KR20200074061A - Composition for improving cognitive function - Google Patents

Abstract

The present invention relates to a composition for improving a cognitive function and a fermented ginseng using a combined fermentation strain. According to the present invention, it is possible to provide the fermented ginseng containing a fermented product in the form of FGM1 or FGM4 obtained by bioconversion of a saponin glycoside portion with a combined fermentation strain in which ginseng is combined with Saccharomyces cerevisiae S6-1 (Accession No. KACC93225P) and an edible fermentation strain.

Description

Composition for improving cognitive function

The present invention relates to a fermented ginseng and a composition for improving cognitive function using a combination fermentation strain, more specifically to ferment the ginseng with the combination fermentation strain to obtain a fermentation product having a ginsenoside-rich FGM1 or FGM4 rich in cognitive function, It relates to a composition for improving fermented ginseng and cognitive function using a combination fermented strain having a more improved cognitive function by mixing fermented extracts of a group of popular intelligent medicines.

Ginseng is a perennial plant of the genus Panax, and is a perennial perennial plant belonging to the Araliaceae. Examples include Korean ginseng (Panax ginseng), Western ginseng (Panax quinquefolia), Jeonchisam (Panx notoginseng), Himalayan ginseng (Panax pseudoginseng), and Vietnamese ginseng (Panax vietnamesis).

Among them, Korean ginseng has been known for a long time to strengthen Gi more effectively than other ginseng and provide various effects (suppression of aging, recovery of stress and weakness, and blood circulation regulating function).

Saponins, which are active ingredients of Korean ginseng, are classified into diol and triol systems according to the difference in aglycone structure, and glycoside chains linked to the aglycone C3, C6, and C20 carbon positions are intestinal bacteria ( Enzyme) to degrade (convert enzyme action) before it is absorbed into the body.

On the other hand, the composition of gut bacteria is susceptible to constitution, eating habits, taking antibiotics, and stress, so the ability to enzymatically degrade glycosides shows a marked individual difference.

Therefore, a significant difference occurs in the absorption of glycosides in the body, and this is known as a cause of individual differences in the efficacy of various herbs including ginseng (Hasegawa H. et al., Planta Medica, 63, pp436-440, 1997).

This is supported by cancer metastasis experiments using mice. As a result of the anti-metastatic effect in each mouse depending on the glycolysis ability of bacteria in the intestine, the hydrolysis ability of ginseng saponin to glycosides has a great effect on the drug efficacy. It can be seen that it is an influencing factor (Hasegawa H. et al., Planta Medica, 64, pp696-700, 1998).

On the other hand, among the glycolysates of ginseng saponins, FGM1 controls the cell division of tumor cells and induces apoptosis of cells, thereby suppressing tumor proliferation and metastasis, and FGM4 is interferon from dendritic cells. (interferon gamma) has the effect of enhancing the anti-tumor immunity by enhancing the production of immune balance by Th1 (Takei, M. et al., Biochem. Pharmacol., 68, pp441-452, 2004)

As described above, new glycosine decomposition products (new ginsenosides) having new molecular structures and patterns are produced according to the types of microorganisms and the decomposition conditions of saponin glycosides, and the effects on the physiological phenomenon of the human body by ginsenosides of these new structures It is diversified.

There was a problem in using the fermentation product itself because a by-product of an unpleasant smell was generated according to the selected strain during the fermentation process, but the Lactobacillus Hasegawa strain solved this problem.

On the other hand, with the improvement of consciousness, the average life expectancy of a person continues to increase, and as the aged population increases, the disorder of general cognitive function, including depression, forgetfulness, dementia and Alzheimer's disease, as well as physical illness, is rapidly becoming a social problem. Is emerging.

Alzheimer's, dementia, etc. Improvements and treatments for cognitive function such as Alzheimer's have been developed in various ways as synthetic drugs, but the use of synthetic drugs is still very limited as it is known to cause side effects such as nausea, loss of appetite, vomiting, and diarrhea.

Therefore, the development and commercialization of health functional foods for improving cognitive function using natural medicines with little side effects are also required for long-term use, and advanced results have been shown.

Accordingly, in the Korean herbal research, various kinds of Angelica, non-leaf, goji, ginkgo biloba, etc. have been developed as health functional foods for improving cognitive ability and memory, and have been announced and individually recognized by the Korea Food and Drug Administration, but are still effective. Is limited and not very useful.

Therefore, there is no side effect due to by-products during fermentation, it is possible to obtain ginsenosides by decomposing glycoside components, and there is an urgent need for a new cognitive function improving composition capable of physiological interpretation of efficacy and excellent effect. .

In order to solve the above problems, the present invention is fermented ginseng with a combination fermentation strain to obtain a fermented product of the form FGM1 or FGM4 rich in ginsenosides related to cognitive function, and is recognized by mixing fermented extracts of popular intelligent medicine group It is to provide a composition for improving fermented ginseng and cognitive function using a combination fermentation strain having an 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 saccharomyces cerevisiae S6-1 (Accession No. KACC93225P) and dietary fermentation It is possible to provide fermented ginseng comprising a fermentation product of FGM1 or FGM4 form obtained by bioconversion of a saponin glycoside part to a combined fermentation strain in combination with strains.

In addition, the ginseng is characterized in that it is one of Korean ginseng, Korean black ginseng, Korean red ginseng, and goats.

In addition, the fermentation strain for dietary use is Lactobacillus casei Hasegawa FERM BP-10123 (Lactobacillus casei strain Hasegawa FERM BP-10123), Lactobacillus Amentarius DSM 20249 (Lactobacillus alimentarius DSM 20249), Lactobacillus plantarum It is characterized by at least one of ATCC 14917 (Lactobacillus, plantarum ATCC 14917) and Bifidobacterium bifidum JCM 7002 (Bifidobacterium bifidum JCM 7002).

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

In addition, the composition for improving cognitive function may further include a medicinal group for improving cognitive function.

In addition, the cognitive function improving medicinal group is characterized in that at least one of Wonji, Bokryeong, Angelica, Ginkgo biloba, Omija, iris, Chihwang, Cheonma, Bellflower, Morel mushroom and Astragalus.

In addition, the composition for improving cognitive function is characterized in that it further comprises at least one of fruit liquid and honey.

In addition, the composition for improving cognitive function is further characterized in that it further comprises vitamin C and the active vitamin B group.

In addition, the composition for improving cognitive function is characterized in that it further comprises a Moran leaf extract.

In addition, the composition for improving cognitive function is characterized in that it can be prepared in one form of powder, granules, pills, beverages, capsules and concentrates.

In addition, the composition for improving cognitive function according to the second embodiment of the present invention is a mixture of ginseng and a medicinal group for improving cognitive function, Saccharomyces cerevisiae S6-1 (Accession No. KACC93225P) and fermentation strain for dietary use It is possible to provide a composition for improving cognitive function obtained by inoculating and culturing a combination fermentation strain in combination with.

In addition, the cognitive function improving medicinal group is characterized in that at least one of Wonji, Bokryeong, Angelica, Ginkgo biloba, Omija, iris, Chihwang, Cheonma, Bellflower, Morel mushroom and Astragalus.

In addition, the composition for improving cognitive function is characterized in that it further comprises at least one of fruit juice and honey after culture.

In addition, the composition for improving cognitive function is further characterized by further comprising vitamin C and active vitamin B group after culture.

In addition, the composition for improving cognitive function is characterized in that it further comprises a Moran leaf extract after culture.

The composition for improving fermented ginseng and cognitive function using a combination fermentation strain according to an embodiment of the present invention improves cognitive function by enriching ginsenosides related to cognitive function by fermenting ginseng with a combination fermentation strain to obtain fermentation products in the form of FGM1 or FGM4 The effect is great.

In addition, the cognitive function improvement effect may be further improved by mixing the extract of the popular intelligent medicine group or the medicinal group for improving cognitive function.

In addition, since fermented ginseng and cognitive function-improving drug groups are fermented as a combination fermented strain, unpleasant by-products are not generated during fermentation, and thus can be consumed in the form of bacteria and medium without additional purification after fermentation, and have excellent flavor, physical properties, and workability.

1 is a graph of HPLC-MS/MS analysis of fermented ginseng (Korea Black Ginseng) of Example 2 according to an embodiment of the present invention.
Figure 2 of Example 2 (B) and standard mixture (S), red ginseng extract A region (1), red ginseng extract B region (2), red ginseng extract C region (3), dried ginseng (4), white ginseng (5) Photo 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 conversions may be applied and various embodiments may be provided. In addition, it should be understood that the contents described below include all transformations, equivalents, and substitutes included in the spirit and scope of the present invention.

In the following description, terms such as first and second are terms used to describe various components, and are not limited in meaning to themselves, and are used only to distinguish one component from other components.

The same reference numerals used throughout this specification denote the same components.

The singular expression used in the present invention includes the plural expression unless the context clearly indicates otherwise. In addition, terms such as “include”, “have” or “have” described below are intended to indicate that there are features, numbers, steps, operations, components, parts, or combinations thereof described in the specification. It should be interpreted and understood to not preclude the existence or addition possibility of one or more other features, numbers, steps, actions, components, parts or combinations thereof.

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

Fermented ginseng using a combination fermentation strain according to the first embodiment of the present invention fermented ginseng into a combination fermentation strain that combines Saccharomyces cerevisiae S6-1 (Accession No. KACC93225P) and a fermentation strain for dietary use. Can be manufactured.

At this time, ginseng is a medium, and after adding and sterilizing ginseng in distilled water of 2 to 7 times the weight of ginseng, the combined fermentation strain is inoculated at 0.5 to 30% based on the total weight of ginseng, and for 1 to 3 weeks at 25 to 40°C. Can be cultured.

That is, fermented ginseng is a fermented product of FGM1 or FGM4 type obtained by bioconversion of the saponin glycoside portion of ginseng as a combination fermentation strain, and is in an unpurified state after fermentation.

This fermentation of ginseng as a combination fermentation strain does not produce an unpleasant odor by-product that may occur during fermentation, so it can be used as it is without purification.

This combination fermentation strain is a combination of Saccharomyces cerevisiae S6-1 (Accession No. KACC93225P) and a food fermentation strain, Saccharomyces cerevisiae S6-1 (Accession No. KACC93225P) Is a new strain isolated from coastal seawater, exhibits alcohol resistance, salt resistance and freezing resistance, and also serves to easily separate a complex polysaccharide from a saponin molecule.

The fermented strain for dietary use is Lactobacillus casei Hasegawa FERM BP-10123 (Lactobacillus casei strain Hasegawa FERM BP-10123), Lactobacillus Amentarius DSM 20249 (Lactobacillus alimentarius DSM 20249), Lactobacillus plantarum ATCC 14917 (Lactobacillus, plantarum ATCC 14917 strain) and Bifidobacterium bifidum JCM 7002 strain (Bifidobacterium bifidum JCM 7002 strain).

Lactobacillus casei Hasegawa FERM BP-10123 strain (Lactobacillus casei strain Hasegawa FERM BP-10123 strain) is a new strain of the genus Lactobacillus casei isolated and identified from kimchi and pickled foods.

Lactobacillus casei Hasegawa FERM BP-10123 strain (Lactobacillus casei strain Hasegawa FERM BP-10123 strain) is a hydrolyzate based on ginsenoside, an active ingredient of the plant of the genus Panax, namely FGM1 and It is characterized by generating FGM4.

Lactobacillus alimentarius DSM 20249 (Lactobacillus alimentarius DSM 20249), Lactobacillus plantarum ATCC 14917 (Lactobacillus, plantarum ATCC 14917) and Bifidobacterium bifido JCM 7002 (Bifidobacterium bifidum JCM 7002) As a strain having saponin-decomposing ability, it is most preferable because of its high activity, but other saponin-decomposing strains may be used.

Fermentation of ginseng with the combination fermentation strain thus shortens the culture time than cultivation with a single strain, and greatly affects the type and content of the ginsenoid of the extract obtained according to the type and ratio of the strain to be combined.

Here, strains known to easily break the sugar derivative of saponin were used in combination.

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

The fermented ginseng as described above can be consumed by itself without further purification after fermentation, and has excellent flavor and cognitive function improvement effects.

Combination of such fermented ginseng and medicinal group for improving cognitive function (fermented extract) can produce a composition for improving cognitive function that is easily absorbed in the intestine.

Hereinafter, a composition for improving cognitive function will be described in detail.

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

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

As described above, the composition for improving cognitive function may be further improved by improving the cognitive function by adding an extract of the medicinal group for improving cognitive function to fermented ginseng.

Fermented ginseng will be omitted because it is substantially the same as fermented ginseng according to the first embodiment of the present invention described above.

The cognitive function improving medicinal material group extract is manufactured by fermenting the cognitive function improving medicinal material group, and the cognitive function improving medicinal material group is one of Wonji, Bokryeong, Chamdangwi, Ginkgo biloba, Omija, iris, Chihwang, Cheonma, Bellflower, Morel mushroom and Hwanggi Can be

The cognitive function improving drug group extract may be prepared by mixing and sterilizing the cognitive function improving drug group and distilled water, followed by inoculation of the fermented strain.

에서 5 내지 20일동안 배양하였다.Distilled water, which is 2 to 5 times that of the cognitive function improving medicinal group, is mixed, and 2 to 10% of the total weight percent of the cognitive function improving medicinal group is inoculated with a combination fermentation strain and 25 to 40

Incubated for 5-20 days.

At this time, the combination fermentation strain is the same as the combination fermentation strain used in the fermented ginseng according to the first embodiment of the present invention, and the combination fermentation strain is glycyrrhizin of licorice, as well as ginsenoside of Ginseng Radix. Paeoniflorin from Paeoniae Radiz, saikosaponin from Shiho, baicalin from Scutellariae Radix, sennoside from Rhei Rhizoma, Jenny from Gardeniae Fructus Glycosides such as geniposide, isoflavone of soybean, and onjisaponin of Polygalae Radix, as well as cell fibers such as mushrooms such as bark, leaves, and Morel mushroom. It is also beneficial for fermentation of medicinal natural products.

The composition for improving cognitive function may be prepared by combining a medicinal group for improving cognitive function (fermented extract) and fermented ginseng as shown above.

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

In addition, the composition for improving cognitive function according to the first embodiment of the present invention may further include one or more of fruit liquid and honey, and fruit liquid and honey for supplementing flavor, consumer preference, and nutritional components of the product It is most preferred.

Here, the fruit liquid may be prepared by juice and concentration of citron, lemon, and citrus fruits.

Yuzu is twice as good as persimmon, 3 times as much as lemon, and 10 times as large as banana. It also helps with antipyretic, anti-inflammatory and antitussive effects.

The citron limonene component is good for alleviating sore throat, and the limonene component, along with the pectin component, also makes the capillaries healthy and strong, which also helps blood circulation.

Hesperedin in citron can be effective in preventing cerebrovascular disorders and controlling blood pressure.

Lemon is also excellent for draining waste products. In particular, it is excellent for arterial cleansing, and blood circulation is smooth, and it is good for preventing cardiovascular disease. It is also good for relieving swelling by helping to discharge sodium.

In addition, it has a strong acidity, but lemon surprisingly helps to alkalize our body. It is effective for digestive diseases such as constipation, indigestion, and excess stomach acid by adjusting the pH level. In addition, lemon citric acid supplements natural stomach acid to help break down food.

Albedo, which looks like a white thread of tangerine, is excellent for managing blood pressure, and albedo makes blood vessels healthy.

The hesperidin component of tangerine also prevents hypertension by increasing vascular resistance, and fetacryptosanthin acts as an antioxidant and anti-inflammatory.

In addition, recently, in a joint study conducted by the Rural Development Administration and Jeju National University, animal experiments revealed that citrus extract is effective in improving new object recognition, spatial recognition, and memory.

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

Accordingly, honey can actively metabolize and restore fatigue.

At this time, the composition for improving cognitive function may further include 0.2 to 0.9% by weight of fruit liquid 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 is improved in taste, it can be prepared in the form of a concentrate.

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

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

Vitamins may be composed of vitamin C and active vitamin B group, and for the total weight of the composition for improving cognitive function, vitamin C (Vitamin C), vitamin B1 (Vitamin B1), vitamin B2 (Vitamin B2), vitamin B6 (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 may act as an antioxidant (anti-aging), and the active vitamin B group may have an effect of improving physiological vitality in the elderly human body.

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

The Moranga leaf extract is made of Moranga leaves. Moranga leaves are leaves of Moranga known as legumes. Moranga is rich in nutrients and contains most of Moranga leaves.

Moran leaves are rich in vitamin C, A, potassium, polyphenols, proteins, etc., and have effects on skin beauty, diet, blood pressure reduction, fatigue recovery, and hair health.

In addition, Moran leaves are rich in calcium, which can help with headaches and migraines.

In addition, the Moran leaves are rich in antioxidants, such as flavonoids, antithocyanins, and lycopenes, and thus may have antioxidant properties.

Moranga leaf extract prepared from such Moranga leaves is crushed by drying the dried Moran leaves, put the crushed Moran leaves into a container containing water, and supply oxygen using a bubbler to the container to provide 4 at room temperature (20 to 25°C). The primary fermentation for a period of 5 weeks to 5 weeks, and the primary fermented Moranga leaves were inoculated with 1 to 5% of the total weight percent of the Moranga leaves, and then secondary for 3 to 4 weeks at 25 to 30°C. It can be prepared by fermentation.

Moranga leaf extract may be prepared in the same manner as described above to extract the active ingredient of the Moranga leaf.

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

These Moranga leaf extracts are contained in the composition for improving cognitive function, and thus may act as fatigue recovery, antioxidant activity, and relief of headaches and migraines.

In addition, the composition for improving cognitive function may be prepared in the form of one of powder, granule, pill, beverage, and concentrate, and most preferably, in the form of powder or concentrate.

When it is prepared in the form of a powder or a concentrate, there are few side effects when taken and potency may be enhanced.

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

As described above, the composition for improving cognitive function can be prepared by adding cognitive function improving medicinal substance group extract, fruit liquid, honey, and active vitamin to fermented ginseng prepared by fermenting ginseng as a combination fermented strain. The cognitive function-improving group of medicines can be mixed and fermented simultaneously as a combination fermentation strain, and fruit liquid and honey can be added for flavor control in the commercialization stage and vitamins can be added for physiological activity.

The composition for improving cognitive function will be described below.

In addition, the composition for improving cognitive function according to the second embodiment of the present invention is a mixture of ginseng and a medicinal group for improving cognitive function, Saccharomyces cerevisiae S6-1 (Accession No. KACC93225P) and fermentation strain for dietary use It is possible to provide a composition for improving cognitive function obtained by inoculating and culturing a combination fermentation strain in combination with.

Ginseng is the same as the first embodiment of the present invention, so a detailed description is omitted.

The medicinal group for improving cognitive function is the same as the first embodiment of the present invention, so a detailed description is omitted.

Here, the ginseng and cognitive function improving medicinal groups 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.

It can be fermented by inoculating a combination fermented strain that combines Saccharomyces cerevisiae S6-1 (Accession No. KACC93225P) with a dietary fermentation strain in a mixed ginseng and cognitive function improving medicinal group.

At this time, the mixed ginseng and cognitive function improving medicinal substance groups are the medium, and the mixed ginseng and cognitive function improving medicinal substance groups are added to the mixed ginseng and cognitive function improving medicinal substance groups in distilled water of 2 to 8 times the weight and sterilized and then combined fermentation strain It can be prepared by inoculating 2 to 20% of the total weight percent of the ginseng and cognitive function improving medicinal groups mixed and cultured at 25 to 45°C for 1 to 4 weeks to prepare a composition for improving cognitive function.

In addition, the composition for improving cognitive function according to the second embodiment of the present invention may further include one or more of fruit liquid and honey after fermentation, and preferably includes fruit liquid and honey, and improve cognitive function for flavor It is preferable to contain 0.2 to 0.7% by weight of fruit liquid and honey based on the total weight of the composition.

Since the composition of the 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 cognitive function according to the second embodiment of the present invention may further include a vitamin after fermentation.

Since these vitamins are the same as the first embodiment of the present invention, detailed descriptions thereof will be omitted.

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

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

In addition, the composition for improving cognitive function may be prepared in the form of one of powder, granule, pill, beverage, and concentrate, and most preferably, in the form of powder or concentrate.

When it is prepared in the form of a powder or a concentrate, there are few side effects when taken and potency may be enhanced.

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

Accordingly, the convenience of taking can be improved.

Hereinafter, a composition for fermented ginseng, cognitive function improving medicinal material group extract, and cognitive function improving composition using a combination fermentation strain will be described in detail through a number of experimental examples below.

In addition, the experimental examples to be carried out are presented to aid understanding, but only to illustrate the present invention, the scope of the present invention is not limited to the following experimental examples, and the main sample of the experiment is ginseng and cognitive function improving medicine group It is not limited to the form (raw material, dry material, powder material, etc.).

[Example 1]

After adding 2 kg of Korean ginseng (medium) in powder form (from Korea, or from Northeast China, dried 4 to 6 years) into 10 L of purified water and autoclaving, Saccharomyces cerevisiae S6-1 ( Accession number KACC93225P), Lactobacillus plantarum ATCC 14917 (Lactobacillus, plantarum ATCC 14917) and Bifidobacterium bifidum JCM 7002 (Bifidobacterium bifidum JCM 7002) combined ginseng total weight% Fermented ginseng was prepared by inoculating 1% by weight and incubating at 35°C for 2 weeks.

[Example 2]

It was prepared in the same manner as in Example 1, except that 2 kg of Korean black ginseng (medium) (Korean, dried 4-6 years old) in powder form was used instead of Korean ginseng.

[Example 3]

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

[Comparative Example 1]

It was prepared in the same manner as in Example 1, except that the ginseng was inoculated with Lactobacillus.

[Comparative Example 2]

It was prepared in the same manner as in Example 1, except that the yeast ginseng was inoculated.

[Comparative Example 3]

It was prepared in the same manner as in Example 1, except that the ginseng was inoculated with lactic acid bacteria.

[Comparative Example 4]

From the red ginseng powder, an extract obtained by the traditional method of gujeunggupo was prepared.

[ Experimental Example 1] Confirmation of bioconversion of fermented ginseng

Example 1 (Korean ginseng), 2 μL of the supernatant obtained by centrifugation at 3000 rpm for 10 minutes was added to a TLC plate (kiesel gel 60F254, merck), and at the same time, FGM1 and FGM4 were also added as a standard for saponin decomposition, followed by TLC mixed solvent ( It was developed with chloroform-methanol-water=60:35:10, lower layer), and a solution of 8% vanillin-methanol and 72% sulfuric acid solution 1:5 (volume ratio) was sprayed onto the TLC plate. It was heated at 120°C for 2 minutes to detect spots showing a reddish purple color.

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

[ Experimental Example 2] HPLC -MS/MS analysis

HPLC-MS/MS analysis was performed according to the analysis conditions of the HPLC-MS/MS system shown in Table 1 below of Example 2 (Korea Black Ginseng).

HPLC system Agilent 1100 Binary pump G1312A Degasser G1379A Auto sampler G1313A Column oven G1316A LC-MS/MS system API-2000, (AB, USA) Ion source Electro-spray ionization (ESI) gas N ₂ software Analyst TM 1.1.1 column Waters symmetry C ₁₈ (2.1Х150mm 3.5) Flow rate 0.2/min Sample injection volume 5 Moving stage
A: H ₂ O (0.2% formic acid/0.04% ammonia)
B: CAN time A B 0 80 20 140 20 80

The results of HPLC-MS/MS analysis of the fermented ginseng of Example 2 (Korea Black Ginseng) are as shown in FIG. 1. FIG. 1 is a graph of HPLC-MS/MS analysis of the fermented ginseng of Korea 2 (Korea Black Ginseng), Rg ₁ , It can be seen that various ginsenoside patterns were obtained together with functional components such as Rg ₂ , Rg ₃ , Rb ₁ , and CK.

[ Experimental Example 3] TLC analysis and chromatogram

Example 2 (Korean black ginseng, B) and standard mixture (S), red ginseng extract A area (1), red ginseng extract B area (2), red ginseng extract C area (3), dried ginseng (4), white ginseng (5) The components were analyzed by TLC.

At this time, the standard product mixture (S) is a mixture of ginsenoside standard products obtained and secured in Jinan, red ginseng extract A(1) is Jinan, red ginseng extract B(2) is Geumsan, red ginseng extract C(3) is given, and dried ginseng (4) refers to Geumsan, and white ginseng (5) refers to purchases made from Geumsan.

In addition, dried ginseng (4) and white ginseng (5) were made from a commercially available powder and used as a mixed solvent of methanol (70%) and distilled water (30%).

The result of TLC analysis was shown in FIG. 2.

Figure 2 of Example 2 (B) and standard mixture (S), red ginseng extract A region (1), red ginseng extract B region (2), red ginseng extract C region (3), dried ginseng (4), white ginseng (5) This is a picture showing the results of TLC analysis.

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

As can be seen in Figures 2 and 3, the functional ginsenoside content (Rg ₁ + Rg ₃ + Rb ₁ ) of fermented ginseng (Korea Black Ginseng) of Example 2 is 84 compared to 2.5 to 34 mg/g based on the Ministry of Food and Drug Safety. It exhibited very good functionality at ~85 mg/g.

[ Experimental Example 4] Comparison of ginsenoside content

Example 3 (Goryeo red ginseng) and ginsenoid content of Comparative Examples 1 to 4 were measured and compared.

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

Ingredient name 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 Ginsenoside Rb2, b3 <0.1 <0.1 0.43 >0.1 0.81 Ginsenoside Rc 0.31 0.51 <0.1 >0.1 0.57 Ginsenoside Rd 1.18 2.41 2.11 >0.1 3.70 Ginsenoside 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 Ginsenoside F1 0.13 <0.1 <0.1 1.10 Ginsenoside 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 irradiation 61 mg/g 43 mg/g 48 mg/g 55 mg/g 73 mg/g

(Requirements for the functional raw materials of the Ministry of Food and Drug Safety: Rb ₁ +Rg ₁ +Rg ₃ (s) = 2.5 to 34mg/g or more as the content of functional ingredients: Improve immunity, improve fatigue, improve blood flow and memory through inhibition of platelet aggregation As shown in Table 2 above, Rb ₁ +Rg ₁ +Rg ₃ (s) of Example 3 = 84.61 mg/g, Comparative Example 1 (8.5 mg/g), comparison It can be seen that the content of Rb ₁ +Rg ₁ +Rg ₃ (s) is higher than that of Example 2 (8.94 mg/g), Comparative Example 3 (4.59+>0.1 mg/g), and Comparative Example 4 (16.64 mg/g). there was.

Therefore, it can be determined that Example 3 has a higher cognitive function improvement effect than Comparative Examples 1 to 4.

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

500 g of fermented ginseng of Example 1 and 500 g of cognitive function-improving drug group extract were mixed and lyophilized to obtain a powder, and then mixed with 21 g of fruit liquid, 24 g of honey, 14 g of vitamin C, 5 g of yogurt flavor, and 35 g of total weight The composition for improving cognitive function in the form of granules was prepared by granulating and drying after adding% water.

The extract of the medicinal substance group for improving cognitive function is 1000g of powdered raw paper and 1000g of bokryeongja and 1000g of ginkgo biloba leaves and sterilized by autoclaving, followed by autoclaving, Saccharomyces cerevisiae S6-1 (Accession number KACC93225P), lactose Combination fermentation strains combining Bacillus Amentarius DSM 20249 strain (Lactobacillus alimentarius DSM 20249 strain) and Lactobacillus plantarum ATCC 14917 strain (Lactobacillus, plantarum ATCC 14917 strain) are 10% by weight based on the total weight percent of cognitive function improving drugs It was prepared by inoculating% and incubating for 2 weeks at 30°C.

Fruit juice was prepared by juice and concentration of citron, lemon and tangerine.

[Example 5] Preparation of a composition for improving cognitive function (powder)

1800g of fermented ginseng of Example 1 and 1800g of cognitive function improving medicinal material group extract were mixed, and 28g of fruit liquid and 20g of honey were added and lyophilized to prepare a composition for improving cognitive function in powder form.

Here, the amount of fruit liquid and honey added can be adjusted according to the flavor.

[Example 6] Preparation of composition for improving cognitive function (powder)

1000 g of Korean ginseng (medium) in powder form (from Korea or from Northeast China, dried 4 to 6 years old) and 1000 g of cognitive function-improving herbs were put into 3000 mL of purified water and autoclaved, followed by Saccharomyces cerevisiae (Saccharomyces cerevisiae) S6-1 (Accession No. KACC93225P), Lactobacillus alimentarius DSM 20249 (Lactobacillus alimentarius DSM 20249) and Lactobacillus plantarum ATCC 14917 (Lactobacillus, plantarum ATCC 14917) Ginseng mixed with strain and cognitive function improvement Inoculated with 3% of the total weight percent of the medicinal group, incubated at 30°C for 2 days, added 35 g of fruit liquid and 15 g of honey, and then freeze-dried to improve cognitive function in powder form The composition was prepared.

The medicinal groups for improving cognitive function are ginkgo biloba, Bokryeong, Omija, iris, Chihwang and Morel mushroom.

[Example 7] Composition for improving cognitive function (beverage)

1000 g of Korean ginseng (medium) in powder form (from Korea or from Northeast China, dried 4 to 6 years old) and 1000 g of cognitive function-improving herbs were put into 3000 mL of purified water and autoclaved, followed by Saccharomyces cerevisiae (Saccharomyces cerevisiae) S6-1 (Accession No. KACC93225P), Lactobacillus alimentarius DSM 20249 (Lactobacillus alimentarius DSM 20249) and Lactobacillus plantarum ATCC 14917 (Lactobacillus, plantarum ATCC 14917) The strain was inoculated with 3% of the total weight% of the ginseng and the medicinal group for improving cognitive function, and cultured for 2 days at 30°C. After adding 35 g of fruit liquor and 15 g of honey, filtering and filling the filtrate with carbon gas. A beverage composition for improving cognitive function was prepared.

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

1000 g of Korean ginseng (medium) in powder form (from Korea, or from Northeast China, dried 4-6 years) and 1000 g of cognitive function-improving herbs were added to 3000 mL of purified water and autoclaved, followed by Saccharomyces cerevisiae (Saccharomyces cerevisiae) S6-1 (Accession No. KACC93225P), Lactobacillus alimentarius DSM 20249 (Lactobacillus alimentarius DSM 20249) and Lactobacillus plantarum ATCC 14917 (Lactobacillus, plantarum ATCC 14917) The strain is inoculated with 3% by weight of the total weight percent of the ginseng and cognitive function improving mixtures, incubated at 30°C for 2 days, and then added with 35g of fruit liquid and 15g of honey and concentrated to improve the cognitive function in the form of a concentrate. The composition was prepared.

[Example 9] Preparation of a composition for improving cognitive function

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

[Example 10] Preparation of a composition for improving cognitive function

It was prepared in the same manner as in Example 6, except that additional 4% by weight of vitamin to Example 6.

[Example 11] Preparation of a composition for improving cognitive function

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

Moranga leaf extract, after crushing the dried Moranga leaves, put the crushed Moranga leaves into a container in water, supply oxygen using a bubbler to the container, and ferment for 1 week at 25°C for 5 weeks. It was prepared by inoculating the leaves with a combination fermented strain at 1% based on the total weight of the leaves of Moranga and then fermenting them for 2 weeks at 30°C.

[Example 12] Preparation of a composition for improving cognitive function

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

[ Experimental Example 5] Sensory test

Among the expert sensory test personnel trained in Examples 4 to 12 (50 persons with 25 years or more sensory test experience [25 males, 25 females]) selected 30 relatively good taste, overall taste, aroma, Quantitative Descriptive Analysis (QDA) was performed after dividing by feeling (abdominal feeling) after taking. The sensory test was performed by a 5-point measurement method (1: very bad, 2: bad, 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 Table 3, it was confirmed that Examples 4 to 12 had a high score in all items. This is a separate product after fermentation because fermentation using a combination fermentation strain does not generate byproducts that cause unpleasant odors and side effects. Even if the composition is prepared without tablets, it can be judged to have excellent taste and aroma, and not to cause abdominal pain and the like, and thus feel good after taking.

The embodiments of the present invention have been described with reference to the accompanying drawings, but a person skilled in the art to which the present invention pertains may implement other specific forms without changing the technical spirit or essential features of the present invention. You will understand. Therefore, the above-described embodiment is illustrative in all respects and is not limiting.

National Academy of Agricultural Science KACC93225P 20150414

Claims (2)

Fermented ginseng, cognitive function improving medicinal herb group extract and Moranga leaf extract,
The cognitive function improving drug group extract,
After mixing 2 to 5 times of distilled water in the cognitive function improving medicinal material group, which is a mushroom, 5 to 20 days at 25 to 40° C. after inoculating the combination fermentation strain with 2 to 10% based on the total weight percent of the cognitive function improving medicinal material group It was fermented by culturing for a while,
The Moringa leaf extract,
The step of crushing the dried Moranga leaves, putting the crushed Moranga leaves into a container in water, and supplying oxygen using a bubbler to the container to ferment it at room temperature (20 to 25°C) for 4 to 5 weeks. And it is prepared through the step of secondary fermentation for 3 to 4 weeks at 25 to 30 ℃ after inoculating the fermented strains of the primary fermented Moranga leaves with 1 to 5% based on the total weight of the Moranga leaves,
The fermented ginseng,
Ginseng saccharomyces cerevisiae (Saccharomyces cerevisiae) S6-1 (Accession No. KACC93225P) and a combination fermentation strain comprising a dietary fermentation strain comprising a fermentation product of FGM1 or FGM4 form obtained by bioconversion of a saponin glycoside part,
The dietary fermentation strain,
Lactobacillus casei Hasegawa FERM BP-10123 strain (Lactobacillus casei strain Hasegawa FERM BP-10123 strain), Lactobacillus alimentarius DSM 20249 strain (Lactobacillus alimentarius DSM 20249 strain), Lactobacillus plantarum ATCC 14917 strain (Lactumlucil ATCC 14917) and Bifidobacterium bifidum JCM 7002 (Bifidobacterium bifidum JCM 7002),
Ginseng is added to distilled water of 2 to 7 times the weight of ginseng, and the combined fermentation strain is inoculated at 0.5 to 30% of the total weight of ginseng and cultured at 25 to 40°C for 1 to 3 weeks,
The ginseng,
A composition for improving cognitive function, characterized in that it is one of Korean ginseng, Korean black ginseng, Korean red ginseng, and goat.
Ginseng and Morel mushrooms are mixed with a group of cognitive function-improving medicinal groups, mixed with distilled water that is 2 to 8 times the cognitive function-improving group, and Saccharomyces cerevisiae S6-1 (Accession No. KACC93225P) It is obtained by inoculating the combined fermentation strains in combination with the fermentation strains used at 2 to 20% based on the total weight of the medicinal group for improving cognitive function, and culturing at 25 to 45°C for 1 to 4 weeks,
It further includes a Moran leaf extract,
The Moringa leaf extract,
The step of crushing the dried Moranga leaves, putting the crushed Moranga leaves into a container in water, and supplying oxygen using a bubbler to the container to ferment it at room temperature (20 to 25°C) for 4 to 5 weeks. And it is prepared through the step of secondary fermentation for 3 to 4 weeks at 25 to 30 ℃ after inoculation of 1 to 5% based on the total fermentation of the fermented strains of the first fermented Moranga leaves,
After culturing, further comprising at least one of fruit juice and honey,
After cultivation, it further contains vitamin C and active vitamin B group,
The dietary fermentation strain,
Lactobacillus casei Hasegawa FERM BP-10123 strain (Lactobacillus casei strain Hasegawa FERM BP-10123 strain), Lactobacillus alimentarius DSM 20249 strain (Lactobacillus alimentarius DSM 20249 strain), Lactobacillus plantarum ATCC 14917 strain (Lactumlucil ATCC 14917) and Bifidobacterium bifidum JCM 7002 (Bifidobacterium bifidum JCM 7002).

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