WO2019013401A1 - 락토바실러스 루테리 cs 132(kctc 11452bp) 또는 이의 배양물을 포함하는 구강병원균 억제조성물 - Google Patents

락토바실러스 루테리 cs 132(kctc 11452bp) 또는 이의 배양물을 포함하는 구강병원균 억제조성물 Download PDF

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WO2019013401A1
WO2019013401A1 PCT/KR2017/013011 KR2017013011W WO2019013401A1 WO 2019013401 A1 WO2019013401 A1 WO 2019013401A1 KR 2017013011 W KR2017013011 W KR 2017013011W WO 2019013401 A1 WO2019013401 A1 WO 2019013401A1
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lactobacillus
kctc
reuteri
bacteria
lactic acid
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이일규
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이일규
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    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • 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
    • A23V2200/312—Foods, ingredients or supplements having a functional effect on health having an effect on dental health
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/173—Reuteri
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus

Definitions

  • the present invention relates to an oral pathogen inhibiting composition, and more particularly to an antibiotic pharmaceutical composition comprising an oral pathogen inhibiting composition comprising Lactobacillus lutein CS 132 (KCTC 11452BP) or a culture thereof.
  • an antibiotic pharmaceutical composition comprising an oral pathogen inhibiting composition comprising Lactobacillus lutein CS 132 (KCTC 11452BP) or a culture thereof.
  • More than 400 kinds of bacteria are propagated in the oral cavity of a person, and the number of bacteria is about 10 billion.
  • Bacteria in the oral cavity are mixed with human saliva. After a certain period of time, bacteria at the level of 10 ⁇ 6 CFU / ml are detected in the saliva.
  • These bacteria may include bacteria that cause caries of teeth, gingivitis and periodontitis or stomatitis.
  • Tooth decay The cause of tooth decay is found to be a combination of various things, but the most important thing is tooth decay.
  • Stomach is mixed with various bacteria, especially acid-fast streaks and lactic acid bacteria, among which Streptococcus mutans is known as a major tooth decay.
  • Streptococcus mutans is attached to the surface of the teeth and grows by using sugar in the food to generate an acid to corrode the teeth and simultaneously enter the teeth osteocytes to cause various alveolar bone erosions and gingival diseases.
  • lactic acid bacteria are bacteria that produce carbohydrates and make lactic acid by using them, and they are well-known anaerobic bacteria or organophilic anaerobes that proliferate well in low oxygen. Lactic acid bacteria can be divided into five genus, Streptococcus, Lactobacillus, Leuconostoc, Bifidobacteria and Pediococcus.
  • the streptococcus microorganism, a streptococcus strain is a homozygous fermenting microorganism. It is known to inhibit spoilage bacteria and pathogens by fermenting milk to produce lactic acid.
  • Lactobacillus microorganisms produce acidophilin to inhibit the growth of harmful microorganisms such as foreign bacteria, Salmonella and Staphylococcus, inhibit the growth of diarrheal pathogens and normalize intestinal microflora to stop diarrhea It is known.
  • lactobacillus microorganisms are lactic acid bacterium which is homozygous or heterozygous fermenting, and are frequently found in the fermentation process of dairy products and vegetables.
  • the microorganisms of the genus Lucococcus are heterozygous fermentation and are mainly involved in the fermentation of vegetables do.
  • Bifidobacterial microorganisms are organisms that do not grow in the presence of oxygen and produce L (+) form of lactic acid which can be metabolized usefully to infants by fermenting sugars.
  • Pediococcus microorganism is a homozygous fermenting microorganism in the form of sycamore, which is present in kimchi or pickled food and is involved in meat fermentation such as sausage.
  • lactic acid bacteria maintain intestinal pH acidic and inhibit the growth of harmful bacteria such as Escherichia coli and Clostridium sp., Improve diarrhea and constipation, but also play a role of vitamin synthesis, anticancer action and serum cholesterol lowering do.
  • lactic acid bacteria have a specific protein that can strongly bind to the mucous membrane and epithelial cells of the intestine, thus helping to prevent the growth of harmful bacteria.
  • lactic acid bacteria are known to promote the proliferation of macrophages, thereby enhancing the cognitive and bactericidal ability of macrophages against harmful bacteria in the intestines, and promoting the secretion of immune-related substances, thereby exhibiting an immunostimulating effect (Gabriela perdigon et al J. of Food Protection 53: 404-410, 1990; Katsumasa Sato et al., Microbiol. Immunol., 32 (7): 689-698, 1988).
  • lactic acid bacteria are used as food additives and the like which are easy to ingest as probiotics. If lactic acid bacteria are consumed as probiotics, it is common that they are consumed through the oral cavity. If lactic acid bacteria having excellent antifungal growth inhibitory activity among the beneficial lactic acid bacteria can be excavated and utilized, the environment of the intestinal microorganism can be improved and a healthy oral environment It can be used safely not only for oral medicines but also for food production.
  • the present invention relates to an antimicrobial agent having excellent antimicrobial activity against Streptococcus mutans, Candida albicans and Porphyromonas gingivalis which may exist in the oral cavity, (KCTC 11452BP) or a culture thereof, which is excellent in immunogenicity, immunogenicity and immunity.
  • an oral pathogen inhibiting composition comprising Lactobacillus lutein CS 132 (KCTC 11452BP) or a culture thereof as an active ingredient may be provided.
  • the oral pathogens may be Streptococcus mutans, Candida albicans or Porphyromonas gingivalis.
  • the composition may be a composition containing 10 3 - 10 9 cfu / ml of Lactobacillus lutein CS 132 (KCTC 11452BP) or a culture of Lactobacillus luterius at a volume ratio of 10 to 30% .
  • the present invention can provide a health functional food for oral pathogen inhibition comprising CS 132 (KCTC 11452BP) or a culture thereof as an active ingredient.
  • the present invention relates to an antimicrobial agent having excellent antimicrobial activity against Streptococcus mutans, Candida albicans and Porphyromonas gingivalis which may exist in the oral cavity,
  • An oral pathogen inhibiting composition comprising Lactobacillus lutein CS 132 (KCTC 11452BP) or a culture thereof having excellent resistance can be provided.
  • Figures 1 to 4 are graphs showing the results of a comparison of the concentrations of 10 3 , 10 5 , 10 7, and 10 9 cfu / ml for pathogenic Streptococcus mutans, Candida albicans, Porphyromonas gingivalis, ml of Lactobacillus lutein CS 132 (KCTC 11452BP), Lactobacillus lutei Probio-16, Lactobacillus acidophilus, L. rhamnosus GG, Streptococcus faecium ). ≪ / RTI >
  • Figures 5 to 7 show the results of a comparison of the levels of 10 3 , 10 5 , 10 7 and 10 9 cfu / ml against pathogenic Streptococcus mutans, Candida albicans, Porphyromonas gingivalis, ml of Lactobacillus lutein CS 132 (KCTC 11452BP), Lactobacillus lutei Probio-16, Lactobacillus acidophilus, L. rhamnosus GG, Streptococcus faecium ) Inhibiting the formation of insoluble glucan in the oral cavity.
  • Figure 8 is a bar graph comparing the growth of Lactobacillus lutein CS 132 and CS 232 with 0.3% bile extract and various pH conditions in MRS medium (the standard deviation is shown at the top of each bar, Repeated three times-).
  • Figure 9 compares the survival rates of Lactobacillus lutein CS 132, CS 232, pertussis and S. facium with and without antibiotics Penicillin G, Ampicillin and Amoxicillin on MRS agar (the standard deviation is shown at the top of each bar, Experiments were repeated three times with duplicate experiments.
  • Figure 10 compares the survival rates of Lactobacillus lutein CS 132, CS 232, pertussis and S. facium with and without antibiotics Neomycin, Kanamycin and Streptomycin in MRS-agar medium (standard deviation is shown at the top of each rod, Multiple experiments were repeated three times.
  • Figure 11 compares the survival rates of Lactobacillus lutein CS 132, CS 232, pertussis and S. facium with and without antibiotics erythromycin and vancomycin in MRS agar medium (standard deviation is shown at the top of each rod, The experiment was repeated three times -duplicate three times-).
  • Figure 12 compares the survival rates of Lactobacillus lutein CS 132, CS 232, pertussis and S. facium with and without antibiotics Nalidixic acid and Rifampicin in MRS-agar medium (the standard deviation is shown at the top of each rod, Multiple experiments were performed three times -duplicate three times-).
  • Figure 13 compares the survival rates of Lactobacillus lutein CS 132, CS 232, pertussis and S. facium with and without antibiotics Chloramphenicol and Tetracycline in MRS-agar medium (standard deviation is shown at the top of each rod, The experiment was repeated three times -duplicate three times-).
  • FIG. 14 is a photograph showing that the genomic DNA of Lactobacillus luteri CS 132, CS 232, and Pertuth contains erythromycin and vancomycin resistance gene (Marker: 100 bp size marker; vanA and vanB: Vancomycin resistance gene; Erm (A) , Erm (B) and Erm (C): Erythromycin resistance gene).
  • FIG. 1 In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.
  • the terms are defined in consideration of donation in the present invention, which may vary depending on the intention of the user, the intention or the custom of the operator.
  • Example 1 Antibacterial activity of Lactobacillus luteri CS 132 isolated from the present invention against Tozoa
  • a healthy male volunteer was recruited and collected. All of the catalase negative strains were selected and used in subsequent studies using the MRS medium as a selection medium. Identification of the strains was carried out on the basis of the characteristics of Lactobacillus as described in Bergey's Manual by performing bacteriological morphology, Gram staining, growth at 15 ° C and 45 ° C, and fermentation tests at various carbon sources. The isolate was also identified based on morphological autopsy and biochemical profile by API-50 CHL test kit (bioMerieux Vitek Inc., Hazel Wood, MO, USA).
  • the morphology was analyzed by Gram, Spore, and capsule.
  • the isolated bacteria were Gram - positive bacterium, which were grown simultaneously under aerobic and anaerobic conditions, did not form spores, had no motility, It was.
  • the two strains finally selected were identified as Lactobacillus luteri by showing 95% 16s rDNA homology with Lactobacillus lutea standard strain.
  • Lactobacillus lutein CS 132 was deposited with the Gene Bank of Korea Biotechnology Research Institute on Jan. 6, 2009 (Accession No. KCTC 11452BP).
  • Lactobacillus lutei Probio-16 the donor's consent was used for the strain deposited in the microorganism preservation center.
  • Lactobacillus acidophilus, L. rhamnosus GG, Streptococcus lassi Streptococcus faecium was purchased from Korean Cell Line Bank and ATCC (Table 1). Each strain arrived in lyophilized form and cultured in MRS agar medium for 16-20 hours. After the colonies were formed, they were inoculated into MRS liquid medium and cultured again for 16-20 hours.
  • Table 1 shows five kinds of lactic acid bacteria and three kinds of pathogenic strains used in the present invention.
  • Streptococcus mutans were purchased from Blood Agar Plates (Columbia Blood Agar Base, Alpha BioScience) containing 5% horse blood, and were purchased from ATCC and the like. Three kinds of pathogenic strains (Candida albicans, Porphyromonas gingivalis and Streptococcus mutans) , Baltimore, USA), cultured for 16-20 hours, and cultured in Todd-Hewitt broth (Oxid, Hampshire, England) for 16-20 hours.
  • Candida albicans is plated on Sabourad Maltose Agar (Becton, Dickinson and Complany, Sparks, USA), incubated at 16-20 ° C, inoculated into Sabourad Maltose broth medium and incubated for 16-20 hours. Were cultured in anaerobic environment (10% H2, 5% CO2 and 85% N2; 37 °C).
  • Porphyromonas gingivalis were plated on Brucella agar (BBL Microbiology Systems, Cockeysville, Md.), Cultured at 16-20 ° C, inoculated on Brucella broth medium and incubated for 16-20 hours in anaerobic environment 10% H2, 5% CO2 and 85% N2; 37 < 0 > C).
  • a suspension of 1 ml of each of the five lactic acid bacteria was grown in stationary phase from MRS broth, mixed with melted MRS agar containing glucose, poured into Petri dish, and incubated at 37 ° C for 20 hours under anaerobic conditions.
  • Streptococcus mutans was transferred from the TH broth, Candida albicans in SAB broth, Porphyromonas gigantylis in TSB broth and then adjusted to optical density (500 nm) to 0.2 and transferred to wells of isolated Bertani trays.
  • Each strain was transferred to an agar plate after immersion in a Bertani tray using a sterile Steers steel-pin replicator.
  • Each strain was transferred to an agar plate without L. reuteri CS 132 as a control. All plates were evaluated by incubation at 37 ° C for 20 hours under anaerobic conditions.
  • Streptococcus mutans, Candida albicans, and Porphyromonas gingivalis were cultured in the medium (presence and absence of L. reuteri CS 132) in a disposable cuvette, and after 24 hours, 550 nm spectrophotometer.
  • the MRA agar medium was prepared by adding 103 cfu / ml of CS 132 to the medium at 40 ° C, pouring M17, SAB and TSB agar onto it and incubating for 24 hours.
  • Lactobacillus reuteri Lactobacillus reuteri
  • lactobacillus reuteri Lactobacillus reuteri
  • chitin a novel Lactobacillus reuteri -based lactic acid bacterium
  • Each lactic acid bacterium was serially diluted with distilled water and diluted to 10 3 , 10 5 , 10 7 , and 10 9 cfu / ml, and co-cultured with three bacterial strains to inhibit bacterial growth.
  • S. faecium showed weak antimicrobial activity in C. albicans
  • L. reuteri probio-16 showed weak antimicrobial activity in P. gingivalis and S. mutans
  • L. reuteri CS 132 was weak in all three strains (Table 2, Fig. 1 to Fig. 4).
  • S.faecium showed weak antimicrobial activity in C. albicans, L.
  • rhamnosus GG showed weak antimicrobial activity in all three strains
  • L. acidophilus showed weak antimicrobial activity in P. gingivalis and S. mutans
  • Reuteri Probio-16 showed weak antimicrobial activity in P. gingivalis and S. mutans
  • L. reuteri CS 132 showed weak antimicrobial activity in all three strains (Table 2, Fig. 1 to Fig. 4).
  • Fig. 1 to Fig. 4 Among the five strains used, they showed weak antimicrobial activity against all pathogens even at low concentrations (Fig. 1 to Fig. 4).
  • Table 2 below shows the antimicrobial effect of three pathogenic strains according to the treatment of Lactobacillus luteri isolates isolated in the present invention.
  • Table 3 shows the final pH results after culturing 10 3 cfu / ml of five lactic acid bacteria in M17, SAB and TSB medium.
  • lactic acid bacteria inhibited the synthesis of insoluble glucan, and inhibited the synthesis of insoluble glucan to activate pathogens.
  • the lactic acid bacteria had antibacterial activity against three pathogenic strains
  • Lactobacillus lutein CS 132 showed superior antimicrobial activity to the four kinds of lactic acid bacteria in the control group.
  • Example 2 Resistance to acid, biliary and antibiotic resistance
  • L. reuteri CS 132, L. reuteri CS232 and Fughat (Choba Bio) were used in the lyophilized state.
  • Streptococcus faecium strains were commercially available capsules (Hanmi Pharm, MediLac-DS Enteric capsule 250mg) was purchased and used. Each strain was diluted at a ratio of 1/1000 (v / v) to the volume of the medium and inoculated on MRS media (Becton Dickinson, Cockeysville, Md.) And cultured at 37 ° C for 24 hours. The cultured strain was repeated once from inoculation to cultivation to maintain the activity before the lyophilization.
  • the medium used was MRS media (Becton Dickinson) dissolved in tertiary distilled water, sterilized at 121 ° C for 20 minutes, stored at 4 ° C and preheated to 37 ° C during use.
  • MRS neutral broth (pH 6.4) and MRS acid broth (pH 1, 3, 4.5) were prepared by diluting 1 N HCl in distilled water, and the acid resistance test was performed according to the method of Clark et al. (1996) °C MRS by the strain for 24 hours in inoculation broth with each of 10 7 cfu / mL level incubated at 37 °C for 3 hours, was measured the number of live cells in BCP agar medium.
  • Lactobacillus lutein CS 132 and CS232 were tested for their bile resistance and acid resistance by measuring the number of bacteria grown at 0.3% of bile extract and pH 1, 3, 4.5 and pH 6.4, respectively.
  • Lactobacillus reuteri CS 132 and Lactobacillus reuteri CS 232 showed 1 ⁇ 10 9 cfu / ml and 9.9 ⁇ 10 8 cfu / 4.7 x 10 < 8 > cfu / ml
  • Lactobacillus reuteri CS 232 showed 4.5% and 8 % cfu / ml survival rates of 47% and 45%, respectively (FIG. 8).
  • Acid resistance measurements were carried out under pH conditions similar to acid. As a result, there was no significant difference between Lactobacillus reuteri CS 132 and CS232. In the case of pH 6.4, 1X10 9 cfu / ml and 9.9 ⁇ 10 8 cfu / ml in both strains, 9.4 ⁇ 10 8 cfu / ml (94% ) And 9.0 ⁇ 10 8 cfu / ml (90%) at pH 3 and 5.0 ⁇ 10 8 cfu / ml (50%) and 4.7 ⁇ 10 8 cfu / 13%) and 1.2 X10 8 cfu / ml (12%), respectively.
  • the above results indicate that Bifidobacterium longum, which is widely used in commercial yogurt production, has a low survival rate of 12% at pH 3, which is somewhat higher than that of Clark et al. (1993).
  • a total of 12 antibiotics were used, and 5 antibiotics were selected for each of 2-3 antibiotics.
  • Each antibiotic was dissolved in a specified solvent and filtered through a 0.2 ⁇ m syringe filter (Sartorius, Goettingen, Germany) and stored at -70 ° C until use.
  • the anaerobically cultivated strains were added to the MRS agar medium containing 0.05% L-cysteine by adding antibiotics according to the concentration of each antibiotic to the medium (Table 4).
  • the bacterial strain at 0.55 absorbance at 595 nM with spectrophotometer And incubated at 37 ° C for 24 hours under anaerobic conditions. When colonies were formed, the number of strains grown in each medium was counted using a colony counter, and the result was expressed as a percentage of the number of surviving cells in the control group.
  • the antibiotics used were 12 species in 5 groups (Table 4), and each concentration was followed by Labia (2008). The concentration used is the concentration on the solid medium. Each of the antibiotics was treated with the four strains L. reuteri CS 132, L. reuteri CS 232, Foghat and S. facium at the same concentrations as in Table 4 and cultured for 24 hours, And the concentration used).
  • Antibiotic Antibiotic concentration range (/ / ml) The concentration used (/ / ml) b-Lactam penicillin G 2-64 4 (2) a ampicillin 1-32 0.5 (2) amoxicillin 2 / 1-32 / 16 2 (2) Aminoglycoside neomycin 2-32 16 (1) kanamycin 128-2048 256 (2) streptomycin 4-2048 256 (2) Gram-positive spectrum erythromycin 0.5-64 8 (1) vancomycin 2-32 4 (2) Gram-negative spectrum nalidixic acid 4-46 32 (1) rifampicin 1-45 5 (3) Broad spectrum chloramphenicol 2-64 16 (2) tetracycline 2-32 4 (2) a (1): (Ouoba et al, 2008), (2): (Danielsen and Wind, 2003), (3): (Zhou et al, 2003).
  • neomycin survived for 68%, 65%, 54% and 52%, 52%, 51%, 68% and 53% for kanamycin and 65%, 67% and 57% for streptomycin, 48% survival rate (Fig. 10).
  • the viability of viable acid was 68%, 55%, 58% and 52%, respectively, and the viability of rifampicin was 51%, 50%, 43% and 42%.
  • the strain of the present invention has a high resistance to antibiotics, which is generally used in a high frequency of use, as well as erythromycin, which is reported to be specifically sterilized against Gram-positive bacteria such as this strain, and antibiotics In vancomycin, it showed significant antibiotic resistance properties. Therefore, it is possible to cope with the problem of remaining antibiotics in the body caused by the indiscriminate use of antibiotics by using the strains developed in the present invention, and to produce lactic acid bacteria resistant to harmful substances such as antibiotics as well as foods and feed additives, By restoring the balance of the community and metabolism of the bacterial community, we aim to improve and maintain health by eliminating the factors that have a great influence on aging, immunity, nutrition and infection.
  • the presence of genes inducing resistance to antibiotics was confirmed by PCR.
  • the cultured strains were harvested using Genomic DNA Prep Kit for Bacteria (Solgent, Daejeon, Korea) and PCR was performed using harvested DNA and PCR premix (Bioneer, Daejeon, Daeduk) and primers (Table 5) do. Experimental conditions were carried out by a conventional method, but the annealing temperature was as shown in Table 5.
  • Antibiotic Resistant gene primer Annealing temperature Vancomycin VanA 5'-AAC AAC TTA CGC GGC ACT-3 ' 55 5'-AAA GTG CGA AAA ACC TTG C-3 ' VanB 5'-GAT ATT CAA AGC TCC GCA GC-3 ' 55 5'-TGA TGG ATG CGG AAG ATA CC-3 ' Erythromycin erm (A) 5'-AAG CGG TAA AAC CCC TCT GAG-3 ' 55 5'-TCA AAG CCT GTC GGA ATT GG-3 ' erm (B) 5'-CAT TTA ACG ACG AAA CTG GC-3 ' 52 5'-GGA ACA TCT GTG GTA TGG CG-3 ' erm (C) 5'-CAA ACC CGT ATT CCA CGA TT-3 ' 48 5'-ATC TTT GAA ATC GGC TCA GG-3 ' 48 5'-ATC TTT GAA ATC GGC T
  • L. reuteri CS 132, L. reuteri CS 232, and Foghat lactic acid bacteria were confirmed by the PCR technique for the inclusion of resistant genes for erythromycin and vancomycin, which are antibiotics of Gram-positive spectrum. Erythromycin was used to identify Erm (A), Erm (B) and Erm (C) genes, and vancomycin to detect van (A) and van (B) genes. As a result, the Erm (A), Erm (B) and Erm (C) genes were relatively strongly expressed in L. reuteri CS 132 and expressed in L. reuteri CS 232 and foghat, Respectively. The van (A) and van (B) genes were also strongly expressed in L. reuteri CS 132, but somewhat lower in L. reuteri CS 232 and foghat (see FIG. 13).

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PCT/KR2017/013011 2017-07-11 2017-11-16 락토바실러스 루테리 cs 132(kctc 11452bp) 또는 이의 배양물을 포함하는 구강병원균 억제조성물 WO2019013401A1 (ko)

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