Neurocyte-protective Effect of Ginger Concentrates Prepared by Enzymatic Hydrolysis and Bacillus subtilis Fermentation

The present invention relates to an enzyme with an excellent nerve cell protection effect, a fermented ginger extract, and a manufacturing method thereof. Ginger is treated with an enzyme and double fermentation, so the ginger has high AChE inhibitory activity, reduces LDH concentration related to l...

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Bibliographische Detailangaben
Hauptverfasser:	HWANG KYUNG A, IM PUREUM, CHOI AE JIN, HWANG IN GUK, CHOE JEONGSOOK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to an enzyme with an excellent nerve cell protection effect, a fermented ginger extract, and a manufacturing method thereof. Ginger is treated with an enzyme and double fermentation, so the ginger has high AChE inhibitory activity, reduces LDH concentration related to lipid oxidation, has excellent caspase-3 inhibitory activity, thereby providing a protective effect on nerve cells, nerve cell membranes, and nerve cell nuclei. Therefore, a fermented and enzyme-treated ginger extract of the present invention can be widely used as a composition for protecting nerve cells. 본 발명은 우수한 신경세포 보호 효과를 가지는 효소 및 발효 처리한 생강 추출물 및 이의 제조방법에 관한 것으로, 생강을 효소 및 이중 발효 처리하여, AChE 저해활성이 높고, 지질 산화 관련 LDH 농도를 감소시키고, 카스파제(caspase)-3 억제 활성이 뛰어나, 신경세포, 신경세포 세포막, 및 신경세포 핵의 보호 효과를 확인한 바, 본 발명의 발효 및 효소 처리한 생강 추출물은 신경세포 보호용 조성물로 널리 이용될 수 있다.