Probiotic preparation for relieving hangover and method for preparing same

Abstract

The present invention relates to a probiotic preparation for relieving hangovers containing lactic acid bacteria, edible oil and fat, and an emulsifier, and a method for preparing same. The probiotic preparation according to the present invention was evaluated by conducting various experiments, including: emulsion preparation experiments at different heating temperatures (Example 1); experiments measuring alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) activities (Example 2); experiments on the survival of lactic acid bacteria in artificial gastric juice (pH 2) (Example 3); experiments on the hangover symptom elimination effect of a lactic acid bacteria mixture composition for relieving hangovers (Clinical Example 1); and experiments measuring the alcohol concentration (%) in exhaled air of the lactic acid bacteria mixture composition for relieving hangovers of the present invention (Clinical Example 2). The results demonstrated that the lactic acid bacteria preparation of the present invention exhibits more excellent and advanced effects than existing known lactic acid bacteria preparations in relieving hangover symptoms, improving liver function, and meeting consumer preferences. Accordingly, the present invention can be effectively used as various pharmaceutical compositions, functional health foods, and health supplement foods as probiotic preparations having an excellent hangover relieving effect.

Description

Probiotic preparation for relieving hangovers and method for preparing the same

[0001] The present invention relates to a probiotic preparation for relieving hangovers containing lactic acid bacteria, edible oil and emulsifier, and a method for producing the same.

[0002] Alcohol acts on the brain's central nervous system, temporarily elevating mood and relieving distress. It is also used as a social tool and stress reliever. However, the hangover that follows drinking is a physical and psychological phenomenon, with typical symptoms including nausea, vomiting, dizziness, thirst, weakness, headache, and muscle pain (Swift R et al., Alcohol Health Res World 1998;22:54-60).

[0003] The normal metabolic process of ethyl alcohol involves the body absorbing ethyl alcohol in the stomach or small intestine, entering the bloodstream, and transporting it to the liver. Alcohol dehydrogenase (ADH) in liver cells oxidizes alcohol into acetaldehyde. This acetaldehyde is then broken down into acetic acid by acetaldehyde dehydrogenase (ALDH), which is then transported to muscles and adipose tissue throughout the body, ultimately decomposing it into carbon dioxide and water.

[0004] Acetaldehyde, which is essentially produced during the metabolism of consumed alcohol, is the biggest cause of acute alcohol hangovers, and causes symptoms such as nausea, vomiting, dizziness, thirst, weakness, and muscle pain, which in turn leads to socioeconomic losses due to decreased work ability in the general public.

[0005] A hangover is a symptom that occurs after drinking alcohol, such as headache, diarrhea, loss of appetite, nausea, vomiting, chills, and cold sweat. Objective symptoms include cognitive decline, decreased motor skills, hematological changes, and hormonal changes. The causes of a hangover are known to be dehydration, toxicity of alcohol and alcohol metabolites (such as acetaldehyde, formaldehyde, and acetone), and nutrient deficiencies (blood sugar, vitamin, and mineral deficiencies) due to absorption disorders. The severity of a hangover varies greatly depending on individual genetics and environmental conditions (nutritional status, exercise status, dehydration level, and health status) (Kwon et al., Korean Journal of Applied Pharmacology, 2005, 13, p. 107).

[0006] Meanwhile, there are about 400 species of bacteria present in the human colon and feces, and more than 90% of these are anaerobic strains. These bacteria maintain a certain balance to form intestinal flora, and are affected by the human body's health status, stress, physiological changes due to aging, as well as food and drugs taken from outside. For physical health and longevity, it is necessary to maintain a higher number of beneficial bacteria in the intestinal flora and a lower number of harmful bacteria. In 2001, the joint expert committee of the World Health Organization (FAO) and the Food and Agriculture Organization of the United Nations (FAO) defined probiotics as "live microorganisms that, when consumed in adequate amounts, are beneficial to health" (Jeong Hye-mi et al., 2011, J Korean Soc Food Sci Nutr 40(4), 500 508), which refers to a probiotic preparation that can help improve intestinal microflora. Meanwhile, prebiotics refer to substances that can be used by beneficial intestinal microflora and can help the growth and function of beneficial intestinal bacteria. Prebiotics known to date were non-starch polysaccharides and oligosaccharides, and were substances that were not easily decomposed by human enzymes but could be utilized by microorganisms (Manning TS. Gibson GR. 2004. Prebiotics. Best Practice & Research Clinical Gastroenterology. 18(2):287-298). Recently, the concept of prebiotics has been broadened as the effect of polyphenols that can have a beneficial effect on intestinal microflora has been recognized (Cardona et al., 2013, Journal of Nutritional biochemistry, 24, 1415-1422).

[0007] Meanwhile, lactic acid bacteria are representative bacteria widely used as probiotics. They exist widely in nature and are easily found in the intestines of humans and animals and in fermented foods. They are microorganisms recognized as safe by the U.S. Food and Drug Administration. Lactic acid bacteria attach to intestinal epithelial cells and become parasites, improving the properties of intestinal flora. This helps the host animal in many ways, such as stabilizing the intestinal flora, suppressing the establishment of harmful bacteria, reducing the production of putrefactive products, preventing diseases, activating the immune system, having anticancer effects, and lowering cholesterol. The reason why lactic acid bacteria have growth inhibitory effects on various putrefactive and pathogenic microorganisms is because of several metabolic characteristics. Lactic acid bacteria produce antimicrobial active factors such as organic acid, hydrogen peroxide, reuterin, diacetyl, acetaldehyde, and bacteriocin as metabolites (Fuller, K., 1989, Probiotics in man and animals, J. Appl. Bacteriol., 66, 365-378).

[0008]

[0009] Prior patent documents related to the present invention are as follows.

[0010] Korean Patent Publication No. 10-2006-0065753 (prior patent 1) discloses dairy products, health functional foods, and food additives containing Lactobacillus strains with excellent alcohol decomposition ability.

[0011] Korean Patent Publication No. 10-2017-0032848 (prior patent 2) discloses the use of novel Lactobacillus strains and novel Bifidobacterium strains isolated from kimchi or human feces for preventing, improving, or treating intestinal damage, liver damage, allergic diseases, inflammatory diseases, or obesity.

[0012] Korean Patent Publication No. 10-2020-0054796 (prior patent 3) discloses a Lactobacillus lactic acid bacteria strain with high alcohol dehydrogenase and acetaldehyde dehydrogenase activities.

[0013] Korean Patent Registration No. 10-2078324 (prior patent 4) discloses a complex lactic acid bacteria composition for relieving hangovers, which comprises seven types of lactic acid bacteria: Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactococcus lactis, Bifidobacterium breve, and Bifidobacterium lactis.

[0014] Korean Patent Publication No. 10-2022-0068518 (Prior Patent 5, Applicant: Velvet Care Co., Ltd.) discloses a composition for inducing voluntary intake of a solid formulation in a companion animal, characterized in that the composition comprises an oil containing unsaturated fatty acids, an adhesive agent, a sweetener, a mixture of lactic acid bacteria, a flavoring agent, a preservative, and an emulsifier.

[0015] Korean Patent Publication No. 10-1997-0025405 (prior patent 6) discloses a lactic acid bacteria preparation that is not killed by gastric acid and is active in the small and large intestines, wherein a fat and an emulsifier are mixed by heating to about 60°C, and a protective agent and lactic acid bacteria are mixed separately at about 50°C, and the two mixed solutions are emulsified by heating to about 60°C and then spraying the emulsified solution at high pressure into a cooled dispersion at 4°C. The microcapsule preparation of lactic acid bacteria is disclosed to be effective in promoting intestinal health by preventing the death of lactic acid bacteria by gastric acid, thereby increasing the colonization rate of lactic acid bacteria in the intestines.

[0016] Korean Patent Publication No. 10-2023-0001175 (prior patent 7) discloses a complex functionalized enteric soft capsule that can guarantee the number of lactic acid bacteria throughout the shelf life while containing both high content of lactic acid bacteria and edible oil, and comprises 5.0 to 25.0 wt% of lactic acid bacteria powder, 5.0 to 20.0 wt% of suspending agent, 0.5 to 2.0 wt% of emulsifier, and the remainder of edible oil.

[0017] Korean Patent Publication No. 10-2021-0083423 (prior patent 8) discloses an oral paste containing about 80 to 90% oil, about 0.5 to 20% emulsifier, and about 1 to 2% probiotic lactic acid bacteria effective against dental plaque and tartar.

[0018]

[0019] There has been a continuous demand for the development of a hangover relief composition that exhibits a higher and more superior effect on relieving symptoms such as headache, dizziness, gastrointestinal discomfort, thirst, sweating, and weakness than the conventional hangover relief compositions described above.

[0020] However, nowhere in the above literature is there any disclosure or description of a substitute probiotic preparation for hangover relief containing edible oil and emulsifier and a method for preparing the same.

[0021]

[0022] As a result of conducting experiments on the production of emulsions at different heating temperatures (Experimental Example 1), experiments on the measurement of ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activities (Experimental Example 2), experiments on the hangover symptom elimination effect of a hangover-relieving lactic acid bacteria mixture composition (Clinical Example 1), and experiments on the measurement of the alcohol concentration (%) in exhaled air of a hangover-relieving lactic acid bacteria mixture composition of the present invention (Clinical Example 2), etc., it was confirmed that the lactic acid bacteria preparation of the present invention exhibits superior and more advanced effects than existing known lactic acid bacteria preparations in terms of hangover relieving effect, liver function improvement effect, and preference, thereby completing the present invention.

[0023] The present invention has been conceived to overcome the aforementioned problems. The present invention provides a probiotic formulation containing lactic acid bacteria, edible oil, and an emulsifier for relieving hangovers and preventing and treating liver disease. The probiotic formulation exhibits superior and more advanced effects than existing lactic acid bacteria formulations in terms of hangover relief, liver function improvement, and palatability, and a method for producing the same.

[0024]

[0025] The characteristic configuration of the present invention to achieve the purpose of the present invention as described above and to realize the characteristic effects of the present invention described below is as follows.

[0026] As a preferred embodiment of the present invention, a probiotic preparation for relieving a hangover is provided by performing a process including: a first step of heating 1 to 90 parts by weight of edible oil to 70 to 95°C and then mixing and stirring 0.1 to 5 parts by weight of the emulsifier to produce a mixture of edible oil and emulsifier; a second step of cooling and stirring the mixture of the first step until the temperature reaches 2 to 20°C to produce a gel-like coagulated mixture; and a third step of slowly adding 1 part by weight of lactic acid bacteria to the gel-like coagulated mixture and performing low-speed stirring to produce a lactic acid bacteria mixture.

[0027] As a preferred embodiment of the present invention, a process is provided to provide a probiotic preparation for relieving a hangover, by performing a process further including: a fourth step of adding ground nuts to the mixture obtained through the third step and stirring to prepare a mixture of nut lactic acid bacteria; and a fifth step of optionally adding one or more additional ingredients selected from prebiotics and adhesive agents to the mixture obtained through the fourth step and stirring.

[0028] As a preferred embodiment of the present invention, the nut powder has a particle size of 0.01 to 0.5 mm, and the nut lactic acid bacteria mixture is prepared by stirring at a stirring speed of 30 to 50 rpm for 30 minutes to 3 hours until all ingredients are evenly mixed.

[0029] As a preferred embodiment of the present invention, a probiotic preparation for relieving a hangover contains (a) lactic acid bacteria, (b) edible oil, and (c) an emulsifier as essential ingredients.

[0030] As a preferred embodiment of the present invention, the individual composition components of a probiotic preparation for relieving hangovers are mixed in a weight ratio of (a) 1.0 parts by weight of lactic acid bacteria, (b) 1 to 90 parts by weight of edible oil, and (c) 0.1 to 5.0 parts by weight of an emulsifier.

[0031] As a preferred embodiment of the present invention, (a) lactic acid bacteria defined herein are characterized in that they are one or more strains selected from microorganisms of the genus Lactobacillus, the genus Bifidobacterium, the genus Bacillus, the genus Streptococcus, and the genus Enterococcus.

[0032] In a preferred embodiment of the present invention, the (b) edible oil defined herein is characterized in that it is at least one component selected from the group consisting of avocado oil, canola oil, evening primrose oil, coconut oil, Brazil nut oil, corn oil, cottonseed oil, flaxseed oil, grapeseed oil, hemp oil, olive oil, palm oil, safflower oil, soybean oil, peanut oil, sunflower seed oil, krill oil, anchovy oil, salmon oil, rice bran oil, brown rice oil, coconut oil, rosehip oil, and tuna oil.

[0033] As a preferred embodiment of the present invention, the (c) emulsifier defined herein is characterized in that it is at least one component selected from the group consisting of propylene glycol fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride, polyoxyethylene fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene fatty acid ester, polysorbate, egg yolk lecithin, soybean lecithin, carboxymethylcellulose, glycerin, soybean phospholipid, and stearyl calcium lactate.

[0034] In a preferred embodiment of the present invention, a probiotic preparation for relieving a hangover contains, in addition to essential ingredients consisting of (a) lactic acid bacteria, (b) edible oil, and (c) an emulsifier, at least one additional ingredient selected from (d) nuts, (e) prebiotics, and (f) a tackifier.

[0035] As a preferred embodiment of the present invention, the weight ratio of the individual components of the probiotic preparation for relieving hangovers is composed of (a) 1.0 parts by weight of lactic acid bacteria, (b) 1 to 90 parts by weight of edible oil, (c) 0.1 to 5.0 parts by weight of emulsifier, (d) 5.0 to 90.0 parts by weight of nuts, (e) 0.01 to 5.0 parts by weight of prebiotics, and (f) 0.1 to 5.0 parts by weight of adhesive agent.

[0036] As a preferred embodiment of the present invention, the (d) nuts defined herein are characterized by being at least one ingredient selected from the group consisting of peanuts, almonds, walnuts, pine nuts, pistachios, pecans, macadamias, hazelnuts, cashews, Brazil nuts, chestnuts, soybeans, cacao nibs, coconuts, sunflower seeds, and pumpkin seeds.

[0037] In a preferred embodiment of the present invention, (e) prebiotics defined herein are characterized by being at least one component selected from pentose sugars such as xylose and arabinose; glucose, mannose, fructose, galactose; lactulose, lactitol, sucrose, lactose, maltose, trehalose; fructo-oligosaccharides, raffinose, stachyose, maltodextrin; amylose, amylopectin, starch, cellulose, and pectin.

[0038] In a preferred embodiment of the present invention, the (f) adhesive agent defined herein is characterized by being at least one component selected from the group consisting of sodium silicoaluminate, xanthan gum, carrageenan, guar gum, diutan gum, cellulose gum, gellan gum, pectin, and carboxymethylcellulose.

[0039]

[0040]

[0041] Hereinafter, in order to enable a person having ordinary skill in the art to easily practice the present invention, preferred embodiments of the present invention will be described in detail with reference to the attached drawings.

[0042]

[0043] A probiotic preparation for relieving a hangover according to the present invention is manufactured by performing a process including: a first step of heating 1 to 90 parts by weight of edible oil and fat to a temperature range of 70 to 95°C, preferably 75 to 85°C, and then mixing and stirring 0.1 to 5 parts by weight of the emulsifier to produce a mixture of edible oil and emulsifier; a second step of cooling and stirring the mixture of the first step until the temperature reaches 2 to 20°C, preferably 4 to 10°C, to produce a gel-like coagulated mixture; and a third step of slowly adding 1 part by weight of lactic acid bacteria to the gel-like coagulated mixture of the second step and stirring at low speed to produce a lactic acid bacteria mixture.

[0044]

[0045] Through this process, the emulsifier is dissolved in the heated edible oil and completely mixed, and then a stably coagulated gel-shaped mixture is created through cooling. Then, by mixing lactic acid bacteria into this mixture, the intestinal retention capacity of the lactic acid bacteria can be significantly improved.

[0046] The probiotic preparation for relieving a hangover according to the present invention may further include a fourth step of preparing a mixture of nut lactic acid bacteria by adding ground nuts to the mixture obtained through the third step and stirring the mixture; and a fifth step of optionally adding one or more additional ingredients selected from prebiotics and adhesive agents to the mixture obtained through the fourth step and stirring the mixture.

[0047] The nut powder of the above 4 steps has a particle size of 0.01 to 0.5 mm, preferably 0.01 to 0. mm, and is stirred at a stirring speed of 30 to 50 rpm for 30 minutes to 3 hours until all ingredients are evenly mixed.

[0048] As a preferred embodiment of the present invention, the probiotic preparation manufactured in step 5 may be sealed under nitrogen gas and stored at 25°C or lower. The temperature of the probiotic preparation may be controlled to 30°C or lower, and low-speed stirring may be used to minimize the decrease in lactic acid bacteria content due to temperature and physical friction.

[0049]

[0050] “(a) Lactic acid bacteria” as defined in the present invention means a strain that helps digestion and absorption and inhibits the growth of harmful bacteria in the intestines, thereby maintaining a desirable intestinal environment. The form of the lactic acid bacteria is not limited, but various forms such as dried powder and dried coarse powder are preferred, and the strain size may be preferably in the range of 0.2 to 4.0 ㎛ rather than 0.1 to 8.0 ㎛.

[0051] In the present invention, the content of each component is expressed in weight parts based on 1 weight part of lactic acid bacteria.

[0052] Preferably, as a representative strain, any lactic acid bacteria widely used as probiotics, which are readily available in the art, for example, strains available from the American Type Culture Collection (ATCC), the Korean Collection for Type Cultures (KCTC), the Korean Culture Center of Microorganisms (KCCM), the Korean Agricultural Culture Collection (KACC), the Rural Development Administration, etc.

[0053] Specifically, a microorganism of the genus Lactobacillus, the genus Bifidobacterium, the genus Bacillus, the genus Streptococcus, or the genus Enterococcus; preferably a strain of the genus Bifidobacterium, the genus Lactobacillus, or the genus Streptococcus, and more preferably a strain of the genus Bifidobacterium or the genus Streptococcus; More preferably, a strain of the genus Bifidobacterium, such as Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis ssp. lactis, Bifidobacterium adolescentis, Bifidobacterium pseudocatenulatum, Bifidobacterium catenulatum or Bifidobacterium infantis, Bifidobacterium thermophilum; Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus casei, Lactobacillus casei ssp. paracasei, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus delbrueckii, Lactobacillus delbrueckii ssp. bulgaricus.bulgaricus), Lactobacillus delbrueckii ssp. delbrueckii, Lactobacillus fermentum, Lactobacillus gasseri, Lactobacillus reuteri, Lb. brevis, Lb. cellobiosus, Lb. crispatus, Lb. GG, Lb. johnsonii, Lb. lactis, Lb. reuteri, Lb. salivarius Lactobacillus strains such as Bacillus cereus toyoi or Bacillus cereus strains; Leuconostoc species such as Leuconostoc citreum and Leuconostoc mesenteroides; Pediococcus species such as Pediococcus acidilactici and Pediococcus pentosaceus; Propionibacterium species such as Propionibacterium acidifaciens and Propionibacterium acidipropionici; Streptococcus thermophilus, S. cremoris, S. infantarius, S. intermediusStreptococcus species such as S. intermedius, S. lactis, S. salivarius subsp. thermophilus; Enterococcus species such as Enterococcus faecalis and E. faecium; Saccharomyces species such as Saccharomyces cerevisiae, Saccharomyces boulardii, etc., preferably, Lactobacillus strains or Bifidobacterium strains, most preferably, one or more single or mixed strains such as Lactobacillus acidophilus, Lactobacillus rhamnosus GG, Lactobacillus plantarum, Bifidobacterium longum, Bifidobacterium animalis ssp. Lactis, more preferably Lactobacillus acidophilus, Lactobacillus rhamnosus GG), Lactobacillus plantarum, Bifidobacterium longum and Bifidobacterium animalis ssp. Lactis.

[0054]

[0055] "(b) Edible fat" as defined in the present invention includes one or more ingredients selected from the group consisting of avocado oil, canola oil, evening primrose oil, coconut oil, Brazil nut oil, corn oil, cottonseed oil, flaxseed oil, grapeseed oil, hemp oil, olive oil, palm oil, safflower oil, soybean oil, peanut oil, sunflower seed oil, krill oil, anchovy oil, salmon oil, rice bran oil, brown rice oil, coconut oil, rosehip oil, and tuna oil.

[0056] The above edible oil acts to protect the lactic acid bacteria complex from gastric acid by enveloping it. The edible oil contains 1 to 90 parts by weight relative to 1 weight of the lactic acid bacteria, and preferably 15 to 30 parts by weight are mixed. First, the edible oil is heated to 70 to 95°C, preferably 75 to 85°C, and then the emulsifier is mixed and stirred to produce a mixture of edible oil and emulsifier, which is characterized by being stirred in a circulating cooling water tank maintained at 0 to 10°C, preferably 0 to 5°C, until the temperature of the mixture reaches 2 to 20°C, preferably 4 to 10°C, thereby forming a stable gel-like aggregate.

[0057]

[0058] The “(c) emulsifier” defined in the present invention includes at least one component selected from the group consisting of propylene glycol fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride, polyoxyethylene fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene fatty acid ester, polysorbate, egg yolk lecithin, soybean lecithin, carboxymethylcellulose, glycerin, soybean phospholipid, and stearyl calcium lactate.

[0059] The above emulsifier plays a role in increasing the miscibility between the compositions in the lactic acid bacteria complex. When the edible oil is heated to 70 to 95°C, preferably 75 to 85°C, and the emulsifier is mixed, the emulsifier melts and the miscibility with the edible oil is greatly increased.

[0060] Although a process of heating edible oil to 60℃ and mixing an emulsifier has been known, there was a problem in that the emulsifier did not melt and mix even when the edible oil was heated to 60℃.

[0061] Experimental results confirmed that emulsifiers dissolve in edible oils only when heated to at least 70°C. Heating edible oils above 100°C can lead to oxidation. Therefore, it is more preferable to heat edible oils to a temperature of 75 to 85°C. (See Figure 1.)

[0062] The above emulsifier content may be included in an amount of 0.1 to 5.0 parts by weight, preferably 0.20 to 1.60 parts by weight, and more preferably 0.30 to 1 part by weight, relative to 1 weight of lactic acid bacteria. At this time, if the emulsifier content is less than 0.1 part by weight, there may be a problem of poor miscibility between the lactic acid bacteria mixed powder and edible oil, and even if it is used in excess of 5.0 parts by weight, there is no further increase in miscibility between the compositions, so it is appropriate to use it within the above range.

[0063]

[0064] According to a preferred embodiment of the present invention, a probiotic preparation for relieving a hangover containing (a) lactic acid bacteria, (b) edible oil, and (c) an emulsifier as essential ingredients is provided.

[0065] The above probiotic preparation is characterized in that the mixing weight ratio between the individual components is (a) 1.0 parts by weight of lactic acid bacteria, (b) 1 to 90 parts by weight of edible oil, and (c) 0.1 to 5.0 parts by weight of emulsifier.

[0066] Among these, descriptions of (a) lactic acid bacteria, (b) edible oil, and (c) emulsifier are omitted as they have been described above.

[0067]

[0068] According to a preferred embodiment of the present invention, a probiotic preparation for relieving a hangover is provided, which contains, in addition to the above essential ingredients, one or more additional ingredients selected from (d) nuts, (e) prebiotics, and (f) a tackifier.

[0069] At this time, the mixing weight ratio of the individual components of the probiotic preparation is composed of (a) 1.0 parts by weight of lactic acid bacteria, (b) 1 to 90 parts by weight of edible oil, (c) 0.1 to 5.0 parts by weight of emulsifier, (d) 5.0 to 90.0 parts by weight of nuts, (e) 0.01 to 5.0 parts by weight of prebiotics, and (f) 0.1 to 5.0 parts by weight of adhesive agent.

[0070] More preferably, it is characterized by (a) 1.0 parts by weight of lactic acid bacteria, (b) 10 to 30 parts by weight of edible oil, (c) 0.2 to 1.6 parts by weight of emulsifier, (d) 15.0 to 75.0 parts by weight of nuts, (e) 0.1 to 2.0 parts by weight of prebiotics, and (f) 1.0 to 4.0 parts by weight of adhesive agent.

[0071]

[0072] The “(d) nuts” defined in the present invention include one or more ingredients selected from the group consisting of peanuts, almonds, walnuts, pine nuts, pistachios, pecans, macadamias, hazelnuts, cashews, Brazil nuts, chestnuts, soybeans, cacao nibs, coconuts, sunflower seeds, and pumpkin seeds, as additives for forming a suitable viscosity of the composition, increasing flavor / texture, and further enhancing the activity of lactic acid bacteria.

[0073] The above nuts are essential ingredients that contain a large amount of unsaturated fatty acids and are beneficial to various health functions including blood circulation, and are preferably in the form of a pulverized product, and are characterized by being pulverized to a degree that the particle size of the pulverized product is 0.01 to 0.5 mm, preferably 0.01 to 0.1 mm, and exhibits a paste shape.

[0074] The content of nuts is mixed in an amount of 5.0 to 90.0 parts by weight per 1 weight of lactic acid bacteria, and preferably 15.0 to 75.0 parts by weight.

[0075] Nuts not only enhance the palatability and organoleptic properties of probiotic preparations, but also have been shown experimentally to be effective in maintaining the viability of lactic acid bacteria in the stomach.

[0076]

[0077] The "(e) prebiotics" defined herein are ingredients that are used as food for lactic acid bacteria and are not digested by digestive enzymes in animals, but rather cause the growth of lactic acid bacteria such as bifidobacteria, which are intestinal bacteria, in the lower small intestine, thereby exhibiting various physiological effects, including intestinal regulation. Monosaccharides, disaccharides, oligosaccharides, and polysaccharides that are well known in the art to be usable as prebiotics are possible, and preferably, monosaccharides containing 5-carbon sugars such as xylose and arabinose, or 6-carbon sugars such as glucose, mannose, fructose, and galactose; Disaccharides such as lactulose, lactitol, sucrose, lactose, maltose, and trehalose; oligosaccharides such as fructo-oligosaccharide, raffinose, stachyose, and maltodextrin; polysaccharides such as amylose, amylopectin, starch, cellulose, and pectin; More preferably, it comprises a sugar compound such as glucose, fructose, galactose, sucrose, lactose, fructo-oligosaccharide, and more preferably, glucose, fructose, lactulose, lactitol, or fructo-oligosaccharide.

[0078] The content of the above (e) prebiotics component can be increased or decreased in an amount well known in the art depending on the type and content of the above (a) lactic acid bacteria, and it is generally preferable to add 0.01 to 5 parts by weight, preferably 0.1 to 2.0 parts by weight, per 1 weight of lactic acid bacteria.

[0079] The above "(f) adhesive agent" defined herein is contained in an amount of 0.1 to 5 parts by weight, preferably 1 to 4 parts by weight, relative to 1 weight of lactic acid bacteria, and serves to impart adhesiveness to the composition. It is preferably composed of at least one selected from the group consisting of sodium silicoaluminate, xanthan gum, carrageenan, guar gum, diutan gum, cellulose gum, gellan gum, pectin, and carboxymethylcellulose.

[0080] If the content of the above-mentioned adhesive agent is less than 0.1 parts by weight, the above-mentioned effect is minimal, and if the content of the above-mentioned adhesive agent exceeds 5 parts by weight, the viscosity may increase excessively, resulting in reduced workability.

[0081] In addition, the present invention can additionally add one or more additives selected from an appropriate amount of pigment, fragrance, etc. to the above composition within a range of about 0 to 10 parts by weight relative to 1 weight of the total lactic acid bacteria.

[0082]

[0083] Meanwhile, the present invention provides a pharmaceutical composition, health functional food, health supplement, and food additive for preventing and treating hangovers or liver diseases, which contain a probiotic preparation manufactured by the above manufacturing method as an active ingredient.

[0084] The present invention provides a pharmaceutical composition for preventing and treating hangovers or liver diseases, containing a probiotic preparation as an active ingredient.

[0085] Liver disease as defined herein includes autoimmune liver disease, drug-induced liver disease, alcoholic liver disease, non-alcoholic liver disease, infectious liver disease, congenital metabolic liver disease, acute hepatitis, chronic hepatitis, cirrhosis, fatty liver or liver cancer, preferably alcoholic liver disease or non-alcoholic liver disease.

[0086]

[0087] The probiotic preparation of the present invention was tested in an experiment on manufacturing an emulsion at different heating temperatures (Experimental Example 1); an experiment on measuring ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activities (Experimental Example 2); an experiment on the viability of lactic acid bacteria in artificial gastric juice (pH 2) (Experimental Example 3); an experiment on the hangover symptom elimination effect of a lactic acid bacteria mixture composition for relieving hangovers (Clinical Example 1); and an experiment on measuring the alcohol concentration (%) in exhaled air of a lactic acid bacteria mixture composition for relieving hangovers of the present invention (Clinical Example 2). As a result, it was confirmed that the lactic acid bacteria preparation of the present invention exhibits an excellent and advanced effect compared to existing known lactic acid bacteria preparations in terms of hangover relieving effect, liver function improvement effect, and preference, and thus the composition of the present invention was confirmed to have an excellent hangover relieving effect in a simple clinical trial and a therapeutic effect on hangovers or liver diseases.

[0088] To achieve the above purpose, the present invention provides a pharmaceutical composition for preventing and treating hangover or liver disease containing the probiotic preparation as an effective ingredient.

[0089]

[0090] In addition, the present invention provides a health functional food for preventing and improving hangovers or liver diseases, containing the probiotic preparation as an effective ingredient.

[0091] The composition of the present invention comprises the probiotic preparation in an amount of 0.01 to 99% by weight based on the total weight of the composition.

[0092]

[0093] However, the composition as described above is not necessarily limited to this and may vary depending on the patient's condition and the type and progression of the disease.

[0094] A composition comprising the probiotic preparation of the present invention may further comprise suitable carriers, excipients and diluents commonly used in the manufacture of pharmaceutical compositions.

[0095]

[0096] The composition including the probiotic preparation according to the present invention can be formulated and used in the form of oral formulations such as powders, granules, tablets, capsules, suspensions, emulsions, syrups, aerosols, etc., external preparations, suppositories, and sterile injection solutions, respectively, according to conventional methods, and carriers, excipients, and diluents that can be included therein include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia gum, alginate, gelatin, calcium phosphate, calcium silicate, cellulose, methyl cellulose, microcrystalline cellulose, polyvinyl pyrrolidone, water, methyl hydroxybenzoate, propyl hydroxybenzoate, magnesium stearate, and mineral oil. When formulated, it is usually prepared using diluents or excipients such as fillers, bulking agents, binders, wetting agents, disintegrating agents, and surfactants. Solid preparations for oral administration include tablets, pills, powders, granules, and capsules, and these solid preparations are prepared by mixing the extract with at least one excipient, such as cotton, starch, calcium carbonate, sucrose or lactose, gelatin, etc. In addition to simple excipients, lubricants such as magnesium stearate and talc are also used. Liquid preparations for oral administration include suspensions, oral solutions, emulsions, and syrups, and in addition to commonly used simple diluents such as water and liquid paraffin, various excipients such as wetting agents, sweeteners, fragrances, and preservatives may be included. Formulations for parenteral administration include sterile aqueous solutions, non-aqueous solutions, suspensions, emulsions, lyophilized preparations, and suppositories. Non-aqueous solutions and suspensions can include propylene glycol, polyethylene glycol, vegetable oils such as olive oil, and injectable esters such as ethyl oleate. Suppository bases include witepsol, macrogol, Tween 61, cacao butter, laurin, and glycerogelatin.

[0097] The preferred dosage of the probiotic preparation of the present invention varies depending on the patient's condition and weight, the severity of the disease, the drug form, the route of administration, and the duration of administration, but can be appropriately selected by those skilled in the art. However, for desirable effects, it is recommended to administer the probiotic preparation at a daily dose of 0.01 mg / kg to 10 g / kg, preferably 1 mg / kg to 1 g / kg. Administration may be administered once a day or divided into several doses. Therefore, the above dosage does not limit the scope of the present invention in any way.

[0098] The composition of the present invention can be administered to mammals such as rats, mice, livestock, and humans via various routes. All modes of administration are conceivable, and for example, administration can be performed orally, rectally, or intravenously.

[0099] In addition, the present invention provides a treatment method for treating a patient suffering from a hangover or liver disease, comprising administering the probiotic preparation to the patient.

[0100] The present invention also provides the use of the probiotic preparation for preparing a medicament for treating hangover or liver disease.

[0101] In addition, the present invention provides a health functional food for preventing and improving hangovers or liver diseases, containing a probiotic preparation as an effective ingredient.

[0102] The composition of the present invention comprises the probiotic preparation in an amount of 0.01 to 99% by weight based on the total weight of the composition.

[0103]

[0104] However, the composition as described above is not necessarily limited to this and may vary depending on the patient's condition and the type and progression of the disease.

[0105] A composition comprising the probiotic preparation of the present invention may further comprise suitable carriers, excipients and diluents commonly used in the manufacture of pharmaceutical compositions.

[0106]

[0107] The composition including the probiotic preparation according to the present invention can be formulated and used in the form of oral formulations such as powders, granules, tablets, capsules, suspensions, emulsions, syrups, aerosols, etc., external preparations, suppositories, and sterile injection solutions, respectively, according to conventional methods, and carriers, excipients, and diluents that can be included therein include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia gum, alginate, gelatin, calcium phosphate, calcium silicate, cellulose, methyl cellulose, microcrystalline cellulose, polyvinyl pyrrolidone, water, methyl hydroxybenzoate, propyl hydroxybenzoate, magnesium stearate, and mineral oil. When formulated, it is usually prepared using diluents or excipients such as fillers, bulking agents, binders, wetting agents, disintegrating agents, and surfactants. Solid preparations for oral administration include tablets, pills, powders, granules, and capsules, and these solid preparations are prepared by mixing the extract with at least one excipient, such as cotton, starch, calcium carbonate, sucrose or lactose, gelatin, etc. In addition to simple excipients, lubricants such as magnesium stearate and talc are also used. Liquid preparations for oral administration include suspensions, oral solutions, emulsions, and syrups, and in addition to commonly used simple diluents such as water and liquid paraffin, various excipients such as wetting agents, sweeteners, fragrances, and preservatives may be included. Formulations for parenteral administration include sterile aqueous solutions, non-aqueous solutions, suspensions, emulsions, lyophilized preparations, and suppositories. Non-aqueous solutions and suspensions can include propylene glycol, polyethylene glycol, vegetable oils such as olive oil, and injectable esters such as ethyl oleate. Suppository bases include witepsol, macrogol, Tween 61, cacao butter, laurin, and glycerogelatin.

[0108] The preferred dosage of the probiotic preparation of the present invention varies depending on the patient's condition and weight, the severity of the disease, the drug form, the route of administration, and the duration of administration, but can be appropriately selected by those skilled in the art. However, for desirable effects, it is recommended to administer the probiotic preparation at a daily dose of 0.01 mg / kg to 10 g / kg, preferably 1 mg / kg to 1 g / kg. Administration may be administered once a day or divided into several doses. Therefore, the above dosage does not limit the scope of the present invention in any way.

[0109] The composition of the present invention can be administered to mammals such as rats, mice, livestock, and humans via various routes. All modes of administration are conceivable, and for example, administration can be performed orally, rectally, or intravenously.

[0110]

[0111] In addition, the present invention provides a health functional food for preventing and improving hangover or liver disease, containing the probiotic preparation as an effective ingredient.

[0112] “Health functional food” as defined herein means a food manufactured and processed using raw materials or ingredients with functionality useful to the human body as defined in Act No. 6727 on Health Functional Foods, and “functionality” means consumption for the purpose of obtaining a beneficial effect for health purposes such as regulating nutrients for the structure and function of the human body or physiological effects.

[0113] The health functional food for preventing and improving hangover or liver disease of the present invention contains the above-mentioned component in a weight percentage of 0.01 to 95%, preferably 1 to 80%, based on the total weight of the composition.

[0114] Moreover, the composition of the present invention may be a health food for the purpose of treating or improving hangovers or liver diseases.

[0115] In addition, for the purpose of preventing and improving hangovers or liver diseases, it can be manufactured and processed into a pharmaceutical dosage form such as powder, granules, tablets, capsules, pills, suspensions, emulsions, syrups, or a health functional food in the form of tea bags, infused tea, health drinks, etc.

[0116] In addition, the present invention provides a health supplement for preventing and improving hangovers or liver diseases, containing the probiotic preparation as an effective ingredient.

[0117] Among the health supplements defined herein, the main ingredient means that the content of the active ingredient relative to the total composition weight is in the range of about 30% to 99%, preferably in the range of 50% to 99%, and more preferably in the range of 70% to 99%.

[0118] The health functional beverage composition of the present invention contains the probiotic preparation as an essential ingredient in the indicated proportion, and has no particular limitations on other ingredients, and may contain various flavoring agents or natural carbohydrates as additional ingredients, like conventional beverages. Examples of the aforementioned natural carbohydrates include monosaccharides such as glucose, fructose, etc.; disaccharides such as maltose, sucrose, etc.; and polysaccharides such as dextrin, cyclodextrin, etc., and conventional sugars, and sugar alcohols such as xylitol, sorbitol, erythritol, etc. In addition to the aforementioned flavoring agents, natural flavoring agents (thaumatin, stevia extracts (e.g., rebaudioside A, glycyrrhizin, etc.)) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of the natural carbohydrate is generally about 1 to 20 g, preferably about 5 to 12 g, per 100 ml of the composition of the present invention.

[0119] When the probiotic preparation according to the present invention is used as a food additive, the probiotic preparation may be added as is or used together with other foods or food ingredients, and may be used appropriately according to a conventional method. Examples of foods to which the above substances may be added include dairy products including meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, ice cream, various soups, beverages, tea, drinks, alcoholic beverages, and vitamin complexes, and include all health foods in the conventional sense.

[0120] In addition to the above, the composition of the present invention may contain various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic flavoring agents and natural flavoring agents, coloring agents and thickening agents (cheese, chocolate, etc.), pectic acid and its salts, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc. In addition, the composition of the present invention may contain fruit pulp for the production of natural fruit juice and fruit juice drinks and vegetable drinks. These components may be used independently or in combination. The proportion of these additives is not so critical, but is typically selected in the range of 0 to about 20 parts by weight per 100 parts by weight of the composition of the present invention.

[0121] In addition, the probiotic preparation of the present invention may be added to food or beverages for the purpose of preventing hangovers or liver diseases. At this time, the amount of the probiotic preparation in the food or beverage may be added in an amount of 0.01 to 15% by weight of the total food weight, and the health beverage composition may be added in an amount of 0.02 to 5 g, preferably 0.3 to 1 g, based on 100 ml.

[0122] In addition, the present invention provides a food or food additive for preventing and improving hangover or liver disease, containing the probiotic preparation as an effective ingredient.

[0123] Examples of items listed in the above "Food Additives Codex" include chemically synthesized products such as ketones, glycine, potassium citrate, nicotinic acid, and cinnamic acid; natural additives such as persimmon pigment, licorice extract, crystalline cellulose, and guar gum; and mixed preparations such as sodium L-glutamate preparations, alkaline agents for noodles, preservative preparations, and tar color preparations.

[0124] Functional foods containing the probiotic preparation of the present invention include confectionery such as bread, rice cakes, dried fruits, candies, chocolates, chewing gums, and jams; ice cream products such as ice cream, frozen desserts, and ice cream powders; dairy products such as milk, low-fat milk, lactose-hydrolyzed milk, processed milk, goat milk, fermented milk, buttermilk, condensed milk, milk cream, buttermilk, natural cheese, processed cheese, powdered milk, and whey; meat products such as processed meat products, processed egg products, and hamburgers; fish products such as processed fish products such as fish cakes, ham, sausage, and bacon; noodles such as ramen, dried noodles, fresh noodles, fried noodles, luxurious dried noodles, improved boiled noodles, frozen noodles, and pasta; lactic acid bacteria drinks such as fruit drinks, vegetable drinks, carbonated drinks, soy milk, and yogurt; and mixed drinks such as soy sauce, soybean paste, red pepper paste, and soybean paste. Seasonings such as cheonggukjang, mixed sauces, vinegar, sauces, tomato ketchup, curry, dressings, margarine, shortening, and pizza are included, but are not limited to these.

[0125] In the process of manufacturing the above health functional food, the content of the probiotic preparation according to the present invention added to food, including beverages, can be appropriately increased or decreased as needed.

[0126] As a result of conducting experiments on the preparation of probiotics for relieving hangovers of the present invention, including experiments on the preparation of emulsions at different heating temperatures (Experimental Example 1); experiments on the measurement of ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activities (Experimental Example 2); experiments on the viability of lactic acid bacteria in artificial gastric fluid (pH 2) (Experimental Example 3); experiments on the hangover symptom elimination effect of a lactic acid bacteria mixture composition for relieving hangovers (Clinical Example 1); and experiments on the measurement of the alcohol concentration (%) in exhaled air of a lactic acid bacteria mixture composition for relieving hangovers of the present invention (Clinical Example 2), it was confirmed that the lactic acid bacteria preparation of the present invention exhibits superior and more advanced effects than existing known lactic acid bacteria preparations in terms of hangover relieving effects, liver function improvement effects, and preference.

[0127] Therefore, the present invention can provide an excellent probiotic preparation for preventing and treating hangover or liver disease and a method for producing the same.

[0128] Figure 1 shows the results of an experiment observing the emulsion properties of the emulsifier of the present invention at various temperatures.

[0129] Figure 2 shows the results of an experiment measuring the effects of the samples of the present invention on ADH and ALDH activity.

[0130] Figure 3 shows the results of a test on the viability of lactic acid bacteria in artificial gastric fluid (pH 2) of the present invention.

[0131] Figure 4 shows the results of an experiment measuring the effect of the samples of the present invention on the alcohol concentration in the breath.

[0132] It will be apparent to those skilled in the art that various modifications and variations can be made to the compositions, uses, and manufactures of the present invention without departing from the spirit or scope of the invention.

[0133] However, the following examples and experimental examples are merely illustrative and do not limit the scope of the present invention, and the content of the present invention is not limited by the following examples and experimental examples.

[0134] Example 1. Preparation of lactic acid bacteria preparation (composition A) with added emulsifier (composition: Table 1)

[0135] 20g of sunflower oil (vegetable oil, Sajodaerim Co., Ltd.) was placed in a stirring heater (Hotplate Stirrer. MSH-20D) and heated to 75 to 85℃, then 0.4g of glycerin fatty acid ester (emulsifier, ES food ingredient) was added and mixed while stirring.

[0136] The vegetable oil and emulsifier mixture of the above step was stirred and emulsified in a circulating cooling water bath (low-temperature circulating constant-temperature water bath, SH-WB-7CDR) maintained at 0 to 4°C until the temperature of the mixture reached 20 to 25°C. (Test-1 40°C, 60°C, 85°C, 100°C, respectively. The experimental process and experimental results for manufacturing emulsions at each temperature are described in Experimental Example 1 below.)

[0137] Into the emulsified oil formed in the form of a gel as described above, mixed lactic acid bacteria, i.e., Lactobacillus acidophilus DDS-1 (Ollab Co., Ltd.), Lactobacillus rhamnosus GG (Ollab Co., Ltd.), Lactobacillus plantarum VI-07 (Bytech Co., Ltd.), Bifidobacterium longum BL5 (Bytech Co., Ltd.), and Bifidobacterium animalis ssp. lactis BLC1 (Ollab Co., Ltd.), were added the same number of bacteria (2x10 9 1 g of mixed lactic acid bacteria evenly mixed in a ratio of 100 cfu / g was used. (For the observation of the viability of Test-2 lactic acid bacteria, the activity experiment process and results in artificial gastric fluid (pH 2) are shown in Experimental Example 2 below.)

[0138] As additives to form a suitable viscosity of the composition, enhance flavor / texture, and further enhance the activity of lactic acid bacteria, natural sweetener fructooligosaccharide (food for lactic acid bacteria; prebiotics) and peanuts (nuts, Daechang Food), which contain a large amount of unsaturated fatty acids and are beneficial to various health factors including blood circulation, were added and stirred with a mixing mixer (OFM-1507B, Opel Co., Ltd.) at a speed of 30 to 50 rpm for more than 1 hour until all ingredients were evenly mixed.

[0139] At this time, the best method for nuts is to grind them with a grinding device (ultra-high-speed vacuum blender, KCB-001W, Kucham Co., Ltd.) so that the particle size is 0.01 to 0.1 millimeters (mm) (appears to be paste-like).

[0140] Composition of lactic acid bacteria preparation Composition*Composition AComposition BComposition COlive oil 20 g20 g95.5 gEmulsifier 0.3 g-1.5 gFructooligosaccharide 1 g1 g1 gCrushed nuts 76.7 g77 gMixed lactic acid bacteria 2 g2 g2 gTotal 100 g100 g100 g*Composition A:Olive oil+Emulsifier+Fructooligosaccharide+Crushed nuts+Mixed lactic acid bacteria / Composition B:Olive oil+Fructooligosaccharide+Crushed nuts+Mixed lactic acid bacteria / Composition C:Olive oil+Emulsifier+Fructooligosaccharide+Mixed lactic acid bacteria

[0141] Example 2. Preparation of Composition B (Composition: Table 1)

[0142] Without using the emulsification step using vegetable oil and emulsifier described in the method for preparing composition A of Example 1 above, sunflower oil (vegetable oil), five types of mixed lactic acid bacteria, and the remaining additives (fructooligosaccharides and ground peanuts) were simply mixed under the same conditions to prepare a lactic acid bacteria preparation without added emulsifier (composition B), which was used as a sample in the following experimental example.

[0143]

[0144] Example 3. Preparation of Composition C (Composition: Table 1)

[0145] A composition was prepared by the method described in the method for preparing composition A, but excluding the nut mixture.

[0146]

[0147] Experimental Example 1. Experiment on the preparation of emulsions at different heating temperatures.

[0148] 2.0 g of emulsifier (glycerin fatty acid ester, ES Food Ingredients) was added to 100 g of sunflower oil (vegetable oil, Sajo Daerim Co., Ltd.) and heated to four temperatures of 40℃ / 60℃ / 85℃ / 100℃, and the mixture was stirred and emulsified in a circulating cooling water bath (low-temperature circulating constant-temperature water bath, SH-WB-7CDR) maintained at 0 to 4℃ until the temperature of the mixture reached 4 to 10℃, to determine the optimal temperature suitable for producing an emulsion.

[0149] As a result of the above experiment, as shown in Fig. 1, each photograph shows the shape of the emulsion formed at each temperature. At 40°C and 60°C, the emulsifier was not sufficiently dissolved, so the emulsion was not properly formed, but at 85°C and 100°C, the emulsifier was sufficiently dissolved, so the emulsion was evenly formed. (See Fig. 1: Experiment on the properties of the emulsion at various temperatures of the emulsifier).

[0150]

[0151] Experimental Example 2. Measurement of ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activity

[0152] The alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activities of the hangover-relieving lactic acid bacteria mixture compositions A, B, C, and comparative examples (control group) prepared in the above mixing ratios were measured as follows by applying methods described in existing literature (Roker, E., 1955, Alcohol dehydrogenase from bakers yeast, Methods Enzymol, 1, 500-506., Tottmar et al., 1973, The subcellular distribution and properties of aldehyde dehydrogenase in rat liver, Biochem. J. 135, 577-581). The reagents used in the experiment were purchased from Sigma (MO, USA), and other analytical reagents were purchased and used as grade 1 or higher.

[0153]

[0154] ADH activity was measured in 140 ㎕ of distilled water, 75 ㎕ of 1 M Tris-HCl buffer (pH 8.8), and 20 mM NAD + 30㎕ of the solution, 30㎕ of ethanol, 10㎕ of the sample were mixed, and 15㎕ of ADH were added to a 96-well plate to make a total of 300㎕, and reacted at 30℃ for 5 minutes. Afterwards, the absorbance change was measured at 340 nm at 30-second intervals for 5 minutes. The control group was measured as one without adding the sample, and the activity was calculated as a relative rate to the control group by the mathematical formula 1 {ADH activity (%) = (absorbance of the treatment group / absorbance of the control group) Х 100}.

[0155]

[0156] ALDH activity was measured in 30 μl of 1 M Tris-HCl buffer (pH 8.0), 20 mM NAD +10 ㎕, 1 M acetaldehyde 10 ㎕, 3 M KCl 10 ㎕, 0.33 M 2-mercaptoehanol 10 ㎕, 10 ㎕ of sample, and 10 ㎕ of ALDH were added to a 96-well plate and reacted at 30℃ for 5 minutes, and the absorbance change was measured at 340 nm at 30-second intervals for 5 minutes. The control group was measured as one without adding the sample, and the activity was calculated as a relative rate to the control group by the mathematical formula 2 {ALDH activity (%) = (absorbance of the treatment group / absorbance of the control group) Х 100}.

[0157]

[0158]

[0159] Measurement of ADH and ALDH activity Composition AComposition BComposition CControl (distilled water)ADH activity (%)153127142100ALDH activity (%)138109129100

[0160] As can be seen from the above experimental results, Table 2 and Figure 2, the examples of the present invention not only showed superior ADH and ALDH activities compared to the control group, but especially when prepared according to Composition A of the examples, it was confirmed that it showed the best activity compared to Composition C (including emulsifier, excluding nuts) and Composition B (including nuts, excluding emulsifier). Composition C (including emulsifier, excluding nuts) showed excellent activity following Composition A, and Composition B (including nuts, excluding emulsifier) ​​showed better activity than the control group.

[0161]

[0162] Experimental Example 3. Lactic acid bacteria survival test in artificial gastric fluid (pH 2)

[0163] In order to confirm the effect of the sample of the present invention obtained in the above example on the viability of lactic acid bacteria in artificial gastric fluid (pH 2), the following experiment was conducted by applying the method disclosed in the literature (Jeon et al., 2007, Identification and Characterization of Lactic Acid Bacteria Starters Isolated from the Commercial Drink-Yogurt Products, Korean J. Food Sci. Ani. Resour. 27(4), 509-516).

[0164]

[0165] 3-1. Experimental strains

[0166] To confirm the viability of lactic acid bacteria in the composition, composition A was stirred in artificial gastric fluid (pH 2) for a certain period of time (1 hour), and the collected composition was immediately plated on a lactobacillus selective medium (MRS agar plate, MB-M1024-P50, KisanBio) and anaerobically cultured at 37℃ for 72±3 hours. The plate that produced 15 to 300 colonies per plate was selected, the number of colonies was counted, and the number of bacteria was calculated by multiplying the measured number of colonies by the dilution factor. For comparison, a composition control group in which a mixture of lactic acid bacteria was mixed in non-emulsified oil was used.

[0167] The above experimental results demonstrate that the emulsified oil and lactic acid bacteria mixture exhibited superior survival rates compared to the control group. Furthermore, when peanut powder was added as an additive to the emulsified oil and cultured under identical conditions, the lactobacillus survival rate in the lactic acid bacteria mixture containing more peanut powder was significantly higher. (See Table 3 and Figure 3.)

[0168] Results of the experiment on the survival of lactic acid bacteria in artificial gastric fluid (pH 2) Composition composition*Bacterial countOil (O) + lactic acid bacteria (L) mixture 1.2×10 2 cfu / g oil (O) + emulsifier (E) + lactic acid bacteria (L) mixture 1.7×103 cfu / g oil (O) + emulsifier (E) + lactic acid bacteria (L) mixture + peanut powder (P) 2.4 × 10 3 cfu / g*oil (O) / emulsifier (E) / lactic acid bacteria (L) / peanut powder (P) are expressed respectively.

[0169] Clinical Example 1. Hangover Symptom Relief Effect of a Mixed Composition of Lactic Acid Bacteria for Hangover Relief

[0170] Fifty healthy adult male volunteers in their 20s to 50s with no abnormalities in alcohol metabolism were asked to drink 200 ml of soju (alcohol concentration 16.5%) for 30 minutes. Then, a survey was conducted on the main hangover symptoms felt 12 hours after drinking for the experimental group that consumed 5 g of Composition A of the example, the experimental group that consumed 5 g of Composition B, the experimental group that consumed 5 g of Composition C, and the control group that did not consume the alcohol. There were many multiple answers for the main symptoms, but the most strongly felt hangover symptom was selected as the representative.

[0171] Evaluation of hangover symptom relief effectMajor hangover symptomsComposition AComposition BComposition CControl groupType of symptomOverallFatigue, lethargy, thirst36510PainHeadache, muscle pain5438Gastrointestinal disordersNausea, vomiting, stomachache, diarrhea2557Sleep and circadian rhythmDecreased sleep time3555Shallow sleepCognitive functionDecreased attention / concentration23-5MoodDepression, anxiety, irritability--2Sympathetic hyperreactivitySeizure---2SweatingIncreased pulse and blood pressureNo symptoms35273013Total50505050

[0172] As can be seen in Table 4 above, the experimental group of the present invention showed a significantly superior effect of relieving various major hangover symptoms compared to the control group. In particular, it was confirmed that the composition prepared according to Composition A showed the best hangover symptom relieving effect compared to Composition C (including emulsifier, excluding nuts) and Composition B (including nuts, excluding emulsifier). Following Composition A, Composition C (including emulsifier, excluding nuts) showed an excellent hangover symptom relieving effect, and Composition B (including nuts, excluding emulsifier) ​​showed an even superior hangover symptom relieving effect compared to the control group.

[0173]

[0174] Clinical Example 2. Measurement of alcohol concentration (%) in exhaled breath of the hangover-relieving lactic acid bacteria mixture composition of the present invention.

[0175] As in the above clinical example 1, 10 healthy adult males in their 20s to 50s with no abnormalities in alcohol metabolism were tested. The experimental group was made to ingest 5 g of composition A of the example and drink 200 ml of soju (alcohol concentration 16.5%) over 30 minutes, the experimental group was made to ingest 5 g of composition B and drink 200 ml of soju (alcohol concentration 16.5%) over 30 minutes, the experimental group was made to ingest 5 g of composition C and drink 200 ml of soju (alcohol concentration 16.5%) over 30 minutes, and the control group was made to drink 200 ml of soju (alcohol concentration 16.5%) over 30 minutes without ingesting the composition. The alcohol concentration (%) in the exhaled breath was measured at 30-minute intervals for 3 hours. No water or other beverages were consumed from the start to the end of the experiment. Alcohol concentration (%) in breath was measured using a commercially available portable breathalyzer (ALCOSCAN, AL8800). The average value of each breath alcohol concentration (%) was used.

[0176] Measurement of alcohol concentration in exhaled breath Classification Alcohol concentration in exhaled breath (%) Before experiment 30 min 60 min 90 min 120 min 150 min 180 min Composition A 0.0000.043 0.038 0.033 0.019 0.004 0.000 Composition B 0.0000.054 0.049 0.043 0.033 0.018 0.004 Composition C 0.0000.047 0.040 0.037 0.025 0.013 0.000 Control group 0.0000.06 20.05 90.05 10.04 20.02 90.015

[0177] As can be seen from Table 5 and Figure 4 above, the experimental group of the present invention not only showed an excellent effect in reducing the alcohol concentration (%) in the expired breath compared to the control group (% alcohol concentration reduction after 180 minutes: Composition A: 100%, Composition B: 92.6%, Composition C: 100%, Control group: 72.8%), but in particular, it can be seen that the time for alcohol to be broken down in the body was significantly reduced compared to the control group when drinking after ingesting the composition of the present invention.

[0178] In particular, it was confirmed that when manufactured according to Composition A, it showed the best alcohol concentration reduction effect compared to Composition C (including emulsifier, excluding nuts) and Composition B (including nuts, excluding emulsifier). Following Composition A, Composition C (including emulsifier, excluding nuts) showed an excellent alcohol concentration reduction effect, and Composition B (including nuts, excluding emulsifier) ​​showed an even better alcohol concentration reduction effect compared to the control group.

[0179]

[0180] As a result of the above experiments, the lactic acid bacteria preparation of the present invention was subjected to an experiment on manufacturing an emulsion at different heating temperatures (Experimental Example 1); an experiment on measuring ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activities (Experimental Example 2); an experiment on the viability of lactic acid bacteria in artificial gastric fluid (pH 2) (Experimental Example 3); an experiment on the hangover symptom elimination effect of a lactic acid bacteria mixture composition for relieving hangovers (Clinical Example 1); and an experiment on measuring the alcohol concentration (%) in exhaled air of a lactic acid bacteria mixture composition for relieving hangovers of the present invention (Clinical Example 2). As a result, it was confirmed that the lactic acid bacteria preparation of the present invention exhibits superior and more advanced effects than existing known lactic acid bacteria preparations in terms of hangover relieving effects, liver function improvement effects, and preference.

[0181]

[0182]

[0183] Below, an example of a composition comprising the probiotic preparation of the present invention is described, but the present invention is not intended to be limited thereto, but is merely intended to be described in detail.

[0184]

[0185] Preparation Example 1. Preparation of a powder

[0186] Composition A ----------------------------------------------- 20 mg

[0187] Lactose --------------------------------------------------- 100 mg

[0188] Talc ---------------------------------------------------- 10 mg

[0189] The above ingredients are mixed and filled into a sealed bag to prepare a powder.

[0190]

[0191] Preparation Example 2. Preparation of tablets

[0192] Composition A ---------------------------------------------- 10 mg

[0193] Cornstarch -------------------------------------------- 100 mg

[0194] Lactose -------------------------------------------------- 100 mg

[0195] Magnesium stearate ------------------------------------- 2 mg

[0196] After mixing the above ingredients, tablets are manufactured by pressing them according to the usual tablet manufacturing method.

[0197]

[0198] Preparation Example 3. Preparation of capsules

[0199] Composition A ---------------------------------------------- 10 mg

[0200] Crystalline cellulose --------------------------------------- 3 mg

[0201] Lactose --------------------------------------------- 14.8 mg

[0202] Magnesium stearate --------------------------------- 0.2 mg

[0203] The above ingredients are mixed according to the conventional capsule manufacturing method and filled into a gelatin capsule to manufacture a capsule.

[0204]

[0205] Preparation Example 4. Preparation of Injectable

[0206] Composition A ----------------------------------------- ---- 10 mg

[0207] Mannitol ------------------------------------------------ 180 mg

[0208] Sterile distilled water for injection ----------------------------------- 2974 mg

[0209] Na2HPO4,12H2O ---------------------------- 26 mg

[0210] According to the manufacturing method of a conventional injection, it is manufactured with the above ingredient content per 1 ampoule (2 ml).

[0211]

[0212] Preparation Example 5. Preparation of liquid preparation

[0213] Composition A ----------------------------------------------- 20 mg

[0214] Isunghwadang ------------------------------------------------- 10 g

[0215] Mannitol ---------------------------------------------------- 5 g

[0216] Purified water --------------------------------------------------- Appropriate amount

[0217] According to the usual method of manufacturing a liquid, each ingredient is added to purified water and dissolved, an appropriate amount of lemon flavor is added, the above ingredients are mixed, purified water is added, and the total volume is adjusted to 100 ml. Then, the liquid is filled into a brown bottle and sterilized to manufacture the liquid.

[0218]

[0219] Example 6. Manufacturing of health food

[0220] Composition A --------------------------------------------- 1000 mg

[0221] Vitamin Mixture -------------------------------------------- Appropriate amount

[0222] Vitamin A Acetate ------------------------------------- 70 μg

[0223] Vitamin E ----------------------------------------------- 1.0 mg

[0224] Vitamin B1 --------------------------------------------- 0.13 mg

[0225] Vitamin B2 --------------------------------------------- 0.15 mg

[0226] Vitamin B6 ---------------------------------------------- 0.5 mg

[0227] Vitamin B12 --------------------------------------------- 0.2 μg

[0228] Vitamin C ------------------------------------------------ 10 mg

[0229] Biotin -------------------------------------------------- 10 μg

[0230] Nicotinamide ----------------------------------------- 1.7 mg

[0231] Folic acid ---------------------------------------------------- 50 μg

[0232] Calcium pantothenate ------------------------------------------ 0.5 mg

[0233] Mineral mixture -------------------------------------------- Appropriate amount

[0234] Ferrous sulfate --------------------------------------------- 1.75 mg

[0235] Zinc oxide ---------------------------------------------- 0.82 mg

[0236] Magnesium carbonate ------------------------------------------ 25.3 mg

[0237] Monopotassium phosphate --------------------------------------------- 15 mg

[0238] Dicalcium phosphate --------------------------------------------- 55 mg

[0239] Potassium citrate ---------------------------------------------- 90 mg

[0240] Calcium carbonate ----------------------------------------------- 100 mg

[0241] Magnesium chloride ------------------------------------------ 24.8 mg

[0242] The composition ratio of the above vitamin and mineral mixture is a preferred example of a mixture of ingredients suitable for relatively healthy foods, but the mixing ratio may be arbitrarily modified, and the above ingredients may be mixed according to a conventional health food manufacturing method, granules may be manufactured, and used to manufacture a health food composition according to a conventional method.

[0243]

[0244] Preparation Example 7. Preparation of a health drink

[0245] Composition A ----------------------------------------------- 1000mg

[0246] Citric acid ------------------------------------------------- 1000 mg

[0247] Oligosaccharide ------------------------------------------------- 100 g

[0248] Plum concentrate ------------------------------------------------- 2 g

[0249] Taurine ----------------------------------------------------- 1 g

[0250] Add purified water ------------------------------------ Total 900 ml

[0251] The above ingredients are mixed according to a conventional health drink manufacturing method, stirred and heated at 85°C for about 1 hour, the resulting solution is filtered, placed in a sterilized 2L container, sealed and sterilized, and then stored in a refrigerator before being used to manufacture the health drink composition of the present invention.

[0252] The above composition ratio is a preferred example of a mixture of ingredients suitable for a relatively preferred beverage, but the mixing ratio may be arbitrarily modified according to regional and ethnic preferences such as demand class, demand country, and intended use.

[0253] As described above, the probiotic preparation of the present invention was tested in an experiment on manufacturing an emulsion at different heating temperatures (Experimental Example 1); an experiment on measuring ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activities (Experimental Example 2); an experiment on the viability of lactic acid bacteria in artificial gastric juice (pH 2) (Experimental Example 3); an experiment on the hangover symptom elimination effect of a lactic acid bacteria mixture composition for relieving hangovers (Clinical Example 1); an experiment on measuring the alcohol concentration (%) in exhaled air of a lactic acid bacteria mixture composition for relieving hangovers of the present invention (Clinical Example 2), etc. As a result, it was confirmed that the lactic acid bacteria preparation of the present invention exhibits an excellent and advanced effect in terms of hangover relieving effect, liver function improvement effect, and palatability compared to existing known lactic acid bacteria preparations, and thus the composition of the present invention was confirmed to have an excellent hangover relieving effect and a therapeutic effect on liver disease and a simple clinical trial, and thus can be usefully used as a variety of pharmaceutical compositions, health functional foods, and health supplements as an excellent probiotic preparation.

Claims

1. A probiotic preparation for relieving hangovers containing (a) lactic acid bacteria, (b) edible oil, and (c) emulsifier as essential ingredients.

2. In paragraph 1, The above probiotic preparation is a probiotic preparation for relieving hangovers, characterized in that the mixing weight ratio between individual components is (a) 1.0 part by weight of lactic acid bacteria, (b) 1.0 to 90.0 parts by weight of edible oil, and (c) 0.1 to 5.0 parts by weight of emulsifier.

3. In paragraph 1, A probiotic preparation for relieving hangovers, characterized in that the above (a) lactic acid bacteria is one or more strains selected from microorganisms of the genus Lactobacillus, the genus Bifidobacterium, the genus Bacillus, the genus Streptococcus, and the genus Enterococcus.

4. In paragraph 1, A probiotic preparation for relieving hangovers, characterized in that the above (b) edible oil is at least one ingredient selected from the group consisting of avocado oil, canola oil, evening primrose oil, coconut oil, Brazil nut oil, corn oil, cottonseed oil, flaxseed oil, grapeseed oil, hemp oil, olive oil, palm oil, safflower oil, soybean oil, peanut oil, sunflower seed oil, krill oil, anchovy oil, salmon oil, rice bran oil, brown rice oil, coconut oil, rosehip oil, and tuna oil.

5. In paragraph 1, A probiotic preparation for relieving a hangover, characterized in that the above (c) emulsifier is at least one ingredient selected from the group consisting of propylene glycol fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride, polyoxyethylene fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene fatty acid ester, polysorbate, egg yolk lecithin, soybean lecithin, carboxymethylcellulose, glycerin, soybean phospholipid, and stearyl calcium lactate.

6. In paragraph 1, A probiotic preparation for relieving hangovers, comprising, in addition to the above essential ingredients, one or more additional ingredients selected from (d) nuts, (e) prebiotics, and (f) adhesive agents.

7. In paragraph 6, A probiotic preparation for relieving a hangover, characterized in that the mixing weight ratio between the individual components is (a) 1.0 parts by weight of lactic acid bacteria, (b) 1 to 90 parts by weight of edible oil, (c) 0.1 to 5.0 parts by weight of emulsifier, (d) 5.0 to 90.0 parts by weight of nuts, (e) 0.01 to 5.0 parts by weight of prebiotics, and (f) 0.1 to 5.0 parts by weight of adhesive agent.

8. In paragraph 6, A hangover relief probiotic preparation characterized in that the above (d) nuts are at least one ingredient selected from the group consisting of peanuts, almonds, walnuts, pine nuts, pistachios, pecans, macadamias, hazelnuts, cashews, Brazil nuts, chestnuts, soybeans, cacao nibs, coconuts, sunflower seeds, and pumpkin seeds.

9. In paragraph 6, A probiotic preparation for relieving a hangover, characterized in that the above (e) prebiotics are at least one ingredient selected from pentose sugars such as xylose and arabinose; glucose, mannose, fructose, galactose; lactulose, lactitol, sucrose, lactose, maltose, trehalose; fructo-oligosaccharide, raffinose, stachyose, maltodextrin; amylose, amylopectin, starch, cellulose, and pectin.

10. In paragraph 6, A probiotic preparation for relieving a hangover, characterized in that the above (f) adhesive agent is at least one ingredient selected from the group consisting of sodium silicoaluminate, xanthan gum, carrageenan, guar gum, diutan gum, cellulose gum, gellan gum, pectin, and carboxymethylcellulose.

11. A health supplement containing the probiotic preparation of Article 1 as an effective ingredient for relieving hangovers and preventing or improving liver disease.

12. Food additives containing the probiotic preparation of Article 1 as an effective ingredient for relieving hangovers and preventing or improving liver disease.

13. Health functional food containing the probiotic preparation of Article 1 as an effective ingredient for relieving hangovers and preventing or improving liver disease.

14. In paragraph 13, The above health functional food is a health functional food for relieving hangovers and preventing or improving liver disease in the form of pharmaceutical dosage forms such as powders, granules, tablets, capsules, pills, suspensions, emulsions, and syrups, or in the form of tea bags, infused tea, and health drinks.

15. A pharmaceutical composition for relieving hangovers and treating or preventing liver disease, containing the probiotic preparation of paragraph 1 as an effective ingredient.

16. In paragraph 15, A pharmaceutical composition for relieving hangovers and treating or preventing liver disease, characterized in that the liver disease is autoimmune liver disease, drug-induced liver disease, alcoholic liver disease, non-alcoholic liver disease, infectious liver disease, congenital metabolic liver disease, acute hepatitis, chronic hepatitis, cirrhosis, fatty liver, or liver cancer.

17. A first step of producing a mixture of edible oil and emulsifier by heating 1 to 90 parts by weight of edible oil to 70 to 95°C and then mixing and stirring 0.1 to 5 parts by weight of the emulsifier; A second step of cooling and stirring the mixture of the first step until the temperature reaches 2 to 20°C to produce a gel-like coagulated mixture; Step 3: Slowly adding 1 part by weight of lactic acid bacteria to a gel-shaped coagulated mixture and stirring at low speed to create a lactic acid bacteria mixture; A method for manufacturing a probiotic preparation for relieving hangovers, characterized by performing a process including:

18. In paragraph 17, Step 4: Adding ground nuts to the mixture obtained through Step 3 and stirring to prepare a mixture of nut lactic acid bacteria; A fifth step of adding one or more additional ingredients selected from prebiotics and adhesive agents to the mixture of the fourth step and stirring; A method for manufacturing a probiotic preparation for relieving hangovers, characterized in that it further comprises:

19. In paragraph 18, A method for manufacturing a probiotic preparation for relieving a hangover, characterized in that the 4-step nut grinding material has a particle size of 0.01 to 0.5 mm and is stirred at a stirring speed of 30 to 50 rpm for 30 minutes to 3 hours until all ingredients are evenly mixed.

20. A treatment method for treating a patient suffering from a hangover or liver disease, comprising administering to the patient a gastric acid-stable probiotic preparation described in paragraph 1.

21. Use of the gastric acid stable probiotic preparation described in claim 1 for manufacturing a medicine for treating hangover or liver disease.

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