A METHOD OF PREPARING FERMENTED SARGASSUM THUNBERGII HAVING ANTI-INFLAMMATORY

摘要

The present invention is a deposit number of Lactobacillus sp isolated from kimchi KACC 92067P of Lactobacillus in SH-1 (Lactobaillus sp. SH -1, KACC 92067P) to the stratum (Sargassumthunbergii ) and fermented to produce a fermented product; And a method for producing an extract of a fermented product having an anti-obesity activity and an anti-hyperlipidemic activity, comprising the step of preparing a fermented water extract, wherein the fermented product is prepared by adding ethanol to the fermented product to produce an ethanol extract of the fermented product And a food composition for improving or preventing obesity or hyperlipidemia comprising the fermented product extract as an active ingredient. The present invention also relates to a method for treating a wormthunbergii were added and mixed with 5% (w / v), glucose 1% (w / v) and yeast extract 3% (w / v) (Lactobaillus sp. SH-1, KACC 92067P) of KACC 92067P in the genus Lactobacillus SH-1 and fermented at 30 DEG C for 48 hours. Then, the supernatant was obtained and dried to obtain a fermentation product Manufacturing steps; (W / w), 0.1% (w / w) stevioside, 0.1% (w / w) citric acid and 1% (w / w) apple concentrate A method for preparing a health functional food composition for improving or preventing obesity and hyperlipidemia comprising a fermented product as an active ingredient, and a method for producing a health functional food composition for preventing or treating obesity and hyperlipidemia comprising fermented product as an active ingredient, Functional food composition.