초록

1. 발효원액의 이화학적 분석 및 품질관리연구
2. 적하수오 버섯발효 조건 수립
3. 발효 적하수오의 갱년기 및 면역증진 효능규명
4. 하수오버섯발효물과 생약초 활용 제품개발 및 공정확립
5. 시제품 영양성분분석, 안전성 평가

(출처 : 보고서 요약서 3p)

Abstract ▼

Purpose&Contents
1. Development of high-value-added food using the Polygonum multiflorum which is growing in the south area
2. Investigate the effects of domestic climatic conditions on the menopausal symptoms and immunity, and verify the high added value of P. multiflorum.
3. It combines t

Purpose&Contents
1. Development of high-value-added food using the Polygonum multiflorum which is growing in the south area
2. Investigate the effects of domestic climatic conditions on the menopausal symptoms and immunity, and verify the high added value of P. multiflorum.
3. It combines the efficacy of mushroom mycelium to create safety and new effective effects at the level of general food.
4. Based on the results of above, ensure the production process of mushroom mycelial fermentation P. multiflorum by fermentation with patent mushroom mycelials.
5. To develop products with convenience and usefulness in product development on concentrated liquid formulated with domestic herbal medicine considering mushroom fermented P. multiflorum and herbal medicinal solutions harmony.

6. We want to develop health-oriented menopausal products based on industrial technology through product efficacy and safety evaluation.

□ Research content
1. Development Objectives
- Main research institute (Dongbu Herbal Co.)
: Product development of processed fermented P. multiflorum by mushroom mycelials and herbal medicine extract
- Participating agency (Jangheung Research Institute for Mushroom Industry)
: Establishment of fermentation condition of P. multiflorum by mushroom mycelials, change of composition due to fermentation and processing, search for physiological activity, support for product's immunity enhancement effect and product production.

2. Contents and scope of development
- Main research institute (Dongbu Herbal Co.)
○ Determination of the mixing ratio of fermented P. multiflorum by mushroom mycelials and herbal medicine extracts.
○ Establishment of production condition of fermented P. multiflorum by mushroom mycelials and development of product development process and sensory evaluation.
○ Developing prototype product packaging design.
○ Development and process establishment of liquid product using fermentation product of fermented P. multiflorum by mushroom mycelials and herbal medicine extracts.
○ Establishment of mass production process of optimal liquid beverage.
○ Nutritional analysis and stability evaluation of prototype
○ Identification of antioxidant activity

- Participating agency (Jangheung Research Institute for Mushroom Industry)
○ Establishment of fermentation conditions of fermented P. multiflorum by mushroom mycelials.
○ Analysis of active ingredients of Sucrose and fermented products.

∙ Physicochemical analysis and quality control of fermented stock solution.
○ In-vivo, in-vitro effect test for improving menopausal symptoms.
○ Evaluation of immunity enhancement efficacy.
○ Establishment of fermentation conditions of fermented P. multiflorum by mushroom mycelials.

Results
This study was performed to analysis of chemical constituent in Polygonum multiflorum root by different dry methods (hot air drying, shade dry, and freeze dry). The results are summarized as followings; major free sugar were detected fructose, glucose, and sucrose in dried P. multiflorum roots based on various dry methods. The highest content of free sugars was found in freeze dried P. multiflorum root. The four organic acids were detected in dried P. multiflorum root by HPLC analysis. The content of oxalic acid in shade dried P. multiflorum root was higher than the dried P. multiflorum roots by different dry methods. The content of total amino acid and essential amino acids were high in the orders of freeze drying > shade drying > hat-air drying. The potassium and magnesium levels of freeze dried P. multiflorum root was significantly higher than the other drying method of P. multiflorum root. Whereas the calcium and sodium levels were higher in hot-air dried P. multiflorum root. The major fatty acids were determined the linoleic acid in Polygonum multiflorum root by different dry methods.

This study was carried out to determination of Lentinula edodes JMI-10079 mycelial optimal cultivation condition on the root of Polygonum multiflorum, and we were perform to analysis of proximate compositions, total amino acids, minerals from the root of P. multiflorum cultivated with L. edodes JMI-10079 mycelial. The optimal temperature and pH of L. edodes JMI-10079 mycelial cultivation on the root of P. multiflorum were 25℃ and pH 5∼6, respectively. The optimal carbon resources and nitrogen resources of L. edodes JMI-10079 mycelial cultivation on the root of P. multiflorum were glucose and maltos, respectively. The content of crude protein, crude fat and ash from the root of P. multiflorum cultivated with L. edodes JMI-10079 mycelial was increased by higher the root of P. multiflorum concentration. The content of crude fiber was the highest in control. As the result of total amino acid analysis, total amino acids and total essential amino acids were increased by higher root of P. multiflorum concentration.

This study was performed to find out optimal extraction conditions of fermented Polygonum multiflorum root by Lentinula edodes(JMI10079) Pegler mycelials using the response surface methodology(RSM). The independent factors were extraction temperature (X1: 40–100℃), extraction time (X2: 2–10 hrs.), and the ratio of water to sample (X3: 33–100 mg/mL). These were effects on dependent variables of the extract properties, such as soluble solid contents(Y1), ∘brix of sample extract(Y2), total polyphenol content(Y3), total flavonoid content(Y4), ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) radical cation scavenging activity(Y5) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity(Y6). The experimental data obtained were fitted to a second-order polynomial equation. The optimal extraction conditions for fermented P. multiflorum root were determined as follows: X1: 91.22°C, X2: 7.72 hrs and X3: 39.71 mg/mL.

The moisture content of P. multiflorum and fermented P. multiflorum by mushroom mycelial(FPM) were 7.35% and 59%, respectively. The crude protein content did not show a significant difference between the two samples, crude fat, ash and crude fiber content of FPM were lower than P. multiflorum. The content of soluble nitrogen free extract of P. multiflorum (79.78%) was significantly higher than FPM (31.05%). Sixteen kinds of amino acids were detected in P. multiflorum, and the major amino acid was determined the arginine. The content of arginine and glutamic acid were 586.67 mg%, and 283.78 mg%, respectively. Sixteen kinds of amino acids were detected in FPM, and the major amino acids were determined the arginine (654.68 mg%) and threonine (591.18 mg%). The total amino acid contents of P. multiflorum and FPM were 3,469.03 mg%, and 3,630 mg%, respectively.

Also, we fermented P. multiflorum by mushroom mycelial, and analyzed for chemical compositions and biological active of fermented P. multiflorum root. The crude protein content did not show a significant difference between control and fermented P. multiflorum root, crude fat, ash and crude fiber content of fermented P. multiflorum root were lower than control. The content of soluble nitrogen free extract of P. multiflorum root was significantly higher than fermented P. multiflorum root. The major amino acids of P. multiflorum root were determined the arginine. The content of arginine and glutamic acid were 586.67 mg%, and 283.78 mg%, respectively. Sixteen kinds of amino acids were detected in fermented P. multiflorum root, and the major amino acids were determined the arginine and threonine. The total amino acid contents of control and fermented P. multiflorum root were 3,469.03 mg%, and 3,630 mg%, respectively. As the results of antioxidant activity test, the antioxidant capacity of fermented P. multiflorum had a higher than the control. As the mushroom fermentation progresses, it is confirmed that the amino acid content and antioxidant capacity were increased, and it is expected to develop the product using the fermented P. multiflorum using mushroom mycelials.

The content of crude fat, ash, crude fiber, and soluble nitrogen free extract of FPM were lower than the P. multiflorum, and the major amino acids were different in two samples.

Total amino acid content of FPM was higher than the P. multiflorum. As the mushroom fermentation progresses, it is confirmed that the amino acid content is increased, and it is expected to develop the product using the P. multiflorum fermented with mushroom mycelial.

As a result of free sugars from P. multiflorum root analysis, three kind of free sugars were determined the glucose, sucrose and lactose by HPLC. Four kind of organic acids were found in lactic acid fermented P. multiflorum root. And oxalic acid, lactic acid and succinic acid were detected in organic acids. The content of lactose and lactic acid in lactic acid fermented P. multiflorum root was the highest among the free sugars and organic acids. The content of minerals were in high orders of sodium > calcium > magnesium in P. multiflorum by acetic acid fermentation. The content of inorganic components was highest in lactic acid fermented solution with 5% and proportional to the content of P. multiflorum

Lentinula edodes, a member of the Pleurotaceae, is a blood pressure and cholesterol lowering effect. Recently, research the reduction of irritation and the enhancement of function have been cultivation of natural resources using mushroom mycelium. For the development of food fermented with L. edodes mycelium of natural medicinal herb remnants, determined to be 20%, and the product were used after lyophilization.

In this study, we were analyzed the contents of β-glucan and amino acids of fermented herb remnants by L. edoeds mycelials. β-Glucan is a type of polysaccharide that has immune-enhancing and is known to inhibit cancer cells. The content of β-glucan and total amino acids of fermented herb remnants by L. edoeds mycelials were 35.13% and 8,697.36 mg%, respectively. The content of essential amino acid from fermented herb remnants by L. edoeds mycelials was 3,226.85 mg%. Collectively, our findings suggest that fermented herb remnants by L. edoeds mycelials extract could be used as an chemo-preventive material for consumers.

Expected Contribution
1. Establishment of fermentation and manufacturing process of fermented P. multiflorum by mushroom mycelials.
2. Establishment of optimum extraction condition of fermented P. multiflorum by mushroom mycelials using reaction surface method (RSM).
3. Establish extraction conditions by screening additional natural materials
Identification of two natural products (Carthamus tinctorius fruit and Schizandra chinensis).
4. Product development using fermented P. multiflorum by mushroom mycelials.
5. Development of one kind of product using natural material.
6. Evaluation of immunity enhancement efficacy.
7. Evaluation of in-vivo and in-vitro efficacy in menopausal period
8. Promotion of commercialization of one kind based on evaluation of prototype.
9. It is not natural to recognize menopause as a disease, but it is the natural right of the human body, and it can be improved by correct utilization of food (natural material).

10. Diversity of menopausal relief foods is secured by the usefulness of P. multiflorum and the search for additional natural materials.
11. Ensure safety by combining mushroom fermentation technology and create synergistic effect of mushroom and fermented P. multiflorum by mushroom mycelials.
12. One patent application in 2016 (registered in 2017.11), one patent application in 2017
13. 1 job creation in 2016, 1 job creation in 2017
14. Achieved product sales of KRW 50 million, and obtained ISO 22000 in November, 2017. In 2018, HACCP will be implemented and equipment will be expanded.
Accordingly, we believe that sales growth will be possible.

It is possible to contribute to safety by fermenting the P. multiflorum by mushroom mycelials. This is because the existing standard material is not detected through the analysis of fermented P. multiflorum by mushroom mycelials, and the change of THSG. And it is necessary to trace the safety of fermented P. multiflorum by mushroom mycelials through additional studies (THSG toxicological research). Through the above-mentioned studies, it will be more effective in creating added value when proving safety.

ㆍ It was confirmed that the effect of domestic fermented P. multiflorum by mushroom mycelials on the improvement of menopausal period was excellent. In addition, through the search for sub-materials, we have secured two additional natural materials that are effective in improving the effect of menopause, and present the findings

ㆍ In the case of products produced in the second year by mixing the raw materials, we are conducting MD meetings and buyer meetings to enter home shopping through additional taste corrections.
ㆍ It is possible to contribute to the increase of overseas exports by advancing domestic food industry and improving national competitiveness.
- It is possible to promote the income of farmers and producers' associations due to high value added and induce local economy, and it can grow as a stable high value-added crop.
ㆍ Reduce the household burden of treatment for menopausal women.

(출처 : SUMMARY 8p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 2
• 보고서 요약서 ... 3
• 국문 요약문 ... 4
• SUMMARY ... 8
• 영문목차 ... 14
• 목차 ... 15
• 1. 연구개발과제의 개요 ... 16
• 1-1. 연구개발 목적 ... 16
• 1-2. 연구개발의 필요성 ... 16
• 1-3. 연구개발 범위 ... 25
• 2. 국내외 기술개발 현황 ... 27
• 3. 연구수행 내용 및 결과 ... 39
• 4. 목표달성도 및 관련분야 기여도 ... 226
• 4-1. 목표달성도 ... 226
• 4-2. 관련분야 기여도 ... 228
• 5. 연구결과의 활용계획 ... 229
• 6. 연구과정에서 수집한 해외과학기술정보 ... 229
• 7. 연구개발결과의 보안등급 ... 229
• 8. 국가과학기술종합정보시스템에 등록한 연구시설·장비 현황 ... 230
• 9. 연구개발과제 수행에 따른 연구실 등의 안전조치 이행실적 ... 230
• 10. 연구개발과제의 대표적 연구실적 ... 231
• 11. 기타사항 ... 246
• 12. 참고문헌 ... 246
• 끝페이지 ... 251