Functional food composition for relieving menopausal symptoms prepared by multi-step fermentation using Lactobacillus brevis BJ-20 (KCTC11377BP) and Lactobacillus plantarum BJ-21, and method for manufacturing the same

Abstract

The present invention provides a functional food composition for alleviating menopausal symptoms and a method for preparing the same, which is prepared by multi-stage fermentation of MSG (mono sodium glutamate), L-glutamic acid or a mixture thereof, high molecular weight collagen, and soybean meal extract using Lactobacillus brevis BJ-20 (KCTC11377BP) and Lactobacillus plantarum BJ-21, wherein the functional food composition can exhibit an enhanced effect of alleviating menopausal symptoms.

Description

Technology Field

[0001] The present invention relates to a functional food composition for alleviating menopausal symptoms, prepared by multi-stage fermentation of MSG (mono sodium glutamate), L-glutamic acid or a mixture thereof, high molecular weight collagen, and soybean meal extract using Lactobacillus brevis BJ-20 (KCTC11377BP) and Lactobacillus plantarum BJ-21.

[0002] In addition, the present invention relates to a method for manufacturing a functional food composition for alleviating menopausal symptoms. Background Technology

[0003] Menopausal symptoms refer to a condition caused by a decrease in the secretion of male or female hormones. In particular, in women, the secretion of estrogen hormones decreases due to ovarian aging and the activity of estrogen receptors decreases, leading to various symptoms appearing over a period of about 2 to 10 years around menopause.

[0004] Typical symptoms of menopause include physical symptoms such as dizziness, sleep disorders, hot flashes, night sweats, urinary incontinence, pain, osteoporosis, myocardial infarction, stroke, and hypertension, as well as psychological symptoms such as depression and fatigue. Osteoporosis, the most representative disease among menopausal symptoms, refers to a condition in which total bone mass decreases due to an increase in the activity of osteoclasts compared to osteoblasts. When osteoporosis occurs, the width of the cortical bone decreases, the cavity of the bone marrow expands, and the reticular bone column lowers, causing the bone to become increasingly porous. As osteoporosis progresses, the physical strength of the bone decreases, leading to lower back pain and joint pain, and causing the bone to fracture easily even from minor impacts.

[0005] It can be seen that managing women's estrogen hormones and estrogen receptor activity plays a very important role in the improvement and prevention of these menopausal symptoms. Estrogen supplementation is recommended during the period before and after menopause, and drug treatment may be combined depending on the symptoms. However, conventional estrogenic therapy has been reported to increase the growth and division of breast cancer cells, leading to a higher prevalence of breast cancer, as well as headaches and weight gain. Furthermore, side effects such as endometritis, thromboembolism, and hypertension have been raised, necessitating the development of safer and more effective functional health foods and pharmaceuticals derived from natural substances that have fewer side effects on the human body. Prior art literature

[0006] Korean Published Patent 10-2021-0037256 A Korean Published Patent 10-2021-0113716 A The problem to be solved

[0007] The objective of the present invention is to provide a functional food composition with excellent menopausal symptom relief effects, prepared by multi-stage fermentation of MSG (mono sodium glutamate), L-glutamic acid or a mixture thereof, high molecular weight collagen, and soybean meal extract using Lactobacillus brevis BJ-20 (KCTC11377BP) and Lactobacillus plantarum BJ-21.

[0008] Another objective of the present invention is to provide a method for manufacturing the functional food composition to facilitate commercial production. means of solving the problem

[0009] The present invention provides a functional food composition for alleviating menopausal symptoms, prepared by multi-stage fermentation of MSG (mono sodium glutamate), L-glutamic acid or a mixture thereof, high molecular weight collagen, and soybean meal extract using Lactobacillus brevis BJ-20 (KCTC11377BP) and Lactobacillus plantarum BJ-21.

[0010] The above functional food composition for alleviating menopausal symptoms may include GABA, low molecular weight collagen, and isoflavone metabolites, and the isoflavone metabolites may be daidzein, dihydrodiidzein, equol, or a mixture thereof.

[0011] According to one embodiment of the present invention, the weight ratio of GABA to isoflavone metabolites may be 1:(0.005 to 0.1), and the low molecular weight collagen may have a molecular weight of 500 to 1000 Da.

[0012] The present invention provides a method for preparing a functional food composition for alleviating menopausal symptoms, and the method for preparing the functional food composition according to one embodiment is,

[0013] a) a step of preparing a medium comprising MSG (mono sodium glutamate), L-glutamic acid or a mixture thereof, high molecular weight collagen and soybean meal extract;

[0014] b) a step of inoculating the above medium with Lactobacillus brevis BJ-20 (KCTC11377BP);

[0015] c) A step of primary fermenting the above medium;

[0016] d) a step of inoculating the above fermented product with Lactobacillus plantarum BJ-21; and

[0017] e) a step of secondary fermenting of the above medium; may be included.

[0018] Step a) of the above manufacturing method may further include a step of sterilizing at a temperature of 100 to 140°C and for 5 to 30 minutes, and steps c) and e) may be performed at a temperature of 20 to 50°C and for 6 to 84 hours.

[0019] In one embodiment of the present invention, the polymeric collagen may be extracted from fish skin, cow skin, pig skin, or livestock bone, and the soybean meal extract may be extracted from soybean meal using 30 volume% ethanol as an extraction solvent.

[0020] In one embodiment, the medium used for the preparation of a functional food composition is,

[0021] A carbon source selected from the group consisting of glucose, sucrose, maltose, fructose, lactose, xylose, galactose, arabinose, and mixtures thereof;

[0022] A nitrogen source selected from the group consisting of yeast extract, Soytone, Peptone, Beef extract, Tryptone, Kasitone, and mixtures thereof; and

[0023] It may further include an inorganic component selected from the group consisting of magnesium sulfate, sodium acetate, manganese sulfate, ferric sulfate, calcium chloride, polysorbate, and mixtures thereof. Effects of the invention

[0024] The present invention provides a functional food composition for alleviating menopausal symptoms, prepared by multi-stage fermentation of MSG (mono sodium glutamate), L-glutamic acid or a mixture thereof, high molecular weight collagen, and soybean meal extract using Lactobacillus brevis BJ-20 (KCTC11377BP) and Lactobacillus plantarum BJ-21. The GABA, low molecular weight collagen, and isoflavone metabolites produced by the fermentation can significantly alleviate menopausal symptoms.

[0025] In addition, the present invention relates to a method for manufacturing the above-mentioned functional food composition, wherein the manufacturing method is suitable for mass production through a simple process under mild conditions, and production costs are reduced, making commercial use easy. Specific details for implementing the invention

[0026] Aha, a functional food composition for alleviating menopausal symptoms and a method for preparing the same are described in detail, which are prepared by multi-stage fermentation of MSG (mono sodium glutamate), L-glutamic acid or a mixture thereof, high molecular weight collagen, and soybean meal extract using Lactobacillus brevis BJ-20 (KCTC11377BP) and Lactobacillus plantarum BJ-21 of the present invention.

[0027] The singular form used in the present invention may be intended to include the plural form unless specifically indicated in the context.

[0028] Furthermore, the numerical range used in the present invention includes lower and upper limits and all values ​​within the range, increments logically derived from the form and width of the defined range, all of the specified values, and all possible combinations of upper and lower limits of the numerical range defined in different forms. Unless otherwise specifically defined in the specification of the present invention, values ​​outside the numerical range that may occur due to experimental error or rounding are also included in the defined numerical range.

[0029] In the description of the present invention, "comprising" is an open description having an equivalent meaning to expressions such as "comprising," "containing," "having," or "characterizing," and does not exclude elements, materials, or processes not additionally listed.

[0030] The present invention provides a functional food composition for alleviating menopausal symptoms, prepared by multi-stage fermentation of MSG (mono sodium glutamate), L-glutamic acid or a mixture thereof, high molecular weight collagen, and soybean meal extract using Lactobacillus brevis BJ-20 (KCTC11377BP) and Lactobacillus plantarum BJ-21.

[0031] The MSG (mono sodium glutamate) and L-glutamic acid used in the fermentation of the functional food composition according to one embodiment of the present invention can be fermented by Lactobacillus brevis BJ-20 (KCTC11377BP) and Lactobacillus plantarum BJ-21 to produce GABA.

[0032] The above functional food composition for alleviating menopausal symptoms may include GABA, low molecular weight collagen, and isoflavone metabolites, and the isoflavone metabolites may be daidzein, dihydrodiidzein, equol, or a mixture thereof.

[0033] The aforementioned GABA is an abbreviation for gamma-aminobutyric acid (γ-Aminobutyric acid). As a non-protein amino acid, it is well known as a major inhibitory neurotransmitter in the central nervous system of animals. GABA is involved in many physiological mechanisms; in animals, it stimulates cerebral blood flow and increases oxygen supply to improve the metabolic function of brain cells. It is also effective in regulating the secretion of prolactin and growth hormone, lowering blood pressure, relieving pain, and alleviating insomnia. In particular, GABA can demonstrate excellent effects in improving sleep disorders, which are a symptom of menopause. Furthermore, low-molecular-weight collagen is a component of the skin; compared to high-molecular-weight collagen, it has a higher absorption rate and can improve the formation of wrinkles and the decline in skin elasticity associated with menopause.

[0034] Soybeans contain large amounts of isoflavones such as daidzin, genistin, glycitin, biochanin A, and formononetin. These isoflavones have a chemical structure similar to estrogen, so they have a higher absorption rate in the body compared to other substances. It has been reported that they exhibit a regulatory effect on estrogen receptors due to their excellent binding affinity to estrogen receptors. Metabolites produced by the fermentation of the above isoflavones include substances such as daidzein, genistein, glycitein, dihydrodaidzein, and equol. These are highly effective in alleviating menopausal symptoms, particularly osteoporosis, and are also known to be effective in treating hypertension, weight control, metabolic diseases such as diabetes and obesity, as well as inhibiting prostate enlargement, prostate cancer, and breast cancer. Therefore, the functional food composition of the present invention containing the above-mentioned isoflavone metabolite can exhibit an enhanced effect of alleviating menopausal symptoms.

[0035] According to one embodiment of the present invention, the weight ratio of GABA to isoflavone metabolites may be 1:(0.005 to 0.1), specifically 1:(0.007 to 0.08), and more specifically 1:(0.01 to 0.05).

[0036] In addition, the above low molecular weight collagen may have a molecular weight of 500 to 1000 Da.

[0037] The present invention provides a method for preparing a functional food composition for alleviating menopausal symptoms, and the method for preparing the functional food composition according to one embodiment is,

[0038] a) a step of preparing a medium comprising MSG (mono sodium glutamate), L-glutamic acid or a mixture thereof, high molecular weight collagen and soybean meal extract;

[0039] b) a step of inoculating the above medium with Lactobacillus brevis BJ-20 (KCTC11377BP);

[0040] c) A step of primary fermenting the above medium;

[0041] d) a step of inoculating the above fermented product with Lactobacillus plantarum BJ-21; and

[0042] e) a step of secondary fermenting of the above medium; may be included.

[0043] Step a) of the above manufacturing method may further include a step of sterilizing at a temperature of 100 to 140°C and for 5 to 30 minutes, preferably at a temperature of 110 to 130°C and for 10 to 20 minutes.

[0044] Steps c) and e) above may be performed at a temperature of 20 to 50°C and for 6 to 84 hours, and preferably at a temperature of 30 to 40°C and for 24 to 72 hours.

[0045] In one embodiment of the present invention, the polymeric collagen may be extracted from fish skin, cow skin, pig skin, or livestock bone.

[0046] Collagen is a protein with a triple helix structure in which three polypeptide chains are twisted, and it is particularly rich in hydroproline, which has anti-aging and moisturizing effects on the skin. This collagen is derived from animal bone tissue, cartilage tissue, skin tissue, tendons, and ligament tissues, and consists of polypeptide bonds with a molecular weight of 100,000 Da in a three-phase structure, so the total molecular weight of the collagen is approximately 300,000 Da.

[0047] Gelatin is extracted by hydrolyzing the above collagen and has a molecular weight of about 100,000 Da, and collagen peptide is produced by hydrolyzing collagen or gelatin and has a total molecular weight of 5,000 Da or less.

[0048] The polymeric collagen used in the manufacturing method according to one embodiment of the present invention may be selected from the group consisting of collagen, gelatin, and collagen peptides, and may be a collagen peptide, but is not limited thereto.

[0049] The above soybean meal extract can be extracted from soybean meal using 30 volume% ethanol as an extraction solvent.

[0050] In a manufacturing method according to one embodiment of the present invention, MSG (mono sodium glutamate) and L-glutamic acid may be included in an amount of 0.1 to 30 weight% with respect to the total weight of the medium, and preferably 1 to 10 weight%. If the amount is lower than the above range, it may be difficult to produce sufficient GABA, and if the amount is higher than the above range, the time for fermentation by the strain may be prolonged, which may result in a decrease in production efficiency per hour. In addition, the L-glutamic acid may be in the form of L-glutamic acid salt, and it enables the maintenance of the maximum activity pH of the enzyme during the process in which MSG (mono sodium glutamate) and L-glutamic acid are converted into GABA by glutamate decarboxylase, an enzyme of lactic acid bacteria for fermentation, thereby improving the production speed and production rate of GABA.

[0051] Although GABA is present in general grains, the GABA content in grains is extremely low, ranging from 1-40 mg / 100g in regular rice, 4-8 mg / 100g in brown rice, and 10-100 mg / 100g in germinated brown rice. However, when GABA is produced through the manufacturing method according to one embodiment of the present invention, it can be produced at a very high concentration, thereby maximizing the efficacy of GABA.

[0052] In one embodiment, the medium used for the preparation of a functional food composition is,

[0053] A carbon source selected from the group consisting of glucose, sucrose, maltose, fructose, lactose, xylose, galactose, arabinose, and mixtures thereof;

[0054] A nitrogen source selected from the group consisting of yeast extract, Soytone, Peptone, Beef extract, Tryptone, Kasitone, and mixtures thereof; and

[0055] It may further include an inorganic component selected from the group consisting of magnesium sulfate, sodium acetate, manganese sulfate, ferric sulfate, calcium chloride, polysorbate, and mixtures thereof.

[0056] In one embodiment of the present invention, it is preferable that the carbon source comprises 0.1 to 3 weight%, the nitrogen source comprises 0.1 to 3 weight%, and the inorganic component comprises 0.01 to 0.1 weight% with respect to the total weight of the culture medium.

[0057] If the content of the above nitrogen source is less than 0.1 weight%, MSG (Mono Sodium Glutamate) is used as the nitrogen source due to a lack of nitrogen source, which reduces the concentration of GABA produced, and if it exceeds 3 weight%, spray drying may not be effective due to the Maillard reaction between the remaining nitrogen source and carbon source, so it is not desirable.

[0058] The functional food composition of the present invention containing GABA, low molecular weight collagen, and isoflavone metabolites can be used as either a soluble or insoluble material depending on the intended use of the final product, and can be applied as a liquid or powder material.

[0059] Hereinafter, through specific examples, a functional food composition for alleviating menopausal symptoms prepared by multi-stage fermentation using Lactobacillus brevis BJ-20 (KCTC11377BP) and Lactobacillus plantarum BJ-21 of the present invention, and a method for preparing the same, will be explained in more detail.

[0060] [Example 1]

[0061] 750 g of collagen (Hainan Pure Peptide Technology Co,ltd., Fish Collagen Peptide (1000 Da)), 50 g of glucose (Q-One, Hydrolyzed Crystalline Glucose), 50 g of yeast extract (Ottogi, Powdered Yeast Extract-2), 50 g of MSG (Baeksul, Mifung), 200 g of L-glutamic acid (Samin Chemical, L-Glutamic Acid), 750 g of soybean meal powder (CSF, Soybean Meal Powder), 0.8 g of manganese sulfate (sigma, Manganese Sulfate), and 3150 mL of water were added to an Erlenmeyer flask, and the mixture was sterilized at 121 ℃ for 15 minutes. 10 mL of a culture of Lactobacillus brevis BJ-20 (KCTC11377BP) cultured for 24 hours was inoculated into a sterilized medium, and the mixture was cultured at 37 ℃ for 48 hours to prepare a fermented liquid (A). 10 mL of a culture of Lactobacillus plantarum BJ-21 cultured for 24 hours was inoculated into the fermented liquid (A), and the mixture was cultured at 37 ℃ for 48 hours to prepare a fermented liquid (B). The fermented liquid (B) was centrifuged at 10,000 rpm for 20 minutes to obtain a fermented extract from which precipitates and lactic acid bacteria were removed, and this extract was concentrated under reduced pressure and vacuum dried to obtain 1300 g of a powdered product.

[0062] [Comparative Example 1]

[0063] 700 g of a powdered product was obtained by carrying out the same process as in Example 1, except that soybean meal extract was not used in Example 1.

[0064] [Comparative Example 2]

[0065] 750 g of collagen (Hainan Pure Peptide Technology Co,ltd., Fish Collagen Peptide (1000da)), 50 g of glucose (Q-One, Hydrolyzed Crystalline Glucose), 50 g of yeast extract (Ottogi, Powdered Yeast Extract-2), 50 g of MSG (Baeksul, Mifung), 200 g of L-glutamic acid (Samin Chemical, L-Glutamic Acid), 750 g of soybean meal powder (CSF, Soybean Meal Powder), 0.8 g of manganese sulfate (sigma, Manganese Sulfate), and 3150 mL of water were added to an Erlenmeyer flask, and the mixture was sterilized at 121 ℃ for 15 minutes. 10 mL of a Lactobacillus rhamnosus culture solution, cultured for 24 hours in a sterilized medium, was inoculated and cultured at 37°C for 48 hours to prepare a fermentation solution. The fermentation solution was centrifuged at 10,000 rpm for 20 minutes to obtain a fermentation extract from which precipitates and lactic acid bacteria were removed, and this was concentrated under reduced pressure and vacuum dried to obtain 1,300 g of a powdered product.

[0066] [Experimental Example 1] Analysis of Isoflavone Metabolite Content

[0067] Example 1 and Comparative Example 2 were extracted and concentrated with EA and used as samples. An UPERSIL column (4.6 mm 250 mm) was used as the HPLC column, and isoflavone metabolites were detected using a 250 nm UV detector. The results are shown in Table 1 below.

[0068] Daijin (mg / g) daidzein (mg / g) Dehydrodizein (mg / g) Equol (mg / g) Example 1 0.24 0.84 0.78 0.14 Comparative Example 2 2.03 0.13 0.10 -

[0069] As shown in Table 1 above, in Example 1 of the present invention, daidzine is converted into isoflavone metabolites daidzein, dihydrodidzein, and equol, whereas in Comparative Example 2, the conversion into isoflavone metabolites is very small. Therefore, it can be seen that a functional food composition containing Example 1 of the present invention can exhibit a significantly improved effect in alleviating menopausal symptoms.

[0070] [Experimental Example 2] Analysis of GABA Content

[0071] 4 g each of Example 1, Comparative Example 1, and Comparative Example 2 was dissolved in 50 mL of 0.02 N hydrochloric acid solution, and then 200 μL of OPA solution prepared by adding 1 mL of MeOH to 50 mg of refrigerated OPA (O-Phthaldialdehyde, Sigma 79760) powder, 800 μL of Borate, and 20 μL of MPA (Mercaptopropionic acid, Sigma 63768) were added to prepare the measurement samples of Example 1, Comparative Example 1, and Comparative Example 2.

[0072] A SUPERSIL column (4.6 mm 250 mm) was used as the HPLC column, and GABA was detected using a 338 nm UV detector, and the results are shown in Table 2 below.

[0073] GABA (%)(Weight of generated GABA (g))* Glutamate(mg / g) Example 1 10.21(132.73) - Comparative Example 1 10.16(71.12) - Comparative Example 2 8.82(114.66) 20.7

[0074] * Weight of GABA produced = GABA weight% x Weight of product / 100%

[0075] As shown in Table 2 above, the amount of GABA produced in Example 1 of the present invention is 132.73 g, which is 1.16 to 1.85 times higher than the 71.12 g and 114.66 g of Comparative Examples 1 and 2.

[0076] [Experimental Example 3] Collagen Molecular Weight Analysis

[0077] The molecular weight of low-molecular-weight collagen produced using high-molecular-weight collagen raw material, Example 1, and Comparative Example 2 as samples was analyzed. The molecular weight of the low-molecular-weight collagen was measured using GPC (Gel Permeation Chromatography) equipped with a TOSOH G3000PWXL column, and the molecular weight of the high-molecular-weight collagen was measured using a Viscotek GMPWxl column. As solvents, DW:Acetic acid (3930:70) was used for the low-molecular-weight collagen and 200 mM NaCl (in 0.1% Sodium Azide) was used for the high-molecular-weight collagen, and an RI detector was used. The molecular weight of the raw collagen was 1029 Da, while the molecular weights of the collagen in Example 1 and Comparative Example 2 were 641 Da and 991 Da, respectively. It can be confirmed that while the collagen in Comparative Example 2 did not undergo low molecular weight conversion, Example 1 of the present invention converts the raw collagen into a low molecular weight.

[0078] [Experimental Example 4] Analysis of the Effect of Osteoblast Proliferation

[0079] The MG-63 cell line used in the experiment was purchased from the Korea Cell Line Bank (KTCC, Korea), and Eagle's minimum essential medium (Gibco, USA) supplemented with 10% fetal bovine serum (Gibco, USA) and 1% penicillin / sterptomycin (Gibco, USA) was used, and the cells were cultured in a CO₂ incubator maintained at 37°C and 5% CO₂.

[0080] To evaluate the proliferative capacity of osteoblasts, 5×10⁶ MG-63 cell lines were placed in a 96-well plate. 3 After seeding into cells / well, the cells were cultured in a CO₂ incubator maintained at 37°C and 5% CO₂, and after 24 hours, the medium was changed to MEM medium containing 10% charcoaled FBS.

[0081] The extracts of Example 1, Comparative Example 1, and Comparative Example 2 were treated at concentrations of 0.01 μg / mL, 0.1 μg / mL, 10 μg / mL, and 100 μg / mL, respectively, and 17β was used as a positive control at 10 -10 Treatment with M. After 72 hours, osteoblast proliferation was measured at 550 nm using an ELISA reader (Tecan, Switzerland) with MTT (5 mg / mL) reagent and is shown in Table 3 below.

[0082] 0μg / mL 0.01μg / mL 0.1μg / mL 1μg / mL 10μg / mL 100μg / mL Example 1 100 102.1 104.9 106.4 105.7 103.0 Comparative Example 1 100 73.6 74.4 75.7 73.9 72.1 Comparative Example 2 100 82.3 83.6 84.5 82.2 80.8

[0083] As shown in Table 3 above, it can be seen that the osteoblast proliferation ability of Example 1 (based on a concentration of 1 μg / mL) is 106.4%, which is an improvement of 25.9 to 40.6% compared to Comparative Examples 1 and 2.

[0084] Therefore, it can be seen that when using Example 1 of the present invention, the osteoblast proliferation effect is higher compared to Comparative Examples 1 and 2, and thus it is effective in improving osteoporosis.

[0085] [Experimental Example 5] Kupperman Index (KI) and Menopause Rating Scale (MRS) Survey Evaluation

[0086] The Kupperman Index and MRS evaluations assess the severity and characteristics of menopausal disorders by scoring menopausal symptoms; the Kupperman Index is shown in Table 4 and the MRS in Table 5 below. The Kupperman Index and MRS evaluations are used as clinical indicators for obtaining KFDA approval for functional claims related to women's menopausal health. Therefore, evaluating the Kupperman Index or MRS on subjects can demonstrate that the active substance is effective in improving menopausal symptoms and preventing related diseases in women.

[0087] Fifty subjects were selected from women aged 47 to 56 who had experienced irregular menstruation or amenorrhea for more than two months in the past six months, had no skin diseases or acute or chronic physical diseases, and had no respiratory-related diseases, and the experiment was conducted for four weeks.

[0088] symptoms Status / Degree does not exist a little commonly Severe 1 flushing, facial burning 0 4 8 12 2 perspiration 0 2 4 6 3 insomnia 0 2 4 6 4 nervousness 0 2 4 6 5 melancholia 0 1 2 3 6 Dizziness 0 1 2 3 7 fatigue 0 1 2 3 8 Joint pain, muscle pain 0 1 2 3 9 headache 0 1 2 3 10 Heart pounding 0 1 2 3 11 Vaginal dryness, decreased discharge 0 1 2 3 Standard score - 5 ~ 10 points: Mild menopausal symptoms - 10 ~ 15 points: Moderate menopausal symptoms - 15 points or more: Severe menopausal symptoms

[0089] symptoms Status / Degree does not exist a little commonly Severe 1 Facial flushing, sweating 0 1 2 4 2 heart palpitations 0 1 2 4 3 insomnia 0 1 2 4 4 melancholia 0 1 2 4 5 nervousness 0 1 2 4 6 Panic state 0 1 2 4 7 Fatigue (physical / mental) 0 1 2 4 8 Sexual discomfort 0 1 2 4 9 urinary abnormalities 0 1 2 4 10 vaginal dryness 0 1 2 4 11 Joint and muscle discomfort 0 1 2 4

[0090] Example 1 of the present invention: A pill was prepared using 1500 mg of the ingredients and 1500 mg of excipients (tapioca starch, glycerin, crystalline cellulose, and sweetener components), and one pill was consumed daily for 4 weeks. The results before and after consumption were evaluated using the Kupperman Index and MRS assessments, and the change in scores was evaluated and is shown in Table 6 below.

[0091] 0 weeks 4 weeks Kupperman Index 18.11±0.34 12.85±0.29 MRS evaluation 24.71±3.18 13.07±1.97

[0092] As shown in Table 6 above, as a result of consuming Example 1 of the present invention, the Kupperman index decreased by about 29.0% and the MRS evaluation decreased by about 47.1%, indicating that Example 1 of the present invention has an excellent effect on alleviating menopausal symptoms.

[0093] As described above, the present invention has been explained by specific details, limited embodiments, and comparative examples; however, these are provided merely to aid in a more comprehensive understanding of the invention, and the invention is not limited to the above embodiments. Those skilled in the art can make various modifications and variations from this description.

[0094] Accordingly, the scope of the present invention is not limited to the described embodiments, and all things equivalent to or having equivalent variations to the claims set forth below, as well as the claims set forth below, shall be considered to fall within the scope of the concept of the present invention.

Claims

Claim 1 a) a step of preparing a medium comprising MSG (mono sodium glutamate), L-glutamic acid or a mixture thereof, high molecular weight collagen, and soybean meal extract; b) Lactobacillus brevis ( Lactobacillus brevis ) a step of inoculating BJ-20(KCTC11377BP); c) a step of primary fermenting the above medium; d) Lactobacillus plantarum ( Lactobacillus plantarum A method for preparing a functional food composition for alleviating menopausal symptoms, comprising: a step of inoculating BJ-21; and a step of secondary fermenting the medium; wherein the functional food composition for alleviating menopausal symptoms comprises GABA, low molecular weight collagen, and an isoflavone metabolite, and the isoflavone metabolite is daidzein, dihydrodiidzein, equol, or a mixture thereof. Claim 2 A method for preparing a functional food composition for alleviating menopausal symptoms, wherein, in claim 1, step a) further comprises the step of sterilizing at a temperature of 100 to 140°C and under conditions of 5 to 30 minutes. Claim 3 A method for preparing a functional food composition for alleviating menopausal symptoms, wherein, in claim 1, steps c) and e) are performed at a temperature of 20 to 50°C and for 6 to 84 hours. Claim 4 A method for preparing a functional food composition for alleviating menopausal symptoms, wherein, in claim 1, the polymeric collagen is extracted from fish skin, cow skin, pig skin, or livestock bone. Claim 5 A method for preparing a functional food composition for alleviating menopausal symptoms according to claim 1, wherein the soybean meal extract is obtained by extracting soybean meal with 30 volume% ethanol as an extraction solvent. Claim 6 A method for preparing a functional food composition for alleviating menopausal symptoms according to claim 1, wherein the medium further comprises: a carbon source selected from the group consisting of glucose, sucrose, maltose, fructose, lactose, xylose, galactose, arabinose, and mixtures thereof; a nitrogen source selected from the group consisting of yeast extract, soytone, peptone, beef extract, tryptone, cassite, and mixtures thereof; and an inorganic component selected from the group consisting of magnesium sulfate, sodium acetate, manganese sulfate, ferric sulfate, calcium chloride, polysorbate, and mixtures thereof. Claim 7 delete Claim 8 delete Claim 9 A method for preparing a functional food composition for alleviating menopausal symptoms according to claim 1, wherein the weight ratio of GABA to isoflavone metabolites is 1 to (0.005 to 0.1). Claim 10 A method for preparing a functional food composition for alleviating menopausal symptoms, wherein, in claim 1, the low molecular weight collagen has a molecular weight of 500 to 1000 Da. Claim 11 A functional food composition for alleviating menopausal symptoms, prepared by a method for preparing a functional food composition for alleviating menopausal symptoms according to any one of claims 1 to 6 and claims 9 to 10.

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