KR20200069787A - Antioxidant composition containing femented mulberry extract - Google Patents

Abstract

The present invention relates to an antioxidant composition containing a fermented mulberry extract as an active ingredient. More particularly, the present invention relates to an antioxidant composition containing a fermented mulberry extract as an active ingredient, which has an improved antioxidant effect than a mulberry extract before fermentation.

Description

Antioxidant composition containing femented mulberry extract

The present invention relates to an antioxidant composition comprising an improved fermented Audi extract as an active ingredient more than the antioxidant effect than the Audi extract before fermentation.

In order for the living body to live, it is possible not only to consume nutrients, but also to breathe vigorously, and oxygen, which enters through this breath, burns nutrients and releases energy, thereby enabling brain activities including physical exercise, and in this case, a small amount of free radicals Free radicals that are highly reactive with species (ROS) are produced, causing tissue damage due to free radicals and/or free radicals due to aging or other internal and external factors. Oxidative stress is generally known to be an imbalance between the cell biochemical processes that produce and remove reactive oxygen species (ROS), and the accumulation of ROS in neurons plays an important role in the development of neuropathic disorders. . Reactive oxygen reacts with the SH group of the protein to lose the activity of the enzyme or to form cross-linking, oxidize DNA, RNA, enzymes, and unsaturated fatty acids that make up the cell membrane to form lipid peroxide. These lipid peroxides are very toxic to living organisms and cause diseases such as arteriosclerosis, blood circulation disorders, fatigue, diabetes, heart disease, liver failure, carcinogenesis, and cancer metastasis. A substance that prevents lipid peroxidation is called antioxidant.

On the other hand, Audi is a fruit of the deciduous tree Morus alba L. belonging to the Mulaceae family, and Mulberry is collected from May to June when the fruit color is black or magenta and is edible or dried. After that, it is used as a herbal medicine.

Audi extracts include antioxidants, anti-hepatotoxicity and anti-diabetic properties such as polyphenols, flavonoids, stilbenes, prenylflavonoids, coumarin and deoxynojirimycine. Since it contains physiologically active substances, it is in the spotlight as a functional food material, and is known to exhibit various physiological effects such as anti-diabetes, anti-inflammatory and antihyperlipidemic.

An object of the present invention is to provide an antioxidant composition comprising a fermented Audi extract having excellent antioxidant effect as an active ingredient.

In addition, the present invention has another object to provide a health functional food and cosmetics for antioxidants, including an antioxidant composition comprising a fermented audi extract according to the present invention.

The present invention is Bifidobacterium longum, Lactobacillus helveticus, Lactobacillus plantarum, Streptococcus thermophilus, and Enterococcus tylandicus thailand ) To provide an antioxidant composition comprising a fermented audi extract obtained by inoculating any one strain selected from the group consisting of Audi extract and fermenting it.

According to an embodiment of the present invention, the Audi extract is extracted using water as an extraction solvent, and the fermented Audi extract is Lactobacillus plantarum, Streptococcus thermophilus in the Audi extract , Bifidobacterium longum and Lactobacillus helveticus may be obtained by inoculating and fermenting any one strain selected from the group consisting of.

In addition, according to an embodiment of the present invention, the fermented Audi extract may be included in a concentration of 80 ~ 150 ㎍ / ml.

In addition, according to an embodiment of the present invention, the Audi extract is extracted using 20-40% (v/v) alcohol as an extraction solvent, and the fermented Audi extract is Streptococcus thermophilus in the Audi extract. ) And Lactobacillus helveticus can be obtained by inoculating and fermenting any one strain selected from the group consisting of.

In addition, according to an embodiment of the present invention, the fermented Audi extract may be included in a concentration of 15 ~ 60 ㎍ / ml.

In addition, according to an embodiment of the present invention, the Audi extract is extracted using 60-80% (v/v) alcohol as an extraction solvent, and the fermented Audi extract is Lactobacillus plantarum in the Audi extract. It can be obtained by inoculating the strain and fermenting.

In addition, according to an embodiment of the present invention, the fermentation extract may be included in a concentration of 85 ~ 250 ㎍ / ml.

In addition, according to an embodiment of the present invention, the Bifidobacterium longum, Lactobacillus helveticus, Lactobacillus plantarum, Streptococcus thermophilus, and Enterococcus thailandicus (Enterococcus thailandicus) may have a deposit number of KACC91563, KACC91148, KACC91146, KACC91147 and KACC92253P, respectively.

In addition, the present invention provides an antioxidant health functional food comprising the antioxidant composition according to the present invention.

In addition, the present invention provides an antioxidant cosmetic product comprising the antioxidant composition according to the present invention.

The antioxidant composition according to the present invention can be widely used as a health functional food for antioxidant by including a fermented Audi extract that is significantly improved than the antioxidant effect than the Audi extract before fermentation.

1a is Lactobacillus plantarum, Lactobacillus helveticus, Bifidobacterium longum, Streptococcus thermophilus in Audi extract extracted using water as an extraction solvent. Streptococcus thermophilus) and Enterococcus thailandicus (Enterococcus thailandicus) is a graph showing the DPPH radical scavenging activity increase rate according to the concentration of each fermented Audi extract fermented by inoculation.
Figure 1b is Lactobacillus plantarum, Lactobacillus helveticus, Bifidobacterium longum on Audi extract extracted using 30% (v/v) alcohol as an extraction solvent , Streptococcus thermophilus or Enterococcus thailandicus strain is a graph showing the DPPH radical scavenging activity increase rate according to the concentration of each fermented Audi extract fermented by inoculation.
Figure 1c is Lactobacillus plantarum, Lactobacillus helveticus, Bifidobacterium longum on Audi extract extracted using 70% (v/v) alcohol as an extraction solvent , Streptococcus thermophilus or Enterococcus thailandicus strain is a graph showing the DPPH radical scavenging activity increase rate according to the concentration of each fermented Audi extract fermented by inoculation.

In the context of the present invention, the term "composition (composition)" refers to a mixture of other chemical components such as diluents or carriers in the astragalus extract of the present invention.

All technical terms used in the present invention are used in the meaning as generally understood by those skilled in the art in the relevant field of the present invention, unless otherwise defined. Also, a preferred method or sample is described herein, but similar or equivalent ones are included in the scope of the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art to which the present invention pertains can easily practice. The present invention can be implemented in many different forms and is not limited to the embodiments described herein.

Antioxidant compositions according to the invention are Bifidobacterium longum, Lactobacillus helveticus, Lactobacillus plantarum, Streptococcus thermophilus and Enterococcus typhilis A fermented Audi extract obtained by inoculating and fermenting any one strain selected from the group consisting of Cucus (Enterococcus thailandicus) into an Audi extract is included as an active ingredient.

The fermented Audi extract contained in the antioxidant composition according to the present invention may have significantly different antioxidant properties depending on the solvent used in manufacturing the Audi extract, the strain used in the fermentation, and the concentration contained in the antioxidant composition.

The Audi extract may be prepared using a solvent extraction method commonly used in the art, and may be, for example, a heating extraction method, but is not limited thereto.

When the extract is produced using water as an extraction solvent during the production of the Audi extract, it may be performed for 2 to 8 hours at a temperature of 50 to 90°C, and more preferably, the extraction may be repeatedly performed 2 to 5 times. . When the heat treatment is repeatedly performed, it is maintained after reaching a desired temperature, and after cooling to room temperature, heat treatment may be started again.

In addition, the antioxidant composition according to an embodiment of the present invention is Lactobacillus plantarum, Streptococcus thermophilus, Bifidobacterium long gum (Lactobacillus plantarum) in Audi extract extracted using water as an extraction solvent Bifidobacterium longum) and Lactobacillus helveticus (Lactobacillus helveticus) may include a fermented audi extract obtained by inoculating and fermenting any one strain selected from the group consisting of, in this case, the antioxidant effect is significantly improved than the audi extract before fermentation Can be. In addition, in this case, the fermented Audi extract may be included in the antioxidant composition at a concentration of 80 to 150 μg/ml, and if the concentration of the fermented Audi extract is less than 80 μg/ml or exceeds 150 μg/ml, the desired level As an antioxidant effect may not be improved.

Next, according to another embodiment of the present invention, the extract Audi extracted using 20-40% (v/v) alcohol as an extraction solvent is from the group consisting of treptococcus thermophilus and Lactobacillus helveticus By inoculating and fermenting any one of the selected strains, it can be obtained as a fermented audi extract having a significantly improved antioxidant effect than the audi extract before fermentation. In addition, in this case, the fermented Audi extract may be included in the antioxidant composition at a concentration of 15 to 60 µg/ml, and if the concentration of the fermented Audi extract is less than 15 µg/ml or exceeds 60 µg/ml, the desired level As an antioxidant effect may not be improved.

When the extract is produced using 20-40% (v/v) alcohol as an extraction solvent during the production of the Audi extract, it may be performed for 2 to 8 hours at a temperature of 50 to 90°C, more preferably the extraction is 2 It can be performed by repeating ~5 times. When the heat treatment is repeatedly performed, it is maintained after reaching a desired temperature, and after cooling to room temperature, heat treatment may be started again.

Next, according to another embodiment of the present invention, the Audi extract extracted using 60-80% (v/v) alcohol as an extraction solvent is fermented by inoculating and fermenting a Lactobacillus plantarum strain It can be obtained as a fermented Audi extract having a significantly improved antioxidant effect than the Audi extract. In addition, in this case, the fermented Audi extract may be included in the antioxidant composition at a concentration of 80 to 250 μg/ml, and if the concentration of the fermented Audi extract is less than 80 μg/ml or exceeds 250 μg/ml, the desired level As an antioxidant effect may not be improved.

When the extract is produced by using 60-80% (v/v) alcohol as an extraction solvent during the production of the Audi extract, it may be performed for 2 to 8 hours at a temperature of 50 to 90°C, more preferably the extraction is 2 It can be performed by repeating ~5 times. When the heat treatment is repeatedly performed, it is maintained after reaching a desired temperature, and after cooling to room temperature, heat treatment may be started again.

In addition, when fermenting the Audi extract, fermentation may be performed at a temperature of 30-40° C. for 48-96 hours.

Next, a health functional food containing the antioxidant composition according to the present invention will be described.

The type of the health functional food composition is not particularly limited as long as it is usually manufactured and/or sold. For example, dairy products including meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, ice cream, various soups, beverages, teas, drinks, alcoholic beverages and vitamin complexes It can be used in the form of pills, powders, granules, needles, tablets, capsules, or beverages, and includes all health functional foods in the ordinary sense.

When the health functional food is a beverage composition, there is no particular limitation on the liquid component other than containing the antioxidant composition according to the present invention, and it may contain various flavoring agents or natural carbohydrates, etc., as additional components, like a conventional beverage.

Typically, the amount of fermented Audi extract contained in the health functional food may be included in 0.01 to 20% by weight, preferably 0.01 to 10% by weight of the total food weight. In addition, in the case of long-term intake for the purpose of health and hygiene or for health control, it may be below the above range, and since there is no problem in terms of safety, the active ingredient may also be used in an amount above the above range.

In addition, an antioxidant cosmetic composition containing the antioxidant composition according to the present invention as an active ingredient will be described.

When formulated as a cosmetic composition, the content of the anti-inflammatory composition is 0.0001 to 10% by weight relative to the total weight of the cosmetic composition, preferably 0.01 to 5.0% by weight. The content of fermented Audi extract is preferably greater than or equal to the above minimum so as to achieve the effect of improving skin damage caused by minimal ultraviolet rays, and the fermented Audi extract is less than or equal to the maximum value in consideration of reduced usability due to excessive addition and applicability to various formulations It is preferred. At this time, the content of the fermented Audi extract can be appropriately adjusted within the above range according to the content of the ingredients contained in the formulation or cosmetic composition.

Hereinafter, an example of preparing a health functional food containing the anti-inflammatory composition of the present invention will be described, but the present invention is intended to be described in detail rather than to limit it.

<Production Example 1>

Fermented Audi Extract 200 mg

Vitamin A Acetate 70 μg

Vitamin E 1.0 mg

Vitamin B 1 0.13 mg

Vitamin B 2 0.15 mg

Vitamin B 6 0.5mg

Vitamin B 12 0.2 μg

Vitamin C 10 mg

Biotin10 ㎍

Nicotinic acid amide 1.7 mg

50 ㎍ folic acid

Calcium Pantothenate 0.5 mg

Ferrous sulfate 1.75 mg

Zinc oxide 0.82 mg

Magnesium carbonate 25.3 mg

Potassium phosphate 15 mg

Dibasic calcium phosphate 55 mg

Potassium citrate 90 mg

Calcium carbonate 100 mg

Magnesium chloride 24.8 mg

Hereinafter, an example of manufacturing the cosmetic composition for antioxidant of the present invention will be described, but the present invention is intended to be described in detail rather than to limit it.

<Production Example 2: Cream>

Creams containing antioxidant compositions were prepared according to conventional methods.

Fermented Audi Extract: 1% by weight

Lipophilic glycerin monostearate: 2% by weight

Cetearyl alcohol: 2% by weight

Stearic acid: 1.5% by weight

Polysorbate 60: 1.5% by weight

Sorbitan stearate: 0.6% by weight

Hydrogenated polyisobutene: 1% by weight

Squalane: 3% by weight

Mineral oil: 5% by weight

Cyclomethicone: 5% by weight

Dimethicone: 1% by weight

Tocopherol acetate: 0.5% by weight

Glycerin: 5% by weight

Betaine: 3% by weight

Triethanolamine: 1% by weight

Xanthan gum: 0.05% by weight

Incense: suitable

Preservative: suitable

Pigmentation: suitable amount

Distilled water: balance

The present invention will be described in more detail through the following examples. However, the following examples are merely examples for easily explaining the contents and scope of the technical spirit of the present invention, and the technical scope of the present invention is not limited or changed thereby. In addition, various modifications and changes are possible within the scope of the technical spirit of the present invention based on these examples can be easily determined by those skilled in the art.

(Example 1)

The audi powder obtained by pulverizing the dried audi was added to distilled water, and then heated and extracted three times for 4 hours at a temperature of 70°C. The solvent used for extraction was removed by vacuum filtration. The obtained Audi extract was inoculated with a Lactobacillus plantarum strain (Accession No.: KACC91147), which was pre-sold by the National Academy of Agricultural Science (KACC), from the Rural Development Administration (ADC) and fermented Audi extract by fermenting at 35±2℃ for 72 hours. Was obtained.

(Examples 2 to 15)

The same procedure as in Example 1 was carried out, but as described in Table 1 below, the extract solvent and/or the strain used for fermentation were varied to obtain a fermented Audi extract.

(Comparative Example 1)

Audi extract was prepared in the same manner as in Example 1, but not fermented.

(Comparative Example 2)

The same procedure as in Example 1 was performed, but 30% (v/v) alcohol was used as the extraction solvent, and an unfermented Audi extract was prepared.

(Comparative Example 3)

Performed in the same manner as in Example 1, 70% (v/v) alcohol was used as the extraction solvent, and an unfermented Audi extract was prepared.

division Audi extract Fermentation conditions Extraction solvent Strain Example 1 water Lactobacillus plant tarum
(Lactobacillus plantarum, accession number: KACC91146) (LP) Example 2 water Streptococcus thermophilus
(Streptococcus thermophilus, accession number: KACC91147) (S.th) Example 3 water Bifidobacterium long sword
(Bifidobacterium longum, accession number: KACC91563)(BL) Example 4 water Lactobacillus Helvetica
(Lactobacillus helveticus, accession number: KACC91148)(LH) Example 5 water Enterococcus Tyrandicus
(Enterococcus thailandicus, accession number: KACC92253P)(E.th) Example 6 30% (v/v) alcohol Lactobacillus plant tarum
(Lactobacillus plantarum, accession number: KACC91146) (LP) Example 7 30% (v/v) alcohol Streptococcus thermophilus
(Streptococcus thermophilus, accession number: KACC91147) (S.th) Example 8 30% (v/v) alcohol Bifidobacterium long sword
(Bifidobacterium longum, accession number: KACC91563)(BL) Example 9 30% (v/v) alcohol Lactobacillus Helvetica
(Lactobacillus helveticus, accession number: KACC91148)(LH) Example 10 30% (v/v) alcohol Enterococcus Tyrandicus
(Enterococcus thailandicus, accession number: KACC92253P)(E.th) Example 11 70% (v/v) alcohol Lactobacillus plant tarum
(Lactobacillus plantarum, accession number: KACC91146) (LP) Example 12 70% (v/v) alcohol Streptococcus thermophilus
(Streptococcus thermophilus, accession number: KACC91147) (S.th) Example 13 70% (v/v) alcohol Bifidobacterium long sword
(Bifidobacterium longum, accession number: KACC91563)(BL) Example 14 70% (v/v) alcohol Lactobacillus Helvetica
(Lactobacillus helveticus, accession number: KACC91148)(LH) Example 15 70% (v/v) alcohol Enterococcus Tyrandicus
(Enterococcus thailandicus, accession number: KACC92253P)(E.th) Comparative Example 1 water Not performed. Comparative Example 2 30% (v/v) alcohol Not performed. Comparative Example 3 70% (v/v) alcohol Not performed.

(Experimental Example 1) DPPH radical scavenging activity measurement

DPPH radical scavenging activity was measured for the fermented Audi extract prepared in Examples and the Audi extract prepared in Comparative Examples.

The samples were diluted with distilled water to prepare 1 mL each at a concentration of 20, 40, 100, and 200 μg/mL. The BHT solution used as a standard was prepared by diluting BHT with methanol to each concentration of 20, 40, 100, and 200 μg/mL, respectively. The DPPH solution was prepared by mixing 25 mL of methanol with 0.002 g of DPPH.

A group of 80 mL of BHT solution and methanol each mixed in a 96 well plate, a group of 80 mL of BHT and DPPH solution each, a group of 80 mL of sample and DPPH solution each, and 80 mL of methanol and DPPH solution respectively. The group mixed with mL, the group treated with only 160 mL of methanol, the group mixed with 80 mL of distilled water and DPPH solution, and the group mixed with 80 mL of distilled water and methanol, respectively, were divided and dispensed. After wrapping with foil, it was left for 30 minutes at room temperature. Absorbance at 517 nm was measured using an ELISA reader.

After absorbance measurement, the increase rate of DPPH radical scavenging ability after fermentation compared to before fermentation of fermented Audi extract at the same extraction solvent and the same extract concentration was calculated from the following calculation formula 1, and the results are shown in FIGS. 1A to 1C.

[Calculation formula 1]

In the above formula 1, R, R _A , R _B are respectively the radical scavenging activity increase rate, the radical scavenging ability of the fermented Audi extract, and the radical scavenging ability of the Audi extract before fermentation.

1A is Lactobacillus plantarum, Lactobacillus helveticus, Bifidobacterium longum, Streptococcus thermophilus in Audi extract extracted using water as an extraction solvent. Streptococcus thermophilus) and Enterococcus thailandicus (Enterococcus thailandicus) is a graph showing the DPPH radical scavenging activity increase rate according to the concentration of each fermented Audi extract fermented by inoculation.

Referring to Figure 1a, when using water as the extraction solvent, fermented Audi extract can be seen that the DPPH radical scavenging ability is significantly improved at a concentration of 100㎍ / ml.

Figure 1b is Lactobacillus plantarum, Lactobacillus helveticus, Bifidobacterium longum on Audi extract extracted using 30% (v/v) alcohol as an extraction solvent , Streptococcus thermophilus or Enterococcus thailandicus strain is a graph showing the DPPH radical scavenging activity increase rate according to the concentration of each fermented Audi extract fermented by inoculation.

Referring to Figure 1b, Lactobacillus helveticus (Lactobacillus helveticus) or Streptococcus thermophilus (Streptococcus thermophilus) strain obtained by inoculation of the fermented Audi extract 20, 40㎍ / ml concentration of DPPH radical scavenging ability is significantly improved It can be confirmed.

Figure 1c is Lactobacillus plantarum, Lactobacillus helveticus, Bifidobacterium longum on Audi extract extracted using 70% (v/v) alcohol as an extraction solvent , Streptococcus thermophilus or Enterococcus thailandicus strain is a graph showing the DPPH radical scavenging activity increase rate according to the concentration of each fermented Audi extract fermented by inoculation.

Referring to Figure 1c, it can be seen that the Lactobacillus plant tarum (Lactobacillus plantarum) strain fermented Audi extract obtained by inoculation strain is significantly improved DPPH radical scavenging ability at a concentration of 100, 200㎍ / ml.

Claims (10)

Ronggeom Bifidobacterium (Bifidobacterium longum ) , any strain selected from the group consisting of Lactobacillus helveticus, Lactobacillus plantarum, Streptococcus thermophilus and Enterococcus thailandicus Antioxidant composition comprising the fermented Audi extract obtained by inoculating the Audi extract with fermentation as an active ingredient.
According to claim 1,
The Audi extract is an antioxidant composition that is extracted using water as an extraction solvent.
According to claim 2,
The fermented Audi extract is an antioxidant composition contained in a concentration of 80 ~ 150 ㎍ / ml.
According to claim 1,
The Audi extract is extracted using 20-40% (v/v) alcohol as an extraction solvent, and the fermented Audi extract is Streptococcus thermophilus and Lactobacillus helveticus in the Audi extract. Antioxidant composition, characterized in that obtained by inoculating any one strain selected from the group consisting of ).
The method of claim 4,
The fermented Audi extract is an antioxidant composition contained in a concentration of 15 ~ 60 ㎍ / ml.
According to claim 1,
The Audi extract is extracted using 60-80% (v/v) alcohol as an extraction solvent, and the fermented Audi extract is obtained by inoculating the Audi extract with a Lactobacillus plantarum strain Antioxidant composition, characterized in that.
The method of claim 6,
The fermentation extract is an antioxidant composition contained in a concentration of 85 ~ 250 ㎍ / ml. According to claim 1,
The Bifidobacterium longum, Lactobacillus helveticus, Lactobacillus plantarum, Streptococcus thermophilus, and Enterococcus thailandicus strains The deposit number of KACC91563, KACC91148, KACC91146, KACC91147 and KACC92253P, respectively, antioxidant composition.
Health functional food for antioxidant, comprising the antioxidant composition according to claim 1.
Cosmetic for antioxidant comprising the antioxidant composition according to claim 1.

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