KR20190079213A - Method manufacture of fermented wild ginseng extract and fermented wild ginseng extract manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing a fermented wood-cultivated ginseng extract and a fermented wood-cultivated ginseng extract manufactured thereby. More specifically, the present invention relates to a method for manufacturing a fermented wood-cultivated ginseng extract using liquid fermentation or solid fermentation, and a fermented wood-cultivated ginseng extract manufactured thereby. According to the present invention, the method for manufacturing the fermented wood-cultivated ginseng extract according to the present invention can increase functional components of wood-cultivated ginseng with excellent processing technology. In the case of the fermented wood-cultivated ginseng extract manufactured according to the manufacturing method, the content of ginsenoside as a functional component is increased and an L-carnitine component, which was not present in the conventional extract, is produced and increased, thereby capable of being used in various functional foods.

Description

FIELD OF THE INVENTION The present invention relates to fermented wild ginseng extract and fermented wild ginseng extract,

The present invention relates to a method for preparing a fermented goat ginseng extract and a fermented goat ginseng extract prepared thereby, and more particularly to a fermented ginseng extract using liquid fermentation or solid fermentation and a fermented ginseng extract prepared thereby.

Most of the sanayas are used or distributed in the form of raw materials. This is because the low productivity due to the low processing technology and the lack of the superiority of the mountain pasture to the consumers due to the lack of functional effect identification are relatively unknown. Most of the processed products of Sanayasu mainly consist of liquid or fermented beverages in the form of fermentation enzymes, most of which are sold through the online market.

As the age of the elderly increases and life expectancy increases, interest in maintaining health is steadily increasing. Accordingly, interest in materials and foods having various functionalities is increasing, and there is a growing demand for products that have been scientifically verified and added with scientific technology and ingredients.

In addition to the recognition of consumers who are looking for healthy food, which has become a trend in recent years, the efficacy of traditional foods is being reexamined.

Goat ginseng is being studied as a pharmaceutical composition in areas such as skin moisturizing, bone disease, hair loss, and infertility prevention, and extracts and fractions are used to improve symptoms such as lowering of bone density and growth plate thickening caused by menopause induction. Regarding the skin improvement function, it contains a lot of ginsenosides Rb1 and Rh1 + Rc, and shows moisturizing effect.

The present invention relates to a technique for producing a fermented goat's ginseng extract containing L-carnitine, which is an essential ingredient for decomposing fatty acids, as well as inherent ginsenosides originally possessed through liquid fermentation and solid fermentation of goat ginseng.

It is an object of the present invention to provide a process for producing an extract of fermented goat's ginseng containing L-carnitine, which increases the content of ginsenoside, which is a component of goat's ginseng, and does not exist in goat's ginseng.

Another object of the present invention is to provide a fermented goat ginseng extract prepared by using the above production method.

According to one aspect of the present invention,

A) freeze-drying and pulverizing the goat's ginseng;

B) sterilizing the raw goat's milk powder powdered in step A) with distilled water;

C) Inoculating the sterilized liquid of step B) with molds; And

D) fermenting the sterilized liquid inoculated with the microorganism of step C). The present invention also provides a method for producing fermented goat ginseng extract using the liquid fermentation method.

The present invention also relates to

A ') lyophilization and pulverization of goat ginseng;

B ') mixing raw ginseng powder powdered in step A') with distilled water to prepare a dough, mixing it with wheat germ, and sterilizing it;

C ') Inoculating the dough of step B' into molds; And

D ') fermenting the dough inoculated with the microorganism of step C'). The present invention also provides a method for producing fermented goat ginseng extract using the solid fermentation method.

Conventionally, Yamatake, such as goat's ginseng, is relatively inferior in its effect due to low processing technology. The inventors of the present invention have found that when extracting the goat's ginseng by liquid fermentation or solid fermentation, the ginsenoside content is increased and L-carnitine, which is a component not found in the goat's ginseng, can be contained And the present invention was completed.

In the method for producing the fermented goat's ginseng extract using the liquid fermentation method or the solid fermentation method of the present invention, the fungus of step C) or step C ') may be any fungus for fermenting the goat ginseng, Rhizopus oligosporus or Rhizopus oryzae . ≪ IMAGE >

In the method for producing fermented goat's ginseng extract using the liquid fermentation method or the solid fermentation method of the present invention, the fermentation in step D) or step D ') is performed at 20 to 40 ° C for 5 to 15 days.

According to one experimental example of the present invention, it was confirmed that as the fermentation period was increased at the fermentation temperature, the ginsenoside content and L-carnitine content were increased.

According to another aspect of the present invention, there is provided a fermented goat's ginseng extract prepared by the liquid fermentation method or the solid fermentation method.

In the fermented goat ginseng extract of the present invention, the fermented goat ginseng extract is characterized in that the ginsenoside content is increased.

Further, the fermented goat's ginseng extract of the present invention is characterized by containing L-carnitine.

According to one experimental example of the present invention, the fermented goat's ginseng extract prepared according to the liquid fermentation method or the solid fermentation method of the present invention had an increased ginsenoside content than the fermented goat's ginseng extract, and the undetected L- It was confirmed that carnitine was detected when fermenting goat ginseng. These results show that the fermented goat ginseng method of the present invention can increase the functional ingredient and produce the fermented goat ginseng extract.

As described above, the method of manufacturing fermented goat ginseng extract according to the present invention can increase functional ingredients of goat's ginseng with superior processing technology of goat's ginseng. In the case of fermented goat ginseng extract prepared according to the above-described method, The side content is increased and the L-carnitine ingredient, which has not existed before, is produced and increased, so that it can be used as various functional foods.

1 shows the results of the peak chromatogram of Experimental Example 2-1.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

<Examples>

Example 1: Preparation of fermented goat ginseng extract using liquid fermentation

The water was washed lightly with flowing goat ginseng, frozen in a cryogenic freezer for 12 hours, and then dried in a freeze dryer for 3 days. The dry goat's ginseng was powdered using a blender, and the powdered goat's ginseng powder was mixed with distilled water in an Erlenmeyer flask at a ratio of 1: 100 (w / v) and sterilized at 121 ° C for 15 minutes.

Then , spores (3.0 x 10 ⁶ / ml) of Rhyzopus oligosporus were inoculated in an amount of 1% (v / v) relative to the sterilized goat's ginseng. The inoculated goat 's fermentation broth was blocked by an inlet and fermented for 7 or 11 days in a 30 ℃ incubator to produce fermented goat ginseng extract.

Example 2: Preparation of fermented soybean ginseng by solid fermentation

The water was washed lightly with flowing goat ginseng, frozen in a cryogenic freezer for 12 hours, and then dried in a freeze dryer for 3 days. The dried goat ginseng was powdered using a blender. Powdered ginseng powder and water were mixed in a ratio of 1: 1 (w / w) to form a dough.

The molded goat's gum dough was transferred into iron containers, sterilized at 121 ° C for 15 minutes, and cooled at room temperature. The sterilized goat ginseng was inoculated with Rhyzopus oligosporus spores of 3.0 × 10 ⁶ / ml in a clean bench in an amount of 1% (v / w) based on the dry weight of the ginseng root. The inoculated goat ginseng was covered with a lap once and then fermented for 4 or 7 days in a 30 ° C incubator. After the fermentation, the goat ginseng was freeze dried and prepared as powder.

<Experimental Example>

Experimental Example 1: Quantitative analysis of ginsenoside

1) Ginsenoside analysis of liquid fermented goat ginseng extract

The ginsenosides of the liquid fermented fermented goat ginseng extract prepared in Example 1 were analyzed. As a control group, a goat germ sterilization solution which did not undergo fermentation was used.

Specifically, the fermented goat's ginseng extract was transferred into a 50 ml conical tube and centrifuged at 7220 × g for 10 minutes. The supernatant was filtered using a 0.2 μm membrane syringe filter (ANOW, China). Then, 1 ul of the filtered solution was injected into the UPLC system and analyzed. The analysis conditions are shown in Table 1 below, and the results are shown in Table 2.

Conditions System Waters H-class Detector QDa detector Column Acquity UPLC BEH C18 column (1.7 [mu] m, 2.1 x 100 mm) Flow rate 0.3 ml / min Solvent A: triply distilled water (0.1% formic acid)
B: Acetonitrile (0.1% formic acid)



Gradient Time Solvent A (%) Solvent B (%) 0 - 0.5 95 5 0.5 - 1 90 10 1 - 2 90 10 2.1 - 4 85 15 4 - 10 77 23 10 - 12 50 50 12 - 15 40 60 15 - 16 0 100 16.1 - 20 95 5





MS condition Ginsenoside Rb1: ESI +, 1132 m / z, CE: 1.5 kV, CV: 10 V
Ginsenoside Rb2: ESI +, 1101.6 m / z, CE: 1.5 kV, CV: 15 V
Ginsenoside Rb3: ESI +, 1101.6 m / z, CE: 1.5 kV, CV: 15 V
Ginsenoside Rc: ESI +, 1101.6 m / z, CE: 1.5 kV, CV: 35 V
Ginsenoside Rd: ESI +, 969.7 m / z, CE: 1.5 kV, CV: 20 V
Ginsenoside Re: ESI-, 945.6 m / z, CE: 0.8 kV, CV: 45 V
Ginsenoside Rf: ESI +, 823.6 m / z, CE: 1.5 kV, CV: 10 V
Ginsenoside Rg1: ESI +, 823.6 m / z, CE: 1.5 kV, CV: 25 V
Ginsenoside Rg2: ESI-, 783.6 m / z, CE: 0.8 kV, CV: 25 V
Ginsenoside Rg3: ESI-, 807.6 m / z, CE: 0.8 kV, CV: 50 V
Ginsenoside Rh1: ESI-, 638.5 m / z, CE: 0.8 kV, CV: 20 V
Ginsenoside Ro: ESI-, 955.5 m / z, CE: 0.8 kV, CV: 30 V
Ginsenoside R1: ESI-, 931.7 m / z, CE: 0.8 kV, CV: 45 V

Total ginsenoside
(g / kg) Ginsenoside Rd
(g / kg) Ginsenoside Rg3
(g / kg) Raw wild ginseng 20.78 + - 0.94 1.67 ± 0.19 0.69 ± 0.03 Fermented wild ginseng (day3) 21.08 ± 0.23 2.11 ± 0.09 0.64 + 0.03 Fermented wild ginseng (day7) 24.96 + 0.40 6.06 ± 0.20 0.95 + - 0.01

As a result, as shown in Table 2, the total ginsenoside amount was found to be 20.78 g / kg in the sterilized goat's germ without fermentation, and 21.08 g / kg in the 3-day fermented goat ginseng extract. The amount of 24.96 g / kg of soybean fermented soybean ginseng extract increased by 20% compared with that of general ginseng fermented milk. That is, it can be seen that the amount of total ginsenosides increases during the fermentation process.

The amount of ginsenoside Rd was 1.67 g / kg in the fermented goat's germ extract, 2.11 g / kg in the 3-day fermented goat ginseng extract, and 6.06 g / kg in the 7-day fermented goat ginseng extract, . That is, it can be seen that the amount of ginsenoside Rd increases during the fermentation process.

In addition, 0.92 g / kg of ginsenoside Rg3 was found to be 0.69 g / kg in the non-fermented goat germ and 0.95 g / kg in the 7th fermented goat germ extract. That is, it can be seen that the amount of ginsenoside Rg3 increases during the fermentation process.

2) Analysis of ginsenosides in fermented soybean ginseng by solid fermentation

The ginsenosides of the fermented fermented goat ginseng prepared in Example 2 were analyzed. As a control group, goat ginseng without fermentation was used.

Specifically, unfermented goat ginseng, 3 days fermented goat ginseng, and 7 days fermented goat ginseng were subjected to ultrasonication assisted extraction (30 ° C, 30 minutes) using 70% ethanol at a concentration of 10 mg / ml for 1 hour Respectively.

The extracted extract was centrifuged at 7220 xg for 10 minutes, and the supernatant was filtered using a 0.2 μm membrane syringe filter (ANOW, China). 1ul of the filtered solution was injected into the UPLC system and analyzed. The analytical conditions are shown in Table 3 below, and the analytical results are shown in Table 4.

Conditions System Waters H-class Detector QDa detector Column Acquity UPLC BEH C18 column (1.7 [mu] m, 2.1 x 100 mm) Flow rate 0.3 ml / min Solvent A: triply distilled water (0.1% formic acid)
B: Acetonitrile (0.1% formic acid)



radient Time Solvent A (%) Solvent B (%) 0 - 0.5 95 5 0.5 - 1 90 10 1 - 2 90 10 2.1 - 4 85 15 4 - 10 77 23 10 - 12 50 50 12 - 15 40 60 15 - 16 0 100 16.1 - 20 95 5








MS condition Ginsenoside Rb1: ESI +, 1132 m / z, CE: 1.5 kV, CV: 10 V
Ginsenoside Rb2: ESI +, 1101.6 m / z, CE: 1.5 kV, CV: 15 V
Ginsenoside Rb3: ESI +, 1101.6 m / z, CE: 1.5 kV, CV: 15 V
Ginsenoside Rc: ESI +, 1101.6 m / z, CE: 1.5 kV, CV: 35 V
Ginsenoside Rd: ESI +, 969.7 m / z, CE: 1.5 kV, CV: 20 V
Ginsenoside Re: ESI-, 945.6 m / z, CE: 0.8 kV, CV: 45 V
Ginsenoside Rf: ESI +, 823.6 m / z, CE: 1.5 kV, CV: 10 V
Ginsenoside Rg1: ESI +, 823.6 m / z, CE: 1.5 kV, CV: 25 V
Ginsenoside Rg2: ESI-, 783.6 m / z, CE: 0.8 kV, CV: 25 V
Ginsenoside Rg3: ESI-, 807.6 m / z, CE: 0.8 kV, CV: 50 V
Ginsenoside Rh1: ESI-, 638.5 m / z, CE: 0.8 kV, CV: 20 V
Ginsenoside Rh2: ESI-, 667.5 m / z, CE: 0.8 kV, CV: 15 V
Ginsenoside Ro: ESI-, 955.5 m / z, CE: 0.8 kV, CV: 30 V
Ginsenoside Compound K: ESI +, 645.5 m / z, CE: 0.8 kV, CV: 45 V
Ginsenoside Compound Y: ESI +, 777.6 m / z, CE: 0.8 kV, CV: 15 V
Ginsenoside Compound O: ESI +, 939.7 m / z, CE: 0.8 kV, CV: 25 V
Ginsenoside Mc: ESI +, 754.99 m / z, CE: 0.8 kV, CV: 25 V
Ginsenoside Mc1: ESI +, 939.7 m / z, CE: 0.8 kV, CV: 25 V
Ginsenoside F1: ESI +, 661.6 m / z, CE: 0.8 kV, CV: 25 V
Ginsenoside F2: ESI +, 829.7 m / z, CE: 0.8 kV, CV: 10 V

Total ginsenoside (g / kg) Raw wild ginseng 20.72 + 1.47 Fermented wild ginseng (day4) 27.39 ± 1.91 Fermented wild ginseng (day7) 34.64 + 2.88

As a result, as shown in Table 4, the total ginsenoside amount was 20.72 g / kg in the non-fermented goat ginseng, and in the case of the 4-day fermented goat ginseng, 27.39 g / k Was confirmed. In addition, the amount of 34.64 g / kg of 7 days fermented goat ginseng was increased by 67% compared to non fermented goat ginseng and about 26% higher than that of 4 days fermented goat ginseng. That is, it can be seen that the amount of total ginsenosides increases during the fermentation process.

Experimental Example 2: Quantitative analysis of L-carnitine

1) L-carnitine analysis of liquid fermented soybean ginseng extract

L-carnitine of the liquid fermented fermented goat ginseng extract prepared in Example 1 was analyzed. As a control group, a goat germ sterilization solution which did not undergo fermentation was used.

The fermented goat extract was transferred into a 50 ml conical tube and centrifuged at 7220 xg for 10 min. The supernatant was filtered through a 0.2 μm membrane syringe filter (ANOW, China). 1ul of the filtered solution was injected into the UPLC system and analyzed. The analysis conditions are shown in Table 5 below, and the results are shown in FIG.

Conditions System Waters H-class Detector QDa detector Column Waters Acquity UPLC BEH HILIC 1.7 μm, 2.1 mm × 100 mmcolumn Flow rate 0.4 ml / min Solvent A: triply distilled water (15 mM Ammonium formate and 0.1% formic acid)
B: Acetonitrile (0.1% formic acid) Gradient Time Solvent A (%) Solvent B (%) 0 - 3 10 90 3.1 - 5 10 - 30 90 - 70 5.1 - 6 30 - 60 70 - 40 6.1 - 10 10 90 MS condition Electrospray ionization (ESI) positive with selective ion recording (SIR) ( m / z 162 for L-carnitine (capillary energy 1.5 kV, and cone voltage: 10 V).

As a result, as can be seen from FIG. 1, L-carnitine was detected in the fermented goat's ginseng extract, which was not detected in the fermented goat's germ extract, and the amount of L-carnitine was increased Respectively.

2) L-carnitine analysis of fermented goat's milk with solid fermentation

The L-carnitine of the fermented fermented goat ginseng prepared in Example 2 was analyzed. As a control group, goat ginseng without fermentation was used.

Specifically, unfermented goat ginseng, 4 days fermented goat ginseng, and 7 days fermented goat ginseng were subjected to ultrasonication assisted extraction (30 ° C, 30 minutes) using 70% ethanol at a concentration of 10 mg / ml for 1 hour Respectively.

The extracted extract was centrifuged at 7220 xg for 10 minutes, and the supernatant was filtered using a 0.2 μm membrane syringe filter (ANOW, China). 1ul of the filtered solution was injected into the UPLC system and analyzed. The analysis conditions are shown in Table 6 below, and the results are shown in Table 7.

Conditions System Waters H-class Detector QDa detector Column Waters Acquity UPLC BEH HILIC 1.7 μm, 2.1 mm × 100 mmcolumn Flow rate 0.4 ml / min Solvent A: triply distilled water (15 mM Ammonium formate and 0.1% formic acid)
B: Acetonitrile (0.1% formic acid) Gradient Time Solvent A (%) Solvent B (%) 0 - 3 10 90 3.1 - 5 10 - 30 90 -70 5.1 - 6 30 - 60 70 - 40 6.1 - 10 10 90 MS condition Electrospray ionization (ESI) positive with selective ion recording (SIR) ( m / z 162 for L-carnitine (capillary energy 1.5 kV, and cone voltage: 10 V).

L-carnitine (mg / kg) Raw wild ginseng ND Fermented wild ginseng (day4) 60.00 ± 0.00 Fermented wild ginseng (day7) 100.00 ± 10.00

As a result, as shown in Table 7, the amount of L-carnitine was not detected in the non-fermented goat's ginseng, but the amount of 60 mg / kg was observed in the fermented goat ginseng at 4 days. In the case of 7 days fermented goat ginseng, An amount of 100 mg / kg, which was increased by about 66%, was confirmed. That is, as the fermentation proceeds, the L-carnitine component is produced and increased.

Claims (7)

A) freeze-drying and pulverizing the goat's ginseng;
B) sterilizing the raw goat's milk powder powdered in step A) with distilled water;
C) Inoculating the sterilized liquid of step B) with molds; And
D) fermenting the sterilized liquid inoculated with the bacteria of step C).
A ') lyophilization and pulverization of goat ginseng;
B ') mixing raw ginseng powder powdered in step A') with distilled water to prepare a dough, mixing it with wheat germ, and sterilizing it;
C ') Inoculating the dough of step B' into molds; And
D ') fermenting the dough inoculated with the microorganism of step C') by using the solid fermentation method.
3. The method according to claim 1 or 2,
Wherein the fungus of step C) or step C ') is Rhizopus oligosporus or Rhizopus oryzae.
A method for producing fermented goat ginseng extract.
3. The method according to claim 1 or 2,
Wherein the fermentation in step D) or step D 'is carried out at 20 to 40 DEG C for 5 to 15 days
A method for producing fermented goat ginseng extract.
A fermented goat ginseng extract prepared according to the production method of any one of claims 1 and 2.
6. The method of claim 5,
The fermented goat's ginseng extract showed that the content of ginsenosides was increased
Fermented goat ginseng extract.
6. The method of claim 5,
The fermented goat's ginseng extract contains L-carnitine
Fermented goat ginseng extract.

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