KR20220136107A - Method for producing fermented product by lactic acid bacteria of Aloe with increased effective component content and postbioics products containing the same - Google Patents

Abstract

The present invention relates to an aloe lactobacillus fermented product with an increased useful ingredient content and a producing method of an aloe fermented postbiotics lactobacillus using the fermented product. More specifically, the present invention enables a powder or gel of aloe vera and aloe arborescens to be fermented with lactobacillus, enables, in contrast to non-fermentation, a total polyphenol and total flavonoid contents to be increased in each fermented aloe product after fermentation, and enables an antioxidant activity for which is increased to be confirmed. Therefore, the present invention is capable of being usefully used in health functional foods for preventing obesity.

Description

Fermented product of aloe lactic acid bacteria having an increased content of useful components and a method for producing fermented product by lactic acid bacteria of Aloe with increased effective component content and postbioics products containing the same

The present invention relates to a fermented product of aloe lactic acid bacteria having an increased content of useful components, and a method for producing an aloe fermented postbiotic lactic acid bacteria using the fermented product.

Lactobacillus is one of the most beneficial microorganisms available to humans. As a non-pathogenic bacteria, it can perform intestinal and bacteriostatic effects while inhabiting the human intestine. It has the characteristics of growing and requiring various nutrients. When vegetables are fermented by lactic acid bacteria, their unique flavor and taste are improved, and the sensory properties are improved, and _vitamin C and various physiologically active substances are well preserved by organic acids. It is known to have the advantage of becoming a hygienic food by inhibiting the growth and proliferation of putrefactive and pathogenic bacteria.

Aloe is a perennial succulent plant belonging to the genus Aloineae of the Liliaceae family. It is mainly native to the Middle East, Madagascar, and southern Africa, and a total of 600 species are known. There are only 6-7 species, including Aloe vera , A. aborescens , and A. saponaria , that are mainly used for medicinal and edible purposes worldwide. Aloe arborescens is mainly cultivated in Jeju Island and other areas.

Aloe is known to contain more than 200 compounds such as fatty acids, organic acids, and flavonoids. Chromome), pyrones, amino acids, vitamins and minerals are known to contain. Among the phytochemical plant phenols, aloin, an anthraquinone type, is known to help improve constipation by increasing the amount of water in the intestine and helping to promote bowel movements. It is reported that NY 945, a glycoprotein isolated from aloe vera, suppresses the secretion of mediators such as histamine and suppresses the infiltration of eosinophils into tissues, thereby exhibiting an anti-allergic effect. It also contains aloemon, which has the effect of improving indigestion by stimulating the secretion of gastric juice and activating digestion.

On the other hand, Korean Patent No. 1502219 discloses 'an antioxidant composition containing an aloe enzyme extract or a fraction thereof', and Korean Patent Application Publication No. 2020-0080189 discloses 'Preparation of an aloe plant extract containing a high concentration of phenolic compounds' Although a method and a composition for skin regeneration, anti-inflammatory and/or antioxidant comprising an extract prepared using the method are disclosed, this is a method for obtaining a physiologically active substance of aloe using some enzyme treatment and extraction method. In this regard, the literature does not yet disclose the 'fermented product of aloe lactic acid bacteria having an increased content of useful components and a method for producing aloe fermented postbiotic lactic acid bacteria using the fermented product' of the present invention. In addition, although the efficacy of aloe has been proven through many domestic studies in recent years, most studies have been done on a single ingredient extracted from aloe, and this study mainly focuses on the aloe gel ingredient from which the skin of aloe has been removed. The reality is that industrially, extracts of ingredients contained in aloe are being used to a limited extent. Therefore, research or processing technology to increase the physiologically active substances possessed by aloe is required.

The present invention has been derived from the above needs, and the present inventors put an edible medium into the gel or powder extract of Aloe vera and Aloe amoresense and sterilize it, and then Lactobacillus plantarum CBG-C21 ( Lactobacillus plantarum CBG-C21) After preparing a primary aloe fermented product by treating the strain or cellulase and pectinase simultaneously with the strain, Bifidobacterium animalis , Lactobacillus plantarum ( L. plantarum ) , Lactobacillus rhamnosus ( L. rhamnosus ), Bifidobacterium longum ( B. longum ), and Streptococcus thermophilus ( Streptococcus thermophilus ) By adding a cryoprotectant to the fermented secondary aloe prepared by additional inoculation and fermentation When the freeze-dried powder was prepared, the present invention was completed by confirming that the finally produced freeze-dried powder had an increase in total polyphenol and total flavonoid content and significantly increased antioxidant activity compared to before fermentation.

In order to solve the above problems, the present invention provides the steps of 1) preparing a mixture of aloe and an edible medium; 2) inoculating lactic acid bacteria into the aloe mixture of step 1) and performing primary fermentation; and 3) inoculating the mixed strain into the fermented aloe of step 2) and performing secondary fermentation.

The present invention also provides a fermented aloe product having an increased content of useful ingredients prepared by the above method.

In addition, the present invention provides a postbiotic lactic acid bacterium comprising the fermented aloe or a dried product thereof as an active ingredient.

The present invention also provides a health functional food composition comprising the fermented aloe, a dried product thereof, or the postbiotic lactic acid bacteria of the present invention as an active ingredient.

The present invention provides an aloe fermented product with an increased content of total polyphenols and total flavonoids and aloe fermented postbiotic lactic acid bacteria using lactic acid bacteria fermentation alone or enzyme treatment followed by lactic acid fermentation, thereby providing antioxidant activity, prevention of obesity, immunity enhancement, etc. It can be usefully used in health functional food for

1 is a schematic diagram of a manufacturing process of fermented aloe according to the present invention, showing a powder fermentation method (A) and a gel fermentation method (B).

In order to achieve the object of the present invention, the present invention comprises the steps of 1) preparing a mixture of aloe and an edible medium; 2) inoculating lactic acid bacteria into the aloe mixture of step 1) and performing primary fermentation; and 3) inoculating the mixed strain into the fermented aloe of step 2) and performing secondary fermentation.

In the preparation method according to the present invention, the aloe in step 1) may be an aloe powder extract or aloe gel, but is not limited thereto. In addition, the aloe may be Aloe vera or Aloe aborescens , but is not limited thereto.

In addition, the edible medium of step 1) is not limited thereto, but preferably 0.5 to 2% (w/v) of soipeptone and 1 to 5% (w/v) of glucose.

In the production method according to the present invention, the primary fermentation of step 2) is performed by adding a Lactobacillus plantarum CBG-C21 strain having an accession number of KACC92083P to the aloe mixture of step 1) from 1.0x10 ⁸ to fermented by inoculation at 1.0x10 ⁹ CFU/ml; The aloe mixture of step 1) was treated with cellulase and pectinase, and at the same time, the Lactobacillus plantarum CBG-C21 strain having an accession number of KACC92083P was inoculated at 1.0x10 ⁸ to 1.0x10 ⁹ CFU/ml. It may be fermentation while stirring for 20-28 hours at a temperature of 35-39 ℃, but is not limited thereto.

In addition, the cellulase and pectinase may be treated at a concentration of 0.1 to 0.5% (w/v) and 0.01 to 0.2% (w/v), but is not limited thereto.

In the production method according to the present invention, the mixed strain of step 3) is Bifidobacterium animalis , Lactobacillus plantarum , Lactobacillus rhamnosus , Bifidobacterium Longum ( Bifidobacterium longum ) and Streptococcus thermophilus may be composed of, and more preferably, 7.0x10 ¹⁰ to 9.0x10 ¹⁰ CFU/g of Bifidobacterium animalis, 7.0x10 ¹⁰ to 9.0x10 ¹⁰ Lactobacillus plantarum at CFU/g, Lactobacillus rhamnosus at 2.0x10 ¹⁰ to 4.0x10 ¹⁰ CFU/g, Bifidobacterium longum at 1.5x10 ⁹ to 3.5x10 ⁹ CFU/g and 4.0x10 ⁹ to 6.0x10 ⁹ CFU It may be made of Streptococcus thermophilus of /g, but is not limited thereto.

The Bifidobacterium animalis according to the present invention is currently called Bifidobacterium lactis due to a change in the classification system.

In one embodiment of the present invention, after the mixed strain is inoculated into the primary aloe fermented product, it may be further fermented at a temperature of 35 to 39° C. for 4 to 12 hours.

In the manufacturing method according to the present invention, the increased useful component may be polyphenols and flavonoids, but is not limited thereto.

The present invention also provides an aloe fermented product having an increased content of useful ingredients prepared by the above method. The fermented aloe product according to the present invention is characterized in that the content of useful components polyphenols and flavonoids is increased by fermenting aloe powder or aloe gel using lactic acid bacteria.

The present invention also provides a postbiotic lactic acid bacterium comprising the fermented aloe or a dried product thereof as an active ingredient.

The postbiotic lactic acid bacteria according to the present invention includes fermented aloe powder having an increased content of useful ingredients as an active ingredient, and the fermented aloe is the same as described above. In addition, the dried product of the fermented aloe according to the present invention can be prepared through a freeze-drying process, and it is characterized in that lactic acid bacteria are present in the dried product in the form of live bacteria.

As used herein, the term 'postbiotics' refers to lactic acid bacteria cultured dry matter, and postbiotics lactic acid bacteria are known to directly kill harmful bacteria and activate intestinal mucosal immunity. In the case of probiotics, it takes time to remove harmful bacteria after attachment to the intestinal mucosa, but postbiotics have the advantage of omitting the process of treating the intestinal mucosa.

The present invention also provides a health functional food composition comprising the fermented aloe, a dried product thereof, or the postbiotic lactic acid bacteria as an active ingredient.

In the health functional food composition according to the present invention, the fermented aloe product, the dried product thereof, or the postbiotic lactic acid bacteria have excellent polyphenol and flavonoid contents, and the lactic acid bacteria exist in the form of live bacteria, so antioxidant, obesity prevention, and immune function It can be used as a health functional food for various purposes such as enhancement.

In the health functional food composition of the present invention, the type of the food is not particularly limited. Examples of the fermented aloe product, the dried product thereof, or the food to which the postbiotic lactic acid bacteria can be added include drinks, meat, sausage, bread, biscuits, rice cake, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, and gums. , dairy products including ice cream, various soups, beverages, alcoholic beverages and vitamin complexes, dairy products, and dairy products, and includes all health functional foods in the ordinary sense.

The health functional food may be prepared in any one formulation selected from powder, granule, pill, tablet, capsule, candy, syrup, effervescent tablet and beverage, but is not limited thereto and may be manufactured and processed in any form according to the law. have.

The fermented aloe of the present invention, its dried product, or the postbiotic lactic acid bacteria may be added to food as it is or used together with other foods or food ingredients, and may be appropriately used according to a conventional method. The mixing amount of the active ingredient may be appropriately determined depending on the intended use thereof. In general, the fermented aloe in the health food, the dried product thereof, or the postbiotic lactic acid bacteria may be added in an amount of 15 parts by weight or less, preferably 10 parts by weight or less, based on the raw material. However, in the case of long-term ingestion for health and hygiene purposes or for health control, the above amount may be less than the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount above the above range.

The health functional food of the present invention includes ingredients commonly added during food production, for example, proteins, carbohydrates, fats, nutrients and seasonings. For example, when manufactured as a drink, natural carbohydrates or flavoring agents may be included as additional ingredients in addition to the active ingredient. The natural carbohydrates include monosaccharides (eg, glucose, fructose, etc.), disaccharides (eg, maltose, sucrose, etc.), oligosaccharides, polysaccharides (eg, dextrin, cyclodextrin, etc.) or sugar alcohols (eg, , xylitol, sorbitol, erythritol, etc.). As the flavoring agent, natural flavoring agents (eg, taumatine, stevia extract, etc.) and synthetic flavoring agents (eg, saccharin, aspartame, etc.) may be used. In addition to the health functional food composition, various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonic acid It may further contain a carbonation agent and the like used in beverages.

Although the ratio of the added component is not very important, it is generally selected in the range of 0.1 to 1.0 parts by weight based on 100 parts by weight of the health functional food of the present invention.

Hereinafter, the present invention will be described in detail by way of Examples. However, the following examples are only illustrative of the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Preparation of fermented product and postbiotic lactic acid bacteria using aloe vera powder

1.0 kg of aloe vera powder was weighed and placed in an extraction cloth made of non-woven fabric, and then placed in an extractor containing 10 liters of purified water and extraction was performed at 100° C. for 24 hours. After the extraction was completed, the filtrate (flitrate) was recovered from the extractor, and the extract cloth was put into a press and compressed to obtain an extract as much as possible, and then they were mixed. Finally, 8 ℓ of the recovered extract was mixed with soy peptone and glucose to have final concentrations of 1.0% and 2.0%, respectively, and then sterilized at 110° C. for 45 minutes. The sterilized extract was cooled to room temperature. Afterwards, the culture solution (viable number 6.0x10 ⁹ CFU/ml) of the Lactobacillus plantarum CBG-C21 strain (accession number: KACC92083P), which is the primary fermentation strain, was added to the sterilized extract 5% of the extract (live cells after inoculation) 3.0x10 ⁸ CFU/ml) or treated with 0.2% cellulase and 0.1% pectinase at the same time as the inoculation of the culture medium, and then fermented with stirring at 80 rpm for 24 hours at 37°C. Bifidobacterium animalis CGB-C10 ( Bifidobacterium animalis CGB-C10, KCTC 11978BP; Korean Patent 10-1446309 (published on October 7, 2014)) of 8.0x10 ¹⁰ CFU/g for secondary fermentation, 8.0x10 ¹⁰ CFU / g of Lactobacillus plantarum JBMI F5 ( Lactobacillus plantarum JBMI F5, KACC91638P; Korean Patent 10-1683478 (published on December 8, 2016)), 3.0x10 ¹⁰ CFU / g of Lactobacillus rhamnosus CBG-C14 ( L. rhamnosus CBG-C14, KACC91981P; Korean Patent No. 10-2032033 (published October 14, 2019)), Bifidobacterium longum CGB-C11 ( B. longum CGB-C11, KCTC 11979BP; Korean registration of 2.5x10 ⁹ CFU/g) Patent 10-1401530 (published Jun. 11, 2014) and 5x10 ⁹ CFU/g of Streptococcus thermophilus CBG-C19 ( Streptococcus thermophilus CBG-C19, KACC91986P; Korean Patent No. 10-1655856 (published Aug. 8, 2016)) The strain powder was simultaneously inoculated, fermented at 37° C. for 8 hours, and the cultured Aloe vera powder fermented product was freeze-dried and powdered.

Aloe vera powder fermented powder produced by lactic acid bacteria alone fermentation was named 'Aloe vera fermented powder', and Aloe vera powder enzyme-treated fermented powder prepared by lactic acid bacteria and enzyme treatment was named 'Aloe vera enzyme-treated fermented powder'.

Preparation Example 2. Preparation of fermented product and postbiotic lactic acid bacteria using aloe aborescens powder

It was carried out in the same manner as in Preparation Example 1, except that aloe vera powder was used instead of aloe vera powder.

Aloe aborescens powder fermented powder produced by single fermentation of lactic acid bacteria is 'Aloe aborescens fermented powder', and 'Aloe aborescens fermented powder' named as

Preparation Example 3. Preparation of fermented product and postbiotic lactic acid bacteria using aloe vera gel

1.0 kg of aloe vera gel was weighed and mixed with soipeptone and glucose so that the final concentrations were 1.0% and 2.0%, respectively, in 2L of the mixture added to 1L of purified water, and then sterilized at 110°C for 45 minutes. The sterilized aloe gel solution was cooled to room temperature. Then, the culture solution (viable number 6.0x10 ⁹ CFU/ml) of the Lactobacillus plantarum CBG-C21 strain (Accession No.: KACC92083P), the primary fermentation strain, was added to the sterilized gel solution with 5% of the extract (the number of viable cells after inoculation 3.0x10) ⁸ CFU/ml), or after treatment with 0.2% cellulase and 0.1% pectinase at the same time as inoculation of the culture medium, fermentation was performed while stirring at 80 rpm at 37°C for 24 hours. For secondary fermentation, Bifidobacterium animalis (8.0x10 ¹⁰ CFU/g), Lactobacillus plantarum (8.0x10 ¹⁰ CFU/g), Lactobacillus rhamnosus (3.0x10 ¹⁰ CFU/g), Bifidobacterium Leeum longum (2.5x10 ⁹ CFU/g) and Streptococcus thermophilus (5x10 ⁹ CFU/g) strain powder were simultaneously inoculated and fermented at 37°C for 8 hours. got angry Each of the above strains is the same as in Example 1.

Aloe vera gel fermented powder produced by lactic acid bacteria alone fermentation is called 'Aloe vera gel fermented powder', and aloe vera gel enzyme-treated fermented powder produced by lactic acid bacteria and enzyme treatment is named 'Aloe vera gel enzyme-treated fermented powder'. did.

Preparation Example 4. Preparation of fermented product and postbiotic lactic acid bacteria using Aloe aborescens gel

It was carried out in the same manner as in Preparation Example 3, except that Aloe aborescens gel was used instead of Aloe vera gel.

Aloe aborescens gel fermented powder produced by single fermentation of lactic acid bacteria is 'Aloe aborescens gel fermented powder', and Aloe aborescens gel enzyme-treated fermented powder produced by lactic acid bacteria and enzyme treatment is 'Aloe aborescens gel enzymatic fermentation. powder'.

Example 1. Analysis of the number of viable cells in fermented aloe

The number of viable cells in each of the fermented powders prepared in Preparation Examples 1 to 4 was analyzed (Table 1).

Number of live bacteria in aloe fermented product division Number of viable cells (CFU/g) Aloe Vera Fermented Powder 2.5x10 ¹¹ Aloe Vera Enzyme Fermented Powder 3.0x10 ¹¹ Aloe Aborescens Fermented Powder 3.2x10 ¹¹ Aloe Aborescens Enzyme-treated Fermented Powder 2.7x10 ¹¹ Aloe Vera Gel Fermented Powder 2.8x10 ¹¹ Aloe Vera Gel Enzymatic Fermented Powder 3.2x10 ¹¹ Aloe Aborescens Gel Fermented Powder 2.7x10 ¹¹ Aloe Avorescens Gel Enzyme-treated Fermented Powder 2.9x10 ¹¹

Example 2. Analysis of the content of useful components in fermented aloe

The contents of total polyphenols and total flavonoids, which are antioxidant-related useful components, in each of the fermented powders prepared in Preparation Examples 1 to 4 were measured.

The total polyphenol content was measured with some modifications of the Singleton and Rossi method (Singleton, V. and Rossi, J et al., 1965, American Journal of Enology and Viticulture, 16, 144-158). Aloe powder or gel and 1.0 g of each fermented product were mixed with 5.0 ml of 70% methanol, followed by extraction in an ultrasonic water bath for 1 hour. After the extraction was completed, only the supernatant was collected through centrifugation and used for analysis. Put 1.0 ml of the prepared sample solution and gallic acid standard (20, 40, 60, 80, 100 mg/ℓ) into a 25 ml quantitative flask containing 9.0 ml of tertiary distilled water, respectively, and 1.0 ml of phenol solution (Folin-ciocalteu's phenol reagent) ml was added. After 5 minutes, 10 ml of a 7% Na ₂ CO ₃ solution was added, stirred sufficiently, and then filled with 25 ml of tertiary distilled water, mixed, and reacted at 23° C. for 90 minutes. Absorbance was measured at 750 nm using a blank as a control. At this time, the standard calibration curve was obtained by measuring in the same manner as above using gallic acid as a standard material at a constant concentration, and substituting the absorbance of the sample into the standard calibration curve to represent the total phenol content in μg/g.

Total flavonoid content was determined by modifying the method of Zhishen J. et al., 1999, Food Chemistry, v.64, p.555-559. Aloe powder or gel and 1.0 g of each fermented product were mixed with 5.0 ml of 70% methanol, followed by extraction in an ultrasonic water bath for 1 hour. After the extraction was completed, only the supernatant was collected through centrifugation and used for analysis. Put 1.0 ml of prepared sample solution and quercetin standard (20, 40, 60, 80, 100 mg/ℓ) into a 10 ml quantitative flask containing 4.0 ml of tertiary distilled water, respectively, and add 5% NaNO ₂ to 0.3 at zero time. mL was added and the mixture was sufficiently stirred. After 5 minutes, 0.3 mL of 10% AlCl ₃ was added, and after 6 minutes, 2.0 mL of 1M NaOH was added. Immediately, 2.4 mL of tertiary distilled water was added, thoroughly mixed, and reacted at room temperature for 1 minute, followed by 510 using a UV/Vis Spectrometer. The absorbance of each solution was measured using the blank as a control in nm. At this time, the total flavonoid content was obtained by measuring in the same manner as above using a certain concentration of quercetin as a standard material, and substituting the absorbance of the sample into a standard calibration curve to express the total flavonoid content as μg/g.

As a result, as shown in Tables 2 to 5 below, it was confirmed that the total polyphenol and total flavonoid contents were increased by lactic acid bacteria fermentation in both aloe powder or gel fermented products compared to before fermentation. appeared to be

Total polyphenol and total flavonoid content of aloe vera powder ferment division Total polyphenols (μg/g) Total flavonoids (μg/g) aloe vera powder 312.71±10.22 182.62±7.55 Aloe Vera Fermented Powder 690.66±9.76 314.41±12.64 Aloe Vera Enzyme Fermented Powder 667.12±8.81 299.47±5.97

Total polyphenol and total flavonoid content of Aloe aborescens powder fermented product division Total polyphenols (μg/g) Total flavonoids (μg/g) Aloe Arborescens Powder 569.14±10.67 57.24±6.82 Aloe Aborescens Fermented Powder 662.32±7.61 78.19±2.99 Aloe Aborescens Enzyme-treated Fermented Powder 647.10±5.79 71.48±3.27

Total polyphenol and total flavonoid content of aloe vera gel fermentation division Total polyphenols (μg/g) Total flavonoids (μg/g) aloe vera gel 11.07±0.77 0.31±0.11 Aloe Vera Gel Fermented Powder 136.77±4.70 2.34±0.19 Aloe Vera Gel Enzymatic Fermented Powder 141.75±5.07 3.09±0.41

Total polyphenol and total flavonoid content of aloe aborescens gel fermentation division Total polyphenols (μg/g) Total flavonoids (μg/g) aloe vera extract gel 152.33±14.46 57.24±6.82 Aloe Aborescens Gel Fermented Powder 472.66±18.41 78.19±2.99 Aloe Avorescens Gel Enzyme-treated Fermented Powder 399.71±17.12 69.59±4.76

Example 3. Analysis of Antioxidant Activity of Fermented Aloe

In order to evaluate the antioxidant activity in each of the fermented powders prepared in Preparation Examples 1 to 4, ABTS and DPPH activity assays were performed. After mixing 1.0 g each of aloe powder or gel and each fermented product with 5.0 ml of 70% methanol, extraction was performed in an ultrasonic water bath for 1 hour, and after centrifugation, only the supernatant was collected and used for analysis.

ABTS activity assay was performed by mixing 1.0 ml each of 80 mM ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) and 30 mM Potassium persulfate solution in distilled water and 8.0 ml of distilled water in a dark room at 30°C. After reacting for 1 hour, the ABTS+ solution was prepared by diluting it to have an absorbance of 0.8 at 734 nm. After that, 100 μl of each sample and 900 μl of ABTS+ solution were mixed and reacted in the dark at 37° C. for 30 minutes, and absorbance was measured at 734 nm. For activity comparison, Trolox (Sigma-Aldrich) was used with methanol. It was prepared at a concentration of 10 mg/ml and used as a positive control.

For DPPH activity analysis, 0.5 mM DPPH (2,2-Diphenyl-1-picrylhydrazyl) dissolved in ethanol was used. 200 μl of each sample and 800 μl of DPPH were mixed and reacted for 30 minutes in a dark room at room temperature, then absorbance was measured at 517 nm using a spectrophotometer. For activity comparison, ascorbic acid (Sigma-Aldrich) was added with ethanol was used as a positive control to prepare a concentration of 10 mg/ml using

As a result of the analysis, as shown in Tables 6 to 9 below, it was found that both the aloe powder or the gel fermented product by lactic acid bacteria had increased antioxidant activity compared to that before fermentation.

Antioxidant activity analysis result of aloe vera powder fermented product division ABTS activity (%) DPPH activity (%) aloe vera powder 11.72±0.47 2.37±0.42 Aloe Vera Fermented Powder 96.84±1.97 45.30±4.46 Aloe Vera Enzyme Fermented Powder 92.27±2.12 50.11±1.97

Antioxidant activity analysis result of fermented aloe aborescens powder division ABTS activity (%) DPPH activity (%) Aloe Arborescens Powder 58.34±0.97 39.22±0.53 Aloe Arborescen Fermented Powder 66.61±2.18 43.84±0.69 Aloe Aborescens Enzyme-treated Fermented Powder 64.19±4.01 46.73±1.02

Antioxidant activity analysis result of aloe vera gel fermented product division ABTS activity (%) DPPH activity (%) aloe vera gel 6.99±1.68 5.45±1.08 Aloe Vera Gel Fermented Powder 34.72±1.77 19.64±1.45 Aloe Vera Gel Enzymatic Fermented Powder 37.64±1.98 18.49±1.85

Antioxidant activity analysis result of fermented aloe aborescens gel division ABTS activity (%) DPPH activity (%) aloe vera extract gel 69.87±9.88 42.92±8.35 Aloe Aborescens Gel Fermented Powder 83.41±11.79 64.48±9.67 Aloe Avorescens Gel Enzyme-treated Fermented Powder 79.71±15.76 70.72±10.91

Agricultural Biotechnology Research Institute KACC92083P 20150710

Claims (10)

1) preparing a mixture of aloe and edible medium;
2) inoculating lactic acid bacteria into the aloe mixture of step 1) and performing primary fermentation; and
3) A method for producing a fermented aloe with an increased content of useful components, comprising: inoculating the fermented aloe of step 2) with a mixed strain and performing secondary fermentation. The method according to claim 1, wherein the aloe in step 1) is an aloe powder extract or aloe gel. The method according to claim 2, wherein the edible medium in step 1) comprises 0.5 to 2% (w/v) of soipeptone and 1 to 5% (w/v) of glucose. The method according to claim 1, wherein the primary fermentation of step 2) is performed by inoculating the Lactobacillus plantarum CBG-C21 strain having an accession number of KACC92083P into the aloe mixture of step 1) and fermenting it. manufacturing method. The method according to claim 1, wherein the primary fermentation of step 2) treats the aloe mixture of step 1) with cellulase and pectinase, and at the same time, the accession number is KACC92083P Lactobacillus plantarum CBG-C21 ( Lactobacillus plantarum CBG-C21) A production method, characterized in that the fermentation by inoculating the strain. According to claim 1, wherein the mixed strain of step 3) is Bifidobacterium animalis ( Bifidobacterium animalis ), Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus rhamnosus ( Lactobacillus rhamnosus ), Bifidobacterium longum ( Bifidobacterium ) longum ) and Streptococcus thermophilus ( Streptococcus thermophilus ) A manufacturing method characterized in that it consists of. The method according to claim 1, wherein the useful ingredients are total polyphenols and total flavonoids. An aloe fermented product with an increased content of useful ingredients prepared by the method of any one of claims 1 to 7. A postbiotics lactic acid bacterium comprising the aloe fermented product of claim 8 or a dried product thereof as an active ingredient. A health functional food composition comprising the fermented aloe of claim 8 or a dried product thereof, or the postbiotic lactic acid bacteria of claim 9 as an active ingredient.

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