公开(公告)号：KR1020130070396A

公开(公告)日：2013-06-27

申请号：KR1020110137702

申请日：2011-12-19

Applicant: 한국식품연구원

Inventor： 홍희도 ,  이영철 ,  김영찬 ,  김경탁 ,  최상윤 ,  이영경 ,  조장원 ,  노정해 ,  성수경 ,  신광순 ,  박혜령 ,  조선영

IPC: A23L1/30 ,  A23L19/00 ,  A61K36/752

CPC classification number: A23L19/00 ,  A23L5/25 ,  A23V2002/00 ,  A23V2200/324 ,  A23V2250/21 ,  A23V2250/51 ,  A61K36/752

Abstract: PURPOSE: A manufacturing method of a citrus peel originated polysaccharide fraction is provided to improve an immune function of strengthening the activity of a complement system to the citrus peel originated polysaccharide fraction. CONSTITUTION: Citrus peel is bleached. The bleached citrus peel is extracted with alcohol with 1-4 carbons. A polysaccharide is precipitated by adding the alcohol with 1-4 carbons to the extract. The precipitated polysaccharide is collected and is treated with a pectin hydrolysis enzyme. A polysaccharide fraction is manufactured by collecting the fractions in the molecular weight of 100-200kDa in the polysaccharide fraction treated with the enzyme. The citrus peel originated polysaccharide fraction has the carbohydrate content consisting of 2-6mole% of rhamnose, 20-25mole% of arabinose, 1-5mole% of mannose, 1-5mole% of xylose, 15-20mole% of glucose, 10-17mole% of galactose, and 40-50mole% of galacturonic acid.

Abstract translation: 目的：提供柑橘皮起源的多糖级分的制造方法，以提高增强柑橘皮起源多糖级分的补体系统的活性的免疫功能。 构成：柑橘皮被漂白。 漂白的柑橘皮由具有1-4个碳原子的醇萃取。 通过向提取物中加入具有1-4个碳的醇而沉淀多糖。 收集沉淀的多糖并用果胶水解酶处理。 通过在用酶处理的多糖级分中收集分子量为100-200kDa的级分来制备多糖级分。 柑橘皮起源的多糖级分的碳水化合物含量为2-6毫摩尔％的鼠李糖，20-25摩尔％的阿拉伯糖，1-5摩尔％的甘露糖，1-5摩尔％的木糖，15-20摩尔％的葡萄糖，10-17摩尔 ％的半乳糖和40-50摩尔％的半乳糖醛酸。

公开(公告)号：KR1020130060388A

公开(公告)日：2013-06-10

申请号：KR1020110126413

申请日：2011-11-30

Applicant: 한국식품연구원

Inventor： 홍희도 ,  이영철 ,  김영찬 ,  김경탁 ,  최상윤 ,  이영경 ,  조장원 ,  노정해 ,  이옥환 ,  윤보라 ,  성수경

IPC: A23L33/00 ,  A23L1/30 ,  A61K36/41 ,  A61K36/258

CPC classification number: A23L19/00 ,  A23L33/105 ,  A23L33/135 ,  A23V2002/00 ,  A23V2200/33 ,  A23V2250/21 ,  A23V2250/2124 ,  A61K36/258 ,  A61K36/41

Abstract: PURPOSE: Rhodiola rosea fermentation product which contains high aglycon content of salidroside is provided to have excellent active related to anti-fatigue or improvement of exercise capacity and be favorable to absorb high aglycon content of salidroside. CONSTITUTION: Mixing extract of Rhodiola rosea and red ginseng is manufactured by mixing Rhodiola rosea extract with extract of red ginseng, or mixing Rhodiola rosea with red ginseng. Mixture of Rhodiola rosea and red ginseng is fermented by inoculating with lactobacillus. Mixing ratio of Rhodiola rosea and red ginseng or mixing ratio of Rhodiola rosea extract and red ginseng extract are 60 : 40 through 10 : 90. Solid content of Rhodiola rosea is 0.1 to 0.8 weight% at mixing extract of Rhodiola rosea and red ginseng. Lactobacillus is more than one selected among lactobacillus acidophilus [KCTC 2182], bifidobacterium longum[ATCC 15707], Bipidobacterium brevis[ATCC 15700], and Pediococcus pentosaceus [KCCM 11088P]. Fermentation process is performed at 25 through 40 °C for 24 through 96 hours. [Reference numerals] (AA) Example 3 (ug/mL)

Abstract translation: 目的：提供含有高糖苷含量的红景天的红景天发酵产品，具有与抗疲劳或运动能力提高有关的优良活性，有利于吸收高糖苷含量的沙利度胺。 构成：红景天和红参的混合提取物是通过将红景天提取物与红参提取物混合，或将红景天红玫瑰与红参混合而制成的。 红景天和红参的混合物通过用乳杆菌接种发酵。 红景天和红参的混合比例，红景天提取物和红参提取物的混合比例为60:40至10：90。红景天和红参混合提取物中红景天苷的固含量为0.1〜0.8重量％。 乳杆菌属嗜酸乳杆菌[KCTC 2182]，长双歧杆菌[ATCC 15707]，短双歧杆菌[ATCC 15700]和戊糖球菌[KCCM 11088P]中多于一种。 发酵过程在25至40℃下进行24至96小时。 [AA]实施例3（ug / mL）