Nano-processed fermented rice bran extract with increased contents of gamma-oryzanol, GABA, and amino acids, and method for producing same

Abstract

The present invention relates to a nano-processed fermented rice bran extract with increased contents of gamma-oryzanol, GABA, and amino acids, and a method for producing same. Specifically, a fermented rice bran extract produced using lactic acid bacteria is nano-processed, such that the contents of amino acids, gamma-oryzanol, and GABA are increased compared to a fermented rice bran extract that has not been nano-processed, and further, has the advanced effects of antioxidant activity, antibacterial activity, and storage period.

Description

Nano-treated fermented rice bran extract with increased gamma-oryzanol, GABA and amino acid contents, and method for producing the same

[0001] The present invention relates to a nano-treated fermented rice bran extract having increased gamma-oryzanol, GABA and amino acid contents, and a method for producing the same.

[0002] Rice is the outer husk of the rice grain, the fruit of the plant. Brown rice is rice with only the husk removed. Rice with 30% of the bran removed is called 3-minute milled rice, 50% is called 5-minute milled rice, and 70% is called 7-minute milled rice. Brown rice with the bran and aleurone layers removed is generally called white rice or plain rice.

[0003] Rice is composed of rice bran, white rice, and rice germ. Among these, rice bran contains 29% of the nutritional value of rice and is rich in fiber, vegetable fat, and high-quality protein, making it highly valuable as a food ingredient.

[0004] Additionally, it is generally known that about 95% of physiologically active substances such as gamma-aminobutyric acid (hereinafter, GABA), lecithin, octacosanol, gamma-oryzanol, tocopherol, and ferulic acid are distributed in rice bran.

[0005] Among them, GABA is known to be a neurotransmitter in the central nervous system and to have the effect of lowering blood pressure, suppressing increases in blood cholesterol and neutral fat, and promoting alcohol metabolism.

[0006] Tocopherol is a fat-soluble vitamin E with antioxidant properties. Deficiency can cause damage to cell membranes, destruction of red blood cells, anemia, and fatigue. Long-term deficiency is known to cause neurological disorders, decreased muscle function, angina, and hepatic cholestasis jaundice.

[0007] Ferulic acid is known to have the effect of suppressing active oxygen, and gamma-oryzanol is known to have the effect of improving hyperlipidemia, preventing obesity, inhibiting the growth and proliferation of gastric cancer cells, and improving sleep.

[0008] Because rice bran contains many physiologically active substances, it has various physiological effects such as heavy metal detoxification activity, anti-constipation activity, anti-cholesterol activity, skin beauty activity, anti-hypertensive activity, anti-hypertensive activity, and hangover relief activity.

[0009] However, brown rice contains a lot of hard fiber, requiring prolonged soaking or pressure cooking. Its rough texture and low palatability limit its utility. Consequently, most consumers prefer white rice, which, despite its lower nutritional value, offers a smoother taste and texture, along with high digestibility and absorption.

[0010] In the case of modern people, they have been accustomed to a diet that mainly consists of white rice for a long time, so the reality is that they mainly consume white rice, which is highly preferred, and this leads to an unbalanced diet and continues to cause undesirable health problems.

[0011] For these reasons, rice bran has primarily been used in animal feed and rice bran oil production, with most of it being disposed of as agricultural waste. As mentioned above, while rice bran's industrial applications were previously limited, it has recently been utilized in a variety of applications, including functional foods, cosmetics, livestock feed, and eco-friendly products, increasing its value as a high-value-added industrial material.

[0012] However, due to the hard and rough structural components of rice bran, it is easy to cause digestive problems, and there is little research on countermeasures for reducing the destruction of physiologically active substances contained in rice bran during heating, which can lead to problems such as the production of off-flavors and mold due to oxidation of fatty acids during storage.

[0013] Accordingly, the inventors of the present invention have completed the present invention by confirming that the content of gamma-oryzanol, GABA and amino acids in fermented rice bran extract increases and antioxidant activity, antibacterial activity and storage period are improved through a nano-process using a low-temperature vacuum reflux extraction process.

[0014] The purpose of the present invention is to provide a method for producing a nano-treated fermented rice bran extract having increased gamma-oryzanol, GABA and amino acid contents.

[0015] Another object of the present invention is to provide a nano-treated fermented rice bran extract having increased gamma-oryzanol, GABA and amino acid contents.

[0016]

[0017] 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.

[0018] One example of the present invention relates to a method for producing a nano-treated fermented rice bran extract having increased gamma-oryzanol, GABA and amino acid contents, comprising the following steps:

[0019] A grinding step of grinding primary and secondary rice bran obtained by milling rice to obtain rice bran powder;

[0020] A fermentation step of inoculating and fermenting a lactic acid bacteria culture solution into rice bran powder to obtain a fermented product; and

[0021] Nano-processing step for nano-processing fermented products.

[0022] The nano-treated fermented rice bran extract of the present invention has antioxidant activity, antibacterial activity, and improved storage period.

[0023] Primary rice bran is created during the process of refining rice husk into brown rice, while secondary rice bran is obtained during the process of refining brown rice into white rice. Primary rice bran had a moisture content of 9.2%, while secondary rice bran had a moisture content of 6.9%. Primary rice bran particles were coarser than secondary rice bran, passing through 60 mesh, while secondary rice bran passed through 80 mesh. The difference in color was also that primary rice bran was dark brown, while secondary rice bran was light grayish brown.

[0024] In the present invention, the term "nanorization" means grinding particles in a fermented product into nano-size, and is preferably obtained through reflux extraction three times for three hours each at a low temperature in a vacuum, but is not limited thereto.

[0025] In the present invention, the nano-treated rice bran fermented extract has increased gamma-oryzanol, GABA, and amino acid contents, and improved antioxidant activity, antibacterial activity, and storage period effect compared to the non-nanoparticle-treated rice bran fermented extract.

[0026] In the present invention, the term "gamma-oryzanol" refers to a lipid derived from rice bran or rice bran oil. It exhibits excellent anticancer activity against fatty acids and oils, inhibits the production of lipid peroxides, and is an excellent substance for treating erythema and inflammation caused by UV rays. Furthermore, it has been reported to increase vasomotor activity, lower blood pressure, activate kidney function, enhance liver function, prevent obesity, and promote energy metabolism. In particular, when formulated into cosmetics, it exhibits a powerful whitening effect that removes freckles and blemishes due to its ability to destroy lipid peroxide layers, while also providing anti-aging benefits. Furthermore, by supplying concentrated amounts to dry and wrinkled areas, it revitalizes declining sebum glands, moisturizing them and leaving them hydrated. It has also been shown to be effective against atopic dermatitis and senile pruritus. Gamma-oryzanol can be developed as a health supplement with effects such as diet food, dementia prevention health food for the elderly, memory enhancement for students taking exams, and insomnia relief. It can also be used and applied in skin ointments such as whitening cosmetics, anticancer drugs, and anti-inflammatory drugs, cosmetics for atopic skin, infant skin care for children with sensitive skin, and hangover relief drinks.

[0027] In the present invention, the term "gamma-aminobutyric acid (GABA)" is a non-protein constituent amino acid known as an inhibitory neurotransmitter in the brain, and is known to have effects such as suppressing increases in blood cholesterol and neutral fat, suppressing increases in blood sugar, anti-obesity effects, promoting alcohol metabolism, relieving emotional and anxiety disorders, improving aftereffects of stroke, and promoting secretion of growth hormone.

[0028] In the present invention, the rice bran powder used in the grinding step may have a particle size of 120 mesh or larger. Finer particles are preferable, as the surface area in contact with the solvent during extraction increases as the particle size decreases. Typically, wheat flour particles have an average particle size of approximately 100 mesh.

[0029] In the present invention, the lactic acid bacteria in the fermentation step may be at least one species selected from the group consisting of the genus Bifidobacterium, the genus Lactobacillus, the genus Streptococcus, the genus Lactococcus, and the genus Pediococcus, but is not limited thereto.

[0030] In the present invention, the lactic acid bacteria of the genus Bifidobacterium may be at least one selected from the group consisting of Bifidobacterium longum, Bifidobacterium breve, and Bifidobacterium adolescentis, but are not limited thereto.

[0031] In the present invention, the lactic acid bacteria of the genus Lactobacillus may be at least one selected from the group consisting of L. acidophilus, L. lactis, L. thermophilus, L. brevis, L. mensenteroides, L. sakei, L. reuteri, L. brevis, L. helveticus, and L. plantarum, but is not limited thereto.

[0032] In the present invention, the lactic acid bacteria of the genus Streptococcus may be at least one selected from the group consisting of Streptococcus cremoris (Stc. cremoris), Streptococcus lactis (Stc. lactis), and Streptococcus salivarius (Stc. salivarious), but is not limited thereto.

[0033] In the present invention, the lactic acid bacteria of the genus Lactococcus may be at least one selected from the group consisting of Lactococcus cremoris (Lac. cremoris) and Lactococcus lactis (Lac. lactis), but is not limited thereto.

[0034] In the present invention, the lactic acid bacteria of the genus Pediococcus may be at least one species selected from the group consisting of Pediococcus acidilactici and Pediococcus pentosaceus, but is not limited thereto.

[0035] In the present invention, the fermentation step may be performed by inoculating rice bran powder with a lactic acid bacteria culture solution at a concentration of 5 to 15% (v / v), 7 to 15% (v / v), 9 to 15% (v / v), 11 to 15% (v / v), 5 to 13% (v / v), 7 to 13% (v / v), 9 to 13% (v / v), 11 to 13% (v / v), for example, 12% (v / v). The minimum concentration at which lactic acid bacteria fermentation can occur is about 5% (v / v), and if the concentration of the lactic acid bacteria culture solution is high, the fermented rice bran has a very sour taste, and if it exceeds 15% (v / v), a very unpleasant sour taste occurs. Therefore, the economic aspect and the production concentration of functional substances are maximum at 12% (v / v), and if the above range is exceeded, there is almost no increase in functional substances.

[0036] In the present invention, the fermentation step may be performed at 20 to 40°C, 25 to 40°C, 20 to 35°C, 25 to 35°C, for example, 30°C, but is not limited thereto.

[0037] In the present invention, the fermentation step may be performed for 1 to 5 days, 2 to 5 days, 1 to 4 days, 2 to 4 days, for example, 3 days, but is not limited thereto.

[0038] In the present invention, the nano-processing step may be performed in a vacuum, but is not limited thereto. When performed in a vacuum, the extraction time can be shortened.

[0039] In the present invention, the nano-processing step may be performed at a low temperature, for example, at 30 to 50°C. While conventional hot water extraction is performed at temperatures above 90°C, the GABA and gamma-oryzanol components of fermented rice bran are destroyed by heat in this case. Therefore, extracting the functional components of fermented rice bran within the above temperature range has the effect of increasing the yield.

[0040] In the present invention, the nano-ization step may be performed for 48 to 96 hours, 56 to 96 hours, 64 to 96 hours, 48 ​​to 88 hours, 56 to 88 hours, 64 to 88 hours, 48 ​​to 80 hours, 56 to 80 hours, 64 to 80 hours, for example, 72 hours.

[0041] In the present invention, the nano-ization step may be performed through reflux extraction.

[0042] In the present invention, the reflux extraction may be performed for 1 to 5 hours, 2 to 5 hours, 1 to 4 hours, 2 to 4 hours, for example, 3 hours, but is not limited thereto.

[0043] In the present invention, the reflux extraction may be performed one or more times, two or more times, three or more times, and for example, may be performed three times. As the number of reflux extractions increases from one to three times, the storage period improves, and in the case of three extractions, the extraction yield increases more than in the case of one extraction.

[0044] In the present invention, the nano-ization step may additionally include a multi-stage rapid cooling step at different temperatures. The multi-stage rapid cooling step has the effect of extracting functional materials that can be extracted at each temperature as the temperature decreases after the completion of the vacuum low-temperature extraction.

[0045] In the present invention, the multi-stage temperature-dependent rapid cooling step may be performed for 1 to 5 hours, 2 to 5 hours, 1 to 4 hours, 2 to 4 hours, for example, 3 hours.

[0046] In the present invention, the lactic acid bacteria strain culture solution may be obtained by culturing at 20 to 40°C, 23 to 40°C, 26 to 40°C, 29 to 40°C, for example, 32 to 40°C.

[0047] In the present invention, the lactic acid bacteria strain culture solution may be obtained by culturing for 7 to 40 hours, 10 to 40 hours, 13 to 40 hours, 16 to 40 hours, 19 to 40 hours, 22 to 40 hours, 25 to 40 hours, 28 to 40 hours, 31 to 40 hours, 34 to 40 hours, for example, 36 hours.

[0048] In the present invention, the lactic acid bacteria strain culture solution is 6×10 6 3×10 10 CFU / ml, for example, 10 8 It may be used by concentrating it to CFU / ml.

[0049] In the present invention, the gamma-oryzanol content of the nano-treated fermented rice bran extract may be 50 mg / 100 g or more, 100 mg / 100 g or more, 150 mg / 100 g or more, 200 mg / 100 g or more, 250 mg / 100 g or more, 300 mg / 100 g or more, for example, 309 mg / 100 g or more.

[0050] In the present invention, the GABA content of the nano-treated fermented rice bran extract may be 1,000 mg / 100 g or more, 1,100 mg / 100 g or more, 1,200 mg / 100 g or more, 1,300 mg / 100 g or more, 1,400 mg / 100 g or more, 1,500 mg / 100 g or more, for example, 1,548.7 mg / 100 g or more.

[0051] In the present invention, the amino acid with increased content may be at least one selected from the group consisting of serine, glutamic acid, glycine, histamine, arginine, threonine, alanine, proline, cystine, tyrosine, valine, methionine, lysine, isoleucine, leucine, and phenylalanine, and for example, the content of all of serine, glutamic acid, glycine, histamine, arginine, threonine, alanine, proline, cystine, tyrosine, valine, methionine, lysine, isoleucine, leucine, and phenylalanine may be increased.

[0052] In the present invention, the serine content of the nano-treated fermented rice bran extract may be greater than 1.01 g / 100 g, for example, may be greater than 0.18 g / 100 g.

[0053] In the present invention, the glutamic acid content of the nano-treated fermented rice bran extract may be greater than 1.81 g / 100 g, for example, may be greater than or equal to 1.89 g / 100 g.

[0054] In the present invention, the glycine content of the nano-treated fermented rice bran extract may be greater than 0.7 g / 100 g, for example, may be greater than 0.75 g / 100 g.

[0055] In the present invention, the histamine content of the nano-treated fermented rice bran extract may be greater than 0.45 g / 100 g, for example, may be greater than 0.5 g / 100 g.

[0056] In the present invention, the arginine content of the nano-treated fermented rice bran extract may be greater than 0.74 g / 100 g, for example, may be greater than 0.8 g / 100 g.

[0057] In the present invention, the threonine content of the nano-treated fermented rice bran extract may be greater than 0.52 g / 100 g, for example, may be greater than or equal to 0.62 g / 100 g.

[0058] In the present invention, the alanine content of the nano-treated fermented rice bran extract may be greater than 0.82 g / 100 g, for example, may be greater than 0.96 g / 100 g.

[0059] In the present invention, the proline content of the nano-treated fermented rice bran extract may be greater than 0.42 g / 100 g, for example, may be greater than 0.58 g / 100 g.

[0060] In the present invention, the cystine content of the nano-treated fermented rice bran extract may be greater than 0.17 g / 100 g, for example, may be greater than or equal to 0.18 g / 100 g.

[0061] In the present invention, the tyrosine content of the nano-treated fermented rice bran extract may be greater than 0.29 g / 100 g, for example, may be greater than 0.4 g / 100 g.

[0062] In the present invention, the valine content of the nano-treated fermented rice bran extract may be greater than 0.62 g / 100 g, for example, may be greater than 0.78 g / 100 g.

[0063] In the present invention, the methionine content of the nano-treated fermented rice bran extract may be greater than 0.08 g / 100 g, for example, may be greater than 0.12 g / 100 g.

[0064] In the present invention, the lysine content of the nano-treated fermented rice bran extract may be greater than 0.59 g / 100 g, for example, may be greater than 0.67 g / 100 g.

[0065] In the present invention, the isoleucine content of the nano-treated fermented rice bran extract may be greater than 0.46 g / 100 g, for example, may be greater than 0.59 g / 100 g.

[0066] In the present invention, the leucine content of the nano-treated fermented rice bran extract may be greater than 0.85 g / 100 g, for example, greater than or equal to 1.27 g / 100 g.

[0067] In the present invention, the phenylalanine content of the nano-treated fermented rice bran extract may be greater than 0.49 g / 100 g, for example, may be greater than 0.55 g / 100 g.

[0068] Another example of the present invention relates to a nano-treated fermented rice bran extract having increased gamma-oryzanol, GABA and amino acid contents.

[0069] Another example of the present invention relates to a food composition comprising a nano-treated fermented rice bran extract having increased gamma-oryzanol, GABA and amino acid contents.

[0070] In the present invention, the food composition may be manufactured in any one formulation selected from powder, granules, pills, tablets, capsules, candies, syrups, and beverages, but is not limited thereto.

[0071] In the present invention, when using a food composition as a food additive, the food composition may be added as is or used in combination with other foods or food ingredients, and may be used appropriately according to conventional methods. The active ingredient may be used appropriately depending on its intended use (prevention or improvement).

[0072] Generally, when manufacturing food or beverages, the food composition of the present invention is added in an amount of 15 parts by weight or less, preferably 10 parts by weight or less, relative to the raw material. However, in cases of long-term consumption for health purposes, the amount may be less than the above range, and since there are no safety issues, the active ingredient may be used in an amount greater than the above range.

[0073] There are no specific limitations on the type of food used in the present invention. Examples of food include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, tea drinks, alcoholic beverages, and vitamin complexes, and all foods in the conventional sense are included.

[0074] The food composition of the present invention can be manufactured into a food, particularly a functional food, for example, a health functional food.

[0075] The functional food of the present invention may include commonly added ingredients. Examples include proteins, carbohydrates, fats, nutrients, and seasonings. For example, when manufactured as a drink, natural carbohydrates or flavorings may be included as additional ingredients in addition to the active ingredient.

[0076] In the present invention, the natural carbohydrate is preferably a monosaccharide (e.g., glucose, fructose, etc.), a disaccharide (e.g., maltose, sucrose, etc.), an oligosaccharide, a polysaccharide (e.g., dextrin, cyclodextrin, etc.), or a sugar alcohol (e.g., xylitol, sorbitol, erythritol, etc.).

[0077] In the present invention, the flavoring agent may be a natural flavoring agent (e.g., thaumatin, stevia extract, etc.) or a synthetic flavoring agent (e.g., saccharin, aspartame, etc.).

[0078] In addition to the food composition of the present invention, various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloid thickeners, pH regulators, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc. may be further contained.

[0079] The ratio of the added component in the present invention is not particularly important, but is generally selected in the range of 0.01 to 0.1 parts by weight with respect to 100 parts by weight of the food composition of the present invention.

[0080]

[0081] The present invention relates to a nano-processed fermented rice bran extract having increased gamma-oryzanol, GABA and amino acid contents and a method for producing the same. Specifically, by nano-processing a fermented rice bran extract produced using lactic acid bacteria, the contents of amino acids, gamma-oryzanol and GABA are increased compared to a fermented rice bran extract that has not been nano-processed, and further, the effects of improving antioxidant activity, antibacterial activity and storage period are also achieved.

[0082]

[0083] Figure 1 shows the results of measuring the amino acid content of a nano-treated fermented rice bran extract according to one embodiment of the present invention.

[0084] Figure 2 shows the results of measuring the gamma-oryzanol content and GABA content of a nano-treated fermented rice bran extract according to one embodiment of the present invention.

[0085] Figure 3 shows the results of measuring the antioxidant activity of a nano-treated fermented rice bran extract according to one embodiment of the present invention, compared to vitamin C and vitamin E.

[0086]

[0087] Hereinafter, embodiments according to the present invention will be described in more detail.

[0088] Prior to this, it should be noted that the terms described below have been defined in consideration of their functions in the present invention, and should be interpreted as concepts that conform to the technical idea of ​​the present invention and meanings commonly used or commonly recognized in the relevant technical field.

[0089] In addition, if it is determined that a specific description of a known function or configuration related to the present invention may obscure the gist of the present invention, the detailed description is omitted.

[0090]

[0091] Manufacturing Example 1. Manufacturing of nano-treated fermented rice bran extract

[0092] First and second rounds of rice bran were purchased from a rice mill in Nonsan and ground to a 120 mesh or larger size to obtain rice bran powder. To prepare a lactic acid bacteria culture solution, polydextrose, oligosaccharides, etc. were added to the lactic acid bacteria. The temperature during cultivation was 30℃, the cultivation time was 36 hours, and the lactic acid bacteria were 10 8 It was prepared by concentrating to CFU / ml. The lactic acid bacteria used were Lactobacillus brevis and Lactobacillus plantarum from the genus Lactobacillus, and Pediococcus acidilactici from the genus Pediococcus, each containing 5%. The lactic acid bacteria culture was inoculated into the rice bran powder at 10% (v / v) of the rice bran powder, and fermented at 30℃ for 3 days to produce a fermented rice bran product. The rice bran fermented product was reflux-extracted three times for 3 hours each at low temperature under vacuum, cooled, and filtered through Whatman #5 filter paper to obtain a separated extract.

[0093]

[0094] Example 1. Characteristics of nano-treated fermented rice bran extract

[0095] (1) Amino acid measurement

[0096] Amino acid analysis was performed using the AccQTag amino acid analysis method (Waters). The analysis conditions were HPLC (Waters 2695, USA), an AccQTag (3.9 × 150 mm) column, and detection with a fluorescence detector (EX: 250 nm, EM: 395 nm). The results are shown in Fig. 1 and Table 1 (unit: g / 100 g).

[0097] Contents of Amino AcidsNFNRBFNRBAspartic acid1.010.99Serine0.170.18Glutamic acid1.811.89Glycine0.70.75Histamine0.450.5Arginine0.740.8Threonine0.520.62Alanine0.820.96Proline0.420.58Cystine0.170. 18Tyrosine0.290.4Valine0.620.78Methionine0.080.12Lysine0.590.67Isoleucine0.460.59Leucine0.851.27Phenylalanine0.490.55

[0098] As can be seen in Figure 1 and Table 1, except for aspartic acid, the nano-treated fermented rice bran extract showed a higher amino acid content than the non-nanoparticle-treated fermented rice bran extract.

[0099] (2) γ-Oryzanol analysis

[0100] The γ-oryzanol content of the sample was measured as follows. 1 g of the sample was weighed, 4 mL and 8 mL of hexane were added, vortexed, and centrifuged for 10 minutes to separate the supernatant. The absorbance of the supernatant was measured at 314 nm using a spectrophotometer (Thermo Scientific Ltd., Lafayette, CO., USA). γ-oryzanol from Wako Pure Chemical Industries was used as a standard, and the standard calibration curve used values ​​between 3 and 30 μg / mL. The results are shown in Fig. 2 and Table 2.

[0101] Sample(mg / 100 g)NFNRBFNRBγ-Oryzanoll32.3509.12

[0102] As can be seen in Figure 2 and Table 2, it was confirmed that the nano-treated fermented rice bran extract had a higher gamma-oryzanol content than the non-nanoparticle-treated fermented rice bran extract.

[0103] (3) GABA analysis

[0104] The GABA content of the sample was determined by adding 400 μL of methanol to 0.1 g of the sample, mixing well, and drying in a water bath for approximately 1 hour. 1 mL of 70 mM lanthanum chloride was added, mixed, and centrifuged. 700 μL of the centrifuged supernatant was taken, 160 μL of 1 M KOH was added, and centrifuged to use for GABA measurement. GABA content was measured using an enzymatic assay using GABAse, and the amount of NADPH produced was measured at 340 nm using an ELISA reader (Thermo Scientific Ltd., Lafayette, CO, USA). The results are shown in Fig. 2 and Table 3.

[0105] Sample(mg / 100 g)NFNRBFNRBGABA820.21864.2

[0106] As can be seen in Figure 2 and Table 3, it was confirmed that the nano-treated fermented rice bran extract had a higher GABA content than the non-nanoparticle-treated fermented rice bran extract.

[0107] (4) Antioxidant activity analysis

[0108] a) Measurement of ABTS and DPPH radical scavenging activity

[0109] ABTS radical scavenging activity was measured by mixing 7.4 mM ABTS solution and 2.6 mM potassium persulfate and leaving it in a dark place at room temperature for more than 12 hours to form ABTS radicals. Then, the mixture was diluted with distilled water until the absorbance value at 735 nm was 1.0. 500 μL of the diluted ABTS solution was added to 25 μL of the sample extract and left in a dark place for about 30 minutes. Afterwards, 200 μL was transferred to each 96-well plate and the absorbance was measured at 735 nm using an ELISA reader. DPPH radical scavenging activity was measured at 520 nm using an ELISA reader after adding 500 μL of DPPH solution to 25 μL of the sample extract and leaving it in a dark place for 30 minutes.

[0110] Gallic acid was used as a standard for ABTS and DPPH radical scavenging activities, and was expressed as mg gallic acid equivalent (GAE) / g residue. As a comparison group, natural antioxidants, vitamin C (Sigma, USA) and vitamin E (Sigma, USA), were used at the same concentration as the extracts to compare their antioxidant activities. The results are shown in Fig. 3 and Table 4.

[0111] Antioxidant activity(%)NFNRBFNRBVitamin CVitamin EDPPH75.696.694.689.74ABTS14.579.851.535.46

[0112] As can be seen in Figure 3 and Table 4, it was found that the nano-treated fermented rice bran extract had superior antioxidant activity than the non-nanoparticle-treated fermented rice bran extract.

[0113] (5) Storage period of nano-fermented rice bran extract

[0114] The nano-treated rice bran fermentation extract (FNRB) and non-nanoparticle-treated rice bran fermentation extract (NFNRB) were stored at room temperature (25℃) and the presence or absence of mold was measured during the storage period, and the results are shown in Table 5.

[0115] Storage days0 days10 days1 month2 monthFNRBXXXXNFNRBXXXO

[0116] As can be seen in Table 5, it was confirmed that the nano-treated rice bran fermented extract (FNRB) did not develop mold for two months when stored at room temperature (25℃) compared to the non-nanoparticle-treated rice bran fermented extract (NFNRB).

[0117] (6) Antibacterial activity of nano-fermented rice bran extract

[0118] To confirm the antibacterial effect of nano-treated rice bran fermented extract, Staphylococcus aureus, Escherichia coli, and Bacillus genus strains were cultured at 37℃ using LB broth and LB agar, which are suitable media for each strain. The antibacterial activity of nano-treated rice bran fermented extract was confirmed by the disc diffusion assay using paper discs. For strain inoculation, the cultures were transferred to 3 ㎖ of sterilized culture medium and cultured with shaking at 37℃ for 24 hours. The cultured strains were inoculated at 1x10 5The extract was diluted to cfu / ㎖ and spread evenly on an agar plate. The extract was inoculated into sterilized paper discs at various concentrations, gently placed on the surface of the medium, and cultured at 37°C for 24 hours to check for the formation of a clear zone. 1,2-Hexanediol was used as a control.

[0119] As a result, the mortality rate of E. coli was 57% higher than that of the non-nano-treated fermented rice bran extract, and the mortality rate of Bacillus genus microorganisms was approximately 91%.

[0120] To measure the minimum growth inhibitory concentration (MIC) of the extract for the experimental strain, the extract was diluted 1 / 2 with sterilized LB broth until the minimum concentration was 0.004%, and 20 ㎕ was added to each 96-well plate, and 1 x 10 of each strain was added. 5 180 μl of cfu / ml was added. After incubation for 24 hours in a 37°C incubator, the absorbance was measured at a wavelength of 595 nm using a spectrophotometer, and the extract concentration at which the inoculated strain did not grow was defined as the MIC. The results are shown in Table 6.

[0121] Staphylococcus aureus is judged to have inhibited bacterial growth based on the turbidity of the sample. The minimum concentration at which bacterial growth is inhibited is defined as the minimum inhibitory concentration (MIC), and the lower the MIC, the more effective the sample is.

[0122] Test item Minimum inhibitory concentration (mg / ml) 0.10.21 Antibacterial test against Staphylococcus aureus FNRB--+NFNRB-++

[0123] -growth, +no growth

[0124] As can be seen in Table 6, the minimum inhibitory concentration of the nano-sized fermented rice bran extract was 0.2 mg / ml, and the minimum inhibitory concentration of the non-nanoparticle fermented rice bran extract was 1 mg / ml, indicating that the nano-sized fermented rice bran extract had higher antibacterial activity.

[0125]

[0126] The best mode for carrying out the invention as described above has been described.

[0127]

[0128] The present invention can be utilized in the fields of food and health functional products.

Claims

1. A method for producing a nano-treated fermented rice bran extract with increased gamma-oryzanol, GABA and amino acid content, comprising the following steps: A grinding step of grinding primary and secondary rice bran obtained by milling rice to obtain rice bran powder; A fermentation step of inoculating and fermenting a lactic acid bacteria culture solution into rice bran powder to obtain a fermented product; and Nano-processing step for nano-processing fermented products.

2. A manufacturing method according to claim 1, wherein the rice bran powder has a size of 120 mesh or more.

3. A manufacturing method in the first paragraph, wherein the lactic acid bacteria in the fermentation step is at least one species selected from the group consisting of the genus Bifidobacterium, the genus Lactobacillus, the genus Streptococcus, the genus Lactococcus, and the genus Pediococcus.

4. In the first paragraph, the lactic acid bacteria strain culture solution is 6×10 6 3×10 10 A manufacturing method wherein the concentration is CFU / ml.

5. A manufacturing method according to claim 1, wherein the fermentation step is performed by inoculating a lactic acid bacteria culture solution into rice bran powder at a concentration of 5 to 15% (v / v).

6. A manufacturing method according to claim 1, wherein the fermentation step is performed at 20 to 40°C.

7. A manufacturing method according to claim 1, wherein the fermentation step is performed for 1 to 5 days.

8. A manufacturing method according to claim 1, wherein the nano-forming step is performed in a vacuum state.

9. A manufacturing method according to claim 1, wherein the nano-ization step is performed at 30 to 50°C.

10. A manufacturing method according to claim 1, wherein the nano-ization step is performed for 48 to 96 hours.

11. A manufacturing method according to claim 1, wherein the nano-ization step is performed through reflux extraction.

12. A manufacturing method in claim 11, wherein the reflux extraction is performed at least once.

13. A manufacturing method according to claim 1, wherein the nano-forming step further comprises a multi-stage temperature-dependent rapid cooling step.

14. In the first paragraph, the gamma-oryzanol content of the nano-treated rice bran fermented extract is 50 mg / 100 g or more, the GABA content is 1,000 mg / 100 g or more, the serine content is 0.18 or more, the glutamic acid content is 1.89 or more, the glycine content is 0.75 or more, the histamine content is 0.5 or more, the arginine content is 0.8 or more, the threonine content is 0.62 or more, the alanine content is 0.96 or more, the proline content is 0.58 or more, the cystine content is 0.18 or more, the tyrosine content is 0.4 or more, the valine content is 0.78 or more, the methionine content is 0.12 or more, the lysine content is 0.67 or more, the isoleucine content is 0.59 or more, the leucine content is 1.27 or more, and the phenylalanine content is Manufacturing method of 0.55 or more.

15. Nano-treated fermented rice bran extract with increased gamma-oryzanol, GABA and amino acid content manufactured by the manufacturing method of Article 1.

16. A food composition comprising the fermented rice bran extract of Article 15.

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