KR20200130800A - 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 fermented mulberry extract {Antioxidant composition containing femented mulberry extract}

The present invention relates to an antioxidant composition comprising, as an active ingredient, a fermented mulberry extract, which has an improved antioxidant effect than that of the mulberry 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, mulberry, a fruit of Morus alba L., a deciduous tree belonging to the Moraceae family, is collected from May to June when the color of the fruit is black or magenta, and is edible or dried. It is used as a herbal medicine.

Audi extract is anti-oxidative, anti-hepatic and anti-diabetic such as polyphenol, flavonoids, stilbenes, prenylflavonoids, coumarin and deoxynojirimycine. Since it contains physiologically active substances, it is gaining attention as a functional food material, and is known to exhibit several physiological actions such as anti-diabetes, anti-inflammatory and antihyperlipidemia.

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

In addition, the present invention has another object to provide an antioxidant health functional food and cosmetics comprising an antioxidant composition comprising a fermented mulberry 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 mulberry extract obtained by inoculating any one strain selected from the group consisting of and fermenting the mulberry extract as an active ingredient.

According to an embodiment of the present invention, the mulberry extract is extracted using water as an extraction solvent, and the fermented mulberry extract is Lactobacillus plantarum, Streptococcus thermophilus in the mulberry extract. , Bifidobacterium longum (Bifidobacterium longum) and Lactobacillus helveticus (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 mulberry extract may be included in a concentration of 80 ~ 150 ㎍ / ml.

In addition, according to an embodiment of the present invention, the mulberry extract is extracted using 20 to 40% (v/v) alcohol as an extraction solvent, and the fermented mulberry extract is Streptococcus thermophilus in the mulberry 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 mulberry extract may be included in a concentration of 15 ~ 60 ㎍ / ml.

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

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 (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 a fermented mulberry extract significantly improved than the antioxidant effect of the mulberry 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) strains are inoculated to show the increase rate of DPPH radical scavenging activity according to the concentration of each fermented mulberry extract fermented.
Figure 1b is a Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus helveticus (Lactobacillus helveticus), Bifidobacterium longum (Bifidobacterium longum) in the Audi extract 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 mulberry extract fermented by inoculation.
Figure 1c is a Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus helveticus (Lactobacillus helveticus), Bifidobacterium longum (Bifidobacterium longum) in the Audi extract 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 mulberry 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 Audi extract obtained by inoculating and fermenting any one strain selected from the group consisting of Enterococcus thailandicus in the Audi extract.

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

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

When the mulberry extract is prepared using water 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 may be repeated 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 mulberry 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 than that of the Audi extract before fermentation. Can be. In addition, in this case, the fermented mulberry extract may be included in the antioxidant composition at a concentration of 80 to 150 μg/ml, and if the concentration of the fermented mulberry extract is less than 80 μg/ml or exceeds 150 μg/ml, the desired level As a result, the antioxidant effect may not be improved.

Next, according to another embodiment of the present invention, the mulberry extract 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 mulberry extract with remarkably improved antioxidant effect than that of the before fermentation. In addition, in this case, the fermented mulberry extract may be included in the antioxidant composition at a concentration of 15 to 60 μg/ml, and if the concentration of the fermented mulberry extract is less than 15 μg/ml or exceeds 60 μg/ml, the desired level As a result, the antioxidant effect may not be improved.

When the mulberry 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.

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

When the mulberry 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.

In addition, during the fermentation of the mulberry extract, the fermentation may be performed for 48 to 96 hours at a temperature of 30 to 40°C.

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 mulberry 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. In order to achieve the effect of improving skin damage caused by minimal ultraviolet rays, it is preferable that the content of the fermented mulberry extract is more than the above minimum, and in consideration of the possibility of application to various formulations and reduction of feeling of use due to excessive addition, the fermented mulberry extract is below the above maximum. It is desirable. At this time, the content of the fermented mulberry 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 mulberry 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 mulberry 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)

After the dried mulberry was pulverized and the obtained mulberry powder was added to distilled water, it was heated and extracted by repeating 3 times for 4 hours at a temperature of 70°C. The solvent used for extraction was removed through vacuum filtration. The obtained mulberry extract was inoculated with the Lactobacillus plantarum strain (accession number: KACC91147) sold from the National Academy of Agricultural Sciences (KACC) of the Rural Development Administration to the mulberry extract and fermented at 35±2℃ for 72 hours to fermented mulberry extract. Was obtained.

(Examples 2 to 15)

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

(Comparative Example 1)

It was carried out in the same manner as in Example 1, to prepare a mulberry extract that was not fermented.

(Comparative Example 2)

In the same manner as in Example 1, but using 30% (v/v) alcohol as an extraction solvent, an unfermented mulberry extract 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 mulberry extract was prepared.

division Audi 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 mulberry extract prepared in the Example and the mulberry extract prepared in Comparative Example.

Samples were diluted with distilled water to prepare 1 mL each at concentrations of 20, 40, 100, and 200 µg/mL. The BHT solution used as a standard was prepared by diluting BHT with methanol at concentrations of 20, 40, 100, and 200 µg/mL, respectively, by 1 mL. DPPH solution was prepared by mixing 0.002 g of DPPH with 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 for 30 minutes at room temperature. 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 mulberry 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 mulberry extract, and the radical scavenging activity of the mulberry 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) strains are inoculated to show the increase rate of DPPH radical scavenging activity according to the concentration of each fermented mulberry extract fermented.

Referring to FIG. 1A, when water is used as the extraction solvent, it can be seen that the DPPH radical scavenging ability is remarkably improved in the fermented mulberry extract at a concentration of 100 μg/ml.

Figure 1b is a Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus helveticus (Lactobacillus helveticus), Bifidobacterium longum (Bifidobacterium longum) in the Audi extract 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 mulberry extract fermented by inoculation.

Referring to Figure 1b, Lactobacillus helveticus (Lactobacillus helveticus) or Streptococcus thermophilus (Streptococcus thermophilus) strain obtained by inoculating fermented mulberry extract obtained significantly improved DPPH radical scavenging ability at a concentration of 20, 40㎍ / ml Can be confirmed.

Figure 1c is a Lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus helveticus (Lactobacillus helveticus), Bifidobacterium longum (Bifidobacterium longum) in the Audi extract 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 mulberry extract fermented by inoculation.

Referring to Figure 1c, it can be seen that the DPPH radical scavenging ability is remarkably improved in the fermented mulberry extract obtained by inoculating the Lactobacillus plantarum strain at a concentration of 100 or 200 μg/ml.

Claims (10)

Fermented Audi extract obtained by inoculating and fermenting any one strain selected from the group consisting of Lactobacillus helveticus, Lactobacillus plantarum, and Streptococcus thermophilus. Antioxidant composition comprising as an active ingredient.
The method of claim 1,
The mulberry extract is an antioxidant composition that is extracted using water as an extraction solvent.
The method of claim 2,
The fermented mulberry extract is an antioxidant composition contained in a concentration of 80 ~ 150 ㎍ / ml.
The method of claim 1,
The mulberry extract is extracted using 20 to 40% (v / v) alcohol as an extraction solvent, and the fermented mulberry extract is Streptococcus thermophilus and Lactobacillus helveticus in the mulberry extract. ) Antioxidant composition, characterized in that obtained by fermentation by inoculating any one strain selected from the group consisting of.
The method of claim 4,
The fermented mulberry extract is an antioxidant composition contained in a concentration of 15 ~ 60 ㎍ / ml.
The method of claim 1,
The mulberry extract is extracted using 60-80% (v/v) alcohol as an extraction solvent, and the fermented mulberry extract is obtained by fermenting the mulberry extract with 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.
The method of claim 1,
Antioxidant composition, characterized in that the accession numbers of the Lactobacillus helveticus, Lactobacillus plantarum, and Streptococcus thermophilus strains are KACC91148, KACC91146 and KACC91147, respectively.
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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