KR20190087109A - Method for increasing resveratrol comtent from germinated sprout of peanut - Google Patents

Abstract

The present invention relates to a method for increasing the content of resveratrol, a health functional ingredient and a material contained in peanuts, which has potent antioxidant activity, extends cell lifespan and dies out cancer cells. The present invention provides a peanut sprout containing a large amount of the resveratrol by adding germination promotion and trace elements to a sprinkling liquid after germinating peanut sprouts while maintaining the germination condition and then adding a fermented strain to the ground peanut sprouts.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for increasing the resveratrol content of peanut sprout,

The present invention relates to a method for increasing the content of resveratrol in peanuts.

As the living environment has become faster in recent years, dietary habits are instantiated with high calorie content, and reports of various diseases including obesity and hypertension are increasing rapidly. It is changing the dietary life structure due to changes in socioeconomic environment such as nuclear family, individualization, increase in nighttime activity, age of mass consumption, diversification of consumption pattern, convenience pursuit trend, and increase of women 's social advancement.

The change of consciousness and the increase of the consumers' demand for the simple meal began to appear as a tendency to pursue convenience. However, these modern people 's wrong eating habits are prone to malnutrition due to malnutrition, over nutrition and misinformation.

Malnutrition due to malnutrition causes many diseases, and excessive intake of nutrients causes overweight and obesity, and causes adult diseases and degenerative diseases such as obesity, arteriosclerosis, diabetes and hypertension.

Meanwhile, resveratrol has recently been highlighted as a component that fundamentally blocks the causes of adult diseases and degenerative diseases.

Resveratrol is an anticancer and antioxidant active substance approved by the US FDA. It is known to be effective for anti-diabetes, anti-aging, cardioprotection, skin beauty, and diet, and has excellent antioxidant activity for protecting cells from free radicals. It has already been reported that there are many beneficial health effects such as heart disease, diabetes, prevention of obesity, cancer prevention, longevity effect.

Resveratrol is a kind of phytoalexin, a protective substance that plants produce against external physical stimuli or fungal infestations. It is known to be contained in grape, oat, peanut, and especially in red wine. In recent years, however, researchers at the Department of Molecular Biochemistry of the National Taiwan University have found that peanut roots contain dozens to hundreds of times more resveratrol than red wine.

Resveratrol has been reported to exhibit anticancer, anti-thrombogenic, antioxidant, inhibiting the onset of cardiovascular disease and prolonging the life span. In particular, resveratrol has recently been shown to have a female hormone estrogen-

As a phytoestrogen compound, it has become a new favorite as a physiologically active substance that suppresses heart disease, osteoporosis, dementia and various menopausal symptoms in women after menopause.

The present invention is to provide a method for amplifying resveratrol, which has been recently popular as a health functional ingredient having excellent physiological activity, in a peanut.

In order to achieve the object of the present invention, the method of increasing the content of resveratrol in peanuts according to the present invention is characterized in that fungus is added to germinated peanuts.

In addition, according to a preferred embodiment of the present invention, a fungus including a white fungus, a purple fungus, and a blue fungus is put into a saline solution and sprinkled on the peanut after the peanut germinates and roots are generated and the deficiency is generated .

In addition, according to a preferred embodiment of the present invention, the sprouts are harvested 7-11 days after sowing of the peanut, and then pulverized in a living state. Then, the fermentation strains including the blue mold and the koji mold are mixed with the ground roots To < / RTI > 48 hours.

According to another preferred embodiment of the present invention, the sprout peanut is harvested from 7 to 11 days after sowing, dried and pulverized. Then, the fermentation strain including the blue fungus and the koji mold is added to the sprouted peanut, .

The present invention provides a method for increasing the content of resveratrol in peanuts, thereby promoting the production of a functional food and a pharmaceutical composition containing resveratrol as an active ingredient.

In particular, the effects of resveratrol, anticancer, antioxidant, prevention of heart disease, prevention of blood clotting, prolong life can be expected.

 In addition, the present invention has an effect of promoting consumption of peanuts, thereby contributing to the profit of peanut growers.

Hereinafter, the present invention will be described more specifically by way of examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention.

That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

 a) peanut germination

 Peanut seeds were sown on a permeable mesh plate in a darkened room with sunlight,

Spraying was carried out for 3 minutes at intervals of 3 to 4 hours while maintaining a temperature of 25 to 30 ° C and a humidity of 85% or more. At this time, trace elements such as iron, manganese, zinc, copper, cobalt and molybdenum and boron which helped in germination were put into water. In addition, peanut shells do not migrate when germinated, so they do not grow into sprouts even when they are formed. Therefore, mineral and germination accelerators were added to sprinkle them. As the germination accelerator, 0.01 g / l of gibberellin and 0.01 g / l of auxin were mixed and used.

 b) Dried peanuts

Peanuts were harvested from the 7th to 11th day after harvesting, and the roots and the hypocotyls were separated and then dried. How to dry

There is no limitation such as heat drying, hot air drying, vacuum drying, freeze drying, vacuum freeze drying, etc. In this embodiment, the freeze drying method is used.

 c) Sprout peanut crushing

Sprouts of dried roots and sprouted peanuts of the sprouts were crushed to a size of 1 ~ 3mm respectively.

 d) Resveratrol Extract

Resveratrol was modified by Adrian et al. Spirits were analyzed with undiluted solution. Roots

Sprout peanuts and sprout peanuts were evaluated. 10 ml of 80% methanol (v / v) solution was suspended in 1 g of the pulverized sample, and the suspension was treated with an ultrasonic processor (Branson 5210, Branson Ultrasonics Coporation, Danbury, CT, USA) for 10 minutes. The solution containing the extract was centrifuged at 10,000 × g for 15 minutes and then the supernatant was taken and eluted with Sep-pak C18 (Waters, Milford, MA, USA).

 e) Analysis of resveratrol content

 The eluate was evaporated under reduced pressure at 40 ° C or less, and dissolved in 200 μl of methanol and injected into HPLC. The standard was Sigma

(St Lousi, MO, USA) were used. During extraction of the sample, the light was blocked to prevent trans-type resveratrol from being converted into a cis-form.

 a) peanut germination

 The same as in Example 1 except that the roots were formed and the roots were harvested from the third day when the deficiency occurred,

The collected fungi were mixed with water at a rate of 5 g per 10,000 liters of water and sprinkled for 3 minutes once a day. If the fungus is overgrown or the root mixture is sown after the peanut sowing, and the fungus mixture is consumed before the deficiency, the peanut or ground bean sprouts will decay and the value of the product will decrease. According to the inventors' long experience and experience, it is known that the fungal fungi purified from the third day after sowing is sprayed with water mixed with 5,000 g of water at a rate of 5 g for 3 minutes a day, so that the content of resveratrol It is preferable since it can be the highest. As for molds, white fungus, nuruk mold, and blue fungus, which are naturally occurring in cultivation, are suitable.

 b) Dried peanuts

 The same as in Example 1.

 c) Sprout peanut crushing

 The same as in Example 1.

 d) Resveratrol Extract

 The same as in Example 1.

 e) Analysis of resveratrol content

 The same as in Example 1.

 a) germinating the peanut

This is the same as the second embodiment.

 b) Grinding peanut sprouts

 Peanuts were harvested from the 7th to 11th day after harvesting, and the roots and the dorsal root were separated and then crushed.

Sprouts of Roots Sprouts of peanuts and sprouted peanuts were blended with fermentation strains such as blue molds and koji molds, respectively, and fermented for 24 to 48 hours. The ratio of peanut and fermenting microorganism in the crushed sprout is 10: 0.1 by mass ratio, and when the mixture of peanut and fermenting microorganism is mixed, it supplies water equivalent to 3/10 parts by mass of sprout peanut.

The reason why the fermentation time is set to 24 ~ 48 hours is because when the fermentation takes about this time,

This is because it is involved in the proliferation of resveratrol and becomes a resting state and is no longer involved in the increase of resveratrol.

 c) Resveratrol Extract

The same as in Example 1, except that fermented sprouted peanut produced alcohol in fermentation process and already contained alcohol

Therefore, it is preferable that the alcohol content in the mixed solvent used for extraction is somewhat smaller than that in Example 1. In this experiment, 65% methanol (v / v) was used.

 d) Resveratrol content analysis

 The same as in Example 1.

 a) peanut germination

 This is the same as the second embodiment.

 b) Dried peanuts

 The same as in Example 1.

 c) Sprout peanut crushing

 The same as in Example 1.

 d) Entering the fermentation strain

 The crushed sprouted peanut powder was mixed with a fermentation strain such as blue mold and koji mold.

The ratio of crushed peanuts to fermenting bacteria was 10: 0.1 by mass ratio, and the mixture of peanuts and fermenting bacteria

And water equivalent to 3/10 parts by mass of peanut seeds was supplied.

 e) Solidification of peanut powder dough mixed with fermenting broth stock

 The peanut powder dough mixed with the fermenting broth stock is agglomerated to a predetermined size on a mold, and then the mixture is heated at 30 to 50 ° C,

And fermented for 24 to 48 hours while being dried in a cool dark room at 35 to 38 ° C to increase the content of resveratrol.

 Although the fermentation broth is not aerobic, it is fermented by aggregating the dough because it is anaerobic.

It is preferable. At this time, the size of the dough is suitably from 1 kg to 200 g, preferably 400 g.

 f) grinding of solid body

 The solid produced above was re-pulverized.

 g) Resveratrol Extract

 The same as the third embodiment.

 h) Analysis of resveratrol content

 The same as in Example 1.

 <Experimental Example>

 The results of analyzing the resveratrol content according to each example are shown in the following table.

 Root part

Example 1 43.41 g / g 6.78 g / g

Example 2 54.13 / / g 7.14 / / g

Example 3 73.47 占 퐂 / g 6.89 占 퐂 / g

Example 4 80.79 / / g 7.56 / / g

For reference, the resveratrol content of peanuts is known to be about 0.02 to 0.4 μg / g.

From the above results, resveratrol of peanut was found to be contained in peanut sprout in a larger amount than peanut, and the amount of resveratrol was increased when the peanut was treated with fungus. Resveratrol is also found to be the most abundant in the roots of peanuts.

In particular, resveratrol content in peanuts is increased by the environmental factors (fungi) applied during cultivation, but it is also increased significantly by the process of pulverizing after harvesting, in vivo or in a dried state, and then fermenting with mold.

Claims (4)

Characterized in that the germinated sprouts are treated by adding fungi to the peanuts, and the content of resveratrol in the peanuts
How to increase.
The method according to claim 1, wherein the peanut germinates and roots are produced, and after the occurrence of the deficiency, the white fungus,
A method for increasing the content of resveratrol in peanuts, characterized in that the fungus containing the fungus is added to the saline solution and sprinkled on the sprout peanut.
The method according to claim 1 or 2, wherein the sprouts are harvested 7-11 days after sowing of the peanut,
A method for increasing the content of resveratrol in peanuts, which comprises fermenting a fermentation strain including a blue mold and a koji mold to a crushed peanut for 24 to 48 hours
The method according to claim 1 or 2, wherein the sprouts are harvested from day 7 to 11 after sowing, dried and pulverized
Next, a fermentation strain including a blue mold and a koji mold is added to the crushed peanut and fermented for 24 to 48 hours, thereby increasing the content of resveratrol in the peanut.