Food material with enhanced antioxidant efficacy through lactic acid bacteria fermentation of medicinal herbal materials and method for manufacturing HMR processed meat products using same

Abstract

The present disclosure relates to a food material with enhanced antioxidant efficacy through lactic acid bacteria fermentation of medicinal herbal materials and a method for manufacturing home meal replacement (HMR) processed meat products using same. In the present invention, it was confirmed that the antioxidant activity of medicinal herbal materials (Astragalus membranaceus, Eucommia ulmoides, Paeonia lactiflora, and Scutellaria baicalensis) are enhanced through lactic acid bacteria fermentation, whereby antioxidant food materials are provided, enabling the development of functional home meal replacement (HMR) seasoned meat products.

Description

Food materials with enhanced antioxidant efficacy through lactic acid bacteria fermentation of herbal medicine materials and a method for manufacturing HMR meat products using the same

[0001] The present invention relates to a food material with enhanced antioxidant efficacy through lactic acid bacteria fermentation of a herbal medicine material and a method for manufacturing HMR meat products using the same.

[0002]

[0003] The recent COVID-19 pandemic has brought about significant changes in the economic and living environments, leading to rapid growth in the market for home meal replacement (HMR) products that can be easily prepared and eaten at home. HMRs are fully or semi-prepared meals that can be easily reheated and enjoyed at home. The HMR market is expanding steadily in response to changing lifestyles. Furthermore, with growing interest in maintaining and improving health, health functional foods and other products that boost immunity and improve overall health are gaining attention.

[0004] Oxygen is essential for aerobic energy metabolism, which sustains the human body. However, some of the oxygen introduced during respiration is converted into reactive oxygen species (ROS), causing oxidative stress. Free radicals, such as ROS, are continuously generated by various factors, including internal imbalances. These can cause vascular and tissue damage and inflammation, contributing to various diseases, including arteriosclerosis and cancer.

[0005] To protect against these internal and external stimuli, the body possesses a defense system that protects against antigens and reactive oxygen species through immune cell proliferation and activation. However, when oxidative stress is severe, this defense mechanism alone is not sufficient. Therefore, continuous intake of antioxidants is necessary to effectively prevent oxidation within the body.

[0006] Research on antioxidants has shifted from primarily developing them as food additives to exploring their potential as disease prevention and treatment agents. While various synthetic antioxidants have been reported, they suffer from safety concerns and weak activity. Consequently, natural antioxidants derived from natural sources are gaining traction.

[0007] Meanwhile, lactic acid bacteria possess antioxidant mechanisms that protect them from reactive oxygen species. Antioxidant activity using lactic acid bacteria is known to suppress the production of reactive oxygen species, thereby suppressing various diseases. Against this backdrop, the inventors of the present invention developed a food material with enhanced antioxidant efficacy using high-dose lactic acid bacteria and herbal ingredients. They then developed a home meal replacement (HMR) seasoned meat product using this material, thereby completing the present invention.

[0008]

[0009] One object of the present invention is to provide an antioxidant food composition for meat processing, comprising an extract of Astragalus membranaceus, an extract of Eucommia ulmoides, an extract of Paeonia lactiflora, and an extract of Scutellaria baicalensis.

[0010] Another object of the present invention is to provide a method for producing a home-cooked meat product having antioxidant activity.

[0011]

[0012] One aspect of the present invention relates to an antioxidant food composition for meat processing, comprising an extract of Astragalus membranaceus, an extract of Eucommia ulmoides, an extract of Paeonia lactiflora, and an extract of Scutellaria baicalensis.

[0013] Another aspect of the present invention relates to a method for producing a home-cooked meat food having antioxidant activity, comprising the steps of: (a) preparing an Astragalus membranaceus extract, an Eucommia ulmoides extract, a Paeonia japonica extract, and a Scutellaria baicalensis extract, respectively; (b) inoculating the Astragalus membranaceus extract, the Eucommia ulmoides extract, the Paeonia japonica extract, and the Scutellaria baicalensis extract with a lactic acid bacteria culture medium and then fermenting them to produce a lactic acid bacteria fermented product of the Astragalus membranaceus extract, a lactic acid bacteria fermented product of the Eucommia ulmoides extract, a lactic acid bacteria fermented product of the Paeonia japonica extract, and a lactic acid bacteria fermented product of the Scutellaria baicalensis extract; (c) applying heat to each of the lactic acid bacteria fermentations of (b) to inactivate the lactic acid bacteria; (d) mixing each of the lactic acid bacteria fermentations of (c) and then freeze-drying them to powder; and (e) mixing the powdered fermentations to produce a meat seasoning having antioxidant activity.

[0014]

[0015] The present invention has confirmed the improvement of antioxidant activity through lactic acid bacteria fermentation of herbal ingredients (astragalus membranaceus, eucommia ulmoides, white peony root, and scutellaria baicalensis), and has the characteristic of being able to develop functional home meal replacement (HMR) seasoned meat by providing food ingredients with antioxidant efficacy through this.

[0016]

[0017] Figures 1 and 2 show the number of lactic acid bacteria measured by fermentation time for the extracts of Example 1 extracted from each herbal medicine material.

[0018] Figures 3 to 6 show the total polyphenol content, total flavonoid content, and DPPH radical scavenging activity of the fermented products according to individual lactic acid bacteria (LM, LPL, LPA) treatment for each extract of Hwanggi, Astragali, Baekjak, and Eucommia ulmoides, respectively.

[0019]

[0020] This is explained in detail as follows. Meanwhile, each description and embodiment disclosed in the present invention can also be applied to each other description and embodiment. In other words, all combinations of the various elements disclosed in the present invention fall within the scope of the present invention. Furthermore, the scope of the present invention should not be considered limited by the specific descriptions described below.

[0021]

[0022] One aspect of the present invention for achieving the above object provides an antioxidant food composition for meat processing, comprising an Astragalus membranaceus extract, an Eucommia ulmoides extract, a Paeonia lactiflora extract, and a Scutellaria baicalensis extract.

[0023] In the present invention, the extract may have DPPH radical and ABTS radical scavenging ability.

[0024] In the present invention, the extract may be extracted using water, a C1-C4 lower alcohol, or a mixture thereof as an extraction solvent. The extract may be in a powder state that is freeze-dried using a freeze-dryer after being filtered under reduced pressure and concentrated.

[0025] In the present invention, the concentrations of the Astragalus membranaceus extract, Eucommia ulmoides extract, Paeonia lactiflora extract, and Scutellaria baicalensis extract may be 0.01 to 1.00, 0.05 to 0.5, or 0.1 mg / mL, respectively.

[0026] In the present invention, the Astragalus membranaceus extract, Eucommia ulmoides extract, Paeonia lactiflora extract and Scutellaria baicalensis extract may each be fermented products fermented by lactic acid bacteria.

[0027] In the present invention, the lactic acid bacteria may be Leuconostoc mesenteroides, Lactobacillus plantarum, and / or Lactobacillus paracasei, and more specifically, may be Leuconostoc mesenteroides MGE3138 (LM), Lactobacillus plantarum MGE3143 (LPL), and / or Lactobacillus paracasei MGE3016 (LPA) strains.

[0028] In the present invention, the lactic acid bacteria fermentation product of the Astragalus membranaceus extract, the lactic acid bacteria fermentation product of the Eucommia ulmoides extract, the lactic acid bacteria fermentation product of the Paeonia lactiflora extract, and the lactic acid bacteria fermentation product of the Scutellaria baicalensis extract may be fermented for 24 to 72 hours or 48 to 72 hours, respectively, and then heat-treated to inactivate the lactic acid bacteria.

[0029] Another aspect of the present invention for achieving the above object provides an antioxidant health functional food composition comprising an extract of Astragalus membranaceus, an extract of Eucommia ulmoides, an extract of Paeonia lactiflora, and an extract of Scutellaria baicalensis. This is as described above. The health functional food composition is preferably manufactured in any one formulation selected from the group consisting of powder, granules, pills, tablets, capsules, candy, syrup, and beverage, but is not limited thereto.

[0030]

[0031] Another aspect of the present invention for achieving the above purpose is a method for producing a home-cooked meat product having antioxidant activity,

[0032] The present invention provides a method for producing a home-cooked meat product, comprising: (a) a step of preparing an Astragalus membranaceus extract, an Eucommia ulmoides extract, a Paeonia japonica extract, and a Scutellaria baicalensis extract, respectively; (b) a step of inoculating the Astragalus membranaceus extract, the Eucommia ulmoides extract, the Paeonia japonica extract, and the Scutellaria baicalensis extract with a lactic acid bacteria culture medium and then fermenting them to produce a lactic acid bacteria fermented product of the Astragalus membranaceus extract, a lactic acid bacteria fermented product of the Eucommia ulmoides extract, a lactic acid bacteria fermented product of the Paeonia japonica extract, and a lactic acid bacteria fermented product of the Scutellaria baicalensis extract; (c) a step of applying heat to each of the lactic acid bacteria fermentations of (b) to inactivate the lactic acid bacteria; (d) a step of mixing each of the lactic acid bacteria fermentations of (c) and then freeze-drying them to powder; and (e) a step of mixing the powdered fermentations to produce a meat seasoning having antioxidant activity.

[0033] In the present invention, the content regarding the antioxidant food composition for meat processing can be applied as is to the method for manufacturing the home-cooked meat food having the above antioxidant activity.

[0034] In the present invention, the step (b) may be to inoculate the Astragalus membranaceus extract, Eucommia ulmoides extract, Paeonia lactiflora extract, and Scutellaria baicalensis extract with a lactic acid bacteria culture solution, and then ferment for 24 to 72 hours or 48 to 72 hours.

[0035] Another aspect of the present invention provides a use of a mixed composition comprising an extract of Astragalus membranaceus, an extract of Eucommia ulmoides, an extract of Paeonia lactiflora and an extract of Scutellaria baicalensis for the production of an antioxidant food for meat processing.

[0036] Another aspect of the present invention provides a method for producing an antioxidant food for meat processing, comprising a step of mixing an Astragalus membranaceus extract, an Eucommia ulmoides extract, a Paeonia lactiflora extract, and a Scutellaria baicalensis extract.

[0037] In the present invention, the manufacturing method may further include a step of fermenting each of the Astragalus membranaceus extract, the Eucommia ulmoides extract, the Paeonia lactiflora extract, and the Scutellaria baicalensis extract with lactic acid bacteria.

[0038] The above-mentioned Astragalus membranaceus extract, Eucommia ulmoides extract, Paeonia lactiflora extract and Scutellaria baicalensis extract, mixed composition, meat processing, antioxidant and lactic acid bacteria fermentation are as described in the above food composition.

[0039] In the present invention, more specifically, the lactic acid bacteria may be Leuconostoc mesenteroides, Lactobacillus plantarum, and / or Lactobacillus paracasei, and more specifically, may be Leuconostoc mesenteroides MGE3138 (LM), Lactobacillus plantarum MGE3143 (LPL), and / or Lactobacillus paracasei MGE3016 (LPA) strains.

[0040]

[0041] Hereinafter, one or more specific examples will be described in more detail through examples. However, these examples are provided for illustrative purposes only and the scope of the present invention is not limited to these examples.

[0042]

[0043] Example 1: Preparation of herbal medicine extracts

[0044] As herbal ingredients, Astragalus membranaceus, Eucommia ulmoides, Paeonia lactiflora, and Scutellaria baicalensis were prepared. 30 g of each herbal ingredient powder sample was added to 300 mL of 70% distilled water using distilled water as a solvent. Reflux extraction (RE) was then performed at 70°C for 3 hours using a condenser attached to the vessel. The extracted samples were filtered under reduced pressure through a filter paper (Advantec No. 2, Toyo Roshi Kaisha, LTD., Japan), concentrated at 70°C, and freeze-dried in a freeze-dryer (FD8508, Ilshinbiobase co., Korea). The powder was stored at -80°C and used as samples. Finally, four samples were prepared using herbal ingredients, Astragalus membranaceus, Scutellaria baicalensis, Eucommia ulmoides, and Paeonia lactiflora.

[0045]

[0046] Example 2: Production of lactic acid bacteria fermented extracts of herbal medicine ingredients

[0047] For the production of lactic acid bacteria fermentation products, Leuconostoc mesenteroides MGE3138 (LM), Lactobacillus plantarum MGE3143 (LPL), and Lactobacillus paracasei MGE3016 (LPA) strains provided by the Department of Food and Life Science, Korea National University of Transportation were used. One colony was collected from each using a platinum sterilizer and inoculated into MRS Broth (Difco Co., USA) medium for the first time, followed by incubation at 37°C for 24 hours. Afterwards, 100 μl of the cultured solution was inoculated into 10 mL MRS Broth for the second time, followed by enrichment culture at 37°C for 24 hours. The extracts of Example 1 extracted from each herbal medicine were sterilized at 65°C for 30 minutes using an autoclave (C-AC-1, Chang Shin Science, Korea).

[0048] After that, 2% (v / v) of lactic acid bacteria culture was inoculated into each 100 mL of sterilized herbal medicine, and fermentation was performed at 37°C for 72 hours. After fermentation, heat was applied at 65°C for 30 minutes using an autoclave to inactivate lactic acid bacteria, and the supernatant was collected after centrifugation (3000 rpm, 10 min) using a centrifuge (combi 514R, hanil science industrial, Korea), pulverized through freeze-drying using a freeze-dryer (FD8508, ilshin biobased, Korea), and stored at -70°C for use as a sample.

[0049]

[0050] The number of lactic acid bacteria was measured according to the fermentation time for the extracts of Example 1 extracted from each herbal medicine material, and the results are shown in Figures 1 and 2.

[0051] The number of lactic acid bacteria was measured for each extract at each fermentation time and expressed as CFU / ml. The highest number of lactic acid bacteria was found for Leuconostoc mesenteroides fermenting lactic acid bacteria at 48 hours, and the number of lactic acid bacteria for all other herbal ingredients tended to increase up to 72 hours. Therefore, the optimal time for lactic acid bacteria fermentation for each extract could be confirmed.

[0052]

[0053] Example 3: Confirmation of the antioxidant effect of the extract

[0054] 3-1. Check total polyphenol content

[0055] Total polyphenol content was measured using the Folin-Denis method, which applies the principle that phenolic substances react with phosphomolybdic acid to produce a blue color [Journal of biological chemistry 22.2 (1915): 305-308.] 8 mL of distilled water was added to 2 mL of the sample, and 1 mL of 2 N Folin-Ciocalteu's phenol reagent (Sigma-aldrich, USA) was added and reacted for 5 minutes. Then, 10 mL of 7% Na₂CO₃ solution was added and reacted for 2 hours in the dark at room temperature. After the reaction, the absorbance was measured at a wavelength of 750 nm using a spectrophotometer (Optizen POP, Mecasys Co., Korea). The control group was diluted with gallic acid (Sigma-aldrich, USA) at various concentrations, and a standard curve was created to quantify the total polyphenol content in the sample, which was then converted to gallic acid equivalents (mg GAE / g).

[0056]

[0057] 3-2. Check total flavonoid content

[0058] Total flavonoid contentThe total flavonoid content was measured using the method of Davis [Analytical Chemistry 19.7 (1947): 476-478.]. 5 mL of sample was mixed with 0.75 mL of 5% sodium nitrite and reacted at room temperature for 6 minutes. 1.5 mL of 10% aluminum chloride was added and reacted at room temperature for 5 minutes. Then, the sample was mixed with 5 mL of 1 N NaOH and the absorbance was measured at 510 nm using a spectrophotometer. The total flavonoid content was expressed as catechin equivalents (mg CE / g) by diluting (+)-Catechin hydrate (Sigma-aldrich, USA) at various concentrations and creating a standard curve.

[0059]

[0060] 3-3. Confirmation of DPPH radical scavenging ability

[0061] DPPH radical scavenging activityThe radical scavenging activity for DPPH (2,2-diphenyl-1-picrylhydrazyl) was measured using the reducing power of DPPH [Nature 181.4617 (1958): 1199-1200]. 9 mL of 0.2 mM DPPH solution (dissolved in 99.9% ethyl alcohol) was added to 1 mL of the sample, mixed for 10 seconds, reacted for 10 minutes at room temperature in the dark, and measured for absorbance at a wavelength of 517 nm using a spectrophotometer. Ascorbic acid was used as a positive control, and the dilution for each concentration was performed, and a standard curve was created, which was converted to Ascorbic Acid Equivalent Antioxidant Capacity (mg AEAC / g) and expressed.

[0062]

[0063] 3-4. Confirmation of ABTS radical scavenging ability

[0064] The radical scavenging activity for 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) was tested by referring to the method of Re [Free radical biology and medicine 26.9-10 (1999): 1231-1237.]. 7 mM ABTS and 2.45 mM potassium persulfate were mixed to a final concentration and reacted in the dark at room temperature for 12 to 16 hours. The absorbance was measured at 734 nm, and the value was diluted with distilled water to 0.800±0.20 before use. 0.1 mL of the sample and 2.9 mL of the ABTS reaction mixture were mixed and reacted at room temperature for 10 minutes, and then the absorbance was measured at 734 nm using a spectrophotometer. ABTS radical scavenging activity was expressed as Ascorbic acid Equivalent Antioxidant Capacity (mg AEAC / g) by diluting the sample by concentration and creating a standard curve using Ascorbic acid as a positive control.

[0065]

[0066] 3-5. Experimental results related to antioxidant effects

[0067] The results of the above experiments are summarized as follows (Figs. 3 to 6).

[0068]

[0069] In the case of the antioxidant measurement results of the golden fermented extract, the total polyphenol content was the highest at 38.57±0.87 mg GAE / g, and fermentation using Lactobacillus plantarum (LPL) with DPPH radical scavenging activity of 90.47±0.07 (%) was confirmed to be the optimal condition.

[0070] For the fermented Astragalus mesenteroides extract, Leuconostoc mesenteroides (LM) was found to be suitable, with polyphenol, flavonoid, and DPPH radical scavenging activities of 41.24±0.05 mg GAE / g, 51.65±0.36, and 35.23±0.62 (%), respectively.

[0071] Similarly, Leuconostoc mesenteroides (LM) was determined to be the optimal strain for Paeonia lactiflora. It was confirmed to exhibit higher antioxidant efficacy than other lactic acid bacteria strains, with a total polyphenol content of 51.55±0.06 mg GAE / g, a total flavonoid content of 51.65±0.36 mg CE / g, and a DPPH radical scavenging activity of 68.61±0.41 (%).

[0072] Lastly, Leuconostoc mesenteroides (LM) was adopted, and the total polyphenol content was 40.85±0.56 mg GAE / g, the total flavonoid content was 43.57±0.62, and the DPPH radical scavenging activity was 72.64±0.44 (%), which were similar or higher results than those obtained from other lactic acid bacteria strains.

[0073] In conclusion, in the fermentation process using lactic acid bacteria strains in various herbal ingredients and the method of improving antioxidant activity, a combination of fermentation strains specifically suited to each herbal ingredient was identified, and through this, it was confirmed that when the fermented products of each herbal ingredient extract are mixed and applied to processed meat and seasoned meat, a functional food with high antioxidant activity can be provided.

[0074]

[0075] The present invention has been described above, focusing on preferred embodiments thereof. Those skilled in the art will appreciate that the present invention can be implemented in modified forms without departing from its essential characteristics. Therefore, the disclosed embodiments should be considered illustrative rather than limiting. The scope of the present invention is set forth in the claims, not the foregoing description, and all differences within the scope equivalent thereto should be construed as being encompassed by the present invention.

Claims

1. An antioxidant food composition for meat processing, comprising an Astragalus membranaceus extract, a Eucommia ulmoides extract, a Paeonia japonica extract and a Scutellaria baicalensis extract.

2. A food composition in claim 1, wherein the Astragalus membranaceus extract, the Eucommia ulmoides extract, the Paeonia japonica extract and the Scutellaria baicalensis extract are each fermented products fermented by lactic acid bacteria.

3. A food composition in claim 2, wherein the lactic acid bacteria is Leuconostoc mesenteroides, Lactobacillus plantarum, or Lactobacillus paracasei.

4. A food composition according to claim 1, wherein the extract has DPPH radical and ABTS radical scavenging ability.

5. A food composition in claim 1, wherein the extract is extracted using water, a lower alcohol of C1 to C4, or a mixture thereof as an extraction solvent.

6. A method for producing a home-cooked meat product having antioxidant activity, (a) a step of preparing each of an Astragalus membranaceus extract, an Eucommia ulmoides extract, a Paeonia japonica extract and a Scutellaria baicalensis extract; (b) a step of inoculating the Astragalus membranaceus extract, the Eucommia ulmoides extract, the Paeonia japonica extract and the Scutellaria baicalensis extract with a lactic acid bacteria culture medium and then fermenting them to produce a lactic acid bacteria fermented product of the Astragalus membranaceus extract, a lactic acid bacteria fermented product of the Eucommia ulmoides extract, a lactic acid bacteria fermented product of the Paeonia japonica extract and a lactic acid bacteria fermented product of the Scutellaria baicalensis extract; (c) a step of applying heat to each lactic acid bacteria fermentation product of (b) above to induce inactivation of the lactic acid bacteria; (d) a step of mixing each fermented lactic acid bacteria of (c) above and then freeze-drying to powder; and (e) a step of mixing the powdered fermented product to produce a meat seasoning having antioxidant activity; a method for producing a home-cooked meat product, comprising:

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