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Food composition, containing lactococcus strain as active ingredient, for alleviating hangover

A kind of composition, the technology of Lactococcus lactis, which is applied in the field of relieving accommodation, and can solve problems such as dependence, lack of scientific methods, etc.

Active Publication Date: 2017-08-29
中央大学产学合作团
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, various foods related to hangover care are known, but these foods rely on ingredients and effects known in folk remedies or described in classic oriental medicine books, thus lacking a scientific approach

Method used

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  • Food composition, containing lactococcus strain as active ingredient, for alleviating hangover
  • Food composition, containing lactococcus strain as active ingredient, for alleviating hangover
  • Food composition, containing lactococcus strain as active ingredient, for alleviating hangover

Examples

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Embodiment approach

[0030] Hereinafter, the present invention will be described in detail with reference to Examples that do not limit the invention. The following examples of the present invention are for illustrative purposes only and do not limit the scope of the present invention. Therefore, it will be understood that what can be easily inferred by a person of ordinary skill in the art based on the detailed description and examples of the present invention are considered to belong to the scope of the present invention.

experiment example

[0032] The following experimental examples are intended to provide experimental examples generally applied to various embodiments of the present invention.

[0033] 1. Culture of Lactococcus chungangensis, Lactococcus fujiensis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis or Lactococcus raffinosus

[0034] The strain Lactococcus chungangensis isolated in this laboratory was isolated from activated sludge bubbles. This strain was deposited at the Korean Collection for Type Cultures (KCTC).

[0035] Use Lactococcus fujiensis distributed by KCTC (KCTC3185 T ).

[0036] Lactococcus lactis subsp. cremoris (KCCM40699) distributed by the Korean Culture Center of Microorganisms (KCCM) was used.

[0037] Using Lactococcus lactis subsp. lactis distributed by KCTC (KCTC3769 T ).

[0038] Lactococcus raffinosus (DSM20443) distributed by Deutsche Sammlung von Mikroorganismen (DSM) was used T ).

[0039] Lactococcus chungangensis, Lactococcus fujiensis, Lacto...

Embodiment

[0063] 1. Fatty acid analysis of cream cheese made with Lactococcus chungangensis, Lactococcus fujiensis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, or Lactococcus raffinose using gas chromatography

[0064] As a result, analysis of the fatty acid composition of cream cheese made with Lactococcus chungangensis using gas chromatography revealed that methyl palmitate was the most, followed by oleic acid, methyl pentadecanoate, octadecanoic acid and methyl myristate ester. The ratio of the above composition can determine the flavor of cream cheese made using Lactococcus chungangensis (see Table 1).

[0065] Table 1

[0066]

[0067] As a result, analysis of the fatty acid composition of cream cheese made with Lactococcus fujiensis using gas chromatography revealed that methyl pentadecanoate was the most, followed by methyl palmitate, oleic acid, octadecanoic acid and methyl myristate ester. The ratio of the above composition can determine the flav...

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Abstract

The present invention relates to a food composition for alleviating a hangover, the composition containing, as an active ingredient, at least one strain selected from Lactococcus chungangensis, Lactococcus fujiensis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, and Lactococcus raffinolactis or a culture liquid thereof. Specifically, a functional cream cheese was manufactured using five species of Lactococcus strains above having an ethanol and acetaldehyde degrading function, and this functional cream cheese is preferably used for a functional health food for alleviating a hangover, and, extensively, acetaldehyde, which is an ethanol degradation product, is degraded to minimize the accumulation of acetaldehyde, which is likely to cause cancer in the body. In addition, the functional cream cheese, which is a cheese starter for lowering a unit cost compared with cream cheeses in the market, can be differentiated from cream cheeses sold in the market.

Description

technical field [0001] The present invention relates to a food composition for relieving hangover, the food composition contains Lactococcus chungangensis, Lactococcus fujiensis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis subsp. lactis) and Lactococcus raffinolactis (Lactococcus raffinolactis) at least one strain or their medium as an active ingredient. Background technique [0002] Cheese is a fermented food known to man for thousands of years. There are currently more than 1,400 known cheeses. Cheese is thought to have originated in antiquity, based on records of cheese-like foods in Mesopotamia around 6000 BC. In addition, it is believed that cheese has been used since ancient times, since the period of the Cortaillod civilization in Switzerland around 3000 BC or the Minoan civilization of Crete in Switzerland in Crete around 3000 BC have been unearthed for making cheese wooden fixtures. Although there are 1400 types of cheese, some cheeses a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/00C12N1/20
CPCA23C9/00C12N1/20C12N1/205C12R2001/46A23C9/1234A23C19/076A23L33/30A23L33/135A23V2002/00A61K35/744A61K2035/11
Inventor 金原用崔禹鎭迈蒂亚·康科特赵成林
Owner 中央大学产学合作团
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