Method for preparing garlic-fermented composition and garlic-fermented composition prepared by same method

一种发酵组合物、制造方法的技术，应用在基于微生物的方法、生物化学设备和方法、发酵等方向，能够解决破坏、损失大蒜有效成分等问题，达到减少形成血栓、减少损伤干细胞、改善血流量的效果

Active Publication Date: 2016-12-21
千贤树
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the heating method can produce products in a short period of time and has excellent sterilization effect by heat treatment, it destroys components such as vitamins, various minerals, and various amino acids, resulting in loss of active ingredients that garlic has.

Method used

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  • Method for preparing garlic-fermented composition and garlic-fermented composition prepared by same method
  • Method for preparing garlic-fermented composition and garlic-fermented composition prepared by same method
  • Method for preparing garlic-fermented composition and garlic-fermented composition prepared by same method

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0091] Verify the effect of improving blood circulation

[0092] Experimental mice are divided into 1) normal food control group 2) high-fat food control group 3) after taking the group of garlic fermented liquid 200mg / kg of the present invention in high-fat food group, after feeding for 12 weeks, investigate the effect of the product of the present invention Effect.

[0093] 1-1 Improve blood circulation effect

[0094] figure 2 It is a comparative coordinate diagram showing changes in blood flow velocity, blood vessel diameter, blood vessel area and blood flow of experimental mice. Such as figure 2 As shown, the blood flow velocity, blood vessel diameter, blood vessel area, and blood flow of the high-fat group (-) are significantly lower than those of the normal group (+). However, although the high-fat food group is given high-fat food, it has the same blood flow velocity and blood vessel changes as the normal food group because of taking garlic fermented liquid. In...

experiment example 2

[0112] Verify the effect of improving brain diseases

[0113] After taking rose bengal to the experimental mice, irradiate the halogen lamp to establish damage to the brain tissue and blood vessels, and then take 200mg and 400mg of the garlic fermentation liquid per kg body weight once a day for 20 days to verify the effect.

[0114] 2-1 Evaluation by MRI

[0115] Figure 10a It is a comparison chart of the brain tissue MRI (Magnetic Resonance Imaging: MRI) of the normal group of experimental mice that were not irradiated with halogen lamps after taking Rose bengal and the control group of experimental mice that were irradiated with halogen lamps after taking Rose bengal. Figure 10a The brain tissue and cerebrovascular damage of the normal group were normal, while the brain tissue and blood vessels of the control group were damaged.

[0116] Figure 10b It is the brain tissue MRI comparison chart of the rats in the control group who took Rose bengal and then irradiated wi...

experiment example 3

[0121] Verify the effect of lowering blood sugar

[0122] After taking the high-fat feed for 12 weeks, type 2 diabetes was induced by streptozotocin (STZ), and diabetic animals were used as objects to investigate the product of the present invention.

[0123] 3-1 Comparison of fasting blood sugar

[0124] Figure 13 It is a comparison coordinate diagram of the blood glucose of the experimental mice during fasting. Figure 13 STD is the normal group taking standard food, HFD is the high-fat control group taking 60% fat content, F-PPGE 200mg / kg or 400mg / kg is the experimental group taking high-fat food and garlic fermentation liquid.

[0125] Such as Figure 13 As shown, the blood sugar before the high-fat food group that induces diabetes is almost the same, but after two weeks and four weeks, the blood sugar of the control group and the experimental group are all higher than before the experiment. After the four-week experiment, blood sugar in all experimental groups was s...

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PUM

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Abstract

The present invention relates to a method for preparing a garlic-fermented composition and a garlic-fermented composition prepared by the method, and the purpose of the present invention is to provide a garlic-fermented composition which is easy to take, has no side effect, and improves excellent pharmacological and physiological efficacies of garlic. To achieve this, the method for preparing a garlic-fermented composition according to an aspect of the present invention, comprises: a first fermentation step of mixing garlic, water, and a ferment strain, followed by fermentation, thereby decomposing and converting sugars and proteins of the garlic; and a second fermentation step of additionally supplying a carbon source to a filtrate obtained through solid-liquid separation of the fermented product, followed by fermentation, thereby removing ammonia of the filtrate and decomposing and converting the additionally supplied carbon source.

Description

technical field [0001] The present invention relates to a method for producing a garlic fermented composition and a garlic fermented composition that can be easily ingested and have no side effects, and can improve the excellent medical properties and physiological properties of garlic. Background technique [0002] Life-style diseases such as cardiovascular disease, cancer, diabetes, obesity, and dementia are rapidly increasing with the prolongation of human life span. Therefore, in order to maintain and improve the physiological functions of the human body, it is necessary to take healthy food. [0003] Cardiovascular diseases related to blood circulation disorders, such as arteriosclerosis and cerebral blood acid, are the main causes of death all over the world. According to the report of the Korean Institute of Health and Social Research, cancer is the second highest mortality disease. [0004] Normal blood circulation is finely regulated by the nervous system and a vari...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/135A23L27/10
CPCA61K36/8962A61K2236/00A23L19/00A23L27/105A23L27/24A23L33/105A23L27/10C12P1/04C12N1/205C12R2001/125A23V2002/00
Inventor 千贤树
Owner 千贤树
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