KR20210152862A - Composition for relieving hangover containing ginseng fermented extract and mushroom mycelium culture supernatant as an active ingredient - Google Patents

Abstract

The present invention relates to a hangover-relieving composition containing a fermented ginseng extract and a mushroom mycelium culture as active ingredients, which comprises a fermented ginseng extract and mycelium culture of Phellinus linteus and Ganoderma lucidum. According to the present invention, the hangover-relieving composition increases a cell proliferation rate and cell viability of liver cells damaged by alcohol and effectively suppresses generation of acetaldehyde which is generated as an intermediate in breakdown of alcohol and causes a hangover. In addition, the composition positively promotes or inhibits expression at an mRNA level of several factors related to a liver function, specifically, factors such as catalase (CAT), glutathione peroxidase (GPx), acetyl-CoA carboxylase 1 (ACC-1), stearoyl-CoA desaturase-1(SCD1-1), FAS, peroxisome proliferator-activated receptor alpha (PPAR-α), SREBP-α, and cytochrome P450 2E1 (CYP2E1). Accordingly, the component can effectively reduce occurrence of a hangover and enhance liver function.

Description

Composition for relieving hangover containing ginseng fermented extract and mushroom mycelium culture supernatant as an active ingredient}

The present invention relates to a hangover relieving composition using active ingredients of ginseng and mushrooms, and more particularly, a fermented ginseng extract obtained by fermenting ginseng with a strain and then reacting with an enzyme, and a culture of mycelium of Sanghwang mushroom and reishi mushroom. As an active ingredient, it contains fermented ginseng extract and mushroom mycelium culture that inhibits the generation of acetaldehyde, which is generated as an intermediate in alcohol decomposition and causes a hangover, and positively promotes or suppresses gene expression of various factors related to liver function. It relates to a composition for relieving a hangover.

A hangover refers to symptoms such as headache, diarrhea, anorexia, nausea, vomiting, chills, and night sweats that appear after drinking alcohol.

The causes of hangovers are known to be dehydration, toxicity of alcohol and alcohol metabolites (acetaldehyde, formaldehyde, acetone, etc.), and nutritional deficiency (deficiency of blood sugar, vitamins, minerals) due to malabsorption. The degree of hangover varies greatly depending on individual variation according to heredity and environmental status (nutrition status, exercise status, dehydration degree, health status).

To relieve a hangover, bean sprout soup and bukeo soup have been used a lot since ancient times. In particular, bean sprouts are rich in aspartic acid, which is known to protect the liver by helping the action of alcohol dehydrogenase and promoting the breakdown of alcohol. In recent years, drinks for hangover relief using various materials such as jari, astragalus, lotus seed, rice germ, chitosan, alder, and rowan extract are being sold in the market.

Alcohol has to be metabolized in the body due to its toxicity, and this process is mostly done in the liver. Metabolism in the liver is accomplished by alcoholases. Alcohol is broken down through acetaldehyde by alcoholases, and acetaldehyde is also toxic and damages liver cells.

In addition, in the process of alcohol metabolism, a lot of fatty acids are made and fat is accumulated in the liver, which is called 'alcoholic fatty liver'. This alcoholic fatty liver often progresses to chronic liver disease, with alcoholic hepatitis occurring in 10-35% and cirrhosis in 8-20% of cases.

Fatty liver is a condition in which triglycerides are accumulated in the liver due to a disorder of fat metabolism in the liver. Causes include excessive drinking and obesity. Most of the lipids that accumulate are triglycerides. It is known that alcoholic fatty liver is caused by several factors.

First, excess hydrogen (NADH) generated in the process of alcohol metabolism causes the accumulation of triglycerides by decreasing the oxidation of fatty acids in the liver and increasing the concentration of fatty acids (N. Engl. J. Med., 288, 356, 1973).

Second, acetaldehyde, a harmful intermediate produced during alcohol metabolism, binds to intracellular proteins and blocks the excretion pathway of the protein to the liver, and induces lipid peroxidation to damage the cell membrane, thereby blocking the excretion of lipoproteins to the liver. Triglycerides in the body accumulate. The onset of alcoholic fatty liver is a phenomenon in which the factors described above are complexly related. Fat accumulation in the liver due to alcohol intake is recognized as a very important early symptom in the transition to liver disease (hepatitis, cirrhosis, liver cancer). Substances that can inhibit alcoholic fatty liver include glutathione, 2-mecaptopropioylglycine, 3-amino-1,2,4-triazole (3-amino-1,2,4). -triazole) and substances with antioxidant activity such as N,N'-diphenyl-p-phenylenediamine (J. Path., 126, 11, 1978), S- Phospholipids and glutathione synthesis promoting substances such as adenosyl-L-methionine and betaine, alcohol metabolism such as L-glycine and L-cysteine substances are known.

On the other hand, food or medicines for hangover relief using herbal extracts or artificial raw materials have been developed and distributed. However, although their medicinal effects are somewhat recognized, they do not reach a satisfactory level, so there are no side effects and the effects are sufficiently recognized. There is a demand for the development of a substance with a solution.

In response to these needs, compositions for relieving hangovers using various herbal extracts have been developed, and in 'Patent Document 1', alcoholic fatty liver and hyperlipidemia suppression and hangover suppression compositions using ginseng are disclosed.

The composition disclosed in the conventional 'Patent Document 1' contains an extract obtained by extracting thorny hornwort, black root, licorice, gyoza, blackberry, baekchul, sangbaekpi, and ginseng with an aqueous methanol solution, an aqueous ethanol solution, or a mixed aqueous solution thereof. have.

KR 10-2010-0133079 A (2010. 12. 21.)

The present invention is to invent a composition for relieving a hangover that meets the above needs, and the problem to be solved in the present invention is to improve liver function and effectively inhibit the production of acetaldehyde, which is known as the main cause of hangover, ginseng It is to provide a composition for relieving a hangover containing a fermentation extract and a mushroom mycelium culture as an active ingredient.

The composition for relieving a hangover containing fermented ginseng extract and mushroom mycelium culture as an active ingredient according to the present invention for solving the above problems is characterized in that it consists of a ginseng fermented extract, a Sangha mushroom mycelium culture and reishi mushroom mycelium culture It is technically characterized by containing ginseng fermented extract and mushroom mycelium culture as active ingredients.

In addition, the fermented ginseng extract of the present invention for solving the above problems is a first step of drying and pulverizing the washed ginseng; A second step of mixing the powder with purified water and then inoculating the strain and then fermenting it and then inactivating the strain; A third step of reacting after adding a pectinase-based enzyme to the mixture; and a fourth step of centrifuging the mixture to remove solids; it is technically characterized in that it is prepared through.

In addition, the first step of the present invention for solving the above problems is drying so that the moisture content is 15% or less, and the second step is Saccharomyces servazzii ) or Aspergillus niger ( Aspergillus niger ) niger ) strain is inoculated and cultured at 30-35 ° C. for 3-5 days, and the third step is technically characterized by reacting at pH 4.5 to 5.5 and 50 to 55 ° C. for 3 days after the addition of the enzyme.

In addition, the fermented ginseng extract of the present invention for solving the above problems, the situation mushroom mycelium culture and the reishi mushroom mycelium culture are technically characterized in that they are mixed in a ratio of 98:1:1 based on the weight ratio.

The hangover relieving composition containing the fermented ginseng extract and mushroom mycelium culture according to the present invention as an active ingredient increases the cell proliferation rate and cell survival rate of liver cells damaged by alcohol, and occurs as an intermediate when alcohol is decomposed to cause a hangover It effectively inhibits the generation of acetaldehyde.

In addition, the composition according to the present invention positively expressed at the mRNA level of several factors related to liver function, specifically, factors such as CAT, GPx, ACC-1, SCD1-, FAS, PPAR-α, SREBP-α, CYP2E1. promote or inhibit

Accordingly, it is possible to effectively reduce the occurrence of hangover as well as the improvement of liver function.

1 is a graph showing the evaluation result of CAT mRNA expression in fermented ginseng extract
Figure 2 is a graph showing the evaluation result of CAT mRNA expression of reishi mushroom mycelium culture;
Figure 3 is a graph showing the evaluation results of CAT mRNA expression of a mushroom mycelium culture
Figure 4 is a graph showing the evaluation result of CAT mRNA expression of ginseng mushroom complex
5 is a graph showing the evaluation result of GPx mRNA expression of fermented ginseng extract
6 is a graph showing the evaluation result of GPx mRNA expression of reishi mushroom mycelium culture;
7 is a graph showing the evaluation result of GPx mRNA expression of a mushroom mycelium culture
8 is a graph showing the evaluation result of GPx mRNA expression of ginseng mushroom complex
9 is a graph showing the evaluation result of PPAR-α mRNA expression in fermented ginseng extract;
10 is a graph showing the evaluation result of PPAR-α mRNA expression of reishi mushroom mycelium culture;
11 is a graph showing the results of evaluation of PPAR-α mRNA expression in a mushroom mycelium culture
12 is a graph showing the evaluation result of PPAR-α mRNA expression of ginseng mushroom complex
13 is a graph showing the evaluation result of SREBP-1c mRNA expression in fermented ginseng extract
14 is a graph showing the evaluation result of SREBP-1c mRNA expression of reishi mushroom mycelium culture;
15 is a graph showing the evaluation result of SREBP-1c mRNA expression of a mushroom mycelium culture
16 is a graph showing the evaluation result of SREBP-1c mRNA expression of a ginseng mushroom complex
17 is a graph showing the evaluation result of CYP2E1 mRNA expression in fermented ginseng extract
18 is a graph showing the evaluation result of CYP2E1 mRNA expression of reishi mushroom mycelium culture
19 is a graph showing the evaluation result of CYP2E1 mRNA expression of a mushroom mycelium culture
20 is a graph showing the evaluation result of CYP2E1 mRNA expression of a ginseng mushroom complex
21 is a graph showing the evaluation result of ACC-1 mRNA expression in fermented ginseng extract
22 is a graph showing the evaluation result of ACC-1 mRNA expression of a ginseng mushroom complex
23 is a graph showing the evaluation result of SCD-1 mRNA expression of a ginseng mushroom complex
24 is a graph showing the evaluation result of FAS mRNA expression of ginseng fermented extract
25 is a graph showing the evaluation result of FAS mRNA expression of ginseng mushroom complex
26 is a graph showing the evaluation result of cell proliferation rate of fermented ginseng extract
27 is a graph showing the evaluation results of cell proliferation rate of mushroom mycelium culture;
28 is a graph showing the evaluation result of cell viability
29 is a graph showing the evaluation results of acetaldehyde inhibition

The terms or words used in the present specification and claims conform to the technical spirit of the present invention based on the "principle that the inventor can appropriately define the concept of a term in order to best describe his invention" It should be interpreted as the meaning and concept that

Therefore, the embodiments described in this specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and do not represent all the technical spirit of the present invention, so various equivalents that can replace them at the time of the present application It should be understood that there may be water and variations.

Example 1. Preparation of fermented ginseng extract

1-1. Ginseng Selection and Washing

Ginseng used the Ginseng (Panax ginseng CA Meyer), hwagisam (Panax quinquefolium), jeonchilsam (Panax notoginsneng), jukjeol three (Panax japonicum), three yeopsam (Panax trifolium), Himalayan cedar (Panax pseudoginseng), Vietnam, three (Panax vietnamensis ), including one or more of wild ginseng, fresh ginseng, red ginseng, white ginseng, fine ginseng, ginseng leaf, ginseng fruit, red ginseng extract, wild ginseng stem cell, wild ginseng callus, ginseng stem cell, ginseng callus, wild ginseng cultured root, corticosteroid, and camphor ginseng may include more than one. Preferably, the ginseng is washed by selecting 4 to 6 year old fresh ginseng.

1-2. drying and grinding

The washed ginseng is dried in a hot air dryer at 50°C so that the moisture content is 15% or less, and then cut into appropriate sizes. The cut dried ginseng is pulverized using a grinder. When the dried powder is fermented by adding purified water and inoculating the enzyme strain mixture after the sterilization process, the contact area increases and fermentation efficiency is improved.

1-3. strain inoculation

A reaction solution is prepared by mixing purified water with dry ginseng powder. And, after inoculating the Saccharomyces servazzii , Aspergillus niger strain with a high beta-glucosidase content, cultured at 30-35° C. for 3-5 days Inactivate the culture.

1-4. Enzyme treatment

It is prepared by adding an enzyme mixture selected from polygalacturonase {polygalacturonase (pectinase pectinase)} series and then reacting at pH 4.5 to 5.5 and temperature 50 to 55° C. for 3 days.

Pectinase enzymes are Cytolase PCL5, PyrFlo, Rapidase C80Max, Rapidase PL, Optivin Mash. And one or more enzymes selected from the group consisting of Sumyzyme AC are used alone or in combination.

1-5. powder manufacturing

As a method of separating ginseng enzyme fermented liquid and fermented powder, the fermented liquid and solids were separated by centrifugation.

The fermented ginseng enzyme concentrates the extract by vacuum concentration and low-temperature vacuum concentration method.

As for the drying method, low-temperature vacuum drying is a method of drying by maintaining the pressure inside the dryer in a vacuum and adjusting the temperature to about 5~15℃. In addition, methods of cold air drying, hot air drying, freeze drying, far-infrared drying, reduced pressure drying and spray drying may be used.

The grinding method of the dried fermented broth powder and solid powder is a step of pulverizing it to a predetermined size and completing it. hi jet mill) to complete powder and solid powder of fermented ginseng enzyme.

Example 2. Preparation of mycelium culture of the situation mushroom

2-1. Isolation of strains

Common methods for isolating mushrooms include spore isolation and tissue isolation. The fruiting bodies of Sanghwang mushroom and Reishi mushroom were obtained and strains were isolated in the following way. First, as for the spore separation method, the mushroom tissue was immersed in sterile water at 30° C. for 24 hours. The cotton wool was put in a patri dish and sterilized by dry heat at 140°C for 10 hours, and then immersed in sterile water at 30°C for 24 hours. The immersed cotton wool and mushroom tissues were placed in dry heat sterilized patri dishes and left at 25°C for 48 hours. The white mycelium that grew on the tissue surface was isolated from the tissue using a platinum tooth. The sterilized water used in this process was made by heating distilled water at 121°C for 60 minutes in an autoclave. In the tissue separation method, the surface of the mushroom is flame sterilized, and then cut in half with a sterilized mass. Cut the central part of the grown mushroom into an appropriate size with a mass to avoid contamination, and then inoculate the piece closely onto the prepared medium with sterilized tweezers.

2-2. Media Preparation

The PDA medium was purchased and used commercially. Malt medium was developed and used in-house. Add 5 to 10 times the amount of water to malt (which is produced by sprouting barley to produce amylase, the malt enzyme), and mix well by hand. After leaving at 65~70℃ for saccharification for 15~24 hours, the supernatant was adjusted to brix 5~12, pH 4.5~5.0, autoclaved, and used for mushroom mycelium culture.

2-3. seed culture

2-3-1. solid culture

Mushroom mycelium was inoculated into the center of the agar medium with mycelium removed from the tissue of the mushroom using platinum lice in PDA medium or malt medium, and cultured for 5-7 days in an incubator maintained at 25-27°C. When the mycelium is cultured, light golden and white mycelium can be observed in the part with a radius of about 1.5 cm from the center, and it can be observed that the color is darker in the dense central part, while the outer part is It was observed that the growth of the mycelium was relatively active and the density was low with light yellow and white color.

2-3-2. liquid culture

When the band of mushroom mycelium in the solid medium is about 20~30mm, cut it into pieces of an appropriate size using a mass and tweezers (take it apart from the borderline that appears due to the difference in mycelial density), 100 mL 250 containing medium for liquid culture Inoculated in an mL Erlenmeyer flask, placed in a shaker incubator maintained at 25-27°C and 120 rpm, and cultured for 7-14 days to prepare a seed culture medium. After that, it was manufactured and produced in a 500kg mass production tank through a bioreactor (20L) for mass production.

After separating the mushroom mycelium culture and mycelium, the culture medium was sterilized using a filtration filter, and the mycelium was powdered through hot air drying and freeze-drying for use.

Example 3. Preparation of reishi mushroom mycelium culture

A reishi mushroom mycelium culture was prepared under the same conditions as the method for preparing the situation mushroom mycelium culture of Example 2.

Example 4. Preparation of ginseng fermented extract and mushroom mycelium culture mixture (hereinafter referred to as 'ginseng mushroom complex')

Ginseng and mushroom mycelium mixture by mixing the fermented ginseng extract prepared according to Examples 1, 2, and 3, respectively, the Mycelium culture of Sanghwang Sanghwan and the culture of reishi mushroom mycelium in a weight ratio of 98:1:1 was prepared.

Experimental Example 1. Evaluation of gene expression

1-1. Catalase (hereinafter referred to as 'CAT') gene expression evaluation

CAT is an enzyme that converts hydrogen peroxide into water and oxygen. It decomposes and detoxifies free radicals that accelerate cell aging.

After the HepG2 cells were treated with ethanol and each composition according to Examples 1 to 4 at each concentration, mRNA expression of CAT was confirmed, and the result was expressed as a relative value to the negative control group.

As a result, when the fermented ginseng extract according to Example 1 was treated, as shown in FIG. 1 , it was confirmed that the expression level of the CAT gene was significantly increased at a concentration of 16 μl/ml.

When the reishi mushroom mycelium culture according to Example 2 was treated, it was confirmed that the expression level of the CAT gene was significantly increased at a concentration of 16 μl/ml, as shown in FIG. 2 .

In the case of treatment with the mushroom mycelium culture according to Example 3, as shown in FIG. 3, it was confirmed that the expression level of the CAT gene was significantly increased at a concentration of 16 μl/ml.

When the ginseng mushroom complex according to Example 4 was treated, as shown in FIG. 4 , it was confirmed that the expression level of the CAT gene was significantly increased at a concentration of 2 μl/ml.

1-2. Glutathione peroxidase (hereinafter referred to as ‘GPx’) gene expression evaluation

GPx is an enzyme that catalyzes the reaction to produce oxidized glutathione, water, and alcohol from glutathione and hydrogen peroxide or lipid peroxide, and removes hydrogen peroxide or lipid peroxide in vivo.

After the HepG2 cells were treated with ethanol and each composition according to Examples 1 to 4 at each concentration, mRNA expression of GPx was confirmed, and the result was expressed as a relative value to the negative control group.

As a result, when the fermented ginseng extract according to Example 1 was treated, it was confirmed that the expression of the GPx gene was increased in a concentration-dependent manner as shown in FIG. 5 .

When the reishi mushroom mycelium culture according to Example 2 was treated, it was confirmed that the expression of the GPx gene was increased in a concentration-dependent manner as shown in FIG. 6 .

In the case of treatment with the mushroom mycelium culture according to Example 3, it was confirmed that the expression of the GPx gene was increased in a concentration-dependent manner as shown in FIG. 7 .

When the ginseng mushroom complex according to Example 4 was treated, there was almost no change in expression of the GPx gene according to the concentration as shown in FIG. 8 .

1-3. Peroxisome proliferator-activated receptor alpha (hereinafter referred to as ‘PPAR-α’) gene expression evaluation

PPAR-α is a transcription factor and a major regulator of lipid metabolism in the liver. Activation of PPAR-α promotes uptake, utilization and catabolism of fatty acids by upregulation of genes involved in fatty acid transport.

After the HepG2 cells were treated with ethanol and each composition according to Examples 1 to 4 at different concentrations, the mRNA expression of PPAR-α was confirmed, and the result was expressed as a relative value to the negative control group.

As a result, when the fermented ginseng extract according to Example 1 was treated, as shown in FIG. 9 , it was confirmed that the expression of the PPAR-α gene was decreased in a concentration-dependent manner.

When the reishi mushroom mycelium culture according to Example 2 was treated, it was confirmed that the expression of the PPAR-α gene was decreased in a concentration-dependent manner as shown in FIG. 10 .

When the Sanghwang mushroom mycelium culture according to Example 3 was treated, as shown in FIG. 11 , it was confirmed that the expression of the PPAR-α gene was reduced at a concentration of 16 μl/ml.

When the ginseng mushroom complex according to Example 4 was treated, as shown in FIG. 12 , it was confirmed that the expression of the PPAR-α gene was reduced at a concentration of 16 μl/ml.

1-4. Sterol regulatory element-binding transcription factor 1 (hereinafter referred to as 'SREBP-1c') gene expression evaluation

SREBF1 is a protein encoded by the SREBF1 gene in humans. This gene is located within the region of the Smith-Magenis syndrome on chromosome 17. Two transcriptional variants encoding different isoforms for this gene have been found. The isoforms are SREBP-1a and SREBP-1c (the latter is also referred to as ADD-1). SREBP-1a is expressed in the intestine and spleen, whereas SREBP-1c is mainly expressed in the liver, muscle, and fat (other tissues).

SREBP-1 plays an important role in inducing adipogenesis in the liver. mTORC1 is activated by insulin (a nutrient-rich hormone) to increase the production of SBREP-1c, which promotes the storage of fatty acids (excess nutrients) as triglycerides.

After treating HepG2 cells with ethanol and each composition according to Examples 1 to 4 at each concentration, the mRNA expression of SREBP-1c was confirmed, and the result was expressed as a relative value to the negative control group.

As a result, when the ginseng fermented extract according to Example 1 was treated, it was confirmed that the expression of the SREBP-1c gene was decreased in a concentration-dependent manner as shown in FIG. 13 .

When the reishi mushroom mycelium culture according to Example 2 was treated, it was confirmed that the expression of the SREBP-1c gene was decreased in a concentration-dependent manner as shown in FIG. 14 .

When the Sanghwang mushroom mycelium culture according to Example 3 was treated, as shown in FIG. 15 , it was confirmed that the expression of the SREBP-1c gene was reduced at a concentration of 16 μl/ml.

When the ginseng mushroom complex according to Example 4 was treated, as shown in FIG. 16 , it was confirmed that the expression of the SREBP-1c gene was reduced at a concentration of 16 μl/ml.

1-5. Cytochrome P450 2E1 (hereinafter referred to as ‘CYP2E1’) gene expression evaluation

CYP2E1 is a membrane protein expressed at high levels in the liver, constituting almost 50% of total hepatic cytochrome P450 mRNA and 7% of hepatic cytochrome P450 protein.

CYP2E1 plays an important role in several important metabolic reactions, including the conversion of ethanol to acetaldehyde and acetate. It works with alcohol dehydrogenase and aldehyde dehyderogenase.

After the HepG2 cells were treated with ethanol and each composition according to Examples 1 to 4 at different concentrations, mRNA expression of CYP2E1 was confirmed, and the result was expressed as a relative value to the negative control group.

As a result, when the ginseng fermented extract according to Example 1 was treated, it was confirmed that the expression of the CYP2E1 gene was reduced in a concentration-dependent manner as shown in FIG. 17 .

When the reishi mushroom mycelium culture according to Example 2 was treated, it was confirmed that the expression of the CYP2E1 gene was increased in a concentration-dependent manner as shown in FIG. 18 .

In the case of treatment with the mushroom mycelium culture according to Example 3, as shown in FIG. 19 , it was confirmed that the expression of the CYP2E1 gene was increased at a concentration of 16 μl/ml.

When the ginseng mushroom complex according to Example 4 was treated, it was confirmed that the expression of the CYP2E1 gene was most reduced at a concentration of 16 μl/ml, as shown in FIG. 20 .

1-6. Acetyl-CoA carboxylase 1 (hereinafter referred to as ‘ACC-1’) gene expression evaluation

After treating HepG2 cells with ethanol and each composition according to Examples 1 and 4 at different concentrations, the mRNA expression of ACC-1, one of the genes related to fatty liver formation, was confirmed, and the result was expressed as a relative value with respect to the negative control group.

As a result, when the ginseng fermented extract according to Example 1 was treated, it was confirmed that the expression of the ACC-1 gene was decreased in a concentration-dependent manner as shown in FIG. 21 .

When the ginseng mushroom complex according to Example 4 was treated, it was confirmed that the expression of the ACC-1 gene was reduced at a concentration of 16 μl/ml, as shown in FIG. 22 .

1-7. Stearoyl-CoA desaturase-1 (hereinafter referred to as ‘SCD-1’) gene expression evaluation

After the HepG2 cells were treated with ethanol and each composition according to Example 4 at different concentrations, the mRNA expression of SCD-1, one of the genes related to fatty liver formation, was confirmed, and the result was expressed as a relative value to the negative control group.

As a result, when the ginseng mushroom complex according to Example 4 was treated, it was confirmed that the expression of the SCD-1 gene was decreased in a concentration-dependent manner as shown in FIG. 23 .

1-8. FAS

After the HepG2 cells were treated with ethanol and each composition according to Examples 1 and 4 at different concentrations, mRNA expression of FAS, one of the genes related to fatty liver formation, was confirmed, and the result was expressed as a relative value to the negative control group.

As a result, when the fermented ginseng extract according to Example 1 was treated, as shown in FIG. 24 , it was confirmed that the expression of the FAS gene was reduced in a concentration-dependent manner.

When the ginseng mushroom complex according to Example 4 was treated, as shown in FIG. 25 , a slight decrease in expression of the FAS gene was shown in a concentration-dependent manner.

Experimental Example 2. Evaluation of cell proliferation rate (Cell proliferation)

Alcohol-induced hepatocytes were treated with each composition according to Examples 1 to 3 at different concentrations.

The results are shown in Tables 1 and 2 and in the Figures.

As a result, in the case of the fermented ginseng extract according to Example 1, as shown in FIG. 26, cell proliferation was observed from 0.39 μl/ml, and as the concentration increased, a high cell proliferation effect was exhibited (60% or more). In addition, it did not show toxicity even at high concentration.

When the reishi mushroom mycelium culture according to Example 2 was treated, as shown in FIG. 27, a concentration-dependent high cell proliferation effect was exhibited up to a concentration of 12.5 μl/ml.

It can be seen that, when treated with the situation mushroom mycelium culture according to Example 3, a high cell proliferation effect was maintained from a concentration of 3.13 μl/ml to 25 μl/ml, as shown in FIG. 27 .

Experimental Example 3. Cell viability evaluation (Cell viability)

Alcohol-induced liver cells were treated with a mixture of ginseng enzyme fermented liquid and reishi mushroom mycelium culture and a mixture of ginseng enzyme fermented liquid and mushroom mycelium culture (98:1:1) by concentration, respectively.

As a result, as shown in FIG. 28 , it was confirmed that cell proliferation was higher than that of single treatment by 15% or more when applied in combination from 12.5 μl/ml.

Experimental Example 4. Evaluation of acetaldehyde inhibition

An acetaldehyde inhibitory effect experiment of each composition according to Examples 1 to 4 was performed, and the results are shown in Table 3 and FIG. 29 below.

As shown in Fig. 29, rather than using only the fermented ginseng, mixing the reishi mushroom mycelium and the Sangha mushroom mycelium culture in the fermented ginseng can further increase the inhibition rate of acetaldehyde.

Claims (4)

A composition for relieving a hangover containing a fermented ginseng extract and a mushroom mycelium culture as an active ingredient, characterized in that it consists of a ginseng fermented extract, a Sangha mushroom mycelium culture, and a reishi mushroom mycelium culture.
The method according to claim 1,
The fermented ginseng extract is
A first step of drying the washed ginseng and pulverizing it;
A second step of mixing the powder with purified water and then inoculating the strain and then fermenting it and then inactivating the strain;
A third step of reacting after adding a pectinase-based enzyme to the mixture; and
A composition for relieving a hangover containing a fermented ginseng extract and mushroom mycelium culture as an active ingredient, characterized in that it was prepared through a fourth step of centrifuging the mixture to remove the solids.
3. The method according to claim 2,
The first step is dried so that the moisture content is 15% or less,
The second step is inoculated with a Saccharomyces servazzii or Aspergillus niger strain and cultured at 30-35 ° C. for 3-5 days,
The third step is a composition for relieving a hangover containing a fermented ginseng extract and mushroom mycelium culture as an active ingredient, characterized in that the reaction is performed at pH 4.5 to 5.5 and 50 to 55° C. for 3 days after the addition of the enzyme.
The method according to claim 1,
The ginseng fermented extract, the Sangha mushroom mycelium culture and the reishi mushroom mycelium culture are mixed in a ratio of 98:1:1 based on the weight ratio. A composition for relieving a hangover.

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