co Ltd., Korea). The HDL content was assayed by enzyme analysis using a kit (Asan pharmaceutical co Ltd., Korea) The absorbance was measured at 500 nm and the results are shown in FIG. Control group, normal group and induced diabetic group were expressed as NC and STZC, respectively.

As shown in FIG. 8, it can be seen that all results are similar in T-CHO. STZC showed an increase in triglyceride (TG) and a decrease in HDL, indicating abnormalities in blood lipid metabolism. In the case of fermented product 10/0, fermented product 9/1, mixture 10/0 and mixture 9/1, the effect of reducing triglyceride was shown. In the case of fermented product 10/0 and fermented product 0/10, Respectively. This suggests that fermented products or mixtures containing barley leaves or barley leaves are likely to improve lipid metabolism.

(6) Antioxidant capacity analysis

10/0, fermentation 9/1, fermentation 0/10, mixture 10/0, mixture 9/1, mixture 0/10, fermentation 10/0, fermented at 10 mg / ml, diluted in dimethylsulfoxide (DMSO) Was mixed with 760 μl of a 30 mM DPPH (1.1-diphenyl-2-hydrazyl) solution and reacted at 37 ° C for 20 minutes. The DPPH solution was prepared to have an absorbance value of 1.00 ± 0.030 at 515 nm before the experiment. After the reaction, the absorbance was measured at 515 nm using a spectrophotometer, and statistical analysis was performed, and the results are shown in Table 1 and FIG. As a control, ascorbic acid (45 μM), an antioxidant, was used.

Control group Mixture 10/0 Fermented water 10/0 Mixture 0/10 Fermented water 0/10 Mixture 9/1 Fermentation 9/1 DPPH radical scavenging ability (%) 76.51 + 0.07 65.96 + 0.03 72.39 ± 0.05 34.80 ± 0.24 56.74 + - 2.48 65.74 ± 2.48 77.55 + - 0.86

As shown in Table 1 and FIG. 9, the antioxidant activity was 72.08%, 34.80%, and 77.55%, respectively, for fermented product 10/0, fermented product 0/10 and fermented product 1/9, Showed higher antioxidant activity than leaf alone fermented product (fermented product 10/0) or corn fermented product alone (fermented product 0/10).

In addition, the fermented product 9/1 showed higher antioxidant activity than the mixture 9/1, and the antioxidant activity was increased by fermentation.

Claims

Aminobutyric acid (GABA) comprising a fermented product of a mixture of barley leaves and corn hairs in a weight ratio of 9: 1 to 6: 4 as an active ingredient.

The food composition according to claim 1, wherein the mixture is a mixture of barley leaves and corn salad powder in a weight ratio of 9: 1.

The food composition according to claim 1, wherein the fermented product is fermented using a microorganism belonging to the genus Lactobacillus .

The food composition according to claim 3, wherein the microorganism belonging to the genus Lactobacillus is Lactobacillus plantarium .

The food composition according to claim 1, wherein the fermented product is fermented for 12 to 72 hours.

The food composition according to claim 1, wherein the fermented product is extracted by a hot water extraction method.

The food composition according to claim 1, wherein the fermented product is contained at a concentration of 0.1 to 10 mg / ml.

The food composition according to claim 1, wherein the fermented product comprises 125 to 300 mg / L of gamma-aminobutyric acid.

9. A functional food selected from the group consisting of tea, jelly, gum, candies and beverages comprising the food composition of any one of claims 1 to 8.