METHOD TO MANUFACTURE FERMENTED MULBERRY EXTRACT WITH INCREASED ANTIOXIDATION AND ANTI-INFLAMMATORY ACTIVATION AND FERMENTED MULBERRY EXTRACT WITH INCREASED ANTIOXIDATION AND ANTI-INFLAMMATORY ACTIVATION

摘要

The present invention relates to a method to manufacture a fermented mulberry extract with increased antioxidation and anti-inflammatory activation and a fermented mulberry extract with increased antioxidation and anti-inflammatory activation. The present invention includes: a step of obtaining a mulberry extract; a step of adding a sodium phosphate buffer solution to an Aspergillus kawachii culture, leaving the culture and then filtering and centrifugating the culture to obtain a microorganism coenzyme solution which is a supernatant; and a step of adding the microorganism coenzyme solution to the mulberry extract and fermenting the extract at 30-42°C for 1-24 hours to obtain a fermented mulberry extract. As such, the present invention is capable of providing the fermented mulberry extract with increased antioxidation and anti-inflammatory activation by treating a mulberry extract, made of upper leaves, morus bark, mori fructus, and Taxillus chinensis, with the microorganism coenzyme solution, thereby using the fermented mulberry extract as an ingredient for functional food.;COPYRIGHT KIPO 2017