KR20210024759A - Manufacturing method for fermented product of Curcuma longa - Google Patents

Abstract

The present invention relates to a method for producing a fermented turmeric material. Specifically, the present invention relates to a method for producing a fermented turmeric material, and a fodder composition and a food composition using the fermented turmeric material, wherein glucoses and yeast extracts are added to turmeric powder, and a Lactobacillus fermentum JN2018 strain (deposition number: KACC 92261P) is inoculated and solid-state fermentation is performed under aerobic conditions. According to the present invention, palatability with respect to turmeric is improved by reducing strong flavors of turmeric. Also, a loss of major bioactive ingredients such as curcumin is minimized, and thus the excellent effect of turmeric can be exhibited. In addition, it is possible to produce a fermented turmeric material having excellent anti-inflammatory and immunomodulatory effects just by the fermented material. In particular, the method for producing a fermented turmeric material of the present invention is excellent in efficiency and ease in that the method uses a solid-phase fermentation scheme. If the fermented turmeric material of the present invention as described above is applied to a fodder or food, it is possible to produce a functional fodder or food having excellent physiological activities.

Description

Turmeric fermented product manufacturing method {Manufacturing method for fermented product of Curcuma longa}

The present invention relates to a method for preparing a fermented product of turmeric, specifically adding glucose and yeast extract to turmeric powder, and inoculating Lactobacillus fermentum JN2018 strain (accession number: KACC 92261P) to ferment in a solid state under aerobic conditions. It relates to a method for producing a fermented turmeric product, and a feed composition and a food composition using the fermented turmeric product.

Turmeric is a tuber root of Curcuma longa , a plant of the ginger family, and is mainly used as a medicine, food, and coloring agent. It contains curcumin, which is known for its anti-tumor, antioxidant, anti-amyloid, and anti-inflammatory effects as a major ingredient, and is known to have the effect of curing blood clots and lowering energy in oriental medicine.

In general, it is much compared with turmeric, and there are cases where turmeric and turmeric are mixed, but turmeric is a tuber root, whereas turmeric is a rhizome, and in oriental medicine, turmeric has a cool medicinal property, whereas turmeric has a warm medicinal property. There is.

Despite the excellent physiological effect, turmeric has a limited application method to food because of its strong flavor, and in particular, it is difficult to apply it as livestock feed because livestock is reluctant to consume it.

Accordingly, various methods have been studied to reduce the strong flavor of turmeric, and representatively, a method of heating turmeric and a method of fermenting using microorganisms are known.

However, when the turmeric is heated or microbial fermentation is performed as described above, there is a problem that the loss of curcumin, a major physiologically active component of turmeric, increases. That is, when processing turmeric in order to alleviate the strong flavor of turmeric, the physiologically active component of turmeric decreases, so it is difficult to fully expect the effect of turmeric.

In addition, most of the existing turmeric microbial fermentation methods use a large amount of water as a liquid fermentation method, so the yield is low, and it is difficult to perform due to the need for liquid fermentation such as a fermentation tank, and water consumption and water treatment problems after fermentation. There is also a need for an efficient solid fermentation method, but unlike liquid fermentation, which is advantageous for the growth of fermenting bacteria, in the case of solid fermentation, it is difficult to perform fermentation due to the normal growth of the fermenting bacteria. Fermentation should be possible in a state where the ratio of is high, but it is difficult to find the fermenting bacteria that enable this, and the method for efficiently fermenting turmeric in the solid phase is very limited.

Accordingly, the present inventors have attempted to develop a solid fermentation method that improves the palatability of turmeric by reducing the strong flavor of turmeric, and at the same time minimizes the loss of major physiologically active ingredients such as curcumin, thereby exerting excellent effects of turmeric. It was intended to develop a solid turmeric fermentation method so that the actual fermented product has excellent physiological activity.

Korean Patent Registration No. 10-0842022 Korean Patent Application Publication No. 10-2011-0107971

Therefore, the main object of the present invention is to improve the palatability of turmeric by reducing the strong flavor of turmeric, and at the same time minimizing the loss of major physiologically active ingredients such as curcumin so that the excellent effect of turmeric can be exhibited. It is to provide a solid turmeric fermentation method to have excellent physiological activity.

Another object of the present invention is to provide a turmeric fermented product that is processed through the above fermentation method to improve palatability, contains curcumin in a relatively high content, and has excellent physiological activity.

Another object of the present invention is to provide a feed composition or food composition having improved palatability and superior physiological activity compared to the case of including raw turmeric by including the fermented turmeric as described above.

Another object of the present invention is to provide a fermented feed or fermented food manufacturing method that improves palatability and has excellent physiological activity compared to the case of using raw turmeric by utilizing the turmeric fermentation method as described above.

Another object of the present invention is to provide a fermented feed or fermented food having improved palatability and excellent physiological activity compared to the case of using raw turmeric, which is manufactured through the above-described manufacturing method.

According to one aspect of the present invention, the present invention is characterized in that by adding glucose and yeast extract to turmeric powder and inoculating Lactobacillus fermentum JN2018 strain (accession number: KACC 92261P) to ferment in a solid phase under aerobic conditions. It provides a method for producing fermented turmeric products.

In the method for producing a fermented turmeric product of the present invention, it is preferable to add 0.5 to 5 parts by weight of glucose and 0.5 to 5 parts by weight of the yeast extract based on 100 parts by weight of the turmeric powder.

According to another aspect of the present invention, the present invention provides a turmeric fermented product prepared by the method for producing a turmeric fermented product.

According to another aspect of the present invention, the present invention provides a feed composition containing the fermented turmeric as an active ingredient.

According to another aspect of the present invention, the present invention provides a food composition containing the fermented turmeric product as an active ingredient.

According to another aspect of the present invention, the present invention adds turmeric powder, glucose and yeast extract to feed raw materials, and inoculates Lactobacillus fermentum JN2018 strain (accession number: KACC 92261P) to ferment in solid phase under aerobic conditions. It provides a fermented feed manufacturing method characterized in that the.

According to another aspect of the present invention, the present invention provides a fermented feed prepared by the fermented feed manufacturing method.

According to another aspect of the present invention, the present invention is a solid fermentation under aerobic conditions by adding turmeric powder, glucose and yeast extract to food raw materials and inoculating Lactobacillus fermentum JN2018 strain (accession number: KACC 92261P) It provides a fermented food manufacturing method characterized in that the.

According to another aspect of the present invention, the present invention provides a fermented food manufactured by the fermented food manufacturing method.

According to the present invention, it is possible to exhibit excellent effects of turmeric by reducing the strong flavor of turmeric, improving palatability to turmeric, and minimizing the loss of major physiologically active ingredients such as curcumin, and also excellent inflammation control and It is possible to prepare a turmeric fermented product having an immunomodulatory effect. In particular, the turmeric fermented product manufacturing method of the present invention has the advantage of excellent efficiency and ease in that a solid fermentation method is used. If the turmeric fermented product of the present invention as described above is applied to feed or food, it will be possible to manufacture a functional feed or food having excellent physiological activity.

1 is a macrophage cell line (RAW264.7) treated with LPS (2㎍ / ㎖) to induce an inflammatory response and an immune response in a situation in which the treatment of the turmeric fermented product prepared according to an embodiment of the present invention is of TNF-α. This is the result of investigating the effect on production. Control, untreated group; LPS, LPS (2 µg/ml) treatment group; 5 to 100 ㎍, LPS (2 ㎍ / ㎖) and turmeric fermented product of the present invention (5 to 100 ㎍) treated group.
Figure 2 is a macrophage cell line (RAW264.7) treated with LPS (2㎍ / ㎖) in a situation in which inflammatory and immune responses are induced, treatment of the fermented turmeric prepared according to an embodiment of the present invention is performed by IL-6. This is the result of investigating the effect on production. Control, untreated group; LPS, LPS (2 µg/ml) treatment group; 5 to 100 ㎍, LPS (2 ㎍ / ㎖) and turmeric fermented product of the present invention (5 to 100 ㎍) treated group.

The method for preparing a turmeric fermented product of the present invention is characterized in that a solid fermentation is performed under aerobic conditions by adding glucose and yeast extract to turmeric powder and inoculating Lactobacillus fermentum JN2018 strain (accession number: KACC 92261P).

According to the present invention, the strain enables efficient solid-state fermentation of turmeric, unlike other fermenting strains, and minimizes the loss of curcumin, the main component of turmeric, while mitigating the strong flavor of turmeric. In particular, although smooth fermentation is possible in liquid fermentation, smooth growth is difficult in solid fermentation with a high proportion of turmeric among fermentation materials, or competition with other contaminants is not easy in many cases, but the strain used in the present invention is among the fermentation materials. It has excellent growth and dominance even in solid fermentation with a high proportion of turmeric. The strain is deposited with the National Academy of Agricultural Sciences Microbial Bank (KACC) under the accession number KACC 92261P, and the rRNA gene sequence of the strain identified through sequencing is as shown in SEQ ID NO: 1.

The optimal growth conditions of the strain are similar to those of the general Lactobacillus genus. Therefore, it can be maintained by inoculating MRS liquid medium and culturing it at 30 to 40°C, and pre-cultured under the same conditions to be applied to fermentation of turmeric. More preferably, the culture temperature is good to be 33 ~ 37 ℃. In addition, when inoculating for fermentation, pre-culture under the same conditions, but it is preferable to pre-culture and inoculate until the concentration of cells ^{reaches a concentration of 1 x 10 8 cells/ml or more, and more preferably 1 x 10 9} cells/ml It is better to inoculate after pre-cultivation until the concentration is above. In the case of inoculation by adding the pre-culture solution as described above, it is preferable to add 1 to 20 parts by weight of the pre-culture solution based on 100 parts by weight of turmeric powder, and more preferably, the pre-culture solution based on 100 parts by weight of the turmeric powder. It is good to add 5 to 10 parts by weight.

Turmeric powder, which is the main fermentation raw material in the present invention, is obtained by pulverizing turmeric ( Curcuma longa tuber root) and can be obtained through a conventional powdering method of plant materials. It is preferable to use powdered autumn turmeric grown in Jindo.

In the present invention, glucose and yeast extract are added to turmeric powder to be used as fermentation raw materials, and the glucose and yeast extract can be said to be added to induce smooth growth of the fermentation strain of the present invention to become a dominant species. Preferably, 0.5 to 5 parts by weight of glucose and 0.5 to 5 parts by weight of yeast extract are added based on 100 parts by weight of turmeric powder, more preferably 1 to 2 parts by weight of glucose and yeast extract 1 based on 100 parts by weight of turmeric powder. It is good to add ~ 2 parts by weight. As the yeast extract, a grade that is commonly used for culturing microorganisms may be used.

In the present invention, a method of solid-state fermentation under aerobic conditions is used. At this time, aerobic conditions mean conditions in which oxygen is sufficiently present and fermentation is carried out, and when a fermentation container is used, it can be achieved by keeping the lid open without sealing the container so that air can flow freely. In some cases, a method of stirring the fermentation material or introducing air into the fermentation vessel using a device such as a fan may be used.

According to the present invention, it is preferable to sterilize the fermentation raw material at 50 to 90° C. for 10 to 60 minutes before fermentation. In general, for smooth fermentation, it is necessary to sterilize the fermentation raw material that kills various germs contained in the fermentation raw material or does not have an advantage during fermentation. have. This can be said to be very effective in that it can prevent the loss of curcumin due to heat treatment at high temperature. In the present invention, it was found that the effect of preventing contaminants was excellent in the vicinity of 60° C., which is a rather low temperature among the above temperature ranges. Therefore, more preferably, it is good to sterilize the fermentation raw material at 55 ~ 65 ℃. In the case of the sterilization treatment time, it is more preferable to set it as 20 to 40 minutes.

According to the present invention, the turmeric fermented product prepared by the above method has improved palatability, contains a large amount of curcumin, and has an excellent effect of regulating inflammatory and immune responses by the fermented product itself. Therefore, the turmeric fermented product prepared by the method of the present invention can be used as a functional feed or food for the prevention or improvement of inflammatory diseases or immune diseases.

Accordingly, the present invention provides a feed composition and a food composition containing the fermented turmeric as an active ingredient.

The composition of the present invention may be a composition in which the turmeric fermented product is mixed with feedstock or food acceptable raw materials.

At this time, the fermented turmeric, which is an active ingredient in the feed composition or food composition of the present invention, can be applied in various ranges depending on the use, feeding or intake method, etc., but is usually contained in 0.1 to 90% by weight based on the total weight of the composition of the present invention. I will be able to do it.

According to the present invention, it is possible to efficiently perform solid-state fermentation even in a state where the proportion of turmeric in fermentation raw materials is high. Therefore, the present invention is to prepare a fermented feed characterized by adding turmeric powder, glucose and yeast extract to feed raw materials and inoculating Lactobacillus fermentum JN2018 strain (accession number: KACC 92261P) to ferment in a solid state under aerobic conditions. It provides a method, and a fermented food manufacturing method using food raw materials instead of the feed raw materials. The specific conditions at this time may be applied in the same manner as the conditions of the method for producing the fermented turmeric product, but it is preferable that the ratio of the glucose and yeast extract be based on the combined weight of the feed raw material and turmeric powder, not the turmeric powder. That is, it is preferable to add 0.5 to 5 parts by weight per degree and 0.5 to 5 parts by weight of yeast extract based on 100 parts by weight of the total weight of feed raw materials and turmeric powder, more preferably 1 to 2 parts by weight of glucose and 1 to 2 parts by weight of yeast extract. It is good to add 2 parts by weight.

Hereinafter, the present invention will be described in more detail through examples. Since these examples are for illustrative purposes only, the scope of the present invention is not to be construed as being limited by these examples.

[Example]

1. Manufacture of fermented turmeric

Autumn turmeric grown in Jindo was purchased and used. This turmeric is known as the tuber root of Curcuma longa.

1-1. Selected as a fermented strain of turmeric

According to reports related to liquid fermentation of turmeric, curcumin content of 0.077 mg/g when fermented with Lactobacillus johnsonii , curcumin content of 0.33 mg/g when fermented with Lactobacillus plantarum, When fermented with Lactobacillus sakei , it has been known that fermented products with a curcumin content of 0.31 mg/g are produced, respectively.

Accordingly, it was attempted to select a fermentation strain capable of producing a fermented product having a higher curcumin content and improving the palatability at the same time.

Fermentation strain candidates include Lactobacillus brevis (a strain directly isolated by the present inventors), Lactobacillus fermentum JN2018 (accession number: KACC 92261P), Lactobacillus plantarum K46 ( Accession No.: KACC 91758P), Pediococcus pentosaceus KCC-23 (Accession No.: KACC 91961P), Candida glabrata (Accession No.: KCTC 7219) to liquid turmeric The curcumin content and flavor improvement of the fermented product upon fermentation were evaluated.

Each strain other than the Candida Glabrata was cultured in MRS liquid medium at 35° C. to ^{a concentration of about 2 to 3 x 10 9} cells/ml (about 24 hours) and used for fermentation. Candida Glabrata strain Was cultured in YM liquid medium at 25° C. ^{until the concentration reached about 1×10 9} cells/ml (about 24 to 48 hours) and used for fermentation.

Liquid fermentation is used as a medium by adding 5 to 10 parts by weight of turmeric powder, 1 to 2 parts by weight of glucose, and 1 to 2 parts by weight of yeast extract based on 100 parts by weight of water, and 5 to 10 parts by weight of each strain culture solution. Inoculation was performed by adding parts by weight and incubating at 35° C. for 24 hours. After the liquid fermentation was completed, each fermentation broth was lyophilized and powdered, and used as a sample for investigating the curcumin content.

The evaluation of the degree of flavor improvement was performed by five people who directly smelled each fermented broth and evaluated it.

The results of evaluating the curcumin content and the degree of flavor improvement are shown in Table 1.

Strain name Curcumin content (mg/g) Flavor improvement Lactobacillus brevis 0.744 ++ Lactobacillus fermentum 0.812 +++ Lactobacillus plantarum 0.794 ++ Pediococcus pentosaceus 0.716 + Candida glabrata 0.798 ++

As shown in Table 1, when fermented with Lactobacillus Permantum JN2018 (accession number: KACC 92261P) strain, it was found that the curcumin content and flavor improvement effect was the most excellent, and this was selected as a candidate for solid phase fermentation.

1-2. Turmeric solid fermentation

Including the Lactobacillus permanent JN2018 (accession number: KACC 92261P) strain selected in Example 1-1, the Lactobacillus brevis, the Lactobacillus plantarum K46 (accession number: KACC 91758P), Lactobacillus plantarum KCC24 (accession number: KACC 91962P) and Lactobacillus plantarum KCC26 (accession number: KACC 92081P) were used as solid fermentation strains, respectively.

Solid-state fermentation is used as a medium by adding 1 to 2 parts by weight of glucose and 1 to 2 parts by weight of yeast extract based on 100 parts by weight of turmeric powder, and inoculation by adding 5 to 10 parts by weight of each strain culture solution thereto. Then, it was carried out by culturing at 35° C. for 24 hours. At this time, the medium was sterilized and used by heat treatment at 60°C or 80°C for 30 minutes.

A microbial fermentation feed mixer (DDK-801F, Daedong Tech) capable of controlling temperature was used for solid-state fermentation.

In addition, during solid-state fermentation, air was freely introduced (aerobic conditions) and sealed conditions (microaerobic or anaerobic conditions).

2. Changes in microbial phase of solid fermentation of turmeric

The number of lactic acid bacteria and the number of contaminated bacteria of each solid fermented product of Example 1-2 were investigated and shown in Table 2.

Sterilization at 60℃ for 30 minutes 80℃ 30 minutes sterilization Lactobacillus Polluting bacteria Lactobacillus Polluting bacteria No treatment - 10 ⁶ late - 10 ⁶ late L.p Unit K46 - 10 ⁸ or more - 10 ⁶ or more L.p K46 sealed - 10 ⁶ or more 1x10 ⁶ 10 ⁶ late L.p KCC24 unit 3.0x10 ⁶ 2.0x10 ⁶ 5.6x10 ⁶ 3.4x10 ⁶ L.p KCC24 sealed 4.0x10 ⁶ 1.3x10 ⁶ 3.0x10 ⁶ 5.6x10 ⁶ L.p KCC 26 unit 3.6x10 ⁶ 10 ⁶ or more - 10 ⁶ or more L.p KCC26 sealed - 10 ⁷ or more 1.0x10 ⁶ 10 ⁶ or more Unit L.b 1.01x10 ⁸ 3.6x10 ⁶ 5.6x10 ⁷ 3.0x10 ⁶ L.b sealing 5.8x10 ⁷ 1.0x10 ⁶ 3.76x10 ⁶ 3.0x10 ⁶ Unit L.f 6.8x10 ⁷ - 8.6x10 ⁷ 2.0x10 ⁶ L.f sealing - 10 ⁷ or more - 2.0x10 ⁶

* Unit, CFU/g.

* L.p, Lactobacillus plantarum; L.b, Lactobacillus brevis; L.f, Lactobacillus Permantom.

* No treatment, no fermentation, only sterilization treatment.

As shown in Table 2, most of the solid-phase fermentation showed that contaminants were generated or lactic acid bacteria did not grow, so that the desired fermentation was not performed.However, in aerobic conditions, using the Lactobacillus Permantum JN2018 (Accession No. In the case of solid-state fermentation, the growth and fermentation of the strains were performed smoothly, and in particular, fermentation was possible without contaminants when the medium was sterilized at 60° C. for 30 minutes.

3. Curcumin content of solid fermented turmeric

Among the solid fermented products of Example 1-2, the curcumin content of the solid fermented product under aerobic and sealed conditions using Lactobacillus brevis having good fermentation and the solid fermented product under aerobic conditions using Lactobacillus permantum was investigated, Indicated.

Sterilization at 60℃ for 30 minutes 80℃ 30 minutes sterilization No treatment 1.541mg/g 1.615mg/g Unit L.b 1.166mg/g 1.193mg/g L.b sealing 1.117mg/g 1.166mg/g Unit L.f 1.167mg/g 1.223mg/g

* Unit, mg/g.

* L.b, Lactobacillus brevis; L.f, Lactobacillus Permantom.

* No treatment, no fermentation, only sterilization treatment.

As shown in Table 3, although the curcumin content is lower than that of the untreated group, it was found that loss of curcumin content can be minimized when solid-state fermentation is performed under aerobic conditions using Lactobacillus permantum.

4. Taste of turmeric solid fermented product

As a result of comparing by directly smelling the unfermented raw turmeric powder and the solid turmeric fermented product of Example 1-2 (solid fermentation under aerobic conditions using Lactobacillus permantum), raw turmeric powder has a strong characteristic of turmeric On the other hand, it was confirmed that the strong smell of turmeric in addition to the slightly sour odor peculiar to the fermented product was greatly relieved.

In addition, as a result of adding turmeric powder and turmeric fermented products to the feed at the same ratio and providing them to livestock such as cattle, pigs, chickens, and dogs so that they can be consumed freely, turmeric fermentation compared to feed with fresh turmeric powder. It was found that the consumption of feed with water was high. This supports that the turmeric solid fermented product of the present invention has improved palatability compared to raw turmeric.

5. Physiological Activity of Turmeric Solid Fermentation Products

As described above, it was found that the turmeric solid fermentation product contained a large amount of curcumin, but it is unknown whether the fermented product itself can exhibit physiological activity. Thus, the physiological activity of the fermented product was investigated.

The physiological activity was investigated for effects on inflammatory diseases and immune diseases, and specifically, it was investigated whether they are involved in the production of TNF-α and IL-6, which are very important for these diseases.

RAW264.7, a macrophage cell line, was used, and DMEM medium was prepared in a state in which DMSO was added at a concentration of 0.1% (v/v), and turmeric solid fermentation product (solid phase under aerobic conditions using Lactobacillus permantom) was used. Fermentation, sterilization at 60° C. for 30 minutes) was added at each concentration and then centrifuged to remove solids, and the turmeric solid fermented product was treated by using it as a medium for the cells.

5-1. Activity on the production of TNF-α

The effect of treatment of turmeric solid fermented product at each concentration in the macrophage cell line (RAW264.7) in which inflammatory and immune responses were induced by treatment with LPS (lipopolysaccharide) (2㎍/㎖), had an effect on the production of TNF-α. Confirmed.

As a result, as shown in FIG. 1, as the inflammatory response and immune response are induced by LPS treatment, the production of TNF-α is increased, and this phenomenon is shown to be suppressed by the treatment of turmeric solid fermentation product.

This supports that the turmeric solid fermented product of the present invention can efficiently regulate inflammatory and immune responses.

5-2. Activity against the production of IL-6

When LPS treatment (2µg/ml) was treated with a macrophage cell line (RAW264.7) in which inflammatory and immune responses were induced, the effect of treatment with turmeric solid fermentation at each concentration was confirmed to have an effect on the production of IL-6.

As a result, as shown in FIG. 2, the production of IL-6 increases as the inflammatory response and the immune response are induced by LPS treatment, and this phenomenon is suppressed by the treatment of turmeric solid fermentation.

This supports that the turmeric solid fermented product of the present invention can efficiently regulate inflammatory and immune responses.

Institute of Agricultural Biotechnology KACC92261P 20190419

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Claims (9)

Turmeric fermentation method, characterized in that by adding glucose and yeast extract to turmeric powder and inoculating Lactobacillus fermentum JN2018 strain (accession number: KACC 92261P) to ferment in a solid phase under aerobic conditions. The method of claim 1,
Turmeric fermented product manufacturing method, characterized in that adding 0.5 to 5 parts by weight of glucose and 0.5 to 5 parts by weight of yeast extract based on 100 parts by weight of the turmeric powder. Turmeric fermented product produced by the method of claim 1 or 2. A feed composition containing the fermented turmeric of Paragraph 3 as an active ingredient. A food composition containing the fermented turmeric of Paragraph 3 as an active ingredient. A fermented feed manufacturing method, characterized in that turmeric powder, glucose and yeast extract are added to feed raw materials, and Lactobacillus fermentum JN2018 strain (accession number: KACC 92261P) is inoculated and fermented in a solid state under aerobic conditions. Fermented feed produced by the method of claim 6. Fermented food manufacturing method characterized in that by adding turmeric powder, glucose and yeast extract to food raw materials and inoculating Lactobacillus fermentum JN2018 strain (accession number: KACC 92261P) to ferment in a solid state under aerobic conditions. Fermented food manufactured by the method of claim 8.

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