KR20130092183A - Lactobacillus plantarum with high acetaldehyde dehydrogenase activity and dairy products, health functional food and food additives comprising the same - Google Patents
Lactobacillus plantarum with high acetaldehyde dehydrogenase activity and dairy products, health functional food and food additives comprising the sameInfo
- Publication number
- KR20130092183A KR20130092183A KR1020120013754A KR20120013754A KR20130092183A KR 20130092183 A KR20130092183 A KR 20130092183A KR 1020120013754 A KR1020120013754 A KR 1020120013754A KR 20120013754 A KR20120013754 A KR 20120013754A KR 20130092183 A KR20130092183 A KR 20130092183A
- Authority
- KR
- South Korea
- Prior art keywords
- lactobacillus plantarum
- alcohol
- strain
- lactobacillus
- food
- Prior art date
Links
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- A—HUMAN NECESSITIES
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Abstract
Description
본 발명은 아세트알데하이드 분해능이 우수한 락토바실러스 플란타룸 및 그를 함유하는 유제품, 건강기능식품 및 식품첨가제에 관한 것이다.
The present invention relates to Lactobacillus plantarum having excellent acetaldehyde degrading properties and dairy products, health functional foods and food additives containing the same.
간은 우리 몸에서 에너지 대사를 전체적으로 관리하며 빌리루빈, 담즙산, 콜레스테롤, 인지질 등의 각종 대사산물 및 합성물을 저장하거나 온몸에 분배하는 기능을 갖고, 독소를 해독하거나 주요한 면역기관으로서의 역할을 담당하는 매우 중요한 기관이다.The liver manages energy metabolism in our body as a whole and has the ability to store or distribute various metabolites and compounds such as bilirubin, bile acids, cholesterol, and phospholipids throughout the body, and to detoxify or serve as a major immune organ. It is an organ.
현재 국내에서 질병에 의한 사망원인을 보면, 간질환에 의해 사망하는 순위가 인구 10만명당 22.9명(2001년 기준)으로 4위에 올라와 있으며, 이중 알코올 섭취에 의한 간 질환자를 무시할 수 없다. 세계 보건기구가 96년 153개 국가를 대상으로 음주량을 조사한 결과, 우리나라 성인 1인당 알코올 섭취량은 연간 14,4ℓ로 세계 2위로 나타났으며, 해마다 음주로 인한 사고와 질병으로 2만 3천여명이 숨지며, 이로 인한 경제적 손실도 16조원에 달한다고 발표하였다. 또한 우리나라 성인 중 알코올 중독자 비율이 21.6%로 세계 최고 수준이며, 성인 5명 중 1명은 알코올 중독자로 심한 국민병에 다다르고 있다.Currently, the cause of mortality caused by disease in the country, the rank of death from liver disease is ranked 4th with 22.9 people per 100,000 population (as of 2001), and the liver disease due to alcohol consumption can not be ignored. According to the World Health Organization's alcohol consumption survey in 153 countries in 1996, Korea's adult alcohol consumption per capita was 14,4ℓ per year, ranking 2nd in the world, and 23,000 people died of accidents and diseases caused by alcohol every year. It also announced that the economic loss amounted to 16 trillion won. In addition, the proportion of alcoholics among Korean adults is 21.6%, the highest in the world, and one out of five adults is suffering from severe national illness as an alcoholic.
알코올성 간질환은 지속적이고 과다한 음주에 의해서 유발되는 간세포 손상을 동반하는 급/만성 간질환으로, 간에는 알코올을 분해하는 효소들이 존재하여 알코올을 알데하이드를 거쳐 분해하는데, 상기 아세트알데하이드가 독성을 나타내어 간세포에 손상을 입히게 된다. Alcoholic liver disease is acute / chronic liver disease with hepatocellular damage caused by persistent and excessive drinking. In the liver, there are enzymes that break down alcohol and decompose alcohol through aldehydes. Acetaldehyde is toxic to liver cells. It will be damaged.
이러한 알코올성 간질환은 크게 알코올성 지방간, 알코올성 간염, 알코올성 간경변으로 분류되는데 간 손상 기전은 알코올 자체에 의한 경우, 아세트알데하이드와 같은 대사산물에 의한 경우, 면역반응에 의한 경우 등이 있으며, 특히 아세트알데하이드는 지방의 페록시데이션(Peroxidation), 세포질과의 결합, 미토콘드리아의 전자전달계 교란, 마이크로터블(Microtuble)의 기능방해, 단백질과 결합물질 형성, 콜라겐 합성의 증가 등 간 독성의 주범으로 작용한다.These alcoholic liver diseases are classified into alcoholic fatty liver, alcoholic hepatitis, and alcoholic cirrhosis. The mechanism of liver damage may be due to alcohol itself, metabolites such as acetaldehyde, or immune response. Peroxidation of fat, binding to cytoplasm, disruption of electron transport systems in mitochondria, disruption of microtuble, formation of proteins and binding substances, increased collagen synthesis, etc.
알코올은 위에서 20% 정도가 흡수되고 나머지는 대부분 소장에서 흡수되어 이중 80~90%가 간에서 대사되므로 간에 의한 알코올 대사 중 많은 부분을 소장 및 대장에서 처리할 수 있다면 간의 부담을 덜 수 있고, 나아가 간 손상을 억제할 수 있을 것이다. Alcohol is absorbed by about 20% in the stomach and most of the rest is absorbed in the small intestine, 80-90% of the metabolism in the liver, so much of the liver's alcohol metabolism can be treated in the small and large intestine, less burden on the liver, further It may be able to suppress liver damage.
그러므로, 알코올은 체내에 저장되지 못하기 때문에 대사가 되어야 하는데, 이 과정은 대부분 간에서 이루어지며 이러한 대사는 간에 존재하는 알코올분해 효소들에 의해 이루어진다. 알코올은 이러한 효소들에 의해 아세트알데하이드란 물질을 거쳐 분해되는데, 상기 아세트알데하이드는 독성이 있어 간세포에 손상을 주게 된다. 그리고, 알코올 대사 결과 지방산이 많이 만들어져 간에 지방이 축적되는데 이를 알코올성 지방간이라고 한다. 상기 알코올성 지방간은 만성 간질환으로 진행되는 경우가 많은데, 알코올성 간염이 10~35%에서 간경변증이 8~20%에서 발생된다고 한다.Therefore, because alcohol is not stored in the body, it must be metabolized, which is mostly done in the liver, and this metabolism is done by alcohol-degrading enzymes present in the liver. Alcohol is broken down through acetaldehyde by these enzymes, which are toxic and damage liver cells. And, as a result of alcohol metabolism, many fatty acids are made and fat is accumulated in the liver, which is called alcoholic fatty liver. The alcoholic fatty liver is often progressed to chronic liver disease, alcoholic hepatitis is said to occur in 10 to 35% cirrhosis in 8 to 20%.
최근 장내 유익균으로 각광을 받고 있는 프로바이오틱스(Probiotics)는 질병의 예방 및 치료에 다양하게 적용되고 있으며, 특히 장내 부패균과 병원균에 대한 증식과 부패활동을 억제하는 효과가 있다고 널리 알려져 있다(Schrezenmeir J, De Vrese M: Am J Clin Nutr. 73(2001), P 361S-4S). 프로바이오틱스는 암모니아나 아민 등을 생성하는 유해균의 증식을 억제하여 중독성 물질의 생성량을 억제시킴으로서 혈중 암모니아 및 알파 아미노 질소량이 감소하여 간 질환자의 증상을 개선시킨다는 보고도 발표되었다. 또한 이러한 유용한 균들 중에 알코올로부터 간을 보호하고 간의 특이 기능을 향상시켜 준다는 결과가 보고되었다(Raibaud, P: The 3rd International Synposium on Lactic Acid Bacteria and Human Health. (1983), P116-126). 최근에 프로바이오틱스 락토바실러스(Probiotics lactobacillus)와 비피도박테리움(Bifidobacterium)과 같은 유용한 유산균을 이용하여 알코올 대사를 활발하게 촉진시켜 알코올을 신속하게 분해하고 이러한 과정에서 생성되는 인체에 유해한 아세트알데하이드를 대사하여 무독화시키는 가능성의 연구 결과가 보고되었다(Nosava. T. et al: Alcohol and Alcoholism. 35(2000), P561-568).Recently, probiotics, which have been in the spotlight as enteric beneficial bacteria, have been widely applied to the prevention and treatment of diseases. In particular, it is widely known that they have the effect of inhibiting proliferation and decay activity against intestinal rot and pathogens (Schrezenmeir J, De Vrese M: Am J Clin Nutr. 73 (2001), P 361S-4S). Probiotics have been reported to reduce the amount of toxic substances by inhibiting the growth of harmful bacteria that produce ammonia and amines, thereby reducing the amount of ammonia and alpha amino nitrogen in the blood and improving symptoms of liver disease. In addition, it has been reported to protect the liver from alcohol and improve the specific function of the liver among these useful bacteria (Raibaud, P: The 3rd International Synposium on Lactic Acid Bacteria and Human Health. (1983), P116-126). Recently, useful lactic acid bacteria such as Probiotics lactobacillus and Bifidobacterium actively promote alcohol metabolism to rapidly break down alcohol and metabolize acetaldehyde harmful to human A study of the possibility of detoxification has been reported (Nosava. T. et al: Alcohol and Alcoholism. 35 (2000), P561-568).
한국특허 제0543115호는 한국 성인의 분변에서 분리한 것으로써, 에탄올과 아세트알데하이드 분해효소 활성과 감소능이 우수한 젖산균인 락토바실러스 브레비스 HY7401 균주에 대해 개시하고 있고, 본 출원인이 출원하여 등록받은 한국특허 제0769299호에서 알코올에 대한 내성을 가지며, 알코올 분해효소 및 아세트알데하이드 분해효소를 가지고 있어 알코올을 분해할 수 있는 능력을 보유한 락토바실러스 퍼멘텀 KCTC 10713BP를 개시하고 있다.Korean Patent No. 0543115 discloses a strain of Lactobacillus brevis HY7401, which is isolated from feces of Korean adults and which is excellent in ethanol and acetaldehyde degrading enzyme activity and reducing ability, and has been filed and registered by the present applicant. 0769299 discloses Lactobacillus fermentum KCTC 10713BP, which is resistant to alcohol and possesses an alcohol degrading enzyme and an acetaldehyde degrading enzyme, and thus the ability to decompose alcohol.
그러나 상기 균주들은 알코올 분해능은 있으나 아세트알데하이드 분해능이 낮아 아세트알데하이드에 의한 알코올성 간질환 예방이나 숙취해소용 기능성 유제품 또는 건강기능식품의 제조에 충분한 아세트알데하이드 분해능을 가지고 있지 못한 문제가 있었다.
However, the strains have alcohol decomposing ability, but low acetaldehyde degrading ability does not have enough acetaldehyde degrading ability for the prevention of alcoholic liver disease caused by acetaldehyde or for the manufacture of functional dairy products or health food for hangover.
본 발명은 아세트알데하이드 디하이드로게나아제의 활성이 높아 아세트알데하이드로 인한 알코올성 간질환 예방과 숙취해소 활성이 뛰어나며, 내산성 및 내담즙성이 우수한 유산균을 제공하는 것을 목적으로 한다.
The present invention aims to provide a lactic acid bacterium having high acetaldehyde dehydrogenase activity and excellent in preventing alcoholic liver disease caused by acetaldehyde and relieving hangover, and having excellent acid resistance and bile resistance.
본 발명은 아세트알데하이드 분해능이 우수한 락토바실러스 플란타룸(Lactobacillus plantarum) HD-02[기탁번호: KACC91702P]를 제공한다.The present invention is Lactobacillus plantarum excellent in acetaldehyde resolution ( Lactobacillus plantarum ) HD-02 [Accession Number: KACC91702P].
본 발명은 아세트알데하이드 분해능이 우수한 락토바실러스 플란타룸(Lactobacillus plantarum) HD-02[기탁번호: KACC91702P]를 함유하는 유제품을 제공한다.The present invention is Lactobacillus plantarum excellent in acetaldehyde resolution ( Lactobacillus plantarum ) provides a dairy product containing HD-02 [Accession No .: KACC91702P].
본 발명의 유제품은 발효유, 버터, 치즈 또는 분유인 것을 특징으로 한다.The dairy product of the present invention is characterized in that the fermented milk, butter, cheese or milk powder.
본 발명은 아세트알데하이드 분해능이 우수한 락토바실러스 플란타룸(Lactobacillus plantarum) HD-02[기탁번호: KACC91702P]를 함유하는 알코올성 간질환 예방용 또는 숙취해소용 건강기능식품을 제공한다.The present invention is Lactobacillus plantarum excellent in acetaldehyde resolution ( Lactobacillus plantarum ) HD-02 [Accession No .: KACC91702P] to provide a dietary supplement for the prevention or hangover of alcoholic liver disease.
본 발명의 숙취해소용 건강기능식품은 분말, 과립, 정제 또는 캅셀 형태인 것을 특징으로 한다.Hangover health functional food of the present invention is characterized in that the powder, granules, tablets or capsule form.
본 발명은 아세트알데하이드 분해능이 우수한 락토바실러스 플란타룸(Lactobacillus plantarum) HD-02[기탁번호: KACC91702P]를 함유하는 식품첨가제를 제공한다.
The present invention is Lactobacillus plantarum excellent in acetaldehyde resolution ( Lactobacillus plantarum ) Provides a food additive containing HD-02 [Accession Number: KACC91702P].
본 발명의 락토바실러스 플란타룸(Lactobacillus plantarum) HD-02[기탁번호: KACC91702P]는 아세트알데하이드 디하이드로게나아제의 활성이 현저히 높아 아세트알데하이드로 인한 알코올성 간질환 예방 및 숙취해소 활성이 뛰어나며, 내산성 및 내담즙성이 우수하기 때문에, 이를 위한 유제품, 건강기능식품 또는 식품첨가물로서 이용될 수 있다.
Lactobacillus plantarum of the present invention plantarum ) HD-02 [Accession No .: KACC91702P] has a high activity of acetaldehyde dehydrogenase, which is excellent in preventing alcoholic liver disease and hangover elimination caused by acetaldehyde, and has excellent acid and bile resistance. It can be used as a dairy product, dietary supplement or food additive.
도 1은 실험예 6에서 본 발명의 락토바실러스 플란타룸 HD-02를 섭취시킨 군의 알코올 섭취 후 분해 효과를 확인한 것으로, 시간에 따른 혈중 알코올 농도 변화를 나타낸 그래프이다.1 is a graph showing the degradation effect after the alcohol intake of the group ingested Lactobacillus plantarum HD-02 of the present invention in Experimental Example 6, it is a graph showing the change in blood alcohol concentration over time.
본 발명의 락토바실러스 플란타룸 HD-02는 김치로부터 분리되어 아세트알데하이드 디하이드로게나아제의 활성이 높아 아세트알데하이드로 인한 알코올성 간질환 예방 및 숙취해소 활성이 뛰어나며, 내산성 및 내담즙성이 우수하다.The Lactobacillus plantarum HD-02 of the present invention is isolated from kimchi and has high activity of acetaldehyde dehydrogenase, which is excellent in preventing alcoholic liver disease caused by acetaldehyde and relieving hangover, and excellent in acid resistance and bile resistance.
또한 본 발명의 락토바실러스 플란타룸 HD-02는 탈지유에 배양했을 때 유산균의 증식이 활발하고, 가스를 생성하지 않으면서, pH, 산도, 커드 생성에 영향을 주지 않기 때문에 유제품, 특히 발효유에 첨가되었을 때 아세트알데하이드 제거로 인한 숙취해소능과 같은 기능성을 부여하면서도 제품의 물성이나 보존기간에 거의 영향을 주지 않는다.In addition, the Lactobacillus plantarum HD-02 of the present invention is added to dairy products, especially fermented milk, since the growth of lactic acid bacteria is active when cultured in skim milk, and does not produce gas and does not affect pH, acidity and curd production. When used, it gives functionality such as hangover ability due to acetaldehyde removal, but has little effect on product properties or shelf life.
본 발명의 락토바실러스 플란타룸 HD-02는 알코올성 간질환 예방용 또는 숙취해소용 유제품, 건강기능식품, 식품첨가제의 유효성분으로 사용될 수 있다.Lactobacillus plantarum HD-02 of the present invention can be used as an active ingredient in dairy products, health functional foods, food additives for the prevention of alcoholic liver disease or hangover.
본 발명의 락토바실러스 플란타룸 HD-02는 생균, 파쇄된 세포벽 분획, 사균, 건조균 또는 배양물을 유효성분으로 포함할 수 있으며, 부형제 또는 담체를 추가로 포함할 수 있다. 상기 배양물은 액체 배지에서 배양한 배양액 자체, 상기 배양액을 여과 또는 원심분리하여 균주를 제거한 여액(원심분리한 상등액)등을 포함한다. The Lactobacillus plantarum HD-02 of the present invention may include live bacteria, crushed cell wall fractions, dead bacteria, dried bacteria or cultures as an active ingredient, and may further include an excipient or a carrier. The culture includes a culture solution itself cultured in a liquid medium, a filtrate (centrifuged supernatant) from which the strain is removed by filtration or centrifugation of the culture solution.
본 발명에 따른 유제품은 락토바실러스 플란타룸 HD-02를 포함하는 발효유, 버터, 치즈 또는 분유이고, 건강기능식품은 락토바실러스 플란타룸 HD-02를 포함하는 분말, 과립, 정제 또는 캅셀 형태인 것이며, 식품첨가제는 다양한 식품 예를 들어, 음료류, 과자류, 다이어트바, 초코렛, 피자, 라면, 기타 면류, 껌류, 아이스크림류 등이다.The dairy product according to the invention is fermented milk, butter, cheese or milk powder comprising Lactobacillus plantarum HD-02, and the nutraceutical is in the form of a powder, granule, tablet or capsule containing Lactobacillus plantarum HD-02. Food additives are a variety of foods, for example, drinks, sweets, diet bars, chocolate, pizza, ramen, other noodles, gums, ice cream and the like.
상기 유제품, 건강기능식품 또는 식품첨가제를 제조하기 위하여 유효성분으로 락토바실러스 플란타룸 HD-02 뿐만 아니라, 식품 제조 시에 통상적으로 첨가되는 성분을 포함할 수 있으며, 예를 들어, 단백질, 탄수화물, 지방, 영양소, 조미제 및 향미제를 포함한다. In order to manufacture the dairy products, health functional food or food additives, as an active ingredient may include not only Lactobacillus plantarum HD-02, but also components commonly added in the manufacture of food, for example, proteins, carbohydrates, Fats, nutrients, seasonings and flavoring agents.
식품제조에 사용되는 탄수화물의 예는 모노사카라이드, 예를 들어, 포도당, 과당 등; 디사카라이드, 예를 들어 말토스, 슈크로스, 올리고당 등; 및 폴리사카라이드, 예를 들어 덱스트린, 사이클로덱스트린 등과 같은 통상적인 당 및 자일리톨, 소르비톨, 에리트리톨 등의 당알콜이다. 또한 향미제로서 천연 향미제 [타우마틴, 스테비아 추출물 (예를 들어 레바우디오시드 A, 글리시르히진 등]) 및 합성 향미제(사카린, 아스파르탐 등)를 사용할 수 있다. Examples of carbohydrates used in food production include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose, oligosaccharides and the like; And polysaccharides such as dextrin, cyclodextrin and the like, and sugar alcohols such as xylitol, sorbitol and erythritol. As flavoring agents, natural flavoring agents [tauumatin, stevia extract (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be used.
건강기능식품이란, 섭취할 경우 건강상 특정한 효과를 가져오는 것을 의미하나, 일반 약품과는 달리 식품을 원료로 하여 약품의 장기 복용시 발생할 수 있는 부작용 등이 없는 장점이 있다. 이와 같이 하여 얻어지는 본 발명의 건강기능식품은, 일상적으로 섭취하는 것이 가능하기 때문에 매우 유용하다. Health functional food means that when ingested to bring a particular effect on health, unlike general medicine has the advantage that there is no side effect that can occur when taking a long-term use of the drug as a food raw material. The health functional food of the present invention thus obtained is very useful because it can be consumed on a daily basis.
건강기능식품을 분말, 과립, 정제 또는 캅셀 형태로 제형화 할 경우, 식품제조에 통상적으로 사용하는 적절한 담체, 부형제 및 희석제를 더 포함할 수 있다. 상기 담체, 부형제 및 희석제로는 락토즈, 덱스트로즈, 수크로스, 솔비톨, 만니톨, 자일리톨, 에리스리톨, 말티톨, 전분, 아카시아 고무, 알지네이트, 젤라틴, 칼슘 포스페이트, 칼슘 실리케이트, 셀룰로즈, 메틸 셀룰로즈, 미정질 셀룰로스, 폴리비닐 피롤리돈, 물, 메틸히드록시벤조에이트, 프로필히드록시벤조에이트, 탈크, 마그네슘 스테아레이트 및 광물유를 들 수 있다. 제제화할 경우에는 보통 사용하는 충진제, 증량제, 결합제, 습윤제, 붕해제, 계면활성제 등의 희석제 또는 부형제를 사용하여 조제된다. 상기 부형제 이외에 마그네슘 스티레이트, 탈크 같은 윤활제들도 사용된다. When formulating the health functional food in the form of powder, granules, tablets or capsules, it may further comprise suitable carriers, excipients and diluents commonly used in food preparation. The carriers, excipients and diluents include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia gum, alginate, gelatin, calcium phosphate, calcium silicate, cellulose, methyl cellulose, microcrystalline Cellulose, polyvinyl pyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil. In the case of formulation, a diluent or excipient such as a filler, an extender, a binder, a wetting agent, a disintegrant, or a surfactant is usually used. In addition to the above excipients, lubricants such as magnesium styrate and talc are also used.
상기 유제품, 건강기능식품, 식품첨가제에 있어서 락토바실러스 플란타룸 HD-02의 첨가량은, 유제품, 건강기능식품, 식품첨가제에 대하여 통상 0.01 내지 50 중량%, 바람직하기로는 0.1 내지 20 중량%의 범위이고, 최종 소비되는 제형을 기준으로 1×105 내지 1×109 CFU/g, 바람직하게는 1×105 내지 1×108 CFU/g이다. The amount of Lactobacillus plantarum HD-02 added in the dairy products, health functional foods and food additives is usually in the range of 0.01 to 50% by weight, preferably 0.1 to 20% by weight relative to dairy products, health functional foods and food additives. And 1 × 10 5 to 1 × 10 9 CFU / g, preferably 1 × 10 5 to 1 × 10 8 CFU / g, based on the final consumed formulation.
상기 유제품, 건강기능식품, 식품첨가제를 통한 본 발명의 락토바실러스 플란타룸 HD-02의 1일 섭취량은 1×105 내지 1×108 CFU/kg, 바람직하게는 1×105 내지 1×107 CFU/kg이고, 섭취는 하루에 한 번 섭취할 수도 있고, 수회 나누어 섭취할 수도 있다.
The daily intake of Lactobacillus plantarum HD-02 of the present invention through the dairy products, health functional foods, food additives is 1 × 10 5 to 1 × 10 8 CFU / kg, preferably 1 × 10 5 to 1 × 10 7 CFU / kg, the intake can be taken once a day or divided several times.
이하, 바람직한 실시예를 들어 본 발명을 더욱 상세하게 설명한다. 그러나, 이들 실시예는 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 범위가 이에 의하여 제한되지 않는다는 것은 당업계의 통상의 지식을 가진 자에게 자명할 것이다.
Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It will be apparent, however, to those skilled in the art that these embodiments are for further explanation of the present invention and that the scope of the present invention is not limited thereby.
실험예Experimental Example 1: 김치에서 유산균의 분리 1: Isolation of Lactic Acid Bacteria from Kimchi
가정에서 수득된 13가지의 김치를 통해 유산균을 분리하였다. 유산균을 분리하기 위해 각 김치를 생리식염수에 현탁시켰고, 그 현탁액을 MRS agar 배지에 도말하여 37℃에서 48시간 동안 배양하였다. MRS agar 위에 형성된 유산균을 morphology가 상이한 것 위주로 선발하여 MRS broth에 계대 하여 37℃에서 24시간 동안 배양하였다. 분리된 균주들 중에서 배양 중 가스 형성이 이루어지는 것을 위주로 49 종을 선발하였고, 선발된 균주들은 BCP agar를 통해 모두 유산을 생성하는 균주라는 것을 확인하였다.
Lactic acid bacteria were isolated through 13 kinds of kimchi obtained at home. To separate the lactic acid bacteria, each kimchi was suspended in saline, and the suspension was plated in MRS agar medium and incubated at 37 ° C. for 48 hours. The lactic acid bacteria formed on the MRS agar were selected based on the different morphology and passaged at 37 ° C. for 24 hours at MRS broth. Among the isolated strains, 49 species were selected based on the formation of gas during cultivation, and the selected strains were confirmed to be all strains that generate lactic acid through BCP agar.
실험예Experimental Example 2: 유산균의 2: lactic acid bacteria 아세트알데하이드Acetaldehyde 분해능 측정 Resolution measurement
실험예 1에서 선발한 49 종의 유산균과 매일유업에서 보유하고 있는 72 종의 유산균, 총 121 종의 유산균에 대하여 다음의 방법으로 알코올 분해능을 측정하였다.For the 49 types of lactic acid bacteria selected in Experimental Example 1, 72 kinds of lactic acid bacteria possessed by Maeil Dairy, and a total of 121 kinds of lactic acid bacteria, alcohol resolution was measured by the following method.
1. 유산균의 조효소액 제조1. Preparation of coenzyme solution of lactic acid bacteria
균주를 MRS broth 배지에 37℃에서 24시간 동안 배양시킨 후, 균체를 회수하여 멸균된 100mM potassium phosphate buffer (PBS, pH 7.4)로 washing하였다. 회수된 균체는 100mM potassium phosphate buffer에 현탁하여 McFarland No. 3 정도의 수준으로 맞춰주었다. 준비된 균현탁액을 과열되지 않도록 ice에 천천히 냉각시키면서 30초씩 5회 가량 정도 sonification을 시켜주었다. 이 때 얻어진 세포파쇄액을 13,000rpm으로 1시간 동안 원심 분리시킨다. 상등액을 취하여 조효소액을 분리하고, -80℃인 초저온 냉동고에 저장시키며 사용하였다.
After culturing the strain in MRS broth medium at 37 ℃ for 24 hours, the cells were recovered and washed with sterile 100mM potassium phosphate buffer (PBS, pH 7.4). The recovered cells were suspended in 100 mM potassium phosphate buffer and McFarland No. 3 levels were set. The solubilization of the prepared bacteria suspension was performed 5 times for 30 seconds while slowly cooling on ice to prevent overheating. The cell lysate obtained at this time is centrifuged at 13,000 rpm for 1 hour. The supernatant was taken and the crude enzyme solution was separated and used in a cryogenic freezer at -80 ° C.
2. 아세트알데하이드 디하이드로게나아제(ALDH) 활성 측정2. Determination of acetaldehyde dehydrogenase (ALDH) activity
1mM NAD+가 함유된 60mM Sodium pyrophosphate buffer(pH 8.8)에 최종 농도가 100μM이 되도록 acetaldehyde와 4-methylpyrazole을 첨가시켰다(4-methylpyrazole은 ADH의 inhibitor). 위의 혼합액 1ml과 각 유산균 조효소액 100㎕를 혼합하여 water bath에서 25℃, 5분간 반응시켰다. 반응이 완료된 후, 반응시킨 용액 내의 생성된 NADH 함량을 340nm, 25℃에서 흡광도를 측정하였다. 조효소액의 단백질 함량은 단백질 정량 키트(Bio-Rad)를 통해 측정되었다. 측정된 결과치를 통하여 조효소액의 단백질 mg당 반응시간 동안 생성된 NADH량을 통해 ALDH의 활성을 비교하여 표 1에 나타내었다. Acetaldehyde and 4-methylpyrazole were added to 60 mM Sodium pyrophosphate buffer (pH 8.8) containing 1 mM NAD + to a final concentration of 100 μM (4-methylpyrazole is an inhibitor of ADH). 1 ml of the mixed solution and 100 μl of each lactic acid coenzyme solution were mixed and reacted at 25 ° C. for 5 minutes in a water bath. After the reaction was completed, the absorbance was measured at 340 nm, 25 ° C. in the resulting NADH content in the reacted solution. Protein content of the coenzyme solution was measured through a protein quantification kit (Bio-Rad). The measured results are shown in Table 1 comparing the activity of ALDH through the amount of NADH produced during the reaction time per mg of protein of the crude enzyme solution.
상기 121종의 균주의 ALDH 활성을 측정한 결과 중에서 ALDH 활성이 우수한 유산균과 종래 ALDH 활성이 있는 것으로 보고된 상용균주 2종의 분리원 및 학명을 표 1에 나타내고, 각 유산균의 ALDH 활성값을 표 2에 나타내었다.In the results of measuring the ALDH activity of the 121 strains, the isolates and scientific names of two strains reported to have superior ALDH activity and conventional ALDH activity are shown in Table 1, and the ALDH activity values of each lactic acid bacterium are shown in Table 1. 2 is shown.
대체로 상용균주보다 분리균주에서 ALDH 활성값이 높게 나타났고, ALDH 활성값은 김치분리유산균 26, 김치분리유산균 46, 김치분리유산균 32 순이었다. 이들 세 균주의 활성은 상용균주인 KCTC10713BP와 비교했을 때 최소 7배 내지 11배 이상의 아세트알데하이드 디하이드로게나아제 활성이 높게 나타났다.
In general, ALDH activity was higher in isolates than commercial strains, and ALDH activity was in the order of Kimchi Lactobacillus 26, Kimchi Lactobacillus 46, and Kimchi Lactobacillus 32 in order. The activity of these three strains showed higher acetaldehyde dehydrogenase activity of at least 7 to 11 times higher than that of the commercial strain KCTC10713BP.
실험예Experimental Example 3: 3: 내산성Acid resistance 및 And 내담즙성My bile 측정 Measure
상기 실험예 2에서 ALDH 활성이 우수했던 김치분리유산균 26, 김치분리유산균 46, 김치분리유산균 32이 상용균주와 비교했을 때 내산성 및 내담즙성을 확보하고 있는 지를 확인하는 실험을 실시하였다.Experimental Example 2 was carried out to determine whether the kimchi isolated lactic acid bacteria 26, kimchi isolated lactic acid bacteria 46, kimchi isolated lactic acid bacteria 46, and kimchi isolated lactic acid bacteria 32 had excellent acid resistance and bile resistance compared to commercial strains.
내산성 실험은 50mM, phosphate buffer를 만들어 1N HCL 용액으로 pH 3.0으로 맞추어 멸균한 용액을 사용하였다. MRS broth 배지에 24시간 배양시킨 균을 내산용액에 1% 접종하여 초기 접종 수와 2시간 동안 37℃에 배양한 생균수를 측정하여 표 3에 나타내었다. 측정된 생균수는 LogCFU/ml로 나타내어 그 차이가 적은 것이 내산성이 있는 균주로 판단하였다.For acid resistance experiment, 50mM, a phosphate buffer was prepared, and the sterilized solution was adjusted to pH 3.0 with 1N HCL solution. Inoculated with 1% of the bacteria cultured in MRS broth medium for 24 hours in the acid solution and the initial number of inoculation and the number of viable cells incubated at 37 ℃ for 2 hours is shown in Table 3. The measured number of live bacteria was expressed as LogCFU / ml, and it was judged that the difference was less acid resistant.
김치분리유산균 26(1번 균주) 및 김치분리유산균 32(3번 균주)는 상용균주(7번 및 8번 균주)와 비교했을 때 이들보다 우수한 내산성을 지니고 있음을 확인하였다. 그러나 김치분리유산균 46(2번 균주)은 산에 의해 생균수가 2 로그사이클 이상 감소하여 내산성이 약하고, 특히 발효유에 첨가하는 것은 불가능하며, 생균으로 대장에 이행될 가능성이 낮은 것으로 판단하였다.Kimchi isolated lactic acid bacteria 26 (strain 1) and kimchi isolated lactic acid bacteria 32 (strain 3) compared to commercial strains (strains 7 and 8) it was confirmed that it has better acid resistance than these. However, Kimchi Lactic Acid Bacteria 46 (Strain No. 2) was found to have less than 2 log cycles of live bacteria due to acid, resulting in weak acid resistance, and it was not possible to add it to fermented milk.
또한 내담즙성 실험은 50mM phosphate buffer(pH 7)에 Oxgall(Difco)을 1% 첨가한 용액을 내담즙성 테스트용 배지로 사용하였다. MRS broth 배지에 24시간 배양시킨 균을 내담즙 배지에 1% 접종하여 접종하여 초기 접종 수와 6시간 동안 37℃에 배양한 생균수를 측정하여 표 3에 나타내었다. 측정된 생균수는 LogCFU/ml로 나타내어 그 차이가 적은 것이 내담즙성이 있는 균주로 판단하였다.In addition, in the test of the bile resistance, a solution in which 1% of Oxgall (Difco) was added to 50mM phosphate buffer (pH 7) was used as a medium for the test for bile resistance. Inoculated by inoculating 1% in the biliary medium cultured bacteria in MRS broth medium for 24 hours to measure the initial number of inoculation and the number of viable cells incubated at 37 ℃ for 6 hours is shown in Table 3. The measured viable cell number was expressed as LogCFU / ml, and it was judged that the difference was small and the bile-resistant strain.
Strain number
김치분리유산균 26(1번 균주) 및 김치분리유산균 32(3번 균주)는 상용균주주(7번 및 8번 균주)와 비교했을 때 이들보다 우수한 내담즙성을 지니고 있음을 확인하였다. 그러나 김치분리유산균 46(2번 균주)은 담즙에 의해 생균수가 2 로그사이클 이상 감소하여 내산성이 약하고, 특히 발효유에 첨가하는 것은 불가능하며, 생균으로 대장에 이행될 가능성이 낮은 것으로 판단하였다.
It was confirmed that kimchi isolated lactic acid bacteria 26 (strain 1) and kimchi isolated lactic acid bacteria 32 (strain 3) had better bile resistance than those of commercial strains (strains 7 and 8). However, the kimchi isolated lactic acid bacteria 46 (strain 2) were found to have less than 2 log cycles of viable bacteria due to bile, which resulted in weak acid resistance, and it was not possible to add to fermented milk.
실험예Experimental Example 4: 유제품 적용 가능성 측정 4: Dairy applicability measurement
상기 실험예 3에서 사용한 5 종의 유산균이 유제품에 적용될 수 있는지 여부를 확인하기 위해 배양 테스트를 진행하였다. Culture test was conducted to determine whether the five kinds of lactic acid bacteria used in Experimental Example 3 can be applied to dairy products.
먼저 상기 균주를 제품에 적용하기 위해서는 상용화되기 편리해야 하기에 적합여부를 판단하기 위해 MRS broth에서 배양 후 균체 생성량을 통해 수율을 비교하였다. MRS broth에서 1X109 CFU/ml 정도의 균주를 0.1% 접종하여 24시간 배양하였을 때, 생성되는 균체 생성량을 확인하여 표 4에 나타내었다. 상기 5개의 균주 중 4개의 균주만이 균체 생성량이 많은 것을 확인할 수 있었다. First, in order to determine whether it is suitable to be commercialized in order to apply the strain to the product, the yield was compared through the production of the cells after culturing in MRS broth. When inoculated with 0.1% strain of 1X10 9 CFU / ml in MRS broth and incubated for 24 hours, the amount of generated cells was confirmed and shown in Table 4. Only four strains out of the five strains were confirmed to have high cell production.
상기 수율이 높은 균주만을 선택하여 10% skim milk 내에서의 배양 테스트를 진행하였다. 1X109 CFU/ml 정도의 균주를 0.1% 접종했을 때, 배양 완료 후에 생균수 및 pH, 산도, gas 생성 여부 등을 측정하였고 그 결과를 표 5에 함께 나타내었다.Only the strains with high yield were selected and cultured in 10% skim milk. When inoculated with a strain of about 1X10 9 CFU / ml 0.1%, the number of viable cells and pH, acidity, gas production, etc. after the completion of the culture was measured and the results are shown in Table 5.
(산도. : 0.15, pH : 6.10)Skim milk
(P .: 0.15, pH: 6.10)
생성량Cell
Production amount
생성Curd
produce
(25℃)pH
(25 DEG C)
생성Gas
produce
(CFU/ml)Viable cell count
(CFU / ml)
상기 배양테스트 결과 상용균주 2종(7번 및 8번 균주)을 제외하고는, 김치분리유산균 26(1번 균주) 만 MRS broth에서 균체 생성량이 높았으며, skim milk 내에서 생존하였으며 24시간 배양되는 동안 제품에 영향을 미치는 gas 생성이나 pH 변화 등이 크게 발생하지는 않았다. As a result of the culture test, except two commercial strains (strains 7 and 8), only Kimchi Lactobacillus isolate 26 (strain 1) had high cell production in MRS broth, survived in skim milk, and was cultured for 24 hours. There was no significant gas generation or pH change affecting the product.
상기 실험예 1 내지 4의 결과를 바탕으로 아세트알데하이드 디하이드로게나아제 활성이 뛰어나고, 내산성 및 내담즙성이 우수하며, 배양특성이 우수하여 상용화 가능성이 높은 균주로 김치분리유산균 26을 선정하였다.
Based on the results of Experimental Examples 1 to 4, kimchi isolated lactic acid bacteria 26 was selected as a strain having excellent acetaldehyde dehydrogenase activity, excellent acid resistance and bile resistance, and excellent culture characteristics.
실험예Experimental Example 5: 선별된 유산균의 동정 5: Identification of Selected Lactic Acid Bacteria
상기 실험예 1 내지 4를 통해 선발된 김치분리유산균 26(1번 균주)을 단일 콜로니로 분리한 후, 버지스의 분류 세균학 매뉴얼(Bergy's manual of systematic bacteriology)에 준하여 형태학적 및 생화학적 특성을 조사하였고, 그람 염색을 수행하였다. 그 결과, 상기 분리된 균주는 그람 양성 균주이며 간균의 형태를 갖고 있음을 확인할 수 있었다.After separating the kimchi isolated lactic acid bacteria 26 (strain No. 1) selected through Experimental Examples 1 to 4 into a single colony, morphological and biochemical characteristics were investigated in accordance with Burgess's manual of systematic bacteriology. Gram staining was performed. As a result, it was confirmed that the isolated strain is a Gram-positive strain and has a form of bacilli.
또한 상기 균주는 API 시스템(API system; La Balme-les-Grottes, France)으로 동정하였다. 우선, 멸균 백금이로 균 콜로니를 각각 취한 후 멸균 증류수 2 ㎖에 부유시켰다. 다시 상기 균액을 멸균 증류수 5 ㎖에 API 50CH 키트(BioMerieux, France)에서 제공되는 맥팔란드 표준 용액 No.2(MccFaland Standard Solution No.2)의 농도로 균액을 부유시켰다. 상기 부유액을 API 50CH 키트의 액체배지에 첨가하여 균질화시킨 후, API 50CH 키트의 50개 각 튜브에 200 ㎕씩 접종하였다. 미네랄 오일로 튜브 위를 엎어준 후, 30 ℃에서 48 시간 동안 배양시켰다. 상기 배양액을 API 시스템으로 분석하여 49종의 탄수화물 발효패턴을 확인한 후, 이 결과를 ATB 동정 컴퓨터 시스템에 입력하여 동정하였다.In addition, the strain was identified by the API system (API) (La Balme-les-Grottes, France). First, bacteria colonies were taken with sterile platinum and then suspended in 2 ml of sterile distilled water. Again, the bacteria solution was suspended in 5 ml of sterile distilled water at a concentration of McFalland Standard Solution No. 2 (MccFaland Standard Solution No. 2) provided by the API 50CH kit (BioMerieux, France). The supernatant was added to the liquid medium of the API 50CH kit and homogenized, and 200 μl of each of the 50 tubes of the API 50CH kit was inoculated. After spilling on the tube with mineral oil, it was incubated for 48 hours at 30 ℃. The culture was analyzed by the API system to confirm 49 carbohydrate fermentation patterns, and the results were identified by inputting the ATB identification computer system.
그 결과, 상기 김치분리유산균 26은 하기 표 6의 탄수화물 발효패턴을 갖고 있는 락토바실러스 속에 속하는 균주인 것으로 판명되었다.As a result, the kimchi isolated lactic acid bacteria 26 was found to be a strain belonging to the genus Lactobacillus having a carbohydrate fermentation pattern of Table 6.
또한 당업계에 공지된 통상적인 방법에 따라 상기 김치분리유산균 26의 16S rDNA의 염기서열을 분석하였다. 그 결과, 상기 김치분리유산균 26의 16S rDNA 염기서열(서열번호 1)은 락토바실러스 플란타룸의 16S rDNA 염기서열과 99 % 동일함을 알 수 있었다.In addition, the nucleotide sequence of 16S rDNA of the kimchi isolated lactic acid bacteria 26 was analyzed according to a conventional method known in the art. As a result, the 16S rDNA base sequence (SEQ ID NO: 1) of the kimchi isolated lactic acid bacteria 26 was found to be 99% identical to the 16S rDNA base sequence of Lactobacillus plantarum.
따라서, 본 발명자들은 김치분리유산균 26을 "락토바실러스 플란타룸 HD-02"로 명명하고 이를 국립농업과학원 농업유전자원센터에 2012년 01월 04일자로 기탁하였다[수탁번호: KACC91702P].
Therefore, the present inventors named Kimchi Lactobacillus 26 as "Lactobacillus plantarum HD-02" and deposited it on January 04, 2012 at the National Institute of Agricultural Science, National Agricultural Science Institute [Accession Number: KACC91702P].
실험예Experimental Example 6: 알코올 분해능 확인을 위한 동물시험 6: Animal testing for alcohol resolution
상기 락토바실러스 플란타룸 HD-02이 생체내에서 알코올 분해능을 나타내는지를 확인하기 위하여 동물시험을 실시하였다.Animal tests were performed to determine whether the Lactobacillus plantarum HD-02 exhibited alcohol degradability in vivo.
5주령의 rat으로부터 락토바실러스 플란타룸 HD-02 섭취 시 알코올 분해 속도에 영향을 주는지를 측정하였다. 실시예는 락토바실러스 플란타룸 HD-02 (1X109 CFU/ml)의 유산균 농축액을 제조하여 1회당 1ml 씩 제공하였고, 대조군으로 비교예는 유산균 현탁액 대신 물을 제공하였다. 실험은 유산균 현탁액 또는 물을 쥐에게 2주간 1일 2회씩 강제 경구 투여하는 것으로 진행되었다. 사료와 물은 자유급식으로 이루어졌으나 유산균 현탁액을 투여하기 1-2시간 전에 절수시켰다. 투여가 시작된 지 14일 째에 채혈 후 40% ethanol 용액 1.5ml을 강제 경구 투여하였고, 투여 후 1-6시간까지 1시간 간격으로 채혈한 뒤 GC (Gas Chromatography)를 이용하여 혈중 에탄올 분석을 진행하였다. 혈중 알코올 농도에 대한 결과는 도 1에 나타내었다.It is Lactobacillus plantarum HD-02 from rat of 5 weeks old It was determined whether ingestion affects the rate of alcohol degradation. Example is Lactobacillus plantarum HD-02 Lactobacillus concentrate (1 × 10 9 CFU / ml) was prepared and provided in 1 ml each time. As a control, the comparative example provided water instead of the lactic acid bacteria suspension. The experiment proceeded with forced oral administration of lactobacillus suspension or water twice daily for two weeks to the rats. Feed and water were free-fed but water-saved 1-2 hours prior to administration of the lactobacillus suspension. After 14 days of administration, 1.5 ml of 40% ethanol solution was forcibly administered orally, and blood was collected at 1 hour intervals for 1-6 hours after administration, and then ethanol analysis was performed using GC (Gas Chromatography). . Results for blood alcohol concentration are shown in FIG. 1.
2주간 본 발명의 락토바실러스 플란타룸 HD-02를 섭취시킨 실시예는 알코올 섭취 후 빠르게 알코올이 분해되는 것을 확인할 수 있었다. 특히 비교예의 경우 혈중 알코올 농도가 1시간째 232 mg/dl까지 상승했으나, 실시예의 경우는 그 보다 54 % 낮은 107 mg/dl까지 감소시켜, 락토바실러스 플란타룸 HD-02의 섭취는 알코올 분해능을 현저히 증진시키는 것을 확인할 수 있었다.
Example in which Lactobacillus plantarum HD-02 of the present invention was ingested for two weeks was confirmed that alcohol was rapidly decomposed after ingestion. Particularly, in the comparative example, the blood alcohol concentration was increased to 232 mg / dl at 1 hour, but in the example, the blood alcohol concentration was decreased to 107 mg / dl, which is 54% lower than that of the example, and the intake of Lactobacillus plantarum HD-02 decreased alcohol resolution. Significantly improved.
제조예Manufacturing example 1: 발효유의 제조 1: Preparation of Fermented Milk
본 발명의 락토바실러스 플란타룸 HD-02를 이용하여 발효유를 제조하였다.Fermented milk was prepared using Lactobacillus plantarum HD-02 of the present invention.
원유(74.41%)와 탈지분유(6.45%) 등을 혼합하여 배양 종균과 Lactobacillus plantarum을 넣어 배양시켜 배양액(Lactobacillus plantarum : 1X107 CFU/ml)을 제조하였다. 비교 대상으로는 동일한 혼합액 조성에서 배양 종균 만을 넣어 배양시킨 배양액을 제조하였다. 당액을 제조하여 앞에서 만들어진 각각의 배양액을 섞어 발효유 제품을 제조하였다.
Oil (74.41%) and skim milk (6.45%), etc. were mixed into the culture seed and Lactobacillus plantarum culture to the culture medium (Lactobacillus plantarum : 1 × 10 7 CFU / ml) was prepared. As a comparison target, a culture medium in which only the culture seed was added and cultured in the same mixed solution composition was prepared. The sugar solution was prepared, and the fermented milk product was prepared by mixing the respective culture solutions prepared above.
실험예Experimental Example 7: 발효유의 보존테스트 7: Preservation test of fermented milk
상기 제조예 1의 발효유를 130ml 공병에 담아 공기가 통하지 않게 입구를 막은 뒤 각각 5 ℃ 및 15 ℃에 보존테스트를 진행하였다. 2주간 4℃, 15℃에서 보관하여 2가지 제품의 관능을 비교하였으며, 알코올 분해능 선별 균주가 들어있는 제품의 경우에는 저장 기간 동안의 Lactobacillus plantarum의 생균수와 T.A., pH, 가스 생성 여부가 측정되었다. The fermented milk of Preparation Example 1 was placed in a 130ml empty bottle to block the inlet through air, and then the storage test was performed at 5 ° C. and 15 ° C., respectively. The sensory properties of the two products were compared by storing them at 4 ℃ and 15 ℃ for 2 weeks, and Lactobacillus during the storage period for products containing alcohol-degrading strains. Plantarum viable cell number, TA, pH and gas production were measured.
관능의 경우, 저장 기간 동안의 비교 대상 제품과 큰 차이가 없었으며, 본 발명의 락토바실러스 플란타룸 HD-02가 들어있는 제품의 보존 검사 결과는 아래의 표 7에 나타내었다.In the case of sensory function, there was no significant difference from the comparison product during the storage period, and the results of preservation test of the product containing the Lactobacillus plantarum HD-02 of the present invention are shown in Table 7 below.
보존 테스트 결과, 15℃ 저장 시에는 다소 산미 진행이 빨리 되는 것 같으나 5℃에서 저장 시에는 산 진행 등이 천천히 진행되는 것으로 보였다. 본 발명의 알코올 분해능 우수 균주인 락토바실러스 플란타룸 HD-02의 균수 측정 결과를 통해 제품 내에서 배양이 급속하게 진행되지 않았으며, 밀봉된 제품 내에서 가스 생성 등의 문제가 없었기에 본 균주는 유제품에 활용할 수 있을 것이라 사료되었다.
As a result of preservation test, acidity progressed to a little faster when stored at 15 ° C, but acid progressed slowly when stored at 5 ° C. The culture of the Lactobacillus plantarum HD-02, an alcohol-degrading strain of the present invention, was not rapidly cultured in the product, and there was no problem of gas generation in the sealed product. It could be used for dairy products.
제조예Manufacturing example 2: 건강기능식품( 2: health functional food ( 분말제Powder )의 제조Manufacturing
락토바실러스 플란타룸 HD-02 동결건조분말(1×109 CFU/g)20 mgLactobacillus plantarum HD-02 lyophilized powder (1 × 10 9 CFU / g) 20 mg
유당 100 mg
탈크 10 mgTalc 10 mg
상기의 성분들을 혼합하고 기밀포에 충진하여 분말제를 제조한다.
The above ingredients are mixed and filled in an airtight cloth to prepare a powder.
제조예Manufacturing example 3: 건강기능식품(정제)의 제조 3: Preparation of health functional food (tablet)
락토바실러스 플란타룸 HD-02 동결건조분말(1×109 CFU/g)10 mgLactobacillus plantarum HD-02 lyophilized powder (1 × 10 9 CFU / g) 10 mg
옥수수전분 100 mg
유당 100 mg
스테아린산 마그네슘 2 mg
상기의 성분들을 혼합한 후 통상의 정제의 제조방법에 따라서 타정하여 정제를 제조한다.
After mixing the above components, tablets are prepared by tableting according to the usual preparation method of tablets.
제조예Manufacturing example 4: 건강기능식품( 4: Health functional food ( 캅셀제Capsule )의 제조Manufacturing
락토바실러스 플란타룸 HD-02 동결건조분말(1×109 CFU/g)10 mgLactobacillus plantarum HD-02 lyophilized powder (1 × 10 9 CFU / g) 10 mg
결정성 셀룰로오스 3 mg3 mg of crystalline cellulose
락토오스 14.8 mgLactose 14.8 mg
마그네슘 스테아레이트 0.2 mgMagnesium Stearate 0.2 mg
통상의 캡슐제 제조방법에 따라 상기의 성분을 혼합하고 젤라틴 캡슐에 충전하여 캡슐제를 제조한다.
The above components are mixed according to a conventional capsule preparation method and filled in gelatin capsules to prepare capsules.
제조예Manufacturing example 6: 건강기능식품( 6: Health functional food 혼합 분말제)의Mixed powder) 제조 Produce
락토바실러스 플란타룸 HD-02 동결건조분말(1×109 CFU/g)1 gLactobacillus plantarum HD-02 lyophilized powder (1 × 10 9 CFU / g) 1 g
비타민 혼합물 적량Vitamin mixture quantity
비타민 A 아세테이트 70 ㎍70 [mu] g of vitamin A acetate
비타민 E 1.0 mgVitamin E 1.0 mg
비타민 B1 0.13 mgVitamin B1 0.13 mg
비타민 B2 0.15 mg0.15 mg of vitamin B2
비타민 B6 0.5 mgVitamin B6 0.5 mg
비타민 B12 0.2 ㎍0.2 [mu] g vitamin B12
비타민 C 10 mgVitamin C 10 mg
비오틴 10 ㎍Biotin 10 μg
니코틴산아미드 1.7 mgNicotinic acid amide 1.7 mg
엽산 50 ㎍50 ㎍ of folic acid
판토텐산 칼슘 0.5 mgCalcium pantothenate 0.5 mg
무기질 혼합물 적량Mineral mixture quantity
황산제1철 1.75 mg1.75 mg of ferrous sulfate
산화아연 0.82 mg0.82 mg of zinc oxide
탄산마그네슘 25.3 mgMagnesium carbonate 25.3 mg
제1인산칼륨 15 mgPotassium monophosphate 15 mg
제2인산칼슘 55 mgSecondary calcium phosphate 55 mg
구연산칼륨 90 mgPotassium citrate 90 mg
탄산칼슘 100 mg
염화마그네슘 24.8 mgMagnesium chloride 24.8 mg
상기의 비타민 및 미네랄 혼합물의 조성비는 비교적 건강기능식품에 적합한 성분을 바람직한 실시예로 혼합 조성하였지만, 그 배합비를 임의로 변형 실시하여도 무방하며, 통상의 건강기능식품 제조방법에 따라 상기의 성분을 혼합한 다음, 과립을 제조하고, 통상의 방법에 따라 건강기능식품 조성물 제조에 사용할 수 있다.
Although the composition ratio of the above-mentioned vitamin and mineral mixture is comparatively mixed with a component suitable for a health functional food as a preferred embodiment, the compounding ratio may be arbitrarily modified, and the above components may be mixed , Granules may be prepared and used in the manufacture of a health functional food composition according to a conventional method.
<110> Maeil Dairies Co., Ltd. <120> Lactobacillus plantarum with high acetaldehyde dehydrogenase activity and dairy products, health functional food and food additives comprising the same <130> HPC-3088 <160> 1 <170> KopatentIn 2.0 <210> 1 <211> 1462 <212> DNA <213> Lactobacillus plantarum <400> 1 ggagcaggcg ctatctgcag tcgacgaact ctggtattga ttggtgcttg catcatgatt 60 tacatttgag tgagtggcga actggtgagt aacacgtggg aaacctgccc agaagcgggg 120 gataacacct ggaaacagat gctaataccg cataacaact tggaccgcat ggtccgagtt 180 tgaaagatgg cttcggctat cacttttgga tggtcccgcg gcgtattagc tagatggtgg 240 ggtaacggct caccatggca atgatacgta gccgacctga gagggtaatc ggccacattg 300 ggactgagac acggcccaaa ctcctacggg aggcagcagt agggaatctt ccacaatgga 360 cgaaagtctg atggagcaac gccgcgtgag tgaagaaggg tttcggctcg taaaactctg 420 ttgttaaaga agaacatatc tgagagtaac tgttcaggta ttgacggtat ttaaccagaa 480 agccacggct aactacgtgc cagcagccgc ggtaatacgt aggtggcaag cgttgtccgg 540 atttattggg cgtaaagcga gcgcaggcgg ttttttaagt ctgatgtgaa agccttcggc 600 tcaaccgaag aagtgcatcg gaaactggga aacttgagtg cagaagagga cagtggaact 660 ccatgtgtag cggtgaaatg cgtagatata tggaagaaca ccagtggcga aggcggctgt 720 ctggtctgta actgacgctg aggctcgaaa gtatgggtag caaacaggat tagataccct 780 ggtagtccat accgtaaacg atgaatgcta agtgttggag ggtttccgcc cttcagtgct 840 gcagctaacg cattaagcat tccgcctggg gagtacggcc gcaaggctga aactcaaagg 900 aattgacggg ggcccgcaca agcggtggag catgtggttt aattcgaagc tacgcgaaga 960 accttaccag gtcttgacat actatgcaaa tctaagagat tagacgttcc cttcggggac 1020 atggatacag gtggtgcatg gttgtcgtca gctcgtgtcg tgagatgttg ggttaagtcc 1080 cgcaacgagc gcaaccctta ttatcagttg ccagcattaa gttgggcact ctggtgagac 1140 tgccggtgac aaaccggagg aaggtgggga tgacgtcaaa tcatcatgcc ccttatgacc 1200 tgggctacac acgtgctaca atggatggta caacgagttg cgaactcgcg agagtaagct 1260 aatctcttaa agccattctc agttcggatt gtaggctgca actcgcctac atgaagtcgg 1320 aatcgctagt aatcgcggat cagcatgccg cggtgaatac gttcccgggc cttgtacaca 1380 ccgcccgtca caccatgaga gtttgtaaca cccaaagtcg gtggggaacc tttagaaccg 1440 ccgctaagtg acaaatgcaa aa 1462 ≪ 110 > Maeil Dairies Co., Ltd. <120> Lactobacillus plantarum with high acetaldehyde dehydrogenase activity and dairy products, health functional food and food additives comprising the same <130> HPC-3088 <160> 1 <170> Kopatentin 2.0 <210> 1 <211> 1462 <212> DNA <213> Lactobacillus plantarum <400> 1 ggagcaggcg ctatctgcag tcgacgaact ctggtattga ttggtgcttg catcatgatt 60 tacatttgag tgagtggcga actggtgagt aacacgtggg aaacctgccc agaagcgggg 120 gataacacct ggaaacagat gctaataccg cataacaact tggaccgcat ggtccgagtt 180 tgaaagatgg cttcggctat cacttttgga tggtcccgcg gcgtattagc tagatggtgg 240 ggtaacggct caccatggca atgatacgta gccgacctga gagggtaatc ggccacattg 300 ggactgagac acggcccaaa ctcctacggg aggcagcagt agggaatctt ccacaatgga 360 cgaaagtctg atggagcaac gccgcgtgag tgaagaaggg tttcggctcg taaaactctg 420 ttgttaaaga agaacatatc tgagagtaac tgttcaggta ttgacggtat ttaaccagaa 480 agccacggct aactacgtgc cagcagccgc ggtaatacgt aggtggcaag cgttgtccgg 540 atttattggg cgtaaagcga gcgcaggcgg ttttttaagt ctgatgtgaa agccttcggc 600 tcaaccgaag aagtgcatcg gaaactggga aacttgagtg cagaagagga cagtggaact 660 ccatgtgtag cggtgaaatg cgtagatata tggaagaaca ccagtggcga aggcggctgt 720 ctggtctgta actgacgctg aggctcgaaa gtatgggtag caaacaggat tagataccct 780 ggtagtccat accgtaaacg atgaatgcta agtgttggag ggtttccgcc cttcagtgct 840 gcagctaacg cattaagcat tccgcctggg gagtacggcc gcaaggctga aactcaaagg 900 aattgacggg ggcccgcaca agcggtggag catgtggttt aattcgaagc tacgcgaaga 960 accttaccag gtcttgacat actatgcaaa tctaagagat tagacgttcc cttcggggac 1020 atggatacag gtggtgcatg gttgtcgtca gctcgtgtcg tgagatgttg ggttaagtcc 1080 cgcaacgagc gcaaccctta ttatcagttg ccagcattaa gttgggcact ctggtgagac 1140 tgccggtgac aaaccggagg aaggtgggga tgacgtcaaa tcatcatgcc ccttatgacc 1200 tgggctacac acgtgctaca atggatggta caacgagttg cgaactcgcg agagtaagct 1260 aatctcttaa agccattctc agttcggatt gtaggctgca actcgcctac atgaagtcgg 1320 aatcgctagt aatcgcggat cagcatgccg cggtgaatac gttcccgggc cttgtacaca 1380 ccgcccgtca caccatgaga gtttgtaaca cccaaagtcg gtggggaacc tttagaaccg 1440 ccgctaagtg acaaatgcaa aa 1462
Claims (6)
Lactobacillus plantrum HD-02 with excellent acetaldehyde resolution (Accession No. KACC91702P).
A dairy product containing Lactobacillus plantrum HD-02 [Accession No .: KACC91702P] excellent in alcohol resolution of claim 1.
3. The dairy product of claim 2 wherein the dairy product is fermented milk, butter, cheese or milk powder.
Claim 1, Lactobacillus plantrum ( Lactobacillus plantrum ) HD-02 [Accession No .: KACC91702P] excellent alcohol decomposing health functional food for preventing or hangover.
The health functional food for preventing or hangover of alcoholic liver disease, characterized in that the form of powder, granules, tablets or capsules.
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