KR20220167109A - Method of manufacturing of immune-enhancing Kimchi - Google Patents

Method of manufacturing of immune-enhancing Kimchi Download PDF

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KR20220167109A
KR20220167109A KR1020210076240A KR20210076240A KR20220167109A KR 20220167109 A KR20220167109 A KR 20220167109A KR 1020210076240 A KR1020210076240 A KR 1020210076240A KR 20210076240 A KR20210076240 A KR 20210076240A KR 20220167109 A KR20220167109 A KR 20220167109A
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kimchi
present
immune
enhancing
mixing
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오원근
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농업회사법인 정성가득김치 주식회사
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A23B7/105—Leaf vegetables, e.g. sauerkraut
    • 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
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
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Abstract

The present invention relates to a method of preparing of immunity-enhancing kimchi comprising natural products. The kimchi prepared by the method of the present invention by not only has excellent taste and aroma, but also exhibits excellent immune activity. The method of preparing of immunity-enhancing kimchi comprises the following steps: (a) salting napa cabbage in salt water at a concentration of 10 to 20 %; (b) mixing a Cornus officinalis fruit extract with kimchi seasoning; and (c) mixing the kimchi seasoning with the salted napa cabbage of step (a).

Description

면역증강성 김치의 제조방법 {Method of manufacturing of immune-enhancing Kimchi}Method of manufacturing immune-enhancing Kimchi {Method of manufacturing of immune-enhancing Kimchi}

본 발명은 천연물을 포함하는 면역기능성 김치의 제조 방법에 관한 것이다.The present invention relates to a method for producing immunofunctional kimchi containing natural products.

김치는 독특한 향미를 지닌 우리나라 고유의 전통발효 식품으로서 첨가하는 부재료와 다양한 발효방법에 의한 숙성과정에서 유기산과 유산균이 풍부해지고 새로운 향기성분이 생성되며 매운맛, 신맛, 짠맛, 단맛, 떫은맛, 시원한 감칠맛의 맛 성분이 조화를 이루는 저 열량 채소 발효식품이다. 최근에는 다양한 생리활성 부재료들을 첨가하여 기능성 및 기호성을 높인 김치들이 건강식품으로 자리매김하고 있다. 최근 체계적인 연구에 의하면 김치는 발효 중 생성된 젖산, 유기산과 김치 재료의 식이섬유소, 유산균에 의한 정장작용으로 변비 및 대장암 예방효과가 있으며, 비타민 C, 베타카로틴, 페놀성 화합물, 클로로필 등이 풍부하여 항산화 작용을 나타내므로 노화를 억제하고, 혈중 지질농도 감소 효과를 나타내는 것으로 보고되었다. Kimchi is a traditional fermented food unique to Korea with a unique flavor. In the aging process by additives and various fermentation methods, organic acids and lactic acid bacteria are enriched and new fragrant components are created. It is a low-calorie fermented vegetable food with a harmonious taste component. Recently, kimchi, which has improved functionality and palatability by adding various physiologically active sub-materials, has established itself as a health food. According to a recent systematic study, kimchi is effective in preventing constipation and colorectal cancer due to lactic acid generated during fermentation, organic acid, dietary fiber of kimchi ingredients, and lactic acid bacteria, and is rich in vitamin C, beta-carotene, phenolic compounds, and chlorophyll. It has been reported that it inhibits aging and reduces blood lipid levels because it exhibits antioxidant activity.

한편, 최근 현대인들은 중증 급성 호흡기 증후군인 사스(SARS), 신종인플루엔자(Influenza A virus subtype H1N1)인 신종플루, 중동 호흡기 증후군인 메르스(MERS) 등의 각종 바이러스성 질병에 노출되고 있다. 특히, 면역력이 약한 어린이나 노약자들은 바이러스 감염에 취약하여 바이러스의 노출로 인한 바이러스성 질병에 감염되거나 사망하는 문제점이 있다. 이러한 바이러스에 의하여 감염되거나 각종 질병에 걸리는 환자가 늘어나고, 바이러스 관련 의료비가 상승하자 현대인들의 면역력 증진에 관심이 높아지고 있다. 따라서, 최근에는 각종 식품, 의약 분야에서 면역력 증진에 관련된 상품을 개발하고 출시하고 있지만 영양제, 의약품 등의 경우에는 정해진 시간에 매일 챙겨먹어야 하는 번거로움 때문에 꾸준히 섭취하기 힘들뿐만 아니라 면역력 증진에 좋은 채소, 과일 등의 식품들은 별도의 조리를 해서 먹어야 하는 어려움으로 일반인들이 쉽게 섭취하기 힘든 한계점도 있다.Meanwhile, modern people are recently exposed to various viral diseases such as SARS, a severe acute respiratory syndrome, swine flu, an influenza A virus subtype H1N1, and MERS, a Middle East respiratory syndrome. In particular, children or the elderly with weak immunity are vulnerable to viral infections, and thus suffer from viral diseases or die due to exposure to viruses. As the number of patients infected by these viruses or suffering from various diseases increases, and as medical expenses related to viruses increase, interest in improving immunity of modern people is increasing. Therefore, in recent years, various foods and medicines have been developing and launching products related to immunity enhancement. Foods such as fruits have limitations that are difficult for ordinary people to easily consume due to the difficulty of eating them after cooking them separately.

이러한 배경 하에, 본 발명자들은 면역 활성을 나타내면서 편하게 섭취가 가능한 김치의 제조 방법을 개발함으로써 본 발명을 완성하였다.Under this background, the present inventors have completed the present invention by developing a method for producing kimchi that can be consumed comfortably while exhibiting immune activity.

본 발명의 하나의 목적은 (a) 10 내지 20% 농도의 염수에 배추를 절이는 단계; (b) 김치 양념에 산수유 추출물을 혼합하는 단계; 및 (c) 상기 김치 양념을 (a) 단계의 절인 배추에 혼합하는 단계;를 포함하는, 면역증강성 김치의 제조 방법을 제공하는 것이다.One object of the present invention is (a) pickling cabbage in brine at a concentration of 10 to 20%; (b) mixing cornelian extract with kimchi seasoning; and (c) mixing the kimchi seasoning with the pickled cabbage of step (a).

본 발명의 다른 하나의 목적은 상기 방법에 따라 제조된 면역증강성 김치를 제공하는 것이다.Another object of the present invention is to provide an immune enhancing kimchi prepared according to the above method.

이를 구체적으로 설명하면 다음과 같다. 한편, 본 발명에서 개시된 각각의 설명 및 실시형태는 각각의 다른 설명 및 실시 형태에도 적용될 수 있다. 즉, 본 발명에서 개시된 다양한 요소들의 모든 조합이 본 발명의 범주에 속한다. 또한, 하기 기술된 구체적인 서술에 의하여 본 발명의 범주가 제한된다고 볼 수 없다.A detailed description of this is as follows. Meanwhile, each description and embodiment disclosed in the present invention may also be applied to each other description and embodiment. That is, all combinations of the various elements disclosed herein fall within the scope of the present invention. In addition, it cannot be seen that the scope of the present invention is limited by the specific descriptions described below.

상기 목적을 달성하기 위한 본 발명의 하나의 양태는, (a) 10 내지 20% 농도의 염수에 배추를 절이는 단계; (b) 김치 양념에 산수유 추출물을 혼합하는 단계; 및 (c) 상기 김치 양념을 (a) 단계의 절인 배추에 혼합하는 단계;를 포함하는, 면역증강성 김치의 제조 방법을 제공한다.One aspect of the present invention for achieving the above object is, (a) pickling cabbage in brine at a concentration of 10 to 20%; (b) mixing cornelian extract with kimchi seasoning; and (c) mixing the kimchi seasoning with the pickled cabbage of step (a).

본 발명의 용어 "면역증강성"은 면역기능을 강화하거나 면역기능에 도움을 주는 활성을 의미한다. 면역기능은 감염 등으로부터 신체를 보호하는 기능을 말하며, 신체에 유해한 외부 물질이나 비정상적으로 변형된 세포들을 인식하고 그것들을 제거하는 모든 단계를 포함한다. 면역계는 크게 선천면역과 후천면역으로 나누어지게 되고, 선천면역의 경우 외부 감염(항원)에 대한 1차 방어막이며, 항원에 특이적으로 반응한다. 선천면역에는 특히 보체, 포식세포(phagocyte), 자연살해세포(NK cell), 및 수지상세포(dendritic cell)와 같은 다양한 면역세포들이 관여한다. 선천면역과 관련된 대표적 면역세포인 대식세포(macrophage)는 조직 내에서 탐식 작용을 하며, 선천면역과 후천면역 모두에 관여한다.The term "immune enhancement" of the present invention means an activity that enhances immune function or helps immune function. Immune function refers to a function of protecting the body from infection, etc., and includes all steps of recognizing foreign substances harmful to the body or abnormally transformed cells and removing them. The immune system is largely divided into innate immunity and acquired immunity, and in the case of innate immunity, it is the primary defense against external infections (antigens) and responds specifically to antigens. Various immune cells such as complement, phagocytes, natural killer cells (NK cells), and dendritic cells are particularly involved in innate immunity. Macrophages, which are representative immune cells related to innate immunity, act as a phagocytic function in tissues and are involved in both innate and acquired immunity.

본 발명의 "산수유(Corni fructus)"는 낙엽교목인 산수유나무(Cornus officinalis)의 열매로 온화하며 떫고 신맛이 나며 씨는 독성이 있어 제거한 후 말려서 사용한다. 산수유의 약리효과로는 항암 효과, 항산화 효과, 혈전용해 효과, 항균 효과, 항당뇨 효과, 혈액내 cholesterol 감소 효과 등이 보고 되었으며, 성분으로는 gallic acid, malic acid, tartaric acid, ursolic acid와 morroniside, loganin, sweroside와 같은 iridoid 배당체 등이 보고 되었고, 산수유 내 gallic acid와 malic acid의 함량에 대한 결과도 보고되고 있다.The " Corni fructus " of the present invention is a fruit of Cornus officinalis , a deciduous tree, and has a mild, astringent and sour taste, and the seeds are toxic, so they are removed and dried before use. As for the pharmacological effects of Cornus officinalis, anticancer effects, antioxidant effects, thrombolytic effects, antibacterial effects, antidiabetic effects, cholesterol reduction effects in the blood, etc. have been reported. Iridoid glycosides such as loganin and sweroside have been reported, and results on the contents of gallic acid and malic acid in Cornus officinalis have also been reported.

본 발명에서 용어 "추출물"은 용매와 추출 원료를 특정 조건 하에서 접촉시킴으로써 추출 원료에 함유된 유효성분으로 원료에 함유된 성분을 분리해 낼 수 있다면, 추출 방법이나 유효성분의 종류에 무관하게 모두 포함될 수 있다. 예컨대, 물이나 유기용매를 이용하여 원료로부터 용매에 용해되는 성분을 추출한 것, 원료의 특정 성분, 예컨대 오일과 같은 특정 성분만을 추출하여 얻어진 것 등을 모두 포함할 수 있다. 상기 추출물은 건조 후 분말화하거나, 열수 추출법, 에탄올 추출법 등 종래 알려진 다양한 추출법에 의해 수득할 수 있다. 상기 추출물은 물, 탄소수 1 내지 4개의 무수 또는 함수 저급 알코올, 아세톤, 석유에테르, 에틸아세테이트, 부틸아세테이트, 트리클로로메탄, 디클로로메탄, 클로로포름, 헥산 및 1,3-부틸렌글리콜로 이루어진 군으로부터 선택되는 하나 이상의 용매로 추출될 수 있다. 본 발명에서는 구체적으로, 50%(v/v) 에탄올 추출한 것일 수 있으나 이에 제한되지 않는다.In the present invention, the term "extract" refers to the active ingredient contained in the extraction material by contacting the solvent and the extraction material under specific conditions, and if the component contained in the raw material can be separated, it will be included regardless of the extraction method or the type of active ingredient. can For example, those obtained by extracting a component soluble in a solvent from a raw material using water or an organic solvent, and those obtained by extracting only a specific component such as oil from a raw material may be included. The extract may be powdered after drying, or obtained by various conventionally known extraction methods such as hot water extraction and ethanol extraction. The extract is selected from the group consisting of water, anhydrous or hydrous lower alcohol having 1 to 4 carbon atoms, acetone, petroleum ether, ethyl acetate, butyl acetate, trichloromethane, dichloromethane, chloroform, hexane and 1,3-butylene glycol can be extracted with one or more solvents. Specifically, in the present invention, it may be extracted with 50% (v / v) ethanol, but is not limited thereto.

본 발명의 (b) 산수유 추출물은 김치 양념의 총 중량을 기준으로 5 내지 15 중량% 혼합되는 것일 수 있으며, 구체적으로 10 중량% 혼합되는 것일 수 있다.(b) Cornus officinalis extract of the present invention may be mixed with 5 to 15% by weight based on the total weight of the kimchi seasoning, specifically 10% by weight.

본 발명의 (b) 김치 양념은 고춧가루, 마늘, 생강, 파, 무, 및 액젓을 포함할 수 있다. (b) Kimchi seasoning of the present invention may include red pepper powder, garlic, ginger, green onion, radish, and fish sauce.

본 발명의 다른 하나의 양태는 상기 방법에 따라 제조된 면역증강성 김치를 제공한다.Another aspect of the present invention provides an immune enhancing kimchi prepared according to the above method.

본 발명에서는 일상적으로 섭취하는 음식인 김치에 산수유 추출물을 혼합함으로써 in vitro 면역 활성을 높이는 기능성을 가지는 것을 확인하였다.In the present invention, it was confirmed that it has the functionality of increasing in vitro immune activity by mixing Cornus officinalis extract with kimchi, which is a daily food.

본 발명의 구체적인 일 구현예에서는, 본 발명의 방법으로 제조된 김치가 대식세포의 NO 생성능을 유도하는 것을 확인하였다 (실험예 1).In a specific embodiment of the present invention, it was confirmed that the kimchi prepared by the method of the present invention induces the NO production ability of macrophages (Experimental Example 1).

본 발명의 방법으로 제조된 김치는 뛰어난 맛과 향을 나타낸 뿐만 아니라, 우수한 면역 활성을 나타내는 것을 특징으로 한다.The kimchi prepared by the method of the present invention is characterized by not only exhibiting excellent taste and aroma, but also exhibiting excellent immune activity.

제조예. 김치의 제조manufacturing example. making kimchi

배추 절단, 이물질 선별, 및 세척 과정의 전처리 과정을 거친 후, 인근 해수를 유입하여 해수를 이용한 최적의 저온절임시스템으로 김치 유산균이 최적으로 생장할 수 있는 환경(영상 4℃ 내외)을 만들어 준다. 이후, 상, 하단부의 염도차이가 나는 저온 순환식 절임과정을 거친 후, 50ppm의 희석수가 버블을 일으키며 배추를 세척하고, 탈수 과정을 진행하였다.After going through the pretreatment process of cutting cabbage, sorting out foreign substances, and washing, nearby seawater is introduced and the optimal low-temperature pickling system using seawater creates an environment in which kimchi lactic acid bacteria can optimally grow (around 4℃). Thereafter, after going through a low-temperature circulating pickling process with a difference in salinity at the top and bottom, the cabbage was washed with 50 ppm dilution water causing bubbles, and a dehydration process was performed.

다음으로, 고춧가루, 마늘, 생강, 파, 무, 및 액젓을 혼합하여 김치 기본양념을 제조하였다. 산수유는 분쇄 후 10배 중량의 50%(v/v) 에탄올을 가하여 3시간 동안 침출하여 추출물을 제조하였다. 제조된 산수유 추출물을 김치 기본양념에 혼합 후, 절임배추를 김치 양념과 7:3 비율로 혼합하여 실시예 1의 김치를 제조하였다.Next, a basic kimchi seasoning was prepared by mixing red pepper powder, garlic, ginger, green onion, radish, and fish sauce. Cornus officinalis was pulverized and leached for 3 hours by adding 10 times the weight of 50% (v/v) ethanol to prepare an extract. After mixing the prepared Cornus officinalis extract with the basic kimchi seasoning, pickled cabbage was mixed with the kimchi seasoning in a ratio of 7: 3 to prepare the kimchi of Example 1.

실험예. 대식세포에 대한 NO 생성능experimental example. NO production ability for macrophages

본 발명의 방법으로 제조된 김치의 면역 활성을 측정하기 위하여, 적당량의 김치를 채취하여 homoenizer로 모두 균질화한 후, 20배의 물을 첨가하고, 일정 시간 후 여과하여 여과액은 회수하고 잔사는 다시 20배의 증류수를 첨가하여 반복 자비하였다 (2회 추출). 열수 추출 후 회수한 여과액은 합쳐서 농축한 후 원심 분리하여 상등액만을 회수하여 본 발명의 김치 추출액을 수득하였다.In order to measure the immune activity of the kimchi prepared by the method of the present invention, after collecting an appropriate amount of kimchi and homogenizing all of them with a homoenizer, 20 times as much water was added, and after a certain time, it was filtered to recover the filtrate and the residue again. Boiling was repeated by adding 20 times distilled water (extraction twice). The filtrates recovered after hot water extraction were combined, concentrated, and then centrifuged to recover only the supernatant to obtain the kimchi extract of the present invention.

대식세포는 인체의 면역계 중 선천 면역계에서 중요한 역할을 담당하는 면역세포로, 이들이 활성화되면 phagocytosis 작용을 통해 활성산소종(ROS) 및 산화질소(NO) 등을 생성하여 외부로부터 침입한 병원체를 제거한다. 이에, 본 발명 김치 추출액의 대식세포의 산화질소 생성능에 미치는 영향을 평가하였다.구체적으로, 대식세포 유래 정상세포주 RAW264.7 세포를 회수하여 chemokine의 일종인 산화질소(NO) 측정을 위해 3Х105 cells/well로 계수하여 100μL씩 96-well plate에 분주하고, 배양기에서 2시간 방치하여 plate에 부착시켰다. 이후, 실시예 및 비교예 김치 시료를 50μg/mL의 농도로 100μL씩 처리하고 24시간 동안 배양하였다. 배양 종료 후 원심분리하여 세포 배양액을 회수하고, 상층액에 유도된 NO는 Griess reagent system kit를 이용하여 측정하였다.Macrophages are immune cells that play an important role in the innate immune system among the body's immune systems. When activated, they produce reactive oxygen species (ROS) and nitric oxide (NO) through phagocytosis to eliminate pathogens invading from the outside. . Accordingly, the effect of the kimchi extract of the present invention on the ability of macrophages to produce nitric oxide was evaluated. Specifically, macrophage-derived normal cell line RAW264.7 cells were recovered and 3Х10 5 cells were used to measure nitric oxide (NO), a type of chemokine. It was counted as /well, dispensed into 96-well plates by 100 μL, and allowed to stand for 2 hours in an incubator to adhere to the plate. Thereafter, 100 μL each of the kimchi samples of Examples and Comparative Examples was treated at a concentration of 50 μg/mL and cultured for 24 hours. After completion of the culture, the cell culture medium was recovered by centrifugation, and NO induced in the supernatant was measured using a Griess reagent system kit.

본 발명의 방법으로 제조된 김치의 대식세포의 NO 생성능에 미치는 영향을 in vitro에서 확인한 결과, 실시예 1 김치 추출액의 NO 생성능이 27.1μM로써, 대조군 김치 추출액의 NO 생성능이 4.8μM인 것에 비하여 NO 생성능이 현저히 우수한 것을 확인하였다. 즉, 본 발명의 방법으로 제조된 김치는 대식세포의 산화질소 생산을 유도하여 면역 활성을 가짐을 알 수 있었다.As a result of in vitro confirmation of the effect of the kimchi prepared by the method of the present invention on the NO-producing ability of macrophages, the NO-producing ability of the kimchi extract of Example 1 was 27.1 μM, compared to the NO-producing ability of the control kimchi extract of 4.8 μM. It was confirmed that the production ability was remarkably excellent. That is, it was found that the kimchi prepared by the method of the present invention has immune activity by inducing nitric oxide production in macrophages.

Claims (4)

(a) 10 내지 20% 농도의 염수에 배추를 절이는 단계;
(b) 김치 양념에 산수유 추출물을 혼합하는 단계; 및
(c) 상기 김치 양념을 (a) 단계의 절인 배추에 혼합하는 단계;를 포함하는, 면역증강성 김치의 제조 방법.(a) pickling cabbage in brine at a concentration of 10 to 20%;
(b) mixing cornelian extract with kimchi seasoning; and
(c) mixing the kimchi seasoning with the pickled cabbage of step (a); 제1항에 있어서, 상기 (b) 김치 양념은 고춧가루, 마늘, 생강, 파, 무, 및 액젓을 포함하는 것인, 면역증강성 김치의 제조 방법.The method of claim 1, wherein the (b) kimchi seasoning includes red pepper powder, garlic, ginger, green onion, radish, and fish sauce. 제1항에 있어서, 상기 (b) 산수유 추출물은 김치 양념의 총 중량을 기준으로 5 내지 15 중량% 혼합되는 것인, 면역증강성 김치의 제조 방법.The method of claim 1, wherein the (b) Cornus officinalis extract is mixed in an amount of 5 to 15% by weight based on the total weight of the kimchi seasoning. 제1항의 방법에 따라 제조된 면역증강성 김치.Immunity-enhancing kimchi prepared according to the method of claim 1.
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