WO2004057981A1 - Lactic-acid fermented materials able to restrain rotavirus infection and thereof producting method - Google Patents

Lactic-acid fermented materials able to restrain rotavirus infection and thereof producting method Download PDF

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Publication number
WO2004057981A1
WO2004057981A1 PCT/KR2003/002886 KR0302886W WO2004057981A1 WO 2004057981 A1 WO2004057981 A1 WO 2004057981A1 KR 0302886 W KR0302886 W KR 0302886W WO 2004057981 A1 WO2004057981 A1 WO 2004057981A1
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WO
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Prior art keywords
lactic
malt
mushroom
rotavirus infection
rotavirus
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PCT/KR2003/002886
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English (en)
French (fr)
Inventor
Kyung-Soo Lee
Dong-Hyun Kim
Sang-Wook Kim
Original Assignee
Barumin Co., Ltd.
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Publication date
Application filed by Barumin Co., Ltd. filed Critical Barumin Co., Ltd.
Priority to AU2003288768A priority Critical patent/AU2003288768A1/en
Publication of WO2004057981A1 publication Critical patent/WO2004057981A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • A61K35/744—Lactic acid bacteria, e.g. enterococci, pediococci, lactococci, streptococci or leuconostocs
    • A61K35/745—Bifidobacteria
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/07—Basidiomycota, e.g. Cryptococcus
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
    • A61K36/8998—Hordeum (barley)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system

Definitions

  • the present invention relates to lactic-acid fermented materials able to restrain rotavirus infection and thereof producing method.
  • the present invention provides lactic-acid fermented materials able to restrain rotavirus infection and thereof producing method, comprising the steps of adding water to malt or mushroom in which the amount of water is about decuple of malt or mushroom, obtaining an extract by carrying out hydrothermal extraction, and obtaining a fermented material by fermenting the extract with lactic ferments in the temperature range of 30 ⁇ 38 ° C for about 24 hours.
  • the malt is used for manufacturing a thick soypaste mixed with red pepper or a paste for wrapped rice, and a row material of beer.
  • a length of a bud thereof is about one and half times of the barley. It is known that malt has an abundance of digestive enzymes, which is therefore used as a digestive or a peptic for symptoms of indigestion in Chinese Medicine.
  • a shiitake mushroom is called as Lentinus edodes in a scientific name. It is known that Eritadenine existing in the shiitake mushroom has a decreasing effect of the contents of cholesterol and neutral fatty acid in blood of a mouse, and it is reported that an extract of the shiitake mushroom has a multiplication operation of lactic ferments (Journal of Korean Society of Food Science and Technology, 28(5), 947, 1996).
  • Rotavirus belongs to a family of Reoviridae, and it is known that the rotavirus is an important cause of an acute child enteritis in developing countries and undeveloped countries.
  • the rotavirus is composed of 6 groups(A-F), different each other antigenically, wherein A-C groups of rotavirus are shown up in both of human and animal, and D-F groups thereof are shown up in animal only.
  • A-C groups of rotavirus are shown up in both of human and animal
  • D-F groups thereof are shown up in animal only.
  • a group classified according to a serum has a common or crossing-over antigen, and among these, the A group has been properly investigated and researched since the existence of rotavirus has been reported, and the A group is most portion of strains separated from human.
  • rotavirus is a main cause of an acute diarrhea and enteritis in a child animal of cow, a horse, a pig, a monkey, etc.
  • a statistical data of World Health Organization on a diarrhea disease occurring sporadically to an baby and a child the number of under 5 years old child's death caused by diarrhea is reached to five million a year, and one million, 20% of them, is dead due to diarrhea caused by rotavirus.
  • Acute gastroenteritis caused by rotavirus is accompanied with clinical symptoms such as pyrexia, vomiting, diarrhea, respiratory symptom etc., and is generally occurred between late autumn and early winter in the temperature regions including Korea, and baby diarrhea patients caused by rotavirus is 70-80% of diarrhea patients during this term.
  • Rotavirus is excreted as the feces on about 8 days after showing symptoms, and 10 11 of virus per gram of the feces is found. Babies between 6 months old and 2 years old are easily infected, and when infection, dehydration and a metabolic acidosis are occurred. It is known that a cause of diarrhea is an intestinal trouble of an absorption function of a mucous cell due to rotavirus infection. Rotavirus is infected in a villus cell of the small intestine and multiplied in a protoplasm of the cell, which causes a trouble in a transportation system. A damaged cell is dropped into the intestine, and a lot of viruses are excreted, and then rotavirus is found in the feces. A diarrhea caused by rotavirus is caused by a damage of an absorption function of sodium and glucose by substituting a damaged cell with an immature crypt cell, not having absorption ability.
  • Lactic ferments is classified into Lactobacillus genus, Bif ⁇ dobacterium genus, and Streptococcus genus.
  • a variation of lactic ferments in the intestine according to age shows that bif ⁇ dobacterium is shown up on 3rd-4th day after birth, and on 5th day, it becomes the most superior virus.
  • anaerobes and bifidobacterium is superior, and other lactic ferments such as lactobacillus, etc is considerably diminished, hi case of becoming nearly an old person, a balance of intestinal virus is aged, so that the strength of bifidobacterium is weakening, therefore the number of lactobacillus virus becomes larger than that of bifidobacterium. Accordingly, when getting old, if taking the bifidobacterium virus, the number thereof becomes similar to intestinal flora of babyhood, adolescence or manhood.
  • Bifidobacterium breve K-110 Korean lactic ferments, has a main characteristic in a curative effect of large intestine cancer, bladder cancer and ascites cancer (Korean Patent No. 0232639 and J. of Microbiol. Biotechnol. 9(3), 368, 1999), and inhibits a growth of helicobacter pylori that is a virus causing a stomach ulcer, so that the bifidobacterium brave K-110 can be used for the treatment of stomach disease due to having an preventive effect of a stomach ulcer (J. Microbiol. Biotechnol. 10(4), 532, 2000).
  • a physical activity of lactic ferments is, for example, a multiplication restraint of harmful bacteria, an alleviation of lactose intolerance, a lowering-effect of serum cholesterol, an anti-cancer effect, an immune response, an improvement of diarrhea and constipation, a vitamin synthesis, etc.
  • Bifidobacteria is shown up on around 3rd ⁇ 4th day after the birth and is grown as a superior virus on around 5 day, so that the number of E. coli or other lactic ferments such as lactobacillus, streptococcus, etc. is diminished to one-hundredth. It is inferred that this reason is due to a factor which accelerates a multiplication of bifidobacteria existing in mother's milk only. Therefore, it can be known that bifidovacteria is more important virus than other lactic ferments such as lactobacillus.
  • a conventional technology is focused on the manufacture of lactic-acid fermented product such as yoghurt by using lactic ferments.
  • This technology is a common method comprising the steps of inoculating lactic ferments in milk, adding skim milk, multiplying lactic ferments, and preparing a lactic ferments beverage.
  • a technology for producing a lactic ferments beverage or a lactic acid using cereals except milk is, for example, a lactic-acid fermented beverage made of vegetables and Chinese herb using lactobacillus plantarum(Korean Pat. Publication No. 2000-0055832), a rice's embryo bud beverage (Korean Pat. Application No.
  • a lactic ferments culture medium including mushroom powder or a mushroom extract and a lactic-acid fermented composition using the said culture medium
  • the present invention using malt or shiitake mushroom is big different from a prior art which ferments a lactic ferments culture medium with a culture medium consisting of a skim milk powder and a mushroom powder(Cortinellus shiitake, Ganoderma lucidum, Agaricuses subfunereus, Oligosaccharide, Dextrin). Disclosure of Invention
  • An object of the present invention is to prepare an extract by adding water to malt or mushroom, and carrying out hydrothermal extraction. Another object of the present invention is to prepare a lactic-acid fermented material having a restraint effect of rotavirus infection by transplanting lactic ferments to hydrothermal extraction of malt or mushroom, or malt or mushroom itself, which is then fermented.
  • a further object of the present invention is to provide a food having a restraint effect of rotavirus infection as an additive material that is able to be added to a baby food, a powdered milk, a sunsik, a uncooked food and a functional food, etc, wherein the additive material is prepared by transplanting lactic ferments to hydrothermal extract of malt or mushroom, or malt or mushroom itself, which is then fermented.
  • the above word 'sunsik' means Korean traditional health food which is a mixture of brown rice, glutinous rice, barley, black soybean, black sesame, Perilla japonica, and Coix mayuen Roman.
  • a fermented material having a restraint effect for rotavirus infection, a cause of diarrhea is prepared by fermenting malt or shiitake mushroom by using bifidobacterium breve K-110(Korean lactic ferments), bifidobacterium longum(B. longum) KCTC3215(available in the market), bifidobacterium breve(B. breve) JCM1192, bifidobacterium infantis(B. infantis) JCM7007.
  • This material can be used as a raw material for a baby food, a powdered milk, or a functional food.
  • the present invention is characterized in that an extract having a restraint effect for rotavirus infection is prepared by adding water to malt or a mushroom in which the amount of water is about decuple of malt or mushroom, and then carrying out hydrothermal extraction.
  • the present invention is characterized in that a lactic-acid fermented material having a restraint effect for rotavirus infection is prepared by fermenting the extract, or malt or mushroom itself with lactic ferments in the temperature range of 30-38 ° C for about 24 hours.
  • the present invention is characterized in that these extracts or fermented materials can be used as a raw material capable of inhibiting rotavirus infection by adding those to a baby food, a powdered milk, a infant food, a sunsik, a uncooked food, a functional food, etc., wherein the raw material is an extract having a restraint effect for rotavirus infection, or a fermented material that is prepared by fermenting these extracts with lactic ferments.
  • Example 1 Preparation of an extract of malt or mushroom
  • Water was added to 500g of malt or shiitake mushroom, wherein the amount of water was decuple of malt or shiitake mushroom, and then carried out hydrothermal extraction with heating. The above extraction process was carried out twice, and an extracted supernatant was concentrated and used for a sample having a restraint effect for rotavirus.
  • Example 2 Preparation of malt fermented material and mushroom fermented material using; lactic ferments
  • Lactic ferments was transplanted to a malt or mushroom extract to become 10 8 of lactobacilh per mi, which was then fermented at 35-38 ° C for about 24 hours, and a lactic ferments solution was obtained, which was used for a sample.
  • MA- 104 cell was cultured using 10% FBS, 1% antibiotics-antimycotics mixture and DMEM (Dulbecco's Modified Eagle's Medium) culture medium in which 3.5g/L sodium bicarbonate was added.
  • DMEM Dulbecco's Modified Eagle's Medium
  • the cultured MA- 104 was treated with 0.25% trypsin, and thereafter a cell was separated, and then passage-cultured.
  • the culture of cell was carried out in CO incubator saturated with 5% carbon dioxide.
  • 2xl0 6 of MA- 104 cells were aliquoted in a tissue culture flask, which was then cohered to CO 2 incubator at about 37 ° C for about 1 hour, and thereafter a culture medium was removed, and the surface of a cell was washed twice with DMEM culture medium, not including FBS. And 20 f of infective DMEM culture medium containing 400 ⁇ i of Wa virus solution having lOO/tg/m-l, of trypsin was added therein and a virus solution was activated at about 37 ° C for about 30 minutes.
  • the activated virus solution was spread on the surface of a cell, which was then infected at about 37 ° C for about 1 hour and removed, and 5ml of infective DMEM culture medium containing 5//g/ of trypsin, not including FBS was added therein and cultured in CO incubator for 5 days. After the culture, a cytophatic effect was confirmed. And a cell membrane of the cell was destroyed by repeating three times a process of refrigerating and rapid melting, which was then centrifuged with 5000rpm at 4 ° C for 20 minutes, and obtained a supernatant, virus solution, and the virus solution was frozen and kept at -70 ° C .
  • Example 5 Measurement of an restraint effect for rotavirus infection of lactic ferments and a fermented material
  • MA- 104 cell was treated with 0.25% trypsin and removed from the flask, and was washed twice with a washed DMEM culture medium, and the number of cells was controlled to be 3 ⁇ 10 5 .
  • the stock solution of Wa virus was diluted with an infected DMEM culture medium to be five hundred times thereof.
  • Malt or shiitake mushroom extract having a concentration of 0.4mg/m* (Example 1), 50 t of malt or shiitake mushroom fermented material(Example 2), 50 4 of Wa virus diluted solution and 100/4 of MA- 104 cell having 3 ⁇ 10 5 cell were spread and cultured in CO 2 incubator at 37 ° C for 5 days, and thereafter a cytophatic effect was examined, and then a restraint activity for rotavirus infection was measured.
  • Lactic ferments 10 8 /m* ⁇ of Lactic ferments was transplanted to a hydrothermal extract of malt or shiitake mushroom prepared by Example 1 and a malt or mushroom extract of Example 2, which was then fermented at 35-38 ° C for about 24 hours. And an anti-rotavirus effect of lactic-acid fermented solution was measured. The results thereof were shown as the following Table 2. It was shown that a restraint effect for rotavirus infection of a fermented solution prepared by fermenting malt or shiitake mushroom with bifidobacterium breve K-110 lactic-acid strain showing most excellent effect for restraining rotavirus infection was more excellent than that of sole malt or sole lactic ferments.
  • these lactic ferments or lactic-acid fermented solution can help a prevention of rotavirus infection, or a treatment of rotavirus type diarrhea.
  • rotavirus type diarrhea is generally occurred in the weaning period
  • the rotavirus type diarrhea which is 50% of the weaning period diarrhea, can be prevented by adding a lactic-acid fermented material of the present invention to a baby food.
  • the present invention can provide an extract of malt or shiitake mushroom and a lactic-acid fermented material thereof, which has a restraint effect of rotavirus infection causing of diarrhea.
  • these fermented materials according to the present invention can be used as a raw material for a baby food, a powdered milk, a sunsik, an uncooked food, a functional food, etc.

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  • Health & Medical Sciences (AREA)
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PCT/KR2003/002886 2002-12-31 2003-12-30 Lactic-acid fermented materials able to restrain rotavirus infection and thereof producting method WO2004057981A1 (en)

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Application Number Priority Date Filing Date Title
AU2003288768A AU2003288768A1 (en) 2002-12-31 2003-12-30 Lactic-acid fermented materials able to restrain rotavirus infection and thereof producting method

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KR10-2002-0088309 2002-12-31
KR1020020088309A KR100589115B1 (ko) 2002-12-31 2002-12-31 로타바이러스 감염 억제 유산균 발효물 제조방법 및 그 용도

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Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100844577B1 (ko) * 2007-11-09 2008-07-09 재단법인 대구테크노파크 한약재 발효조성물을 함유한 헬리코박터 파이로리 생육억제용 음료 및 그 제조방법
CN104856150B (zh) * 2015-04-26 2017-08-25 叶泽波 香菇多糖保健饮料的制作方法
US20210346434A1 (en) * 2019-01-16 2021-11-11 N.V. Nutricia Fermented formula with non-digestible oligosaccharides for use in rotavirus induced infection

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01265023A (ja) * 1988-04-13 1989-10-23 Taiyo Kagaku Co Ltd 下痢症ウイルス感染阻害剤
JPH06206827A (ja) * 1991-04-25 1994-07-26 Rikomu:Kk 動物用整腸保健剤
JPH09278664A (ja) * 1996-04-05 1997-10-28 Kirin Brewery Co Ltd 新規な食物センイ組成物
KR100232639B1 (ko) * 1997-04-15 1999-12-01 김동현 장내 유해효소의 활성을 억제하는 새로운 한국형 유산균 및 그의 용도
KR20020035415A (ko) * 2001-03-07 2002-05-11 박용하 로타바이러스 및 유해 미생물 억제 활성을 가지는 신규내산성 락토바실러스 루테리 프로바이오-16 및 이를함유하는 생균활성제
KR20020085159A (ko) * 2001-05-07 2002-11-16 김범규 버섯 분말 또는 버섯 추출물을 포함하는 유산균배지, 상기배지를 이용한 버섯 유산발효 조성물 및 상기 조성물의제조방법

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01265023A (ja) * 1988-04-13 1989-10-23 Taiyo Kagaku Co Ltd 下痢症ウイルス感染阻害剤
JPH06206827A (ja) * 1991-04-25 1994-07-26 Rikomu:Kk 動物用整腸保健剤
JPH09278664A (ja) * 1996-04-05 1997-10-28 Kirin Brewery Co Ltd 新規な食物センイ組成物
KR100232639B1 (ko) * 1997-04-15 1999-12-01 김동현 장내 유해효소의 활성을 억제하는 새로운 한국형 유산균 및 그의 용도
KR20020035415A (ko) * 2001-03-07 2002-05-11 박용하 로타바이러스 및 유해 미생물 억제 활성을 가지는 신규내산성 락토바실러스 루테리 프로바이오-16 및 이를함유하는 생균활성제
KR20020085159A (ko) * 2001-05-07 2002-11-16 김범규 버섯 분말 또는 버섯 추출물을 포함하는 유산균배지, 상기배지를 이용한 버섯 유산발효 조성물 및 상기 조성물의제조방법

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CN1731937A (zh) 2006-02-08
AU2003288768A1 (en) 2004-07-22
CN100577035C (zh) 2010-01-06
KR100589115B1 (ko) 2006-06-12
KR20040061999A (ko) 2004-07-07

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