KR20210098254A - Aronia fermented composition and method for preparing the same having enhanced antioxidant efficacy - Google Patents

Abstract

The present invention relates to a method for preparing an aronia fermented composition, which comprises the steps of: preparing an aronia stock solution by squeezing aronia (S10); adjusting pH of the prepared aronia stock solution to 6 to 7 (S20); sterilizing the pH-adjusted aronia stock solution (S30); inoculating the sterilized aronia stock solution with fermented bacteria and culturing the same to obtain an aronia fermented solution (S40); and centrifuging the obtained fermented solution, and freeze-drying an obtained supernatant to obtain the aronia fermented composition (S50). Accordingly, the present invention may provide the aronia fermented composition having antioxidant, anti-aging and whitening effects, and in particular, the aronia fermented composition with more increased antioxidant activity than a conventional aronia extract.

Description

Aronia fermented composition and method for preparing the same having enhanced antioxidant efficacy

The present invention relates to a fermented aronia composition and a method for preparing the same, and more particularly, to an aronia fermented composition with increased antioxidant efficacy through a method of fermenting aronia, and a method for preparing the same.

Background to the present disclosure is provided herein, which does not necessarily imply known art.

Antioxidants are substances that block or inhibit the action of substances having an oxidative action, and they prevent cell damage or aging by detoxifying free radicals generated in our body. Conventionally known antioxidants include vitamins C, E, beta-carotene, flavonoids, polyphenols, propolis, lutein, selenium, and the like.

Free radicals are harmful and oxidizing oxygen compounds that are generated in the process where oxygen that enters the body through respiration is used for various energy metabolism. It causes biochemical aging of the cardiovascular system and nervous system due to abnormal functions.

On the other hand, aronia (Aronia) is a general term for a shrub belonging to the genus Rosaceae Aronia dicotyledonous plant and its fruits, and is known as a species with the highest anthocyanin content among berries of berries. Aronia has excellent anti-oxidation and anti-cancer effects, and is highly effective in preventing diabetes, weight loss, preventing liver damage, relieving inflammation, and relieving eye fatigue.

However, because the stability of anthocyanin, a useful ingredient, is greatly affected by temperature, pH, light, and storage period, aronia destruction of anthocyanin occurs during extraction and does not show corresponding activity compared to the original high content of ingredients, so its utility is not expected. There are problems that do not reach.

Korean Patent Publication No. 10-2015-0122531 Korean Patent Publication No. 10-2019-0000615

An object of the present invention is to provide a fermented aronia composition that further enhances the antioxidant activity of a conventional aronia extract by fermenting aronia, and a method for preparing the same.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

The present invention comprises the steps of preparing an aronia stock solution by pressing aronia (S10); adjusting the pH of the prepared aronia stock solution to 6 to 7 (S20); Sterilizing the pH-adjusted aronia stock solution (S30); inoculating the sterilized aronia stock solution with fermented bacteria and culturing to obtain an aronia fermented solution (S40); and centrifuging the obtained fermentation broth, and freeze-drying the obtained supernatant to obtain an aronia fermentation composition (S50).

In addition, in the step of obtaining the aronia fermentation broth (S40), the fermented bacteria is characterized in that it includes Lactobacillus casei.

In addition, the sterilizing step (S30) is characterized in that it is a step of sterilizing by a dry heat sterilization method, a high pressure steam sterilization method or a steam sterilization method.

In addition, the step of obtaining the aronia fermented broth (S40) is inoculated by adding 5 to 10 ml of the fermented culture broth to 100 mL of the sterilized aronia stock solution, and then culturing at 25 to 35° C. for 3 to 7 days to obtain the aronia fermented broth. It is characterized in that it is a step.

In addition, the present invention is an aronia fermentation composition prepared by the above preparation method, wherein the aronia fermentation composition has a sodium content 25 to 30 times and a protein content 2 to 3 times higher than the aronia stock solution. A composition is provided.

In addition, the aronia fermentation composition has an aronia fermentation composition, characterized in that the citric acid content is increased by 30 to 35 times and the lactic acid content by 10 to 25 times compared to the aronia stock solution.

In addition, the present invention provides an antioxidant, anti-aging and whitening functional cosmetic and food comprising the aronia fermented composition prepared by the above method.

The present invention provides an aronia fermented composition having antioxidant, anti-aging and whitening effects by pressing and fermenting aronia using fresh juice, and fermenting it using a Lactobacillus casei strain as a fermentation strain. It is possible to provide an aronia fermented composition with increased antioxidant activity than the aronia extract of

1 and 2 show the results of DPPH electron donating ability analysis of compositions according to Examples and Comparative Examples of the present invention.
3 and 4 show the ABTS electron donating ability analysis results of the compositions according to Examples and Comparative Examples of the present invention.
5 shows the results of analysis of the total phenol content of compositions according to Examples and Comparative Examples of the present invention.
6 shows the results of analysis of total flavonoid content of compositions according to Examples and Comparative Examples of the present invention.
7 and 8 show the results of analysis of collagenase inhibitory activity of compositions according to Examples and Comparative Examples of the present invention.
9 shows the results of analysis of tyroxidase inhibitory activity of compositions according to Examples and Comparative Examples of the present invention.

All technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art, unless otherwise stated. Also throughout this specification and claims, unless stated otherwise, the term comprise, comprises, comprising is meant to include the recited object, step or group of objects, and steps, and any other It is not used in the sense of excluding an object, step, or group of objects or groups of steps.

Prior to describing the present invention in detail below, it is to be understood that the terminology used herein is for the purpose of describing specific embodiments and is not intended to limit the scope of the present invention, which is limited only by the appended claims. shall.

On the other hand, various embodiments of the present invention may be combined with any other embodiments unless clearly indicated to the contrary. Any feature indicated as particularly preferred or advantageous may be combined with any other feature and features indicated as preferred or advantageous. Hereinafter, embodiments of the present invention and effects thereof will be described with reference to the accompanying drawings.

The aronia fermentation composition according to an embodiment of the present invention is prepared including the following steps. Preparing an aronia stock solution by pressing aronia (S10), adjusting the pH of the prepared aronia stock solution to 6 to 7 (S20), sterilizing the pH-adjusted aronia stock solution (S30), Inoculating and culturing the fermented bacteria in the sterilized aronia stock solution to obtain an aronia fermentation broth (S40), centrifuging the obtained fermentation broth, and freeze-drying the obtained supernatant to obtain an aronia fermentation composition (S50). .

The step of preparing the aronia stock solution (S10) is a juice obtained by squeezing aronia, and includes the compressed liquid obtained by grinding and squeezing the washed aronia using a juicer, and the peel. In the case of the method of preparing the aronia undiluted solution through squeezing, compared to the method of using the extract obtained by extracting aronia using water or an organic solvent, it has the advantage of supplying a large amount of raw materials in a short time and time. In addition, the functionality of the aronia fermentation composition can be increased by decomposing the aronia stock solution to a size of nano-scale or smaller through microbial fermentation. In addition, the method of extracting aronia with a solvent such as water or ethanol is effective in extracting the target material, but there is a problem in that it is difficult to extract various components of aronia. This remarkably has many advantages.

Aaronia of the present invention may include any one or more of black chokeberry, red chokeberry, Aaronia melanocappa Aaron, Aaronia melanocappa Nero, Aaronia melanokappa viking, and Aaronia melanocappa mackinji, limited thereto. it's not going to be

The step of adjusting the pH (S20) is a step of adjusting the pH of the prepared aronia stock solution to 6 to 7, and after measuring the pH of the prepared aronia stock solution, using an alkaline solution, for example, 5M NaOH The pH of the aronia stock solution is adjusted to 6 to 7. In the case of aronia undiluted solution, it appears as 3 to 4 when measuring pH, and fermentation does not occur because bacteria cannot grow in this acidity. Therefore, it is adjusted to a pH condition where bacteria can grow. By adjusting the pH of the aronia stock solution, it is possible to provide a composition for safe growth of the fermented strain in the fermentation step to be described later.

The sterilizing step (S30) is a step of sterilizing the pH-adjusted aronia stock solution, which is put in a dryer and sterilized at 150 to 160° C. for 30 to 60 minutes using a dry heat sterilization method, an autoclave, and 100 to High pressure steam sterilization method for sterilizing for 5 to 15 minutes at 150℃, 10 to 20lb, steam sterilization method for sterilizing once (living cells) or 3 times (spore-forming bacteria) with steam at 98~99℃ covered with foil, etc. It can be sterilized by using a sterilization method, preferably by autoclaving.

The step of obtaining the aronia fermented solution (S40) is a step of inoculating and culturing the fermented bacteria in the sterilized aronia stock solution, and 5 mL (5%) to 10 mL (10%) of the fermented bacteria culture solution with respect to 100 mL of the sterilized aronia stock solution. After inoculation by adding a dose, the aronia fermented broth is obtained by culturing at 25 to 35° C. for 3 to 7 days.

The fermented bacteria are Lactobacillus paracasei HS-05, Lactobacillus rhamnosus, Leuconostoc mesenteroides, Bifidobacterium longum, yeast exiguus ), Lactobacillus acidophilus, Bifidobacterium animalis, Bifidobacterium bifidum, Lactobacillus bulgaricus, Lactobacillus casei (Lactobacillus casei) , Lactobacillus delbrueckii, Lactobacillus plantarum, Lactococcus diacetylactis, Lactococcus lactis, Streptococcus thermophilus , Saccharomyces cerevisiae, Rhodopseudomonas palustris, Aspergilus niger, including at least one selected from the group consisting of Acetobacter xylinum . Preferably, it is good to include Lactobacillus casei (Lactobacillus casei).

In the step of obtaining the aronia fermentation composition (S50), the obtained fermentation broth is centrifuged at 6000 to 8000 rpm, and the obtained supernatant is freeze-dried to obtain an aronia fermentation composition.

The fermented aronia composition obtained by the production method according to the present invention has antioxidant, anti-aging and whitening effects, and in particular, in the case of antioxidant, the antioxidant effect confirmed through the ABTS experiment has a particularly enhanced effect.

In addition, the aronia fermentation composition prepared according to the present invention has a high content of sodium and protein as a nutritional component, and a high content of citric acid and lactic acid as an organic acid component. More specifically, the aronia fermentation composition has a 25 to 30 fold increase in sodium content, 2 to 3 fold protein content, 30 to 35 fold citric acid content, and 10 to 25 fold increase in lactic acid content compared to the aronia stock solution.

The aronia fermented composition obtained by the manufacturing method according to the present invention can be used by being included in food or health functional foods such as fermented drinks, powders, pills, tablets, granules, liquids, etc., and can be used by being included in cosmetics or functional cosmetics. can

Example

Aronia produced in Dalseong-gun, Daegu Metropolitan City was squeezed using a juicer to obtain a filtrate. The measured pH of the obtained stock solution of aronia was 3.8, and the pH of the stock solution of aronia was adjusted to 6.5 using NaOH 5M. Autoclave (Autoclave) was used for 10 minutes autoclave at 121 ℃, 15lb conditions.

In 100 mL of sterilized aronia stock solution, 10 ml of 10% Lactobacillus casei culture solution was inoculated, and cultured at 30° C. for 5 days to obtain aronia fermented solution. The aronia fermentation broth was centrifuged at 7000 rpm using a centrifuge to obtain a supernatant, and the obtained supernatant was freeze-dried to prepare an aronia fermentation composition.

comparative example

Blueberries produced in Dalseong-gun, Daegu, were squeezed using a juicer to obtain a blueberry undiluted solution. The measured pH of the obtained blueberry stock solution was 2.74, and the pH of the blueberry stock solution was adjusted to 6.5 by adding 5M NaOH. Autoclave (Autoclave) was used for 10 minutes at 121 ℃, 15lb conditions autoclaved.

In 100 mL of sterilized blueberry stock solution, 10 mL of 10% Lactobacillus casei culture solution was inoculated, and cultured at 30° C. for 5 days to obtain a fermented solution. This fermentation broth was centrifuged at 7000 rpm at 7000 rpm for 10 minutes to obtain a supernatant, and the obtained supernatant was freeze-dried to prepare a blueberry fermentation composition.

Experimental example

(1) Electron donating ability assay

Using a stable free radical, 1,1-diphenyl-2-picryl hydrazyl (DPPH*), the degree of reduction of DPPH radicals by reaction with a certain amount of sample solution is measured with a spectrophotometer to indirectly measure the antioxidant activity of the sample. Electron donating abilities are measured by the method of Blois [1958] as follows. In 100 μl of each sample solution, 50 μl of 0.2 mM 1,1-diphenyl-2-picryl hydrazyl was added, stirred, left for 30 minutes, and absorbance was measured at 517 nm. The results are shown in FIGS. 1 and 2 .

As shown in FIGS. 1 and 2 , when the electron donating ability of DPPH was measured, the activity was shown in the order of increasing concentration, and it can be seen that both blueberry and aronia exhibit greater activity after fermentation.

(2) ABTS radical scavenging activity

ABTS+ radical cation decolorization was measured as follows by Pellegrin et al. First, 7.4 mM 2.2-Azino-bis (3-ethylbenzthiazoline-6-sulfonicacid) and 2.6 mM Potassium persulfate are mixed in a 1:1 ratio to prepare an ABTS solution adjusted so that the absorbance value of the control is 0.706 ㅁ 0.001 at 734 nm. 100 μl of the sample solution and 100 μl of the ABTS solution were mixed and reacted for 1 minute, and then absorbance was measured at 734 nm and shown in FIGS. 3 and 4 .

As shown in FIGS. 3 and 4 , when the electron donating ability of ABTS was measured, it was found that the activity was shown in the order of increasing concentration (dose dependent). Both blueberry and aronia show greater activity after fermentation, and at 1,000 ppm, it can be seen that they exhibit almost similar activity to BHA, which is a positive control.

(3) Total phenolic content

To 0.2 mL of the sample solution, 0.6 mL of 1 N NaOH and 4 mL of diethylene glycol were added, reacted at 37°C for 1 hour, and absorbance was measured at 420 nm. As a standard material, a standard curve for each concentration was prepared using tannic acid, and the total polyphenol content was calculated and shown in FIG. 5 .

It is known that there is material decomposition during fermentation, but as shown in FIG. 5 , there is no difference in total phenol content in fermentation and non-fermentation, so it is determined that decomposition of phenol-related materials is small through fermentation. In addition, it can be confirmed that the activity was high in the entire sample.

(4) Total Flavonoid content

To 0.1 mL of each sample solution, 1.9 mL of distilled water and 0.2 mL of Folin-Ciocalteau's phenol reagent were added and reacted at room temperature for 3 minutes. Here, 0.4 mL of a saturated Na ₂ CO ₃ solution and 1.9 mL of distilled water were added, mixed, and reacted at room temperature for 1 hour, and then absorbance was measured at 725 nm (Smart Plus SP-1900PC, Seoul, Korea). As a standard material, a standard curve was prepared using naringin, and the total flavonoid content was obtained and shown in FIG. 6 .

As shown in FIG. 6 , the content of flavonoids was somewhat higher in non-fermentation than in fermentation, indicating that there is decomposition of flavonoid-related substances through fermentation.

(5) Collagenase inhibition activity (anti-aging)

In the reaction zone, 0.25 ml of substrate solution and sample solution in which 4-phenylazobenzyloxycarbonyl-Pro-Leu-Gly-Pro-D-Arg (0.3 mg/ml) was added _{with 4 mM CaCl 2} in 0.1 M Tris-HCl buffer (pH 7.5) To 0.1 ml of the mixed solution, 0.15 ml of collagenase (0.2 mg/ml) was added, left at room temperature for 20 minutes, and then 0.5 ml of 6% citric acid was added to stop the reaction. By adding 1.5 ml of ethyl acetate, absorbance was measured at 320 nm and shown in FIGS. 7 and 8 .

As shown in FIG. 7 , it was confirmed that blueberries had no ability to inhibit collagenase activity. As shown in FIG. 8 , in the case of aronia, it was confirmed that the higher the concentration, the higher the anti-aging activity, and in the case of fermentation, it was confirmed that the anti-aging activity was higher.

(6) Tyrosinase inhibition activity (whitening)

In the reaction zone, 0.2 mL of a substrate solution in which 10 mM L-DOPA is dissolved in 0.5 mL of 0.175 M sodium phosphate buffer (pH 6.8) and 0.2 mL of mushroom tyrosinase (110 U / mL) are added to a mixture of 0.1 mL of the sample solution and heated at 25 ° C. The DOPA chrome produced by reacting for minutes was measured at 475 nm and shown in FIG. 9 .

As shown in FIG. 9 , although blueberries do not have a whitening effect, it can be seen that the whitening effect increases as the concentration increases during fermentation. It is shown that aronia fermentation and non-aronia fermentation have a similar whitening effect. It was found that non-fermented blueberries had no whitening effect. Fermentation showed that the whitening effect increased as the concentration increased.

(7) Anthocyanin content analysis

100 mg of each sample was dissolved in 1 mL of 50% MeCN (HCOOH-H ₂ O-MeCN=5:50:50) and sonicated for 10 minutes. After centrifugation for 5 minutes using a centrifuge, the supernatant was taken and HPLC analysis was performed under the conditions of Table 1 below.

Parameter Condition Instrument Shimadzu SPD M20A Detector Shimadzu SPD M20A diode-array detector (DAD) Wavelength 524 nm Column YMC-Pack ODS A-302 column (4.6 mm i.d. x 150 mm) Column temperature 40℃ flow rate 1.0 mL/min Injection volume 5 μL Mobiles phase Time A : HCOOH-H2O
(10:90 v/v) B : HCOOH-H2O-MeCN
(10:50:40 v/v) 0 100 0 2 100 0 18 30 70 20 0 100-stop

Dissolve 1 mg of a single substance (cyanidin 3-O-galactoside, cyanidin 3-O-glucoside, cyanidin 3-O-arabinoside) in 0.5 mL of 50% MeCN (HCOOH-H2O-MeCN=5:50:50) and analyze Quantitative evaluation was performed by preparing a calibration curve with 5 concentrations, and the results are shown in Tables 2 and 3 below. (y=peak area, x=concentration)

Compounds t _R
(min) regression equation
(y=ax+b, R ² ) Linear range
(μg/mL) Content (mg/100g) blueberry favored
blueberry Cyanidin 3-O-galactoside 12.3 y=16304x+92886, 0.9996 50-500 23.0±0.1 22.0±0.1 Cyanidin 3-O-glucoside 12.8 y=21253x+203316, 0.9999 50-500 15.0±0.1 15.1±0.1 Cyanidin 3-O-arabinoside 13.2 y=13258x+150388, 0.9994 50-500 0.9±0.01 0.9±0.1

Compounds t _R
(min) regression equation
(y=ax+b, R ² ) Linear range
(μg/mL) Content (mg/100g) aronia fermented aronia Cyanidin 3-O-galactoside 12.3 y=16304x+92886, 0.9996 50-500 196.2±1.0 194.4±1.0 Cyanidin 3-O-glucoside 12.8 y=21253x+203316, 0.9999 50-500 3.7±0.2 4.0±0.2 Cyanidin 3-O-arabinoside 13.2 y=13258x+150388, 0.9994 50-500 62.3±0.6 64.1±0.6

As shown in Tables 2 and 3, it can be confirmed that the anthocyanin content is maintained similarly even after the fermentation treatment according to the present invention.

(8) Component Analysis

The results of analyzing the components of the aronia stock solution and the fermentation broth are shown in Tables 4 and 5 below. Component analysis was conducted at Keimyung University's Traditional Microbial Resources Development and Industrialization Research Center (Testing Institution No. 112). Table 4 shows the results of analysis of nutrients, and Table 5 shows the results of analysis of organic acids and major minerals.

Test Items aronia undiluted solution Aronia Fermented Liquid Calorie (Kcal/100ml) 42.375 32.364 Sodium (mg/ml) 3.689 101.936 Carbohydrates (g/100ml) 10.180 7.453 Sugar (g/100ml) 2.820 1.419 Fat (g/100ml) 0.099 0.08 Trans fat (g/100ml) non-detection non-detection Saturated fat (g/100ml) 0.071 0.054 Cholesterol (g/100ml) non-detection non-detection Protein (g/100ml) 0.191 0.458

Test Items
(Unit: mg/100g) aronia undiluted solution Aronia Fermented Liquid Citric acid 250.710 8,062.300 lactic acid 1,033.821 12,220.848 malic acid 4,674.231 3,735.474 Oxalic acid 47.845 47.318 calcium 9.979 2.936 sign 13.228 6.644 potassium 120.242 105.967 magnesium 7.089 2.052

As shown in Table 4, in the case of nutritional components, it can be confirmed that the amount of sodium (27.6 times higher than that of non-fermented) and protein (2.4 times higher than that of non-fermented) during fermentation was shown.

In addition, as shown in Table 5, in the case of organic acids and major mineral components, it can be seen that the amounts of citric acid (32.1 times compared to non-fermented) and lactic acid (11.8 times compared to non-fermented) during fermentation were high, and in the case of major minerals, during fermentation It can be seen that the amount was low due to ingestion of the fermented strain.

Features, structures, effects, etc. exemplified in each of the above-described embodiments may be combined or modified for other embodiments by those of ordinary skill in the art to which the embodiments belong. Accordingly, the contents related to such combinations and modifications should be interpreted as being included in the scope of the present invention.

Claims (8)

Preparing an aronia stock solution by squeezing aronia (S10);
adjusting the pH of the prepared aronia stock solution to 6 to 7 (S20);
Sterilizing the pH-adjusted aronia stock solution (S30);
inoculating the sterilized aronia stock solution with fermented bacteria and culturing to obtain an aronia fermented solution (S40); and
Centrifuging the obtained fermented broth, and freeze-drying the obtained supernatant to obtain an aronia fermentation composition (S50).
According to claim 1,
In the step of obtaining the aronia fermented broth (S40), the fermenting bacteria is a method for producing an aronia fermentation composition, characterized in that it comprises Lactobacillus casei.
According to claim 1,
The sterilizing step (S30) is a method for producing an aronia fermentation composition, characterized in that sterilizing by a dry heat sterilization method, a high pressure steam sterilization method or a steam sterilization method.
According to claim 1,
The step of obtaining the aronia fermented solution (S40) is to inoculate by adding 5 to 10 ml of the fermented culture solution to 100 mL of the sterilized aronia stock solution, and then culturing at 25 to 35° C. for 3 to 7 days to obtain the aronia fermented solution. A method for producing an aronia fermentation composition, characterized in that
As an aronia fermentation composition prepared by the method according to any one of claims 1 to 4,
The aronia fermentation composition has an aronia fermentation composition, characterized in that the sodium content is increased by 25 to 30 times and the protein content by 2 to 3 times compared to the aronia stock solution.
6. The method of claim 5,
The aronia fermentation composition has an aronia fermentation composition, characterized in that the citric acid content is increased by 30 to 35 times and the lactic acid content by 10 to 25 times compared to the aronia stock solution.
[Claim 5] An antioxidant, anti-aging and whitening functional cosmetic comprising the aronia fermented composition prepared by the method according to any one of claims 1 to 4.
An antioxidant, anti-aging and whitening functional food comprising the aronia fermented composition prepared by the method according to any one of claims 1 to 4.

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