KR20220058995A - Fermentation composition of sprouts of mountain-cultivated ginseng having increased ginsenoside Rg3 and Protopanaxadiol, Rutin, Chlorogenic acid and Essential amid acids by using Tricholoma matsutake mycelium and preparation method thereof - Google Patents
Fermentation composition of sprouts of mountain-cultivated ginseng having increased ginsenoside Rg3 and Protopanaxadiol, Rutin, Chlorogenic acid and Essential amid acids by using Tricholoma matsutake mycelium and preparation method thereof Download PDFInfo
- Publication number
- KR20220058995A KR20220058995A KR1020200144039A KR20200144039A KR20220058995A KR 20220058995 A KR20220058995 A KR 20220058995A KR 1020200144039 A KR1020200144039 A KR 1020200144039A KR 20200144039 A KR20200144039 A KR 20200144039A KR 20220058995 A KR20220058995 A KR 20220058995A
- Authority
- KR
- South Korea
- Prior art keywords
- rutin
- protopanaxadiol
- ginsenoside
- chlorogenic acid
- mushroom mycelium
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 75
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 66
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 65
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 65
- 241000121220 Tricholoma matsutake Species 0.000 title claims abstract description 48
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 title claims abstract description 37
- 235000005493 rutin Nutrition 0.000 title claims abstract description 37
- 229960004555 rutoside Drugs 0.000 title claims abstract description 37
- RWXIFXNRCLMQCD-JBVRGBGGSA-N (20S)-ginsenoside Rg3 Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@H]1CC[C@]2(C)[C@H]3C[C@@H](O)[C@H]4[C@@]([C@@]3(CC[C@H]2C1(C)C)C)(C)CC[C@@H]4[C@@](C)(O)CCC=C(C)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RWXIFXNRCLMQCD-JBVRGBGGSA-N 0.000 title claims abstract description 36
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 title claims abstract description 36
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 title claims abstract description 36
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 title claims abstract description 36
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 title claims abstract description 36
- 235000001368 chlorogenic acid Nutrition 0.000 title claims abstract description 36
- 229940074393 chlorogenic acid Drugs 0.000 title claims abstract description 36
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 title claims abstract description 36
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 title claims abstract description 36
- PYXFVCFISTUSOO-HKUCOEKDSA-N (20S)-protopanaxadiol Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@H]([C@@](C)(O)CCC=C(C)C)[C@H]4[C@H](O)C[C@@H]3[C@]21C PYXFVCFISTUSOO-HKUCOEKDSA-N 0.000 title claims abstract description 34
- XIRZPICFRDZXPF-UHFFFAOYSA-N Ginsenoside Rg3 Natural products CC(C)=CCCC(C)(O)C1CCC(C2(CC(O)C3C4(C)C)C)(C)C1C(O)CC2C3(C)CCC4OC1OC(CO)C(O)C(O)C1OC1OC(CO)C(O)C(O)C1O XIRZPICFRDZXPF-UHFFFAOYSA-N 0.000 title claims abstract description 33
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 title claims abstract description 33
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 title claims abstract description 33
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 title claims abstract description 33
- PYXFVCFISTUSOO-UHFFFAOYSA-N betulafolienetriol Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC(C(C)(O)CCC=C(C)C)C4C(O)CC3C21C PYXFVCFISTUSOO-UHFFFAOYSA-N 0.000 title claims abstract description 32
- SWQINCWATANGKN-UHFFFAOYSA-N protopanaxadiol Natural products CC(CCC=C(C)C)C1CCC2(C)C1C(O)CC1C3(C)CCC(O)C(C)(C)C3CCC21C SWQINCWATANGKN-UHFFFAOYSA-N 0.000 title claims abstract description 32
- 238000000855 fermentation Methods 0.000 title claims abstract description 22
- 230000004151 fermentation Effects 0.000 title claims abstract description 21
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 title claims abstract description 13
- 241000208340 Araliaceae Species 0.000 title claims abstract 10
- 238000002360 preparation method Methods 0.000 title description 5
- 239000002253 acid Substances 0.000 title 1
- 150000007513 acids Chemical class 0.000 title 1
- 239000003797 essential amino acid Substances 0.000 claims abstract description 32
- 235000020776 essential amino acid Nutrition 0.000 claims abstract description 32
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000002537 cosmetic Substances 0.000 claims abstract description 9
- 235000013376 functional food Nutrition 0.000 claims abstract description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 43
- 244000068988 Glycine max Species 0.000 claims description 15
- 235000010469 Glycine max Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 9
- 206010012601 diabetes mellitus Diseases 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 208000008589 Obesity Diseases 0.000 claims description 6
- 235000020824 obesity Nutrition 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 5
- 241000283707 Capra Species 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 abstract description 7
- 240000004371 Panax ginseng Species 0.000 description 57
- 239000000243 solution Substances 0.000 description 29
- 230000000052 comparative effect Effects 0.000 description 28
- 239000000523 sample Substances 0.000 description 26
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 24
- 238000004458 analytical method Methods 0.000 description 19
- 238000002835 absorbance Methods 0.000 description 17
- 230000000694 effects Effects 0.000 description 16
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 15
- 230000002401 inhibitory effect Effects 0.000 description 15
- 230000002292 Radical scavenging effect Effects 0.000 description 14
- 238000012360 testing method Methods 0.000 description 12
- 229930182494 ginsenoside Natural products 0.000 description 11
- 238000004128 high performance liquid chromatography Methods 0.000 description 11
- 229940089161 ginsenoside Drugs 0.000 description 10
- 230000006872 improvement Effects 0.000 description 10
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 8
- 102000019280 Pancreatic lipases Human genes 0.000 description 8
- 108050006759 Pancreatic lipases Proteins 0.000 description 8
- 108010028144 alpha-Glucosidases Proteins 0.000 description 8
- 238000006243 chemical reaction Methods 0.000 description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 239000013642 negative control Substances 0.000 description 8
- 229940116369 pancreatic lipase Drugs 0.000 description 8
- 235000013824 polyphenols Nutrition 0.000 description 8
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 7
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 7
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 7
- 239000005642 Oleic acid Substances 0.000 description 7
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 7
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 7
- 229930003935 flavonoid Natural products 0.000 description 7
- 150000002215 flavonoids Chemical class 0.000 description 7
- 235000017173 flavonoids Nutrition 0.000 description 7
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 7
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 7
- 235000021313 oleic acid Nutrition 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 238000002376 fluorescence recovery after photobleaching Methods 0.000 description 6
- 239000002904 solvent Substances 0.000 description 6
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 5
- 238000003556 assay Methods 0.000 description 5
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 235000020778 linoleic acid Nutrition 0.000 description 5
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000012064 sodium phosphate buffer Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- KMVWNDHKTPHDMT-UHFFFAOYSA-N 2,4,6-tripyridin-2-yl-1,3,5-triazine Chemical compound N1=CC=CC=C1C1=NC(C=2N=CC=CC=2)=NC(C=2N=CC=CC=2)=N1 KMVWNDHKTPHDMT-UHFFFAOYSA-N 0.000 description 3
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 230000001093 anti-cancer Effects 0.000 description 3
- 230000003178 anti-diabetic effect Effects 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- MTHSVFCYNBDYFN-UHFFFAOYSA-N diethylene glycol Chemical compound OCCOCCO MTHSVFCYNBDYFN-UHFFFAOYSA-N 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- TUJKJAMUKRIRHC-UHFFFAOYSA-N hydroxyl Chemical compound [OH] TUJKJAMUKRIRHC-UHFFFAOYSA-N 0.000 description 3
- 239000001965 potato dextrose agar Substances 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 3
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- NHTMVDHEPJAVLT-UHFFFAOYSA-N Isooctane Chemical compound CC(C)CC(C)(C)C NHTMVDHEPJAVLT-UHFFFAOYSA-N 0.000 description 2
- 235000002789 Panax ginseng Nutrition 0.000 description 2
- 239000008351 acetate buffer Substances 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 230000003579 anti-obesity Effects 0.000 description 2
- 239000003472 antidiabetic agent Substances 0.000 description 2
- 230000037147 athletic performance Effects 0.000 description 2
- WTEOIRVLGSZEPR-UHFFFAOYSA-N boron trifluoride Chemical compound FB(F)F WTEOIRVLGSZEPR-UHFFFAOYSA-N 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- JVSWJIKNEAIKJW-UHFFFAOYSA-N dimethyl-hexane Natural products CCCCCC(C)C JVSWJIKNEAIKJW-UHFFFAOYSA-N 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- ASJSAQIRZKANQN-CRCLSJGQSA-N 2-deoxy-D-ribose Chemical compound OC[C@@H](O)[C@@H](O)CC=O ASJSAQIRZKANQN-CRCLSJGQSA-N 0.000 description 1
- BHDKTFQBRFWJKR-UHFFFAOYSA-N 2-hydroxy-5-sulfobenzoic acid;dihydrate Chemical compound O.O.OC(=O)C1=CC(S(O)(=O)=O)=CC=C1O BHDKTFQBRFWJKR-UHFFFAOYSA-N 0.000 description 1
- IFBHRQDFSNCLOZ-ZIQFBCGOSA-N 4-nitrophenyl alpha-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC1=CC=C([N+]([O-])=O)C=C1 IFBHRQDFSNCLOZ-ZIQFBCGOSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 201000004384 Alopecia Diseases 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 229910015900 BF3 Inorganic materials 0.000 description 1
- 206010012289 Dementia Diseases 0.000 description 1
- 244000004281 Eucalyptus maculata Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 206010018852 Haematoma Diseases 0.000 description 1
- 206010019851 Hepatotoxicity Diseases 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- WHXSMMKQMYFTQS-UHFFFAOYSA-N Lithium Chemical compound [Li] WHXSMMKQMYFTQS-UHFFFAOYSA-N 0.000 description 1
- 102000004317 Lyases Human genes 0.000 description 1
- 108090000856 Lyases Proteins 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 206010027304 Menopausal symptoms Diseases 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 208000025157 Oral disease Diseases 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 240000001462 Pleurotus ostreatus Species 0.000 description 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000012491 analyte Substances 0.000 description 1
- 239000000538 analytical sample Substances 0.000 description 1
- 230000002744 anti-aggregatory effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002180 anti-stress Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000021019 cranberries Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 238000004186 food analysis Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 230000010030 glucose lowering effect Effects 0.000 description 1
- 230000003779 hair growth Effects 0.000 description 1
- 208000024963 hair loss Diseases 0.000 description 1
- 230000003676 hair loss Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 231100000304 hepatotoxicity Toxicity 0.000 description 1
- 230000007686 hepatotoxicity Effects 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 229910052744 lithium Inorganic materials 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 208000030194 mouth disease Diseases 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 208000021722 neuropathic pain Diseases 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen(.) Chemical compound [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000021315 omega 9 monounsaturated fatty acids Nutrition 0.000 description 1
- 235000020665 omega-6 fatty acid Nutrition 0.000 description 1
- 229940033080 omega-6 fatty acid Drugs 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- -1 protophanaxadiol Chemical compound 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000005062 synaptic transmission Effects 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2116—Flavonoids, isoflavones
- A23V2250/2117—Rutin
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 진세노사이드 Rg3 및 프로토파낙사디올, 루틴, 클로로제닉산 및 필수아미노산이 강화된 산양삼새싹 송이버섯균사체 발효조성물 및 그 제조방법에 관한 것으로, 더 상세하게는 산양삼새싹을 송이버섯균사체로 발효하여 제조한 진세노사이드 Rg3 및 프로토파낙사디올, 루틴, 클로로제닉산 및 필수아미노산과 항산화 활성이 현저히 증진된 발효조성물 및 그 제조방법에 관한 것이다.The present invention relates to a fermented composition of ginsenoside Rg3 and protopanaxadiol, rutin, chlorogenic acid and essential amino acids fortified with oyster mushroom mycelium and a method for preparing the same It relates to a fermented composition in which ginsenoside Rg3 and protopanaxadiol, rutin, chlorogenic acid and essential amino acids and antioxidant activity prepared by fermentation are significantly enhanced, and a method for preparing the same.
삼(Ginseng)은 재배환경에 따른 인위적인 성장과 자연적인 성장의 차이와 형태학적 차이 등에 따라 인삼(人蔘), 산삼(山蔘), 또는 산양삼(山羊蔘)으로 구분한다. 특히 산양삼은 오가피과에 속하며 다년생 초목인 인삼(Panax ginseng)이 산간의 삼림하의 야생상태에서 자연적으로 성장한 산삼의 씨앗이나 유삼을 인위적으로 산에서 재배한 것을 말하며 이들을 산양삼이라 한다. 인삼의 경우에는 대부분 노두(머리 부분)가 3-7개 정도이나 산양삼은 연령에 따라 그 이상인 것이 많으며 인삼의 뿌리는 굵고 짧으나 산양삼은 길고 가늘다. Ginseng is classified into ginseng, wild ginseng, or wild ginseng according to the difference between artificial growth and natural growth and morphological differences according to the cultivation environment. In particular, wild ginseng belongs to the family Ogapiaceae, and the perennial plant ginseng ( Panax ginseng ) refers to the artificially grown wild ginseng seeds or oil ginseng grown in the wild under mountain forests, and these are called wild ginseng. In the case of ginseng, there are mostly 3-7 outcrops (heads), but wild ginseng has more than that depending on age. The roots of ginseng are thick and short, but wild ginseng is long and thin.
산양삼새싹은 산양삼 3년근 이상을 해발 500m 이상 숲에서 5월에서 6월 사이 잎과 줄기 자란 것이나 혹은 산양삼 3년근 이상을 일정한 환경이 제어되는 시설(스마트팜 혹은 식물공장)에서 20일∼120일 동안 잎과 줄기 자란 것을 칭한다. 산양삼새싹은 재배 동안에는 환경이 제어되는 시설에서는 연중생산 가능하고 재배 기간의 짧아서 산업적 이용면에서 장점이 있어, 이의 가공품의 개발이 요구되고 있다.Wild ginseng sprouts are grown in leaves and stems from May to June in a forest with an altitude of 500 m or higher from three-year-old wild ginseng, or from three-year-old wild ginseng or more for 20 to 120 days in a facility (smart farm or plant factory) under a certain environment. It refers to the growth of leaves and stems. Wild ginseng sprouts can be produced year-round in an environment-controlled facility during cultivation and have advantages in terms of industrial use as the cultivation period is short, and the development of processed products thereof is required.
진세노사이드 Rg3는 피로회복증진, 운동능력증진, 피부가려운증 완화, 글리백 내성 백혈병 개선, 간염 치료, 탈모 방지, 피부노화 방지, 신경병증성 통증 예방, 항암 보조제, 항스트레스, 치매 예방, 간독성 질환치료, 당뇨 개선 등의 기능성이 보고되어 있고, 진세노사이드 프로토파낙사디올은 진정작용, 면역증강, 해독작용, 항암작용, 항산화 효능, 구강질환 치료, 모발성장촉진 등의 기능성이 알려져 있다. Ginsenoside Rg3 promotes recovery from fatigue, improves athletic performance, relieves itchy skin, improves gleeback-resistant leukemia, treats hepatitis, prevents hair loss, prevents skin aging, prevents neuropathic pain, anticancer adjuvant, anti-stress, prevents dementia, hepatotoxicity Functions such as disease treatment and diabetes improvement have been reported, and ginsenoside protopanaxadiol is known for its sedative action, immune enhancement, detoxification action, anticancer action, antioxidant effect, oral disease treatment, hair growth promotion, etc.
루틴은 채소 특히 메밀, 적포도주, 아스파라거스, 페퍼민트, 유칼립투스, 많은 베리류 예컨대, 크랜베리 및 멀베리에 함유되어 있다. 루틴은 모세혈관벽 강화 효과 및 미소순환에 대한 유익한 작용으로 치질 및 혈종의 치료에 이용된다. 최근 연구는 루틴의 약물학적 특성 특히, 혈소판에 대한 항응집 활성, 항염증 활성 및 항산화제 활성을 개시한다 (공개특허 10-2016-0049013). Rutin is found in vegetables especially buckwheat, red wine, asparagus, peppermint, eucalyptus, and many berries such as cranberries and mulberries. Rutin is used in the treatment of hemorrhoids and hematomas due to its capillary wall strengthening effect and beneficial action on microcirculation. A recent study discloses the pharmacological properties of rutin, in particular, anti-aggregation activity, anti-inflammatory activity and antioxidant activity on platelets (Patent Publication No. 10-2016-0049013).
클로로제닉산(Chlorogenic acid)은 페놀산의 일종으로, 활성산소를 제거하고 혈당을 저하하여 항당뇨 활성을 나타내는 것으로 보고되어 있다. Chlorogenic acid (Chlorogenic acid) is a type of phenolic acid, it has been reported to exhibit antidiabetic activity by removing free radicals and lowering blood sugar.
필수아미노산은 동물의 체내에서 운동능력 향상, 근육손실 예방, 체중 감량 촉진, 수면 개선, 면역력 증진, 신경전달기능 등을 하는 것으로 알려져 있다. Essential amino acids are known to improve athletic performance, prevent muscle loss, promote weight loss, improve sleep, improve immunity, and have neurotransmission functions in the body of animals.
그러나 진세노사이드 Rg3 및 프로토파낙사디올, 루틴, 클로로제닉산 및 필수아미노산이 현저히 증진된 산양삼새싹 송이버섯균사체 발효조성물은 개발된 바 없다.However, a fermented composition of wild ginseng sprout matsutake mushroom mycelium in which ginsenoside Rg3, protopanaxadiol, rutin, chlorogenic acid and essential amino acids are significantly enhanced has not been developed.
이에 본 발명자들은 종래 기술의 요구에 부응하기 위한 연구를 지속한 결과, 산양삼새싹을 송이버섯균사체로 발효한 경우, 진세노사이드 Rg3 및 프로토파낙사디올, 루틴, 클로로제닉산, 및 필수아미노산이 현저히 증진됨을 확인하고 본 발명을 완성하게 되었다.Accordingly, the present inventors continued research to meet the needs of the prior art. As a result, when wild ginseng sprouts were fermented with matsutake mushroom mycelium, ginsenoside Rg3, protopanaxadiol, rutin, chlorogenic acid, and essential amino acids were significantly reduced. The improvement was confirmed and the present invention was completed.
따라서 본 발명의 목적은 진세노사이드 Rg3 및 프로토파낙사디올, 루틴, 클로로제닉산 및 필수아미노산이 강화된 산양삼새싹의 송이버섯균사체 발효조성물을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a fermented composition of matsutake mushroom mycelium of wild ginseng sprouts fortified with ginsenoside Rg3, protopanaxadiol, rutin, chlorogenic acid and essential amino acids.
본 발명의 또 다른 목적은 진세노사이드 Rg3 및 프로토파낙사디올, 루틴, 클로로제닉산 및 필수아미노산이 강화된 산양삼새싹의 송이버섯균사체 발효조성물의 제조방법을 제공하는 것이다.Another object of the present invention is to provide a method for producing a fermented composition of matsutake mushroom mycelium from wild ginseng sprouts fortified with ginsenoside Rg3, protopanaxadiol, rutin, chlorogenic acid and essential amino acids.
본 발명의 또 다른 목적은 본 발명의 산양삼새싹의 송이버섯균사체 발효조성물을 포함하는 기능성 식품을 제공하는 것이다.Another object of the present invention is to provide a functional food comprising the fermented composition of pine mushroom mycelium of wild ginseng sprouts of the present invention.
본 발명의 또 다른 목적은 본 발명의 산양삼새싹의 송이버섯균사체 발효조성물을 포함하는 화장품을 제공하는 것이다.Another object of the present invention is to provide a cosmetic comprising the fermented composition of pine mushroom mycelium of wild ginseng sprouts of the present invention.
상기 목적을 달성하기 위하여, 본 발명은 산양삼새싹 및 콩의 혼합물을 송이버섯균사체로 발효하여 제조된 진세노사이드 Rg3 및 프로토파낙사디올, 루틴, 클로로제닉산 및 필수아미노산이 증진된 산양삼새싹의 송이버섯균사체 발효조성물을 제공한다.In order to achieve the above object, the present invention provides ginsenoside Rg3 and protopanaxadiol, rutin, chlorogenic acid and essential amino acids prepared by fermenting a mixture of wild ginseng sprouts and soybeans with matsutake mushroom mycelium. A mushroom mycelium fermented composition is provided.
본 발명에서 산양삼새싹은 산양삼 3년근 이상을 해발 500m 이상 숲에서 5월에서 6월 사이 잎과 줄기 자란 것이나 혹은 산양삼 3년근 이상을 일정한 환경이 제어되는 시설(스마트팜 혹은 식물공장)에서 20일 ~ 120일 동안 잎과 줄기 자란 것을 칭하는 것으로, 바람직하게는 산양삼 3년근을 일정한 환경이 제어되는 시설에서 25 ~ 45일 동안 생육시켜 잎과 줄기가 자란 것을 사용한다. In the present invention, wild ginseng sprouts are grown in leaves and stems between May and June in a forest with an altitude of 500 m or more from three-year-old wild ginseng, or from three-year-old wild ginseng grown in a facility (smart farm or plant factory) where a certain environment is controlled (smart farm or plant factory) 20 days ~ It refers to a plant that has grown leaves and stems for 120 days, and preferably, three-year wild ginseng is grown for 25 to 45 days in a facility with a controlled environment, and leaves and stems grown are used.
본 발명의 혼합물에서 산양삼새싹은 90~94 중량%, 콩은 6~10 중량%로 포함되는 것이 바람직하고, 가장 바람직하게는 산양삼새싹 90 중량% 및 콩 10 중량%가 포함된다. In the mixture of the present invention, wild ginseng sprouts are preferably contained in an amount of 90 to 94% by weight, and soybeans are included in an amount of 6 to 10% by weight, and most preferably, 90% by weight of wild ginseng sprouts and 10% by weight of soybeans are included.
산양삼새싹의 중량%가 상기 범위를 벗어나면, 진세노사이드 Rg3 및 프로토파낙사디올, 루틴, 클로로제닉산 및 필수아미노산의 함량이 떨어지며, 콩의 중량%가 상기 범위를 벗어나면 송이버섯균사체의 균사 성장이 충분하지 않을 수 있다. 송이버섯균사체의 성장 정도와 진세노사이드 Rg3 및 프로토파낙사디올, 루틴, 클로로제닉산 및 필수아미노산의 함량을 모두 고려할 때 산양삼새싹 : 콩의 중량비는 9 : 1인 것이 가장 바람직하다. When the weight % of the wild ginseng sprout is out of the above range, the contents of ginsenoside Rg3, protopanaxadiol, rutin, chlorogenic acid and essential amino acids fall, and when the weight % of soybean is out of the above range, the mycelium of matsutake mushroom mycelium Growth may not be enough. Considering the growth degree of matsutake mushroom mycelium and the contents of ginsenoside Rg3, protophanaxadiol, rutin, chlorogenic acid and essential amino acids, it is most preferable that the weight ratio of wild ginseng sprout: soybean is 9: 1.
본 발명에서 콩은 주로 송이버섯균사체가 생육에 필요한 질소원의 역할을 하면서도 송이버섯균사체의 발효(물질전환작용)를 증진시키는 기능도 한다. In the present invention, soybeans mainly serve as a nitrogen source necessary for the growth of the matsutake mushroom mycelium, and also function to enhance the fermentation (substance conversion action) of the matsutake mushroom mycelium.
본 발명에서 산양삼새싹은 세척한 후 건조하고 세절하여 50~55℃에서 2~3일간 건조하여 사용하는 것이 바람직하며, 콩은 세척하고 물기를 제거한 것을 사용한다. In the present invention, the wild ginseng sprouts are washed, dried, chopped, and dried at 50-55° C. for 2-3 days, preferably, the beans are washed and dehydrated.
본 발명에서 '송이버섯균사체'는 송이버섯의 균사체를 의미한다. 송이버섯균사체는 수확시기와 상관없이 언제든지 이용가능하고 자실체와 유사한 항암, 체지방 감소, 혈중 콜레스테롤 저하 및 면역증가 효과 등의 효능을 가지며, 특히 균사체 성장 중에 β-글루코시다아제를 포함한 섬유소 분해효소, 단백질 분해효소, 지방질 분해효소 등의 다양한 가수분해효소를 생성한다.In the present invention, 'matsutake mushroom mycelium' refers to the mycelium of matsutake mushroom. The matsutake mushroom mycelium can be used at any time regardless of the harvest time and has effects such as anti-cancer, body fat reduction, blood cholesterol lowering and immune-increasing effects similar to those of fruiting bodies. Produces various hydrolytic enzymes such as lyases and lipolytic enzymes.
본 발명에서 '발효'는 송이버섯균사체를 종균으로 사용하여 발효하는 것을 의미한다. 산양삼새싹 및 콩의 혼합물을 송이버섯균사체로 발효시, 놀랍게도 진세노사이드 Rg3 및 프로토파낙사디올, 루틴, 클로로제닉산 및 필수아미노산이 현저히 증진되었다 (표 1, 표 2).In the present invention, 'fermentation' means fermenting using matsutake mushroom mycelium as a spawn. When a mixture of goat ginseng sprouts and soybeans was fermented with matsutake mushroom mycelium, surprisingly, ginsenoside Rg3 and protopanaxadiol, rutin, chlorogenic acid and essential amino acids were significantly enhanced (Table 1, Table 2).
본 발명에서 송이버섯균사체는 산양삼새싹 및 콩의 혼합물에 3~10%(v/w) 농도로 접종하여 25~30℃에서 8~12일간 발효시키는 것으로 수행될 수 있다. 가장 바람직하게는 10일간 발효한다. In the present invention, the matsutake mushroom mycelium may be inoculated with a mixture of wild ginseng sprouts and beans at a concentration of 3 to 10% (v/w) and fermented at 25 to 30° C. for 8 to 12 days. Most preferably, it is fermented for 10 days.
송이버섯균사체 접종량이 3%(v/w) 미만일 경우에는 발효 속도가 지연될 수 있고 10%(v/w) 초과시에는 균사체 증식 속도가 빨라 전환율이 낮을 수 있으며, 발효 온도가 25℃ 미만일 경우 발효기간이 길어져 잡균의 오염을 초래하고 30℃를 초과할 경우에는 균사체의의 생육이 저하될 수 있고, 발효 기간이 8일 미만일 경우 발효가 충분하지 않아 생리활성물질 등의 생성이 저조하게 될 수 있으며, 12일을 초과한 경우는 과발효에 의해 생리활성물질이 분해될 수 있다.If the inoculation amount of matsutake mushroom mycelium is less than 3% (v/w), the fermentation rate may be delayed, and if it exceeds 10% (v/w), the conversion rate may be low because the mycelium growth rate is high and the fermentation temperature is less than 25℃. If the period exceeds 30℃, the growth of mycelium may be reduced, and if the fermentation period is less than 8 days, fermentation may not be sufficient and the production of physiologically active substances may be low. , if it exceeds 12 days, physiologically active substances may be decomposed by over-fermentation.
본 발명에서 산양삼새싹 및 콩의 혼합물은 발효 전에, 5~10배(v/v)의 물을 첨가하여 5~8시간 수화시켜 수분이 40~50% 정도 되게 조정한 후 100℃ 이상에서 30~60분 증자처리하는 것이 바람직하다. 가장 바람직하게는 121℃에서 30분 증자한다. In the present invention, the mixture of wild ginseng sprouts and soybeans is hydrated for 5-8 hours by adding 5-10 times (v/v) water before fermentation, adjusting the moisture to about 40-50%, and then 30- It is preferable to steam for 60 minutes. Most preferably, it is heated at 121° C. for 30 minutes.
본 발명에서 수화 처리 시 수분 함량이 40% 이하의 송이버섯 균사 생육이 원활하지 않으며, 수분 함량이 50% 이상의 경우 송이버섯 균사 생육뿐만 아니라 세균 등의 증식이 이루어질 수 있다. 한편, 증자 처리 시 30분 이하 처리 시 살균이 완벽하게 이루어지 않아 송이버섯 균사 이외에 세균 등의 증식에 의하여 이상발효가 진행될 수 있고 60분 이상 처리 시 영양성분 파괴되는 과다하게 진행될 수 있다.In the present invention, during the hydration treatment, the growth of matsutake mushroom mycelium with a moisture content of 40% or less is not smooth, and when the moisture content is 50% or more, not only the growth of the matsutake mushroom mycelium but also the growth of bacteria may be achieved. On the other hand, in the case of steaming treatment, sterilization is not performed perfectly if it is processed for less than 30 minutes, so abnormal fermentation may proceed due to the proliferation of bacteria other than matsutake mushroom mycelium.
본 발명에 따른 산양삼새싹의 송이버섯균사체 발효조성물은 진세노사이드 Rg3가 1.12 mg/g 이상, 프로토파낙사디올 5.49 mg/g 이상, 루틴이 203 ㎍/g 이상, 클로로제닉산 324 ㎍/g 이상 및 필수아미노산 631 mg/100g 이상 함유한다 (표 1 ~ 표 3). The fermented composition of matsutake mushroom mycelium of wild ginseng sprouts according to the present invention has ginsenoside Rg3 of 1.12 mg/g or more, protopanaxadiol 5.49 mg/g or more, rutin of 203 μg/g or more, and chlorogenic acid 324 μg/g or more and 631 mg/100g or more of essential amino acids (Tables 1 to 3).
본 발명에 따른 산양삼새싹의 송이버섯균사체 발효조성물은 진세노사이드 Rg3 및 프로토파낙사디올의 함량이 가공전 혼합물(비교예 1)에 비하여 각각 약 2.9배 이상 및 약 1.7배 이상 증진된다 (표 1). In the fermented composition of matsutake mushroom mycelium of wild ginseng sprout according to the present invention, the contents of ginsenoside Rg3 and protopanaxadiol are increased by about 2.9 times or more and by about 1.7 times or more, respectively, compared to the mixture before processing (Comparative Example 1) (Table 1) ).
또한 본 발명에 따른 산양삼새싹의 송이버섯균사체 발효조성물은 루틴, 클로로제닉산 및 필수아미노산의 함량이 가공전 혼합물(비교예 1)에 비하여 각각 약 3.9배, 약 2.17배 및 약 3.3배 이상 증진된다 (표 2 및 표 3). In addition, the content of rutin, chlorogenic acid and essential amino acids in the fermented composition of pine mushroom mycelium of wild ginseng sprout according to the present invention is increased by about 3.9 times, about 2.17 times, and about 3.3 times, respectively, compared to the mixture before processing (Comparative Example 1). (Table 2 and Table 3).
또한 본 발명에 따른 산양삼새싹의 송이버섯균사체 발효조성물은 진세노사이드 Rg3 및 프로토파낙사디올, 루틴, 클로로제닉산, 필수아미노산, 올레산, 리놀레산, 총 페놀릭스 및 총 플라보노이드스, 갈변물질 등의 생리활성물의 함량이 강화되어, 현저히 증진된 항산화 활성을 갖는다 (표 1 ~ 표 3, 도 3a ~도 4d).In addition, the fermented composition of matsutake mushroom mycelium of wild ginseng sprouts according to the present invention contains ginsenoside Rg3 and protophanaxadiol, rutin, chlorogenic acid, essential amino acids, oleic acid, linoleic acid, total phenolics, total flavonoids, and browning substances. The content of the active material is enhanced, and has significantly enhanced antioxidant activity (Tables 1 to 3, FIGS. 3A to 4D).
또한 본 발명에 따른 산양삼새싹의 송이버섯균사체 발효조성물은 알파-글루코시다아제 저해활성과 췌장-리파아제 저해활성이 증진되어 우수한 당뇨 개선 및 비만 개선 효과를 갖는다 (도 5 및 도 6). In addition, the fermented composition of matsutake mushroom mycelium of wild ginseng sprouts according to the present invention has improved alpha-glucosidase inhibitory activity and pancreatic-lipase inhibitory activity, thereby improving diabetes and obesity ( FIGS. 5 and 6 ).
본 발명의 또 다른 목적을 달성하기 위하여, 본 발명은 산양삼새싹 및 콩의 혼합물을 송이버섯균사체로 발효하여 진세노사이드 Rg3 및 프로토파낙사디올, 루틴, 클로로제닉산 및 필수아미노산이 증진된 산양삼새싹의 송이버섯균사체 발효조성물의 제조방법을 제공한다. In order to achieve another object of the present invention, the present invention is a goat ginseng sprout with enhanced ginsenoside Rg3 and protopanaxadiol, rutin, chlorogenic acid and essential amino acids by fermenting a mixture of wild ginseng sprouts and beans with matsutake mushroom mycelium. It provides a method for producing a fermented composition of matsutake mushroom mycelium.
구체적으로 상기 방법은 Specifically, the method
ⅰ) 산양삼새싹 90~94 중량% 및 콩 6~10 중량%를 혼합한 후 물을 5~10배(v/w)으로 혼합하여 5~7시간 수화하는 단계;i) mixing 90 to 94% by weight of wild ginseng sprouts and 6 to 10% by weight of soybeans, then mixing with
ⅱ) 100℃ 이상에서 30 ~ 60분 증자하는 단계; 및 ii) steaming at 100° C. or higher for 30 to 60 minutes; and
ⅲ) 송이버섯균사체를 3~10%(v/w) 농도로 접종하여 25~30℃에서 8~12일간 발효하는 단계를 포함한다.iii) Inoculating the matsutake mushroom mycelium at a concentration of 3 to 10% (v/w) and fermenting it at 25 to 30° C. for 8 to 12 days.
본 발명의 제조방법에서, 산양삼새싹 및 콩의 혼합물의 중량비, 수화, 증자, 송이버섯균사체 및 발효는 상기에서 정의된 바와 같다. In the manufacturing method of the present invention, the weight ratio, hydration, steaming, matsutake mushroom mycelium and fermentation of the mixture of wild ginseng sprouts and beans are as defined above.
송이버섯균사체 원활한 발효를 위하여 발효 전에 산양삼새싹 및 콩의 혼합물에 물을 첨가하여 수화할 수 있다.For smooth fermentation of matsutake mushroom mycelium, water can be added to the mixture of wild ginseng sprouts and soybeans before fermentation to hydrate.
발효 전에, 살균하기 위하여 증자 처리될 수 있다. 증자는 100℃ 이상에서 30 ~ 60분 증자하는 것이 바람직하고, 가장 바람직하게는 121℃에서 30분 증자한다. Prior to fermentation, it may be steamed to sterilize. The steaming is preferably performed at 100° C. or higher for 30 to 60 minutes, and most preferably at 121° C. for 30 minutes.
본 발명의 또 다른 목적에 따라서, 본 발명은 상기 제조방법에 의해 제조된 진세노사이드 Rg3 및 프로토파낙사디올, 루틴, 클로로제닉산 및 필수아미노산이 증진된 산양삼새싹 송이버섯균사체 발효조성물을 포함하는 기능성식품을 제공한다. According to another object of the present invention, the present invention comprises a fermented composition of ginsenoside Rg3 and protopanaxadiol, rutin, chlorogenic acid, and essential amino acids prepared by the above preparation method. Provides functional food.
본 발명에 따른 기능성 식품은 우수한 항산화 활성, 당뇨 개선 및 비만 개선 효과를 갖는다 (도 4a~도 6). The functional food according to the present invention has excellent antioxidant activity, diabetes improvement and obesity improvement effects (FIGS. 4a to 6).
본 발명의 또 다른 목적에 따라서, 진세노사이드 Rg3 및 프로토파낙사디올, 루틴, 클로로제닉산 및 필수아미노산이 증진된 산양삼새싹 송이버섯균사체 발효조성물을 포함하는 화장품을 제공한다.According to another object of the present invention, there is provided a cosmetic comprising a fermented composition of wild ginseng sprout matsutake mushroom mycelium enhanced with ginsenoside Rg3, protopanaxadiol, rutin, chlorogenic acid and essential amino acids.
본 발명의 식품 또는 화장품은 본 발명의 발효조성물 또는 이의 추출물을 그대로 첨가하거나 다른 식품 성분과 혼합되어 제조될 수 있고, 통상적인 방법에 따라 적절하게 제조될 수 있다.The food or cosmetic of the present invention may be prepared by adding the fermented composition or extract thereof of the present invention as it is or by mixing with other food ingredients, and may be appropriately prepared according to a conventional method.
본 발명에서 상기 식품의 종류는 특별히 제한되지 않으며, 환제, 정제, 캡슐제, 발효차, 발효식품 (김치류, 피클류 등), 발효음료 (파우치제, 드링크제 등) 등일 수 있으나, 이에 제한되지는 않는다. 화장품의 종류는 마스크팩, 스킨, 로션, 크림 등일 수 있으나, 이에 제한되지는 않는다. In the present invention, the type of food is not particularly limited, and may be pills, tablets, capsules, fermented tea, fermented foods (kimchi, pickles, etc.), fermented beverages (pouches, drinks, etc.), but is not limited thereto does not The type of cosmetics may be a mask pack, skin, lotion, cream, etc., but is not limited thereto.
본 발명에 따른 산양삼새싹 송이버섯균사체 발효조성물은 진세노사이드 Rg3 및 프로토파낙사디올, 루틴, 클로로제닉산 및 필수아미노산이 고함량으로 함유되어 기능성식품 및 화장품의 소재로 사용될 수 있다.The fermented composition of wild ginseng sprout matsutake mushroom mycelium according to the present invention contains high content of ginsenoside Rg3, protopanaxadiol, rutin, chlorogenic acid and essential amino acids, so that it can be used as a material for functional foods and cosmetics.
또한 본 발명에 따른 기능성식품 또는 화장품은 진세노사이드 Rg3 및 프로토파낙사디올, 루틴, 클로로제닉산 및 필수아미노산의 함량이 높으며, 더불어 우수한 항산화 활성, 알파-글루코시다아제 저해활성 및 췌장-리파아제 저해활성을 가져서, 지방생성 억제효과, 체중 조절, 콜레스테롤 저하, 고지혈증 개선, 동맥경화 완화, 당뇨병 개선, 비만 개선, 혈액순환 개선, 면역력 개선, 피부 미용, 여성 갱년기 증후군 개선용으로 유용하다. In addition, the functional food or cosmetic according to the present invention has a high content of ginsenoside Rg3, protopanaxadiol, rutin, chlorogenic acid and essential amino acids, and excellent antioxidant activity, alpha-glucosidase inhibitory activity, and pancreatic-lipase inhibition. Because of its activity, it is useful for inhibiting fat production, controlling weight, lowering cholesterol, improving hyperlipidemia, alleviating arteriosclerosis, improving diabetes, improving obesity, improving blood circulation, improving immunity, improving skin, and improving female menopausal syndrome.
도 1은 본 발명의 발효조성물의 제조 공정도의 일례이다.
도 2는 진세노사이드 HPLC 크로마토그램을 나타낸 것이다. (A)는 진세노사이드 21종 표준물질의 HPLC 크로마토그램이고 (B)는 비교예 1의 진세노사이드 HPLC 크로마토그램이며, (C)는 본 발명에 따른 발효조성물의 진세노사이드 HPLC 크로마토그램이다.
도 3a는 본 발명에 따른 발효조성물의 총 페놀릭스 함량을 나타낸 것이다.
도 3b는 본 발명에 따른 발효조성물의 총 플라보노이드 함량을 나타낸 것이다.
도 3c는 본 발명에 따른 발효조성물의 갈변물질의 함량을 나타낸 것이다.
도 4는 본 발명에 따른 발효조성물의 항산화 활성을 나타내 것이다. 도 4a는 DPPH 라디칼 소거활성을 나타낸 것이다, 도 4b는 ABTS 라디칼 소거활성, 도 4c는 하이드록실 라디칼 소거활성, 및 도 4d는 환원력(FRAP)을 나타낸 것이다.
도 5는 본 발명에 따른 발효조성물의 알파-글루코시다아제 저해활성을 나타낸 것이다.
도 6은 본 발명에 따른 발효조성물의 췌장-리파아제 저해활성을 나타낸 것이다.1 is an example of a manufacturing process diagram of the fermented composition of the present invention.
Figure 2 shows the ginsenoside HPLC chromatogram. (A) is an HPLC chromatogram of 21 ginsenoside standards, (B) is a ginsenoside HPLC chromatogram of Comparative Example 1, and (C) is a ginsenoside HPLC chromatogram of a fermentation composition according to the present invention. .
Figure 3a shows the total phenolics content of the fermented composition according to the present invention.
Figure 3b shows the total flavonoid content of the fermented composition according to the present invention.
Figure 3c shows the content of the browning material in the fermentation composition according to the present invention.
Figure 4 will show the antioxidant activity of the fermented composition according to the present invention. 4a shows DPPH radical scavenging activity, FIG. 4b shows ABTS radical scavenging activity, FIG. 4c shows hydroxyl radical scavenging activity, and FIG. 4d shows reducing power (FRAP).
5 shows the alpha-glucosidase inhibitory activity of the fermented composition according to the present invention.
6 shows the pancreatic-lipase inhibitory activity of the fermented composition according to the present invention.
다음의 실시예들에 의해 본 발명이 더 상세히 설명된다. 이들 실시예는 본 발명을 예시하기 위한 것이며, 본 발명의 범위가 이들에 의해 제한되어서는 안된다.The present invention is further illustrated by the following examples. These examples are for the purpose of illustrating the present invention, and the scope of the present invention should not be limited thereto.
제조예 1: 발효조성물 제조Preparation Example 1: Preparation of fermented composition
산양삼새싹은 2020년도 함양군 백전면 일대에서 재배된 것을 농업회사법인 주식회사 진생바이로으로부터 공급받아 사용하였다. 콩(오리알태콩)은 진주시 소재 대형마트에서 구입하여 사용하였다.Wild ginseng sprouts grown in Baekjeon-myeon, Hamyang-gun in 2020 were supplied from Jinsaeng Viro, an agricultural corporation, and used. Soybeans (duck peas) were purchased from a large mart in Jinju-si and used.
송이버섯 균사체는 경상대학교 임산공학과 목질화학연구실에 보관되어 있던 것을 분양받아 사용하였다. 송이버섯 균사체 계대 배양은 Potato Dextrose broth/agar(PDB/PDA, BD-Difco사, Sparks, MD, USA)를 사용하였다.The mycelium of the matsutake mushroom was purchased and used in the wood chemistry laboratory of the Department of Forestry Engineering, Gyeongsang National University. For subculture of matsutake mushroom mycelium, Potato Dextrose broth/agar (PDB/PDA, BD-Difco, Sparks, MD, USA) was used.
산양삼새싹은 흐르는 물에 3회 세척한 후 약 1 cm 정도로 절단한 후 55℃에서 3일간 건조하여 준비하였다. 건조 산양삼새싹과 콩을 9:1의 중량비로 혼합하여 산양삼새싹 혼합시료를 준비하였다.Goat ginseng sprouts were prepared by washing three times in running water, cutting them to about 1 cm, and drying them at 55°C for 3 days. A mixed sample of wild ginseng sprouts was prepared by mixing dried wild ginseng sprouts and soybeans in a weight ratio of 9:1.
산양삼새싹 혼합시료에 10배(v/w) 정제수를 첨가하고 6시간 수화시켜 수분 함량을 약 40% 정도 되게 조정한 후 고압멸균기를 이용하여 121℃에서 30분 동안 증자 처리하고 송이버섯 균사체 배양액을 5%(v/w) 접종한 뒤 25℃에서 10일간 발효를 진행하여 발효조성물을 얻었다 (실시예 1; 도 1). Add 10 times (v/w) purified water to the mixed sample of wild ginseng sprouts, hydrate for 6 hours, adjust the moisture content to about 40%, and then use a high-pressure sterilizer to steam at 121° C. After inoculation with 5% (v/w), fermentation was performed at 25° C. for 10 days to obtain a fermented composition (Example 1; FIG. 1).
비교를 위하여, 건조 산양삼새싹과 콩을 9:1의 중량비로 혼합하여 산양삼새싹 혼합시료 조성물(비교예 1)을 준비하였다.For comparison, a mixed sample composition (Comparative Example 1) was prepared by mixing dried wild ginseng sprouts and soybeans in a weight ratio of 9:1.
참조예: 분석시료Reference example: Analytical sample
실시예 1의 발효조성물, 비교예 1의 조성물을 각각 55℃에서 3일간 건조하여 분쇄시켜 분말 시료를 준비하였다. The fermented composition of Example 1 and the composition of Comparative Example 1 were dried and pulverized at 55° C. for 3 days, respectively, to prepare a powder sample.
분말 시료 1 g에 50% 메탄올을 20배 첨가하여 12시간 동안 추출한 완전히 농축한 후 50% 메탄올을 2 ml을 첨가하여 녹인 후 0.45 ㎛ 여과 필터로 여과하여 HPLC 베일에 담아 진세노사이드를 분석하였다. 50% methanol was added to 1 g of
분말 시료 10 g에 50% 주정을 20배 첨가하여 12시간 동안 추출한 일부 0.45 ㎛ 여과 필터로 여과하여 총 페놀릭스와 총 플라보노이드 분석에 사용하였고 나머지 추출액은 감압여과기를 이용해 여과하고 감압농축기를 이용하여 완전 농축시킨 후 동결건조기(FD-1000, Tokyo, Rikakikai, Japan)를 이용하여 동결건조하였다. 최종 동결건조된 시료에 50% 주정을 첨가하여 시료농도가 0.25, 0.5, 1.0 및 2.0 mg/mL이 되게 제조한 후 하기 생리활성시험에 사용하였다.50% alcohol was added 20 times to 10 g of powder sample, extracted for 12 hours, filtered through a 0.45 μm filter filter, and used for total phenolics and total flavonoid analysis. After concentration, it was freeze-dried using a freeze dryer (FD-1000, Tokyo, Rikakikai, Japan). 50% alcohol was added to the final freeze-dried sample to prepare sample concentrations of 0.25, 0.5, 1.0 and 2.0 mg/mL, and then it was used for the following physiological activity test.
시험예 1: 진세노사이드 함량 분석Test Example 1: Analysis of ginsenoside content
진세노사이드 분석은 기능성식품분석법의 홍삼 사포닌 분석법에 기술된 방법을 변형하여 고압액체크로마토그래피(HPLC, high press liquid chromatograph)로 분석하였다. 분석 컬럼은 TSKgel ODS-100Z을 사용하여 시료주입량 10 ㎕, 온도는 30℃, 측정파장은 203 nm, 유속은 1.0 ㎖/min으로 하였고 이동상으로는 A용액은 HPLC water, B용액은 아세토니트릴을 사용하였다. HPLC 분석 조건은 이동상 용액은 0분때 A용액 81% : B용액 19%로 흘려주고 15분때에는 A용액 80% : B용액 20%로 흘려주고 40분때 A용액 77% : B용액 23%, 40분때 A용액 77% : B용액 23%, 42분때 A용액 70% : B용액 30%, 75분때에 A용액 65% : B용액 35%, 80분때에 A용액 30% : B용액 70%, 90분때에 A용액 10% : B용액 90%로 이동상을 흘려주었다. 실시예 1 및 비교예 1의 진세노사이드 HPLC 크로마토그램을 도 2에 나타냈고, 분석된 진세노사이드 Rg3 및 프로토파낙사디올 함량을 표 1에 나타내었다.Ginsenoside analysis was analyzed by high pressure liquid chromatography (HPLC) by modifying the method described in the red ginseng saponin analysis method of functional food analysis method. For the analysis column, TSKgel ODS-100Z was used, the sample injection amount was 10 μl, the temperature was 30°C, the measurement wavelength was 203 nm, and the flow rate was 1.0 ml/min. As the mobile phase, HPLC water was used for solution A and acetonitrile was used for solution B. . For HPLC analysis conditions, the mobile phase solution is 81% of solution A: 19% of solution B at 0 minutes, 80% of solution A: 20% of solution B at 15 minutes, and 77% of solution A: 23% of solution B at 40 minutes. Solution A 77%: Solution B 23%, At 42 minutes, Solution A 70%:
도 2에 나타낸 바와 같이, 비교예 1의 조성물에서는 진세노사이드 Rg3 피크(17) 및 프로토파낙사디올 피크(21)이 낮게 나타난 반면에, 본 발명에 따른 실시예 1의 발효조성물에서는 진세노사이드 Rg3 피크(17) 및 프로토파낙사디올 피크(21)가 현저히 높아진 것을 확인할 수 있다. As shown in FIG. 2, in the composition of Comparative Example 1, the ginsenoside Rg3 peak (17) and the protopanaxadiol peak (21) were low, whereas in the fermented composition of Example 1 according to the present invention, ginsenoside It can be seen that the Rg3 peak (17) and the protopanaxadiol peak (21) were significantly increased.
또한, 표 1에 나타낸 바와 같이, 실시예 1의 발효조성물은 진세노사이드 Rg3가 1.12±0.06 mg/g 및 진세노사이드 프로토파낙사디올이 5.49±0.27 mg/g으로 나타나, 가공되지 않은 산양삼새싹 혼합 원료인 비교예 1(0.38±0.02 mg/g, 3.15±0.16 mg/g)에 비하여 각각 약 2.9배 이상 및 약 1.7배 이상 증진되었음을 확인할 수 있다.In addition, as shown in Table 1, in the fermented composition of Example 1, ginsenoside Rg3 was 1.12±0.06 mg/g and ginsenoside protopanaxadiol was 5.49±0.27 mg/g. It can be seen that compared to the mixed raw material Comparative Example 1 (0.38 ± 0.02 mg / g, 3.15 ± 0.16 mg / g), the improvement was about 2.9 times or more and about 1.7 times or more, respectively.
따라서 송이버섯균사체 발효된 본 발명에 따른 산양삼새싹 발효조성물은 진세노사이드 Rg3 및 프로토파낙사디올의 함량이 현저히 강화됨을 알 수 있다. Therefore, it can be seen that the contents of ginsenoside Rg3 and protopanaxadiol are remarkably enhanced in the fermented composition of wild ginseng sprout according to the present invention, which is fermented with matsutake mushroom mycelium.
시험예 2. 루틴 및 클로로제닉산 함량 분석Test Example 2. Analysis of rutin and chlorogenic acid content
루틴과 클로로제닉산의 함량은 상기와 같이 준비된 각각의 시료에 대해 HPLC(high performance liquid chromatography)를 사용하여 분석하였다. 분석 컬럼은 XBridge C18(4.6×250 mm, 5 μm, Waters Corp., Milford, MA, USA) 컬럼을 사용하였고 0.5% 글라시알 아세트산 (glacial acetic acid, 이동상 용매 A)와 100% 메탄올(이동상 용매 B)을 0 ~ 100% 선형 구배(linear gradient)로 30℃에서 60분간 1분당 1 ml의 속도로 가동하면서 UV 검출기로 270 nm(루틴)와 280 nm(클로로제닉산)에서 검출하였고 그 결과를 표 2에 나타냈다. The contents of rutin and chlorogenic acid were analyzed using high performance liquid chromatography (HPLC) for each sample prepared as described above. An XBridge C18 (4.6×250 mm, 5 μm, Waters Corp., Milford, MA, USA) column was used as the analytical column, and 0.5% glacial acetic acid (mobile phase solvent A) and 100% methanol (mobile phase solvent B) were used. ) was detected at 270 nm (routine) and 280 nm (chlorogenic acid) with a UV detector while operating at a rate of 1 ml per minute at 30°C for 60 minutes with a 0 to 100% linear gradient, and the results are shown in the table. 2 is shown.
표 2에 나타낸 바와 같이, 루틴과 클로로제닉산의 함량은, 비교예 1은 51.35±2.57 ㎍/g 및 149.72±7.49 ㎍/g, 실시예 1은 203.09±10.15 ㎍/g 및 324.83±16.24 ㎍/g으로 나타나, 실시예 1의 루틴과 클로로제닉산의 함량은 비교예 1에 비하여 각각 약 3.9배 및 약2.17배 증진되었음을 확인할 수 있다. As shown in Table 2, the contents of rutin and chlorogenic acid were 51.35±2.57 μg/g and 149.72±7.49 μg/g in Comparative Example 1, and 203.09±10.15 μg/g and 324.83±16.24 μg/g in Example 1 g, it can be seen that the contents of rutin and chlorogenic acid of Example 1 were improved by about 3.9 times and about 2.17 times, respectively, compared to Comparative Example 1.
시험예 3. 필수아미노산 함량 분석Test Example 3. Analysis of essential amino acid content
필수아미노산은 Hwang 등의 방법을 약간 변형하여 수행하였다. Essential amino acids were carried out by slightly modifying the method of Hwang et al.
각각의 분석 시료 0.1 g을 정확히 칭량하여 시험관에 넣고 여기에 증류수 5 mL를 가하여 균질화한 후 heating block (HB-48P, DAIHAN Scientific, Korea)을 사용하여 60℃에서 1시간 가수분해 하였다. 가수분해 후 10%의 5-sulfosalicylic acid dihydrate 1 mL를 첨가 및 혼합하여 4℃에서 2시간 방치한 후 15,000 rpm에서 3분간 원심분리 및 시린지 필터로 여과하였다. 이후 여과액은 회전식 감압농축기를 이용하여 50℃온도로 감압농축하여 pH 2.2 리티움 버버(lithium buffer) 2 mL을 가하여 용해시켜 0.45 ㎛-막 필터로 여과한 후 아미노산 자동분석기로 정량 분석하였고, 그 결과를 표 3에 나타냈다. 0.1 g of each analyte sample was accurately weighed, put into a test tube, homogenized by adding 5 mL of distilled water, and then hydrolyzed at 60°C for 1 hour using a heating block (HB-48P, DAIHAN Scientific, Korea). After hydrolysis, 1 mL of 10% 5-sulfosalicylic acid dihydrate was added and mixed, left at 4°C for 2 hours, centrifuged at 15,000 rpm for 3 minutes, and filtered through a syringe filter. After that, the filtrate was concentrated under reduced pressure at 50 ° C using a rotary vacuum concentrator, dissolved by adding 2 mL of pH 2.2 lithium buffer, filtered through a 0.45 μm-membrane filter, and quantitatively analyzed with an amino acid automatic analyzer, and the The results are shown in Table 3.
표 3에 나타낸 바와 같이, 필수아미노산 함량은, 비교예 1은 189.2 mg/100g, 실시예 1은 631.21 mg/100g으로 나타나, 실시예 1의 필수아미노산 함량은 비교예 1에 비하여 각각 약 3.3배 증진되었음을 확인할 수 있다. As shown in Table 3, the essential amino acid content of Comparative Example 1 was 189.2 mg/100g, Example 1 was 631.21 mg/100g, and the essential amino acid content of Example 1 was improved by about 3.3 times compared to Comparative Example 1, respectively. it can be confirmed that
시험예 4. 생리활성성분 함량 분석Test Example 4. Analysis of the content of physiologically active ingredients
항산화 활성 등을 나타내는 생리활성성분인 총 페놀릭스, 총 플라보노이드스 함량 및 갈변물질 함량을 분석하였다.Total phenolics, total flavonoids content and browning substance content, which are physiologically active ingredients showing antioxidant activity, were analyzed.
<총 페놀릭스 함량><Total phenolics content>
분석시료를 시험관에 0.5 ml 분주하고 여기에 25% Na2CO3 용액 0.5 ml를 첨가하여 3분간 정치시킨 후, 2N Folin-Ciocalteu 페놀 시약 0.25 ml를 첨가하여 혼합한 다음 30℃에서 1시간 동안 정치시킨 후 750 nm에서 분광광도계를 사용하여 750nm에서 흡광도를 측정하였다. 이때 총 페놀릭스 함량은 갈산(Gallic acid)을 이용하여 작성한 표준곡선으로부터 함량을 구하여 갈산에 상당하는 양으로 계산하였고 그 결과를 도 3a에 나타냈다.0.5 ml of the analysis sample is dispensed into a test tube, 0.5 ml of a 25% Na 2 CO 3 solution is added thereto, and left for 3 minutes, then 0.25 ml of 2N Folin-Ciocalteu phenol reagent is added and mixed, and then left at 30° C. for 1 hour. Then, the absorbance was measured at 750 nm using a spectrophotometer at 750 nm. At this time, the total phenolic content was calculated as an amount equivalent to gallic acid by calculating the content from a standard curve prepared using gallic acid, and the results are shown in FIG. 3A.
도 3a에 나타낸 바와 같이, 총 페놀릭스 함량은 비교예 1에서는 4.37 mg/g이었으며, 실시예 1에서는 6.37 mg/g으로 나타나, 본 발명에 따른 발효조성물은 총 페놀릭스 함량이 증진됨을 확인할 수 있다. As shown in FIG. 3A , the total phenolics content was 4.37 mg/g in Comparative Example 1 and 6.37 mg/g in Example 1, confirming that the total phenolics content was improved in the fermented composition according to the present invention. .
<총 플라보노이드스 함량><Total flavonoids content>
분석시료 0.5 ml에 디에틸렌글리콜 1.0 ml를 분주한 후 1 N NaOH 0.01 ml를 첨가한 후 하여 37℃ 항온수조에서 1시간 방치 후 420 nm에서 분광광도계로 흡광도를 측정하였다. 이때 총 플라보노이드스 함량은 루틴(rutin)을 이용하여 작성한 표준곡선으로부터 함량을 구하였고 그 결과는 도 3b에 나타내었다. After dispensing 1.0 ml of diethylene glycol to 0.5 ml of the analysis sample, 0.01 ml of 1 N NaOH was added, and the mixture was left in a constant temperature water bath at 37° C. for 1 hour, and absorbance was measured at 420 nm with a spectrophotometer. At this time, the total flavonoids content was obtained from a standard curve prepared using rutin, and the result is shown in FIG. 3b.
도 3b에 나타낸 바와 같이, 총 플라보노이드스 함량도, 비교예 1 및 실시예 1에서 각각 0.57 및 1.56 mg/g으로 나타나, 본 발명에 따른 발효조성물은 총 플라보노이드스의 함량도 크게 증가하는 것을 확인할 수 있다.As shown in Fig. 3b, the total flavonoids content was also shown as 0.57 and 1.56 mg/g in Comparative Example 1 and Example 1, respectively. there is.
<갈변물질 함량><Content of browning substances>
갈변물질 측정은 비효소적 갈변측정법을 이용하여 측정하였다. 분말 시료 1 g에 3차 증류수 10배 첨가한 후 1시간 동안 추출한 후 0.45 ㎛ 여과 필터로 여과한 후 여과액 1 ml 취하여 420 nm에서 분광광도계로 흡광도를 측정하여 그 결과를 도 3c에 나타내었다. Browning material was measured using a non-enzymatic browning assay. After adding 10 times of tertiary distilled water to 1 g of the powder sample, extraction was performed for 1 hour, filtered through a 0.45 μm filter, 1 ml of the filtrate was taken, and the absorbance was measured at 420 nm with a spectrophotometer, and the results are shown in FIG. 3c.
도 3c에 나타낸 바와 같이, 갈변물질 함량도, 비교예 1 및 실시예 1에서 각각 0.296 및 1.318 OD420 nm으로 나타나, 본 발명에 따른 발효조성물은 갈변물질의 함량도 크게 증가하는 것을 확인할 수 있다.As shown in FIG. 3c , the browning material content also appeared as 0.296 and 1.318 OD 420 nm in Comparative Example 1 and Example 1, respectively, and it can be confirmed that the fermented composition according to the present invention also significantly increases the content of browning material.
시험예 5: 불포화지방산 함량 분석Test Example 5: Analysis of unsaturated fatty acid content
올레산(oleic acid)은 단일불포화 오메가-9 지방산으로 분류되며, 리놀레산(linoleic acid)은 다불포화 오메가-6 지방산이며, 음식물을 통해 섭취해야 하는 사람의 필수 지방산들 중 하나이다. 올레산과 리놀레산은 혈중 콜레스테롤 농도를 낮추고 저밀도 콜레스테롤을 감소시키며, 혈압을 낮추고, 심장 질환 예방에 효과가 있으며, 피부보습 효능도 보고되어 있다. Oleic acid is classified as a monounsaturated omega-9 fatty acid, and linoleic acid is a polyunsaturated omega-6 fatty acid, and is one of the essential fatty acids of humans that must be ingested through food. Oleic acid and linoleic acid lower blood cholesterol levels, reduce low-density cholesterol, lower blood pressure, are effective in preventing heart disease, and have been reported to have skin moisturizing effects.
불포화지방산 (올레산, 리놀레산) 분석은 Hwang 등이 보고한 지방산 분석방법에 따라 수행하였다. 제조예에서 준비된 실시예 1 및 비교예 1의 조성물 각각 1 g을 시험관에 정확히 칭량하고 여기에 0.5 N 메탄올성 NaOH 3 ml를 첨가하여 100℃에서 10분간 열처리하여 지방산과 글리세롤 가수분해 과정을 수행하였다. 이후 삼불화붕소(BF3) 2 ml을 추가적으로 첨가하고 교반한 후 30분간 다시 열처리하여 지방산의 메틸에스테르화를 진행하였다. 메틸에스테르화 반응 종료 후 이소옥탄 1 ml을 첨가하고 격렬히 흔든 후 방치시켜 이소옥탄층만을 회수하여 무수황산나트륨과 함께 탈수한 뒤 0.45 μm-막 필터로 여과하여 GC(질소 및 수소 가스와 SP-2560 capillary column (100 m×0.25 mm i.d., 0.25-μm film thickness, Sigma-Aldrich Co., St. Louis, MO, USA)로 분석하였다. 분석결과를 표 4에 나타냈다. The analysis of unsaturated fatty acids (oleic acid, linoleic acid) was performed according to the fatty acid analysis method reported by Hwang et al. 1 g of each of the compositions of Example 1 and Comparative Example 1 prepared in Preparation Example were accurately weighed in a test tube, and 0.5
불포화지방산인 올레산 및 리놀레산 함량은 비교예 1의 조성물이 327.7±16.39 mg/100g 및 805.6±40.28 mg/100g 이었으나, 실시예 1의 발효조성물의 올레산 및 리놀레산의 함량은 각각 761.9±38.10 mg/100g 및 1762.0±88.10 mg/100g으로 나타나, 비교예 1에 비하여 각각 약 2.3배 및 약 2.18배 이상 증진되었음을 확인할 수 있다.The contents of oleic acid and linoleic acid, which are unsaturated fatty acids, were 327.7±16.39 mg/100g and 805.6±40.28 mg/100g in the composition of Comparative Example 1, but the contents of oleic acid and linoleic acid in the fermented composition of Example 1 were 761.9±38.10 mg/100g and 761.9±38.10 mg/100g and 1762.0±88.10 mg/100g, it can be confirmed that compared to Comparative Example 1, the improvement was about 2.3 times and about 2.18 times or more, respectively.
시험예 6. 항산화 활성 분석Test Example 6. Antioxidant activity analysis
항산화 활성은 DPPH 라디칼 소거활성, ABTS 라디칼 소거활성, 하이드록실 라디칼 소거활성 및 FRAP 환원력을 측정하여 분석하였다.Antioxidant activity was analyzed by measuring DPPH radical scavenging activity, ABTS radical scavenging activity, hydroxyl radical scavenging activity and FRAP reducing power.
참고예에서와 같이 실시예 1 및 비교예 1의 분석시료를 0.25, 0.5, 1, 2 mg/ml 농도로 제조하여 사용하였다.As in Reference Example, the analysis samples of Example 1 and Comparative Example 1 were prepared and used at concentrations of 0.25, 0.5, 1, and 2 mg/ml.
<DPPH 라디칼 소거활성><DPPH radical scavenging activity>
각각의 시료 0.2 ml에 DPPH 메탄올 용액(1.5×10-4 M) 0.8 ml를 첨가하여 10초간 교반후 암실에서 30분간 방치한 후 525 nm에서 흡광도를 측정하여 수행하였다. DPPH 라디칼 소거활성의 음성 대조구는 시료 대신 추출용매를 사용하여 동일한 방법으로 진행하여 흡광도의 차이를 다음과 같은 식에 의해 백분율(%)로 산출하였으며, 그 결과를 도 4a에 도시하였다. 0.8 ml of DPPH methanol solution (1.5×10 −4 M) was added to 0.2 ml of each sample, stirred for 10 seconds, left in the dark for 30 minutes, and absorbance was measured at 525 nm. The negative control of DPPH radical scavenging activity was carried out in the same manner using an extraction solvent instead of a sample, and the difference in absorbance was calculated as a percentage (%) by the following formula, and the result is shown in FIG. 4A.
라디칼 소거활성(%) = [1-(음성대조구 흡광도 ÷실험구 흡광도)] ×100Radical scavenging activity (%) = [1-(absorbance of negative control ÷ absorbance of experimental group)] × 100
도 4a에 나타난 바와 같이, DPPH 라디칼 소거활성은 1 mg/ml의 농도에서 비교예 1 및 실시예 1은 각각 24.2% 및 82.05%의 활성을 나타내 실시예 1의 발효조성물이 현저히 높은 활성을 보였다. As shown in FIG. 4a , the DPPH radical scavenging activity was 24.2% and 82.05% in Comparative Example 1 and Example 1, respectively, at a concentration of 1 mg/ml, so that the fermented composition of Example 1 showed significantly higher activity.
<ABTS 라디칼 소거활성><ABTS radical scavenging activity>
7 mM ABTS+와 2.45 mM K2S2O8를 1:1 비율로 섞어 암실에서 12∼16시간 반응시킨 후 메탄올과 1:88 비율로 섞어 732 nm에서 대조구의 흡광도 값이 0.7±0.02가 되도록 조절한 ABTS+ 용액을 사용하였다. 각각의 시료 0.1 ml와 ABTS+ 용액 0.9 ml를 첨가하여 혼합한 후 3분간 정치 후 즉시 732 nm에서 분광광도계를 사용하여 흡광도를 측정하였다. 음성대조구 실험은 시료 대신에 추출용매를 취하여 진행하였으며 실험구와 음성 대조구의 흡광도를 구하여 상기 식에 의해 백분율(%)로 산출하여 그 결과를 도 4b에 나타냈다.
도 4b에 나타난 바와 같이, ABTS 라디칼 소거활성은 0.5 mg/ml의 농도에서 비교예 1 및 실시예 2는 각각 29.58% 및 52.27 %의 활성을 나타내 실시예 1의 발효조성물이 현저히 높은 활성을 보였다.As shown in FIG. 4b , the ABTS radical scavenging activity was 29.58% and 52.27% in Comparative Examples 1 and 2 at a concentration of 0.5 mg/ml, respectively, so that the fermented composition of Example 1 showed significantly higher activity.
<하이드록실 라디칼 소거활성> <Hydroxy radical scavenging activity>
각각의 시료를 1.4 ml에 10 mM FeSO4·7H2O-EDTA 0.2 ml, 10 mM 2-데옥시리보스 0.2 ml 및 10 mM H2O2 0.2 ml를 시험관에 분주하고 37℃에서 4시간 반응시켰다. 1% TBA와 2.8% TCA 1 ml을 첨가하고 100℃에서 20분간 발색한 후 520 nm 파장에서 흡과도를 측정하였다. 음성대조구는 시료대신 PBS 완충용액을 사용하여 실험하였으며 실험구와 음성대조구의 흡광도를 구하여 상기 식에 의해 백분율(%)로 산출하여 그 결과를 도 4c에 나타냈다. For each sample, 0.2 ml of 10 mM FeSO 4 .7H 2 O-EDTA, 0.2 ml of 10 mM 2-deoxyribose, and 0.2 ml of 10 mM H 2 O 2 were dispensed into a test tube in 1.4 ml and reacted at 37° C. for 4 hours. . After adding 1 ml of 1% TBA and 2.8% TCA, and developing color at 100° C. for 20 minutes, absorbance was measured at a wavelength of 520 nm. The negative control was tested using PBS buffer solution instead of the sample, and the absorbance of the experimental group and negative control was calculated and calculated as a percentage (%) by the above formula, and the result is shown in FIG. 4C.
도 4c에 나타난 바와 같이, 하이드록실 라디칼 소거활성은 1 mg/ml의 농도에서 비교예 1 및 실시예 2는 각각 44.03% 및 58.48%의 활성을 나타내 실시예 1의 발효조성물이 증진된 활성을 보였다. As shown in FIG. 4c , the hydroxyl radical scavenging activity of Comparative Examples 1 and 2 at a concentration of 1 mg/ml was 44.03% and 58.48%, respectively, indicating that the fermented composition of Example 1 exhibited enhanced activity. .
<FRAP 환원력 분석><FRAP reducing power analysis>
FRAP 환원력 분석에서 반응액으로는 30 mM 아세테이트 완충액(pH 3.6), 40 mM 염산에 녹인 10 mM 2,4,6-트리피리딜-s-트리아진(TPTZ, T1253, C18H12N6, MW312.33) 및 20 mM FeCl3(F7134, MW 162.20, in DW)를 준비하였으며, 아세테이트 완충액, TPTZ 용액 및 FeCl3 용액을 10:1:1 (v/v/v)로 혼합하여 37 ℃에서 15분간 예비반응을 시켜두었다. 각각의 시료 0.05 ml에 FRAP 시약 0.95ml를 첨가하여 37 ℃에서 약 15분간 반응시키고 590 nm에서 흡광도를 측정하여 그 결과를 도 4d에 나타냈다.In the FRAP reducing power analysis, the reaction solution was 30 mM acetate buffer (pH 3.6), 10
도 4d에 나타난 바와 같이, FRAP 환원력은 2 mg/ml의 농도에서 실시예 1은 1.766 OD593 nm의 높은 활성을 보였다. As shown in Figure 4d, FRAP reducing power Example 1 at a concentration of 2 mg / ml showed a high activity of 1.766 OD 593 nm .
이들 결과로부터 본 발명에 따른 발효조성물은 항산화 활성이 현저히 증진됨을 알 수 있다.From these results, it can be seen that the fermented composition according to the present invention has significantly improved antioxidant activity.
시험예 7: 소화효소 저해활성 검정Test Example 7: Digestive enzyme inhibitory activity assay
본 발명에 따른 산양삼새싹의 송이버섯균사체 발효조성물에 대해 항당뇨(당뇨 개선) 효과의 지표인 알파-글루코시다아제 저해활성을 검정하였고, 항비만(비만 개선) 지표인 췌장 리파아제 저해활성을 검정하였다.The fermented composition of matsutake mushroom mycelium of wild ginseng sprouts according to the present invention was tested for alpha-glucosidase inhibitory activity, which is an indicator of anti-diabetic (diabetes improvement) effect, and pancreatic lipase inhibitory activity, which is an anti-obesity (obesity improvement) indicator, was tested. .
<알파-글루코시다아제 저해활성><alpha-glucosidase inhibitory activity>
분석시료 30 ㎕에 알파-글루코시다아제 (0.5 U/ml) 효소용액 70 ㎕, 200 mM 인산나트륨 완충용액(pH 6.8) 50 ㎕를 혼합하여 37℃에서 10분간 예비반응하였다. 이후 인산나트륨 완충용액(pH 6.8)에 녹인 p-NPG (10 mM) 100 ㎕를 첨가하여 다시 37℃에서 10분 반응시켰으며 반응액에 Na2CO3 (100 mM) 750 ㎕를 첨가해 반응을 정지시킨 후 420 nm에서 분광광도계를 이용하여 흡광도를 측정하였다. 음성대조구는 시료 대신에 추출용매를 취하였으며 분석시료 첨가구와 무첨가구 사이의 흡광도 차이를 백분율(%)로 나타내어 그 결과를 도 5에 나타냈다.70 μl of alpha-glucosidase (0.5 U/ml) enzyme solution and 50 μl of 200 mM sodium phosphate buffer (pH 6.8) were mixed with 30 μl of the assay sample and pre-reacted at 37° C. for 10 minutes. Thereafter, 100 μl of p-NPG (10 mM) dissolved in sodium phosphate buffer (pH 6.8) was added, followed by reaction at 37° C. for 10 minutes, and 750 μl of Na 2 CO 3 (100 mM) was added to the reaction solution to carry out the reaction. After stopping, absorbance was measured at 420 nm using a spectrophotometer. The negative control took the extraction solvent instead of the sample, and the difference in absorbance between the group with and without the addition of the analysis sample was expressed as a percentage (%), and the results are shown in FIG. 5 .
도 5에 도시된 바와 같이, 알파-글루코시다아제 저해활성은 1.0 mg/ml 처리 시 비교예 1에서 8.04%로 나타났으나, 실시예 1에서는 22.87%로 증진되었다.As shown in FIG. 5 , the alpha-glucosidase inhibitory activity was 8.04% in Comparative Example 1 when treated with 1.0 mg/ml, but was improved to 22.87% in Example 1.
따라서 본 발명에 따른 발효조성물은 알파-글루코시다아제 저해활성이 현저히 증진되어 혈당저하 활성이 우수하여 당뇨 개선효과가 증진됨을 알 수 있다.Therefore, it can be seen that the fermented composition according to the present invention has significantly improved alpha-glucosidase inhibitory activity, and thus has excellent blood glucose lowering activity, thereby improving the diabetes improvement effect.
<췌장-리파아제 저해활성><Pancreatic-lipase inhibitory activity>
분석시료 30 ㎕에 췌장 리파아제 (0.5 U/ml) 효소용액 70 ㎕ 및 200 mM 인산나트륨 완충용액(pH 6.8) 50 ㎕를 혼합하여 37 ℃에서 10분간 예비반응시켰다. 반응 후 인산나트륨 완충용액에 녹인 p-NPB(10 mM) 100 ㎕를 첨가하여 동일하게 10분간 반응시킨 후 100 mM Na2CO3 750 ㎕를 첨가해 반응을 종결시켜 420 nm에서 흡광도를 측정하였다. 음성대조구는 시료 대신에 추출용매를 취하였으며 시료용액의 첨가구와 무첨가구 사이의 흡광도 차이를 백분율(%)로 나타내어 그 결과를 도 6에 나타냈다.70 μl of pancreatic lipase (0.5 U/ml) enzyme solution and 50 μl of 200 mM sodium phosphate buffer (pH 6.8) were mixed with 30 μl of the assay sample and pre-reacted at 37° C. for 10 minutes. After the reaction, 100 μl of p-NPB (10 mM) dissolved in sodium phosphate buffer was added and reacted for 10 minutes, and then 750 μl of 100 mM Na 2 CO 3 was added to terminate the reaction, and absorbance was measured at 420 nm. The negative control group took the extraction solvent instead of the sample, and the difference in absorbance between the group with and without the addition of the sample solution was expressed as a percentage (%), and the results are shown in FIG. 6 .
도 6에 도시된 바와 같이, 췌장 리파아제 저해활성은 1.0 mg/ml 처리 시 비교예 1에서 6.13%로 나타났으나, 실시예 1에서는 26.54%로 더 높은 활성을 보였다. As shown in FIG. 6 , the pancreatic lipase inhibitory activity was 6.13% in Comparative Example 1 when treated with 1.0 mg/ml, but showed higher activity as 26.54% in Example 1.
따라서 본 발명에 따른 발효조성물은 췌장 리파아제 저해활성이 증진되어 비만 개선효과가 강화됨을 알 수 있다.Therefore, it can be seen that the fermented composition according to the present invention has enhanced pancreatic lipase inhibitory activity, thereby enhancing the obesity improvement effect.
상기 활성(기능성) 검정 결과들로부터, 본 발명에 따른 발효조성물은 진세노사이드 Rg3 및 프로토파낙사디올, 루틴, 클로로제닉산 및 필수아미노산의 함량이 증진될 뿐만 아니라, 우수한 항산화 활성, 항당뇨 및 항비만 활성을 가져서 기능성 식품 및 화장품의 소재로 유용하다는 것을 알 수 있다.From the results of the activity (functional) assay, the fermented composition according to the present invention has improved contents of ginsenoside Rg3 and protopanaxadiol, rutin, chlorogenic acid and essential amino acids, as well as excellent antioxidant activity, antidiabetic and It can be seen that it has anti-obesity activity and is useful as a material for functional foods and cosmetics.
Claims (8)
Goat ginseng sprouts with enhanced ginsenoside Rg3 and protopanaxadiol, rutin, chlorogenic acid and essential amino acids prepared by fermenting a mixture of 90-94 wt% of wild ginseng sprouts and 6-10 wt% of soybeans with matsutake mushroom mycelium fermented composition of matsutake mushroom mycelium.
According to claim 1, wherein the fermented composition is ginsenoside Rg3 at least 1.12 mg/g, protopanaxadiol 5.49 mg/g or more, rutin at least 203 μg/g, chlorogenic acid at least 324 μg/g and essential amino acids A fermented composition of matsutake mushroom mycelium of ginseng sprouts with enhanced ginsenoside Rg3 and protopanaxadiol, rutin, chlorogenic acid and essential amino acids, characterized in that it contains 631 mg/100g or more.
The method of claim 1, wherein the fermentation is to inoculate matsutake mushroom mycelium at a concentration of 3 to 10% (v/w) and fermented at 25 to 30° C. for 8 to 12 days, ginsenoside Rg3 and protopanaxadiol; A fermented composition of matsutake mushroom mycelium from wild ginseng sprouts with enhanced rutin, chlorogenic acid and essential amino acids.
The method of claim 1, wherein the mixture is hydrated for 5 to 7 hours by mixing water 5 to 10 times (v/w) before fermentation, and then steamed at 100° C. or higher for 30 to 90 minutes, characterized in that, Fermented composition of matsutake mushroom mycelium from wild ginseng sprouts with enhanced senoside Rg3, protopanaxadiol, rutin, chlorogenic acid and essential amino acids.
ⅰ) 산양삼새싹 90~94 중량% 및 콩 6~10 중량%를 혼합한 후 물을 5~10배(v/w)으로 혼합하여 5~7시간 수화하는 단계;
ⅱ) 100℃ 이상에서 30 ~ 60분 증자하는 단계; 및
ⅲ) 송이버섯균사체를 3~10%(v/w) 농도로 접종하여 25~30℃에서 8~12일간 발효하는 단계를 포함하는 것인 방법.
A method for producing a fermented composition of matsutake mushroom mycelium of wild ginseng sprouts with enhanced ginsenoside Rg3 and protopanaxadiol, rutin, chlorogenic acid and essential amino acids, the method comprising:
i) mixing 90 to 94% by weight of wild ginseng sprouts and 6 to 10% by weight of soybeans, then mixing with water 5 to 10 times (v/w) to hydrate for 5 to 7 hours;
ii) steaming at 100° C. or higher for 30 to 60 minutes; and
iii) Inoculating the matsutake mushroom mycelium at a concentration of 3 to 10% (v/w) and fermenting at 25 to 30° C. for 8 to 12 days.
A food having enhanced antioxidant activity comprising the fermented composition according to claim 1 .
A functional food for improving diabetes and obesity, comprising the fermented composition according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200144039A KR102557683B1 (en) | 2020-11-02 | 2020-11-02 | Fermentation composition of sprouts of mountain-cultivated ginseng having increased ginsenoside Rg3 and Protopanaxadiol, Rutin, Chlorogenic acid and Essential amid acids by using Tricholoma matsutake mycelium and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200144039A KR102557683B1 (en) | 2020-11-02 | 2020-11-02 | Fermentation composition of sprouts of mountain-cultivated ginseng having increased ginsenoside Rg3 and Protopanaxadiol, Rutin, Chlorogenic acid and Essential amid acids by using Tricholoma matsutake mycelium and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20220058995A true KR20220058995A (en) | 2022-05-10 |
| KR102557683B1 KR102557683B1 (en) | 2023-07-20 |
Family
ID=81591699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020200144039A KR102557683B1 (en) | 2020-11-02 | 2020-11-02 | Fermentation composition of sprouts of mountain-cultivated ginseng having increased ginsenoside Rg3 and Protopanaxadiol, Rutin, Chlorogenic acid and Essential amid acids by using Tricholoma matsutake mycelium and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102557683B1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20170051053A (en) * | 2015-11-02 | 2017-05-11 | 경남과학기술대학교 산학협력단 | Composition of mixed grains fermented with Tricholoma matsutake mycelium having excellent flavor and enhanced functionality, and preparation method thereof and use thereof in food industry |
| KR20180134702A (en) * | 2017-06-09 | 2018-12-19 | 경남과학기술대학교 산학협력단 | Preparation method of Fabaton soybean leaves composition having high in genistein and daidzein content and a composition having effective components to alleviate climacteric symptoms prepared by the same method |
| KR102090408B1 (en) * | 2018-11-23 | 2020-04-07 | 함양군농촌마을관광협동조합 | Premixed composition for beverage containing increased ginsenoside Re, Rd2, F2 and protopanaxdiol and preparation method thereof |
| KR20200077060A (en) * | 2018-12-20 | 2020-06-30 | 경남과학기술대학교 산학협력단 | Composition for anti-inflammation containing active mountain-cultivated ginseng and preparation method thereof |
| KR20200117320A (en) * | 2019-04-03 | 2020-10-14 | 함양군 | Vegetable Brown Sauce having high biological active materials and preparation method thereof |
-
2020
- 2020-11-02 KR KR1020200144039A patent/KR102557683B1/en active IP Right Grant
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20170051053A (en) * | 2015-11-02 | 2017-05-11 | 경남과학기술대학교 산학협력단 | Composition of mixed grains fermented with Tricholoma matsutake mycelium having excellent flavor and enhanced functionality, and preparation method thereof and use thereof in food industry |
| KR20180134702A (en) * | 2017-06-09 | 2018-12-19 | 경남과학기술대학교 산학협력단 | Preparation method of Fabaton soybean leaves composition having high in genistein and daidzein content and a composition having effective components to alleviate climacteric symptoms prepared by the same method |
| KR102090408B1 (en) * | 2018-11-23 | 2020-04-07 | 함양군농촌마을관광협동조합 | Premixed composition for beverage containing increased ginsenoside Re, Rd2, F2 and protopanaxdiol and preparation method thereof |
| KR20200077060A (en) * | 2018-12-20 | 2020-06-30 | 경남과학기술대학교 산학협력단 | Composition for anti-inflammation containing active mountain-cultivated ginseng and preparation method thereof |
| KR20200117320A (en) * | 2019-04-03 | 2020-10-14 | 함양군 | Vegetable Brown Sauce having high biological active materials and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR102557683B1 (en) | 2023-07-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101438543B1 (en) | Preparation method of oxyresveratrol, t-resveratrol, and moracin having anti-inflammatory and anti-aging function from Mulberry twig extract | |
| KR101718323B1 (en) | Pharmaceutical composition containing fermented Rhus verniciflua extracts for prevention or treatment of gastritis, gastric ulcer, duodenal ulcer, gastric cancer and gastric mucosal injury | |
| KR101963978B1 (en) | Composition of fermented sprout ginseng having increased ginsenosides Rh2 and compound K, bioactive components, and preparation method thereof | |
| KR101963046B1 (en) | Composition of processed ginseng having increased ginsenoside compound K, chlorgenic acid and quercetin, and preparation method thereof | |
| KR101980450B1 (en) | Composition of active wild-cultivated ginseng having increased ginsenoside Rd and compound K, chlorgenic acid and quercetin, and preparation method thereof | |
| KR20130093371A (en) | Novel preparation method of mulberry leaf extract for anti-hypertensive, anti-diabetic, and anti-aging and the product of the same | |
| KR20100052599A (en) | Fermented alcoholic drink with the black garlic and method thereof | |
| KR102557683B1 (en) | Fermentation composition of sprouts of mountain-cultivated ginseng having increased ginsenoside Rg3 and Protopanaxadiol, Rutin, Chlorogenic acid and Essential amid acids by using Tricholoma matsutake mycelium and preparation method thereof | |
| KR102001632B1 (en) | Platycodon radix composition containing high protocatechuic acid, epicatechin, and oleic acid and enhanced inhibition activities of alpha-glucosidase and pancreatic lipase, and preparation method thereof | |
| KR102545365B1 (en) | Fermentation composition of mountain-cultivated ginseng having increased ginsenoside Rd, Rc and Protopanaxadiol by using Tricholoma matsutake mycelium and preparation method thereof | |
| KR101668034B1 (en) | A method of producing cosmetic composition comprising fermented materials and cosmetic composition produced by the method | |
| KR102094084B1 (en) | Aged and complex-fermented mountain-cultivated ginseng having increased ginsenosides of human body absorption type and omega-6 fatty acid, and preparation method thereof | |
| KR20170100965A (en) | Manufacturing Method of Fermentation Liquor of Extract from Mulberry and White Ginsing | |
| KR102132537B1 (en) | Platycodon grandiflorum Liquid composition for stick-type container having increased ginsenosides of human body absorption type, and preparation method thereof | |
| KR102364062B1 (en) | Composition for anti-inflammation containing active mountain-cultivated ginseng and preparation method thereof | |
| KR20130128066A (en) | Method for preparing fermented beverage using taraxacum coreanum and fermented beverage prepared by the same | |
| KR20220005154A (en) | Composition of complex-fermented sprout ginseng having increased ginsenoside F2, Rg3, Rd2 and compound K, chlorogenic acid, coumaric acid, catechin and quercetin, and preparation method thereof | |
| KR20100116919A (en) | Compositions comprising extract from codonopsis lanceolata for preventing or treating obesity, hyperlipidemia or fatty liver | |
| KR101911401B1 (en) | Method for producing Hovenia dulcis extract with enhanced specific flavonoid and polyphenolic compound content | |
| KR102564529B1 (en) | Fermentation composition of complex-fermented of Fabaton soybean leaves by using Tricholoma matsutake mycelium and preparation method thereof | |
| KR20220110131A (en) | A composition of sprouts of ginseng fermented by using Tricholoma matsutake mycelium having increased veratric acid, naringenin, ginsenoside Ro and protopanaxadiol | |
| KR20230064287A (en) | A Monascus fermented composition of mountain-cultivated ginseng sprout with increased ginsenoside Rg2, F1, Rd, Rd2, F2, Rg3, protopanaxadiol and protopanaxatriol and a preparation method thereof | |
| KR20230065499A (en) | A mushroom-mycelium fermented composition of mountain-cultivated ginseng sprout with increased ginsenoside F3, Rg2, F1, Rd, Rd2, F2, Rg3, protopanaxadiol and protopanaxatriol and a preparation method thereof | |
| KR102365198B1 (en) | Facturing method of functional liquefied healthfoods using Gastroia elata Blume, Polygonum multiflorum Thunberg and mountain ginseng | |
| US20230357738A1 (en) | Aspergillus oryzae and its application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| AMND | Amendment | ||
| E601 | Decision to refuse application | ||
| X091 | Application refused [patent] | ||
| AMND | Amendment | ||
| X701 | Decision to grant (after re-examination) | ||
| GRNT | Written decision to grant |