METHOD TO INCREASE ANTIOXIDATION AND ANTI-INFLAMMATORY ACTIVATION OF CASSIA SEED EXTRACT AND FERMENTED CASSIA SEED EXTRACT WITH INCREASED ANTIOXIDATION AND ANTI-INFLAMMATORY ACTIVATION

摘要

The present invention relates to a method to increase the antioxidation and anti-inflammatory activation of a cassia seed extract and a fermented cassia seed extract with increased antioxidation and anti-inflammatory activation. The present invention includes: a step of adding a sodium phosphate buffer solution to an Aspergillus kawachii culture and then 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 cassia seed extract and fermenting the extract at 30-42C for 1-24 hours to obtain a fermented cassia seed extract. According to the present invention, the method is capable of providing the fermented cassia seed extract with increased antioxidation and anti-inflammatory activation, thereby using the fermented cassia seed extract as an ingredient for functional food.;COPYRIGHT KIPO 2017