KR20220011937A - Lactobacillus paracasei GFC_GFV5 for removing hangover and food composition comprising the same as an effective ingredient - Google Patents

Abstract

The present invention relates to a Lactobacillus paracasei GFC_GFV5 strain having a hangover relieving effect and a food composition comprising the same as an active ingredient. The novel Lactobacillus paracasei GFC_GFV5 strain provided from the present invention has aldehyde dehydrogenase to have an excellent acetaldehyde decomposition effect and an excellent effect of protecting a liver cell from alcohol-induced toxicity, thereby being used as the food composition for relieving a hangover and alleviating alcohol-induced liver damage.

Description

Lactobacillus paracasei GFC_GFV5 strain having a hangover relieving effect and a food composition comprising the same as an active ingredient {Lactobacillus paracasei GFC_GFV5 for removing hangover and food composition comprising the same as an effective ingredient}

The present invention relates to a Lactobacillus paracasei GFC_GFV5 strain (Accession No.: KCTC 14190BP) having a hangover relieving effect and a food composition comprising the same as an active ingredient.

In general, hangover refers to a phenomenon such as a heavy head, aching, or a stomachache due to drinking, which is caused by the toxicity of alcohol or acetaldehyde accumulated in liver cells. If these substances accumulate in hepatocytes for a long time and continue to be toxic, symptoms such as fatigue, bloating, and vomiting occur.

In the normal alcohol metabolism process, alcohol introduced into the body is rapidly absorbed by simple diffusion in the gastrointestinal tract, and is mainly distributed along with body water. Alcohol moved to the liver through the blood is oxidized to acetaldehyde by alcohol dehydrogenase (ADH) present in hepatocytes, and the acetaldehyde is aldehyde dehydrogenase (ALDH) in hepatocytes. It is decomposed into acetic acid and transferred to muscle or adipose tissue throughout the body, where it is finally decomposed into carbon dioxide and water. In addition, the aldehyde dehydrogenase includes type II, which initiates oxidation even at a low concentration of acetaldehyde, and type I, which does not act unless the concentration of acetaldehyde is high. In general, Asians lack or lack type II aldehyde dehydrogenase, so the oxidation of acetaldehyde is slow.

On the other hand, bacteria that ferment sugars to obtain energy and produce a large amount of lactic acid are collectively called lactic acid bacteria. While living in the intestine, lactic acid bacteria play a symbiotic relationship with the digestive system of the human body, and play a role in decomposing fiber and complex protein into important nutrients. In addition, by maintaining an acidic intestinal environment, it suppresses the growth of harmful bacteria, improves diarrhea and constipation, synthesizes vitamins, and inhibits blood cholesterol. Lactobacillus has the ability to bind strongly to the intestinal mucosa and epithelial cells, so it helps a lot in intestinal function, and promotes macrophage and spleen activity to secrete and promote substances involved in immune responses. In addition, it has an immunomodulatory function, so it is effective in atopy and allergy-related diseases.

In the food field, lactic acid bacteria cultures have been used since commercialization in 1955, mainly Streptococcus genus, Lactobacillus genus, Lactococcus genus, Leuconostoc genus, Bifidobacterium. ( Bifidobacterium ) Research is being actively carried out on the form of raw materials such as filtration or extraction by directly fermenting the culture medium using the genus, etc.

Among them, as a technology applied to various foods using the genus Lactobacillus , Korean Patent Publication No. 10-2074895 「New Lactobacillus paracasei strain and food using the same」, registered in Korea Patent Publication No. 10-6643507 「Pharmaceutical composition and health functional food for prevention of hyperphosphatemia and treatment of chronic kidney disease using Lactobacillus genus kccm 11826 p strain」, Japanese Patent Publication No. 5557483 「Lactobacillus sp. strain and the strain Foods and pharmaceuticals containing", etc. are disclosed.

Accordingly, the present inventors have found that the Lactobacillus paracasei GFC_GFV5 strain (Accession No.: KCTC 14190BP) derived from Ginseng flower vinegar has aldehyde dehydrogenase activity and has excellent acetaldehyde decomposition efficacy and , found that it can impart the effect of protecting the liver function from hepatotoxicity induced by alcohol, and completed the present invention.

Republic of Korea Patent Publication No. 10-2074895 Republic of Korea Patent Publication No. 10-6643507 Japanese Patent Publication No. 5557483

It is an object of the present invention to provide a novel strain having a hangover relieving effect.

Another object of the present invention is to provide a probiotic preparation comprising the novel strain as an active ingredient.

Another object of the present invention is to provide a food composition for relieving a hangover and improving alcoholic liver damage comprising the probiotic preparation.

In order to achieve the above object, the present invention provides a Lactobacillus paracasei GFC_GFV5 strain (Accession No.: KCTC 14190BP) having aldehyde dehydrogenase activity, acetaldehyde decomposition efficacy and liver function protective activity against alcohol. provides

In the present invention, the strain is characterized in that it is derived from ginseng flower vinegar.

In the present invention, the ginseng flower plant is characterized in that it is obtained by aging and fermenting ginseng flowers at 10 to 25° C. for 60 to 100 days.

In addition, the present invention Lactobacillus paracasei GFC_GFV5 ( Lactobacillus paracasei GFC_GFV5) strain (Accession No.: KCTC 14190BP), a lysate of the strain, an extract of the strain, a culture solution of the strain, a concentrate of the culture solution, and a group consisting of a dry product It provides a probiotic formulation comprising one or more active ingredients selected from.

In the present invention, the strain is characterized in that it is prepared in the form of live cells by freeze-drying.

In the present invention, the probiotic formulation is characterized in that any one formulation selected from the group consisting of liquid, powder, granules, tablets and capsules.

In addition, the present invention provides a food composition for relieving a hangover and improving alcoholic liver damage, comprising the probiotic agent.

In the present invention, the food composition is characterized in that it is included in any one product selected from the group consisting of food, food additives, beverages, beverage additives, fermented milk and health functional food.

The novel Lactobacillus paracasei GFC_GFV5 strain (Accession No.: KCTC 14190BP) provided from the present invention has an aldehyde dehydrogenase, and thus has excellent acetaldehyde decomposition efficacy, as well as hepatocytes from toxicity caused by alcohol. Because of the excellent effect of protecting the liver, it can be used as a food composition for relieving hangover and improving alcoholic liver damage.

1 is a nucleotide sequence of the 16S rRNA gene of Lactobacillus paracasei GFC_GFV5 (Accession No.: KCTC 14190BP)).
2 is a diagram showing a phylogenetic relationship with other bacteria based on the nucleotide sequence of the 16S rRNA gene of the Lactobacillus paracasei GFC_GFV5 strain (Accession No.: KCTC 14190BP).
Figure 3 is a graph showing the ALDH (aldehyde dehydrogenase) activity of the Lactobacillus paracasei GFC_GFV5 ( Lactobacillus paracasei GFC_GFV5) strain (Accession No.: KCTC 14190BP).
Figure 4 is a graph showing the degree of acetaldehyde degradation of Lactobacillus paracasei GFC_GFV5 ( Lactobacillus paracasei GFC_GFV5) strain (Accession No.: KCTC 14190BP).
Figure 5 is a graph showing the evaluation of hepatocytotoxicity of Lactobacillus paracasei GFC_GFV5 ( Lactobacillus paracasei GFC_GFV5) strain (Accession No.: KCTC 14190BP).
6 is a graph showing the hepatocellular protective activity against the alcohol toxicity induction model of Lactobacillus paracasei GFC_GFV5 ( Lactobacillus paracasei GFC_GFV5) strain (Accession No.: KCTC 14190BP).

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is those well known and commonly used in the art.

Throughout this specification, when a part "includes" a component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

Therefore, in the present invention, strains having aldehyde dehydrogenase (ALDH) (hereinafter abbreviated as 'ALDH') were screened from microorganisms isolated from ginseng flower vinegar, and strains with excellent ALDH activity were selected. and 16S rRNA gene sequencing was performed, and as a result, it was confirmed that it was a novel microorganism belonging to the genus Lactobacillus . Accordingly, it was named Lactobacillus paracasei GFC_GFV5 ( Lactobacillus paracasei GFC_GFV5) strain, and the patent was deposited with the Korea Research Institute of Biotechnology (KTCT) on May 21, 2020, and was given an accession number KCTC 14190BP.

Therefore, the present invention is Lactobacillus paracasei GFC_GFV5 ( Lactobacillus paracasei GFC_GFV5) strain (Accession No.: KCTC 14190BP) (hereinafter abbreviated as 'GFC_GFV5') having aldehyde dehydrogenase activity, acetaldehyde degradation efficacy and liver function protective activity against alcohol ) is about.

In this case, the GFC_GFV5 strain is characterized in that it is derived from Ginseng flower vinegar.

The ginseng flower plant was sterilized by wiping ginseng flowers with ozone water, then aged and fermented for 60 to 100 days at 10 to 25 ° C. The aspect that the ALDH activity and acetaldehyde decomposition effect of the GFC_GFV5 strain significantly increased preferred in If the maturation and fermentation conditions are out of the above ranges, it is not preferable because the expression conditions of the strains do not match and a strain having an ALDH enzyme does not occur.

In addition, the present invention relates to a probiotic preparation comprising at least one active ingredient selected from the group consisting of the GFC_GFV5 strain, the lysate of the strain, the extract of the strain, the culture solution of the strain, the concentrate of the culture solution, and the dried product.

The GFC_GFV5 strain may be prepared in the form of live cells by freeze-drying.

As a medium for culturing the cells of the GFC_GFV5 strain, milk proteins such as skim milk, whey, and casein, sugars, yeast extracts, etc. are usually included, and various general aerobic or anaerobic methods can be appropriately used as the culture method. have.

As the culture temperature of the strain for obtaining the culture solution of the GFC_GFV5 strain, for example, the culture temperature is set at 25 to 40 ° C. During the culture, the pH of the medium is changed from acidic to neutral, for example, by using an alkali such as sodium hydroxide. For example, a neutralization culture method in which the pH is maintained to be about 5 to 6 may be used. In addition to the neutralization culture method, any culture method such as a batch culture method can be used.

In addition, by using a centrifugal separation method or a membrane separation method to separate the supernatant and the cells of the culture, it is also possible to recover the cells in a concentrated state. In addition, the cells may be subjected to ultrasonic treatment or enzyme treatment to extract the components in the cells, or the culture or the supernatant thereof, the cells or the extract thereof may be dried. These may be included as an active ingredient of the probiotic formulation.

The probiotic formulation may be in any one formulation selected from the group consisting of liquid, powder, granules, tablets and capsules.

In addition, the present invention relates to a food composition for relieving a hangover and improving alcoholic liver damage, comprising the probiotic agent.

The food composition may be any one product selected from the group consisting of food, food additives, beverages, beverage additives, fermented milk and health functional food. When used as the above products, various foods, fermented milk, meat, beverages, chocolate, snacks, confectionery, pizza, ramen, other noodles, gums, ice cream, alcoholic beverages, vitamin complexes, alcoholic beverages and other health functional foods However, the present invention is not limited thereto.

The food composition may include ingredients commonly added during food production. Examples include proteins, carbohydrates, fats, nutrients, seasonings and flavoring agents. The carbohydrate includes conventional sugars such as monosaccharides (eg glucose, fructose, etc.), disaccharides (eg maltose, sucrose, oligosaccharides, etc.) and polysaccharides (eg dextrin, cyclodextrin, etc.) and xylitol, sorbitol , sugar alcohols such as erythritol. As flavoring agents, natural flavoring agents (taumarin, stevia extract (eg, rebaudioside A, glycyrrhizin, etc.)) and synthetic flavoring agents (saccharin, aspartame, etc.) can be used.

For example, when the food composition of the present invention is prepared as a drink, citric acid, fructose liquid, sugar, glucose, acetic acid, malic acid, fruit juice, plum extract, or Heotgae fruit extract, etc. may be additionally included.

The food composition of the present invention includes processed forms of all natural materials such as food, functional food, nutritional supplement, health food, and food additives. Food compositions of this type can be prepared in various forms according to conventional methods known in the art.

For example, as a health food, the GFC_GFV5 strain itself can be prepared in the form of tea, juice, and drink to drink, or it can be consumed by granulation, encapsulation, and powder. In addition, as food, drinks (including alcoholic beverages), fruits and their processed foods (eg, canned fruit, bottled, jam, marmalade, etc.), fish, meat and their processed foods (eg, ham, sausage, corned beef, etc.) , Breads and noodles (eg udon noodles, soba noodles, ramen, spaghetti, macaroni, etc.), fruit juice, various drinks, cookies, syrup, dairy products (eg yogurt, fermented milk, butter, cheese, etc.), edible vegetable oils and fats, margarine , vegetable protein, retort food, frozen food, various seasonings (eg, soybean paste, soy sauce, sauce, etc.) and the like. In addition, in order to use the GFC_GFV5 strain of the present invention in the form of a food additive, it may be prepared and used in the form of a powder or a concentrate.

The amount of the food composition used may be appropriately adjusted according to individual differences such as age, health status, etc., formulation, and form, and may be usefully used as a food composition for relieving a hangover and improving alcoholic liver damage.

The composition obtained from the above method has excellent aldehyde dehydrogenase activity, effectively decomposing acetaldehyde, and exhibiting an effect of protecting liver cells from alcohol-induced toxicity, thereby providing an excellent food for relieving a hangover and improving alcoholic liver damage.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention in more detail, and it is to those of ordinary skill in the art to which the present invention pertains that the scope of the present invention is not limited by these examples according to the gist of the present invention. it will be self-evident

<Example 1> Lactobacillus paracasei GFC_GFV5 ( Lactobacillus paracasei Isolation and identification of GFC_GFV5)

1-1. Isolation of strains

In order to isolate the novel lactic acid strain according to the present invention, purchased ginseng flowers (ginseng outpost, Geumsan) were wiped with ozone water and sterilized, and then aged and fermented at 15°C for 90 days. The aged and fermented ginseng flower vinegar was crushed, and the crushed solution was placed in PBS buffer and suspended. Thereafter, the supernatant was inoculated on MRS agar medium (MRS agar medium, Difco), and cultured anaerobically at 37° C. for about 48 hours, and then the strains forming colonies were isolated.

1-2. Selection of lactic acid bacteria with ALDH enzyme

In order to check whether the isolated lactic acid bacteria possessed the ALDH enzyme, the strain was cultured at a concentration of 1X10 ⁸ CFU/mL, and the ALDH activity was checked using an ALDH activity assay kit (Adcam) to select the strain with the highest activity.

1-3. Identification of the selected strain

The 16S rRNA gene base sequence of the selected strain was analyzed to determine the strain species, and the strain name was given. As a result of identification of the strain, the selection strain was confirmed to have 99.03% homology with Lactobacillus paracasei , and the strain name was named Lactobacillus paracasei GFC_GFV5, and the base of the 16S rRNA gene. The sequence (SEQ ID NO: 1) is shown in FIG. 1 . 2 shows the phylogenetic relationship with other bacteria based on the nucleotide sequence of the 16S rRNA gene.

1-4. Deposit information of the strain

The inventors of the present invention deposited a Lactobacillus paracasei GFC_GFV5 ( Lactobacillus paracasei GFC_GFV5) strain with the Korea Research Institute of Biotechnology (KTCT) on May 21, 2020, and were given an accession number KCTC 14190BP.

<Example 2> Lactobacillus paracasei GFC_GFV5 ( Lactobacillus paracasei GFC_GFV5) production of probiotic formulations

The GFC_GFV5 strain obtained in Example 1 was washed twice with distilled water, suspended in distilled water, and then lyophilized to prepare a final powdered probiotic formulation.

<Comparative Example 1> Lactobacillus paracasei Standard strain preparation

The Lactobacillus paracasei standard strain (KACC No. 12427) was purchased from the National Academy of Agricultural Sciences Microbial Bank (Korean Agricultural Culture Collection, KACC) and used as a comparative example.

<Experimental Example 1> ALDH enzyme activity test: ALDH activity assay

ALDH activity was evaluated to determine ALDH enzyme activity using the strains of Example 1 and Comparative Example 1.

After activating the strains of Example 1 and Comparative Example 1 and culturing at a concentration of 1X10 ⁸ CFU/mL, the reaction solution was placed in a 96-well plate using an ALDH activity assay kit (Abcam) at 450 nm using an ELISA reader. Absorbance was measured in kinetic mode for 30 minutes. In addition, using the Bradford (Bio-rad) method, ALDH activity was corrected with the amount of protein in each strain. Therefore, ALDH activity (mU/mg) of the sample was calculated as in Equation 1 below based on the amount of protein for each sample and 0 minutes after reaction.

[Equation 1]

ALDH activity (mU/mg)=[(Amount of NADH produced by sample during reaction)/(Reaction time X Amount of sample reacted)] X (Dilution factor/Amount of protein in sample)

As a result, as can be seen in FIG. 3 , it was confirmed that Example 1 had remarkably superior ALDH activity than Comparative Example 1.

<Experimental Example 2> Acetaldehyde degradation confirmation test: acetaldehyde quantitative assay

Using the strains of Example 1 and Comparative Example 1, the acetaldehyde content was measured to determine the acetaldehyde decomposition effect.

After activating the strains of Example 1 and Comparative Example 1 and culturing at a concentration of 1X10 ⁸ CFU/mL, 1 mM of acetaldehyde was added to each strain at the same concentration, followed by reaction for 30 minutes. After 30 minutes, the reaction solution reacted for 30 minutes using an acetaldehyde assay kit (Bio assay systems) was placed in a 96-well plate and absorbance was measured at 565 nm using an ELISA reader.

As a result, as can be seen in FIG. 4, Example 1 decreased the acetaldehyde content than Comparative Example 1, and it was confirmed that the acetaldehyde decomposition effect was more excellent.

<Experimental Example 3> Cytotoxicity evaluation: MTT assay

In order to check whether the strains of Example 1 and Comparative Example 1 have toxicity to cells, a cytotoxicity experiment was performed using HepG2 cells, a human-derived liver cancer cell line.

After activating and culturing the strains of Example 1 and Comparative Example 1, centrifugation was performed to recover and wash, and the recovered cells were rapidly frozen at -80°C, freeze-dried at -80°C, pulverized and stored in a refrigerator. .

In order to check whether the human-derived liver cancer cell line HepG2 cells are toxic, the cells were aliquoted at a concentration of 1X10 ⁵ cells/well in a 24-well plate using MEM medium, and then at 37°C and 5% CO ₂ conditions for 24 hours. cultured. The lyophilized strains of Example 1 and Comparative Example 1 were mixed with the medium for each concentration in the cells cultured for 24 hours and treated in each well, then cultured at 37° C. and 5% CO ₂ conditions for 24 hours, and then the culture solution After removal, 0.5 mg/mL of MTT solution was treated in each well and reacted in an incubator for 4 hours. After 4 hours, the supernatant was removed and 1 mL of DMSO was added to each well to dissolve formazan crystals, and absorbance was measured at 560 nm with an ELISA reader, and cell viability was calculated as in Equation 2 below. .

[Equation 2]

Cell viability (%) = [(absorbance of sample treated group / absorbance of untreated group) X 100]

As a result, as can be seen in FIG. 4 , it was confirmed that Example 1 and Comparative Example 1 did not show cytotoxicity.

<Experimental Example 4> Hepatocellular protective activity against alcohol-induced liver damage: MTT assay

In order to confirm whether the strains of Example 1 and Comparative Example 1 have a hepatoprotective effect on liver damage caused by alcohol, a hepatoprotective activity experiment was performed using HepG2 cells, a human-derived liver cancer cell line.

After activating and culturing the strains of Example 1 and Comparative Example 1, centrifugation was performed to recover and wash, and the recovered cells were rapidly frozen at -80°C, freeze-dried at -80°C, pulverized and stored in a refrigerator. .

In order to check whether the alcoholic liver damage-induced HepG2 cells have a protective effect, the cells were aliquoted at a concentration of 1X10 ⁵ cells/well in a 24-well plate using MEM medium, and then at 37°C and 5% CO ₂ conditions. Incubated for 24 hours. In cells cultured for 24 hours, the strains of Example 1 and Comparative Example 1 were mixed with a medium containing 500 mM alcohol for each concentration, treated in each well, and cultured at 37 ° C. and 5% CO ₂ conditions for 24 hours to cause alcoholic liver damage After induction, the culture solution was removed, and 0.5 mg/mL of MTT solution was treated in each well, followed by reaction in an incubator for 4 hours. After 4 hours, the supernatant was removed and 1 mL of DMSO was added to each well to dissolve formazan crystals, and absorbance was measured at 560 nm with an ELISA reader, and hepatocellular protection activity was calculated as shown in Equation 3 below. did

[Equation 3]

Hepatoprotective activity (%)=[(absorbance of alcohol-treated and sample-treated groups/absorbance of alcohol-free and sample-free groups) X 100]

As a result, as can be seen in FIG. 4 , it was confirmed that Example 1 had better hepatocellular protective activity in HepG2 cells damaged by alcohol than Comparative Example 1.

<Formulation Example 1> Preparation of tablets

Tablets were prepared by tableting by a conventional method using the ingredients shown in Table 1 below.

ingredient Content (weight mg) Probiotics of Example 2 200 crystalline cellulose 150 starch 30 lactose 30 magnesium stearate 5

<Formulation Example 2> Preparation of ice cream for hangover relief and improvement of alcoholic liver damage

Ice cream for relieving hangover and improving alcoholic liver damage was prepared by a conventional method using the ingredients shown in Table 2 below.

ingredient content (wt%) Probiotics of Example 2 1.50 stabilizator 0.30 maltodextrin 5.00 fruit sugar 7.00 Mixed formulation (Vitamin B group mix) 0.20 Purified water remaining amount total 100.0

<Formulation Example 3> Preparation of beverage for relieving hangover and improving alcoholic liver damage

A drink for relieving a hangover and improving alcoholic liver damage was prepared by a conventional method using the ingredients shown in Table 3 below.

ingredient content (wt%) Probiotics of Example 2 10.00 citric acid 0.20 oligosaccharide 5.00 Grapefruit Concentrate 2.00 citron concentrate 3.00 Plum Concentrate 8.00 Mixed formulation (Vitamin B group mix) 0.20 Taurine 1.00 Purified water remaining amount total 100.0

As a specific part of the present invention has been described in detail above, for those of ordinary skill in the art, it is clear that this specific description is only a preferred embodiment, and the scope of the present invention is not limited thereby. will be. Accordingly, it is intended that the substantial scope of the present invention be defined by the appended claims and their equivalents.

Korea Research Institute of Bioscience and Biotechnology (KTCT) KCTC14190BP 20200521

<110> GFC Life Science CO., Ltd. <120> Lactobacillus paracasei GFC_GFV5 for removing hangover and food composition comprising the same as an effective ingredient <130> P20056 <160> 1 <170> KoPatentIn 3.0 <210> 1 <211> 1457 <212> DNA <213> Artificial Sequence <220> <223> Lactobacillus paracasei GFC_GFV5 <400> 1 gggagggcgc taactgcagt cgacgagttc tcgttgatga tcggtgcttg caccgagatt 60 caacatggaa cgagtggcgg acgggtgagt aacacgtggg taacctgccc ttaagtgggg 120 gataacattt ggaaacagat gctaataccg catagatcca agaaccgcat ggttcttggc 180 tgaaagatgg cgtaagctat cgcttttgga tggacccgcg gcgtattagc tagttggtga 240 ggtaatggct caccaaggcg atgatacgta gccgaactga gaggttgatc ggccacattg 300 ggactgagac acggcccaaa ctcctacggg aggcagcagt agggaatctt ccacaatgga 360 cgcaagtctg atggagcaac gccgcgtgag tgaagaaggc tttcgggtcg taaaactctg 420 ttgttggaga agaatggtcg gcagagtaac tgttgtcggc gtgacggtat ccaaccagaa 480 agccacggct aactacgtgc cagcagccgc ggtaatacgt aggtggcaag cgttatccgg 540 atttattggg cgtaaagcga gcgcaggcgg ttttttaagt ctgatgtgaa agccctcggc 600 ttaaccgagg aagcgcatcg gaaactggga aacttgagtg cagaagagga cagtggaact 660 ccatgtgtag cggtgaaatg cgtagatata tggaagaaca ccagtggcga aggcggctgt 720 ctggtctgta actgacgctg aggctcgaaa gcatgggtag cgaacaggat tagataccct 780 ggtagtccat gccgtaaacg atgaatgcta ggtgttggag ggtttccgcc cttcagtgcc 840 gcagctaacg cattaagcat tccgcctggg gagtacgacc gcaaggttga aactcaaagg 900 aattgacggg ggcccgcaca agcggtggag catgtggttt aattcgaagc aacgcgaaga 960 accttaccag gtcttgacat cttttgatca cctgagagat caggtttccc cttcgggggc 1020 aaaatgacag gtggtgcatg gttgtcgtca gctcgtgtcg tgagatgttg ggttaagtcc 1080 cgcaacgagc gcaaccctta tgactagttg ccagcattta gttgggcact ctagtaagac 1140 tgccggtgac aaaccggagg aaggtgggga tgacgtcaaa tcatcatgcc ccttatgacc 1200 tgggctacac acgtgctaca atggatggta caacgagttg cgagaccgcg aggtcaagct 1260 aatctcttaa agccattctc agttcggact gtaggctgca actcgcctac acgaagtcgg 1320 aatcgctagt aatcgcggat cagcacgccg cggtgaatac gttcccgggc cttgtacaca 1380 ccgcccgtca caccatgaga gtttgtaaca cccgaagccg gtggcgaacc ctttaggagc 1440 agcctcaagg acatgcc 1457

Claims (8)

Lactobacillus paracasei GFC_GFV5 strain (Accession No.: KCTC 14190BP) having aldehyde dehydrogenase activity, acetaldehyde degradation efficacy and liver function protective activity against alcohol.
According to claim 1, wherein the strain is Lactobacillus paracasei GFC_GFV5 ( Lactobacillus paracasei GFC_GFV5) strain (Accession No.: KCTC 14190BP), characterized in that it is derived from ginseng flower vinegar.
According to claim 2, wherein the ginseng flower plant Lactobacillus paracasei GFC_GFV5 ( Lactobacillus paracasei GFC_GFV5) strain (Accession No.: KCTC, characterized in that obtained by aging and fermenting ginseng flowers at 10 to 25 ° C. for 60 to 100 days) 14190 BP).
A probiotic preparation comprising at least one active ingredient selected from the group consisting of the strain of any one of claims 1 to 3, the lysate of the strain, the extract of the strain, the culture of the strain, the concentrate of the culture, and the dried product. .
The probiotic formulation according to claim 4, wherein the strain is prepared in the form of live cells by freeze-drying.
The probiotic formulation according to claim 4, wherein the probiotic formulation is any one formulation selected from the group consisting of liquid, powder, granules, tablets and capsules.
A food composition for relieving a hangover and improving alcoholic liver damage, comprising the probiotic formulation of claim 4.
According to claim 7, wherein the food composition is food, food additives, beverages, beverage additives, fermented milk, and any one product selected from the group consisting of health functional food for relieving a hangover and improving alcoholic liver damage food composition.

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