KR20190037014A - Composition for eliminating hangover comprising fermented liquor of aged sprout ginseng extract as effective component - Google Patents

Abstract

The present invention relates to a method for producing a fermented product of aged sprout ginseng extract in which a hangover curing effect is enhanced; a fermented product of aged sprout ginseng extract produced by the method; and a pharmaceutical composition and functional health food for curing hangover, containing a fermented product of aged sprout ginseng extract as an active ingredient. The present invention comprises a step of aging sprout ginseng, a step of extracting the aged sprout ginseng by adding water, a step of sterilizing the extract, and a step of fermenting the sterilized extract.

Description

TECHNICAL FIELD The present invention relates to a composition for fermented hangover comprising fermented product of aged sprout trifoliate extract as an active ingredient,

The present invention relates to a composition for hangover decoy comprising a fermented product of aged sprout trifoliate as an active ingredient.

Hangover is a phenomenon of headache, heartburn, throbbing, thirst, motion sickness, gastrointestinal illness, and diarrhea that appear after drinking a lot of alcohol. Alcohol (alcohol), which is the main ingredient of alcohol, has various effects on the human body both physically and mentally. Therefore, much research has been carried out on the metabolism and toxicity expression characteristics of alcohol. Alcohol ingested is absorbed through the digestive tract and reaches its peak plasma concentration between 20 and 120 minutes after ingestion. Absorbed alcohol can be metabolized in many organs, including the liver, and about 10% is excreted by breathing, urine, or sweat. When alcohol is ingested, it is absorbed in the stomach or small intestine and enters the blood vessels. Alcohol entering the liver is oxidized to acetaldehyde by alcohol dehydrogenase (ADH) in hepatocyte cytoplasm, acetaldehyde is oxidized to acetaldehyde, It is converted to acetate by aldehyde dehydrogenase (ALDH), which is excreted through the circulation system outside the hepatocyte.

In particular, acetaldehyde, which is the first metabolite of alcohol, is highly reactive and toxic, and is known to be the main cause of alcoholic liver disorder. It inhibits the respiration of mitochondria in the intracellular energy producing organs and causes oxidative phosphorylation . In addition, acetaldehyde and acetate are known to cause cytotoxicity through lipid peroxidation, dehydration due to headache, abdominal pain, and osmotic pressure change. Excessive alcohol intake can cause gastrointestinal illness, which can lead to gastritis or gastric ulcers. Especially frequent alcohol consumption due to social stress is accompanied with severe gastric ulcer and liver disease.

The aldehyde dehydrogenase has type Ⅱ which initiates oxidation even when acetaldehyde is low, and type Ⅰ which does not work if acetaldehyde is not used at high concentration. However, since Asian people generally lack or lack Ⅱ type aldehyde dehydrogenase, acetaldehyde Oxidation is slow or not oxidized, and the toxic action of acetaldehyde and ethanol accumulated in the hepatocytes and the body interferes with normal metabolism, and a hangover phenomenon is felt. Therefore, there have been developed methods for reducing hangover by reducing blood alcohol concentration and accelerating decomposition of alcohol and acetaldehyde, among which methods using natural products are attracting attention.

Sprouts are ginseng cultivated for a period of 1-2 years. The ginseng is about 7-8 times more saponin in the leaves and stems than roots. It is used in hydroponic cultivation, production throughout the year, and shortening of cultivation period. It has a merit that it forms a lower price than root ginseng, and it is easy to use as a raw material of ginseng processed product.

In the present invention, the aged sprout ternate fermented by lactic acid bacteria has been shown to reduce blood alcohol and acetaldehyde concentrations, and a composition for removing hangover containing the active ingredient has been developed.

Korean Patent No. 1766736 discloses a process for producing a ginseng leaf tea and a ginseng leaf tea produced therefrom. Korean Patent Laid-Open Publication No. 2016-0067439 discloses a method for cultivating a sprout, However, there is no description about a composition for hangover decoy comprising the fermented product of the aged sprout triple extract of the present invention as an active ingredient.

SUMMARY OF THE INVENTION The present invention has been made in view of the above needs, and it is an object of the present invention to provide a lactic acid bacterium which is obtained by fermenting a mixture of Lactobacillus plantarum and Lactobacillus brevis ( L. brevis ) The inventors of the present invention have completed the present invention by confirming that the fermented product of the extract inhibits the disappearance of the cloaked reflection due to alcohol in the laboratory animal and reduces the concentration of alcohol and acetaldehyde in the blood in comparison with the fermented product of the sprout trifoliate extract and the aged ginseng extract.

In order to solve the above-mentioned problems, the present invention provides a method for producing a sprout; (2) drying the aged buds of step (1), mixing and extracting the dried aged buds with water; (3) mixing the prepared aged sprout trum extract prepared in step (2) with sugar and sterilizing it; And (4) a step of inoculating a sterilized aged sprout trum extract of step (3) into a mixture of lactic acid bacteria and fermenting the fermented product. do.

In addition, the present invention provides a fermented product of aged sprout trifoliate extract prepared by the above method, wherein the hangover resolution effect is enhanced.

In addition, the present invention provides a health functional food composition for hangover marrow containing the fermented product of the aged sprout ternary extract prepared by the above method as an active ingredient.

In addition, the present invention provides a pharmaceutical composition for hangover medicine comprising a fermented product of the aged sprout ternary extract prepared by the above method as an active ingredient.

Since the composition comprising the fermented product of the aged sprout trifoliant extract of the present invention as an effective ingredient has no adverse effect on the human body and effectively reduces the concentration of alcohol and acetaldehyde in the blood, Is expected to be useful for health functional foods and medicines for hangover and abuse before and after drinking.

FIG. 1 shows the results of inhibiting the disappearance of righting reflex by fermentation products of ginseng extract, aged sprout, and fermented product of ginseng extract and aged ginseng extract. water; Water (control), SG; Bud extract, FSG; Fermented product of aged sprout triphosphate, G; Ginseng extract, FG; Fermented product of aged ginseng extract.
FIG. 2 shows the results of the reduction of blood alcohol (A) and acetaldehyde (B) concentrations by the fermented product of bud extract and aged sprout trifoliate extract. water; Water (control), SG; Bud extract, FSG; Fermentation products of aged sprout stems.

In order to achieve the object of the present invention,

(1) a step of growing and aging the buds;

(2) drying the aged buds of step (1), mixing and extracting the dried aged buds with water;

(3) mixing the prepared aged sprout trum extract prepared in step (2) with sugar and sterilizing it; And

(4) a step of inoculating a sterilized aged sprout trifoliate extract of step (3) into a fermented product of a fermented product of aged sprout ternary extract enhanced in hangover resolution .

In the method for preparing a fermented product of aged sprout trifoliate extract according to an embodiment of the present invention, the saccharide in step (3) is added in order to make fermentation more smoothly by lactic acid bacteria decomposing sugar to form nutrients. The saccharides usable in the present invention include sugars, glucose, fructose, sugar, sugar syrup, dextrin and oligosaccharides, which may be used as food or may be used in combination. Preferably, But is not limited thereto.

In the method for producing a fermented product of aged sprout trifoliate extract according to an embodiment of the present invention, the lactic acid bacteria mixture in step (4) may be prepared by mixing Lactobacillus plantarum strain and Lactobacillus brevis strain , More preferably Lactobacillus plantarum P1201, which is a deposit number KACC 91848P prepared at a concentration of 1 × 10 ⁸ to 1 × 10 ¹⁰ CFU / ml, respectively, and Lactobacillus strain KACC 92156P But is not limited to, a mixture of Lactobacillus brevis BMK184 at a ratio of 1: 1.

In the method according to an embodiment of the present invention, the method for producing the fermented product of the aged sprout stamens extract may be,

(1) sprouting buds 3 to 5 cm in thickness, aging the buds at 95 to 120 ° C for 10 to 60 minutes and aging at 70 to 80 ° C for 5 to 10 days;

(2) The aged buds of step (1) are dried at 50 to 55 ° C for 2 to 3 days, water is added to the dried aged buds at a rate of 18 to 22 times by weight, To prepare a ripened sprout trifoliate extract;

(3) mixing the aged sprout stem extract prepared in step (2) with sugar at a concentration of 1.5 to 2.5% (w / v) based on the weight of the extract, and sterilizing the mixture at 100 to 130 ° C for 10 to 30 minutes; And

(4) a step of inoculating the sterilized aged sprout stem extract of step (3) with the mixture of lactic acid bacteria in an amount of 4 to 6% (v / v) based on the weight of the extract and fermenting the mixture at 25 to 35 ° C for 2 to 5 days And more specifically,

(1) The sprouts cultivated for 25 ~ 30 days are washed three times in flowing water, and cut into 3 ~ 5cm thick, and grown at 95 ~ 120 ℃ for 25 ~ 35 minutes and aged at 70 ~ 80 ℃ for 5 ~ 10 days step;

(2) The aged buds of step (1) above were dried at 50 to 55 ° C for 2 to 3 days, and water was added to the dried aged buds at a rate of 20 times by weight and extracted at 95 to 100 ° C for 4 hours to obtain 1.5 Preparing a ripened bud triplicate of brix;

(3) adding the sugar to the aged sprout trum extract prepared in step (2) at a concentration of 2% (w / v) based on the weight of the extract, and sterilizing the mixture at 121 ° C for 15 minutes; And

(4) The Lactobacillus plantarum strain P1201, which is deposited at a concentration of 1 x 10 ⁹ CFU / ml, respectively, in the sterilized aged sprout ternary extract of step (3), and the deposit number KACC 92156P Lactobacillus brevis BMK184 was inoculated at a ratio of 1: 1 in the ratio of 5% (v / v) to the weight of the extract and fermented at 25 to 35 ° C for 2 to 5 days But are not limited thereto.

The present invention also provides a fermented product of aged sprout trifoliate extract prepared by the above-described method, wherein the hangover resolution effect is enhanced.

The term " hangover " of the present invention means that alcohol or acetaldehyde is insufficient in alcohol dehydrogenase (ADH) or aldehyde dehydrogenase (ALDH), which decomposes acetaldehyde, A typical symptom may be nausea, vomiting, abdominal pain, diarrhea, headache, thirst, or gastrointestinal disorder. However, the present invention is not limited to this and can include general phenomena that occur after overeating.

Further, the present invention provides a health functional food composition for hangover marrow containing a fermented product of aged sprout triphasic extract as an active ingredient.

The health food functional food composition for hangover can be manufactured by any one of powder, granule, ring, tablet, capsule, candy, syrup, foamable beverage and beverage, but is not limited thereto. The health functional food composition is not particularly limited as long as it can be ingested to prevent or eliminate hangover.

When the fermented product of the aged sprout triple extract of the present invention is used as a food additive, the fermented product of the aged sprout extract can be used as it is or can be used together with other food or food ingredients, and can be suitably used according to a conventional method have. The active ingredient may be suitably used depending on its intended use (prevention or improvement). Generally, the fermented product of the aged sprout trifoliate extract of the present invention is added in an amount of not more than 15 parts by weight, preferably not more than 10 parts by weight, based on the raw material. However, in the case of long-term intake for the purpose of controlling health, it can be used in an amount that does not cause any safety problems.

There is no particular limitation on the kind of the food. Examples of the foods to which the health functional food composition can be added include dairy products including meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen and other noodles, gums, ice cream, soups, Drinks, alcoholic beverages, and vitamin complexes, all of which include health foods in a conventional sense. The beverage includes carbonated beverages, functional ionic beverages, juice (e.g., apple, pear, grape, aloe, citrus, peach, carrot, tomato juice, etc.), sikhye, and the like.

The functional food of the present invention includes components that are ordinarily added in food production, and includes, for example, proteins, carbohydrates, fats, nutrients, and seasonings. For example, in the case of a drink, a natural carbohydrate or a flavoring agent may be included as an additional ingredient in addition to the active ingredient. The natural carbohydrate may be selected from the group consisting of monosaccharides (e.g., glucose, fructose, etc.), disaccharides (e.g., maltose, sucrose etc.), oligosaccharides, polysaccharides (e.g., dextrin, cyclodextrin, , Xylitol, sorbitol, erythritol, etc.). The flavoring agent may be a natural flavoring agent (e.g., tau Martin, stevia extract, etc.) and a synthetic flavoring agent (e.g., saccharin, aspartame, etc.). In addition to the above-mentioned health functional food composition, it is possible to use 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, preservatives, glycerin, A carbonating agent used in beverages, and the like.

The present invention also provides a pharmaceutical composition for hangover surgery comprising a fermented product of aged sprout trifoliate as an active ingredient.

The pharmaceutical composition of the present invention contains a fermented product of aged sprout trifoliate extract whose blood alcohol and acetaldehyde concentrations are reduced by the fermentation process with the mixture of lactic acid bacteria as an active ingredient, and thus has the effect of eliminating a hangover.

The composition comprising the fermented product of the present invention may further comprise suitable carriers, excipients or diluents conventionally used in the production of pharmaceutical compositions.

The pharmaceutical dosage forms of the pharmaceutical compositions of the present invention may be used alone or in combination with other pharmaceutically active compounds as well as in suitable combinations.

The pharmaceutical composition according to the present invention may be formulated in the form of powders, granules, tablets, capsules, oral preparations such as suspensions, emulsions, syrups and aerosols, external preparations, suppositories and injections according to conventional methods . Examples of carriers, excipients and diluents that can be contained in the pharmaceutical composition include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia rubber, alginate, gelatin, calcium phosphate, calcium silicate, cellulose , Methylcellulose, microcrystalline cellulose, polyvinylpyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil, and the like. In the case of formulation, a diluent or excipient such as a filler, an extender, a binder, a wetting agent, a disintegrant, or a surfactant is usually used. Solid formulations for oral administration include tablets, pills, powders, granules, capsules and the like, which may contain at least one excipient such as starch, calcium carbonate, sucrose or lactose, gelatin, . In addition to simple excipients, lubricants such as magnesium stearate and talc are also used. Examples of liquid formulations for oral use include suspensions, solutions, emulsions and syrups. In addition to water and liquid paraffin, which are commonly used simple diluents, various excipients such as wetting agents, sweeteners, fragrances, preservatives and the like have. Formulations for parenteral administration include sterilized aqueous solutions, non-aqueous solutions, suspensions, emulsions, freeze-dried preparations, and suppositories. Examples of the suspending agent include propylene glycol, polyethylene glycol, vegetable oil such as olive oil, injectable ester such as ethyl oleate, and the like. Examples of the suppository base include withexol, macrogol, tween 61, cacao butter, laurin, glycerogelatin and the like.

The preferred dosage of the pharmaceutical composition of the present invention varies depending on the condition and the weight of the patient, the degree of disease, the type of drug, the administration route and the period of time, but can be appropriately selected by those skilled in the art. The pharmaceutical composition of the present invention can be administered to mammals such as rats, mice, livestock, humans, and the like in various routes. All modes of administration may be expected, for example, by oral, rectal or intravenous, intramuscular, subcutaneous, intra-uterine or intracerebroventricular injections.

EXAMPLES Hereinafter, the present invention will be described in detail with reference to Examples. However, the following Examples are illustrative of the present invention, and the present invention is not limited to the following Examples.

Production Example 1. Preparation of bud extract and ginseng extract

It is washed three times in running water for 5 to 30 days, which is obtained from 5-year-old root ginseng and dream palm (purchased from the market) purchased from the market. After removing water, it is cut into 3 ~ For 2 to 3 days. Purified water was added to dried ginseng and ginseng 60 times by weight and extracted at 95 to 100 ° C for 12 hours to prepare ginseng extract and ginseng extract.

Preparation Example 2. Fermentation of aged sprout and aged ginseng extract

The buds and ginseng sliced in Preparation Example 1 were grown at 95-100 ° C for 30 minutes, aged at 70-80 ° C for 5-10 days, and then dried at 50-55 ° C for 2-3 days. The dried agar-agar and aged ginseng were respectively added 20 times by weight of purified water and extracted at 95 to 100 ° C for 4 hours to prepare a 1.5-brix aged sprout or aged ginseng extract for fermentation.

The sugar was added to the aged ginseng extract and aged ginseng extract in an amount of 2% (w / v) based on the weight of each extract and sterilized at 121 ° C for 15 minutes. To each of the sterilized extracts, 1 × 10 ⁹ CFU / ml of lactose Lactobacillus plantarum strain P1201 (KACC 91848P) and 1 × 10 ⁹ CFU / ml L. brevis BMK184 strain (KACC 92156P) were added to the extract at a concentration of 2.5% (v / v) After inoculation, they were fermented at 30 ~ 35 ℃ for 2 ~ 5 days to prepare fermented product of aged sprout and aged ginseng extract.

Example 1. Prevention of hangover in fermented products of aged sprout trifoliate extracts

The effect of the fermented product of the aged sprout trifoliate extract of the present invention on the disappearance of the clinging reflection due to alcohol consumption was analyzed. Prior to the experiment, 8-week-old male ICR mice were fasted for 18 hours to evade the absorption of alcohol through the gastrointestinal tract, which may be due to feed intake. First, the mice were injected with water, 10 ml / kg of sprout trifoliate (SG), 2.5 ml / kg and 10 ml / kg fermented product of aged sprout triple extract (FSG), 10 ml / kg of ginseng extract ml / kg of aged ginseng extract (FG) were administered orally. After 1 hour, 30 ml / kg of 18% ethanol was intraperitoneally administered and the behavioral changes were scored according to the following criteria. The area under curve (AUC) of scores and time graphs was analyzed (Table 1).

Normal behavior: 0 point

Crawl with hind legs: 1 point

If you turn it upside down, you get normal posture but can not move forward: 2 points

Even if you turn it upside down, you can not return to normal posture: 3 points

The area under curve (AUC) Water 10 ml / kg SG 2.5 ml / kg FSG 10 ml / kg FSG AUC 100 96.5 90.4 70.2 Water 10 ml / kg of G 10 ml / kg FG
AUC 100 103 102

As a result, it was confirmed that the AUC value was decreased in the group fed with the fermented product of the sprout triplet and the aged sprout triple extract, compared with the control group in which the water was consumed. Especially, the fermented product of the fermented product of the aged sprout triple extract of 10 ml / kg AUC values were significantly decreased in the control group and the bud extract group.

In addition, by confirming that the AUC values of the group ingesting the fermented product of the ginseng extract and the aged ginseng extract and the control group consuming the water were similar, it was confirmed that the fermented product of the aged sprout trifoliate extract of the present invention was more effective than the fermented product of the aged ginseng extract It was found that it was effective in preventing hangover by effectively suppressing loss of reflection (FIG. 1).

Example 2. Effect of eliminating the hangover of the fermented product of aged sprout trifoliate extract - Effect of reducing alcohol and acetaldehyde concentration in blood

The effects of the fermented product of the aged sprout trifoliate extract of the present invention on the changes in blood alcohol and acetaldehyde concentrations due to alcohol consumption were analyzed. The fermented product of water, sprout trilobite, and sprout trum extract was first administered to the fasted ICR mouse of Example 1, and 1 hour later, 10 ml / kg of 18% ethanol was administered. After 1, 3, and 6 hours, And serum was obtained by centrifugation of collected blood. Ethanol and acetaldehyde contained in the serum were measured using Ethanol Assay Kit (ab65343) and Aldehyde Quantification Assay Kit (Colorimetric) (ab112113) (Abcam, USA) .

As a result, it was confirmed that the blood alcohol concentration in the experimental group consumed the fermented product of the bud extract or the aged bud extract was lower than that of the control group consumed only the water from 1 hour after the fermentation. In particular, It was confirmed that the blood alcohol concentration in the experimental group consumed the fermented product of the sprout trifoliate was remarkably low (FIG. 2A).

In addition, the blood acetaldehyde concentration was continuously increased for 3 hours after the alcohol intake, but the blood acetaldehyde concentration in the blood of the experimental group consumed the bud extract or the aged sprout extract was lower than that of the control group In particular, it was confirmed that the test group consuming the same amount of the triplet extract fermented with the same amount showed a further decrease in the blood acetaldehyde concentration as compared with the group that ingested the aged bud extract (FIG. 2B). Thus, the fermented product of the aged sprout trifoliate extract of the present invention can be deduced to be effective in reducing hangover by lowering the concentration of alcohol and acetaldehyde in blood.

Agricultural Biotechnology Research Institute KACC91848P 20130719 Agricultural Biotechnology Research Institute KACC92156P 20161212

Claims (9)

(1) a step of growing and aging the buds;
(2) drying the aged buds of step (1), mixing and extracting the dried aged buds with water;
(3) mixing the prepared aged sprout trum extract prepared in step (2) with sugar and sterilizing it; And
(4) A method for producing a fermented product of a fermented product of aged sprout trifoliate extract, wherein the fermented product is fermented after the lactic acid bacteria mixture is inoculated into the sterilized aged sprout trum extract of step (3). The method according to claim 1, wherein the lactic acid bacteria mixture in step (4) is a mixture of Lactobacillus plantarum strain and Lactobacillus brevis strain. A method for producing a fermented product of an extract. The lactic acid bacteria mixture according to claim 2, wherein the lactic acid bacteria mixture in step (4) is a mixture of Lactobacillus plantarum P1201 strain with accession number KACC 91848P and Lactobacillus brevis BMK184 strain with accession number KACC 92156P A method for producing a fermented product of aged sprout trifoliate extract having improved hangover resolution effect. The method according to claim 1,
(1) blooming the buds, growing the buds at 95-100 ° C for 20-40 minutes, and aging them at 70-80 ° C for 5-10 days;
(2) The aged buds of step (1) are dried at 50 to 55 ° C for 2 to 3 days, water is added to the dried aged buds and the mixture is extracted at 95 to 100 ° C for 3 to 5 hours, Preparing a ternary extract;
(3) mixing the aged sprout stem extract prepared in step (2) with sugar at a concentration of 1.5 to 2.5% (w / v) based on the weight of the extract, and sterilizing the mixture at 110 to 130 ° C for 10 to 20 minutes; And
(4) Lactobacillus plantarum strain P1201, which is deposited at a concentration of 1 × 10 ⁸ to 1 × 10 ¹⁰ CFU / ml, respectively, in the sterilized aged sprout triplet of step (3), and KACC 91848P A step of inoculating a lactic acid bacteria mixture in which Lactobacillus brevis Lactobacillus strain KACC 92156P Lactobacillus brevis BMK184 is mixed and fermenting at 30 to 35 ° C for 2 to 5 days. A method for producing a fermented product of an aged sprout triple extract. A fermented product of aged sprout trifoliate extract prepared by the method of any one of claims 1 to 4, wherein the hangover resolution effect is enhanced. A health functional food composition for hangover marine supplements containing a fermented product of the aged sprout trifoliant extract of claim 5 as an active ingredient. The health functional food composition according to claim 6, wherein the composition is prepared from any one of powder, granule, ring, tablet, capsule, candy, syrup, foamable beverage and beverage. A pharmaceutical composition for hangover decomposition comprising the fermented product of the aged sprout trifoliant of claim 5 as an active ingredient. 9. The pharmaceutical composition according to claim 8, wherein the fermented product of the aged sprout stamen extract reduces the concentration of alcohol in the blood and acetaldehyde.

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