KR100909586B1 - Lactic acid bacteria and mixed strains thereof effective in lowering blood cholesterol levels - Google Patents

Abstract

The present invention is preferred in that, the lactic acid bacteria of the useful lactic acid bacteria or a mixed culture sikineunde lowering the blood cholesterol level is Enterococcus door deutiyi (Enterococcus mundtii ) HFI 58 (KCTC 11007BP), Lactobacillus paraplantarum ) HFI 65 (KACC 91222P), Lactobacillus reuteri ) HFI 44 (KACC 91243P) singly or a combination thereof, which lowers the total cholesterol level (TC) in the blood, increases the high density lipoprotein (HDL) level, and lower the low density lipoprotein (LDL) Density Lipoprotein levels have an excellent effect on lowering.

Cholesterol, Atherosclerosis, Enterococcus, Lactobacillus

Description

Lactic-acid bacterium or mixture thereof having the effect on Reducing Cholesterol in Blood}

1 is a graph showing the effect of lowering the total cholesterol (TC: total colesterol) levels.

2 is a graph showing a synergistic effect of high density lipoprotein (HDL).

Figure 3 is a graph showing the effect of low density lipoprotein (LDL: Low Density Lipoprotein) levels.

The invention sikineunde lowering the blood cholesterol level of a useful lactic acid bacteria Enterococcus door deutiyi (Enterococcus mundtii) HFI 58 (KCTC 11007BP), Lactobacillus para Planta room (Lactobacillus paraplantarum ) HFI 65 (KACC 91222P), Lactobacillus reuteri ) for HFI 44 (KACC 91243P) alone or mixed strains thereof.

The most common cause of death among Koreans is cerebrovascular disease, traffic accidents, and cancer. High levels of cholesterol in the body can lead to death and cause cardiovascular diseases such as heart attacks and arteriosclerosis. Cholesterol is a waxy substance found in the body's bloodstream and lipids in cells. Cholesterol performs the necessary body functions, but too high levels of cholesterol in the blood can be harmful to human health because it increases the risk of cardiovascular disease. High cholesterol generally means that the total blood cholesterol level in humans exceeds 240 mg / dl or low density lipoprotein (LDL) exceeds 160 mg / dl. When blood cholesterol reaches a high level, cholesterol may not be dissolved in the blood and may be deposited on arterial blood vessel walls. Cholesterol must be transported to or from cells by specific carriers called low density lipoproteins (LDL) and high density lipoproteins (HDL). HDL cholesterol is considered benign cholesterol (good cholesterol) because it removes cholesterol from the blood vessel walls and transports it to the liver to make it digestible. LDL cholesterol is called malignant cholesterol (bad cholesterol) because it carries cholesterol in the blood and accumulates in the blood vessel walls and accelerates atherosclerosis, so the lower this level in the blood is better.

On the other hand, kimchi lactic acid bacteria are known as lactic acid bacteria involved in kimchi fermentation, such as immune enhancing, antimicrobial, antioxidant, anti-cancer effect, hypertension prevention or constipation prevention effect [Hivak P. Odrska J. Ferencik M. Ebringer L. Jahnova E. Mikes Z .: One-year application of probiotic strain Enterococcus faecium M-74 decreases serum cholesterol levels. Bratisl Lek Listy 2005; 106 (2); 67-72; Agerholm-Larsen L. Bell ML. Grunwald GK. Astrup A.: The effect of a probiotic milk product on plasma cholesterol: a meta-analysis of short-term intervention studies. Eur J Clin Nutr 2000; 54 (11); 856-860]. These kinds of kimchi lactic acid bacteria (L.bulgaricus, L.acidophilus Str.thermophilus, Bifidobacterium bifidum.Bif.longum Bif.infantis.Leuconostoc.Lactobacillus helveticus <anticancer> Lactobacillus rhamnosus <antimicrobial> Is known.

Among these, the lactic acid bacteria of the present invention are cholesterol-lowering strains isolated from kimchi, which have already been used as feed for culturing the strains, and have shown an effect of reducing cholesterol in egg yolk by 30%.

Accordingly, an object of the present invention is to investigate the fact that lactic acid bacteria strains isolated from kimchi are effective in lowering blood cholesterol levels, and to find that they can be used as medicines or functional foods.

Enterococcus mundtii HFI 58 (KCTC 11007BP), Lactobacillus paraplantarum HFI 65 (KACC 91222P), Lactobacillus ruteri ( Lactobacillus reuteri ) among kimchi lactic acid bacteria (KACC 91243P) ) Alone or a combination of these strains was administered to mice fed a high fat diet to reduce total cholesterol (TC) levels, increase high density lipoprotein (HLD) levels and decrease low density lipoprotein (LDL) levels. Achieved the purpose of.

The present invention enterococcus mundtii HFI 58 (KCTC 11007BP), Lactobacillus paraplantarum ( Lactobacillus paraplantarum ) HFI 65 (KACC 91222P), Lactobacillus Luteri ( Lactobacillus) reuteri ) relates to lactic acid bacteria useful for lowering blood cholesterol levels, selected from the group consisting of HFI 44 (KACC 91243P) alone or mixed strains thereof.

In the present invention, the mice are fed Lactobacillus per mouse at a level of 10 ⁸ for 6 weeks, and after whole blood treatment every week, the total cholesterol (TC: Total Cholesterol) level, the high density lipoprotein (HDL) level, and The effect of each lactic acid bacterium was observed by analyzing the low density lipoprotein (LDL) level.

1. Feed Salary

The mice (purchased from "Hyochang Science", 6-week-old males, C57BL / 6) were fed a normal diet as a high fat diet and a control group consisting of ingredients and calories as shown in Table 1, respectively.

<Table 1> Comparison of high fat and general diets

High fat diet General dietary Configuration calorie Configuration calorie protein 17.7% protein 0.732 kcal / GM protein 22.30% protein 0.922 kcal / GM Fat 40.0% Fat 3.6 kcal / GM Fat 5.90% Fat 0.531 kcal / GM fibrin 5.0% carbohydrate 1.210 kcal / GM fibrin 6.60% carbohydrate 1.951 kcal / GM Ash 4.0% Ash 3.56% moisture 3.3% moisture 11.00% carbohydrate 31.4% Total calories 5.542 kcal / GM carbohydrate 50.64% Total calories 3.404 kcal / GM

2. Strain Types

As an empty strain used in the present invention, lactic acid bacteria isolated from kimchi, 58 strains of HFI were Enterococcus mundtii isolated from leek kimchi, and 65 strains of HFI isolated from Lactobacillus paraplantarum Lactobacillus paraplantarum ), and L. H. 44 strain Lactobacillus ruteri isolated from Kimchi reuteri ). These were divided into single strains and mixed strains, respectively. Mixed strains include Enterococcus mundtii ), Lactobacillus paraplantarum ) and Lactobacillus reuteri ) mixed with a ratio of 1: 1: 1, Enterococcus mundtii and Lactobacillus paraplantarum ) were used as mixed strains in a ratio of 1: 1 respectively.

3. In vivo test

After breeding mice for one week, each strain was mixed with 2 g of a high fat diet to adjust the feeding of 10 ⁸ lactic acid bacteria per mouse per day. Whole blood was administered weekly from the 3rd week for a total of 6 weeks, and total cholesterol (TC) levels, high density lipoprotein (HDL) levels, and low density lipoprotein (LDL) levels were analyzed and shown in Table 2 below.

As shown in Table 2, experiments up to week 6 resulted in a decrease in TC levels of 8-20%, HDL levels of 15-86%, and LDL levels of 60-92%. Therefore, each strain was judged to have excellent cholesterol lowering effect, HDL synergistic effect, and LDL reduction effect.

TABLE 2

3 weeks 4 Weeks 5 Weeks 6 Weeks 3 weeks 4 Weeks 5 Weeks 6 Weeks TC  shame( mg Of dl ) TC  shame(%) HFI65 195.855 170.707 208.845 199.456 HFI65 98.012 86.889 88.727 87.920 HFI58 201.382 171.717 196.931 182.033 HFI58 100.778 87.404 83.665 80.240 HFI44 194.991 190.741 222.744 209.074 HFI44 97.580 97.087 94.632 92.160 65,58,44 Mix 200.392 169.710 195.931 180.033 65,58,44Mixed 100.283 86.382 83.241 79.359 65,58 blend 201.000 167.800 195.900 178.111 65,58 blend 100.587 85.410 83.227 78.511 High fat diet 199.827 196.465 235.379 226.860 High fat diet 100.000 100.000 100.000 100.000 Normal feed 197.755 203.030 219.856 214.156 Normal feed 98.963 103.342 93.405 94.400 3 weeks 4 Weeks 5 Weeks 6 Weeks 3 weeks 4 Weeks 5 Weeks 6 Weeks HDL  shame ( mg Of dl ) HDL  shame (%) HFI65 28.692 27.088 22.684 20.994 HFI65 107.256 138.589 119.635 175.000 HFI58 30.886 29.603 22.511 22.365 HFI58 115.457 151.454 118.722 186.428 HFI44 29.873 20.600 19.913 13.796 HFI44 111.670 105.393 105.021 115.000 65,58,44Mixed 30.886 30.000 22.710 23.300 65,58,44Mixed 115.457 153.485 119.772 194.222 65,58 blend 28.999 30.770 23.710 24.300 65,58 blend 108.403 157.425 125.046 202.558 High fat diet 26.751 19.546 18.961 11.997 High fat diet 100.000 100.000 100.000 100.000 Normal feed 27.173 19.384 18.182 14.910 Normal feed 101.577 99.170 95.890 124.286 3 weeks 4 Weeks 5 Weeks 6 Weeks 3 weeks 4 Weeks 5 Weeks 6 Weeks LDL  shame ( mg Of dl ) LDL  shame (%) HFI65 58.918 1.938 20.184 11.101 HFI65 78.029 6.963 35.498 24.146 HFI58 58.445 1.268 10.826 4.126 HFI58 77.403 4.555 19.039 8.975 HFI44 60.255 14.907 44.412 18.796 HFI44 79.800 53.552 78.106 40.886 65,58,44Mixed 57.400 1.068 9.826 3.126 65,58,44 mixed bacteria 76.019 3.837 17.281 6.800 65,58 blend 55.910 1.000 8.184 3.101 65,58 mixed bacteria 74.046 3.592 14.393 6.745 High fat diet 75.508 27.836 56.861 45.972 High fat diet 100.000 100.000 100.000 100.000 Normal feed 68.996 23.096 37.251 33.215 Normal feed 68.996 23.096 65.511 72.251

4. TC Numerical Analysis

As a result of measuring the TC-lowering effect of HFI 58, HFI 65, and HFI 44 strains, there was no significant difference in cholesterol values by 3 weeks until the 3rd week. In particular, the longer the benefit period, the greater the results of the treatment group. In addition, it was determined that the cholesterol lowering effect of the mixed strains was better in the mixed experiments of the HFI 58, HFI 65, and HFI 44 strains in general (see FIG. 1).

5. HDL numerical analysis

HDL levels did not show significant differences in cholesterol by treatment until 3 weeks, but differences in treatment by week 4 were significant. In particular, the width of the value after 6 weeks was remarkable. In a single treatment of three strains, HFI 58 and HFI 65 showed similar effects on HDL, and when mixed with two strains and three strains, the amount of HDL was investigated. It was shown to increase HDL more strongly than the strain.

6. LDL numerical analysis

LDL was already different from 3 weeks and high fat diet had the highest LDL value. Comparing the results of HFI 58, HFI 65, and HFI 44 strains, HFI 58 and HFI 65 showed almost similar absolute decreases at 4 weeks, and HFI 44 strains were treated with high-fat diets at 6 weeks. The result with the group was the widest.

The high fat diet showed 45.972 mg / dl, while HFI 58 showed 4.126 mg / dl, about 11 times, HFI 65 showed 11.101 mg / dl, about 4 times, and 44 times 18.796 mg / dl, about 2.5 times. The difference was shown. In addition, when HFI 65, HFI 58 and HFI No. 44 strains were mixed, the LDL-lowering effect was found to be similar to that of HFI 58 as a single treatment.

Based on the above results, the lactic acid strain of the present invention or the mixed strains of the present invention seems to be able to exhibit a large cholesterol lowering effect when used as a drug and a functional food.

Enterococcus of the present invention ( Enterococcus) mundtii ), Lactobacillus paraplantarum ), Lactobacillus reuteri alone or a combination of these strains have excellent effects on lowering total cholesterol levels (TC), increasing high-density lipoprotein (HDL) levels, and lowering low-density lipoprotein (LDL) levels. .

Claims (3)

Enterococcus mundtii HFI 58 (KCTC 11007BP), Lactobacillus paraplantarum HFI 65 (KACC 91222P) alone or a combination of these strains, effective in reducing blood cholesterol levels Lactobacillus. Enterococcus mundtii HFI 58 (KCTC 11007BP), Lactobacillus paraplantarum HFI 65 (KACC 91222P), Lactobacillus reuteri HFI 44 (KACC 91243P) Lactic acid bacteria effective for reducing blood cholesterol concentrations, characterized in that the mixed strain mixed in a ratio of 1: 1. According to claim 1, wherein the mixed strain Enterococcus mundtii HFI 58 (KCTC 11007BP) and Lactobacillus paraplantarum HFI 65 (KACC 91222P) are each mixed in a ratio of 1: 1 Lactobacillus characterized in that the mixed strains.

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