KR20130049056A - Lactobacillus johnsonii hy7042 helpful to maintain healthy vaginal environment and products containing thereof as effective component - Google Patents

Abstract

PURPOSE: Lactobacillus johnsonii HY7042 is provided to suppress the proliferation of Gardnerella vaginalis by producing hydrogen peroxide(H2O2), to ensure acid resistance and adhesion to vagina cells, and to treat vaginitis. CONSTITUTION: Lactobacillus johnsonii HY7042(deposit number: KCTC12033BP) suppresses the proliferation of pathogenic bacteria causing vaginitis. The strain ensures acid resistance and adhesion to epithelial cells. The proliferation of the pathogenic bacteria is suppressed by suppressing the inflammation of vagina cells after oral administration. The strain has an excellent hydrogen peroxide generation property. The pathogenic bacteria are Gardnerella vaginalis. A pharmaceutical composition for preventing and treating vaginitis contains the strain as an active ingredient. Fermented milk contains the strain as the active ingredient. A functional beverage contains the strain as the active ingredient. Health functional food contains the strain as the active ingredient. [Reference numerals] (AA) Number of pathogenic bacteria(g); (BB) Normal; (CC) Pathogenic bacteria administration; (DD) Pathogenic bacteria administration + HY7042 oral administration; (EE) Pathogenic bacteria administration + HY7042 direct administration

Description

Lactobacillus johnsonii HY7042 helpful to maintain healthy vaginal environment and products containing lilies as effective component

The present invention relates to a novel Lactobacillus johnsonii (HY7042) and a product containing the same as an active ingredient having an activity of inhibiting the proliferation of vaginitis pathogens, and more particularly, has excellent adhesion to acid and vaginal epithelial cells. It is advantageous for intestinal fixation and, in the case of oral administration, the novel Lactobacillus johnsonii HY7042 having the activity of inhibiting the proliferation of vaginitis pathogens by inhibiting the inflammatory response of the vaginal cells and a pharmaceutical composition containing the same as an active ingredient , Fermented milk, beverages and nutraceuticals.

Around 2.3 billion women worldwide suffer from vaginal infections, at least once in their lifetime or very often. In other words, about three-quarters of the female population suffers from this type of infection, and 50% of these women experience relapses. In Korea, 30-40% of outpatients of obstetrics and gynecology complain of inflammatory symptoms such as excessive secretion of vaginal secretions. These symptoms do not cure even if treated, but often relapse, the pain of the patient is not easily solved. It is also very important that 60 to 90 percent of women's vaginitis are asymptomatic, even if they are infected. In addition to the symptoms of a slight increase in vaginal discharge, there are no symptoms and discomfort. Vaginitis caused by infection is divided into three main causes: bacterial vaginosis (BV), Candida vaginitis (CV), and Trichomonas vaginalis. Among these, bacterial vaginosis has recently been recognized as the most common vaginitis, and vaginal secretions isolated from patients with bacterial vaginitis are Atopobium vaginae , Megasphaera sp., Gardnerella vaginalis , Eggerthella sp., Clostridium -like sp., Prevotella bivia group, Peptostreptococcus micros , Prevotella sp. It has been reported to have been found, especially Gardnerella vaginalis is known as the causative agent of major bacterial vaginosis.

In the vagina of healthy women, various bacteria, yeasts and other microorganisms coexist in a balanced manner. Lactobacillus predominates in a healthy vaginal ecosystem and maintains acidity of the vagina by lactic acid production or hydrogen peroxide production and inhibits the growth of other anaerobic bacteria and pathogens. In particular, if a Lactobacillus bacteria (Lactobacillus) Community lot of lactic acid bacteria has been studied regarding these vaginal Lactobacillus bacteria produce antimicrobial substances (hydrogen peroxide, bacteriocins, antibacterial substance, etc.) is in progress in various research institutions. Lactobacillus fermentum No. Lactic acid bacteria, such as 1969's to treat bacterial vaginosis, and to generate hydrogen peroxide (Korea Patent Publication 10-2010- 0079078) Lactobacillus ramno Saskatchewan (Lactobacillus rhamnosus) is a pathogen Candida albicans and Candida lease Gardner Relais Pants Day St. salt ( Candida albicans ) has the effect of directly inhibiting the growth. However, this can be confirmed when the lactic acid bacteria administered directly into the vagina has a methodological limitation in the delivery of therapeutic substances.

The present inventors have found that yeast infection is a major pathogen Pasteurella Gardner, the pants one day be separated from the health of women who navigate the lactic acid bacteria can inhibit the growth of Lactobacillus John Lees Sony (Lactobacillus in johnsonii ) The present invention was completed by confirming that HY7042 is active in the production of hydrogen peroxide and directly inhibits the proliferation of vaginitis pathogens, and excellent in acid resistance and vaginal cell adhesion, and the occurrence of vaginitis by direct and oral administration is completed.

An object of the present invention is to provide a novel Lactobacillus johnsonii HY7042 and a pharmaceutical composition containing the same as an active ingredient, fermented milk, beverages and health functional foods having the activity of inhibiting the proliferation of vaginitis pathogens.

In order to achieve the above object, the present invention is excellent in acid resistance and vaginal epithelial cell adhesion ability, Lactobacillus johnsonii HY7042 and a pharmaceutical composition containing the same as an active ingredient that has an effect on the improvement of vaginitis symptoms even when administered orally It is characterized by providing a composition, fermented milk, beverages and dietary supplements.

Hereinafter, the present invention will be described in detail.

Strains according to the invention were isolated from the vagina of healthy women. Vaginal specimens of healthy women without vaginitis were diluted in physiological saline and inoculated in MRS agar medium containing 0.02% sodium azide and incubated at 37 ° C. for 48 hours. After the incubation of the colony (colony) 10μl platinum was used to take only a single colony and again incubated in MLS agar medium containing 0.02% sodium azide was confirmed to be a single colony. Among the fungi thus formed, a strain of the present invention was isolated by selecting a lactic acid bacterium that inhibits hydrogen peroxide-producing ability and growth of Gardnerella vaginalis.

The characteristics of the lactic acid bacteria according to the present invention are as follows.

1) Types of bacteria

The characteristics of the bacteria when cultured on an MRS agar plate medium at 37 ° C for 2 days

    ① Cell shape: Bacillus

    ② Mobility: None

    ③ Spore forming ability: None

    ④ Gram staining: positive

2) Morphology

When cultured on MRS agar plate medium at 37 ° C for 2 days,

    ① Shape: Indeterminate

    ② Bump: convex

    ③ Surface: rough

3) Physiological properties

    ① Optimal growth temperature: 36 ~ 38 ℃

    ② Optimum growth pH: 6.0 ~ 6.5

    ③ Effect on oxygen: Tumor anaerobic

4) Catalase: -

5) Whether gas is formed: -

6) Growth at 15 ℃: -

7) Growth at 45 ° C: +

8) Indole production: -

9) Lactic acid production: +

10) 16S rDNA Analysis

Molecular genetic methods through 16S rDNA analysis were performed to identify new strains of the present invention.

Results of 16S rDNA sequencing are shown in Table 1 (<http://www.ncbi.nlm.nih.gov/blast>).

As can be seen in Table 1, the 16S rRNA gene of the strain of the present invention was confirmed to be 100% identical to the 16S rRNA gene of Lactobacillus johnsonii ( Lactobacillus johnsonii ).

As a result of the morphological characteristics, physiological and growth characteristics of the new strain of the present invention as described above and the molecular genetic method through 16S rDNA analysis, the new strain of Lactobacillus johnsonii ( Lactobacillus johnsonii ) You can see that it belongs. Accordingly, the present inventors named the new strain of the present invention as Lactobacillus johnsonii HY7042, and deposited it on October 14, 2011 at the Korea Institute of Bioscience and Biotechnology (Accession No .: KCTC12033BP).

Meanwhile, the pharmaceutical composition for treating and preventing vaginitis containing a novel Lactobacillus johnsonii HY7042 having an activity of inhibiting the proliferation of vaginitis pathogens of the present invention as an active ingredient is an excipient used alone or pharmaceutically. It may be used in the form of preparations such as tablets, capsules and the like according to the method commonly used pharmaceutically.

For humans, a typical daily dose may range from 1-30 mg / kg body weight and may be administered once or in divided doses. However, the actual dosage should be determined in light of several relevant factors such as the route of administration, the age, weight, health of the patient and the severity of the disease.

Of course, the pharmaceutical composition for treating and preventing vaginitis containing a novel Lactobacillus johnsonii HY7042 having an activity of inhibiting the proliferation of vaginitis pathogens of the present invention as an active ingredient has little toxicity and side effects, so for prevention purposes This drug can be used safely for long periods of time.

In addition, fermented milk containing a novel Lactobacillus johnsonii HY7042 having an activity of inhibiting the proliferation of vaginitis pathogens of the present invention as an active ingredient is a lactic acid bacteria culture liquid, Lactobacillus johnsonii HY7042 and mixed juice syrup It is prepared by homogenizing at a constant ratio of 150 bar, then cooled to 10 ° C or less, and then packaged in a container.

In addition, the functional beverage containing a novel Lactobacillus johnsonii HY7042 having the activity of inhibiting the proliferation of vaginitis pathogens of the present invention as an active ingredient is mixed juice syrup, Lactobacillus johnsonii HY7042 and water It is prepared by homogenizing at a constant ratio at 150 bar and then cooling to 10 ° C or less and then packaging in a small packaging container such as a glass bottle, a plastic bottle.

In addition, a health functional food containing a novel Lactobacillus johnsonii HY7042 having an activity of inhibiting the proliferation of the vaginitis pathogens of the present invention as an active ingredient includes the Lactobacillus johnsonii HY7042. Vitamin B ₁ , B ₂ , B ₅ , B ₆ , E and acetate esters, nicotinic acid amides, oligosaccharides, etc. may be added as nutritional supplements, and other food additives may be added.

The novel Lactobacillus johnsonii HY7042 having an activity of inhibiting the proliferation of vaginitis pathogens of the present invention can be used as a suit, fermented food or health functional food for the purpose of treating and preventing vaginitis.

FIG. 1 is a graph illustrating the effect of removing Gardnerella vaginalis by oral administration of Lactobacillus johnsonii HY7042 to a vaginitis-induced vaginitis-induced animal. A graph showing the results.
Figure 2 is a result of measuring the effect of lowering the activity of inflammatory enzymes by oral administration or Lactobacillus johnsonii HY7042 orally administered to the vagina to experimental animals induced by vaginitis with Gardnerella vaginalis Is a graph.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are not intended to limit the scope of the present invention, and ordinary changes by those skilled in the art are possible within the scope of the technical idea of the present invention.

&Lt; Example 1 >

Manufacture of freeze-dried powders, including Lactobacillus john sony HY7042

Lactobacillus johnsonii HY7042 of the present invention is a liquid medium containing Proteose peptone # 3 for food ingredients, Yeast Extract, Beef Extract, and glucose, and cultured at 37 ° C. for about 16 hours, followed by centrifugation of the culture solution. And washed with sterile saline solution and then dispersed in sterile oil. Freeze-drying again yielded about 10 ¹¹ cfu bacteria per gram (g) of lyophilized powder. The lyophilized powder was used as a material for treating and preventing vaginitis, which contains Lactobacillus johnson HY7042 as an active ingredient, which can help maintain vaginal health and treat vaginitis in women.

On the other hand, Lactobacillus Johnson HY7042 of the present invention may be provided in the form of a lyophilized powder or culture as described above.

<Example 2>

Preparation of a pharmaceutical composition containing Lactobacillus john Sony HY7042 as an active ingredient

Formulation example of a pharmaceutical composition having a therapeutic and prophylactic effect of vaginitis containing Lactobacillus johnsonii HY7042 having an activity of inhibiting the proliferation of vaginitis pathogens of the present invention as an active ingredient, but the present invention is intended to limit it. It is intended to explain in detail only, rather than.

Manufacture of tablets

Lactobacillus johnsonii of Example 1 100 mg of lyophilized powder, including 100 mg of corn starch, 100 mg of lactose, and 97 mg of polyvinylpyrrolidone were homogeneously mixed and granulated by wet granulation and stearic acid. 2 mg of magnesium was added and mixed, and the tablet was compressed to 400 mg.

Preparation of capsules

Lactobacillus johnsonii of Example 1 Lactobacillus johnsonii HY7042 containing 100mg of lyophilized powder, corn starch 100mg, lactose 100mg, magnesium stearate 2mg and then mixed hard gelatine according to the conventional method for preparing capsules Capsules were prepared by filling the capsules.

<Example 3>

Preparation of fermented milk containing Lactobacillus john Sony HY7042 as an active ingredient

Method for producing a fermented milk containing Lactobacillus johnsonii HY7042 as an active ingredient that can help maintain the health of the vagina of the present invention and treatment of vaginitis.

The lactic acid bacteria culture solution was prepared by stirring 95.36 wt% of crude oil and 4.6 wt% of skim milk powder (or mixed powdered milk) and measuring specific gravity at 15 ° C from 1.0473 to 1.0475, a titratable acidity of 0.200 to 0.220%, pH of 6.65 to 6.70, of Brix (Brix ^o) were mixed such that the degree of 16.3 ~ 16.5%. After mixing, the mixture was heat-treated with UHT (sterilized at 135 ° C. for 2 seconds), cooled to 40 ° C., added with 0.02% by weight of Streptococcus thermophilus and Lactolytic enzyme (Valley laboratory, USA) The total number of lactic acid bacteria in the medium was 1.0 × 10 ⁹ cfu / ml or more, the titratable acidity was 0.89 to 0.91%, and the pH was 4.55 to 4.65.

Next, the mixed fruit juice syrup was prepared by mixing 13 wt% of liquid fructose, 5 wt% of white sugar, 10.9 wt% of mixed juice concentrate 56Brix ^o , 1.0 wt% of pectin, 0.1 wt% of fresh fruit mix essence and 70 wt% of purified water at 30-35 캜 Mixed with stirring, heat-treated with UHT (sterilized at 135 ° C for 2 seconds), and cooled.

Then, 69.5% by weight of the lactic acid bacteria culture medium, 0.1% by weight of the lyophilized powder including Lactobacillus johnsony HY7042 of Example 1 and 30.4% by weight of the mixed fruit juice syrup were homogenized at 150 bar and then cooled to 10 ° C or less by vaginitis A fermented milk containing a novel Lactobacillus Johnson HY7042 having an activity of inhibiting the growth of pathogens as an active ingredient was prepared.

<Example 4>

Preparation of functional beverage containing Lactobacillus john Sony HY7042 as an active ingredient

Method for producing a functional beverage containing a novel Lactobacillus johnsonii HY7042 having an activity of inhibiting the proliferation of vaginitis pathogens of the present invention as an active ingredient is as follows.

First, a mixed juice syrup was 13% by weight of liquid fructose, white sugar, 2.5 wt%, brown sugar 2.5% by weight, mixed juice concentrate 56Brix ^o 10.9% by weight of pectin, 1.0% by weight, fresh 0.1% by weight fruit mix essence and purified water 70% The mixture was stirred at 30 to 35 ° C, mixed, and heat-treated by UHT (sterilized at 135 ° C for 2 seconds) and cooled.

Then, the mixture was prepared by the above method, and mixed with 30.4% by weight of the juice syrup, 0.1% by weight of the lyophilized powder including Lactobacillus johnsony HY7042 of Example 1, and 69.5% by weight of the remaining purified water were homogenized at 150 bar, and then cooled to 10 ° C. or less. After that, it was packaged in small packaging containers such as glass bottles and plastic bottles to prepare a functional beverage containing a novel Lactobacillus johnsony HY7042 having an activity of inhibiting the proliferation of vaginitis pathogens as an active ingredient.

<Example 5>

Preparation of Health Functional Foods Containing Lactobacillus John Sony HY7042 as Active Ingredient

In 0.1% by weight of the lyophilized powder including Lactobacillus johnsonii HY7042 of Example 1, the nutritional supplements (vitamins B ₁ , B ₂ , B ₅ , B ₆ , E and acetate esters, nicotinic acid amide) and oligosaccharides were added. To 100 parts by weight of the lyophilized powder including Lactobacillus Johnson HY7042 of Example 1 above was added to 10 parts by weight, and mixed in a high speed rotary mixer. 10 parts by weight of sterile purified water was added to the mixture, mixed, and molded into granules having a diameter of 1 to 2 mm. The molded granules were dried in a vacuum drier at 40 to 50 DEG C and then passed through 12 to 14 mesh to prepare uniform granules. The granules prepared as described above were extruded by appropriate amounts into tablets or powders or filled into hard capsules to produce hard capsule products.

&Lt; Test Example 1 >

Hydrogen Peroxide-forming Activity of Lactobacillus John sonia HY7042

(1) In order to examine the production of hydrogen peroxide having antibacterial activity, MS-TMB agar medium was prepared as shown in Table 2 (medium composition per 1L). Lactobacillus johnsonii HY7042 was incubated at 37 ° C. for 20 hours using MS liquid medium, and then inoculated onto MS-TV agar medium for 2 days at 37 ° C. for anaerobic culture. After incubation, the MS-TMB agar medium was exposed to air for 30 minutes and the color change of the fungus was observed. The degree to which the color of the fungus turned blue was observed visually and divided into 3 grades.

Ms badge 55g 3,3 ', 5,5'-tetramethylbenzidine
(3,3 ', 5,5',-tetramethylenzidine) 250mg 0.05% hemin 10 ml 0.5% vitamin K in 95% EtOH 0.2 ml 1 mg / mL peroxidase 10 ml Agar 15 g DW 1000 ml

(2) Lactobacillus sp. KY16-11, Lactobacillus fermentum CS332, Lactobacillus gasseri HLAB4-14, Lactobacillus gasseri L18, Lactobacillus gasseri L141204, Lactobacillus gasseri ( Lactobacillus gasseri ) L307 was also tested for hydrogen peroxide generating activity in the same manner as in the above (1) Lactobacillus Johnson HY7042.

The results are shown in Table 3.

Table 3 shows Lactobacillus sp. KY16-11, Lactobacillus fermentum CS332, Lactobacillus gasseri HLAB4-14, Lactobacillus gasseri L18, Lactobacillus gasseri L141204, Lactobacillus gasseri L307 and Lactobacillus johnsony HY7042 were respectively designated as 'KY16-11', 'CS332', 'HLAB4-14', 'L18', 'L141204', 'L307' and 'HY7042' Marked as.

Strain Hydrogen peroxide generation ability KY16-11 + CS332 ++ HLAB4-14 ++ L18 ++ L141204 ++ L307 +++ HY7042 +++

As can be seen in Table 3, the Lactobacillus john Sony HY7042 of the present invention was confirmed that the generation of hydrogen peroxide is active.

&Lt; Test Example 2 &

Lactobacillus john sony HY7042 Gardnerella pants Nalis ( Gardnerella vaginalis Proliferation inhibitory activity

(1) Lactobacillus johnsonii HY7042 was incubated at 37 ° C. for 20 hours using MS liquid medium (Difco, USA) and used for the test. After centrifugation (4000 rpm, 10 minutes) of the culture medium of Lactobacillus john Sony HY7042, the culture medium was passed through a 0.22 μm filter to completely remove the bacteria. 1 mL of the sterile culture was added to 9 mL of Cooked meat (Difco, USA) liquid medium and 5% concentration of sheep blood was added to prepare a medium of Gardnerella vaginalis.

As a control, 1 mL of MS liquid medium was mixed with 9 mL of cooked meat medium. Gardnerella vaginalis was incubated at 37 ° C. for 20 hours using the above culture medium, and then inoculated in Casman's agar medium in which dilution was carried out using diluting solution and blood was added at a concentration of 5%. After incubation at 37 ° C. for 2 days, the colonies formed on the agar medium were counted.

(2) Lactobacillus sp. KY16-11, Lactobacillus fermentum CS332, Lactobacillus gasseri HLAB4-14, Lactobacillus gasseri L18 is the same as Lactobacillus Johnsony HY7042 The inhibitory activity of Gardnerella vaginalis was tested by the method.

The results are shown in Table 4.

Table 4 shows Lactobacillus sp. KY16-11, Lactobacillus spread lactofermentum (Lactobacillus fermentum) CS332, Lactobacillus Frost's (Lactobacillus gasseri) HLAB4-14, Lactobacillus Frost's (Lactobacillus gasseri) L18 and Lactobacillus John Sony (Lactobacillus johnsonii) for each HY7042 'KY16- 11 ',' CS332 ',' HLAB4-14 ',' L18 'and' HY7042 '.

Lactobacillus Viable Count of Gardnerella Barnacles (Log ₁₀ cfu / ml) Control group 9.68 KY16-11 9.87 CS332 9.70 HLAB4-14 9.35 L18 9.99 HY7042 8.46

As can be seen in Table 4, it was confirmed that Lactobacillus johnsonii HY7042 of the present invention inhibits the proliferation of Gardnerella vaginalis.

<Test Example 3>

Acid Resistance Measurement of Lactobacillus Johnson HY7042

(1) In order for the lactic acid bacteria to settle in the intestine, it must have strong acid resistance to survive through the digestive organs. Accordingly, the culture medium was adjusted to pH 2 and 3 by mixing hydrochloric acid in neutral liquid liquid medium having a pH of 6.5, and then inoculated with Lactobacillus johnsonii HY7042 and incubated at 37 degrees for 24 hours. . The culture was subjected to decimal dilution in physiological saline and inoculated again on MS agar medium to measure the bacterial count of the lactic acid bacteria grown in an acidic medium.

(2) Lactobacillus sp. KY16-11, Lactobacillus fermentum CS332, Lactobacillus gasseri HLAB4-14, Lactobacillus gasseri L18 is the same as Lactobacillus Johnsony HY7042 Acid resistance was tested by the method.

The results are shown in Table 5.

Table 5 shows Lactobacillus sp. KY16-11, Lactobacillus spread lactofermentum (Lactobacillus fermentum) CS332, Lactobacillus Frost's (Lactobacillus gasseri) HLAB4-14, Lactobacillus Frost's (Lactobacillus gasseri) L18 and Lactobacillus John Sony (Lactobacillus johnsonii) for each HY7042 'KY16- 11 ',' CS332 ',' HLAB4-14 ',' L18 'and' HY7042 '.

Lactobacillus Growth of bacteria in neutral medium
(Log ₁₀ cfu / ml) Growth bacteria at pH 2
(Log ₁₀ cfu / ml) Growth of bacteria at pH 3
(Log ₁₀ cfu / ml) KY16-11 9.53 - 2.77 CS332 9.86 3.13 7.00 HLAB4-14 9.35 - 2.57 L18 9.39 - 6.47 HY7042 10.61 4.18 7.30

As can be seen in Table 5, the Lactobacillus john Sony HY7042 of the present invention was confirmed that the lactic acid bacteria live without being killed even under strong acidic conditions.

<Test Example 4>

Determination of Vaginal Epithelial Cell Adhesion of Lactobacillus Johnson HY7042

(1) Lactobacillus johnsonii ) Inoculated the strain into cultured vaginal epithelial cells to confirm the degree of attachment to the vaginal epithelial cells (A431 cells) of HY7042 at a concentration of 100 cfu of lactic acid bacteria per epithelial cell and reacted for 1 hour. Lactobacillus not attached was washed by washing with. The remaining cells and lactic acid bacteria were desorbed with 0.1% triton X-100 to measure the number of lactic acid bacteria.

(2) Lactobacillus sp. KY16-11, Lactobacillus fermentum CS332, Lactobacillus gasseri HLAB4-14 and Lactobacillus gasseri L18 are the same as Lactobacillus Johnsony HY7042 Vaginal epithelial cell adhesion was tested by the method.

The results are shown in Table 6.

Table 6 shows Lactobacillus sp. KY16-11, Lactobacillus spread lactofermentum (Lactobacillus fermentum) CS332, Lactobacillus Frost's (Lactobacillus gasseri) HLAB4-14, Lactobacillus Frost's (Lactobacillus gasseri) L18 and Lactobacillus John Sony (Lactobacillus johnsonii ) HY7042 is designated as 'KY16-11', 'CS332', 'HLAB4-14', 'L18' and 'HY7042', respectively.

Lactobacillus Number of lactose attached per vaginal epithelial cell (cfu) KY16-11 14.7 CS332 6.0 HLAB4-14 4.1 L18 6.92 HY7042 34.0

As can be seen in Table 6, it was confirmed that the Lactobacillus Johnson HY7042 of the present invention is very excellent adhesion to vaginal epithelial cells.

&Lt; Test Example 5 >

Determination of the Efficacy of Lactobacillus John Sony HY7042 Treatment by Oral Administration

(1) BAL / c mice were inoculated with 0.125 mg of beta-esteradiol 3-benzonate to control hormones, and then the pathogen Gardnerella vaginalis was 6 X 10 ^6. Infected directly into the cfu vagina. Thereafter, 10 ⁹ cfu of Lactobacillus johnsony HY7042 was taken once daily for 3 days or administered directly into the vagina. On day 4, the beta estradiol was inoculated again to control hormones. After 1 day, the vagina was washed with 0.5 mL of physiological saline to obtain a vaginal specimen, and the number of Gardnerella vaginalis was measured from the vaginal specimen of the experimental animal.

The results are shown in Fig.

As can be seen in Figure 1, the Lactobacillus Johnson HY7042 of the present invention was confirmed that even in the direct administration as well as oral administration, the population of Gardnerella barnaris bacterium, which is about 50% of all causative agents, was reduced. .

(2) The enzymatic activity of myeloperoxidase (Ieloperoxidase), which is an indicator of the inflammatory response, was measured by separating the vaginal epithelial cells of the experimental animal of (1).

The results are shown in Fig.

As can be seen in Figure 2, the Lactobacillus Johnson HY7042 of the present invention was found to reduce the activity of the myeloperoxidase inflammatory enzyme myeloperoxidase to about 30% even in the direct oral administration.

Korea Biotechnology Research Institute KCTC12033BP 20111014

Claims (12)

The new has an activity to inhibit the growth of pathogenic bacteria Lactobacillus salt Sony zone (Lactobacillus johnsonii ) HY7042 (Accession Number: KCTC12033BP).
The method of claim 1,
The Lactobacillus johnsonii HY7042 is excellent in acid resistance and adhesion to vaginal epithelial cells, favoring intestinal fixation, and inhibiting the proliferation of vaginitis pathogens by inhibiting the inflammatory response of vaginal cells even in oral administration. Novel Lactobacillus johnsonii , characterized in that HY7042.
The method of claim 1,
The Lactobacillus johnsonii HY7042 is a novel Lactobacillus johnsonii ( Lactobacillus johnsonii ) HY7042 having an activity of inhibiting the proliferation of vaginitis pathogens, characterized in that it is excellent in the ability to produce hydrogen peroxide.
The method of claim 1,
The vaginitis pathogen is Gardnerella vaginalis , a novel Lactobacillus johnsonii having the activity of inhibiting the proliferation of the vaginitis pathogen, characterized by HY7042.
Lactobacillus johnsonii of claim 1 ( Lactobacillus johnsonii ) A pharmaceutical composition for treating and preventing vaginitis, characterized in that it contains as an active ingredient.
Lactobacillus johnsonii of any one of claims 2 to 4 ( Lactobacillus johnsonii ) A pharmaceutical composition for treating and preventing vaginitis, characterized in that it contains as an active ingredient.
Lactobacillus johnsonii of claim 1 ( Lactobacillus johnsonii ) Fermented milk, characterized in that it contains as an active ingredient.
Lactobacillus johnsonii of any one of claims 2 to 4 ( Lactobacillus johnsonii ) Fermented milk characterized in that it contains as an active ingredient.
Functional drink characterized in that it contains Lactobacillus johnsonii HY7042 of claim 1 as an active ingredient.
Functional drink characterized in that it contains Lactobacillus johnsonii HY7042 of any one of claims 2 to 4 as an active ingredient.
Lactobacillus johnsonii of claim 1 ( Lactobacillus johnsonii ) A health functional food comprising the HY7042 as an active ingredient.
A dietary supplement comprising the Lactobacillus johnsonii HY7042 of any one of claims 2 to 4 as an active ingredient.

Images