KR20200059773A - Method of preparing fermented product of mulberry leaves with enhanced GABA component and food composition comprising the fermented product thereby - Google Patents

Abstract

The present invention relates to a production method of a fermented product of mulberry leaves with an enhanced GABA ingredient, and to fermented product of mulberry leaves produced therefrom. Since the production method of the fermented product of mulberry leaves using a Lactobacillus plantarum subsp. plantarum GW0709 (accession number: KFCC11796P) strain derived from kimchi of the present invention is that the GABA ingredient is significantly increased, the fermented product of mulberry leaves produced therefrom and the food composition comprising the same can be usefully used for enhancing a GABA content in a health food field.

Description

Method of preparing fermented product of mulberry leaves with enhanced GABA component and food composition comprising the fermented product thereby}

The present invention relates to a fermentation method of a mulberry leaf with a reinforced gaba component using a novel lactic acid bacteria derived from kimchi, a mulberry leaf fermentation product prepared therefrom and a food composition comprising the same, and more specifically, Lactobacillus plantarum separated from kimchi. It relates to a method for producing a mulberry leaf fermentation product having enhanced Gaba ingredients by fermenting a mulberry leaf using a strain GW0709, a mulberry leaf fermentation product prepared therefrom, and a food composition comprising the same.

About Mulberry Leaves In Korean traditional medical book "Donguibogam (東 醫 寶 鑑)", "Mulberry leaves are warm and non-toxic, removing each and every species, benefiting large intestine and small intestine, and eliminating wind pain. . ", And in" Bonchogangmok (本草綱目) "," Mulberry leaves are bitten by thirst, wind, bruises, and snakes and worms, symptoms of sweating at night, boredom, hair " It is effective for symptoms that don't grow, symptoms that the shank is not stretched, dehydration, boils or backspans, nail puncture wounds, burn wounds, hands and feet, and numbness. " have. As it was found that the mulberry leaf has various functionalities as described above, various efforts have been recently made to utilize the functional effect of the mulberry leaf.

Gamma-aminobutyric acid (GABA, hereinafter called Gabara) is a type of non-proteinaceous amino acid that is widely distributed in nature. It is found in the nervous system and blood in humans, and has a lot of excitement in the brain and spine. It is known as an inhibitory neurotransmitter. In the 1950s, it was estimated that Gaba was widely distributed in the brain nerve tissues of mammals, and it was estimated that it affects the brain's nerve function. After that, gaba was found to be biosynthesized from glutamic acid in vivo, and it was found that it promotes the metabolic function of brain cells by increasing the oxygen supply to the brain by activating blood flow in the brain. To date, Gaba has been studied to improve brain blood flow, promote brain metabolism, prevent stroke and dementia, and improve memory, and has been studied for effects such as preventing hypertension, diuresis, improving liver function, and improving obesity. Based on this, it is applied as a material for pharmaceuticals and health functional foods.

Due to the various functionalities of such gaba, interest in gaba is increasing as a material for pharmaceuticals or functional foods, but in general, it is very difficult to recover pure gaba because the amount of gaba contained in plants is not very large, and its use is limited. This is true. Among plants, the content of gaba that can be consumed through the ingestion of pear, green tea or mulberry leaves of germinated brown rice is remarkably low to exert a pharmacological action, so it is difficult to expect physiological action of gaba by natural intake. In addition, synthetic gaba produced by the chemical synthesis method of gaba that has been studied for the past several years has side effects such as anorexia, constipation or diarrhea. As an example of studies to solve these problems, in order to increase the gaba content in the plant, a method for increasing the gaba content in the plant through anaerobic treatment of barley germinated during the production of barley malt or adding glutamic acid during brown rice germination Although this was proposed, there was a problem that the method was not efficient and the yield was low.

Since there is a limit to the production of gaba made from plants as a raw material, research on mass production of gaba using microorganisms has been recently conducted. In relation to the study using the microorganism, studies on lactic acid bacteria have been mainly conducted in terms of safety (Nomura et al., Microbiology 145: 1375-1480 (1999) and Park et al., J. Food Sci. Nutri .9: 324-329 (2004). In particular, research on the lactic acid bacteria has been mainly conducted on fermented foods such as dairy products, rice and beans, and kimchi. Until now, research on the production of gaba has been incomplete compared to studies on the efficacy of gaba and foods containing gaba. Therefore, there is a need to develop a method capable of producing a high content of gaba by fermenting mulberry leaves known to exist in plants with lactic acid bacteria.

Korea Patent Publication No. 2001-0100061 (2001.11.14) Korean Registered Patent No. 10-1067979 (2011.09.20.)

Korean J. Medicinal Crop Sci. 19 (4): 276-286 (2011)

The inventors of the present invention while trying and by fermenting the mulberry study a method of producing GABA in the content, a Lactobacillus Planta room isolated from kimchi on mulberry leaves extract GW0709 (Lactobacillus plantarum subsp plantarum GW0709, accession number:. KFCC11796P) strains It was found that the gaba content in the fermented mulberry leaf can be significantly increased by fermenting in a vegetable lactic acid bacteria medium containing no extract using. In addition, it was confirmed that the gaba content may increase in the food composition containing the fermented mulberry leaf.

Accordingly, an object of the present invention is to provide a method for producing a fermented product of mulberry leaves with enhanced gaba components using new lactic acid bacteria derived from kimchi.

According to an aspect of the present invention, (a) pulverizing the dried mulberry leaves to obtain a mulberry pulverized product; (B) extracting the obtained mulberry leaf pulverized to obtain a mulberry leaf extract; And (c) inoculating the obtained mulberry leaf extract with Lactobacillus plantarum GW0709 (Accession No .: KFCC11796P) strain and culturing to obtain a fermentation product, wherein a method for producing a mulberry leaf fermentation product with enhanced gaba components is provided.

In one embodiment, the dried mulberry leaf in step (a) may be included with a moisture content of 5 to 20%, and the mulberry leaf extract in step (c) may contain 1 to 15% by weight of the solid content of the mulberry leaf. In addition, in step (c), the Lactobacillus plantarum GW0709 (Accession No .: KFCC11796P) strain can be cultured in a vegetable lactic acid bacteria medium containing 5-40% by weight of an extract free, and the culture medium of the strain is 1-30%. (v / v). In addition, the mulberry leaf fermentation product may contain monosodium glutamate in an amount of 0.05 to 5% (w / v), and may be prepared by aerobically incubating for 4 days at an incubation temperature of 32 to 38 ° C. for 4 days.

According to another aspect of the present invention, a fermentation product of a mulberry leaf in which a gaba component fermented by the fermentation method is strengthened is provided.

According to another aspect of the present invention, a food composition and food additives with enhanced gaba components including the fermented mulberry leaf are provided.

According to the present invention, the method of manufacturing the fermented mulberry leaf of the present invention that is fermented under a specific fermentation condition using the Lactobacillus plantarum GW0709 (Accession No .: KFCC11796P) strain can increase the gaba content by more than 6 times compared to before fermentation. Turned out. In addition, it was confirmed that when ingesting a food composition prepared using a mulberry leaf fermentation product containing a high content of gaba, the daily amount of gaba (500 mg or more) was sufficiently satisfied.

Therefore, the fermentation method of the mulberry leaf in which the gaba component is strengthened using the novel lactic acid bacteria derived from kimchi of the present invention can be conveniently used as a method for easily ingesting a high content of gaba in the health food field.

1 is a TLC photograph confirming the gaba production capacity in four lactic acid bacteria.
2 is a 16S rRNA gene sequence of lactic acid bacteria (GW-0709).
3 is a phylogenetic tree of lactic acid bacteria (GW-0709).
Figure 4 is a flow chart schematically showing the manufacturing process of the fermented mulberry leaves.
5 is a chromatograph analyzing the gaba content of non-fermented mulberry leaves.
Figure 6 is a chromatographic analysis of the gaba content of the fermented mulberry leaves.
7 is a flow chart schematically showing a method for producing a hydrolyzate of beer yeast.
8 is a flowchart schematically showing a method for producing a mixed protein hydrolyzate.
9 is a flowchart schematically showing a method of manufacturing a nutritional supplement.

The present invention (a) pulverizing the dried mulberry leaves to obtain a mulberry leaf pulverized product; (B) extracting the obtained mulberry leaf pulverized to obtain a mulberry leaf extract; And (c) inoculating the obtained mulberry leaf extract with Lactobacillus plantarum GW0709 (Accession No .: KFCC11796P) strain and obtaining a fermented product by incubating the culture, thereby providing a method for producing a fermented product of mulberry leaf with enhanced gaba components.

The manufacturing method of the present invention includes the step of obtaining a mulberry pulverized product by crushing the dried mulberry leaf (that is, step (a)). In step (a), fresh mulberry leaves are selected and collected, and then washed through a separate water washing process to remove water from the epidermis using a conventional method such as a degasser. The dried mulberry leaves are dried to adjust the moisture content to 5 to 20%, preferably 7 to 10%, and coarsely pulverized dried mulberry leaves to 2 to 7 mm to obtain a mulberry pulverized product.

The manufacturing method of the present invention includes the step of obtaining a mulberry leaf extract by extracting the obtained mulberry leaf pulverized product (that is, step (b)). In step (b), a mulberry leaf pulverized product with an added water of 10 to 30 times is added to an extraction container, extracted at 60 to 100 ° C., purified by precision filtration in a fine filter, and then concentrated to prepare a mulberry leaf extract.

The manufacturing method of the present invention comprises the step of obtaining a fermentation product by inoculating and culturing the Lactobacillus plantarum GW0709 (Accession No .: KFCC11796P) strain on the obtained mulberry leaf extract [ie, step (c)]. In step (c), the mulberry leaf extract can be obtained by using a new Lactobacillus plantarum GW0709 strain isolated from kimchi. The Lactobacillus plantarum GW0709 strain is a strain deposited with accession number KFCC11796P deposited as of October 19, 2018 at the Korea Microbial Conservation Center, and selected as a strain that produces the largest amount of gaba among lactic acid bacteria isolated from kimchi. As a result of analyzing the biochemical properties of the association, it was estimated to be 99.9% with Lactobacillus plantarum. The Lactobacillus plantarum GW0709 strain is cultured at a culture temperature of 32 to 38 ° C in a vegetable medium containing no extract, and after 24 hours, the mixture is added by adding whey soy protein and dextrin to spray drying to obtain a Lactobacillus plantarum GW0709. (Accession No .: KFCC11796P) A strain powder is prepared.

In one embodiment, in order to ferment the mulberry leaf extract in step (c), the plantarum GW0709 (Accession No .: KFCC11796P) strain powder 1-10% (w / v) was inoculated and cultured for 24 hours can be used. . Monosodium glutamate (MSG) 0.05 to 5% (w / v), preferably 0.5 to 2.5, in a diluent of the mulberry leaf extract having a mulberry leaf solids content of 1 to 15% by weight, preferably 5 to 10% by weight Plants containing 5% to 40% by weight, preferably 10% to 30% by weight, and most preferably 20% by weight with the addition of% (w / v), most preferably 1% (w / v) Lactic acid bacteria medium is added to 1 to 30% (v / v), preferably 5 to 20% (v / v), and most preferably 10% (v / v) to sterilize the mixed mulberry leaf mixture and sterilized The mulberry leaf mixture was inoculated with 1 to 30% (v / v), preferably 5 to 20% (v / v), and most preferably 10% (v / v) of the culture solution of the Lactobacillus plantarum GW0709 strain After aerobic culture for 4 days at a culture temperature of 32 to 38 ° C, preferably 34 to 36 ° C, most preferably 35 ° C, anaerobic culture may be performed for 3 days.

In addition, the present invention provides a fermented mulberry leaf fermented gaba component fermented by the fermentation method. As a result of analyzing the gaba content of the fermented mulberry leaf using HPLC analysis, it was confirmed that the gaba content increased by about 6 times or more compared to the non-fermented mulberry leaf, and the fermentation method using the Lactobacillus plantarum GW0709 (Accession No .: KFCC11796P) strain It was confirmed that the gaba component of this mulberry leaf was strengthened.

In addition, the present invention provides a food composition and food additives are enhanced Gaba component containing the fermented mulberry leaves. The mulberry leaf fermentation product has a characteristic that the gaba component is strengthened, so it can be mixed and used as a variety of health products. Specifically, a nutrient supplement product may be prepared by adding a mixed protein hydrolyzate, yeast hydrolyzate, and vitamin-inorganic complex to the mulberry leaf fermentation product and spray-drying it, and the nutritional supplement product prepared therefrom is consumed as food. It was confirmed that the daily required amount (500 mg or more) could be sufficiently satisfied. In addition, the food additive containing the fermented mulberry leaf can be easily utilized as an additive in the production of a functional food or beverage that enhances the gaba content.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are intended to illustrate the present invention, and the scope of the present invention is not limited thereto.

<Example>

1. Isolation and identification of lactic acid bacteria

(1) separation

Strains of cabbage kimchi and radish kimchi collected commercially are diluted with sterile water, and then inoculated with MRS agar medium (Difco, USA), and cultured at 37 ° C for 48 hours to form colonies. (GW-0507, GW-0608, GW-0709 and GW-40014) were isolated.

(2) Selection of lactic acid bacteria capable of producing gaba

In order to select strains with Gaba production performance from the isolated strains, monosodium glutamate (MSG) 1% is added to the MRS medium, inoculated with each strain, and cultured for 24 hours, followed by TLC to incubate for strain to determine whether the strain has GABA productivity or not. Was measured. As shown in Figure 1, in the screening experiment using TLC, the strain that produces the largest amount of gaba (GW-0709) was finally selected as the strain according to the present invention.

(3) Identification of isolated Gaba-producing strains

Lactobacillus (GW-0709), which was selected as the strain with the highest gaba production ability, was referred to the Korean Society of Seeds. The biochemical properties of the lactic acid bacteria were analyzed using the API 50-CHL kit. As shown in Table 1, L-arabinose, ribose, galactose, D-glucose, D-fructose, D-mannose, mannitol, sorbitol, etc. were decomposed, but D-xylose, adonitol, and L-sorbose , Rhamnose, etc., Lactobacillus plantarum ( Lactobacillus plantarum ) was estimated to be 99.9% from lactic acid bacteria (GW-0709).

In addition, as a result of examining the base sequence of the 16S rRNA gene of the lactic acid bacteria of the present invention, a base sequence of about 1,477 bp (SEQ ID NO: 1) was investigated as shown in FIG. 2, and microbial identification was performed using molecular sequence search. Confirmed. From this, Lactobacillus Plantarum subsphysis Plantarum ( Lactobacillus plantarum subsp. Plantarum ) and 99% homology (Gene Bank Data homology) was confirmed to confirm the lactobacillus. The plant was identified as Lactobacillus plantarum subsp. Plantarum (see FIG. 3), and it was lactobacillus. It was named as a plantarum GW0709 ( Lactobacillus plantarum subsp. Plantarum GW0709) strain. The lactic acid bacteria strain according to the present invention was deposited with the Korea Microbial Conservation Center as accession number KFCC11796P on October 19, 2018.

2. Mulberry leaf fermentation

(1) Preparation of mulberry leaf extract

20 kg of purified water was added to 1 kg of mulberry leaves that were coarsely crushed and dried to a water content of about 8%, and extracted at 80 ° C. for 6 hours. The extract was filtered under reduced pressure and concentrated to prepare a mulberry leaf extract.

(2) Culture of lactic acid bacteria

A 20-fold water-to-weight ratio was added, heated at 100 ° C. for 1 hour, and then filtered to produce a vegetable lactic acid bacteria medium (see Table 2 below) containing the extract, and sterilized at 121 ° C. for 15 minutes, followed by a Gaba-producing strain After inoculation with Lactobacillus plantarum GW0709 (Accession No .: KFCC11796P), which was selected as, and cultured at 35 ° C. for 24 hours, whey soy protein and dextrin were added at 15% (w / w), dissolved, and sprayed. Drying to prepare a lactic acid bacteria powder.

ingredient Content (g) Soypeptone F 15.00 Yeast extract (YeastExtrat) 10.00 L-cysteine HCl 1.00 Glucose (anhydrous) 15.00 Calcium chloride (CaCl ₂ ) 0.02 Magnesium sulfate (MgSO ₄ ) 0.04 Potassium Phosphate (KH ₂ PO ₄ ) 0.75 Potassium diphosphate (K ₂ HPO ₄ ) 0.75 Sodium carbonate (NaHCO ₃ ) 1.50 Sodium chloride (NaCl) 1.00 Iron sulfate (FeSO ₄ ) 0.02 Manganese sulfate (MnSO ₄ ) 0.02 Sodium Citrate 4.90 No extract (5 Bx) 200.00 Purified water 750.00 Sum 1000.00

Lactic acid bacteria for fermentation were incubated for 24 hours by inoculating 5% (w / v) of lactic acid bacteria powder in the vegetable lactic acid bacteria medium containing the sterile, non-extracted powder.

(3) Mulberry leaf fermentation conditions

In order to establish optimal conditions in the preparation of mulberry leaf fermentation, three mulberry leaf fermentations were prepared according to the concentration of the mulberry leaf extract in Table 3 and the composition of the medium.

Mulberry leaf fermentation product A was diluted so that the mulberry leaf solid content was 5% (w / w), glucose 1.6% (w / v), yeast hydrolyzate 0.8% (w / v), monosodium glutamate (MSG) 1% ( w / v) and cysteine hydrochloric acid 0.08% (w / v) were added and sterilized at 121 ° C for 15 minutes. Here, 10% (v / v) of lactic acid bacteria culture was inoculated.

Mulberry leaf fermentation product B is diluted to include 5% (w / w) of mulberry leaf solids, 10% (v / v) of vegetable lactic acid bacteria medium (v / v), 1% of monosodium glutamate (MSG) (w / v) Was added and sterilized at 121 ° C for 15 minutes. Here, 10% (v / v) of lactic acid bacteria culture was inoculated.

Mulberry leaf fermentation product C is diluted to contain 10% (w / w) of mulberry leaf solids, glucose 1.6% (w / v), yeast hydrolyzate 0.8% (w / v), monosodium glutamate (MSG) 1% ( w / v) and cysteine hydrochloric acid 0.08% (w / v) were added and sterilized at 121 ° C for 15 minutes. Here, 10% (v / v) of lactic acid bacteria culture was inoculated.

division Mulberry Leaf Fermentation A Mulberry leaf fermentation product B Mulberry leaf fermentation product C   Mulberry leaf solid content% (w / w) 5 5 10   Vegetable Lactic Acid Bacteria Medium% (v / v) - 10 -   Glucose% (w / v) 1.6 - 1.6   Yeast hydrolyzate% (w / v) 0.8 - 0.8   Monosodium glutamate% (w / v) One One One   Cysteine hydrochloride% (w / v) 0.08 - 0.08   Lactic acid bacteria culture solution% (v / v) 10 10 10

The mulberry leaf fermentation products A, B and C were aerobically cultured at 35 ° C. for 4 days, followed by anaerobic culture for 8 days to observe changes in gaba content and pH.

As shown in Table 4, the gaba content tends to increase from 7 to 8 days at the beginning of fermentation, and tends to decrease from 8 days after fermentation. In particular, the composition of the mulberry leaf fermentation product B has the highest gaba content. Was confirmed. In addition, as shown in Table 5, the pH of the mulberry leaf fermentation product B tended to decrease until 7 days of fermentation, and the pH increased from 8 days of fermentation, where the gaba content increased to the maximum.

From the results of the above experiment, for the production of fermented mulberry leaves for the production of high-content Gaba, the mulberry leaf extract contains 5% (w / w) of solid content, and 10% (v / v) of vegetable lactic acid bacteria medium GW (juice-free medium) ), Monosodium glutamate (MSG) 1% (w / v) was added, followed by inoculation of 10% (v / v) of lactic acid bacteria culture, followed by aerobic culture for 4 days and anaerobic culture for 4 days.

(4) Preparation of fermented mulberry leaves

For the entry into force of the mulberry leaf extract of Lactobacillus Planta room GW0709 (Lactobacillus plantarum subsp plantarum GW0709, accession number:. KFCC11796P) was used as the culture medium of the strain.

Mulberry leaf extract is diluted to contain 5% (w / w) of solids, and 10% (v / v) of vegetable lactic acid bacteria medium (v / v) and 1% (w / v) of monosodium glutamate (MSG) are added. Sterilized at 121 ° C for 15 minutes. Here, 10% by weight of lactic acid bacteria culture solution (v / v) was inoculated, followed by aerobic fermentation for 4 days, followed by anaerobic fermentation for 4 days to prepare a fermented mulberry leaf. The prepared mulberry leaf fermentation broth and lactic acid bacteria non-fermentation broth except for the culture medium were concentrated and spray-dried to obtain a fermented mulberry fermentation and a non-fermented mulberry fermentation (control) (see FIG. 4).

(5) Gaba analysis method

Analysis of Gaba (GABA) of the mulberry leaf fermentation broth was performed under the following conditions using HPLC. An Agilent Poroshell HPH-C18 (2.1 × 100 mm, 4 μm) column was used for separation of the gaba, and an Agilent Poroshell HPH-C18 (2.1 × 5 mm, 4 μm) column was used as a guard column, 40 It was analyzed by maintaining the column temperature at ℃. The mobile phase A solvent was mixed with a 10 mM sodium diphosphate (Na ₂ HPO ₄ ) solution and a 10 mM sodium tetraborate (Na ₂ B ₄ O _{7 ·} 10H ₂ O) solution at 1: 1 (v / v), A solution adjusted to pH 8.2 was prepared using phosphoric acid (H ₃ PO ₄ ). The mobile phase B solvent was prepared by mixing acetonitrile, methanol and water in a ratio of 45:45:10 (v: v: v). Mobile phase is 0 minutes 2%: B, 5 minutes 2%: B, 9 minutes 57%: B, 11 minutes 80%: B, 13 minutes 80%: B, 13.1 minutes 2%: B, 15 minutes 20%: B It was changed to 2%: B for 20 minutes, and the flow rate was allowed to flow at 0.5 ml per minute. The analyte sample was diluted 10 times, and then filtered using a 0.45 μm syringe filter. Then, after derivatization with OPA (o-phthaldialdehyde) using an auto sampler, 5 μl was injected to measure the result with a UV detector of 338 nm (see FIGS. 5 and 6).

(6) Gaba content analysis of fermented mulberry leaves

The gaba content (5.78%) of the fermented mulberry fermentation fermented with Lactobacillus plantarum GW0709 (Accession No .: KFCC11796P) culture under the condition that MSG was added to the mulberry leaf extract was added to the gaba content (0.89%) of the non-fermented mulberry leaf (control). It was confirmed that the increase was about 6 times or more as compared (see Table 6).

sample Gaba content (% by weight) Non-fermented mulberry leaves (control group) 0.89 Mulberry leaf fermentation 5.78

3. Preparation of nutritional supplements

Yeast hydrolysates, mixed protein hydrolysates, and vitamin-inorganic mixtures were mixed with mulberry leaf fermentation products and spray-dried to prepare nutritional supplements.

(1) Preparation of yeast hydrolyzate

After the beer fermentation, the beer yeast sludge obtained by filtration is first washed with purified water, and purified water is added to the washed beer yeast filtered with a decanter to adjust the solid content to include 10% (w / w), 0.3% (w / v) of Complex enzyme FF 104 was added and hydrolyzed at 55 ° C. for 15 hours. Then, the reaction of the enzyme was stopped by heat treatment at 90 ° C. for 30 minutes, and filtered with 100 mesh to obtain a yeast hydrolyzate (see FIG. 7).

(2) Mixed protein hydrolyzate

To 1 kg of a mixture of pea protein, soybean isolate protein and whey isolate protein, 9 L of distilled water was added and mixed to obtain a mixed solution, wherein Protamex 0.3% (w / v) and flavozyme (Flavourzyme) Hydrolysis was performed for 15 hours by adding 0.3% (w / v). Then, the reaction of the enzyme was stopped by heat treatment at 90 ° C. for 30 minutes, and filtered with 100 mesh to obtain a mixed protein hydrolyzate (see FIG. 8).

(3) Preparation of nutritional supplement products

A mixed protein hydrolyzate, yeast hydrolyzate, and vitamin-inorganic complex were added to the mulberry leaf fermentation product, and spray-dried to prepare a nutritional supplement product.

500 g of mixed protein hydrolyzate, 1,000 g of yeast hydrolyzate and 2 g of vitamin / mineral complex are added to 1,000 g of fermented mulberry leaves, filtered, sterilized at 90 ° C for 30 minutes, and then spray dried to prepare. (See FIG. 9).

(4) Results of ingredient analysis of nutritional supplement products

Table 7 shows the results of analysis for each component of the nutritional supplement product containing the fermented mulberry leaves. As a result of analysis of nutritional supplement products, Gaba contained 676 mg / 100 g, and the crude protein content was found to be 58.6 g / 100 g. From this, it was found that 100 g of the nutritional supplement product was ingested to meet the daily requirement of Gaba (500 mg to 3000 mg, BioWave 9 (14): 1-18 (2007)).

Item Results (g / 100 g) Gaba 0.676 moisture 4.0 Ash 8.8 carbohydrate 16.5 Fat 12.1 Crude protein 58.6 calorie 409.3 (kcal / 100g) salt 0.565

In addition, the components of the nutritional supplement products are shown in Table 8. From this, the ratio of the recommended daily intake of adult males (ages 19 to 29) of amino acids, vitamins, and minerals (intake standards for Korean nutrients by the Ministry of Health and Welfare) It was found to be over 30%.

※ Ministry of Health and Welfare · Korean Nutrition Society 2015 Korean Nutrients Intake Standards

Korea Microbial Conservation Center (domestic) KFCC11796P 20181019

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Claims (10)

(a) pulverizing the dried mulberry leaf to obtain a mulberry leaf pulverized product;
(B) extracting the obtained mulberry leaf pulverized to obtain a mulberry leaf extract; And
(c) inoculating the obtained mulberry leaf extract with Lactobacillus plantarum GW0709 (Accession number: KFCC11796P) strain and culturing to obtain a fermentation product
A method of manufacturing a fermented mulberry leaf with enhanced gaba ingredients comprising a. The method of claim 1, wherein the dried mulberry leaf dried in step (a) comprises a moisture content of 5 to 20%. The method of claim 1, wherein the mulberry leaf extract in step (c) comprises 1 to 15% by weight of mulberry leaf solids. The method of claim 1, wherein in step (c), the Lactobacillus plantarum GW0709 strain is cultured in a vegetable lactic acid bacteria medium containing 5-40% by weight of an extract without extract. The method of claim 1, wherein in step (c), the culture medium of the Lactobacillus plantarum GW0709 strain is contained in 1 to 30% (v / v). The method of claim 1, wherein in step (c), monosodium glutamate is contained in 0.05 to 5% (w / v). The method according to claim 1, wherein in step (c), after aerobic culture for 4 days at a culture temperature of 32 to 38 ° C., anaerobic culture is performed for 4 days. A mulberry leaf fermentation product with enhanced gaba components fermented by the fermentation method of any one of claims 1 to 7. A food composition with enhanced gaba ingredients, comprising the fermented mulberry leaf of claim 8. A food additive with an enhanced gaba component, comprising the fermented mulberry leaf of claim 8.

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