KR101884634B1 - Lactobacillus fermented drink mixture having weight control effect - Google Patents

Abstract

The present invention relates to a Lactobacillus-fermented solution having weight control effects and obesity prevention effects, and a fermented beverage to which the Lactobacillus-fermented solution is used as a raw material. More specifically, the present invention relates to a Lactobacillus-fermented solution and a fermented beverage to which the Lactobacillus-fermented solution is used as a raw material. To this end, the Lactobacillus-fermented solution is prepared by the following steps: drying bread produced by using probiotics, and then grinding the same to obtain bread powder; adjusting sugar content by adding purified water and saccharides; and adding a culture solution of Lactobacillus sp. nhs221 strain (Accession No. KCTC-11749BP), and then carrying out fermentation and aging.

Description

[0001] The present invention relates to a fermented lactic acid fermented with lactic acid bacteria,

The present invention relates to a lactic acid fermentation broth having an effect of preventing obesity and controlling body weight and a fermented beverage using the same as a raw material. More specifically, the bread prepared with the probiotic agent is dried and pulverized. Purified water and saccharides are added to the obtained bread powder, and the sugar content is adjusted. The lactic acid bacteria fermented and aged by adding a culture solution of Lactobacillus sp. Nhs221 (Deposit No. KCTC-11749BP) And a fermented beverage using the same as a raw material.

Modern people are disturbed by homeostasis of the human body due to changes in dietary habits, lack of exercise, and stress, which lead to high calorie meals, and various obesity and related metabolic diseases are increasing rapidly. Related metabolic diseases include not only type 2 diabetes and hypertension but also serious health and life-threatening diseases such as stroke, arteriosclerosis, cardiovascular diseases and various cancers.

Compared with the latter half of the 20th century, obesity rates increased 5 to 10 times. Abdominal obesity in middle-aged middle-aged people can be a direct cause of chronic metabolic syndrome. Especially in abdominal obesity, the fat is easily dissolved and absorbed into the blood, which can cause the metabolic syndrome.

The World Health Organization (WHO) classified obesity as a disease in 1996 and specified it as an object to be prevented or treated.

Xenical, Reductil, and Exolise are classified as appetite suppressants, energy consumption stimulators, and fat absorption inhibitors, and most of the obesity drugs are hypothalamic-related neurotransmitters Is an appetite suppressant that suppresses appetite.

The therapeutic agents developed so far have not only the side effects such as heart disease, respiratory diseases and neurological diseases but also the persistence of their efficacy is low and it is necessary to develop more improved therapeutic agents for obesity and the products which are currently being developed have satisfactory therapeutic effects without side effects There is no cure for the disease, and development of a new treatment for obesity is required.

Recently, agents for the treatment and prevention of obesity have been developed by using probiotics (probiotics), which are living microbial agents containing Bifidobacterium strains.

However, when these probiotics are directly used for the treatment and prevention of obesity, it is possible to temporarily reduce the number of lactic acid bacteria in the intestines by changing the intestinal bacterial ecosystem, thereby reducing intestinal peristalsis and thus causing constipation There was a problem.

Accordingly, the inventor of the present invention developed a functional fermentation broth using fermentation broth using a probiotics rather than a probiotics agent to solve the problems of the probiotics as described above. The inventors of the present invention have developed and commercialized Korean Patent No. 10-923,051 ' (Manufactured by KCTC-11749BP) is added to fermentation broth to prepare a lactic acid fermentation broth, and a lactic acid fermentation broth is prepared by adding fermented broth to the broth. The present invention has been accomplished by confirming the effect of preventing fermentation of obesity and regulating body weight.

A problem to be solved by the present invention is to prepare a mixed solution by adding purified water to the bread prepared using the functional biocide of the present inventor as a main ingredient and then adding a culture solution of Lactobacillus sp. Nhs221 (Deposit No. KCTC-11749BP) And to develop a fermentation broth of fermented lactic acid bacteria. In addition, it is intended to measure the effect of preventing the lactic acid fermentation broth and controlling the body weight.

The object of the present invention is to provide a method for preparing a bread crumb, comprising: i) 300 to 700 parts by weight of purified water is added to 100 parts by weight of bread powder obtained by drying and pulverizing bread prepared with a probiotic agent, sugar and / or fructose are added, ; And (ii) 0.8 to 1.2 parts by weight (1.0 to 8.0 × 10 ⁸ cfu / ml) of a culture broth of Lactobacillus sp. Nhs221 (accession number KCTC-11749BP) is fermented at room temperature for 50 to 100 days to obtain a lactic acid fermentation broth Wherein the probiotic agent is a yeast strain of Leuconostoc (Accession No. KCTC-11226 BP) and a strain of Saccharomyces (Accession No. KCTC-11227 BP) The present invention also provides a method for producing a lactic acid fermentation broth having an effect of preventing obesity and controlling body weight.

The Lactobacillus sp. Nhs221 strain (Accession No. KCTC-11749BP) is a lactobacillus strain strain, which is a strain that fermentes a large amount of lactic acid in a starch medium.

On the other hand, the lactic acid fermentation broth is characterized in that the content of total cholesterol, high density lipoprotein cholesterol, low density lipoprotein cholesterol and triglyceride is lowered in the test animal to improve liver function.

Another object of the present invention is to provide a fermented beverage of lactic acid bacteria having an effect of preventing obesity and controlling body weight, which is prepared by adding oligosaccharide, fructose and purified water to a lactic acid fermentation broth produced according to the above method.

The effect of the present invention is that the bread prepared using the functional biocide of the present inventor is used as a main ingredient and purified water is added thereto to prepare a mixed solution, and then a culture solution of Lactobacillus sp. Nhs221 (Accession No. KCTC-11749BP) To thereby provide a fermented broth of lactic acid bacteria. The present invention also provides a method of preventing obesity and controlling body weight of the lactic acid fermentation broth.

The present invention relates to a method for controlling sugar content, comprising: i) 300 to 700 parts by weight of purified water is added to 100 parts by weight of bread powder obtained by drying and pulverizing bread prepared with a probiotics preparation, sugar and / or fructose are added, ; And (ii) 0.8 to 1.2 parts by weight (1.0 to 8.0 × 10 ⁸ cfu / ml) of a culture broth of Lactobacillus sp. Nhs221 (accession number KCTC-11749BP) is fermented at room temperature for 50 to 100 days to obtain a lactic acid fermentation broth Wherein the probiotic agent is a yeast strain of Leuconostoc (Accession No. KCTC-11226 BP) and a strain of Saccharomyces (Accession No. KCTC-11227 BP) The present invention relates to a method for producing a lactic acid fermentation broth having an effect of preventing obesity and controlling body weight.

Hereinafter, the present invention will be described in more detail.

The Lactobacillus sp. Nhs221 strain (Accession No. KCTC-11749BP) inoculated into the lactic acid fermentation broth of the present invention is a lactobacillus strain strain that fermentes a large amount of lactic acid in the starch medium.

Table 1 shows the isolation and identification data of the isolated strains of lactic acid bacteria Lactobacillus nhs221 (Accession No. KCTC-11749BP). The general mycological characteristics were similar to those of Lactobacillus spp. However, unlike the conventional Lactobacillus sp. Strain, this strain is a new strain producing fermentation of a large amount of lactic acid in the starch medium. Therefore, this strain is designated as Lactobacillus sp. Nhs221 and the Korean Collection for Type Cultures Deposited on August 24, 2010 under accession number KCTC-11749BP.

Of Lactobacillus sp.
General characteristics The strain of the present invention
(Accession No. KCTC-11749BP) Shape of cell Pair, chain Pair, chain Aerobic - +/- Anaerobic + + Catalase reaction - weakness Arabinose + + Cellulose d d fruit sugar + + Sugar + + Trehalose + + Maltose + + Xylose d d Esculin hydrolysis d - Lactic acid formation + ++ Growth at pH 4.8 - +/- Growth at pH 5.6 + + Growth in 3.0% NaCl + +/- Growth in 6.5% NaCl d d TJF Configuration - - Growth in 10% ethanol - - Citric acid assimilation d d

d represents a delayed response

Meanwhile, the fermentation broth of the present invention has an effect of improving liver function by lowering the contents of total cholesterol, high density lipoprotein cholesterol, low density lipoprotein cholesterol and triglyceride in test animals.

The effect of preventing obesity and controlling body weight and improving liver function of the present invention can be attained by adding a live yeast strain of Leuconostoc (Accession No. KCTC-11226BP), a yeast strain of Saccharomyces, (Deposit No. KCTC-11227BP) and the lactic acid bacteria belonging to the genus Lactobacillus nhs221 (Accession No. KCTC-11749BP) used in the lactic acid bacteria fermentation broth of the present invention for producing the lactic acid bacteria fermentation broth of the present invention.

The lactic acid fermentation broth of the present invention may be used as it is, but it may be used as it is for other foods such as bread, chocolate, confectionery, ramen, ice cream, meat products and dairy products, or a sweetener of a certain amount such as oligosaccharide, Minerals and pigments may be added to be developed into lactic acid bacteria fermented beverages.

At this time, the content of the Lactobacillus sp. Nhs221 strain of the present invention (Accession No. KCTC-11749BP) is about 0.1 to 100 × 10 ⁸ cfu per 1 g of the food material.

In particular, it is preferable to add oligosaccharide, fructose and purified water to the fermentation broth of lactic acid bacteria to drink it as a lactic acid fermented beverage having an effect of preventing obesity and controlling body weight.

In addition, the lactic acid fermentation broth of the present invention can be developed, administered, and bathed in the form of pharmaceutical preparations including conventional pharmaceutically acceptable carriers, excipients and diluents.

The dosage of the lactic acid fermentation broth of the present invention may be determined according to various factors such as the condition of the recipient, age, sex and disease severity, but is usually 0.5 to 20 ml, preferably 5 to 10 ml per 1 kg / day of an adult, The content of lactic acid bacteria is 0.1 to 200 x 10 ⁸ cfu.

Hereinafter, the present invention will be described in more detail through Preparation Examples, Production Examples, Comparative Production Examples and Examples.

(Preparation Example 1) Bread prepared from a live bacterial preparation

To 100 g of wheat flour, 0.2 g of a live stock strain of Leuconostoc (Deposit No. KCTC-11226BP) and 0.2 g of yeast strain of Saccharomyces sp. (Accession No. KCTC-11227BP) And baked in an oven to make bread. At this time, the flour dough is composed of 2g of flour, 40g of water, 58g of water, and other ingredients such as salt, sugar, amino acid and glucose. This is a bread made from a live-prepared preparation according to the method disclosed in Korean Patent No. 10-923051, "Functional Probiotic Agent and Bread Made Using the Active Bacteria Agent", which was previously registered by the present inventor.

(Preparation Example 2) Separation of lactic acid bacteria of the present invention

When the natural fruit juice is added to the sponge for making bread and left at room temperature for 1 week, microorganisms in the air are fermented and attached to the sponge. Fermentation The cultured sponge is dried and incubated at room temperature under anaerobic conditions for 2 to 3 days to promote the growth of microorganisms. The dry sponge containing microorganisms is finely pulverized and placed in a flat plate, and 5 mg of pulverized dried sponge is separated and collected in 10 places on a flat plate.

5 mg of each of the obtained 10 pieces of crushed and dried sponges was placed in 10 culture dishes and 5 g of starch medium was added to the culture dish and cultured for 48 hours at 20 ° C. and 75% humidity to obtain the lactic acid The fermentation-generated culture dish was selected and the strain was isolated.

At this time, the isolated strain was present in a mixed state of the yeast strain and the lactic acid bacterium strain. Among them, only the lactic acid bacteria strain was isolated and identified to isolate the lactic acid bacterium Lactobacillus sp. Nhs221 strain (Accession No. KCTC-11749BP) of the present invention.

(Comparative Preparation Example 1) Bread prepared with a chemical swelling agent

0.5 g of baking powder, which is a chemical swelling agent, is added to parts by weight of 100 g of flour dough and baked in an oven to prepare bread. At this time, the flour dough is composed of 2g of flour, 40g of water, 58g of water, and other ingredients such as salt, sugar, amino acid and glucose.

(Production Example 1) Production of lactic acid bacteria fermentation broth of the present invention (fermentation period: 60 days)

500 ml of purified water was added to 100 g of the bread powder obtained by drying the prepared bread prepared in Preparatory Example 1, and the resulting bread was pulverized. To maintain the sugar content, 100 g of sugar, fructose and the like were added thereto to adjust the sugar content to 12 ° Brix 1 ml (1.0 to 8.0 × 10 ⁸ cfu) of the culture broth of Lactobacillus sp. Nhs221 (Accession No. KCTC-11749BP) isolated in Preparation Example 2 was added and fermentation was performed at room temperature for 60 days to obtain a lactic acid fermentation broth of the present invention.

(Preparation Example 2) Preparation of fermentation broth of lactic acid bacteria of the present invention (fermentation period: 90 days)

500 ml of purified water was added to 100 g of the bread powder obtained by drying the prepared bread prepared in Preparatory Example 1, and the resulting bread was pulverized. To maintain the sugar content, 100 g of sugar, fructose and the like were added thereto to adjust the sugar content to 12 ° Brix 1 ml (1.0 to 8.0 × 10 ⁸ cfu) of the culture broth of Lactobacillus sp. Nhs221 (Accession No. KCTC-11749BP) isolated in Preparation Example 2 was added and fermentation was performed at room temperature for 90 days to obtain a lactic acid fermentation broth of the present invention.

(Production Comparative Example 1) Preparation of Lactic Acid Bacteria Fermentation Liquid (Bread Prepared with Chemical Expansive Agent)

500 ml of purified water was added to 100 g of the bread powder obtained by drying and pulverizing the bread prepared with the chemical swelling agent prepared in Comparative Example 1. To maintain the sugar content, 100 g of sugar, fructose and the like were added thereto at a concentration of 12 ° Brix And 1 ml (1.0 to 8.0 x 10 ⁸ cfu) of the culture broth of Lactobacillus sp. Nhs221 (Accession No. KCTC-11749BP) isolated in Preparation Example 2 was added thereto and fermentation was performed at room temperature for 60 days to obtain a lactic acid fermentation broth.

(Preparation Comparative Example 2) Preparation of lactic acid fermentation broth (difference in fermentation period of fermentation)

500 ml of purified water was added to 100 g of the bread powder obtained by drying the prepared bread prepared in Preparatory Example 1, and the resulting bread was pulverized. To maintain the sugar content, 100 g of sugar, fructose and the like were added thereto to adjust the sugar content to 12 ° Brix 1 ml (1.0 to 8.0 x 10 ⁸ cfu) of the culture broth of Lactobacillus sp. Nhs221 (Accession No. KCTC-11749BP) isolated in Preparation Example 2 was added and fermentation was carried out at room temperature for 15 days to obtain a lactic acid fermentation broth.

(Preparation Comparative Example 3) Preparation of lactic acid fermentation broth (Difference in lactic acid bacteria)

500 ml of purified water was added to 100 g of the bread powder obtained by drying the prepared bread prepared in Preparatory Example 1, and the resulting bread was pulverized. To maintain the sugar content, 100 g of sugar, fructose and the like were added thereto to adjust the sugar content to 12 ° Brix 1 ml (1.0 to 8.0 x 10 ⁸ cfu) of a commercially available lactobacillus lambusaceus Lamb- nosus GG culture used for fermented milk production is added and fermented for 60 days at room temperature to obtain a lactic acid fermentation broth.

(Example)

(Purification and Feeding of Test Animals)

Test animals used male SD (Sprague-Dolly) rats at 3 weeks of age. Each test group was tested by placing two rats in a single cage. Water was standard grade and diet was fed with high fat diet and lactic acid fermentation broth for 5 weeks after 1 week of standard diet. Ingredients and calories of high-fat diets consumed per day are as follows.

(Components and calories in high fat diets)

Casein 200g 720kcal, Uji 400g 3600kcal, methionine 3g 12kcal, starch 150g 540kcal, sugar 150g 600kcal, cellulose 50g 0kcal, salt mixture 35g 30.8kcal, vitamin mixture 10g 39kcal, tartaric acid choline 2g 0kcal, total 5541.8kcal.

(Test group 1) 1 ml of the lactic acid fermentation broth prepared in Preparation Example 1 of the present invention and 1 ml of physiological saline (PBS) were mixed, and 0.2 ml of the mixed lactic acid fermentation broth was added.

(Comparative Test Group 1) Preparation 1 ml of the lactic acid fermentation broth prepared in Comparative Example 1 and 1 ml of physiological saline (PBS) were mixed and then 0.2 ml of the mixed lactic acid fermentation broth was added.

(Comparative Test Group 2) Preparation 1 ml of the lactic acid fermentation broth prepared in Comparative Example 2 and 1 ml of physiological saline (PBS) were mixed and then 0.2 ml of the mixed lactic acid fermentation broth was added.

(Comparative Test Group 3) Preparation 1 ml of the lactic acid fermentation broth prepared in Comparative Example 3 and 1 ml of physiological saline (PBS) were mixed, and 0.2 ml of the mixed lactic acid fermentation broth was added.

(Control) 0.2 ml of physiological saline solution (PBS).

(Example 1) Measurement of the effect of controlling diet diet

After feeding high fat diet and 0.2 ml of fermented lactic acid fermentation for 5 weeks to each of the test group 1, the comparative test group 1, the comparative test group 2, the comparative test group 3, and the control group, the weight change according to the dietary control was measured at intervals of 5 days The test results are shown in Table 2.

Test animal weight (g) Test group 1 Comparative test group 1 Comparative test group 2 Comparative test group 3 Control group 0 days 60.3 ± 3.0 60.5 ± 2.7 60.4 ± 2.8 59.8 ± 3.4 60.2 ± 3.6 After 5 days 99.4 ± 2.7 98.1 ± 3.4 98.4 ± 3.0 96.4 ± 4.1 100.5 ± 3.9 After 10 days 124.4 ± 3.8 130.5 ± 4.9 129.5 ± 5.7 128.1 ± 5.1 127.5 ± 4.0 After 15 days 162.4 ± 4.1 169.5 ± 6.2 173.1 ± 10.9 171.1 + - 8.1 169.6 + - 6.4 After 20 days 198.1 ± 6.4 205.3 ± 7.2 200.8 ± 10.1 207.5 ± 10.1 208.5 ± 9.6 After 25 days 230.8 ± 8.5 248.5 + - 10.3 244.6 ± 15.3 240.5 ± 9.7 242.2 ± 11.6 After 30 days 258.2 ± 11.9 284.8 ± 15.3 289.5 ± 18.2 279.3 ± 14.2 276.1 ± 15.2 After 35 days 290.4 ± 20.2 311.2 ± 25.5 310.6 + 24.5 303.7 ± 17.1 305.4 ± 18.1 Weight gain (g) 230.1 ± 15.4 250.7 ± 18.9 250.2 ± 17.7 243.9 ± 12.4 245.2 ± 16.2

In the case of the test group 1 in which 0.2 ml of the lactic acid fermentation broth of the present invention was fed for 5 weeks, the body weight was increased by about 230 g after 35 days. In the case of the control group in which only the 0.2 ml of high fat diet and physiological saline was fed for 5 weeks, the body weight was about 245 g Respectively. Therefore, in the test group 1, the weight loss was decreased by about 6% by weight compared to the control group. This indicates that the feeding of the lactic acid fermentation broth of the present invention has a regulating effect on diet diet which reduces the amount of body weight despite the high fat diet.

On the other hand, in the comparative test group 1, the comparative test group 2 and the comparative test group 3 in which 0.2 ml of the lactic acid fermentation broth prepared in Comparative Production Examples 1, 2 and 3 were fed for 5 weeks together with the high fat diet, significant changes in the body weight gain This means that the lactic acid fermentation broth prepared in Preparation Comparative Examples 1, 2 and 3 does not show a significant effect of regulating the diet.

(Example 2) Measurement of liver function improving effect

(TC), high density lipoprotein cholesterol (HDL-C), and high-density lipoprotein cholesterol (HDL-C) after the blood samples were taken from the rats of the test group 1, Low density lipoprotein cholesterol (LDL-C), triglyceride and glucose content were measured. The results are shown in Table 3.

Test group 1 Comparative test group 1 Comparative test group 2 Comparative test group 3 Control group TC 84.4 ± 12.7 90.2 ± 13.1 88.1 ± 10.8 89.4 ± 11.9 91.4 ± 13.8 HDL-C 51.8 ± 10.6 48.7 ± 14.1 49.6 ± 12.7 47.1 + - 10.3 50.9 ± 8.4 LDL-C 14.7 ± 17.2 18.4 ± 15.3 16.5 ± 11.9 17.9 + 13.8 16.1 ± 12.7 Triglyceride 182.3 + - 16.2 204.5 ± 13.8 221.2 ± 18.1 194.5 ± 13.5 200.8 ± 14.7 Glucose 196.4 ± 9.5 195.2 ± 16.1 204.4 ± 17.6 210.5 ± 8.5 202.2 ± 17.1

(Unit: mg / dl)

(TC) content and high-density lipoprotein cholesterol (HDL-C) content in the case of the test group 1 in which 0.2 ml of the lactic acid fermentation broth of the present invention and the high fat diet were fed for 5 weeks compared to the comparative test groups 1, 2, ), Low-density lipoprotein cholesterol (LDL-C) content and low triglyceride content.

However, in the case of glucose, there was no significant difference between the test group 1 and the control test groups 1, 2 and 3 and the control group in which 0.2 ml of the lactic acid fermentation broth of the present invention and the high fat diet were fed for 5 weeks.

(Example 3) Palatability test

1. Preparation of beverage 1

5% by weight of oligosaccharide and 3% by weight of fructose were added to 100 ml of lactic acid fermentation broth prepared in Preparation Example 1, and purified water was further added thereto so that the total volume became 200 ml.

2. Preparation of beverage 2

5% by weight of oligosaccharide and 3% by weight of fructose were added to 100 ml of the lactic acid fermentation broth prepared in Preparation Example 2, and purified water was further added to make the total volume 200 ml.

3. Preparation of Comparative Drink 1

Preparation Comparative drink 1 was prepared by adding 5% by weight of oligosaccharide and 3% by weight of fructose to 100 ml of lactic acid fermentation broth prepared in Comparative Example 1 and further adding purified water so that the total volume became 200 ml.

4. Preparation of Comparative Drink 2

Preparation Comparative drink 2 was prepared by adding 5% by weight of oligosaccharide and 3% by weight of fructose to 100 ml of lactic acid fermentation broth prepared in Comparative Example 2, and adding purified water so that the total volume became 200 ml.

5. Preparation of Comparative Drink 3

Manufacturing Comparative drink 3 was prepared by adding 5% by weight of oligosaccharide and 3% by weight of fructose to 100 ml of lactic acid fermentation broth prepared in Comparative Example 3, and adding purified water so that the total volume became 200 ml.

Ten palatability tests were conducted for the preference of beverages 1 and 2 and comparative beverages 1, 2 and 3. The items of palatability were measured by dividing them into taste, smell and tone of mouth and measured by 5 point scoring method to show 5 (very good), 4 (good), 3 (normal), 2 (poor) . The results are shown in Table 4.

flavor smell Well brave grade Drink 1 4.8 4.9 4.7 4.80 Drink 2 4.9 4.9 4.7 4.83 Comparative Drink 1 4.6 4.5 4.6 4.57 Comparative Drink 2 4.4 4.6 4.5 4.50 Comparative Drinks 3 4.5 4.4 4.4 4.43

The highest palatability test results of beverage 2 using the lactic acid fermentation broth prepared in Preparation Example 2 as a raw material were measured. The lactic acid fermentation broth prepared in Preparation Example 2 was fermented by fermentation for 90 days at room temperature and fermentation aging period was increased by 30 days as compared with the fermentation broth prepared in Example 1.

On the other hand, the comparative beverage 2 using the lactic acid fermentation broth prepared in Comparative Preparation Example 2 in which the fermentation period of fermentation was 15 days showed a decrease in taste, odor, and soundness compared to beverages 1 and 2. Preparation using a chemical swelling agent Comparative drink 1 using the lactic acid fermentation broth of Comparative Example 1 as a raw material and Comparative Beverage 3 using the lactic acid fermentation broth of Production Comparative Example 3 fermented using ordinary lactic acid bacteria were also used as beverages 1 and 2 , And a low taste, smell, and drinking sensation.

Therefore, the beverage 1 and the beverage 2 produced using the lactic acid fermentation broth of the present invention have a high functional palatability as well as a health functional property, and the possibility of commercialization is increased.

Korea Biotechnology Research Institute KCTC11749BP 20100824

Claims (4)

I) 300 to 700 parts by weight of purified water is added to 100 parts by weight of the bread powder obtained by drying and crushing the bread prepared from the probiotic agent, and sugar and / or fructose are added to adjust the sugar content to 10-15 degrees Brix; And
Ii) 0.8 to 1.2 parts by weight (1.0 to 8.0 × 10 ⁸ cfu / ml) of a culture of a strain of Lactobacillus sp. Nhs221 (accession number KCTC-11749BP) is fermented at room temperature for 50 to 100 days to obtain a lactic acid fermentation broth;
[Claim 10] A method for producing a lactic acid fermentation broth comprising:
The prophylactic agent is an obesity bacterium which is a probiotic agent in which a live host strain of Leuconostoc (Accession No. KCTC-11226 BP) and a yeast strain of Saccharomyces genus (Accession No. KCTC-11227 BP) A method for producing lactic acid fermentation broth having preventive and weight control effect.
[Claim 3] The method according to claim 1, wherein the Lactobacillus sp. Nhs221 strain (Accession No. KCTC-11749BP) is a strain of Lactobacillus sp. Strain which fermentes a large amount of lactic acid in a starch medium.
[Claim 3] The method according to claim 1, wherein the lactic acid fermentation broth has an effect of improving liver function by lowering the content of total cholesterol, high density lipoprotein cholesterol, low density lipoprotein cholesterol and triglyceride in a test animal.
A fermented beverage of lactic acid bacteria having an effect of preventing obesity and controlling body weight, which is prepared by adding oligosaccharide, fructose and purified water to a lactic acid fermentation broth prepared according to the method of claim 1.