KR20220039862A - Method for preparing fermented rice bran by using weissella koreensis and fermented rice bran prepared thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing a fermented rice bran product having an enhanced effect of mitigating hyperlipidemia or preventing obesity, and a fermented rice bran product manufactured thereby. According to the present invention, the method comprises a fermentation raw material preparation step of preparing a mixture by mixing rice bran, corn steep liquor (CSL), glucose, and water and a gelatinized rice bran preparation step of preparing a gelatinized rice bran mixture by heating the mixture under predetermined conditions to gelatinize the rice bran.

Description

Method for producing fermented rice bran using lactic acid bacteria isolated from kimchi and fermented rice bran produced therefrom

The present invention relates to a method for manufacturing fermented rice bran using lactic acid bacteria and to fermented rice bran produced by the manufacturing method.

The prevalence of various lifestyle-related diseases and chronic degenerative diseases due to overnutrition, environmental pollution, lack of exercise, and increased stress caused by the improvement of the economic level is emerging as a big problem in our society. Among them, obesity is a disease that has recently attracted the most attention. The obesity generally does not balance the energy intake from food and the energy expenditure due to physical activity, so the surplus energy causes an increase in the quantity and number of adipocytes in the body. It means a state in which adipose tissue is accumulated excessively, and it means a disease caused by the breakdown of energy balance in the body due to genetic factors, environmental factors, mental factors, or lifestyle habits such as eating habits and lack of exercise.

According to the National Health and Nutrition Examination Survey, the prevalence of obesity in Korea is increasing, and the Ministry of Health and Welfare reported that 38% of the Korean population consumes more than the recommended intake of calories, which increases the risk of cardiovascular disease. Due to these changes in eating habits, the body is exposed to various risk factors. In particular, foods containing a large amount of saturated fatty acids increase the blood lipid concentration and cause hypercholesterolemia, and further reduce the incidence of circulatory system diseases such as hyperlipidemia and myocardial infarction. increase

In relation to the obesity, studies on localization (Adipogensis) are in progress. The localization refers to a process in which adipocytes are differentiated from pre-adipocytes to accumulate fat, and the localization is known to cause metabolic diseases such as obesity, diabetes, fatty liver and coronary heart disease.

In the adipocytes, lipid metabolism occurs through lipolysis and lipogenesis, and during fat synthesis, the preadipocytes are differentiated into mature adipocytes through proliferation and differentiation, and ultimately lipid The droplets appear as cytoplasm, and over time they grow and coalesce to form one or several large lipid droplets.

Obesity treatment mechanisms for resolving the obesity and maintaining an appropriate body weight include control of appetite, interference with digestion and absorption of fat, increase in energy consumption, regulation of lipid metabolism, and the like. Currently commonly used anti-obesity drugs are drugs that inhibit the activity of serotonin and lipolytic enzymes to prevent hydrolysis of cholesterol and triglycerides and help excretion of unoxidized fat into feces. orlistat (XenicalR).

However, in the case of serotonin, it should be used with caution in patients with cardiovascular disease by raising blood pressure, and in the case of orlistat, it is reported that it induces digestive disorders, fatty stools, defecation incontinence, and interference with absorption of fat-soluble vitamins. In some cases, it has been reported to have significant side effects.

Therefore, by inhibiting the growth and differentiation of mast cells from natural products that are expected to relatively minimize the possibility of safety problems, the anti-obesity effect on obesity caused by excess adipose tissue or abnormal fat metabolism is high. There is a need for the development of substances for the treatment, prevention or alleviation of obesity with minor side effects.

On the other hand, rice, which has a long history as a food resource for mankind, is composed of the rice hull layer, the rice bran layer, snow and endosperm. The rice is obtained in the form of polished rice from which the rice bran is removed, such as rice germ, pericarp, seed hide, aloe layer, etc., by milling brown rice and brown rice from which the chaff layer has been removed according to the degree of milling, and the outer hull of rice remaining except for the brown rice or white rice The by-products such as the phosphorus chaff layer or the rice bran layer containing rice germ and aloe layer, and saragi are called rice bran.

According to recent research results, rice bran, which was previously treated as a by-product, is reported to contain about 95% of the physiologically active substances contained in rice, such as gamma aminobutyric acid (GABA), lecithin, octacosanol, oryzanol, tocopherol, and ferulic acid. Although rice bran is known to have various physiologically active effects such as anti-obesity activity, anti-cholesterol activity, anti-hypertensive activity, hangover relieving activity, heavy metal detoxification activity, and anti-constipation activity because many physiologically active substances are present in the rice bran, rice bran is currently is mostly used as livestock feed.

In this regard, previous studies mainly focused on the effects of promoting digestion or improving flavor through lactic acid bacteria fermentation, but research on using the active ingredients contained in rice bran and the lactic acid bacteria used for fermentation together is very limited. In particular, for industrial use of fermented rice bran, there has been little progress on research on excellent cholesterol-lowering ability even when lactic acid bacteria become dead cells due to the high temperature applied in the process of manufacturing a dried product of fermented rice bran.

Therefore, there is a need for research that is distinct from existing methods so that it is possible to improve the income of farmers and improve the environment through the use of nature through the use of rice bran that is used or discarded as feed while having functionality due to various ingredients. is gradually increasing.

10-1566989B 10-1733967B 10-1618953B 10-1523139B 10-1357663B 10-2018-0133372A 10-2017-0086196A

In order to solve the above problems, the present inventors have developed lactic acid bacteria, a microorganism (GRAS) that has universally secured safety for improving the functionality of rice bran. , An object of the present invention is to provide a manufacturing method suitable for manufacturing fermented rice bran by selecting lactic acid bacteria suitable for manufacturing fermented rice bran while having excellent cholesterol lowering ability, that is, a method for manufacturing fermented rice bran using lactic acid bacteria.

Another object of the present invention is to provide a fermented rice bran prepared by the method for producing fermented rice bran and a functional food using the same.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those of ordinary skill in the art from the description of the present invention. .

In order to achieve the above object, in one aspect, the present invention is an optimal lactic acid bacteria for the production of rice bran fermented product excellent in improving or preventing obesity or hyperlipidemia by improving cholesterol assimilation ability, specifically separated from kimchi, and cholesterol in live and dead bacteria Provided is a method for preparing a fermented rice bran using a Lactobacillus plantarum EM (KACC 91937P) strain having anabolic activity.

In order to achieve the above object, in another aspect, the present invention provides a fermented rice bran fermented product with enhanced functionality using the Lactobacillus plantarum EM (KACC 91937P) strain, specifically, rice bran with improved cholesterol assimilation ability. A method for preparing a fermented rice bran for preparing a fermented product is provided.

Specifically, the present invention provides a fermentation raw material manufacturing step of preparing a mixture by mixing rice bran, Corn Steep Liquor (CSL) and water; A strain adding step of adding a Lactobacillus plantarum EM (KACC 91937P) strain separated from kimchi to the mixture and having cholesterol assimilation ability in live and dead cells; and a fermentation step of fermenting the mixture to which the strain is added to prepare a fermented rice bran product.

The fermentation raw material preparation step may be performed by mixing rice bran, corn steep liquor (CSL) and glucose in water to prepare a mixture.

The method for producing a fermented rice bran may further include a gelatinized rice bran manufacturing step of heating the mixture to gelatinize the rice bran to prepare a luxurious rice bran mixture.

In the fermentation raw material manufacturing step, rice bran is added to water at a concentration of 15% (w/v) to 20% (w/v), and Corn Steep Liquor (CSL) is added to water at 2.5% (w/v) to It can be carried out by adding at a concentration of 3.5% (w/v), and adding glucose at a concentration of 0.5% (w/v) to 1.5% (w/v). More specifically, in the fermentation raw material manufacturing step, rice bran is added at a concentration of 20% (w/v) to water, and Corn Steep Liquor (CSL) is added at a concentration of 3% (w/v), , it can be carried out by adding glucose at a concentration of 1% (w/v).

The step of preparing the luxurious rice bran may be performed by heating the mixture at a temperature of 100° C. for 30 to 40 minutes to gelatinize the rice bran, thereby preparing a luxurious rice bran mixture.

The fermentation step may be performed by fermenting the strain-added rice bran mixture or the luxurious rice bran mixture at a fermentation temperature of 25° C. to 30° C.

In addition, the method for producing fermented rice bran may further include a drying step of fermented rice bran for drying the fermented rice bran.

The drying step may be performed by a hot air drying method at a temperature condition of 30°C to 60°C for 1 hour to 40 hours, or by freeze drying at a temperature condition of -50°C to -80°C for 20 hours to 100 hours.

More specifically, in the present invention, rice bran is added to water at a concentration of 20% (w/v), Corn Steep Liquor (CSL) is added at a concentration of 3% (w/v), and glucose is Fermentation raw material preparation step of preparing a mixture by adding it at a concentration of 1% (w/v); a gelatinized rice bran manufacturing step of heating the mixture at a temperature of 100° C. for 30 minutes to gelatinize the rice bran to prepare a luxurious rice bran mixture; A strain adding step of adding a Lactobacillus plantarum EM (KACC 91937P) strain that is separated from kimchi and has cholesterol assimilation ability in live and dead cells to the luxurious rice bran mixture; and a fermentation step of fermenting the luxurious rice bran mixture to which the strain is added to prepare a fermented rice bran product.

In order to achieve the above object, in another aspect, the present invention provides a fermented rice bran prepared by the method for preparing a fermented rice bran.

In order to achieve the above object, in another aspect, the present invention provides a food composition for improving or preventing obesity comprising the fermented rice bran as an active ingredient.

The food composition for improving or preventing obesity may preferably be a health functional food.

In another aspect, in order to achieve the above object, the present invention provides a food composition for improving or preventing hyperlipidemia comprising the fermented rice bran as an active ingredient.

The food composition for improving or preventing hyperlipidemia may preferably be a health functional food.

As described above, rice bran fermented with the Lactobacillus plantarum EM (KACC 91937P) strain according to the present invention not only has the cholesterol assimilation ability of the strain culture medium or rice bran itself, but also that the strain culture medium and rice bran have Eggplant has superior cholesterol assimilation ability compared to the simple sum of cholesterol assimilation ability, and when the strain becomes dead by the heat applied in the drying process used to industrially utilize fermented rice bran, it is added to the culture medium of the strain. It has been confirmed that the culture medium of the strain containing dead cells by applying heat has a cholesterol assimilation ability of about 200% of the cholesterol assimilation ability of the culture medium containing dead cells. In addition to remarkably improving anti-obesity activity compared to rice bran or fermented rice bran, the lactic acid bacteria used in the fermentation process is a GRAS microorganism, so safety is secured, and rice bran, whose use is limited to feed or waste, is used. As it can be manufactured as a value-added food, it can contribute to the improvement of profits for rice growers as well as related industries. It can be used for various purposes as a material, etc., so its industrial effect is very large.

Numerous citations are referenced throughout and the citations of which are indicated throughout this specification. The disclosures of the cited documents are incorporated herein by reference in their entirety to more clearly set forth the content of the present invention and the level of the art to which the present invention pertains.

The present invention relates to the production and utilization of fermented rice bran with improved anti-obesity activity, that is, fermented rice bran with enhanced cholesterol assimilation ability.

Specifically, the present invention relates to a method for preparing a rice bran fermented product with enhanced functionality, specifically, a fermented rice bran with enhanced cholesterol assimilation ability, using the Lactobacillus plantarum EM (KACC 91937P) strain. .

More specifically, the present invention relates to a method for producing fermented rice bran, the step of fermenting by adding a Lactobacillus plantarum EM (KACC 91937P) strain isolated from the kimchi and having cholesterol assimilation ability in live and dead cells It relates to a method for producing fermented rice bran, comprising:

In addition, the present invention is a fermentation raw material manufacturing step of preparing a mixture by mixing rice bran, corn steep liquor (Corn Steep Liquor, CSL) and water; A strain adding step of adding a Lactobacillus plantarum EM (KACC 91937P) strain separated from kimchi to the mixture and having cholesterol assimilation ability in live and dead cells; and a fermentation step of fermenting the mixture to which the strain is added to prepare a fermented rice bran product.

The fermentation raw material preparation step may be preferably carried out by mixing rice bran, Corn Steep Liquor (CSL) and glucose in water to prepare a mixture, more preferably rice bran in water 15% ( w / v) and added at a concentration of 20% (w / v), and Corn Steep Liquor (CSL) is added at a concentration of 2.5% (w / v) to 3.5% (w / v), It can be carried out by adding glucose at a concentration of 0.5% (w/v) to 1.5% (w/v). Even more preferably, in the step of preparing the raw material for fermentation, rice bran is added to water at a concentration of 20% (w/v), and Corn Steep Liquor (CSL) is added to water at a concentration of 3% (w/v). and adding glucose at a concentration of 1% (w/v).

The gelatinized rice bran manufacturing step may be performed by heating the mixture at a temperature of 100° C. for 30 to 40 minutes to gelatinize the rice bran.

The fermentation step may be performed by fermenting under the condition that the fermentation temperature of the luxurious rice bran mixture to which the strain is added is 25° C. to 30° C.

In addition, the method for producing fermented rice bran may further include a drying step of fermented rice bran for drying the fermented rice bran.

The drying step may be performed by a hot air drying method at a temperature condition of 30°C to 60°C for 1 hour to 40 hours, or by freeze drying at a temperature condition of -50°C to -80°C for 20 hours to 100 hours.

More specifically, in the present invention, rice bran is added at a concentration of 20% (w/v) to water, Corn Steep Liquor (CSL) is added at a concentration of 3% (w/v), and glucose is Fermentation raw material preparation step of preparing a mixture by adding it at a concentration of 1% (w/v); a gelatinized rice bran manufacturing step of heating the mixture at a temperature of 100° C. for 30 minutes to gelatinize the rice bran to prepare a luxurious rice bran mixture; A strain adding step of adding a Lactobacillus plantarum EM (KACC 91937P) strain that is separated from kimchi and has cholesterol assimilation ability in live and dead cells to the luxurious rice bran mixture; and a fermentation step of fermenting the luxurious rice bran mixture to which the strain is added to prepare a fermented rice bran product.

In addition, the present invention relates to a fermented rice bran prepared by the method for producing a fermented rice bran.

In addition, the present invention relates to a food composition for improving or preventing obesity comprising the fermented rice bran as an active ingredient.

The food composition for improving or preventing obesity may preferably be a health functional food.

In another aspect, in order to achieve the above object, the present invention relates to a food composition for improving or preventing hyperlipidemia comprising the fermented rice bran as an active ingredient.

The food composition for improving or preventing hyperlipidemia may preferably be a health functional food.

Unless otherwise specified in the present specification, the term culture means culturing a specific microorganism in a culture medium or culture medium. The formulation of the culture or the concentrate of the culture is not limited, and for example, the formulation may be a liquid or a solid.

Unless otherwise specified in the present specification, the term "culture medium" refers to a culturing target, that is, a microorganism or animal or plant tissue, which is a culture target, in order to culture a specific microorganism or tissue for a special purpose. It may be mixed with an additional material for The medium is a concept including all of a natural medium, a synthetic medium, or a selective medium, and is a concept including a solid medium or a liquid medium depending on the properties.

Unless otherwise specified in the present specification, culture means inoculating a strain in a liquid medium and culturing. In addition, the concentrated solution of the culture solution refers to the concentration of the culture solution, and the dried product of the culture solution means that the moisture of the culture solution is removed.

Unless otherwise specified herein, Corn Steep Liquor (CSL) is a liquid made by soaking and grinding corn, for example, about 6% (w/v), one For example, 5% (w/v) to 7% (w/v) or 5.5% (w/v) to 6.5% (w/v) of the immersion solution is about 50% (w/v), for example 45% ( w/v) to 55% (w/v) or 49% (w/v) to 51% (w/v) means a concentrated solution. The corn steep solution contains components extracted and solubilized from corn during the immersion process, that is, soluble protein, lactic acid, sugars, vitamins, phytin, and mucilage, and has high nutritional value to be used as a raw material for a medium for microorganisms, etc. can

Unless otherwise specified herein, gelatinization refers to when starch is heated in water or treated with a solvent such as an alkali solution, it expands by heat and moisture to change its physicochemical properties or structure to increase viscosity and water solubility. It refers to the process of changing to have properties such as volume increase, or the phenomenon of becoming an almost uniform colloidal material that is translucent as a whole, also called gelatinization.

Unless otherwise specified in the present specification, food means a natural product or processed product containing one or more nutrients, and preferably means that it is in a state that can be eaten directly through some processing process, Examples include fruits, vegetables, dried or cut products of fruits or vegetables, fruit juices, vegetable juices, mixed juices thereof, chips, noodles, livestock processed foods, aquatic processed foods, dairy products, fermented foods, bean foods, grain foods. , microbial fermented food, confectionery, condiments, processed meat, acidic beverages, licorice, herbs, and the like, and means including fermented food, functional food and processed food in the present invention, but is not limited thereto.

Unless otherwise specified in the present specification, fermented food means a food prepared by adding one or more microorganisms such as lactic acid bacteria or enzymes and using the fermentation action of the microorganisms, and specifically, adding fermented food seeds to the food base. It means food manufactured by aging and aging. The fermented food includes all fermented foods such as alcoholic beverages, breads, kimchi, salted fish, soybean paste, soy sauce, cheese, butter, and yogurt.

While carrying out various studies to increase the utility of rice bran, the present inventors focused on the anti-obesity and anti-hyperlipidemic effects of rice bran and selected for research purposes to improve the cholesterol-lowering ability of rice bran, which can be used in food. A method for improving cholesterol lowering ability, that is, cholesterol assimilation ability, was studied using lactic acid bacteria, a GRAS microorganism. As a result of conducting experiments on various microorganisms isolated from kimchi collected from all regions of Korea, the existing cholesterol assimilation ability was excellent. When rice bran is fermented using a Lactobacillus plantarum EM strain, a patented strain registered by It was confirmed that the cholesterol assimilation ability could be improved, and additional research was conducted to develop the Lactobacillus plantarum EM strain in a specific fermentation condition, that is, in a rice bran mixture medium containing a specific content of corn steep solution and glucose. Optimal culture conditions were confirmed in terms of improvement of growth efficiency and cholesterol assimilation ability, and excellent cholesterol lowering ability was confirmed in hot air-dried fermented products in relation to final product production, and the present invention was completed based on this.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a method for preparing a fermented rice bran with enhanced functionality, specifically, a fermented rice bran with increased cholesterol assimilation ability, using the Lactobacillus plantarum EM (KACC 91937P) strain.

The method for producing the fermented rice bran is a step of fermenting by adding a Lactobacillus plantarum EM (KACC 91937P) strain that is separated from kimchi and has cholesterol assimilation ability even in live and dead cells, that is, separated from the kimchi. and fermenting rice bran by adding a Lactobacillus plantarum EM (KACC 91937P) strain having cholesterol assimilation ability in live and dead cells.

More specifically, the method for preparing the fermented rice bran includes a fermentation raw material preparation step of washing rice bran, and then mixing the washed rice bran, Corn Steep Liquor (CSL) and water to prepare a mixture; A strain adding step of adding a Lactobacillus plantarum EM (KACC 91937P) strain separated from kimchi to the mixture and having cholesterol assimilation ability in live and dead cells; and a fermentation step of fermenting the mixture to which the strain is added to prepare a fermented rice bran.

The fermentation raw material preparation step may be performed by mixing rice bran, Corn Steep Liquor (CSL) and glucose with water to prepare a mixture.

The method for producing a fermented rice bran may further include a gelatinized rice bran manufacturing step of heating the mixture to gelatinize the rice bran to prepare a luxurious rice bran mixture.

The fermentation refers to a phenomenon in which a complex organic material is converted into a simple compound by an enzyme action to release free energy, and generally refers to a phenomenon in which a microorganism decomposes an organic material and accumulates metabolites. The fermentation increases the nutritional value of foods by biosynthesizing essential amino acids or improving the digestibility of protein content and fiber, and also improves the bioavailability of micronutrients such as calcium, phosphorus or various vitamins. make it

Representative microorganisms used in this fermentation process include lactic acid bacteria, yeast, and acetic acid bacteria. Among them, lactic acid bacteria (LAB), a strain that has been safely involved in the production of fermented food for a long time, is mainly used. . The lactic acid bacteria is a microorganism (GRAS, Generally Recognized As Safe) that has been widely consumed as food, such as fermented food, or used as a fermented strain of food throughout the world for a long period of time.

The fermentation raw material manufacturing step is 13% (w/v) to 22% (w/v), or 15% (w/v) to 20% (w/v), preferably 18% (w/v) of rice bran in the mixture. w/v) to 22% (w/v) or 18% (w/v) to 20% (w/v), more preferably 20% (w/v), and corn steep liquor ( Corn Steep Liquor, CSL) from 2.5% (w/v) to 3.5% (w/v), preferably from 2.8% (w/v) to 3.2% (w/v), more preferably from 3% (w) /v), and glucose 0.5% (w/v) to 1.5% (w/v), preferably 0.8% (w/v) to 1.2% (w/v), more preferably It can be carried out by adding at a concentration of 1% (w/v).

More specifically, in the step of preparing the raw material for fermentation, the concentration of rice bran is 15% (w/v) to 20% (w/v) based on the total volume of the mixture prepared by mixing water, rice bran, corn steep liquor and glucose. and adding arginine at a concentration of 0.1% (w/v) to 5% (w/v). For example, in the fermentation raw material manufacturing step, 10% (w / v) to 80% (w / v), Corn Steep Liquor (CSL) is added at a concentration of 2.5% (w/v) to 3.5% (w/v), and glucose is added at a concentration of 0.5% (w/v) to After adding at a concentration of 1.5% (w/v), it can be carried out by stirring to mix well.

In the step of preparing the luxurious rice bran, the mixture is heated at a temperature of 80° C. to 120° C. or 90° C. to 110° C., preferably at 100° C. for 10 minutes to 60 minutes, preferably 20 minutes to 40 minutes, more preferably 30 minutes. It can be carried out by heating for minutes to gelatinize the rice bran. Since the gelatinized rice bran manufacturing step is to apply high-temperature heat, it not only increases the fermentation efficiency by gelatinizing the rice bran, but also sterilizes the mixture, that is, the rice bran mixture, to increase the fermentation efficiency by microorganisms other than the strain of the present invention during the fermentation process. It is possible to control degradation or generation of by-products. The step of preparing the gelatinized rice bran may further include cooling the gelatinized rice bran mixture by heating to room temperature, for example, 10° C. to 25° C. or 15° C. to 20° C. after heating.

The step of adding the strain may be performed by adding a Lactobacillus plantarum EM (KACC 91937P) strain that is isolated from the kimchi to the luxurious rice bran mixture and has cholesterol assimilation ability in live and dead cells. More specifically, in the step of adding the strain, 0.1% (v/v) to 5.0% (v/v) or 0.5% (v/v) to 2.0% based on the volume ratio of the strain suspension or culture solution to the luxurious rice bran mixture (v / v) or 1.0% (v / v), the strain concentration of the strain suspension or culture medium is 4 log CFU / mL to 9 log CFU / mL or 5 log CFU / mL to 8 log CFU / mL or 6 log CFU/mL to 7 log CFU/mL.

The fermentation step may be performed by fermenting the strain-added rice bran mixture or the luxurious rice bran mixture at a temperature of 20° C. to 35° C., preferably 25° C. to 30° C.

In addition, the method for producing fermented rice bran may further include a drying step of fermented rice bran for drying the fermented rice bran.

The drying step is performed by a hot air drying method, preferably by a hot air drying method at a temperature condition of 30 ° C. to 60 ° C. for 1 hour to 40 hours, or by a freeze drying method, preferably at a temperature condition of -50 ° C. to -80 ° C. for 20 hours. It can be carried out by freeze-drying for up to 100 hours.

The hot air drying may be performed for 1 hour to 40 hours, preferably 5 hours to 30 hours, more preferably 10 hours to 20 hours at a temperature condition of 30 ° C. to 60 ° C., preferably 40 ° C. to 50 ° C. there is.

The freeze-drying is performed at a temperature of -50°C to -80°C, preferably from -70°C to -80°C for 20 hours to 100 hours, preferably 40 hours to 80 hours, more preferably 48 hours to 72 hours. can be done while

In this aspect, in the method for preparing fermented rice bran, rice bran is added at a concentration of 20% (w/v) to water, and Corn Steep Liquor (CSL) is added at a concentration of 3% (w/v). and a fermentation raw material preparation step of preparing a mixture by adding glucose at a concentration of 1% (w/v); a gelatinized rice bran manufacturing step of heating the mixture at a temperature of 100° C. for 30 minutes to gelatinize the rice bran to prepare a luxurious rice bran mixture; A strain adding step of adding a Lactobacillus plantarum EM (KACC 91937P) strain that is separated from kimchi and has cholesterol assimilation ability in live and dead cells to the luxurious rice bran mixture; and a fermentation step of fermenting the luxurious rice bran mixture to which the strain is added to prepare a fermented rice bran product.

In addition, the present invention may be a fermented rice bran prepared by the method for producing a fermented rice bran.

Specifically, the fermented rice bran is separated from kimchi, and a Lactobacillus plantarum EM (KACC 91937P) strain, which has cholesterol assimilation ability in live and dead cells, is added and fermented. A fermentation raw material manufacturing step of preparing a mixture by mixing fermented rice bran or rice bran, Corn Steep Liquor (CSL), glucose and water prepared by the method for preparing fermented rice bran; A strain adding step of adding a Lactobacillus plantarum EM (KACC 91937P) strain separated from kimchi to the mixture and having cholesterol assimilation ability in live and dead cells; and a fermentation step of preparing a fermented rice bran by fermenting the mixture to which the strain is added.

The rice bran fermented product is a live cell in which the strain is alive through a fermentation process by the Lactobacillus plantarum EM (KACC 91937P) strain, or even if it is a dead cell killed by heat applied by a drying process, etc., the existing rice bran or the Compared to the cholesterol assimilation ability of the lactic acid bacteria culture, a significantly superior cholesterol assimilation ability may be added, or the functionality of existing rice bran or fermented rice bran lactic acid bacteria may be enhanced.

In this respect, the fermented rice bran of the present invention is a functional food or raw material of functional food, preferably a raw material of functional food or functional food for preventing or improving obesity, or raw material of functional food or functional food for preventing or improving hyperlipidemia can be used as

In this aspect, the present invention may relate to a food composition for improving or preventing obesity, comprising the fermented rice bran prepared by the method for preparing the fermented rice bran as an active ingredient.

The food composition for improving or preventing obesity may preferably be a health functional food.

In another aspect, the present invention may relate to a food composition for improving or preventing hyperlipidemia comprising the fermented rice bran prepared by the method for preparing the fermented rice bran as an active ingredient.

The food composition for improving or preventing hyperlipidemia may preferably be a health functional food.

The active ingredient is preferably isolated from the kimchi, and adding and fermenting a Lactobacillus plantarum EM (KACC 91937P) strain having cholesterol assimilation ability even in live and dead cells. A fermentation raw material manufacturing step of preparing a mixture by mixing fermented rice bran or rice bran, Corn Steep Liquor (CSL), glucose and water prepared by the method for preparing fermented rice bran; A strain adding step of adding a Lactobacillus plantarum EM (KACC 91937P) strain separated from kimchi to the mixture and having cholesterol assimilation ability in live and dead cells; and a fermentation step of preparing a fermented rice bran by fermenting the mixture to which the strain is added.

The obesity refers to a state in which adipose tissue is excessively accumulated due to an increase in the quantity and number of adipocytes in the body. occurs by

The hyperlipidemia refers to a condition in which a high fat component in the blood can cause a disease or a disease caused by a high content of fat in the blood. The hyperlipidemia is divided into endogenous hyperlipidemia and exogenous hyperlipidemia. Intrinsic hyperlipidemia is often caused by abnormal cholesterol metabolism, and exogenous hyperlipidemia is often caused by excessive intake of food. In relation to the cause of the exogenous hyperlipidemia, it has been reported that an increase in the blood concentration of triglycerides due to ingestion of food is closely related.

Cholesterol control means that the cholesterol level in the body is controlled within an appropriate range to prevent the accumulation of cholesterol in plasma and tissues, particularly blood vessels. A disease in which cholesterol accumulates above an appropriate level is called hypercholesterolemia, and a long-term abnormality in cholesterol control occurs, and when high cholesterol is maintained for a certain period or more, it can lead to atherosclerosis.

The food composition for improving or preventing obesity or the food composition for improving or preventing hyperlipidemia may be used to suppress, improve or prevent obesity or hyperlipidemia. The food composition may be a functional food composition, specifically, a health functional food composition for preventing or improving the obesity or hyperlipidemia. The health functional food composition may be a health functional beverage.

The food composition for improving or preventing obesity or the food composition for improving or preventing hyperlipidemia comprises 0.0001% to 99.999% by weight or 0.001% by weight of the rice bran fermented extract prepared by the method for preparing the fermented rice bran extract by weight of the total food. 99.9 wt% or 0.01 wt% to 99 wt% or 0.1 wt% to 90 wt% or 1 wt% to 75 wt% or 3 wt% to 50 wt% may be included.

The food composition for improving or preventing obesity or the food composition for improving or preventing hyperlipidemia comprising the fermented rice bran prepared by the method for producing fermented rice bran as an active ingredient may be directly applied to animals including humans. The animal is a biological group corresponding to the plant, mainly ingesting organic matter as nutrients, and the digestive, excretory and respiratory organs are differentiated, and may be preferably a mammal, more preferably a human.

The fermented rice bran prepared by the method for producing fermented rice bran may be used alone in the food composition for improving or preventing obesity or the food composition for improving or preventing hyperlipidemia, and other pharmacologically acceptable carriers, excipients, It may further include a diluent or an auxiliary ingredient.

The food is a natural or processed product containing one or more nutrients, and may be in a state that can be eaten directly through a certain amount of processing process, and in a general sense, health functional foods, beverages, food additives and beverages It is intended to include all additives and the like.

Foods of the present invention include, for example, various foods, beverages, gum, tea, vitamin complexes, health functional foods, and the like. In addition, in the present invention, food includes special nutritional foods (eg, formula milk, infant food, etc.), processed meat products, fish meat products, tofu, jelly, noodles (eg, ramen, noodles, etc.), health supplements, seasoned foods (eg, , soy sauce, soybean paste, red pepper paste, mixed soy sauce, etc.), sauces, sweets (eg snacks, etc.), dairy products (eg fermented milk, cheese, etc.), other processed foods, kimchi, pickled foods (various kimchi, pickles, etc.), beverages ( Examples include, but are not limited to, fruit and vegetable beverages, fermented beverages, soy milk, etc.) and natural seasonings (eg, ramen soup, etc.). The food, health functional food, beverage, food additive and beverage additive may be prepared by a conventional manufacturing method.

In the present invention, health functional food refers to a food group or food composition that has added value to act and express the function of the food for a specific purpose using physical, biochemical, and bioengineering methods, etc. It refers to food that has been designed and processed to sufficiently express weight control functions related to recovery, etc.

The functional health food may include a food supplementary additive that is pharmaceutically acceptable, and may further include an appropriate carrier, excipient and diluent commonly used in the manufacture of functional health food.

In the present invention, beverage means a generic term for drinking to quench thirst or enjoy taste, and is intended to include health functional beverages. The beverage is not particularly limited in other ingredients other than containing the rice bran fermented product as an active ingredient as an essential ingredient in the indicated ratio, and may contain various flavoring agents or natural carbohydrates as additional ingredients like a conventional beverage. there is.

Examples of the above natural carbohydrates include monosaccharides, such as glucose, fructose, etc. disaccharides, such as maltose, sucrose, etc. and polysaccharides, such as conventional sugars such as dextrin, cyclodextrin, and the like, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those described above, natural flavoring agents (taumatin, stevia extract (eg, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of the natural carbohydrate is generally about 1 to 20 g, preferably 5 to 12 g, per 100 mL of the food composition of the present invention.In addition, the composition of the present invention includes natural fruit juice, fruit juice beverage, vegetable It may further contain the pulp for the manufacture of beverages.

In addition to the above, the food composition of the present invention includes various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic flavoring agents and natural flavoring agents, coloring agents and thickening agents (cheese, chocolate, etc.), pectic acid and its salts, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like. These components may be used independently or in combination. The proportion of these additives is not so important, but may be selected from 0 to 200,000 parts by weight per 100 parts by weight of the fermented rice bran of the present invention.

In the present invention, a health functional beverage is a beverage that uses physical, biochemical, and bioengineering methods to act and express the function of the beverage for a specific purpose. It refers to a beverage designed and processed to sufficiently express the body control functions related to recovery and recovery.

The health functional beverage is not particularly limited in other ingredients except for containing the rice bran fermented product of the present invention as an essential ingredient in the indicated ratio, and may contain various flavoring agents or natural carbohydrates as additional ingredients like a conventional beverage. .

Examples of the natural carbohydrate include monosaccharides, such as glucose, fructose, etc. disaccharides, such as maltose, sucrose, and the like, and polysaccharides, such as conventional sugars such as dextrin, cyclodextrin, and the like, and xylitol. , a sugar alcohol such as sorbitol and erythritol. As flavoring agents other than those described above, natural flavoring agents (taumatin, stevia extract (eg, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of the natural carbohydrate may be generally about 1 g to 20 g, preferably 5 g to 12 g per 100 mL of the composition of the present invention.

In addition, the composition of the present invention may further contain pulp for the production of natural fruit juice, fruit juice beverage, and vegetable beverage.

In addition to the above, the food composition of the present invention includes various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic flavoring agents and natural flavoring agents, coloring agents and thickening agents (cheese, chocolate, etc.), pectic acid and its salts, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like. These components may be used independently or in combination. The proportion of these additives is not so important, but may be selected from 0 to 200,000 parts by weight per 100 parts by weight of the fermented rice bran of the present invention.

In the present invention, a health functional beverage is a beverage that uses physical, biochemical, or bioengineering methods to act and express the function of the beverage for a specific purpose. It refers to a beverage designed and processed to sufficiently express the body weight control functions related to weight loss and recovery.

The health functional beverage is not particularly limited in other ingredients except for containing the rice bran fermented product of the present invention as an essential ingredient in the indicated ratio, and may contain various flavoring agents or natural carbohydrates as additional ingredients like a conventional beverage. .

Examples of the natural carbohydrates include monosaccharides such as glucose or fructose, disaccharides such as maltose and sucrose, polysaccharides such as dextrin and cyclodextrin, or sugar alcohols such as xylitol, sorbitol, erythritol, etc. . The flavoring agent may be a natural flavoring agent such as stevia extract such as thaumatin or rebaudioside A or glycyrrhizin, or a synthetic flavoring agent such as saccharin or aspartame.

The added amount of the natural carbohydrate may be generally about 1 g to 20 g, preferably 5 g to 12 g per 100 mL of the food composition of the present invention. In addition, the composition of the present invention may further contain pulp for the production of natural fruit juice, fruit juice beverage, and vegetable beverage.

In addition, in a food composition for preventing or improving obesity comprising fermented rice bran as an active ingredient or a food composition for preventing or improving hyperlipidemia comprising fermented rice bran as an active ingredient, the active ingredient is 0.01% by weight of the total food weight to It may be included in 15% by weight, the beverage composition may be included in a ratio of 0.02 g to 5 g, preferably 0.3 g to 1 g based on 100 mL.

Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily carry out the present invention. However, the present invention may be embodied in various different forms, and the examples described herein are only for illustrating the present invention, and the present invention is not limited to the following examples.

In this experiment, the same experiment was performed 3 times, and the data obtained from each experiment result were expressed as the mean and standard deviation (Mean ± SEM) using the SAS 9.1 version statistical program. To verify the significance between groups, analysis was performed through one-way ANOVA, and the post-Hoc test verified the significance between each experimental group at the level of P < 0.05 by Duncan's multiple range test.

<Example> Manufacturing and utilization of fermented rice bran

Example 1. Confirmation of production conditions for functional rice bran using selected strains

In order to select lactic acid bacteria with excellent cholesterol-lowering ability among about 200 types of lactic acid bacteria isolated from kimchi possessed by the inventor of the present invention, the lactic acid bacteria isolated from kimchi were cultured anaerobically (GasPak EZ Anaerobe) using a medium containing rice bran. Container System, Becton Dickinson and company, USA), and using the cultured culture, the cholesterol assimilation ability was confirmed. A Lactobacillus plantarum EM (KACC 91937P) strain isolated from and having cholesterol assimilation ability in live and dead cells was selected as a strain for producing fermented rice bran.

Optimal conditions for preparing fermented rice bran were confirmed using the selected Lactobacillus plantarum EM.

1-1. Confirmation of optimal fermentation conditions according to rice bran concentration

By utilizing the Lactobacillus plantarum EM ( Lactobacillus plantarum EM) strain, which was confirmed to have remarkably superior cholesterol assimilation ability compared to other strains, the optimal conditions for preparing rice bran fermented product were confirmed.

First, in order to prepare a fermented rice bran, the fermentation strain and rice bran as a fermentation raw material were prepared as follows.

The fermented strain was inoculated with Lactobacillus plantarum EM strain in MRS medium (MRS 1%), then cultured at 30° C. for 24 hours, and then inoculated with 1% of the culture solution in MRS medium at 30° C. for 24 hours. After the subculture to be cultured was performed twice, that is, first and second, the second subculture was centrifuged for 15 minutes at 10,000 x g and 4° C. conditions, and then the supernatant was removed and the cells were recovered. Sterile water was added to the recovered cells and suspended at a concentration of about 6.70 log CFU/mL, and used as a seed culture for fermentation of rice bran.

Rice bran, which is the fermentation source, is 5% (w/v, rice bran weight/distilled water volume), 10% (w/v, rice bran weight/distilled water volume), 15% (w /v, rice bran weight/distilled water volume), 20% (w/v, rice bran weight/distilled water volume), 25% (w/v, rice bran weight/distilled water volume) and 30% (w/v, rice bran weight/distilled water volume) ) was added in the ratio.

1% (v/v) of about 6.70 log CFU/mL of the rice bran fermentation seed culture was inoculated into the rice bran fermented target rice bran mixture at each concentration, thoroughly mixed using a sterile glass rod, and then stirred at 30° C. for 48 hours. Fermentation was carried out. The fermented rice bran fermented product was analyzed for the number of viable cells in the fermented product for every 24 hours.

The number of viable cells was analyzed by the plate count method. The plate count method was performed in the following way. First, 4 times the sterilized water of the fermented product was mixed with the fermented product based on the volume ratio, and then squeezed using a sterilizing gauze. A diluted solution was prepared by diluting the extracted juice 10 times by serial dilution (10-fold dilution). The diluted step-by-step dilution was dispensed on MRS solid medium (MRS plate) and plated, incubated at 30° C. for 48 hours, and the number of colonies was counted for each 24 hours and calculated as CFU/g.

The measured number of viable cells is shown in Table 1 below.

Rice bran concentration
(w/v) Number of viable cells (CFU/g) 24 hours 48 hours 5% 3.9 x 10 ⁸ 3.0 x 10 ⁸ 10% 3.3 x 10 ⁸ 3.9 x 10 ⁸ 15% 5.5 x 10 ⁸ 7.3 x 10 ⁸ 20% 6.1 x 10 ⁸ 7.4 x 10 ⁸ 25% 2.3 x 10 ⁸ 2.2 x 10 ⁸ 30% 2.0 x 10 ⁸ 2.5 x 10 ⁸

As shown in Table 1, the number of viable cells of the Lactobacillus plantarum EM strain, the fermented strain, was 15% (w/v) and 20% (w/v) of rice bran at both the 24-hour and 48-hour time points. It was confirmed that the conditions in the rice bran mixture containing the concentration were excellent, and the condition in the rice bran mixture containing 20% (w/v) rice bran concentration was confirmed to be the highest compared to the conditions in which the concentration of rice bran was high or low. 20% (w/v) was selected as the rice bran concentration of the rice bran mixture.

1-2. Confirmation of optimal fermentation conditions according to rice bran gelatinization conditions

As confirmed in Table 1 above, it was confirmed whether the fermentation efficiency was improved according to the rice bran gelatinization conditions, that is, the rice bran heat treatment conditions when using the rice bran mixture using rice bran in an amount of 20% (w/v).

First, rice bran gelatinization was performed at 100° C. based on the results of the previous experiment, and heat treatment time (10 minutes, 20 minutes, 30 minutes, 40 minutes) was treated separately as heat treatment conditions, and rice bran fermentation conditions were Example 1-1 As in the method, the number of viable cells was confirmed by the plate count method.

The measured number of viable cells is shown in Table 2 below.

Heat treatment conditions (100℃) Number of viable cells (CFU/g) 24 hours 48 hours 0 minutes 6.1 x 10 ⁷ 2.1 x 10 ⁷ 10 minutes 8.8 x 10 ⁷ 1.2 x 10 ⁸ 20 minutes 1.0 x 10 ⁸ 1.3 x 10 ⁸ 30 minutes 2.4 x 10 ⁸ 1.8 x 10 ⁸ 40 minutes 1.9 x 10 ⁸ 1.7 x 10 ⁸

As shown in Table 2, the number of viable cells of the Lactobacillus plantarum EM strain, which is the fermented strain, was the highest when using the luxurious rice bran heat treated for 30 minutes at both the time point after 24 hours and the time point after 48 hours. Thus, it was confirmed that the corresponding condition was the most excellent. In particular, in the case of heat treatment for 30 minutes, it was confirmed that the number of viable cells was the highest compared to the case of longer or shorter heat treatment, which is the condition for gelatinizing the rice bran in the rice bran mixture. conditions were confirmed.

In addition, it was confirmed that the number of viable cells was decreased under all conditions overall when 48 hours had elapsed than when 24 hours had elapsed. The conditions for adding the component were confirmed.

1-3. Confirmation of fermentation conditions according to the type and concentration of additional ingredients

As confirmed in Tables 1 and 2 above, when additional ingredients are mixed in a rice bran mixture using rice bran gelatinized by heating at a temperature of 100° C. for 30 minutes in an amount of 20% (w/v). It was confirmed whether the fermentation efficiency was improved.

Specifically, the case of adding Corn Steep Liquor (CSL) and the case of adding a sugar source were reviewed for each concentration. Glucose, maltose, sugar (Sucrose) and fructose (Fructose) were used as sugar sources. Each addition concentration is added in proportions of 1% (w/v, weight of additive/volume of distilled water), 3% (w/v, weight of additive/volume of distilled water) and 5% (w/v, weight of additive/volume of distilled water) was prepared.

In each condition, the optimal conditions for fermentation of rice bran were confirmed by the plate count method as in Examples 1-1 and 1-2, and the number of viable cells was confirmed.

The measured viable cell counts are shown in Tables 3 and 4 below.

Corn steep liquor concentration
(w/v) Number of viable cells (CFU/g) 24 hours 48 hours Negative Control (unadded group) 5.6 x 10 ⁸ 6.0 x 10 ⁸ One% 2.6 x 10 ⁹ 1.0 x 10 ⁹ 3% 4.6 x 10 ⁹ 2.6 x 10 ⁹ 5% 3.9 x 10 ⁹ 2.4 x 10 ⁹

Corn steep liquor concentration
(w/v) Number of viable cells (CFU/g) 24 hours Negative Control (unadded group) 3.0 x 10 ⁹ Glucose One% 6.0 x 10 ⁹ 3% 4.4 x 10 ⁹ 5% 3.6 x 10 ⁹ Maltose One% 4.0 x 10 ⁹ 3% 4.4 x 10 ⁹ 5% 3.6 x 10 ⁹ Sucrose One% 4.8 x 10 ⁹ 3% 4.0 x 10 ⁹ 5% 1.8 x 10 ⁹ Fructose One% 2.0 x 10 ⁹ 3% 3.6 x 10 ⁹ 5% 4.4 x 10 ⁹

As shown in Table 3, the number of viable cells of the Lactobacillus plantarum EM strain, which is the fermented strain, at both the 24-hour time and the 48-hour time point was a rice bran mixture solution containing 3% (w/v) concentration of corn steep solution. The best fermentation efficiency was confirmed in the rice bran mixture, and the condition of the rice bran mixture containing 3% (w/v) rice bran concentration was confirmed to be the highest compared to the condition in which the corn steep solution concentration was high or low. 3% (w/v) was selected as the corn steep liquor concentration.

In addition, as shown in Table 4, when a carbon source was added, the optimal amount of addition was different depending on the type of each carbon source, so it was not possible to confirm the trend for the entire carbon source. Among the carbon sources, the carbon source that improved fermentation efficiency the most is glucose. The best fermentation efficiency was confirmed compared to the case where other carbon sources were added, and glucose was selected as the carbon source of the rice bran mixture, and 1% (w/v) was selected as the addition concentration. In the case of adding the carbon source, it was decided to limit the fermentation time to 24 hours without extending the fermentation time to 48 hours by confirming the sufficient growth level at the time point after 24 hours.

According to the above results, 20% (w/v) of rice bran heated for 30 minutes at a temperature of 100°C as optimal fermentation conditions, 3% (w/v) of Corn Steep Liquor (CSL), and glucose was selected to be fermented for 24 hours with rice bran fermentation broth containing 1% (w/v) concentration.

Example 2. Confirmation of efficacy of fermented rice bran fermented under selection conditions

As the Lactobacillus plantarum EM strain identified in Example 1, 20% (w/v) of rice bran heated for 30 minutes at a temperature of 100° C., Corn Steep Liquor (CSL) was added to 3 %(w/v), Glucose 1%(w/v) or Maltose 3%(w/v) or Sugar 1%(w/v) or Fructose 5%(w/v) as carbon source The cholesterol assimilation ability of fermented rice bran fermented for 24 hours with the fermented rice bran stock solution containing the concentration of v) was confirmed.

As a control, fermentation of rice bran in which Lactobacillus plantarium EM strain culture medium, rice bran fermentation stock solution not inoculated with Lactobacillus plantarium EM strain, rice bran 20% (w/v) and corn steep solution 3% (w/v) were mixed A case in which the Lactobacillus plantarum EM strain culture solution was inoculated into the stock solution or the rice bran fermentation stock solution mixed with rice bran 20% (w/v) and glucose 1% (w/v) was used.

Cholesterol assimilation ability was confirmed under the conditions of live and dead cells in each of the above conditions. The cholesterol anabolic ability was confirmed using the method of Rudel and Morris.

First, for the cholesterol assimilation activity test of live cells, the Lactobacillus plantarium EM strain culture broth, rice bran fermented stock solution, and rice bran fermented broth fermented with the Lactobacillus plantarium EM strain were used.

The Lactobacillus plantarum EM strain was prepared at 37° C. using an MRS liquid medium supplemented with 0.5% (w/v) oxgall (Sigma-Aldrich, USA) and 0.1 g/L watersoluble cholesterol (Sigma-Aldrich, USA). Anaerobic culture was performed for 24 hours (GasPak EZ Anaerobe Container System, Becton Dickinson and company, Sparks, MD, USA). After the incubation, the culture solution was centrifuged under conditions of 9,950 × g, 5 min, and 4°C. To 1 mL of the supernatant obtained through the centrifugation, 2 mL of 33% (w/v) KOH and 3 mL of 95% (v/v) ethanol aqueous solution were added, mixed well for 1 minute, and in a water bath at 60°C After holding for 10 minutes, it was cooled with cold running water, 5 mL of hexane was added, mixed well, 1 mL of distilled water was added to resuspend, and then left at room temperature for 10 minutes to separate the layers. 3 mL of the separated upper hexane layer was transferred to a clean test tube and concentrated with nitrogen gas. 4 mL Ophthaladehyde reagent (0.5 mg O-phthalaldehyde/glacial acetic acid 1 mL, Sigma-Aldrich, USA) was added to the sample concentrated with nitrogen gas, mixed well, left at room temperature for 10 minutes, and then 2 mL of Concentrated sulfuric acid was slowly added, mixed well, and absorbance was measured at 550 nm after 10 minutes.

To measure the assimilation ability of dead cells, the dead cells of the strains were prepared using Lye's method, and then the cholesterol assimilation ability of the dead cells prepared by the Rudel & Morris method was measured. First, the Lactobacillus plantarum EM strain culture solution was centrifuged for 5 minutes at 9,950 × g and 4° C., and the obtained cells were washed twice with sterile water to prepare. After suspending the prepared cells in saline and autoclaving at 121 ° C. for 15 minutes, the dead cells were recovered by centrifugation for 5 minutes at 9,950 × g and 4 ° C., 0.5% (w / v) oxgall and 0.1 It was prepared by suspending in an MRS liquid medium to which g/L water-soluble cholesterol was added, and then anaerobically cultured at 37°C for 24 hours.

The prepared dead cells were treated with the supernatant in the same manner as the Lactobacillus plantarum EM strain (live cells) according to the Rudel & Morris method, and then the cholesterol assimilation ability was confirmed by measuring the absorbance at 550 nm.

The hot air dried product of the Lactobacillus plantarum EM strain was suspended in MRS liquid medium to which 0.5% (w/v) oxgall and 0.1 g/L watersoluble cholesterol were added according to the drying yield, and anaerobically cultured at 37° C. for 24 hours (GasPak EZ). Anaerobe Container System, Becton Dickinson and company, Sparks, MD, USA). After the incubation, the culture solution was filtered with sterile gauze and centrifuged at 9,950 × g, 5 min, and 4°C. The prepared hot-air dried rice bran fermented product was treated with the supernatant in the same manner as the Lactobacillus plantarum EM strain (live cell) according to the Rudel & Morris method, and then the absorbance was measured at 550 nm to confirm the cholesterol assimilation ability.

The cholesterol assimilation capacity of the three samples is shown in Table 5 below.

Cell
state sample cholesterol
assimilation (%) MRS
culture medium live bacteria MRS + Lb. plantarum EM 82.8 dead cells MRS + Lb. plantarum EM 31.3 rice bran
fermented product live bacteria Rice bran 20% + C.S.L3% + glucose 1% 0 live bacteria Rice bran 20% + CSL3 % + glucose 1% + Lb. plantarum EM 83.0 sirocco
dry
rice bran
fermented product dead cells Rice bran 20% + C.S.L3% + glucose 1% 0.9 dead cells Rice bran 20% + Lb. plantarum EM 0.4 dead cells Rice bran 20% + CSL3 % + Lb. plantarum EM 34.6 dead cells Rice bran 20% + CSL3 % + maltose 3% + Lb. plantarum EM 33.4 dead cells Rice bran 20% + CSL3 % + Sugar 1% + Lb. plantarum EM 35.7 dead cells Rice bran 20% + CSL3 % + fructose 5% + Lb. plantarum EM 17.6 dead cells Rice bran 20% + CSL3 % + glucose 1% + Lb. plantarum EM 69.4

As shown in Table 5 above, when rice bran itself or additional ingredients were added to rice bran (rice bran 20% (w/v), Corn Steep Liquor (CSL) was added to 3% (w/v) and glucose Although the fermented rice bran solution containing 1% (w/v) concentration showed little cholesterol assimilation ability, the Lactobacillus plantarum EM strain culture medium, that is, the Lactobacillus plantarum EM strain itself, showed excellent cholesterol in live and dead cells. assimilation was confirmed. In addition, rice bran fermented with the Lactobacillus plantarium EM strain, specifically, rice bran 20% (w/v), a combination confirmed to have the best strain culture efficiency, and corn steep liquor (Corn Steep Liquor, CSL) In the case of fermented rice bran (83.0%) in which a rice bran fermentation stock solution containing 3% (w/v) and glucose at a concentration of 1% (w/v) was cultured with Lactobacillus plantarum EM strain, Lactobacillus plantarum It was confirmed that the cholesterol assimilation ability was somewhat better (82.8%) than that of the EM strain culture.

However, in the case of dead bacteria, unlike the Lactobacillus plantarium EM strain culture medium, that is, the Lactobacillus plantarium EM strain itself (31.3%), the rice bran fermented product cultured with the Lactobacillus plantarium EM strain was dried by hot air drying. In this case, it was confirmed that the cholesterol assimilation ability was very weak at 0.4%.

Meanwhile, rice bran cultured with Lactobacillus plantarum EM strain in rice bran fermentation stock solution (rice bran 20% (w/v) and corn steep solution 3% (w/v)) added to rice bran rather than rice bran itself. In the case of the fermented product (34.6%), it was confirmed that the cholesterol assimilation ability was excellent even when the fermented rice bran was dried by hot air drying, and it was confirmed that the cholesterol assimilation ability was improved more than that of the Lactobacillus plantarum EM strain culture.

In addition, when a carbon source was added, even when the experiment was conducted with the content with the highest strain culture efficiency for each carbon source, in the case of fructose (17.6%), cholesterol assimilation ability was significantly reduced, and maltose (33.4%) and sugar (35.7%) %) showed similar cholesterol assimilation ability to rice bran fermented stock solution (34.6) with corn steep solution added to rice bran, but the cholesterol assimilation ability was lower when 1% (w/v) of glucose was added as a carbon source (69.4%). It was found to be significantly improved. In particular, the fermented lactic acid bacteria in the rice bran fermented stock solution containing rice bran 20% (w/v), corn steep liquor (CSL) at a concentration of 3% (w/v) and glucose at a concentration of 1% (w/v) was also the most excellent in culture efficiency, and in the case of rice bran fermentation, remarkably excellent cholesterol assimilation ability of 200% or more compared to the cholesterol assimilation ability of the strain itself was confirmed in live as well as dead cells, and about 294% (fructose sugar) compared to other carbon sources. ) to about 94% (sugar) improved cholesterol assimilation ability, and 20% (w/v) rice bran, Corn Steep Liquor, CSL ), it was confirmed that the combination of rice bran fermentation stock solution containing 3% (w/v) and glucose at a concentration of 1% (w/v) had a remarkably superior effect compared to other combinations.

Generally, in the case of fermented rice bran, mixing with other ingredients is required for use in the final product, and in this case, it is often used as a dry fermented product rather than a fermented stock. It is often killed, but rice bran fermentation containing 20% (w/v) rice bran, 3% (w/v) corn Steep Liquor (CSL) and 1% (w/v) glucose In the case of fermentation using the stock solution, it was confirmed that excellent cholesterol assimilation ability was maintained even under the conditions of dead cells, and it was confirmed that the fermented rice bran prepared by the method of the present invention can be applied to various products.

The Lactobacillus plantarum EM strain is a microorganism with excellent safety suitable for fermentation of rice bran, and can improve cholesterol assimilation ability by fermenting rice bran, but has low microbial fermentation efficiency in rice bran, and in the process for drying the fermented rice bran When the Lactobacillus plantarum EM strain became a dead cell, it was confirmed that the cholesterol assimilation ability was significantly reduced. In relation to this problem, the production method of the present invention using the Lactobacillus plantarum EM strain, that is, rice bran by inoculating and fermenting the Lactobacillus plantarum EM strain into the rice bran fermentation stock solution added with corn steep solution and glucose to rice bran. When preparing a fermented product, compared to the case of adding the Lactobacillus plantarum EM strain to the existing mixture containing only rice bran alone, the culture efficiency of the Lactobacillus plantarum EM strain excellent in cholesterol assimilation ability is significantly higher. In particular, the ability to assimilate cholesterol when the Lactobacillus plantarum EM strain is dead is significantly improved, and the dried rice bran fermented hot air dried product produced by the drying process that must be performed when the fermented rice bran is used industrially. It is expected that the cholesterol assimilation effect will be remarkably improved, and it will be able to be used in various ways to exert the anti-obesity effect.

Claims (15)

In the method for producing fermented rice bran,
A method for producing fermented rice bran, comprising the step of adding and fermenting a Lactobacillus plantarum EM (KACC 91937P) strain that is isolated from kimchi and has cholesterol assimilation ability even in live and dead cells. A fermentation raw material preparation step of preparing a mixture by mixing rice bran, Corn Steep Liquor (CSL) and water;
A strain adding step of adding a Lactobacillus plantarum EM (KACC 91937P) strain separated from kimchi to the mixture and having cholesterol assimilation ability in live and dead cells; and
Fermentation step of fermenting the mixture to which the strain is added to produce fermented rice bran
A method for producing fermented rice bran, comprising: 3. The method of claim 2,
The method for producing a fermented rice bran, characterized in that the step of preparing the raw material for fermentation is performed by mixing rice bran, Corn Steep Liquor (CSL) and glucose with water to prepare a mixture. 3. The method of claim 2,
The method for producing fermented rice bran is
The method for producing a fermented rice bran, characterized in that it further comprises the step of preparing a gelatinized rice bran mixture by heating the mixture to gelatinize the rice bran. 4. The method of claim 3,
In the fermentation raw material manufacturing step, rice bran is added to water at a concentration of 15% (w/v) to 20% (w/v), and Corn Steep Liquor (CSL) is added to water at 2.5% (w/v) to A method for producing fermented rice bran, comprising adding at a concentration of 3.5% (w/v) and adding glucose at a concentration of 0.5% (w/v) to 1.5% (w/v). 6. The method of claim 5,
In the fermentation raw material manufacturing step, rice bran is added to water at a concentration of 20% (w/v), Corn Steep Liquor (CSL) is added at a concentration of 3% (w/v), and glucose is added to 1 A method for producing fermented rice bran, characterized in that it is added at a concentration of % (w/v). 5. The method of claim 4,
The method for producing a fermented rice bran, characterized in that the gelatinized rice bran manufacturing step is performed by heating the mixture at a temperature of 100° C. for 30 to 40 minutes to gelatinize the rice bran. 3. The method of claim 2,
The fermentation step is a method for producing fermented rice bran, characterized in that the fermentation is performed under the condition that the fermentation temperature of the luxurious rice bran mixture to which the strain is added is 25° C. to 30° C. 3. The method of claim 2,
The method for producing fermented rice bran is
Rice bran fermented product drying step of drying the rice bran fermented product
A method for producing fermented rice bran further comprising a. Rice bran is added to water at a concentration of 20% (w/v), Corn Steep Liquor (CSL) is added at a concentration of 3% (w/v), and glucose is added at a concentration of 1% (w/v) Fermentation raw material preparation step of preparing a mixture by adding it at a concentration of;
a gelatinized rice bran manufacturing step of heating the mixture at a temperature of 100° C. for 30 minutes to gelatinize the rice bran to prepare a luxurious rice bran mixture;
A strain adding step of adding a Lactobacillus plantarum EM (KACC 91937P) strain separated from kimchi to the luxurious rice bran mixture and having cholesterol assimilation ability in live and dead cells; and
A fermentation step of fermenting the luxurious rice bran mixture to which the strain is added to prepare a fermented rice bran
A method for producing fermented rice bran, comprising: A fermented rice bran produced by the method of claim 2 or 10. A food composition for improving or preventing obesity comprising the fermented rice bran of claim 11 as an active ingredient. 13. The method of claim 12,
The food composition for improving or preventing obesity is a food composition for improving or preventing obesity, characterized in that it is a health functional food. A food composition for improving or preventing hyperlipidemia comprising the fermented rice bran of claim 11 as an active ingredient. 15. The method of claim 14,
The food composition for improving or preventing hyperlipidemia is a food composition for improving or preventing hyperlipidemia, characterized in that it is a health functional food.