KR20160073457A - Food composition for relieving hangover comprising Lactococcus raffinolactis - Google Patents

Abstract

The present invention relates to a food composition for relieving hangover, containing Lactococcus raffinolactis or a culture liquid thereof as an active ingredient. Specifically, functional cream cheese is manufactured by using Lactococcus raffinolactis having an ability to degrade ethanol and acetaldehyde. The functional cream cheese is preferably used as functional health food for relieving hangover, and in a broad sense, can minimize the accumulation of acetaldehyde capable of causing cancer in vivo, by degrading acetaldehyde which is an ethanol degraded product. In addition, the functional cream cheese is a cheese starter for lowering the unit cost compared with commercial cream cheese, and can be differentiated from cream cheese on the market.

Description

[0001] The present invention relates to a food composition for improving hangover comprising Lactococcus raffinolactus as an active ingredient. [0002] Food composition for relieving hangover is Lactococcus raffinolactis

The present invention relates to the use of Lactococcus raffinolactis or a culture thereof as an active ingredient.

Cheese is a fermented food known to man for thousands of years. Currently, more than 1,400 varieties of cheese are known. There is evidence of food similar to cheese in Mesopotamia around 6000 BC, so its origin is presumed to be outdated. It is also believed that cheese has been used since ancient times because of the excavation of the wooden artifacts for the production of cheese during the Corsican culture of Switzerland and the Minoan civilization of Crete island around 3000 BC. There are more than 1,400 kinds of cheese, but there are some similar to each other and very different depending on the type, size, aging period, crude oil used, additives, packaging method and manufacturing area. Codex is continuing to revise its quality standards as it continues to produce cheese. Generally, cheeses contain 20 to 30 percent protein and fat, and catgina or cream cheese has more fat content than protein. The fermented cheese has become a form that is easily digested and absorbed by the enzyme, such as lactic acid bacteria. In addition, there are many minerals such as calcium and phosphorus, and vitamin A and B, and it is good for beauty. It is a fermented food which is highly recommended as a nutritional food for patients and elderly people who are not only growing children but also digestive organs.

Cream cheese, as its name suggests, is a creamy cheese with no tasty flavor and odorless nature of cheese. It is characterized by a soft texture with a sour flavor and a sour taste that can be seen in the middle process of yogurt fermentation in the form of a white soft cream lump. Cream cheeses are made by heating and separating the curd resulting from the addition of the starter containing the various lactic acid bacteria and the cough enzyme. Therefore, the storage conditions are difficult because the moisture content is high and the cream cheese produced in such a manner is sold at a high cost.

On the other hand, the hangover that you feel the next day after drinking may cause you to lose your quality of life as well as physical health. The next day after drinking, most people suffer from soreness, vomiting and severe headaches. There is a slight difference in each alcohol, but based on soju, it has a calorie of 7.1kcal per 1g of ethanol, and there are few other nutrients. Only 2% to 10% of alcohol absorbed into the body is excreted in the urine or exhaled breath through the kidneys or lungs, and more than 90% of the remaining ethanol is rapidly metabolized in the liver. Ethanol decomposed in the liver produces acetaldehyde, which in turn is converted to acetic acid and decomposed into water and carbon dioxide. The resulting acetaldehyde causes a hangover, reddening the face, pounding the heart, and causing headaches and stomach pain. Frequent drinking is the main cause of the large crowd that breaks down alcohol.

In order to solve the hangover after drinking, bean sprouts, curry, mung bean have been used as food for hangover after drinking. In addition, many foods related to hangover relief are known, but they are dependent on the raw materials and efficacy described in the folk remedy or classical treaties, and the scientific approach is lacking.

Korean Patent Publication No. 10-2013-0100036 (2013.09.09)

It is an object of the present invention to provide a process for producing Lactococcus raffinolactis ) or a culture thereof as an active ingredient.

The present invention relates to the use of Lactococcus raffinolactis ) or a culture solution thereof as an active ingredient.

The present invention also relates to the use of Lactococcus raffinolactis ), and then mixing with milk to prepare a cream cheese for hangover improvement.

The present invention relates to the use of Lactococcus raffinolactis or a culture thereof as an active ingredient. More specifically, functional cream cheese was prepared using Lactococcus raffinolactis having ethanol and acetaldehyde decomposing ability This functional cream cheese is preferably used as a functional health food for hangover, and it can widely decompose acetaldehyde, which is an ethanol degradation product, to minimize the accumulation of acetaldehyde, which may cause cancer in the body. It can also be differentiated from commercially available cream cheese as a cheese starter to lower the unit price compared to commercial cream cheese.

Figure 1 is a schematic representation of the Lactococcus chungangensis , and Lactococcus raffinolactis .
FIG. 2 is a graph showing the activity of Lactococcus raffinolactis ) cream cheese was treated with mouse macrophage RAW 264.7 cells to confirm cytotoxicity evaluation.
Figure 3 is a graph showing the activity of Lactococcus raffinolactis ) was inoculated into In through in vitro methods The activity of alcohol dehydrogenase (ADH) was measured.
FIG. 4 is a graph showing the activity of acetaldehyde dehydrogenase (ALDH) activity in vitro by a culture containing Lactococcus raffinolactis .
FIG. 5 is a graph showing the activity of Lactococcus raffinolactis ) cream cheese in vitro The activity of alcohol dehydrogenase (ADH) was measured.
FIG. 6 is a graph showing the activity of Lactococcus raffinolactis ) cream cheese was measured by acetaldehyde dehydrogenase (ALDH) activity in vitro .
FIG. 7 is a graph showing the activity of Lactococcus raffinolactis) and Lactococcus alcohols, cream cheese made using the central Zen sheath (Lactococcus chungangensis) dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) a comparison to determine the activity.
Figure 8 is a graph showing the activity of Lactococcus raffinolactis ) was orally administered to mice to measure the concentration of alcohol in the blood.
Figure 9 is a graph showing the activity of Lactococcus raffinolactis ) was orally administered to mouse to measure the concentration of acetaldehyde in the blood.

In the present invention, a functional cream cheese was prepared using Lactococcus raffinolactis having ethanol and acetaldehyde decomposing function. The functional cream cheese is preferably used as a functional health food for hangover, By decomposing acetaldehyde, the ethanol degradation product, it is possible to minimize the accumulation of acetaldehyde, which can cause cancer in the body. It can also be differentiated from commercially available cream cheese as a cheese starter to lower the unit price compared to commercial cream cheese.

The present invention relates to the use of Lactococcus raffinolactis ) or a culture solution thereof as an active ingredient. In addition, the food composition may be in the form of Lactococcus chungangensis (KCTC 12684BP) or a culture thereof.

Preferably, the culture broth can be cultured at 25 to 37 DEG C for 24 to 48 hours, but is not limited thereto.

Specifically, the food composition may have ethanololytic activity or acetaldehyde decomposing activity to improve hangover.

The compositions of the present invention referred to Lactococcus lactis according to the invention Pinot (Lactococcus raffinolactis) and Lactococcus central Zen sheath (Lactococcus chungangensis) of viable cells, dried bacterium, may contain a culture medium thereof, or fermented product as an active ingredient, the culture or the fermented product is called Lactococcus lactis according to the invention Pinot (Lactococcus raffinolactis ) and Lactococcus chungangensis in a suitable liquid medium, a filtrate (filtrate or centrifuged supernatant) obtained by removing the strain by filtration or centrifugation of the culture solution, but is not limited thereto It is not.

Further, the present invention can be utilized as a food or a fermented product, and the kind of the food or fermented product is not particularly limited. Examples of foods include dairy products such as meat, sausage, bread, chocolates, candies, snacks, confections, pizza, ramen noodles, other noodles, gums, ice cream, soups, drinks, tea, drinks, alcoholic beverages, The fermented product includes a fermented meat product such as ham and sausage, fermented reproductive product, fermented milk product, kimchi and the like. The fermented product using the lactic acid bacterium of the present invention can be produced according to a conventional method known in the art. Preferably, in one embodiment of the invention, the food may be cheese, especially cream cheese, but is not limited thereto.

In the present invention, the term "starter" refers to a culture medium of microorganisms used for producing a fermented product. Therefore, the types of starter microorganisms determine the characteristics of the product and have an important influence on the quality of the product. Bacteria, fungi, yeast, etc., which are used as starters in microorganisms, can be used alone or in combination.

The present invention also relates to a pharmaceutical composition comprising (1) Lactococcus raffinolactus raffinolactis ) or a culture thereof in milk; (2) pasteurizing the culture cultured in the step (1); (3) heating the pasteurized culture with milk and heating; And (4) removing moisture from the cheese obtained by the heating. Meanwhile, in the above step (1), Lactococcus chungangensis (KCTC 12684BP) or a culture thereof.

Hereinafter, the present invention will be described in detail with reference to examples which do not limit the present invention. It should be understood that the following embodiments of the present invention are only for embodying the present invention and do not limit or limit the scope of the present invention. It is therefore to be understood that within the scope of the appended claims, the invention may be practiced otherwise than as specifically described herein.

< Experimental Example  >

The following experimental examples are intended to provide experimental examples that are commonly applied to the respective embodiments according to the present invention.

One. Lactococcus Raffinotactis ( Lactococcus raffinolactis ) And Lactococcus  Central Zensys ( Lactococcus chungangensis ) Culture

Lactococcus Lactococcus raffinolactis , DSM20443 ^T ) were purchased from Deutsche Sammlung von Mikroorganismen (DSM).

Lactococcus chungangensis was isolated from this laboratory and isolated from activated sludge bubbles. The strain was deposited as KCTC12684BP in Korean Collection for Type Cultures (KCTC).

Lactococcus Lactococcus raffinolactis and Lactococcus chungangensis were inoculated in a culture medium of TSB (Tryptic Soy Broth) and cultured in a shaking incubator at 30 ° C for 24 hours. Each cell density was measured using a microplate reader (model Infinite®F200, Tecan, Mannedorf, Switzerland) and the strain was inoculated with acidified milk at a concentration of 4 × 10 ⁸ cells.

2. Lactococcus Raffinotactis ( Lactococcus raffinolactis ) And Lactococcus  Central Zensys ( Lactococcus chungangensis )  Manufacture of cream cheese

Respectively inoculated in an acidified milk lactic acid bacteria Lactococcus lactis raffinose (Lactococcus raffinolactis) and Lactococcus Zen Central System (Lactococcus chungangensis) to be used as cream cheese starter and incubated for 48 hours. After incubation, the mixture was pasteurized at 68 DEG C for 30 minutes, mixed with cooled milk, and heated at 70 DEG C for 5 minutes. In order to remove the moisture of the cheese after heating, only the curd was obtained using a cloth, and water was removed using 0.5% salt to complete the cheese (FIG. 1). The finished cheese was freeze-dried for storage in powder form and stored at 4 ° C until further experimentation.

3. Lactococcus Gabi ( Lactococcus garvieae ), Lactococcus subsp. &Lt; RTI ID = 0.0 &gt; Lactococcus lactis subsp . hordiniae ), Lactococcus Subspecies  Truck Lactococcus lactis subsp . tructae ) And Lactococcus  Taiwan Nation ( Lactococcus  taiwanensis ) Culture

Lactococcus garvieae - KCTC3772 ^T ) and Lactococcus subsp. lactis subsp. hordiniae - KCTC3768) were purchased from KCTC (Korean Collection for Type Cultures). Lactococcus subspecies lactis subsp. tructae - NBRC110453) and Lactococcus taiwanensis (NBRC109049) were purchased from the National Biological Resource Center (NBRC).

Lactococcus garvieae , Lactococcus subsp. lactis subsp. hordiniae ), Lactococcus subspecies ( Lactococcus lactis subsp. tructae) and Lactococcus Taiwan N-Sys (Lactococcus taiwanensis) soybean-casein medium (TSB: Tryptic Soy Broth) culture medium inoculated to and cultured at 30 ℃ shaking incubator 24 hours. Each cell density was measured using a microplate reader (model Infinite F200, Tecan, Mannedorf, Switzerland) and the strains were inoculated into acidified milk at a concentration of 4 × 10 ⁸ cells.

4. Lactococcus Gabi ( Lactococcus garvieae ), Lactococcus Subspecies  Holdiniya ( Lactococcus lactis subsp . hordiniae ), Lactococcus Subspecies  Truck Lactococcus lactis subsp . tructae ) And Lactococcus  Taiwan Nation ( Lactococcus  taiwanensis ) To make cream cheese

The lactic acid bacterium Lactococcus Garvey used as cream cheese starter (Lactococcus garvieae), Lactococcus Spanish sub-system holdi niae (Lactococcus lactis subsp. hordiniae ), Lactococcus subspecies ( Lactococcus lactis subsp. inoculated in tructae) and Lactococcus Taiwan acidified milk the N-Sys (Lactococcus taiwanensis) and incubated for 48 hours. After incubation, the mixture was pasteurized at 68 DEG C for 30 minutes, mixed with cooled milk, and heated at 70 DEG C for 5 minutes. However, the strains were unable to obtain a curd to make cheese, and failed to make cream cheese.

5. Gas Chromatography ( Gas chromatography Measurement of fatty acids in cream cheese

Based on the above experimental method, volatile fatty acids were detected from cream cheese made of Lactococcus raffinolactis to compare their production. The cream cheese was lyophilized and finely ground. 340 μl of a methylation mixture (MeOH: Benzen: DMP: H ₂ SO ₄ = 39: 20: 5: 2) and 200 μl of heptane were added to the mixture and stirred at 80 ° C for 2 hours. Analysis of organic acids was carried out in gas chromatography equipped with FID. The analytical conditions were as follows: the oven temperature was raised to 25 ° C per minute at 50 ° C and increased to 230 ° C, and the temperature of the inlet and the detector was 250 ° C (250 ° C). The column was DB-Wax (Agilent, 30mm * 0.25mm * 0.25um) Lt; 0 &gt; C.

6. Cream cheese RAW  264.7 Cytotoxicity Assessment

Cytotoxicity measurement of the cream cheese obtained above was carried out. Mouse macrophage RAW 264.7 cells were used for cytotoxicity measurement experiments. RAW 264.7 cells were transfected 3-4 times a week. The medium was maintained in DMEM (Dulbecco's Modified Eagle's Medium) medium containing 20% gentamycin solution and 10% FBS (fetal bovine serum) CO _{2. &} Lt; / RTI &gt; The cells were cultured in 96-well plates at a concentration of 1 × 10 ⁵ cells / well and cultured for 24 hours. FBS-free DMEM medium was added to the final concentration of 10 mg / ml of the cream cheese, and the cells were treated for 24 hours. The absorbance at 590 nm was measured with a microplate reader using MTT [3- (4,5-dimethylthiazol-2-yl) -2,5-diphenyltetrazolium bromide] reagent. Enzyme determinations of LDH (lactate dehydrogenase) were also performed to measure cell damage. The amount of LDH released from the cells was measured with a microplate reader at 430 nm.

7. Lactococcus  Raffinolactis ( Lactococcus raffinolactis ) &Lt; / RTI &gt; &lt; RTI ID = 0.0 &gt; ADH ) And Acetaldehyde Dihydrogenase ( ALDH ) Active measurement

For the culture containing Lactococcus raffinolactis without cytotoxicity selected above, the alcohol and acetaldehyde resolving ability was measured in the following manner. Measurements of alcohol dehydrogenase (ADH) activity of cultures containing lactic acid bacteria were determined by modifying the Lebsack and Bostian methods. The ADH activity was measured by using a microplate reader at 340 nm, and the relative activities of the ADH activity were compared with the control group. Control groups were compared using ADH. The reaction mixture was added to a total volume of 3 ml with 1.0 M Tris / HCl buffer (pH 8.8), 20 mM NAD ⁺ , 0.2 M ethanol and distilled water. The reaction mixture was reacted in a constant temperature water bath for 30 minutes and the supernatant was recovered. The absorbance was measured. The activity of acetaldehyde dehydrogenase (ALDH) in cultures containing lactic acid bacteria was measured by modifying the method of Tottmar. The activity of ALDH was also measured by using a microplate reader at 340 nm. Controls were compared using ALDH. The reaction mixture was added to a total volume of 3 ml with 1.0 M Tris / HCl buffer (pH 8.0), 20 mM NAD ⁺ , 3.0 M KCl, 0.33 M 2-mercaptoehanol, 1.0 M acetaldehyde, distilled water, For 5 min. The supernatant was recovered and absorbance was measured at 340 nm.

8. Alcohol in cream cheese Dihydrogenase ( ADH ) And Acetaldehyde  Dihydrogenase ( ALDH ) Active measurement

The ability to degrade alcohol and acetaldehyde was also measured for the creamy cheese without cytotoxicity selected in the above, by the same method as that for the culture containing the lactic acid bacteria.

9. Lactococcus Raffinotactis ( Lactococcus raffinolactis ) And Lactococcus  Central Zensys ( Lactococcus chungangensis )  Cream cheeses made by using the oral administration to mice and alcohol Acetaldehyde  Concentration measurement

In the present invention, 5-week-old Imprinting Control Region (ICR) mice purchased from Samtako (Kyonggi-do, Osan) were preliminarily fed with solid feed and water for 1 week and then experiments were conducted. The alcohol and acetaldehyde resolution of the above-selected Lactococcus raffinolus raffinolactis) and Lactococcus central Zen sheath (Lactococcus chungangensis) BAC and acetaldehyde according to the after alcohol consumption in order to investigate the effect on alcohol hangover against the cream cheese from time (1, 3, 5, 7 hours) . Animals were divided into two groups: the normal group orally administered distilled water, the control group orally administered alcohol, the alcohol and Lactococcus raffinolactis ) or cream cheese made with Lactococcus chungangensis were administered orally to 10 rats in each group. Alcohol was orally administered at 22% (15 ml / kg body wt.) And the positive control group was alcohol and Lactococcus raffinolactis ) or cream cheese (100 mg / kg body wt.) made from Lactococcus chungangensis were orally administered together. Blood was collected 1 hour, 3 hours, 5 hours, and 7 hours after administration, and left at room temperature for 30 minutes, then left at 4 ° C for 10 minutes and centrifuged at 1,500 rpm for 15 minutes to separate the supernatant. After mixing 0.3 M potassium phosphate buffer (pH 9.0) and 49 mM NAD ⁺ , blood samples were added and incubated at 20 ° C for 5 minutes. Absorbance was measured at 340 nm using a microplate reader (A1). After addition of ADH or ALDH 50 to the above mixture, the reaction was carried out at 20 ° C for 5 minutes and the absorbance was measured at 340 nm (A2). Based on this, the concentration of blood alcohol was quantified by the following formula.

Concentration = 0.7259 / 3.6 x DELTA A

ΔA = sample (A2-A1) -blank (A2-A1)

Also, the concentration of acetaldehyde in blood was quantified by the following formula.

Concentration = 0.7158 / 3.6 x DELTA A

ΔA = sample (A2-A1) -blank (A2-A1)

< Example  >

1. Gas Chromatography ( Gas chromatography ) &Lt; / RTI &gt; using Lactococcus raffinolactus ( Lactococcus raffinolactis ) And Lactococcus  Central Zensys ( Lactococcus  chungangensis ) Fatty acid analysis of cream cheese

The fatty acid composition of Lactococcus raffinolactis cream cheese was analyzed by gas chromatography. Methyl pentadecanoate was the most abundant, followed by Methyl palmitate, Oleic acid, Octadecanoic acid and Methyl myristate. Respectively. The specific gravity of these components was determined by Lactococcus raffinolactis ) can be determined (Table 1).

Flavor compounds Lactococcus raffinolactis Cream cheese (mg / g) Octanoic acid 0.91 Methyl decanoate 2.18 Methyl laurate 3.84 Methyl myristate 11.17 Methyl myristoleate 0.77 Methyl pentadecanoate 35.84 Methyl palmitate 31.43 Methyl palmitoleate 1.22 Octadecanoic acid 15.01 Oleic acid 22.90 Linoleic acid 2.31 Linolenic acid 0.20 Methyl heneicosanoate 0.22 cis-8,11,14-Eicosatrieonic acid methyl ester 0.15 cis-11,14,17-Eicosatrienoic acid methyl ester 0.16

The fatty acid composition of Lactococcus chungangensis cream cheese was analyzed by gas chromatography. Methyl palmitate was the most abundant, followed by Oleic acid, Methyl pentadecanoate, Octadecanoic acid and Methyl myristate Respectively. The specific gravity of these components was determined by Lactococcus chungangensis ) can be determined (Table 2).

Flavor compounds Lactococcus chungangensis Cream cheese (mg / g) Octanoic acid 1.50 Methyl decanoate 3.96 Methyl laurate 6.82 Methyl myristate 19.93 Methyl myristoleate 1.30 Methyl pentadecanoate 30.03 Methyl palmitate 56.00 Methyl palmitoleate 2.22 Octadecanoic acid 26.88 Oleic acid 40.65 Linoleic acid 4.31 Linolenic acid 0.31 Methyl heneicosanoate 0.38 cis-8,11,14-Eicosatrieonic acid methyl ester 0.29 cis-11,14,17-Eicosatrienoic acid methyl ester 0.25

2. Lactococcus Raffinotactis ( Lactococcus raffinolactis ) And Lactococcus  Central Zensys ( Lactococcus chungangensis ) Processed with cream cheese RAW  264.7 Toxicity assessment of cells

Lactococcus Lactococcus raffinolactis ) and Lactococcus chungangensis) Survival of RAW 264.7 cells treated with the cream cheese was not confirmed that the emission reduction could significantly lower the amount of cell damage LDH. Thus, Lactococcus raffinolactus raffinolactis ) cream cheese was found to be cytotoxic (Fig. 2), and Lactococcus chungangensis cream cheese was also found to be cytotoxic.

3. Lactococcus raffinolactis ( Lactococcus raffinolactis ) And alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activity measurement

In vitro studies have evaluated cultures containing Lactococcus raffinolactis , an ADH and ALDH activity, two important chemical reactions that occur in alcohol metabolism. La Lactococcus, as shown in FIG Pinot lactis (Lactococcus raffinolactis) culture water ADH activity results that include, Lactococcus raffinose lactis (Lactococcus raffinolactis) culture the activity of natatjiman than ADH used as a control containing the , And 44.2%, respectively. As shown in FIG. 4, ALDH activity of the culture containing Lactococcus raffinolactis was found to be 43.9% higher than that of ALDH activity. These results indicate that Lactococcus raffinolactis can be used as a functional food to help hangover and liver function.

4. Lactococcus Raffinotactis ( Lactococcus raffinolactis ) And Lactococcus  Central Zensys ( Lactococcus chungangensis ) Alcohol of cream cheese Dihydrogenaa My( ADH ) And Acetaldehyde Dihydrogenase ( ALDH ) Active measurement

In In vitro studies have shown that ADH and ALDH activities, two important chemical reactions that occur in alcohol metabolism, are activated by Lactococcus chungangensis ) cream cheese. Be as shown in FIG. 5 Lactococcus raffinose lactis (Lactococcus raffinolactis) ADH activity results of cream cheese, cream cheese made using the Lactococcus raffinose lactis (Lactococcus raffinolactis) is compared to ADH used as a control group, 63.8% Respectively. As shown in FIG. 6, ALDH activity of Lactococcus raffinolactis cream cheese was found to be 58.1% higher than that of ALDH used as a control group.

In addition, Lactococcus As a result of ADH activity of cream cheese, cream cheese made with Lactococcus chungangensis showed 0.4% higher activity than ADH used as a control. In addition, Lactococcus chungangensis ) cream cheese, the activity was lower than the ALDH activity used as the control group, but the activity was as high as 82.1% (FIG. 7).

That is, Lactococcus raffinolactis) and Lactococcus central Zen system (when compared to the evaluation made with cream cheese Lactococcus chungangensis), ADH activity of Lactococcus Zen Central System (Lactococcus chungangensis) is called Pinot Lactococcus lactis (Lactococcus raffinolactis ). Lactococcus central Zensys ALDH activity (Lactococcus chungangensis) is Lactococcus lactis raffinose (Lactococcus raffinolactis ), which was 24.0%. Lactococcus chungangensis is easy to use as a creamy cheese starter that can be degraded as ethanol like a cream cheese, and Lactococcus raffinolactis ( Lactococcus chaffangolensis ) Cream cheese indicates that it can be used as a functional food to help hangover and liver function (FIG. 8).

5. Lactococcus Raffinotactis ( Lactococcus raffinolactis ) &Lt; / RTI &gt; Cream cheeses were orally administered to mice, Acetaldehyde  Concentration measurement

Lactococcus Lactococcus raffinolactis ) The concentration of alcohol and acetaldehyde in blood was measured by using rat in order to confirm the improvement effect of hangover of cream cheese. As shown in FIG. 9, the blood alcohol concentration peaked at about 3 hours after drinking, and after 5 hours of drinking, Lactococcus raffinolactis ) were significantly lower than those of the alcohol - fed group. As shown in FIG. 7, the concentration of acetaldehyde in the blood reached a peak at about 1 hour after drinking, and after 5 hours of drinking, the alcoholic group was fed with cream cheese made of Lactococcus raffinolactis The concentration of acetaldehyde in the blood was decreased by 4% compared to the alcohol group. In view of the above results, in the present invention, Lactococcus raffinolactis ) Cream cheeses are known to reduce the concentration of acetaldehyde in the blood, which is known to be the main cause of hangover, and thus may reduce harmful symptoms to the body after alcohol consumption.

Korea Biotechnology Research Institute KCTC12684BP 20140926

Claims (8)

Lactococcus Lactococcus raffinolactis ) or a culture thereof as an active ingredient. The food composition for improving hangover according to claim 1, wherein the food composition further comprises Lactococcus chungangensis (KCTC12684BP) or a culture thereof. The food composition for improving hangover according to claim 1, wherein the food composition has an ethanololytic activity. The food composition for improving hangover according to claim 1, wherein the food composition has acetaldehyde decomposing activity. The food composition for improving hangover according to claim 1, wherein the food is cheese, yogurt, butter, cream, ice cream, lactic acid beverage, capier, kimchi or dairy product. 6. The food composition for improving hangover according to claim 5, wherein the cheese is cream cheese. (1) Lactococcus Lactococcus raffinolactis ) or a culture thereof in milk;
(2) Pasteurizing the cultured culture of step (1);
(3) heating the pasteurized culture with milk and heating; And
(4) removing moisture from the cheese obtained by heating. [7] The method of claim 7, further comprising a step of culturing Lactococcus chungangensis (KCTC12684BP) or a culture thereof in step (1).

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