KR20190071990A - Fermented ginseng and composition for improving cognitive function using a combination fermentation strain - Google Patents

Abstract

The present invention relates to fermented ginseng and a composition for enhancing a cognitive function using a combination fermentation strain. According to the present invention, provided is a fermentation product obtained by biotransformation of ginseng saponin glycoside in a form of FGM1 or FGM4 with a combination fermentation strain in which Saccaharomyces cerevisiae S6-1 (KACC93225P) and a dietary fermentation strain are combined.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a composition for fermented ginseng and a composition for improving cognitive function using a combination fermentation strain,

The present invention relates to a fermented ginseng and a composition for improving cognitive function using a combination fermentation strain, and more particularly, to a fermented product of FGM1 or FGM4 form rich in ginsenosides related to cognitive function by fermenting ginseng, The present invention relates to a fermented ginseng and a composition for improving cognitive function using a combination fermentation strain having improved cognitive function improving effect by mixing fermented extracts of popular intelligence improving medicinal group.

Ginseng is traditionally a perennial plant of the genus Panax, and is a perennial herbaceous perennial belonging to the genus Araliaceae. Panax ginseng, Panax quinquefolia, Panax notoginseng, Panax pseudoginseng and Panax vietnamesis are the representative examples.

Among them, Korean ginseng has been known for a long time to strengthen the flame more effectively and to give various effects (inhibition of aging, restoration of weakness and restoration of blood circulation, and regulation of blood circulation).

Saponin, an active ingredient of Korean ginseng, is classified into diol and triol according to the difference in aglycone structure, and the glycoside chain linked to carbon positions of aglycons C3, C6 and C20 is different from that of intestinal bacteria Enzymes), it is only absorbed into the body.

On the other hand, the composition of intestinal bacteria is susceptible to the constitution, dietary habit, antibiotic use and stress, and thus the ability to hydrolyze the glycosides exhibits remarkable individual differences.

Thus, there is a significant difference in the absorption of glycosides, which is known to cause individual differences in drug efficacy (Hasegawa H. et al., Planta Medica, 63, pp436-440, 1997).

This is due to the fact that the effect of hydrolysis of ginseng saponin on the glycosylation of ginseng saponins has a great effect on the drug efficacy. (Hasegawa H. et al., Planta Medica, 64, pp696-700, 1998).

On the other hand, the glycosylase degradation product FGM1 regulates cell division of tumor cells to induce cell apoptosis, thereby inhibiting the proliferation and metastasis of the tumor. FGM4 is an interferon gamma (Takei, M. et al., Biochem. Pharmacol., 68, pp441-452, 2004). In addition, the anti-tumor immunity is enhanced by inducing the immune balance to Th1.

As such, saponin degraded glycosides with new molecular structures and patterns (new ginsenosides) were produced according to microbial species having decomposing ability of glycosides and decomposition conditions, and the effects of these new structures on the physiological phenomena were various .

Lactobacillus Hasegawa strain solved this problem, though it was problematic to use the fermentation product itself because by-product of unpleasant smell was generated depending on the strain selected during the fermentation process.

On the other hand, the average life expectancy of a person is continuously increasing due to the improvement of the food and shelter, and as the aging population increases, the disorder of the cognitive function including the depression, amnesia, dementia and Alzheimer Is emerging.

Alzheimer's, dementia and other cognitive function drugs are being developed as synthetic drugs, but the use of synthetic drugs is still limited as it is known to cause side effects such as nausea, loss of appetite, vomiting and diarrhea.

Therefore, development and commercialization of a health functional food for improving cognitive function using natural medicines, which have little side effects even for long-term use, are required, and progress has been made on this.

As a result, various functional foods for improving cognitive ability and memory in Korean oriental medicine researches have been developed, such as Angelica gigas Nakai, Non - leaf lice, Gugija, Ginkgo leaf, etc.

Therefore, there is a desperate need to develop a novel composition for improving cognition, which has no adverse effects due to byproducts during fermentation, can dissolve glycoside components to obtain ginsenosides, is capable of physiological analysis on efficacy, and has excellent effects .

In order to solve the above problems, the present invention relates to a fermented product of FGM1 or FGM4 type, rich in ginsenoside, which is related to cognitive function by fermenting ginseng as a combined fermentation broth, And a composition for improving cognitive function using fermented ginseng using a combination fermentation strain having improved function improving effect.

In order to solve the above problems, the fermented ginseng using the combination fermentation strain according to the first embodiment of the present invention is characterized in that ginseng is combined with Saccharomyces cerevisiae S6-1 (KACC93225P) It is possible to provide a fermented ginseng comprising a fermented product of the FGM1 or FGM4 type obtained by biotransformation of a saponin glycoside moiety.

In addition, the ginseng is one of Korean ginseng, Korean black ginseng, Korean red ginseng, and Samyang sam.

Lactobacillus casei strain Hasegawa FERM BP-10123 strain, Lactobacillus strain DSM 2024 strain (Lactobacillus strain DSM 2024 strain), Lactobacillus planta ATCC 14947 strain (strain Lactobacillus strains) Lactobacillus, plantarum ATCC 14947) and Bifidobacterium bifidum JCM 7002 (Bifidobacterium bifidum JCM 7002 strain).

In addition, the composition for improving the cognitive function according to the first embodiment of the present invention can provide a composition for improving the cognitive function including fermented ginseng.

In addition, the composition for improving cognitive function may further comprise a cognitive function improving drug group extract.

In addition, the cognitive function improving medicament group is characterized in that it is at least one selected from the group consisting of a raw material, a bamboo shoot, a ginger root, a ginkgo leaf, an omija, an iris, a rhubarb, a rhinoceros, a bellflower, a morel mushroom and a vulgaris.

Further, the composition for improving cognitive function is characterized by further comprising at least one of fruit solution and honey.

The composition for improving cognitive function further comprises vitamin C and an active vitamin B group.

In addition, the composition for improving the cognitive function is characterized by further comprising a Moranganga leaf extract.

The composition for improving cognitive function is characterized by being in the form of a powder, a granule, a ring, a beverage, a capsule and a concentrate.

In addition, the composition for improving the cognitive function according to the second embodiment of the present invention is prepared by mixing ginseng and a cognitive function improving drug group, combining Saccaharomyces cerevisiae S6-1 (KACC93225P) with a food-use fermentation strain A composition for cognitive function improvement obtained by inoculating and culturing a combination fermentation strain can be provided.

In addition, the cognitive function improving medicament group is characterized in that it is at least one selected from the group consisting of a raw material, a bamboo shoot, a ginger root, a ginkgo leaf, an omija, an iris, a rhubarb, a rhinoceros, a bellflower, a morel mushroom and a vulgaris.

The composition for improving cognitive function may further comprise at least one of a fruit solution and honey after culturing.

The composition for improving cognitive function further comprises vitamin C and an active vitamin B group after culturing.

In addition, the composition for improving the cognitive function further comprises a Morangia leaf extract after culturing.

The composition for fermented ginseng and cognitive function improvement using the combination fermentation strain according to an embodiment of the present invention is characterized in that the combination fermented ginseng fermented mainly ginseng to obtain FGM1 or FGM4 type fermented product, The effect is great.

In addition, the cognitive function improving effect can be further improved by mixing the popular intelligent improving medicinal group extract or the cognitive function improving medicinal group.

In addition, since uncomplicated by-products are not produced during the fermentation by fermenting the ginseng and the cognitive function improving medicinal group, the fermented soybean ginseng can be ingested as it is in the form including the germ and the medium without further purification after the fermentation, and is excellent in flavor, physical properties and workability.

1 is an HPLC-MS / MS analysis graph of fermented ginseng (Korean black ginseng) of Example 2 according to an embodiment of the present invention.
FIG. 2 is a graph showing the results of the comparison between Example 2 (B) and the standard product mixture (S), red ginseng extract A region 1, red ginseng extract B region 2, red ginseng extract C region 3, Photographs showing TLC analysis results.
Figure 3 is a chromatogram for the ginsenoside content of Example 2 (B) according to an embodiment of the present invention.

Hereinafter, the description of the present invention with reference to the drawings is not limited to a specific embodiment, and various transformations can be applied and various embodiments can be made. It is to be understood that the following description covers all changes, equivalents, and alternatives falling within the spirit and scope of the present invention.

In the following description, the terms first, second, and the like are used to describe various components and are not limited to their own meaning, and are used only for the purpose of distinguishing one component from another component.

Like reference numerals used throughout the specification denote like elements.

As used herein, the singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise. It is also to be understood that the terms " comprising, "" comprising, "or" having ", and the like are intended to designate the presence of stated features, integers, And should not be construed to preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

Hereinafter, embodiments of the present invention will be described in detail with reference to FIGS. 1 to 3 attached hereto.

The fermented ginseng using the combination fermentation strain according to the first embodiment of the present invention can be produced by fermenting mainly ginseng with a combination fermenting bacteria in combination with Saccharomyces cerevisiae S6-1 (KACC93225P) have.

In this case, ginseng is a culture medium, ginseng is put into distilled water of 2 to 7 times the weight of ginseng, sterilized, and the combination fermentation strain is inoculated at 0.5 to 30% with respect to the total weight% of ginseng and incubated at 25 to 40 DEG C for 1 to 3 weeks Lt; / RTI >

That is, the fermented ginseng contains the fermented product of the FGM1 or FGM4 type obtained by bioconversion of the saponin glycoside part of the ginseng, and is not purified after fermentation.

This is because ginseng can be fermented mainly in combination with fermenting bacteria, so that unpleasant by-products that may occur during fermentation do not occur and can be used as it is without purification.

Saccaharomyces cerevisiae S6-1 (KACC93225P) is a combination of fermentation broth with fermentation, and Saccaharomyces cerevisiae S6-1 (KACC93225P) is isolated from seawater in coastal waters. As a new strain, it exhibits alcohol resistance, salt tolerance and anti-freezing properties and also plays a role of easily separating complex polysaccharide from saponin molecule.

Lactobacillus casei strain FERM BP-10123 strain), Lactobacillus DSM 2024 strain (Lactobacillus strain DSM 2024 strain), Lactobacillus planta ATCC 14947 strain (Lactobacillus plantarum strain, ATCC 14947 strain) and Bifidobacterium bifidum JCM 7002 strain (Bifidobacterium bifidum JCM 7002 strain).

Lactobacillus casei strain Hasegawa FERM BP-10123 strain is a novel strain of Lactobacillus casei isolated from kimchi and pickled foods.

The Lactobacillus casei strain Hasegawa FERM BP-10123 strain (Lactobacillus casei strain FERM BP-10123 strain) was prepared by using ginsenoside, an active ingredient of Panax spp., As a substrate and hydrolyzate, Thereby generating FGM4.

Lactobacillus DSM 2024 strain (Lactobacillus DSM 2024 strain), Lactobacillus planta ATCC 14947 strain (Lactobacillus plantarum ATCC 14947 strain) and Bifidobacterium bifidum JCM 7002 strain (Bifidobacterium bifidum JCM 7002 strain) As a strain, it is most preferable since activity is high, but strains having saponin-decomposing ability can also be used.

Thus, fermentation of ginseng mainly by combination fermentation broth largely affects the type and content of ginsenosides of the extract obtained according to the types and ratios of the strains to be combined, as compared with culturing the ginseng with a single strain.

Here, strains known to easily break off sugar derivatives of saponin were used in combination.

The ginseng may be one of Korean ginseng, Korean black ginseng, Korean red ginseng and Samyang ginseng, and may be in powder form.

Such fermented ginseng can be ingested by itself without further purification after fermentation, and has excellent flavor and cognitive function improving effect.

When such fermented ginseng and the cognitive function improving drug group extract (fermentation extract) are combined, it is possible to prepare a composition for improving cognition which is easily absorbed in the intestines.

Hereinafter, the composition for improving the cognitive function will be specifically described.

The composition for improving the cognitive function according to the first embodiment of the present invention may include fermented ginseng.

In addition, the composition for improving the cognitive function according to the first embodiment of the present invention may further comprise a cognitive function improving drug group extract.

As described above, the composition for improving the cognitive function can further improve the cognitive function improving effect by combining the cognitive function improving drug group extract with the fermented ginseng.

The fermented ginseng is substantially the same as the fermented ginseng according to the first embodiment of the present invention described above and will not be described.

The cognitive function improving drug group was prepared by fermenting the cognitive function improving drug group, and the cognitive function improving drug group was one of the raw materials such as raw paper, gyeongryeong, ginseng, ginkgo leaf, omija, iris, Lt; / RTI >

The cognitive function improving drug group extract may be prepared by mixing and curing the cognitive function improving drug group and distilled water, and then inoculating a combination fermentation strain to ferment.

Distilled water in an amount of 2 to 5 times that of the cognitive function improving drug group was mixed and the combination fermentation strain was inoculated at 2 to 10% based on the total weight% of the cognitive function improving drug group and cultured at 25 to 40 DEG C for 5 to 20 days.

The combination fermenting bacteria are the same as the combination fermentation bacteria used in the fermented ginseng according to the first embodiment of the present invention. In addition to the ginsenoside of ginseng radix, the combination fermenting bacteria may be glycyrrhizin, Paeoniflorin of Paeoniae Radiz, saikosaponin of Shiho, baicalin of Scutellariae Radix, sennoside of Rhei Rhizoma, jenny of Gardeniae Fructus, Since it has the characteristic of hydrolyzing cellulosic materials such as geniposide, soy isoflavone, glycosides such as polygalae radix onjisaponin, and mushroom such as bark, leaf, and morel mushroom It is also beneficial for fermentation of medicinal natural products.

 The composition for improving the cognitive function may be prepared by blending a cognitive function improving drug group extract (fermented extract) and fermented ginseng as described above.

In addition, the composition for improving the cognitive function may comprise 10 to 80% by weight of fermented ginseng and 90 to 20% by weight of the cognitive function improving drug group extract, based on the total weight of the composition for improving cognitive function.

In addition, the composition for improving the cognitive function according to the first embodiment of the present invention may further include at least one of a fruit solution and a honey, and it may contain at least one of a fruit solution and a honey for supplementing the flavor, Is most preferable.

Here, the fruit juice can be prepared by juicing and concentrating citron, lemon and citrus fruit.

Yuzu is twice as good as the persimmon, three times as lemon, ten times as much as banana, and it is good for prevention of cold which is rich in vitamin C. It also helps with fever, inflammation and dermatitis.

Citron's limonene is good for relieving the inflammation of the neck, and the limonene ingredient also helps the blood circulation by making the capillaries healthy and strong with the pectin ingredient.

The hesperidin ingredient in citron can be effective in preventing cerebrovascular disorders and controlling blood pressure.

Lemons are also excellent for the waste of body waste. Especially excellent for arterial purification, blood circulation is smooth, as well as prevention of cardiovascular disease. It also helps in the discharge of sodium, which is also excellent for relieving swelling.

Also, although sour is strong, lemon is surprisingly helpful in alkalizing our body. Adjust the pH level to exert its effects on gastrointestinal diseases such as constipation, indigestion, and gastric hyperplasia. Also, citric acid in lemons helps break down food by supplementing natural stomach acids.

Albedo, like the white thread of mandarin, is excellent in blood pressure control, and albedo makes blood vessels healthy.

Hesperidin component of mandarin also increases blood vessel resistance to prevent hypertension, and peta cryptosanthin acts antioxidant and anti-inflammatory.

Recently, in collaboration with the RDA and Cheju National University, it has been shown through animal experiments that citrus extracts are effective in improving new cognitive ability, spatial cognitive ability, and memory ability

Honey contains many nutrients such as glucose, fructose, sucrose, starch, fat, protein, aromatics, vitamins, inorganic salts, enzymes, amino acids,

As a result, honey can stimulate metabolism and restore fatigue.

At this time, the composition for improving the cognitive function may further comprise 0.2 to 0.9% by weight of fruit juice and 0.1 to 0.5% by weight of honey, based on the total weight of the composition for improving cognitive function.

Accordingly, the cognitive function improving composition can be improved in taste and can be produced in the form of a concentrate.

In addition, when fruit juice and honey are included, honey can complement the sour taste of fruit juice.

In addition, the composition for improving the cognitive function according to the first embodiment of the present invention may further include vitamins.

The vitamins may be composed of vitamin C and active vitamin B group and may be selected from the group consisting of vitamin C, vitamin B1, vitamin B2, vitamin B6, ) And vitamin B12 (vitamin B12), and the vitamin B group is preferably composed of active vitamins.

In addition, the vitamin may contain 2 to 8% by weight based on the total weight of the composition for improving cognitive function.

Here, vitamin C can act as an antioxidant (anti-aging), and the active vitamin B group can enhance the physiological activity of the aged human body.

In addition, the composition for improving the cognitive function according to the first embodiment of the present invention may further comprise a Moranganga leaf extract.

The Moranganga leaf extract is made with Morangga leaves. The Moranganga leaves are the leaves of Morangaga, known as the legumes, and are generally abundant in nutrients and are most abundant in Moranganga leaves.

Moranganga leaf is rich in vitamin C, A, potassium, polyphenol, and protein, and has effects such as skin aesthetics, diet, blood pressure reduction, fatigue recovery, and hair health.

In addition, Morangaga leaf is rich in calcium, can help with headache and migraine.

In addition, Morangaga leaf is rich in antioxidant substances such as flavonoids, antitocinian, lycopene, etc., and is capable of antioxidative action.

The Morangaga leaf extract, which is produced from the Moranganga leaves, is prepared by pulverizing dried Morangaga leaves, introducing the pulverized Morangao leaves into a container filled with water, supplying oxygen to the container using a bubbler, A primary fermentation for 1 to 5 weeks, and a primary fermentation with a combination fermentation strain in an amount of 1 to 5% based on the total weight percentage of the leaves of Moranganthae, and then inoculated at 25 to 30 DEG C for 3 to 4 weeks for a secondary Followed by fermentation.

The Morana leaf extract can be produced by the above-mentioned method so that the active ingredient of Morana leaf can be extracted.

In addition, the Morandi leaf extract may contain 10 to 15% by weight based on the total weight of the composition for improving cognitive function.

Such Moranganthae leaf extract is contained in a composition for improving cognitive function and can perform actions such as fatigue recovery, antioxidative action, headache and migraine relief.

Furthermore, the composition for improving the cognitive function may be prepared in the form of a powder, a granule, a ring, a beverage and a concentrate, most preferably in the form of a powder or a concentrate.

When manufactured in the form of a powder or concentrate, the side effects are small and the efficacy can be enhanced upon administration.

In addition, the composition for improving the cognitive function may be prepared in the form of a capsule using capsules for improving the convenience of taking.

As described above, the composition for improving the cognitive function can be prepared by adding a cognitive function improving drug group extract, a fruit solution, a honey, and an active vitamin to fermented ginseng produced by fermenting mainly ginseng with a combination fermenting microorganism, The cognitive function improvement medicines are mixed and fermented mainly in combination with the fermentation broth. Fruit juice and honey can be added for flavor control at the commercialization stage, and vitamins can be added for physiological activity.

The composition for improving the cognitive function will be described below.

In addition, the composition for improving the cognitive function according to the second embodiment of the present invention is prepared by mixing ginseng and a cognitive function improving drug group, combining Saccaharomyces cerevisiae S6-1 (KACC93225P) with a food-use fermentation strain A composition for cognitive function improvement obtained by inoculating and culturing a combination fermentation strain can be provided.

Since ginseng is the same as the first embodiment of the present invention, detailed description thereof will be omitted.

The cognitive function improving medicament group is the same as the first embodiment of the present invention, and thus a detailed description thereof will be omitted.

Here, the ginseng and cognitive function improving drug group may be mixed with 10 to 80% by weight of fermented ginseng and 90 to 20% by weight of the cognitive function improving drug group, based on the total weight of the composition for improving cognitive function.

Fermentation can be carried out by inoculating a combination fermentation strain obtained by combining Saccharomyces cerevisiae S6-1, KACC93225P and a food-borne fermentation strain in the mixed ginseng and cognitive function improving drug substance groups.

In this case, the mixed ginseng and the cognitive function improving drug group are the medium, and the mixed ginseng and the cognitive function improving drug group are put into the mixed ginseng and the cognitive function improving drug group in the weight of 2 to 8 times of distilled water, To 2 to 20% based on the total weight% of the mixed ginseng and cognitive function improving drug group and incubating the mixture at 25 to 45 캜 for 1 to 4 weeks to prepare a composition for improving cognitive function.

In addition, the composition for improving the cognitive function according to the second embodiment of the present invention may further comprise at least one of fruit juice and honey after fermentation, and preferably includes fruit juice and honey, And 0.2 to 0.7% by weight of a fruit solution and honey, based on the total weight of the composition.

Since the constitution of such fruit liquid and honey is the same as that of the first embodiment of the present invention, detailed description is omitted.

In addition, the composition for improving the cognitive function according to the second embodiment of the present invention may further contain vitamins after fermentation.

Since these vitamins are the same as the first embodiment of the present invention, detailed description is omitted.

In addition, the composition for improving the cognitive function according to the second embodiment of the present invention may further comprise a Morangi leaf extract after fermentation.

Since the extract of Morgana leaves is the same as that of the first embodiment of the present invention, detailed description thereof will be omitted.

Furthermore, the composition for improving the cognitive function may be prepared in the form of a powder, a granule, a ring, a beverage and a concentrate, most preferably in the form of a powder or a concentrate.

When manufactured in the form of a powder or concentrate, the side effects are small and the efficacy can be enhanced upon administration.

In addition, the composition for improving the cognitive function may be prepared in the form of a capsule or a pouch using a capsule.

Thus, the convenience of taking can be improved.

Hereinafter, the fermented ginseng, the cognitive function improving medicinal group extract and the composition for improving the cognitive function using the combination fermentation strain will be described in detail through the following experiment examples.

It is to be understood that the scope of the present invention is not limited to the following examples and that the scope of the present invention is not limited to the following examples, Shape (raw material, dry material, powder material, etc.).

[Example 1]

2 kg of Korean ginseng powder (in Korean or Chinese northeastern region) was put into 10 L of purified water and sterilized by heating under high pressure. Then, Saccaharomyces cerevisiae S6-1, KACC93225P, , Lactobacillus plantarum ATCC 14947 strain (Lactobacillus plantarum ATCC 14947 strain) and Bifidobacterium bifidum JCM 7002 strain (Bifidobacterium bifidum JCM 7002 strain) were mixed with 1 g % And incubated at 35 ° C for 2 weeks to prepare fermented ginseng.

[Example 2]

Except that 2 kg of Korean black ginseng (culture medium, manufactured by Korea, dried 4-6 years old) in powder form instead of Korean ginseng was used.

[Example 3]

Example 2 was prepared in the same manner as in Example 1, except that 2 kg of Korean red ginseng (medium) (Korea) (ginseng powder) instead of Korean ginseng was used.

[Comparative Example 1]

The same procedure as in Example 1 was conducted except that lactobacillus was inoculated into ginseng.

[Comparative Example 2]

The same procedure as in Example 1 was conducted except that ginseng was inoculated with ginseng.

[Comparative Example 3]

The same procedure as in Example 1 was carried out except that the ginseng was inoculated with the lactic acid bacteria.

[Comparative Example 4]

The red ginseng powder was prepared by the conventional method.

[ Experimental Example  1] Confirmation of bio-conversion of fermented ginseng

2 μL of the supernatant obtained by centrifuging Example 1 (Korean ginseng) at 3000 rpm for 10 minutes was dispensed on a TLC plate (kiesel gel 60F254, merck), and FGM1 and FGM4 were also spotted as standard saponin degradation products. The mixture was developed by spraying a solution prepared by mixing 8% vanillin-methanol and 72% sulfuric acid solution in a volume ratio of 1: 5 (volume ratio) to a TLC plate And heated at 120 DEG C for 2 minutes to detect a spot showing reddish purple color.

Accordingly, it was confirmed that the fermented ginseng of Example 1 was bioconverted to FGM1 and FGM4 by saponin of ginseng.

[ Experimental Example  2] HPLC -MS / MS analysis

HPLC-MS / MS analysis was carried out according to the analytical conditions of HPLC-MS / MS system shown in Table 1 of Example 2 (Korean black ginseng).

HPLC system Agilent 1100 Binary pump G1312A Degassing device G1379A Automatic sampler G1313A Column oven G1316A LC-MS / MS system API-2000, (AB, USA) Ion source Electro-spray ionization (ESI) gas N ₂ software Analyst ™ 1.1.1 column Waters symmetry C ₁₈ (2.1 x 150 mm 3.5) Flow rate 0.2 / min Sample injection amount 5 Movement phase
A: H ₂ O (0.2% formic acid / 0.04% ammonia)
B: CAN time A B 0 80 20 140 20 80

The HPLC-MS / MS analysis results of fermented ginseng (Korean black ginseng) of Example 2 are shown in FIG.

1 is an HPLC-MS / MS analysis graph of fermented ginseng (Korean black ginseng) of Example 2, showing various ginsenoside patterns together with functional ingredients such as Rg ₁ , Rg ₂ , Rg ₃ , Rb ₁ and CK .

[ Experimental Example  3] TLC analysis and chromatogram

(1), red ginseng extract (2), red ginseng extract (3), red ginseng (4), white ginseng (5) The components were analyzed by TLC.

In this case, the standard product mixture (S) is a mixture of ginsenoside standard products purchased and purchased from Jinan. The red ginseng extract A (1) is classified as Jinan, the red ginseng extract B (2) (4), and Jangsan (5) were purchased from Geumsan.

In addition, the dried ginseng (4) and white ginseng (5) were purchased from the market as powder and extracted with a mixed solvent of methanol (70%) and distilled water (30%).

The results of the TLC analysis were shown in Fig.

FIG. 2 is a graph showing the results of the comparison between Example 2 (B) and the standard product mixture (S), red ginseng extract A region 1, red ginseng extract B region 2, red ginseng extract C region 3, TLC analysis results.

3 is a chromatogram for the ginsenoside content of Example 2 (B).

2 and 3, the functional ginsenoside content (Rg ₁ + Rg ₃ + Rb ₁ ) of fermented ginseng (Korean black ginseng) of Example 2 was 84 (mg / g) ~ 85 mg / g.

[ Experimental Example  4] ginsenoside content comparison

The content of ginsenosides of Example 3 (Korean red ginseng) and Comparative Examples 1 to 4 was measured and compared.

The results of ginsenoside content measurement are shown in Table 2 below.

Ingredients Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Ginsenoside Rb1 17.51 3.33 2.99 > 0.1 5.09 Ginsenosides Rb2, b3 ≪ 0.1 ≪ 0.1 0.43 > 0.1 0.81 Gin Senocide Rc 0.31 0.51 ≪ 0.1 > 0.1 0.57 Gin Senocide Rd 1.18 2.41 2.11 > 0.1 3.70 Gin Senocide Re 2.55 4.11 3.60 > 0.1 6.05 Ginsenoside Rg1 15.38 2.59 2.99 4.11 Ginsenoside Rh1 7.58 9.35 9.84 1.52 Ginsenoside Rg3 (s) 51.72 2.58 2.96 4.56 7.44 Ginsenoside Rg2 7.05 5.80 3.16 0.51 Gin Senocide F1 0.13 ≪ 0.1 ≪ 0.1 1.10 Gin Senocide F2 1.42 1.12 1.39 0.49 Ginsenoside Rh2 ≪ 0.1 N ≪ 0.1 20.21 N Ginsenoside compound-K 10.6 N N ≪ 0.1 N Ginsenoside PPD 3.63 2.75 6.18 6.35 1.76 Ginsenoside PPT ≪ 0.1 ≪ 0.1 ≪ 0.1 ≪ 0.1 Total crude saponin 61 mg / g 43 mg / g 48 mg / g 55 mg / g 73 mg / g

(Rb ₁ + Rg ₁ + Rg ₃ (s) = 2.5 to 34 mg / g or more based on the content of the functional ingredient: Improvement of immune system, improvement of fatigue, inhibition of platelet aggregation, , May help antioxidants)

As can be seen from the above Table 2, in Comparative Example 1 (8.5 mg / g), Comparative Example 2 (8.94 mg / g), and Rb ₁ + Rg ₁ + Rg ₃ It was confirmed that the content of Rb ₁ + Rg ₁ + Rg ₃ (s) was higher than that of Comparative Example 3 (4.59+> 0.1 mg / g) and Comparative Example 4 (16.64 mg / g).

Therefore, it can be judged that the cognitive function improving effect of Example 3 is higher than that of Comparative Examples 1 to 4.

[Example 4] Preparation of composition for improving cognitive function (granule)

500 g of the fermented ginseng of Example 1 and 500 g of the cognitive function improving drug group extract were mixed and lyophilized to obtain a powder. 21 g of the fruit solution, 24 g of honey, 14 g of vitamin C and 5 g of yogurt fragrance were mixed and the total weight of 35 % Water was added thereto, followed by granulation and drying to prepare a granular composition for improving cognitive function.

For the cognitive function improvement medicinal group extract, 1,000 g of raw ground ginseng and 1000 g of Omija and ginkgo leaf were put into 500 mL of purified water and sterilized by heating under high pressure. Then, Saccaharomyces cerevisiae S6-1, KACC93225P, Lactobacillus DSM 2024 (Lactobacillus DSM 2024 strain) and Lactobacillus plantarum ATCC 14947 strain (Lactobacillus plantarum ATCC 14947 strain) were inoculated at 10 wt% with respect to the total weight% of the cognitive function improving drug group, Lt; / RTI >

Fruit juice was prepared by juicing and concentrating citron, lemon and mandarin.

[Example 5] Composition for improving cognitive function (powder)

1800 g of the fermented ginseng of Example 1 and 1800 g of the cognitive enhancing drug group extract were mixed, and 28 g of fruit solution and 20 g of honey were added thereto and then lyophilized to prepare a powdery composition for improving cognitive function.

Here, the addition amount of the fruit solution and honey can be adjusted depending on the flavor.

[Example 6] Composition for improving cognitive function (powder)

1,000 g of powdered Koryo ginseng (Korean or Chinese northeastern mountain, dried 4-6 years old) and 1000 g of cognitive function improving medicine group were placed in 3000 mL of purified water, sterilized by heating under high pressure, and then sterilized by caromyces cerevisiae Saccaharomyces cerevisiae S6-1, KACC93225P), Lactobacillus DSM 2024 strain (Lactobacillus DSM 2024 strain) and Lactobacillus plantarum ATCC 14947 strain (Lactobacillus plantarum ATCC 14947 strain) 3% of the total weight of the improved medicament group was inoculated and cultured at 30 캜 for 2 days. Then, 35 g of fruit juice and 15 g of honey were added and lyophilized to prepare a composition for improving cognitive function in powder form.

The medicines for improving cognitive function are ginkgo leaf, bokyeong, omija, iris, rhubarb and morel mushroom.

[Example 7] Preparation of composition for improving cognitive function (beverage)

1,000 g of powdered Koryo ginseng (Korean or Chinese northeastern mountain, dried 4-6 years old) and 1000 g of cognitive function improving medicine group were placed in 3000 mL of purified water, sterilized by heating under high pressure, and then sterilized by caromyces cerevisiae Saccaharomyces cerevisiae S6-1, KACC93225P), Lactobacillus DSM 2024 strain (Lactobacillus DSM 2024 strain) and Lactobacillus plantarum ATCC 14947 strain (Lactobacillus plantarum ATCC 14947 strain) were mixed with ginseng and cognitive function 3% of the total weight% of the improved medicament group was inoculated and cultured at 30 DEG C for 2 days. Then, 35 g of the fruit solution and 15 g of honey were added, and the mixture was filtered to fill the filtrate with carbon gas to prepare a composition for improving the cognitive function .

[Example 8] Preparation of composition for improving cognitive function (concentrate)

1,000 g of powdered Koryo ginseng (Korean or Chinese northeastern mountain, dried 4-6 years old) and 1000 g of cognitive function improving medicine group were placed in 3000 mL of purified water, sterilized by heating under high pressure, and then sterilized by caromyces cerevisiae Saccaharomyces cerevisiae S6-1, KACC93225P), Lactobacillus DSM 2024 strain (Lactobacillus DSM 2024 strain) and Lactobacillus plantarum ATCC 14947 strain (Lactobacillus plantarum ATCC 14947 strain) were mixed with ginseng and cognitive function 3% by weight with respect to the total weight% of the improved medicament group was inoculated and cultured at 30 DEG C for 2 days. Then, 35 g of fruit solution and 15 g of honey were added and concentrated to prepare a concentrate composition for improving cognitive function.

[Example 9] Composition for improving cognitive function

Example 5 was prepared in the same manner as in Example 5, except that 4% by weight of the vitamin was further added.

[Example 10] Preparation of composition for improving cognitive function

Example 6 was prepared in the same manner as in Example 6 except that 4% by weight of vitamin was further added.

[Example 11] Preparation of composition for improving cognitive function

Example 5 was prepared in the same manner as in Example 6, except that 10% by weight of Morgana leaf extract was further added.

Morgana leaf extract was prepared by pulverizing dried Morgana leaves and then pulverizing Morangao leaves into a container filled with water. Oxygen was supplied to the container using a bubbler and the mixture was firstly fermented at 25 ° C for 5 weeks, The combination fermentation broth was prepared by inoculating the leaves with 1% of the total weight% of the Morana leaves and then fermenting at 30 ° C for 4 weeks.

[Example 12] Preparation of composition for improving cognitive function

Example 6 was prepared in the same manner as in Example 6, except that 10% by weight of Morangaga leaf extract was further added.

[ Experimental Example  5] Sensory evaluation

Of the 50 persons (25 males and 25 females) who were trained in the above-mentioned Examples 4 to 12 and who had more than two years of experience in sensory testing, 30 persons with relatively good tastes were selected and the overall taste, And the feeling after taking (abdominal feelings), and performed quantitative descriptive analysis (QDA). The sensory evaluation was carried out by the 5-point method (1: very poor, 2: poor, 3: moderate, 4: good, 5: very good). The results are shown in Table 3 below.

flavor incense Feeling after taking Example 4 4.18 4.12 4.06 Example 5 4.01 3.92 4.12 Example 6 4.02 3.89 4.09 Example 7 4.06 4.08 3.98 Example 8 4.04 4.14 3.99 Example 9 4.11 4.09 4.11 Example 10 4.10 4.07 4.07 Example 11 4.08 3.88 4.12 Example 12 4.04 3.98 4.06

As can be seen from the above Table 3, it can be confirmed that the Examples 4 to 12 were highly rated in all items.

This is because fermentation using a combination fermentation strain does not produce unpleasant odors and by-products that cause side effects, so that even when a composition is prepared without further purification after fermentation, it has excellent taste and flavor, and does not cause abdominal pain, It can be judged.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, You will understand. The embodiments described above are therefore to be considered in all respects as illustrative and not restrictive.

Claims (10)

Combined fermentation broth comprising ginseng combined with Saccharomyces cerevisiae S6-1 (KACC93225P) and fermented ginseng comprising FGM1 or FGM4 type fermented product obtained by biotransformation of a saponin glycoside moiety.
The method according to claim 1,
The ginseng,
Korean ginseng, Korean black ginseng, Korean red ginseng and Samyang ginseng.
The method according to claim 1,
The above-
(Lactobacillus casei strain FERM BP-10123 strain), Lactobacillus strain DSM 2024 strain (Lactobacillus strain DSM 2024 strain), Lactobacillus plantarum ATCC 14947 strain (Lactobacillus plantarum ATCC 14947 strain) And Bifidobacterium bifidum JCM 7002 strain (Bifidobacterium bifidum JCM 7002 strain).
A composition for improving cognitive function comprising the fermented ginseng according to any one of claims 1 to 3.
5. The method of claim 4,
The composition for improving the cognitive function,
A composition for improving cognitive function further comprising a cognitive function improving drug group extract.
5. The method of claim 4,
The composition for improving the cognitive function,
A composition for improving cognitive function further comprising a Morangia leaf extract.
A composition for improving cognitive function, obtained by inoculating and culturing a combination fermentation strain obtained by mixing ginseng and a cognitive function improving drug group and combining Saccaharomyces cerevisiae S6-1 (KACC93225P) with a food-borne fermentation strain.
8. The method of claim 7,
The cognitive function improving medicament group includes:
Wherein the composition is at least one selected from the group consisting of Chinese cabbage, Chinese cabbage, true oriental ginkgo, ginkgo leaf, omija, iris, rhubarb, rhinoceros, bellflower, morel mushroom and hwanggi.
8. The method of claim 7,
The composition for improving the cognitive function,
Wherein the composition further comprises at least one of a fruit solution and honey after culturing.
8. The method of claim 7,
The composition for improving the cognitive function,
Wherein the composition further comprises a vitamin C and an active vitamin B group after culturing.

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