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Composition for improving liver function having lactic acid bacterium-fermented product of black radish and method for preparation of lactic acid bacterium-fermented product of black radish

A technology of lactic acid bacteria fermentation and manufacturing method, which is applied in the direction of medical preparations containing active ingredients, drug combinations, and functions of food ingredients, etc. It can solve the problems that active ingredients cannot be separated, black radish cannot be diversified, and it is not easy to ingest, etc. , to achieve excellent anti-oxidation effect, improve liver function improvement effect, and easy intake effect

Active Publication Date: 2019-12-10
KOLMAR BNH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, similar to other plants of the cruciferous family, Glucosinolate contained in vegetables is decomposed by Mirosinase as the black radish tissue is damaged to form isothiocyanate Isothiocyanate, which shows a spicy taste, especially compared with other types of radishes, the spicy taste is particularly strong, so there is a problem that it is not easy to eat
[0010] Therefore, although it has an excellent liver function improvement effect as described above, it is impossible to diversify the development of health function improvement foods using black radish, and it is limited to only the form of pickled radish, etc. covered by external seasonings.
In addition, the active ingredients contained in black radish that have the effect of improving liver function cannot be easily separated from the components that express the spicy taste, and the black radish extract also exhibits a spicy taste, so there is a problem in taking it as an extract

Method used

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  • Composition for improving liver function having lactic acid bacterium-fermented product of black radish and method for preparation of lactic acid bacterium-fermented product of black radish
  • Composition for improving liver function having lactic acid bacterium-fermented product of black radish and method for preparation of lactic acid bacterium-fermented product of black radish
  • Composition for improving liver function having lactic acid bacterium-fermented product of black radish and method for preparation of lactic acid bacterium-fermented product of black radish

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0082] Experimental Example 1 - Evaluation of Antioxidant Efficacy

[0083] In this experiment, in order to evaluate the antioxidant efficacy of lactic acid bacteria fermentation products of black radish, ABTS radical cation removal activity, total polyphenol and total flavonoid content were measured.

[0084] Pretreatment of lactic acid bacteria fermentation product of black radish

[0085]In order to evaluate the antioxidant efficacy of the samples in powder state, 10% DMSO was added, ultrasonic extraction was performed for 30 minutes, and then the supernatant was used for the experiment. As a control group for each experiment, 10% DMSO was used.

[0086] ABTS radical cation removal activity

[0087] This experimental method is a method of measuring the degree to which the color of the reagent becomes lighter by removing the ABTS radical cation from the sample. As ABTS reagent, 2.45mM potassium persulfate and 7mM 2,2`-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)dia...

experiment example 2

[0099] Experimental Example 2 - Evaluation of Hepatocyte Protection Efficacy

[0100] In this experiment, in order to evaluate the liver function improvement effect of the lactic acid bacteria fermentation product of black radish, the cytotoxicity measurement for setting the appropriate concentration of the sample and the fat globule formation inhibitory effect on Hep G2 cells and on the cells after ethanol treatment were carried out Evaluation of the inhibitory efficacy of ALT and AST production.

[0101] Cytotoxicity measurement

[0102] Before performing the experiment, as an MTT reagent, Thizolyl blue tetrazolium bromide (Sigma, USA) was dissolved in 1xPBS to make a final concentration of 5 mg / ml, and then light was blocked for use. To measure cytotoxicity, make cells at 1 x 10 5 After culturing cells / ml on a 96-well plate for 24 hours, each sample dissolved in the medium was treated at each concentration (100ug / ml, 500ug / ml, 1000ug / ml) and cultured for 24 hours. After...

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Abstract

The present invention provides a composition for improving a liver function having a lactic acid bacterium-fermented product of black radish and a method for the preparation of the lactic acid bacterium-fermented product of black radish. The composition for improving the liver function comprises a composition for improving the liver function of the lactic acid bacterium-fermented product of blackradish, the composition comprising a product of black radish fermented by Lactobacillus spp.

Description

technical field [0001] The present application claims the benefit of priority based on Korean Patent Application No. 10-2018-0062300 filed on May 31, 2018, including all contents disclosed in this Korean Patent Application Document as a part of this specification. [0002] The present invention relates to a liver function-improving composition comprising a black radish lactic acid bacteria fermentation product, which is a liver function-improving composition comprising a black radish fermentation product of Lactobacillus spp. Background technique [0003] The liver is one of the important organs for detoxification by synthesizing nutrients and the like absorbed in the small intestine into metabolites or converting toxic substances into components for decomposing or expelling them into substances harmless to the human body. In particular, the liver functions to emulsify fat to generate bile so that fat can be easily absorbed in the small intestine, and also functions to resyn...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L29/00A23L33/00A61K36/21A61P1/16
CPCA23L19/01A23L29/065A23L33/00A61K36/21A61P1/16A23V2002/00A61K2236/19A23V2400/147A23V2400/125A23V2400/173A23V2400/169A23V2200/30A23L19/00A23L29/00A23L33/105A23L19/10
Inventor 金炫圭李学性金声恩白新和金基玉梁茶云洪承贤
Owner KOLMAR BNH CO LTD
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