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WO2004095949A1 - Ginseng rouge fermente comprenant des metabolites de saponines de ginseng actives sous l'action d'une bacterie intestinale humaine et methode de preparation correspondante - Google Patents

Ginseng rouge fermente comprenant des metabolites de saponines de ginseng actives sous l'action d'une bacterie intestinale humaine et methode de preparation correspondante Download PDF

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Publication number
WO2004095949A1
WO2004095949A1 PCT/KR2004/000993 KR2004000993W WO2004095949A1 WO 2004095949 A1 WO2004095949 A1 WO 2004095949A1 KR 2004000993 W KR2004000993 W KR 2004000993W WO 2004095949 A1 WO2004095949 A1 WO 2004095949A1
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WIPO (PCT)
Prior art keywords
ginseng
red ginseng
bacteria
panax
fermented red
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Ceased
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PCT/KR2004/000993
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English (en)
Inventor
Jae Baeg Kim
Hideo Hasegawa
Hye Ju Kim
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Classifications

    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P33/00—Preparation of steroids
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
    • C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
    • C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to fermented red ginseng comprising metabolites of ginseng saponins by the action of human intestinal bacteria and the preparation method thereof.
  • the present invention relates to fermented red ginseng comprising specific component of red ginseng such as ginsenoside-Rg3, ginsenoside-Rg2, ginsenoside-Rh2 as well as at least one saponin metabolites selected from 20(S)-protopanaxadiol 20-O-beta-D-glucopyranoside, 20(S)-protopanaxadiol and 20(S)-protopanaxatriol .
  • a ginseng has been reported to be a representative nutritive tonic agent in Asian countries as well as other countries in the world and there are many genus of Panax genus plants belonged to Araliaceae, for example, Panax ginseng distributed or cultivated in far-eastern Asia region, Panax quinquefolia in America and Canada, Panax notoginseng in China, Panax trifolia in eastern region of north America, Panax japonica in Japan, China and Nepal, Panax pseudoginseng in Nepal, Panax vietnamensis in Vietnam, Panax elegatior, Panax wangianus and Panax bipinratifidus, etc.
  • a ginseng is classified with several types according to the processed methods, i.e., an un-processed natural ginseng cultivated for more than 4 years called as a fresh ginseng, simple processed ginseng such as removing cortex of fresh ginseng called as a white ginseng, complex processed ginseng cultivated for more than 6 years
  • United States Patent Registration No. US5919770 issued on Jul. 06, 1999 discloses a process for mass production of saponin metabolites such as compound K from ginseng saponins using intestinal- bacteria.
  • the major dominant species and the amount of individual human bacteria are different from each other according to the personal condition, which can influence the absorbing ability of each person for the saponin (Hasegawa H, et al., Microbial Ecology in Health and Disease, 12 , pp85-91, 2000; Hasegawa H, et al., Planta Med., 63 , pp436-440, 1997; Hasegawa H, et al., Planta Med., 62 , pp453-457, 1996).
  • present inventors found that the individual difference in respect to the absorbing activities for ginsenoside saponin took an effect on the anti-cancer efficacy through cancer metastasis experiments using by animal test as well as human clinical study (Hasegawa H, et al., Planta Med., 64 , pp696-700, 1996; Hasegawa H, et al., Planta Med, 63 , pp436-440, 1997).
  • the population of human intestinal microbes can be influenced by individual food favor taste and body condition, which give rise to great difference in absorbing ability for ginsenoside saponin between each person and each races and to several problems such as an individual difference of potency and some limitation with the free access to take ginseng because of the individual difference.
  • US Patent No. 5,925,537 discloses a process for the preparation of metabolies of panaxadiol saponins comprising culturing Provotella sp.l strain in a medium supplemented with Panax ginseng saponin, however, the method has also several problems such as the formation of unpleasant odor including characteristic smell of intestinal bacteria which should be eliminated from the culture medium, and the limits to supply human with addable food because of aformentioned disadvantage.
  • the inventors of the present invention have been investigated to find a suitable intestinal bacteria to be applied to red ginseng having increased amount of pharmacologically active ginsenoside metabolites such as 20(S)-protopanaxadiol 20-O-beta-D-glucopyranoside, 20(S)-protopanaxadiol and 20(S)-protopanaxatriol as well as to be taken by addable form of product itself without further purification process.
  • suitable intestinal bacteria which can provide degrading ability for ginsenoside saponin and addable red ginseng with abundant ginsenoside metabolites, and they have finally completed the present invention.
  • red ginseng comprising specific component of red ginseng such as ginsenoside-Rg3, ginsenoside-Rg2, ginsenoside-Rh2 as well as at least one saponin metabolites selected from 20(S)-protopanaxadiol 20-O-beta-D-glucopyranoside, 20(S)-protopanaxadiol and 20(S)-protopanaxatriol .
  • specific component of red ginseng such as ginsenoside-Rg3, ginsenoside-Rg2, ginsenoside-Rh2
  • saponin metabolites selected from 20(S)-protopanaxadiol 20-O-beta-D-glucopyranoside, 20(S)-protopanaxadiol and 20(S)-protopanaxatriol .
  • Another object of the present invention is to provide a process for preparing fermented red ginseng described above.
  • the present invention provides novel fermented red ginseng comprising ginsenoside-Rg3, ginsenoside-Rg2 and ginsenoside- Rh2 as specific components of red ginseng as well as at least one saponin metabolites selected from 20(S)-protopanaxadiol 20-O-beta-D-glucopyranoside, 20(S)-protopanaxadiol and 20(S)-protopanaxatriol as the metabolites thereof .
  • the present invention also provides a process for preparing fermented red ginseng comprising the steps consisting of: inoculating a bacteria having saponin degrading ability into fresh ginseng; culturing said ginseng; subjecting the cultured ginseng to repetitive steaming and drying steps to obtain fermented red ginseng of the present invention.
  • the present invention also provides novel fermented red ginseng obtained from the above-described process.
  • Panax genus plant comprises all the root of Panax genus plant which may be employed includes, but are limited to, Panax genus plant such as Panax ginseng C. A. Meyer (Korean ginseng), Panaxa quinquefolia L (American ginseng), Panax notoginseng F. H Chen (Sanch ginseng), Panax japonica C. A. Meyer (Chikusetsu ginseng), Panax pseudo-ginseng Wall. Subsp. Hmalaicus Hara (Hmalayan ginseng), and Panax vietnamensis Ha et Grushv. (Vietnamese ginseng), which may be used as sole the combinations thereof.
  • the term 'a bacteria having saponin degrading ability' disclosed herein comprises all the bacteria which can degrade ginsenoside saponin, however, Lactic acid bacteria, Hfidobacterium genus bacteria or Saccharomyces genus bacteria are preferable, which may be used as a sole or the combinations thereof.
  • the ' bacteria having saponin degrading ability' disclosed herein can be selected by confirming experiment cited in the literature (Hasegawa H et al.
  • Planta Medica 62 , pp453-457, 1996) for example, the procedure consisting of inoculating any bacteria to be selected into fresh ginseng, steaming and drying said ginseng and finally determining the amount of isolated saponin metabolites such as 20(S)-protopanaxadiol 20-O-beta-D-glucopyranoside, 20(S)-protopanaxadiol and 20(S)-protopanaxatriol with TLC.
  • saponin metabolites such as 20(S)-protopanaxadiol 20-O-beta-D-glucopyranoside, 20(S)-protopanaxadiol and 20(S)-protopanaxatriol with TLC.
  • Disinfected fresh ginseng for example, disinfected with high pressured heating apparatus at the temperature ranging from 100 to 150 °C, preferably, 120 to 130 °C for the period ranging from 10 to 30 mins, preferably, 15 mins, is subject to following fermentation process with a bacteria having saponin degrading ability;
  • a bacteria having saponin degrading ability include any one which can be added to food with safe and produce beta-glucosidase, alpha-arabinosidase and alpha-rhamnosidase, preferably, lactic acid bacteria belonged toLactobacillus genus, Streptococcus genus, Lactococcusgenus, Hfidobacterium genus, Saccharomyces genus, Torulaspora genus and Candida genus, more preferably, at least one or the mixture thereof selected from the group consisting of Lactobacillus gasse ⁇ DSM2024 and ATCC393, Lactobacillus plantarum ATCC14947 and ATCC10241, Lactobacillus buchneri ATCC4005, Lactobacillus mail AT 'CC27 ' 304- , Lactobacillus johnsonii, Lactobacillus gallinarum JCM2011, Lactobacillus amylovorus JCM1126,
  • the condition of fermentation may be varied with the species of bacteria, for example, anaerobic condition is preferably adopted such that oxygen is substituted with inert gas such as carbonate gas or nitrogen gas or removed with oxygen reactors for the anaerobic bacteria and aerobic condition is preferably adopted, for example, in the presence of oxygen gas for the aerobic bacteria.
  • anaerobic condition is preferably adopted such that oxygen is substituted with inert gas such as carbonate gas or nitrogen gas or removed with oxygen reactors for the anaerobic bacteria
  • aerobic condition is preferably adopted, for example, in the presence of oxygen gas for the aerobic bacteria.
  • the incubation is subjected at the temperature ranging from 25 to 37 °C, for a period ranging from 24 to 48 hours in the concentration of fresh ginseng ranging from 1 to 50% at the base of solid parts to maximize the production of saponin metabolites.
  • various sugar component can be added thereto, for example, 10-30% rice husk, corn or starch or 0.5 to 50% glucose, fructose, lactose or sucrose.
  • 3 2 2 2 1 fresh ginseng may be transformed into metabolites of ginseng saponins such as 20(S) PPD 20-O-beta-D-glucopyranoside, 20(S) PPD, 20(S)-PPT, etc. through the fermentation with above described bacteria.
  • the fermented fresh ginseng obtained in above step 1 is subjected to 1 steaming treatment with hot vapor steamed in a steamer at below 130 °C preferably, 80 to 90 °C, for 1 to 2 hours and then to drying process by heating in drying room at 70 °C for 7 to 10 hours .
  • the dried ginseng obtained in above step 2-1 is subjected to 2nd steaming treatment with hot vapor steamed in a steamer at the temperature ranging from 50 to 100 °C preferably, 70 °C, for 7 to 10 hours and then to drying process dried in the sun so as to the water content of ginseng be in the range from 12.5 to 14.0 %.
  • the fermented red ginseng can be subjected to additional step such as removal of unnecessary beard etc.
  • the present invention also provides the process for preparing above described fermented red ginseng comprising the steps of fermentation step treated with lactic-acid bacteria or intestinal bacteria.
  • the fermented red ginseng obtained from above described preparation method shows various pharmacological activities such as anti-obesity activity, energy improving activity and blood circulation improving effect through several experiments performed by the present inventors.
  • the fermented red ginseng of the present invention can be in sale as a form of itself, however, it is preferable that sitologically acceptable additives such as flavoring agent or sweetener is added thereto to elevate the value of good.
  • various sugar component such as glucose, sucrose, fructose, honey, etc.
  • emulsifier such as sugar alcohols of sorbitol, xylitol, erythritol, lactitol, palatinit, etc., sucrose fatty acid ester, glycerin fatty acid ester, lecithin, etc.
  • acidulant such as citric acid, acetic acid, lactic acid, etc.
  • sweetener, fruit juice or flavoring agent etc. can be added to fermented red ginseng of the present invention.
  • the other addable or combinable components other than aforementioned composition are various vitamin such as vitamin A, vitamin B, vitamin C, vitamin E, etc., plant components, cereal components, vegetable components, milk components, yoghurt components, berry components, orange components, papaya components, apple components, mint components, grape components, custard cream, peach, melon, banana tropical, herb components, black tea, coffee et al.
  • composition therein can be added to fermented red ginseng inclusive of the combinations of more than 1 or 2 species.
  • the amount of above described composition therein may generally range from about 0.05 to 0.5 w/w %, preferably 0.1 to 0.3 w/w % of total weight of fermented red ginseng.
  • the formulation of above described fermented red ginseng may be prepared in any form such as solid type, liquid type or sterilized milk product.
  • Example 1 Preparation of red ginseng from fresh ginseng treated by human intestinal bacteria.
  • Example 2 Preparation of steamed red ginseng from fresh ginseng treated by human intestinal bacteria.
  • Example 3 Preparation of steamed red ginseng from fresh ginseng treated by human intestinal bacteria.
  • Example 4 Preparation of steamed red ginseng from fresh ginseng treated by human intestinal bacteria.
  • Example 6 Preparation of steamed red ginseng from fresh ginseng treated by human intestinal bacteria.
  • mice prepared in Reference Example 1 were made to run on the treadmill for
  • the exercise load consisted of running at a speed of 10 m/minute for 10 minute, at 13 m/minute for another 10 minute, and at 16 m/minute for the last 10 minute, with 0 degree of inclination.
  • the time to exhaustion for treadmill running was determined for the exercise.
  • the time to exhaustion is defined as the time between the commencement of exercise and the first occurrence of the experimental animal failing to keep up with the treadmill machine for a period of 3 minute to more.
  • the speed of the treadmill used for measurement of the time to exhaustion was 20 m/minute.
  • mice prepared in Reference Example 1 were measured with automatic weight measurement equipment (Jenix, Dongsintonsang , Korea ).
  • Thefermented red ginseng treated by human intestinal-bacteria according to the present invention is significantly effective in the anti-obesity activity, energy improving activity or blood circulation improving effect,therefore it is useful as a healthcare food withsafe and efficacy.

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Abstract

La présente invention concerne un ginseng rouge fermenté comprenant des métabolites de saponines de ginseng activés sous l'action d'une bactérie intestinale humaine, et présentant une activité anti-obésité, une activité énergisante ou un effet bénéfique pour la circulation sanguine, ainsi qu'une méthode de préparation correspondante. Plus particulièrement, la présente invention concerne des produits de ginseng rouge fermenté présentant des effets pharmacologiques améliorés grâce à un constituant spécifique de ginseng rouge tel que le ginsenoside-Rg3, le ginsenoside-Rg2, le ginsenoside-Rh2 et au moins un métabolite de saponine choisi parmi le 20(S)-protopanaxadiol-20-O-bêta-D-glucopyranoside, le 20(S)-protopanaxadiol et le 20(S)-protopanaxatriol. Selon la présente invention, le ginseng rouge fermenté présente une activité anti-obésité, une activité énergisante ou un effet bénéfique pour la circulation sanguine, et peut être utilisé comme aliment diététique sain et efficace.
PCT/KR2004/000993 2003-04-30 2004-04-29 Ginseng rouge fermente comprenant des metabolites de saponines de ginseng actives sous l'action d'une bacterie intestinale humaine et methode de preparation correspondante Ceased WO2004095949A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2003-0027406 2003-04-30
KR1020030027406A KR100618171B1 (ko) 2003-04-30 2003-04-30 인삼사포닌분해물을 함유하는 발효홍삼 및 그 제조방법

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WO2004095949A1 true WO2004095949A1 (fr) 2004-11-11

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CN102459623A (zh) * 2009-05-19 2012-05-16 株式会社一和 制备发酵人参浓缩物或粉末的方法
US8541035B2 (en) 2009-05-14 2013-09-24 Il Hwa Co., Ltd. Methods for preparing a fermented ginseng concentrate or powder
CN105533707A (zh) * 2015-12-28 2016-05-04 江瀚生物科技（上海）有限公司 一种人参小分子营养成分制剂及其制备方法
WO2016124080A1 (fr) * 2015-02-06 2016-08-11 富力 20(r)-ginsenoside rg3 destiné à la préparation d'un médicament pour la prévention et/ou le traitement de l'obésité ou ses applications et médicament associé
CN113046294A (zh) * 2021-04-20 2021-06-29 山东安然纳米实业发展有限公司 一种培养人参干细胞的方法
WO2023066002A1 (fr) * 2021-10-19 2023-04-27 耿胜利 Procédé de préparation d'une préparation de ginsénoside au moyen d'une technologie de bioingénierie

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CN103120294B (zh) * 2013-02-27 2014-02-26 合肥学院 一种含有活性乳酸菌的泡菜快速制备方法
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CN113046294A (zh) * 2021-04-20 2021-06-29 山东安然纳米实业发展有限公司 一种培养人参干细胞的方法
CN113046294B (zh) * 2021-04-20 2022-06-24 山东安然纳米实业发展有限公司 一种培养人参干细胞的方法
WO2023066002A1 (fr) * 2021-10-19 2023-04-27 耿胜利 Procédé de préparation d'une préparation de ginsénoside au moyen d'une technologie de bioingénierie

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