KR100454892B1 - Process for preparing fermentation of Sea Tangle(Laminariae japonica) using Monascus sp. and its use - Google Patents
Process for preparing fermentation of Sea Tangle(Laminariae japonica) using Monascus sp. and its use Download PDFInfo
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- KR100454892B1 KR100454892B1 KR10-2002-0009040A KR20020009040A KR100454892B1 KR 100454892 B1 KR100454892 B1 KR 100454892B1 KR 20020009040 A KR20020009040 A KR 20020009040A KR 100454892 B1 KR100454892 B1 KR 100454892B1
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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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
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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
- A23L33/14—Yeasts or derivatives thereof
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- 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
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 홍국균속(Monascus sp.)을 이용한 발효다시마의 제조방법에 관한 것이다.The present invention relates to a method for preparing fermented seaweed using Monascus sp .
본 발명의 홍국균을 이용한 발효다시마의 제조방법은 곡물을 배양원료로 이용하여 홍국균을 배양증식하여 홍국 종균(starter)를 제조하는 단계; 다시마, 대두단백질, 곡물로 이루어진 혼합물에 상기 홍국 종균(starter)를 접종하는 접종단계; 상기 홍국 종균이 접종된 혼합물을 발효하여 배양물을 수득하는 배양단계; 상기 배양단계에서 발효된 배양물을 건조하여 분말화하는 단계를 포함하여 구성된다.Method for producing a fermented dashima using the hongguk bacterium of the present invention comprises the steps of producing a hongguk starter by culturing and growing the honggukyun using grains as a culture material; An inoculation step of inoculating the hongguk starter in a mixture consisting of kelp, soy protein, and grains; A culture step of fermenting the mixture inoculated with the hongguk spawn to obtain a culture; It comprises a step of drying and powdering the culture fermented in the culture step.
또한 본 발명의 제조방법에 의해 제조된 발효다시마는 건강보조식품의 주성분으로 사용될 수 있다.In addition, the fermented shimama produced by the manufacturing method of the present invention can be used as a main ingredient of the health supplement.
Description
본 발명은 발효된 다시마에 관한 것으로, 더욱 상세하게는 홍국균을 이용한 발효다시마에 관한 것이다.The present invention relates to fermented kelp, and more particularly, to fermented kelp using red yeast bacteria.
1970년대초 뱅(Bang)과 디어버그(Dyerberg)가 어패류나 해조류 등의 수산식품만을 생식하고 있는 에스키모인에게는 동맥경화, 심근경색, 고혈압, 협심증, 뇌졸증, 당뇨병 등의 성인병 발병율이 아주 낮다는 사실을 보고한 이래 해양생물의 생리활성에 대해 수많은 연구가 진행되어 왔다. 해조류는 바닷물 속에서 생육하는 은화식물의 총칭으로서 녹조류, 갈조류 및 홍조류로 대별되며, 우리나라 주변 해역에서 자생하는 해조류는 총 414종이 알려져 있고, 그 중 많은 종류가 식용되고 있으나 주식으로서의 가치는 적은데 그것은 해조류의 탄수화물이 대부분 비소화성 다당류로서 산이나 알카리에도 비교적 안정하고 특수한 세균효소에 의하지 않고는 분해되기 어려우며 섭취했을 때의 소화율이 일반 육상식물의 전분에 비해 3분의 1도안되기 때문이다. 그러나 해조류의 식품적가치는 그 특이한 풍미와 각종 무기물, 비타민, 미량원소, 특수한 아미노산 및 식이섬유 등을 풍부히 가진 점이며 그 외에 일반식물에 비해 탄수화물 및 단백질이 풍부하여 예로부터 식용, 호료, 약용, 가축사료 및 비료 등으로 널리 이용되어 왔으며, 최근에는 미래의 식량자원 및 건강식품의 원료로서 지목되어 활발한 연구가 진행되고 있다.In the early 1970s, Eskimos, whose only fish and seafood were produced by Bang and Dyerberg, had a very low incidence of adult diseases such as arteriosclerosis, myocardial infarction, high blood pressure, angina pectoris, stroke and diabetes. Since then, numerous studies have been conducted on the biological activities of marine organisms. Algae is a general term for silver plants growing in seawater, and they are roughly divided into green algae, brown algae, and red algae. There are 414 species of algae growing in the waters around Korea, and many of them are edible, but their value as stocks is small. Most carbohydrates are non-digestible polysaccharides, which are relatively stable to acids and alkalis and are difficult to decompose without special bacterial enzymes, and their digestibility is less than one-third of that of normal land plants. However, the food value of algae is rich in its unique flavor, various minerals, vitamins, trace elements, special amino acids and dietary fiber, and is richer in carbohydrates and proteins than other plants. It has been widely used as livestock feed and fertilizer, and recently, active research is being conducted as a raw material of food resources and health food in the future.
그 중 갈조류에 속하는 다시마(Laminariae japonica)는 다시마목 다시마과에 속하는 식물로서 옛날부터 한국을 비롯하여 일본, 중국에서 식용해왔다. 다시마에는 알긴산이 다량 함유되어 있고 또한 칼슘, 칼륨, 마그네슘, 요오드, 셀레늄 등 50여 종의 풍부한 미네랄이 함유되어 있으며, 이 외에 단백질, 지방, 라미닌(Laminine), 카로텐(Carotene) 등이 함유되어 있다.Among them, laminariae japonica , which belongs to the brown algae, is a plant belonging to the kelp family of kelp, which has been edible in Korea, Japan and China since ancient times. Kelp contains a large amount of alginic acid and contains 50 kinds of rich minerals such as calcium, potassium, magnesium, iodine and selenium, as well as protein, fat, laminine, and carotene. .
다시마에 함유된 알긴산 및 미네랄은 장의 연동운동을 활발하게 하여 변비 및 숙변제거에 효과가 있고, 다시마 성분 중 산성 다당체는 콜레스테롤의 흡수를 억제하여 동맥경화를 방지하는 작용이 있으며, 또한 후코이단 성분은 장에서 혈액으로 흡수된 콜레스테롤이 혈관벽에 부착되는 것을 방지하는 작용이 알려져 있다.Alginic acid and minerals contained in kelp are effective in removing constipation and stool by activating peristalsis of intestines. Acidic polysaccharides in kelp ingredients inhibit the absorption of cholesterol and prevent atherosclerosis. Is known to prevent the adhesion of cholesterol absorbed by blood to the walls of blood vessels.
한편, 현대사회에서 육류 위주의 식생활 변화로 인해 고혈압 및 동맥경화를 비롯한 성인병이 증가하고 있는 추세이고, 이의 고혈압 및 동맥경화를 유발하는 주원인은 체내 콜레스테롤의 증가에 있다. 더욱이 과음과 증가되는 육류 섭취로 인하여 간염, 지방간 등의 간질환의 발병율이 증가하고 있는 추세이다. 따라서, 간기능을 개선하고 각종 성인병의 원인을 방지하는 효과가 있는 천연식품의 개발이 다각도로 요구되고 있다.Meanwhile, in the modern society, adult diseases including hypertension and arteriosclerosis are increasing due to meat-based dietary changes, and the main cause of hypertension and arteriosclerosis is increase in body cholesterol. Moreover, the incidence of liver diseases such as hepatitis and fatty liver is increasing due to excessive drinking and increased meat intake. Therefore, the development of natural foods that are effective in improving liver function and preventing the causes of various adult diseases is required from various angles.
위에서 설명한 바와 같이 성인병 예방의 효과가 있는 것으로 알려진 다시마를 이용한 식품이 개발되고 있으나, 현재 다시마를 이용한 식품은 단지 다시마에서 유효성분만을 추출한 액기스 및 다시마를 건조하여 분말화한 제품이 판매되고 있는 실정이다.As described above, foods using kelp, which are known to be effective in preventing adult diseases, have been developed. Currently, foods using kelp are currently sold by extracting only active ingredients from kelp and powdered by drying kelp. .
따라서, 본 발명은 상기와 같은 점을 감안하여 성인병을 더욱 효율적으로 예방 및 치료할 수 있도록 효능이 강화된 다시마를 제공하는 것을 목적으로 한다.Accordingly, an object of the present invention is to provide a kelp with enhanced efficacy to more effectively prevent and treat adult diseases in view of the above.
상기 목적을 달성하기 위하여, 본 발명은 홍국균속(Monascus sp.)을 이용한 발효다시마의 제조방법을 제공한다.In order to achieve the above object, the present invention provides a method for producing fermented seaweed using Monascus sp .
여기서, 발효다시마는 혈중 콜레스테롤 함량을 저하시키는 효과가 있는 것을 특징으로 한다.Here, the fermented seaweed is characterized in that it has an effect of lowering blood cholesterol content.
더욱이, 상기 발효다시마는 간기능 개선 효과가 있는 것을 특징으로 한다.Moreover, the fermented shimama is characterized in that it has an effect on improving liver function.
또한 본 발명은 상기 제조방법에 의해 제조된 발효다시마를 주성분으로 포함하는 건강보조식품을 제공한다.In another aspect, the present invention provides a health supplement comprising a fermented shimama produced by the manufacturing method as a main component.
본 발명의 홍국균을 이용한 발효다시마의 제조방법은 다음과 같은 단계를 포함하여 구성된다.The production method of fermented shimama using hongguk bacteria of the present invention comprises the following steps.
(a) 곡물을 배양원료로 이용하여 홍국균을 배양증식하여 홍국 종균(starter)를 제조하는 단계;(a) culturing the hongguk bacteria using grains as a culture material to produce a hongguk seed (starter);
(b) 다시마, 대두단백질, 곡물로 이루어진 혼합물에 상기 홍국 종균 (starter)를 접종하는 접종단계;(b) an inoculation step of inoculating the starter with the red yeast seed in a mixture consisting of kelp, soy protein, and grains;
(c) 상기 홍국 종균이 접종된 혼합물을 발효하여 배양물을 수득하는 배양단계;(c) a culture step of obtaining a culture by fermenting the mixture inoculated with the hongguk spawn;
(d) 상기 배양단계에서 발효된 배양물을 완전건조하여 분말화하는 단계(d) completely drying the culture fermented in the culture step to powder
상기 곡물은 백미, 수수, 조, 보리 등을 포함하는 곡물에서 적어도 1종이 선택되는 것을 특징으로 한다.The grain is characterized in that at least one selected from grains including white rice, sorghum, crude, barley and the like.
상기 접종단계의 혼합물은 다시마, 대두단백질, 곡물이 1 내지 10: 0 내지 1: 0 내지 9의 중량비율로 혼합된 것임을 특징으로 한다.The mixture of the inoculation step is characterized in that the kelp, soy protein, grains are mixed in a weight ratio of 1 to 10: 0 to 1: 0 to 9.
또한 상기 다시마, 대두단백질, 곡물은 분쇄하여 120 메쉬(mesh)의 체로 여과하여 사용하는 것을 특징으로 한다.In addition, the kelp, soy protein, grains are pulverized and characterized in that the filtered through a 120 mesh (mesh) sieve.
본 발명의 주재료인 다시마는 기능성 강화를 위하여 홍국균에 의해서 발효되는 것을 특징으로 한다.Kelp, the main material of the present invention, is characterized in that it is fermented by red yeast bacteria to enhance functionality.
홍국균(紅麴菌)은 반자낭균(Hemiascomycetaceaw)종의 홍국균속(Monascus sp.)에 속하는 곰팡이로서 현재 약 70종류의 균주가 분리동정되어 있다. 홍국균은 국(麴) 중에서 유일하게 한방약으로 사용되고 있으며, 본초강목에는 홍국균의 약효로서 소식활혈(消食活血) 건비조위(健脾燥胃) 즉 소화를 도와 혈액의 흐름을 좋게하며 내장을 강하게 하여 위를 상쾌하게 한다고 기록되어 있다. 최근 식품의 기능성에 관한 연구가 활발히 진행되면서 홍국균이 나타내는 항암, 항균, 콜레스테롤생합성의 억제, 혈압강하 등의 연구가 보고되고 있다 (Yasukawa, K., Takahashi, M., Yamanouchi, S. and Takido, M.(1996) Inhibitory effect of oral administration ofMonascuspigment on tumor promotion in two-stage carcinogenesis in mouse skin, Oncology, 53:247-249, Wong, H. C. and Bau, Y. S.(1977) Pigmentation and antibacterial activity of fast neutron- and X-ray induced strains ofM. purpureusWent, Plant Physiol., 60:578-581, Endo, A.(1979) Monacolin K, a new hypocholesterolemic agent produced by aMonascusspecies, J. Antibiotics, 32:852-854, Tsuji, K. et al.(1992) Effects of two kinds of koji on blood pressure in spontaneously hypertensive rats, 日本農藝化學會誌, 66:1241-1246). 특히, 홍국균의 모나콜린(Monacolin K)은 HMG-CoA 환원효소(Reductase)의 활성을 저해함으로써 콜레스테롤 생합성을 강력하게 억제하는 것으로 알려졌다.S. aureus is a fungus belonging to the genus Monascus sp. Of Hemiascomycetaceaw species, and about 70 kinds of strains have been isolated and identified. Hongguk is the only herbal medicine used in Korea, and the herbaceous medicinal herb is the medicinal effect of Hongguk, which helps to improve the flow of blood and help the digestive tract. It is written to refresh the stomach. Recently, as the research on the functionalities of foods is actively conducted, studies on the anti-cancer, antibacterial and cholesterol biosynthesis, blood pressure lowering, etc., which are shown by Hongkuk bacteria have been reported (Yasukawa, K., Takahashi, M., Yamanouchi, S. and Takido, M. (1996) Inhibitory effect of oral administration of Monascus pigment on tumor promotion in two-stage carcinogenesis in mouse skin, Oncology, 53: 247-249, Wong, HC and Bau, YS (1977) Pigmentation and antibacterial activity of fast neutron -and X-ray induced strains of M. purpureus Went, Plant Physiol., 60: 578-581, Endo, A. (1979) Monacolin K, a new hypocholesterolemic agent produced by a Monascus species, J. Antibiotics, 32: 852 -854, Tsuji, K. et al. (1992) Effects of two kinds of koji on blood pressure in spontaneously hypertensive rats, 66: 1241-1246). In particular, Monacolin K of Hongguk is known to strongly inhibit cholesterol biosynthesis by inhibiting the activity of HMG-CoA Reductase.
본 발명에서 사용된 홍국균은 모나스커스 루버(Monascus ruber), 모나스쿠스 퍼퍼레우스 웬트(Monascus purpureus Went), 모나스쿠스 루버반 틱헴(Monascus rubervan Tieghem), 모나스쿠스 풀리기노서스 사토(Monascus fuliginosus Sato), 모나스쿠스 필로서스 사토(Monascus pilosus Sato), 모나스쿠스 알비두스 사토(Monascus albidus Sato)를 포함하는 홍국균속(Monacus sp.)에서 적어도 1종이 선택될 수 있다.The red yeast bacterium used in the present invention is Monascus ruber , Monascus purpureus Went , Monascus rubervan Tieghem , Monascus fuliginosus Sato , At least one may be selected from Monacus sp. , Including Monascus pilosus Sato , Monascus albidus Sato .
다시마를 발효하는 단계에서 사용되는 홍국균은 홍국 종균(starter)으로 세미증자된 후 사용되는 것이 바람직하다. 홍국 종균은 종래의 제조방법을 이용하여제조될 수 있다. 즉, 홍국균의 증식시 배양원료는 백미, 수수, 조, 보리 등을 포함한 곡물에서 선택될 수 있고, 더욱이 홍국균의 증식이 잘되는 것으로 알려져 있는 백미를 이용할 수 있다. 여기서 백미는 충분한 물에 침지한 후 잡균을 제거하기 위하여 물기를 빼고 멸균하여 사용하는 것이 바람직하다. 멸균된 백미에 홍국균을 접종하여 30±3℃의 온도와 85±1%의 상대습도에서 4 내지 6일 동안 배양하고, 더욱이 배양된 홍국 종균은 45±1℃의 건조오븐(dry oven)에서 건조한 후 사용하는 것이 바람직하다.The red yeast fungus used in the step of fermenting kelp is preferably used after semi-proliferation with a red yeast seed (starter). Red yeast seed can be prepared using a conventional manufacturing method. That is, the growth material of hongguk bacteria can be selected from grains including white rice, sorghum, crude, barley, etc. Further, it is possible to use white rice known to be good for the growth of hongguk bacteria. Here, the white rice is preferably used after sterilization by draining water in order to remove various bacteria after immersion in sufficient water. Inoculated with the hongguk bacteria in sterilized white rice and incubated for 4 to 6 days at a temperature of 30 ± 3 ℃ and a relative humidity of 85 ± 1%, furthermore, the cultured red yeast seeds were dried in a dry oven at 45 ± 1 ℃ It is preferable to use after.
접종단계에서, 홍국 종균의 배양원료는 다시마을 주원료로 하고 여기에 대두단백질과 곡물이 각각 또는 동시에 혼합된 혼합물 형태로 사용되는 것이 바람직하다. 여기서, 혼합물은 다시마, 대두단백질, 곡물이 1 내지 10: 0 내지 1: 0 내지 9의 중량비율로 혼합된 것임을 특징으로 하고, 예를 들면 다시마, 대두단백질, 백미가 9: 1 : 0의 비율로 혼합될 수 있고 또는 6: 1: 3의 비율로 혼합될 수 있다. 여기서 곡물은 상기의 홍국 종균 제조시 사용된 곡물의 종류와 동일하고, 더욱이 홍국균의 증식이 뛰어난 백미를 이용하는 것이 바람직하다.In the inoculation step, it is preferable that the culture raw material of the red yeast seed is used as a main material of kelp and in the form of a mixture of soy protein and grains, respectively or simultaneously. Here, the mixture is characterized in that the kelp, soy protein, grains are mixed in a weight ratio of 1 to 10: 0 to 1: 0 to 9, for example, the ratio of kelp, soy protein, white rice 9: 1: 0 It may be mixed with or in a ratio of 6: 1: 3. Herein, grains are the same as the types of grains used in the preparation of the above-mentioned hongguk spawn, and furthermore, it is preferable to use white rice which is excellent in the proliferation of honggukyun.
이때 홍국 종균은 건조된 상태로 접종되는 것이 바람직하고 다시마 또는 혼합물에 1% 중량비율로 접종되는 것이 바람직하다.At this time, it is preferable that the seedling spawn is inoculated in a dry state and inoculated in a kelp or mixture at a 1% weight ratio.
배양단계에서, 홍국 종균이 접종된 다시마를 포함하는 혼합물은 홍국 종균 제조와 동일한 배양조건에서 발효과정이 진행된다. 즉, 30±3℃의 온도와 85±1%의 상대습도에서 4 내지 6일 동안 배양된다.In the culturing step, the mixture containing the kelp inoculated with red yeast seed is subjected to the fermentation process under the same culture conditions as the preparation of red yeast seed. That is, it is incubated for 4 to 6 days at a temperature of 30 ± 3 ℃ and a relative humidity of 85 ± 1%.
배양단계를 통해 발효된 다시마 또는 혼합물은 완전건조하여 분말화하고, 이때 건조는 45±1℃ 온도의 건조오븐(dry oven)에서 수행하는 것이 바람직하다.The kelp or mixture fermented through the culturing step is completely dried and powdered, and the drying is preferably carried out in a dry oven at a temperature of 45 ± 1 ℃.
본 발명의 발효다시마의 제조에 사용된 다시마와 홍국균은 다양한 생리활성물질을 함유하고 있어서 각종 성인병을 예방하는 효과가 알려져 있고, 특히 콜레스테롤의 흡수 또는 생합성을 저해함으로써 동맥경화를 예방하는 기능이 알려져 있다.Kelp and red yeast bacteria used in the preparation of fermented shimama of the present invention contain various bioactive substances, and are known to prevent various adult diseases. .
혈중 콜레스테롤의 함량을 저하시키는 것은 간에 있는 콜레스테롤의 전달 및 생합성의 대사경로에 관여하는 효소를 조절함으로써 가능하다. 예로서, 아실 코에이: 콜레스테롤-o-아실트랜스퍼레이즈(Acyl CoA: cholesterol-o-acyltransferase, ACAT)의 활성을 저해하면 혈액내 LDL-콜레스테롤 함량을 저하시킬수 있고, 3-하이드록시-3-메틸글루타릴 조효소 A(3-hydroxy-3-methylglutaryl CoA, HMG-CoA)의 활성을 억제하면 콜레스테롤 생합성을 감소시킬 수 있다(Witiak, K. T., D. T. and D. R. Feller(eds), Anti lipidemic drugs: Medicinal, chemical, and biochemical aspects, Elsevier, 159-195, 1991; William, W. P., Cardiovascular Pharmacology, Kanu Chatterjee(ed), Wolfe Pullishing, 8.6-8.7, 1994).Lowering the content of cholesterol in the blood is possible by regulating enzymes involved in metabolic pathways in the delivery and biosynthesis of cholesterol in the liver. For example, inhibiting the activity of Acyl CoA (cholesterol-o-acyltransferase (ACAT) may lower the LDL-cholesterol content in the blood and 3-hydroxy-3-methyl Inhibiting the activity of glutaryl coenzyme A (3-hydroxy-3-methylglutaryl CoA, HMG-CoA) can reduce cholesterol biosynthesis (Witiak, KT, DT and DR Feller (eds), Anti lipidemic drugs: Medicinal, chemical, and biochemical aspects, Elsevier, 159-195, 1991; William, WP, Cardiovascular Pharmacology, Kanu Chatterjee (ed), Wolfe Pullishing, 8.6-8.7, 1994).
본 발명의 발효다시마는 혈중 LDL-콜레스테롤의 함량을 감소시킴으로써 혈중 콜레스테롤의 함량을 저하시키는 효과가 있는 것을 확인하였다.The fermentation shimama of the present invention was confirmed that the effect of lowering the content of cholesterol in the blood by reducing the content of LDL-cholesterol in the blood.
또한 본 발명의 발효다시마는 간기능 개선효과가 있는 것을 확인하였고, 더욱 상세하게는 GOT(glutamate-oxaloacetate transaminase), GPT(glutamate-pyruvate transaminase)의 활성을 감소시키는 효과가 있는 것을 확인하였다.In addition, it was confirmed that the fermentation damashima of the present invention has an effect of improving liver function, and more specifically, it has an effect of reducing the activity of GOT (glutamate-oxaloacetate transaminase) and GPT (glutamate-pyruvate transaminase).
간염, 지방간 등의 질환으로 인해 간기능이 저하될 경우 혈액에 있는 GOT,GPT 등이 증가하는 현상이 알려져 있어, GOT, GPT는 간기능 검사시 표적물질로 널리 사용되고 있다.GOT, GPT in the blood is known to increase when the liver function is reduced due to diseases such as hepatitis, fatty liver, GOT, GPT is widely used as a target material for liver function tests.
따라서, 본 발명의 홍국균을 이용한 발효다시마는 건강보조식품의 주성분으로 이용될 수 있다.Therefore, fermented shimama using hongguk of the present invention can be used as a main ingredient of the health supplement.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시한다. 그러나, 하기의 실시예는 본 발명을 보다 쉽게 이해하기 위하여 제공되는 것일 뿐 본 발명이 하기의 실시예에 한정되는 것은 아니다.Hereinafter, preferred examples are provided to aid in understanding the present invention. However, the following examples are provided only to more easily understand the present invention, and the present invention is not limited to the following examples.
[실시예 1] 발효다시마의 제조Example 1 Preparation of Fermented Seaweed
홍국 종균(starter)의 제조단계Preparation stage of red yeast seed
백미를 증류수로 3회 세척한 다음 과량의 증류수를 넣어 침지시켰고, 이때 백미는 분쇄하여 120 메쉬의 체로 걸러 사용하였다. 1시간 경과 후 꺼내어 물기를 제거하여 100g씩 500ml의 삼각플라스크에 넣어 면전을 한 후 121℃에서 20분간 멸균하였다. 그리고, 홍국 종균의 제조를 위한 균주 준비는 멸균된 ME 액체배지(malt extract 20g, glucose 20g, peptone 1g, pH 6.8±1) 1 ml이 들어있는 시험관에 홍국균(Monascus ruber)을 접종하여 30±3℃의 온도에서 6일동안 진탕배양하여 준비하였다. 진탕배양한 균액을 멸균된 백미에 접종하여 균질하게 혼합한 후 30±3℃의 온도, 85±1%의 상대습도에서 6일동안 배양한 다음 45±1℃의 건조오븐(dry oven)에서 8시간 건조하여 홍국 종균을 준비하였다. 이때 보관은 0 - 4℃ 온도에서 냉장보관하였다.The white rice was washed three times with distilled water and then immersed in excess distilled water. At this time, the white rice was pulverized and used as a sieve of 120 mesh. After 1 hour, taken out, the water was removed and put into a 500ml Erlenmeyer flask with 100g each and then sterilized for 20 minutes at 121 ℃. In addition, strain preparation for the preparation of red yeast seedlings was inoculated with 30 ml of Monascus ruber in a test tube containing 1 ml of sterile ME liquid medium (malt extract 20 g, glucose 20 g, peptone 1 g, pH 6.8 ± 1). Prepared by shaking culture for 6 days at a temperature of ℃. After incubating the shaken culture with homogenized sterile white rice, homogenously mixed, incubated for 6 days at a temperature of 30 ± 3 ℃ and a relative humidity of 85 ± 1%, and then in a dry oven at 45 ± 1 ℃. It was dried for time to prepare a red yeast seed. At this time storage was refrigerated at a temperature of 0-4 ℃.
홍국 종균의 접종단계Inoculation step of red yeast seed
상기에서 제조된 홍국 종균을 다시마와 대두단백질이 9: 1의 중량비율로 혼합된 혼합물에 1% 중량비율로 접종하였다. 여기서 다시마와 대두단백질은 분쇄하여 120 메쉬(mesh)의 체로 여과하여 사용하였고, 대두단백질은 유전자변형이 일어나지 않은 정상적인 대두를 이용하여 Protein Technology's International 사(미국)에서 제조한 것을 사용하였다.The hongguk spawn prepared above was inoculated at a 1% weight ratio in a mixture of kelp and soy protein at a weight ratio of 9: 1. The kelp and soy protein were pulverized and filtered through a 120-mesh sieve. Soy protein was prepared by Protein Technology's International (USA) using normal soybeans without genetic modification.
배양단계Culture stage
홍국 종균이 접종된 혼합물을 30±3℃의 온도, 85±1%의 상대습도에서 6일동안 배양하여 배양물을 수득하였다.The mixture inoculated with red yeast seed was incubated for 6 days at a temperature of 30 ± 3 ° C. and a relative humidity of 85 ± 1% to obtain a culture.
건조 및 분말화 단계Drying and Powdering Step
상기 배양단계에서 수득한 배양물은 45±1℃ 온도의 건조오븐에서 8시간 건조하여 분쇄하여 분말형태의 발효다시마를 수득하였다.The culture obtained in the culturing step was dried and ground for 8 hours in a dry oven at 45 ± 1 ℃ temperature to obtain a fermentation shimama in the form of a powder.
[실시예 2 - 4] 발효다시마 제조의 다른 실시예Example 2-4 Another Example of Fermented Seaweed Production
실시예 2 내지 4의 발효다시마의 제조방법은 실시예 1의 방법과 동일하며, 단지 표 1에 나타낸 바와 같이 다시마를 포함한 혼합물의 각 성분의 혼합비율이 다를 뿐이다.The production method of the fermented kelp of Examples 2 to 4 is the same as that of Example 1, except that the mixing ratio of each component of the mixture including kelp is different as shown in Table 1.
[표 1]TABLE 1
[실험예 1] 발효다시마가 쥐의 체중증가에 미치는 효과 조사Experimental Example 1 Investigation of the Effect of Fermented Seaweed on Weight Gain in Rats
쥐(rat)는 4주령의 스프라그 돌리(Sprague-Dawley) 수컷을 사용하였고, 22±2℃의 온도, 55±5%의 상대습도와 12시간 주기로 명암을 변화시켜주는 조건에서 사육하였고, 사료와 물은 자유급식하였다. 사료는 기본식이(삼양유지 사료주식회사) 또는 상기 실시예 1 내지 4에서 제조한 발효다시마를 기본식이에 5% 중량비율로 첨가하여 균일하게 혼합한 발효다시마식이로 사육하였다. 여기서 발효다시마식이는 증류수를 가하여 반죽한 다음 직경 1.5~2.0cm의 구모양으로 만든 후 50±1℃의 건조오븐에서 24시간 건조하여 사용하였다.Rats were male Sprague-Dawley males at 4 weeks of age, and were bred at 22 ± 2 ° C, 55 ± 5% relative humidity and varying light intensity for 12 hours. And free water. The feed was bred into a fermented Dashima diet which was added to the basic diet (Samyang Oil Feed Co., Ltd.) or the fermented Dashima prepared in Examples 1 to 4 at a 5% weight ratio to the base diet. Here, the fermented Dashima diet was kneaded by adding distilled water, made into a sphere with a diameter of 1.5 ~ 2.0cm, and dried in a drying oven at 50 ± 1 ℃ for 24 hours.
이때 식이는 최초 150g씩을 급여하고 매일 관찰하여 거의 다 먹었을 때 새로 150g을 다시 공급하는 방법으로 실시하였다.At this time, the first 150g each diet was observed and observed every day when almost finished, when the new 150g was supplied again.
또한 쥐는 발효다시마를 투여하지 않은 대조군과 실험군으로 나누고, 대조군은 음성대조군과 양성대조군으로 나누어지고 실험군은 상기 실시예 1 내지 4에서 제조한 발효다시마를 각각 투여한 실험군 A, 실험군 B, 실험군 C, 실험군 D로 구성되고, 각 군은 21마리의 쥐로 구성된다. 여기서 음성대조군을 제외한 나머지 군은 식이에 1% 중량비율로 첨가한 형태로 콜레스테롤(약리순약사, 일본)이 투여되었다.In addition, the rats were divided into a control group and an experimental group that did not administer fermentation dashima, and the control group was divided into a negative control group and a positive control group, and the experimental group, respectively, experimental group A, experimental group B, experimental group C, Consists of experimental group D, each group consisting of 21 rats. Here, except the negative control group, cholesterol (Pharmacological Pure Pharmacist, Japan) was administered in the form of 1% weight ratio added to the diet.
각 군의 쥐의 식이섭취량에 따른 체중증가량 및 식이효율을 조사한 결과는하기 표 2에서 나타내었고, 식이효율은 하기 계산식 1에 의하여 계산되었다.The results of investigating weight gain and dietary efficiency according to the dietary intake of the rats of each group are shown in Table 2 below, and the dietary efficiency was calculated by the following Equation 1.
식이효율= 체중증가량(g)/식이섭취량(g)×100 (계산식 1)Dietary efficiency = weight gain (g) / dietary intake (g) × 100 (Equation 1)
[표 1]TABLE 1
표 1에 나타낸 바와 같이, 콜레스테롤을 섭취한 양성대조군은 콜레스테롤을 섭취하지 않은 음성대조군에 비해 체중이 유의성있게 증가하였다. 즉, 음성대조군은 기본식이를 섭취한 지 2주, 4주, 6주되는 시점에서 최초(0주) 체중보다 각각 79.2g, 27.0g, 21.3g씩 증가하였으나, 양성대조군의 경우 체중은 각각 115.5g,62.3g, 28.0g씩 증가하여 음성대조군에 비해 각각 46%, 131%, 31%의 증가율을 보였다. 콜레스테롤 섭취에 의한 양성대조군의 상기와 같은 체증증가 양상은 종래의 보고와 일치한다 (Anderson, J. W., Jones, A. E. and Riddell-Mason, S. 1994. Ten different dietary fibers have significantly different effects on serum and liver lipids of cholesterol-fed rats, J. Nutr., 124: 78-83; Kim, S. K. et al. 1998. Effects of dietary xylooligosaccharide on lipid levels of serum in rats fed high cholesterol diet, J. Korean Soc. Food Sci. Nutr., 27: 945-951).As shown in Table 1, the positive control group that consumed cholesterol significantly increased the weight compared to the negative control group that did not consume cholesterol. In other words, the negative control group increased 79.2g, 27.0g, and 21.3g of the initial (0 week) body weight at 2, 4, and 6 weeks after the basic diet, but the weight of the positive control group was 115.5, respectively. g, 62.3g and 28.0g increased by 46%, 131% and 31%, respectively. This pattern of congestion of the positive control by cholesterol intake is consistent with previous reports (Anderson, JW, Jones, AE and Riddell-Mason, S. 1994. Ten different dietary fibers have significantly different effects on serum and liver lipids of cholesterol-fed rats, J. Nutr., 124: 78-83; Kim, SK et al. 1998. Effects of dietary xylooligosaccharide on lipid levels of serum in rats fed high cholesterol diet, J. Korean Soc.Food Sci.Nutr , 27: 945-951).
또한 콜레스테롤을 섭취한 실험군 A, B, C군은 양성대조군에 비해 체중증가가 현저히 억제되어 음성대조군의 체중과 유사한 양상을 나타내었고, 실험군 D군은 식이급여 2주에서 체중증가가 감소되었으나 4주, 6주에는 양성대조군의 체중증가율과 비슷한 비율로 점차 체중이 증가하는 양상을 보였다. 따라서 발효다시마를 첨가한 식이는 과잉의 콜레스테롤 섭취로 인한 체중증가를 억제하는 효과가 있고, 그 효과는 상대적으로 다시마의 함량이 높은 혼합물을 사용한 발효과정에 의해 수득된 발효다시마가 첨가된 식이를 섭취한 군(실험군 A, B, C군)에서 강력하게 나타났다.In addition, the experimental group A, B, and C ingested cholesterol showed significantly suppressed weight gain compared to the positive control group, showing a similar pattern to the weight of the negative control group. In the experimental group D, the weight gain was decreased at 2 weeks of dietary supplementation, but at 4 weeks. At 6 weeks, body weight increased gradually, at a rate similar to that of the positive control group. Therefore, the diet added with fermented shimama has the effect of suppressing weight gain due to excessive cholesterol intake, and the effect is to consume the diet containing fermented shimama obtained by the fermentation process using a mixture of relatively high kelp content. Strong in one group (experimental group A, B, C group).
[실험예 2] 발효다시마가 혈중 지질농도에 미치는 효과 조사Experimental Example 2 Investigation of the Effect of Fermented Seaweed on Blood Lipid Concentration
2주, 4주, 6주가 되는 시점에서 각 군(실험예 1의 각 대조군과 실험군)의 쥐의 심장으로 부터 혈액을 채취하여 실온에서 30분간 정치한 다음 3000rpm에서 5분동안 원심분리하여 혈청을 분리하였다. 혈청내의 중성지질(triglyceride), 총 콜레스테롤, HDL-콜레스테롤 및 LDL-콜레스테롤의 농도는 자동생화학분석기(Hitachi 7170A, 일본)를 이용하여 분석하였고, 결과는 하기 표 2에 나타내었다.At 2, 4, and 6 weeks of blood, blood was collected from the hearts of rats in each group (each control and experimental group in Experimental Example 1), allowed to stand at room temperature for 30 minutes, and then centrifuged at 3000 rpm for 5 minutes. Separated. The concentration of triglyceride, total cholesterol, HDL-cholesterol and LDL-cholesterol in serum was analyzed using an automatic biochemical analyzer (Hitachi 7170A, Japan), and the results are shown in Table 2 below.
[표 2]TABLE 2
표 2에 나타낸 바와 같이, 혈중 중성지질의 농도에 있어서 실험군 A(31.2mg/ml(2주), 34.2mg/ml(4주), 34.0mg/ml(6주))는 양성대조군(41.0mg/ml (2주), 43.8mg/ml(4주), 45.4mg/ml(6주))에 비해 현저히 감소하는 경향을 나타내었고, 이러한 경향은 다른 실험군(실험군 B, C, D군)에서도 유사하게 나타났다.As shown in Table 2, the experimental group A (31.2 mg / ml (2 weeks), 34.2 mg / ml (4 weeks), 34.0 mg / ml (6 weeks)) in the neutral triglyceride concentrations in the blood was the positive control group (41.0 mg / s). It was significantly decreased compared to ml (2 weeks), 43.8 mg / ml (4 weeks), and 45.4 mg / ml (6 weeks), and this trend was similar in other experimental groups (Experimental Groups B, C, and D). Appeared.
또한 양성대조군은 식이섭취기간이 길어질수록 혈중 총 콜레스테롤의 농도가 증가하는 양상을 보였고, 반면 각 실험군(실험군 A, B, C, D)의 혈중 총 콜레스테롤의 농도는 양성대조군과 비교했을 때 유의성있게 감소하였다.In the positive control group, the total cholesterol concentration increased as the dietary intake was longer, whereas the total cholesterol concentration in each experimental group (Experimental Groups A, B, C, and D) was significantly higher than that in the positive control group. Decreased.
또한 각 실험군의 혈중 LDL-콜레스테롤 농도는 양성대조군과 비교했을 때 현저히 감소하였다.In addition, the blood LDL-cholesterol concentration of each experimental group was significantly reduced compared to the positive control group.
따라서 본 발명의 홍국균을 이용한 발효다시마는 콜레스테롤을 포함한 혈중 지질농도를 저하시키는 데 높은 효과를 나타내었다.Therefore, fermented dashima using the hongguk bacterium of the present invention showed a high effect in lowering blood lipid concentration including cholesterol.
[실험예 3] 발효다시마가 혈중 GOT, GPT의 활성에 미치는 효과 조사Experimental Example 3 Study on the Effect of Fermented Seaweed on the Activity of GOT and GPT in Blood
GOT와 GPT는 아미노산과 α-케토산과의 아미노기 전이를 촉매하는 효소로서 GOT는 아스팔틱산(aspartic acid), α-케토글구타릭산(α-ketoglutaric acid)과 글루타믹산(glutamic acid), 옥살로아세테이트(oxaloacetate) 사이의 아미노기를 전이하며, GPT는 알라닌(alanine), α-케토글루타릭산과 글루타믹산, 피루브산(pyruvic acid) 사이의 아미노기를 전이한다. 혈중 GOT, GPT는 간질환, 특히 급성간염의 경우에 활성이 현저히 증가하기 때문에 간기능 진단시 표적물질로 이용되고 있다.GOT and GPT are enzymes that catalyze the amino group transfer between amino acids and α-keto acid. GOT is aspartic acid, α-ketoglutaric acid, glutamic acid, It transfers amino groups between oxaloacetate, and GPT transfers amino groups between alanine, α-ketoglutaric acid and glutamic acid, and pyruvic acid. Serum GOT and GPT are used as targets in diagnosing liver function because of their markedly increased activity in liver disease, especially acute hepatitis.
실험예 3에서 준비한 각 군의 혈청을 사용하여, 각 군의 혈중 GOT 및 GPT 활성을 측정하였다. GOT, GPT의 활성은 IFCC법(금정천, 금정정광, 측상검사법제요(臨床檢査法提要), 제29판, 금원출판주식회사, 514-517, 1983)에 따라 GOT 및 GPT 활성 측정용 혈청 트랜스아미나제(transaminase) 측정시약(제일화학약품사, 일본)을 사용하여 반응시킨 후 분광광도계(Hitachi 7170A, 일본)로 측정하였고, 측정결과는 하기 표 3에 나타내었다.Serum GOT and GPT activity of each group were measured using the serum of each group prepared in Experimental Example 3. The activity of GOT and GPT was measured by serum trans for measuring GOT and GPT activity according to IFCC method (Geumjeongcheon, Geumjeonggwang, Imaging Test Method, 29th Edition, Geumwon Publishing Co., 514-517, 1983). The reaction was carried out using an aminase (transaminase) measuring reagent (Cheil Chemical Co., Ltd., Japan) and measured with a spectrophotometer (Hitachi 7170A, Japan). The results are shown in Table 3 below.
[표 3]TABLE 3
표 3에 나타낸 바와 같이, 각 실험군(실험군 A, B, C, D)의 혈중 GOT, GPT 활성은 양성대조군에 비해서 현저히 감소하였다.As shown in Table 3, the blood GOT and GPT activities of each experimental group (experimental groups A, B, C, and D) were significantly reduced compared to the positive control group.
따라서 본 발명의 홍국균을 이용한 발효다시마는 탁월한 간기능 개선 효과를 나타내었다.Therefore, fermented shimama using hongguk bacteria of the present invention showed an excellent liver function improvement effect.
본 발명의 발효다시마는 홍국균을 이용한 발효산물로서 다시마의 생리활성기능이 더욱 강화된 것으로, 혈중 콜레스테롤 함량의 저하 효과를 갖으며 또한 혈중 GOT, GPT의 활성을 감소시킴으로써 간기능 개선효과가 있다.The fermentation shimama of the present invention is a fermentation product using the red yeast bacterium, which further enhances the bioactive function of kelp, has a lowering effect on the cholesterol content of blood, and also improves liver function by reducing the activity of GOT and GPT in blood.
따라서, 본 발명의 홍국균을 이용한 발효다시마는 음주 및 스트레스로 인해서 약화된 간기능을 향상시키고 개선하고자 하는 목적으로 이용될 수 있고, 또한 혈중 콜레스테롤 농도의 증가로 인한 동맥경화의 발병을 예방하는 데 이용될 수 있다.Therefore, fermented dashima using the hongguk bacterium of the present invention can be used for the purpose of improving and improving liver function weakened due to drinking and stress, and also used to prevent the onset of arteriosclerosis due to an increase in blood cholesterol concentration. Can be.
또한 본 발명의 발효다시마는 발효다시마를 주성분으로 포함하는 건강보조식품으로 유용하게 이용될 수 있다.In addition, the fermented shimama of the present invention can be usefully used as a health supplement food containing fermented shimama as a main component.
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| KR920000258A (en) * | 1990-06-30 | 1992-01-29 | 박동근 | Manufacturing method of health supplement food containing kelp as a main ingredient |
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| KR20010038797A (en) * | 1999-10-27 | 2001-05-15 | 김길환 | Material for Nitric Oxide Doner using Fermented Rice with Monascus and Material for Medicine using it |
| KR20010074566A (en) * | 2001-05-08 | 2001-08-04 | 지원철 | Process for the preparation of barley containing calcium |
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| KR850001028A (en) * | 1983-07-16 | 1985-03-14 | 룀. 라우캄프 | Cylindrical inserts for spray nozzles of biphasic substances |
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| KR920000258A (en) * | 1990-06-30 | 1992-01-29 | 박동근 | Manufacturing method of health supplement food containing kelp as a main ingredient |
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| JPH11299444A (en) * | 1998-04-22 | 1999-11-02 | Itokazu Tetsuo | Production of turmeric food |
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| KR20010035152A (en) * | 2001-01-04 | 2001-05-07 | 지원철 | Process for the Preparation of Red Barley by Solid-phase Fermentation of Monascaceae Strain Containing Selenium |
| KR20010074566A (en) * | 2001-05-08 | 2001-08-04 | 지원철 | Process for the preparation of barley containing calcium |
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