# US 8,784,912 B2 · Fermented composition of mung bean hulls, method for forming thereof, and anti-oxidation and anti-inflammation composition using the same

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- Number: US 8,784,912 B2
- Document ID: US8784912B2
- Status: Granted
- Kind: B2
- Application number: 12/581,266
- Filed: 2009-10-19
- Published: 2011-02-17
- Granted: 2014-07-22
- Earliest claimed: 2009-08-11
- Assignees: Food Industry Research and Development Institute
- Applicants: Shu-Chen Huang; Hing-Yuen Chan; Chiao-Ming Liao; Li-Chuan Liao; Shiaw-Min Hwang
- Inventors: Shu-Chen Huang; Hing-Yuen Chan; Chiao-Ming Liao; Li-Chuan Liao; Shiaw-Min Hwang
- Web page: https://patentgrep.com/patent/US8784912B2

## CPC

- A61K 36/062: Ascomycota
- A23L 33/105: Plant extracts, their artificial duplicates or their derivatives
- A23L 33/14: Yeasts or derivatives thereof
- A61K 36/48: Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61P 25/00: Drugs for disorders of the nervous system
- A61P 29/00: Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID]
- A61P 39/06: Free radical scavengers or antioxidants
- A61K: PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES (devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms A61J3/00; chemical aspects of, or use of materials for deodorisation of air, for disinfection or sterilisation, or for bandages, dressings, absorbent pads or surgical articles A61L; soap compositions C11D)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A61P: SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS

## Abstract

The invention provides a method for forming a fermented composition of mung bean hulls, including: mixing mung bean hulls and water to form a mixture; adding a fungus into the mixture, wherein the fungus includes Rhizopus spp. or Aspergillus spp.; and fermenting the mixture to form a fermented composition. The invention also includes a fermented composition of mung bean hulls by the method and an anti-oxidation and anti-inflammation composition containing the fermented composition of mung bean hulls.

## Claims

### Claim 1

A method for forming a fermented composition of mung bean hulls, comprising the steps of:
(a) separating the hulls from the other parts of mung beans to obtain isolated mung bean hulls;
(b) mixing the isolated mung bean hulls and water to form a mixture;
(c) adding an effective amount of activated fungus into the mixture to ferment said mixture, wherein the activated fungus comprises Rhizopus spp. or Aspergillus spp.; and
(d) incubating the mixture at 20-32° C. for 5-15 days to form the fermented mixture of mung bean hulls,
wherein the method is a method for recycling removed mung bean hulls from manufacture of mung bean products having mung beans without hull, into food by-products.

### Claim 2 (depends on 1)

The method for forming a fermented composition of mung bean hulls as claimed in claim 1, wherein the Rhizopus spp. comprises Rhizopus oryzae.

### Claim 3 (depends on 2)

The method for forming a fermented composition of mung bean hulls as claimed in claim 2, wherein the Rhizopus oryzae comprises Rhizopus oryzae BCRC33070 (DSM 23005).

### Claim 4 (depends on 1)

The method for forming a fermented composition of mung bean hulls as claimed in claim 1, wherein the Aspergillus spp. comprises Aspergillus sojae or Aspergillus oryzae var. oryzae.

### Claim 5 (depends on 4)

The method for forming a fermented composition of mung bean hulls as claimed in claim 4, wherein the Aspergillus sojae comprises Aspergillus sojae BCRC 31200 (DSM 23003).

### Claim 6 (depends on 4)

The method for forming a fermented composition of mung bean hulls as claimed in claim 4, wherein the Aspergillus oryzae var. oryzae comprises Aspergillus oryzae var. oryzae BCRC 32286 (DSM 23004).

### Claim 7 (depends on 1)

The method for forming a fermented composition of mung bean hulls as claimed in claim 1, wherein a form of the fermented composition is a solid-state fermentation.

### Claim 8 (depends on 1)

The method for forming a fermented composition of mung bean hulls as claimed in claim 1, further comprising lyophilizing the fermented composition to form a lyophilized fermented composition.

### Claim 9 (depends on 8)

The method for forming a fermented composition of mung bean hulls as claimed in claim 8, further comprising extracting the lyophilized fermented composition with a solvent.

### Claim 10 (depends on 9)

The method for forming a fermented composition of mung bean hulls as claimed in claim 9, wherein a ratio of the lyophilized fermented composition to the solvent is about 1-2:5-15 (w/v).

### Claim 11 (depends on 9)

The method for forming a fermented composition of mung bean hulls as claimed in claim 9, wherein a temperature of the extracting is about 7-70° C.

### Claim 12 (depends on 9)

The method for forming a fermented composition of mung bean hulls as claimed in claim 9, wherein a time for extracting the lyophilized fermented composition with a solvent is about 1-24 hours.

### Claim 13 (depends on 9)

The method for forming a fermented composition of mung bean hulls as claimed in claim 9, wherein the solvent comprises water.

### Claim 14

A fermented composition of mung bean hulls, having anti-oxidation and anti-inflammation effects, formed by a method comprising the following steps:
(a) separating the hulls from the other parts of mung beans to obtain isolated munq bean hulls;
(b) mixing the isolated mung bean hulls and water to form a mixture;
(c) adding an effective amount of activated fungus into the mixture to ferment said mixture, wherein the activated fungus comprises Rhizopus spp. or Aspergillus spp.; and
(d) incubating the mixture at 20-32° C. for 5-15 days to form the fermented mixture of munq bean hulls,
wherein the fermented composition of mung bean hulls is a food by-product obtained from recycling removed munq bean hulls from manufacture of munq bean products having mung beans without hull.

### Claim 15 (depends on 14)

The fermented composition of mung bean hulls as claimed in claim 14, wherein the Rhizopus spp. comprises Rhizopus oryzae.

### Claim 16 (depends on 15)

The fermented composition of mung bean hulls as claimed in claim 15, wherein the Rhizopus oryzae comprises Rhizopus oryzae BCRC33070 (DSM 23005).

### Claim 17 (depends on 14)

The fermented composition of mung bean hulls as claimed in claim 14, wherein the Aspergillus spp. comprises Aspergillus sojae or Aspergillus oryzae var. oryzae.

### Claim 18 (depends on 17)

The fermented composition of mung bean hulls as claimed in claim 17, wherein the Aspergillus sojae comprises Aspergillus sojae BCRC 31200 (DSM 23003).

### Claim 19 (depends on 17)

The fermented composition of mung bean hulls as claimed in claim 17, wherein the Aspergillus oryzae var. oryzae comprises Aspergillus oryzae var. oryzae BCRC 32286 (DSM 23004).

### Claim 20 (depends on 14)

The fermented composition of mung bean hulls as claimed in claim 14, wherein a form of the fermented composition is a solid-state fermentation.

### Claim 21 (depends on 14)

The fermented composition of mung bean hulls as claimed in claim 14, wherein a 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical-scavenging rate of the fermented composition is about 21-48%.

### Claim 22 (depends on 14)

The fermented composition of mung bean hulls as claimed in claim 14, wherein a nitric oxide inhibition rate of the fermented composition is about 12-32%.

### Claim 23 (depends on 14)

An anti-oxidation and anti-inflammation composition, comprising:
an effective amount of the fermented composition of mung bean hulls as claimed in claim 14; and
a pharmaceutically acceptable salt or carrier.

### Claim 24 (depends on 23)

The anti-oxidation and anti-inflammation composition as claimed in claim 23, wherein a 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical-scavenging rate of the fermented composition is about 21-48%.

### Claim 25 (depends on 23)

The anti-oxidation and anti-inflammation composition as claimed in claim 23, wherein a nitric oxide inhibition rate of the fermented composition is about 12-32%.