Title:
FOOD COMPOSITION, CONTAINING LACTOCOCCUS STRAIN AS ACTIVE INGREDIENT, FOR ALLEVIATING HANGOVER
Document Type and Number:
WIPO Patent Application WO/2016/068612
Kind Code:
A1
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.
Inventors:
KIM WON YONG (KR)
CHOI WOO JIN (KR)
KONKIT MAYTIYA (KR)
CHO SUNG LIM (KR)
CHOI WOO JIN (KR)
KONKIT MAYTIYA (KR)
CHO SUNG LIM (KR)
Application Number:
PCT/KR2015/011483
Publication Date:
May 06, 2016
Filing Date:
October 29, 2015
Export Citation:
Assignee:
UNIV CHUNG ANG IND (KR)
International Classes:
A23L33/10; A23C9/00; C12N1/20
Foreign References:
KR101371648B1 | 2014-03-07 | |||
JP2010207129A | 2010-09-24 | |||
KR101333758B1 | 2013-11-28 | |||
KR20130100036A | 2013-09-09 | |||
KR100663086B1 | 2007-01-02 | |||
KR20100017206A | 2010-02-16 | |||
KR20130086660A | 2013-08-05 |
Other References:
KONKIT, M ET AL.: "Transcriptomic analysis of Lactococcus chungangensis sp. nov. and its potential in cheese making", J. DAIRY SCI., vol. 97, no. 12, pages 7363 - 7372, XP055438715
LIU, MENGJIN ET AL.: "Comparative Genomics of Enzymes in Flavor-Forming Pathways from Amino Acids in Lactic Acid Bacteria", APPLIED AND ENVIRONMENTAL MICRO-BIOLOGY, vol. 74, no. 15, 2008, pages 4590 - 4600, XP055438723
See also references of EP 3222157A4
LIU, MENGJIN ET AL.: "Comparative Genomics of Enzymes in Flavor-Forming Pathways from Amino Acids in Lactic Acid Bacteria", APPLIED AND ENVIRONMENTAL MICRO-BIOLOGY, vol. 74, no. 15, 2008, pages 4590 - 4600, XP055438723
See also references of EP 3222157A4
Attorney, Agent or Firm:
TAEBAEK INTELLECTUAL PROPERTY LAW FIRM (KR)
특허법인 태백 (KR)
특허법인 태백 (KR)
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