KR101333758B1 - Lactobacillus plantarum with high acetaldehyde dehydrogenase activity and dairy products, health functional food and food additives comprising the same - Google Patents

Abstract

The present invention relates to lactobacillus plantarum HD-02 having excellent alcohol resolution, and dairy products, health functional foods, and food additives containing the same, wherein the lactobacillus plantarum HD-02 of the present invention is an acetaldehyde dehydrogenase. It has high activity and is excellent in hangover elimination activity, and excellent in acid resistance and bile resistance, and thus can be used as a dairy product, health functional food or food additive for preventing alcoholic liver disease or hangover elimination.

Description

Lactobacillus plantarum with high acetaldehyde dehydrogenase activity and dairy products, health functional food and food additives comprising the same}

The present invention relates to Lactobacillus plantarum having excellent acetaldehyde degrading properties and dairy products, health functional foods and food additives containing the same.

The liver manages energy metabolism in our body as a whole and has the ability to store or distribute various metabolites and compounds such as bilirubin, bile acids, cholesterol, and phospholipids throughout the body, and to detoxify or serve as a major immune organ. It is an organ.

Currently, the cause of mortality caused by disease in the country, the rank of death from liver disease is ranked 4th with 22.9 people per 100,000 population (as of 2001), and the liver disease due to alcohol consumption can not be ignored. According to the World Health Organization's alcohol consumption survey in 153 countries in 1996, Korea's adult alcohol consumption per capita was 14,4ℓ per year, ranking 2nd in the world, and 23,000 people died of accidents and diseases caused by alcohol every year. It also announced that the economic loss amounted to 16 trillion won. In addition, the proportion of alcoholics among Korean adults is 21.6%, the highest in the world, and one out of five adults is suffering from severe national illness as an alcoholic.

Alcoholic liver disease is acute / chronic liver disease with hepatocellular damage caused by persistent and excessive drinking. In the liver, there are enzymes that break down alcohol and decompose alcohol through aldehydes. Acetaldehyde is toxic to liver cells. It will be damaged.

These alcoholic liver diseases are classified into alcoholic fatty liver, alcoholic hepatitis, and alcoholic cirrhosis. The mechanism of liver damage may be due to alcohol itself, metabolites such as acetaldehyde, or immune response. Peroxidation of fat, binding to cytoplasm, disruption of electron transport systems in mitochondria, disruption of microtuble, formation of proteins and binding substances, increased collagen synthesis, etc.

Alcohol is absorbed by about 20% in the stomach and most of the rest is absorbed in the small intestine, 80-90% of the metabolism in the liver, so much of the liver's alcohol metabolism can be treated in the small and large intestine, less burden on the liver, further It may be able to suppress liver damage.

Therefore, because alcohol is not stored in the body, it must be metabolized, which is mostly done in the liver, and this metabolism is done by alcohol-degrading enzymes present in the liver. Alcohol is broken down through acetaldehyde by these enzymes, which are toxic and damage liver cells. And, as a result of alcohol metabolism, many fatty acids are made and fat is accumulated in the liver, which is called alcoholic fatty liver. The alcoholic fatty liver is often progressed to chronic liver disease, alcoholic hepatitis is said to occur in 10 to 35% cirrhosis in 8 to 20%.

Recently, probiotics, which have been in the spotlight as enteric beneficial bacteria, have been widely applied to the prevention and treatment of diseases. In particular, it is widely known that they have the effect of inhibiting proliferation and decay activity against intestinal rot and pathogens (Schrezenmeir J, De Vrese M: Am J Clin Nutr. 73 (2001), P 361S-4S). Probiotics have been reported to reduce the amount of toxic substances by inhibiting the growth of harmful bacteria that produce ammonia and amines, thereby reducing the amount of ammonia and alpha amino nitrogen in the blood and improving symptoms of liver disease. In addition, it has been reported to protect the liver from alcohol and improve the specific function of the liver among these useful bacteria (Raibaud, P: The 3rd International Synposium on Lactic Acid Bacteria and Human Health. (1983), P116-126). Recently, useful lactic acid bacteria such as Probiotics lactobacillus and Bifidobacterium actively promote alcohol metabolism to rapidly break down alcohol and metabolize acetaldehyde harmful to human A study of the possibility of detoxification has been reported (Nosava. T. et al: Alcohol and Alcoholism. 35 (2000), P561-568).

Korean Patent No. 0543115 discloses a strain of Lactobacillus brevis HY7401, which is isolated from feces of Korean adults and which is excellent in ethanol and acetaldehyde degrading enzyme activity and reducing ability, and has been filed and registered by the present applicant. 0769299 discloses Lactobacillus fermentum KCTC 10713BP, which is resistant to alcohol and possesses an alcohol degrading enzyme and an acetaldehyde degrading enzyme, and thus the ability to decompose alcohol.

However, the strains have alcohol decomposing ability, but low acetaldehyde degrading ability does not have enough acetaldehyde degrading ability for the prevention of alcoholic liver disease caused by acetaldehyde or for the manufacture of functional dairy products or health food for hangover.

The present invention aims to provide a lactic acid bacterium having high acetaldehyde dehydrogenase activity and excellent in preventing alcoholic liver disease caused by acetaldehyde and relieving hangover, and having excellent acid resistance and bile resistance.

The present invention is Lactobacillus plantarum excellent in acetaldehyde resolution ( Lactobacillus plantarum ) HD-02 [Accession Number: KACC91702P].

The present invention is Lactobacillus plantarum excellent in acetaldehyde resolution ( Lactobacillus plantarum ) provides a dairy product containing HD-02 [Accession No .: KACC91702P].

The dairy product of the present invention is characterized in that the fermented milk, butter, cheese or milk powder.

The present invention is Lactobacillus plantarum excellent in acetaldehyde resolution ( Lactobacillus plantarum ) HD-02 [Accession No .: KACC91702P] to provide a dietary supplement for the prevention or hangover of alcoholic liver disease.

Hangover health functional food of the present invention is characterized in that the powder, granules, tablets or capsule form.

The present invention is Lactobacillus plantarum excellent in acetaldehyde resolution ( Lactobacillus plantarum ) Provides a food additive containing HD-02 [Accession Number: KACC91702P].

Lactobacillus plantarum of the present invention plantarum ) HD-02 [Accession No .: KACC91702P] has a high activity of acetaldehyde dehydrogenase, which is excellent in preventing alcoholic liver disease and hangover elimination caused by acetaldehyde, and has excellent acid and bile resistance. It can be used as a dairy product, dietary supplement or food additive.

1 is a graph showing the degradation effect after the alcohol intake of the group ingested Lactobacillus plantarum HD-02 of the present invention in Experimental Example 6, it is a graph showing the change in blood alcohol concentration over time.

The Lactobacillus plantarum HD-02 of the present invention is isolated from kimchi and has high activity of acetaldehyde dehydrogenase, which is excellent in preventing alcoholic liver disease caused by acetaldehyde and relieving hangover, and excellent in acid resistance and bile resistance.

In addition, the Lactobacillus plantarum HD-02 of the present invention is added to dairy products, especially fermented milk, since the growth of lactic acid bacteria is active when cultured in skim milk, and does not produce gas and does not affect pH, acidity and curd production. When used, it gives functionality such as hangover ability due to acetaldehyde removal, but has little effect on product properties or shelf life.

Lactobacillus plantarum HD-02 of the present invention can be used as an active ingredient in dairy products, health functional foods, food additives for the prevention of alcoholic liver disease or hangover.

The Lactobacillus plantarum HD-02 of the present invention may include live bacteria, crushed cell wall fractions, dead bacteria, dried bacteria or cultures as an active ingredient, and may further include an excipient or a carrier. The culture includes a culture solution itself cultured in a liquid medium, a filtrate (centrifuged supernatant) from which the strain is removed by filtration or centrifugation of the culture solution.

The dairy product according to the invention is fermented milk, butter, cheese or milk powder comprising Lactobacillus plantarum HD-02, and the nutraceutical is in the form of a powder, granule, tablet or capsule containing Lactobacillus plantarum HD-02. Food additives are a variety of foods, for example, drinks, sweets, diet bars, chocolate, pizza, ramen, other noodles, gums, ice cream and the like.

In order to manufacture the dairy products, health functional food or food additives, as an active ingredient may include not only Lactobacillus plantarum HD-02, but also components commonly added in the manufacture of food, for example, proteins, carbohydrates, Fats, nutrients, seasonings and flavoring agents.

Examples of carbohydrates used in food production include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose, oligosaccharides and the like; And polysaccharides such as dextrin, cyclodextrin and the like, and sugar alcohols such as xylitol, sorbitol and erythritol. As flavoring agents, natural flavoring agents [tauumatin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be used.

Healthy functional food means that it brings about a certain effect on health when consumed, but unlike general medicine, there is an advantage that there is no side effect that can occur when a medicine is taken for a long time by using food as a raw material. The health functional food of the present invention thus obtained is very useful because it can be consumed on a daily basis.

When formulating the health functional food in the form of powder, granules, tablets or capsules, it may further comprise suitable carriers, excipients and diluents commonly used in food preparation. The carriers, excipients and diluents include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia gum, alginate, gelatin, calcium phosphate, calcium silicate, cellulose, methyl cellulose, microcrystalline Cellulose, polyvinyl pyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil. In the case of formulation, a diluent or excipient such as a filler, an extender, a binder, a wetting agent, a disintegrant, or a surfactant is usually used. In addition to the above excipients, lubricants such as magnesium styrate and talc are also used.

The amount of Lactobacillus plantarum HD-02 added in the dairy products, health functional foods and food additives is usually in the range of 0.01 to 50% by weight, preferably 0.1 to 20% by weight relative to dairy products, health functional foods and food additives. And 1 × 10 ⁵ to 1 × 10 ⁹ CFU / g, preferably 1 × 10 ⁵ to 1 × 10 ⁸ CFU / g, based on the final consumed formulation.

The daily intake of Lactobacillus plantarum HD-02 of the present invention through the dairy products, health functional foods, food additives is 1 × 10 ⁵ to 1 × 10 ⁸ CFU / kg, preferably 1 × 10 ⁵ to 1 × 10 ⁷ CFU / kg, the intake can be taken once a day or divided several times.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It will be apparent, however, to those skilled in the art that these embodiments are for further explanation of the present invention and that the scope of the present invention is not limited thereby.

Experimental Example  1: Isolation of Lactic Acid Bacteria from Kimchi

Lactic acid bacteria were isolated through 13 kinds of kimchi obtained at home. To separate the lactic acid bacteria, each kimchi was suspended in saline, and the suspension was plated in MRS agar medium and incubated at 37 ° C. for 48 hours. The lactic acid bacteria formed on the MRS agar were selected based on the different morphology and passaged at 37 ° C. for 24 hours at MRS broth. Among the isolated strains, 49 species were selected based on the formation of gas during cultivation, and the selected strains were confirmed to be all strains that generate lactic acid through BCP agar.

Experimental Example  2: lactic acid bacteria Acetaldehyde  Resolution measurement

For the 49 types of lactic acid bacteria selected in Experimental Example 1, 72 kinds of lactic acid bacteria possessed by Maeil Dairy, and a total of 121 kinds of lactic acid bacteria, alcohol resolution was measured by the following method.

1. Preparation of coenzyme solution of lactic acid bacteria

After culturing the strain in MRS broth medium at 37 ℃ for 24 hours, the cells were recovered and washed with sterile 100mM potassium phosphate buffer (PBS, pH 7.4). The recovered cells were suspended in 100 mM potassium phosphate buffer and McFarland No. 3 levels were set. The solubilization of the prepared bacteria suspension was performed 5 times for 30 seconds while slowly cooling on ice to prevent overheating. The cell lysate obtained at this time is centrifuged at 13,000 rpm for 1 hour. The supernatant was taken and the crude enzyme solution was separated and used in a cryogenic freezer at -80 ° C.

2. Determination of acetaldehyde dehydrogenase (ALDH) activity

Acetaldehyde and 4-methylpyrazole were added to 60 mM Sodium pyrophosphate buffer (pH 8.8) containing 1 mM NAD ⁺ to a final concentration of 100 μM (4-methylpyrazole is an inhibitor of ADH). 1 ml of the mixed solution and 100 μl of each lactic acid coenzyme solution were mixed and reacted at 25 ° C. for 5 minutes in a water bath. After the reaction was completed, the absorbance was measured at 340 nm, 25 ° C. in the resulting NADH content in the reacted solution. Protein content of the coenzyme solution was measured through a protein quantification kit (Bio-Rad). The measured results are shown in Table 1 comparing the activity of ALDH through the amount of NADH produced during the reaction time per mg of protein of the crude enzyme solution.

In the results of measuring the ALDH activity of the 121 strains, the isolates and scientific names of two strains reported to have superior ALDH activity and conventional ALDH activity are shown in Table 1, and the ALDH activity values of each lactic acid bacterium are shown in Table 1. 2 is shown.

Strain number Strain name Scientific name Separation source One Kimchi Isolated Lactobacillus 26 Lactobacillus plantarum Kimchi 2 Kimchi Lactobacillus 46 Weissella confusa Kimchi 3 Kimchi Isolated Lactobacillus 32 Weissella confusa Kimchi 4 Kimchi Isolated Lactobacillus 51 Lactobacillus fermentum Kimchi 5 Separated strain D4-1 Lactobacillus fermentum Kimchi 6 Kimchi Isolated Lactobacillus 15 Lactobacillus collinoides Owned strains 7 Lactobacillus Percentum KCTC 10713BP Lactobacillus fermentum Privately Owned Strains 8 Fermented milk isolated strain 1 Lactobacillus brevis Domestic fermented milk

Strain number ALDH activity (NADH μM / min / mg protein) One 228 2 190 3 142 4 35 5 34 6 30 7 20 8 13

In general, ALDH activity was higher in isolates than commercial strains, and ALDH activity was in the order of Kimchi Lactobacillus 26, Kimchi Lactobacillus 46, and Kimchi Lactobacillus 32 in order. The activity of these three strains showed higher acetaldehyde dehydrogenase activity of at least 7 to 11 times higher than that of the commercial strain KCTC10713BP.

Experimental Example  3: Acid resistance  And My bile  Measure

Experimental Example 2 was carried out to determine whether the kimchi isolated lactic acid bacteria 26, kimchi isolated lactic acid bacteria 46, kimchi isolated lactic acid bacteria 46, and kimchi isolated lactic acid bacteria 32 had excellent acid resistance and bile resistance compared to commercial strains.

For acid resistance experiment, 50mM, a phosphate buffer was prepared, and the sterilized solution was adjusted to pH 3.0 with 1N HCL solution. Inoculated with 1% of the bacteria cultured in MRS broth medium for 24 hours in the acid solution and the initial number of inoculation and the number of viable cells incubated at 37 ℃ for 2 hours is shown in Table 3. The measured number of live bacteria was expressed as LogCFU / ml, and it was judged that the difference was less acid resistant.

Strain number Log (CFU / ml) 0 hours 2 hours Difference One 7.54 6.54 1.00 2 7.03 4.65 2.38 3 7.60 6.63 0.97 7 8.24 7.13 1.11 8 8.10 6.96 1.14

Kimchi isolated lactic acid bacteria 26 (strain 1) and kimchi isolated lactic acid bacteria 32 (strain 3) compared to commercial strains (strains 7 and 8) it was confirmed that it has better acid resistance than these. However, Kimchi Lactic Acid Bacteria 46 (Strain No. 2) was found to have less than 2 log cycles of live bacteria due to acid, resulting in weak acid resistance, and it was not possible to add it to fermented milk.

In addition, in the test of the bile resistance, a solution in which 1% of Oxgall (Difco) was added to 50mM phosphate buffer (pH 7) was used as a medium for the test for bile resistance. Inoculated by inoculating 1% in the biliary medium cultured bacteria in MRS broth medium for 24 hours to measure the initial number of inoculation and the number of viable cells incubated at 37 ℃ for 6 hours is shown in Table 3. The measured viable cell number was expressed as LogCFU / ml, and it was judged that the difference was small and the bile-resistant strain.

Strain number
Log (CFU / ml) 0 hours 6 hours Difference One 7.72 6.74 0.98 2 7.09 4.55 2.54 3 7.82 6.83 0.99 7 8.31 7.22 1.09 8 8.19 6.93 1.26

It was confirmed that kimchi isolated lactic acid bacteria 26 (strain 1) and kimchi isolated lactic acid bacteria 32 (strain 3) had better bile resistance than those of commercial strains (strains 7 and 8). However, the kimchi isolated lactic acid bacteria 46 (strain 2) were found to have less than 2 log cycles of viable bacteria due to bile, which resulted in weak acid resistance, and it was not possible to add to fermented milk.

Experimental Example  4: Dairy applicability measurement

Culture test was conducted to determine whether the five kinds of lactic acid bacteria used in Experimental Example 3 can be applied to dairy products.

First, in order to determine whether it is suitable to be commercialized in order to apply the strain to the product, the yield was compared through the production of the cells after culturing in MRS broth. When inoculated with 0.1% strain of 1X10 ⁹ CFU / ml in MRS broth and incubated for 24 hours, the amount of generated cells was confirmed and shown in Table 4. Only four strains out of the five strains were confirmed to have high cell production.

Only the strains with high yield were selected and cultured in 10% skim milk. When inoculated with a strain of about 1X10 ⁹ CFU / ml 0.1%, the number of viable cells and pH, acidity, gas production, etc. after the completion of the culture was measured and the results are shown in Table 5.

Strain number MRS broth Skim milk
(P .: 0.15, pH: 6.10) Cell
Production amount Curd
produce pH
(25 DEG C) Acidity Gas
produce Viable cell count
(CFU / ml) One +++ - 5.83 0.18 - 3.36E + 06 2 - - - - - - 3 + - - - - - 7 +++ - 5.98 0.17 - 2.32E + 07 8 +++ - 5.99 0.17 - 3.30E + 07

As a result of the culture test, except two commercial strains (strains 7 and 8), only Kimchi Lactobacillus isolate 26 (strain 1) had high cell production in MRS broth, survived in skim milk, and was cultured for 24 hours. There was no significant gas generation or pH change affecting the product.

Based on the results of Experimental Examples 1 to 4, kimchi isolated lactic acid bacteria 26 was selected as a strain having excellent acetaldehyde dehydrogenase activity, excellent acid resistance and bile resistance, and excellent culture characteristics.

Experimental Example  5: Identification of Selected Lactic Acid Bacteria

After separating the kimchi isolated lactic acid bacteria 26 (strain No. 1) selected through Experimental Examples 1 to 4 into a single colony, morphological and biochemical characteristics were investigated in accordance with Burgess's manual of systematic bacteriology. Gram staining was performed. As a result, it was confirmed that the isolated strain is a Gram-positive strain and has a form of bacilli.

In addition, the strain was identified by the API system (API) (La Balme-les-Grottes, France). First, bacteria colonies were taken with sterile platinum and then suspended in 2 ml of sterile distilled water. Again, the bacteria solution was suspended in 5 ml of sterile distilled water at a concentration of McFalland Standard Solution No. 2 (MccFaland Standard Solution No. 2) provided by the API 50CH kit (BioMerieux, France). The supernatant was added to the liquid medium of the API 50CH kit and homogenized, and 200 μl of each of the 50 tubes of the API 50CH kit was inoculated. After spilling on the tube with mineral oil, it was incubated for 48 hours at 30 ℃. The culture was analyzed by the API system to confirm 49 carbohydrate fermentation patterns, and the results were identified by inputting the ATB identification computer system.

As a result, the kimchi isolated lactic acid bacteria 26 was found to be a strain belonging to the genus Lactobacillus having a carbohydrate fermentation pattern of Table 6.

Control group - D-Manno + Salincin + Gentio Vioz + Glycerol - L-Solbos - Cellobiz + D-Turanz + Erythritol - Rannoz - Malts + D-rings - D-arabinose - Dissytol - Laktos - D-Tagatoz - L-arabinose - Inositol - Melibiose + D-fucose - Riboze + Mannitol + Saka Rose + L-fucose - D-xylose - Sorbitol + Trehalose + D-arabitol - L-xylose - D-mannoside - Inulin - L-arabitol - Adonitol - D-glucoside + Melrietto + Gluconate - Xyloside - Glucosamine + D-Rapinoz - 2-Setto-gluconate - Galactos + Amigalline + Amidon - 5-Seto-gluconate - D-glucose + Arbutin + Glycogen - D-Fructose + Esculin + Xylitol -

In addition, the nucleotide sequence of 16S rDNA of the kimchi isolated lactic acid bacteria 26 was analyzed according to a conventional method known in the art. As a result, the 16S rDNA base sequence (SEQ ID NO: 1) of the kimchi isolated lactic acid bacteria 26 was found to be 99% identical to the 16S rDNA base sequence of Lactobacillus plantarum.

Therefore, the present inventors named Kimchi Lactobacillus 26 as "Lactobacillus plantarum HD-02" and deposited it on January 04, 2012 at the National Institute of Agricultural Science, National Agricultural Science Institute [Accession Number: KACC91702P].

Experimental Example  6: Animal testing for alcohol resolution

Animal tests were performed to determine whether the Lactobacillus plantarum HD-02 exhibited alcohol degradability in vivo.

It is Lactobacillus plantarum HD-02 from rat of 5 weeks old It was determined whether ingestion affects the rate of alcohol degradation. Example is Lactobacillus plantarum HD-02 Lactobacillus concentrate (1 × ^{10 9} CFU / ml) was prepared and provided in 1 ml each time. As a control, the comparative example provided water instead of the lactic acid bacteria suspension. The experiment proceeded with forced oral administration of lactobacillus suspension or water twice daily for two weeks to the rats. Feed and water were free-fed but water-saved 1-2 hours prior to administration of the lactobacillus suspension. After 14 days of administration, 1.5 ml of 40% ethanol solution was forcibly administered orally, and blood was collected at 1 hour intervals for 1-6 hours after administration, and then ethanol analysis was performed using GC (Gas Chromatography). . Results for blood alcohol concentration are shown in FIG. 1.

Example in which Lactobacillus plantarum HD-02 of the present invention was ingested for two weeks was confirmed that alcohol was rapidly decomposed after ingestion. Particularly, in the comparative example, the blood alcohol concentration was increased to 232 mg / dl at 1 hour, but in the example, the blood alcohol concentration was decreased to 107 mg / dl, which is 54% lower than that of the example, and the intake of Lactobacillus plantarum HD-02 decreased alcohol resolution. Significantly improved.

Manufacturing example  1: Preparation of Fermented Milk

Fermented milk was prepared using Lactobacillus plantarum HD-02 of the present invention.

Oil (74.41%) and skim milk (6.45%), etc. were mixed into the culture seed and Lactobacillus plantarum culture to the culture medium (Lactobacillus plantarum : 1 × 10 ⁷ CFU / ml) was prepared. As a comparison target, a culture medium in which only the culture seed was added and cultured in the same mixed solution composition was prepared. The sugar solution was prepared, and the fermented milk product was prepared by mixing the respective culture solutions prepared above.

Experimental Example  7: Preservation test of fermented milk

The fermented milk of Preparation Example 1 was placed in a 130ml empty bottle to block the inlet through air, and then the storage test was performed at 5 ° C. and 15 ° C., respectively. The sensory properties of the two products were compared by storing them at 4 ℃ and 15 ℃ for 2 weeks, and Lactobacillus during the storage period for products containing alcohol-degrading strains. Plantarum viable cell number, TA, pH and gas production were measured.

In the case of sensory function, there was no significant difference from the comparison product during the storage period, and the results of preservation test of the product containing the Lactobacillus plantarum HD-02 of the present invention are shown in Table 7 below.

Days saved Acidity pH Gas generation L. plantarum (CFU / ml) 0 day 5 ℃ 0.54 4.35 (25.0 ℃) ㅡ 1.30E + 07 Day 3 5 ℃ 0.56 4.32 (26.7 ℃) X 5.65E + 07 15 ℃ 0.625 4.16 (28.1 ℃) X 8.45E + 07 Day 6 5 ℃ 0.575 4.30 (15.3 ℃) X 3.25E + 07 15 ℃ 0.67 4.14 (18.7 ℃) X 1.16E + 08 10th day 5 ℃ 0.72 4.04 (26.1 ℃) X 1.34E + 08 15 ℃ 0.78 3.95 (25.1 ℃) X 1.38E + 08 Day 14 5 ℃ 0.75 3.92 (24.5 ℃) X 9.10E + 07 15 ℃ 0.86 3.84 (24.4 ℃) X 1.50E + 08

As a result of preservation test, acidity progressed to a little faster when stored at 15 ° C, but acid progressed slowly when stored at 5 ° C. The culture of the Lactobacillus plantarum HD-02, an alcohol-degrading strain of the present invention, was not rapidly cultured in the product, and there was no problem of gas generation in the sealed product. It could be used for dairy products.

Manufacturing example  2: health functional food ( Powder Manufacturing

Lactobacillus plantarum HD-02 lyophilized powder (1 × 10 ⁹ CFU / g) 20 mg

Lactose 100 mg

Talc 10 mg

The above ingredients are mixed and filled in an airtight cloth to prepare a powder.

Manufacturing example  3: Preparation of health functional food (tablet)

Lactobacillus plantarum HD-02 lyophilized powder (1 × 10 ⁹ CFU / g) 10 mg

Corn starch 100 mg

Lactose 100 mg

Magnesium stearate 2 mg

After mixing the above components, tablets are prepared by tableting according to the usual preparation method of tablets.

Manufacturing example  4: Health functional food ( Capsule Manufacturing

Lactobacillus plantarum HD-02 lyophilized powder (1 × 10 ⁹ CFU / g) 10 mg

3 mg of crystalline cellulose

Lactose 14.8 mg

Magnesium Stearate 0.2 mg

The above components are mixed according to a conventional capsule preparation method and filled in gelatin capsules to prepare capsules.

Manufacturing example  6: Health functional food Mixed powder)  Produce

Lactobacillus plantarum HD-02 lyophilized powder (1 × 10 ⁹ CFU / g) 1 g

Vitamin mixture quantity

70 [mu] g of vitamin A acetate

Vitamin E 1.0 mg

Vitamin B1 0.13 mg

0.15 mg of vitamin B2

Vitamin B6 0.5 mg

0.2 [mu] g vitamin B12

Vitamin C 10 mg

Biotin 10 μg

Nicotinic acid amide 1.7 mg

50 ㎍ of folic acid

Calcium pantothenate 0.5 mg

Mineral mixture quantity

1.75 mg of ferrous sulfate

0.82 mg of zinc oxide

Magnesium carbonate 25.3 mg

Potassium monophosphate 15 mg

Secondary calcium phosphate 55 mg

Potassium citrate 90 mg

Calcium carbonate 100 mg

Magnesium chloride 24.8 mg

Although the composition ratio of the above-mentioned vitamin and mineral mixture is comparatively mixed with a component suitable for a health functional food as a preferred embodiment, the compounding ratio may be arbitrarily modified, and the above components may be mixed , Granules may be prepared and used in the manufacture of a health functional food composition according to a conventional method.

National Institute of Agricultural Science KACC91702P 20120104

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Claims (6)

Lactobacillus plantrum HD-02 with excellent acetaldehyde resolution (Accession No. KACC91702P).
A dairy product containing Lactobacillus plantrum HD-02 [Accession No. KACC91702P] having excellent acetaldehyde resolution.
3. The dairy product of claim 2 wherein the dairy product is fermented milk, butter, cheese or milk powder.
Claim 1, Lactobacillus plantrum ( Lactobacillus plantrum ) HD-02 [Accession No .: KACC91702P] excellent in acetaldehyde resolution health functional food for preventing or hangover.
The health functional food for preventing or hangover of alcoholic liver disease, characterized in that the form of powder, granules, tablets or capsules.
A food additive containing Lactobacillus plantrum HD-02 [Accession No .: KACC91702P] having excellent acetaldehyde resolution.

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