KR20190137202A - Oat fermentation for companion animal - Google Patents

Abstract

The present invention relates to a feed for companion animals or a feed additive and, more specifically, to a feed or a feed additive excellent for improving hairs or immune function of the companion animals such as companion dogs. The present invention ferments oats using a combination of P. pentosaceus and S. cerevisiae.

Description

Fermented Oat Feed for Pets {OAT FERMENTATION FOR COMPANION ANIMAL}

The present invention relates to a feed or feed additive for fermented animals. Specifically, the present invention relates to a feed or a feed additive capable of improving the hair coat or immune function of a dog.

The domestic pet dog market is growing due to the rapid increase in national income, deepening of nuclear family, and entry into an aging society. In the past five years, the pet industry has grown steadily on the back of aging, single households, and increased leisure time, and recorded sales growth of 2.5 times in five years from KRW 900 billion in 2012 to KRW 2.3 trillion in 2016. In 2020, the market for pets is expected to grow more than double to 5.8 trillion won.

By 2019, the global pet market is expected to grow more than 3% annually. In particular, Southeast Asia and China are booming, with more than 28% of pet foods expected to be consumed in these fast growing countries (Pet food Industry, 2017). Worldwide pet food sales grew from 59.3 billion USD in 2010 to 73.3 billion USD in 2014, and experts expect this growth to continue through 2020 (Euromonitor, Bloomberg).

Pet food is a major revenue segment for the pet market. The main sources of carbohydrates and proteins in pet food have been corn and wheat. For example, Korean Patent Laid-Open Publication No. 10-2017-0033433 discloses a feed mixture of fungi and fillers of gluten such as corn and wheat.

However, in the case of gastric wheat, gluten content is high. Gluten is an insoluble simple protein contained in all grains such as wheat, barley, and corn, and because it is insoluble, it may cause problems of digestibility when used in dog food.

Republic of Korea Patent Publication No. 10-2017-0033433

In the UK, a total of 14,532 veterinarians surveyed that dogs were most frequently seen by veterinarians, and when asked about the organs or sites that showed the most frequent problems in this species, skin (17) %) Had the highest percentage (Veterinary Record, In 2014, skin diseases accounted for the largest proportion of patients who visited hospitals (Diss. University of Nottingham, 2014).

Domestic dogs also have bacterial skin disease, although at 50% of the total levels, and more than 70% of dogs visited by other diseases have been reported to have skin diseases. Department of Internal Medicine, College of Veterinary Medicine, Kyungpook National University, 2017). In addition, this trend is increasing year by year, which requires countermeasures.

However, as a functional carbohydrate source for improving digestibility, functional feed ingredients having therapeutic effects, such as improving hair quality and allergic effects through increased immune activity, have not yet been popularized.

Therefore, the present inventors have tried to develop a functional material for the purpose of improving the dog's hair and immune function through this study.

Specifically, the present inventors have tried to invent a feed or feed additive capable of improving the digestion problem caused by gluten by replacing wheat, wheat, corn, etc. with other grains, and at the same time improving the hair and immune function of pets such as dogs. It was.

The inventors have noted the functional properties of oats. It was also more concerned with the efficacy of fermented oats containing specific microbial strains with oats rather than oat feed alone. As a result, the effects of oats and excellent microbial strains were selected to improve the coat and immune function of pets such as dogs, and the optimum fermentation process of oats was established to solve the above-mentioned problems.

Means for solving the problems of the present invention are specifically as follows.

1. P. pentosaceus strain (KCCM11600P) having the coat of the pets.

2. S. cerevisiae strain (KCCM11130P) having the coat of hair of the companion animal.

3. Pet food containing oats fermented with a combination of P. pentosaceus and S. cerevisiae.

4. The pet food according to 3 above, which is prepared by inoculating P. pentosaceus and S. cerevisiae as raw material medium and incubating at 30-36 ° C. for solid fermentation.

Fermented oats according to the present invention is effective in improving skin diseases of companion animals. In addition, the fermented oats according to the present invention does not cause a problem of low digestion rate due to low gluten content, induces an improvement in the nutritional function of pets, and also has an immune activity enhancing effect.

In addition, the fermented oats according to the present invention, unlike corn or oats only fermented the equivalent amount of oats, unexpectedly increased the amount of beta glucan.

In addition, strains suitable for the production of fermented oats according to the present invention have sufficient heat resistance and are not lost in the process of processing into a product, there is also activity against E. coli.

Figure 1 shows the results of the evaluation of antimicrobial activity against E. coli strains of solid fermentation.
Figure 2 shows the heat resistance evaluation results of the developed product according to the present invention. Heat treatment was performed for 5 minutes at each temperature. PP stands for P. pentosaceus and SC stands for S. cerevisiae.
3 is a result of analyzing the beta glucan content of the developed product according to the present invention. Fermented oat (B) is a developed product according to the present invention.
Figure 4 shows the skin moisture loss (TEWL) evaluation results. Oat refers to ordinary oats and F-Oat refers to fermented oats according to the invention.
5 shows the results of measuring the body condition score. You can interpret 1-3 as Too thin, 4-5 as Ideal, 6 as Overweight, and 7-9 as Too heavy.
Figure 6 shows the results of the skin condition evaluation after feeding the developed product in the general dog. A is a general oat, B is a fermented oat according to the present invention, C is a control. You can interpret 1 as Dull, coarse, dry, 2 as Poorly reflective, nonsoft, 3 as Medium reflective, medium soft, 4 as Highly reflective, very soft, and 5 as Greasy.
Figure 7 shows the results of the hair condition after feeding the developed product in the general dog. A is a general oat, B is a fermented oat according to the present invention, C is a control. You can interpret 1 as Dry, 2 as Slightly dry, 3 as Normaml, 4 as Slightly greasy, and 5 as Geasy.
Figure 8 shows the skin moisture loss (TEWL) evaluation results.
9 shows the literacy index for each treatment section. Fermented oat refers to the developed product according to the present invention.

The present inventors expected that oat ingredients with high B-glucan content would be highly applicable as functional ingredients.

B-glucan is a polysaccharide of B-D-glucose, which in nature constitutes the cell walls of grain, bacteria, and fungi. Beta-glucans of oats and yeast have a different structure, and in the case of oats, they form a linear structure by 1,3 and 1,4 carbon bonds as in Formula 1, and in the case of yeast, 1,3 carbon bonds and It has a form of 1,6 carbon atoms.

[Formula 1] β-glucan structure of oats

[Formula 2] β-glucan structure of yeast

Prescription diets for most skin diseases are mainly used to feed the addition of omega fatty acids, vitamins A, E, zinc, etc., which are known to be effective on the skin, the inventors of the present invention, B-glucan in oats also through the immune activity It is expected to be helpful for the prevention and treatment of skin diseases such as atopy (addition of 0.1-1.0% of B-glucan).

And the present inventors endeavored to maximize the efficacy by fermenting together with the fungus rather than producing the oats as raw materials per se.

One of the probiotics (lactic acid bacteria, Bacillus, yeast, etc.) and currently used as an alternative to antibiotics, according to recent research, lactic acid bacteria enhance intestinal immunity, enhance nonspecific immunity, It has been reported to have (Isolauri et al., 1993; Kaila et al. 1992; Hamid et al. 2006), and research on the immune system regulation mechanism by the intestinal microorganisms such as lactic acid bacteria has been actively conducted based on these studies.

In particular, lipoteichoic acid (LTA), which is one of the cell wall components of Gram-positive bacteria, as well as live bacteria itself, is generally divided into two structures, glycerol having a glucose or D-alanine substituent, and a glycolipid comprising a sugar unit and a fatty acid chain. Among them, the expression of inflammatory cytokines such as TNF-α is regulated according to the D-alanine content of glycerol polyphosphate (Morath, S et al., 2001).

Due to the functional properties of these lactic acid bacteria, various effects on apotic dermatitis have been reported (Irfan A et al., 2016; Hyejin Kim et al., 2015; K.Wickens 2012), and the effect of improving dog's hair growth and immune function is expected. Expected to be able.

In addition, Avenanthramides, a polyphenol found mainly in oats, has been reported to have anti-imflammatory activity and anti-itch activity by inhibiting NF-κB activity (Sur. R et al., 2008), and there is a clear synergistic effect of oats and lactic acid bacteria. Expected to be.

In addition, B-glucan contained in oats can contribute to the growth of lactic acid bacteria (Lactobacillus, Bifidobacillus, etc.) as a prebiotic (J Korean Soc Food Sci Nutr 38 (12), 1811 ~ 1814 (2009)). The fermentation of oats was expected to increase the growth of useful strains and to increase the immune activity.

In addition, studies have shown that oat glucan increases macrophage phagocytic activity in rats (Estrada et al., 1997), increases transcription factors in rat intestinal leukocytes and enterocytes (Volman et al., 2010), and increases in monocytes and neutrophils (Liang). (1998; Kaiser et al., 2002), et al. (2007) reported that the yeast glucan was also administered to dogs as a result of studies on prevention of sepsis in surgical patients (Babineau et al., 1994; Dellinger EP et al., 1999). It was expected to have an immune boosting effect.

In addition, a decrease in atopic signs in the dog atopy model of B- (1,3) (1,6) -glucan has been reported (Beynen et al. 2011), which is expected to be effective in dog atopic disease.

Thus, the present inventors aimed at improving the nutritional function of oat raw materials through oat fermentation, as well as immunologically improving effects such as enhancing the immune activity of B-glucan possessed by oats and useful strains used in fermentation. did.

1. Selection of strains for improving immune activity

1) Preparation of liquid fermentation strain

In order to evaluate the effect of improving the immune activity of each strain, Lactobacillus and yeast strains were cultured for 24 hours using 1L MRS and PDA liquid medium for 7 strains of selected strains at a culture temperature of 30-35 ℃ and 200rpm. After cultivation, the bacterial counts were measured, and each strain was evaluated for immune activity. Treatment of the complex strains in the liquid fermentation sample was confirmed by the effect of improving the immune activity after mixing (50% each) mixed with the individual fermentation strains.

2) Solid Fermentation Sample Preparation

Fermentation samples were prepared by a solid fermentation process for selection of immune activity improving strains. Oat was used as a raw material medium, and the initial seeding inoculation level was inoculated at 2.0 × 10 ⁶ cfu / g and incubated for 36 hours at 30-35 ° C. Solid fermentation results are shown in Table 1. Fermentation samples were prepared separately fermentation samples and composite fermentation samples to confirm the synergistic effect. Multiple fermentation was inoculated with the seed inoculation amount of 1.0 × 10 ⁶ cfu / g each.

Oats Solid Fermentation Result by Strain (Bacteria) Treatment After fermentation Bacteria Lactobacillus rhamnosus GG 3.5 × 10 ⁸ Lactobacillus plantarum  One 3.3 × 10 ⁸ Pediococcus pentosaceus 7.5 × 10 ⁸ L. plantarum  2 2.7 × 10 ⁸ L. reuteri 3.1 × 10 ⁸ Saccharomyces cerevisiae 5.0 × 10 ⁷ Aureobasidium pullulans 4.3 × 10 ⁷ L. plantarum  1 + S. cerevisiae 2.5 × 10 ⁸ / 3.9 × 10 ⁷ P. pentosaceus  + S. cerevisiae 5.4 × 10 ⁸ / 5.0 × 10 ⁷ L. plantarum  2 + S. cerevisiae 2.8 × 10 ⁸ / 4.1 × 10 ⁷ L. reuteri  + S. cerevisiae 4.4 × 10 ⁸ / 3.1 × 10 ⁷ L. plantarum  1 + A. pullulans 3.5 × 10 ⁸ / 5.0 × 10 ⁷ P. pentosaceus  + A. pullulans 5.3 × 10 ⁸ / 2.8 × 10 ⁷ L. plantarum  2 + A. pullulans 4.1 × 10 ⁸ / 4.6 × 10 ⁷ L. reuteri  + A. pullulans 4.4 × 10 ⁸ / 4.3 × 10 ⁷

2. To measure the immunological activity of selected strains of Lactobacillus strains with in vitro immune activity improvement, RAW 264.7 macrophage cells were distributed from Korea Cell Line Bank and 10% fetal bovine serum (FBS; Gibco Laboratories) and 100 units / mL of streptomycin, Penicillin (Gibco Laboratories) was added to Dulbecco's modified Eagle's medium (DMEM; PAA, Austria) medium was incubated at 37 ℃, 5% CO ² conditions.

To determine the effect of macrophage on cytokine and nitrite oxide (NO) production by selection strains, cells were dispensed at 5.0 X 10 ⁵ cell / ml for each well of a 12 well plate for 2 hours. After stabilization, 100 μl of lactic acid bacteria culture medium was adjusted to a concentration of 1.0 X 10 ⁸ cfu / mL and then incubated for 48 hours at a final concentration of 1.0 X 10 ⁷ cfu / mL.

The inflammatory response model treated 1 μg / mL lipopolysaccharide (LPS; Sigma, USA) per well and the negative control treated with phosphate buffered saline (PBS; pH 7.2).

Lactobacillus rhamnosus GG strain is used as a comparative strain of immune activity.

Nitric oxide (NO) analysis was performed by inoculating RAW 264.7 cells at 5.0 X 10 ⁵ cells / ml to recover LPS treated with Lactobacillus, positive control, and PBS cultures treated with negative control, respectively, for the Griess reagent system (Promega, USA). To measure NO. 50 μl of the culture solution was added to a 96-well plate, and the same amount of Griess reagent I (NED solution) and Griess reagent II (Sulfaniliamide solution) were mixed. The concentration of (NO) is calculated using the standard curve of sodium nitrite (0-100 μM).

NF-κB assay was dispensed for 2 hours stabilization such that each 5.0 X 10 ⁴ cell / ml per well of the macrophage cell ^{96 well plate 1.0 X 10 7 100} μl starter strain culture broth sample by aligning a cfu / mL concentration Incubate for 24 hours at the final 1.0 X 10 ⁶ cfu / mL concentration, the positive control (Positive control) is treated with 100ng / mL lipopolysaccharide (LPS; Sigma, USA) per well and measure the NF-κB production.

TNF-α assay inoculated RAW 264.7 cells at 5.0 × 10 ⁵ cells / ml, and when the cells were stable, the cultures were recovered 48 hours after the selection strain or solid fermentation extract and LPS treatment.

TNF-α production is measured using a TNF-α ELISA kit.

The results of measuring the immunological activity of the selected strains are shown in Table 2 and Table 3.

Evaluation result of immune activity in cultures of different strains (liquid fermentation) Treatment NOS (Relative,%) TNF -α (Relative, % ) Remarks Control / Lactobacillus rhamnosus GG 100.0 100.0 Single fermentation Lactobacillus plantarum  One 90.1 94.0 Pediococcus pentosaceus 85.7 95.3 L. plantarum  2 86.8 94.5 L. reuteri 104.4 96.6 Saccharomyces cerevisiae 102.2 93.3 Aureobasidium pullulans 105.5 97.4 P. pentosaceus  + S. cerevisiae 81.3 85.5 50% of single fermentation broth L. plantarum  2 + S. cerevisiae 99.5 91.3 L. reuteri  + S. cerevisiae 124.2 92.1 L. plantarum  1 + A. pullulans 108.8 96.7 P. pentosaceus  + A. pullulans 90.1 91.9 L. plantarum  2 + A. pullulans 113.2 88.2 L. reuteri  + A. pullulans 120.9 86.7

Evaluation of Immune Activity in Fermented Oat Samples by Strain (Solid Fermentation) Treatment NOS
(Relative, % ) TNF -α (Relative,%) Remarks Control / Lactobacillus rhamnosus GG 100.0 100.0 Single fermentation Lactobacillus plantarum  One 91.3 93.0 Pediococcus pentosaceus 85.0 90.5 L. plantarum  2 101.3 99.3 L. reuteri 111.3 102.2 Saccharomyces cerevisiae 91.3 98.8 Aureobasidium pullulans 98.8 102.9 L. plantarum  1 + S. cerevisiae 92.5 102.7 Compound fermentation P. pentosaceus  + S. cerevisiae 88.8 89.3 L. plantarum  2 + S. cerevisiae 102.5 96.8 L. reuteri  + S. cerevisiae 108.8 92.4 L. plantarum  1 + A. pullulans 106.3 90.5 P. pentosaceus  + A. pullulans 82.5 94.0 L. plantarum  2 + A. pullulans 106.3 99.0 L. reuteri  + A. pullulans 116.3 104.7

Combined fermentation of P. pentosaceus (KCCM11600P) and S. cerevisiae (KCCM11130P) in oats had the greatest effect on immune activity. The inventors found that the combination of P. pentosaceus and S. cerevisiae had the best synergistic effect with oats, making it the final selection strain. Hereinafter, the final selection strain refers to a combination of P. pentosaceus and S. cerevisiae.

2. Preparation of functional probiotic using solid fermentation process

Fermentation samples were prepared by a solid fermentation process for in vivo efficacy evaluation of the final selection strain.

Oat was used as a raw material medium, and the initial seeding inoculation level was inoculated at 2.0 × 10 ⁶ cfu / g and incubated for 36 hours at 30-36 ° C.

Table 4 and Table 5 show the results of the analysis of the number of bacteria and the contents of the general components of the solid fermented products.

After the final drying and pulverization, P. pentosaceus strains were identified as 3.9 × 10 ⁸ CFU / g and S. cerevisiae strains as 1.3 × 10 ⁷ CFU / g. In the results of the analysis of the general ingredient content, although not a big difference compared to the general oat, it was confirmed that the crude fat, crude fiber, crude ash content and increased crude protein content in the fermented oats according to the present invention.

Fermented Oat Bacteria Analysis Results Strain name Final product ( CFU / g) P. pentosaceus 3.9 × 10 ⁸ S. cerevisiae 1.3 × 10 ⁷

Analysis of Fermented Oats General and Amino Acid Content division Item Common Oats Fermented oats
(P. pentosaceus  + S. cerevisiae) General ingredient
content, % moisture 12.92 8.79 Crude protein 13.14 13.99 Crude fat 4.71 4.70 Crude fiber 2.65 1.50 View minutes 1.78 1.82 amino acid
content, % Tryptophan 0.14 0.13 Threonine 0.47 0.5 Serine 0.67 0.72 Proline 0.49 0.51 Valine 0.7 0.72 Isoleucine 0.46 0.49 Leucine 0.96 1.01 Tyrosine 0.43 0.44 Methionine 0.27 0.29 Cystine 0.61 0.58 Lysine 0.56 0.62 Glycine 0.67 0.69 Alanine 0.6 0.6 Arginine 0.91 0.91 Glutamic acid 2.78 2.98 Aspartic acid 1.07 1.12 Histidine 0.29 0.32 Phenylalanine 0.67 0.75

3. Evaluation result of E. coli antibacterial activity of the developed product The fermented oat fermented with the final selection strain, which is a combination of P. pentosaceus and S. cerevisiae, is also called the development product.

The antibacterial activity against Escherichia coli was evaluated by agar diffusion method.

The medium was prepared by mixing E. coli (E. coli, enterotoxin type) in LB agar medium. After punching into a medium size of 10mm, 250 μl of a solid fermentation extract filtered through a syringe filter of 0.25 μm was added thereto, and then cultured for 24 hours, the presence of transparent rings was confirmed.

As a result, P. pentosaceus strains showed the smallest cut to 2cm in size compared to L. reuteri and L. plantarum 2, and showed similar trends in P. pentosaceus strains and S. cerevisiae. The results are shown in FIG.

4. Evaluation result of in vitro heat resistance of developed product

In order to evaluate the heat resistance of the developed product, the number of bacteria was investigated after heat treatment for 5 minutes at 80, 85, 90, 95 ℃ using water bath.

In the heat treatment method, 10 g of a solid fermented product was extracted for 30 minutes with 90 mL of DW, and then the extract was put in a 50 mL tube, put into a water bath at each temperature condition, and heat treated, and then placed in an ice bucket for cooling.

As a result of analysis, both P. pentosaceus and S. cerevisiae strains had good heat resistance. It was confirmed that it is very good, and it is expected to maintain stable bacteria in high temperature heat treatment conditions when processing pet pellet feed.

5. In vivo efficacy evaluation

The three groups of beagle dogs were randomly placed without any distinction between males and females, classified into fermented oat material development diet group (treated group B), general oat-containing diet group (treated group A), and corn mixed general diet group (control group) instead of oats. After six weeks (42 days) of feeding each diet, skin and hair changes were examined.

The treatment group evaluated the efficacy of the developed product by applying the same to the general test and the clinical test.

General trials were conducted on beagle dogs, and clinical trials were conducted on dogs with skin diseases at Kyungpook National University Animal Hospital.

Treatment group for general and clinical trials Group No of dogs Feeding A. Common Oats 3 200 g / dog / day B. Fermented Oats 3 200 g / dog / day C. Control (Normal Feed) 3 200 g / dog / day

Test methods for efficacy evaluation are as follows.

① Test Animal

-Record basic clinical information about the beagle test dog published in the study. The breed, age, sex and weight are measured.

-Animals should be treated for dogs with at least six months or two recurrences of dermatitis.

② Preparation of test feed

-Dog food is manufactured in prototype by specialized producers and used for in vivo evaluation.

③ palatability test

Evaluate with Two-Bowl Test.

④ Measurement of body weight and body condition score

-Weigh and prepare BCS before, 14, 28, and 42 days after the dietary salary assigned to each test group. Photographs of the sides and allocation of test dogs are taken at each measurement period.

⑤ Skin symptom evaluation (clinical test animal)

-Record skin history, history, and treatment.

-Apply the Scoring System for skin lesions and pruritus.

⑧ Skin & Hair Evaluation

The skin and hair condition of the test dogs are evaluated before and 28 days after feeding and 42 days after feeding. Evaluation is conducted by blind test, and four experienced veterinarians evaluate the test dog under a bright light source with a score of 1-5 points depending on the stiffness, dryness, and the extent of keratin.

⑨ Skin function evaluation

The skin function of the test dogs is evaluated before and 28 days after feeding and 42 days after feeding. Skin moisture loss is assessed to assess skin pH, hydration, lipid level and skin barrier ability. On the day before each assessment day, the veterinarian removes the hair from the designated measurement area and measures and averages three consecutive TEWL values at the designated site on the assessment day.

⑩ side effects assessment

We investigated the incidence of digestive and other symptoms such as vomiting, diarrhea and abdominal pain.

⑪ Statistical analysis

The significance test of each group for each time point was analyzed using Repeated Measure ANOVA, Wilcoxon Signed Rank test, and was determined to be a significant result when the value was less than 0.05.

1) Result of pellet feed for in vivo test

Results of pellet feed preparation for in vivo test (added 10% fermented oats compared to total composition) As a result of investigating the number of bacteria after pellet processing at high temperature of 100 ~ 110 ℃, P. pentosaceus strains were about 92% compared to the initial number of pellets (log value As a result, S. cerevisiae strain maintained about 79% (log value) of bacteria, and it was confirmed that the decrease of bacteria was not significant even through pellet processing as verified in in vitro test results.

Number of bacteria before and after pellet processing Strain name Bacteria  (Log CFU / g) Remarks
( Pellet  order Bacteria  change, % ) Fermented oats Pellet  I'm Pellet  after P. pentosaceus 8.59 7.59 6.96 91.7 S. cerevisiae 7.11 6.11 4.81 78.7

The results of general component analysis for each treatment group were shown in Table 8, and the variation in protein level was minimized.

Analysis of General Ingredients of Feed Analysis item Oats (A) Fermented oats  (B) Control  (Commercially available product, C) moisture, % 6.55 6.40 6.51 Crude protein,% 30.41 31.33 31.45 Crude fat,% 15.61 17.47 18.07 Crude fiber,% 2.22 2.94 2.13 Views,% 6.64 6.76 7.11

Specimen feeds are expected to have the same beta-glucan content in the basic feeds, with corn being replaced by oats or fermented oats in the composition of the commercial product. Although oatmeal 54.49 mg / g increased by 13 mg / g compared to 41.39 mg / g in commercial products, it was found that the fermented oat treated group increased about 33 mg / g compared to general oat feed. An increase was confirmed. The results of beta glucan analysis by treatment group are shown in Table 9, and the increase in beta glucan was confirmed in the fermented oat treatment.

Beta Glucan Analysis Results of Treated Foods Analysis item Oats (A) Fermented oats  (B) Control  (Commercially available product, C) Beta Glucan, mg / g 54.49 88.01 41.39

2) Efficacy evaluation result (1) Evaluation result of hip skin moisture loss (TEWL)

As a result of evaluating the skin moisture loss amount evaporated from the skin surface at the hip part, it was evaluated that the moisture loss amount was lowest in the fermented oat (F-oat) treatment group, which is a treatment product developed according to the present invention. The results are shown in FIG.

Examining the skin moisture loss is to check the skin barrier function, if the skin moisture loss is excessive, the skin becomes dry, if the normal person contains a lot of moisture in the outermost stratum corneum of the skin also increases the amount of water loss For those with atopic dermatitis, the loss of moisture in the stratum corneum is normal, even though it is normal or low. Therefore, it is determined that the amount of water loss through enhancing the function of the skin barrier is normal or minimized through the feeding of the developed product according to the present invention.

(2) Body condition score

The body condition score was measured using Royal canin's measurement standard. Fermented oat (F-Oat) treatment according to the present invention was confirmed to be relatively stable results compared to the control and normal oat treatment. The results are shown in FIG.

3) Skin evaluation result

As a result of evaluation of skin condition in normal dogs (beagle dogs) without skin disease, the level of 3.0 ~ 3.5 was maintained in the 4th and 8th weeks of treatment, and there was no difference between treatments. The results are shown in FIG.

4) Hair evaluation results

As a result of the evaluation of the hair condition of the general dogs (beagle dogs) without skin diseases, the levels of 3.0 to 3.5 were maintained in the 4th and 8th weeks of treatment as well, and there was no difference between treatment groups. The results are shown in FIG.

5) Results of clinical trial subjects: Evaluation of skin moisture loss (TEWL) (abdomen)

As a result of evaluating the skin moisture loss amount in the abdomen, it was evaluated that the lowest water loss amount was in the fermented oat treatment group, which was the developed product treatment group according to the present invention. The results are shown in FIG.

6) Results of clinical trials for dogs: changes in literacy index according to salary period

In the same treatment group, the pruritic index was evaluated for up to 6 weeks in clinical trials of patients with skin disease who visited Kyungpook National University Animal Hospital.

In the pruritus index, the fermented oat addition group, which is a product developed according to the present invention, was found to have an average of 0.7 at 6 weeks.

Cultivation index by treatment section Treatment Week 0 4 weeks Week 6 Common Oats 7.0 4.5 3.0 Fermented oats 6.7 2.0 0.7 Control 4.0 3.0 3.3

Prudent feeling standard Prudent feeling standard 0 Does not indicate pruritus 2 Skin problems occur and begin to show pruritus 4 Prudent, but not present when sleeping, eating, or exercising 6 Shows swelling during sleep but not when eating or exercising 8 Feeling refreshed during sleep, meals and exercise 10 Expressing feelings without rest

The results of Table 10 are shown in FIG. 9. 6) Results of clinical trials for patients: Results of lesion index analysis (total lesion total score)

The skin lesion index can be measured by feeding the developed product for 6 weeks to the macula, alopecia, papule, scale, plaque, crust, pustule, and so on. Follicular cast, swelling, hyperpigmentation, vesicle, comedo, bulla, erosion, cyst, nodule, ulcer (Ulcer), Tumor, Lichenification and Epidermal collaborate were evaluated and the total scores are shown in Table 12.

As a result of evaluation of the skin lesion index, the skin lesions of the fermented oat and general oat treated group were severe compared to the control group. It is expected to have an improvement effect on.

Skin lesion index (skin lesion total score) Treatment Week 0 4 weeks Week 6 Common Oats 32.8 29.8 30.0 Fermented oats 31.7 22.0 24.0 Control 22.7 23.0 23.0

Korea Microbial Conservation Center (overseas) KCCM11600P 20141103 Korea Microbial Conservation Center (overseas) KCCM11130P 20101110

Claims (4)

P. pentosaceus strain (KCCM11600P) having the ability of the pet of the pet. S. cerevisiae strain (KCCM11130P) having the ability of pets to improve. Pet food containing oats fermented with a combination of P. pentosaceus and S. cerevisiae. 4. The pet food of claim 3, wherein the oat which is a raw medium is inoculated with P. pentosaceus and S. cerevisiae and cultured at 30-36 ° C to produce a solid fermentation.

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