KR20170142682A - A method for manufacturing fermented ginseng powder with antiinflammatory activity, and ginseng powder manufactured by the method - Google Patents

Abstract

The present invention relates to a method of manufacturing fermented red ginseng powder. The method includes: a step of making a red ginseng powder medium by using sterilized red ginseng powder; and a step of making fermented red ginseng powder by engrafting a mixed strain into the red ginseng powder medium and then fermenting the mixture. The mixed strain is mixed with at least one among a bifidobacterium longum strain, a blifidobacterium lactis strain, a lactobacillus rhamnosus strain, a Lactobacillus acidophillus strain, and a streptococcus thermophiles strain, and the red ginseng powder and the mixed strain are fermented at a ratio of 10:2. The fermented red ginseng powder is capable of including ginsenoside Rg3 content and improving anti-inflammatory activity in human bodies.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing a red ginseng powder fermented product for promoting an anti-inflammatory function and a red ginseng powder fermented product prepared by the above method,

The present invention relates to a method for preparing fermented red ginseng powder for promoting anti-inflammatory function and fermented red ginseng powder produced by the method.

Specifically, the method comprises: preparing red ginseng powder using sterilized red ginseng powder; And the step of preparing the red ginseng powder medium red ginseng powder fermented by inoculation and fermentation of mixed strain; including, but, the mixed culture is Bifidobacterium (Bifidobacterium longum) strain, Bifidobacterium lactis (Blifidobacterium lactis) A strain of Lactobacillus rhamnosus , a strain of Lactobacillus acidophilus , and a strain of Streptococcus thermophiles , wherein the red ginseng powder and the mixed strain 10: 2 ratio.

In addition, the red ginseng powder fermented product for promoting anti-inflammatory function is produced by concentrating to a concentration of 40 μg / mL.

 In addition, red ginseng powder fermented to promote anti-inflammatory function is produced by fermentation for 4 to 5 days.

Red ginseng ( Panax ginseng CA Meyer) is a perennial grass belonging to the Acanthopagaceae family and is selected from 4-6 year old root ginseng and dried by steaming without peeling. It is a pale yellowish brown or light reddish brown ginseng.

Such red ginseng has been used as a typical medicinal herb which has the effect of health promotion and prevention of disease, such as being slightly warm in the nature, slightly sweet in taste, and entering the rain, the lungs, and the heart,

On the other hand, red ginseng produces 8 special ingredients including Rg3, which is a special ingredient only in red ginseng, which is not contained in other ginseng such as ginseng and white ginseng.

One of the special components of red ginseng, Rg3, has a strong effect on cancer cell metastasis inhibiting action, platelet aggregation inhibiting action, antithrombotic action, vasodilating action and anticancer drug resistance inhibiting action.

However, these ginsenosides Rg3 do not show efficacy as ginsenoside Rg3 itself, but are effectively absorbed into the body only when they are degraded by intestinal microorganisms living in human intestines.

However, intestinal microorganisms living in the intestines of a human are different from each other, and even if they take ginseng or red ginseng under the same conditions, they show different effects or have different effects according to individuals.

In order to solve the above problems, recently, a method of fermenting red ginseng using intestinal microorganisms or lactic acid bacteria or treating an enzyme so that the special ingredient of red ginseng can be easily absorbed into the human body is used.

Accordingly, Applicant has made a method of enhancing anti-inflammatory function as well as including ginsenoside Rg3 as a special ingredient of red ginseng by making fermented red ginseng powder using red ginseng and lactic acid bacteria.

As a prior art related to the present invention, Korean Patent Laid-Open Publication No. 10-2012-0117116 discloses a cosmetic composition for preventing skin cell death containing fermented red ginseng extract.

According to the eighth aspect of the present invention, there is provided a method for producing red ginseng, comprising: obtaining red ginseng extract from red ginseng using an extraction solvent; Culturing the red ginseng extract at 30 to 37 DEG C for 3 to 4 days by inoculating Lactobacillus fermentum; Incubating the fermentation broth with Aspergillus niger and Trichoderma mariniferae respectively at 25 to 30 DEG C for 3 to 4 days; And a method of obtaining the fermented red ginseng extract by aging, heat treatment and filtration of the culture solution.

In the prior art, the processing time of the fermented red ginseng is 7 to 13 days, which takes a long period of time, so that it may be difficult to rapidly produce the fermented red ginseng in large quantities.

Korean Patent Registration No. 10-1037412 discloses a fermented black ginseng production method.

According to claim 1, there is provided a method for preparing a red ginseng product, Adding amylase or a cellulase to the mixture and enzymatically digesting the mixture at a temperature of 40 to 60 DEG C for 4 to 48 hours; Filtering the decomposed liquid and aging thrice or ginseng at a temperature of 60 to 80 캜 for 24 to 120 hours; Preparing the aged triclinic or red ginseng for 4 to 120 hours at a temperature of 100 to 150 ° C and a pressure of 1 atm; And adding the filtered digestion solution to the black ginseng and adding lactic acid bacteria to the ginseng to ferment the fermented black ginseng.

The prior art has many steps for processing fermented black and red ginseng and requires a long time for processing such as manufacturing.

Accordingly, the applicant of the present invention provides a method of making red ginseng powdery fermented product using red ginseng and lactic acid bacteria to include ginsenoside Rg3, which is a special ingredient of red ginseng, and to provide a method of reducing the processing time of red ginseng powder, We want to develop and commercialize water.

Korean Patent Laid-Open Publication No. 10-2012-0117116 (published on October 24, 2012) Korean Registered Patent No. 10-1037412 (issued on May 27, 2011)

The object of the present invention is to provide a method for preparing a red ginseng powder fermented product containing the ginsenoside Rg3 content using the useful microorganism and promoting the anti-inflammatory activity in vivo.

Also, it is intended to provide a method for preparing fermented red ginseng powder fermented at an optimal fermentation time for promoting anti-inflammatory activity.

The present invention relates to a method for preparing red ginseng powder, comprising the steps of: preparing a red ginseng powder medium using sterilized red ginseng powder; And a step of inoculating a mixed strain into the red ginseng powder medium and fermenting the fermented red ginseng powder to prepare a fermented product of red ginseng powder, wherein the mixed strain is selected from the group consisting of Bifidobacterium longum strain , Blifidobacterium lactis lactis) strain, Lactobacillus ramno suspension (Lactobacillus rhamnosus) strain, Lactobacillus know also the filler's (Lactobacillus acidophillus) strain and Streptomyces Cocos Thermo filler's would a mixture of one or more strains from (Streptococcus thermophiles) strain, the red ginseng powder and mixed And the strain is fermented at a ratio of 10: 2. The present invention provides a method for producing fermented red ginseng powder.

The present invention provides a process for producing fermented red ginseng powder characterized by being prepared by concentrating fermented red ginseng powder to a concentration of 40 μg / mL.

The present invention provides a process for producing fermented red ginseng powder characterized in that fermented red ginseng powder is fermented for 4 to 5 days, thereby solving the technical problem.

The fermented product of red ginseng powder according to the method for producing fermented red ginseng powder according to the present invention contains ginsenoside Rg3 and promotes the antiinflammatory activity of the body.

The fermented red ginseng powder according to the present invention is effective for promoting antiinflammatory activity by fermenting at an optimum fermentation time for promoting antiinflammatory activity.

FIG. 1 is a graph showing the results of confirming the cytotoxicity of red ginseng powder fermented by concentration.
FIG. 2 is a graph showing the inhibitory effect of red ginseng powder fermentation on nitrite generation.
FIG. 3 is a graph showing the effect of inhibiting PGE ₂ production of red ginseng powder fermented product.
FIG. 4 is a graph showing the inhibitory effect of the fermented red ginseng powder on TNF-α production.
FIG. 5 is a graph showing the inhibitory effect of fermented red ginseng powder on IL-1? Production.
6 is a graph showing the inhibitory effect of fermented red ginseng powder on IL-6 production.
FIG. 7 is a graph showing the results of confirming cytotoxicity of the concentration of ginsenoside Rg3 material.
FIG. 8 is a graph showing the inhibitory effect of the concentration of ginsenoside Rg3 on nitrite formation by concentration.
9 shows the effect of inhibiting PGE ₂ production by the concentration of ginsenoside Rg3.
Fig. 10 is a graph showing the inhibitory effect of TNF-α production on the concentration of ginsenoside Rg3.
Fig. 11 is a graph showing the inhibitory effect of IL-6 production on the concentration of ginsenoside Rg3.
FIG. 12 is a graph showing the inhibitory effect of IL-1β production on the concentration of ginsenoside Rg3.
Fig. 13 is a graph showing the expression effects of inflammation-related proteins iNOS and COX-2 on the concentration of ginsenoside Rg3.
Fig. 14 shows the effect of inflammation-related MAPKs protein expression on the concentration of ginsenoside Rg3.
Fig. 15 shows the expression of inflammation-related NF-kB nuclei and cytoplasmic changes in the concentration of ginsenoside Rg3.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification, the reference examples, and the drawings are merely the most preferred examples of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It should be understood that various equivalents and modifications may be present.

Example  1. Red ginseng powder Fermentation product  Produce

① Red ginseng powder medium containing 10% by weight of sterilized red ginseng powder is prepared.

② Red ginseng powder fermented product was prepared by inoculating 2% by weight of the mixed strain into the red ginseng powder medium and culturing at 140 to 150 rpm for 4 to 5 days in a shaking incubator set at 30 to 35 ° C.

Further, the mixed culture is Bifidobacterium ronggeom (Bifidobacterium longum) strain, Bifidobacterium lactis (Bifidobacterium lactis strain, Lactobacillus rhamnosus strain, Lactobacillus acidophilus strain and Streptococcus thermophiles strain And then cultured inoculated with one or more strains.

(3) The red ginseng powder fermented product is prepared by concentrating to 40 μg / mL.

(4) The red ginseng powder fermentation product is concentrated to have a ginsenoside Rg3 of 5-20 μg / mL.

Experimental Example  1. Red ginseng powder Fermented  Anti-inflammatory assay

1-1. Red ginseng powder Fermented  Anti-inflammatory assay

① Cell culture

Raw 264.7 macrophages were cultured in DMEM medium (Hyclone, Logan, UT, USA) supplemented with 10% fetal bovine serum (Hyclone, Logan, UT, USA), 95-100 units / mL penicillin and 95-100 μg / mL streptomycin. In a 5% CO ₂ incubator set at 35 to 37 ° C such that the cell number is ⁵ × 10 ⁵ cells / mL. The cell culture medium was changed every 2-3 days and when cell density of 70 ~ 80% was observed, it was treated with trypsin-EDTA and subcultured.

(2) Cytotoxicity measurement using MTT assay

Raw 264.7 macrophages were dissolved in DMEM culture medium containing 10% FBS, and then inoculated at a concentration of 2 × 10 ⁵ cells / mL on a 24-well plate. The cells were stabilized in a 5% CO ₂ incubator set at 35-37 ° C., FBS, and the fermented product was treated at different concentrations and cultured for 22 to 24 hours.

After incubation, the MTT solution (0.5-0.7 mg / mL in PBS) was dissolved in DMEM medium containing 10% FBS, added with 95-100 μL, and incubated at 35-37 ° C for 2-3 hours. After adding 1 ~ 2 mL of dimethylsulfoxide (DMSO) to each well, the crystals were dissolved and the absorbance was measured using a microplate reader at a measurement wavelength of 570 nm.

③ Inhibit the production of nitric oxide (NO) and prostaglandin E ₂ (PGE ₂ )

Raw 264.7 macrophages were treated with LPS at a concentration of 1-2 μg / mL to induce inflammation. Each sample was treated at different concentrations and then cultured for a period of time. After that, NO was measured by Griss reaction method and PGE ₂ was measured by ELISA method.

④ Suppression of inflammatory cytokine expression

Raw 264.7 macrophages were treated with LPS at a concentration of 1 to 2 μg / mL to induce inflammation. Each sample was treated at different concentrations, and then various inflammation-related cytokines (TNF-α, IL- 1 [beta], IL-6).

1-2. Red ginseng powder Fermented  Anti-inflammatory effect analysis result

① Identification of cytotoxicity by concentration of red ginseng powder fermented water

FIG. 1 is a graph showing the results of confirming the cytotoxicity of red ginseng powder fermented by concentration.

To confirm the cytotoxicity of Raw 264.7 macrophages, the red ginseng powder fermented product prepared in Example 1 was treated for each concentration and cultured for 22 to 24 hours to measure cytotoxicity. As a result, the red ginseng powder fermented product had a concentration of 160 μg / mL It was confirmed that there is no toxicity.

② Inhibitory Effect of Red Ginseng Powder Fermentation on Nitrite Formation

FIG. 2 is a graph showing the inhibitory effect of red ginseng powder fermentation on nitrite generation.

Raw 264.7 macrophages were treated with LPS at a concentration of 1 to 2 μg / mL to induce inflammation. Then, the fermented red ginseng powder prepared in Example 1 was treated at different concentrations to determine NO production. As a result, , It was confirmed that NO production was suppressed.

③ Inhibitory effect of red ginseng powder on fermentation of prostaglandin E ₂ (PGE ₂ )

FIG. 3 is a graph showing the effect of inhibiting PGE ₂ production of red ginseng powder fermented product.

Raw 264.7 macrophages were treated with LPS at a concentration of 1-2 μg / mL to induce inflammation. The red ginseng powder fermented in Example 1 was treated at different concentrations to produce PGE _{2. As a} result, Dependent PGE ₂ In particular, red ginseng powder fermented at 9 ~ 10days decreased more than 50% from 10μg / mL concentration, and 4 ~ 5day fermented red ginseng powder showed strong inhibitory effect at 40μg / mL concentration.

From the above, it can be seen that the concentration of NO and PGE ₂ decreases in a concentration dependent manner when the concentration of red ginseng powder is high and the incubation time is long, but the concentration of the fermented red ginseng powder can not be increased indefinitely, Occurs.

Therefore, in order to solve the above problems, commercial development is required to minimize the concentration of fermented red ginseng and the incubation time.

Therefore, the applicant of the present invention, 5day  Red ginseng powder Fermented water 40 μg / mL < / RTI > PGE ₂ Based on the experiments showing strong inhibitory effect on the production, red ginseng powder Fermented  Concentration is 0 ~ 40 μg / mL < / RTI > TNF -α and IL-6, respectively.

④ Inhibitory effect of red ginseng powder on fermentation of TNF-α

FIG. 4 is a graph showing the inhibitory effect of the fermented red ginseng powder on TNF-α production.

Raw 264.7 macrophages were treated with LPS at a concentration of 1-2 μg / mL to induce inflammation. Then, the red ginseng powder fermented product prepared in Example 1 was treated by concentration.

Then the result confirming the TNF-α produced by the ELISA method, also concentration-dependent manner with TNF-α was confirmed that the generation is reduced, in particular 70 to red ginseng powder fermented product is produced TNF-α in the 4 ~ 5day at 40μg / mL concentration %.

⑤ Inhibitory effect of fermented red ginseng powder on IL-1β production

FIG. 5 is a graph showing the inhibitory effect of fermented red ginseng powder on IL-1? Production.

Raw 264.7 macrophages were treated with LPS at a concentration of 1-2 μg / mL to induce inflammation. Then, the red ginseng powder fermented product prepared in Example 1 was treated by concentration.

After confirming the IL-1β generated by the ELISA method results, it was confirmed that a decrease in red ginseng powder fermented both concentration-dependent manner IL-1β generated, in particular 20, and the red ginseng powder fermented product of 4 ~ 5day at 40μg / mL concentration IL- 1β production was strongly inhibited.

⑥ Inhibitory effect of fermented red ginseng powder on IL-6 production

6 is a graph showing the inhibitory effect of fermented red ginseng powder on IL-6 production.

Raw 264.7 macrophages were treated with LPS at a concentration of 1 μg / mL to induce inflammation, and then the fermented red ginseng powder prepared in Example 1 was treated by concentration.

IL-6 production was confirmed by ELISA method. As a result, it was confirmed that IL-6 expression was inhibited in a concentration-dependent manner in all of the red ginseng powder fermented products. In particular, when 4 to 5 days of fermented red ginseng powder was compared with that before fermentation, 6 production was strongly inhibited.

Thus, Experimental Example  Based on the results of 1, red ginseng powder The fermented product 40 μL / mL for 4 ~ 5days fermented red ginseng powder Fermented water  It was confirmed that the effect of improving the anti-inflammatory activity was excellent.

Experimental Example  2. Gin Senocide Rg3  Analysis of anti-inflammatory effects of substances

Prior to the experiment, Applicant extracted ginsenoside Rg3 material from the red ginseng powder fermented product prepared in Example 1 above.

① Identification of macrophage toxicity by concentration of ginsenoside Rg3 substance

FIG. 7 is a graph showing the results of confirming macrophage toxicity by concentration of ginsenoside Rg3 substance.

Raw 264.7 macrophages (5x10 ⁵ cells / mL) were treated with Ag I / II recombinant protein isolated from streptococcus mutans , an oral inflammatory substance, to induce inflammation. Then, the red ginseng powder fermented product prepared in Example 1 The extracted Rg3 material was treated by concentration and then MTT method. As a result, it was confirmed that Rg3 was not cytotoxic up to 40 μg / mL concentration.

② Inhibitory effect of ginsenoside Rg3 on Nitrite formation

FIG. 8 is a graph showing the inhibitory effect of nasally nitrite formation on the concentration of ginsenoside Rg3 material.

Raw 264.7 macrophages (5x10 ⁵ cells / mL) were treated with 0.5 ~ 0.7 μg / mL of Ag I / Ⅱ recombinant protein to induce inflammation. The Rg3 substance extracted from the fermented red ginseng powder prepared in Example 1 After the treatment, NO production was confirmed. As a result, it was confirmed that Rg3 inhibited NO production dependently up to a concentration of 40 μg / mL.

③ Inhibitory effect of prostaglandin E ₂ (PGE ₂ ) on the concentration of ginsenoside Rg3

9 shows the effect of inhibiting PGE ₂ production by the concentration of ginsenoside Rg3.

Raw 264.7 macrophages (5x10 ⁵ cells / mL) were treated with 0.5 ~ 0.7 μg / mL of Ag I / Ⅱ recombinant protein to induce inflammation. The Rg3 material extracted from the fermented red ginseng powder prepared in Example 1 confirming process, and then PGE ₂ produced results, Rg3 exhibited a concentration-dependent manner, but PGE ₂ generation is suppressed, in particular 60% inhibition at 10μg / mL effect.

④ TNF-α production inhibitory effect of ginsenoside Rg3 concentration

Fig. 10 is a graph showing the inhibitory effect of TNF-α production on the concentration of ginsenoside Rg3.

Raw 264.7 macrophages (based on 5x10 ⁵ cells / mL) were treated with Ag I / II recombinant protein at a concentration of 0.5-0.7 μg / mL to induce inflammation. Then, the Rg3 substance extracted from the fermented red ginseng powder prepared in Example 1 For 3 hours and 12 hours.

Then, by ELISA method TNF -α production, Rg3 is  The inhibition effect was better in the 12 hour treatment group 20 μg / mL, respectively.

⑤ Inhibitory effect of ginsenoside Rg3 on IL-6 production

Fig. 11 is a graph showing the inhibitory effect of IL-6 production on the concentration of ginsenoside Rg3.

Raw 264.7 macrophages (5x10 ⁵ cells / mL) were treated with Ag I / II recombinant protein at a concentration of 0.5-0.7 μg / mL to induce inflammation. The Rg3 substance extracted from the fermented red ginseng powder prepared in Example 1 Respectively.

IL-6 production was then confirmed by ELISA. As a result, Rg3 is  In all, IL-6 production was inhibited in a concentration-dependent manner, 20 μg / mL to 80%.

⑥ Inhibitory effect of ginsenoside Rg3 on IL-1β expression

Fig. 12 is a graph showing the inhibitory effect of IL-1? On the concentration of ginsenoside Rg3.

Raw 264.7 macrophages (based on 5x10 ⁵ cells / mL) were treated with Ag I / II recombinant protein at a concentration of 0.5-0.7 μg / mL to induce inflammation. Then, the Rg3 substance extracted from the fermented red ginseng powder prepared in Example 1 For 12 hours.

The IL- 1β  As a result, Rg3  Although the material has been reduced in a concentration dependent manner, 20 μg / mL to 60% Reduced  Respectively.

⑦ Inhibition of inflammation-related protein iNOS and COX-2 production by ginsenoside Rg3 concentration

Fig. 13 is a graph showing the expression effects of inflammation-related proteins iNOS and COX-2 on the concentration of ginsenoside Rg3.

Raw 264.7 macrophages (based on 5x10 ⁵ cells / mL) were treated with Ag I / II recombinant protein at a concentration of 0.5-0.7 μg / mL to induce inflammation. Then, the Rg3 substance extracted from the fermented red ginseng powder prepared in Example 1 The expression levels of iNOS and COX-2 were measured by western blotting.

As a result of the measurement, it was confirmed that the production of NO produced by iNOS was inhibited in a concentration-dependent manner, and the production of iNOS was also inhibited. In particular, Rg3 From the concentration of 20 μg / mL, it was confirmed that iNOS was hardly expressed.

In order to confirm the expression of COX-2, an enzyme that produces PGE ₂ in arachidonic acid produced by phospholipid metabolism in the inflammatory process, Rg3 was treated with RAW 264.7 macrophages in the presence of iNOS Similarly, expression of COX-2 was also found to be decreased in a concentration-dependent manner.

⑧ Effect of ginsenoside Rg3 on inflammation-related MAPKs protein expression

Fig. 14 shows the effect of inflammation-related MAPKs protein expression on the concentration of ginsenoside Rg3.

Raw 264.7 macrophages (based on 5x10 ⁵ cells / mL) were treated with Ag I / II recombinant protein at a concentration of 0.5-0.7 μg / mL to induce inflammation. Then, the Rg3 substance extracted from the fermented red ginseng powder prepared in Example 1 The level of expression of MAPKs (mitogen-activated protein kinases) was measured by western blotting. To examine the expression level of MAPKs, anti-phosphorylated ERK antibody, anti-phosphorylated JNK antibody and anti-phosphorylated p38 antibody were used Respectively.

As a result of confirming the signal transduction of MAPKs, it was confirmed that the phosphorylation of ERK, JNK and p38 was decreased in a concentration-dependent manner.

Herein, MAPKs, ERK, JNK and p38 are described.

MAPKs (mitogen-activated protein kinase) are a continuous pathway of protein kinases that play a central role in the signaling of eukaryotic cells. They involve the transfer of signals inside the cytoplasm to the nuclei in the cells, resulting in a variety of biochemical reactions , That is, mediates cell differentiation, differentiation, and death.

In other words, MAPKs are activated when cells are stimulated by growth factors, cytokines and hormones, and they transmit signals through the intracellular intermediates.

In addition, ERK is mainly activated by epidermal growth factor, is involved in other signal transduction systems within the cell, and activates NF-κB.

In addition, JNK is activated by several responses to environmental stress and some cell surface receptors, as well as controlling the immune response, including the maturation and differentiation of immune cells, as well as programmed ) Cell death.

In addition, p38 is activated by cellular stress associated with lipopolysaccharide molecules or osmotic pressure, and it is reported that the stability and translation of TNF-α are controlled.

⑨ Expression of inflammation-related NF-kB nucleus and cytoplasmic changes by concentration of ginsenoside Rg3

Fig. 15 shows the expression of inflammation-related NF-kB nuclei and cytoplasmic changes in the concentration of ginsenoside Rg3.

Activation of signaling by LPS and TNF-α degrades IκB-α and translocates NF-κB p65 into the nucleus, which binds to the NF-κB element present in the promoter of the inflammatory factor gene to activate transcription. In order to prove these changes, activation of NF-κB p65, a related transcription factor in cytoplasm and nucleus, was observed in inflammation-induced macrophages, and the concentration of IκB-α in the cytoplasm was increased in a concentration-dependent manner when Rg3 was treated And p65 in the nucleus was decreased in a concentration dependent manner.

As described above, the red ginseng powder fermented product showed higher antiinflammatory effect than fermented samples. In particular, the fermented product of 4 ~ 5day red ginseng powder inhibited PGE ₂ production at 40 μg / mL, -α production inhibition, inhibition of IL-1β production and inhibition of IL-6 production.

In addition, the ginsenoside Rg3 substance extracted from the fermented red ginseng powder obtained in Example 1 suppressed PGE ₂ production, inhibited TNF-α production, inhibited IL-1β generation and IL-6 production, Respectively.

In addition, the ginsenoside Rg3 substance extracted from the fermented red ginseng powder prepared in Example 1 was able to regulate cytokine expression, iNOS protein expression and COX-2 protein expression in relation to NF-kB in Experimental Example 2 Respectively.

Claims (5)

Preparing red ginseng powder using sterilized red ginseng powder; And
Preparing a fermented product of red ginseng powder by inoculating a mixed strain into the red ginseng powder medium and fermenting the fermented product, wherein the mixed strain is Bifidobacterium longum strain , Bifidobacterium < RTI ID = 0.0 > lactis) strain, Lactobacillus ramno suspension (Lactobacillus rhamnosus) strain, Lactobacillus know also the filler's (Lactobacillus acidophillus) strain and Streptomyces Cocos Thermo filler's would a mixture of one or more strains from (Streptococcus thermophiles) strain, the red ginseng powder and mixed Wherein the strain is fermented at a ratio of 10: 2.
The method according to claim 1,
Wherein the fermented red ginseng powder is prepared by concentrating the red ginseng powder to a concentration of 40 μg / mL in the step of preparing the red ginseng powder fermented product.
The method of claim 2,
Wherein the red ginseng powder fermented product is fermented for 4 to 5 days.
The method according to claim 1,
Wherein the ginsenoside Rg3 contained in the fermented red ginseng powder is 5 to 20 占 퐂 / mL.
A red ginseng powder fermented product produced by the production method according to any one of claims 1 to 4.

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