KR102567791B1 - Lactobacillus plantarum GFC_B001 for removing hangover and food composition comprising the same as an effective ingredient - Google Patents
Lactobacillus plantarum GFC_B001 for removing hangover and food composition comprising the same as an effective ingredient Download PDFInfo
- Publication number
- KR102567791B1 KR102567791B1 KR1020210003111A KR20210003111A KR102567791B1 KR 102567791 B1 KR102567791 B1 KR 102567791B1 KR 1020210003111 A KR1020210003111 A KR 1020210003111A KR 20210003111 A KR20210003111 A KR 20210003111A KR 102567791 B1 KR102567791 B1 KR 102567791B1
- Authority
- KR
- South Korea
- Prior art keywords
- strain
- gfc
- lactobacillus plantarum
- food composition
- food
- Prior art date
Links
- 240000006024 Lactobacillus plantarum Species 0.000 title claims abstract description 33
- 235000013965 Lactobacillus plantarum Nutrition 0.000 title claims abstract description 33
- 229940072205 lactobacillus plantarum Drugs 0.000 title claims abstract description 33
- 235000013305 food Nutrition 0.000 title claims abstract description 31
- 239000000203 mixture Substances 0.000 title claims abstract description 31
- 206010019133 Hangover Diseases 0.000 title claims abstract description 20
- 239000004615 ingredient Substances 0.000 title description 9
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 claims abstract description 38
- 230000000694 effects Effects 0.000 claims abstract description 33
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 208000022309 Alcoholic Liver disease Diseases 0.000 claims abstract description 15
- 108020002663 Aldehyde Dehydrogenase Proteins 0.000 claims abstract description 9
- 102000005369 Aldehyde Dehydrogenase Human genes 0.000 claims abstract description 9
- 238000000354 decomposition reaction Methods 0.000 claims abstract description 9
- 239000004480 active ingredient Substances 0.000 claims abstract description 7
- 239000006041 probiotic Substances 0.000 claims description 19
- 235000018291 probiotics Nutrition 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 16
- 235000013361 beverage Nutrition 0.000 claims description 10
- 238000009472 formulation Methods 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 7
- 235000013373 food additive Nutrition 0.000 claims description 6
- 239000002778 food additive Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 5
- 235000015140 cultured milk Nutrition 0.000 claims description 5
- 235000013376 functional food Nutrition 0.000 claims description 5
- 230000036541 health Effects 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 230000003908 liver function Effects 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 3
- 239000002775 capsule Substances 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000003826 tablet Substances 0.000 claims description 3
- 239000006166 lysate Substances 0.000 claims description 2
- 231100000419 toxicity Toxicity 0.000 abstract description 7
- 230000001988 toxicity Effects 0.000 abstract description 7
- 210000005229 liver cell Anatomy 0.000 abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 32
- 210000004027 cell Anatomy 0.000 description 27
- 108010081577 aldehyde dehydrogenase (NAD(P)+) Proteins 0.000 description 19
- 241000894006 Bacteria Species 0.000 description 18
- 235000019441 ethanol Nutrition 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 16
- 239000004310 lactic acid Substances 0.000 description 16
- 235000014655 lactic acid Nutrition 0.000 description 16
- 108090000623 proteins and genes Proteins 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 230000001681 protective effect Effects 0.000 description 9
- 238000002835 absorbance Methods 0.000 description 8
- 239000000243 solution Substances 0.000 description 7
- 108020004465 16S ribosomal RNA Proteins 0.000 description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 239000002609 medium Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 239000006228 supernatant Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000002965 ELISA Methods 0.000 description 4
- 230000003213 activating effect Effects 0.000 description 4
- 235000008504 concentrate Nutrition 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 238000012258 culturing Methods 0.000 description 4
- 235000021107 fermented food Nutrition 0.000 description 4
- 235000013355 food flavoring agent Nutrition 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 239000002773 nucleotide Substances 0.000 description 4
- 125000003729 nucleotide group Chemical group 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000013334 alcoholic beverage Nutrition 0.000 description 3
- 238000003149 assay kit Methods 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000012136 culture method Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 201000007270 liver cancer Diseases 0.000 description 3
- 208000014018 liver neoplasm Diseases 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 2
- 102000007698 Alcohol dehydrogenase Human genes 0.000 description 2
- 108010021809 Alcohol dehydrogenase Proteins 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 206010019233 Headaches Diseases 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 206010067125 Liver injury Diseases 0.000 description 2
- 231100000002 MTT assay Toxicity 0.000 description 2
- 238000000134 MTT assay Methods 0.000 description 2
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 2
- 239000002585 base Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 230000003833 cell viability Effects 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- ZIIAJIWLQUVGHB-UHFFFAOYSA-N cirsimaritin Chemical compound C=1C(=O)C=2C(O)=C(OC)C(OC)=CC=2OC=1C1=CC=C(O)C=C1 ZIIAJIWLQUVGHB-UHFFFAOYSA-N 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 231100000135 cytotoxicity Toxicity 0.000 description 2
- 230000003013 cytotoxicity Effects 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 231100000869 headache Toxicity 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 208000024798 heartburn Diseases 0.000 description 2
- 231100000234 hepatic damage Toxicity 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000008818 liver damage Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- VMGAPWLDMVPYIA-HIDZBRGKSA-N n'-amino-n-iminomethanimidamide Chemical compound N\N=C\N=N VMGAPWLDMVPYIA-HIDZBRGKSA-N 0.000 description 2
- 238000006386 neutralization reaction Methods 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- BOLDJAUMGUJJKM-LSDHHAIUSA-N renifolin D Natural products CC(=C)[C@@H]1Cc2c(O)c(O)ccc2[C@H]1CC(=O)c3ccc(O)cc3O BOLDJAUMGUJJKM-LSDHHAIUSA-N 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 241000238586 Cirripedia Species 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 239000001512 FEMA 4601 Substances 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 206010019851 Hepatotoxicity Diseases 0.000 description 1
- 241000186605 Lactobacillus paracasei Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- HELXLJCILKEWJH-SEAGSNCFSA-N Rebaudioside A Natural products O=C(O[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)[C@@]1(C)[C@@H]2[C@](C)([C@H]3[C@@]4(CC(=C)[C@@](O[C@H]5[C@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@@H](O[C@H]6[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O6)[C@H](O)[C@@H](CO)O5)(C4)CC3)CC2)CCC1 HELXLJCILKEWJH-SEAGSNCFSA-N 0.000 description 1
- 238000012300 Sequence Analysis Methods 0.000 description 1
- 241000320380 Silybum Species 0.000 description 1
- 235000010841 Silybum marianum Nutrition 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000004166 bioassay Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 235000013574 canned fruits Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000007541 cellular toxicity Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- OBQMAEGCYPFNKQ-UHFFFAOYSA-N cirsimaritin Natural products COc1c(C)cc2OC(=CC(=O)c2c1O)c3ccc(O)cc3 OBQMAEGCYPFNKQ-UHFFFAOYSA-N 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 231100000263 cytotoxicity test Toxicity 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- HELXLJCILKEWJH-UHFFFAOYSA-N entered according to Sigma 01432 Natural products C1CC2C3(C)CCCC(C)(C(=O)OC4C(C(O)C(O)C(CO)O4)O)C3CCC2(C2)CC(=C)C21OC(C1OC2C(C(O)C(O)C(CO)O2)O)OC(CO)C(O)C1OC1OC(CO)C(O)C(O)C1O HELXLJCILKEWJH-UHFFFAOYSA-N 0.000 description 1
- 210000000981 epithelium Anatomy 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- -1 etc.) Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000021474 generally recognized As safe (food) Nutrition 0.000 description 1
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 210000003494 hepatocyte Anatomy 0.000 description 1
- 231100000304 hepatotoxicity Toxicity 0.000 description 1
- 230000007686 hepatotoxicity Effects 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229930027945 nicotinamide-adenine dinucleotide Natural products 0.000 description 1
- BOPGDPNILDQYTO-NNYOXOHSSA-N nicotinamide-adenine dinucleotide Chemical compound C1=CCC(C(=O)N)=CN1[C@H]1[C@H](O)[C@H](O)[C@@H](COP(O)(=O)OP(O)(=O)OC[C@@H]2[C@H]([C@@H](O)[C@@H](O2)N2C3=NC=NC(N)=C3N=C2)O)O1 BOPGDPNILDQYTO-NNYOXOHSSA-N 0.000 description 1
- 102000042567 non-coding RNA Human genes 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000012207 quantitative assay Methods 0.000 description 1
- 235000019203 rebaudioside A Nutrition 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/334—Foods, ingredients or supplements having a functional effect on health treating the effects of consuming alcohol, narcotics or other addictive behavior, e.g. treating hangover or reducing blood alcohol levels
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Mycology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
본 발명은 숙취 해소 효능을 갖는 락토바실러스 플란타룸 GFC_B001(Lactobacillus plantarum GFC_B001) 균주(기탁번호:KCTC 14244BP) 균주 및 이를 유효성분으로 포함하는 식품 조성물에 관한 것이다.
본 발명으로부터 제공되는 신규한 락토바실러스 플란타룸 GFC_B001(Lactobacillus plantarum GFC_B001) 균주(기탁번호:KCTC 14244BP) 균주는 알데하이드 탈수소 효소를 보유하고 있어 아세트알데하이드 분해 효과가 우수할 뿐만 아니라, 알코올에 의한 독성으로부터 간세포를 보호하는 효과가 뛰어나기 때문에, 숙취해소 및 알코올성 간 손상 개선을 위한 식품 조성물로 활용 가능하다.The present invention relates to a Lactobacillus plantarum GFC_B001 (Accession Number: KCTC 14244BP) strain having a hangover relief effect and a food composition containing the same as an active ingredient.
The novel Lactobacillus plantarum GFC_B001 strain (accession number: KCTC 14244BP) provided by the present invention has an aldehyde dehydrogenase, so it has an excellent acetaldehyde decomposition effect, and is free from toxicity caused by alcohol. Since it is excellent in protecting liver cells, it can be used as a food composition for relieving hangover and improving alcoholic liver damage.
Description
본 발명은 숙취 해소 효능을 갖는 락토바실러스 플란타룸 GFC_B001(Lactobacillus plantarum GFC_B001) 균주(기탁번호:KCTC 14244BP) 및 이를 유효성분으로 포함하는 식품 조성물에 관한 것이다.The present invention relates to a Lactobacillus plantarum GFC_B001 strain (Accession Number: KCTC 14244BP) having a hangover relief effect and a food composition containing the same as an active ingredient.
보통 숙취는 술을 마신 뒤 몇 시간 내에 시작되는 두통, 갈증, 현기증, 속쓰림 등의 현상을 의미하는데, 숙취의 원인으로는 전해질 부족, 탈수 증상 등 여러 가지가 있을 수 있지만, 특히 간세포에 축적된 알코올(Alcohol)이나 아세트알데하이드(Acetaldehyde)의 독성에 의해 발생된다. Usually, a hangover refers to symptoms such as headache, thirst, dizziness, and heartburn that begin within a few hours after drinking alcohol. It is caused by the toxicity of (alcohol) or acetaldehyde.
술의 주성분인 알코올(Alcohol)은 섭취 후 위장이나 소장에서 흡수되어 혈액에 의해 간으로 이동하게 된다. 이렇게 이동된 알코올은 간에서 대사작용에 의해 아세트알데하이드로 전환된다. 간세포에는 알코올 탈수효소(Alcohol dehydrogenase, ADH)가 있어 알코올을 아세트알데하이드로 산화시키고, 아세트알데하이드는 다시 아세트알데하이드 탈수소효소(Aldehyde dehydrogenase, ALDH)에 의해 초산으로 분해되어 전진의 근육이나 지방 조직 등으로 옮겨져 분해되는 것이다.이 과정에서 산화되지 못한 아세트알데하이드가 축적됨으로써 그 독성에 의해 정상적인 신진대사가 방해를 받아 두통, 속쓰림, 구토 증상 등의 숙취 현상이 나타나게 된다. Alcohol, the main component of alcohol, is absorbed from the stomach or small intestine after ingestion and transported to the liver by blood. Alcohol thus transported is converted to acetaldehyde by metabolism in the liver. Alcohol dehydrogenase (ADH) is present in liver cells to oxidize alcohol to acetaldehyde, and acetaldehyde is decomposed into acetic acid by acetaldehyde dehydrogenase (ALDH), which is then transported to the muscles or adipose tissue of the advancing body. In this process, unoxidized acetaldehyde accumulates, which interferes with normal metabolism due to its toxicity, resulting in hangover symptoms such as headache, heartburn, and vomiting.
한편, 미생물 중에는 생육하면서 유산을 대사산물로 많이 생성하는 세균들을 총칭하여 유산균(Lactic acid bacteria)이라고 한다. 유산균은 기본적으로 유산을 생성해 유해균의 활동을 억제하고, 장의 연동운동을 정상으로 유지하게 도와준다. 특히 장내에 정착한 유산균은 병원성 세균이 소화관 상피에 부착하는 것을 방해하여 질병 발생을 막아주며, 유산균에 의해 생성된 항생 물질이 설사를 일으키는 병원성 미생물이나 장내 유해균을 죽이거나 증식을 억제한다.On the other hand, among microorganisms, bacteria that produce a lot of lactic acid as a metabolite while growing are collectively referred to as lactic acid bacteria. Lactic acid bacteria basically produce lactic acid, suppress the activity of harmful bacteria, and help maintain normal intestinal peristalsis. In particular, lactic acid bacteria settled in the intestine prevent disease occurrence by preventing pathogenic bacteria from attaching to the digestive tract epithelium, and antibiotics produced by lactic acid bacteria kill or inhibit the proliferation of pathogenic microorganisms or intestinal harmful bacteria that cause diarrhea.
유산균은 1858년 포도주 산패의 원인을 연구하는 과정에서 Pasteur에 의해서 그 정체가 처음 밝혀졌으며, 이후 미국의 FDA에서 식품 첨가제로서 사용에 대하여 GRAS로 인정이 되며 거의 모든 식품 산업 분야에 폭 넓게 이용이 되고 있다. 유산균은 오래전부터 요구르트, 버터, 치즈와 같은 유가공 식품에서 중요한 역할을 담당하고 있을 뿐만 아니라 간장, 김치, 된장 등과 같은 발효 식품에서도 주요 구성 균종으로 존재한다. 유산균을 이용한 발효 식품은 특유의 풍미와 생성된 유산에 의한 우수한 보존성, 단백질의 부분 분해에 의한 소화 흡수성 향상 등 기호적, 영양적인 우수성을 나타내며 전 세계를 통하여 엄청난 시장 규모를 형성하고 있다. Lactic acid bacteria were first identified by Pasteur in the process of researching the cause of wine rancidity in 1858, and later recognized as GRAS for use as a food additive by the US FDA, and are widely used in almost all food industries. there is. Lactic acid bacteria have long played an important role in dairy products such as yogurt, butter, and cheese, and are also present as major constituents of fermented foods such as soy sauce, kimchi, and soybean paste. Fermented foods using lactic acid bacteria exhibit symbolic and nutritional excellence, such as unique flavor, excellent preservability due to the produced lactic acid, and improved digestion and absorption by partial degradation of protein, forming a huge market size throughout the world.
현재 유산균으로 활용되는 다양한 속중에서 락토바실러스(Lactobacillus) 속을 이용하여 여러 식품에서 다양하게 적용되는 기술로는, 대한민국 등록특허공보 제10-1917822호 「Lactobacillus plantarum KCCM 11322 균주를 이용한 cirsimaritin이 강화된 엉겅퀴농축액의 제조방법」, 대한민국 등록특허공보 제10-1925997호 「내당성이 높은 락토바실러스 플랜타룸 wikim0067 및 이를 이용한 발효식품」, 대한민국 등록특허 공보 제10-2065585호 「락토바실러스 플란타룸 3JSRL 24-4 균주를 이용한 발효 현미 식혜의 제조방법」, 대한민국 등록특허 공보 제10-1789155호 「발효시 높은 생균수를 갖는 락토바실러스 파라카제이 균주, 이를 포함하는 조성물 및 이를 이용한 발효 식품 제조 방법」 등이 개시되어 있다.Among the various genera currently used as lactic acid bacteria, the technology applied to various foods using the genus Lactobacillus includes Korean Registered Patent Publication No. 10-1917822, 「Lactobacillus plantarum KCCM 11322 strain fortified cirsimaritin-enhanced milk thistle Manufacturing method of concentrate”, Korean Patent Registration No. 10-1925997, “Lactobacillus plantarum wikim0067 with high sugar tolerance and fermented food using the same”, Korean Patent Registration No. 10-2065585, “Lactobacillus plantarum 3JSRL 24- Method for producing fermented brown rice sikhye using 4 strains”, Korean Patent Registration No. 10-1789155, “Lactobacillus paracasei strain having high viable cell count during fermentation, composition containing the same, and fermented food manufacturing method using the same”, etc. has been initiated.
이에, 본 발명자들은 양조장에서 유래된 락토바실러스 플란타룸 GFC_B001(Lactobacillus plantarum GFC_B001) 균주(기탁번호:KCTC 14244BP)가 알데하이드 탈수소 효소 활성을 보유하고 있어 아세트알데하이드 분해 효능이 우수하고, 알코올에 의해 유발되는 간독성으로부터 간 기능을 보호하는 효과를 부여할 수 있다는 사실을 발견하고 본 발명을 완성하게 되었다.Accordingly, the present inventors found that the Lactobacillus plantarum GFC_B001 strain (Accession Number: KCTC 14244BP) derived from the brewery has an aldehyde dehydrogenase activity, and thus has excellent acetaldehyde decomposition efficiency, and is induced by alcohol. The present invention was completed by discovering that it can impart an effect of protecting liver function from hepatotoxicity.
본 발명의 목적은 숙취 해소 효능을 갖는 신규한 균주를 제공하는 데 있다.An object of the present invention is to provide a novel strain having a hangover relief effect.
본 발명의 다른 목적은 상기 신규한 균주를 유효성분으로 포함하는 프로바이오틱스 제제를 제공하는 데 있다.Another object of the present invention is to provide a probiotics preparation containing the novel strain as an active ingredient.
본 발명의 또 다른 목적은 상기 프로바이오틱스 제제를 포함하는 숙취 해소 및 알코올성 간손상 개선용 식품 조성물을 제공하는 데 있다.Another object of the present invention is to provide a food composition for relieving hangover and improving alcoholic liver damage comprising the probiotics preparation.
상기와 같은 목적을 달성하기 위하여, 본 발명은 알데하이드 탈수소 효소 활성, 아세트알데하이드 분해 효능 및 알코올에 대한 간 기능 보호 활성을 갖는 락토바실러스 플란타룸 GFC_B001(Lactobacillus plantarum GFC_B001) 균주(기탁번호:KCTC 14244BP)를 제공한다.In order to achieve the above object, the present invention is a Lactobacillus plantarum GFC_B001 ( Lactobacillus plantarum GFC_B001) strain (accession number: KCTC 14244BP) having aldehyde dehydrogenase activity, acetaldehyde decomposition effect and liver function protection activity against alcohol provides
본 발명에 있어서, 상기 균주는 양조장에서 분리한 것을 특징으로 한다.In the present invention, the strain is characterized in that it is isolated from the brewery.
또한, 본 발명은 락토바실러스 플란타룸 GFC_B001(Lactobacillus plantarum GFC_B001) 균주(기탁번호:KCTC 14244BP), 상기 균주의 파쇄액, 상기 균주의 추출물, 상기 균주의 배양액, 상기 배양액의 농축액 및 건조물로 이루어진 군으로부터 선택되는 하나 이상의 유효성분을 포함하는 프로바이오틱스 제제를 제공한다.In addition, the present invention is a group consisting of a Lactobacillus plantarum GFC_B001 (Accession Number: KCTC 14244BP) strain, a lysate of the strain, an extract of the strain, a culture of the strain, a concentrate of the culture, and a dried product. It provides a probiotics preparation containing one or more active ingredients selected from.
본 발명에 있어서, 상기 균주는 동결건조하여 생균의 형태로 제조된 것을 특징으로 한다.In the present invention, the strain is characterized in that it is prepared in the form of live cells by freeze-drying.
본 발명에 있어서, 상기 프로바이오틱스 제제는 액상, 분말, 과립, 정제 및 캅셀로 이루어진 군으로부터 선택되는 어느 하나의 제형인 것을 특징으로 한다.In the present invention, the probiotics preparation is characterized in that any one formulation selected from the group consisting of liquid, powder, granule, tablet and capsule.
또한, 본 발명은 상기 프로바이오틱스 제제를 포함하는 숙취 해소 및 알코올성 간손상 개선용 식품 조성물을 제공한다.In addition, the present invention provides a food composition for relieving hangover and improving alcoholic liver damage comprising the probiotics preparation.
본 발명에 있어서, 상기 식품 조성물은 식품, 식품첨가제, 음료, 음료첨가제, 발효유 및 건강기능식품으로 이루어진 군으로부터 선택되는 어느 하나의 제품에 포함되는 것을 특징으로 한다.In the present invention, the food composition is characterized in that it is included in any one product selected from the group consisting of food, food additives, beverages, beverage additives, fermented milk and health functional foods.
본 발명으로부터 제공되는 신규한 락토바실러스 플란타룸 GFC_B001(Lactobacillus plantarum GFC_B001) 균주(기탁번호:KCTC 14244BP)는 알데하이드 탈수소 효소를 보유하고 있어 아세트알데하이드 분해 효능이 우수할 뿐만 아니라, 알코올에 의한 독성으로부터 간세포를 보호하는 효과가 뛰어나기 때문에, 숙취해소 및 알코올성 간손상 개선을 위한 식품 조성물로 활용 가능하다.The novel Lactobacillus plantarum GFC_B001 strain (accession number: KCTC 14244BP) provided by the present invention has an aldehyde dehydrogenase, so it has excellent acetaldehyde decomposition efficiency, and is free from alcohol-induced toxicity. Since it has an excellent protective effect, it can be used as a food composition for relieving hangover and improving alcoholic liver damage.
도 1은 락토바실러스 플란타룸 GFC_B001(Lactobacillus plantarum GFC_B001) 균주(기탁번호:KCTC 14244BP)의 16S rRNA gene의 염기서열이다.
도 2는 락토바실러스 플란타룸 GFC_B001(Lactobacillus plantarum GFC_B001) 균주(기탁번호:KCTC 14244BP)의 16S rRNA gene의 염기서열을 기초로 한 다른 세균(bacteria)과의 계통학적 관계를 나타낸 도이다.
도 3은 락토바실러스 플란타룸 GFC_B001(Lactobacillus plantarum GFC_B001) 균주(기탁번호:KCTC 14244BP)의 ALDH(알데하이드 탈수소효소) 활성을 나타낸 그래프이다.
도 4는 락토바실러스 플란타룸 GFC_B001(Lactobacillus plantarum GFC_B001) 균주(기탁번호:KCTC 14244BP)의 아세트 알데하이드 분해 정도를 나타낸 그래프이다.
도 5는 락토바실러스 플란타룸 GFC_B001(Lactobacillus plantarum GFC_B001) 균주(기탁번호:KCTC 14244BP)의 간세포 독성평가를 나타낸 그래프이다.
도 6은 락토바실러스 플란타룸 GFC_B001(Lactobacillus plantarum GFC_B001) 균주(기탁번호:KCTC 14244BP)의 알코올 독성 유발 모델에 대한 간세포 보호 활성을 나타낸 그래프이다.1 is a nucleotide sequence of the 16S rRNA gene of the Lactobacillus plantarum GFC_B001 strain (accession number: KCTC 14244BP).
Figure 2 is a diagram showing the phylogenetic relationship with other bacteria based on the nucleotide sequence of the 16S rRNA gene of the Lactobacillus plantarum GFC_B001 strain (accession number: KCTC 14244BP).
3 is a graph showing the ALDH (aldehyde dehydrogenase) activity of the Lactobacillus plantarum GFC_B001 strain (accession number: KCTC 14244BP).
4 is a graph showing the degree of acetaldehyde degradation of the Lactobacillus plantarum GFC_B001 strain (accession number: KCTC 14244BP).
5 is a graph showing the liver cell toxicity evaluation of the Lactobacillus plantarum GFC_B001 strain (accession number: KCTC 14244BP).
6 is a graph showing the hepatocellular protective activity of the Lactobacillus plantarum GFC_B001 strain (accession number: KCTC 14244BP) against an alcohol toxicity induced model.
다른 식으로 정의되지 않는 한, 본 명세서에서 사용된 모든 기술적 및 과학적 용어들은 본 발명이 속하는 기술 분야에서 숙련된 전문가에 의해서 통상적으로 이해되는 것과 동일한 의미를 가진다. 일반적으로, 본 명세서에서 사용된 명명법 은 본 기술분야에서 잘 알려져 있고 통상적으로 사용되는 것이다.Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclatures used herein are those well known and commonly used in the art.
본원 명세서 전체에서, 어떤 부분이 어떤 구성 요소를 "포함" 한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성 요소를 제외하는 것이 아니라 다른 구성요소를 더 포함할 수 있는 것을 의미한다. Throughout the present specification, when a certain component is said to "include", it means that it may further include other components without excluding other components unless otherwise stated.
이에, 본 발명에서는 양조장으로부터 분리된 미생물로부터 알데하이드 탈수소 효소(Aldehyde dehydrogenase, ALDH)(이하'ALDH'로 약칭함)를 보유하고 있는 균주를 스크리닝하여 ALDH 활성이 우수한 균주를 선발하고, 16S RNA gene 염기서열 분석을 실시한 결과, 락토바실러스(Lactobacillus) 속(genus)에 속하는 신규 미생물임을 확인하였다. 이에, 락토바실러스 플란타룸 GFC_B001(Lactobacillus plantarum GFC_B001) 균주로 명명하고 한국생명공학연구원(KCTC)에 2020년 7월 20일자로 특허기탁하여, 수탁번호 KCTC 14244BP를 부여받았다.Therefore, in the present invention, strains with excellent ALDH activity are selected by screening strains having aldehyde dehydrogenase (ALDH) (hereinafter abbreviated as 'ALDH') from microorganisms isolated from breweries, and 16S RNA gene base As a result of sequence analysis, it was confirmed that the microorganism was a novel microorganism belonging to the genus Lactobacillus . Accordingly, it was named Lactobacillus plantarum GFC_B001 ( Lactobacillus plantarum GFC_B001) strain and patented with the Korea Research Institute of Bioscience and Biotechnology (KCTC) on July 20, 2020, and was given accession number KCTC 14244BP.
따라서, 본 발명은 알데하이드 탈수소 효소 활성, 아세트알데하이드 분해 효능 및 알코올에 대한 간 기능 보호 활성을 갖는 락토바실러스 플랜타룸 B001(Lactobacillus plantarum GFC_B001) 균주(기탁번호:KCTC 14244BP)(이하'GFC_B001'로 약칭함)에 관한 것이다. Therefore, the present invention is a Lactobacillus plantarum GFC_B001 strain (accession number: KCTC 14244BP) (hereinafter abbreviated as 'GFC_B001') having aldehyde dehydrogenase activity, acetaldehyde decomposition efficacy, and liver function protection activity against alcohol. ) is about.
이때, 상기 GFC_B001 균주는 양조장에서 분리한 것을 특징으로 한다.At this time, the GFC_B001 strain is characterized in that it is isolated from the brewery.
또한, 본 발명은 상기 GFC_B001 균주, 상기 균주의 패쇄액, 상기 균주의 추출물, 상기 균주의 배양액의 농축액 및 건조물로 이루어진 군으로부터 선택되는 하나 이상의 유효성분을 포함하는 프로바이오틱스 제제에 관한 것이다. In addition, the present invention relates to a probiotic preparation comprising at least one active ingredient selected from the group consisting of the GFC_B001 strain, a shellfish solution of the strain, an extract of the strain, a concentrate and a dried product of the culture solution of the strain.
상기 GFC_B001 균주는 동결건조하여 생균의 형태로 제조된 것일 수 있다.The GFC_B001 strain may be prepared in the form of live cells by lyophilization.
상기 GFC_B001 균주의 균체를 배양하기 위한 배지로는 통상적으로 탈지유, 훼이, 카제인 등의 우유 단백질, 당류, 효모 엑기스 등을 포함하고 있으며, 배양 방법으로는 일반적인 각종 호기적 또는 혐기적인 방법을 적절히 사용할 수 있다.The medium for culturing the cells of the GFC_B001 strain usually includes skim milk, whey, milk proteins such as casein, sugars, yeast extract, etc., and various general aerobic or anaerobic methods can be used as appropriate there is.
상기 GFC_B001 균주의 배양액을 수득하기 위한 균주의 배양 온도로는 예를 들어, 배양 온도를 25 ~ 40℃를 설정하고, 배양 중에는 수산화나트륨 등의 알칼리를 사용하여 배지의 pH를 산성으로부터 중성, 예를 들어 pH가 5~6 정도가 되도록 유지하는 중화배양법을 사용할 수도 있다. 이와 같은 중화배양법 외에 회분배양법 등의 임의의 배양 방법을 사용 할 수 있으며, 배양한 후에는 필요에 따라서 배양물이나 그 상층액을 농축, 건조, 희석 등을 할 수도 있다. As the culture temperature of the strain to obtain the culture solution of the GFC_B001 strain, for example, the culture temperature is set to 25 ~ 40 ℃, and during culture, the pH of the medium is adjusted from acidic to neutral by using an alkali such as sodium hydroxide. For example, a neutralization culture method in which the pH is maintained at about 5 to 6 may be used. In addition to the neutralization culture method, any culture method such as batch culture may be used, and after cultivation, the culture or the supernatant may be concentrated, dried, diluted, etc., if necessary.
또한, 원심분리법이나 막분리법을 사용하여 배양물의 상층액과 균체를 분리하여 균체를 농축한 상태로 회수할 수도 있다. 그리고 균체에 초음파 처리나 효소 처리 등을 행하여 균체 내의 성분을 추출하거나, 배양물이나 그 상층액, 균체나 그 추출물 등을 건조할 수도 있다. 이들은 상기 프로바이오틱스 제제의 유효성분으로 포함될 수 있다. In addition, the supernatant of the culture and the cells may be separated using a centrifugal separation method or a membrane separation method, and the cells may be recovered in a concentrated state. In addition, the cells may be treated with ultrasonic waves or enzymes to extract components from the cells, or the cultures or supernatants thereof, or cells or extracts thereof may be dried. These may be included as active ingredients of the probiotics preparation.
상기 프로바이오틱스 제제는 액상, 분말, 과립, 정제 및 캅셀로 이루어진 군으로부터 선택되는 어느 하나의 제형인 것을 수 있다.The probiotics formulation may be any one formulation selected from the group consisting of liquid, powder, granules, tablets and capsules.
또한, 본 발명은 상기 프로바이오틱스 제제를 포함하는 숙취 해소 및 알코올성 간손상 개선용 식품 조성물에 관한 것이다.In addition, the present invention relates to a food composition for relieving hangover and improving alcoholic liver damage comprising the probiotics preparation.
상기 식품 조성물은 식품, 식품첨가제, 음료, 음료첨가제, 발효유 및 건강기능식품으로 이루어진 군으로부터 선택되는 어느 하나의 제품인 것일 수 있다. 상기와 같은 제품으로 사용되는 경우, 각종 식품류, 발효유, 육류, 음료수, 초콜렛, 스넥류, 과자류, 피자, 라면, 기타 면류, 껌류, 아이스크림류, 알코올 음료, 비타민 복합체, 주류 및 그 밖의 건강기능식품일 수 있으나, 이에 한정되는 것은 아니다.The food composition may be any one product selected from the group consisting of food, food additives, beverages, beverage additives, fermented milk, and health functional foods. When used as a product as above, various foods, fermented milk, meat, beverages, chocolate, snacks, confectionery, pizza, ramen, other noodles, chewing gum, ice cream, alcoholic beverages, vitamin complexes, alcoholic beverages and other health functional foods It may, but is not limited thereto.
상기 식품 조성물은 식품 제조 시에 통상적으로 첨가되는 성분을 포함 할 수 있다. 예컨대, 단백질, 탄수화물, 지방, 영양소, 조미네 및 향미제를 포함한다. 상기 탄수화물로는 단당류(예를 들어 포도당, 과당 등), 이당류(예를 들어 말토스, 스크로스, 올리고당 등) 및 다당류(예를 들어 덱스트린, 사이클로덱스트린 등)과 같은 동상적인 당 및 자일리톨, 소르비톨, 에리스리톨 등의 당알코올이다. 향미제로서 천연 향미제(타우마린, 스테비아 추출물(예를 들어 레바우디오사이드 A, 글리시르히진 등)) 및 합성 향미제(사카린, 아스파탐 등)를 사용할 수 있다.The food composition may include ingredients commonly added during food preparation. Examples include proteins, carbohydrates, fats, nutrients, seasonings and flavors. Examples of the carbohydrate include monosaccharides (eg, glucose, fructose, etc.), disaccharides (eg, maltose, sucrose, oligosaccharides, etc.) and polysaccharides (eg, dextrin, cyclodextrin, etc.), and xylitol, sorbitol , and sugar alcohols such as erythritol. As flavoring agents, natural flavoring agents (taumarin, stevia extract (eg, rebaudioside A, glycyrrhizin, etc.)) and synthetic flavoring agents (saccharin, aspartame, etc.) can be used.
에컨대, 본 발명의 식품 조성물이 드링크제로 제조되는 경우에는 구연산, 액상과당, 설탕, 포도당, 초산, 사과산, 과즙, 매실 추출액 또는 헛개나무열매 추출액 등을 추가로 포함시킬 수 있다.For example, when the food composition of the present invention is prepared as a drink, it may further include citric acid, high fructose corn syrup, sugar, glucose, acetic acid, malic acid, fruit juice, plum extract or barnacle fruit extract.
본 발명의 식품 조성물은 식품, 기능성 식품(functional food), 영양보조제(nutritional supplement), 건강식품(health food) 및 식품 첨가제(food additives) 등의 모든 천연소재의 가공 형태를 포함한다. 상기 유형의 식품 조성물은 당업계에 공지된 통상적인 방법에 따라 다양한 형태로 제조될 수 있다.The food composition of the present invention includes processed forms of all natural materials such as food, functional food, nutritional supplement, health food and food additives. Food compositions of this type can be prepared in various forms according to conventional methods known in the art.
예를 들면, 건강식품으로는 상기 GFC_B001 균주 자체를 차, 주스 및 드링크의 형태로 제조하여 음용하도록 하거나, 과립화, 캡슐화 및 분말화하여 섭취 할 수 있다. 또한, 식품으로는 음료(알코올성 음료 포함), 과실 및 그의 가공식품(예를 들어 과일통조림, 병조림, 잼, 마말레이드 등), 어류, 육류 및 그 가공식품(예를 들어 햄, 소시지, 콘비프 등), 빵류 및 면류(예를 들어 우동, 메밀국수, 라면, 스파게티, 마카로니 등), 과즙, 각종 드링크, 쿠키, 엿, 유제품(예를 들어 요거트, 발효유, 바터, 치즈 등), 식용식물유지, 마아가린, 식물성 단백질, 레토르트식품, 냉동식품, 각종 조미료(예를 들어 된장, 간장 소스 등) 등에 첨가하여 제조 될 수 있다. 또한, 본 발명의 GFC_B001 균주를 식품 첨가제의 형태로 사용하기 위해서는 분말 또는 농축액 형태로 제조하여 사용할 수 있다.For example, as a health food, the GFC_B001 strain itself can be prepared and consumed in the form of tea, juice, or drink, or can be granulated, encapsulated, or powdered to be consumed. In addition, as foods, beverages (including alcoholic beverages), fruits and their processed foods (for example, canned fruits, bottled products, jams, marmalades, etc.), fish, meat and their processed foods (for example, ham, sausages, corned beef, etc.) , Breads and noodles (e.g. udon, buckwheat noodles, ramen, spaghetti, macaroni, etc.), fruit juice, various drinks, cookies, taffy, dairy products (e.g. yogurt, fermented milk, butter, cheese, etc.), edible vegetable oil, margarine , It can be prepared by adding vegetable protein, retort food, frozen food, various seasonings (eg, soybean paste, soy sauce, etc.). In addition, in order to use the GFC_B001 strain of the present invention in the form of a food additive, it can be prepared and used in the form of a powder or concentrate.
상기 식품 조성물의 사용량은 연령, 건강 상태 정도 등의 개인차나 제형, 형태에 따라 적절하게 조절될 수 있으며, 숙취 해소 및 알코올성 간손상 개선을 위한 식품 조성물로 유용하게 사용될 수 있다.The amount of the food composition can be appropriately adjusted according to individual differences such as age and health status, dosage form, and form, and can be usefully used as a food composition for relieving hangover and improving alcoholic liver damage.
상기와 같은 방법으로부터 수득된 조성물은 알데하이드 탈수소 효소 활성이 뛰어나 아세트알데하이트를 효과적으로 분해하고, 알코올에 의한 독성으로부터 간세포를 보호하는 효과를 나타내어 우수한 숙취해소 및 알코올성 간손상 개선용 식품을 제공할 수 있다.The composition obtained from the method described above has excellent aldehyde dehydrogenase activity, effectively decomposes acetaldehyde, and exhibits an effect of protecting hepatocytes from alcohol-induced toxicity, thereby providing an excellent food for relieving hangover and improving alcoholic liver damage. .
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명 하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로서, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 있어서 자명할 것이다. Hereinafter, the present invention will be described in more detail through examples. These examples are only for explaining the present invention in more detail, and it is to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. It will be self-evident.
<실시예 1> 락토바실러스 플란타룸 GFC_B001(<Example 1> Lactobacillus Plantarum GFC_B001 ( Lactobacillus plantarumLactobacillus plantarum GFC_B001)의 분리 및 동정 Isolation and identification of GFC_B001)
1-1. 균주의 분리1-1. Isolation of strains
본 발명에 따른 신규 유산균주를 분리하기 위하여 양조장(경기도 포천시) 막걸리를 MRS 한천배지(MRS agar medium, Digco)에 접종하고, 37℃에서 약 48시간 동안 혐기적으로 배양한 후, 콜로니(colony)를 형성한 균주들을 분리하였다. In order to isolate the novel lactic acid bacteria strain according to the present invention, the brewery (Pocheon-si, Gyeonggi-do) makgeolli was inoculated into MRS agar medium (Digco), incubated anaerobically at 37 ° C for about 48 hours, and then colonies The strains that formed were isolated.
1-2. ALDH 효소를 보유한 유산균 선발1-2. Selection of lactic acid bacteria with ALDH enzyme
상기 분리된 유산균의 ALDH 효소 보유 유무를 확인하기 위하여 균주를 1X108 CFU/mL 농도로 배양하였고, ALDH activity assay kit(Adcam)을 사용하여 ALDH 활성을 확인하여 가장 활성이 높은 균주를 선발하였다.In order to confirm the presence or absence of the ALDH enzyme of the isolated lactic acid bacteria, the strain was cultured at a concentration of 1X10 8 CFU / mL, and the ALDH activity was confirmed using an ALDH activity assay kit (Adcam), and the strain with the highest activity was selected.
1-3. 선발한 균주의 동정1-3. Identification of selected strains
선발한 균주의 16S rRNA gene 염기서열을 분석하여 균주의 종을 확정하고, 균주명을 부여하였다. 균주의 동정 결과, 선발 균주는 락토바실러스 플란타룸(Lactobacillus plantarum)와 99.87%의 상동성을 확인하였고, 락토바실러스 플란타룸 GFC_B001(Lactobacillus plantarum GFC_B001)로 균주명을 명명하였으며, 16S rRNA gene의 염기서열(서열번호 1)을 도 1에 나타내었다. 도 2는 16S rRNA gene의 염기서열을 기초로 하여 다른 세균(bacteria)과의 계통학적 관계를 나타낸 것이다.The 16S rRNA gene nucleotide sequence of the selected strain was analyzed to determine the species of the strain, and the strain name was assigned. As a result of strain identification, the selected strain was confirmed to have 99.87% homology with Lactobacillus plantarum , and the strain was named Lactobacillus plantarum GFC_B001, and the base of the 16S rRNA gene The sequence (SEQ ID NO: 1) is shown in FIG. 1 . Figure 2 shows the phylogenetic relationship with other bacteria based on the nucleotide sequence of the 16S rRNA gene.
1-4. 균주의 수탁 정보1-4. Accession information of the strain
본 발명의 발명자들은 락토바실러스 플란타룸 GFC_B001(Lactobacillus plantarum GFC_B001) 균주를 한국생명공학연구원(KCTC)에 2020년 7월 20일자로 특허기탁하여, 수탁번호 KCTC 14244BP를 부여받았다.The inventors of the present invention patented the Lactobacillus plantarum GFC_B001 strain to the Korea Research Institute of Bioscience and Biotechnology (KCTC) on July 20, 2020, and received accession number KCTC 14244BP.
<실시예 2> 락토바실러스 플란타룸 GFC_B001(<Example 2> Lactobacillus plantarum GFC_B001 ( Lactobacillus plantarumLactobacillus plantarum GFC_B001)의 프로바이오틱스 제제 제조 GFC_B001) Probiotics Preparation
상기 실시예 1에서 수득된 GFC_B001 균주를 증류수로 2회 세척하고, 증류수에 현탁시킨 후 동결건조하여 최종 분말 형태의 프로바이오틱스 제제를 제조하였다.The GFC_B001 strain obtained in Example 1 was washed twice with distilled water, suspended in distilled water, and lyophilized to prepare a probiotics preparation in the form of a final powder.
<비교예 1> <Comparative Example 1> Lactobacillus plantarumLactobacillus plantarum 표준 균주 준비 Standard strain preparation
국립농업과학원 미생물은행(Korean Agricultural Culture Collection, KACC)에서 락토바실러스 플랜타룸(Lactobacillus plantarum) 표준균주(KACC No. 11451)를 분양받아 비교예로 사용하였다. A Lactobacillus plantarum standard strain (KACC No. 11451) was received from the Korean Agricultural Culture Collection (KACC) of the National Institute of Agricultural Sciences and used as a comparative example.
<실험예 1> ALDH 효소 활성 시험 : ALDH activity assay<Experimental Example 1> ALDH enzyme activity test: ALDH activity assay
실시예 1 및 비교예 1의 균주를 이용하여 ALDH 효소 활성을 알아보기 위하여 ALDH activity를 평가하였다. ALDH activity was evaluated to determine ALDH enzyme activity using the strains of Example 1 and Comparative Example 1.
상기 실시예 1 및 비교예 1의 균주를 활성화시켜 1X108 CFU/mL 농도로 배양한 후, ALDH activity assay kit(Abcam)를 사용하여 반응액을 96-well plate에 담아 ELISA reader기를 이용하여 450nm에서 30분간 kinetic mode로 흡광도를 측정하였다. 또한, Bradford(Bio-rad)법을 사용하여 각 균주의 단백질 양으로 ALDH 활성을 보정하였다. 따라서, 각 시료 별 단백질 양 및 반응 0분을 기준으로 하여 수학식 1과 같이 시료의 ALDH 활성(ALDH activity, mU/mg)을 계산하였다.After activating the strains of Example 1 and Comparative Example 1 and incubating them at a concentration of 1X10 8 CFU/mL, the reaction solution was placed in a 96-well plate using an ALDH activity assay kit (Abcam) and analyzed at 450 nm using an ELISA reader. Absorbance was measured in kinetic mode for 30 minutes. In addition, the ALDH activity was corrected by the protein amount of each strain using the Bradford (Bio-rad) method. Therefore, the ALDH activity (mU/mg) of the sample was calculated as in Equation 1 based on the amount of protein for each sample and the reaction time of 0 minutes.
[수학식 1][Equation 1]
ALDH 활성(mU/mg)=[(시료가 반응 중 생성한 NADH 양)/(반응시간 X 반응한 시료 양)] X (희석 배수 / 시료의 단백질 양) ALDH activity (mU/mg) = [(amount of NADH produced during reaction by sample)/(reaction time X amount of sample reacted)] X (dilution factor / amount of protein in sample)
그 결과, 도 3에서 확인할 수 있듯이 실시예 1이 비교예 1 보다 ALDH 활성이 현저하게 우수한 것을 확인하였다.As a result, as can be seen in FIG. 3, it was confirmed that Example 1 had significantly better ALDH activity than Comparative Example 1.
<실험예 2> 아세트알데하이드 분해 확인 시험 : acetaldehyde quantitative assay<Experimental Example 2> Acetaldehyde decomposition confirmation test: acetaldehyde quantitative assay
실시예 1 및 비교예 1의 균주를 이용하여 acetaldehyde 분해 효과를 알아보기 위하여 acetaldehyde 함량을 측정하였다.In order to determine the acetaldehyde decomposition effect using the strains of Example 1 and Comparative Example 1, the acetaldehyde content was measured.
실시예 1 및 비교예 1의 균주를 활성화시켜 1X108 CFU/mL 농도로 배양한 후, 각 균주에 동일한 농도로 acetaldehyde를 1mM씩 첨가하였고, 30분간 반응시켰다. 30분 후, acetaldehyde assay kit(Bio assay systems)를 사용하여 30분간 반응시킨 반응액을 96-well plate에 담아 ELISA reader기를 이용하여 565nm에서 흡광도를 측정하였다.After activating the strains of Example 1 and Comparative Example 1 and incubating them at a concentration of 1X10 8 CFU/mL, 1 mM acetaldehyde was added to each strain at the same concentration and allowed to react for 30 minutes. After 30 minutes, the reaction solution reacted for 30 minutes using an acetaldehyde assay kit (Bio assay systems) was placed in a 96-well plate and absorbance was measured at 565 nm using an ELISA reader.
그 결과, 도 4에서 확인할 수 있듯이 실시예 1이 비교예 1 보다 acetaldehyde 함량이 감소하였고, acetaldehyde 분해 효과가 더 우수한 것을 확인하였다.As a result, as can be seen in FIG. 4, it was confirmed that the acetaldehyde content of Example 1 was reduced compared to Comparative Example 1, and the acetaldehyde decomposition effect was better.
<실험예 3> 세포 독성 평가 : MTT assay<Experimental Example 3> Cytotoxicity evaluation: MTT assay
실시예 1 및 비교예 1의 균주를 이용하여 세포에 대한 독성을 갖는지 확인하기 위해 인간 유래 간암 세포주인 HepG2 세포를 이용하여 세포독성 실험을 진행하였다.In order to confirm whether the strains of Example 1 and Comparative Example 1 have toxicity to cells, a cytotoxicity test was conducted using HepG2 cells, a human-derived liver cancer cell line.
실시예 1 및 비교예 1의 균주를 활성화시켜 배양한 후, 원심분리하여 회수 후 세척하였고, 회수된 균체는 -80℃에서 급속 동결하고, -80℃ 온도 조건에서 동결건조한 후 분쇄하여 냉장보관 하였다.After activating and culturing the strains of Example 1 and Comparative Example 1, they were collected by centrifugation and washed, and the recovered cells were rapidly frozen at -80 ° C, lyophilized at -80 ° C, pulverized and stored in a refrigerator. .
인간 유래 간암 세포주인 HepG2 세포에 독성을 미치는지 확인하기 위해 MEM 배지를 이용하여 24-well plate에 1X108 cell/well의 농도로 세포를 분주한 후, 37℃ 및 5% CO₂조건에서 24시간 동안 배양하였다. 24시간 배양한 cell에 상기 동결건조된 실시예 1 및 비교예 1의 균주를 농도별로 배지와 혼합하여 각 well에 처리 후, 37℃ 및 5% CO₂조건에서 24시간 동안 배양한 다음, 배양액을 제거하고 각 well에 0.5mg/mL의 MTT용액을 처리하여 배양기에서 4시간 반응시켰다. 4시간 후, 상등액을 제거하고 각 well에 1mL의 DMSO를 첨가하여 생성된 포마잔(formazan) 결정을 용해시켜서 ELISA reader기로 560nm에서 흡광도를 측정하였으며, 아래의 수학식 2와 같이 세포 생존율을 계산하였다.In order to determine whether the cells are toxic to HepG2 cells, a human-derived liver cancer cell line, the cells were dispensed in a 24-well plate at a concentration of 1X10 8 cells/well using MEM medium, and cultured for 24 hours at 37°C and 5% CO₂ conditions. did After mixing the lyophilized strains of Example 1 and Comparative Example 1 with the culture medium by concentration in the cells cultured for 24 hours, each well was treated, cultured for 24 hours at 37 ° C and 5% CO₂ conditions, and then the culture medium was removed. Then, each well was treated with 0.5 mg/mL MTT solution and reacted in an incubator for 4 hours. After 4 hours, the supernatant was removed, and 1 mL of DMSO was added to each well to dissolve the formazan crystals, and the absorbance was measured at 560 nm with an ELISA reader. The cell viability was calculated as shown in Equation 2 below. .
[수학식 2][Equation 2]
세포 생존율(%)=[(시료 처리군의 흡광도/무처리군의 흡광도) X 100]Cell viability (%) = [(absorbance of sample treated group / absorbance of untreated group) X 100]
그 결과, 도 5에서 확인 할 수 있듯이 실시예 1 및 비교예 1은 세포독성이 나타나지 않았음을 확인하였다.As a result, as can be seen in FIG. 5, it was confirmed that Example 1 and Comparative Example 1 did not exhibit cytotoxicity.
<실험예 4> 알코올에 의한 간 손상에 대한 간세포 보호 활성 : MTT assay<Experimental Example 4> Hepatocellular protective activity against alcohol-induced liver damage: MTT assay
실시예 1 및 비교예 1의 균주를 이용하여 알코올에 의한 간 손상에 대한 간세포 보호 효과를 갖는지 확인하기 위해 인간 유래 간암 세포주인 HepG2 세포를 이용하여 간세포 보호 활성 실험을 진행하였다.In order to confirm whether the strains of Example 1 and Comparative Example 1 have a hepatocellular protective effect against alcohol-induced liver damage, a hepatocellular protective activity test was conducted using HepG2 cells, a human-derived liver cancer cell line.
실시예 1 및 비교예 1의 균주를 활성화시켜 배양한 후, 원심분리하여 회수 후 세척하였고, 회수된 균체는 -80℃에서 급속 동결하고, -80℃ 온도 조건에서 동결건조 한 후 분쇄하여 냉장보관 하였다.After activating and culturing the strains of Example 1 and Comparative Example 1, centrifuged, recovered and washed, and the recovered cells were rapidly frozen at -80 ° C, freeze-dried at -80 ° C temperature conditions, then pulverized and stored in a refrigerator did
알코올성 간 손상이 유발된 HepG2 세포에 보호효과를 나타내는지 확인하기 위해 MEM 배지를 이용하여 24-well plate에 1X108 cell/well의 농도로 세포를 분주한 후, 37℃ 및 5% CO₂조건에서 24시간 동안 배양하였다. 24시간 배양한 cell에 실시예 1 및 비교예 1의 균주를 농도별로 알코올이 500mM 포함된 배지와 혼합하여 각 well에 처리 후, 37℃ 및 5% CO₂조건에서 24시간 동안 배양하여 알코올성 간손상을 유도한 뒤, 배양액을 제거하고 각 well에 0.5mg/mL의 MTT 용액을 처리하여 배양기에서 4시간 반응시켰다. 4시간 후, 상등액을 제거하고 각 well에 1mL의 DMSO를 첨가하여 생성된 포마잔(fomazan) 결정을 용해시켜 ELISA reader기로 560nm에서 흡광도를 측정하였으며, 아래의 수학식 3과 같이 간세포 보호 활성을 계산하였다.In order to confirm the protective effect on HepG2 cells induced by alcoholic liver damage, the cells were dispensed at a concentration of 1X10 8 cell/well in a 24-well plate using MEM medium, and then cultured at 37℃ and 5% CO₂ for 24 incubated for a period of time. After mixing the strains of Example 1 and Comparative Example 1 with a medium containing 500 mM alcohol for each concentration in the cell cultured for 24 hours, treatment was performed in each well, followed by culturing for 24 hours at 37 ° C and 5% CO₂ conditions to prevent alcoholic liver damage. After induction, the culture medium was removed, and each well was treated with 0.5 mg/mL MTT solution and allowed to react in an incubator for 4 hours. After 4 hours, the supernatant was removed and 1 mL of DMSO was added to each well to dissolve the formed formazan crystals, and the absorbance was measured at 560 nm with an ELISA reader, and the hepatocellular protective activity was calculated as in Equation 3 below. did
[수학식 3][Equation 3]
간세포 보호 활성(%)=[(알코올 처리 및 시료 처리군의 흡광도/알코올 무처리 및 시료 무처리군의 흡광도) X 100]Hepatocellular protective activity (%) = [(absorbance of alcohol-treated and sample-treated groups/absorbance of alcohol-free and sample-treated groups) X 100]
그 결과, 도 6에서 확인할 수 있듯이 실시예 1이 비교예 1보다 알코올에 의해 손상된 HepG2 cell에서 간세포 보호 활성이 더 우수한 것을 확인하였다.As a result, as can be seen in FIG. 6 , it was confirmed that Example 1 had better hepatocellular protective activity in HepG2 cells damaged by alcohol than Comparative Example 1.
<제제예 1> 유산균 음료의 제조<Formulation Example 1> Preparation of lactic acid bacteria beverage
아래의 표 1에 기재된 성분을 사용하여 통상의 방법에 의하여 유산균 음료를 제조하였다. A lactic acid bacteria beverage was prepared by a conventional method using the ingredients shown in Table 1 below.
<제제예 2> 숙취 해소 및 알코올성 간손상 개선용 아이스크림 제조<Formulation Example 2> Manufacture of ice cream for relieving hangover and improving alcoholic liver damage
아래의 표 2에 기재된 성분을 사용하여 통상의 방법에 의하여 숙취 해소 및 알코올성 간손상 개선용 건강 음료를 제조하였다.A health drink for relieving hangover and improving alcoholic liver damage was prepared by a conventional method using the ingredients shown in Table 2 below.
<제제예 3> 숙취 해소 및 알코올성 간손상 개선용 캔디 제조<Formulation Example 3> Manufacture of candy for relieving hangover and improving alcoholic liver damage
아래의 표 3에 기재된 성분을 사용하여 통상의 방법에 의하여 숙취 해소 및 알코올성 간손상 개선용 캔디를 제조하였다. Candy for relieving hangover and improving alcoholic liver damage was prepared by a conventional method using the ingredients shown in Table 3 below.
이상으로 본 발명 내용의 특정한 부분을 상세히 기술하였는 바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적 기술은 단지 바람직한 실시 양태일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다고 할 것이다.Having described specific parts of the present invention in detail above, it will be clear to those skilled in the art that these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. will be. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.
<110> GFC Life Science Co., Ltd. <120> Lactobacillus plantarum GFC_B001 for removing hangover and food composition comprising the same as an effective ingredient <130> P20265 <160> 1 <170> KoPatentIn 3.0 <210> 1 <211> 1453 <212> DNA <213> Artificial Sequence <220> <223> Lactobacillus plantarum GFC_B001 <400> 1 ccgcgcgctc tatctgcagt cgacgaactc tggtattgat tggtgcttgc atcatgattt 60 acatttgagt gagtggcgaa ctggtgagta acacgtggga aacctgccca gaagcggggg 120 ataacacctg gaaacagatg ctaataccgc ataacaactt ggaccgcatg gtccgagctt 180 gaaagatggc ttcggctatc acttttggat ggtcccgcgg cgtattagct agatggtggg 240 gtaacggctc accatggcaa tgatacgtag ccgacctgag agggtaatcg gccacattgg 300 gactgagaca cggcccaaac tcctacggga ggcagcagta gggaatcttc cacaatggac 360 gaaagtctga tggagcaacg ccgcgtgagt gaagaagggt ttcggctcgt aaaactctgt 420 tgttaaagaa gaacatatct gagagtaact gttcaggtat tgacggtatt taaccagaaa 480 gccacggcta actacgtgcc agcagccgcg gtaatacgta ggtggcaagc gttgtccgga 540 tttattgggc gtaaagcgag cgcaggcggt tttttaagtc tgatgtgaaa gccttcggct 600 caaccgaaga agtgcatcgg aaactgggaa acttgagtgc agaagaggac agtggaactc 660 catgtgtagc ggtgaaatgc gtagatatat ggaagaacac cagtggcgaa ggcggctgtc 720 tggtctgtaa ctgacgctga ggctcgaaag tatgggtagc aaacaggatt agataccctg 780 gtagtccata ccgtaaacga tgaatgctaa gtgttggagg gtttccgccc ttcagtgctg 840 cagctaacgc attaagcatt ccgcctgggg agtacggccg caaggctgaa actcaaagga 900 attgacgggg gcccgcacaa gcggtggagc atgtggttta attcgaagct acgcgaagaa 960 ccttaccagg tcttgacata ctatgcaaat ctaagagatt agacgttccc ttcggggaca 1020 tggatacagg tggtgcatgg ttgtcgtcag ctcgtgtcgt gagatgttgg gttaagtccc 1080 gcaacgagcg caacccttat tatcagttgc cagcattaag ttgggcactc tggtgagact 1140 gccggtgaca aaccggagga aggtggggat gacgtcaaat catcatgccc cttatgacct 1200 gggctacaca cgtgctacaa tggatggtac aacgagttgc gaactcgcga gagtaagcta 1260 atctcttaaa gccattctca gttcggattg taggctgcaa ctcgcctaca tgaagtcgga 1320 atcgctagta atcgcggatc agcatgccgc ggtgaatacg ttcccgggcc tgtacacacc 1380 gcccgtcaca ccatgagagt ttgtaacacc caaagtcggt ggggaacctt tagaaccgcc 1440 gctaaggcga tgg 1453 <110> GFC Life Science Co., Ltd. <120> Lactobacillus plantarum GFC_B001 for removing hangover and food composition comprising the same as an effective ingredient <130> P20265 <160> 1 <170> KoPatentIn 3.0 <210> 1 <211> 1453 <212> DNA <213> artificial sequence <220> <223> Lactobacillus plantarum GFC_B001 <400> 1 ccgcgcgctc tatctgcagt cgacgaactc tggtattgat tggtgcttgc atcatgattt 60 acatttgagt gagtggcgaa ctggtgagta acacgtggga aacctgccca gaagcggggg 120 ataaccctg gaaacagatg ctaataccgc ataacaactt ggaccgcatg gtccgagctt 180 gaaagatggc ttcggctatc acttttggat ggtcccgcgg cgttatagct agatggtggg 240 gtaacggctc accatggcaa tgatacgtag ccgacctgag agggtaatcg gccacattgg 300 gactgagaca cggcccaaac tcctacggga ggcagcagta gggaatcttc cacaatggac 360 gaaagtctga tggagcaacg ccgcgtgagt gaagaagggt ttcggctcgt aaaactctgt 420 tgttaaagaa gaacatatct gagagtaact gttcaggtat tgacggtatt taaccagaaa 480 gccacggcta actacgtgcc agcagccgcg gtaatacgta ggtggcaagc gttgtccgga 540 tttatgggc gtaaagcgag cgcaggcggt tttttaagtc tgatgtgaaa gccttcggct 600 caaccgaaga agtgcatcgg aaactgggaa acttgagtgc agaagaggac agtggaactc 660 catgtgtagc ggtgaaatgc gtagatatat ggaagaacac cagtggcgaa ggcggctgtc 720 tggtctgtaa ctgacgctga ggctcgaaag tatgggtagc aaacaggatt agataccctg 780 gtagtccata ccgtaaacga tgaatgctaa gtgttggagg gtttccgccc ttcagtgctg 840 cagctaacgc attaagcatt ccgcctgggg agtacggccg caaggctgaa actcaaagga 900 attgacgggg gcccgcacaa gcggtggagc atgtggttta attcgaagct acgcgaagaa 960 cctaccagg tcttgacata ctatgcaaat ctaagagatt agacgttccc ttcggggaca 1020 tggatacagg tggtgcatgg ttgtcgtcag ctcgtgtcgt gagatgttgg gttaagtccc 1080 gcaacgagcg caacccttat tatcagttgc cagcattaag ttgggcactc tggtgagact 1140 gccggtgaca aaccggagga aggtggggat gacgtcaaat catcatgccc cttatgacct 1200 gggctacaca cgtgctacaa tggatggtac aacgagttgc gaactcgcga gagtaagcta 1260 atctcttaaa gccattctca gttcggattg taggctgcaa ctcgcctaca tgaagtcgga 1320 atcgctagta atcgcggatc agcatgccgc ggtgaatacg ttcccgggcc tgtacacacc 1380 gcccgtcaca ccatgagagt ttgtaacacc caaagtcggt ggggaacctt tagaaccgcc 1440 gctaaggcga tgg 1453
Claims (7)
A brewery-derived Lactobacillus plantarum GFC_B001 strain (accession number: KCTC 14244BP) having aldehyde dehydrogenase activity, acetaldehyde decomposition effect, and liver function protection activity against alcohol.
A probiotics preparation comprising at least one active ingredient selected from the group consisting of the strain of claim 1, a lysate of the strain, an extract of the strain, a culture solution of the strain, a concentrate of the culture solution, and a dried product.
The probiotics preparation according to claim 3, wherein the strain is freeze-dried and prepared in the form of live cells.
The probiotics formulation according to claim 3, wherein the probiotics formulation is any one formulation selected from the group consisting of liquid, powder, granule, tablet and capsule.
A food composition for relieving hangover and improving alcoholic liver damage comprising the probiotics preparation of claim 3.
The method of claim 6, wherein the food composition is for relieving hangover and improving alcoholic liver damage, characterized in that it is included in any one product selected from the group consisting of food, food additives, beverages, beverage additives, fermented milk and health functional foods. food composition.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020210003111A KR102567791B1 (en) | 2021-01-11 | 2021-01-11 | Lactobacillus plantarum GFC_B001 for removing hangover and food composition comprising the same as an effective ingredient |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020210003111A KR102567791B1 (en) | 2021-01-11 | 2021-01-11 | Lactobacillus plantarum GFC_B001 for removing hangover and food composition comprising the same as an effective ingredient |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20220101272A KR20220101272A (en) | 2022-07-19 |
KR102567791B1 true KR102567791B1 (en) | 2023-08-17 |
Family
ID=82607390
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020210003111A KR102567791B1 (en) | 2021-01-11 | 2021-01-11 | Lactobacillus plantarum GFC_B001 for removing hangover and food composition comprising the same as an effective ingredient |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR102567791B1 (en) |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101300341B (en) * | 2005-10-31 | 2011-05-11 | 三得利控股株式会社 | Lactic acid bacterium having immunoregulatory activity derived from moromi for wine fermentation |
KR101333758B1 (en) * | 2012-02-10 | 2013-11-28 | 매일유업주식회사 | Lactobacillus plantarum with high acetaldehyde dehydrogenase activity and dairy products, health functional food and food additives comprising the same |
KR101789155B1 (en) | 2016-06-08 | 2017-10-30 | 샘표식품 주식회사 | Lactobacillus paracasei having high viable cell count in fermentation, composition comprising the same, and method for manufacturing fermented food using the same |
EP3284348A1 (en) * | 2016-08-16 | 2018-02-21 | Anheuser-Busch InBev S.A. | A process for preparing a beverage or beverage component, beverage or beverage component prepared by such process, and use of brewer's spent grains for preparing such beverage or beverage component |
KR101917822B1 (en) | 2017-06-28 | 2018-11-12 | 임실생약영농조합법인 | Production method of cirsimaritin fortified thistle concentrate using Lactobacillus plantarum KCCM 11322 strain |
KR101925997B1 (en) | 2017-11-20 | 2018-12-06 | 한국식품연구원 | Lactobacillus plantarum WiKim0067 with highly sugar tolerant and fermented food using the same |
KR102121826B1 (en) * | 2018-11-12 | 2020-06-12 | 대상 주식회사 | Lactic acid bacteria for improving liver function and uses thereof |
KR102065585B1 (en) | 2019-05-28 | 2020-01-13 | 재단법인 발효미생물산업진흥원 | Method for producing fermented brown rice Sikhae using Lactobacillus plantarum 3JSRL 24―4 strain |
-
2021
- 2021-01-11 KR KR1020210003111A patent/KR102567791B1/en active IP Right Grant
Non-Patent Citations (1)
Title |
---|
Journal of Functional Foods.,38:389-398(2017.) |
Also Published As
Publication number | Publication date |
---|---|
KR20220101272A (en) | 2022-07-19 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101054631B1 (en) | Composition containing lactic acid bacterium producing equol | |
KR101956986B1 (en) | Novel strains derived from fermented food and having with excellent enzyme activity and method for producing grains-fermented food using the same | |
KR101333758B1 (en) | Lactobacillus plantarum with high acetaldehyde dehydrogenase activity and dairy products, health functional food and food additives comprising the same | |
US8153175B2 (en) | Method of producing GABA-containing fermented product | |
JP6955808B1 (en) | How to make fermented honey | |
KR20180118363A (en) | Lactobacillus plantarum having anti-inflammation and metabolic disease improvement effect and uses thereof | |
KR20180118362A (en) | Lactobacillus plantarum having anti-inflammation and metabolic disease improvement effect and uses thereof | |
KR20170120264A (en) | Fermented chestnut puree of probiotic lactic acid bacteria and foods composition, medicinal composition including the same | |
KR102567790B1 (en) | Lactobacillus gasseri GFC_1220(GFC_EJR_JOY) for alcohol metabolism enzyme activity and food composition comprising the same as an effective ingredient | |
KR20220011293A (en) | Heat-killed Lactobacillus plantarum having Preventive or Therapeutic Activity for Metabolic Disease | |
JP5603036B2 (en) | Probiotic growth promoter | |
KR20220011937A (en) | Lactobacillus paracasei GFC_GFV5 for removing hangover and food composition comprising the same as an effective ingredient | |
KR101627806B1 (en) | The culturing method for increasing immune-enhancing activity in Lactobacillus spp. | |
KR102567791B1 (en) | Lactobacillus plantarum GFC_B001 for removing hangover and food composition comprising the same as an effective ingredient | |
KR101841909B1 (en) | Culture method of lactic acid bacteria using nuruk and mixed grains | |
KR101942958B1 (en) | Lactic acid bacteria ferments of pear pomace, the method for preparation and the use thereof | |
JP6921350B1 (en) | New lactic acid bacteria belonging to Lactobacillus plantarum isolated from Yaezakura flowers and their utilization | |
KR20190048739A (en) | Lactobacillus johnsonii IDCC9203 having effect of preventing and improving inflammation, and uses thereof | |
KR102015783B1 (en) | Black ginseng fermented jelly and its manufacturing method | |
KR20220087625A (en) | Food composition comprising the fermentative products of Gryllus bimaculatus converted biologically and manufacturing method thereof | |
JP3564119B2 (en) | Treated product with increased vitamin U content in plants | |
KR20210083675A (en) | Weissella cibaria strain having rice cake anti-retrogradation activity and use thereof | |
KR102586000B1 (en) | Lactobacillus fermentum HDB1098 that selectively degrades acetaldehyde and composition for removing hangover containing the same as an active ingredient | |
JP7444368B1 (en) | New lactic acid bacteria belonging to Lactiplantibacillus plantarum isolated from tulip flowers and their use | |
KR102642547B1 (en) | Composition for improving relieving hangover and liver function comprising the Levilactobacillus brevis WiKim0168 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right |