KR20220083096A - Function-enhanced fermented ginger using lactic acid bacteria and making method thereof - Google Patents

Abstract

The present invention relates to lactic acid bacterium fermented ginger juice with enhanced functionality and a method for producing the same, and more particularly, to a ginger juice prepared by mixing a certain amount of sugar in a ginger juice and boiling it by fermenting it with lactic acid bacteria. It relates to lactic acid bacterium fermented ginger juice exhibiting thrombotic activity and a method for manufacturing the same. The method for producing lactic acid bacterium fermented ginger juice of the present invention is characterized in that the extracted ginger juice is sweetened and boiled to sterilize microorganisms, decompose starch, and then allow to cool and ferment with lactic acid bacteria. Although it has excellent advantages, it exhibits stronger antioxidant and antithrombotic activity than ginger tea. In particular, using lactic acid bacteria ( Lactobacillus brevis OMJ-46), which has excellent growth in high-concentration ginger juice, it shows excellent organoleptic properties, storage properties and functionality even after fermentation within 48 hours. It is effective because it can be applied to, and the fermented ginger juice is processed into various forms such as liquid, powder, pills, tablets, etc. This is a very useful invention.

Description

Lactobacillus fermented ginger juice with enhanced functionality and manufacturing method thereof

The present invention relates to lactic acid bacterium fermented ginger juice with enhanced functionality and a method for producing the same, and more particularly, to a ginger juice prepared by mixing a certain amount of sugar in a ginger juice and boiling it with lactic acid bacteria to ferment it with lactic acid bacteria. It relates to lactic acid bacterium fermented ginger juice exhibiting thrombotic activity and a method for manufacturing the same.

Organisms that breathe oxygen cannot avoid oxidative stress, and this oxidative stress is associated with various diseases such as carcinogenesis, aging, and inflammatory reactions. Therefore, various antioxidants have been developed to remove such oxidative stress, and representative vitamin C, butylated hydroxy toluene (BHT), tocopherol, cysteine, glutathione, and the like are known. However, as the potential dangers of the existing chemically synthesized antioxidants and the economic difficulty of supplying antioxidants increased, consumers wanted cheap antioxidants derived from natural materials, and the need for new powerful antioxidants with economic feasibility and safety was continuously increased. is increasing

On the other hand, blood has a variety of important functions, such as transporting oxygen, nutrients, and wastes and buffering, maintaining body temperature, osmotic pressure control and ion balance maintenance, water constant maintenance, liquid regulation, blood pressure maintenance and control, and body defense. Normal blood circulation facilitates blood circulation as the blood coagulation and thrombolytic systems in the body are controlled complementary to each other. , it has been reported that the blood coagulation system is activated to form a fibrin clot centered on platelet agglomerates. Fibrin thrombus is formed through a multi-step reaction of numerous blood coagulation factors, and thrombin involved in fibrin coagulation is activated, and finally fibrin monomer is produced from fibrinogen. It binds together and forms a fibrin polymer cross-linked by factor XIII, forming a permanent thrombus. In addition, thrombin plays a pivotal role in thrombus formation by activating platelets, factor V, and factor VII to promote a blood clotting reaction. Accordingly, the thrombin activity inhibitor can be used as a very useful prophylactic and therapeutic agent for various thrombotic diseases caused by excessive blood clotting. On the other hand, it is known that the activation of prothrombin following sequential activation of factor XII, factor XI, factor IX, and factor X in the endogenous thrombus formation pathway ultimately activates thrombin. being targeted To date, various anticoagulants such as heparin, coumarin, aspirin, and urokinase have been used for the prevention and treatment of thrombotic diseases. As such, its use is limited.

Ginger ( Zingiber officinale ) is one of the subtropical and tropical perennial herbaceous plants of the ginger family ( Zingiberaceae ). Ginger is used as a food as it is, and is also used as a seasoning in various food industries such as kimchi, salted fish, and confectionery. In addition, it is processed into products such as dried ginger (healthy or dry powder), oleoresin (ginger-containing paper), and ginger essential oil, and is used as a food, pharmaceutical, and cosmetic material (Kim Seon-hee 2013. Hanyang University doctoral thesis). In fact, ginger is known for its various physiological activities, so that it is described as preventing white sand (a hundred diseases) in herbal medicine, and in oriental medicine, it is known to be effective in stomach medicine, indigestion, vomiting, and pain relief. The herbal medicine name for ginger is [Health], and the general public also calls it [Saeang]. In the Goryeo Dynasty, it was rare enough to be used as a gift from the king, and it is introduced as a "God-given remedy" in the ancient Indian medical book [Ayurdeva].

The main producer of ginger is India, which accounts for more than 50% of global production. In Korea, it is mainly produced in Andong and Yeongju regions in North Gyeongsang Province, Seosan in Chungcheongnam-do, Dangjin region, and Wanju region in Jeollabuk-do. Ginger varieties are classified into native and improved varieties, as well as early, middle, and late varieties, and are divided into small ginger, medium ginger, and large ginger according to their size. According to the Food Analysis DB (2006) of the Rural Development Administration, ginger contains 1.5% protein. 0.2% fat. It has carbohydrates 13.9%, ash 1.1%, and water 83.3%, and contains various vitamins, minerals, and essential amino acids. In particular, ginger has 344 mg of potassium per 100 g, which helps to excrete salt. As active ingredients of ginger, various hydrocarbons, distillation components of ketones, fragrance components such as zingiberene, oil components such as borneol and gingiberol, and spicy 6-ginegerol and 6-shagaol are known. These ingredients have antioxidant activity (Eun-Ju Lee et al., 2011, Journal of the Korean Society for Food Science and Technology, 43: 469-474), antibacterial activity (Myung-Hee Lee et al., 2012. J. Fd Hyg. Safety 27: 109-116), anti-gastritis, and anti-ulcer activity. (Shin-Jeong Kim et al., 2012, J Korean Soc Food Sci Nutr, 41: 1528-1533), anticancer action (Ye-Sol Lee, 2013. Ulsan University doctoral thesis), anti-inflammatory action. Detoxification and sedative action (Han Hyo-sun 2016, Konkuk University doctoral thesis), pancreatic lipase inhibitory action (Bae JS et al., 2011. Korean J. Food Preserv. 18: 390-396), blood cholesterol lowering action (Sujeong Oh, 2015. Ewha Womans University) Master's thesis), hepatoprotective action (Koo SW et al., 2012, J Vet Clin 29: 441-446), and brain cell protective action (Jung Gil-saeng et al., 2010, Journal of Herbal Medicine 41: 190-195) are known, and currently Ginger is receiving attention as a food supplement and as a health functional food material.

Ginger has very low storability, making it difficult to store for a long period of time. In addition, as the germination rate of ginger stored with difficulty appears to be very high after March, more than 50% of stored ginger loses its commercial value. Therefore, research on the development of processed products using ginger has been steadily conducted, and there have been many attempts to improve the spicy sensory of ginger and to enhance its functionality. Representative studies include enzyme treatment of ginger (Schweiggert U et al., 2008, Journal of Food Engineering. 84: 2838), heat treatment (Heesoo Kim et al., 2010, Journal of the Korean Society for Food Storage and Distribution, 17: 784-792), fermentation of lactic acid bacteria (Chun, YG). et al., 2011. Korean J. Food Sci. Technol., 43, 249-254), and dehydration drying reaction (cytorrhysis) using water-soluble polymers (eg, maltodextrin) are known (Kim Min-hee et al., 2009. Korea Food and Drug Administration). Journal 41: 146-150).

In particular, research to reduce pungency and increase functionality by fermenting ginger with useful microorganisms has been continuously conducted, and “Quality characteristics of fermented ginger with increased organoleptic properties” (Cheon Yong-gi et al., 2011. Journal of the Korean Society for Food Science 43: 249-254), “Antioxidative and antibacterial activity of fermented aged ginger” (Seo Young-ho, 2017. Journal of the Korean Society for Food Storage and Distribution 24: 1180-1187), “Antioxidant activity of fermented ginger and changes in 6-gingerol” (Jincho, 2016. Konkuk University master’s thesis), “Characteristics of fermented ginger as a health food material” that evaluated anti-inflammatory activity (Cheon Yong-gi, 2009. Hankyung University Master’s thesis), “Development of substitute tea using fermented aged ginger extract” reported increased antioxidant activity ” (Seo Young-ho et al. 2018. Journal of the Korean Tea Society 63-69), “Effect of fermented ginger extract with enhanced anti-inflammatory activity on NO and PGE2 production in RAW 264.7 macrophages” (Jung Ha-yeol et al. 2013. Industrial Food Engineering 55- 61), etc. are known, but the ginger juice is sweetened and boiled, and lactic acid bacteria are fermented to increase storage, sensory, antioxidant and antithrombotic activity at the same time. There is no known study of fermented ginger juice with ease of use.

Patents related to fermented ginger include “Method for manufacturing fermented ginger,” which improves flavor by reducing the spicy and irritating taste and aroma of ginger in Korean Patent Registration No. 10-1224873, and “Fermented ginger” in Registered Patent No. 10-0880127 Beverage manufacturing method”, “Method for manufacturing fermented ginger tea,” which uses the fermentation method using ginger and gardenia malt, in Registered Patent No. 10-1833345, and “Fermented ginger extract and Manufacturing method thereof”, “Fermented ginger tea composition manufacturing method” in Registered Patent No. 10-1736809, “Composition for improving blood circulation including fermented ginger and aged ginger” in Registered Patent No. 10-1866636, Registered Patent No. 10-1634232 “Fermented ginger juice and its manufacturing method”, “Method for manufacturing fermented ginger extract and ginger tea using the same” in Registered Patent No. 10-1254740, “Fermented ginger food and manufacturing method thereof” in Registered Patent No. 10-1486293 Patent No. 10-1713095, “Ginger fermented product using Schizosaccharomyces pombe and its use”, Registered Patent No. 10-2118059 “Pharmaceutical composition for preventing or treating metabolic disease containing fermented ginger extract”, Registered Patent No. 10- “Composition for enhancing immunity comprising fermented ginger extract using Bacillus subtilis and vacuum-dried red ginseng concentrate as active ingredients” is disclosed in No. 1967073, and “fermented ginger by-product is effective” in Korean Patent Laid-Open No. 10-2014-0145875 Feed additive for enhancing resistance to Salmonella contained as a component”, “Ginger extract as a lactic acid bacteria growth agent” in Korean Patent Laid-Open No. 10-2006-0133512, “Fermented and aged” in Korean Patent Publication No. 10-2019-0048698 Ginger extract production and ginger pudding manufacturing method using the same”, “Method for manufacturing fermented broth using ginger as a main ingredient” in Korean Patent Laid-Open No. 10-2020-0080543, “Goshogaol” in Korean Patent Laid-Open No. 10-2016-0137761 Method for producing fermented black ginger extract containing fermented black ginger and fermented black ginger river extract powder” has been disclosed. However, until now, ginger juice is sweetened and boiled, and lactic acid bacteria are fermented to increase storage, sensory, antioxidant and antithrombotic activity at the same time. There is no known patent for fermented ginger juice with convenience.

KR 10-1736809 B KR 10-1866636 B KR 10-2006-0133512 A

“Antioxidant and antibacterial activity of fermented and aged ginger” (Seo Young-ho, 2017. Journal of the Korean Society for Food Storage and Distribution 24: 1180-1187) “Development of substitute tea using fermented and aged ginger extract” (Seo Young-ho et al. 2018. Journal of the Korean Tea Association 63-69) “Antioxidant activity of fermented ginger and changes in 6-gingerol” (Jincho, 2016. Konkuk University master’s thesis)

The present invention has been devised to solve the problems of the prior art as described above, and the problem to be solved in the present invention is to add ginger juice to a boil, then dilute it to a specific sugar level and ferment it with lactic acid bacteria to improve storage properties, sensory properties, An object of the present invention is to provide a lactic acid bacterium fermented ginger juice with increased convenience and a method for manufacturing the same, and to provide a fermented ginger juice with excellent antioxidant and antithrombotic activity, prepared through this, for use in pharmaceutical and food compositions.

In order to solve the above problems, the present invention comprises the steps of (S1) washing with water and cutting the drained ginger; (S2) juicing the cut ginger; (S3) adding ginger juice and boiling to prepare ginger juice; (S4) diluting the ginger juice after cooling; (S5) inoculating the pre-cultured lactic acid bacteria in the diluted ginger syrup; And (S6) provides a method for producing lactic acid bacteria fermented ginger juice comprising the step of fermenting the ginger juice inoculated with lactic acid bacteria.

The dilution in step (S4) is preferably diluted to a sugar content of 20 to 30 brix.

The lactic acid bacteria of the step (S5) is preferably Lactobacillus brevis OMJ-46 with accession number KCTC18686P.

In addition, the present invention provides a lactic acid bacterium fermented ginger juice prepared by the method of the present invention.

In addition, the present invention provides an antioxidant composition comprising the lactic acid bacteria fermented ginger syrup of the present invention.

In addition, the present invention provides a pharmaceutical composition for preventing or treating thrombosis containing the lactic acid bacterium fermented ginger extract of the present invention as an active ingredient.

In addition, the present invention provides a health functional food for the prevention or improvement of thrombosis comprising the lactic acid bacteria fermented ginger extract of the present invention.

In addition, the present invention provides a baking composition comprising the lactic acid bacteria fermented ginger syrup of the present invention.

The method for producing lactic acid bacterium fermented ginger juice of the present invention is characterized in that the extracted ginger juice is sweetened and boiled to sterilize microorganisms, decompose starch, and then allow to cool and ferment with lactic acid bacteria. Although it has excellent advantages, it exhibits stronger antioxidant and antithrombotic activity than ginger tea. In particular, using lactic acid bacteria ( Lactobacillus brevis OMJ-46), which has excellent growth in high-concentration ginger juice, it shows excellent organoleptic properties, storage properties and functionality even after fermentation within 48 hours. It is effective because it can be applied to, and the fermented ginger juice is processed into various forms such as liquid, powder, pills, tablets, etc. This is a very useful invention.

1 is a photograph showing the process of manufacturing ginger juice, squeezing chopped ginger, adding the same amount of sugar to the juice, and boiling at 100° C. for 1 hour to prepare ginger juice.
Figure 2 is a photograph of fermented ginger blue (bottom) and ginger blue (top) in a state of non-inoculation with lactic acid bacteria after diluting ginger blue to 5-30 brix, inoculated with lactic acid bacteria and fermented.
3 is a photograph showing the growth of lactic acid bacteria in non-fermented ginger blue and fermented ginger blue. Active lactic acid bacteria growth occurred only in fermented ginger juice.
Figure 4 is a photograph of a prototype of the bean paste bread prepared by adding lactic acid bacteria fermented ginger syrup of the present invention.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention, with the aim of developing high value-added food, pharmaceuticals and cosmetic materials using ginger, cut the basement part of ginger that has been washed with water and removed water, and then prepared a juice extract by a conventional method. The juice was subjected to sterilization and starch decomposition by adding the same amount of sugar without going through a separate process of removing the ginger starch. After that, the ginger extract was cooled and diluted with distilled water to adjust the sugar content, and then cultured lactic acid bacteria ( Lactobacillus brevis OMJ). -46) was inoculated and fermented to prepare lactic acid bacteria fermented ginger syrup. Thereafter, various physiological activities of the prepared lactic acid bacterium fermented ginger juice were evaluated, and the lactic acid bacterium fermented ginger juice of the present invention has significantly superior antioxidant and antithrombotic activity than untreated ginger juice, so that thrombosis and cellular oxidative stress disease prevention or treatment / improvement The present invention was completed by confirming that it can be developed as a material for pharmaceutical compositions, health functional foods, and functional cosmetic compositions.

Therefore, the present invention is a step of (S1) cutting the water washed and drained ginger; (S2) juicing the cut ginger; (S3) adding ginger juice and boiling to prepare ginger juice; (S4) diluting the ginger juice after cooling; (S5) inoculating the pre-cultured lactic acid bacteria in the diluted ginger syrup; And (S6) provides a method for producing lactic acid bacteria fermented ginger juice comprising the step of fermenting the ginger juice inoculated with lactic acid bacteria.

The water washing, water removal and cutting processes of step (S1) may be performed by general methods commonly used in the art.

The juicing process of step (S2) may be performed using, for example, an industrial or home juicer, but is not limited thereto.

The sweetening in step (S3) may be, for example, adding monosaccharides, disaccharides, oligosaccharides, polysaccharides, etc., and sugar is preferably added. The boiling process may be performed, for example, at 100° C. for 1 hour, but is not limited to these conditions.

The dilution in step (S4) can be adjusted to a sugar content of 1 to 50 brix, but it is preferable to dilute it to a sugar content of 20 to 30 brix in consideration of the functionality of ginger and the fermentation ability of the lactic acid strain. do.

The lactic acid bacteria of the step (S5) is preferably Lactobacillus brevis OMJ-46 with accession number KCTC18686P. The lactic acid strain has a characteristic of vigorous growth even in a relatively high concentration of sugar, and exhibits excellent fermentation ability compared to other lactic acid strains even at a sugar content of 20 to 30 Brix of the present invention. The pre-culturing of lactic acid bacteria may be performed according to a conventional method of culturing the seed culture of lactic acid bacteria, but in the present invention, for example, it was performed in YPD (yeast extract, polypeptone, dextrose) medium.

The fermentation process of step (S6), for example, may be performed at 30° C. for 48 hours, but is not limited to such fermentation temperature and time.

As a preferred embodiment, the method for producing lactic acid bacteria fermented ginger syrup of the present invention comprises the steps of (S1) washing with water and cutting the drained ginger; (S2) juicing the cut ginger using a juicer; (S3) adding the same amount of sugar to the ginger juice and boiling it at 100° C. for 1 hour to prepare ginger syrup; (S4) cooling the ginger syrup to 30° C. and then diluting it with 20-30 brix; (S5) inoculating 10% of pre-cultured lactic acid bacteria ( Lactobacillus brevis OMJ-46) in diluted ginger syrup; And (S6) can be prepared from the step of fermenting the ginger blue inoculated with lactic acid bacteria at 30 ℃ 48 hours.

The lactic acid bacterium fermented ginger juice excellent in functionality and functionality can be obtained from the above-described method for producing lactic acid bacterium fermented ginger juice of the present invention.

The lactic acid bacteria fermented ginger extract of the present invention has excellent sensory properties as well as excellent antioxidant and antithrombotic activity, so it can be used as a material for antioxidant compositions, antithrombotic drugs, and health functional foods, and general foods, for example , can be used as a material for a composition for baking.

Accordingly, the present invention provides an antioxidant composition comprising the lactic acid bacteria fermented ginger syrup of the present invention.

The antioxidant composition may be, for example, a pharmaceutical composition for antioxidants, a health functional food, a cosmetic composition, and the like, but is not limited thereto. The use of the antioxidant is specifically, various cancers such as gastric cancer, liver cancer, lung cancer, kidney cancer, pancreatic cancer, skin cancer, blood cancer and bone cancer, atopic dermatitis, degenerative arthritis, autoimmune disease, etc. Various inflammatory diseases, hypertension and It can be applied to diseases such as vascular diseases such as myocardial infarction, degenerative brain diseases such as Alzheimer's disease, Huntington's disease and dementia, skin aging prevention, wrinkle improvement, pigmentation suppression, acne treatment, skin elasticity improvement, damaged skin regeneration, etc.

In addition, the present invention provides a pharmaceutical composition and health functional food for preventing or treating/improving thrombosis containing the lactic acid bacterium fermented ginger extract of the present invention as an active ingredient.

The thrombosis includes various vascular diseases resulting from blood clots in blood vessels due to an abnormal blood coagulation reaction. Specifically, as arterial thrombosis, acute myocardial infarction, chest pain, shortness of breath, loss of consciousness, ischemic stroke, hemorrhagic stroke, headache, dyskinesia, paresthesia, personality change, blurred vision, epileptic seizure, pulmonary thrombosis, deep vein thrombosis , lower extremity edema, pain and acute peripheral arterial occlusion, and the like, and examples of venous thrombosis include deep vein thrombosis, portal vein thrombosis, acute renal vein occlusion, cerebral vein sinus thrombosis, and central retinal vein occlusion.

The pharmaceutical composition may be applied as an anticoagulant (blood clotting inhibitor) and an antiplatelet agent (platelet aggregation inhibitor) as specific pharmaceutical uses.

The pharmaceutical composition, health functional food and cosmetic composition using the lactic acid bacterium fermented ginger extract of the present invention can be used as it is, but it can also be prepared and used in the form of a lactic acid bacterium fermented ginger extract.

The formulation in the form of an extract comprises the steps of recovering lactic acid bacterium fermented ginger extract, extracting the lactic acid bacterium fermented ginger extract with a solvent; and filtering the extract using a filtration network of 0.06 mm or less, and concentrating it under reduced pressure.

The solvent used in the preparation of the extract in the present invention is water (cold water, hot water), alcohol, anhydrous or hydrous lower alcohol having 1 to 4 carbon atoms (methanol, ethanol, alcohol, propanol, butanol, etc.), a mixture of the lower alcohol and water A solvent may be used, and hot water or 95% ethanol extraction is preferable, and 90% ethanol extraction is most preferable.

The lactic acid bacteria fermented ginger extract extract may be prepared as a powder through a conventional powdering process such as drying under reduced pressure and freeze drying, or spray drying. They are not decomposed by various degrading enzymes in plasma, and they maintain antioxidant and antithrombotic activity even at 100°C heat treatment and at pH 2 in the human stomach.

The pharmaceutical composition of the present invention is formulated in various forms, such as oral formulations such as powders, granules, tablets, capsules, suspensions, emulsions, syrups, aerosols, and injections of sterile injection solutions, according to conventional methods for each purpose of use. It can be formulated and used, and it can be administered orally or through various routes including intravenous, intraperitoneal, subcutaneous, rectal, topical administration, and the like.

The pharmaceutical composition may additionally include a carrier, excipient or diluent, and the like, and examples of suitable carriers, excipients or diluents that may be included include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, Starch, gum acacia, alginate, gelatin, calcium phosphate, calcium silicate, cellulose, methyl cellulose, amorphous cellulose, polyvinyl pyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil. and the like. In addition, the pharmaceutical composition of the present invention may further include a filler, an anti-agglomeration agent, a lubricant, a wetting agent, a flavoring agent, an emulsifier, a preservative, and the like.

In a preferred embodiment, solid preparations for oral administration include tablets, pills, powders, granules, capsules, and the like, and such solid preparations include at least one excipient in the pharmaceutical composition, for example, starch, calcium carbonate, It is formulated by mixing sucrose, lactose, gelatin, and the like. In addition to simple excipients, lubricants such as magnesium stearate, talc and the like may be used.

As a preferred embodiment, the oral liquid formulation may include suspensions, solutions, emulsions, syrups, etc., and various excipients, for example, wetting agents, sweetening agents, in addition to water and liquid paraffin, which are commonly used simple diluents, Perfumes, preservatives, and the like may be included.

As a preferred embodiment, sterile aqueous solutions, non-aqueous solutions, suspensions, emulsions, freeze-drying agents, suppositories, etc. can be exemplified as formulations for parenteral administration. Non-aqueous solvents and suspensions may include propylene glycol, polyethylene glycol, vegetable oils such as olive oil, and injectable esters such as ethyl oleate. Injections may contain conventional additives such as solubilizing agents, isotonic agents, suspending agents, emulsifying agents, stabilizing agents, and preservatives.

The active ingredient of the pharmaceutical composition of the present invention is administered in a pharmaceutically effective amount. In the present invention, "pharmaceutically effective amount" means an amount sufficient to treat a disease with a reasonable benefit/risk ratio applicable to medical treatment, and the effective dose level is determined by the type, severity, activity of the drug, and the type of disease in the patient; Sensitivity to the drug, time of administration, route of administration and excretion rate, duration of treatment, factors including concomitant drugs and other factors well known in the medical field. The pharmaceutical composition of the present invention may be administered as an individual therapeutic agent or may be administered in combination with other therapeutic agents, may be administered sequentially or simultaneously with conventional therapeutic agents, and may be administered singly or multiple times. In consideration of all of the above factors, it is important to administer an amount that can obtain the maximum effect with a minimum amount without side effects, which can be easily determined by those skilled in the art.

In a preferred embodiment, the effective amount of the active ingredient in the pharmaceutical composition of the present invention may vary depending on the age, sex, and weight of the patient, and generally 1 to 5,000 mg, preferably 100 to 3,000 mg per kg of body weight daily Alternatively, it may be administered every other day or divided into 1 to 3 times a day. However, since it may increase or decrease depending on the route of administration, disease severity, sex, weight, age, etc., the dosage is not intended to limit the scope of the present invention in any way.

The pharmaceutical composition of the present invention may be administered to a subject through various routes. Any mode of administration can be envisaged, for example, by oral, rectal or intravenous, intramuscular, subcutaneous, intrauterine dural or intracerebroventricular injection.

In the present invention, "administration" means providing a predetermined substance to a patient by any suitable method, and the administration route of the pharmaceutical composition of the present invention is oral or parenteral through all general routes as long as it can reach the target tissue. It can be administered orally. In addition, the composition of the present invention may be administered using any device capable of delivering an active ingredient to a target cell.

In the present invention, the "subject" is not particularly limited, but includes, for example, humans, monkeys, cattle, horses, sheep, pigs, chickens, turkeys, quails, cats, dogs, mice, rats, rabbits or guinea pigs. and preferably a mammal, more preferably a human.

In addition, the health functional food of the present invention can be used in various ways, such as antioxidants or foods and beverages effective for preventing or improving thrombosis. Foods containing the active ingredient of the present invention include, for example, various foods, beverages, gums, tea, vitamin complexes, health supplements, and the like, and may be used in powder, granule, tablet, capsule or beverage form. .

In general, the active ingredient of the present invention may be added in an amount of 0.01 to 15% by weight of the total food weight, and the health drink composition may be added in a ratio of 0.02 to 10g, preferably 0.3 to 1g, based on 100ml.

The health functional food of the present invention may contain, as an additional ingredient, in addition to containing the above compound as an essential ingredient in the indicated ratio, a food pharmaceutically acceptable food supplement additive, such as natural carbohydrate and various flavoring agents.

Examples of the natural carbohydrate include monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and common sugars such as polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol.

The flavoring agent includes: thaumatin; A natural flavoring agent such as stevia, such as rebaudioside A or glycyrrhizin, and a synthetic flavoring agent such as saccharin or aspartame may be used. The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 ml of the health functional food of the present invention. In addition to the above, the health functional food of the present invention includes various nutrients, vitamins, minerals, flavoring agents such as synthetic and natural flavoring agents, colorants and thickeners, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloids It may contain thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonation agents used in carbonated beverages, and the like. In addition, the health functional food of the present invention may contain natural fruit juice, fruit juice, and fruit for the production of fruit juice drinks and vegetable drinks. These components may be used independently or in combination. The ratio of these additives is generally selected in the range of 0.01 to about 20 parts by weight per 100 parts by weight of the active ingredient of the present invention.

In addition, the functional cosmetic composition comprising the fermented ginger extract of the present invention as an active ingredient prevents or improves oxidative stress-related skin diseases, for example, prevents skin aging, improves wrinkles, inhibits pigmentation, treats acne, improves skin elasticity , it can be used as a functional material for regenerating damaged skin.

The active ingredient of the cosmetic composition of the present invention may be included in an amount of 0.01 to 50% by weight, preferably 0.1 to 20% by weight, and more preferably 1 to 10% by weight based on the total weight of the composition. In this content range, appropriate formulation stability can be ensured, and a desired antioxidant effect can be expected.

In addition to the active ingredient of the present invention, the composition of the present invention can be used by additionally including known natural extracts or other ingredients for the effects of antioxidant, skin aging prevention and skin regeneration promotion within the range that does not inhibit the effective activity of the present invention. have.

In addition, the composition may contain ingredients commonly added to cosmetic compositions, for example, fatty substances, organic solvents, solubilizers, thickeners, gelling agents, emollients, antioxidants, suspending agents, stabilizers, foaming agents, Cosmetics, such as fragrances, surfactants, water, ionic or non-ionic emulsifiers, fillers, sequestering and chelating agents, preservatives, vitamins, blocking agents, wetting agents, essential oils, dyes, pigments, hydrophilic or lipophilic actives; It may be molded into a specific formulation including an adjuvant or carrier commonly used in the field of dermatology.

The cosmetic composition of the present invention may be prepared in any formulation conventionally prepared in the art, for example, a solution, suspension, emulsion, paste, gel, cream, lotion, powder, pack, soap, surfactant- It may be formulated as containing cleansing, oil and spray, but is not limited thereto. More specifically, flexible lotion, nourishing lotion, nourishing cream, massage cream, essence, eye cream, powder foundation, emulsion foundation, wax foundation, cleansing cream, cleansing foam, cleansing water, pack, spray, powder, pact, lip gloss It can be prepared in formulations such as rose, lipstick, shadow, shampoo and conditioner.

When the formulation of the present invention is a paste, cream or gel, animal oil, vegetable oil, wax, paraffin, starch, tracanth, cellulose derivative, polyethylene glycol, silicone, bentonite, silica, talc or zinc oxide may be used as a carrier component. can

When the formulation of the present invention is a powder or a spray, lactose, talc, silica, aluminum hydroxide, calcium silicate or polyamide powder may be used as a carrier component. In particular, in the case of a spray, additional chlorofluorohydrocarbon, propellants such as propane/butane or dimethyl ether.

When the formulation of the present invention is a solution or emulsion, a solvent, solubilizer or emulsifier is used as a carrier component, for example, water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, propylene glycol, 1,3-butylglycol oil, glycerol fatty esters, fatty acid esters of polyethylene glycol or sorbitan.

When the formulation of the present invention is a suspension, as a carrier component, a liquid diluent such as water, ethanol or propylene glycol, a suspending agent such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol ester and polyoxyethylene sorbitan ester, microcrystals Adult cellulose, aluminum metahydroxide, bentonite, agar or tracanth may be used.

When the formulation of the present invention is a surfactant-containing cleansing agent, aliphatic alcohol sulfate, aliphatic alcohol ether sulfate, sulfosuccinic acid monoester, isethionate, imidazolinium derivative, methyl taurate, sarcosinate, fatty acid amide as carrier components Ether sulfate, alkylamidobetaine, fatty alcohol, fatty acid glyceride, fatty acid diethanolamide, vegetable oil, lanolin derivative, or ethoxylated glycerol fatty acid ester may be used.

Additionally, since the lactic acid bacterium fermented ginger syrup of the present invention has excellent functionality as well as the above-described functionality, it may be utilized as a material for food.

Accordingly, the present invention, for example, provides a composition for baking comprising the lactic acid bacteria fermented ginger syrup of the present invention.

The method of using the lactic acid bacterium fermented ginger juice of the present invention in the baking composition can be prepared by adding a certain amount of the lactic acid bacterium fermented ginger juice of the present invention to the process of preparing the contents such as dough and sediment in the baking process, and this process is It may be carried out according to a method known in the art or an appropriate modified method.

Hereinafter, the present invention will be described in more detail through specific examples. The following examples describe a preferred embodiment of the present invention, and the scope of the present invention is not limited and interpreted by the matters described in the following examples.

[Example]

Example 1: Preparation of starch-containing and starch-removed ginger syrup

After purchasing the underground part of ginger grown in Andong, Gyeongsangbuk-do in 2019, foreign substances and skins were removed, and 0.3 cm slices of ginger were prepared, and this was extracted with a juicer. At this time, the extraction efficiency was 70~75% and the starch content was 10~12%. For the preparation of ginger juice, the same amount of sugar was added to the juice from which starch was removed and the juice from which starch was not removed, and then boiled at 100° C. for 1 hour to prepare ginger juice (FIG. 1). The physicochemical properties and color difference analysis of the prepared starch-containing ginger extract and starch-free ginger extract are shown in Tables 1 and 2.

[Table 1] Physicochemical properties of starch-containing ginger juice and starch-removed ginger juice

[Table 2] Color difference analysis of starch-containing ginger extract and starch-free ginger extract

As a result, as shown in Table 1, the starch-removed ginger blue was 5brix higher than the non-removed ginger blue, and the acidity was also 0.05% higher. In addition, as shown in Table 2, the starch-removed ginger blue was higher than the starch-containing ginger blue in brightness, redness, and yellowness, indicating a vivid yellow color. However, as a result of sensory evaluation, the starch-containing ginger extract was superior to the starch-free ginger extract in taste, aroma, mouth feel, and preference.

On the other hand, the content of useful components of the prepared ginger extract was evaluated. For the total polyphenol content, 50 μl of Folin-ciocalteau and 100 μl of Na ₂ CO ₃ saturated solution were added to 400 μl of the extraction sample solution, and the absorbance was measured at 725 nm after standing at room temperature for 1 hour. did As a standard reagent, tannic acid was used. For the total flavonoid content, each sample was extracted with methanol for 18 hours, 4 ml of 90% diethylene glycol was added to 400 μl of the filtered extraction sample, 40 μl of 1N NaOH was added, and the absorbance was measured at 420 nm after reaction at 37° C. for 1 hour. As a standard reagent, rutin was used. Reducing sugar was quantified by DNS method and total sugar was quantified by phenol-sulfuric acid method.

[Table 3] Analysis of ingredients of starch-containing ginger juice and starch-removed ginger juice

As shown in Table 3, the analysis results showed that there was no significant difference in the total polyphenol and total flavonoid contents in the starch-containing and starch-removed ginger extract, and there was a difference in the total sugar content according to the starch content. Therefore, in the case of ginger juice for fermentation of lactic acid bacteria, starch-containing ginger juice with excellent organoleptic properties was used.

Example 2: Lactobacillus fermentation of ginger juice prepared at various concentrations

After diluting the starch-containing ginger syrup prepared in Example 1 with 5, 10, 15, 20, 25 and 30brix with distilled water, sterilize and allow to cool, 10% inoculation of pre-cultured lactic acid bacteria ( Lactobacillus brevis OMJ-46) and fermented at 30°C for 48 hours. At this time, the used Lactobacillus brevis OMJ-46 can be grown in an inexpensive medium such as YPD (yeast extract, polypeptone, dextrose) medium rather than an expensive special medium for propagation of lactic acid bacteria such as MRS medium. As a result, it has been deposited with the Korea Center for Biological Resources under the accession number KCTC18686P, strain name Lactobacillus brevis OMJ-46. The pre-culture of the lactic acid bacteria was cultured at 30° C. for 18 hours using YPD (yeast extract 0.5%, polypeptone 0.5%, dextrose 1%) medium. On the other hand, as a control, ginger blue in a state in which the above lactic acid bacteria were not inoculated was used, and a photograph of the fermentation state is shown in FIG. 2 .

As a result of the 48-hour fermentation of the starch-containing ginger juice, as shown in Table 4 and FIG. 3, excellent growth of lactic acid bacteria of 10 ⁸ CFU/ml or more was confirmed in all fermented groups, and an increase in acidity was confirmed accordingly. In addition, as shown in Table 5, the increase in brightness, redness, yellowness, and color difference according to the fermentation of lactic acid bacteria appeared, confirming that the visual sensibility of the fermented ginger blue was excellent. On the other hand, as a result of performing fermentation experiments using various lactic acid bacteria such as Lactobacillus plantarum , Lactobacillus rhamnosus , and Lactobacillus casei , there was almost no growth from 20brix or more of ginger extract.

[Table 4] Physicochemical properties of fermented ginger and unfermented ginger

[Table 5] Color difference analysis of fermented ginger extract and non-fermented ginger extract

Example 3: Evaluation of antioxidant activity of lactic acid bacteria fermented ginger syrup

Antioxidant activity was evaluated using the lactic acid bacteria fermented ginger syrup prepared in Example 2. As for antioxidant activity, DPPH (1,1-diphenyl-2-picryl hydrazyl) anion scavenging ability, ABTS[2,2-azobis(3-ethylbenzothiazoline-6-sulfonate)] cation scavenging ability, nitrite scavenging ability and reducing power were measured. is shown in Table 6. First, in the case of DPPH scavenging ability, 380 μl of a 2x10 ^-4 M DPPH solution dissolved in 99.5% ethanol was added to 20 μl of a sample diluted to various concentrations, mixed, and reacted at 37° C. for 30 minutes, followed by a microplate reader (Asys Hitech, The absorbance was measured using Expert96, Asys Co., Austria). The DPPH free radical scavenging ability was expressed as a percentage of the sample-added group and the non-additive group. In the case of ABTS scavenging activity, 5ml of 7mM ABTS (Sigma Co., USA) and 88ml of 140mM potassium persulfate were mixed, and then light was blocked at room temperature for 16 hours to form ABTS cations. It was diluted with ethanol. After mixing 190 ml of the prepared diluted solution and 10 ml of samples prepared at various concentrations, reacting at room temperature for 6 minutes, absorbance was measured at 734 nm, and the ABTS radical scavenging ability was calculated by the following equation.

ABTS radical scavenging ability (%) = [(C-S)/C] x 100,

C: absorbance upon addition of solvent control DMSO,

S: Absorbance upon sample addition.

On the other hand, in the case of measuring nitrite scavenging ability, the sample solution was added to a nitrite solution (1 mM), and 0.1N HCl was added thereto to adjust the pH to 1.2, and then reacted at 37°C for 1 hour, then Griess reagent (Sigma Co., USA) ) was added and mixed. Then, after standing at room temperature for 15 minutes, the absorbance was measured at 520 nm to measure the amount of remaining nitrite. The nitrite scavenging ability (%) was calculated by the following formula.

NSA (%) = [1-(A-C)/B] x 100,

A: Absorbance after adding the sample to 1 mM nitrite solution and reacting for 1 hour,

B: absorbance of 1 mM nitrite solution,

C: Absorbance of the ginger blue sample.

The reducing power was measured by modifying the method of Oyaizu et al. (Miseon Kim 2014, Journal of the Korean Society for Food Storage and Distribution 21: 727-734). First, 2.5 mL of 0.2M sodium phosphate buffer (pH 6.6) and 2.5 mL of 10% potassium ferricyanide were added to 2.5 mL of a sample dissolved in ethanol, and after reacting at 50 ° C for 20 minutes, 2.5 mL of 10% trichloroacetic acid was added to react and centrifuged at 4,000 rpm for 10 minutes to recover the supernatant. The recovered supernatant was diluted two-fold with distilled water, mixed with a freshly prepared 0.1% ferric chloride solution in a ratio of 5:1 (v/v), and absorbance was measured at 700 nm to evaluate. In the above antioxidant experiments, vitamin C (Sigma Co., USA) was used as a control, and DMSO was used as a solvent control.

[Table 6] Antioxidant activity evaluation of lactic acid bacteria fermented ginger syrup

As a result, as shown in Table 6, compared to the unfermented ginger blue, the fermented ginger blue exhibited strong active radical scavenging and reducing power. In particular, the DPPH anion scavenging ability, nitrite scavenging ability and reducing power were significantly superior to that of non-fermented ginger blue in all of the 5-30 brix fermented ginger blue. These results suggest that 20-30brix ginger tea fermented with Lactobacillus brevis OMJ-46 can be effectively used for the prevention and treatment of oxidative stress-related diseases.

Example 4: Evaluation of antithrombotic activity of lactic acid bacteria fermented ginger juice

Antithrombotic activity was evaluated using the lactic acid bacteria fermented ginger syrup prepared in Example 2. At this time, the antithrombotic activity of fermented ginger extract was evaluated according to the previously reported method (Sohn et al., 2004. Kor. J. Pharmacogn 35. 52-61; Kwon et al., 2004. J. Life Science). , 14. 509-513; Ryu et al. 2010. J. Life Science, 20. 922-928), thrombin time, prothrombin time, and AP time were measured. For plasma, commercially available control plasma (MD Pacific Technology Co., Ltd, Huayuan Industrial Area, China) was used, and thrombin time, prothrombin time, and AP time were measured as follows.

Thrombin Time

At 37°C, 50 μl of 0.5U thrombin (Sigma Co., USA), 50 μl of 20 mM CaCl ₂ , and 10 μl of sample extracts of various concentrations were mixed in a tube of Amelung coagulometer KC-1A (Japan) and reacted for 2 minutes, and then 100 μl of plasma was collected. After addition, the time until plasma coagulation was measured. Aspirin (Sigma Co., USA) was used as a control, and DMSO was used instead of the sample as a solvent control. DMSO showed a coagulation time of 32.1 seconds. The thrombin inhibitory effect was expressed as the average of three or more repeated experiments, and the thrombin inhibitory activity was expressed as the value obtained by dividing the coagulation time at the time of sample addition by the coagulation time of the solvent control.

prothrombin time

70 μl of standard plasma (MD Pacific Co., China) and 10 μl of sample solutions of various concentrations were added to the tube of Amelung coagulometer KC-1A (Japan), heated at 37° C. for 3 minutes, 130 μl of PT reagent was added, and plasma was coagulated. The time until completion was expressed as the average value of the experiment repeated three times. Aspirin (Sigma Co., USA) was used as a control, and DMSO was used instead of the sample as a solvent control. DMSO showed a clotting time of 18.1 seconds. The prothrombin inhibitory activity was expressed as the value obtained by dividing the coagulation time at the time of sample addition by the coagulation time of the solvent control.

Activated Partial Thromboplastin Time (aPTT)

100 μl of plasma and 10 μl of sample extracts of various concentrations were added to the tube of Amelung coagulometer KC-1A (Japan) and heated at 37° C. for 3 minutes. Then, 50 μl of aPTT reagent (Sigma, ALEXIN ^TM ) was added, and 3 Incubated for minutes. Then, after adding 50 μl CaCl ₂ (35mM), the time until plasma coagulation was measured. As a solvent control, DMSO was used instead of the sample, and in this case, the coagulation time was 55.1 seconds. The aPTT result was expressed as the average value of the experiment repeated three times, and the blood coagulation factor inhibitory activity was expressed as the aPTT time at the time of sample addition divided by the aPTT time of the solvent control.

[Table 7] Evaluation of antithrombotic activity of lactic acid bacteria fermented ginger juice

As a result, as shown in Table 7, aspirin, which is used as an antithrombotic agent in clinical practice, showed thrombin time (TT), prothrombin time (PT), and blood clotting factor time (aPTT) indicating endogenous thrombosis at a concentration of 1.5 mg/ml, respectively. The excellent anticoagulant activity was confirmed by extending 1.44 times, 1.33 times, and 1.67 times compared to the solvent control. On the other hand, lactic acid bacterium fermented ginger extract showed superior antithrombotic activity compared to unfermented ginger extract. In particular, 15, 20, 25, and 30brix fermented ginger extract showed excellent antithrombotic activity comparable to aspirin (1.5mg/ml). indicated. These results suggest that 20-30brix ginger juice fermented with Lactobacillus brevis OMJ-46 can be effectively used for the prevention and treatment of thrombotic diseases.

Example 5: Sensory evaluation of lactic acid bacteria fermented ginger syrup

The sensory properties of the lactic acid bacterium fermented ginger juice prepared in Example 2 were evaluated. For sensory evaluation, taste, aroma, mouth feel, and overall preference were evaluated using a 7-point scale method targeting 10 professional and general researchers, and a commercially available ginger extract containing lactic acid bacteria was used as a control.

[Table 8] Sensory evaluation of lactic acid bacteria fermented ginger juice and non-fermented ginger juice

As a result, as shown in Table 8, 20-25brix ginger blue fermented with Lactobacillus brevis OMJ-46 showed the best sensory properties, and lactic acid fermented 20-25brix ginger blue had higher taste, aroma, and overall preference than commercial products. It was confirmed that it exhibits functionality.

Example 6: Preparation and sensory evaluation of bread using lactic acid bacteria fermented ginger syrup

As shown in Table 9 below, 5% by weight of the lactic acid bacterium fermented ginger syrup of the present invention obtained in Example 2 was added to the bread dough and bread crumbs to prepare a loaf bread.

[FIG. 9] Use of lactic acid bacteria fermented ginger juice in the baking process

Five-point scale method after having a sensory evaluation group consisting of 10 adult men and women taste the taste, aroma, texture, and overall preference of the sediment bread and unused sediment bread prepared using the lactic acid bacteria fermented ginger syrup of the present invention according to the evaluation, and the results are shown in Table 10 below. As shown in FIG. 10 , it can be seen that the sediment bread containing the lactic acid bacteria fermented ginger extract is better than the sediment bread not containing it in terms of taste, aroma, texture, and overall preference.

[Figure 10] Sensory evaluation result

[R&D project]

It is confirmed that all technical contents of the present invention are the research results of the following R&D tasks.

Assignment identification number: 2020-0262

Name of department in charge: Andong Ginger Convergence Project Group

Research management institution: Andong University Industry-University Cooperation Foundation

Research project name: Establishment of aging-friendly food manufacturing technology using ginger and development of prototypes

Contribution rate: 100%

Research period: 2020. 6. 22- 2020. 12. 18.

Claims (8)

A method for producing lactic acid bacteria fermented ginger juice comprising the steps of:
(S1) washing with water and cutting the drained ginger;
(S2) juicing the cut ginger;
(S3) adding ginger juice and boiling to prepare ginger juice;
(S4) diluting the ginger juice after cooling;
(S5) inoculating the pre-cultured lactic acid bacteria in the diluted ginger syrup; and
(S6) fermenting the lactic acid bacteria inoculated ginger blue. The method according to claim 1, wherein the dilution in step (S4) is diluted to a sugar content of 20 to 30 brix. The method according to claim 1, wherein the lactic acid bacteria in step (S5) is Lactobacillus brevis OMJ-46 with accession number KCTC18686P. A lactic acid bacterium fermented ginger juice produced by the method according to any one of claims 1 to 3. An antioxidant composition comprising the lactic acid bacterium fermented ginger extract according to claim 4. A pharmaceutical composition for preventing or treating thrombosis comprising the lactic acid bacterium fermented ginger extract according to claim 4 as an active ingredient. The health functional food for the prevention or improvement of thrombosis containing the lactic acid bacterium fermented ginger extract of Claim 4. A baking composition comprising the lactic acid bacterium fermented ginger syrup according to claim 4.

Images