KR101731992B1 - Method for culturing lactic acid bacteria having improved immunoactivity and stability - Google Patents
Method for culturing lactic acid bacteria having improved immunoactivity and stability Download PDFInfo
- Publication number
- KR101731992B1 KR101731992B1 KR1020150045599A KR20150045599A KR101731992B1 KR 101731992 B1 KR101731992 B1 KR 101731992B1 KR 1020150045599 A KR1020150045599 A KR 1020150045599A KR 20150045599 A KR20150045599 A KR 20150045599A KR 101731992 B1 KR101731992 B1 KR 101731992B1
- Authority
- KR
- South Korea
- Prior art keywords
- lactic acid
- acid bacteria
- cultured
- seaweed
- culturing
- Prior art date
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 252
- 241000894006 Bacteria Species 0.000 title claims abstract description 129
- 239000004310 lactic acid Substances 0.000 title claims abstract description 126
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 126
- 238000000034 method Methods 0.000 title claims abstract description 31
- 238000012258 culturing Methods 0.000 title claims abstract description 24
- 241001474374 Blennius Species 0.000 claims abstract description 62
- 239000001963 growth medium Substances 0.000 claims abstract description 30
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000126 substance Substances 0.000 claims abstract description 16
- 239000000872 buffer Substances 0.000 claims abstract description 14
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 11
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 8
- 230000001900 immune effect Effects 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 29
- 239000000284 extract Substances 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 12
- 239000004480 active ingredient Substances 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 11
- 239000004615 ingredient Substances 0.000 claims description 10
- 239000003613 bile acid Substances 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 230000036039 immunity Effects 0.000 claims description 7
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 claims description 5
- 210000004211 gastric acid Anatomy 0.000 claims description 5
- 241000186610 Lactobacillus sp. Species 0.000 claims description 4
- 230000002708 enhancing effect Effects 0.000 claims description 4
- 239000008194 pharmaceutical composition Substances 0.000 claims description 4
- 241000178948 Lactococcus sp. Species 0.000 claims description 3
- 241001627205 Leuconostoc sp. Species 0.000 claims description 3
- 241000604136 Pediococcus sp. Species 0.000 claims description 3
- 241000194022 Streptococcus sp. Species 0.000 claims description 3
- 244000005700 microbiome Species 0.000 abstract description 7
- 239000013028 medium composition Substances 0.000 abstract description 6
- 239000007853 buffer solution Substances 0.000 abstract description 5
- 230000003190 augmentative effect Effects 0.000 abstract description 2
- 241000195493 Cryptophyta Species 0.000 abstract 1
- 239000002351 wastewater Substances 0.000 abstract 1
- 239000002609 medium Substances 0.000 description 18
- 210000004027 cell Anatomy 0.000 description 17
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 15
- 238000002360 preparation method Methods 0.000 description 14
- 241000186660 Lactobacillus Species 0.000 description 11
- 230000012010 growth Effects 0.000 description 11
- 230000001965 increasing effect Effects 0.000 description 11
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 10
- 229940039696 lactobacillus Drugs 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 238000009472 formulation Methods 0.000 description 8
- 241000269821 Scombridae Species 0.000 description 7
- 210000004051 gastric juice Anatomy 0.000 description 7
- 230000036541 health Effects 0.000 description 7
- 235000020640 mackerel Nutrition 0.000 description 7
- 238000002156 mixing Methods 0.000 description 6
- 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 5
- 229910021529 ammonia Inorganic materials 0.000 description 5
- 239000002775 capsule Substances 0.000 description 5
- 239000008103 glucose Substances 0.000 description 5
- 235000021109 kimchi Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 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 4
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 4
- 241000512259 Ascophyllum nodosum Species 0.000 description 4
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 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 4
- 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 4
- 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 4
- 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 4
- 238000007796 conventional method Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 235000013402 health food Nutrition 0.000 description 4
- 210000000936 intestine Anatomy 0.000 description 4
- 239000008101 lactose Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000004083 survival effect Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 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 3
- 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 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- 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 3
- 241000282414 Homo sapiens Species 0.000 description 3
- 240000006024 Lactobacillus plantarum Species 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 3
- 108060008682 Tumor Necrosis Factor Proteins 0.000 description 3
- 102000000852 Tumor Necrosis Factor-alpha Human genes 0.000 description 3
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 3
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 3
- 230000003833 cell viability Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 231100000135 cytotoxicity Toxicity 0.000 description 3
- 230000003013 cytotoxicity Effects 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000021107 fermented food Nutrition 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 235000013376 functional food Nutrition 0.000 description 3
- 229930182830 galactose Natural products 0.000 description 3
- 230000005965 immune activity Effects 0.000 description 3
- 210000002865 immune cell Anatomy 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000006872 mrs medium Substances 0.000 description 3
- 244000052769 pathogen Species 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000000600 sorbitol Substances 0.000 description 3
- 229960002920 sorbitol Drugs 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- MZOFCQQQCNRIBI-VMXHOPILSA-N (3s)-4-[[(2s)-1-[[(2s)-1-[[(1s)-1-carboxy-2-hydroxyethyl]amino]-4-methyl-1-oxopentan-2-yl]amino]-5-(diaminomethylideneamino)-1-oxopentan-2-yl]amino]-3-[[2-[[(2s)-2,6-diaminohexanoyl]amino]acetyl]amino]-4-oxobutanoic acid Chemical compound OC[C@@H](C(O)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CCCN=C(N)N)NC(=O)[C@H](CC(O)=O)NC(=O)CNC(=O)[C@@H](N)CCCCN MZOFCQQQCNRIBI-VMXHOPILSA-N 0.000 description 2
- PLXMOAALOJOTIY-FPTXNFDTSA-N Aesculin Natural products OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O)[C@H]1Oc2cc3C=CC(=O)Oc3cc2O PLXMOAALOJOTIY-FPTXNFDTSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- WNBCMONIPIJTSB-BGNCJLHMSA-N Cichoriin Natural products O([C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1)c1c(O)cc2c(OC(=O)C=C2)c1 WNBCMONIPIJTSB-BGNCJLHMSA-N 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 229910002091 carbon monoxide Inorganic materials 0.000 description 2
- 238000004113 cell culture Methods 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000012228 culture supernatant Substances 0.000 description 2
- KXGVEGMKQFWNSR-UHFFFAOYSA-N deoxycholic acid Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 KXGVEGMKQFWNSR-UHFFFAOYSA-N 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- XHCADAYNFIFUHF-TVKJYDDYSA-N esculin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC(C(=C1)O)=CC2=C1OC(=O)C=C2 XHCADAYNFIFUHF-TVKJYDDYSA-N 0.000 description 2
- 229940093496 esculin Drugs 0.000 description 2
- AWRMZKLXZLNBBK-UHFFFAOYSA-N esculin Natural products OC1OC(COc2cc3C=CC(=O)Oc3cc2O)C(O)C(O)C1O AWRMZKLXZLNBBK-UHFFFAOYSA-N 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- IXCSERBJSXMMFS-UHFFFAOYSA-N hcl hcl Chemical compound Cl.Cl IXCSERBJSXMMFS-UHFFFAOYSA-N 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000008991 intestinal motility Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229960003487 xylose Drugs 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- BHQCQFFYRZLCQQ-UHFFFAOYSA-N (3alpha,5alpha,7alpha,12alpha)-3,7,12-trihydroxy-cholan-24-oic acid Natural products OC1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 BHQCQFFYRZLCQQ-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 1
- 229910052684 Cerium Inorganic materials 0.000 description 1
- 239000004380 Cholic acid Substances 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose Chemical compound 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-CUHNMECISA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 239000006144 Dulbecco’s modified Eagle's medium Substances 0.000 description 1
- 238000002965 ELISA Methods 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010022678 Intestinal infections Diseases 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 231100000002 MTT assay Toxicity 0.000 description 1
- 238000000134 MTT assay Methods 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 101000648740 Mus musculus Tumor necrosis factor Proteins 0.000 description 1
- MZNYWPRCVDMOJG-UHFFFAOYSA-N N-(1-naphthyl)ethylenediamine dihydrochloride Chemical compound [Cl-].[Cl-].C1=CC=C2C([NH2+]CC[NH3+])=CC=CC2=C1 MZNYWPRCVDMOJG-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- 244000299790 Rheum rhabarbarum Species 0.000 description 1
- 235000009411 Rheum rhabarbarum Nutrition 0.000 description 1
- NGFMICBWJRZIBI-JZRPKSSGSA-N Salicin Natural products O([C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O1)c1c(CO)cccc1 NGFMICBWJRZIBI-JZRPKSSGSA-N 0.000 description 1
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 206010000210 abortion Diseases 0.000 description 1
- 231100000176 abortion Toxicity 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- NGFMICBWJRZIBI-UHFFFAOYSA-N alpha-salicin Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=CC=C1CO NGFMICBWJRZIBI-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003708 ampul Substances 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- DLRVVLDZNNYCBX-ZZFZYMBESA-N beta-melibiose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O)O1 DLRVVLDZNNYCBX-ZZFZYMBESA-N 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000007963 capsule composition Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 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
- GWXLDORMOJMVQZ-UHFFFAOYSA-N cerium Chemical compound [Ce] GWXLDORMOJMVQZ-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000019416 cholic acid Nutrition 0.000 description 1
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 1
- 229960002471 cholic acid Drugs 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 230000001332 colony forming effect Effects 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000034994 death Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 229960003964 deoxycholic acid Drugs 0.000 description 1
- KXGVEGMKQFWNSR-LLQZFEROSA-N deoxycholic acid Chemical compound C([C@H]1CC2)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 KXGVEGMKQFWNSR-LLQZFEROSA-N 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002900 effect on cell Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012091 fetal bovine serum Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000013632 homeostatic process Effects 0.000 description 1
- 230000002766 immunoenhancing effect Effects 0.000 description 1
- 230000002434 immunopotentiative effect Effects 0.000 description 1
- 230000002757 inflammatory effect Effects 0.000 description 1
- 210000002490 intestinal epithelial cell Anatomy 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000012669 liquid formulation Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000012046 mixed solvent Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000001967 plate count agar Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- NGFMICBWJRZIBI-UJPOAAIJSA-N salicin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=CC=C1CO NGFMICBWJRZIBI-UJPOAAIJSA-N 0.000 description 1
- 229940120668 salicin Drugs 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229960005322 streptomycin Drugs 0.000 description 1
- FDDDEECHVMSUSB-UHFFFAOYSA-N sulfanilamide Chemical compound NC1=CC=C(S(N)(=O)=O)C=C1 FDDDEECHVMSUSB-UHFFFAOYSA-N 0.000 description 1
- 229940124530 sulfonamide Drugs 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 239000007916 tablet composition Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Images
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
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/66—Microorganisms or materials therefrom
- A61K35/74—Bacteria
- A61K35/741—Probiotics
- A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
- A61K35/747—Lactobacilli, e.g. L. acidophilus or L. brevis
-
- 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
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
-
- 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
- C12N2500/00—Specific components of cell culture medium
- C12N2500/70—Undefined extracts
- C12N2500/76—Undefined extracts from plants
-
- C12R1/225—
-
- C12R1/46—
Abstract
Disclosed is a method for replacing wastewater to be discarded with a microorganism culture medium, in particular, a synthetic chemical added to a buffer solution for conventional pH control in culture medium for lactic acid bacteria culture. The present invention relates to a method for culturing a lactic acid bacterium with a medium composition for culturing a lactic acid bacterium comprising a carbon source, a nitrogen source and a buffer, wherein the buffer contains seaweed, and the immunological activity of the cultured lactic acid bacterium is cultured in a medium composition containing no algae Which is characterized in that it is augmented compared to the lactic acid bacteria.
Description
The present invention relates to a method for culturing a lactic acid bacterium, and more particularly, to a method for culturing a lactic acid bacterium having improved immunological activity and stability.
Lactic acid bacteria is one of the microorganisms that have been used in ancient human beings since ancient times. It has been widely used in fermented foods such as kimchi and soybean in Korea and fermented foods in dairy industry such as cheese in the west. In recent years, And it is used as health functional foods and medicines as well as general foods. Specifically, the lactic acid bacteria are widely distributed in the natural world from human and animal digestive tracts to dozens of agricultural products, and are widely distributed in foods such as yogurt, lactobacillus, cheese, fermented butter, soybean paste, soy sauce, kimchi, sausage, They are actively used for manufacturing and feed additives.
Foods fermented using these lactic acid bacteria are known to have various physiological effects as well as nutritional value. In addition, the produced abortion enhances the shelf life of the product, gives a unique refreshing sour taste, exhibits a growth inhibitory function against harmful microorganisms, enhances the digestibility of milk proteins, and promotes absorption of calcium, iron and phosphorus It has advantages. So far, the health effects of lactic acid bacteria have been found to be diarrhea, diarrhea, prevention of constipation, inhibition of harmful bacteria, prevention of cancers and aging, promotion of vitamins and development of cholesterol, prevention of adult diseases and improvement of immunity. In addition, lactic acid bacteria inhibit the growth of pathogens in the intestines, induce intestinal epithelial cells or immune cells to produce substances that regulate immune capacity, compete with pathogens to inhibit the growth of pathogens, and, secondarily, It has been reported that it maintains homeostasis of intestinal flora against environmental changes.
Recently, the function of the intestinal beneficial bacteria, that is, the intestinal acidity, is promoted to promote the intestinal motility, thereby helping digestion of food and absorption of nutrients, inhibiting the production of harmful substances and decomposing, synthesizing vitamins and amino acids, Various efforts have been actively made to isolate lactic acid bacteria and commercialize them as health functional foods or medicines by paying attention to an important role of lactic acid bacteria in protecting intestinal infections and increasing immunity.
Thus, the lactic acid bacteria exert various physiological activity effects in the intestines. In the structure of the human body, after ingesting the lactic acid bacteria, the lactic acid bacteria are killed due to the stomach acid secreted from the stomach until they reach the intestines. I can not. There have been attempts to prevent the death of lactic acid bacteria in the body by coating the lactic acid bacteria powder with various substances such as various proteins or carbohydrates. However, since such coated lactic acid bacteria powder is a powder coated with lactic acid bacteria, not.
In addition, lactic acid bacteria may be produced in the form of capsules or sugar beads, but lactic acid bacteria are unlike general organic substances and drugs, so they are not viable methods for preserving lactic acid bacteria in a living form.
In the case of the MRS medium which is generally used, the pH of the lactic acid bacterium is lowered to about 3 after about 24 hours of culture, A problem occurs. To solve this problem, an artificial pH control is attempted by adding basic chemicals such as ammonia and sodium hydroxide to the MRS medium to control the acidity. Since the lactic acid bacteria are used by freeze-drying the cells immediately, And the high price of the product causes the increase of the price of the lactic acid bacteria itself. In particular, the addition of the basic chemical is an undesirable problem for the functional use of the lactic acid bacteria as the fermented food.
On the other hand, seaweed is a very rich and quantitatively rich food. Generally, it contains about 10% of protein and it contains about 30 ~ 40% of saccharides, but it is not expressed by calorie because it is vegetable fiber. Seaweeds contain many inorganic minerals that are essential for health, and at the same time contain sperm-forming nutrients such as proteins. Seaweeds such as seaweed, seaweed, and kelp are rich in potassium ions and are used as highly alkaline foods chemically. In addition, seaweeds are known to have various pharmacological actions such as facilitating intestinal motility, so that modern people who are interested in health are attracting attention not only as edible foods but also as health functional foods, and their demand is steadily increasing.
The amount of seaweed produced in Korea is about 500,000 tons per year based on the edible part of the seaweed, but about 40 ~ 50% of the amount of seaweed is roots, stems, young leaves, It is drowned in the sea as it is and causes environmental pollution. That is, the dumped waste is piled under the farm to kill offspring such as wastes in the seabed, and it is pushed by the birds in the coastal rock gaps to eliminate fish migration and spawning ground. In addition, , And the phenomenon that the seaweed of the seaweed is lowered in the seaweed in the cultivation and it becomes to be drowned out even before it grows is intensified. However, there have been no reports on the use of such discarded seaweeds in microorganisms, particularly in the culture medium for lactic acid bacteria, and furthermore, regarding the improvement of the immunological activity and stability of the lactic acid bacteria cultured in the medium supplemented with seaweeds Not known.
[Prior Patent Literature]
- Registration Patent No. 0453376 (Oct. 15, 2004)
- Registration Patent Publication No. 0623626 (September 19, 2006)
Accordingly, the present invention provides a method for replacing the wastes to be discarded with a synthetic chemical added to a culture medium for microbial culture, particularly a culture medium for lactic acid bacteria culture, as a buffer for conventional pH control.
It was also found that the lactic acid bacteria cultured using the culture medium for culturing the Lactobacillus with added seaweed improves the immunological activity and the resistance to gastric acid, bile acid and heat is improved. In the case of the composition containing the cultured Lactobacillus, Or a pharmaceutical composition.
According to an aspect of the present invention, there is provided a method for culturing a lactic acid bacterium with a culture medium for culturing a lactic acid bacterium comprising a carbon source, a nitrogen source and a buffer, wherein the buffer contains seaweeds, Wherein the microorganism is augmented compared to the lactic acid bacteria cultured in a culture composition containing no seaweed.
And the resistance of the cultured lactic acid bacteria to gastric acid, bile acid, and heat is enhanced compared to the cultured lactic acid bacteria with the culture composition not containing the seaweed.
Characterized in that the buffer does not contain synthetic chemicals as a pH controlling component.
And the seaweed is seaweed or kelp.
And the seaweed or kelp is contained in at least one form selected from the group consisting of dry powder, juice extract and extract.
The lactic acid bacteria may be selected from the group consisting of Lactobacillus sp., Lactococcus sp., Streptococcus sp., Leuconostoc sp. And Pediococcus sp. ). ≪ / RTI >
In order to solve the above-mentioned problems, the present invention provides a pharmaceutical composition for enhancing immunity, which comprises lactic acid bacterium cultured by the above method as an active ingredient.
In order to solve the above-mentioned problems, the present invention provides a food composition for enhancing immunity, which comprises lactic acid bacteria cultured by the above method as an active ingredient.
According to the present invention, there is provided a method for culturing a lactic acid bacterium with a medium composition for culturing a lactic acid bacterium comprising a carbon source, a nitrogen source and a buffer, wherein a buffer containing seaweeds is used to culture a lactic acid bacterium There is an effect that a satisfactory culture can be performed without lowering the pH at the time of culturing, and culturing a lactic acid bacterium with enhanced immunological activity compared with the conventional method.
In addition, the tolerance to gastric acid, bile acid and heat is enhanced, and when the lactic acid bacteria are consumed, the lactic acid bacteria having improved stability can be cultured by increasing the content of the lactic acid bacteria which reach to the intestine.
In addition, the main purpose of the functional lactic acid bacterium is to regulate the function. For this purpose, the dietary fiber of seaweeds can exhibit a synergistic effect on the suicidal action when cultured by using seaweeds such as wakame.
It also has the effect of preventing environmental pollution as well as creating new added value by utilizing abandoned natural plant resources.
FIG. 1 is a graph showing the results of evaluation of tolerance to artificial gastric juice of cultured lactic acid bacteria cultured according to an embodiment of the present invention,
FIG. 2 is a graph showing the results of evaluating resistance to artificial bile acids of cultured lactic acid bacteria according to an embodiment of the present invention,
FIG. 3 is a graph showing the results of evaluating the thermal stability of the cultured lactic acid bacteria according to the embodiment of the present invention,
4 is a graph showing experimental results on immune cell viability of cultured lactic acid bacteria according to an embodiment of the present invention,
5 and 6 are graphs showing experimental results on the enhancement of immune activity of the cultured lactic acid bacteria according to an embodiment of the present invention,
7 is a graph showing the results of measurement of viable cell counts of lactic acid bacteria using seaweed extract and medium containing juice.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
In view of the fact that synthetic chemicals such as ammonia and sodium hydroxide are added as a buffer solution in order to prevent the pH from decreasing in the conventional method of culturing lactic acid bacteria with a medium composition for culturing a lactic acid bacterium comprising a carbon source, a nitrogen source and a buffer, As a result of intensive researches on the additive materials that can realize high concentration culture of lactic acid bacteria while replacing chemical substances with natural substances, it is possible to prevent inhibition of lactic acid bacteria growth due to decrease of acidity without addition of synthetic chemicals, In addition, when the lactic acid bacteria are consumed, the stability of the lactic acid bacteria is improved by increasing the survival rate of the lactic acid bacteria, and the effect of culturing the lactic acid bacteria with enhanced immunity activity And arrived at the present invention.
Accordingly, the present invention provides a method for culturing a lactic acid bacterium with a medium composition for culturing a lactic acid bacterium comprising a carbon source, a nitrogen source and a buffer, wherein the buffer contains seaweeds and the immune activity of the cultured lactic acid bacterium is Which is enhanced compared to the cultured lactic acid bacteria.
In the present invention, the culture medium contains basically the components required for culturing the lactic acid bacteria, such as carbon source and nitrogen source, and may be based on known MRS medium, for example.
Wherein the carbon source is selected from the group consisting of glucose, maltose, lactose, cellobiose, mannose, trehalose, fructose, melibiose, But are not limited to, galactose, raffinose, sucrose, stachyose, mannitol, arabinose, sorbitol, xylose, esculin, esculin, rhamnose and salicin, and preferably glucose, maltose, lactose, galactose, sucrose, sorbitol, fructose or xylose may be used, For example, glucose, maltose, lactose, galactose, sucrose, fructose or sorbitol may be used, and glucose, maltose or lactose may be most preferably used.
As the nitrogen source, various sources such as casein, animal nitrogen source such as beef extract, vegetable nitrogen source such as peptone, and nitrogen source such as yeast extract may be used in various ways, and various other trace elements may be contained. Herein, the term " trace element " means the minimum amount of ingredient required for proper growth, proliferation and physiology of a lactic acid bacterium. Examples thereof include sodium, magnesium, phosphorus, potassium, calcium, manganese, iron, cobalt, nickel, , Cerium, molybdenum, and the like.
In the present invention, the buffer solution is added to prevent the inhibition of the growth of lactic acid bacteria caused by lowering the pH of the culture medium to about 3 when the buffer solution is not contained in the culture of the lactic acid bacteria. In the past, addition of basic chemicals such as ammonia and sodium hydroxide And a buffer solution containing seaweed is used.
The above seaweeds may be used as seaweeds, kelp, mackerel, mackerel, mackerel, mackerel, pulses, parasites, hearing, mackerel, mackerel, mackerel, rhubarb and carrageenin. Can be cultured, and most preferably, seaweed can be used. Seaweed or sea tangle may be added to the medium composition in various ways. For example, it may be added in the form of a dry powder or a juice, or may be added in the form of an extract which can be prepared using various extraction methods.
The lactic acid bacteria that can be cultured using a culture medium composition according to the invention is Lactobacillus genus which is generally used (Lactobacillus sp.), Lactobacillus nose kusu in (Lactococcus sp.), Streptococcus genus (Streptococcus sp.), Flow Leuconostoc sp. And Pediococcus sp. Lactobacillus can be applied. Lactobacillus sp. Lactic acid bacteria can be preferably used.
Hereinafter, the present invention will be described in more detail by way of examples.
Culture of lactic acid bacteria using existing medium
Basic lactic acid bacteria culture medium composition (
Cultivation of lactic acid bacteria using a seaweed powder-containing medium
Culturing was carried out in the same manner as in the cultivation of lactic acid bacteria using the conventional culture medium, except that the culture medium prepared by adding 1 part by weight of the dried seaweed powder to 100 parts by weight of the basic culture medium for lactic acid bacteria culture was used.
Evaluation of growth activity of lactic acid bacteria
After culturing the lactic acid bacteria as described above, 9 ml of the sterilized water is mixed with 1 ml of the culture solution, and the mixture is continuously diluted 10-fold, and then 1 ml of each solution is dispensed. 9 ml of plate count agar is mixed and hardened, pour method for 48 hours. The number of colony formed was counted and the number of viable cells was measured with colony forming units per milli liter (CFU / ml). The results are shown in Table 1 below .
As shown in Table 1, it can be seen that the number of lactic acid bacteria was significantly increased by about 58 times as compared with the case of using the basic lactobacillus culture medium when the culture was carried out using the medium containing seaweed according to the present invention.
Assessment of artificial gastric tolerance
To evaluate the resistance of the cultured lactic acid bacteria to artificial gastric juice, artificial gastric juice was prepared by adjusting the pH to 2.5 with 1 mg / ml pepsin solution using hydrochloric acid (HCl) according to the method of Kobayasih et al. The lactic acid bacteria cultured in each culture medium was inoculated therein, followed by incubation at 37 ° C. for 6 hours. The number of live bacteria was measured after 1, 3 and 6 hours, and the results are shown in Table 2 and FIG.
The pH of the pure gastric juice is maintained at about 1.0 ~ 2.0, and most of the microorganisms are killed in the gastric juice. However, the pH of the gastric juice may be slightly increased due to the buffering effect of the ingested food. However, in order for the lactic acid bacteria to function physiologically, gastric acid should be viable in the stomach.
As shown in Table 2 and FIG. 1, the survival rate of the lactic acid bacteria cultured in the seaweed supplemented medium was high at 3 hours after the reaction, and the growth rate of the lactic acid bacteria cultured in the basic culture medium was 9.13 ± 1.61%, while the survival rate of lactic acid bacteria cultured in seaweed supplemented medium was 26.6 ± 3.27%. Since the lactic acid bacteria cultured in the seaweed supplemented medium showed a higher survival rate than the basic culture medium, many of the lactic acid bacteria cultured in the seaweed supplemented medium could survive the gastric juice.
Evaluation of tolerance to artificial bile acids
To evaluate the resistance of cultured Lactobacilli to artificial bile acids, 0.02 M cholic acid, 0.02 M deoxycholic acid, 0.05 mg / mL lipase and 0.02 mg / mL pacreatin The prepared solution was adjusted to pH 8.0 with 1N hydrochloric acid (HCl) and sodium hydroxide (NaOH) to prepare artificial bile acid. The lactic acid bacterium cultured in each culture medium was inoculated therein, followed by incubation at 37 ° C. for 6 hours. The number of viable cells was measured after 1, 3, and 6 hours, and the results are shown in Table 3 and FIG.
As shown in Table 3 and Fig. 2, the strains did not show any significant difference until 1 hour after the initial reaction. However, after 3 hours of the reaction, the lactic acid bacteria cultured in seaweed supplemented medium In the case of artificial bile acids.
Thermal stability evaluation
In order to evaluate the thermal stability of the cultured Lactobacillus, the Lactobacillus cultured in each culture medium was inoculated into the MRS broth and allowed to stand at 55 ° C for 6 hours. The viable counts of lactic acid bacteria survived after 1, 3 and 6 hours were examined. Are shown in Table 4 and FIG.
When Porbiotics is used as a product, it may be exposed to a temperature change such as a high temperature which is far from the optimal growth condition of the microorganism. In addition, during spray-drying, which is a formulation method, the viable cell power may be drastically reduced when exposed to a high-temperature environment, so it is important to understand the tolerance of the cells to heat.
As shown in Table 4 and FIG. 3, it was confirmed that the lactic acid bacteria cultured in the seaweed supplemented medium were more excellent in thermal stability than the lactic acid bacteria cultured in the basic culture medium, as the lactic acid bacteria growth rate was increased.
Effect on Immune Cell Viability
In order to confirm the effect on the cell viability of the cultured samples, the MTT assay described in Carmichael et al. (1987) was applied as follows. RAW 264.7 cells (ATCC, USA) were cultured in DMEM medium (Gibco, USA) supplemented with 10% heat-inactivated fetal bovine serum and penicillin-streptomycin at 37 ° C and 5% CO 2 Lt; / RTI > and 95% air. Lactic acid bacteria cultured in each culture medium were treated at 10, 10 2 , 10 3 and 10 4 CFU / ml in the state of live cells and dead cells (100 ° C, 15 minutes) and cultured for 24 hours. And FIG. 4, respectively.
As shown in Table 5 and Fig. 4, the effect on cell viability was evaluated in the condition of live cells treated with 10 4 CFU / ml It was confirmed that cytotoxicity was not observed in the lactobacillus treatment group in the seaweed supplemented medium, although it showed cytotoxicity in the basic culture. In addition, it was confirmed that all the groups did not show cytotoxicity in the dead cells state.
Enhancement of immunological activity (confirmation of secretion effect of NO and TNF-α)
(Nakai M, Sudo K, Yamada Y, Kojima Y, Kato T, Saito K, Moriwaki H, Seishima M, Dig Dis Sci. pp1669-1676, 2005), the following experiment was conducted. RAW 264.7 cells (ATCC The Global Bioresource Center ™ ) were dispensed into 96-well microplates at a rate of 1 × 10 5 CFU / ml per well. Lactic acid bacteria cultured in each culture medium were inoculated into a 96- 10, 10 2 , 10 3, and 10 4 CFU / ml were treated at 37 ° C and 5% CO 2 for 24 hours. The supernatant was taken and 50 μl of the cell culture supernatant was mixed with an equal amount of a grease reagent (Griess reagent, 0.1% (w / v) N- (1-naphthyl) ethylenediamine dihydrochloride + 1% (w / v) sulfanilamide in 5% (v / v) phosphoric acid) And the absorbance was measured at 540 nm using a spectrophotometer. The results are shown in Table 6 and FIG. 5, respectively.
As shown in Table 6 and FIG. 5, in the RAW 264.7 cells, the concentration of nitrite ion (NO 2 - ) was significantly increased in the seaweed supplemented medium compared to the control, It was confirmed that NO secretion was increased.
In addition, 50 μl of the cell culture supernatant was taken under the same conditions and ELISA test for TNF-alpha (inflammatory mediator) was performed (R & D Systems Quantikine Mouse TNF-α / TNFSF1A kit. Vilcek J. and TH Lee, J. Biol. Chem., 266, p7313, 1991). The results are shown in Table 7 and FIG.
As shown in Table 7 and FIG. 6, in the RAW 264.7 cells, the tumor necrosis factor TNF-α was significantly increased in the seaweed supplemented medium compared with the control, and thus the immunopotentiating effect of the lactic acid bacteria cultured through the seaweed supplemented medium .
Culture of lactic acid bacteria using seaweed extract
In order to confirm that cultivation of lactic acid bacteria can be smoothly performed even when seaweeds are used as an extract form other than the powder form as described above, the seaweed extract extracted in the following manner is added to L. plantarum isolated from kimchi, And 1% by weight. The culture was carried out in an incubator in the same manner as in the cultivation of lactic acid bacteria using the conventional medium, and the number of live cells was measured. The results are shown in Table 8 and FIG.
[Method for preparing seaweed extract]
The seaweeds in the dry state were crushed and extracted with a mixed solvent of water and ethanol as an extraction solvent at 30 ° C for 1 hour, followed by filtration, concentration under reduced pressure and drying to obtain a seaweed extract.
Referring to Table 8 and FIG. 7, in the cultivation of lactic acid bacteria using the culture medium containing the seaweed extract, the number of viable cells (11.0 ± 0.8) × 10 8 CFU / ml after 24 hours of culture was high and cultivation was possible without addition of chemicals such as ammonia Can be confirmed.
Seaweed The juice Cultivation of lactic acid bacteria using
In order to confirm that the cultivation of lactic acid bacteria can be performed smoothly even when the seaweeds are used in the form of powders or extracts as well as in the form of juices, the Lactobacillus plantarum isolated from kimchi is subjected to The lactic acid bacteria were cultured by the following experimental method, and the number of lactic acid bacteria was measured. The results are shown in Table 8 and FIG.
[Preparation method of seaweed juice]
The seaweed was heated at 80 ° C for 30 minutes and then poured. The juice was sterilized and filtered.
Referring to Table 8 and FIG. 7, in the cultivation of lactic acid bacteria using the culture medium containing the seaweed juice, the number of viable cells (36.3 ± 1.8) × 10 8 CFU / ml after 24 hours of culture was high and cultivation was possible without addition of chemicals such as ammonia .
As described above, it was confirmed that the growth rate of the lactic acid bacteria was increased in the cultivation of the lactic acid bacteria using the culture medium containing the seaweed extract or the seaweed extract, as compared with the result of culturing in the basic culture medium.
Hereinafter, a pharmaceutical composition for immuno-enhancement containing the lactic acid bacterium cultured by the method according to the present invention as an active ingredient or a preparation for application to food will be described, but the present invention is not limited thereto.
Formulation Example 1: Powder preparation
Table 9 below shows an acid composition containing lactic acid bacteria cultured by the method according to the present invention as an active ingredient. Powders can be prepared by mixing the following ingredients and filling the airtight container.
Formulation Example 2: Preparation of tablets
Table 10 below shows a tablet composition containing the lactic acid bacteria cultured by the method according to the present invention as an active ingredient. The tablet may be prepared by mixing the following ingredients and then tableting according to a conventional tablet preparation method.
Formulation Example 3: Capsule preparation
Table 11 below illustrates the composition of the capsule formulation containing the lactic acid bacteria cultured by the method according to the present invention as an active ingredient. The capsules may be prepared by mixing the following ingredients according to the conventional method for preparing a capsule, and filling the capsules with gelatin.
Formulation Example 4: Injection preparation
Table 12 below shows the composition of injections containing the lactic acid bacteria cultured by the method according to the present invention as an active ingredient. The injectable preparation can be prepared in the following ingredient contents per ampoule (2 ml) according to the usual injection preparation method.
Formulation Example 5: Liquid preparation
In Table 13 below, the composition of the liquid formulation containing the lactic acid bacteria cultured by the method according to the present invention as an active ingredient is illustrated. The liquid preparation is prepared by adding and dissolving each of the following ingredients in purified water according to a conventional liquid preparation method, mixing the following components after adding a proper amount of lemon flavor, adding purified water to adjust the total volume to 100 ml, filling and sterilizing in a brown bottle .
Formulation Example 6: Preparation of health food
Table 14 below shows the composition of a functional health food containing the lactic acid bacteria cultured by the method according to the present invention as an active ingredient. In the following composition, the composition ratio of the vitamin and mineral mixture shows that a composition suitable for health food is mixed and formulated as a preferable preparation. However, the blending ratio may be arbitrarily changed, and each ingredient may be mixed The granules can then be prepared and used in the manufacture of a health food composition according to conventional methods.
Formulation Example 7: Healthy Beverage Manufacturing
Table 15 below shows the composition of a functional health drink containing the lactic acid bacteria cultured by the method according to the present invention as an active ingredient. For example, the following ingredients are mixed in accordance with a conventional health drink manufacturing method, and the mixture is heated at 85 DEG C for about 1 hour under stirring, and the solution thus obtained is filtered to obtain a sterilized 2 liter container. After sealing sterilization, It can be stored and used. Although the following composition ratio is mixed with the ingredients suitable for the preferred beverage as a preferred embodiment, the blending ratio may be arbitrarily varied according to the regional and national preference such as the demand class, the demanding country, and the use purpose.
The preferred embodiments of the present invention have been described in detail with reference to the drawings. It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the appended claims.
Accordingly, the scope of the present invention is defined by the appended claims rather than the foregoing detailed description, and all changes or modifications derived from the meaning, range, and equivalence of the claims are included in the scope of the present invention Should be interpreted.
Claims (8)
Wherein said buffer contains seaweed so that the immunological activity of said cultured lactic acid bacterium and resistance to gastric acid, bile acid and heat are enhanced compared to the culture of lactic acid bacteria cultured with said culture medium not containing said seaweed.
Characterized in that the buffer does not contain a synthetic chemical as a pH controlling component
Wherein the seaweed is contained in at least one form selected from the group consisting of dry powder, juice extract and extract.
The lactic acid bacteria may be selected from the group consisting of Lactobacillus sp., Lactococcus sp., Streptococcus sp., Leuconostoc sp. And Pediococcus sp. ). ≪ / RTI >
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150045599A KR101731992B1 (en) | 2015-03-31 | 2015-03-31 | Method for culturing lactic acid bacteria having improved immunoactivity and stability |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150045599A KR101731992B1 (en) | 2015-03-31 | 2015-03-31 | Method for culturing lactic acid bacteria having improved immunoactivity and stability |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20160117029A KR20160117029A (en) | 2016-10-10 |
| KR101731992B1 true KR101731992B1 (en) | 2017-05-04 |
Family
ID=57146528
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150045599A KR101731992B1 (en) | 2015-03-31 | 2015-03-31 | Method for culturing lactic acid bacteria having improved immunoactivity and stability |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101731992B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022035082A1 (en) | 2020-08-10 | 2022-02-17 | 주식회사 엠바이옴쎄라퓨틱스 | Lactic acid bacteria composition stable under strong acidic conditions |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180084258A (en) * | 2017-01-16 | 2018-07-25 | (주)천호바이오 | Composition for enhancing immune activity comprising cinnamon extracts and lactic acid bacteria |
| WO2020013388A1 (en) * | 2018-07-10 | 2020-01-16 | (주)메디언스 | Method for preparation of nitrite ion-containing allium tuberosum fermentate and composition thereof |
| CN110129217B (en) * | 2019-04-22 | 2021-07-23 | 华中农业大学 | Method for improving heat resistance of lactic acid bacteria and application |
| KR102420141B1 (en) * | 2021-03-17 | 2022-07-13 | 구스타 주식회사 | Synbiotics lactobacillus manufacturing method for improved female immune activity and stability using NK cell culture medium composition |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007302628A (en) | 2006-05-12 | 2007-11-22 | Unitika Ltd | Composition which synergistically enhances immunoregulatory function of lactobacillus |
| JP2010104249A (en) | 2008-10-28 | 2010-05-13 | Tokai Univ | Liquid culture for nutritious additive |
| JP2010235528A (en) * | 2009-03-31 | 2010-10-21 | Kikkoman Corp | Immunostimulation composition having il-10 production promotion action |
-
2015
- 2015-03-31 KR KR1020150045599A patent/KR101731992B1/en active IP Right Grant
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007302628A (en) | 2006-05-12 | 2007-11-22 | Unitika Ltd | Composition which synergistically enhances immunoregulatory function of lactobacillus |
| JP2010104249A (en) | 2008-10-28 | 2010-05-13 | Tokai Univ | Liquid culture for nutritious additive |
| JP2010235528A (en) * | 2009-03-31 | 2010-10-21 | Kikkoman Corp | Immunostimulation composition having il-10 production promotion action |
Non-Patent Citations (1)
| Title |
|---|
| INTERNATIONAL JOURNAL OF MOLECULAR MEDICINE. 2012, vol. 29, pp. 447-453. |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022035082A1 (en) | 2020-08-10 | 2022-02-17 | 주식회사 엠바이옴쎄라퓨틱스 | Lactic acid bacteria composition stable under strong acidic conditions |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20160117029A (en) | 2016-10-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101124660B1 (en) | fermented fruits and vegetables and compositions comprising the same | |
| KR101731992B1 (en) | Method for culturing lactic acid bacteria having improved immunoactivity and stability | |
| JPWO2019230183A1 (en) | Lactic acid bacteria and their uses | |
| CZ300143B6 (en) | Lactobacillus strain, its use and product containing thereof | |
| KR101868517B1 (en) | Lactobacillus fermentum PL9119 with biofunctional activities and high heat stability as a probiotic without antibiotic resistance | |
| KR101749065B1 (en) | Enterococcus faecium MSS2 capable of fermenting at room temperature and composition for comprising the same | |
| KR20120100608A (en) | Lactobacillus sakei k101 having an activity for prevention and treatment of immune diseases and inflammatory diseases | |
| CN109259146A (en) | One plant has effects that inhibit the Lactobacillus rhamnosus of fatty live lesions and its application | |
| KR102155849B1 (en) | Lactobacillus plantarum SRCM102369 strain having antimicrobial activity against pathogenic microorganism and lactic acid production ability and uses thereof | |
| KR101580616B1 (en) | Bacillus methylotrophicus C14 strain having acid-resistance, bile acid-resistance and antimicrobial activity and uses thereof | |
| KR101757785B1 (en) | Leuconostoc lactis WIKIM48 having high productivity of 2-hydroxyisocaproic acid and composition for comprising the same | |
| KR101005747B1 (en) | Lactic acid bacterium separated from kimchii and uses thereof | |
| KR102251294B1 (en) | A composition for preventing, improving or treating alcoholic gastritis of the comprising heat-killed lactobacillus salivarius v133 as an active ingredient | |
| KR102313770B1 (en) | LACTOBACILLUS PLANTARUM WiKim0127 STRAIN DERIVED FROM JEJU PICKLED CABBAGE FOOD AND METHOD FOR PREPARING COMPOSITION USING SAME | |
| KR102424598B1 (en) | Lactobacillus pentosus OKBL-L.PE 1 strain having antioxidant activity, anti-inflammatory activity, skin whitening activity, antimicrobial activity against pathogenic microorganism and anti-thrombotic activity and uses thereof | |
| KR101836365B1 (en) | Kimchi seasoning containing Leuconostoc mesenteroides WiKim32 and kimchi prepared by using the same | |
| KR102562507B1 (en) | Novel lactobacillus paracasei subsp. tolerans wikim0148 with potent anti-inflammatory activity and uses thereof | |
| JP6052721B2 (en) | New lactic acid bacteria | |
| KR20100076540A (en) | Plant media, plant excipient composition and preparation method for powder fermented by plant origin lactic acid bacteria using the same | |
| KR102160918B1 (en) | Probiotics for feed including microbe | |
| KR20190072923A (en) | Antioxidant and Immune-enhancing functional beverage and food composition comprising the extract of edible flowers fermented by lactic acid bacteria and preparation method of the same | |
| KR101670955B1 (en) | Feed for farming-fish and Farming-fish farmed using that | |
| KR102069622B1 (en) | Pharmaceutical composition for prevention or treatment of cancer comprising Lactobacillus fermentum WiKim0102 as active ingredient | |
| KR101616743B1 (en) | Culture medium for lactic acid bacteria containing seaweeds | |
| KR101860300B1 (en) | Leuconostoc mesenteroides WiKim19 having high productivity of 2-hydroxyisocaproic acid and composition for comprising the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| N231 | Notification of change of applicant | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |