NATURAL PRODUCT ENZYME USING LACTIC ACID BACTERIA, AND PREPARATION METHOD THEREOF

Abstract

Provided is a natural product enzyme containing lactic acid bacteria and a method for producing the same, and more particularly a natural product-derived fermented enzyme obtained by inoculating lactic acid bacteria into natural products, including ginseng, Korean dendropanax, perilla, onion and seaweed, followed by fermentation, and a method for producing the same. The natural product enzyme produced by the method of producing the natural product enzyme using lactic acid bacterial according to the present invention makes it possible to effectively use the natural physiologically active components contained in the natural products and the active components which are additionally produced by lactic acid bacteria fermentation.

Claims

1. A method of producing a natural product enzyme using lactic acid bacteria, the method comprising: mixing, based on 100 parts by weight of water, 20 to 30 parts by weight of a natural product selected from the group consisting of ginseng, Korean dendropanax, perilla, onion and seaweed, 3 to 5 parts by weight of glucose, and 0.1 to 0.5 parts by weight of lactic acid bacteria, and fermenting the mixture at room temperature for 10 to 20 days.

2. The method of claim 1, wherein the lactic acid bacteria are a culture obtained by inoculating Lactobasillus plantarum or Leuconostoc mesenteroides into a containing peptone, yeast and glucose, followed by preculturing at 36 C. for 24 hours, and then culturing the preculture in the same nutrient medium.

3. The method of claim 1, further comprising adding 5 to 10 parts by weight of Apios extract.

4. A natural product enzyme containing lactic acid bacteria, obtained by the production method set forth in claim 1.

5. A natural product enzyme containing lactic acid bacteria, obtained by the production method set forth in claim 2.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0014] FIG. 1 is a flow chart showing a method of producing a natural product enzyme using lactic acid bacteria according to the present invention.

DETAILED DESCRIPTION OF THE INVENTION

[0015] The present invention provides a method of producing a natural product enzyme using lactic acid bacteria, the method including: mixing, based on 100 parts by weight of water, 20 to 30 parts by weight of a natural product selected from the group consisting of ginseng, Korean dendropanax, perilla, onion and seaweed, 3 to 5 parts by weight of glucose, and 0.1 to 0.5 parts by weight of lactic acid bacteria, and fermenting the mixture at room temperature for 10 to 20 days.

[0016] Hereinafter, the present invention will be described in detail.

[0017] The present inventor has conducted repeated studies to effectively use the useful physiologically active components of natural products such as ginseng, Korean dendropanax, perilla, onion and seaweed, and as a result, has found that when the natural products are fermented with lactic acid bacteria to produce a natural product enzyme, it is possible to more effectively use the physiologically active components, thereby completing the present invention.

[0018] Therefore, the present invention provides a method of producing a natural product enzyme using lactic acid bacteria, the method including: mixing, based on 100 parts by weight of water, 20 to 30 parts by weight of a natural product selected from the group consisting of ginseng, Korean dendropanax, perilla, onion and seaweed, 3 to 5 parts by weight of glucose, and 0.1 to 0.5 parts by weight of lactic acid bacteria, and performing fermentation at room temperature for 10 to 20 days.

[0019] Although the natural products such as ginseng, Korean dendropanax, perilla, onion and seaweed may also be used in a finely cut state, these are preferably used in a powder form. The natural products may be used alone or as a mixture of two or more.

[0020] The lactic acid bacteria are preferably a culture obtained by inoculating Lactobasillus plantarum or Leuconostoc mesenteroides into a medium containing peptone, yeast and glucose, followed by preculturing at 36 C. for 24 hours, and then further culturing the preculture in the same nutrient medium.

[0021] The production method preferably further includes adding 5 to 10 parts by weight of Apios extract to the natural products before inoculating and fermenting the lactic acid bacteria.

[0022] The Apios is a perennial vine plant and its tuber belonging to the family Fabaceae of the order Fabales, and its scientific name is Apios americana. It has an edible tuber, and is also called potato bean, hopniss, Indian potato, hodoimo, America-hodoimo, or American groundnut.

[0023] The Apios extract is obtained by immersing, heating and extracting Apios in water. In a preferred embodiment, Apios may be added to a 10-fold weight of water and heated at 100 C. for 3 hours, and then the resulting filtrate may be used as Apios extract.

[0024] The addition of the Apios extract may significantly increase the lactic acid bacteria fermentation efficiency.

[0025] The fermentation is generally performed at room temperature for 10 to 20 days, and the fermentation product obtained after completion of the fermentation is named enzyme. That is, the natural product enzyme produced using lactic acid bacteria according to the present invention may be understood as a natural product-derived fermentation product.

[0026] Therefore, the present invention provides a natural product enzyme produced using lactic acid bacteria by the above-described production method.

[0027] The natural product enzyme of the present invention may be used as a health functional food or cosmetic composition containing the same as an active ingredient.

[0028] In a preferred embodiment, the health functional food of the present invention may be effectively used in a food and drink effective in ameliorating various oxidative stress-related diseases.

[0029] Examples of foods containing the extract of the present invention as an active ingredient include various foods, drinks, gums, teas, vitamin complexes, food supplements, etc., and these foods may be used in the form of powder, granule, tablet, capsule or drink.

[0030] The active ingredient of the present invention may generally be added to a food in an amount of 0.01 to 15 wt % based on the total weight of the food, and may be added to a health drink composition in an amount of 0.02 to 10 g, preferably 0.3 to 1 g, per on 100 ml of the health drink composition.

[0031] The health functional food of the present invention contains the enzyme as an essential component at the indicated percentage, and may further contain food-acceptable additives, for example, natural carbohydrates and various flavoring agents. Examples of the natural carbohydrates include conventional sugars, including monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, as well as sugar alcohols such as xylitol, sorbitol, erythritol and the like. As the flavoring agent, there may be used thaumatin, rebaudioside A, glycyrrhizin, saccharin, aspartame, etc. The flavoring agent is used in an amount of about 1 to 20 g, preferably about 5 to 12 g, per 100 ml of the health functional food of the present invention.

[0032] In addition, the health functional food of the present invention may contain various nutrients, vitamins, minerals, flavoring agents such as synthetic flavoring agents and natural flavoring agents, colorants, pectic acid and its salt, alginic acid and its salt, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohol, carbonating agents that are used in carbonated beverages, etc. Additionally, the health functional food of the present invention may contain fruit flesh that is used for the preparation of natural fruit juice, fruit juice beverages or vegetable beverages. These additives may be used alone or in combination. The content of these additives is generally in the range of 0.01 to 20 parts by weight based on 100 parts by weight of the active fraction of the present invention.

[0033] In another preferred embodiment, the active ingredient of the present invention may be used as a functional cosmetic composition for antioxidant purposes.

[0034] The active ingredient of the cosmetic composition of the present invention may be contained in an amount of 0.01 to 50 wt %, preferably 0.1 to 20 wt %, more preferably 1 to 10 wt %, based on the total weight of the composition. In this content range, proper formulation stability may be ensured, and a desired antioxidant effect may be obtained.

[0035] The active ingredient of the cosmetic composition of the present invention may be contained in an amount of 0.01 to 50 wt %, preferably 0.1 to 20 wt %, more preferably 1 to 10 wt %, based on the total weight of the composition. In this content range, proper formulation stability may be ensured, and desired antioxidant, skin anti-aging and skin regeneration promotion effects may be obtained.

[0036] The composition of the present invention may further contain, in addition to the active ingredient of the present invention, a known natural product extract or other components having antioxidant, skin anti-aging and skin regeneration promotion effects, in a range that does not impair the activity of the active ingredient of the present invention.

[0037] In addition, the composition may contain components which are conventionally added to cosmetic compositions, for example, a fatty substance, an organic solvent, a solubilizing agent, a thickener, a gelling agent, a softener, an antioxidant, a suspending agent, a stabilizer, a foaming agent, an aromatic, a surfactant, water, an ionic or non-ionic emulsifying agent, a filler, a sequestering agent, a chelating agent, a preservative, vitamins, a blocker, a wetting agent, essential oil, a dye, a pigment, and a hydrophilic or lipophilic activator, which are conventionally used in the cosmetic field or the skin science field, and may be prepared as a specific formulation.

[0038] The cosmetic composition of the present invention may be prepared as any formulation which is commonly prepared in the art. For example, the cosmetic composition may be formulated into solution, suspension, emulsion, paste, gel, cream, lotion, powder, pack, soap, surfactant-containing cleanser, oil, spray and the like, but is not limited thereto. More specifically, the cosmetic composition may be prepared as formulations, including skin softener, nourishing lotion, nourishing cream, massage cream, essence, eye cream, powder foundation, emulsion foundation, wax foundation, cleansing cream, cleansing foam, cleansing water, pack, spray, powder, lip gloss, lipstick, shadow, shampoo and rinse.

[0039] When the formulation of the present invention is paste, cream or gel, it may contain, as a carrier component, animal oil, vegetable oil, wax, paraffin, starch, tragacanth, cellulose derivative, polyethylene glycol, silicone, bentonite, silica, talc, zinc oxide, or the like.

[0040] When the formulation of the present invention is powder or spray, it may contain, as a carrier component, lactose, talc, silica, aluminum hydroxide, calcium silicate or polyamide powder. In particular, when the formulation is spray, it may further contain a propellant such as chlorofluorohydrocarbon, propane/butane, dimethyl ether, or the like.

[0041] When the formulation of the present invention is a solution or an emulsion, it may contain, as a carrier component, a solvent, a solubilizing agent or an emulsifying agent. For example, the formulation may contain water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, propylene glycol, 1,3-butylglycol oil, glycerol aliphatic ester, polyethylene glycol, a fatty acid ester of sorbitan, or the like.

[0042] When the formulation of the present invention is a suspension, it may contain, as a carrier component, a liquid diluent such as water, ethanol or propylene glycol, suspending agents such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol esters and polyoxyethylene sorbitan ester, microcrystalline cellulose, aluminum metahydroxide, bentonite, agar, tragacanth, or the like.

[0043] When the formulation of the present invention is a surfactant-containing cleanser, it may contain, as a carrier component, aliphatic alcohol sulfate, aliphatic alcohol ether sulfate, sulfosuccinic acid monoester, isethionate, an imidazolinium derivative, methyltaurate, sarcosinate, fatty acid amide ether sulfate, alkylamidobetaine, fatty alcohol, fatty acid glyceride, fatty acid diethanolamide, vegetable oil, a lanolin derivative, ethoxylated glycerol fatty acid ester, or the like.

[0044] Hereinafter, the present invention will be described in more detail with reference to specific examples. These examples are to illustrate preferred embodiments of the present invention, and it is obvious that the scope of the present invention is not limited by these examples.

Example 1

[0045] A medium containing 5 g of peptone, 2.5 g of yeast extract and 5 g of glucose in 1 L of distilled water was prepared, and then Lactobasillus plantarum was inoculated into the medium and precultured at 36 C. for 24 hours. The preculture was further cultured in the same nutrient medium to obtain a lactic acid bacteria culture. Next, 800 L of water, 200 kg of ginseng powder, 30 kg of glucose and 1 L of the lactic acid bacteria culture were introduced and mixed in a fermenter and fermented at room temperature for 20 days, thereby producing a lactic acid bacteria enzyme.

Example 2

[0046] A lactic acid bacteria enzyme was produced in the same manner as Example 1, except that Korean dendropanax powder was used instead of the ginseng powder.

Example 3

[0047] A lactic acid bacteria enzyme was produced in the same manner as Example 1, except that perilla powder was used instead of the ginseng powder.

Example 4

[0048] A lactic acid bacteria enzyme was produced in the same manner as Example 1, except that onion powder was used instead of the ginseng powder.

Example 5

[0049] A lactic acid bacteria enzyme was produced in the same manner as Example 1, except that dry Ulva pertusa Kjellman powder was used instead of the ginseng powder.

Example 6

[0050] A lactic acid bacteria enzyme was produced in the same manner as Example 1, except that 50 L of a hot water extract of Apios was further added before the fermentation.

Example 7

[0051] A lactic acid bacteria enzyme was produced in the same manner as Example 6, except that Korean dendropanax powder was used instead of the ginseng powder.

Example 8

[0052] A lactic acid bacteria enzyme was produced in the same manner as Example 6, except that perilla powder was used instead of the ginseng powder.

Example 9

[0053] A lactic acid bacteria enzyme was produced in the same manner as Example 6, except that onion powder was used instead of the ginseng powder.

Example 10

[0054] A lactic acid bacteria enzyme was produced in the same manner as Example 6, except that dry Ulva pertusa Kjellman powder was used instead of the ginseng powder.

Test Example

[0055] The viable cell counters of lactic acid bacteria in the lactic acid bacteria enzymes of Examples 1 to 10 were measured according to 1.3. Microbial Testing MethodsMethod for Measurement of Lactic Acid Bacteria Cell Count, described in the Korean Food Code. The results were expressed in units of CFU/ml in Table 1 below.

TABLE-US-00001 TABLE 1 5 days of 10 days of 15 days of 20 days of 25 days of fermen- fermen- fermen- fermen- fermen- Samples tation tation tation tation tation Example 1 2.1 10.sup.3 4.2 10.sup.4 7.1 10.sup.5 1.7 10.sup.7 4.0 10.sup.7 Example 2 1.5 10.sup.3 9.7 10.sup.3 1.4 10.sup.6 2.0 10.sup.8 3.5 10.sup.8 Example 3 8.5 10.sup.2 4.3 10.sup.4 6.0 10.sup.5 3.4 10.sup.7 5.2 10.sup.7 Example 4 3.3 10.sup.3 5.1 10.sup.4 7.7 10.sup.5 4.2 10.sup.7 7.1 10.sup.7 Example 5 4.2 10.sup.3 7.4 10.sup.4 5.6 10.sup.5 3.6 10.sup.7 5.5 10.sup.7 Example 6 3.5 10.sup.3 8.4 10.sup.4 4.2 10.sup.6 2.1 10.sup.8 4.6 10.sup.8 Example 7 2.2 10.sup.3 2.0 10.sup.4 6.1 10.sup.6 9.1 10.sup.8 1.3 10.sup.9 Example 8 2.9 10.sup.3 6.9 10.sup.4 3.5 10.sup.6 1.9 10.sup.8 5.5 10.sup.8 Example 9 5.1 10.sup.3 9.0 10.sup.4 8.9 10.sup.6 3.3 10.sup.8 8.7 10.sup.8 Example 10 6.7 10.sup.3 1.3 10.sup.5 6.6 10.sup.6 3.1 10.sup.8 5.4 10.sup.8

[0056] As shown in Table 1 above, it could be confirmed that the lactic acid bacteria cell counts of Examples 1 to 5 increased as the fermentation time increased, and in particular, the growth rate of lactic acid bacteria in Examples 6 to 10 more remarkably increased.

INDUSTRIAL APPLICABILITY

[0057] The present invention provides a natural product-derived fermented enzyme produced by inoculating lactic acid bacteria into natural products, including ginseng, Korean dendropanax, perilla, onion and seaweed, followed by fermentation, and a method for producing the same.