KR20160016387A - Composition of culture medium for Hericium erinaceum and Method for culture of the Hericium erinaceum having improved antioxidant activity - Google Patents
Composition of culture medium for Hericium erinaceum and Method for culture of the Hericium erinaceum having improved antioxidant activity Download PDFInfo
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- KR20160016387A KR20160016387A KR1020140100451A KR20140100451A KR20160016387A KR 20160016387 A KR20160016387 A KR 20160016387A KR 1020140100451 A KR1020140100451 A KR 1020140100451A KR 20140100451 A KR20140100451 A KR 20140100451A KR 20160016387 A KR20160016387 A KR 20160016387A
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- Life Sciences & Earth Sciences (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Environmental Sciences (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 노루궁뎅이 버섯의 조단백, 조지방, 조섬유의 함량을 향상시킬 수 있으면서, 동시에 항상화 활성이 향상시킬 수 있는 노루궁뎅이 버섯 배양용 배지 조성물, 이를 이용한 항산화 활성이 향상된 노루궁뎅이 버섯 균사체의 배양방법, 상기 배양방법으로 배양된 항산화 활성이 향상된 노루궁뎅이 버섯 추출물의 제조방법 및 상기 노루궁뎅이 버섯 추출물을 유효성분으로 함유하는 항산화용 건강기능식품에 관한 것이다. The present invention relates to a medium composition for cultivating a mushroom which can improve the content of crude protein, crude fat and crude fiber of mushroom, and simultaneously improve the activity of the mushroom, and a method for cultivating the mycelium of mushroom mushroom , A method for preparing an extract of Aspergillus oryzae as an antioxidant activity enhanced by the above culture method and an antioxidant health food containing the extract of Aspergillus oryzae as an active ingredient.
버섯은 분류학상으로는 균류(fungi) 중 진균류(eumycetes)에 속하며, 일부는 자낭균이나 대부분은 담자균류(basidiomycetes)이다. 버섯은 종류가 매우 다양하여 세계적으로 15,000여 종 이상이 알려져 있고, 그 중에서 식용버섯은 약 300여 종으로 알려져 있다. 우리나라에 자생하는 버섯은 국립 산림과학원에서 간행된 한국 기록종 버섯의 재정리 목록에 의하면 92과 388속 1,554종에 이른다. Mushrooms are taxonomically classified as fungi (eumycetes), some are aspergillus, and most are basidiomycetes. More than 15,000 species of mushrooms are known worldwide, among which about 300 kinds of edible mushrooms are known. According to the reorganization list of the Korean record mushroom published in the National Forestry Academy, the mushrooms native to Korea reach 1,554 species in 92 genera and 388 genera.
버섯은 풍미가 뛰어나고 탄수화물, 단백질, 지질, 무기질, 및 비타민 등의 각종 영양소를 다양하게 함유하고 있을 뿐만 아니라 다양한 생리활성 물질들을 가지고 있어 예로부터 식용 및 약용으로 널리 이용되어왔다. 고대인들은 땅을 비옥하게 하는 대지의 음식물 또는 요정의 화산으로 생각하여 왔다. 고대 그리스와 로마인들은 신의 식품으로 극찬하였고, 중국인들은 불로장수의 영약으로 귀하게 이용하여 왔다. 우리나라에서도 삼국사기에 의하면 신라 성덕왕 시대에 목균과 지상균을 이용한 문헌이 남아 있으며, 세종실록에는 송이, 표고, 진이, 조족이 등의 버섯을 이용한 문헌이 남아있다. 근래에는 버섯의 항암 활성, 면역증강 효과 및 항산화 효과 등의 약리효과가 밝혀지고 있어 건강기능식품 및 의약품 소재로서 많이 연구되고 있다. Mushrooms have excellent flavor and various nutrients such as carbohydrates, proteins, lipids, minerals, and vitamins, but also have various physiologically active substances and have been widely used for edible and medicinal purposes. The ancients have thought of the earth as food or fairy volcano that fertilize it. The ancient Greeks and Romans praised it as a food of the gods, and the Chinese have used it preciously as a pot of longevity. According to Samguksagi in Korea, there are still documents using mung bean and terrestrial fungus in the Silla Dynasty period. In the Sejong Annals, literature using mushrooms such as pine, oak, jinyi, In recent years, pharmacological effects such as anticancer activity, immune enhancement effect and antioxidant effect of mushroom have been revealed, and they have been studied as health functional foods and pharmaceutical materials.
현재 우리나라에서 식용 또는 약용으로 재배되고 있는 버섯 약 25여 종으로 세계적으로도 재배되고 있는 양송이, 표고, 풀버섯을 비롯하여 우리나라의 대표적인 재배버섯인 느타리, 팽이, 큰느타리 등이 있고, 품목 다양화를 위해 개발된 잣버섯, 버들송이, 잎새버섯, 야위느타리, 노랑느타리, 분홍느타리, 노루궁뎅이, 만가닥버섯, 목이, 꽃송이, 맛버섯, 검은비늘, 신령버섯, 먹물버섯, 뽕나무버섯, 왕송이, 영지, 번데기동충하초, 상황버섯 등이 있다. 이외에도 여러 야생버섯에 대한 인공재배 연구가 진행되고 있으나, 상업화로 대량 재배가 가능한 버섯은 10여 종에 불과하다. 중국이나 일본의 경우 버섯재배 및 산업적 이용에 대한 연구와 기술개발이 증대되는 추세이며, 우리나라에서도 기능성을 가진 버섯의 발굴과 이를 이용할 수 있는 기술 개발이 필요한 시점이다. Currently, there are about 25 kinds of mushrooms cultivated as edible or medicinal plants in Korea. There are mushrooms, mushrooms, grass mushrooms which are cultivated all over the world, as well as oysters, tops and big oysters, which are representative cultivated mushrooms of our country. It has been developed for the pine mushroom, willow mullet, mushroom, mackerel, yellow oyster, yellow oyster, pink oyster, yellow mackerel, mushroom mushroom, throat, blossom, mushroom, black scales, mushroom, mushroom, mulberry mushroom, Ganoderma, Pupae Cordyceps, Situ Mushrooms, and so on. In addition, artificial cultivation studies on various wild mushrooms are under way, but there are only about 10 kinds of mushrooms that can be cultivated by commercialization. In China and Japan, research and technology development for mushroom cultivation and industrial use is on the rise. In Korea, it is also necessary to find functional mushrooms and to develop technologies that can utilize them.
노루궁뎅이 버섯은 분류학상 민주름버섯 목, 턱수염버섯 과, 산호침버섯 속에 해당되는 것으로 떡갈나무, 너도밤나무 등의 활엽수의 생목, 고목 또는 잘린부위에서 자생한다. 노루궁뎅이 버섯에는 탄수화물, 단백질, 아미노산, 효소, 무기염류 및 비타민 등이 풍부하며, 알려진 성분으로는 9,10-dihydroxy-8-oxo-12-octadecenic acid와 키틴(chitin), 헤테록실로글루칸(heteroxyloglucan), 갈락톡실로글루칸(galactoxyloglucan), 글루코자일란-프로테인(glucoxylanprotein), 글루코자일란(glucoxylan) 및 자일란(xylan) 등의 다당, 엔리나신(erinacines), 헤리세논(hericenones) 등이 있다. Mushroom mushroom belongs to the genus Cucurbitaceae, beard mushroom, and coral mushroom. It grows in the leaves, trees and cuts of hardwoods such as oak trees and beech trees. It has abundant carbohydrates, proteins, amino acids, enzymes, inorganic salts and vitamins. Known components are 9,10-dihydroxy-8-oxo-12-octadecenic acid and chitin, polysaccharides such as heteroxyloglucan, galactoxyloglucan, glucoxylanprotein, glucoxylan and xylan, erinacines, hericenones, and the like.
Yang 등은 노루궁뎅이 버섯 추출물이 신체의 면역체계를 강화시키고, 위궤양, 십이지장궤양, 만성장염, 위암 및 식도암의 치료에 효과가 있다고 보고하고 있으며[Medical Mushrooms in China. Mush. Sci., 12(1989), pp. 631-643], Kawagishi 등은 노루궁뎅이 버섯에서 생리활성물질의 구조 규명 및 충추신경 재생과 치매질환의 치료제로의 가능성을 보고하고 있다[Tetrahedron Lett., 33(1991), pp. 533-540].Yang et al. Reported that the extract of Mushroom mushroom enhances the body's immune system and is effective in the treatment of gastric ulcer, duodenal ulcer, chronic enteritis, stomach cancer and esophageal cancer [Medical Mushrooms in China. Mush. Sci., 12 (1989), pp. 631-643], Kawagishi et al. Reported the structure of physiologically active substances and the possibility of the treatment of dementia and dementia as a therapeutic agent for dementia [Tetrahedron Lett., 33 (1991), pp. 533-540].
노루궁뎅이 버섯의 재배기술은 1981년 리우에 의해 개발되어 고체배양에 의한 인공재배가 가능해졌지만 아직도 산업적 생산체제는 매우 미미한 실정이다. 한국공개특허 제10-2010-0115892호에서는 2% 소이 펩톤(soy peptone), 2% 글루코오스(glucose), 1% 효모 추출액(yeast extract), 0.5% 아가(agar)의 조성을 갖는 고체배지에서 계대배양을 통해 간보호 효과를 갖는 노루궁뎅이 버섯을 배양하는 특징을 개시하고 있으며, 한국공개특허 제10-2011-063129호에서는 인진쑥 분말이 함유된 MCM(Mushroom Complete Medim) 배지에서 노루궁뎅이 버섯을 배양함으로써 인진쑥의 기능성분이 함유시키는 특징을 개시하고 있다. 한편, 한국 등록특허 제0826446호에서는 포도당(glucose) 5%와, 이스트추출물(yeast extract)과 펩톤(peptone)을 1:1로 혼합한 혼합물 0.2%와, 인산칼륨무수물(KH2PO4)과 황산마그네슘(MgSO4)을 1:1로 혼합한 혼합물 0.2%을 혼합한 배지에서 노루궁뎅이 버섯을 1차 배양한 후, 미강 또는 홍삼 추출물을 첨가하여 2차 배양함으로써 미강 또는 홍삼의 유효성분이 함유되어 노인성 질병, 암, 면역체계 붕괴의 치료 및 뇌기능 활성 등의 효과를 가진 기능성 균사체를 재배하는 방법에 관한 특징을 개시하고 있다. In 1981, the cultivation technique of the mushroom was developed by Liu, and the artificial cultivation by the solid culture became possible, but the industrial production system is still very small. In Korean Patent Laid-Open No. 10-2010-0115892, in a solid medium having a composition of 2% soy peptone, 2% glucose, 1% yeast extract and 0.5% agar, And Korean Patent Laid-Open No. 10-2011-063129 discloses a method of cultivating a mushroom of the genus Mushroom in MCM (Mushroom Complete Medim) medium containing Artemisia powder, Of the functional ingredient of the present invention. Meanwhile, in Korean Patent No. 0826446, 0.2% of a mixture of
버섯은 종류에 따라 함유된 아미노산의 종류 및 함량의 차이가 있으며, 동일 종인 경우에도 발육단계, 발생환경, 발생시기 등에 따라 많은 차이가 있다. 또한 재배종과 야생종 간의 차이도 심하며, 일반적으로 아미노산의 함량이 높은 버섯일 수록 풍미가 우수한 경향을 보인다. 이에 조단백질, 조지방, 조섬유 및 아미노산 등의 함량을 향상시킬 수 있어 풍미가 우수하며, 특히 알라닌과 같은 항산화 활성을 나타내는 성분이 증가시킬 수 있는 노루궁뎅이 버섯용 배양 배지를 개발하기 위해 예의 노력한 끝에 본 발명을 완성하게 되었다.There are differences in the kinds and contents of amino acids contained in the mushrooms depending on the species. Even in the case of the same species, there are many differences depending on the development stage, the occurrence environment, In addition, the difference between cultivars and wild species is severe, and the flavor of mushrooms with higher amino acid content tends to be better. In order to improve the content of crude protein, crude fat, crude fiber and amino acid and thus to improve the antioxidant activity such as alanine, .
본 발명이 해결하고자 하는 첫 번째 과제는 항산화 활성 등의 생리활성 기능이 향상된 노루궁뎅이 버섯 균사체를 배양할 수 있는 배지 조성물 및 상기 배지 조성물을 이용한 노루궁뎅이 버섯 균사체의 배양방법을 제공하는 데 있다.A first object of the present invention is to provide a culture composition capable of culturing Mycelia mushroom mycelium enhanced in physiological activity such as antioxidative activity and a method for culturing mycelia of mushroom mushroom using the culture medium.
본 발명이 해결하고자 하는 두 번째 과제는 항산화 활성이 향상된 노루궁뎅이 버섯 추출물을 제조하는 방법을 제공하는 것이다.A second problem to be solved by the present invention is to provide a method for preparing an extract of Aspergillus oryzae, which has an improved antioxidative activity.
본 발명이 해결하고자 하는 세 번째 과제는 상기 항산화 활성이 향상된 노루궁뎅이 버섯 추출물을 유효성분으로 함유하는 항산화용 건강기능식품을 제공하는 데 있다. A third problem to be solved by the present invention is to provide an antioxidant health functional food containing the extract of Aspergillus oryzae as an active ingredient, wherein the antioxidant activity is enhanced.
상기한 목적을 달성하기 위하여 본 발명은 삼나무 톱밥 60 내지 90 중량부; 미강 5 내지 30 중량부; 및 마늘, 당근, 브로콜리, 바나나, 고추, 콩, 토마토 및 멸치로 이루어진 군 중에서 선택되는 어느 하나 또는 둘 이상의 첨가물 2 내지 15 중량부;를 포함하는 항산화 활성이 향상된 노루궁뎅이 버섯 배양용 배지 조성물을 제공한다. In order to achieve the above-mentioned object, the present invention provides a coconut fiber comprising 60 to 90 parts by weight of cedar sawdust; 5 to 30 parts by weight of rice bran; And 2 to 15 parts by weight of one or more additives selected from the group consisting of garlic, carrot, broccoli, banana, red pepper, soybean, tomato and anchovy, and an antioxidant activity improving medium composition do.
본 발명의 일 구현예에 의하면 상기 배지 조성물은 삼나무 톱밥 70 내지 85 중량부; 미강 10 내지 25 중량부; 및 고추와 마늘, 당근, 브로콜리, 바나나, 콩, 토마토 및 멸치로 이루어진 군 중에서 선택되는 어느 하나 또는 둘 이상이 혼합된 혼합첨가물 2 내지 15 중량부;를 포함할 수 있다. According to an embodiment of the present invention, the culture medium composition comprises 70 to 85 parts by weight of cedar sawdust; 10 to 25 parts by weight of rice bran; And 2 to 15 parts by weight of a mixed additive in which one or more selected from the group consisting of pepper, garlic, carrot, broccoli, banana, soybean, tomato and anchovy are mixed.
본 발명의 일 구현예에 의하면 상기 배지 조성물로 혼합첨가물이 사용되는 경우, 혼합첨가물 총 중량을 기준으로 고추가 20 내지 99.9%로 함유될 수 있다.According to an embodiment of the present invention, when a mixed additive is used in the medium composition, the pepper may be contained in an amount of 20 to 99.9% based on the total weight of the mixed additive.
본 발명의 일 구현예에 의하면 상기 미강은 현미 미강, 유색미 미강 및 이들의 혼합물 중에서 선택되는 어느 하나일 수 있다. According to one embodiment of the present invention, the rice bran can be any one selected from the group consisting of brown rice bran, colored rice bran, and mixtures thereof.
또한, 본 발명은 하기 단계를 포함하는 항산화 활성이 향상된 노루궁뎅이 버섯 균사체를 배양하는 하기 방법을 제공한다. In addition, the present invention provides the following method for culturing Mycelia mushroom mycelium enhanced in antioxidant activity, comprising the following steps.
삼나무 톱밥 60 내지 90 중량부; 미강 5 내지 30 중량부; 및 마늘, 당근, 브로콜리, 바나나, 고추, 콩, 토마토 및 멸치로 이루어진 군 중에서 선택되는 어느 하나 또는 둘 이상의 첨가물 2 내지 15 중량부;를 혼합한 뒤, 물을 첨가하여 수분함량이 50 내지 80%가 되도록 배지를 제조하는 단계; 60 to 90 parts by weight of cedar sawdust; 5 to 30 parts by weight of rice bran; And 2 to 15 parts by weight of one or more additives selected from the group consisting of garlic, carrot, broccoli, banana, pepper, soybean, tomato and anchovy are mixed and water is added so that the moisture content is 50 to 80% To produce a culture medium;
상기 배지에 노루궁뎅이 버섯 종균을 접종한 후, 20 내지 25 ℃의 항온조에서 20 내지 40일간 배양하는 단계; 및Culturing the medium in a medium-temperature incubator at 20 to 25 DEG C for 20 to 40 days after inoculating the medium with the seedling mushroom seedlings; And
상기 배양된 종균을 생장실로 이송시켜 10 내지 15℃, 습도 70 내지 90%에서 내지 15일간 배양하는 단계.Transferring the cultivated seeds to a growth chamber, and culturing at 10 to 15 ° C and a humidity of 70 to 90% for 15 days.
상기 종균은 배지 100 중량부에 대하여 0.5 내지 5 중량부로 접종 될 수 있다.The seed can be inoculated in an amount of 0.5 to 5 parts by weight based on 100 parts by weight of the medium.
또한, 본 발명은 상기 배양방법에 의해 배양된 노루궁뎅이 버섯 균사체를 유효성분으로 함유하는 항산화 활성이 향상된 노루궁뎅이 버섯 추출물을 제공한다.The present invention also provides an extract of Aspergillus oryzae Mushroom, which has an improved antioxidative activity containing the mycelia of Aspergillus oryzae, cultured by the aforementioned culture method, as an active ingredient.
상기 추출물은 하기 단계를 포함하는 방법에 의해 제조될 수 있다. The extract may be prepared by a method comprising the following steps.
삼나무 톱밥 60 내지 90 중량부; 미강 5 내지 30 중량부; 및 마늘, 당근, 브로콜리, 바나나, 고추, 콩, 토마토 및 멸치로 이루어진 군 중에서 선택되는 어느 하나 또는 둘 이상의 첨가물 2 내지 15 중량부;를 혼합한 뒤, 물을 첨가하여 수분함량이 50 내지 80%가 되도록 배지를 제조하는 단계; 60 to 90 parts by weight of cedar sawdust; 5 to 30 parts by weight of rice bran; And 2 to 15 parts by weight of one or more additives selected from the group consisting of garlic, carrot, broccoli, banana, pepper, soybean, tomato and anchovy are mixed and water is added so that the moisture content is 50 to 80% To produce a culture medium;
상기 배지에 노루궁뎅이 버섯 종균을 접종한 후, 20 내지 25 ℃의 항온조에서 20 내지 40일간 배양하는 단계; Culturing the medium in a medium-temperature incubator at 20 to 25 DEG C for 20 to 40 days after inoculating the medium with the seedling mushroom seedlings;
상기 배양된 종균을 생장실로 이송시켜 10 내지 15℃, 습도 70 내지 90%에서 내지 15일간 배양하여 노루궁뎅이 버섯 균사체를 생산하는 단계;Transferring the cultivated seeds to a growth chamber, culturing the suspension at 10 to 15 ° C and a humidity of 70 to 90% for a period of 15 days to produce a mycelium of mushrooms;
상기 노루궁뎅이 버섯 균사체를 건조하여 분쇄하는 단계; 및Drying and pulverizing the mycelium of mushrooms; And
상기 분쇄된 노루궁뎅이 버섯 균사체를 물, 저가알콜 및 이들의 혼합물 중에서 선택되는 어느 하나의 용매로 추출하는 단계.Extracting the pulverized Mycelialum mushroom mycelium with any one solvent selected from water, low-priced alcohol and mixtures thereof.
본 발명의 일 구현예에 의하면 상기 추출 시 초음파 또는 마이크로파를 조사하는 단계를 더 포함할 수 있다. According to an embodiment of the present invention, the extraction may further include irradiating ultrasonic waves or microwaves.
상기 초음파는 15 내지 25 kHz 및 500 내지 800 watt로 0.5 내지 5 시간 동안 조사될 수 있고,The ultrasonic waves may be irradiated at 15 to 25 kHz and 500 to 800 watts for 0.5 to 5 hours,
상기 마이크로파는 2000 내지 3000 MHz 및 50 내지 400 watt로 20 내지 180초간 조사될 수 있으며, The microwave may be irradiated at 2000 to 3000 MHz and 50 to 400 watt for 20 to 180 seconds,
상기 조사는 일단계(1 step) 또는 다단계(multi step)로 수행될 수 있다. The investigation may be performed in one step or in a multi-step.
또한, 본 발명은 상기 노루궁뎅이 버섯 추출물을 유효성분으로 함유하는 항산화용 건강기능식품을 제공한다. The present invention also provides a health functional food for antioxidation containing the extract of Aspergillus oryzae as an active ingredient.
본 발명에 따른 배지 조성물에 의해 배양된 노루궁뎅이 버섯 균사체는 조단백질, 조지방 및 조섬유의 함량이 증가되어 풍미가 우수하면서도 DPPH 라디칼 소거능이 우수하여 항산화 활성 등의 기능성이 향상되어 농가 소득 증대용 작물로서 유용하게 재배 될 수 있으며, 상기 배지 조성물을 이용하여 배양된 노루궁뎅이 버섯 균사체를 유효성분으로 함유하는 추출물은 건강기능성 식품 또는 항산화 활성용 약학조성물의 소재로 유용하게 활용될 수 있다.The mycelial mushroom mycelium cultured by the medium composition according to the present invention has an excellent flavor and an excellent DPPH radical scavenging ability due to an increase in the content of crude protein, crude fat and crude fiber, thereby improving functionalities such as antioxidant activity, And extracts containing the mycelia of Aspergillus sp. Cultured using the above-mentioned culture medium composition as an active ingredient can be usefully used as a health functional food or a pharmaceutical composition for antioxidant activity.
도 1은 본 발명에 따른 배지에서 재배된 노루궁뎅이 버섯의 자실체이다.
도 2는 본 발명에 따른 배지에서 재배된 노루궁뎅이 버섯에 함유된 아미노산을 분석한 결과이다(A; 마늘, B; 브로콜리, C; 바나나, D; 고추, E; 멸치, F; 토마토, G; 당근, H; 콩, I; 컨트롤).Fig. 1 is a fruit body of a mushroom cultivated in a medium according to the present invention.
2 shows the results of analysis of the amino acids contained in the mushroom cultivated in the medium according to the present invention (A, garlic, B, broccoli, C, banana, D, pepper, E, anchovy, F, tomato, G; Carrots, H; beans, I; control).
이하, 본 발명을 보다 상세하게 설명하기로 한다.Hereinafter, the present invention will be described in more detail.
본 발명의 일 측면에 따르면, 본 발명은 삼나무 톱밥 60 내지 90 중량부; 미강 5 내지 30 중량부; 및 마늘, 당근, 브로콜리, 바나나, 고추, 콩, 토마토 및 멸치로 이루어진 군 중에서 선택되는 어느 하나 또는 둘 이상의 첨가물 2 내지 15 중량부;를 포함하는 항산화 활성이 향상된 노루궁뎅이 버섯 배양용 배지 조성물을 제공한다. According to one aspect of the present invention, there is provided a cedarwood saw blade comprising 60 to 90 parts by weight of cedar sawdust; 5 to 30 parts by weight of rice bran; And 2 to 15 parts by weight of one or more additives selected from the group consisting of garlic, carrot, broccoli, banana, red pepper, soybean, tomato and anchovy, and an antioxidant activity improving medium composition do.
본 발명에 있어서, '미강'이란 쌀을 도정하는 과정에서 생기는 과피, 종피, 호분층 등의 분쇄혼합물을 의미하며, 구체적으로 현미 도정과정에서 생기는 현미 미강 또는 유색미 미강일 수 있다. 상기 '유색미'란 적색, 갈색, 흑색 또는 녹색을 나타내는 쌀이며, 바람직하게는 적미, 갈색미 또는 흑미일 수 있다. In the present invention, 'rice bran' means a crumb mixture such as perilla, seed bran, and chickpea which is formed in the process of rice cultivation. Specifically, it may be a brown rice bran or a colored rice bran produced in the rice bran cultivation process. The 'colored rice' is rice showing red, brown, black or green, and preferably red, brown or black rice.
미강에는 마이오이노시톨, 콜린, 나이아신 등의 비타민 B와 항산화 물질로 알려진 토코페롤(비타민 E)이 있으며, 그 이외에도 감마-오리자놀, GABA, 세라마이드, 사이토스테롤 및 피틴산 등의 성분이 함유되어 있다. 특히 유색미 미강에는 알파-, 베타- 및 감마-토코페롤, 페루릭산과 안토시아니딘계 색소 성분 등 항염, 항균, 항산화 및 항암 등의 다양한 생리활성 기능을 가지는 성분들이 다량 함유되어 있어 이를 버섯 재배용 배지 조성물로 이용하면 항산화 활성이 향상된 버섯을 인공재배할 수 있어 바람직하다. Rice bran contains vitamin B such as myoinositol, choline and niacin, and tocopherol (vitamin E), which is known to be an antioxidant. In addition, it contains components such as gamma-orizanol, GABA, ceramide, cytoserol and phytic acid. In particular, the pigmented rice bran contains a large amount of components having various physiologically active functions such as anti-inflammation, antimicrobial, antioxidant and anti-cancer such as alpha-beta-gamma-tocopherol and ferulic acid and anthocyanidin- It is preferable to use artificial cultivation of mushrooms having improved antioxidant activity.
상기 첨가물로서 상기 고추를 첨가하면, 첨가물을 첨가하지 않고 재배된 노루궁뎅이 버섯에 비하여 조단백질, 조지방, 조섬유와 아미노산의 함량을 크게 증대시킬 수 있다. 특히, 식물성 재료에서 부족한 아미노산인 라이신(Lysine)의 함량을 증가시킬 수 있고, 아스파틱산, 트레오닌산, 세린산, 그루탐산, 글리신, 알라닌, 발린, 메티오닌, 이소루신, 류신, 티로신, 페닐알라닌, 암모니아, 아르기닌 및 프롤린 등의 함량이 증대될 수 있다. 또한 DPPH 라디칼 소거능이 2배 가까이 증대시킬 수 있다는 특징이 있다. When the pepper is added as the above-mentioned additive, the content of crude protein, crude fat, crude fiber and amino acid can be greatly increased as compared with the cultivated mushroom without added additives. Particularly, it is possible to increase the content of lysine which is insufficient in the vegetable material, and it is possible to increase the content of lysine which is insufficient in the vegetable material, and it is possible to increase the content of lysine, , Arginine, proline and the like can be increased. In addition, the DPPH radical scavenging ability can be increased to nearly two times.
상기 첨가물로서, 마늘을 첨가하는 경우에는 특히, 아르기닌, 프롤린, 히스티딘 및 티로신 등 필수 아미노산의 함량을 크게 증대시킬 수 있으며, 항산화 활성이 우수한 노루궁뎅이 버섯을 얻을 수 있다. 한편, 콩을 첨가하는 경우에는 조단백질의 함량이 크게 증대되며, 특히, 글루탐산의 함량이 높아 감칠맛이 증대되어 풍미가 향상되면서도 항산화 활성이 우수한 노루궁뎅이 버섯을 얻을 수 있어 바람직하다. When the garlic is added as the above-mentioned additive, the content of essential amino acids such as arginine, proline, histidine and tyrosine can be greatly increased, and an antioxidant activity can be obtained. On the other hand, when soybeans are added, the crude protein content is greatly increased. In particular, since the content of glutamic acid is high, the fermented mushroom having an increased antioxidative activity can be obtained.
그 외에도, 브로콜리, 바나나 및 멸치 등을 첨가한 배지에서 배양된 노루궁뎅이 버섯은 조섬유와 조지방의 함량이 우수하며, 칼슘 등의 필수 무기질 함량을 향상시킬 수 있어 바람직하고, 토마토, 당근 등을 첨가한 배지에서 배양된 노루궁뎅에 버섯은 산화질소 생성 억제 특성이 우수한 노루궁뎅이 버섯을 얻을 수 있다. In addition, the mushroom cultivated in a medium supplemented with broccoli, banana, anchovy and the like is excellent in content of crude fiber and crude fat, and can improve essential mineral content such as calcium, The mushroom cultivated in the medium can be obtained from the mushroom, which is excellent in the inhibition of nitric oxide production.
상기 첨가물을 2종 이상 혼합하여 첨가하는 경우에는 각각의 첨가물에서 부족한 성분을 보완하여 기능성 및 기호도가 더욱 향상된 노루궁뎅이 버섯을 얻을 수 있다. 예를 들어 첨가물로서 토마토와 콩을 첨가한 배지는 토마토만 첨가되었던 배지에서 부족했던 조단백 성분이 콩을 통해 보완되며, 콩만 첨가되었던 배지에서 부족했던 조섬유 성분은 토마토를 통해서 보완할 수 있다. 또한, 콩 배지는 DPPH 라디칼 소거활성에 효과적이며, 상기 토마토 배지는 산화질소 생성억제에 효과적이어서 항산화 활성이 더욱 우수한 노루궁뎅이 버섯을 얻을 수 있다. When two or more kinds of the above additives are added in a mixed state, the components lacking in the respective additives may be supplemented to obtain a mushroom having improved functionality and taste. For example, the medium supplemented with tomatoes and soybeans as an additive is supplemented with soybeans in the medium containing the tomatoes only, and the crude fiber components in the medium supplemented with the soybeans can be supplemented with the tomatoes. In addition, soybean medium is effective for DPPH radical scavenging activity, and the tomato medium is effective in inhibiting nitric oxide production, so that the anthelmintic mushroom having superior antioxidative activity can be obtained.
본 발명에 의하면 상기 배지 조성물은 삼나무 톱밥 70 내지 85 중량부; 미강 10 내지 25 중량부; 및 고추와 마늘, 당근, 브로콜리, 바나나, 콩, 토마토 및 멸치로 이루어진 군 중에서 선택되는 어느 하나 또는 둘 이상이 혼합된 혼합첨가물 2 내지 15 중량부;를 포함할 수 있다. According to the present invention, the culture medium composition comprises 70 to 85 parts by weight of cedar sawdust; 10 to 25 parts by weight of rice bran; And 2 to 15 parts by weight of a mixed additive in which one or more selected from the group consisting of pepper, garlic, carrot, broccoli, banana, soybean, tomato and anchovy are mixed.
상기 혼합첨가물 총 중량을 기준으로 고추가 20 내지 99.9 중량%로 함유되는 것이 조단백, 조지방, 조섬유 및 아미노산의 함량을 더욱 높일 수 있어 기능성분 및 영양성분의 함량을 높일 수 있고, 항산화 활성이 더욱 우수한 노루궁뎅이 버섯을 얻을 수 있어 바람직하다. When the content of pepper is 20 to 99.9% by weight based on the total weight of the mixed additive, the content of crude protein, crude fat, crude fiber and amino acid can be further increased, the content of functional ingredients and nutrients can be increased, It is preferable to obtain a mushroom of the Japanese mushroom.
본 발명에 따른 노루궁뎅이 버섯 균사체는 상기 배지 조성물을 이용하는 하기 단계를 포함하는 방법으로 재배될 수 있다. The mycelium of Aspergillus oryzae according to the present invention can be cultivated by a method comprising the following steps using the above-mentioned culture medium composition.
삼나무 톱밥 60 내지 90 중량부; 미강 5 내지 30 중량부; 및 마늘, 당근, 브로콜리, 바나나, 고추, 콩, 토마토 및 멸치로 이루어진 군 중에서 선택되는 어느 하나 또는 둘 이상의 첨가물 2 내지 15 중량부;를 혼합한 뒤, 물을 첨가하여 수분함량이 50 내지 80%가 되도록 배지를 제조하는 단계; 60 to 90 parts by weight of cedar sawdust; 5 to 30 parts by weight of rice bran; And 2 to 15 parts by weight of one or more additives selected from the group consisting of garlic, carrot, broccoli, banana, pepper, soybean, tomato and anchovy are mixed and water is added so that the moisture content is 50 to 80% To produce a culture medium;
상기 배지에 노루궁뎅이 버섯 종균을 접종한 후, 20 내지 25 ℃의 항온조에서 20 내지 40일간 배양하는 단계; 및Culturing the medium in a medium-temperature incubator at 20 to 25 DEG C for 20 to 40 days after inoculating the medium with the seedling mushroom seedlings; And
상기 배양된 종균을 생장실로 이송시켜 10 내지 15℃, 습도 70 내지 90%에서 내지 15일간 추가 배양하는 단계.Transferring the cultivated seeds to a growth chamber, and further culturing at 10 to 15 DEG C and a humidity of 70 to 90% for 15 days.
상기 배지는 참나무 톱밥 70 내지 85 중량부; 미강 10 내지 25 중량부; 및 고추와 마늘, 당근, 브로콜리, 바나나, 콩, 토마토 및 멸치로 이루어진 군 중에서 선택되는 어느 하나 또는 둘 이상이 혼합된 혼합첨가물 2 내지 15 중량부;를 포함하는 것으로서, 상기 혼합첨가물 총 중량을 기준으로 고추가 20 내지 99.9 중량%로 함유될 수도 있다. 고추의 함량이 상기 범위로 함유된 혼합첨가물을 이용하는 것이 자실체의 생육이 우수하면서 균사밀도가 높고, 항산화 활성이 우수한 노루궁뎅이 버섯 균사체를 배양할 수 있으므로 바람직하다. Said medium comprising 70 to 85 parts by weight of oak sawdust; 10 to 25 parts by weight of rice bran; And 2 to 15 parts by weight of a mixed additive in which one or more selected from the group consisting of pepper, garlic, carrot, broccoli, banana, soybean, tomato and anchovy are mixed, wherein the total weight of the mixed additive And the pepper may be contained in an amount of 20 to 99.9% by weight. Use of a mixed additive containing the content of red pepper in the above range is preferable because it can cultivate a mycelium of myrtle plants having excellent antioxidative activity with high hyphal growth and hyphae density.
본 발명에 의하면 상기 종균은 배지 100 중량부에 대하여 0.5 내지 5 중량부로 접종될 수 있다. 접종량이 상기 범위 미만이면 접종되는 종균의 양이 너무 적고, 상기 범위를 초과하면 균사밀도가 너무 증가하여 생육을 저해할 수 있다. According to the present invention, the seed can be inoculated in an amount of 0.5 to 5 parts by weight based on 100 parts by weight of the medium. If the inoculation amount is less than the above range, the amount of the inoculated seeds is too small, and if the inoculation amount is in excess of the above range, the mycelial density is excessively increased and the growth can be inhibited.
상기 미강은 현미 미강, 유색미 미강 및 이들의 혼합물 중에서 선택될 수 있다. The rice bran can be selected from brown rice bran, colored rice bran and mixtures thereof.
한편, 본 발명은 상기 배양 방법으로 배양된 노루궁뎅이 버섯 균사체를 유효성분으로 함유하는 노루궁뎅이 버섯 추출물을 제공한다. On the other hand, the present invention provides a mushroom extract of Aspergillus oryzae as an active ingredient, which comprises the mycelium of mushroom cultured by the above culture method.
상기 노루궁뎅이 버섯 추출물은 상기 배양방법으로 배양된 노루궁뎅이 버섯 균사체를 건조하여 분쇄하는 단계; 및 상기 분쇄된 노루궁뎅이 버섯 균사체를 물, 저가알콜, 및 이들의 혼합물 중에서 선택되는 어느 하나의 용매로 추출하는 단계;를 더 포함하여 수행함으로써 제조될 수 있다. Wherein the extract of Mushroom mushroom is obtained by drying and pulverizing the mycelial mushroom mycelium cultured by the above culture method; And extracting the pulverized Mycera sp. Mushroom with any one solvent selected from water, low-alcohol, and mixtures thereof.
상기 추출 시 추출시간의 단축 또는 추출효율의 향상을 위하여 추출 온도를 높일 수 있으며, 추출시간은 4시간 내지 72시간 일 수 있다.In order to shorten the extraction time or to improve the extraction efficiency, the extraction temperature may be increased and the extraction time may be 4 hours to 72 hours.
바람직하게는 상기 추출은 50 내지 85%의 저가알콜 수용액을 추출용매로 하여 20 내지 70 ℃에서 4 내지 48 시간 동안 수행함으로써 이루어질 수 있다. 추출온도가 상기 범위 미만이면 온도를 낮추기 위한 장치를 필요로 하므로 경제적이지 않으며, 추출온도가 상기 범위를 초과하면 항산화 활성에 유용한 물질이 파괴되거나 기능성이 저하된 추출물을 얻을 수 있으므로 바람직하지 않다. Preferably, the extraction is carried out by using an aqueous low-boiling alcohol solution of 50 to 85% as an extraction solvent at 20 to 70 캜 for 4 to 48 hours. If the extraction temperature is lower than the above range, it is not economical because it requires a device for lowering the temperature. If the extraction temperature exceeds the above range, a substance useful for antioxidant activity may be destroyed or the function of the extract may deteriorate.
상기 저가알콜은 탄소수 1 내지 4의 알콜을 의미는 것으로, 구체적으로 메탄올, 에탄올, 프로판올, 부탄올 및 이소프로필 알콜일 수 있고, 바람직하게는 에탄올 또는 이소프로필 알콜일 수 있다.The low-priced alcohol means an alcohol having 1 to 4 carbon atoms, specifically, methanol, ethanol, propanol, butanol and isopropyl alcohol, and preferably ethanol or isopropyl alcohol.
또한, 상기 추출 시 초음파 또는 마이크로파를 조사하는 단계를 더 포함할 수 있다. The method may further include irradiating ultrasonic waves or microwaves during the extraction.
상기 초음파는 15 내지 25 kHz 및 500 내지 800 watt로 0.5 내지 5 시간 동안 조사되고,The ultrasonic waves are irradiated at 15 to 25 kHz and 500 to 800 watts for 0.5 to 5 hours,
상기 마이크로파는 2000 내지 3000 MHz 및 50 내지 400 watt로 20 내지 180초간 조사되며, The microwave is irradiated at 2000 to 3000 MHz and 50 to 400 watt for 20 to 180 seconds,
상기 조사는 한 번만 조사하는 일단계(1 step) 조사 또는 시간 간격을 두고 여러 번 조사하는 다단계(multi step) 조사로 수행될 수 있다. The irradiation may be carried out by a single step of irradiating only one time or a multi step irradiation by irradiating a plurality of times at intervals of time.
이러한 조사 조건은 추출온도, 추출용매에 따라서 달라질 수 있다. Such irradiation conditions may vary depending on the extraction temperature and the extraction solvent.
초음파 또는 마이크로파의 조사에너지 및 조사시간이 상기 범위 미만이면 조사에 의한 효과가 미미하며, 상기 범위를 초과하면 항산화 활성이 저하된 추출물이 얻어질 수 있으므로 바람직하지 않다. If the irradiation energy and irradiation time of ultrasonic waves or microwaves are less than the above range, the effect of irradiation is insignificant. If the irradiation energy exceeds the above range, an extract having reduced antioxidative activity may be obtained.
한편, 본 발명에 따른 노루궁뎅이 버섯 추출물은 항산화 활성이 우수하여 항산화를 목적으로 하는 건강기능식품의 유효성분으로 함유될 수 있다. On the other hand, the extract of Aspergillus oryzae Mushroom according to the present invention has an excellent antioxidant activity and can be contained as an active ingredient of a health functional food for the purpose of antioxidation.
본 발명의 노루궁뎅이 버섯 추출물을 유효성분으로 함유하는 항산화용 건강기능식품은 식품보조첨가제를 포함할 수 있다. 각종 식품류로는 예를 들어, 음료, 껌, 차, 비타민 복합제, 건강보조 식품류 등이 있으며, 캡슐, 정제, 분말, 과립, 액상, 환, 편상, 페이스트상, 시럽, 겔, 음료, 젤리 또는 바인 형태로 사용할 수 있다. The antioxidant health functional food containing the extract of Aspergillus oryzae as an active ingredient of the present invention may include a food-aid additive. Examples of the various foodstuffs include beverage, gum, tea, vitamin complex, health supplement food, and the like, and may be in the form of a capsule, a tablet, a powder, a granule, a liquid, a ring, a flat, a paste, a syrup, a gel, Can be used.
노루궁뎅이 버섯 추출물의 함량은 건강기능식품 총 중량을 기준으로 0.01 내지 15 중량%로 함유할 수 있으며, 건강음료조성물의 경우에는 총 100 g을 기준으로 0.02 내지 10 g, 바람직하게는 0.3 내지 1 g으로 함유할 수 있다. The content of Rootgrass extract may be 0.01 to 15% by weight, based on the total weight of the health functional food, and 0.02 to 10 g, preferably 0.3 to 1 g, ≪ / RTI >
상기 식품보조첨가제는 당업계에 통상적인 식품첨가제, 예를 들어 향미제, 풍미제, 착색제, 충진제, 안정화제 등을 포함한다. 또한, 상기 건강음료조성물은 지시된 비율로 필수 성분으로서, 상기 노루궁뎅이 버섯 추출물 외에 첨가되는 성분에 특별한 제한은 없으며 통상의 음료와 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다. 상기 천연 탄수화물의 예로는 모노사카라이드, 예를 들어, 포도당, 과당 등; 디사카라이드, 예를 들어 말토스, 슈크로스 등; 폴리사카라이드, 예를 들어 덱스트린, 시클로덱스트린; 등과 같은 통상적인 당 및 자일리톨, 소르비톨, 에리트리톨 등의 당알콜이다. 상술한 것 이외의 향미제로서 천연 향미제 (타우마틴, 스테비아 추출물 (예를 들어 레바우디오시드 A, 글리시르히진 등)) 및 합성 향미제 (사카린, 아스파르탐 등)를 유리하게 사용할 수 있다. 상기 천연 탄수화물의 비율은 본 발명의 노루궁뎅이 버섯 추출물 100 g당 일반적으로 약 1 내지 20 g, 바람직하게는 5 내지 12 g이다.The food supplementary additives include food additives customary in the art, for example, flavoring agents, flavoring agents, coloring agents, fillers, stabilizers and the like. In addition, the health beverage composition is not particularly limited as long as it is an essential ingredient in addition to the above-mentioned extracts, and may contain various flavors or natural carbohydrates such as ordinary beverages as an additional ingredient . Examples of the natural carbohydrate include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose and the like; Polysaccharides such as dextrin, cyclodextrins; And sugar alcohols such as xylitol, sorbitol, and erythritol. As natural flavors other than those described above, natural flavors (such as tau martin, stevia extract (e.g., rebaudioside A, glycyrrhizin)) and synthetic flavors (saccharin, aspartame, etc.) have. The ratio of the natural carbohydrate is generally about 1 to 20 g, preferably 5 to 12 g per 100 g of the extract of Mushroom mushroom of the present invention.
상기 외에 본 발명의 건강기능식품은 여러 가지 영양제, 비타민, 광물 (전해질), 합성 풍미제 및 천연 풍미제 등의 풍미제, 착색제 및 중진제 (치즈, 초콜릿 등), 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알코올, 탄산 음료에 사용되는 탄산화제 등을 함유할 수 있다. 그밖에 본 발명의 노루궁뎅이 버섯 추출물은 과일주스 및 야채 음료의 제조를 위한 과육을 함유할 수 있다. 이러한 성분은 독립적으로 또는 조합하여 사용할 수 있다. 이러한 첨가제의 비율은 그렇게 중요하진 않지만 본 발명의 노루궁뎅이 버섯 추출물 100 중량부에 대하여 0.01 내지 20 중량부의 범위에서 선택되는 것이 일반적이다.
In addition to the above, the health functional food of the present invention may contain flavorings such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, colorants and heavies (cheese, chocolate etc.), pectic acid and its salts, And salts thereof, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks, and the like. In addition, the extract of the present invention may contain fruit pulp for the production of fruit juice and vegetable beverages. These components may be used independently or in combination. The ratio of such additives is not so important, but is generally selected in the range of 0.01 to 20 parts by weight based on 100 parts by weight of the extract of Mushroom mushroom of the present invention.
이하, 바람직한 실시예를 들어 본 발명을 더욱 상세하게 설명한다. 그러나, 이들 실시예는 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 범위가 이에 의하여 제한되지 않는다는 것은 당업계의 통상의 지식을 가진자에게 자명할 것이다.
Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It will be apparent, however, to those skilled in the art that these embodiments are for further explanation of the present invention and that the scope of the present invention is not limited thereby.
실시예Example
본 발명에서 사용된 노루궁뎅이 버섯 균주는 국립농업과학기술원(경기도 수원)에서 분양받아 potato dextrose agar(PDA) 배지를 이용하여 25 ℃의 항온기에서 일주일간 배양하였으며, 균사활착이 완료된 후 4 ℃에서 보관하였다. The mushroom strain used in the present invention was cultivated in a thermostat at 25 ° C. for one week using a potato dextrose agar (PDA) medium and cultivated at National Institute of Agricultural Science and Technology (Suwon, Kyonggi-do) Respectively.
삼나무 톱밥은 서귀포시산림조합 목재집하장(서귀포시 하원동)에서, 미강은 제주사랑농협쌀가공센터(제주시 광령리)에서 공급받았다.
The cedar sawdust was supplied from the Seogwipo Forestry Forestry Association (HaeWon-dong, Seogwipo City) and the Miso River from the Jeju Love Nonghyup Rice Processing Center (Gwangnae-ri, Jeju City).
실시예Example 1 One
삼나무 톱밥 80 중량부, 현미 미강 15 중량부 및 첨가물(각각 마늘, 브로콜리, 바나나, 고추, 멸치, 토마토, 당근 및 콩 중에서 선택된 어느 하나) 5 중량부로 혼합 한 뒤, 물을 첨가하여 수분함량이 65%가 되도록 배지를 제조하였다. 상기 제조된 배지 800 g을 121℃, 1.5 atm의 조건에서 90분간 살균한 후, 15 ℃로 급속 냉각하였다. 상기 살균된 배지에 노루궁뎅이 버섯 종균 10 g을 접종한 뒤 25 ℃의 항온기에서 30 일간 배양하였다. 이후, 자실체 발생을 위하여 생장실로 이송한 후, 20 ℃, 습도 85%에서 10일간 추가 배양하여 노루궁뎅이 버섯을 재배하였다.
, 5 parts by weight of cedar sawdust (80 parts by weight), brown rice bran (15 parts by weight) and additives (each one selected from garlic, broccoli, banana, red pepper, anchovy, tomato, carrot and soybean) %. ≪ / RTI > 800 g of the prepared culture medium was sterilized at 121 캜 and 1.5 atm for 90 minutes and rapidly cooled to 15 캜. 10 g of seedling mushroom seedlings were inoculated on the sterilized medium and cultured in a thermostat at 25 ° C for 30 days. Then, after transferring to the growth chamber for the generation of fruiting bodies, the mushroom was further cultivated at 20 ° C and 85% humidity for 10 days.
실시예Example 2 2
첨가물로 단일성분 대신에 고추 50 중량% 및 콩 50 중량%로 함유된 혼합첨가물 5 중량부를 이용한 것을 제외하고는 실시예 1의 방법으로 노루궁뎅이 버섯을 재배하엿다.
Except that 5 parts by weight of a mixed additive containing 50% by weight of red pepper and 50% by weight of soybean was used as an additive instead of a single ingredient.
실시예Example 3 3
현미 미강 대신에 유색미 미강을 이용한 것을 제외하고는 실시예 1의 방법으로 노루궁뎅이 버섯을 재배하였다.
The mushroom was grown in the same manner as in Example 1, except that rice bran rice was used instead of brown rice bran.
제조예Manufacturing example 1 One
실시예 1에서 제조한 노루궁뎅이 버섯 균사체를 동결건조한 뒤, 마쇄기로 분쇄하였다. 상기 분쇄된 노루궁뎅이 버섯 균사체 2g을 80% 에탄올 수용액 20 ml에 침적하여 상온에서 24 시간 동안 추출하였다. 추출이 완료된 후, 상층액을 수득하여 감압 농축하여 추출물을 제조하였다.
The Mycelial spore mushroom prepared in Example 1 was lyophilized and then ground with a grinder. 2 g of the pulverized Mycelia mushroom mycelia was immersed in 20 ml of 80% aqueous ethanol solution and extracted at room temperature for 24 hours. After the extraction was completed, the supernatant was obtained and concentrated under reduced pressure to prepare an extract.
제조예Manufacturing example 2 2
제조예 1과 동일한 방법으로 추출물을 제조하되 추출 중에 시간 텀을 두고 초음파를 1시간씩 3번 조사하였다.
The extract was prepared in the same manner as in Preparation Example 1 except that the ultrasonic waves were irradiated 3 times for 1 hour at the time of extraction.
제조예Manufacturing example 3 3
제조예 1과 동일한 방법으로 추출물을 제조하되, 초음파 조사 대신 마이크로파를 각각 0, 20, 60, 120, 180 및 270 초 동안 조사하였다.
The extract was prepared in the same manner as in Preparation Example 1 except that microwaves were irradiated for 0, 20, 60, 120, 180 and 270 seconds, respectively, instead of ultrasonic irradiation.
비교예Comparative Example 1 One
삼나무 톱밥 80 중량부 및 미강 20 중량부를 혼합하여 배지를 조성한 것을 제외하고는 실시예 1과 동일한 방법으로 노루궁뎅이 버섯 균사체를 제조하였다.
100 parts by weight of cedar wood sawdust and 20 parts by weight of rice bran were mixed to prepare a culture medium.
시험예Test Example 1: 성상 1: Appearance
Fraser와 Fugikawa는 아미노산의 종류에 따라 버섯 생장의 촉진 효과가 달라지며, 탄수화물의 종류 및 첨가량이 버섯 발생에 영향을 준다고 보고한바 있으며[A. bisporus. Mycologia, 50(1958), 538-549], Song은 배지에 첨가되는 지질의 종류와 양이 버섯 생육에 중요한 역할을 한다고 보고한바 있다[A synthetic medium for the production of submerged cultures of Lentinus edodes. Mycologia, 76(1987) 866-876].Fraser and Fugikawa have reported that the promoting effect of mushroom growth depends on the type of amino acid, and that the type and amount of carbohydrate affect the mushroom development [A. bisporus Mycologia, 50 (1958), 538-549], Song has reported that the type and amount of lipids added to the medium play an important role in the growth of mushrooms [A synthetic medium for submerged cultures of Lentinus edodes. Mycologia, 76 (1987) 866-876).
이에, 850 cc 폴리프로필렌 용기에 8종의 첨가물을 각각 5%, 미강 15% 및 참나무 톱밥 80%를 혼합하여 제조된 배지에 노루궁뎅이 버섯 균사를 접종하여 43일 후 자실체 생장과 균사밀도를 관찰하였으며, 이를 도 1에 나타내었다. Thus, the growth of fruiting bodies and mycelial density were observed 43 days after inoculation of the mushroom mycorrhiza hyphae in a medium prepared by mixing 5% of 8 kinds of additives, 15% of rice bran, and 80% of oak wood sawdust in 850 cc polypropylene container , Which is shown in Fig.
미강 20% 및 참나무 톱밥 80%를 혼합한 배지에서 성장된 비교예 1(control)은 자실체의 길이 성장은 우수하였으나, 균사밀도는 다소 낮은 것으로 나타났다. 한편, 미강 15% 및 참나무 톱밥 80%에 고추(Chili), 콩(Soybean), 당근(Carrot)을 각각 5% 혼합한 배지에서 성장된 자실체는 길이 생장은 다소 둔화되었으나 균사밀도가 증가하여 균사의 충실도가 우수하고 수확률이 높았다. In Comparative Example 1 (control) grown on a medium containing 20% of rice bran and 80% of oak sawdust, length growth of fruiting bodies was excellent but mycelial density was rather low. On the other hand, fruiting bodies grown in medium containing 15% of rice bran, 80% of oak wood sawdust and 5% of chili, soybean and carrot were slightly slowed in length growth but mycelial density increased, Fidelity was high and probability of occurrence was high.
한편, 혼합첨가물로 멸치가 5% 첨가된 배지에서 성장된 자실체는 균사밀도는 고추 등에 비하여 다소 낮으나 길이성장은 더 우수하였는데, 자실체 무게를 통해 수확량을 측정한 결과, 고추 대비 70%의 수확률을 나타내었다. On the other hand, the mycelial growth of the fruiting bodies grown in the medium containing 5% of anchovy added as a mixed additive was somewhat lower than that of the red pepper, but the growth was better than that of the red pepper. Respectively.
반면, 마늘(Garlic)이 5% 첨가된 배지에서 성장된 자실체는 성장률이 다소 둔화되었으며 고추 대비 35%의 수확률을 나타내었다. 상기와 같은 결과를 통해 첨가물의 성분이 자실체의 생육, 구성성분 및 기능성에 영향을 미치는 것을 확인하였다.
On the other hand, the growth rate of fruit bodies grown on medium containing 5% garlic was slightly slowed and showed a probability of 35% compared with red pepper. From the above results, it was confirmed that the components of the additives had an influence on the growth, composition and functionality of the fruit bodies.
시험예Test Example 2: 성분분석 2: Component analysis
시험예Test Example 2.1: 일반성분 분석 2.1: General compositional analysis
일반 성분은 AOAC(Association of Analytical Communities, 1984)에 의해 수행하였으며, 조지방은 Soxhlet법, 조섬유는 Weende, Van Soest법, 조단백질은 Kjeldahl법으로 분석하였으며, 하기 표 1에 나타내었다.The general components were analyzed by AOAC (Association of Analytical Communities, 1984), Soxhlet method for crude fat, Weende, Van Soest method for crude fiber, and Kjeldahl method for crude protein.
실시예1
Example 1
실시예2
Example 2
조지방 함량을 분석한 결과 첨가물을 넣지 않은 대조군에 비하여 첨가물을 넣은 배지에서 재배된 노루궁뎅이 버섯에서 조지방의 함량이 모두 높게 나왔다. 특히, 고추의 경우 다른 첨가물에 비하여 조지방 함량이 3.96%로 가장 높았으며, 이후 마늘, 바나나 순으로 나타났다. 이러한 결과는 농촌진흥청 식품성분표(2006)에 보고된 느타리버섯(Pleurotus ostreatus) 1.09%, 양송이버섯(Agaricus bisporus) 1.08%, 새송이버섯(Pleurotus eryngii) 0.82%, 팽이버섯(Collybia velutipes) 2.94% 및 대조군 2.26%에 비해서 높다. The content of crude lipid was higher than that of the control without added additives. Especially, the content of crude fat in pepper was 3.96% higher than other additives, followed by garlic and banana. These results were summarized as follows: 1.09% of Pleurotus ostreatus, 1.08% of Agaricus bisporus, 0.82% of Pleurotus eryngii, 2.94% of Collybia velutipes, Compared with 2.26% in the control group.
또한, 조섬유의 함량을 분석한 결과 토마토를 첨가한 혼합기질에서 22.57%로 가장 높게 나타났으며, 멸치 19.44%, 마늘 17.29% 순으로 나타났다. 이러한 결과는 대조군에 비하여 2배 이상 높은 것이며, 농촌진흥청 식품성분표(2006)에 보고된 느타리버섯(Pleurotus ostreatus) 9.89%, 양송이버섯(Agaricus bisporus) 10.87%, 새송이버섯(Pleurotus eryngii) 7.38%, 팽이버섯(Collybia velutipes) 8.82%에 비해서도 함량이 우수하여, 이를 통해 노루궁뎅이 버섯은 식품학적으로도 큰 가치를 지닌다.
The content of crude fiber was 22.57%, 19.44% and 17.29%, respectively. These results were more than two times higher than those of the control group, and were 9.89% for Pleurotus ostreatus, 10.87% for Agaricus bisporus, 7.38% for Pleurotus eryngii, Compared to the 8.82% of Collybia velutipes, the content is superior to that of the mushroom (Collybia velutipes).
시험예 2.2: 아미노산 분석Test Example 2.2: Amino acid analysis
아미노산 분석은 AccQ.Tag amino acid analysis method(Waters)에 의해 분석하였다. 분석조건은 컬럼으로 AccQ.Tag(3.9 × 150 mm)를 장착한 HPLC(Waters 2695, USA)를 사용하여 형광검출기(Excitation: 250 nm, Emission: 395 nm)로 검출하였고, 분석조건은 하기와 같으며, 분석 결과를 도 2 및 표 2에 나타내었다. Amino acid analysis was analyzed by AccQ.Tag amino acid analysis method (Waters). The analytical conditions were as follows: HPLC (Waters 2695, USA) equipped with AccQ.Tag (3.9 × 150 mm) as a column was used for detection with a fluorescence detector (excitation: 250 nm, emission: 395 nm) And the results of the analysis are shown in FIG. 2 and Table 2.
도 2를 참고로 하면, 본 발명에 따른 배지를 이용하여 제조된 노루궁뎅이 버섯은 다양한 아미노산 성분을 함유하고 있으며, 특히 26 분 부근에서 항산화 물질로 알려진 알라닌이 높은 함량으로 함유되어 있는 것을 확인할 수 있다.
Referring to FIG. 2, it can be seen that the Pseudomonaspora mushroom prepared using the culture medium according to the present invention contains various amino acid components, and in particular, alanine, which is known as an antioxidant substance, is contained in a high content in the vicinity of 26 minutes .
Instrument HPLC (waters 2475)Instrument HPLC (waters 2475)
Detector Waters 2475 Multi λ Fluorescence DetectorDetector Waters 2475 Multi-λ Fluorescence Detector
(Gain: 1, Filter: 327 ㎚, Ex: 297 ㎚, Em: 395 ㎚) (Gain: 1, Filter: 327 nm, Ex: 297 nm, Em: 395 nm)
Pump Waters 2695 separations ModulePump Waters 2695 separations Module
Column AccQ.Tag column for hydrolysate amino acid analysisColumn AccQ.Tag column for hydrolyzate amino acid analysis
3.9×150 ㎜, Aqneous buffer, Water AccQ.Tag Eluent A 3.9 x 150 mm, Aqneous buffer, Water AccQ.Tag Eluenta
Mobile phase Acetonitrile, WaterMobile phase Acetonitrile, Water
Flow rate 1.0 ㎖/minFlow rate 1.0 ml / min
Injection volume
10 ㎕
Injection volume 10 μl
아미노산은 아스파틱산을 포함하여 17종이 검출 동정되었다. 노루궁뎅이 버섯의 아미노산 조성은 글루탐산, 히스티딘, 아스파틱산 순으로 많았으며, 첨가제로 콩을 이용한 배지에서 생장된 노루궁뎅이 버섯에서 아스파틱산 함량이 가장 높게 분석되었고, 마늘을 이용한 배지에서 생장된 노루궁뎅이 버섯에서 티로신, 히스티딘, 암모니아 및 프롤린 등의 아미노산이 높게 나타났다. 17 amino acids including aspartic acid were identified. The highest amino acid content was found in the order of glutamic acid, histidine and aspartic acid. The highest content of aspartic acid was found in the mushroom cultivated in the medium containing soybean as an additive, and the content of aspartic acid mushroom Amino acids such as tyrosine, histidine, ammonia and proline were high.
특히 고추, 마늘, 콩을 이용한 배지에서 생장된 노루궁뎅이 버섯은 단백질을 구성하는 아미노산 중 필수아미노산의 함량이 높고 식물성 재료에서 부족한 라이신을 함유하고 있어 식물성 단백질과 육단백질의 부족을 보완하기에 좋으며, 글루타믹산의 함량이 높아 버섯 특유의 감칠맛을 느낄 수 있고, 버섯의 풍미를 향상시킬 수 있다. 또한 항산화 물질 성분인 알라닌의 함량이 타종의 버섯보다 많이 함유되어 있다.
Especially, the mushroom, which is grown in a medium containing pepper, garlic, and soybean, has a high content of essential amino acids in the amino acids constituting the protein and contains insufficient lysine in the vegetable materials. Therefore, it is good for supplementing the lack of vegetable protein and flesh protein, Glutamic acid content is high, so you can feel the unique flavor of mushrooms and improve the flavor of mushrooms. Also, the content of alanine, an antioxidant substance, is contained more than other kinds of mushrooms.
시험예Test Example 3. 추출 수율 3. Extraction yield
첨가물이 첨가된 배지를 이용하여 재배된 노루궁뎅이 버섯을 80%에탄올로 추출하여 추출 수율을 확인하였으며, 이를 하기 표 3에 나타내었다. The extract yield was confirmed by extracting 80% ethanol from the mushroom cultivated using the medium containing the additives, as shown in Table 3 below.
실시예1
Example 1
실시예2
Example 2
시험예Test Example 4. 4. DPPHDPPH 라디칼Radical 소거 활성 분석 Scavenging activity analysis
항산화 활성 특성을 확인하기 위하여 DPPH(1,1-diphenyl-2-picrylhydrazyl, 시그마알드리치, 미국) 라디칼 소거 효과를 측정하는 Blois법을 활용하였다(Blois 1958). DPPH 약 2 ㎎을 EtOH 15 mL에 녹여 DPPH용액을 제조하였다. 이 용액 12 mL에 DMSO 6.25 mL를 첨가한 후, 517 nm의 파장에서 대조군의 흡광도가 0.94～0.97이 되도록 EtOH로 희석하여 10초간 진탕시켰다. 그리고 80% 에탄올에 녹인 시료의 각각의 농도를 96 well plate에 100 μL씩 분주하고 0.4 mM DPPH용액을 동량 첨가하여 실온에서 10분간 방치한 후 517 nm에서 흡광도를 측정하였는데, 특유의 보라색은 517 nm에서 최대 흡수 스펙트럼을 나타내는 반면 항산화제의 작용에 의하여 수소 혹은 전자를 받음으로서 안정한 형태의 화합물로 전환되면 라디칼 용액은 옅은 노란색으로 변하는 것을 확인하였다. 각 시료는 3회 반복하여 실험을 실시하여 평균값을 구하였으며, 하기 표 4에 나타내었다.
To determine the antioxidant activity, we used the Blois method to measure the radical scavenging effect of DPPH (1,1-diphenyl-2-picrylhydrazyl, Sigma Aldrich, USA) (Blois 1958). A DPPH solution was prepared by dissolving about 2 mg of DPPH in 15 mL of EtOH. 6.25 mL of DMSO was added to 12 mL of this solution, and the mixture was diluted with EtOH to a light absorbance of 0.94-0.97 at a wavelength of 517 nm and shaken for 10 seconds. The concentration of each sample dissolved in 80% ethanol was divided by 100 μL into a 96-well plate, and 0.4 mM DPPH solution was added in the same amount. After incubation at room temperature for 10 minutes, the absorbance at 517 nm was measured. The specific purple color was 517 nm , While the radical solution turned into a pale yellow when it was converted to a stable form compound by receiving hydrogen or electrons by the action of an antioxidant. Each sample was repeated three times and the average value was obtained. The results are shown in Table 4 below.
실험결과는 SAS Program (statistical analysis system)을 이용하여 분석하였고, 평균치와 표준편차로 나타냈다. 그룹간의 유의적인 통계차를 분석하기 위하여 p<0.05의 유의 수준에서 Duncan’s multiple range test를 실시하였다.The results were analyzed using a SAS program (statistical analysis system), and the results were expressed as means and standard deviations. Duncan 's multiple range test was performed at a significance level of p <0.05 to analyze statistical significance between groups.
실시예1
Example 1
실시예2
Example 2
DPPH 라디칼 소거활성은 모든 추출물에서 처리 농도에 따라 농도의존적으로 DPPH 라디칼 소거활성이 증가함을 보였다. 특히, 첨가제로 고추, 콩, 마늘을 첨가한 배지에서 재배한 노루궁뎅이 버섯이 특히 높은 항산화 활성을 나타내었으며, 대조군에 비하여 약 2배의 활성을 나타내었다. 한편, 고추와 토마토를 함께 혼합한 배지를 이용한 경우에는 고추를 단일로 이용한 경우보다 일반성분의 함량이 높을 뿐만 아니라 DPPH 라디칼 소거활성에서도 저하되지 않는 특성을 확인하였다. 특히, 고추와 콩, 고추와 마늘을 함께 혼합한 배지의 경우는 각각 단독으로 사용한 경우보다 더 우수한 항산화 활성을 나타내는 것을 확인하였다. The DPPH radical scavenging activity showed that DPPH radical scavenging activity was increased in a dose dependent manner depending on treatment concentration in all extracts. Especially, the antioxidative activity of Phellinus linteus, which was cultivated in the medium containing pepper, soybean and garlic as additives, showed a high antioxidative activity and showed about twice the activity as the control. On the other hand, when the medium mixed with red pepper and tomato was used, the content of general components was higher than that of red pepper alone, and the DPPH radical scavenging activity was not deteriorated. Especially, it was confirmed that the medium mixed with pepper, soybean, pepper and garlic showed better antioxidative activity than the case of using alone.
한편, 마늘, 브록콜리, 바나나 등을 단독으로 사용하는 경우에는 자실체 생장이 느리고, 균사밀도가 낮은 문제를 나타냈으나, 고추, 등의 첨가제와 함께 사용하여 배지를 구성하는 경우에는 자실체 성장과 항산화 활성 등의 기능성도 함께 향상되는 것을 확인하였다.
On the other hand, when garlic, broccoli, and banana were used alone, the growth of fruiting body was slow and the hyphae density was low. However, when the medium was composed with additives such as red pepper, And the functional properties such as activity were also improved.
시험예Test Example 5. 초음파 또는 마이크로파 처리 효과 5. Effect of ultrasonic or microwave treatment
노루궁뎅이 버섯 추출물 추출 시, 초음파 또는 마이크로파 처리 및 처리시간에 의한 DPPH 라디칼 소거활성 효과를 측정하였다. 샘플로는 고추를 첨가한 배지를 이용하여 재배된 노루궁뎅이 버섯 균사체를 이용하였으며, 추출용매는 80 부피% 에탄올 수용액을 사용하였다. 초음파 추출은 초음파 추출기(SEEC-SONIC II, UL-Tech, Korea)를 사용하여 25 ℃, 20 kHz, 750 watt 및 20 amplitude 조건에서 초음파를 발생시켜 처리하였으며, 마이크로파 추출은 2,450MHz 주파수의 실험실용 상압형 추출장치(Microdigest unit, Prolabo, Fontenay-sous-Bois cedex, France)를 이용하여 programmable power(max. 250W)를 이용하였고, 온도를 일정하게 유지하기 위하여 순환식 항온 수조를 연결하여 사용하였다. 초음파 및 마이크로파 조사에 의한 DPPH 라디칼 소거활성을 각각 표 5와 표 6에 나타내었다. The effect of DPPH radical scavenging activity by ultrasonic treatment or microwave treatment and treatment time was measured at the time of extracting Mulberry mushroom extract. As a sample, the mycelial fungus cultivated using a medium supplemented with pepper was used, and an 80 vol% ethanol aqueous solution was used as an extraction solvent. Ultrasonic extraction was performed by generating ultrasonic waves at 25 ° C, 20 kHz, 750 watt and 20 amplitude using an ultrasonic wave extractor (SEEC-SONIC II, UL-Tech, Korea) The programmable power (max. 250 W) was used with a mold extractor (Microdigest unit, Prolabo, Fontenay-sous-Bois cedex, France) and a circulating constant temperature bath was connected to maintain the temperature constant. The DPPH radical scavenging activity by ultrasonic and microwave irradiation are shown in Table 5 and Table 6, respectively.
표 5 및 6에 나타낸 바와 같이, 추출 시 초음파 또는 마이크로파를 조사한 추출물에서 DPPH 라디칼 소거능이 소폭 향상되었음을 확인할 수 있었다.As shown in Tables 5 and 6, it was confirmed that the DPPH radical scavenging ability was slightly improved in the extract obtained by irradiation with ultrasound or microwave at the time of extraction.
Claims (12)
삼나무 톱밥 70 내지 85 중량부; 미강 10 내지 25 중량부; 및 고추와 마늘, 당근, 브로콜리, 바나나, 콩, 토마토 및 멸치로 이루어진 군 중에서 선택되는 어느 하나 또는 둘 이상이 혼합된 혼합첨가물 2 내지 15 중량부;를 포함하는 항산화 활성이 향상된 노루궁뎅이 버섯 배양용 배지 조성물.The method according to claim 1,
70 to 85 parts by weight of cedar sawdust; 10 to 25 parts by weight of rice bran; And 2 to 15 parts by weight of a mixed additive in which one or more selected from the group consisting of pepper, garlic, carrot, broccoli, banana, soybean, tomato and anchovy are mixed, Gt;
상기 혼합첨가물 총 중량을 기준으로 고추가 20 내지 99.9 중량%로 함유되는 것을 특징으로 하는 항산화 활성이 향상된 노루궁뎅이 버섯 배양용 배지 조성물.3. The method of claim 2,
Wherein the pepper is contained in an amount of 20 to 99.9% by weight based on the total weight of the mixed additive.
상기 미강은 현미 미강, 유색미 미강 및 이들의 혼합물 중에서 선택되는 어느 하나인 것을 특징으로 하는 항산화 활성이 향상된 노루궁뎅이 버섯 배양용 배지 조성물.The method according to claim 1,
Wherein the rice bran is any one selected from the group consisting of brown rice bran, rice bran rice, and mixtures thereof.
상기 배지에 노루궁뎅이 버섯 종균을 접종한 후, 20 내지 25 ℃의 항온조에서 20 내지 40일간 배양하는 단계; 및
상기 배양된 종균을 생장실로 이송시켜 10 내지 15 ℃, 습도 70 내지 90%에서 내지 15일간 배양하는 단계;를 포함하는 항산화 활성이 향상된 노루궁뎅이 버섯 균사체의 배양 방법.60 to 90 parts by weight of cedar sawdust; 5 to 30 parts by weight of rice bran; And 2 to 15 parts by weight of one or more additives selected from the group consisting of garlic, carrot, broccoli, banana, pepper, soybean, tomato and anchovy are mixed and water is added so that the moisture content is 50 to 80% To produce a culture medium;
Culturing the medium in a medium-temperature incubator at 20 to 25 DEG C for 20 to 40 days after inoculating the medium with the seedling mushroom seedlings; And
And culturing the cultured seed bacterium in a growth chamber at 10 to 15 ° C. and a humidity of 70 to 90% for 15 days, wherein the antioxidant activity is improved.
상기 배지는 참나무 톱밥 70 내지 85 중량부; 미강 10 내지 25 중량부; 및 고추와 마늘, 당근, 브로콜리, 바나나, 콩, 토마토 및 멸치로 이루어진 군 중에서 선택되는 어느 하나 또는 둘 이상이 혼합된 혼합첨가물 2 내지 15 중량부;를 포함하는 것으로서,
상기 혼합첨가물 총 중량을 기준으로 고추가 20 내지 99.9 중량%로 함유되는 것을 특징으로 하는 항산화 활성이 향상된 노루궁뎅이 버섯 균사체의 배양 방법.6. The method of claim 5,
Said medium comprising 70 to 85 parts by weight of oak sawdust; 10 to 25 parts by weight of rice bran; And 2 to 15 parts by weight of a mixed additive in which one or more selected from the group consisting of pepper and garlic, carrot, broccoli, banana, soybean, tomato and anchovy are mixed,
And the pepper is contained in an amount of 20 to 99.9% by weight based on the total weight of the mixed additive, wherein the antioxidant activity is improved.
상기 종균은 배지 100 중량부에 대하여 0.5 내지 5 중량부로 접종되는 것을 특징으로 하는 항산화 활성이 향상된 노루궁뎅이 버섯 균사체의 배양 방법.6. The method of claim 5,
Wherein the seeds are inoculated in an amount of 0.5 to 5 parts by weight based on 100 parts by weight of the culture medium, wherein the antimicrobial activity is enhanced.
상기 배지에 노루궁뎅이 버섯 종균을 접종한 후, 20 내지 25 ℃의 항온조에서 20 내지 40일간 배양하는 단계;
상기 배양된 종균을 생장실로 이송시켜 10 내지 15℃, 습도 70 내지 90%에서 내지 15일간 배양하여 노루궁뎅이 버섯 균사체를 생산하는 단계;
상기 노루궁뎅이 버섯 균사체를 건조하여 분쇄하는 단계; 및
상기 분쇄된 노루궁뎅이 버섯 균사체를 물, 저가알콜 및 이들의 혼합물 중에서 선택되는 어느 하나의 용매로 추출하는 단계;를 포함하는 항산화 활성이 향상된 노루궁뎅이 버섯 추출물의 제조방법.60 to 90 parts by weight of cedar sawdust; 5 to 30 parts by weight of rice bran; And 2 to 15 parts by weight of one or more additives selected from the group consisting of garlic, carrot, broccoli, banana, pepper, soybean, tomato and anchovy are mixed and water is added so that the moisture content is 50 to 80% To produce a culture medium;
Culturing the medium in a medium-temperature incubator at 20 to 25 DEG C for 20 to 40 days after inoculating the medium with the seedling mushroom seedlings;
Transferring the cultivated seeds to a growth chamber, culturing the suspension at 10 to 15 ° C and a humidity of 70 to 90% for a period of 15 days to produce a mycelium of mushrooms;
Drying and pulverizing the mycelium of mushrooms; And
And extracting the pulverized Mycelialum mushroom mycelium with a solvent selected from water, low-alcohol and mixtures thereof.
상기 추출 시 초음파 또는 마이크로파를 조사하는 단계를 더 포함하는 것을 특징으로 하는 항산화 활성이 향상된 노루궁뎅이 버섯 추출물의 제조방법.10. The method of claim 9,
The method according to claim 1, further comprising irradiating ultrasound or microwave upon the extraction.
상기 초음파는 15 내지 25 kHz 및 500 내지 800 watt로 0.5 내지 5 시간 동안 조사되고,
상기 마이크로파는 2000 내지 3000 MHz 및 50 내지 400 watt로 20 내지 120초간 조사되며,
상기 조사는 일단계(1 step) 또는 다단계(multi step)로 수행되는 것을 특징으로 하는 항산화 활성이 향상된 노루궁뎅이 버섯 추출물의 제조방법.10. The method of claim 9,
The ultrasonic waves are irradiated at 15 to 25 kHz and 500 to 800 watts for 0.5 to 5 hours,
The microwave is irradiated at 2000 to 3000 MHz and 50 to 400 watt for 20 to 120 seconds,
Wherein the irradiation is performed in one step or in a multi-step manner. ≪ RTI ID = 0.0 > 11. < / RTI >
An antioxidant health food containing the extract of Aspergillus oryzae as an active ingredient according to any one of claims 9 to 11.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106818193A (en) * | 2017-03-31 | 2017-06-13 | 贵州绿丰园农副产品科技发展有限公司 | A kind of high yield cultivating method of rde bean |
| KR20190102907A (en) * | 2018-02-27 | 2019-09-04 | 국가식품클러스터지원센터 | Method for producing fermented apple and pear using Lentinus edodes mycelium |
| KR20210083503A (en) * | 2019-12-27 | 2021-07-07 | (재)남해마늘연구소 | Garlic Concentrate for Culturing Mushroom Mycelium, Culturing Media using it and the Manufacturing Method Thereof |
| KR102676255B1 (en) * | 2023-10-06 | 2024-06-18 | 장현수 | Method of extraction hot water from Helicoptera |
-
2014
- 2014-08-05 KR KR1020140100451A patent/KR20160016387A/en not_active Ceased
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106818193A (en) * | 2017-03-31 | 2017-06-13 | 贵州绿丰园农副产品科技发展有限公司 | A kind of high yield cultivating method of rde bean |
| KR20190102907A (en) * | 2018-02-27 | 2019-09-04 | 국가식품클러스터지원센터 | Method for producing fermented apple and pear using Lentinus edodes mycelium |
| KR20210083503A (en) * | 2019-12-27 | 2021-07-07 | (재)남해마늘연구소 | Garlic Concentrate for Culturing Mushroom Mycelium, Culturing Media using it and the Manufacturing Method Thereof |
| KR102676255B1 (en) * | 2023-10-06 | 2024-06-18 | 장현수 | Method of extraction hot water from Helicoptera |
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