KR102502111B1 - Composition and health functional food containing Lactococcus lactis IDCC 2301 having vitamin B9 production ability - Google Patents

Abstract

The present invention relates to a composition and health functional food containing Lactococcus lactis IDCC 2301 with excellent vitamin B9 production ability. The composition of the present invention includes Lactococcus lactis IDCC 2301 (accession number: ATCC BAA-2834) having vitamin B9 producing ability.

Description

Composition and health functional food containing Lactococcus lactis IDCC 2301 having vitamin B9 production ability}

The present invention relates to a composition and health functional food containing Lactococcus lactis IDCC 2301 having excellent vitamin B9 production ability.

Vitamins are trace amounts of organic substances essential for metabolism in the body and are nutrients for the body's development, daily activities, and maintenance of health. Vitamins are broadly classified into fat-soluble vitamins and water-soluble vitamins. Fat-soluble vitamins accumulate in the body's fat tissue or liver and can be stored for a long time, whereas water-soluble vitamins are not stored in the body and are excreted through urine, so a steady intake is necessary.

Vitamin B9 (folic acid) is a water-soluble vitamin involved in cell production and is an essential nutrient for the synthesis of amino acids, nucleic acids and red blood cells. In particular, folic acid is recommended for pregnant women because it plays an important role in the development of the neural tube of the fetus. In addition, folic acid helps prevent and improve diseases such as arteriosclerosis and myocardial infarction by lowering the level of homocysteine in the blood, a risk factor for coronary artery disease. In addition to this, it is known to help with diseases such as skin aging, dementia, depression, and high blood pressure.

On the other hand, when folic acid is deficient, anemia appears, accompanied by symptoms such as fatigue, shortness of breath, and dizziness. If the deficiency is severe, loss of taste, weight loss, gastrointestinal disorders, and depression may occur. In particular, when a pregnant woman is deficient in folic acid, the neural tube formation of the fetus is impaired, increasing the risk of giving birth to a deformed child with a neural tube defect or congenital spinal cord or brain disorder. Accordingly, it is necessary to take folic acid steadily through food or nutritional supplements.

Korean Patent Publication No. 10-2009-0094235 (published on September 04, 2009)

An object of the present invention is to provide a composition and health functional food containing Lactococcus lactis IDCC 2301 having an excellent ability to produce vitamin B9.

The object of the present invention is achieved by including Lactococcus lactis IDCC 2301 [Accession No.: ATCC BAA-2834] in a composition having a vitamin B9 producing function.

The Lactococcus lactis IDCC 2301 may be isolated from homemade cheese.

The object of the present invention can be achieved by a food having a vitamin B9 generating function containing 0.1 to 50% by weight of the composition.

The object of the present invention can be achieved by a health functional food having a function of producing vitamin B9 containing 0.1 to 50% by weight of the composition.

According to the present invention, a composition and health functional food containing Lactococcus lactis IDCC 2301 having excellent vitamin B9 producing ability are provided.

1 is a graph showing a calibration curve of vitamin B9, which is a standard substance;
Figure 2 shows the production of vitamin B9 according to the type of lactic acid bacteria.

The present invention will be described in more detail with reference to the following drawings.

Since the accompanying drawings are only examples shown to explain the technical spirit of the present invention in more detail, the spirit of the present invention is not limited to the accompanying drawings. In addition, in the accompanying drawings, sizes and intervals may be exaggerated unlike actual ones in order to explain the relationship between each component.

The present invention relates to a composition containing lactic acid bacteria and capable of producing vitamin B9.

The lactic acid bacteria of the present invention include Lactococcus lactis IDCC 2301 [accession number: ATCC BAA-2834].

Lactococcus lactis IDCC 2301 in the composition may be 1% to 100%, 10% to 90% or 1% to 10% by weight.

The present invention relates to a food composition containing probiotics capable of producing vitamin B9, including Lactococcus lactis IDCC 2301 [Accession No.: ATCC BAA-2834].

Lactococcus lactis IDCC 2301 was isolated from homemade cheese, and the food composition or health functional food composition may contain 0.1 billion to 100 billion or 100 million to 10 billion CFU/g of live Lactococcus lactis IDCC 2301 cells.

The present invention relates to a health functional food containing probiotics capable of producing vitamin B9, and contains Lactococcus lactis IDCC 2301 [accession number: ATCC BAA-2834] as an active ingredient.

The composition of the present invention may contain other lactic acid bacteria other than Lactococcus lactis IDCC 2301.

The food composition of the present invention includes compositions for all types of food, such as functional food, nutritional supplements, health food, and food additives. Food compositions of this type can be prepared in various forms according to conventional methods known in the art. For example, health food can be prepared in the form of gum, vitamin complex, tea, juice and drink containing lactic acid bacteria, and a food composition containing Lactococcus lactis IDCC 2301 as an active ingredient can be granulated, encapsulated or powdered can be ingested.

The functional food composition of the present invention may include components commonly added during food preparation, and may include, for example, proteins, carbohydrates, fats, nutrients, and seasonings. For example, when prepared as a drink, citric acid, high fructose corn syrup, sugar, glucose, acetic acid, malic acid, fruit juice, jujube extract, licorice extract, and the like may be further included.

Food compositions include various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, colorants and enhancers (cheese, chocolate, etc.), pectic acid and its salts, alginic acid and its salts, organic acids, It may contain a protective colloidal thickener, a pH adjusting agent, a stabilizer, a preservative, glycerin, alcohol, a carbonating agent used in carbonated beverages, and the like. In addition, it may contain extracts for the production of natural fruit juice, fruit juice beverages and vegetable beverages. These components may be used independently or in combination.

As another example, the formulation of the food composition may be in the form of powders, granules, pills, tablets, capsules, as well as general food or beverage forms.

The type of food is not particularly limited, and examples of food include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, tea, There are drinks, alcoholic beverages, vitamin complexes, and the like, and may include all foods in a conventional sense.

In general, when preparing food or beverage, the amount of Lactococcus lactis IDCC 2301 used may be 0.1 to 50% by weight, 0.1 to 20% by weight, or 0.1 to 10% by weight. However, in the case of long-term intake for the purpose of health and hygiene or health control, the amount may be less than the above range.

Among the food compositions according to one embodiment, the beverage may contain various flavoring agents or natural carbohydrates as additional ingredients, like conventional beverages. The aforementioned natural carbohydrates may be monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As the sweetener, natural sweeteners such as thaumatin and stevia extract, or synthetic sweeteners such as saccharin and aspartame may be used.

In addition to the above, the food composition according to one embodiment includes various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin , alcohol, carbonation agents used in carbonated beverages. In addition, the food composition of the present invention may contain fruit flesh for preparing natural fruit juice, fruit juice beverages and vegetable beverages. These components may be used independently or in combination.

The present invention will be described in detail through experimental examples below.

[Example 1] Cultivation of probiotics in long-haired medium simulating intake of probiotics

For probiotics culture, long hair medium (GMM; Gut microbiota medium) containing the components shown in Table 1 was prepared and then sterilized at 121 ° C. for 15 minutes. Thereafter, the probiotics single colony cultured on the plate was anaerobically cultured in a long-haired liquid medium at 37 ° C for 1 day, and then the culture medium was centrifuged at 4 ° C and 6,000 rpm to recover the supernatant, using a concentrator concentrated 10 times. Finally, the supernatant was filtered using a filter having a size of 0.45 μm, and a sample for analysis was prepared.

ingredient Content (Standard 1L) tryptone peptone 2g yeast extract 1g glucose 400 mg L-cysteine 500 mg cellobiose 1g maltose 1g fructose 1g meat extract 5g potassium phosphate 100 mL Magnesium Sulphate Heptahydrate 2mg sodium bicarbonate 400mg sodium chloride 80 mg calcium chloride 1mL vitamin K 1 mL iron sulfate 1mL Histidine/hematin solution 1mL Polysorbate 80 2mL ATCC Vitamin Blend 10mL ATCC trace element mixture 10 mL acetic acid 1.7 mL isovaleric acid 0.1mL propionic acid 2mL butyric acid 2mL resazurin 4mL

[Example 2] Quantitative analysis of vitamin B9

The prepared samples were analyzed using liquid chromatography (Nanospace SI-2 3023, SHISEIDO, Tokyo, Japan). A CAPCELL PAK UG 120 S5 column (4.6 mm id x 250 mm) was used for separation and quantification of substances, and the mobile phase was PIC reagent 10 ml + 3th D.W 500 ml mixture, mobile phase A, PIC reagent 10 ml + 60% Methanol 500 ml mixture was used as mobile phase B. The PIC reagent was prepared by mixing 1 g of 1-Heptanesulfonic acid + 10 ml of D.W + 10 ml of Acetic acid, and the mobile phase was flowed at a flow rate of 0.5 ml/min. The column temperature was maintained at 40° C., and 20 μl of the sample was injected to confirm the production of vitamin B9 using a UV detector with a wavelength of 270 nm.

The standard concentration of vitamin B9 was prepared at 1 mg/ml, and as shown in FIG. 1, it was confirmed that the reliability of the calibration curve was 99.9% (R2=0.9999) or higher. Based on this, the vitamin B9 production in the probiotics supernatant was quantified and shown in Table 2, and several strains belonging to the Lactococcus lactis species were purchased from the Biological Resources Center and their vitamin B9 producing abilities were compared. In addition, vitamin B9 was not detected in the long-haired medium.

As a result of culturing a total of 14 types of probiotics in the long-haired medium, Lactococcus lactis IDCC 2301 showed the best vitamin B9 production capacity, and compared to 5 types of Lactococcus lactis KCTC, it was confirmed that the amount of vitamin B9 production was relatively high. .

Claims (4)

In the composition having a vitamin B9 producing function,
A composition comprising Lactococcus lactis IDCC 2301 [Accession Number: ATCC BAA-2834] having vitamin B9 producing ability. According to claim 1,
The Lactococcus lactis IDCC 2301 composition isolated from homemade cheese. A food having a function of producing vitamin B9, comprising 0.1 to 50% by weight of the composition according to any one of claims 1 and 2. A health functional food having a function of producing vitamin B9, comprising 0.1 to 50% by weight of the composition according to any one of claims 1 and 2.

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