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Enzymatically treated ginseng-derived polysaccharide fractions for enhancing immune function and method for preparing same

A polysaccharide and ginseng technology, applied in the directions of medical preparations containing active ingredients, applications, food ingredients, etc., can solve the problem that the research on production technology is not very active, and achieve the effect of improving natural immunity

Inactive Publication Date: 2017-09-26
KOREA FOOD RES INST
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] It has been known that the acidic polysaccharides contained in red ginseng have an immune-enhancing effect, but the research on the production technology of ginseng-derived polysaccharides contained in red ginseng is not very active. The current production is based on the separation of general plant-derived polysaccharides. process

Method used

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  • Enzymatically treated ginseng-derived polysaccharide fractions for enhancing immune function and method for preparing same
  • Enzymatically treated ginseng-derived polysaccharide fractions for enhancing immune function and method for preparing same
  • Enzymatically treated ginseng-derived polysaccharide fractions for enhancing immune function and method for preparing same

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0097] Embodiment 1, the manufacture of crude polysaccharide extract

[0098] 1-1 Manufacture of crude polysaccharide extract by hot water extraction

[0099] The ginseng used in this experiment was a 4-year-old root water ginseng purchased in 2013.

[0100] The simple hot water extraction method used to separate polysaccharides is as follows: add 3 times distilled water (w / v) to 100g of water ginseng and grind it, extract it at a temperature of 100°C, and use a centrifuge adjusted to 4°C (Mega 17R, Hanil Science Industrial Co. Ltd., Inchun, Korea) was centrifuged at 6,500 x g for 20 minutes. In order to make the final concentration of the isolated essence reach 80%, add cold ethanol and place it overnight, reclaim the precipitate generated, dissolve it in a small amount of distilled water, and then use a dialysis membrane (Membrane Filteration Products, INC., Seguin Texas, USA; MWCO 6,000~8,000) for dialysis, the time is about 2~3 days, freeze-drying (Tokoyo Rikakikai Co....

Embodiment 2

[0106] Embodiment 2, evaluation of immune activity

[0107] The animals used in the experiments in this study were male animals born at 5-6 weeks old, and the mice were tested after a 3-day adaptation period. There are 2 small white mice in each feeding group, and they are raised in a breeding ground that maintains a certain temperature and humidity, and water and feed are freely supplied.

[0108] The mouse peritoneal macrophages used in this experiment were injected into the abdominal cavity of mice with 1ml of 5% thioglycolic acid medium, and the induced macrophages were recovered within 72-96 hours with PBS buffer. Afterwards, wash with RPMI 1640 medium 2 to 3 times, and adjust the number of cells to 2.5×10 6 cells / mL, cultured on a 96-well plate (NUNC Co., Roskilde, Denmark). The medium was used after mixing RPMI 1640 with 10% (v / v) FBS and 1% (v / v) penicillin-streptomycin. Afterwards, add samples diluted to various concentrations at 37 °C, 5% CO 2 The cultivation w...

Embodiment 3

[0121] Embodiment 3, the mensuration of molecular weight distribution

[0122] According to the results of the immunoassay with the four kinds of polysaccharide samples (FGEz1~4) treated with enzymes, it can be judged that compared with the hot water extract (FGWO), cellulose (Ez2) and α-amylase (Ez3) The immune activity of water ginseng is the most effective when it is processed. Therefore, the molecular weight distribution of the hot water extracted polysaccharide extract (FGWO) and the enzyme-treated polysaccharide fraction (FGEz2, FGEz3) etc. were compared and analyzed by HPLC.

[0123] In order to determine the molecular weight, 20 mg each of the standard substance and hot water and polysaccharide samples treated with hydrolytic enzymes were dissolved in 0.2 M NaCl 1 ml, then filtered with membrane filter paper, and analyzed by HPLC (Jasco Co., Japan). The column used is GS520 (7.5mm×300mmL, Showa Denko Co., Toyko, Japan)+GS320 (8.0mm×300mmL, Showa Denko Co., Toyko, Jap...

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Abstract

The present invention relates to a method for preparing an enzymatically treated ginseng-derived polysaccharide fractions with an improved immune enhancing effect and polysaccharide fractions prepared by the preparing method and, more specifically, a method for preparing an ginseng-derived polysaccharide fractions with immune function enhancing activity, the method comprising the steps of: sequentially adding two or more enzymes including amylase and cellulase to ginseng, followed by enzyme treatment; and obtaining polysaccharide fractions with a molecular weight of 10 kDa or more from the enzymatically treated ginseng hydrolysate, and to polysaccharide fractions prepared by the preparing method. The preparing method of the present invention can economically prepare polysaccharide fractions with an excellent immune activity enhancing effect through a composite enzyme treatment process including amylase and cellulase, and the polysaccharide fractions of the present invention have an excellent immune enhancing effect compared with existing ginseng-derived polysaccharides, and thus are effective in the making of foods for immune enhancement.

Description

[0001] This application claims the priority of Korean Patent Application No. 10-2014-0096693 (application number) filed on July 29, 2014, and all the contents of the specification can be used as reference documents of this application. technical field [0002] The present invention relates to a production method of enzyme-treated ginseng-derived polysaccharide components for strengthening and improving immune efficacy and the polysaccharide components produced according to the production method, and specifically relates to a production method of ginseng-derived polysaccharide components for improving immune activity and the polysaccharide component produced according to the production method, including the step of adding two or more enzymes such as amylase and cellulase to ginseng for enzyme treatment; The steps of the polysaccharide component. Background technique [0003] Immunity refers to the phenomenon that in the human body, when foreign objects such as microorganisms ...

Claims

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Application Information

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IPC IPC(8): A23L33/105A61K36/258A61P37/04
CPCA61K36/258A23L5/25A23L29/06A23L33/10A23L33/105A23V2200/324A23V2250/21A23V2250/2124A61K36/00
Inventor 洪喜道李英哲赵章元李玲璟金永灿金敬卓崔相润成修京金喜正
Owner KOREA FOOD RES INST
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