KR20190051275A - Fermentation method of lactic acid bacteria using fruit of Prunus sp. and its use - Google Patents
Fermentation method of lactic acid bacteria using fruit of Prunus sp. and its use Download PDFInfo
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- KR20190051275A KR20190051275A KR1020170146733A KR20170146733A KR20190051275A KR 20190051275 A KR20190051275 A KR 20190051275A KR 1020170146733 A KR1020170146733 A KR 1020170146733A KR 20170146733 A KR20170146733 A KR 20170146733A KR 20190051275 A KR20190051275 A KR 20190051275A
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- fruit
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
Description
본 발명은 벚나무속 식물의 열매를 이용한 유산균 발효 방법 및 이의 용도에 관한 것이다. The present invention relates to a method of fermenting a lactic acid bacterium using the fruit of a plant of the genus Cherry and a use thereof.
발효는 유기물이 미생물작용에 의해 분해 및 변화하는 현상이다. 좁은 뜻으로는 당질이 미생물에 의해 무산소적으로 분해되는 현상이며, 넓은 뜻으로는 미생물에 의한 유용한 물질을 생산하는 것이다. 사람이 식품으로 섭취하는 대부분의 식물들은 사람에게 유용한 성분들을 함유하고 있어서 그 자체로도 섭취의미가 충분히 있다. 그러나 지역적, 계절적 등 다양한 요인에 의해 유산균을 포함한 유용한 미생물에 의해 식품이 발효과정을 통해서 재탄생되는 경우가 많다. 이러한 발효과정에서, 발효조건에 따라 기존의 유용한 성분의 함량이 늘어나는 경우도 있고, 아예 다른 물질로 변형되는 경우도 있다. Fermentation is a phenomenon in which organic matter decomposes and changes by microbial action. Narrowly, saccharides are anaerobically decomposed by microorganisms, and in a broader sense, they produce useful substances by microorganisms. Most plants that people consume as food contain ingredients that are useful to humans and, by themselves, are still meaningful. However, due to various factors, such as regional and seasonal factors, food is often reborn through the fermentation process by useful microorganisms including lactic acid bacteria. In such a fermentation process, the content of the useful ingredient may be increased depending on the fermentation condition, or may be transformed into another substance.
한편, 매실은 매화나무(Prunus mume)의 열매로, 원산지는 중국이며 3000년 전부터 건강보조식품 또는 약재로 사용되고 있다. 열매 중 과육이 약 80% 정도이고, 그 중 약 85%가 수분이며 10% 정도가 당질이다. 무기질, 비타민 및 유기산(시트르산, 사과산, 호박산 및 주석산)이 풍부하고 칼슘, 인 및 칼륨 등의 무기질과 카로틴도 들어 있다. 이 중 시트르산은 당질의 대사를 촉진하고 피로를 풀어주며, 유기산은 위장의 작용을 활발하게 하고 식욕을 돋우는 작용을 한다. 또한, 알칼리성 식품으로 피로회복에 좋고 체질개선 효과가 있다고 알려져 있으며, 특히, 해독작용이 뛰어나 배탈이나 식중독 등을 치료하는 데 도움이 되며, 신맛은 위액을 분비하고 소화기관을 정상화하여 소화불량과 위장 장애를 없애 준다고 알려져 있다. 또한, 변비와 피부미용에도 좋고 산도가 높아 강력한 살균작용을 하고, 최근에는 항암 식품으로도 알려져 있다.On the other hand, plums are plum trees ( Prunus mume ), the origin of which is China and has been used as a dietary supplement or medication for over 3,000 years. Fruit of fruit is about 80%, of which about 85% is water and about 10% is carbohydrate. It is rich in minerals, vitamins and organic acids (citric acid, malic acid, succinic acid and tartaric acid), minerals such as calcium, phosphorus and potassium, and carotene. Among them, citric acid promotes the metabolism of saccharides and relieves fatigue, and the organic acid activates the action of the stomach and acts as an appetite. It is also known as an alkaline food for improving fatigue and improving the constitution. Especially, it has excellent detoxifying effect and it helps to treat stomach and food poisoning. Sour taste secretes gastric juice and normalizes digestive organs, It is known to eliminate obstacles. It is also good for constipation and skin beauty, has a high acidity, and has a strong sterilizing action. It is also known as anticancer food in recent years.
살구나무(Prunus armeniaca)는 쌍떡잎식물로서 장미목 장미과의 낙엽소교목이다. 열매는 핵과이고 둥글며 털이 많고 지름이 3cm이며, 7월에 황색 또는 황색을 띤 붉은색으로 익는다. 열매는 한방에서 행인(杏仁)이라고 하는데, 여기에는 기름이 35~50중량% 있고, 그 밖에는 아미그달린(일명 아미그달로시드, 색이 없는 결정성 배당체, C20H27O11N), 에물신(효소), 단백질 등이 있다. 기름의 주성분은 올레인이다. 살구는 한방에서 기침 및 천식 등을 다스리는데 쓰인다. Apricot tree ( Prunus armeniaca ) is a dicotyledonous plant, a deciduous arboreous tree of Rosaceae Rosaceae. The fruit is a nucleus, round, hairy, 3cm in diameter, ripened in July with yellow or yellowish red color. The fruit is called an apricot in one shot, which contains 35 to 50% by weight of oil, and the other is amigallin (aka amidardalcid, a colorless crystalline glycoside, C 20 H 27 O 11 N) (Enzymes), and proteins. The main component of oil is olein. Apricots are used to control cough and asthma in one room.
복숭아나무(Prunus persica)는 중국 황허강 유역의 고원지대에 근원을 두고 있으며, 현재는 한국을 포함하여 미국, 이탈리아 및 에스파냐 등지에서 재배되는 식물로 중국, 한국의 전통의학에서 나무껍질, 나뭇잎, 꽃, 열매, 복숭아씨, 복숭아 털, 복숭아벌레까지 모두 약제로 쓰이는 것으로 알려져 있다. 그 중 복숭아씨(Semen Persicae)는 주성분인 글리세리드(glyceride), 스테롤(sterol), 에물신(emulsin) 및 아미그달린(amygdalin)으로 이루어져 있고, 말초혈액 순환불량 증후군(Oketsu)을 차단하는 효과가 있는 것으로 보고되었으며, 강력한 항종양 촉진자(anti-tumor promoter)와 긴밀하게 연관되어 있고, 부인병을 치료하는 데에도 사용되는 것으로 알려져 있다.Peach tree ( Prunus persica originated in the highlands of the Huanghe River in China and is currently cultivated in the USA, Italy and España including Korea. It is a traditional plant of Chinese and Korean in bark, leaves, flower, fruit, peach Seeds, peaches, and peach worms are all known to be used as medicines. Among them, Semen Persicae is composed of glyceride, sterol, emulsin and amygdalin as principal components and has an effect to block peripheral blood circulation syndrome (Oketsu) It has been reported, is closely related to strong anti-tumor promoters, and is also known to be used to treat women's diseases.
자두는 장미과 벚나무속 자두아속에 속하며 원산지에 따라 동양계자두(Prunus salicina), 유럽계자두(Prunus domestica) 및 북미 원산의 미국자두(Prunus americana)로 나뉜다. 자두에는 플라보노이드와 페놀산과 같은 페놀성 파이토케미칼(phytochemical)이 풍부하게 존재하고, 주로 네오클로로겐산(neochlorogenic acid)와 루틴(rutin)이 다량 함유되어 있으며, 붉은색 자두 품종의 경우 안토시아닌(anthocyanin)이 소량 함유된 것으로 알려져 있다. 자두의 항산화능은 포도보다는 낮으나 사과에 비해서는 4배 이상 높으며, 과피가 과육보다 항산화물질이 많이 함유되어 있는 것으로 보고되었다.Plum belonging to the genus in Rosaceae Cherry Plum Asian Ah, depending on origin Plums (Prunus salicina ), European plum ( Prunus domestica ) and Prunus americana (native to North America). Plums are rich in phenolic phytochemicals such as flavonoids and phenolic acids, and contain a large amount of neochlorogenic acid and rutin. In the case of red plum cultivars, anthocyanin is a small amount ≪ / RTI > The antioxidant activity of plums was lower than that of grapes, but 4 times higher than that of apples, and it was reported that the perilla contains a lot of antioxidants than the pulp.
한편, 한국등록특허 제1491463호는 청매실 발효 추출물을 함유하는 피부미백용 화장료 조성물 및 그 제조방법을 개시하고 있으며, 한국등록특허 제1452770호는 항산화 활성 및 간기능 개선효과를 가지는 비가열 동굴 숙성 옥매실 발효액 상품 제조방법을 개시하고 있다. 하지만, 본 발명의 벚나무속 식물의 열매를 이용한 유산균 발효 방법 및 이의 용도에 대해 아직까지 개시된 바가 없다.On the other hand, Korean Patent No. 1491463 discloses a cosmetic composition for skin whitening containing a fermented extract of Cheongmiljil and a preparation method thereof. Korean Patent Registration No. 1452770 discloses a cosmetic composition for skin whitening containing a fermented extract Discloses a method for producing a fermented broth product. However, the method of fermenting lactic acid bacteria using the fruit of the plant of the genus Cherry of the present invention and its use has not yet been disclosed.
본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명에서는 매실 추출물 및 살구 추출물에 락토바실러스 플랜타룸 CBG-C21(Lactobacillus plantarum CBG-C21, KACC92083P) 균주 및 락토바실러스 람노서스 CBG-C14(Lactobacillus rhamnosus CBG-C14, KACC91981P) 균주를 각각 접종하여 제조한 매실 발효물 및 살구 발효물의 경우, 상기 매실 추출물 및 살구 추출물과 다른 유산균 균주인 락토바실러스 플랜타룸(KCTC21004) 및 락토바실러스 람노서스(KCTC3237) 균주를 각각 접종하여 제조한 매실 발효물 및 살구 발효물에 비해 변비 개선 효과가 우수할 뿐만 아니라, 장내 유해미생물의 생장을 현저히 감소시키는 것을 확인함으로써, 본 발명을 완성하였다. The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method of producing Lactobacillus rhamnosus CBG-C21 ( Lactobacillus plantarum CBG-C21, KACC92083P) and Lactobacillus rhamnosus (Lactobacillus plantarum (KCTC21004) and Lactobacillus lambosus (KCTC3237)), which are different from the above-mentioned plum extract and apricot extract, in the case of the plum fermented product and the apricot fermented product prepared by inoculating the above-mentioned strains (CBG-C14 and KACC91981P) The present inventors completed the present invention by confirming that the effect of improving constipation as well as the growth of harmful microorganisms in the intestines is remarkably reduced as compared with the fermented products of plum and apricot prepared by inoculation, respectively.
상기 과제를 해결하기 위하여, 본 발명은 1) 선별된 벚나무 속(Prunus sp.) 식물의 열매를 세척하는 단계; 2) 상기 단계 1)에서 세척한 벚나무속 식물의 열매에 물을 첨가하고 분쇄한 후 추출하는 단계; 및 3) 상기 단계 2)의 벚나무속 식물의 열매 추출물에 유산균을 접종하여 발효시키는 단계;를 포함하여 제조하는 것을 특징으로 하는 정장 효과를 가지는 벚나무속 식물의 열매 발효물의 제조 방법을 제공한다.In order to solve the above-mentioned problems, the present invention provides a method for producing a plant of the genus Prunus sp. 2) adding water to the fruit of the cherry blossom plant washed in step 1), pulverizing and extracting it; And 3) inoculating the fruit extract of the plant of the genus Cherry in the step 2) and inoculating the fermented product with the lactic acid bacterium in a fermented product.
또한, 본 발명은 상기 제조 방법으로 제조된 정장 효과를 가지는 벚나무속 식물의 열매 발효물을 제공한다.The present invention also provides a fruit fermented product of a plant of the genus Cherry having a dressing effect, which is produced by the above-described method.
또한, 본 발명은 상기 벚나무속 식물의 열매 발효물을 유효성분으로 함유하는 정장용 건강기능식품 조성물을 제공한다.In addition, the present invention provides a health functional food composition for formal dress containing the fermented product of fruit of the cherry tree as an active ingredient.
본 발명의 락토바실러스 플랜타룸 CBG-C21(Lactobacillus plantarum CBG-C21, KACC92083P) 균주 및 락토바실러스 람노서스 CBG-C14(Lactobacillus rhamnosus CBG-C14) 균주를 이용하여 제조한 매실 발효물 및 살구 발효물은 변비 개선 효과가 우수하고, 장내 유해미생물의 생장을 현저히 감소시키므로, 이를 유효성분으로 포함하는 정장용 건강기능식품에 유용하게 이용될 수 있다. The plum fermented product and the apricot fermented product produced using the Lactobacillus plantarum CBG-C21 and KACC92083P and Lactobacillus rhamnosus CBG-C14 strains of the present invention, The improvement effect is excellent and the growth of harmful microorganisms in the intestines is remarkably reduced. Therefore, the composition can be usefully used for a health functional food containing formaldehyde as an active ingredient.
도 1은 본 발명의 일 구현 예에 따른 매실, 복숭아, 살구 및 자두 추출물에 락토바실러스 플랜타룸 CBG-C21(KACC92083P) 균주(A) 및 락토바실러스 람노서스 CBG-C14(KACC91981P) 균주(B)를 각각 접종한 후, 발효시간에 따른 상기 2종의 유산균 균주의 생균수 변화를 확인한 결과이다.
도 2는 본 발명의 일 구현 예에 따른 매실, 복숭아, 살구 및 자두 추출물에 락토바실러스 플랜타룸 CBG-C21(Lactobacillus plantarum CBG-C21, KACC92083P) 균주(A) 및 락토바실러스 람노서스 CBG-C14(Lactobacillus rhamnosus CBG-C14, KACC91981P) 균주(B)를 각각 접종한 후, 발효시간에 따른 발효물의 pH 변화를 확인한 결과이다.Brief Description of the Drawings Fig. 1 is a schematic view showing an example of a lactobacillus plantarum CBG-C21 (KACC92083P) strain (A) and a lactobacillus lambosus CBG-C14 (KACC91981P) strain (B) in plum, peach, apricot and plum extract according to an embodiment of the present invention Respectively, and the change in the viable cell count of the two lactic acid bacteria strains according to the fermentation time was confirmed.
The present invention relates to a method for producing Lactobacillus plantarum CBG-C21 (KACC92083P) strain (A) and Lactobacillus lambosus CBG-C14 ( Lactobacillus plantarum ) according to an embodiment of the present invention. rhamnosus CBG-C14, KACC91981P) strain (B) were inoculated, respectively, and the pH change of the fermented product was checked according to fermentation time.
본 발명의 목적을 달성하기 위하여, 본 발명은 In order to achieve the object of the present invention,
1) 선별된 벚나무 속(Prunus sp.) 식물의 열매를 세척하는 단계;1) washing the fruit of the selected Prunus sp. Plant;
2) 상기 단계 1)에서 세척한 벚나무속 식물의 열매에 물을 첨가하고 분쇄한 후 추출하는 단계; 및 2) adding water to the fruit of the cherry blossom plant washed in step 1), pulverizing and extracting it; And
3) 상기 단계 2)의 벚나무속 식물의 열매 추출물에 유산균을 접종하여 발효시키는 단계;를 포함하여 제조하는 것을 특징으로 하는 정장 효과를 가지는 벚나무속 식물의 열매 발효물의 제조 방법을 제공한다.And 3) inoculating the fruit extract of the plant of the genus Cherry in step 2) and inoculating the fermented product with the lactic acid bacterium.
본 발명의 정장 효과를 가지는 벚나무속 식물의 열매 발효물의 제조 방법에서, 상기 벚나무속 식물의 열매 추출물은 용매 추출, 물리적 추출, 효소적 추출 등의 다양한 추출법을 이용하여 추출할 수 있으나, 바람직하게는 물리적 추출 방법을 이용하여 추출할 수 있으나, 이에 제한되지 않는다. 상기 추출방법은 유효성분이 파괴되지 않고, 벚나무속 식물의 열매로부터 활성이 높은 발효물을 얻을 수 있다. In the method for producing the fruit fermented product of the cherry blossom plant having the dressing effect of the present invention, the fruit extract of the cherry blossom plant can be extracted by various extraction methods such as solvent extraction, physical extraction and enzymatic extraction, It can be extracted using physical extraction methods, but is not limited thereto. In the above extraction method, the fermented product having high activity from the fruit of the cherry blossom plant can be obtained without breaking the effective ingredient.
또한, 상기 벚나무속 식물의 열매 추출물은 추출처리에 의해 얻어지는 추출액, 추출액의 희석액 또는 농축액, 추출액을 건조하여 얻어지는 건조물, 또는 조정제물 또는 정제물 중 어느 하나를 포함하는 것으로 한다.In addition, the fruit extract of the plant of the genus Cherry is to contain any one of an extract obtained by extraction, a diluted solution or concentrate of the extract, a dried product obtained by drying the extract, or a preparation or a purified product.
또한, 상기 벚나무속 식물의 열매는 매실(Prunus mume), 복숭아(Prunus persica), 살구(Prunus armeniaca) 또는 자두(Prunus salicina)일 수 있으며, 바람직하게는 매실 또는 살구일 수 있으나, 이에 제한되지 않는다.In addition, the fruit of the above-mentioned cherry plants is Prunus mume ), peach ( Prunus persica ), apricot ( Prunus armeniaca or prunus salicina , and may be, but is not limited to, plum or apricot.
또한, 상기 벚나무속 식물의 열매는 85% 이상 숙성된 것이 바람직하지만, 이에 제한되지 않는다.In addition, the fruit of the above-mentioned cherry plants is preferably aged at 85% or more, but is not limited thereto.
또한, 상기 유산균은 락토바실러스 플랜타룸(Lactobacillus plantarum) 균주, 락토바실러스 람노서스(Lactobacillus rhamnosus) 균주 또는 이들의 혼합 균주일 수 있으며, 바람직하게는 락토바실러스 플랜타룸 CBG-C21(Lactobacillus plantarum CBG-C21)(KACC92083P) 균주, 락토바실러스 람노서스 CBG-C14(Lactobacillus rhamnosus CBG-C14)(KACC91981P) 균주(한국등록특허 제1655852호 참고) 또는 이들의 혼합 균주일 수 있으나, 이에 제한되지 않는다. 상기 락토바실러스 플랜타룸 CBG-C21(Lactobacillus plantarum CBG-C21)(KACC92083P) 균주는 농업생명공학연구원에 2015년 7월 10일자로 기탁하였다.The lactic acid bacterium may be a Lactobacillus plantarum strain, a Lactobacillus rhamnosus strain, or a mixture thereof. Preferably, the Lactobacillus plantarum CBG-C21 is selected from the group consisting of Lactobacillus plantarum CBG- (KACC92083P), Lactobacillus rhamnosus CBG-C14 (KACC91981P) strain (see Korean Patent No. 1655852), or a mixed strain thereof, but is not limited thereto. The Lactobacillus plantarum CBG-C21 ( Lactobacillus plantarum CBG-C21) (KACC92083P) was deposited at the Institute of Agricultural Biotechnology on July 10, 2015.
또한, 상기 단계 3)에서 벚나무속 식물의 열매 추출물에 1.0×107 내지 1.0×109 CFU/㎖의 유산균을 접종하는 것일 수 있으며, 바람직하게는 1.0×108 CFU/㎖의 유산균을 접종하는 것일 수 있으나, 이에 제한되지 않는다.In step 3), the extract may be inoculated with 1.0 × 10 7 to 1.0 × 10 9 CFU / ml of lactic acid bacteria, preferably 1.0 × 10 8 CFU / ml of lactic acid bacteria. But is not limited thereto.
또한, 상기 단계 3)에서 발효는 32~42℃에서 20~28시간 동안 수행하는 것일 수 있으며, 바람직하게는 37℃에서 24시간 동안 수행하는 것일 수 있으나, 이에 제한되지 않는다.In the step 3), the fermentation may be carried out at 32 to 42 ° C for 20 to 28 hours, preferably at 37 ° C for 24 hours, but is not limited thereto.
또한, 상기 단계 3)의 벚나무속 식물의 열매 발효물의 유산균 생균수는 6.0×108 내지 1.0×1010 CFU/㎖일 수 있으며, 바람직하게는 6.0×109 CFU/㎖일 수 있으나, 이에 제한되지 않는다.In addition, the number of lactic acid bacteria in the fermented product of the cherry of step 3) may be 6.0 × 10 8 to 1.0 × 10 10 CFU / ml, preferably 6.0 × 10 9 CFU / ml, It does not.
또한, 상기 단계 2) 및 단계 3) 사이에 벚나무속 식물의 열매 추출물에 효소를 처리하는 단계를 추가로 포함하는 것일 수 있으나, 이에 제한되지 않는다.In addition, the method may further include a step of treating the fruit extract of the genus Cherry with the enzyme during the step 2) and the step 3), but the present invention is not limited thereto.
또한, 상기 효소 처리는 셀룰라아제, 펙티니아제 또는 이들을 혼합처리하는 것일 수 있으나, 이에 제한되지 않는다.In addition, the enzyme treatment may be a cellulase, a pectinase, or a mixture treatment thereof, but is not limited thereto.
또한, 본 발명은 상기 제조 방법으로 제조된 정장 효과를 가지는 벚나무속 식물의 열매 발효물을 제공한다.The present invention also provides a fruit fermented product of a plant of the genus Cherry having a dressing effect, which is produced by the above-described method.
또한, 본 발명은 상기 정장 효과를 가지는 벚나무속 식물의 열매 발효물을 유효성분으로 함유하는 정장용 건강기능식품 조성물을 제공한다.In addition, the present invention provides a health functional food composition for formal dress containing as an active ingredient a fermented product of a cherry blossom plant having the dressing effect.
본 발명의 정장용 건강기능식품 조성물에서, 상기 식품의 종류에는 특별한 제한은 없다. 상기 물질을 첨가할 수 있는 식품의 예로는 드링크제, 육류, 소시지, 빵, 비스킷, 떡, 초콜릿, 캔디류, 스낵류, 과자류, 피자, 라면, 기타 면류, 껌류, 아이스크림류를 포함한 낙농제품, 각종 스프, 음료수, 알코올 음료 및 비타민 복합제, 유제품 및 유가공 제품 등이 있으며, 통상적인 의미에서의 건강기능식품을 모두 포함한다.In the health functional food composition for formal dressing of the present invention, there is no particular limitation on the kind of the food. Examples of the foods to which the above substances can be added include dairy products including dairy products, meat, sausage, bread, biscuits, rice cakes, chocolate, candies, snacks, confectionery, pizza, ramen and other noodles, gums, ice cream, Beverages, alcoholic beverages and vitamin complexes, dairy products, and dairy products, all of which include health functional foods in a conventional sense.
상기 건강기능식품은 분말, 과립, 환, 정제, 캡슐, 캔디, 시럽 및 음료 중에서 선택된 어느 하나의 제형으로 제조될 수 있으나, 이에 한정되지 않으며 법률에 따라 어떤 형태로든지 제조, 가공될 수 있다.The health functional food may be prepared in any form of powder, granule, ring, tablet, capsule, candy, syrup and beverage, but is not limited thereto and may be manufactured and processed in any form according to the law.
본 발명의 정장 효과를 가지는 벚나무속 식물의 열매 발효물은 식품에 그대로 첨가하거나 다른 식품 또는 식품 성분과 함께 사용될 수 있고, 통상적인 방법에 따라 적절하게 사용될 수 있다. 유효 성분의 혼합량은 그의 사용 목적에 따라 적합하게 결정될 수 있다. 일반적으로, 건강식품 중의 상기 벚나무속 식물의 열매 발효물의 양은 전체 식품 중량의 0.1 내지 90 중량부로 가할 수 있다. 그러나 건강 및 위생을 목적으로 하거나 또는 건강 조절을 목적으로 하는 장기간의 섭취의 경우에는 상기 양은 상기 범위 이하일 수 있으며, 안전성 면에서 아무런 문제가 없기 때문에 유효성분은 상기 범위 이상의 양으로도 사용될 수 있다.The fruit fermented product of the cherry blossom plant having the dressing effect of the present invention can be added directly to the food or can be used together with other food or food ingredients and can be suitably used according to a conventional method. The amount of the active ingredient to be mixed can be suitably determined according to the intended use. Generally, the amount of the fruit fermented product of the above-described cherry plants in the health food may be 0.1 to 90 parts by weight of the total food weight. However, in the case of long-term intake intended for health and hygiene purposes or for the purpose of controlling health, the amount may be less than the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount exceeding the above range.
본 발명의 건강 기능성 음료 조성물은 지시된 비율로 필수 성분으로서 상기 벚나무속 식물의 열매 발효물 이외에 함유하는 다른 성분에는 특별한 제한이 없으며 통상의 음료와 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다. 상술한 천연 탄수화물의 예는 모노사카라이드, 예를 들어, 포도당, 과당 등; 디사카라이드, 예를 들어 말토스, 슈크로스 등; 및 폴리사카라이드, 예를 들어 덱스트린, 시클로덱스트린 등과 같은 통상적인 당, 및 자일리톨, 소르비톨, 에리트리톨 등의 당알콜이다. 상술한 것 이외의 향미제로서 천연 향미제(타우마틴, 스테비아 추출물(예를 들어 레바우디오시드 A, 글리시르히진등) 및 합성 향미제(사카린, 아스파르탐 등)를 유리하게 사용할 수 있다. The health functional beverage composition of the present invention is not particularly limited to the other ingredients other than the fermented product of the fruit of the genus Cherry as an essential ingredient in the indicated ratios, and may contain various flavors or natural carbohydrates as an additional ingredient ≪ / RTI > Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; And polysaccharides, for example, conventional sugars such as dextrin, cyclodextrin and the like, and sugar alcohols such as xylitol, sorbitol and erythritol. Natural flavors (tau martin, stevia extracts (e.g., rebaudioside A, glycyrrhizin, etc.) and synthetic flavors (saccharin, aspartame, etc.) can be advantageously used as flavors other than those described above .
상기 외에 본 발명의 정장 효과를 가지는 벚나무속 식물의 열매 발효물은 여러 가지 영양제, 비타민, 광물(전해질), 합성 풍미제 및 천연 풍미제 등의 풍미제, 착색제 및 중진제(치즈, 초콜릿 등), 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알코올, 탄산음료에 사용되는 탄산화제 등을 함유할 수 있다. 그 밖에 본 발명의 벚나무속 식물의 열매 발효물은 천연 과일 쥬스 및 과일 쥬스 음료 및 야채 음료의 제조를 위한 과육을 함유할 수 있다. 이러한 성분은 독립적으로 또는 조합하여 사용할 수 있다.
In addition to the above, the fruit fermented product of the cherry blossom plant having the dressing effect of the present invention may contain flavors such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring agents and intermediates (cheese, , A pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloid thickening agents, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated beverages and the like. In addition, the fruit fermentation of the cherry plants of the present invention may contain natural fruit juice and pulp for the production of fruit juice drinks and vegetable drinks. These components may be used independently or in combination.
이하, 실시예를 이용하여 본 발명을 더욱 상세하게 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로 본 발명의 범위가 이들에 의해 제한되지 않는다는 것은 당해 기술분야에서 통상의 지식을 가진 자에게 있어 자명한 것이다.
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not limited thereto.
제조예Manufacturing example 1. One. 벚나무속Cherry tree 식물의 열매 추출물 및 이의 Fruit extract of plant and its object 발효물Fermentation product 제조 Produce
85% 이상의 숙성된 벚나무속 식물의 열매(매실, 복숭아, 살구 및 자두)를 선별하여 세척한 후, 세척한 벚나무속 식물의 열매 50 중량부에 대비하여 50 중량부의 물을 첨가하고 마쇄기로 분쇄하여 벚나무속 식물의 열매 추출물을 얻은 다음, 면포를 이용하여 여과하였다. 상기 여과한 벚나무속 식물의 열매 추출물은 121℃에서 15분간 멸균한 후, 락토바실러스 플랜타룸 CBG-C21(Lactobacillus plantarum CBG-C21, KACC92083P) 균주 및 락토바실러스 람노서스 CBG-C14(Lactobacillus rhamnosus CBG-C14, KACC91981P) 균주를 1.0×108 CFU/㎖ 농도로 각각 접종하여 37℃에서 24시간 동안 발효시켜 각각의 벚나무속 식물의 열매 발효물(이하 '시료'라 함)을 획득하였다. The fruits (plums, peaches, apricots and plums) of aged 85% or more of the aged cherry blossom were selectively washed and then 50 parts by weight of water was added to the washed cherry blossom in an amount of 50 parts by weight, The fruit extract of the cherry plants was obtained and then filtered using cotton balls. The filtered fruit extract of the cherry blossom plants was sterilized at 121 ° C for 15 minutes and then treated with Lactobacillus plantarum CBG-C21 and KACC92083P and Lactobacillus rhamnosus CBG-C14 , KACC91981P) were inoculated at a concentration of 1.0 × 10 8 CFU / ml, respectively, and fermented at 37 ° C. for 24 hours to obtain a fermented product (hereinafter, referred to as a "sample") of each of the cherry plants.
비교대조군으로 사용한 매실 물 추출물 및 매실 에탄올 추출물은 상기 동일한 방법으로 매실을 선별 및 세척한 후, 매실 50 중량부에 대비하여 50 중량부의 물과 에탄올을 각각 첨가하여 80℃에서 6시간 동안 추출하여 제조하였다.
The plum water extract and the mussel ethanol extract used as the comparative control were selected and washed in the same manner as above. 50 parts by weight of water and ethanol were added to 50 parts by weight of mussel, respectively, and the mixture was extracted at 80 ° C for 6 hours Respectively.
제조예Manufacturing example 2. 셀룰라아제를 처리한 2. Cellulase treated 벚나무속Cherry tree 식물의 열매 Fruit of plant 발효물Fermentation product 제조 Produce
85% 이상의 숙성된 벚나무속 식물의 열매(매실, 복숭아, 살구 및 자두)를 선별하여 세척한 후, 세척한 벚나무속 식물의 열매 50 중량부에 대비하여 50 중량부의 물을 첨가하고 마쇄기로 분쇄하여 벚나무속 식물의 열매 추출물을 얻은 다음, 면포를 이용하여 여과하였다. 상기 여과한 벚나무속 식물의 열매 추출물 100 중량부에 대비하여 0.005 내지 0.01 중량부의 셀룰라아제를 처리하여 반응시킨 후, 121℃에서 15분간 멸균한 다음, 락토바실러스 플랜타룸 CBG-C21(Lactobacillus plantarum CBG-C21, KACC92083P) 균주 및 락토바실러스 람노서스 CBG-C14(Lactobacillus rhamnosus CBG-C14, KACC91981P) 균주를 1.0×108 CFU/㎖ 농도로 각각 접종하여 37℃에서 24시간 동안 발효시켜 각각의 벚나무속 식물의 열매 발효물을 획득하였다.
The fruits (plums, peaches, apricots and plums) of aged 85% or more of the aged cherry blossom were selectively washed and then 50 parts by weight of water was added to the washed cherry blossom in an amount of 50 parts by weight, The fruit extract of the cherry plants was obtained and then filtered using cotton balls. 0.005 to 0.01 part by weight of a cellulase was treated and reacted with 100 parts by weight of the fruit extract of the above-mentioned filtered cherry blossom plants, and the mixture was sterilized at 121 캜 for 15 minutes. Then, Lactobacillus plantarum CBG-C21 , KACC92083P) and Lactobacillus rhamnosus CBG-C14 (KACC91981P) were inoculated at a concentration of 1.0 × 10 8 CFU / ml, respectively, and fermented at 37 ° C. for 24 hours. A fermented product was obtained.
제조예Manufacturing example 3. 3. 펙티나아제를Pectinase 처리한 Treated 벚나무속Cherry tree 식물의 열매 Fruit of plant 발효물Fermentation product 제조 Produce
85% 이상의 숙성된 벚나무속 식물의 열매(매실, 복숭아, 살구 및 자두)를 선별하여 세척한 후, 세척한 벚나무속 식물의 열매 50 중량부에 대비하여 50 중량부의 물을 첨가하고 마쇄기로 분쇄하여 벚나무속 식물의 열매 추출물을 얻은 다음, 면포를 이용하여 여과하였다. 상기 여과한 벚나무속 식물의 열매 추출물 100 중량부에 대비하여 0.005 내지 0.01 중량부의 펙티나아제를 처리하여 반응시킨 후, 121℃에서 15분간 멸균한 다음, 락토바실러스 플랜타룸 CBG-C21(Lactobacillus plantarum CBG-C21, KACC92083P) 균주 및 락토바실러스 람노서스 CBG-C14(Lactobacillus rhamnosus CBG-C14, KACC91981P) 균주를 1.0×108 CFU/㎖ 농도로 각각 접종하여 37℃에서 24시간 동안 발효시켜 각각의 벚나무속 식물의 열매 발효물을 획득하였다.
The fruits (plums, peaches, apricots and plums) of aged 85% or more of the aged cherry blossom were selectively washed and then 50 parts by weight of water was added to the washed cherry blossom in an amount of 50 parts by weight, The fruit extract of the cherry plants was obtained and then filtered using cotton balls. 0.005 to 0.01 part by weight of pectinase was treated and reacted with 100 parts by weight of the fruit extract of the above-mentioned filtered cherry blossom, and the mixture was sterilized at 121 캜 for 15 minutes. Then, Lactobacillus plantarum CBG- C21, KACC92083P) and Lactobacillus rhamnosus CBG-C14 (KACC91981P) were inoculated at a concentration of 1.0 × 10 8 CFU / ml, respectively, and fermented at 37 ° C. for 24 hours, Of the fermented product.
실시예Example 1. 매실 발효물 1. Plum fermentation product 의of pH 및 유산균 수 변화 Changes in pH and number of lactic acid bacteria
본 실시예 1에서는 제조예 1에 개시한 바와 같이 매실, 복숭아, 살구 및 자두 추출물에 락토바실러스 플랜타룸 CBG-C21(KACC92083P) 균주 및 락토바실러스 람노서스 CBG-C14(KACC91981P) 균주를 각각 접종한 후, 24시간 동안 발효시키면서 2시간마다 발효물을 채취하여 pH를 측정하고, 3시간마다 발효물의 유산균 생균수를 BCP 첨가 평판측정용 배지(Plate Count Agar with Brom Cresol Purple)를 이용하여 측정하였다. 그 결과, 도 1 및 2에 개시한 바와 같이 매실, 복숭아, 살구 및 자두 추출물에 대해 본 발명의 락토바실러스 플랜타룸 CBG-C21 균주 및 락토바실러스 람노서스 CBG-C14 균주를 접종하였을 때, 모두 발효시간에 따라 pH 값이 감소되고, 유산균 생균수가 증가되는 것을 확인하였다. 이를 통해 본 발명에 사용된 유산균 균주 모두 pH 2 내지 4에서 생존 및 발육이 가능하고, 내산성이 우수한 것을 확인할 수 있었다.
In Example 1, Lactobacillus plantarum CBG-C21 (KACC92083P) and Lactobacillus lambosus CBG-C14 (KACC91981P) were inoculated to the extract of plum, peach, apricot and plum as described in Production Example 1 The fermented product was collected every 2 hours while fermenting for 24 hours. The pH was measured, and the number of lactic acid bacteria in the fermented product was measured with a BCP-containing plate counting medium (Bron Cresol Purple) every 3 hours. As a result, when the Lactobacillus plantarum CBG-C21 strain and Lactobacillus lambosus CBG-C14 strain of the present invention were inoculated to the extract of plum, peach, apricot and plum, as shown in Figs. 1 and 2, , The pH value was decreased and the number of lactic acid bacteria viable cells was increased. As a result, it was confirmed that all of the lactic acid bacterial strains used in the present invention can survive and develop at pH 2 to 4 and are excellent in acid resistance.
실시예Example 2. 2. 벚나무속Cherry tree 식물의 열매 Fruit of plant 발효물의Fermented 변비개선 효능 Constipation improvement efficacy
본 실시예 2에서는 제조예 1에서 제조한 매실 발효물 및 살구 발효물(시험구)을 변비증상을 호소하는 피험자 200명을 선발하여 매실 발효물 및 살구 발효물에 각각 100명씩 배정하고 균주별로 대조구와 시험구로 2그룹씩 총 8그룹으로 나누었다. 각 발효물을 2주간 매일 2개씩 공급하면서 설문조사를 통해 효능을 확인하였다. 비교대조군으로는 락토바실러스 플랜타룸(KCTC21004) 및 락토바실러스 람노서스(KCTC3237)를 이용하여 제조한 발효물을 제공하였으며, 변비 개선기능에서 매실 및 살구 발효물 섭취에 따른 배변 회수의 변화, 변비증상의 호전도 및 용변 후 잔변감 변화를 설문지를 통하여 조사하였다.
In Example 2, 200 subjects who had symptoms of constipation were selected from the plum fermented product and the apricot fermented product (test sphere) prepared in Preparation Example 1, and 100 subjects were assigned to each of the fermented plum and apricot fermented products, And 2 groups of test group. Each fermented product was supplied two times a day for two weeks, and the efficacy was confirmed by a questionnaire. As a comparative control, a fermented product prepared by using Lactobacillus plantarum (KCTC21004) and Lactobacillus lambosus (KCTC3237) was provided. In the constipation improvement function, changes in the number of bowel movements due to consumption of plum and apricot fermented product, Changes in the degree of remission and remission after toilet use were investigated through questionnaires.
(1) 배변 회수의 변화(1) Changes in the number of bowel movements
유산균 균주에 따라 제조한 매실 발효물 및 살구 발효물의 섭취에 따른 배변 회수를 측정하여 비교한 결과, 하기 표 1 내지 3에 개시한 바와 같이 본 발명의 락토바실러스 플랜타룸 CBG-C21(KACC92083P) 및 락토바실러스 람노서스 CBG-C14(KACC91981P) 균주를 이용하여 제조한 매실 발효물 및 살구 발효물의 경우, 비교대조군으로 락토바실러스 플랜타룸(KCTC21004) 및 락토바실러스 람노서스(KCTC3237) 균주를 이용하여 제조한 매실 발효물 및 살구 발효물을 섭취하였을 때보다 배변 회수가 현저히 증가하였을 뿐만 아니라, 매실 추출물(물 추출물 및 에탄올 추출물)과 비교하였을 때에도 본 발명의 락토바실러스 플랜타룸 CBG-C21(KACC92083P) 균주를 이용하여 제조한 매실 발효물의 섭취로 인해 배변 회수가 현저히 증가되는 것을 확인할 수 있었다.As shown in the following Tables 1 to 3, the lactobacillus plantarum CBG-C21 (KACC92083P) of the present invention and the lactose of the lactose In the case of fermented plum and apricot fermented products produced with the Bacillus lambsus CBG-C14 (KACC91981P) strain, plum fermentation prepared using Lactobacillus plantarum (KCTC21004) and Lactobacillus lambosus (KCTC3237) as a comparative control (Water extract and ethanol extract), as compared with when the fermented product of water and apricot fermented water was used, but also when compared with the plum extract (water extract and ethanol extract), the lactobacillus plantarum CBG-C21 (KACC92083P) It was confirmed that the consumption of the fermented product of one plum greatly increased the number of the bowel movement.
(회/주)collection
(Times / week)
대조구는 락토바실러스 플랜타룸(KCTC21004) 및 락토바실러스 람노서스(KCTC3237)이며, 시험구는 본 발명의 락토바실러스 플랜타룸 CBG-C21(KACC92083P) 및 락토바실러스 람노서스 CBG-C14(KACC91981P)이다. The control groups were Lactobacillus plantarum CBG-C21 (KACC92083P) and Lactobacillus lambosus CBG-C14 (KACC91981P) of the present invention, and Lactobacillus plantarum (KCTC21004) and Lactobacillus lambosus (KCTC3237)
(회/주)collection
(Times / week)
(회/주)collection
(Times / week)
추출물water
extract
추출물ethanol
extract
(락토바실러스 플랜타룸 CBG-C21)Fermentation product
(Lactobacillus plantarum CBG-C21)
(2) 변비증상 개선효과(2) Improvement of constipation symptoms
유산균 균주에 따라 제조한 매실 발효물 및 살구 발효물의 섭취에 따른 변비증상 개선 효과를 비교한 결과, 하기 표 4 내지 6에 개시한 바와 같이 본 발명의 락토바실러스 플랜타룸 CBG-C21(KACC92083P) 및 락토바실러스 람노서스 CBG-C14(KACC91981P) 균주를 이용하여 제조한 매실 발효물 및 살구 발효물의 경우, 비교대조군으로 락토바실러스 플랜타룸(KCTC21004) 및 락토바실러스 람노서스(KCTC3237) 균주를 이용하여 제조한 매실 발효물 및 살구 발효물을 섭취하였을 때보다 변비증상이 크게 개선되었을 뿐만 아니라, 매실 추출물(물 추출물 및 에탄올 추출물)과 비교하였을 때에도 본 발명의 락토바실러스 플랜타룸 CBG-C21(KACC92083P) 균주를 이용하여 제조한 매실 발효물의 섭취로 인해 변비증상이 크게 호전되는 것을 확인할 수 있었다.As shown in Tables 4 to 6, the Lactobacillus plantarum CBG-C21 (KACC92083P) and Lactobacillus plantarum Lactobacillus (Lactobacillus plantarum) of the present invention, In the case of fermented plum and apricot fermented products produced with the Bacillus lambsus CBG-C14 (KACC91981P) strain, plum fermentation prepared using Lactobacillus plantarum (KCTC21004) and Lactobacillus lambosus (KCTC3237) as a comparative control (KACC92083P) strain of the present invention when compared with plum extract (water extract and ethanol extract) as well as the symptoms of constipation were significantly improved compared with the case of drinking water and apricot fermented product It was confirmed that constipation symptoms were greatly improved by ingesting a plum fermented product.
호전도Symptoms of bowel movement
Improvement degree
추출물water
extract
추출물ethanol
extract
(락토바실러스 플랜타룸 CBG-C21)Fermentation product
(Lactobacillus plantarum CBG-C21)
(3) (3) 잔변감의Remnant 변화 change
유산균 균주에 따라 제조한 매실 발효물 및 살구 발효물의 섭취에 따른 용변 후 잔변감의 변화를 비교한 결과, 하기 표 7 내지 9에 개시한 바와 같이 본 발명의 락토바실러스 플랜타룸 CBG-C21(KACC92083P) 및 락토바실러스 람노서스 CBG-C14(KACC91981P) 균주를 이용하여 제조한 매실 발효물 및 살구 발효물의 경우, 비교대조군으로 락토바실러스 플랜타룸(KCTC21004) 및 락토바실러스 람노서스(KCTC3237) 균주를 이용하여 제조한 매실 발효물 및 살구 발효물을 섭취하였을 때보다 잔변감 증상이 현저히 감소하였을 뿐만 아니라, 매실 추출물(물 추출물 및 에탄올 추출물)과 비교하였을 때에도 본 발명의 락토바실러스 플랜타룸 CBG-C21(KACC92083P) 균주를 이용하여 제조한 매실 발효물의 섭취로 인해 잔변감 증상이 크게 감소되는 것을 확인할 수 있었다.The results are shown in Tables 7 to 9. As a result, the lactobacillus plantarum CBG-C21 (KACC92083P) of the present invention and the lactobacillus plantarum CBG-C21 of the present invention and the apricot fermented product In the case of the fermented plum and apricot fermented by using Lactobacillus lambosus CBG-C14 (KACC91981P), plums prepared by using Lactobacillus plantarum (KCTC21004) and Lactobacillus lambosus (KCTC3237) as a comparative control, Fermented water and apricot fermented product were not only significantly reduced but also compared to plum extract (water extract and ethanol extract), the Lactobacillus plantarum CBG-C21 (KACC92083P) strain of the present invention was used It was confirmed that the intake of the fermented product of the plum was significantly reduced.
추출물water
extract
추출물ethanol
extract
(락토바실러스 플랜타룸 CBG-C21)Fermentation product
(Lactobacillus plantarum CBG-C21)
실시예Example 3. 매실 3. Plums 발효물Fermentation product 섭취에 따른 장내 유해 미생물의 생장 Growth of harmful microorganisms in intestines by ingestion 억제능Inhibition 확인 Confirm
본 실시예 3에서는 제조예 1에서 제조한 매실 발효물 및 살구 발효물(시험구)을 변비 증상을 호소하는 피험자에게 공급하였을 때, 분변에 존재하는 유해 미생물의 변화를 관찰하였다. 매실 발효물 및 살구 발효물(시험구)을 하루에 2개씩 2주간 공급하였고 피험자에게 분변을 수거하여 분변 내 유해 지표 미생물의 수를 관찰하였다. 비교대조군으로는 락토바실러스 플랜타룸(KCTC21004) 및 락토바실러스 람노서스(KCTC3237)를 이용하여 제조한 발효물을 제공하였다. In Example 3, when the fermented product of plum and the fermented product of apricot prepared in Preparation Example 1 (test pieces) were supplied to subjects complaining constipation symptoms, changes in harmful microorganisms present in the feces were observed. Fermented plum and apricot fermented product (test sphere) were fed for 2 weeks for 2 weeks. The fecal samples were collected from the subjects and the number of harmful indicator microorganisms was observed. As a comparative control, fermentations prepared using Lactobacillus plantarum (KCTC21004) and Lactobacillus lambosus (KCTC3237) were provided.
유해 미생물은 대장균(E. coli), 황색포도상구균(Staphylococcus aureus) 및 클로스트리디움 퍼스리젠스(Clostridium perfringens)로 지정하여 관찰하였으며 섭취 전, 섭취 1주, 섭취 2주, 섭취 중지 1주 및 섭취 중지 2주로 구별하여 분변 내의 미생물 수준 변화를 관찰하였다. 그 결과, 하기 표 10 내지 13에 개시한 바와 같이 본 발명의 락토바실러스 플랜타룸 CBG-C21(KACC92083P) 균주를 접종하여 제조한 매실 발효물 및 살구 발효물을 섭취한 경우, 비교대조군인 락토바실러스 플랜타룸(KCTC21004)과 비교하여 대장균(E. coli), 황색포도상구균(Staphylococcus aureus) 및 클로스트리디움 퍼스리젠스(Clostridium perfringens)의 생장을 현저히 억제시키는 것을 확인할 수 있었다.The harmful microorganisms are Escherichia coli (E. coli), Staphylococcus aureusStaphylococcus aureus) And Clostridium persulens (Clostridium perfringens), And the changes in microbial levels in the feces were observed before the ingestion, one week after ingestion, two weeks after ingestion, one week after ingestion, and two weeks after ingestion. As a result, as shown in Tables 10 to 13, when the fermented broth and fermented apricot prepared by inoculating Lactobacillus plantarum CBG-C21 (KACC92083P) of the present invention were inoculated, the lactobacillus plant Compared with Tarum (KCTC21004), Escherichia coliE. coli), Staphylococcus aureusStaphylococcus aureus) And Clostridium persulens (Clostridium perfringens) Significantly To inhibit I could confirm.
Claims (10)
2) 상기 단계 1)에서 세척한 벚나무속 식물의 열매에 물을 첨가하고 분쇄한 후 추출하는 단계; 및
3) 상기 단계 2)의 벚나무속 식물의 열매 추출물에 유산균을 접종하여 발효시키는 단계;를 포함하여 제조하는 것을 특징으로 하는 정장 효과를 가지는 벚나무속 식물의 열매 발효물의 제조 방법.1) Selected cherry trees ( Prunus sp.) washing the fruit of the plant;
2) adding water to the fruit of the cherry blossom plant washed in step 1), pulverizing and extracting it; And
And 3) inoculating the fruit extract of the plant of the genus Cherry in step 2) and inoculating the fermented product with the lactic acid bacterium, thereby producing a fermented product of the fruit of the genus Cherry.
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| KR0185250B1 (en) * | 1994-11-02 | 1999-03-20 | 이은선 | Natural fruit vegetable beverage |
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| KR20140060089A (en) * | 2012-11-09 | 2014-05-19 | 이천시(관리부서:이천시농업기술센터소장) | A process for the preparation of peach fresh juice composition and peach fresh juice composition prepared therefrom |
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| KR0185250B1 (en) * | 1994-11-02 | 1999-03-20 | 이은선 | Natural fruit vegetable beverage |
| KR100572730B1 (en) * | 2003-12-29 | 2006-04-24 | 웅진식품주식회사 | Manufacturing method of functional drinks from plum and grain fermentation |
| KR100891608B1 (en) * | 2008-08-29 | 2009-04-02 | (주)한국파비스 알엔디 | Method of producing fermentation of esculent plants, the fermentation produced thereby, and food comprising the fermentation |
| KR20140060089A (en) * | 2012-11-09 | 2014-05-19 | 이천시(관리부서:이천시농업기술센터소장) | A process for the preparation of peach fresh juice composition and peach fresh juice composition prepared therefrom |
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| KR102525129B1 (en) * | 2022-12-30 | 2023-04-24 | 이승민 | Composition comprising fermented extracts of unripe plum and manufacturing method thereof |
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