WO2015170840A1 - Fermented brown rice capable of lowering blood cholesterol and blood glucose, and preparation method and use thereof - Google Patents

Abstract

The present invention relates to a fermented brown rice capable of lowering blood cholesterol and blood glucose, and a preparation method and a use thereof and, more specifically, to a fermented brown rice, and a preparation method and a use thereof, the fermented brown rice having an excellent effect of improving glucose metabolism and lipid metabolism, and being prepared by grinding and gelatinizing a brown rice and then fermenting the brown rice using a certain strain under certain conditions. The fermented brown rice according to the present invention can be used in order to improve the concentration of blood neutral lipids and blood glucose, to prepare a safe drug with fewer side effects compared to a statin-based drug that has been mainly used in the past, and to prepare a functional food which can reduce the risk of occurrence of cardiovascular diseases by activating biological functions.

Description

Brown rice fermented product having blood cholesterol and blood sugar lowering effect, preparation method and use thereof

The present invention relates to a brown rice fermented product having a blood cholesterol lowering effect and a blood glucose lowering effect, a method for producing the same and a use thereof, and more specifically, milled and stabilized brown rice, and then fermented under specific conditions using a specific strain, The present invention relates to a brown rice fermented product having an excellent lipid metabolism improving effect, a method for producing the same, and a use thereof.

Metabolic syndrome refers to a combination of diseases such as impaired glucose tolerance, hypertension, hyperlipidemia, obesity, and cardiovascular atherosclerosis due to chronic metabolic disorders that last for more than six months or one year. According to various epidemiologic data to date, about 25% of the population of developed and developing countries have metabolic syndrome, and the prevalence rate in Korea continues to increase. Metabolic syndrome is closely related to two major diseases. One is various cardiovascular diseases caused by atherosclerosis, and metabolic syndrome increases the risk of developing coronary artery disease, cerebrovascular and peripheral vascular diseases by 2-3 times. It is known to let. In addition, metabolic syndrome is a prognostic disease of type 2 diabetes, and as metabolic syndrome develops and leads to diabetes, the risk of associated cardiovascular disease is also amplified.

The cause of metabolic syndrome is not yet clear, but it appears to be caused by aging, changes in lifestyle and eating habits, and increased environmental pollution. Metabolic syndrome has four clinical symptoms. First, obesity causes more weight than the standard and increases the ratio of waist circumference to hip circumference. Secondly, due to insulin resistance, diabetes is not only defective in insulin itself, but also due to obesity or lack of exercise, insulin receptors are reduced and insulin secretion does not work. Thirdly, as the concentration of cholesterol and triglycerides in the blood increases, defects in lipid metabolism occur, and the concentration of lipids in the blood increases, resulting in cardiovascular diseases of hyperlipidemia and cardiovascular atherosclerosis. The last symptom is high blood pressure. Metabolic processes, such as the removal of lipids in blood vessels, cause defects in lipid accumulation and thereby increase blood pressure.

Metabolic syndrome, a chronic disease, is a disease that usually results from lifestyle, and it is known that it can be treated to some extent by changing this habit. In the gown, treatment through dietary habits is suggested as the most effective method. Atherosclerotic disease, in particular, is a major disease that increases mortality and morbidity among modern people. Atherosclerosis is a symptom due to the precipitation of lipids and calcium in the artery linings associated with inflammation. These symptoms include the accumulation of endothelial cells, lipids, and mononuclear cells that affect the vortices of blood such as hypercholesterolemia, hypertension, obesity, and diabetes. Will be affected. Damage to the lining of the intima can lead to platelet deposition and thrombosis, which can lead to fatal consequences such as stroke and myocardial infarction. Maintaining lifestyle changes (TLCs), including diet and exercise, is clearly helpful to prevent this, but most chronic illnesses are often difficult to correct only by lifestyles, which can lead to management of lipid-lowering medications. Is needed.

Low-lipidemic drugs should be administered for a lifetime, and there is a risk of developing complications such as elevated liver function and muscle disease, and especially if the liver function level rises more than three times, it is difficult to treat drugs. There is a need for research on useful active ingredients that can treat metabolic syndrome.

If the existing "method of preparing brown rice black vinegar with antioxidant efficacy (Korean Patent Publication No. 10-1110-277)" focused on the preparation of brown rice black vinegar and evaluation of antioxidant efficacy thereof, in the present invention, cholesterol and Differences in the efficacy of glucose metabolism improvement were evaluated by in vitro experiments. In addition, for the prevention or treatment of obesity or hyperlipidemia, which contains a fermented product of the adult disease-improving functional grains having a blood sugar and blood cholesterol-lowering effect and its preparation method (Korean Patent Publication No. 10-0559-1650000) and the extract of brown or brown Composition (Korea Patent Publication No. 10-0733-3360000) "Using the brown rice fermentation, a raw material different from the technology to evaluate the efficacy of improving lipid metabolism can be seen that there is a difference.

Accordingly, the present inventors have made diligent efforts to develop plant-derived components that effectively lower cholesterol and blood glucose levels and improve lipid metabolism in the body. As a result, brown rice fermented products using specific strains exhibit excellent lipid metabolism improvement effects. It was confirmed that the present invention was completed.

Summary of the Invention

An object of the present invention is to provide a method for producing brown rice fermented products excellent in cholesterol- and blood sugar-lowering effects.

Another object of the present invention is to provide a use of brown rice fermented product prepared by the above method.

In order to achieve the above object, (a) grinding the brown rice; (b) gelatinizing the ground brown rice; And (c) adding the Aspergillus oryzae SMF-138, Accession No .: KCTC 11989BP) or Rifupus delemar ( Rhizopus delemar SMF-136, Accession No .: KCTC 11990BP) strain to the brown rice. It provides a method of producing a brown rice fermentation comprising the step of fermentation to obtain a brown rice fermented product.

The present invention also provides a composition for improving lipid metabolism, lowering blood glucose or improving obesity, comprising the brown rice fermented product prepared by the above method as an active ingredient.

The present invention also provides a food for improving lipid metabolism containing the composition as an active ingredient.

The present invention also provides a food for improving blood sugar metabolism or improving obesity containing the composition as an active ingredient.

Figure 1 shows the results of measuring the body weight twice a week by observing the change in body weight for 5 weeks compared to the control when two kinds of brown rice fermented products to the mouse. (Mean ± SEM, * P <0.05, ** P <0.01, *** P <0.005 vs. control)

FIG. 2 is a blood sample obtained after administration of two kinds of brown rice fermented products to mice for 5 weeks, and each graph shows concentrations of blood cholesterol, blood LDL-cholesterol, and blood glucose. (Mean ± SEM, * P <0.05, ** P <0.01, *** P <0.005 vs. control)

3 is a graph showing the results of analyzing the oral glucose tolerance test and insulin resistance test in mice two weeks after the administration of two types of brown rice fermentation, before glucose administration and insulin injection (0 minutes) and Administration and injection 15 minutes, 30 minutes, 60 minutes, 90 minutes, 120 minutes blood glucose is shown. (Mean ± SEM, * P <0.05, ** P <0.01, *** P <0.005 vs. control)

Figure 4 shows the results of measuring the total weight of liver, abdominal fat, visceral fat, kidney fat, and fat after administration of two kinds of brown rice fermented products to mice for 5 weeks. (Mean ± SEM, * P <0.05, ** P <0.01, *** P <0.005)

Figure 5 shows the results of measuring the area of the fat cells and the picture observed under a microscope by H & E staining mouse liver and adipose tissue administered two kinds of brown rice fermented products for 5 weeks. (Mean ± SEM, * P <0.05, ** P <0.01, *** P <0.005)

Figure 6 is a graph showing the results of analyzing the concentration of leptin and adiponectin in the plasma after centrifugation of the blood of mice administered two kinds of brown rice fermented products for 5 weeks. (Mean ± SEM, * P <0.05, ** P <0.01, *** P <0.005)

Figure 7 shows a schematic diagram of a method for producing brown rice fermented products.

Detailed Description of the Invention and Preferred Embodiments

In one aspect, the present invention provides a method for preparing a rice cake comprising: (a) crushing brown rice, (b) gelatinizing the ground brown rice, and (c) Aspergillus oryzae SMF-138, deposited on the brown rice. No .: KCTC 11989BP) or Rhizopus delemar SMF-136 (Accession No .: KCTC 11990BP) strains are added and fermented to obtain brown rice fermentation.

In the present invention, the Aspergillus Orijae or Rifupus dellema strain is 1 step-2 hours-34 ° C., 2 steps-19 hours-33.5 ° C., 3 steps-5 hours-32 ° C., 4 steps-17 Time-33 ℃, 5-step-7 hours-33.5 ℃, 6step-10.5 hours-34 ℃, 7step-15 hours-33.5 ℃, 8step-11 hours-33 ℃ and 9step-30 hours-33.5 ℃ It may be characterized by being cultured sequentially under the conditions. In addition, the brown rice fermentation may be obtained by fermentation for 16 hours at pH 7.0 and 55 ℃ temperature, the brown rice fermentation may be characterized in that it comprises a polysaccharide (polysaccharide) having a molecular weight of 1000 Da or less. .

The present invention relates to a composition for improving lipid metabolism, lowering blood glucose or improving obesity, comprising a brown rice fermented product prepared by the above method as an active ingredient in another aspect.

In the present invention, the lipid metabolism improvement may be characterized by lowering total cholesterol in blood, lowering LDL in blood, or lowering triglyceride in blood. Referring to the embodiment, when brown rice fermented products were orally administered to mice for 5 weeks, the blood cholesterol concentration in the polysaccharide form decreased by 30% (P <0.001). The total blood cholesterol level was reduced by 15% (P <0.05), and LDL decreased by 35% (P <0.01) compared to the control group. In the case of administration of the polysaccharide brown rice fermentation and normal brown rice fermentation it was confirmed that the 37% reduction (P <0.01). In addition, the blood glucose concentration decreased by 27% (P <0.01) when the brown sugar fermentation in the form of polysaccharide was decreased (P <0.05) when the brown rice ferment was administered.

The weight measurements were similar to the initial 18.93g (control), 18.85g (polysaccharide fermented brown rice) and 19.42g (normal brown rice fermented), but the gap widened after 2 weeks with the consumption of brown rice fermented products. In parking, average weight loss was 25.67g (control), 23.74g (polysaccharide fermented brown rice), and 24.5g (normal brown rice fermented rice). .

To verify the efficacy of brown rice fermentation in sugar metabolism, oral glucose tolerance test and insulin resistance test were performed. According to the oral glucose load test, the blood sugar level was significantly lower at 15, 30, and 60 minutes when the polysaccharide was fermented, and the insulin resistance test was 15 minutes when the brown sugar ferment was administered. It was confirmed that the blood sugar was statistically significantly lower. In this case, it can be analyzed that the administration of polysaccharide brown rice fermentation improved the blood glucose metabolism by reacting relatively sensitive to blood sugar and insulin.

After 4 weeks of animal experiments, mice were dissected and liver, abdominal fat, visceral fat, and kidney fat were weighed and weighed. There was no significant difference in liver weight between groups. Abdominal fat, visceral fat, and kidney fat decreased significantly to 47% (P <0.001), 33% (P <0.05), and 61% (P <0.01), respectively. (P <0.01), 18% and 30% decrease, but only visceral fat weight decreased significantly.

As a result of comparing the weight of the total fat, it was confirmed that the polysaccharide-type brown rice fermented product was reduced by 46% (P <0.001) and the normal brown rice fermented product was reduced by 31% (P <0.01). In addition, liver and adipose tissues were prepared by slide and H & E stained under a microscope. When two types of brown rice fermented products were administered compared to the control group, fat was not accumulated in liver tissues. As a result of the statistical measurement, the fat cell size was smaller than that of the control group by 47% (P <0.001) when the brown sugar fermentation was administered and 46% (P <0.001) when the brown rice fermentation was used.

In addition, ELISA analysis of the hormone leptin and protein hormone adiponectin secreted from adipose tissue revealed that leptin was 92% (P <0.001) administered with the brown sugar fermentation in the form of polysaccharide, and 72 with the administration of the normal brown rice fermentation. % (P <0.001) decreased, and adiponectin increased 70% (P <0.05) when the polysaccharide fermented brown rice was fermented and 50% when the fermented brown rice was fermented. .

In the present invention, the cholesterol-hypoglycemic effect of the brown rice fermentation prepared above was confirmed. Currently, statin and fibrate-based drugs are used as lipid lowering agents. While statins are known to affect liver disease and neuropathy, brown rice fermented food, which is a kind of food ingredient, has little side effects.

In another aspect, the present invention relates to a food for improving lipid metabolism containing the brown rice fermented product as an active ingredient.

In the present invention, the lipid metabolism improvement may be characterized by lowering total cholesterol in blood, lowering LDL in blood, or lowering triglyceride in blood.

In another aspect, the present invention relates to a food for improving blood sugar metabolism or improving obesity, containing the brown rice fermented product as an active ingredient. In the present invention, the cholesterol and blood glucose lowering effect of the brown rice fermentation was analyzed to confirm the applicability as a food additive. Functional food of the present invention can be used in a variety of drugs, food and beverages for the prevention of oxidation. The functional food of the present invention includes various foods, candy, chocolate, beverages, gums, teas, vitamin complexes, health supplements, and the like, and can be used in the form of powders, granules, tablets, capsules or beverages.

The brown rice fermented product of the present invention may be added to food or beverage for the purpose of improving lipid metabolism. At this time, the amount of the extract in the food or beverage is generally added to the dietary supplement composition of the present invention 0.01 to 50% by weight, preferably 0.1 to 20% by weight of the total food weight, the health beverage composition is 100 mL It can be added at a ratio of 0.02 to 10 g, preferably 0.3 to 1 g as a reference.

The health beverage composition of the present invention has no particular limitation on the liquid component except for containing the extract as an essential ingredient in the indicated ratio, and may contain various flavors or natural carbohydrates as additional ingredients, such as ordinary drinks. Examples of the above-mentioned natural carbohydrates include monosaccharides such as disaccharides such as glucose and fructose, for example polysaccharides such as maltose and sucrose, and conventional sugars such as dextrin and cyclodextrin. And sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents other than those mentioned above, natural flavoring agents (tauumatin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of said natural carbohydrates is generally about 1-20 g, preferably about 5-12 g per 100 mL of the composition of the present invention.

In addition to the above, the composition of the present invention includes various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese and chocolate), pectic acid and salts thereof, alginic acid and its Salts, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like. The compositions of the present invention may also contain pulp for the production of natural fruit juices and fruit juice beverages and vegetable beverages. These components can be used independently or in combination. The proportion of such additives is not so critical but is generally selected from the range of 0 to about 20 parts by weight per 100 parts by weight of the composition of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the following examples. Since these examples are only for illustrating the present invention, the scope of the present invention is not to be construed as being limited by these examples.

Example 1 Preparation of Brown Rice Fermentation

The manufacturing process of brown rice fermented products is as follows. After crushing and gelatinizing brown rice, molds were grown by mass cultivation and drying in 9 stages by varying the temperature from step 1 to step 8 for a total of 116.5 hours according to the step-by-step temperature control conditions according to the stated time. Aspergillus oryzae (SMF-138 (KCTC 11989BP) strain and Rhizopus delemar (SMF-136 (KCTC 11990BP)) strains were fermented at 55 ° C for 16 hours at pH 7.0. Brown rice fermentation in the form (polysaccharide brown rice fermentation of less than 1000 molecular weight or ordinary brown rice fermentation) was dissolved in distilled water was used for the experiment (Fig. 7).

Example 2 Body Weight Measurement of Experimental Animals After Oral Administration of Brown Rice Fermented Products

The experimental animal used in the present invention is an 8-week-old male C57BL / 6 (Orient Bio, Korea). Mice purchased before the start of the experiment was applied to the high cholesterol diet, fat-derived high fat diet 45% of the total calories induce hypercholesterolemia. The breeding environment is managed by a sterile system, and the lighting is automatically turned on / off every 12 hours. All animal testing methods used in the present invention were in compliance with the experimental method approved by Korea University animal testing regulations and animal testing ethics committee.

The control group consumed only 45% high fat diet, and the brown rice fermentation group (comparative group) consumed the same high fat diet, but in animal experiments, two kinds of brown rice fermented products prepared in Example 1 on a 70 kg adult basis were used on a daily basis. The intake was calculated to be 35g orally administered to the mice. The brown rice fermentation was administered daily for 5 weeks and water and 45% high fat dietary feed were provided for ingestion without restriction.

As a result, the body weight of the two types of brown rice fermented products was lower than that of the control group, and it was confirmed that the difference was statistically significant in the group of brown rice fermented products of polysaccharide form (FIG. 1).

Example 3 Blood Analysis of Experimental Animals After Oral Administration of Brown Rice Fermented Products

In order to examine the effects of the consumption of two types of brown rice fermentation on lipid metabolism in the present invention, a basic blood sample was collected through initial ocular blood collection, and after 5 weeks, blood was collected from the heart with dissection, and a blood automated analysis device, COBAS. Blood analysis was performed using C111. After eye fasting for 12-15 hours, about 200μL of blood was collected under anesthesia with avertin anesthetic. Only the plasma part was separated using a centrifuge and used in the experiment. The analysis subjects were four species including glucose, total cholesterol, LDL and neutral specification.

As a result, after 5 weeks of brown rice fermentation, blood cholesterol concentration was significantly decreased by 30% (P <0.001) in polysaccharide-type brown rice ferment group and 15% (P <0.05) in general brown rice ferment group. As there is a significant difference between the polysaccharide type brown rice fermented product group and the general brown rice fermented product group, it was analyzed that the polysaccharide type brown rice fermented product group has a more effective blood cholesterol lowering effect. The LDL concentration was significantly decreased by 35% (P <0.01) compared to the control group only when the brown sugar fermented in the polysaccharide form. In addition, the result of the measurement of triglyceride concentration decreased 37% (P <0.01) compared to the control group of the brown rice fermented product of the polysaccharide form and the normal brown rice fermented product group. Increased blood glucose levels in high-fat diet mice are part of the symptoms of type 2 diabetes due to decreased insulin sensitivity, and the consumption of brown rice fermented products, despite the continuous consumption of high-fat diet, compared to the control group Significantly decreased results were found to be 27% (P <0.01) in the brown sugar fermented group of polysaccharide form, 23% (P <0.05) in the general brown rice fermented group (Fig. 2).

Example 4 Evaluation of Blood Glucose Metabolism in Experimental Animals After Oral Administration of Brown Rice Ferment

In order to examine the effect of brown rice fermented products on blood glucose metabolism in the present invention, two weeks after administration of brown rice fermented products, Oral Glucose Tolerance Test and Insulin Tolerance Test were performed. The oral glucose tolerance test was performed after 12-15 hours of fasting, blood was collected from the tail of the mouse to measure blood glucose (0 min), and glucose was administered orally at a concentration of 2 g glucose / kg body weight for 15 minutes, 30 minutes, 60 minutes, Blood glucose was measured after 90 minutes and 120 minutes. Insulin resistance test was performed after 6 hours of fasting, blood was collected from the tail of the mouse to measure blood sugar (0 min), and insulin was intraperitoneally injected at a concentration of 0.75 unit / kg body weight for 15 minutes, 30 minutes, 60 minutes, 90 minutes, Blood glucose after 120 minutes was measured.

As a result, in the oral glucose-load test, the blood sugar level was significantly increased at 15 minutes (P <0.01), 30 minutes (P <0.05), and 60 minutes (P <0.01) when the brown sugar fermented product of the polysaccharide form was administered. The blood sugar level was significantly lower at 15 minutes (P <0.05), 30 minutes (P <0.05), and 60 minutes (P <0.05) compared to the conventional brown rice ferment. Insulin resistance test showed that blood glucose was significantly lower at 15 minutes (P <0.01) than the control group when the brown sugar fermentation in the form of polysaccharide was administered. At 15 minutes after the administration of glucose and insulin, the most important time in blood glucose metabolism, the polysaccharide-type brown rice fermentation group had a significantly lower blood sugar level, resulting in the increased sensitivity to glucose and insulin. It was confirmed that the effect was shown (Fig. 3).

Example 5 Measurement of Liver and Fat Weights of Experimental Animals After Oral Administration of Brown Rice Fermented Products

In order to determine the effect of brown rice fermented products on lipid accumulation in the present invention, the experimental animals were dissected after oral administration of brown rice fermented products for 5 weeks, and liver, abdominal fat, visceral fat, and kidney fat were extracted and weighed.

As a result, there was no significant difference in liver weight between the control and brown rice fermented groups. On the other hand, as a result of measuring abdominal fat, 47% (P <0.001) of polysaccharide type brown rice fermented group and 39% (P <0.01) group of normal brown rice fermented group significantly decreased. In the case of visceral fat, 33% (P <0.05) of polysaccharide type brown rice fermented products and 18% of normal brown rice fermented food group decreased, but there was no statistically significant value of normal brown rice fermented food group. In addition, in the case of kidney fat, 61% (P <0.01) of polysaccharide type of brown rice fermented product and 30% of normal brown rice fermented food group decreased, but there was no statistical significance in general brown rice fermented food group. When the total fats were added together, 46% (P <0.001) of the polysaccharide type of brown rice fermentation group and 31% (P <0.01) of the normal brown rice fermentation group were decreased compared to the control group. The results showed that brown rice fermented products had a high fat diet, which resulted in hypertrophy of the liver, resulting in a significant effect of inhibiting fat accumulation. In particular, it was confirmed that the brown sugar fermented product of the polysaccharide form has an excellent effect of reducing fat accumulation compared to the ordinary brown rice fermented product (FIG. 4).

Example 6 Observation of Liver and Adipocytes of Experimental Animals After Oral Administration of Brown Rice Ferment

After the administration of brown rice fermentation for 5 weeks, liver and adipose tissues were removed, slides were prepared, and H & E staining was carried out to observe the area of accumulated lipids and fat cells in liver tissue at 400 magnification under fluorescence inverted microscope (Axio Observer D1). By comparison.

As a result, as a result of H & E staining of liver tissue, the brown rice fermented product group found little accumulated fat compared to the control group. In addition, the size of adipocytes was small enough to be visually confirmed in the control group and the brown rice fermentation group, and as a result of measuring the area of adipocytes, 47% (P <0.001) of the brown sugar fermentation group in the polysaccharide form compared to the control group, normal brown rice fermentation The water group was 46% (P <0.001), indicating that the fat cells were small in size. The results showed that brown rice fermented products inhibit fatty acid accumulation in liver and prevent fatty liver. In addition, it was confirmed that the brown rice fermented product inhibited the fat cell enlargement by the high fat diet (FIG. 5).

Example 7 Analysis of Leptin and Adiponectin in Experimental Animals After Oral Administration of Brown Rice Ferment

After 5 weeks of brown rice fermentation, blood was collected and centrifuged to analyze the amount of leptin and adiponectin in plasma. For leptin, a mouse leptin 96-well plate assay kit (Millpore, USA) was used, and for adiponectin, an Adiponectin Mouse ELISA kit (abcam, UK) was used.

As a result, the amount of leptin was reduced by 92% (P <0.001) in the polysaccharide type of brown rice fermentation group and 72% (P <0.001) in the normal brown rice fermentation group. On the other hand, the amount of adiponectin increased 70% (P <0.05) in the polysaccharide type of brown rice fermentation group and 50% in the normal brown rice fermentation group, but there was no statistical significance of the normal brown rice fermentation group. The higher secretion of leptin from the control group was the result of the secretion of large amounts of leptin to suppress food intake by the mechanism of negative feedback as fat cells enlarged. Adiponectin was secreted more than the control group to reduce the lipid concentration in the blood and inhibit the accumulation of fat in the body while activating fatty acid oxidation and sugar metabolism (FIG. 6).

In the statistical analysis of the above examples, the significance test between the two groups was performed using one-way ANOVA (* P <0.05, ** P <0.01, *** P <0.005), and the error bars of each graph were mean ± SEM. As shown.

By using the brown rice fermented product according to the present invention, it is possible to prepare a safe drug with improved side effects compared to the statin drugs, which are mainly used in the blood, and to improve the neutral lipid and blood glucose levels in the blood, and to generate cardiovascular diseases through activation of biological functions. Functional foods can be prepared that can reduce the risk.

The specific parts of the present invention have been described in detail above, and for those skilled in the art, these specific descriptions are merely examples of preferred embodiments, and the scope of the present invention is not limited thereto. Will be obvious. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (9)

1. Manufacturing method of brown rice fermented product comprising the following steps:

   (a) milling brown rice;

   (b) gelatinizing the ground brown rice; And

   (c) Aspergillus oryzae SMF-138 (Accession No .: KCTC 11989BP) or Rhizopus delemar SMF-136, Accession No .: KCTC 11990BP) to the gelatinized brown rice was added and fermented. To obtain brown rice fermented product.
2. The method according to claim 1, wherein the Aspergillus Orijae or Rifupus Delema strain is 1 step-2 hours-34 ° C., 2 steps-19 hours-33.5 ° C., 3 steps-5 hours-32 ° C., 4 steps- 17 hours-33 ° C, 5 steps-7 hours-33.5 ° C, 6 steps-10.5 hours-34 ° C, 7 steps-15 hours-33.5 ° C, 8 steps-11 hours-33 ° C and 9 steps-30 hours-33.5 ° C Method for producing a brown rice fermented product, characterized in that the sequential culture under conditions of.
3. The method of claim 1, wherein the brown rice fermentation is obtained by fermentation for 16 hours at pH 7.0 and 55 ℃ temperature.
4. The method of claim 1, wherein the brown rice fermentation method of producing a brown rice fermented product, characterized in that it comprises a polysaccharide (polysaccharide) having a molecular weight of 1000 Da or less.
5. A composition for improving lipid metabolism, lowering blood glucose or improving obesity, comprising the brown rice fermented product prepared by the method of any one of claims 1 to 4 as an active ingredient.
6. The composition of claim 5, wherein the lipid metabolism improvement is a drop in total cholesterol, a drop in blood LDL, or a drop in triglycerides in blood.
7. Food for improving lipid metabolism containing the composition of claim 5 as an active ingredient.
8. The method of claim 7, wherein the lipid metabolism improvement is a food for improving lipid metabolism, characterized in that the total cholesterol drop in blood, LDL drop in blood or drop in triglyceride in blood.
9. Foods for improving blood sugar metabolism or obesity containing the composition of claim 5 as an active ingredient.

Images