KR101594219B1 - Composition for improving or enhancing memory comprising fermented herb extract - Google Patents

Abstract

The present invention relates to the use of Lactobacillus plantarum The present invention relates to a composition for preventing or ameliorating memory impairment or forgetfulness comprising a fermented plant extract using K154 as an active ingredient, wherein 0.1 to 10% by weight of glucose (glucose ) And a composition for preventing or ameliorating memory or forgetfulness comprising an effective ingredient of a fermented plant extract fermented by inoculating a cultured Lactobacillus plantarum with addition of 0.1 to 5 wt% yeast extract Lt; / RTI > The present invention also provides a method for producing a lactobacillus plant, which comprises adding 0.1 to 10% by weight of glucose and 0.1 to 5% by weight of yeast extract to 100% by weight of a plant extract obtained by hot water extraction of raw paper, The present invention relates to a health functional food containing as an active ingredient an extract of a fermented plant fermented by inoculation with Lactobacillus plantarum for preventing or ameliorating memory impairment or forgetfulness.

Description

TECHNICAL FIELD The present invention relates to a composition for improving and enhancing memory performance containing a fermented plant extract as an active ingredient.

The present invention relates to the use of Lactobacillus plantarum The present invention relates to a composition for preventing or ameliorating memory impairment or forgetfulness, which comprises a fermented plant extract using K154 as an active ingredient.

Amnesia is one of the memory impairments that tells a morbid condition that does not remember well or forgets, and it is called forgetful forgetting, that you can not remember it but have forgotten it only for a moment. It is usually seen in cases of fever or intoxication, such as delirium, and in the case of trauma, fainting, or electric shock to the head, backward forgetfulness occurs. This is a memory at first, but if you try to reproduce it after a while, you will have to think about it for a while. There are a few cases of forgetfulness. In addition, there are some cases that appear only at certain times, and some people forget forgetfulness is part of it.

Recent trends in beverage development have attracted attention to a variety of functional beverages that reflect the attention of modern people to health rather than simple past tasty beverages. In the case of functional beverages, the focus of functional beverages will be less favorable and will not appeal to consumers. Therefore, the development focus of functional beverages will be on how to properly combine functionality and palatability. Studies on adding or enhancing functionalities through pharmacological actions of herbal medicines have been actively carried out by adding a herbal medicine ingredient to a palatable beverage having a peculiar taste as a form of functional beverage. Various kinds of herbal medicines such as ginseng tea, gugija tea, ogapi tea, and lucid tea are known as herbal medicine, and the kinds of them are continuously increasing. [0003] However, such conventional herbal medicinal herbal tea is mainly composed of a single ingredient herbal medicine, and it is consumed by some consumers due to its pharmacological action and anticipation about it, which is known to have a herbal medicine which is a main ingredient of tea. In terms of taste, there are not many consumers who drink or drink in anticipation of a pharmacological effect that is not popular and is not as popular as coffee or green tea.

When considering only the pharmacological action of medicinal herbs, it is most certain that the medicines obtained by the combination of various medicinal materials according to the prescriptions shown in the traditional patents of Dongbok-bok, etc., take a lot of time to process the medicines, Even if the oriental medicines or oriental medicines are individually packaged, it is inconvenient for the consumer to carry it, and there is the inconvenience of having to reheat the soup when taking it. In addition, in the case of most oriental oriental herbal medicine, there is a characteristic that bitter taste is strong, which is poor in palatability and expensive in terms of price, so that it is difficult to drink or take it from time to time like a general popular drink or tea.

On the other hand, Korean Patent No. 0404921 discloses a method for preparing a total tea having an ameliorating effect of forgetfulness. However, this method is not a fermentation method using lactic acid bacteria as a total tea which is mixed with oriental medicinal herbs, such as Japanese papaya and licorice. Therefore, the inventors of the present invention confirmed the effect of improving the memory and amnesia of the fermented plant extract which enhanced the GABA content by lactic acid fermentation of the extract of Seokchangpo, And a liquid tea, and completed the present invention.

The object of the present invention is to add 0.1 to 10% by weight of glucose and 0.1 to 5% by weight of yeast extract to 100% by weight of a plant extract obtained by hot water extraction of raw paper, Baekbokryeong and Seokchangpo, Lactobacillus The present invention also provides a composition for preventing or ameliorating memory impairment or forgetfulness, which contains fermented plant extract fermented by inoculating a plantarum of the present invention as an active ingredient.

Glucose and 0.1 to 5 wt% of yeast extract are added to 100 wt% of the plant extract of hot pepper extract of the present invention, Baekbokryeong and Seokchangpo as hot-water extracts, and the cultured Lactobacillus plantarum Lactobacillus plantarum) as an active ingredient, which is fermented by fermenting the fermented plant extract.

In order to achieve the above object, the present invention provides a method for preparing a plant extract, which comprises adding 0.1 to 10% by weight of glucose and 0.1 to 5% by weight of yeast extract to 100% by weight of a plant extract of hot pepper, The present invention provides a composition for preventing or ameliorating memory impairment or forgetfulness, which contains, as an active ingredient, a fermented plant extract fermented by inoculation with a cultured Lactobacillus plantarum .

Specifically, the plant extract is characterized in that the raw paper, Baekbokryeong and Seokchangpo are hot-water extracted at a weight ratio of 1: 1: 1, and the Lactobacillus plantarum is Lactobacillus plantarum plantarum ) K154 (KACC91727P).

Specifically, the fermentation step is characterized by fermentation at 25 to 42 DEG C for 1 to 7 days.

In the present invention, "Sungmyunggang" is a herb medicine composition composed of four natural herbal medicines, such as white bacillus, lobster, licorice, and licorice root, which is called " If you forget to forget and eat for a long time, you will be able to memorize a thousand words a day. "(Source: Naver Encyclopedia). In the present invention, 300 g of ground paper, 300 g of Baekbokryeong, and 300 g of Seokchangpo were added to a water pan with 13,000 mL of water and heated at 120 캜 for a total of 3 hours to prepare a plant extract or a common mint.

The present invention also provides a method for producing a lactobacillus plant, which comprises adding 0.1 to 10% by weight of glucose and 0.1 to 5% by weight of yeast extract to 100% by weight of a plant extract obtained by hot water extraction of raw paper, The present invention provides a health functional food containing the fermented plant extract fermented by inoculation with Lactobacillus plantarum as an active ingredient for preventing or ameliorating memory impairment or forgetfulness.

Preferably, the health functional food is any one selected from the group consisting of capsules, tablets, powders, granules, liquids, rings, flakes, pastes, syrups, gels, jellies, and bars , But is not limited thereto.

More preferably, the powder is subjected to hot water extraction at a weight ratio of 1: 1: 1, followed by adding 0.5 wt% glucose and 2.5 wt% yeast extract, Lactobacillus plantarum ) K154 (KACC91727P) was inoculated, and the fermented plant extract fermented at 37 DEG C for 72 hours was spray-dried,

After 0.5% by weight glucose and 2.5% by weight yeast extract were added to the broth, hot water was extracted at a weight ratio of 1: 1: 1, and the cultured Lactobacillus plantarum plantarum ) K154 (KACC91727P), and adding the brown rice powder to the fermented plant extract fermented at 37 ° C for 72 hours, followed by solid fermentation at 37 ° C for 2 days to 5 days.

The liquid is base paper, baekbokryeong and the seokchangpo 1: 1: 1 was added after hot-water extract at a weight ratio of 1, 0.5% glucose (glucose) and 2.5 weight% yeast extract (yeast extract) and cultured Lactobacillus plan tarum (Lactobacillus 3-15% by weight of a fermented plant extract obtained by inoculating plantarum K154 (KACC91727P) and fermenting at 37 ° C for 72 hours; 80 to 90% by weight of a hydrothermal extract of at least one plant selected from the group consisting of agar, gochunpo, white bacterium and Angelica gigas; 0.2 to 1% by weight of red ginseng concentrate; 0.2 to 0.5 wt% DHA or ALA; 0.3% by weight of natural calcium and 3 to 5% by weight of a blueberry concentrate.

In addition, the composition of the present invention may be added to food or beverage for the purpose of enhancing memory or preventing and improving forgetfulness. At this time, the amount of the composition in the food or drink may be 0.01 to 15% by weight of the total food, and the health beverage composition may be added in a proportion of 0.02 to 10 g, preferably 0.3 to 1 g, based on 100 ml .

The health beverage composition of the present invention may contain various flavors or natural carbohydrates such as ordinary beverages as an additional ingredient, as long as it contains the extract as an essential ingredient at the indicated ratio, and there is no particular limitation to the liquid ingredient. Examples of the above-mentioned natural carbohydrates include monosaccharides such as disaccharides such as glucose and fructose such as maltose, sucrose and the like and polysaccharides such as dextrin, cyclodextrin and the like Sugar, 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 The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g per 100 ml of the composition of the present invention.

In addition to the above-mentioned composition, the composition of the present invention can be used as a flavoring agent such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring agents and intermediates (cheese, chocolate etc.), pectic acid and its salts, Salts, 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 compositions of the present invention may contain flesh for the production of natural fruit juices and fruit juice drinks and vegetable drinks. These components may be used independently or in combination. The proportion of such additives is not so critical, but is generally selected in the range of 0 to about 20 parts by weight per 100 parts by weight of the composition of the present invention.

The present invention relates to the use of Lactobacillus plantarum The present invention relates to a composition for preventing or ameliorating memory impairment or forgetfulness, which comprises a fermented plant extract using K154 as an active ingredient, and can improve the possibility of development of functional beverages and foods having an effect of improving memory or forgetfulness.

FIG. 1 is a Y-maze test result for confirming the memory enhancing effect of a fermented plant extract (fermented sour manganese).
FIG. 2 is a result of passive avoidance experiment for confirming the memory enhancing effect of the fermented plant extract (fermented soybean meal).
FIG. 3 is a result of an underwater maze test to confirm the effect of enhancing the spatial perception ability of a fermented plant extract (fermented myrrh).
FIG. 4 is an experimental result for confirming whether the experimental animals remember the platform at the end of the experiment.
FIG. 5 shows the results of acetylcholinesterase inhibition experiment to examine the relationship between fermented plant extracts (fermented syrup) with acetylcholinesterase.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited by these examples.

< Example  1> Fermented Plant Extract ( Fermented mushroom ) Confirmed the amelioration effect of forgetfulness

1. Manufacture of fermented plant extracts

Yeast extract, glucose 0.5% and yeast extract were prepared by using the previously prepared plant extract as a basic medium by heating for 3 hours at 120 ° C. with 13,000 ml of water, 300 g of raw paper 300 g, % Was added and sterilized. Herein, 2% MSG was added to the MRS medium, and Lactobacillus plantarum plantarum K154 starter was added at 10% (v / v), followed by fermentation at 37 ° C for 72 hours.

2. Y labyrinth experiment

In order to examine the memory effect of fermented plant extracts (fermented sour manganese), 50, 100 and 200 mg / kg fermented plant extracts were administered orally to ICR mice. In comparison, 50 and 100 mg / kg showed significant memory enhancement (Fig. 1).

3. Manual avoidance experiment

30 minutes after oral administration of plant extracts (Solanum tuberosum) and fermented plant extracts (fermented syrup), scopolamine was intraperitoneally administered and 30 minutes later, the experiment was carried out. (P <0.01) after administration of scopolamine, and the improvement effect was observed in the group of 100 mg / kg of plant extract (gomyeongmang) and 100 mg / kg of fermented plant extract (Fig. 2).

4. Underwater labyrinth experiment

Experiments were carried out to verify the effect of fermented plant extracts (fermented marmelang) on spatial perception ability. From the first day to the fourth day, significant memory loss (p <0.001) was observed in the scopolamine-treated group compared to the control group, and from the second day, the fermented plant extract (fermented at 30 mg / kg) ), 50 mg / kg group (p <0.01) showed a significant memory improvement effect and the group of 100 mg / kg of plant extract (fermented SBM) showed a decreased memory improvement effect from the third day (FIG.

In the experiment to confirm that the animal remembers the platform at the end of the last day, the scopolamine treated group had no significant memory compared to the control group (meaning that the time spent in the zone where the platform was removed after the platform was removed did not seem to be remembered) , And 25, 50, and 100 mg / kg fermented myrmymen (Fig. 4).

5. Acetylcholinesterase inhibition experiment

The IC50 value of tacrine used as a positive control in the inhibition of acetylcholinesterase inhibition in order to investigate the relationship between acetylcholinesterase and plant extracts (Solanum tuberosum L.) and fermented plant extracts (fermented S. manganese) was 1.205 ug / ml, The plant extracts (Solanum tuberosum) and the fermented plant extracts (fermented Solanum tuberosum) were 107.5 ug / ml and 9.364 ug / ml, respectively (Fig. 5).

< Example  2> Using fermented plant extracts Solid car , Ring and Liquid tea  Produce

1. Solid car manufacturing

Yeast extract, glucose 0.5%, yeast extract, and glucose 0.5% were prepared by using a plant extract prepared previously by heating 80 g of Baejobulyeong, 80 g of Baekbokryeong, 80 g of Seokchangpo and 5,000 ml of water at 120 ℃ for 2 hours. % Was added and sterilized. Herein, 2% MSG was added to the MRS medium, and Lactobacillus plantarum plantarum K154 starter was added at 10% (v / v), followed by fermentation at 37 ° C for 72 hours. The fermentation broth was concentrated to 20 to 30 brix and spray-dried to a final brix of 40 to 50 brix. The fermentation concentrate and dextrin were contained at a ratio of about 1: 1.

The fermentation powder of the plant extract may be packaged into sticks to produce a product. This can be used as a solid car on a beverage base to enhance the learning ability of students, including examinees. Capacity is 3g ~ 5g / 1 stick is suitable.

2. Circulation Manufacturing

Yeast extract, glucose 0.5%, yeast extract, and glucose 0.5% were prepared by using a plant extract prepared previously by heating 80 g of Baejobulyeong, 80 g of Baekbokryeong, 80 g of Seokchangpo and 5,000 ml of water at 120 ℃ for 2 hours. % Was added and sterilized. Herein, 2% MSG was added to the MRS medium, and Lactobacillus plantarum plantarum K154 starter was added at 10% (v / v), followed by fermentation at 37 ° C for 72 hours.

Solid fermentation was carried out at 37 ° C for 2 days to 5 days with 0.55 L of the fermentation broth / 1 kg of brown rice powder, and then a ring was prepared and dried.

The ring of the fermented plant extract may be commercialized. This can be used as a product for improving the learning ability of the examinee and improving the memory of the elderly (prevention of dementia). The dosage is suitably from 3g to 5g.

3. Manufacture of liquid tea

Weigh 0.5 ~ 1.5% of each plant such as raw paper, Seokchangpo, White Bicycle, Angelica gigas, etc., and add purified water to make 100%. Extract at 90 ° C or higher for 12 to 24 hours, and then filter to prepare a composite extract.

Yeast extract, glucose 0.5%, yeast extract, and glucose 0.5% were prepared by using a plant extract prepared previously by heating 80 g of Baejobulyeong, 80 g of Baekbokryeong, 80 g of Seokchangpo and 5,000 ml of water at 120 ℃ for 2 hours. % Was added and sterilized. Herein, 2% MSG was added to the MRS medium, and Lactobacillus plantarum plantarum K154 starter was added at 10% (v / v) and fermented at 37 ° C for 72 hours to prepare a fermented plant extract.

The compound extract, the fermented plant extract and other materials are added and mixed at the compounding ratio shown in Table 1 below. Sterilize at 95 ℃ or higher for 30 minutes. Charge the dose so that the capacity is 40 to 50 ml.

The liquid tea of the fermented plant extract can be commercialized. It can be used as a health drink for the memory of examinees, children in growing age, and for the enhancement of learning ability. The dosage is suitably 40 to 50 ml.

Ingredients Expected compounding ratio Fermented plant extract 3 to 15% Composite extracts such as Japanese papaya, Seokchangpo, White Bacon and Angelica gigas 80 to 90% Red ginseng concentrate 0.2 to 1% Functional maintenance (DHA, ALA) 0.2 to 0.5% Natural calcium 0.3% Blueberry concentrate 3 to 5% Vitamins Other (syrup, natural thickener, etc.) Sum 100%

Agricultural Biotechnology Research Institute KACC91727 20120706

Claims (9)

0.1 to 10% by weight of glucose and 0.1 to 5% by weight of yeast extract were added to 100% by weight of the plant extract obtained by mixing starch, Baekbokryeong and Seokchangpo and hot-water extract, and the cultured Lactobacillus plantarum plantarum ) K154 (KACC91727P) as an active ingredient. The composition for preventing or ameliorating memory or forgetfulness according to claim 1, wherein the plant extract is mixed with raw paper, Baekbokryeong, and Seokchangpo at a weight ratio of 1: 1: 1. delete The composition for preventing or ameliorating memory or forgetfulness according to claim 1, wherein the fermentation is performed at 25 to 42 DEG C for 1 to 7 days. 0.1 to 10% by weight of glucose and 0.1 to 5% by weight of yeast extract were added to 100% by weight of the plant extract obtained by mixing starch, Baekbokryeong and Seokchangpo and hot-water extract, and the cultured Lactobacillus plantarum plantarum ) K154 (KACC91727P), which contains fermented plant extract fermented by inoculation, as an active ingredient, to prevent or ameliorate memory. 6. The method of claim 5, wherein the health functional food is any one selected from the group consisting of capsules, tablets, powders, granules, liquids, rings, flakes, pastes, syrups, gels, jellies, and bars. To improve the memory or to prevent or ameliorate the health functional food for improvement. [Claim 7] The method of claim 6, wherein the powder is prepared by mixing raw paper, Baekbokryeong and Seokchangpo at a weight ratio of 1: 1: 1 and subjecting the mixture to hot water extraction and then adding 0.5 weight% glucose and 2.5 weight% yeast extract wherein the fermented plant extract fermented at 37 ° C for 72 hours is inoculated with the yeast extract and cultured inoculated with the cultured Lactobacillus plantarum K154 (KACC91727P) to prevent or ameliorate memory or forgetfulness Health functional food for. [Claim 7] The method according to claim 6, wherein the pellets are prepared by mixing starch, Baekbokryeong, and Seokchonpo at a weight ratio of 1: 1: 1 and hot-water extracting the starch, then adding 0.5 wt% glucose and 2.5 wt% yeast extract yeast extract) was added to the fermented plant extract, which was then inoculated with the cultured Lactobacillus plantarum K154 (KACC91727P) and fermented at 37 ° C for 72 hours. The brown rice powder was added thereto, and the mixture was incubated at 37 ° C for 2 to 5 days Which is prepared by solid fermentation, which is a health functional food for preventing or ameliorating memory impairment or forgetfulness. [Claim 7] The method according to claim 6, wherein the liquid phase is prepared by mixing raw paper, Baekbokryeong and Seokchangpo at a weight ratio of 1: 1: 1 and subjecting the mixture to hot water extraction and then adding 0.5 weight% glucose and 2.5 weight% yeast extract 3 to 15% by weight of fermented plant extract fermented at 37 DEG C for 72 hours inoculated with cultured Lactobacillus plantarum K154 (KACC91727P) by adding yeast extract; 80 to 90% by weight of a hydrothermal extract of at least one plant selected from the group consisting of agar, gochunpo, white bacterium and Angelica gigas; 0.2 to 1% by weight of red ginseng concentrate; 0.2 to 0.5% by weight of docosahexaenoic acid (DHA) or alpha-linolenic acid (ALA); 0.3% by weight of natural calcium and 3 to 5% by weight of a blueberry concentrate.

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