KR20200130799A - Antioxidant composition containing femented Rubus coreanus extract - Google Patents

Abstract

The present invention relates to an antioxidant composition containing a fermented Rubus coreanus extract as an active component. More specifically, the present invention relates to an antioxidant composition containing a fermented Rubus coreanus extract, which has an improved antioxidant effect compared to a Rubus coreanus extract before fermentation, as an active component. The present invention has another objective of providing antioxidant health food and cosmetics which contain the antioxidant composition containing the fermented Rubus coreanus extract according to the present invention.

Description

Antioxidant composition containing femented Rubus coreanus extract}

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

In order for the living body to live, not only the intake of nutrients but also the active breathing, the oxygen entered through this breathing burns nutrients and releases energy, enabling brain activity including physical exercise. At this time, a small amount of free radicals Free radicals that are highly reactive with species (ROS) are produced, and tissue damage by free radicals and/or free radicals is caused by aging of the body or other internal and external factors. Oxidative stress is generally known to be an imbalance between the cellular biochemical processes that produce and eliminate reactive oxygen species (ROS), and the accumulation of ROS in neurons plays an important role in the pathogenesis of neuropathic disorders. . Reactive oxygen reacts with the SH group of the protein to lose the activity of the enzyme, or forms a peroxidated lipid by oxidizing the unsaturated fatty acids constituting the DNA, RNA, enzymes and cell membranes, forming crosslinks. These lipid peroxides are very toxic to the living body and cause diseases such as arteriosclerosis, blood circulation disorders, fatigue, diabetes, heart disease, liver disorders, carcinogenesis, and cancer metastasis. The substances that prevent the peroxidation of these lipids are called antioxidants.

On the other hand, bokbunja is harvested from June to August, and ripe fruits in May, that is, June or early July of the lunar calendar, are mainly dark red. The bokbunja is composed of several small sweets to form a mass, and has a conical shape or a pressed sphere. In addition, bokbunja is reported to have anti-cancer effect, arteriosclerosis prevention, blood clot prevention, anti-inflammatory effect, antibacterial effect and antioxidant effect against Helicobacter pylori, because it contains a large amount of polyphenol.

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

In addition, the present invention has another object to provide an antioxidant health food and cosmetics comprising an antioxidant composition comprising the fermented bokbunja extract according to the present invention.

The present invention is Bifidobacterium longum, Lactobacillus helveticus, Lactobacillus plantarum, Streptococcus thermophilus, and Enterococcus tyrandis (Enterococcus thailandicus) ) It provides an antioxidant composition comprising a fermented bokbunja extract obtained by inoculating and fermenting any one strain selected from the group consisting of bokbunja extract as an active ingredient.

According to an embodiment of the present invention, the bokbunja extract is extracted using water as an extraction solvent, and the fermented bokbunja extract is Enterococcus thailandicus or Streptococcus thermophilus in the bokbunja extract. ) It may be obtained by inoculating and fermenting the strain.

In addition, according to an embodiment of the present invention, the fermented bokbunja extract may be included in a concentration of 150 ~ 450 ㎍ / ml.

In addition, according to an embodiment of the present invention, the bokbunja extract is extracted using water as an extraction solvent, and the fermented bokbunja extract is obtained by inoculating and fermenting the bokbunja extract with a Bifidobacterium longum strain. It may be included in the concentration of 170 ~ 250 ㎍ / ml in the composition.

In addition, according to an embodiment of the present invention, the bokbunja extract is extracted using water as an extraction solvent, and the fermented bokbunja extract can be obtained by fermenting the bokbunja extract by inoculating a Lactobacillus plantarum strain. have.

In addition, according to an embodiment of the present invention, the fermented bokbunja extract may be included in a concentration of 170 ~ 450 ㎍ / ml.

In addition, according to an embodiment of the present invention, the bokbunja extract may be extracted using 20-40% (v/v) alcohol as an extraction solvent.

In addition, according to an embodiment of the present invention, the fermented bokbunja extract may be included in a concentration of 20 ~ 250 ㎍ / ml.

In addition, according to an embodiment of the present invention, the bokbunja extract may be extracted using 60 to 80% (v/v) alcohol as an extraction solvent.

In addition, according to an embodiment of the present invention, the fermented bokbunja extract is obtained by inoculating and fermenting the bokbunja extract with a Bifidobacterium longum strain, and at a concentration of 80-250 μg/ml in the composition. Can be included.

In addition, according to an embodiment of the present invention, the fermented bokbunja extract is Lactobacillus helveticus, Lactobacillus plantarum, Streptococcus thermophilus, and Enterococcus thermophilus in the bokbunja extract. It is obtained by inoculating and fermenting any one strain selected from the group consisting of Tylandicus (Enterococcus thailandicus), and may be included in a concentration of 20 to 250 μg/ml in the composition.

In addition, according to an embodiment of the present invention, the Bifidobacterium longum (Bifidobacterium longum), Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus plantarum (Lactobacillus plantarum), Streptococcus thermophilus (Streptococcus thermophilus) and The accession numbers of Enterococcus thailandicus strains may be 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 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 antioxidants by including fermented bokbunja extract significantly improved than the antioxidant effect of bokbunja extract before fermentation.

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

In the specification of the present invention, the term "composition" refers to a mixture of Astragalus extract of the present invention with other chemical components such as a diluent or carrier.

Unless otherwise defined, all technical terms used in the present invention have the same meaning as commonly understood by those of ordinary skill in the relevant fields of the present invention. In addition, although preferred methods or samples are described in the present specification, those similar or equivalent are included in the scope of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art can easily implement the present invention. The present invention may be implemented in various different forms, and is not limited to the embodiments described herein.

Antioxidant compositions according to the present invention are Bifidobacterium longum, Lactobacillus helveticus, Lactobacillus plantarum, Streptococcus thermophilus, and Enterococcus tyrandi It contains as an active ingredient a fermented bokbunja extract obtained by inoculating any one strain selected from the group consisting of Enterococcus thailandicus and fermenting it in the bokbunja extract.

In addition, the Bifidobacterium longum, Lactobacillus helveticus, Lactobacillus plantarum, Streptococcus thermophilus and Enterococcus tyrandis (Enterococcus thailand) The accession number of the strain may be KACC91563, KACC91148, KACC91146, KACC91147 and KACC92253P, respectively.

The fermented bokbunja extract contained in the antioxidant composition according to the present invention may significantly vary in antioxidant properties depending on the solvent used for preparing the bokbunja extract, the strain used during fermentation, and the concentration contained in the antioxidant composition.

The bokbunja extract may be prepared using a solvent extraction method commonly used in the art, and may be a heat extraction method, but is not limited thereto.

When extracting using water as an extraction solvent when preparing the bokbunja extract, it may be performed at a temperature of 50 to 90°C for 2 to 8 hours, and more preferably, the extraction may be performed repeatedly 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), Streptococcus thermophilus ( Bifidobacterium longum) and Lactobacillus helveticus may contain a fermented bokbunja extract obtained by inoculating and fermenting any one strain selected from the group consisting of, and in this case, the antioxidant effect is significantly improved compared to the bokbunja extract before fermentation. Can be.

During the fermentation of the bokbunja extract, fermentation may be performed at a temperature of 30 to 40° C. for 48 to 96 hours.

When the bokbunja extract is fermented by inoculating a strain of Enterococcus thailandicus or Streptococcus thermophilus using water as an extraction solvent, the fermented bokbunja extract is 170-450 ㎍/ml, More preferably, it is contained in the antioxidant composition at a concentration of 170 to 250 μg/ml, so that the antioxidant effect may be further improved.

In addition, when the bokbunja extract is fermented by inoculating a Bifidobacterium longum strain using water as an extraction solvent, the fermented bokbunja extract is 20-450 µg/ml, more preferably 170-450 µg It is contained in the antioxidant composition at a concentration of /ml, most preferably 170-250µg/ml, so that the antioxidant effect can be further improved.

In addition, the antioxidant composition according to another embodiment of the present invention may be extracted using 20 to 40% (v/v) alcohol as an extraction solvent, so that the antioxidant effect of the fermented bokbunja extract compared to the bokbunja extract before fermentation is remarkably It can be improved.

When the bokbunja extract is extracted using 20-40% (v/v) alcohol as an extraction solvent, the bokbunja extract is 20-250 µg/ml, more preferably 20-60 µg/ml in the antioxidant composition. It may be included to further enhance the antioxidant effect.

When the bokbunja extract is prepared using 20 to 40% (v/v) alcohol as an extraction solvent, it may be performed at a temperature of 50 to 90° C. for 2 to 8 hours, and 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, the antioxidant composition according to another embodiment of the present invention may be extracted using 60 to 80% (v/v) alcohol as an extraction solvent, and thus the antioxidant effect of the fermented bokbunja extract compared to the bokbunja extract before fermentation It can be significantly improved.

When the bokbunja extract is prepared using 60 to 80% (v/v) alcohol as an extraction solvent, it may be performed at a temperature of 50 to 90° C. for 2 to 8 hours, and 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.

When the bokbunja extract is fermented by inoculating a Bifidobacterium longum strain using 60-80% (v/v) alcohol as an extraction solvent, the fermented bokbunja extract has a concentration of 80-250 ㎍/ml As contained in the antioxidant composition, the antioxidant effect may be further improved.

In addition, when the bokbunja extract is fermented by inoculating a Lactobacillus helveticus strain using 60-80% (v/v) alcohol as an extraction solvent, the fermented bokbunja extract is 20-250 μg/ml, More preferably, it is contained in the antioxidant composition at a concentration of 20 to 150 μg/ml, most preferably 70 to 150 μg/ml, so that the antioxidant effect may be further improved.

In addition, when the bokbunja extract is fermented by using 60-80% (v/v) alcohol as an extraction solvent, and inoculating Lactobacillus plantarum strain, the fermented bokbunja extract is 20-250 μg/ml, more Preferably, it is contained in the antioxidant composition at a concentration of 20 to 150 μg/ml, most preferably 70 to 150 μg/ml, so that the antioxidant effect may be further improved.

In addition, when the bokbunja extract is fermented by inoculating a strain of Streptococcus thermophilus using 60-80% (v/v) alcohol as an extraction solvent, the fermented bokbunja extract is 20-250 ㎍/ml, More preferably, it is contained in the antioxidant composition at a concentration of 20 to 150 μg/ml, most preferably 70 to 150 μg/ml, so that the antioxidant effect may be further improved.

In addition, when the bokbunja extract is fermented by using 60-80% (v/v) alcohol as an extraction solvent and inoculating Enterococcus thailandicus strain, the fermented bokbunja extract is 20-250 μg/ml, More preferably, it is contained in the antioxidant composition at a concentration of 70 to 150 μg/ml, so that the antioxidant effect may be further improved.

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

The kind of the health functional food composition is not particularly limited as long as it is usually manufactured and/or sold. For example, meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, tea, 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 usual sense.

When the health functional food is a beverage composition, there is no particular limitation on the liquid component, except for containing the antioxidant composition according to the present invention, and may contain various flavoring agents or natural carbohydrates as an additional component, such as a conventional beverage.

Typically, the amount of fermented bokbunja 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 purposes, it may be less than the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount above the above range.

In addition, a description will be given of an antioxidant cosmetic comprising the antioxidant composition according to the present invention as an active ingredient.

When formulated as a cosmetic composition, the content of the anti-inflammatory composition is 0.0001 to 10% by weight, preferably 0.01 to 5.0% by weight, based on the total weight of the cosmetic composition. The content of fermented bokbunja extract is preferably higher than the above minimum value so as to achieve the effect of improving skin damage caused by minimal ultraviolet rays, and in consideration of the possibility of application to various formulations and lowering feeling due to excessive addition, the fermented bokbunja extract is below the above maximum. It is desirable. At this time, the content of the fermented bokbunja extract may be appropriately adjusted within the above range according to the content of ingredients contained in the formulation or cosmetic composition.

Hereinafter, a preparation example of a health functional food containing the anti-inflammatory composition of the present invention will be described, but the present invention is not intended to limit it, but is intended to be described in detail.

<Production Example 1>

Fermented bokbunja extract 200 ㎎

Vitamin A acetate 70 ㎍

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 ㎍

Vitamin C 10 mg

Biotin 10 ㎍

Nicotinic acid amide 1.7 mg

Folic acid 50 ㎍

0.5 mg of calcium pantothenate

Ferrous sulfate 1.75 mg

Zinc oxide 0.82 mg

Magnesium carbonate 25.3 mg

Potassium monophosphate 15 mg

Dicalcium phosphate 55 mg

Potassium citrate 90 mg

100 mg of calcium carbonate

Magnesium chloride 24.8 mg

Hereinafter, a manufacturing example of the antioxidant cosmetic of the present invention will be described, but the present invention is not intended to limit it, but is intended to be described in detail.

<Production Example 2: Cream>

A cream containing the antioxidant composition was prepared according to a conventional method.

Fermented bokbunja extract: 1% by weight

Lipotype 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

Flavor: As appropriate

Preservative: As appropriate

Pigment: As appropriate

Distilled water: remaining amount

Hereinafter, the present invention will be described in more detail through the following examples. However, the following examples are merely examples for easily explaining the content and scope of the technical idea of the present invention, and thus the technical scope of the present invention is not limited or changed. In addition, based on these examples, it may be easily determined by those skilled in the art that various modifications and changes are possible within the scope of the technical idea of the present invention.

(Example 1)

The dried bokbunja powder obtained by pulverizing the bokbunja was added to distilled water, followed by heat extraction by repeating three times for 4 hours at a temperature of 70°C. The solvent used for extraction was removed through vacuum filtration. The obtained bokbunja extract was inoculated with the Lactobacillus plantarum strain (Accession No.: KACC91147) obtained from the National Academy of Agricultural Sciences (KACC) of the Rural Development Administration and fermented at 35±2℃ for 72 hours to ferment bokbunja extract. Was obtained.

(Examples 2 to 15)

It was carried out in the same manner as in Example 1, but a fermented bokbunja extract was obtained by different extraction solvents and/or strains used for fermentation as shown in Table 1 below.

(Comparative Example 1)

Except in the same manner as in Example 1, a bokbunja extract that was not fermented was prepared.

(Comparative Example 2)

In the same manner as in Example 1, 30% (v/v) alcohol was used as an extraction solvent, and a bokbunja extract that was not fermented was prepared.

(Comparative Example 3)

It was carried out in the same manner as in Example 1, except that 70% (v/v) alcohol was used as an extraction solvent, and an unfermented bokbunja extract was prepared.

division Bokbunja extract Fermentation conditions Extraction solvent Strain Example 1 water Lactobacillus Plantarum
(Lactobacillus plantarum, accession number: KACC91146)(LP) Example 2 water Streptoccus Thermophilus
(Streptococcus thermophilus, accession number: KACC91147) (S.th) Example 3 water Bifidobacterium long gum
(Bifidobacterium longum, Accession No.: KACC91563) (BL) Example 4 water Lactobacillus Helveticus
(Lactobacillus helveticus, accession number: KACC91148)(LH) Example 5 water Enterococcus Thai Landicus
(Enterococcus thailandicus, accession number: KACC92253P)(E.th) Example 6 30%(v/v) spirit Lactobacillus Plantarum
(Lactobacillus plantarum, accession number: KACC91146)(LP) Example 7 30%(v/v) spirit Streptoccus Thermophilus
(Streptococcus thermophilus, accession number: KACC91147) (S.th) Example 8 30%(v/v) spirit Bifidobacterium long gum
(Bifidobacterium longum, Accession No.: KACC91563) (BL) Example 9 30%(v/v) spirit Lactobacillus Helveticus
(Lactobacillus helveticus, accession number: KACC91148)(LH) Example 10 30%(v/v) spirit Enterococcus Thai Landicus
(Enterococcus thailandicus, accession number: KACC92253P)(E.th) Example 11 70%(v/v) spirit Lactobacillus Plantarum
(Lactobacillus plantarum, accession number: KACC91146)(LP) Example 12 70%(v/v) spirit Streptoccus Thermophilus
(Streptococcus thermophilus, accession number: KACC91147) (S.th) Example 13 70%(v/v) spirit Bifidobacterium long gum
(Bifidobacterium longum, Accession No.: KACC91563) (BL) Example 14 70%(v/v) spirit Lactobacillus Helveticus
(Lactobacillus helveticus, accession number: KACC91148)(LH) Example 15 70%(v/v) spirit Enterococcus Thai Landicus
(Enterococcus thailandicus, accession number: KACC92253P)(E.th) Comparative Example 1 water Not done. Comparative Example 2 30%(v/v) spirit Not done. Comparative Example 3 70%(v/v) spirit Not done.

(Experimental Example 1) DPPH radical scavenging activity measurement

DPPH radical scavenging activity was measured for the fermented bokbunja extract prepared in Example and the bokbunja extract prepared in Comparative Example.

10 mg of the sample was diluted with 1 mL of DW to prepare 1 mL each at concentrations of 0.1, 0.5, 1, 2, and 3 mg/mL. The BHT solution used as a standard was prepared by diluting 10 mg of BHT with 1 mL of methanol to prepare 1 mL each at concentrations of 0.1, 0.5, 1, 2, and 3 mg/mL. DPPH solution was prepared by mixing 0.002 g of DPPH and 25 mL of methanol.

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

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

[Calculation 1]

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

Figure 1a is a Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus helveticus (Lactobacillus helveticus), Bifidobacterium longum (Bifidobacterium longum), Streptococcus thermophilus ( Streptococcus thermophilus) and Enterococcus thailandicus (Enterococcus thailandicus) is a graph showing the increase rate of DPPH radical scavenging activity according to the concentration of each fermented bokbunja extract fermented by inoculating strains.

Referring to Figure 1a, fermented bokbunja extract fermented using water as an extraction solvent and Enterococcus thailandicus as a fermentation strain is bokbunja before fermentation at a concentration of 40, 100, 200, 400 ㎍/ml It can be seen that the radical scavenging ability was increased compared to the extract, and in particular, the radical scavenging ability increased rate was highest at a concentration of 200 μg/ml.

In addition, fermented bokbunja extract fermented using Streptococcus thermophilus strain as a fermentation strain increased radical scavenging ability than bokbunja extract before fermentation at concentrations of 40, 100, 200, and 400 ㎍/ml. It can be seen that the rate of increase in radical scavenging activity is highest at the concentration of /ml.

In addition, fermented bokbunja extract fermented using Bifidobacterium longum strain as a fermentation strain increased radical scavenging ability than bokbunja extract before fermentation at concentrations of 100, 200, and 400 ㎍/ml. It can be seen that the increase rate of radical scavenging ability is highest at the concentration of.

In addition, the fermented bokbunja extract fermented using the Lactobacillus plantarum strain as a fermentation strain had increased radical scavenging ability than the bokbunja extract before fermentation at concentrations of 40, 100, 200, and 400 ㎍/ml. It can be seen that the rate of increase in radical scavenging activity is highest at the concentration of ml.

In addition, fermented bokbunja extract fermented using Lactobacillus helveticus as a fermentation strain showed an increase in radical scavenging activity of more than 50% at concentrations of 40, 100, 200, and 400 ㎍/ml, especially 200 ㎍/ml It can be seen that the increase rate of radical scavenging ability is highest at the concentration of.

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

Referring to Figure 1b, the fermented bokbunja extract prepared using a bokbunja extract extracted using 30% (v/v) alcohol as an extraction solvent had a radical scavenging ability increase rate of 50% or more regardless of the strain concentration, in particular, 40 It can be seen that the rate of increase in radical scavenging activity is remarkably high at a concentration of ㎍/ml.

When the concentration of fermented bokbunja extract is 40㎍/ml, Bifidobacterium longum, Lactobacillus helveticus, Lactobacillus plantarum, Streptococcus thermophilus ) And Enterococcus thailandicus (Enterococcus thailandicus) strains, respectively, the increase rate of the radical scavenging ability of the antioxidant composition, respectively, was measured to be 1100%, 2920%, 2500%, 4040%, 2680%. Through this, when extracting the bokbunja extract, 30% (v/v) alcohol was used as the extraction solvent, and when the prepared fermented bokbunja extract was included in the antioxidant composition at a concentration of 40µg/ml, the antioxidant effect was remarkably excellent.

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

Referring to Figure 1c, fermented bokbunja extract fermented using 70% (v/v) alcohol as an extraction solvent and Enterococcus thailandicus as a fermentation strain is 40, 100, 200, 400 ㎍/ At the concentration of ml, the radical scavenging ability increased by 490, 953, 534, and 240%, respectively, and it can be seen that the radical scavenging activity increase rate was the highest at the concentration of 100㎍/ml.

In addition, fermented bokbunja extract fermented using Streptococcus thermophilus strain as a fermentation strain exhibited 883, 1132, 610, and 276% increase in radical scavenging activity at concentrations of 40, 100, 200 and 400 ㎍/ml, respectively. And it can be seen that the rate of increase in radical scavenging ability is highest at a concentration of 100㎍/ml.

In addition, fermented bokbunja extract fermented using the Bifidobacterium longum strain as a fermentation strain exhibited 152, 295, 243, and 101% increase in radical scavenging activity at concentrations of 40, 100, 200 and 400 ㎍/ml, respectively. It can be seen that the increase rate of radical scavenging ability is higher at the concentrations of 100 and 200㎍/ml.

In addition, fermented bokbunja extract fermented using Lactobacillus plantarum strain as a fermentation strain exhibited an increase in radical scavenging activity of 1534, 1797, 961, and 319% at concentrations of 40, 100, 200, and 400 ㎍/ml, respectively. In particular, it can be seen that the rate of increase in radical scavenging activity was remarkably high at the concentration of 40 and 100㎍/ml.

In addition, fermented bokbunja extract fermented using Lactobacillus helveticus as a fermentation strain showed an increase in radical scavenging activity of 807, 1363, 692, and 319% at concentrations of 40, 100, 200, and 400 ㎍/ml, respectively. It can be seen that the increase rate of radical scavenging ability is highest at a concentration of 100㎍/ml.

Claims (14)

Any one strain selected from the group consisting of Bifidobacterium longum , Lactobacillus helveticus , Lactobacillus plantarum , and Streptococcus thermophilus extract An antioxidant composition comprising a fermented bokbunja extract obtained by inoculating and fermenting as an active ingredient.
The method of claim 1,
The bokbunja extract is extracted using water as an extraction solvent, and the fermented bokbunja extract is obtained by fermenting the bokbunja extract with Streptococcus thermophilus strain.
The method of claim 2,
The fermented bokbunja extract is an antioxidant composition contained in a concentration of 170 ~ 450 ㎍ / ml.
The method of claim 1,
The bokbunja extract is extracted using water as an extraction solvent, and the fermented bokbunja extract is obtained by inoculating and fermenting the bokbunja extract with a Bifidobacterium longum strain, and 170-250 μg/in the composition Antioxidant composition, characterized in that contained in a concentration of ml.
The method of claim 1,
The bokbunja extract is extracted using water as an extraction solvent, and the fermented bokbunja extract is obtained by fermenting the bokbunja extract with Lactobacillus plantarum strain.
The method of claim 5,
The fermented bokbunja extract is an antioxidant composition contained in a concentration of 170 ~ 450 ㎍ / ml.
The method of claim 1,
The bokbunja extract is an antioxidant composition, characterized in that the extraction using 20-40% (v / v) alcohol as an extraction solvent.
The method of claim 7,
The fermented bokbunja extract is an antioxidant composition contained in a concentration of 20 ~ 250 ㎍ / ml.
The method of claim 1,
The bokbunja extract is an antioxidant composition, characterized in that the extraction using 60 to 80% (v / v) alcohol as an extraction solvent.
The method of claim 9,
The fermented bokbunja extract is obtained by inoculating and fermenting the bokbunja extract with a Bifidobacterium longum strain, and is contained in a concentration of 80-250 μg/ml in the composition.
The method of claim 9,
The fermented bokbunja extract is fermented by inoculating any one strain selected from the group consisting of Lactobacillus helveticus , Lactobacillus plantarum , and Streptococcus thermophilus to the bokbunja extract. Antioxidant composition, characterized in that it is obtained by, and contained in a concentration of 20 ~ 250 ㎍ / ml in the composition.
The method of claim 1,
The deposit numbers of the Bifidobacterium longum , Lactobacillus helveticus , Lactobacillus plantarum and Streptococcus thermophilus strains are KACC91563, KACC91148, KACC91148, respectively. And KACC91147 Antioxidant composition, characterized in that.
Antioxidant health functional food comprising the antioxidant composition according to claim 1.
Antioxidant cosmetics comprising the antioxidant composition according to claim 1.

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