KR102317409B1 - Food compositions comprising probiotics lactic acid bacteria and a amino acid mineral complex as effective components - Google Patents

Abstract

The present invention relates to a food composition containing probiotic lactic acid bacteria and an amino acid mineral complex as active ingredients, which does not inhibit the growth of lactic acid bacteria like prebiotics, but rather promotes growth and proliferation, has excellent bioabsorption rate, and does not impair the flavor of food. As a complex food composition, it has excellent immune enhancing activity, so it can be used as a health functional food for growing children.

Description

Food compositions comprising probiotics lactic acid bacteria and a amino acid mineral complex as effective components

The present invention relates to a food composition comprising probiotic lactic acid bacteria and amino acid mineral complex as active ingredients, and more particularly, to a health functional food for growing children.

Lactic acid bacteria play a role in making important nutrients by decomposing fiber and complex proteins while coexisting in the digestive system of the human body. Live microorganisms are collectively called probiotics.

In relation to probiotics for health functional food in Korea, Dong Wha Pharm has conducted a study for commercialization of high blood sugar improvement health functional food of Lactobacillus Sakei OK67 fermented product in 2016. Chong Kun Dang Bio Co., Ltd. has conducted research on the industrialization of anti-obesity probiotics, and A2Gen Co., Ltd. has conducted research on the development of cholesterol-lowering lactic acid bacteria. On the other hand, CJ CheilJedang used the Lactobacillus plantarum CJLP-133 strain of Patent No. 10-1406168 (the title of the invention “new Lactobacillus plantarum and composition using the same”) to produce a skin condition called “BYO skin lactic acid bacteria” in 2015. Individually recognized health functional foods that can help improve

On the other hand, the advantage of amino acid-mineral complex in mineral nutrition is the fact that it is easily absorbed by active transport or other mechanisms in mucosal cells and plant cells. That is, when minerals are absorbed using amino acids as transport molecules, there is an advantage in that it is possible to avoid problems related to competition for active sites for absorption and the function of inhibiting absorption of special trace elements between minerals.

A mineral amino acid complex is generally produced by a reaction between an alpha-amino acid and a metal ion, and in order for the complex to have a ring structure, a metal ion having a valence of 2 or more is required. In this reaction, the positive charge of the metal ion is neutralized by reacting with the negative charge of the amino or carboxyl group of the alpha-amino acid.

The structure and chemical formula of the mineral amino acid complex and the related literature on bioavailability are very diverse, representatively, Ashmead et al., Chelated Mineral Nutrition, (1982), Chas. C. Thomas Publishers, Springfield, Ill. ), Ashmead et al., Intestinal Absorption of Metal Ions, (1985), Ashmead et al., Foliar Feeding of Plants with Amino Acid Chelates, (1986), and U.S. Patent No. 4,020,158 , 4,167,564, 4,216,143, 4,721,644, 4,599,152, 4,774,089, 4,830,716, 4,863,898, 4,725,427, and the like.

In the case of probiotic lactobacilli announced in the 'Standards and Specifications of Health Functional Foods' (Ministry of Food and Drug Safety Notice No. 2019-10), the functional label 'can help proliferate lactic acid bacteria, suppress harmful bacteria, and facilitate bowel movements' is possible. In the case of zinc, functional labels such as 'required for normal immune function' and 'necessary for normal cell division' are possible.

Minerals are essential for the growth of probiotic lactic acid bacteria, but as a health functional food, there is a problem that when used in excess, the growth of probiotic lactic acid bacteria can be inhibited. There is one example, but a method for enhancing their effect has not been reported yet.

US Patent No. 4,020,158 U.S. Patent No. 4,167,564

Ashmead et al., Chelated Mineral Nutrition, (1982), Chas. C. Thomas Publishers, Springfield, Ill. Chas. C. Thomas Publishers, Springfield, Ill. Ashmead et al., Intestinal Absorption of Metal Ions, (1985) Ashmead et al., Foliar Feeding of Plants with Amino Acid Chelates, (1986)

The present invention applies a water-soluble amino acid mineral complex and lactic acid bacteria as a composition for enhancing immune activity, enhances active absorption of minerals in the small intestine, improves immunity of humans or animals other than humans, and is stable by taking for a long time without accumulation in vivo An object of the present invention is to provide a food, pharmaceutical or feed composition that can exhibit an effect.

The present invention, probiotic lactic acid bacteria; and an amino acid having a molecular formula of C ₄ H ₉ NO ₇ Zn, a zinc aspartic acid hydrate of Formula 1 below, wherein 1 g of the zinc aspartic acid hydrate has water solubility in 1 to 30 ml of water at 25° C. and is an orthorhombic crystal. It relates to a food composition for enhancing immune activity comprising a mineral complex as an active ingredient.

[Formula 1]

The probiotic lactic acid bacteria, Lactobacillus acidophilus ( L.acidophilus ), Lactobacillus casei ( L.casei ), Lactobacillus gasseri ( L.gasseri ), Lactobacillus delbrooki subspisis bulgaricus ( L. delbrueckii ssp. bulgaricus ), Lactobacillus helveticus ( L.helveticus ), Lactobacillus fermentum ( L.fermentum ), Lactobacillus paracasei ( L.paracasei ), Lactobacillus plantarum ( L.plantarum ), Lactobacillus Bacillus reuteri ( L.reuteri ), Lactobacillus rhamnosus ( L.rhamnosus ) and Lactobacillus salivarius ( L.salivarius ) Any one or more Lactobacillus genus lactic acid bacteria selected from; Lactococcus lactis ( Lc. lactis ); Enterococcus faecium ( E. faecium ) and Enterococcus faecalis ( E. faecalis ) Any one or more Enterococcus genus lactic acid bacteria selected from; Streptococcus Thermo filler's (S.thermophilus); and Bifidobacterium bifidum ( B.bifidum ), Bifidobacterium breve ( B.breve ), Bifidobacterium longum ( B.longum ) and Bifidobacterium animalis subspicis lactis ( B. animalis spp. lactis ) any one or more lactic acid bacteria of the genus Bifidobacterium selected from; may be any one or more lactic acid bacteria selected from the group consisting of.

The food composition for enhancing immune activity may further include organic calcium passivation and organic magnesium passivation.

The composition for enhancing immune activity may be a health functional food for growing children.

The present invention relates to a food composition containing probiotic lactic acid bacteria and an amino acid mineral complex as active ingredients, which does not inhibit the growth of lactic acid bacteria like prebiotics, but rather promotes growth and proliferation, has excellent bioabsorption rate, and does not impair the flavor of food. As a complex food composition, it has excellent immune enhancing activity, so it can be used as a health functional food for growing children.

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

The present invention, probiotic lactic acid bacteria; and an amino acid having a molecular formula of C ₄ H ₉ NO ₇ Zn, a zinc aspartic acid hydrate of Formula 1 below, wherein 1 g of the zinc aspartic acid hydrate has water solubility in 1 to 30 ml of water at 25° C. and is an orthorhombic crystal. It relates to a food composition for enhancing immune activity comprising a mineral complex as an active ingredient.

[Formula 1]

The food composition for enhancing immune activity is a single formulation formed by mixing the amino acid-mineral complex of Formula 1 with the probiotic lactic acid bacteria, which does not inhibit the growth of probiotic lactic acid bacteria, but rather exhibits prebiotic activity that promotes growth and proliferation. It allows better absorption and has the effect of enhancing the immune activity in the intestine.

The immune enhancement means to increase the immune response or activity of the immune system in vivo, and is effective in alleviating the decrease in immune function due to aging, pregnancy, immunosuppressive treatment, etc. or in the prevention or improvement of diseases caused by decreased immune function. And, the disease caused by the decrease in immune function may be any one or more selected from virus-sensitive diseases such as colds and inflammatory diseases, chronic fatigue and cancer.

In the food composition for enhancing immune activity, the amino acid and mineral complex of Formula 1 may be mixed to be 3.6 to 12 mg based on the daily intake of zinc, and the probiotic lactic acid bacteria is 1 × 10 ⁸ to based on the daily intake. It can be mixed so that it becomes 1×10 ^10.

The food composition for enhancing immune activity may further include organic calcium passivation and organic magnesium passivation. Organic passivation calcium may be mixed so as to be 210 to 800 mg based on the daily intake of calcium, and the organic passivation magnesium may be mixed to be 66 to 250 mg based on the daily intake of magnesium.

The food composition for enhancing immune activity may be a health functional food for growing children. The growing child means a child from 3 to 15 years of age.

The food composition for enhancing immune activity is preferably to be ingested 1 to 3 times a day, and a single intake dose may be 100 mg to 5 g, preferably 500 mg to 2 g.

The probiotic lactic acid bacteria means beneficial bacteria that live in the intestine of the host and a strain that has a beneficial effect on the intestinal environment when it is ingested and reaches the intestine. These are bacteria that survive and reach stomach acid and bile acid, multiply and settle in the intestine, exhibit useful effects in the intestinal tract, and satisfy the non-toxic and non-pathogenic conditions.

The probiotic lactic acid bacteria, Lactobacillus acidophilus ( L.acidophilus ), Lactobacillus casei ( L.casei ), Lactobacillus gasseri ( L.gasseri ), Lactobacillus delbrooki subspisis bulgaricus ( L. delbrueckii ssp. bulgaricus ), Lactobacillus helveticus ( L.helveticus ), Lactobacillus fermentum ( L.fermentum ), Lactobacillus paracasei ( L.paracasei ), Lactobacillus plantarum ( L.plantarum ), Lactobacillus Bacillus reuteri ( L.reuteri ), Lactobacillus rhamnosus ( L.rhamnosus ) and Lactobacillus salivarius ( L.salivarius ) Any one or more Lactobacillus genus lactic acid bacteria selected from; Lactococcus lactis ( Lc. lactis ); Enterococcus faecium ( E. faecium ) and Enterococcus faecalis ( E. faecalis ) Any one or more Enterococcus genus lactic acid bacteria selected from; Streptococcus Thermo filler's (S.thermophilus); and Bifidobacterium bifidum ( B.bifidum ), Bifidobacterium breve ( B.breve ), Bifidobacterium longum ( B.longum ) and Bifidobacterium animalis subspicis lactis ( B. animalis spp. lactis ) any one or more lactic acid bacteria of the genus Bifidobacterium selected from; may be any one or more selected from the group consisting of.

The amino acid-mineral complex of Formula 1 is prepared by adding aspartic acid to water and stirring; Zinc oxide is added as the zinc precursor so that the zinc precursor and aspartic acid are in a ratio of 1:0.8 to 2.5 moles in the aqueous aspartic acid solution obtained in the stirring step, and heated at 50 to 100° C. for 10 minutes to 24 hours while stirring to react step; and removing insolubles after the reacting step.

The zinc precursor is a zinc salt or zinc oxide that can be used as a food, drug or feed, and zinc oxide that is insoluble in water may be used, and the zinc oxide has more excellent activity of increasing the antibody production rate of the antiviral vaccine. In particular, in the conventional production of zinc aspartic acid complexes, it was taken for granted to use water-soluble zinc salts that are well soluble in water. On the contrary, zinc aspartic acid complexes, which are more effective when heated over a certain temperature and time while using water-insoluble zinc oxide, are produced. formation was confirmed.

The molar ratio of the zinc precursor and aspartic acid means a molar ratio of zinc and aspartic acid, and is preferably 1:0.8 to 2.5 moles, preferably 1:1.5 to 2.2 moles. Although the theoretical molar ratio of zinc and aspartic acid in the zinc aspartic acid hydrate of Formula 1 is 1:2, when aspartic acid is added in excess compared to the zinc precursor, insoluble zinc oxide is reduced and water-soluble zinc aspartic acid hydrate is more easily formed. can do.

In the reacting step, it is preferable to heat at 50 to 100° C. for 10 minutes to 24 hours, particularly in the case of zinc oxide, at 80 to 100° C. for 1 hour or more, preferably for 1.5 hours. On the other hand, most of zinc oxide reacts with about 95%, preferably 99% or more of aspartic acid within 3 hours. In the reacting step, ultrasonic treatment may be used to shorten the reaction time.

It may further include the step of removing insolubles from the reaction solution of the above step. The step of removing the insoluble material may be more necessary when zinc oxide is used as a zinc precursor.

The manufacturing method does not require a separate additive other than the zinc precursor, aspartic acid and water, unlike the conventional manufacturing method of the zinc aspartic acid complex, and has the advantage of reducing the process cost because the manufacturing process is simple.

Probiotic lactic acid bacteria are mixed in the amino acid mineral complex, and at this time, the probiotic lactic acid bacteria may be enriched in MRS, which is a lactic acid bacteria culture medium, at 30-40 ° C. for 12 hours.

The food composition for enhancing immune activity of the present invention has significantly superior immune activity when mixed with an amino acid mineral complex and lactic acid bacteria, rather than using probiotic lactic acid bacteria or amino acid mineral complex alone, and the proliferative activity of beneficial intestinal bacteria is more I could confirm that it was excellent.

In the present specification, 'with an active ingredient' means including an amount sufficient to achieve the efficacy or activity of the probiotic lactic acid bacteria and the mineral amino acid complex.

The food composition according to the present invention may be used as a health functional food or added to various general foods. The general food includes, for example, beverages, alcoholic beverages, sweets, diet bars, dairy products, meat, chocolate, pizza, ramen, other noodles, gums, ice cream, vitamin complexes, and health supplements.

The food composition of the present invention may include not only probiotic lactic acid bacteria and mineral amino acid complex as active ingredients, but also ingredients commonly added during food production, for example, proteins, carbohydrates, fats, nutrients, seasonings and flavoring agents. includes Examples of the above-mentioned carbohydrates include monosaccharides such as glucose, fructose and the like; disaccharides such as maltose, sucrose, oligosaccharides and the like; and polysaccharides, for example, conventional sugars such as dextrin, cyclodextrin, and the like, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents, natural flavoring agents [taumatine, stevia extract (eg, rebaudioside A, glycyrrhizin, etc.)) and synthetic flavoring agents (saccharin, aspartame, etc.) can be used. For example, when the food composition of the present invention is prepared as a drink or beverage, citric acid, high fructose, sugar, glucose, acetic acid, malic acid, fruit juice, and various plant extracts may be additionally included in addition to the probiotic lactic acid bacteria and mineral amino acid complex. .

The food composition of the present invention can be used for the growth of beneficial intestinal bacteria and inhibition of the growth of intestinal harmful bacteria. The beneficial bacteria in the intestine means a strain that has a beneficial effect on the intestinal environment when it is ingested and reaches the intestine and previously inhabited in the intestine of the host. Intestinal harmful bacteria refer to harmful bacteria existing in the intestine of the host and strains that have a detrimental effect on the intestinal environment when ingested and reach the intestine.

The intestinal beneficial bacteria may be at least one strain selected from the genus Bifidobacterium, the genus Leukonostok, the genus Pediococcus, the genus Weissella, the genus Streptococcus, the genus Lactobacillus, and combinations thereof.

The intestinal harmful bacteria may be at least one strain selected from Clostridium genus, Eubacterium genus, Bacteroid genus, Escherichia coli genus, Bacillus genus, Salmonella genus, and combinations thereof. More preferably, the Clostridium sp. strain is at least one selected from Clostridium difficile, Clostridium perfringens, and combinations thereof,

Hereinafter, the present invention will be described in more detail through examples, etc., but the scope and contents of the present invention cannot be construed as being reduced or limited by the examples below. In addition, based on the disclosure of the present invention including the following examples, it is clear that a person skilled in the art can easily practice the present invention for which no specific experimental results are presented, and such modifications and modifications are included in the attached patent. It goes without saying that they fall within the scope of the claims.

Preparation Example 1: Preparation of Zinc Aspartic Acid Complex

57.5 g of aspartic acid was placed in 500 ml of water and stirred while 17.5 g of zinc oxide (81 wt% of zinc) was added thereto and reacted sufficiently at a temperature of 90° C. for at least 120 minutes while stirring, and then the reaction solution was filtered with a 0.2 μm filter paper. Then, the filtrate was concentrated to 80% at 65° C. for 3 hours, and then vacuum dried to obtain a water-soluble zinc aspartic acid complex.

Experimental Example 1: Confirmation of the structure of the zinc aspartic acid complex of Preparation Example 1

The structure of the zinc aspartic acid complex of Preparation Example 1 was confirmed using Bruker SMART APEX II X-ray Crystallograph (XRC) and Bruker SHELXTL Structure Analysis Program.

crystallographic data

Molecular formula C ₄ H ₉ NO ₇ Zn

Molecular weight 248.49

crystalline orthorhombic

Space group P2(1)2(1)2(1)

Z 4

Unit cell dimension a=7.8012(15)Å α=90°

b=9.3435(17)Å β=90°

c=11.576(2)Å γ=90°

Volume 843.8(3) / Å ³

Calculated Density 1.956 Mg/m ³

Temperature 296(1)K

Absolute structural parameter 0.00

Crystal size 0.18 x 0.12 x 0.08 mm ³

F(000) 504

Absorption coefficient 2.920 mm ^-1

^{In addition, the atomic coordinates (x10 4} ) of the zinc aspartic acid complex of Preparation Example 1, equivalent isotropic displacement parameters (Å ² x10 ³ ), bond length (Å), angle (°), anisotropic displacement _{Molecular formula C 4} H by checking the parameters (Å ² x10 ³ ), hydrogen coordinates (x10 ⁴ ), equivalent isotropic displacement parameters (Å ² x10 ³ ), and torsion angles (°) ₉ NO ₇ Zn, and zinc aspartic acid hydrate represented by the following formula (1) was confirmed.

[Formula 1]

Example 1: Preparation of a composition for enhancing immune activity of zinc aspartic acid complex, organic passivating calcium, organic passivating magnesium, Bifidobacterium bifidum and Lactobacillus reuteri

The zinc-aspartic acid complex of Preparation Example 1 was mixed so as to be 6 mg/g based on zinc, and organic passivating calcium (calcium aspartic acid complex) prepared by BTN was mixed so as to be 400 mg/g based on calcium. and organic passivating magnesium (magnesium aspartic acid complex) is mixed so as to be 100 mg/g based on magnesium, and Bifidobacterium bifidum bacteria and Lactobacillus reuteri bacteria are each in a lactic acid culture medium After 12 hours of enrichment culture in MRS at 37 ℃, each ^{mixed to 1 × 10 9} CFU / g to prepare the food composition for enhancing immune activity of Example 1.

Example 2: Preparation of a composition for enhancing immune activity by mixing zinc aspartic acid complex, Bifidobacterium bifidum and Lactobacillus reuteri

The zinc aspartic acid complex of Preparation Example 1 was mixed so as to be 6 mg/g based on zinc, and Bifidobacterium bifidum and Lactobacillus reuteri bacteria were respectively added to MRS, which is a lactic acid bacteria culture medium. After 12 hours of enrichment culture at 37 ° C., each ^{was mixed to 1 × 10 9} CFU/g to prepare the food composition for enhancing immune activity of Example 2.

Example 3: Preparation of a composition for enhancing immune activity by mixing zinc aspartic acid complex and Lactobacillus reuteri

The zinc aspartic acid complex of Preparation Example 1 was mixed so as to be 6 mg/g based on zinc, and Lactobacillus reuteri was enriched in MRS, a lactic acid bacteria culture medium, for 12 hours at 37 ° C., and then 1 × 10 ⁹ The food composition for enhancing immune activity of Example 3 was prepared by mixing to CFU/g.

Comparative Example 1: Preparation of a composition for enhancing immune activity by mixing inorganic zinc, calcium and magnesium, Bifidobacterium bifidum and Lactobacillus reuteri

Zinc oxide, calcium lactate and sulfuric acid, respectively, instead of the zinc aspartic acid complex of Preparation Example 1 used in Example 1, organic calcium passivation (calcium aspartic acid complex) and organic magnesium passivation (magnesium aspartic acid complex) prepared by Vitien Co., Ltd. Magnesium is used, and the amount used is mixed to be 6 mg/g, 400 mg/g and 100 mg/g, respectively, based on zinc, calcium and magnesium, respectively, and Bifidobacterium bifidum and Lactobacillus reuteri are Examples The food composition of Comparative Example 1 was prepared by mixing in the same manner as in 1.

Comparative Example 2: Preparation of a composition for enhancing immune activity in which inorganic zinc and Lactobacillus reuteri were mixed

Zinc oxide was used instead of the zinc aspartic acid complex of Preparation Example 1 used in Example 3, and the amount was mixed to be 6 mg/g based on zinc, and Lactobacillus reuteri was mixed in the same manner as in Example 3 To prepare a food composition of Comparative Example 2.

Experimental Example 1: Measurement of nitric oxide production

In order to confirm the immune enhancing effect of Examples 1 to 3 and Comparative Examples 1 and 2, the ability to produce nitric oxide was confirmed.

Examples 1 to 3 and Comparative Examples 1 and 2 at a concentration of 50 ppm to confirm the NO production ability in Raw 264.7 cells primed with 50 ng / ml IFN-γ. Control was compared with the NO production ability by LPS 1μg / ml. The RAW 264.7 cells were purchased from the Korea Cell Line Bank, and were cultured in an incubator at 30°C in 5% CO2 using Dulbecco's modified Eagle's medium (DMEM) containing 10% FBS and 1% anti-anti as a culture medium.

Nitric oxide production in the culture medium was evaluated by measuring nitrous acid, which is an oxide of nitric oxide. Griess analysis method was used, and Raw 264.7 cell cells were aliquoted in a 96 well plate at a ^{concentration of 2 x 10 5} cells/mL and cultured for 24 hours. were each treated at a concentration of 50 μg/mL, and then incubated for 20 hours. After incubation, 100 μL of the supernatant was transferred to a new 96-well plate, mixed with griess reagent (SigmaAldrich Co.) 1:1, and reacted on a shaker for 10 minutes, and then absorbance was measured at 540 nm using a microplate reader. The standard curve was measured using sodium nitrite and the results are shown in Table 1.

division control
(LPS) Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Nitric oxide (%) 100 142.7% 136.4% 130.8% 63.5% 52.3%

Based on the amount of nitrogen oxide produced by LPS, which is a positive control group, the amount of nitrogen oxide produced was significantly increased compared to the control in the order of Examples 1, 2, and 3, whereas in Comparative Examples 1 and 2, the amount of nitrogen oxide produced was rather decreased.

Experimental Example 2: Confirmation of effect on growth activity of beneficial intestinal bacteria

In order to examine the effect of the composition of the present invention on the growth activity of Bifidobacterium longum, Lactobacillus sp and Lactobacillus acidophilus strains among beneficial intestinal bacteria, the following experiment was performed. The experiment on the effect on the growth activity of beneficial intestinal bacteria was repeated three times, and the experimental results showed that the O.D. It is expressed as a ratio to the value.

1) Preparation of intestinal bacteria

Bifidobacterium longum ATCC 15707, Lactobacillus sp. KCTC 3930, and Lactobacillus acidophilus ATCC 4356) were used as indicators of beneficial intestinal bacteria. The strains were cultured in Reinforced Clostridial Media (RCM, Difco, USA) medium at 37° C. in BBL GasPak (Becton Dickinson and Company, USA) under anaerobic conditions and used.

2) Growth activity experiment by agar diffusion method

After sterilizing the EG agar medium, cool it to 50 ℃, make 3 plates inoculated with the monarch so that each of the 3 strains contains 2-3%, and then harden the medium at room temperature. After 0.1 mg of each of the compositions of Examples 1-1, 1-2, 1-3, and 1-4 were dripped onto a 6 mm diameter disk paper (Whatman paper No. 41), it was placed at regular intervals on the hardened medium. . The medium was incubated for 48 hours at 37° C. under anaerobic conditions, and then the size of the growth active ring was observed.

strain Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Bifidobacterium longum +++ +++ ++ - - Lactobacillus sp. ++ +++ ++ + + Lactobacillus acidophilus ++ ++ ++ + -

As a result, as shown in Table 2, the Bifidobacterium longum strain in the solid medium treated with Examples 1, 2, and 3 showed a growth activity of about ++ to +++, but Comparative Example 1 and In 2, growth activity of - degree was shown.

The Lactobacillus sp. strains treated with Examples 1, 2 and 3 showed a growth activity of about ++ to +++, but Comparative Examples 1 and 2 showed a growth activity of about +.

The Lactobacillus acidophilus strains treated with Examples 1, 2 and 3 showed a growth activity of about ++, but Comparative Examples 1 and 2 showed a growth activity of about - to +.

Overall, it was confirmed that the composition for enhancing immune activity of the present invention has a high growth activity against beneficial intestinal bacteria.

Claims (4)

probiotic lactic acid bacteria; and
An amino acid mineral having a molecular formula C ₄ H ₉ NO ₇ Zn, zinc aspartic acid hydrate represented by the following formula 1, wherein 1 g of zinc aspartic acid hydrate is soluble in 1 to 30 ml of water at 25° C. and is orthorhombic crystals complex;
A food composition for enhancing immune activity comprising as an active ingredient:
[Formula 1]

. According to claim 1,
The probiotic lactic acid bacteria,
Lactobacillus acidophilus ( L.acidophilus ), Lactobacillus casei ( L.casei ), Lactobacillus gasseri ( L.gasseri ), Lactobacillus delbrooki subspica bulgaricus ( L.delbrueckii ssp. bulgaricus ) , Lactobacillus helveticus ( L.helveticus ), Lactobacillus fermentum ( L.fermentum ), Lactobacillus paracasei ( L.paracasei ), Lactobacillus plantarum ( L.plantarum ), Lactobacillus reuteri ( L. reuteri ), Lactobacillus rhamnosus ( L.rhamnosus ) and Lactobacillus salivarius ( L.salivarius ) Any one or more Lactobacillus genus lactic acid bacteria selected from;
Lactococcus lactis ( Lc. lactis );
Enterococcus faecium ( E. faecium ) and Enterococcus faecalis ( E. faecalis ) Any one or more Enterococcus genus lactic acid bacteria selected from;
Streptococcus Thermo filler's (S.thermophilus); and
Bifidobacterium Bifidobacterium bonus (B.bifidum), Bifidobacterium breve (B.breve), Bifidobacterium ronggeom (B.longum) and Bifidobacterium lactis Annie Marlies sub-speaker system (B.animalis spp. lactis ) Any one or more lactic acid bacteria of the genus Bifidobacterium selected from; Food composition for enhancing immune activity, characterized in that it is any one or more lactic acid bacteria selected from the group consisting of. According to claim 1,
The food composition for enhancing immune activity is a food composition for enhancing immune activity, characterized in that it further comprises organic passivating calcium and organic passivating magnesium. The food composition for enhancing immune activity according to any one of claims 1 to 3, wherein the composition for enhancing immune activity is a health functional food for growing children.