KR20180055963A - Manufaturing method of morus bark having increased antioxidant substance - Google Patents
Manufaturing method of morus bark having increased antioxidant substance Download PDFInfo
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- KR20180055963A KR20180055963A KR1020160152714A KR20160152714A KR20180055963A KR 20180055963 A KR20180055963 A KR 20180055963A KR 1020160152714 A KR1020160152714 A KR 1020160152714A KR 20160152714 A KR20160152714 A KR 20160152714A KR 20180055963 A KR20180055963 A KR 20180055963A
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- fermented
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- mushroom
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Abstract
Description
본 발명은 항산화 성분이 증가된 상백피(Morus Bark)의 제조방법에 관한 것이다.The present invention relates to a method for producing Morus Bark having an increased antioxidant component.
버섯류는 분류학상의 진균문, 담자균아문에 속하며 가장 처음 재배된 버섯은 AD 600년에 중국에서 재배된 목이버섯(Auricularia auricula)이다. 버섯은 옛날부터 특별한 식량으로 간주되어 중국인들은 불로장수약으로, 멕시코 인디언들은 종교행사와 마술에서 환각제 및 치료제로, 그리스인들은 전쟁터에서 무사들의 체력증진용으로 사용되었다. 로마에서는 버섯을 신의 음식으로 생각하여 특별한 행사 때만 먹을 수 있었다고 한다. 버섯류는 세계적으로 약 20,000여 종이 알려져 있으며 그 중 식용으로 개발 가능한 것은 약 2,000여 종이다. 국내 분포하는 버섯류는 약 992종이 기록되어 있고 이중 식용 버섯이 100여 종, 독버섯이 50여 종이며, 특히 맹독성을 가진 버섯이 20여 종으로 확인되어있다.Mushrooms belong to the taxonomic fungus gum, Bacillus amyloglossum, and the first mushroom cultivated in China was cultivated in China in AD 600 ( Auricularia auricula ). Mushrooms have long been regarded as special food, Chinese people as longevity medicines, Mexican Indians as religious hallucinations and mystics, hallucinations and remedies, and Greeks as battlefields. In Rome, mushrooms were considered to be gods' food and were only eaten at special occasions. About 20,000 species of mushrooms are known worldwide, of which about 2,000 species can be developed for food. Approximately 992 species of mushrooms distributed in Korea are recorded. Among them, about 100 kinds of edible mushrooms and 50 kinds of mushrooms are found. Especially, more than 20 kinds of mushrooms having high toxicity are identified.
버섯은 건조된 중량을 기준으로 46.6∼82.8%의 탄수화물, 17∼35%의 단백질 및 2.7∼4.1%의 핵산을 포함한다. 탄수화물은 펜토오스, 메틸펜토오스, 헥소오스, 이당류, 아미노당, 당알코올 및 당산을, 단백질은 필수 아미노산을 포함하며, 비타민도 고르게 포함하고 있다. 버섯은 이와 같이 1차적 기능을 하고 있는 영양성분 이외에 3차적 기능을 하는 다양한 생리활성 물질도 함유하고 있다. 일반적으로 버섯은 항암작용, 항균효과, 혈당강화효과, 콜레스테롤의 저하효과, 항혈전효과, 항염증작용, 히스타민 유리억제작용, 간보호작용, 정력증강작용, 혈소판응집억제작용, 방사선보호작용, 중금속제거작용, 신경세포 성장인자 합성촉진작용 등 여러 가지 생리활성 작용이 있어서 부가가치가 높은 생물산업의 신소재로 각광받고 있다. Mushrooms contain 46.6-82.8% carbohydrates, 17-35% protein and 2.7-4.1% nucleic acids, based on the dried weight. Carbohydrates include pentose, methylpentose, hexose, disaccharides, amino sugars, sugar alcohols, and sugar acids. Proteins contain essential amino acids and even contain vitamins. In addition to nutrients that function primarily as such, mushrooms contain a variety of physiologically active substances that perform tertiary function. In general, mushrooms are widely used as anticancer agents, antimicrobial agents, blood sugar-enhancing agents, cholesterol-lowering agents, anti-thrombogenic agents, antiinflammatory agents, histamine release inhibiting agents, liver protective agents, tackifier agents, platelet aggregation inhibiting agents, Removal action, stimulation of nerve cell growth factor synthesis and so on.
버섯 균사체는 자실체(버섯)에 영양분을 공급하여 자실체를 성장시키는 역할을 한다. 따라서, 여기에는 많은 활성성분을 함유하고 있고 그로 인한 효능이 뛰어나다. 따라서, 최근에는 버섯 균사체를 액체 배양하여 식품으로 이용하거나 유용물질을 생산하기 위한 산업적 응용에 목적을 두고 활발하게 연구가 진행되고 있다.Mushroom mycelium supplies nutrients to fruiting body (mushroom) and grows fruit body. Thus, it contains many active ingredients and is therefore highly effective. Therefore, in recent years, studies have been conducted actively for the purpose of industrially applying the mushroom mycelium as a food for liquid culture or producing a useful substance.
한편, 말굽버섯은 구멍 장이 버섯과의 버섯으로서 주로 자작나무에 기생하여 그 양분을 흡수하여 자라는 다년생 목질 버섯이며, 독성이 전혀 없어 인체에 매우 유익하다. 말굽버섯은 인삼의 7배에 달하는 유기 게르마늄 성분을 함유하고 있으며, 폴리페놀 또한 다량 함유하고 있어 당뇨 및 암의 치료에 탁월하다. 뿐만 아니라, 말굽버섯은 단백질 분해 효소인 프로테아제를 다량 함유하고 있어 천연 소화제 기능을 할 수 있다. 또한 상기 버섯은 대식세포(macrophage) 및 자연살해세포(NK 세포)의 활성화, 인터페론의 분비유도, T-임파구(T-lymphocyte)의 생산 촉진 등 면역강화 작용이 있는 것으로 알려져 있다.On the other hand, Horseshoe Mushroom is a perennial woody mushroom which is a perennial mushroom and mushroom which mainly grows on a birch tree and absorbs its nutrients. It is very useful for human body because it has no toxicity. Horsetail mushroom contains 7 times more organic germanium than ginseng. It also contains polyphenol, which is excellent for the treatment of diabetes and cancer. In addition, Horsetail Mushroom contains protease, a protease, which can function as a natural extinguishing agent. It is known that the mushroom has an immunopotentiating action such as activation of macrophages and natural killer cells (NK cells), induction of interferon secretion, and promotion of production of T-lymphocytes.
상백피(Mori Radicis Cortex)는 뽕나무(Morusalba L.) 또는 이와 동속인 식물 근피의 코르크층을 제거한 것이다. 구체적으로, 겨울에 뿌리를 캐내 신선할 때 코르크층을 벗겨내고 세로로 갈라서 백피만 취한 것이며, 맛은 달고 성질은 차다. 상백피는 동양의약에서 당뇨병 치료제, 이뇨제, 진토제, 설사제 등으로 사용되어져 왔다(Giaccia A. et al. Nat Rev Drug Disc 2; 803-811, 2003). 상백피는 프레닐레이트 플라보노이드(prenylated flavonoid), 벤조퓨란(benzofuran), 페놀계 화합물 등의 성분을 함유하고 있으며, 상기 화합물들은 세포독성 억제효과나, COX-1, COX-2 및 산화질소(NO) 생성저해효과 등 다양한 활성이 있다. Mori Radicis Cortex ) is the removal of the cork layer of mulberry ( Morusalba L. ) or its associated plant muscle. Specifically, in the winter when the roots are fresh, the cork layer is peeled off and separated vertically, and only the white peony is taken, and the taste is sweet and the quality is cold. Alcoholic beverages have been used in oriental medicine for the treatment of diabetes, diuretics, pandemics and diarrhea (Giaccia A. et al . Nat Rev Drug Disc 2; 803-811, 2003). The compounds of the present invention have cytotoxic inhibitory effects, COX-1, COX-2 and nitric oxide (NO), and the like. Production inhibition effect and so on.
상백피의 생리활성물질로는 멀베로사이드 A(mulberroside A), 옥시레스베라트롤(oxyresveratrol) 및 모루신(morusin) 등이 알려져 있다. 이중 멀베로사이드 A는 상백피의 주요 구성성분의 하나인 당화 스틸벤으로서 티로시나제 저해 작용, 혈중 콜레스테롤 저하효과, 항비만효과 및 항산화효과가 있다. 한편, 옥시레스베라트롤은 멀베로사이드 A의 아글리콘(aglycon)으로서 미백효과, 항산화효과, 항염효과 및 최종당화산물의 생성 억제효과가 있고, 모루신은 플라보이드 성분으로서 항산화 및 항염증 효과가 있다.Mellberoside A, oxyresveratrol, and morusin are known as the physiologically active substances of the alfalfa. Mulberoside A is a saccharide stilbene which is one of the main constituents of mulberry bark, and has a tyrosinase inhibitory effect, a blood cholesterol lowering effect, an anti-obesity effect and an antioxidative effect. On the other hand, oxyreservatrol is an aglycon of Mulberoside A, which has a whitening effect, an antioxidative effect, an anti-inflammatory effect and an inhibitory effect on the production of a final glycosylated product, and moruscin has antioxidative and antiinflammatory effects as a flavoid component.
최근, 건강에 대한 관심이 증대되면서 육체적 및 정신적 건강의 조화를 통해 행복하고 아름다운 삶을 추구하려는 '웰빙'이 주목받고 있다. 따라서 사회적 및 환경적 변화에 따라 약이 되는 음식인 약선 음식에 대한 관심이 점차 증가하고 있다. Recently, as interest in health has increased, 'wellbeing' has been attracting attention for pursuing happiness and beautiful life through harmony of physical and mental health. Therefore, there is an increasing interest in medicinal foods, which are medicines that are affected by social and environmental changes.
이에, 본 발명자들은 약선 소재를 활용하기 위한 방법을 연구하던 중, 담자균을 이용하여 발효 상백피를 제조하는 방법을 개발하고, 상기방법으로 제조된 발효 상백피가 환원당, 유리당, 멀베로사이드 A, 옥시레스베라트롤 및 모루신 함량이 증가하여 우수한 항산화 효능이 있음을 확인함으로써, 본 발명을 완성하였다.Accordingly, the inventors of the present invention have developed a method for producing a fermented soybean curd by using porcine bacillus while studying a method for utilizing a fermented raw material, and found that the fermented soybean curd produced by the above method has a reduced sugar, free sugar, mulberoside A, And amorphous content were increased to confirm the excellent antioxidative effect, thus completing the present invention.
본 발명의 목적은, 말굽버섯 균사체를 접종하여 배양하는 것을 포함하는 항산화능이 증진된 발효 상백피의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a method for producing a fermented soybean curd with enhanced antioxidant ability, which comprises culturing a fermented soybean mushroom mycelium by inoculation.
본 발명의 다른 목적은, 상기 방법으로 제조된 발효 상백피를 제공하는 것이다.Another object of the present invention is to provide a fermented soybean curd prepared by the above method.
본 발명의 또 다른 목적은, 상기 방법으로 제조된 발효 상백피 또는 이의 추출물을 유효성분으로 함유하는 항산화제, 화장료 조성물 또는 건강기능식품을 제공하는 것이다.It is still another object of the present invention to provide an antioxidant, a cosmetic composition or a health functional food containing the fermented soybean curd or the extract thereof as an active ingredient.
상기 목적을 달성하기 위하여, 본 발명은 말굽버섯 균사체를 접종하여 배양하는 것을 포함하는 항산화능이 증진된 발효 상백피의 제조방법을 제공한다.In order to accomplish the above object, the present invention provides a method for producing a fermented soybean curd with enhanced antioxidant activity, comprising culturing the fermented soybean mushroom mycelium by inoculation.
또한, 본 발명은 상기 방법으로 제조된 발효 상백피를 제공한다.The present invention also provides a fermented soybean curd prepared by the above method.
또한, 본 발명은 상기 방법으로 제조된 발효 상백피 또는 이의 추출물을 유효성분으로 함유하는 항산화제를 제공한다.In addition, the present invention provides an antioxidant comprising the fermented corn syrup produced by the above method or an extract thereof as an active ingredient.
또한, 본 발명은 상기 방법으로 제조된 발효 상백피 또는 이의 추출물을 유효성분으로 함유하는 항산화용 화장료 조성물을 제공한다.The present invention also provides an antioxidant cosmetic composition containing the fermented corn sarkan or the extract thereof prepared by the above method as an active ingredient.
아울러, 본 발명은 상기 방법으로 제조된 발효 상백피 또는 이의 추출물을 유효성분으로 함유하는 항산화용 건강기능식품을 제공한다.In addition, the present invention provides a health functional food for antioxidation containing the fermented soybean curd or the extract thereof prepared by the above method as an active ingredient.
본 발명의 방법으로 제조된 발효 상백피는 환원당, 유리당 및 항산화 물질이 유의적으로 증가함으로써, 상기 발효 상백피는 항산화용 조성물로 유용하게 사용될 수 있다.The fermented corn syrup produced by the method of the present invention significantly increases reducing sugars, free sugars and antioxidants, so that the fermented corn syrup can be effectively used as an antioxidant composition.
도 1은 담자균 발효 상백피의 제조공정을 나타낸 도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 말굽버섯 균사체를 접종하여 배양하는 것을 포함하는 항산화능이 증진된 발효 상백피의 제조방법을 제공한다.The present invention provides a method for producing a fermented soybean curd with enhanced antioxidant activity, comprising culturing the fermented soybean mushroom mycelium by inoculation.
상기 방법은 상백피에 미강을 첨가하여 혼합물을 제조하는 것을 더 포함한다. 상기 혼합물은 상백피 및 미강의 중량비가 1:1 내지 10:1일 수 있으며, 구체적으로는 2:1 내지 8:1, 더욱 구체적으로는 3:1 내지 6:1일 수 있다. 본 발명의 일 실시예에서, 상기 혼합물은 상백피 및 미강의 중량비가 4:1일 수 있다. 중량비가 상기 범위를 벗어나면 상백피와 말굽버섯균사체의 배양이 잘 되지 않을 수 있다.The method further comprises adding rice bran to the bark by making the mixture. The mixture may have a weight ratio of 1: 1 to 10: 1, and more preferably 2: 1 to 8: 1, more specifically 3: 1 to 6: 1. In one embodiment of the present invention, the mixture may be a 4: 1 weight ratio of bovine bark and corn. If the weight ratio is out of the above range, the cultivation of mycelium of moss and horseradish may not be performed well.
상기 혼합물은 멸균 후 사용될 수 있다. 상기 멸균은 100℃ 내지 140℃, 구체적으로는 110℃ 내지 130℃, 더욱 구체적으로는 115℃ 내지 125℃의 온도에서 수행될 수 있다. 본 발명의 일 실시예에서, 상기 멸균은 120℃에서 수행될 수 있다. 이때, 멸균 시간은 20분 내지 1시간, 구체적으로는 30분 내지 50분, 더욱 구체적으로는 35분 내지 45분 일 수 있다. 본 발명의 일 실시예에서, 상기 멸균 시간은 40분 일 수 있다.The mixture may be used after sterilization. The sterilization may be performed at a temperature of 100 ° C to 140 ° C, specifically 110 ° C to 130 ° C, more specifically, 115 ° C to 125 ° C. In one embodiment of the present invention, the sterilization can be performed at 120 < 0 > C. At this time, the sterilization time may be 20 minutes to 1 hour, specifically 30 minutes to 50 minutes, more specifically 35 minutes to 45 minutes. In one embodiment of the invention, the sterilization time may be 40 minutes.
본 발명의 제조방법은 상기 멸균된 혼합물에 말굽버섯 균사체를 접종하여 배양시킬 수 있다. 상기 배양은 20℃ 내지 30℃, 구체적으로는 22℃ 내지 28℃, 더욱 구체적으로는 24℃ 내지 26℃의 온도에서 수행될 수 있다. 본 발명의 일 실시예에서, 상기 배양 온도는 25℃일 수 있다. 배양 온도가 상기 범위를 벗어나면 말굽버섯 균사체의 활성이 저하되어 발효가 일어나지 않을 수 있다. 또한, 상기 배양 기간은 10일 내지 50일, 구체적으로는 20일 내지 40일, 더욱 구체적으로는 25일 내지 35일 일 수 있다. 본 발명의 일 실시예에서, 상기 배양 기간은 30일 일 수 있다. 배양 기간이 너무 짧으면 발효가 충분히 일어나지 않으며, 배양 기간이 너무 길면 유효성분 함량이 감소되어 항산화능이 오히려 저하될 수 있다. The production method of the present invention can be carried out by inoculating mycelia with horseradish to the above sterilized mixture. The culture may be performed at a temperature of 20 ° C to 30 ° C, specifically, 22 ° C to 28 ° C, more specifically, 24 ° C to 26 ° C. In one embodiment of the invention, the incubation temperature may be 25 < 0 > C. If the incubation temperature is out of the above range, the activity of the mycelia of mushroom mycelium may be lowered and the fermentation may not occur. In addition, the incubation period may be 10 days to 50 days, specifically 20 days to 40 days, more specifically 25 days to 35 days. In one embodiment of the invention, the incubation period may be 30 days. If the incubation period is too short, the fermentation will not occur sufficiently. If the incubation period is too long, the active ingredient content may be decreased and the antioxidant ability may be lowered.
본 발명의 제조방법에서 제조된 발효 상백피는 건조하여 보관할 수 있다. 상기 건조는 감압건조, 진공건조, 비등건조, 분무건조 또는 동결건조할 수 있다. 본 발명의 일 실시예에서, 상기 건조는 동결건조 일 수 있다.The fermented soybean curd produced in the production method of the present invention can be dried and stored. The drying may be reduced pressure drying, vacuum drying, boiling drying, spray drying or freeze drying. In one embodiment of the present invention, the drying may be freeze-drying.
본 발명의 구체적인 실시예에서, 본 발명자들은 담자균을 이용하여 발효 상백피를 제조하였다. 구체적으로, 분쇄된 상백피, 미강 및 증류수가 혼합된 혼합물을 배양병에 병입 및 멸균한 후, 여기에 담자균을 접종하여 발효시켰다(도 1 참조). In a specific embodiment of the present invention, the present inventors have produced a fermented monobasic bacterium using porcine bacillus. Concretely, a mixture of crushed perianth, rice bran, and distilled water was fed into a culture bottle and sterilized, followed by inoculation with bed bacterium to ferment (refer to FIG. 1).
또한, 본 발명은 본 발명의 방법으로 제조된 발효 상백피를 제공한다.The present invention also provides a fermented soybean curd prepared by the method of the present invention.
상기 발효 상백피는 상술한 바와 같은 특징을 가질 수 있다. 일례로, 상기 발효 상백피의 제조방법은 상백피에 미강을 첨가하여 혼합물을 제조하는 것을 포함할 수 있다. 이때, 상기 혼합물의 상백피 및 미강의 중량비는 1:1 내지 10:1, 구체적으로는 2:1 내지 8:1, 더욱 구체적으로는 3:1 내지 6:1일 수 있다. 본 발명의 일 실시예에서, 상기 혼합물은 상백피 및 미강의 중량비가 4:1일 수 있다.The fermented soybean flour can have the above-described characteristics. For example, the method for producing the fermented soybean curd may include adding rice bran to the fermented soybean flour to prepare a mixture. In this case, the weight ratio of the mixture of the mixture of the alfalfa and the rice bran may be 1: 1 to 10: 1, specifically 2: 1 to 8: 1, more specifically 3: 1 to 6: 1. In one embodiment of the present invention, the mixture may be a 4: 1 weight ratio of bovine bark and corn.
또한, 본 발명의 제조방법은 상기 혼합물에 말굽버섯 균사체를 접종하여 배양시킬 수 있다. 상기 배양은 20℃ 내지 30℃, 구체적으로는 22℃ 내지 28℃, 더욱 구체적으로는 24℃ 내지 26℃의 온도에서 수행될 수 있다. 본 발명의 일 실시예에서, 상기 배양 온도는 25℃일 수 있다. 또한, 상기 배양 기간은 10일 내지 50일, 구체적으로는 20일 내지 40일, 더욱 구체적으로는 25일 내지 35일 일 수 있다. 본 발명의 일 실시예에서, 상기 배양 기간은 30일 일 수 있다. In addition, the production method of the present invention can be carried out by inoculating mycelia with horseradish to the mixture. The culture may be performed at a temperature of 20 ° C to 30 ° C, specifically, 22 ° C to 28 ° C, more specifically, 24 ° C to 26 ° C. In one embodiment of the invention, the incubation temperature may be 25 < 0 > C. In addition, the incubation period may be 10 days to 50 days, specifically 20 days to 40 days, more specifically 25 days to 35 days. In one embodiment of the invention, the incubation period may be 30 days.
본 발명의 구체적인 실시예에서, 본 발명의 방법으로 제조된 발효 상백피가 높은 환원당, 유리당 함량을 나타내었으며, 항산화 성분인 옥시레스베라트롤의 함량이 유의적으로 증가하였다(표 1 내지 표 3 참조). In a specific example of the present invention, the fermented corn syrup produced by the method of the present invention exhibited a high reducing sugar and free sugar content, and the content of oxyreservatrix, which is an antioxidant, was significantly increased (see Tables 1 to 3).
또한, 본 발명은 본 발명의 방법으로 제조된 발효 상백피 또는 이의 추출물을 유효성분으로 함유하는 항산화제를 제공한다.The present invention also provides an antioxidant containing the fermented corn syrup or its extract prepared by the method of the present invention as an active ingredient.
상기 발효 상백피는 상술한 바와 같은 특징을 가질 수 있다. 일례로, 상기 발효 상백피의 제조방법은 상백피에 미강을 첨가하여 혼합물을 제조하는 것을 포함할 수 있다. 이때, 상기 혼합물의 상백피 및 미강의 중량비는 1:1 내지 10:1, 구체적으로는 2:1 내지 8:1, 더욱 구체적으로는 3:1 내지 6:1일 수 있다. 본 발명의 일 실시예에서, 상기 혼합물은 상백피 및 미강의 중량비가 4:1일 수 있다.The fermented soybean flour can have the above-described characteristics. For example, the method for producing the fermented soybean curd may include adding rice bran to the fermented soybean flour to prepare a mixture. In this case, the weight ratio of the mixture of the mixture of the alfalfa and the rice bran may be 1: 1 to 10: 1, specifically 2: 1 to 8: 1, more specifically 3: 1 to 6: 1. In one embodiment of the present invention, the mixture may be a 4: 1 weight ratio of bovine bark and corn.
또한, 본 발명의 제조방법은 상기 혼합물에 말굽버섯 균사체를 접종하여 배양시킬 수 있다. 상기 배양은 20℃ 내지 30℃, 구체적으로는 22℃ 내지 28℃, 더욱 구체적으로는 24℃ 내지 26℃의 온도에서 수행될 수 있다. 본 발명의 일 실시예에서, 상기 배양 온도는 25℃일 수 있다. 또한, 상기 배양 기간은 10일 내지 50일, 구체적으로는 20일 내지 40일, 더욱 구체적으로는 25일 내지 35일 일 수 있다. 본 발명의 일 실시예에서, 상기 배양 기간은 30일 일 수 있다. In addition, the production method of the present invention can be carried out by inoculating mycelia with horseradish to the mixture. The culture may be performed at a temperature of 20 ° C to 30 ° C, specifically, 22 ° C to 28 ° C, more specifically, 24 ° C to 26 ° C. In one embodiment of the invention, the incubation temperature may be 25 < 0 > C. In addition, the incubation period may be 10 days to 50 days, specifically 20 days to 40 days, more specifically 25 days to 35 days. In one embodiment of the invention, the incubation period may be 30 days.
상기 추출물은 물, 알코올 또는 이들의 혼합물을 용매로 사용하여 추출할 수 있다. 상기 알코올은 구체적으로는 C1 내지 C4의 저급 알코올일 수 있으며, 더욱 구체적으로는 에탄올일 수 있다. 본 발명의 일 실시예에서, 상기 알코올은 80% 에탄올 일 수 있다. 이의 추출방법으로는 감압고온 추출, 열탕 추출, 여과법, 열수 추출, 침지 추출, 환류 추출, 냉침 추출, 증기 추출, 상온 추출 또는 초음파 추출 등 당 업계에 공지된 모든 통상적인 방법을 이용할 수 있다. 본 발명의 일 실시예에서, 추출방법은 열수 추출일 수 있다. The extract can be extracted using water, alcohol or a mixture thereof as a solvent. The alcohol may specifically be a C 1 to C 4 lower alcohol, and more specifically may be ethanol. In one embodiment of the invention, the alcohol may be 80% ethanol. As the extraction method, any conventional method known in the art can be used, such as extraction under reduced pressure, hot water extraction, filtration, hot water extraction, immersion extraction, reflux extraction, cold extraction, steam extraction, room temperature extraction or ultrasonic extraction. In one embodiment of the invention, the extraction method may be hot water extraction.
상기 추출은 10분 내지 4시간, 구체적으로는 30분 내지 3시간, 더욱 구체적으로는 50분 내지 2시간 동안 수행될 수 있다. 본 발명의 일 실시예에서, 상기 추출은 1시간 동안 수행될 수 있다. 아울러, 상기 추출 회수는 1회 내지 3회, 구체적으로는 1회 또는 2회 수행될 수 있다. 본 발명의 일 실시예에서, 상기 추출은 2회 수행될 수 있다.The extraction may be performed for 10 minutes to 4 hours, specifically 30 minutes to 3 hours, more specifically 50 minutes to 2 hours. In one embodiment of the invention, the extraction can be carried out for one hour. In addition, the number of times of extraction can be performed once to three times, specifically once or twice. In one embodiment of the present invention, the extraction may be performed twice.
본 발명의 구체적인 실시예에서, 본 발명의 방법으로 제조된 발효 상백피가 높은 환원당, 유리당 함량을 나타내었으며, 항산화 성분인 옥시레스베라트롤의 함량이 유의적으로 증가하였다(표 1 내지 표 3 참조). In a specific example of the present invention, the fermented corn syrup produced by the method of the present invention exhibited a high reducing sugar and free sugar content, and the content of oxyreservatrix, which is an antioxidant, was significantly increased (see Tables 1 to 3).
상기 항산화제는 항산화제 전체 중량에 대하여 본 발명의 발효 상백피 또는 이의 추출물을 10 내지 95 중량%로 포함할 수 있다. 또한, 본 발명의 항산화제는 상기 유효성분 외에 추가로 동일 또는 유사한 기능을 나타내는 유효성분을 1종 이상 추가로 함유할 수 있다.The antioxidant may contain 10 to 95% by weight of the fermented soybean curd or the extract thereof according to the total weight of the antioxidant. In addition, the antioxidant of the present invention may further contain one or more active ingredients showing the same or similar functions in addition to the above-mentioned effective ingredients.
본 발명의 항산화제는 또한 생물학적 제제에 통상적으로 사용되는 담체, 희석제, 부형제 또는 둘 이상의 이들의 조합을 포함할 수 있다. 상기 사용 가능한 담체는 조성물을 생체 내에 전달하는데 적합한 것이면 특별히 제한되지 않으며, 예로서, Merck Index, 13th ed., Merck & Co. Inc. 에 기재된 화합물, 식염수, 멸균수, 링거액, 완충 식염수, 덱스트로스 용액, 말토 덱스트린 용액, 글리세롤, 에탄올 또는 이들 성분 중 1 성분 이상을 혼합한 것일 수 있다. 이때, 필요에 따라 완충액, 정균제 등 다른 통상의 첨가제를 첨가할 수 있다. The antioxidants of the present invention may also include carriers, diluents, excipients or a combination of two or more thereof commonly used in biological preparations. The usable carrier is not particularly limited as long as it is suitable for delivering the composition in vivo. Examples include Merck Index, 13th ed., Merck & Inc. Sterilized water, Ringer's solution, buffered saline, dextrose solution, maltodextrin solution, glycerol, ethanol, or a mixture of at least one of these components. At this time, other conventional additives such as buffers and bacteriostats may be added as necessary.
상기 항산화제를 제제화할 경우, 보통 사용하는 충진제, 증량제, 결합제, 습윤제, 붕해제, 계면활성제 등의 희석제 또는 부형제를 사용하여 제조된다.When the antioxidant is formulated, it is prepared using a diluent or excipient such as a filler, an extender, a binder, a wetting agent, a disintegrant, a surfactant and the like which are usually used.
본 발명의 항산화제는 경구제제 또는 비경구제제로 제형화 될 수 있다. The antioxidant of the present invention may be formulated into an oral preparation or a parenteral preparation.
본 발명에 따른 항산화제는 일반적으로 성인에게 1일에 체중 1 kg당 본 발명의 발효 상백피 또는 이의 추출물을 0.1 ~ 0.2 g의 양으로 1회 내지 수회 나누어 투여될 수 있다. 구체적으로는 0.1 ~ 10 ㎎의 양으로 투여할 수 있다. The antioxidant according to the present invention can be administered to an adult in an amount of 0.1 to 0.2 g per day, in an amount of one to several times, per 1 kg of body weight per day of the fermented milk bark of the present invention or an extract thereof. Specifically, it may be administered in an amount of 0.1 to 10 mg.
또한, 본 발명은 본 발명의 방법으로 제조된 발효 상백피 또는 이의 추출물을 유효성분으로 함유하는 항산화용 화장료 조성물을 제공한다.The present invention also provides a cosmetic composition for antioxidation containing the fermented corn syrup or its extract prepared by the method of the present invention as an active ingredient.
상기 발효 상백피는 상술한 바와 같은 특징을 가질 수 있다. 일례로, 상기 발효 상백피의 제조방법은 상백피에 미강을 첨가하여 혼합물을 제조하는 것을 포함할 수 있다. 이때, 상기 혼합물의 상백피 및 미강의 중량비는 1:1 내지 10:1, 구체적으로는 2:1 내지 8:1, 더욱 구체적으로는 3:1 내지 6:1일 수 있다. 본 발명의 일 실시예에서, 상기 혼합물은 상백피 및 미강의 중량비가 4:1일 수 있다.The fermented soybean flour can have the above-described characteristics. For example, the method for producing the fermented soybean curd may include adding rice bran to the fermented soybean flour to prepare a mixture. In this case, the weight ratio of the mixture of the mixture of the alfalfa and the rice bran may be 1: 1 to 10: 1, specifically 2: 1 to 8: 1, more specifically 3: 1 to 6: 1. In one embodiment of the present invention, the mixture may be a 4: 1 weight ratio of bovine bark and corn.
또한, 본 발명의 제조방법은 상기 혼합물에 말굽버섯 균사체를 접종하여 배양시킬 수 있다. 상기 배양은 20℃ 내지 30℃, 구체적으로는 22℃ 내지 28℃, 더욱 구체적으로는 24℃ 내지 26℃의 온도에서 수행될 수 있다. 본 발명의 일 실시예에서, 상기 배양 온도는 25℃일 수 있다. 또한, 상기 배양 기간은 10일 내지 50일, 구체적으로는 20일 내지 40일, 더욱 구체적으로는 25일 내지 35일 일 수 있다. 본 발명의 일 실시예에서, 상기 배양 기간은 30일 일 수 있다. In addition, the production method of the present invention can be carried out by inoculating mycelia with horseradish to the mixture. The culture may be performed at a temperature of 20 ° C to 30 ° C, specifically, 22 ° C to 28 ° C, more specifically, 24 ° C to 26 ° C. In one embodiment of the invention, the incubation temperature may be 25 < 0 > C. In addition, the incubation period may be 10 days to 50 days, specifically 20 days to 40 days, more specifically 25 days to 35 days. In one embodiment of the invention, the incubation period may be 30 days.
상기 추출물은 상술한 바와 같은 특징을 가질 수 있다.The extract may have the characteristics as described above.
본 발명의 구체적인 실시예에서, 본 발명의 방법으로 제조된 발효 상백피가 높은 환원당, 유리당 함량을 나타내었으며, 항산화 성분인 옥시레스베라트롤의 함량이 유의적으로 증가하였다(표 1 내지 표 3 참조). In a specific example of the present invention, the fermented corn syrup produced by the method of the present invention exhibited a high reducing sugar and free sugar content, and the content of oxyreservatrix, which is an antioxidant, was significantly increased (see Tables 1 to 3).
상기 화장료 조성물은 화장료 조성물 전체 중량에 대하여 본 발명의 발효 상백피 또는 이의 추출물을 0.1 내지 50중량%, 구체적으로는 1 내지 10 중량%의 양으로 첨가할 수 있다. 그러나 상기 비율은 화장품의 형태나, 구체적인 적용 부위 및 적용 용량에 따라 달라질 수 있다.The cosmetic composition may be added in an amount of 0.1 to 50% by weight, specifically 1 to 10% by weight, based on the total weight of the cosmetic composition, of the fermented soybean curd of the present invention or an extract thereof. However, the above ratio may vary depending on the form of the cosmetic product, the specific application site and the application capacity.
본 발명의 화장료 조성물은 상기 발효 상백피 및 이의 추출물 이외에 화장료 조성물에 통상적으로 이용되는 성분들이 포함되며, 예컨대 항산화제, 안정화제, 용해화제, 비타민, 안료 및 향료와 같은 통상적인 보조제, 그리고 담체를 포함한다.The cosmetic composition of the present invention includes components commonly used in cosmetic compositions in addition to the above-mentioned fermented corn syrup and extracts thereof, and includes conventional auxiliary agents such as antioxidants, stabilizers, solubilizers, vitamins, pigments and fragrances, and carriers do.
본 발명의 화장료 조성물은 당업계에서 통상적으로 제조되는 어떠한 제형으로도 제조될 수 있으며, 예를 들어, 페이스트, 크림, 젤, 파우더, 스프레이, 용액, 유탁액, 현탁액(무수 및 수계), 계면활성제-함유 클렌징, 무수 생성물(오일 및 글리콜계), 마스크, 팩, 분말, 로션, 비누, 오일, 분말 파운데이션, 유탁액 파운데이션, 왁스 파운데이션 등으로 제형화될 수 있다. 구체적으로, 유연 화장수(스킨), 영양 화장수(밀크로션), 영양 크림, 맛사지 크림, 에센스, 아이크림, 클렌징 크림, 클렌징 폼, 클렌징 워터, 팩, 스프레이 또는 파우더의 제형으로 제조될 수 있다.The cosmetic composition of the present invention can be prepared in any formulations conventionally produced in the art, and can be prepared, for example, in the form of paste, cream, gel, powder, spray, solution, emulsion, suspension (anhydrous and aqueous) - containing cleansing, anhydrous products (oil and glycol), masks, packs, powders, lotions, soaps, oils, powder foundations, emulsion foundations, wax foundations and the like. Specifically, it can be manufactured in the form of a flexible lotion (skin), a nutritional lotion (milk lotion), a nutritional cream, a massage cream, an essence, an eye cream, a cleansing cream, a cleansing foam, a cleansing water, a pack, a spray or a powder.
본 발명의 제형이 페이스트, 크림 또는 젤인 경우에는, 담체 성분으로 동물성 유, 식물성 유, 왁스, 파라핀, 전분, 트라가칸트, 셀룰로오스 유도체, 폴리에틸렌 글리콜, 실리콘, 벤토나이트, 실리카, 탈크 또는 산화아연 등이 이용될 수 있다.When the formulation of the present invention is a paste, a cream or a gel, an animal oil, vegetable oil, wax, paraffin, starch, tragacanth, cellulose derivative, polyethylene glycol, silicone, bentonite, silica, talc, Can be used.
본 발명의 제형이 파우더 또는 스프레이인 경우에는, 담체 성분으로 락토스, 탈크, 실리카, 알루미늄 히드록시드, 칼슘 실리케이트 또는 폴리아미드 파우더가 이용될 수 있고, 특히 스프레이인 경우에는, 추가적으로 클로로플루오로히드로카본, 프로판/부탄 또는 디메틸 에테르와 같은 추진체를 포함할 수 있다.When the formulation of the present invention is a powder or a spray, lactose, talc, silica, aluminum hydroxide, calcium silicate or polyamide powder may be used as a carrier component. In the case of a spray, in particular, , Propane / butane or dimethyl ether.
본 발명의 제형이 용액 또는 유탁액인 경우에는, 담체 성분으로 용매, 용해화제 또는 유탁화제가 이용될 수 있다. 이의 예로는, 물, 에탄올, 이소프로판올, 에틸 카보네이트, 에틸 아세테이트, 벤질 알코올, 벤질 벤조에이트, 프로필렌 글리콜, 1,3-부틸글리콜 오일, 글리세롤 지방족 에스테르, 폴리에틸렌 글리콜 또는 소르비탄의 지방산 에스테르가 있다.When the formulation of the present invention is a solution or an emulsion, a solvent, a dissolving agent or an emulsifying agent may be used as a carrier component. Examples thereof include fatty acid esters of water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, propylene glycol, 1,3-butyl glycol oil, glycerol aliphatic ester, polyethylene glycol or sorbitan.
본 발명의 제형이 현탁액인 경우에는, 담체 성분으로 물, 에탄올 또는 프로필렌 글리콜과 같은 액상의 희석제, 에톡실화 이소스테아릴 알코올, 폴리옥시에틸렌 소르비톨 에스테르 및 폴리옥시에틸렌 소르비탄 에스테르와 같은 현탁제, 미소 결정성 셀룰로오스, 알루미늄 메타히드록시드, 벤토나이트, 아가 또는 트라가칸트 등이 이용될 수 있다.When the formulation of the present invention is a suspension, a carrier such as water, a liquid diluent such as ethanol or propylene glycol, a suspension such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol ester and polyoxyethylene sorbitan ester, Crystalline cellulose, aluminum metahydroxide, bentonite, agar or tragacanth, and the like can be used.
본 발명의 제형이 계면-활성제 함유 클렌징인 경우에는 담체 성분으로 지방족 알코올 설페이트, 지방족 알코올 에테르 설페이트, 설포숙신산 모노에스테르, 이세티오네이트, 이미다졸리늄 유도체, 메틸타우레이트, 사르코시네이트, 지방산 아미드 에테르 설페이트, 알킬아미도베타인, 지방족 알코올, 지방산 글리세리드, 지방산 디에탄올아미드, 식물성유, 라놀린 유도체 또는 에톡실화 글리세롤 지방산 에스테르 등이 이용될 수 있다.When the formulation of the present invention is an interfacial active agent-containing cleansing, the carrier component may include aliphatic alcohol sulfate, aliphatic alcohol ether sulfate, sulfosuccinic acid monoester, isethionate, imidazolinium derivative, methyltaurate, sarcosinate, fatty acid amide Ether sulfates, alkylamidobetaines, aliphatic alcohols, fatty acid glycerides, fatty acid diethanolamides, vegetable oils, lanolin derivatives or ethoxylated glycerol fatty acid esters.
또한, 본 발명은 본 발명의 방법으로 제조된 발효 상백피 또는 이의 추출물을 유효성분으로 함유하는 항산화용 건강기능식품을 제공한다.The present invention also provides a health functional food for antioxidation containing the fermented corn syrup or its extract prepared by the method of the present invention as an active ingredient.
상기 발효 상백피는 상술한 바와 같은 특징을 가질 수 있다. 일례로, 상기 발효 상백피의 제조방법은 상백피에 미강을 첨가하여 혼합물을 제조하는 것을 포함할 수 있다. 이때, 상기 혼합물의 상백피 및 미강의 중량비는 1:1 내지 10:1, 구체적으로는 2:1 내지 8:1, 더욱 구체적으로는 3:1 내지 6:1일 수 있다. 본 발명의 일 실시예에서, 상기 혼합물은 상백피 및 미강의 중량비가 4:1일 수 있다.The fermented soybean flour can have the above-described characteristics. For example, the method for producing the fermented soybean curd may include adding rice bran to the fermented soybean flour to prepare a mixture. In this case, the weight ratio of the mixture of the mixture of the alfalfa and the rice bran may be 1: 1 to 10: 1, specifically 2: 1 to 8: 1, more specifically 3: 1 to 6: 1. In one embodiment of the present invention, the mixture may be a 4: 1 weight ratio of bovine bark and corn.
또한, 본 발명의 제조방법은 상기 혼합물에 말굽버섯 균사체를 접종하여 배양시킬 수 있다. 상기 배양은 20℃ 내지 30℃, 구체적으로는 22℃ 내지 28℃, 더욱 구체적으로는 24℃ 내지 26℃의 온도에서 수행될 수 있다. 본 발명의 일 실시예에서, 상기 배양 온도는 25℃일 수 있다. 또한, 상기 배양 기간은 10일 내지 50일, 구체적으로는 20일 내지 40일, 더욱 구체적으로는 25일 내지 35일 일 수 있다. 본 발명의 일 실시예에서, 상기 배양 기간은 30일 일 수 있다. In addition, the production method of the present invention can be carried out by inoculating mycelia with horseradish to the mixture. The culture may be performed at a temperature of 20 ° C to 30 ° C, specifically, 22 ° C to 28 ° C, more specifically, 24 ° C to 26 ° C. In one embodiment of the invention, the incubation temperature may be 25 < 0 > C. In addition, the incubation period may be 10 days to 50 days, specifically 20 days to 40 days, more specifically 25 days to 35 days. In one embodiment of the invention, the incubation period may be 30 days.
상기 추출물은 상술한 바와 같은 특징을 가질 수 있다.The extract may have the characteristics as described above.
본 발명의 구체적인 실시예에서, 본 발명의 방법으로 제조된 발효 상백피가 높은 환원당, 유리당 함량을 나타내었으며, 항산화 성분인 옥시레스베라트롤의 함량이 유의적으로 증가하였다(표 1 내지 표 3 참조). In a specific example of the present invention, the fermented corn syrup produced by the method of the present invention exhibited a high reducing sugar and free sugar content, and the content of oxyreservatrix, which is an antioxidant, was significantly increased (see Tables 1 to 3).
상기 건강기능식품에 첨가되는 유효성분인 발효 상백피 또는 이의 추출물의 함량은 목적에 따라 결정될 수 있다. 일반적으로, 전체 건강기능식품 중량의 0.01 내지 90 중량부일 수 있다.The content of the fermented soybean curd or its extract, which is an active ingredient added to the health functional food, may be determined depending on the purpose. Generally, it may be 0.01 to 90 parts by weight of the total weight of the health functional food.
또한, 상기 건강기능식품의 형태 및 종류에는 특별한 제한은 없다. 상기 물질을 첨가할 수 있는 건강기능식품의 형태는 정제, 캅셀, 분말, 과립, 액상 또는 환 등일 수 있다. There is no particular limitation on the form and kind of the health functional food. The form of the health functional food to which the substance can be added may be a tablet, a capsule, a powder, a granule, a liquid or a ring.
본 발명의 건강기능식품은 통상의 건강기능식품과 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다. 상술한 천연 탄수화물은 포도당, 과당과 같은 모노사카라이드, 말토스, 슈크로스와 같은 디사카라이드, 덱스트린, 사이클로덱스트린과 같은 폴리사카라이드, 자일리톨, 소르비톨, 에리트리톨 등의 당알코올이다. 감미제로서는 타우마틴, 스테비아 추출물과 같은 천연 감미제나, 사카린 또는 아스파르탐과 같은 합성 감미제 등 일 수 있다.The health functional food of the present invention may contain various flavoring agents or natural carbohydrates as an additional ingredient such as a normal health functional food. The above-mentioned natural carbohydrates are sugar alcohols such as monosaccharides such as glucose and fructose, polysaccharides such as disaccharides such as maltose and sucrose, dextrin and cyclodextrin, and xylitol, sorbitol and erythritol. Examples of sweeteners include natural sweeteners such as tau martin and stevia extract, synthetic sweeteners such as saccharin or aspartame, and the like.
상기 외에 본 발명의 건강기능식품은 여러 가지 영양제, 비타민, 전해질, 풍미제, 착색제, 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린 또는 알코올 등을 함유할 수 있다. 이러한 성분은 독립적으로 또는 조합하여 사용될 수 있다. 이러한 첨가제의 비율은 본 발명의 조성물 100 중량부당 0.01~0.1 중량부의 범위에서 선택될 수 있다.In addition to the above, the health functional food of the present invention may contain various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and salts thereof, alginic acid and its salts, organic acids, protective colloid thickening agents, pH adjusting agents, stabilizers, Alcohol, and the like. These components may be used independently or in combination. The proportion of such additives may be selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the composition of the present invention.
이하, 본 발명을 하기 실시예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail by the following examples.
단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 이들에 의하여 한정되는 것은 아니다.However, the following examples are illustrative of the present invention, and the contents of the present invention are not limited thereto.
담자균을 이용한 발효 상백피의 제조Production of fermented soybean curd using bacillus
5 kg의 상백피(Morus bark)(경북 울진, 한국)를 톱밥형태로 분쇄한 뒤, 여기에 1.25 kg의 미강 및 증류수를 첨가하여 혼합하였다. 상기 혼합물을 300 g씩 나누어 톱밥종균 배양병에 병입하였고, 이를 다진 뒤 숨구멍을 만들어 주었다. 상백피를 넣은 배양병을 120℃에서 40분 동안 고압증기멸균기(Vision Scientific Co. Ltd., Korea)로 멸균하였다. 멸균된 배양병에 상황버섯(Phellinus linteus), 말굽버섯(Fomes fomentarius), 영지버섯(Canoderma lucidum), 큰 느타리버섯(Pleurotus eryngii), 팽이버섯(Flammulina velutipes), 표고버섯(Lentinus edodes) 및 곤지 7호 버섯(Pleurotus ostreatus Gonji-7ho) 균주 플레이트를 각각 1개씩 접종하고, 25℃의 배양기(VS-1203PFHLN, Vision Scientific Co. Ltd., Korea)에서 30일간 배양하여 발효시켰다(도 1). 상기 상황버섯, 말굽버섯, 영지버섯, 큰 느타리버섯, 팽이버섯, 표고버섯 균주는 국립원예특작과학원 버섯과에서, 곤지 7호 버섯은 경기도농업기술원 버섯연구소에서 분양받아 사용하였다. 발효 30일 후, 상기 제조된 발효 상백피를 -80℃ 초저온냉동기(Ilsin BioBase co., Ltd., Korea)에서 24시간 동안 동결시키고, 동결건조기(Ilsin BioBase co., Ltd., Korea)를 이용하여 72시간 동안 동결건조 시킨 후, 이를 마쇄하여 준비하였다. 이때, 대조군으로서 담자균을 접종하지 않은 발효 상백피를 제조하였다.5 kg of Morus bark (Uljin, Kyungbuk, Korea) was pulverized into sawdust, and 1.25 kg of rice bran and distilled water were added thereto and mixed. The mixture was divided into 300 g portions into a sawdust-cultured culture bottle, which was then chopped and pored. The culture bottle containing the alfalfa extract was sterilized with a high pressure steam sterilizer (Vision Scientific Co. Ltd., Korea) at 120 ° C for 40 minutes. In a sterilized culture bottle, Phellinus linteus), horseshoe Mushroom (Fomes fomentarius), Ganoderma lucidum (Canoderma lucidum ), large mushroom ( Pleurotus eryngii , Flammulina velutipes , Lentinus edodes and Pleurotus mushrooms, ostreatus Gonji-7ho strain plates were inoculated one by one and fermented by incubation in a 25 ° C incubator (VS-1203PFHLN, Vision Scientific Co. Ltd., Korea) for 30 days (FIG. The above mushroom, horseshoe mushroom, gingival mushroom, large oyster mushroom, mushroom mushroom, and mushroom strain were used in the National Institute of Horticultural Science mushroom, and Gonji 7 mushroom was used in Mushroom Research Institute of Gyeonggi Province Agricultural Research Institute. After 30 days of fermentation, the fermented soybean curd thus prepared was frozen at -80 ° C in a cryogenic refrigerator (Ilsin BioBase co., Ltd., Korea) for 24 hours and then diluted with a freeze dryer (Ilsin BioBase co. After lyophilization for 72 hours, they were ground and prepared. At this time, as a control group, a fermented soybean curd without a bacillus was inoculated.
발효 상백피 추출물의 제조Preparation of fermented manganese bran extract
발효 상백피 및 대조군인 상백피의 열수 추출물 및 80% 에탄올 추출물을 다음과 같은 방법으로 제조하였다.The hydrothermal extracts and the 80% ethanol extracts of the fermented corn alcohols and the control group of the alfalfa extract were prepared by the following method.
구체적으로, 발효 상백피의 열수 추출물 및 80% 에탄올 추출물을 제조하기 위해 상기 <실시예 1>에서 제조된 5 g의 동결건조된 발효 상백피에, 100 ㎖의 끓인 증류수 또는 80% 에탄올 추출물을 첨가하였다. 이를 50/60 HZ, 700W의 전압조건으로 초음파균질기(Power Sonic 420, Hwashin Co., 한국)를 이용해 1시간씩 2회 추출한 후, 와트만 No.2 여과지를 이용해 추출물을 여과시켰다. 회전진공농축기(BUCHI, USA)로 50℃ 이하에서 여과액을 감압농축한 후, 이를 동결건조시켜 파우더로 제조하였다.Specifically, 100 ml of boiled distilled water or 80% ethanol extract was added to 5 g of the lyophilized fermented corn syrup prepared in Example 1 to prepare a hydrothermal extract and an 80% ethanol extract of the fermented saury. The extract was extracted twice using an ultrasonic homogenizer (Power Sonic 420, Hwashin Co., Korea) for 1 hour at a voltage of 50/60 Hz and 700W, and the extract was filtered using Watman No.2 filter paper. The filtrate was concentrated under reduced pressure at 50 ° C or lower with a rotary vacuum concentrator (BUCHI, USA) and lyophilized to prepare a powder.
발효 상백피 추출물의 특성 분석Characterization of Extracts from Fermented Mushroom Extracts
<3-1> 환원당 함량의 측정<3-1> Measurement of reducing sugar content
담자균 발효 상백피 추출물의 환원당 함량은 디니트로살리실산법(Dinitrosalicylic acid method, DNS 법; Miller G. L. Anal. Biochem., 1960, 2, 127-132)을 사용하여 측정하였다. Reducing sugar content of bacillus subtilis extract was determined by dinitrosalicylic acid method (DNS method; Miller GL Anal. Biochem ., 1960, 2, 127-132).
구체적으로, 상기 <실시예 2>에서 제조된 발효 상백피 추출물 1 ㎖에 DNS 시약 1 ㎖를 첨가하여 15분 동안 끓였다. 이후, 상기 혼합물을 얼음 수조에서 냉각시키고, 증류수 3 ㎖를 첨가하여 자외선분광광도계를 이용해 546 nm의 파장에서 흡광도를 측정하였다. 환원당의 함량은 글루코스를 표준물질로서 사용한 표준곡선을 이용하여 산출하였다. 실험은 세번 반복한 값의 평균±표준편차(mean±SD)로 나타내었다.Specifically, 1 ml of the DNS reagent was added to 1 ml of the fermented manganese content extract prepared in Example 2, and the mixture was boiled for 15 minutes. Thereafter, the mixture was cooled in an ice water bath, 3 ml of distilled water was added, and the absorbance was measured at a wavelength of 546 nm using an ultraviolet spectrophotometer. The content of reducing sugar was calculated using a standard curve using glucose as a standard. The experiment was expressed as the mean ± standard deviation (mean ± SD) of the values repeated three times.
그 결과, 표 1에 나타낸 바와 같이, 상황버섯 균사체 발효 상백피 추출물의 환원당 함량이 발효 상백피 100 g당 339.55 mg으로 대조군에 비해 약 2배 높았다. 또한, 영지버섯, 곤지 7호 버섯 또는 팽이버섯 균사체 발효 상백피 추출물의 환원당 함량은 발효 상백피 100 g당 각각 325.20 mg, 290.63 mg 및 284.75 mg으로 대조군에 비해 높았다(표 1).As a result, as shown in Table 1, the reducing sugar content of the mushroom mycorrhizae extract was 339.55 mg per 100 g of the fermented soybean curd, which was about 2 times higher than that of the control. Reducing sugar content of fermented mung bean mushroom, Gonji 7 mushroom, and mushroom mycelia was 325.20 mg, 290.63 mg, and 284.75 mg, respectively, per 100 g of fermented corn syrup (Table 1).
<3-2> 유리당 함량의 측정<3-2> Measurement of free sugar content
담자균 발효 상백피 추출물의 유리당 함량은 HPLC(Waters 2695, waters Co., USA)를 이용하여 분석하였다.Free sugar content of Bacillus subtilis extract was analyzed by HPLC (Waters 2695, waters Co., USA).
구체적으로, 상기 <실시예 2>에서 제조된 발효 상백피 추출물을 0.45 ㎛의 PVDF 막 여과기(membrane filter)로 여과하여, HPLC를 이용해 상기 여과된 용액의 유리당 함량을 분석하였다. 컬럼으로는 Prevail carbohydrate ES(5 ㎛, 4.6×250 ㎜)를 사용하였고, 유속은 1.0 ㎖/min으로 조절하였다. 이때, 시료는 1 ㎕를 주입하였다. 이동상으로서 아세토니트릴과 물을 70:30(v/v)의 비율로 혼합한 혼합액을 사용하였고, ELSD Sigmal(Waters 2424, Waters Co., USA) 검출기를 사용하여 유리당 함량을 분석하였다. 실험은 세번 반복한 값의 평균±표준편차(mean±SD)로 나타내었다.Specifically, the fermented Ganoderma lucidum extract prepared in Example 2 was filtered through a 0.45 μm PVDF membrane filter, and the free sugar content of the filtered solution was analyzed by HPLC. Prevail carbohydrate ES (5 ㎛, 4.6 × 250 ㎜) was used as the column and the flow rate was adjusted to 1.0 ㎖ / min. At this time, 1 μl of the sample was injected. The mobile phase used was a mixture of acetonitrile and water in a ratio of 70:30 (v / v), and the free sugar content was analyzed using ELSD Sigmal (Waters 2424, Waters Co., USA) detector. The experiment was expressed as the mean ± standard deviation (mean ± SD) of the values repeated three times.
그 결과, 표 2에 나타낸 바와 같이, 발효 상백피의 80% 에탄올 추출물의 유리당 함량이 전반적으로 감소하였으나, 일부 포도당 및 젖당 함량은 대조군에 비해 약 1~2배 증가하였다. 구체적으로, 발효 상백피 100 g당 포도당 함량은 영지버섯 균사체 발효 상백피의 추출물이 1230.53 mg이었고, 젖당 함량은 표고버섯 균사체 발효 상백피의 추출물이 1615.15 mg이었다. 상기 포도당 및 젖당 함량은 대조군에 비해 높았다. As a result, as shown in Table 2, the free sugar content of the 80% ethanol extract of the fermented corn syrup was generally decreased, but the content of some glucose and lactose was increased about 1 to 2 times as compared with the control. Specifically, glucose content per 100 g of fermented corn syrup was 1230.53 mg of fermented mung bean mycelium extract, and lactose content was 1615.15 mg of fermented mung bean mycelium extract. The content of glucose and lactose was higher than that of the control group.
한편, 발효 상백피의 열수 추출물 또한 포도당, 자당 및 젖당 함량이 대조군에 비해 높았다. 구체적으로, 발효 상백피 100 g당 포도당 함량은 말굽버섯 균사체 발효 상백피의 추출물에서 1650.19 mg, 영지버섯 균사체 발효 상백피의 추출물에서 1635.39 mg으로 대조군에 비해 높았다. 자당 함량은 상황버섯 균사체 발효 상백피의 추출물에서 483.74 mg으로 증가하였으며, 대조군에서 검출되지 않았던 젖당이 큰 느타리버섯 균사체 발효 상백피에서 1330.34 mg으로 검출되었다(표 2).On the other hand, the content of glucose, sucrose and lactose was higher in the hydrothermal extract of the fermented soybean curd than in the control. Specifically, the glucose content per 100 g of the fermented corn syrup was 1650.19 mg in the fermented mung bean mycelium extract and 1635.39 mg in the fermented mung bean fermented mung bean extract. The sucrose content was increased to 483.74 mg from the extract of fermented manganese mushroom mycorrhizae, and 1330.34 mg of lactose was detected in the fermented manganese fermented mushroom mycelium, which was not detected in the control group (Table 2).
균주
Strain
Control group
Situation mushroom
Gonji 7 mushroom
Horseshoe mushroom
Gongji mushroom
Large oyster mushroom
Top mushroom
Shiitake mushrooms
<3-3> 발효 상백피 추출물의 항산화 물질 함량 측정<3-3> Determination of antioxidant content of fermented Ganoderma lucidum extract
담자균 발효 상백피 추출물의 멀베로사이드 A, 옥시레스베라트롤 및 모루신 함량은 HPLC를 이용하여 분석하였다.Mulberoside A, oxyservatolactone and morusin contents of Bacillus subtilis extract from porcine bacillus were analyzed by HPLC.
구체적으로, 상기 <실시예 2>에서 제조된 발효 상백피 추출물을 0.45 ㎛의 PVDF 막 여과기(membrane filter)로 여과하여, HPLC를 이용해 상기 여과된 용액의 멀베로사이드 A, 옥시레스베라트롤 및 모루신 함량을 분석하였다. 컬럼으로는 YMC-Pack Pro C18(5 ㎛, 4.6×250 ㎜)를 사용하였고, 컬럼의 온도는 30℃로 유지시켜주었으며, 유속은 0.1 ㎖/min으로 조절하였다. 이때, 시료는 1 ㎕를 주입하였다. 물에 0.2%의 포름산을 넣어 용매 A를 만들고, 100% 아세토니트릴을 용매 B로 하여 이동상으로 사용하였다. photodiode array(Waters 2699, Waters Co., USA) 검출기를 사용하여 멀베로사이드 A, 옥시레스베라트롤 및 모루신 함량을 분석하였다. 멀베로사이드 A, 옥시레스베라트롤 및 모루신 표준물질은 시그마알드리치사(Sigma-Aldrich Co.)에서 구입하였다. 실험결과는 세번 반복 후, HPLC에서 나타난 피크 면적의 평균값을 취하고, 표준물질의 양과 피크 면적 사이의 상관관계를 도출하여, 검량선을 작성하고 평균±표준편차(mean±SD)로 나타내었다.Specifically, the fermented Ganoderma lucidum extract prepared in Example 2 was filtered through a 0.45 μm PVDF membrane filter, and the content of mulberoside A, oxyreservatol, and morusin in the filtered solution was measured by HPLC Respectively. YMC-Pack Pro C18 (5 μm, 4.6 × 250 mm) was used as the column, the temperature of the column was maintained at 30 ° C., and the flow rate was adjusted to 0.1 ml / min. At this time, 1 μl of the sample was injected. 0.2% formic acid was added to water to make solvent A, and 100% acetonitrile was used as solvent B as a mobile phase. Mulberoside A, oxyservatolactone and morus neo content were analyzed using a photodiode array (Waters 2699, Waters Co., USA) detector. Mulberoside A, oxys resveratrol and morusin standards were purchased from Sigma-Aldrich Co. Experimental results were expressed as the mean ± SD (standard deviation) after preparing the calibration curves by deriving the correlation between the amount of the standard substance and the peak area, taking the average value of the peak area shown by HPLC after the third repetition.
그 결과, 표 3에 나타낸 바와 같이, 발효 상백피의 80% 에탄올 추출물 중 말굽버섯 균사체 발효 상백피의 추출물에서 옥시레스베라트롤 함량이 발효 상백피 100 g당 616.22 mg으로 대조군에 비해 약 37배 증가하였다. 또한, 발효 상백피의 열수 추출물 중 말굽버섯 균사체 발효 상백피의 추출물에서 옥시레스베라트롤 함량이 발효 상백피 100 g당 122.99 mg으로, 대조군에서 검출되지 않았던 옥시레스베라트롤 함량이 크게 증가하였다(표 3).As a result, as shown in Table 3, the content of oxis resveratrol in the extract of the fermented cornflakes of the horseradish mushroom mycelium was increased to about 616.22 mg per 100 g of the fermented corn husk, which was about 37 times higher than that of the control. In addition, the content of ox resveratrol in the extract of fermented mallow mushroom mycelia of hydrothermal extract from the fermented manganese mushroom increased to 122.99 mg per 100 g of fermented mugwort, and the content of oximes resveratrol, which was not detected in the control, increased significantly (Table 3).
균주
Strain
레스베라트롤Oxy
Resveratrol
레스베라트롤Oxy
Resveratrol
Control group
Situation mushroom
Gonji 7 mushroom
Horseshoe mushroom
Gongji mushroom
Large oyster mushroom
Top mushroom
Shiitake mushrooms
Claims (12)
Horseshoe Mushrooms ( Fomes fomentarius ) mycelium by inoculating the cultured mycelia.
2. The method of claim 1, wherein the method further comprises adding rice bran to the mixture to produce a mixture.
3. The method according to claim 2, wherein the mixture is a mixture of bovine corn and rice bran in a weight ratio of 1: 1 to 10: 1.
[4] The method according to claim 3, wherein the weight ratio of the bark and the rice bran is from 3: 1 to 6: 1.
The method according to claim 1, wherein the cultivation is performed at a temperature of 20 ° C to 30 ° C.
The method according to claim 1, wherein the culturing is performed for 10 days to 50 days.
7. The method according to claim 6, wherein the cultivation is performed for 20 to 40 days.
A fermented soybean curd prepared by the method of claim 1.
An antioxidant comprising the fermented soybean curd according to claim 8 or an extract thereof as an active ingredient.
The antioxidant according to claim 9, wherein the extract is extracted using water, a C 1 to C 4 lower alcohol, or a mixture thereof as a solvent.
A cosmetic composition for antioxidation comprising the fermented soybean curd according to claim 8 or an extract thereof as an active ingredient.
An antioxidant health functional food containing the fermented soybean curd or the extract thereof of claim 8 as an active ingredient.
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| KR20110003872A (en) * | 2009-07-06 | 2011-01-13 | 한림성심대학 산학협력단 | Cosmetic composition for anti-oxidation and whitening |
| KR101148513B1 (en) * | 2011-07-16 | 2012-05-21 | 최재홍 | Method for preparing producing an enrichment composition of ergothioneine from gastrodiae elata |
| KR20130008823A (en) * | 2011-07-13 | 2013-01-23 | (주)그린주의 | An improving method for antioxidant activity of extracts derived from natural herbal material and their application to cosmetic composition for the prevention of aging or medical composition for antioxidation and anti-inflammation |
| KR20130037956A (en) * | 2011-10-07 | 2013-04-17 | 최재홍 | Method for preparing composition comprising fermented by using of dendropanax morbifera |
| KR20150105091A (en) * | 2014-03-07 | 2015-09-16 | 서명숙 | Cosmetic composition using fermented plant and manufacturing method thereof and hair shampoo |
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| KR20110003872A (en) * | 2009-07-06 | 2011-01-13 | 한림성심대학 산학협력단 | Cosmetic composition for anti-oxidation and whitening |
| KR20130008823A (en) * | 2011-07-13 | 2013-01-23 | (주)그린주의 | An improving method for antioxidant activity of extracts derived from natural herbal material and their application to cosmetic composition for the prevention of aging or medical composition for antioxidation and anti-inflammation |
| KR101148513B1 (en) * | 2011-07-16 | 2012-05-21 | 최재홍 | Method for preparing producing an enrichment composition of ergothioneine from gastrodiae elata |
| KR20130037956A (en) * | 2011-10-07 | 2013-04-17 | 최재홍 | Method for preparing composition comprising fermented by using of dendropanax morbifera |
| KR20150105091A (en) * | 2014-03-07 | 2015-09-16 | 서명숙 | Cosmetic composition using fermented plant and manufacturing method thereof and hair shampoo |
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