KR101639393B1 - Food composition for relieving hangover comprising Lactococcus lactis subsp. lactis - Google Patents

Abstract

The present invention is Lactococcus lactis subspecies lactis (Lactococcus lactis subsp. lactis) or relates to a hangover for improved food composition comprising a culture thereof as an active ingredient, specifically, the Lactococcus lactis subspecies lactis with ethanol and acetaldehyde decomposition function (Lactococcus lactis subsp. lactis ) was used to produce a functional cream cheese. The functional cream cheese is preferably used as a functional food for hangover, and it is widely used as an acetaldehyde, which may cause cancer in the body by decomposing acetaldehyde, Can be minimized. It can also be differentiated from commercially available cream cheese as a cheese starter to lower the unit price compared to commercial cream cheese.

Description

[0001] The present invention relates to a food composition for improving hangover comprising Lactococcus lactis subtilis Lactis as an active ingredient. lactis}

The present invention is Lactococcus lactis subspecies lactis (Lactococcus lactis subsp. lactis or a culture thereof as an active ingredient.

Cheese is a fermented food known to man for thousands of years. Currently, more than 1,400 varieties of cheese are known. There is evidence of food similar to cheese in Mesopotamia around 6000 BC, so its origin is presumed to be outdated. It is also believed that cheese has been used since ancient times because of the excavation of the wooden artifacts for the production of cheese during the Corsican culture of Switzerland and the Minoan civilization of Crete island around 3000 BC. There are more than 1,400 kinds of cheese, but there are some similar to each other and very different depending on the type, size, aging period, crude oil used, additives, packaging method and manufacturing area. Codex is continuing to revise its quality standards as it continues to produce cheese. Generally, cheeses contain 20 to 30 percent protein and fat, and catgina or cream cheese has more fat content than protein. The fermented cheese has become a form that is easily digested and absorbed by the enzyme, such as lactic acid bacteria. In addition, there are many minerals such as calcium and phosphorus, and vitamin A and B, and it is good for beauty. It is a fermented food which is highly recommended as a nutritional food for patients and elderly people who are not only growing children but also digestive organs.

Cream cheese, as its name suggests, is a creamy cheese with no tasty flavor and odorless nature of cheese. It is characterized by a soft texture with a sour flavor and a sour taste that can be seen in the middle process of yogurt fermentation in the form of a white soft cream lump. Cream cheeses are made by heating and separating the curd resulting from the addition of the starter containing the various lactic acid bacteria and the cough enzyme. Therefore, the storage conditions are difficult because the moisture content is high and the cream cheese produced in such a manner is sold at a high cost.

On the other hand, the hangover that you feel the next day after drinking may cause you to lose your quality of life as well as physical health. The next day after drinking, most people suffer from soreness, vomiting and severe headaches. There is a slight difference in each alcohol, but based on soju, it has a calorie of 7.1kcal per 1g of ethanol, and there are few other nutrients. Only 2% to 10% of alcohol absorbed into the body is excreted in the urine or exhaled breath through the kidneys or lungs, and more than 90% of the remaining ethanol is rapidly metabolized in the liver. Ethanol decomposed in the liver produces acetaldehyde, which in turn is converted to acetic acid and decomposed into water and carbon dioxide. The resulting acetaldehyde causes a hangover, reddening the face, pounding the heart, and causing headaches and stomach pain. Frequent drinking is the main cause of the large crowd that breaks down alcohol.

In order to solve the hangover after drinking, bean sprouts, curry, mung bean have been used as food for hangover after drinking. In addition, many foods related to hangover relief are known, but they are dependent on the raw materials and efficacy described in the folk remedy or classical treaties, and the scientific approach is lacking.

Korean Patent Publication No. 10-2013-0100036 (2013.09.09)

It is an object of the present invention to provide a method for producing Lactococcus lactis subsp. lactis or a culture thereof as an active ingredient.

The present invention is Lactococcus lactis subspecies lactis (Lactococcus lactis subsp. lactis ) or a culture thereof as an active ingredient.

The present invention also relates to the use of Lactococcus lactis subtilis lactis subsp. lactis ), and then mixing with milk to prepare a cream cheese for hangover improvement.

The present invention is Lactococcus lactis subspecies lactis (Lactococcus lactis subsp. lactis) or relates to a hangover for improved food composition comprising a culture thereof as an active ingredient, specifically, the Lactococcus lactis subspecies lactis with ethanol and acetaldehyde decomposition function (Lactococcus lactis subsp. lactis ) was used to produce a functional cream cheese. The functional cream cheese is preferably used as a functional food for hangover, and it is widely used as an acetaldehyde, which may cause cancer in the body by decomposing acetaldehyde, Can be minimized. It can also be differentiated from commercially available cream cheese as a cheese starter to lower the unit price compared to commercial cream cheese.

Figure 1 is a schematic representation of the Lactococcus chungangensis ) and Lactococcus lactis subsp . lactis ( Lactococcus lactis subsp. lactis ) was used to make cream cheese.
Figure 2 is a Lactococcus lactis subspecies lactis (Lactococcus lactis subsp. lactis ) cream cheese was treated with mouse macrophage RAW 264.7 cells to confirm cytotoxicity evaluation.
Figure 3 is a graph showing the activity of Lactococcus lactis < RTI ID = 0.0 > lactis subsp. lactis ) was treated with In through in vitro methods The activity of alcohol dehydrogenase (ADH) was measured.
Figure 4 shows the activity of acetaldehyde dehydrogenase (ALDH) activity measured in vitro by culturing a culture containing Lactococcus lactis subsp. Lactis .
5 is Lactococcus lactis subspecies lactis (Lactococcus lactis subsp. lactis ) Cream Cheese In through in vitro methods The activity of alcohol dehydrogenase (ADH) was measured.
Figure 6 is a graph showing the activity of Lactococcus lactis < RTI ID = 0.0 > lactis subsp. lactis ) Cream Cheese In acetaldehyde dehydrogenase (ALDH) activity was measured through an in vitro method.
FIG. 7 is a graph showing the activity of Lactococcus lactis subsp. The activity of alcoholic dihydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) in cream cheese made using lactis and Lactococcus chungangensis was measured and compared.
8 is Lactococcus lactis subspecies lactis (Lactococcus lactis subsp. lactis ) was orally administered to mice to measure the concentration of alcohol in the blood.
FIG. 9 is a Lactococcus lactis subspecies lactis (Lactococcus lactis subsp. lactis ) was orally administered to mouse to measure the concentration of acetaldehyde in blood.

In the present invention, Lactococcus lactis subtilis Lactococcus having ethanol and acetaldehyde decomposing function lactis subsp. lactis ) was used to produce a functional cream cheese. The functional cream cheese is preferably used as a functional food for hangover, and it is widely used as an acetaldehyde, which may cause cancer in the body by decomposing acetaldehyde, Can be minimized. It can also be differentiated from commercially available cream cheese as a cheese starter to lower the unit price compared to commercial cream cheese.

The present invention is Lactococcus lactis subspecies lactis (Lactococcus lactis subsp. lactis ) or a culture thereof as an active ingredient. In addition, the food composition may be in the form of Lactococcus chungangensis (KCTC 12684BP) or a culture thereof.

Preferably, the culture broth can be cultured at 25 to 37 DEG C for 24 to 48 hours, but is not limited thereto.

Specifically, the food composition may have ethanololytic activity or acetaldehyde decomposing activity to improve hangover.

The compositions of the present invention may be used in combination with the Lactococcus lactis subsp. ≪ RTI ID = 0.0 > lactis subsp. lactis) and Lactococcus central Zen sheath (Lactococcus chungangensis) live cells, can contain the dried bacteria, the culture thereof, or fermented product as an active ingredient, the culture or the fermented product is Lactococcus lactis subspecies lactis (Lactococcus according to the present invention lactis subsp. lactis ) and Lactococcus chungangensis ) in a suitable liquid medium, a filtrate (filtrate or centrifuged supernatant) obtained by removing the strain by filtration or centrifugation of the culture broth, but the present invention is not limited thereto.

Further, the present invention can be utilized as a food or a fermented product, and the kind of the food or fermented product is not particularly limited. Examples of foods include dairy products such as meat, sausage, bread, chocolates, candies, snacks, confections, pizza, ramen noodles, other noodles, gums, ice cream, soups, drinks, tea, drinks, alcoholic beverages, The fermented product includes a fermented meat product such as ham and sausage, fermented reproductive product, fermented milk product, kimchi and the like. The fermented product using the lactic acid bacterium of the present invention can be produced according to a conventional method known in the art. Preferably, in one embodiment of the invention, the food may be cheese, especially cream cheese, but is not limited thereto.

In the present invention, the term "starter" refers to a culture medium of microorganisms used for producing a fermented product. Therefore, the types of starter microorganisms determine the characteristics of the product and have an important influence on the quality of the product. Bacteria, fungi, yeast, etc., which are used as starters in microorganisms, can be used alone or in combination.

In addition, the present invention relates to (1) a Lactococcus lactis subsp. lactis ) or a culture thereof in milk; (2) pasteurizing the culture cultured in the step (1); (3) heating the pasteurized culture with milk and heating; And (4) removing moisture from the cheese obtained by the heating. Meanwhile, in the above step (1), Lactococcus chungangensis (KCTC 12684BP) or a culture thereof.

Hereinafter, the present invention will be described in detail with reference to examples which do not limit the present invention. It should be understood that the following embodiments of the present invention are only for embodying the present invention and do not limit or limit the scope of the present invention. It is therefore to be understood that within the scope of the appended claims, the invention may be practiced otherwise than as specifically described herein.

< Experimental Example  >

The following experimental examples are intended to provide experimental examples that are commonly applied to the respective embodiments according to the present invention.

One. Lactococcus Lactis  Subspecies Lactis ( Lactococcus lactis subsp . lactis ) And Lactococcus Zhenzhen ( Lactococcus chungangensis ) Culture

Lactococcus lactis Lactococcus lactis subsp. lactis , KCTC3769 ^T ) were purchased from Korean Collection for Type Cultures (KCTC).

Lactococcus chungangensis was isolated from this laboratory and isolated from activated sludge bubbles. The strain was deposited as KCTC12684BP in Korean Collection for Type Cultures (KCTC).

Lactococcus lactis Lactococcus lactis subsp. lactis and Lactococcus chungangensis were inoculated in a culture medium of TSB (Tryptic Soy Broth) and cultured in a shaking incubator at 30 ° C for 24 hours. Each cell density was measured using a microplate reader (model Infinite®F200, Tecan, Mannedorf, Switzerland) and the strain was inoculated with acidified milk at a concentration of 4 × 10 ⁸ cells.

2. Lactococcus Lactis  Subspecies Lactis ( Lactococcus lactis subsp . lactis ) And Lactococcus Central Zensys ( Lactococcus chungangensis )  Manufacture of cream cheese

Lactic acid bacteria used as cream cheese starters Lactococcus Lactococcus lactis subsp. lactis ) and Lactococcus chungangensis were inoculated in acidified milk and cultured for 48 hours. After incubation, the mixture was pasteurized at 68 DEG C for 30 minutes, mixed with cooled milk, and heated at 70 DEG C for 5 minutes. In order to remove the moisture of the cheese after heating, only the curd was obtained using a cloth, and water was removed using 0.5% salt to complete the cheese (FIG. 1). The finished cheese was freeze-dried for storage in powder form and stored at 4 ° C until further experimentation.

3. Lactococcus Gabi ( Lactococcus garvieae ), Lactococcus subsp. &Lt; RTI ID = 0.0 &gt; Lactococcus lactis subsp . hordiniae ), Lactococcus Subspecies  Truck Lactococcus lactis subsp . tructae ) And Lactococcus  Taiwan Nation ( Lactococcus  taiwanensis ) Culture

Lactococcus garvieae - KCTC3772 ^T ) and Lactococcus subsp. lactis subsp. hordiniae - KCTC3768) were purchased from KCTC (Korean Collection for Type Cultures). Lactococcus subspecies lactis subsp. tructae - NBRC110453) and Lactococcus taiwanensis (NBRC109049) were purchased from the National Biological Resource Center (NBRC).

Lactococcus garvieae , Lactococcus subsp. lactis subsp. hordiniae ), Lactococcus subspecies ( Lactococcus lactis subsp. tructae) and Lactococcus Taiwan N-Sys (Lactococcus taiwanensis) soybean-casein medium (TSB: Tryptic Soy Broth) culture medium inoculated to and cultured at 30 ℃ shaking incubator 24 hours. Each cell density was measured using a microplate reader (model Infinite F200, Tecan, Mannedorf, Switzerland) and the strains were inoculated into acidified milk at a concentration of 4 × 10 ⁸ cells.

4. Lactococcus Gabi ( Lactococcus garvieae ), Lactococcus Subspecies  Holdiniya ( Lactococcus lactis subsp . hordiniae ), Lactococcus Subspecies  Truck Lactococcus lactis subsp . tructae ) And Lactococcus  Taiwan Nation ( Lactococcus  taiwanensis ) To make cream cheese

The lactic acid bacterium Lactococcus Garvey used as cream cheese starter (Lactococcus garvieae), Lactococcus Spanish sub-system holdi niae (Lactococcus lactis subsp. hordiniae ), Lactococcus subspecies ( Lactococcus lactis subsp. inoculated in tructae) and Lactococcus Taiwan acidified milk the N-Sys (Lactococcus taiwanensis) and incubated for 48 hours. After incubation, the mixture was pasteurized at 68 DEG C for 30 minutes, mixed with cooled milk, and heated at 70 DEG C for 5 minutes. However, the strains were unable to obtain a curd to make cheese, and failed to make cream cheese.

5. Gas Chromatography ( Gas chromatography Measurement of fatty acids in cream cheese

Based on the above experimental method, Lactococcus lactis subsp. lactis ), and the amount of volatile fatty acid was compared. The cream cheese was lyophilized and finely ground. 340 μl of a methylation mixture (MeOH: Benzen: DMP: H ₂ SO ₄ = 39: 20: 5: 2) and 200 μl of heptane were added to the mixture and stirred at 80 ° C for 2 hours. Analysis of organic acids was carried out in gas chromatography equipped with FID. The analytical conditions were as follows: the oven temperature was raised to 25 ° C per minute at 50 ° C and increased to 230 ° C, and the temperature of the inlet and the detector was 250 ° C (250 ° C). The column was DB-Wax (Agilent, 30mm * 0.25mm * 0.25um) Lt; 0 &gt; C.

6. Cream cheese RAW  264.7 Cytotoxicity Assessment

Cytotoxicity measurement of the cream cheese obtained above was carried out. Mouse macrophage RAW 264.7 cells were used for cytotoxicity measurement experiments. RAW 264.7 cells were transfected 3-4 times a week. The medium was maintained in DMEM (Dulbecco's Modified Eagle's Medium) medium containing 20% gentamycin solution and 10% FBS (fetal bovine serum) CO _{2. &} Lt; / RTI &gt; The cells were cultured in 96-well plates at a concentration of 1 × 10 ⁵ cells / well and cultured for 24 hours. FBS-free DMEM medium was added to the final concentration of 10 mg / ml of the cream cheese, and the cells were treated for 24 hours. The absorbance at 590 nm was measured with a microplate reader using MTT [3- (4,5-dimethylthiazol-2-yl) -2,5-diphenyltetrazolium bromide] reagent. Enzyme determinations of LDH (lactate dehydrogenase) were also performed to measure cell damage. The amount of LDH released from the cells was measured with a microplate reader at 430 nm.

7. Lactococcus Lactis  Subspecies Lactis ( Lactococcus lactis subsp . lactis ) &Lt; / RTI &gt; &lt; RTI ID = 0.0 &gt; ADH ) And Acetaldehyde Dihydrogenase ( ALDH ) Active measurement

The ability to degrade alcohol and acetaldehyde was determined in the following manner for cultures containing Lactococcus lactis subsp. Lactis without cytotoxicity selected above. Measurements of alcohol dehydrogenase (ADH) activity of cultures containing lactic acid bacteria were determined by modifying the Lebsack and Bostian methods. The ADH activity was measured by using a microplate reader at 340 nm, and the relative activities of the ADH activity were compared with the control group. Control groups were compared using ADH. The reaction mixture was added to a total volume of 3 ml with 1.0 M Tris / HCl buffer (pH 8.8), 20 mM NAD ⁺ , 0.2 M ethanol and distilled water. The reaction mixture was reacted in a constant temperature water bath for 30 minutes and the supernatant was recovered. The absorbance was measured. The activity of acetaldehyde dehydrogenase (ALDH) in cultures containing lactic acid bacteria was measured by modifying the method of Tottmar. The activity of ALDH was also measured by using a microplate reader at 340 nm. Controls were compared using ALDH. The reaction mixture was added to a total volume of 3 ml with 1.0 M Tris / HCl buffer (pH 8.0), 20 mM NAD ⁺ , 3.0 M KCl, 0.33 M 2-mercaptoehanol, 1.0 M acetaldehyde, distilled water, For 5 min. The supernatant was recovered and absorbance was measured at 340 nm.

8. Alcohol in cream cheese Dihydrogenase ( ADH ) And Acetaldehyde  Dihydrogenase ( ALDH ) Active measurement

The ability to degrade alcohol and acetaldehyde was also measured for the creamy cheese without cytotoxicity selected in the above, by the same method as that for the culture containing the lactic acid bacteria.

9. Lactococcus Lactis  Subspecies Lactis ( Lactococcus lactis subsp . lactis ) And Lactococcus Central Zensys ( Lactococcus chungangensis )  Cream cheeses made by using the oral administration to mice and alcohol Acetaldehyde  Concentration measurement

In the present invention, 5-week-old Imprinting Control Region (ICR) mice purchased from Samtako (Kyonggi-do, Osan) were preliminarily fed with solid feed and water for 1 week and then experiments were conducted. The alcohol and acetaldehyde resolving ability of Lactococcus lactis, lactis subsp. lactis) and Lactococcus central Zen sheath (Lactococcus chungangensis) BAC and acetaldehyde according to the after alcohol consumption in order to investigate the effect on alcohol hangover against the cream cheese from time (1, 3, 5, 7 hours) . Animals were divided into two groups: the normal group orally administered distilled water, the control group orally administered alcohol, the alcohol and Lactococcus lactis lactis subsp. lactis ) or cream cheese made with Lactococcus chungangensis was orally administered to each group. Each group was divided into 10 groups. Alcohol was orally administered at 22% (15 ml / kg body wt.) And the positive control group was alcohol and Lactococcus lactis subsp. lactis ) or cream cheese (100 mg / kg body wt.) made with Lactococcus chungangensis were orally administered together. Blood was collected 1 hour, 3 hours, 5 hours, and 7 hours after administration, and left at room temperature for 30 minutes, then left at 4 ° C for 10 minutes and centrifuged at 1,500 rpm for 15 minutes to separate the supernatant. After mixing 0.3 M potassium phosphate buffer (pH 9.0) and 49 mM NAD ⁺ , the blood sample was added, reacted at 20 ° C for 5 minutes, and absorbance was measured at 340 nm using a microplate reader (A1). After addition of ADH or ALDH 50 to the above mixture, the reaction was carried out at 20 ° C for 5 minutes and the absorbance was measured at 340 nm (A2). Based on this, the concentration of blood alcohol was quantified by the following formula.

Concentration = 0.7259 / 3.6 x DELTA A

ΔA = sample (A2-A1) -blank (A2-A1)

Also, the concentration of acetaldehyde in blood was quantified by the following formula.

Concentration = 0.7158 / 3.6 x DELTA A

ΔA = sample (A2-A1) -blank (A2-A1)

< Example  >

1. Gas Chromatography ( Gas chromatography ) Lactococcus Lactis  Subspecies Lactis ( Lactococcus lactis subsp . lactis ) And Lactococcus Zhongzhen City ( Lactococcus chungangensis ) Fatty acid analysis of cream cheese

Using gas chromatography, Lactococcus lactis subsp. lactis) analysis of the fatty acid component of the cream cheese, ingredients Methyl palmitate was found most frequently, was the difference in Oleic acid, Methyl pentadecanoate, Octadecanoic acid , Methyl myristate order then. The specific gravity of these components was determined by Lactococcus lactis subsp. lactis ) cream cheese (Table 1).

Flavor compounds Lactococcus lactis Lactococcus lactis subsp. lactis ) (mg / g) Octanoic acid 1.15 Methyl decanoate 2.72 Methyl laurate 4.89 Methyl myristate 14.26 Methyl myristoleate 0.96 Methyl pentadecanoate 21.98 Methyl palmitate 40.30 Methyl palmitoleate 1.60 Octadecanoic acid 19.29 Oleic acid 29.91 Linoleic acid 2.71 Linolenic acid 0.25 Methyl heneicosanoate 0.28 cis-8,11,14-Eicosatrieonic acid methyl ester 0.21 cis-11,14,17-Eicosatrienoic acid methyl ester 0.15

The fatty acid composition of Lactococcus chungangensis cream cheese was analyzed by gas chromatography. Methyl palmitate was the most abundant, followed by Oleic acid, Methyl pentadecanoate, Octadecanoic acid and Methyl myristate Respectively. The specific gravity of these components was determined by Lactococcus chungangensis ) can be determined (Table 2).

Flavor compounds Lactococcus chungangensis Cream cheese (mg / g) Octanoic acid 1.50 Methyl decanoate 3.96 Methyl laurate 6.82 Methyl myristate 19.93 Methyl myristoleate 1.30 Methyl pentadecanoate 30.03 Methyl palmitate 56.00 Methyl palmitoleate 2.22 Octadecanoic acid 26.88 Oleic acid 40.65 Linoleic acid 4.31 Linolenic acid 0.31 Methyl heneicosanoate 0.38 cis-8,11,14-Eicosatrieonic acid methyl ester 0.29 cis-11,14,17-Eicosatrienoic acid methyl ester 0.25

2. Lactococcus Lactis  Subspecies Lactis ( Lactococcus lactis subsp . lactis ) And Lactococcus Zhenzhen ( Lactococcus chungangensis ) Processed with cream cheese RAW  264.7 Toxicity assessment of cells

Lactococcus lactis Lactococcus lactis subsp. lactis ) and Lactococcus chungangensis) Survival of RAW 264.7 cells treated with the cream cheese was not confirmed that the emission reduction could significantly lower the amount of cell damage LDH. Thus, Lactococcus lactis subsp. lactis ) cream cheese was not cytotoxic (Fig. 2), and Lactococcus chungangensis ) cream cheese was not cytotoxic.

3. Lactococcus Lactis  Subspecies Lactis ( Lactococcus lactis subsp . lactis ) &Lt; / RTI &gt; &lt; RTI ID = 0.0 &gt; ADH ) And Acetaldehyde Dihydro Determination of the activity of alkaline phosphatase (ALDH)

In vitro studies have evaluated cultures containing Lactococcus lactis subsp. Lactis (ADH) and ALDH activity, two important chemical reactions that occur during alcohol metabolism. As shown in Figure 3, the ADH activity of cultures containing Lactococcus lactis subsp. Lactis showed that cultures containing Lactococcus lactis subsp. Lactis The activity was lower than that of ADH used as a control, but the activity was as high as 55.2%. As a result of confirming ALDH activity of the culture containing Lactococcus lactis subsp. Lactis , the activity was lower than the ALDH activity used in the control group as shown in FIG. 4, but was as high as 58.3% . These results indicate that Lactococcus lactis subsp. Lactis can be used as a functional food to help hangover and liver function.

4. Lactococcus Lactis  Subspecies Lactis ( Lactococcus lactis subsp . lactis ) And Lactococcus Zhenzhen ( Lactococcus chungangensis ) Alcohol of cream cheese Dihydro Rogenase ( ADH ) And Acetaldehyde Dihydrogenase ( ALDH ) Active measurement

In vitro studies have shown that ADH and ALDH activities, two important chemical reactions that occur in alcohol metabolism, are activated by Lactococcus chungangensis ) cream cheese. As shown in Fig. 5, Lactococcus lactis subsp. &Lt; RTI ID = 0.0 &gt; lactis subsp. lactis ) cream cheese, Lactococcus lactis subsp . lactis ( Lactococcus lactis subsp. lactis ) was 94.8% higher than that of control (ADH). In addition, Lactococcus lactis subspecies lactis (Lactococcus lactis subsp. lactis ) cream cheese was 67.3% higher than that of ALDH as a control group as shown in FIG. 6.

In addition, Lactococcus As a result of ADH activity of cream cheese, cream cheese made with Lactococcus chungangensis showed 0.4% higher activity than ADH used as a control. In addition, Lactococcus chungangensis ) cream cheese, the activity was lower than the ALDH activity used as the control group, but the activity was as high as 82.1% (FIG. 7).

That is, Lactococcus lactis subsp. Lactis lactis subsp. lactis) and Lactococcus central Zen system (when compared to the evaluation made with cream cheese Lactococcus chungangensis), ADH activity of Lactococcus Zen Central System (Lactococcus chungangensis) is Lactococcus lactis subspecies lactis (Lactococcus lactis subsp. lactis ). Lactococcus central Zensys ALDH activity (Lactococcus chungangensis) is Lactococcus lactis subspecies lactis (Lactococcus lactis subsp. lactis ). Lactococcus Zen Central System (Lactococcus chungangensis) and is easy to use with cream cheese starter ethanol degradable like cream cheese and Lactococcus lactis subspecies lactis (Lactococcus lactis subsp. lactis ) Cream cheese indicates that it can be used as a functional food to help hangover and liver function (FIG. 8).

5. Lactococcus Lactis  Subspecies Lactis ( Lactococcus lactis subsp . lactis ) &Lt; / RTI &gt; Cream cheeses were orally administered to mice, Acetaldehyde  Concentration measurement

Lactococcus lactis Lactococcus lactis subsp. lactis ) The concentration of alcohol and acetaldehyde in blood was measured by using rat in order to confirm the improvement effect of hangover of cream cheese. As shown in FIG. 9, the blood alcohol concentration peaked at about 3 hours after drinking, and after 5 hours of drinking, the alcohol concentration of the cream cheese made with Lactococcus lactis subsp. Lactis Group showed a 23% lower blood alcohol concentration than the alcohol - treated group. Also, as shown in FIG. 7, the concentration of acetaldehyde in the blood reached its peak at about 1 hour after drinking, and with the cream cheese made of Lactococcus lactis subsp. Lactis 5 hours after drinking The alcohol intake group showed 14% lower blood acetaldehyde concentration than the alcohol group. In view of the above results, it has been found that Lactococcus lactis- lactis subsp. lactis ) cream cheese may reduce the harmful effects of alcohol intake on the body by reducing the concentration of acetaldehyde in blood, which is known to be a major cause of hangover, and has shown that it can be used as a functional food.

Korea Biotechnology Research Institute KCTC12684BP 20140926

Claims (8)

Lactococcus lactis subsp. Lactis and Lactococcus chungangensis (KCTC12684BP); Or a culture solution thereof as an active ingredient and has an activity of decomposing ethanol or acetaldehyde. delete delete delete The food composition for improving hangover according to claim 1, wherein the food is cheese, yogurt, butter, cream, ice cream, lactic acid beverage, capier, kimchi or dairy product. 6. The food composition for improving hangover according to claim 5, wherein the cheese is cream cheese. delete delete

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