KR940002532B1 - Foods containing of fermented monascus extracts - Google Patents
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- KR940002532B1 KR940002532B1 KR1019910016664A KR910016664A KR940002532B1 KR 940002532 B1 KR940002532 B1 KR 940002532B1 KR 1019910016664 A KR1019910016664 A KR 1019910016664A KR 910016664 A KR910016664 A KR 910016664A KR 940002532 B1 KR940002532 B1 KR 940002532B1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- 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
- A23V2250/208—Fungi extracts
Abstract
Description
제1도는 본 발명에 따른 홍국균의 배양추출물에 의한 스타필로코커스 오리우스균의 생육 억제 정도를 측정한 흡광도 그래프이다.1 is an absorbance graph of the degree of growth inhibition of Staphylococcus aureus bacteria by the culture extract of red yeast bacteria according to the present invention.
본 발명은 홍국균(Monascus) 배양추출물이 배합된 음식물에 관한 것으로서, 더욱 상세하게는 구강내 화농성 세균이 스타필로코커스 오리우스(Staphylococcus aureus)의 생육을 저해시켜 인후염 등의 발생을 예방하고, 생체내 콜레스테롤(CHOLESTEROL) 농도를 저하시킴으로써 동맥경화등에 효과가 있는 홍국균 배양추출물이 함유된 음식물에 관한 것이다.The present invention relates to a food formulated with Hongsam bacteria (Monascus) culture extract, more specifically, purulent bacteria in the oral cavity inhibits the growth of Staphylococcus aureus to prevent the occurrence of sore throat, and in vivo The present invention relates to a foodstuff containing red yeast bacteria culture extract effective in atherosclerosis by lowering the concentration of cholesterol (CHOLESTEROL).
홍국균은 곰팡이의 일종으로 오래전부터 중국, 대만, 말레이지아 등지에서 주류, 두부, 육류 등의 식품과 혈행촉진제 등의 약제로서 널리 이용되어 왔다. 이 곰팡이는 홍색계의 색소를 다량 생산하기 때문에 그 국이 심홍색을 띄게 되며, 모나스커스(Monascus)속에 의한 국을 홍국이라 하고, 모나스커속을 일반적으로 홍국균이라고 부르는 것도 이러한 이유에서 유래한 것이다.Hongguk is a fungus that has long been widely used in China, Taiwan, Malaysia, and other foods such as liquor, tofu, and meat, and as a drug for promoting blood circulation. This fungus produces a large amount of red pigment, so the soup becomes deep red, and the result of the Monascus (Monascus) soup is called red yeast, and the genus Monasker is commonly called red yeast bacteria.
홍국균이 생산하는 색소는 1926년 니시까와에 의해 적색 및 황색색소로 처음 결정화되었고, 그 이후 여러가지 색소의 구조와 유도체가 발견되어 오늘날에는 그 색소의 성분이 모나스코루브린(적색), 루브로펑타틴(적색), 모나스코루브라민(자색), 모나신(황색), 안카플라빈(황색)의 5종이 있는 것으로 보고되고 있다.(Su, Y.C., Chem., W.L. and Fang, H. Y., J. Chinese Chem. Soc., 8, 46, 1972).The pigments produced by red yeast bacteria were first crystallized into red and yellow pigments by Nishikawa in 1926. Since then, structures and derivatives of various pigments have been discovered. Today, the pigment components are monascorubrin (red) and rublo. It is reported that there are five types of functin (red), monascorrumin (purple), monasine (yellow) and ancaflavin (yellow). (Su, YC, Chem., WL and Fang, HY, J. Chinese Chem. Soc., 8, 46, 1972).
일반적으로 천연 식용색소는 식물계, 동물계 및 미생물계에 이르기까지 다양하며, 그 구성성분은 카로텐계, 플라보노이드계, 플라빈계, 퀴논계, 폴리피린계, 디케톤계, 시아니진계 등으로 구분되지만, 미생물이 생산하는 색소는 효모의 리보플라빈(황색)과 홍국균의 모나스코루불린계(적색)의 2종이 발견되었다.In general, natural food coloring varies from plant, animal and microbial systems, its components are divided into carotene, flavonoids, flavins, quinones, polypyrines, diketones, cyanizin, etc. Two kinds of dyes were found, yeast riboflavin (yellow) and monacobacterium monascorbulin (red).
최근 화학합성색소의 안정성 문제가 크게 대두되면서 일본등 선진각국에서는 이미 합성색소의 사용을 제한하고 있는 추세이며, 국내에서도 소득수준의 향상으로 인해 소비문화가 건강지향적 성향으로 강화되면서 천연색소에 관한 관심이 고조되고 있는 실정이다.Recently, due to the stability problem of chemical synthetic pigment, advanced countries such as Japan have already restricted the use of synthetic pigment.In addition, the interest level on natural pigment has been strengthened as the consumption culture is strengthened to health-oriented tendency due to the improvement of income level in Korea. This is rising.
한편, 홍국균의 천연식용색소로서의 이용뿐만아니라 각종 생리활성 작용을 갖는 약리물질로써도 잘 알려져 있는바, 중국대룩에서는 오래전부터 한방약의 하나로써 중요시되어 왔으며, 현재도 대만의 한방약국에서는 약품으로 시판되고 있다. 중국의 고서인 "天工開物"하권에서는 홍국에 살균작용 또는 정균작용이 있어 어육의 잡균오염에 의한 부패를 방지하는 효과가 있는 것으로 나타나 있으며, 이와 같이 홍국을 식품의 보존에 이용하는 관습은 오늘날에도 계속되어, 대만에서는 돼지고기, 닭고기 등의 보존제로써 사용하고 있다.On the other hand, as well as the use of hongguk as a natural food coloring, as well as a pharmacological substance with various physiological activities, it has long been regarded as one of the herbal medicines in Daegu, China, and is still marketed as a herbal medicine in Taiwan. . In the old book of China's old book "天工 開 物", it has been shown that red yeast has sterilization or bacteriostatic action to prevent decay due to various contaminants of fish meat. Edo continues to be used as a preservative in pork and chicken in Taiwan.
최근의 연구에 의하면 모나스커스 풀푸레우스(Monascus purpureus)가 바실루스(Bacillus), 스트랩토코커스(Streptococcus) 및 슈도모나스(Pseudomonas)의 각속에 항균활성을 갖는 물질을 생산하는 것으로 보고되고 있다.(Wong, H. C. and Koohlar, P. E., J.Food Sci., 46, 589, 1981).Recent studies have reported that Monascus purpureus produces substances with antimicrobial activity in the angular genus of Bacillus, Streptococcus and Pseudomonas. HC and Koohlar, PE, J. Food Sci., 46, 589, 1981).
이와 함께 Endo 등은 홍국균의 일종인 모나스커스 루버(Monascus ruber)로부터 강력한 콜레스테롤 합성 저해제인 모나콜린 K(monacolin K)를 발견하였으며, 계속하여 모나콜린 K와 구조적으로 유사한 다른 활성성분도 분리하였다.(Endo, A., J. Medicinal Chem., 28, 402, 1985). 또한 이상의 생리활성 기능이외에도 혈행을 개선하고, 소화를 돕는 등 수많은 효능들이 보고되어 있다.Endo et al. Also found monacolin K, a potent cholesterol-synthesizing inhibitor, from Monascus ruber, a type of erythrocytes. , A., J. Medicinal Chem., 28, 402, 1985). In addition to the above physiologically active function has been reported a number of efficacy, such as improving blood circulation, helping digestion.
본 발명자들은 고대로부터 식용 및 민간 치료약재로 사용되어온 홍국균의 배양추출물의 효능성분에 대해 검색한 결과, 홍국균 배양추출물에 현저한 항균작용, 특히 구강내 황색포도상구균으로 구강염 및 인후점막염증의 원인균인 스타필로코커스 오리우스(Staphylococcus aureus)에 대하여 탁월한 항균작용이 있으며, 세포내 콜레스테롤 농도를 저하시키는 효과도 있다는 것을 발견하고, 이러한 홍국균 배양추출물을 음식물에 배합하여 구강질환 및 동맥경화를 예방할 수 있는 음식물을 개발함으로써 본 발명을 완성하였다.The present inventors searched for the effective components of the culture extract of honggukyun, which has been used as an edible and folk medicine since ancient times. It was found to have an excellent antimicrobial activity against Staphylococcus aureus, and also to lower the intracellular cholesterol concentration, and to formulate these extracts into foods to prevent oral diseases and arteriosclerosis. The present invention was completed by developing.
따라서, 본 발명의 목적은 항균작용 및 콜레스테롤 저하작용을 지니는 홍국균 배양추출물이 함유된 음식물을 제공하는데 있다.Therefore, it is an object of the present invention to provide a food containing a hongguk culture culture extract having an antibacterial action and cholesterol lowering action.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
본 발명은 공지의 모나스커스 앙카(Monascus anka) KFCC 11832 균의 배양액을 70~80% 농도의 에탄올로 추출하여 얻어진 배양추출물을 0.2 내지 5.0중량%를 함유하는 것을 특징으로 하는 음식물인 것이다.The present invention is a food, characterized in that the culture extract obtained by extracting the culture solution of known Monascus anka KFCC 11832 with ethanol at a concentration of 70-80%.
본 발명인 있어서, 홍국균 배양추출물이 함유된 음식물은 예컨대 츄잉껌, 캔디, 비스켓, 아이스크림, 청량건강음료, 소세지 등으로 제조될 수 있다.In the present invention, the food containing honggyun culture extract can be prepared, for example, chewing gum, candy, biscuits, ice cream, soft health drinks, sausages and the like.
이와 같은 본 발명을 더욱 상세히 설명하면 다음과 같다.Referring to the present invention in more detail as follows.
본 발명은 종래에 음식물에 사용한 적이 없는 홍국균 배양추출물을 첨가시켜서된 음식물로서, 본 발명에서 사용된 홍국균 배양추출물은 음식물에 대해 천연식용색소로 사용하지만 구강내 질환의 원인이 되는 스타필로코커스 오리우스에 대하여 특히 탁월한 항균작용을 나타냄과 동시에 체내흡수시 세포내에서 콜레스테롤의 농도를 저하시켜 주기 때문에, 음식물의 섭취로 인한 기본적 섭취효과 이외에도 구강내 항균작용 및 건강효과를 나타내게 된다.The present invention is a food by adding a honggukyun culture extract that has never been used in food before, the honggukyun culture extract used in the present invention is used as a natural food coloring for food, but staphylococcus aureus that causes oral diseases In particular, since it exhibits excellent antimicrobial activity and at the same time lowers the concentration of cholesterol in the cell when absorbed in the body, in addition to the basic intake effect due to the ingestion of foods exhibits the antibacterial and health effects in the oral cavity.
본 발명에서 사용되는 홍국균은 표준균주로서 모나스커스양카 KFCC 11832를 사용하여 포테토댁스트로 아가배지에서 배양시켜서 얻어진 배양액을 70~85% 농도의 에탄올용액으로 진탕추출하여 홍국균 배양추출물로 이용한다. 이때, 에탄올 이외의 다른 저급알콜도 사용가능하나 추출효율 및 안전성의 면에서 에탄올 추출이 가장좋고, 특히 에탄올 추출농도가 70%보다 낮거나 85%보다 크게되면 추출효율이 낮아지므로 좋지 않다.Hongguk bacteria used in the present invention using the Monascus Yanka KFCC 11832 as a standard strain and cultured in agar medium to Potatodextrose agar medium using a ethanol solution of 70 ~ 85% concentration to be used as a hongguk culture extract. At this time, lower alcohols other than ethanol can be used, but ethanol extraction is the best in terms of extraction efficiency and safety, and in particular, when the ethanol extraction concentration is lower than 70% or greater than 85%, the extraction efficiency is not good.
이와 같이 얻어진 홍국균 배양추출물은 음식물에 첨가시 기존의 음식물첨가 조성을 그대로 유지하면서 전체조성에 대해 0.2~5중량%로 함유되도록 하면 목적하는 바람직한 효과를 기대할 수 있다. 그러나 0.2중량%보다 적게 사용하는 경우 그 첨가효과가 없으며, 5중량%보다 과량 사용하게 되면 오히려 시큼한 맛이 나서 바람직하지 못할 뿐만 아니라 경제적으로도 좋지 못하다.Thus obtained hongguk culture extract can be expected to achieve the desired desired effect when added to the food to be contained in 0.2 to 5% by weight relative to the overall composition while maintaining the existing food additive composition. However, when used less than 0.2% by weight is not the addition effect, when used in excess of 5% by weight is rather sour taste is not desirable and economically not good.
이와 같이 본 발명에 따른 홍국균 배양물을 첨가할 수 있는 대표적인 음식물로서는 츄잉껌, 캔디, 아이스크림, 비스켓, 청량건강음료, 소세지 등을 들 수 있는데, 이중에서도 츄잉껌, 캔디, 아이스크림 등은 비교적 적은량으로도 목적하는 효과를 달성할 수 있는 것으로 나타났다.As such, typical foods to which the culture of Hong Kong bacteria according to the present invention can be added include chewing gum, candy, ice cream, biscuits, soft health drinks, sausages, and the like. It has been shown that the effect can be achieved.
즉, 츄잉껌, 캔디, 아이스크림 등은 0.2~1.0중량%로도 첨가 효과를 기대할 수 있고, 비스켓, 청량건강음료, 소세지 등의 경우에는 그 음식물 특성상 1.0~5.0중량%로 사용하는 것이 바람직하다. 그러나, 비스켓, 청량건강음료 및 소세지 등의 경우에도 0.2중량%이상이면 본 발명의 효과는 얻을 수 있다.That is, chewing gum, candy, ice cream, and the like can be expected to add 0.2 to 1.0% by weight, and in the case of biscuits, soft health drinks, sausages, etc., it is preferable to use 1.0 to 5.0% by weight in terms of their food characteristics. However, even in the case of biscuits, soft health drinks and sausages, the effect of the present invention can be obtained if it is 0.2% by weight or more.
이러한, 홍국균 배양추출물은 통상의 음식물 조성중에 단순히 적자색 식용색소로서 혼합하지만 홍국균 특유의 맛과 향을 나타냄과 아울러 항균작용 및 콜레스테롤 저하작용의 생리활성에도 효과가 있으므로 음식물의 섭취와 함께 구강내 살균, 인후염예방, 성인병 예방 등의 효과를 기대할 수 있다.The hongguk culture extract is simply mixed as a reddish purple food coloring in the usual food composition, but also exhibits the unique taste and aroma of hongguk bacteria, and also has an antibacterial and cholesterol-lowering physiological activity, so as to sterilize the oral cavity with food intake, It can be expected to prevent sore throats and prevent adult diseases.
본 발명에 있어서, 홍국균 배양추출물의 제조방법 및 홍국균 배양추출물을 포함하는 음식물의 제조방법은 통상적인 방법에 따라 제조할 수 있는 바, 이에 대해서는 다음 제조예 및 실시예에서 상세히 설명한다.In the present invention, the preparation method of the honggukyun culture extract and the food production method including the honggukyun culture extract can be prepared according to a conventional method, which will be described in detail in the following preparation examples and examples.
[제조예 1][Production Example 1]
[홍국균의 배양][Cultivation of Hongkukyun]
포테토 댁스트로오스 아가(PDA)배지에 보존중인 홍국균주 1루프를 취하여 효모-맥아(YM)아가배지에 옮겨 30℃에서 5일간 종배양한 후, 종배양한 사면배지에 5㎖의 생리식염수를 처리하여 얻은 포자현탁액 0.5%를 50㎖의 Lin(1973)배지에 넣고 30℃에서 7일간 진탕배양(160rpm)하였다.Take 1 loop of red yeast strain preserved in Potato dextrose agar (PDA) medium, transfer to yeast-malt (YM) agar medium and incubate at 30 ° C for 5 days, and then 5 ml of physiological saline in the seeded medium. 0.5% of the spore suspension obtained by treatment was placed in 50 ml of Lin (1973) medium and shaken (160 rpm) for 7 days at 30 ° C.
포테토 댁스트로오스 아가(PDA)배지의조성은 포테토 20%, 댁스트로오스 2.0%, 아가 1.5%를 함유한 것으로 pH 5.6이고, 효모맥아(YM)아가배지는 효모추출물 0.3%, 폴리펩톤 0.5%, 포도당 1.0%, 아가 2.0%를 함유한 것으로 pH 6.0이었으며, Lin 배지는 쌀가루 3.0%, 질산나트륨(NaNO3) 0.15%, 황산마그네슘(MgSO4) 0.1%, 인산칼륨(KH2PO4) 0.25%를 함유한 것으로서 pH 6.0 이었다.The composition of Potato Dextrose agar (PDA) medium contains 20% of Potato, 2.0% of Dextrose, and 1.5% of Agar, pH 5.6, and 0.3% of yeast extract (YM) agar, polypeptone 0.5%, glucose 1.0%, agar 2.0%, pH 6.0, Lin medium 3.0% rice flour, 0.15% sodium nitrate (NaNO 3 ), 0.1% magnesium sulfate (MgSO 4 ), potassium phosphate (KH 2 PO 4 ) 0.25% as pH 6.0.
배양용 균주는 표준균주로서 모나스커스 앙카(Monascus anka) KFCC 11832(=IFO 4478)를 한국종균협회에서 분양받아 실험에 사용하였다.Culture strains were Monascus anka KFCC 11832 (= IFO 4478) as a standard strain was used in the experiment was sold by the Korean spawn association.
[제조예 2][Production Example 2]
[홍국균 배양추출물의 제조][Manufacture of Hongkukyun Culture Extract]
홍국균 배양액의 추출은 상기 제조예 1에 따라 배양이 완료된 적자색의 배양액 50㎖에 80% 에탄올 200㎖을 가하여 30℃에서 1시간 동안 진탕 추출(160rpm)하고, 도요 여과시(No. 2)로 여과한 후, 여과액을 감압, 농축하고 동결건조한 다음 그 분말을 실험에 사용하였다. 회수량은 50㎖에 대하여 약 200mg이고, 추출물은 적자색의 파우더상으로 홍국균 특유의 맛과 향을 지닌다.Extraction of hongguk culture medium was added 200ml 80% ethanol to 50ml of the reddish purple culture medium according to Preparation Example 1, shaking extraction (160rpm) at 30 ℃ for 1 hour, filtered by Toyo filtration (No. 2) After the filtrate was concentrated under reduced pressure, concentrated and lyophilized, the powder was used for the experiment. The recovery amount is about 200mg per 50ml, and the extract is reddish-purple powder and has a unique taste and aroma.
[실험예 1]Experimental Example 1
홍국균 배양추출물의 세포내 콜레스테롤 농도에 미치는 영향Effect of Hongkukyun Culture Extract on Intracellular Cholesterol Concentration
상기 제조예 2에 따른 홍국균 배양추출물이 세포내 콜레스테롤 농도변화에 미치는 영향을 조사하기 위하여 고콜레스테롤을 함유한 배지에서 성장시킨 세포구(대조구)와 추출물을 첨가한 배지에서 성장시킨 세포구(시험구)의 콜레스테롤 농도를 측정하였다.In order to investigate the effect of the honggukyun culture extract according to Preparation Example 2 on the change of intracellular cholesterol concentration (cell) grown in the medium containing high cholesterol (control) and the cells grown in the medium containing the extract (test) Cholesterol concentration was measured.
실험에 사용한 동물세포인 CHO(Chinese Hamster Ovary) 세포는 세포농도를 5.0×105cells/㎖가 되게 하여 Eagle's minimum essential medium(10% fetal bovine serum, 24mM NaHCO3, pH 7.4, 100㎍/㎖ 가나마이신)으로 25cm2배양용기에 담아 CO2배양기(5% 이산화탄소, 95% 공기)에서 단층으로 배양하였다.Animal Hamster Ovary (CHO) cells, used in the experiment, had a cell concentration of 5.0 × 10 5 cells / ml, resulting in Eagle's minimum essential medium (10% fetal bovine serum, 24 mM NaHCO 3 , pH 7.4, 100 µg / ml). Mycin) into a 25 cm 2 culture vessel incubated in a monolayer in a CO 2 incubator (5% carbon dioxide, 95% air).
액체질소(-196℃) 탱크에 보관되어 CHO 세포를 37℃의 수조에서 녹인 후 3일간 매일 배지를 교환하면서 성장시키고, 현미경으로 관찰하여 생장상태가 양호한 세포를 선발하여 60㎜디쉬(dish)로 이전(최초세포농도 ; 5.0×105cells/㎖)한 후 CO2배양기에서 37℃의 온도를 유지하면서 3일간 배양하였다. 3일 후에 다시 세포의 생장상태를 확인한 다음 실험용 배지로 교환하고 24시간 성장시킨 후 세포를 회수하여 세포내 콜레스테롤의 농도를 측정하였다.The CHO cells were stored in a liquid nitrogen (-196 ° C) tank and dissolved in a 37 ° C water bath, and grown for three days while changing the medium. The cells were observed under a microscope to select cells with good growth, and then grown to 60 mm dish. After transfer (initial cell concentration; 5.0 × 10 5 cells / ㎖) and incubated for 3 days while maintaining a temperature of 37 ℃ in a CO 2 incubator. After 3 days, the growth of the cells was again confirmed, exchanged with experimental medium, grown for 24 hours, and the cells were recovered to measure the concentration of intracellular cholesterol.
실험용 배지는 20㎍/㎖의 콜레스테롤을 함유하는 배지(10% 지방단백질 결핍 혈청함유)를 대조구로 하고, 대조구와 같은 조성의 배지에 홍국균 배양추출물 2mg/dish의 농도로 첨가한 배지를 시험구로 하여 실험하였다.The experimental medium was a control medium containing 20 μg / ml cholesterol (containing 10% lipoprotein deficiency serum), and the medium added with the concentration of 2 mg / dish of the erythrocyte culture extract to the medium having the same composition as the control medium. Experiment.
이상의 방법으로 홍국균 배양추출물의 CHO 세포내 콜레스테롤 농도변화에 미치는 영향을 조사한 결과, 다음 표 1과 같이 고콜레스테롤을 함유한 배지에서 성장시킨 세포구(대조구)에 비해 세포내 콜레스테롤의 농도가 약 20% 저하된 것으로 관찰되었다. 이것은 홍국균 배양액의 에탄올 추출물이 세포내 콜레스테롤의 농도를 저하시키는 작용이 있는 것으로 나타났다.As a result of investigating the effect of hongkukyun culture extract on the change of CHO intracellular cholesterol concentration, the concentration of intracellular cholesterol compared to the cells (control) grown in the medium containing high cholesterol as shown in Table 1 It was observed to be degraded. It was shown that the ethanol extract of the Hong Kyun culture medium had an effect of lowering the concentration of intracellular cholesterol.
[표 1]TABLE 1
P<0.05P <0.05
[실험예 2]Experimental Example 2
[홍국균 배양추출물의 항균력 시험][Antibacterial Activity Test of Hongkukyun Culture Extract]
홍국균 배양추출물의 스타필로코커스 오리우스에 대한 항균성 시험을 다음과 같이 행하였다.The antimicrobial test of Staphylococcus aureus of Hongkukyun culture extract was performed as follows.
상기 제조예 2에 따라 제조된 홍국균 배양추출물을 정량적으로 시험관에 넣고, 35~40℃의 항온수조에 보관된 뉴트리언트 액체배지(NUTRIENT BROTH)를 5㎖씩 분주하여 잘 혼합한 후, 동 액체배지상에서 전 배양된 STAPHYLOCOCCUS AUREUS ATCC 10537 균액 0.1㎖을 첨가하여 37℃에서 24시간 배양한 다음 600nm에서의 흡광도를 측정하여 균의 생육정도를 관찰하였다. 그 결과 첨부도면 제1도에 도시된 바와 같이, 배양추출물은 항균력을 나타내는 것으로 확인되었다.Put hongguk culture extract prepared according to Preparation Example 2 into a test tube quantitatively, 5mL each of the NUTRIENT BROTH stored in a constant temperature water bath of 35 ~ 40 ℃ and mixed well, the same liquid medium 0.1 ml of STAPHYLOCOCCUS AUREUS ATCC 10537 bacteria precultured in the above was added thereto, followed by incubation at 37 ° C. for 24 hours, and then measured absorbance at 600 nm to observe the growth of the bacteria. As a result, as shown in Figure 1 of the accompanying drawings, the culture extract was confirmed to exhibit antimicrobial activity.
[실시예 1]Example 1
상기 원료를 위와 같은 조성으로 배합하여 츄잉껌을 제조하여 인후염 및 콜레스테롤 농도저하에 유효한 츄잉껌을 얻었다.Chewing gum was prepared by combining the above ingredients in the same composition to obtain chewing gum effective in reducing sore throat and cholesterol concentration.
[실시예 2]Example 2
상기와 같이 원료를 배합하여 인후염 및 콜레스테롤 저하작용을 갖는 캔디를 제조하였다.By combining the raw materials as described above to prepare a candy having a sore throat and cholesterol lowering action.
[실시예 3]Example 3
상기와 같이 배합하여 인후염 예방 및 콜레스테롤 저하작용을 갖는 비스켓을 제조하였다.By combining as described above to prepare a biscuit having a sore throat prevention and cholesterol lowering action.
[실시예 4]Example 4
상기와 같이 원료를 배합하여 인후염 및 예방 및 콜레스테롤 저하작용을 갖는 아이스크림을 제조하였다.By blending the raw materials as described above to prepare an ice cream having a sore throat and prevention and cholesterol lowering action.
[실시예 5]Example 5
상기와 같이 원료를 배합하여 인후염 예방 및 콜레스테롤 저하작용을 갖는 건강음료를 제조하였다.By blending the raw materials as described above to prepare a health drink having a sore throat prevention and cholesterol lowering action.
[실시예 6]Example 6
상기와 같이 배합하여 인후염 예방 및 콜레스테롤 저하작용이 우수한 소세지를 제조하였다.By combining as described above to prepare a sausage with excellent sore throat prevention and cholesterol lowering action.
이와 같이 본 발명은 인후염 예방 및 콜레스테롤 저하작용을 지니고 있는 것으로 관찰된 홍국균 배양추출물을 배합한 각종 음식물(츄잉껌, 캔디, 비스켓, 아이스크림, 음료, 소세지 등)을 제조함으로써 홍국균의 쳔연식용색소로서의 이용과 동시에 인후염 예방 및 콜레스테롤의 과잉섭취로 인한 여러가지 성인병을 예방할 수 있는 기능성 식품을 제공할 수 있는 것이다.As described above, the present invention provides various foods (chewing gum, candy, biscuits, ice cream, beverages, sausages, etc.) containing Hong Kong bacteria culture extracts that have been observed to have a sore throat prevention and cholesterol lowering effect. At the same time it is possible to provide a functional food that can prevent sore throat and prevent various adult diseases caused by excessive intake of cholesterol.
상기와 같이 본 발명에 따라 제조된 실시예 1~6의 음식물에 대해 각각 인후염 증세가 있는 10인의 검사원과 콜레스테롤 측정치가 250~260인 검사원 10인으로 하여금 30일간 다음의 섭취조건으로 섭취하게 하고 섭취결과 증세의 호전상태를 조사하여 다음표 2에 나타내었다.As described above, 10 inspectors having sore throat symptoms and 10 inspectors having a cholesterol level of 250 to 260 were ingested under the following ingestion conditions for 30 days for foods of Examples 1 to 6 prepared according to the present invention. Results The improvement of the symptoms is shown in Table 2 below.
-섭취조건-Intake conditions
(1) 츄잉껌-1일 3회 각 1시간씩 저작(1) chewing gum-1 time 3 times a day each
(2) 캔디-1일 6회 각 1알씩 섭취(2) Candy-1 tablet 6 times a day
(3) 비스켓-1일 8회 각 2개씩 섭취(3) Biscuits-1 serving 8 times a day
(4) 아이스크림-1일 4회 각 1개씩 섭취(4) Ice cream-1 serving 4 times a day
(5) 청량건강음료-1일 3회 각 1병(180㎖)씩 섭취(5) Soft Health Drink-Take 1 bottle (180ml) 3 times a day
(6) 소세지-1일 6회 각 1개(50g)씩 섭취(6) Sausages-1 serving (50g) 6 times a day
[표 2]TABLE 2
* ( )밖의 숫치는 인후염증세, ( )안의 숫치는 콜레스테롤 측정 결과에 대한 것임.* Values outside () are for sore throat symptoms, and numbers inside () are for cholesterol measurements.
A : 인후염증세 호전, 콜레스테롤치 10%이상 감소 검사원수A: Improvement of sore throat symptoms, decrease in cholesterol level by more than 10%
B : 인후염증세 호전경향, 콜레스테롤치 2~9% 감소 검사원수B: Improvement of sore throat symptoms, decrease in cholesterol level by 2-9%
C : 인후염증세 변동없음, 콜레스테롤치 1%이하 감소 검사원수C: No change in sore throat symptoms, cholesterol level less than 1%
Claims (3)
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| KR1019910016664A KR940002532B1 (en) | 1991-09-25 | 1991-09-25 | Foods containing of fermented monascus extracts |
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| KR1019910016664A KR940002532B1 (en) | 1991-09-25 | 1991-09-25 | Foods containing of fermented monascus extracts |
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| CN102898863A (en) * | 2012-10-09 | 2013-01-30 | 西藏月王生物技术有限公司 | Highland barley red yeast pigment and preparation method thereof and application of highland barley red yeast pigment in food |
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| KR100435267B1 (en) * | 2001-09-13 | 2004-06-11 | 박동기 | Method for the production of monascus inoculation germinated rice brown and it productive method for food |
| KR20020093147A (en) * | 2002-05-30 | 2002-12-13 | 지니스생명공학 주식회사 | Preventive and Dietary Supplement for adult chronic disease |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102898863A (en) * | 2012-10-09 | 2013-01-30 | 西藏月王生物技术有限公司 | Highland barley red yeast pigment and preparation method thereof and application of highland barley red yeast pigment in food |
| CN102898863B (en) * | 2012-10-09 | 2014-03-05 | 西藏月王生物技术有限公司 | Highland barley red yeast pigment and preparation method thereof and application of highland barley red yeast pigment in food |
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