USE AND A METHOD OF MODIFIED CAPSICUM PECTIN FERMENTED FROM RED PEPPER EXTRACT

摘要

The present invention relates to a modified capsicum pectin (MCP, Modified Capsicum Pectin) produced by fermenting red pepper powder using a solvent and fermenting the extracted pectin with a black mold (Aspergillus niger), and a method and a use thereof. . That is, the present invention fermented an extract containing pectin from red pepper powder to black mold (Aspergillus niger), so that the pectin compound constituting the pepper cell wall is secreted from black mold (Aspergillus niger). The present invention provides a method for preparing a modified pepper pectin by being degraded by endopolygalacturonase and pectin methylesterase.;In addition, the present invention confirms by the experiment that the modified high-peptide pectin (MCP) prepared by the heavy metal (heavy metal) and the effect of removing the intestinal heavy metals, cytokine (Cytokine) induction It confirms the function to increase the body's immunity effect, and confirms the antioxidant activity function to reveal the anti-cancer and anti-aging effect. Through this, the food (or composition) containing the modified high-peptide pectin (MCP) as an effective ingredient suggests that it can be used as a functional food having an intestinal heavy metal removal, human body immunity enhancement, anti-cancer and anti-aging effect.; Red pepper, pectin, modified pepper pectin, heavy metal, endopolygalacturonase, cytokine, oxidative stress, pectin methyl esterase, fermentation, functional food, red pepper, pectin, modified capsicum pectin, MCP, heavy metals, endopolygalacturonase, cytokines , oxidative stress, pectin methylesterase, fermentation, functional food