KR20190043222A - Fermented puree vegetables composition for enhancing intestinal beneficial bacteria - Google Patents

Abstract

The present invention relates to a fermented vegetable composition for reinforcing beneficial intestinal bacteria-promoting activity, and more specifically, to a fermented vegetable composition for reinforcing beneficial intestinal bacteria-promoting activity, in which brassicaceae vegetables are mixed with isomalto-oligosaccharides and aloe vera juice and the mixture is crushed; Lactobacillus plantarum PMO 08 is inoculated into the mixture and then the inoculated mixture is to be fermented at the temperature of 30-35°C for 72 to 120 hours; the fermented product is finely pulverized by using a micro mill; and filtration is performed through a filtering net of 15 to 20 meshes to produce puree. The fermented vegetable composition of the present invention is prepared as puree, not squeezed juice, having a form of whole food to have high efficiency of an active ingredient helpful to an increase of beneficial intestinal bacteria and, in particular, have relatively high content of dietary fiber as prebiotics, thereby further reinforcing activities for proliferating beneficial intestinal bacteria and inhibiting harmful bacteria. Thus, the composition can be effectively used in producing functional food for intestinal health improvement through improving intestinal microflora.

Description

[0001] Fermented puree vegetables composition for enhancing intestinal beneficial bacteria [

The present invention relates to a fermented vegetable composition for enhancing intestinal benefit-bacterium-promoting activity. More specifically, the present invention relates to a fermented vegetable composition prepared in a puree form so as to enhance the efficiency of an effective ingredient for promoting beneficial bacteria in the intestines.

The intestinal ecosystem of humans begins to live with microorganisms at the same time as birth, balances beneficial bacteria and harmful microorganisms, forms intestinal microflora, affects human health directly or indirectly through interaction with humans. Recently, the National Institutes of Health (NIH) has been studying the relationship between intestinal microflora and disease through the 'Human Microbial Community Project'. As the imbalance of microflora provides important causes for inflammatory bowel disease, .

According to a 2006 article published in the journal Nature, Obesity and the relationship between intestinal bacteria According to the article, the distribution of intestinal bacteria is different between dry and obese people. Through the experiment using mice, the bacteria belonging to Firmicutes (Bacteroidetes) bacteria in a relatively high composition ratio. Since then, studies on intestinal microorganisms and the human body have been progressing in various fields, and development of intestinal microflora improving agents is required for the prevention of obesity and the treatment of diseases through total intestinal microorganism improvement.

Koreans have been eating cabbage and cabbage as cruciferous vegetables, but now they are eating a lot of cruciferous vegetables such as kale and broccoli, which are enjoyed by Western people, to prevent cancer. In addition, as public interest in health has increased recently, studies on processing technology for functional foods and functional food materials that can prevent diseases through daily intake of foods have been actively conducted.

When the cruciferous vegetables are fermented with lactic acid bacteria, it is confirmed that the secondary metabolites are strengthened and the existing components are strengthened or converted to the activated form, and the effect is doubled. In addition, the fermented vegetables are juiced and a certain amount of sugar And a fermentation broth can be stored in a stable form at room temperature. However, when the fermented vegetables are squeezed out, there is a limit in the elution level of the active ingredient. In particular, since the insoluble dietary fiber portion derived from vegetables is discarded, it has disadvantages such as defecation activity or loss of functional site for intestinal health. There has been little research on a puree fermentation composition capable of increasing the recovering efficiency of active ingredients and dietary fiber.

Accordingly, the present inventors have intensively studied to develop a natural product processing product which is safe and beneficial to the intestinal beneficial bacteria. As a result, it has been found that when a fermented composition of a puree type is produced using conventionally used cruciferous vegetables, Of the present invention exhibits an excellent effect on the enhancing activity of the beneficial bacteria in the intestines than the fermented composition of the present invention.

In order to accomplish the above object, the present invention is characterized in that cruciferous vegetables are fermented with Lactobacillus plantarum PMO 08 and prepared as a puree type composition. The present invention provides a food composition that enhances the beneficial effect of enteric bacteria in the intestines by enhancing intestinal beneficial bacteria in the intestinal tract by purifying the vegetable fermented composition by a puree method, will be.

The present invention provides a fermented vegetable fermented food composition comprising a cruciferous vegetable and Lactobacillus plantarum PMO 08 to enhance the beneficial bacteria-promoting activity in the intestines. The vegetable fermented composition of the present invention can be safely used as well as being made into a puree type so as to increase the recovery rate of the active ingredient and the insoluble dietary fiber for promoting beneficial bacteria in the intestines and to prevent the obesity by improving the beneficial bacteria in the intestines, .

FIG. 1 is a graph showing the results of Gut Microbiome Analysis of feces-type vegetable fermentation composition and liquid-type vegetable fermentation composition prepared by the method of the present invention, Of the present invention.
FIG. 2 is a graph comparing the inhibitory activity against enteric bacteria in the intestines through the analysis method of FIG.
FIG. 3 is a graph comparing changes in the intestinal Pirmicutes and Bacteroidetes through the analysis method in FIG. 1; FIG.
FIG. 4 is a graph showing the effect of improving the intestinal microflora of the fermented vegetable fermented composition prepared by the method of the present invention by full scanning of intestinal microbial communities through next generation sequencing (NGS) technique .

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.

Preparation of pure-fermented vegetable fermentation composition

In order to prepare the fermented vegetable fermented composition for enhancing intestinal beneficial microorganism enhancing activity of the present invention, cruciferous vegetables, isomaltooligosaccharide and aloe vera juice were mixed and pulverized, followed by inoculation with lactic acid bacteria for fermentation at a fermentation temperature of 30 RTI ID = 0.0 > 35 C < / RTI > for a fermentation time of 72 to 120 hours. After the fermentation was completed, the mixture was finely pulverized using a micromill and filtered through a filter net of 15 to 20 mesh to prepare a puree-type mixed composition.

The cruciferous vegetables may be variously selected according to the purpose and use of the cruciferous vegetables, but preferably kale, cabbage, cabbage, radish, broccoli, rape, mustard and the like can be used.

The isomaltooligosaccharide has been used for the purpose of supplying a carbon source for promoting fermentation. Various carbon sources may be used for the purpose of the user such as glucose, fructose, sugar, fructooligosaccharide and isomaltooligosaccharide. Preferably, And more preferably 20 to 30% by weight of isomaltooligosaccharide having an oligosaccharide content of 50% or more based on anhydride may be used.

The lactic acid bacterium preferably is not limited as long as it is a Lactobacillus plantarum strain and can be applied to the present invention. More preferably, the lactic acid bacterium is a strain of Lactobacillus plantarum PMO 08 (KFCC-11028) Lt; / RTI >

The Lactobacillus plantarum PMO 08 (KFCC-11028) strain of the present invention is a lactic acid bacterium as described in Korean Patent No. 264361 (May 30, 2000), wherein bile acid is defatted in the blood to lower cholesterol It is known that there is an effect showing an effect, an excellent survival rate in the gastrointestinal tract, and an excellent ability to adhere a bowel.

In one embodiment of the present invention, 0.01% by weight of a lactic acid bacterial strain of 10 ¹¹ / g was added.

The fermentation temperature is not particularly limited as long as it is a temperature at which the added lactic acid bacteria can survive, but it may preferably be 25 to 40 캜, and more preferably 30 to 35 캜.

The fermentation time may be suitably selected by those skilled in the art depending on the fermentation substrate and the kind of the lactic acid bacteria, but is not limited thereto, but preferably 72 to 120 hours.

The fermentation process may be terminated when the acidity of the fermentation product is measured and used as a quality index to reach a certain acidity, preferably, when the acidity is in the range of 0.8% to 1.5%, more preferably 1.0% To 1.2%, the fermentation can be terminated.

At the end of the fermentation, the contents may be finely pulverized into a device capable of pulverizing the pulverized product without preparing juice, and may be pulverized using a micromill.

When the filtration process is completed, the lactic acid bacteria may be kept alive, the lactic acid bacteria may be sterilized, or the functional saccharide may be added to the solution at 55 ° Bx or more for a long period of time at a room temperature to inhibit the growth of microorganisms. Preferably, And then frozen at 18 ° C or lower.

The food composition comprising the fermented vegetable fermented composition of the present invention as an active ingredient may be in any form such as a functional food, a nutritional supplement, a health food, and a food additive . Food compositions of this type may be prepared in a variety of forms according to conventional methods known in the art.

Assessment of enhancing activity of intestinal beneficial germ in the pure fermented vegetable composition

It was verified that the fermented vegetable fermented composition prepared by the method in Example 1 was enhanced after juicing after fermentation to enhance the intestinal beneficidal activity as compared to the fermented composition prepared in liquid form.

First, antioxidant activity was measured and compared in order to clarify that the puree fermented vegetable composition was more effective than the liquid fermented vegetable composition.

The method of measuring the antioxidant ability is as follows.

Antioxidant activity was measured by Blois' method (Blois MS 1958), which measures free radical scavenging activity of 1,1-diphenyl-2-picryhydrazyl (DPPH). For the experimental method, 1 mL of each sample extracted in ethanol was added to 1 mL of 0.2 mM DPPH dissolved in methanol under the same conditions as in the polyphenol compound determination method, and the mixture was reacted at room temperature for 10 minutes. Then, an ELISA reader (Bio-Rad, Hercules, model 680, CA, USA) was used to measure the absorbance at 517 nm. The control was not added with the test solution, and the blank was corrected for the influence of the sample without addition of DPPH. The free radical scavenging activity (EDA) was calculated by the following formula.

}]×100EDA (Electro Donating Ability%) = [1- {

}] X 100

The test of all items was repeated three times and expressed as an average value.

As a result, as shown in [Table 1], it was confirmed that the antioxidative activity (EDA) was increased by about 22% as compared with the liquid type when prepared as pure type, and thus it was confirmed that it contained more antioxidant substances.

Comparison of antioxidative activities of various vegetable fermented composition Method of treating vegetable fermented composition EDA (%) Puree type 77.5 Liquid type 63.4

In order to compare the promoting activities of intestinal beneficial germs, the feces of the experimental animals were collected and evaluated for the proliferative activity of the beneficial bacteria and the inhibitory activity of the fungicides by the intestinal microbiological analysis (Gut Microbiome Analysis).

A 6-week-old male C57BL / 6 mouse was purchased from Orient Bio Co., Ltd., and was adapted for 1 week with a general solid diet (AIN-93G) for a week under constant temperature (23 ± 1 ° C) and humidity (50 ± 5% Were used for the experiment.

At the end of the adaptation period, the feces were collected from the normal state. Feces were collected from the high-fat diet (60%) for 2 weeks to induce intestinal microflora imbalance. After induction of intestinal microflora imbalance by the high-fat diet method, each 4 animals were separated, and the fermented vegetable fermented composition of the present invention was fed at 300 mg / kg bw. And the liquid fermented vegetable composition was orally administered for 2 weeks in the same dose and the same manner, and each feces was collected. The collected feces were stored in a deep freezer at 70 ℃. Each fecal sample was analyzed by real-time PCR using the Gut Microbiome Analysis (Gut Microbiome Analysis) of the fecal bacterial DNA polymerization reaction in the fecal samples, and each experiment was repeated 5 times Respectively.

As a result, as shown in FIG. 1, the change patterns of the Bifidobacterium spp. And Lactobacillus spp. Were decreased due to the high fat diet and the vegetable fermentation composition The results showed that the addition of the pure fermented vegetable fermented composition of the present invention to the liquid type vegetable fermented composition resulted in a larger increase in the beneficial bacteria. As shown in FIG. 2, the change of Clostridium spp., A kind of harmful bacteria, was increased by the addition of the high fat diet and decreased by the addition of the vegetable fermentation composition, , It was confirmed that the decrease in the number of harmful bacteria was greater when the fermented vegetable fermented composition of the present invention was administered, compared to the administration of the double-liquid type vegetable fermentation composition.

In addition, we measured changes in the phylum units Firmicutes and Bacteroidetes. About 90% of the intestinal bacteria were found in the order of Pirimicutes (bacillus) and Bacteriodetes Bacillus). Obesity, hypertension, high cholinergic patients with a high proportion of pyromycetes, healthy people, the percentage of bacteriosis is high. As shown in FIG. 3, the proportion of pyromycetes was relatively increased when the high fat diet was induced by obesity, but when the vegetable fermentation composition was administered, the pyromycetes decreased and the ratio of bacteriodesis increased again , And it was confirmed that the increase of bacteriodetes was more remarkable when the fermented vegetable fermented composition of the present invention was administered than the liquid fermented vegetable fermented composition.

In addition, Gut microbiome analysis of the first PCR method followed by Gut microbiome analysis full scanning was performed through NGS (next generation sequencing), which is a more advanced technology-based analysis method (FIG. 4) As shown in FIG. 5, when the high-fat diet was more divergent in terms of the diversity of intestinal microbes than the normal group, when the fermented vegetable fermented composition of the present invention was administered, the microbial community balance, The results were normalized.

As a result, the pure fermented vegetable composition of the present invention is superior to the vegetable fermented composition prepared by liquid-phase fermentation after fermentation and has a high efficiency of an effective ingredient for promoting beneficial bacteria in the intestines and a prebiotics ), The content of dietary fiber was relatively high, and it was confirmed that the activity to inhibit harmful bacteria can be further enhanced by increasing the beneficial bacteria in the intestines.

Accordingly, the present invention provides a functional vegetable fermented food composition which enhances intestinal beneficidal activity, which is produced by using cruciferous vegetables and Lactobacillus plantarum PMO 08 ( Lactobacillus plantarum PMO 08). The vegetable fermented composition of the present invention is prepared in a whole food type puree type rather than a juice liquid type so that the efficiency of an effective ingredient for promoting beneficial bacteria in the intestines is high and the content of dietary fiber as prebiotics Is relatively high, thereby increasing the beneficial bacteria in the intestines and further enhancing the activity of inhibiting the harmful bacteria. Thus, it is highly effective in the production of functional foods for the prevention of obesity, improvement of bowel activity and intestinal health by improving intestinal microbial flora.

Claims (2)

Lactobacillus plantarum PMO 08 was inoculated with the cruciferous vegetables, the isomaltooligosaccharides and aloe vera juice were mixed, and the mixture was inoculated and fermented at a temperature of 30 ° C to 35 ° C for 72 to 120 hours, Pulverized using a micromill and filtered through a filter net of 15 to 20 mesh to prepare a puree-type fermented composition, which enhances the promoting activity of enteric fruit bacteria in the intestines.
A food composition comprising the composition of claim 1 as an active ingredient to aid in promoting beneficial bacteria in the intestines.

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