Fermented green garlic with enhanced Anti-oxidant and Anti-diabetic activities and uses of same

Abstract

The present invention relates to fermented green garlic with enhanced anti-oxidant and anti-diabetic activities and uses thereof. The fermented green garlic, which is obtained through fermentation by culturing novel Bacillus amyloliquefaciens JY-48-5(KCTC19049P) in a green garlic fermentation medium, has enhanced anti-oxidant and anti-diabetic effects, and thus can be used in the development of health functional foods and cosmetics.

Description

Fermented green garlic with enhanced antioxidant and antidiabetic activity and its use

[0001] The present invention relates to a fermented green garlic product having enhanced antioxidant and antidiabetic activity and its use, and more specifically, to a fermented green garlic product having excellent antioxidant activity and enhanced antidiabetic effect produced by culturing a novel Bacillus amyloliquefaciens JY-48-5 (KCTC19049P) in a green garlic fermentation medium, and its use.

[0002]

[0003] Green garlic is a crop whose leaves, rather than the whole garlic clove, are eaten. It is also called leaf garlic and is one of the few crops that are eaten before it ripens. While garlic is usually eaten when it grows underground, green garlic is eaten by harvesting the young leaves before the garlic cloves grow large. It is in season from March to April. Green garlic retains the effects of regular garlic and is not only good for stimulating the appetite in spring, but in oriental medicine, it is good for replenishing energy, promoting good circulation and increasing appetite, and has the effect of strengthening physical strength and restoring vitality. Green garlic is also rich in vitamins, calcium, phosphorus, iron, and potassium, making it good for relieving fatigue and preventing spring fever. In particular, the allicin in green garlic is known to be effective in preventing food poisoning, gastric ulcers, adult diseases, and cancer.

[0004] The present inventors prepared a green garlic fermentation medium using green garlic having various efficacies as described above, and cultured a novel Bacillus sp. strain in the green garlic fermentation medium, thereby completing the present invention regarding a green garlic fermentation product having excellent antioxidant activity and an excellent antidiabetic effect.

[0005]

[0006] The purpose of the present invention is to provide a fermented green garlic product characterized by fermenting green garlic by a novel Bacillus sp. strain.

[0007] In addition, the purpose of the present invention is to provide a method for producing fermented green garlic using a novel Bacillus sp. strain.

[0008] In addition, the purpose of the present invention is to provide an antioxidant and anti-diabetic health functional food composition containing fermented green garlic as an active ingredient.

[0009]

[0010] The technical problems to be solved by the invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by a person having ordinary skill in the technical field to which the present invention belongs from the description below.

[0011]

[0012] In order to solve the above problem, the present invention provides a fermented green garlic product characterized in that green garlic is fermented by a novel Bacillus sp. strain.

[0013] The above novel Bacillus sp. strain is characterized as a novel Bacillus amyloliquefaciens JY-48-5 (KCTC19049P).

[0014] The above fermented green garlic product is characterized in that the antioxidant and antidiabetic effects are enhanced by the fermentation of the novel Bacillus amyloliquefaciensJY-48-5 (KCTC19049P).

[0015]

[0016] In addition, the present invention provides a method for producing a fermented green garlic product, characterized in that it includes a step of obtaining a fermented green garlic product by culturing a novel Bacillus amyloliquefaciensJY-48-5 (KCTC19049P) in a fermented green garlic medium.

[0017] The above culture is characterized by inoculating a new Bacillus amyloliquefaciens JY-48-5 (KCTC19049P) into a green garlic fermentation medium and cultivating it with shaking at 170 to 190 rpm for 3 to 5 days at 36 to 38°C.

[0018]

[0019] In addition, the present invention provides an antioxidant and anti-diabetic health functional food composition containing, as an active ingredient, a fermented green garlic product obtained by fermenting green garlic with a novel Bacillus amyloliquefaciensJY-48-5 (KCTC19049P).

[0020]

[0021] By means of solving the above problem, the present invention provides a fermented green garlic product having enhanced antioxidant and anti-diabetic effects by culturing and fermenting a novel Bacillus amyloliquefaciensJY-48-5 (KCTC19049P) in a green garlic fermentation medium, thereby enabling the product to be utilized in the development of health functional foods and cosmetics.

[0022]

[0023] The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.

[0024]

[0025] Figure 1 is a graph showing the antioxidant activity of fermented green garlic by the novel Bacillus amyloliquefaciens JY-48-5 (KCTC19049P).

[0026] Figure 2 is a graph showing the α-glucosidase inhibitory activity of fermented green garlic by the novel Bacillus amyloliquefaciensJY-48-5 (KCTC19049P).

[0027]

[0028] The terms used in this specification will be briefly explained, and the present invention will be described in detail.

[0029] The terms used in this invention have been selected from widely used, common terms, taking into account their functions. However, these terms may vary depending on the intentions of those skilled in the art, precedents, the emergence of new technologies, etc. Therefore, the terms used in this invention should be defined based on their meaning and the overall content of the invention, rather than simply their names.

[0030] When a part of a specification is said to “include” a component, this does not mean that it excludes other components, but rather that it may include other components, unless otherwise stated.

[0031] Below, with reference to the attached drawings, embodiments of the present invention are described in detail so that those skilled in the art can easily implement the invention. However, the present invention may be implemented in various different forms and is not limited to the embodiments described herein.

[0032] Specific details, including the problems to be solved, means of solving them, and the effects of the invention, are included in the embodiments and drawings described below. The advantages and features of the present invention, and methods for achieving them, will become clearer with reference to the embodiments described below in detail, along with the accompanying drawings.

[0033] Hereinafter, the present invention will be described in more detail with reference to the attached drawings.

[0034]

[0035] The present invention provides a fermented green garlic product characterized in that the green garlic is fermented by a novel Bacillus sp. strain.

[0036] It is preferable that the above novel Bacillus sp. strain is novel Bacillus amyloliquefaciens JY-48-5 (KCTC19049P).

[0037] The above fermented green garlic may have enhanced antioxidant and antidiabetic effects through fermentation of the novel Bacillus amyloliquefaciensJY-48-5 (KCTC19049P).

[0038]

[0039] The present invention provides a method for producing a fermented green garlic product, characterized by including a step of culturing a novel Bacillus amyloliquefaciens JY-48-5 (KCTC19049P) in a fermented green garlic medium to obtain a fermented green garlic product.

[0040] The above green garlic fermentation medium may be a medium containing green garlic powder, yeast extract, and NaCl.

[0041] The above culture is preferably performed by inoculating a new Bacillus amyloliquefaciensJY-48-5 (KCTC19049P) into a green garlic fermentation medium and shaking at 170 to 190 rpm for 3 to 5 days at 36 to 38°C, but it is more preferably performed by inoculating a new Bacillus amyloliquefaciensJY-48-5 (KCTC19049P) into a green garlic fermentation medium and shaking at 180 rpm for 4 days at 37°C.

[0042]

[0043] In addition, the present invention provides an antioxidant and anti-diabetic health functional food composition containing, as an active ingredient, a fermented green garlic product obtained by fermenting green garlic with a novel Bacillus amyloliquefaciensJY-48-5 (KCTC19049P).

[0044] The above composition may be formulated into a conventional health functional food formulation known in the art. For example, it may be manufactured into general forms such as powders, granules, tablets, pills, capsules, suspensions, emulsions, syrups, infusions, solutions, and extracts, and may be manufactured into any health food form such as dairy products including meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, jellies, ice creams, various soups, beverages, tea, drinks, alcoholic beverages, and vitamin complexes.

[0045] For the formulation of the above composition, a food-grade acceptable carrier or additive may be used, and any carrier or additive known in the art to be usable for the preparation of the formulation to be prepared may be used.

[0046] The above additives may include various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc. In addition, the additives may include fruit pulp for the production of natural fruit juices, fruit juice drinks, and vegetable drinks. These additive components may be used independently or in combination.

[0047]

[0048] Hereinafter, to aid understanding of the present invention, examples will be given in detail. However, the following examples are intended only to illustrate the scope of the present invention and are not intended to limit its scope. These examples are provided to more fully explain the present invention to those of average skill in the art.

[0049]

[0050] <Example 1> Optimal fermentation strain using green garlic

[0051] Special environmental microbial strains that meet the European Food Development Safety Standard (qualified presumption of safety, QSP) were characterized for enzymes such as amylase, protease, lipase, and CMCase, and 12 strains that showed two or more activities and could be used as food ingredients were selected. Among these strains, Bacillus amyloliquefaciens JY-48-5, which showed excellent antioxidant activity in a fermentation medium using green garlic, a specialty crop from Sacheon, Gyeongsangnam-do, Korea, was selected and deposited at the Biological Resource Center of the Korea Research Institute of Bioscience and Biotechnology, and was assigned “Accession Number KCTC19049P.”

[0052]

[0053] <Example 2> Manufacturing of fermented green garlic

[0054] A green garlic fermentation medium was prepared by mixing 2% of green garlic powder, 3% of NaCl, and 0.1% of yeast extract in purified water and sterilizing in an autoclave at 121°C for 15 minutes. The prepared fermentation medium was inoculated with the novel Bacillus amyloliquefaciens JY-48-5 (KCTC19049P) selected according to Example 1, which was pre-cultured in a marine broth liquid medium, and cultured at 37°C for 4 days with shaking at 180 rpm to recover the green garlic fermentation product.

[0055]

[0056] <Example 3> Antioxidant activity analysis (ABTS radical scavenging activity)

[0057] 7 mM ABTS and 2.45 mM potassium persulfate were mixed in a 1:1 ratio and left in the dark for 16 hours to prepare an ABTS solution (OD value: 0.7 ± 0.02). 20 μl of the fermented green garlic prepared according to Example 2 and 180 μl of the ABTS solution prepared above were added to a 96-well plate, mixed well, and reacted at room temperature for 2 minutes, and analyzed by measuring the absorbance at 734 nm.

[0058]

[0059] <Example 4> Cytotoxicity analysis (MTS assay)

[0060] Raw264.7 cells were cultured in a 96-well plate with DMEM medium (10% Fetal Bovine Serum, 1% Penicillin-Streptomycin) in a 5% CO2 incubator at 37°C for 24 hours, and the culture medium was removed. The fermented green garlic product prepared as in Example 2 or the control group was added to the 96-well plate from which the culture medium had been removed, and the cells were treated. 10 μl of MTS reagent was added, and the absorbance was measured at 490 nm using an EnVision device.

[0061]

[0062] <Example 5> Analysis of antidiabetic effect (α-glucosidase inhibitory activity)

[0063] The antidiabetic effect of the fermented green garlic prepared as in Example 2 was analyzed by measuring the α-glucosidase inhibitory activity using the chromogenic method. The fermented green garlic prepared as in Example 2 or the positive control (acarbose) was added to a phosphate buffer containing 2 g / L bovine serum albumin and 0.2 g / L NaN3 in a 96-well plate and reacted for 5 minutes. After adding the p-nitrophenyl-α-D-glucopyranoside substrate solution and reacting for 5 minutes at 37°C, the absorbance was measured at 405 nm using a microplate reader and analyzed.

[0064]

[0065] <Experimental Example 1> Enhancement of antioxidant activity of fermented green garlic

[0066] The antioxidant activity of the fermented green garlic product manufactured as in Example 2 was measured according to Example 3 at 0, 24, 48, 72, and 96 hours. As shown in Fig. 1, the antioxidant activity measured using ABTS showed that the fermented green garlic product fermented by Bacillus amyloliquefaciensJY-48-5 (KCTC19049P) showed an increase in antioxidant activity at 24 hours and maintained for 96 hours, and it was confirmed that it was improved by about 20 to 30% compared to the non-fermented control.

[0067]

[0068] <Experimental Example 2> Cytotoxicity Evaluation of Fermented Green Garlic

[0069] The cytotoxicity of the fermented green garlic prepared as in Example 2 was tested as in Example 4 and shown in Table 1. It was confirmed that there was no change in cell viability in cells treated with the fermented green garlic and green garlic, as in the control group, and thus it was found that the fermented green garlic or green garlic did not exhibit cytotoxicity.

[0070]

[0071]

[0072]

[0073] <Experimental Example 3> Enhancement of antidiabetic activity of fermented green garlic

[0074] According to the above Example 2, the antidiabetic activity of the fermented green garlic was confirmed by measuring the α-glucosidase inhibitory activity in the same manner as in Example 5 for the fermented green garlic by the Bacillus amyloliquefaciensJY-48-5 strain (KCTC19049P). As shown in Fig. 2, it was confirmed that the fermented green garlic by the Bacillus amyloliquefaciensJY-48-5 strain (KCTC19049P) had a higher α-glucosidase inhibitory activity, like the positive control acarbose, compared to the non-fermented control group (green garlic con). This indicates that the antidiabetic activity of the green garlic was enhanced by being fermented by the Bacillus amyloliquefaciensJY-48-5 strain (KCTC19049P).

[0075]

[0076] While specific aspects of the present invention have been described in detail above, it should be apparent to those skilled in the art that these specific descriptions are merely preferred implementation examples and are not intended to limit the scope of the present invention. Therefore, the actual scope of the present invention is defined by the appended claims and their equivalents. The scope of the present invention is set forth in the claims below, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included within the scope of the present invention.

[0077]

[0078] [Accession number]

[0079] Name of depositor: Korea Research Institute of Bioscience and Biotechnology, Biological Resource Center (KCTC)

[0080] Accession number: KCTC19049P

[0081] Date of acceptance: 202211121

[0082]

[0083]

[0084]

Claims

1. A fermented green garlic product characterized by the fermentation of green garlic by a new Bacillus sp. strain.

2. In paragraph 1, A fermented green garlic product characterized in that the novel Bacillus sp. strain is a novel Bacillus amyloliquefaciens JY-48-5 (KCTC19049P).

3. In paragraph 1, The above fermented green garlic is a fermented green garlic, characterized in that the antioxidant and anti-diabetic effects are enhanced by the fermentation of a novel Bacillus amyloliquefaciensJY-48-5 (KCTC19049P).

4. A method for producing a fermented green garlic product, characterized by including a step of culturing a novel Bacillus amyloliquefaciensJY-48-5 (KCTC19049P) in a fermented green garlic medium to obtain a fermented green garlic product.

5. In paragraph 4, The above cultivation is a method for producing a fermented green garlic product, characterized in that the new Bacillus amyloliquefaciens JY-48-5 (KCTC19049P) is inoculated into a green garlic fermentation medium and shaken at 170 to 190 rpm for 3 to 5 days at 36 to 38°C.

6. A health functional food composition for antioxidant and anti-diabetic effects containing the fermented green garlic of Article 1 as an effective ingredient.

Images