KR102549523B1 - Food composition and health functional food containing Streptococcus thermophilus IDCC 2201 with vitamin B2 production ability - Google Patents

Abstract

The present invention relates to a food composition and health functional food having a vitamin B2 producing function, and includes Streptococcus thermophilus IDCC 2201 [accession number: ATCC BAA-3150].

Description

Food composition and health functional food containing Streptococcus thermophilus IDCC 2201 with vitamin B2 production ability}

The present invention relates to a food composition and health functional food containing Streptococcus thermophilus IDCC 2201 having excellent vitamin B2 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 B2 (riboflavin) is a nutrient that helps generate energy in the form of ATP by metabolizing carbohydrates, proteins, and fats. is used In particular, vitamin B2 is known to have an excellent antioxidant activity that protects the human body from active oxygen by generating glutathione. In addition, it plays a role in catalyzing collagen production and cell regeneration in skin and hair.

On the other hand, vitamin B2 deficiency may cause inflammation in the mucous membrane around the mouth, such as glossitis and stomatitis, and seborrheic dermatitis may occur in weak skin. If the deficiency persists, chronic fatigue, indigestion, and sleep disorders can cause anemia. This deficiency often occurs in the elderly and adolescents who require sufficient nutritional supplementation, as well as in diabetic patients and liver disease patients. Accordingly, it is necessary to steadily supplement vitamin B2 through food or nutritional supplements.

Korean Patent Publication No. 10-2005-0100890 (published on October 20, 2005)

An object of the present invention is to provide a food composition and health functional food containing Streptococcus thermophilus IDCC 2201 having excellent vitamin B2 production ability.

The object of the present invention is achieved by including Streptococcus thermophilus IDCC 2201 [accession number: ATCC BAA-3150] in a food composition having a vitamin B2 producing function.

The Streptococcus thermophilus IDCC 2201 may be isolated from homemade yogurt.

The food composition may include 0.1 to 50% by weight of Streptococcus thermophilus IDCC 2201.

The object of the present invention is achieved by including Streptococcus thermophilus IDCC 2201 [accession number: ATCC BAA-3150] in a health functional food having a vitamin B2 producing function.

The Streptococcus thermophilus IDCC 2201 may be isolated from homemade yogurt.

The health functional food may contain 0.1 to 50% by weight of Streptococcus thermophilus IDCC 2201.

According to the present invention, a food composition and health functional food containing Streptococcus thermophilus IDCC 2201 having excellent vitamin B2 producing ability are provided.

1 is a graph showing a calibration curve of vitamin B2 as a standard substance,
Figure 2 shows the vitamin B2 production 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 B2.

The lactic acid bacteria of the present invention include Streptococcus thermophilus IDCC 2201 [accession number: ATCC BAA-3150].

Streptococcus thermophilus IDCC 2201 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 B2, including Streptococcus thermophilus IDCC 2201 [Accession Number: ATCC BAA-3150].

Streptococcus thermophilus IDCC 2201 was isolated from homemade yogurt, and the food composition may contain 0.1 billion to 100 billion or 100 to 10 billion CFU/g of Streptococcus thermophilus IDCC 2201.

The present invention relates to a health functional food containing probiotics capable of producing vitamin B2, and includes Streptococcus thermophilus IDCC 2201 as an active ingredient.

The composition, food composition and health functional food of the present invention may contain other lactic acid bacteria other than Streptococcus thermophilus IDCC 2201.

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, as a health food, it can be prepared in the form of gum, vitamin complex, tea, juice and drink containing lactic acid bacteria, and a food composition containing Streptococcus thermophilus IDCC 2201 as an active ingredient can be granulated, encapsulated or powdered. It can be digested and consumed.

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, beverage or health functional food, the amount of Streptococcus thermophilus IDCC 2201 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

After preparing a long woolen medium containing the components shown in Table 1 for probiotics culture, it was sterilized at 121 ° C. for 15 minutes. Thereafter, the single colony of probiotics cultured on the plate was cultured anaerobically at 37 ° C. for 1 day in a long-haired liquid medium, and Bacillus coaglans was cultured at 45 ° C. under aerobic conditions. The culture medium was centrifuged at 4°C and 6,000 rpm to recover the supernatant, and concentrated 10 times using a concentrator. 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 500mg cellobiose 1g maltose 1g fructose 1g meat extract 5g potassium phosphate 100 mL Magnesium Sulphate Heptahydrate 2mg sodium bicarbonate 400 mg sodium chloride 80 mg calcium chloride 1 mL vitamin K 1 mL iron sulfate 1 mL Histidine/hematin solution 1 mL Polysorbate 80 2mL ATCC Vitamin Blend 10 mL ATCC trace element mixture 10 mL acetic acid 1.7 mL isovaleric acid 0.1 mL propionic acid 2mL butyric acid 2mL resazurin 4mL

[Example 2] Quantitative analysis of vitamin B2

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 B2 using a UV detector with a wavelength of 270 nm.

The standard concentration of vitamin B2 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% (R ² =0.9999) or higher. Based on this, vitamin B2 production in the probiotics supernatant was quantified and shown in FIG. 2, and vitamin B2 production ability was compared for each strain.

As a result of culturing a total of 9 types of probiotics in the long-haired medium, it was confirmed that Streptococcus thermophilus IDCC 2201 had a remarkably excellent vitamin B2 production ability.

Claims (6)

In the food composition having a vitamin B2 production function,
A food composition comprising Streptococcus thermophilus IDCC 2201 [accession number: ATCC BAA-3150], wherein the Streptococcus thermophilus IDCC 2201 was isolated from homemade yogurt. delete According to claim 1,
A food composition comprising 0.1 to 50% by weight of Streptococcus thermophilus IDCC 2201. In the health functional food having a vitamin B2 generating function,
A health functional food comprising Streptococcus thermophilus IDCC 2201 [accession number: ATCC BAA-3150], wherein the Streptococcus thermophilus IDCC 2201 was isolated from homemade yogurt. delete According to claim 4,
A health functional food containing 0.1 to 50% by weight of Streptococcus thermophilus IDCC 2201.

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