Probiotic preparation for hangover dissolution and method for manufacturing the same

Abstract

To provide an excellent probiotic preparation exhibiting an outstanding effect more excellent than that of a conventional well-known lactic acid bacteria preparation even in a hangover dissolution effect, a liver function improvement effect, and a taste degree, and a method for manufacturing the same.SOLUTION: A probiotic preparation for hangover dissolution includes (a) lactic acid bacteria, (b) edible fat and oil, and (c) an emulsifier as an essential component. A method for manufacturing the probiotic preparation for hangover dissolution comprises: a first step of heating the edible fat and oil of 1 to 90 pts.wt. at 70 to 95°C and mixing and agitating the emulsifier of 0.1 to 5 pts.wt. to prepare the mixture of the edible fat and oil and the emulsifier; a second step of preparing a gel-shaped aggregation mixture while cooling and agitating the mixture in the first step until a temperature reaches 2 to 20°C; and a third step of preparing a lactic acid bacteria mixture by slowly inputting and low-speed agitating the lactic acid bacteria of 1 pts.wt. into the gel-shaped aggregation mixture.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a probiotic preparation for relieving hangovers, which contains lactic acid bacteria, edible oils and fats, and an emulsifier, and a method for producing the same. [Background technology]

[0002] Alcohol acts on the central nervous system of the brain, making people feel good temporarily and forgetting their suffering, and is used as a means of socializing and as a food for stress relief. However, the hangover that occurs after drinking alcohol is a physical and mental phenomenon, and its typical symptoms include nausea, vomiting, dizziness, thirst, lethargy, headache, muscle pain, etc. (Non-Patent Document 1).

[0003] In the normal metabolic process of ethyl alcohol, ethyl alcohol that enters the body is absorbed in the stomach or small intestine, enters the bloodstream, and is then transported to the liver. Hepatocytes contain alcohol dehydrogenase (ADH), which oxidizes alcohol to acetaldehyde, which is then broken down into acetic acid by acetaldehyde dehydrogenase (ALDH) in liver cells, transported to muscles and tissues throughout the body, and finally broken down into carbon dioxide and water.

[0004] Acetaldehyde, which is inevitably produced during the metabolism of ingested alcohol, is the main cause of acute alcohol poisoning, inducing nausea, vomiting, dizziness, thirst, lethargy, muscle pain, etc., and inducing socioeconomic losses due to a decline in the work ability of ordinary people.

[0005] Hangover refers to symptoms such as headache, diarrhea, loss of appetite, nausea, vomiting, chills, cold sweat, etc. that appear after drinking alcohol, and objective symptoms include decreased cognition and motor ability, hematological changes, and hormonal changes. It is known that hangovers are caused by dehydration, the toxicity of alcohol and alcohol metabolites (acetaldehyde, formaldehyde, acetone, etc.), nutrient deficiency (blood sugar, vitamin, mineral deficiency) due to malabsorption, etc. The severity of a hangover varies greatly depending on individual genetic deviations and environmental conditions (nutritional state, exercise state, degree of dehydration, health state) (Non-Patent Document 2).

[0006] There are about 400 kinds of bacteria in the human large intestine and feces, of which more than 90% are anaerobic strains. These maintain a certain balance to form a flora in the intestines, and are affected by the health condition of the human body, stress, aging, physiological changes, as well as food and drugs from the outside. For physical health and longevity, the intestinal flora must have more beneficial bacteria and less harmful bacteria. In 2001, a joint expert committee of the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) defined probiotics as "bacteria that are beneficial to health when ingested in appropriate amounts as living microorganisms" (Non-Patent Document 3), which means a live bacterial preparation that can help improve intestinal microorganisms. Prebiotics means substances that can be used by beneficial intestinal microorganisms and help the growth and function of beneficial intestinal strains. The prebiotics known to date are non-starch polysaccharides and oligosaccharides, which are not easily decomposed by human enzymes but can be utilized by microorganisms (Non-Patent Document 4). Recently, the concept of prebiotics has been broadened due to the knowledge of the effects of polyphenols, which can have a beneficial effect on intestinal microorganisms (Non-Patent Document 5).

[0007] Lactic acid bacteria are a representative bacterium widely used as a probiotic. They are widely present in natural systems and are easily found in the intestines of humans and animals, as well as 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 parasitize them, improving the properties of the intestinal flora and providing many benefits to the host animal, such as stabilizing the intestinal flora, reducing the production of putrefactive products by inhibiting the establishment of harmful bacteria, preventing diseases, activating the immune system, anticancer effects, and lowering cholesterol. The fact that lactic acid bacteria have a growth inhibitory effect on various putrefactive and pathogenic microorganisms is due to several metabolic characteristics, and this is because lactic acid bacteria produce organic acids, hydrogen peroxide, reuterin, diacetyl, acetaldehyde, bacteriocin, and other antibacterial active factors as metabolic products (Non-Patent Document 6).

[0008] Prior patent documents related to the present invention are as follows:

[0009] Patent Document 1 discloses dairy products, health foods, and food additives that contain Lactobacillus strains with excellent alcohol decomposition ability.

[0010] Patent Document 2 discloses the use of novel Lactobacillus and Bifidobacterium strains isolated from kimchi or human feces to prevent, improve, or treat intestinal damage, liver damage, allergic diseases, inflammatory diseases, obesity, and the like.

[0011] Patent Document 3 discloses a Lactobacillus lactic acid bacteria strain having high alcohol dehydrogenase and acetaldehyde dehydrogenase activities.

[0012] Patent Document 4 discloses a complex lactic acid bacteria composition for relieving hangovers, which contains seven types of lactic acid bacteria, namely, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactococcus lactis, Bifidobacterium breve, and Bifidobacterium lactis.

[0013] Patent Document 5 (applicant: Velvet Care Co., Ltd.) discloses a composition for inducing spontaneous intake of solid preparations in companion animals, characterized in that the composition comprises an oil containing unsaturated fatty acids, a tackifier, a sweetener, a mixture of lactic acid bacteria, a flavoring agent, a preservative and an emulsifier.

[0014] Patent Document 6 discloses a lactic acid bacteria preparation in which lactic acid bacteria are not killed by gastric acid and are active in the small and large intestines, and which is produced by heating and mixing fat and an emulsifier to approximately 60°C, heating and emulsifying two mixed solutions in which a protective agent and lactic acid bacteria are mixed at approximately 50°C, and spraying the emulsified solution under high pressure into a dispersion liquid cooled to 4°C. This fine capsule preparation of lactic acid bacteria prevents the lactic acid bacteria from being killed by gastric acid, thereby increasing the colonization rate of intestinal lactic acid bacteria and being effective in promoting intestinal health.

[0015] Patent Document 7 discloses a complex functionalized enteric soft capsule that contains high amounts of lactic acid bacteria and edible fats and oils, while still guaranteeing the number of lactic acid bacteria even during the expiration date. The complex contains 5.0 to 25.0% by weight of lactic acid bacteria powder, 5.0 to 20.0% by weight of a suspending agent, 0.5 to 2.0% by weight of an emulsifier, and the remaining amount is edible fats and oils.

[0016] Patent Document 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 that are effective against tartar and plaque.

[0017] There has been a continuous demand for development of a composition for relieving a hangover that exhibits a more excellent and highly effective bodily sensation relieving effect on headache or heavy head feeling, gastrointestinal discomfort, thirst, sweating, lethargy, etc. than the conventional compositions for relieving a hangover as described above.

[0018] However, none of the above documents discloses or explains a substitute for a probiotic formulation for relieving hangovers that contains edible oils and fats, and an emulsifier, or a method for producing the same.

[0019] The probiotic preparation of the present invention was subjected to an emulsion production experiment at different heating temperatures (Experimental Example 1); an experiment to measure ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activity (Experimental Example 2); an experiment to measure the hangover symptom eliminating effect of a mixed lactic acid bacteria composition for hangover relief (Clinical Example 1); and an experiment to measure the alcohol concentration (%) in an aerobic atmosphere of a mixed lactic acid bacteria composition for hangover relief of the present invention (Clinical Example 2). As a result, it was confirmed that the lactic acid bacteria preparation of the present invention exhibits remarkable effects superior to conventionally known lactic acid bacteria preparations in terms of hangover relieving effect, liver function improving effect, and preference, and thus the present invention was completed. [Prior art documents] [Patent documents]

[0020] [Patent Document 1] Korean Patent Publication No. 10-2006-0065753 [Patent Document 2] Korean Patent Publication No. 10-2017-0032848 [Patent Document 3] Korean Patent Publication No. 10-2020-0054796 [Patent Document 4] Korean Patent No. 10-2078324 [Patent Document 5] Korean Patent Publication No. 10-2022-0068518 [Patent Document 6] Korean Patent Publication No. 10-1997-0025405 [Patent Document 7] Korean Patent Publication No. 10-2023-0001175 [Patent Document 8] Korean Patent Publication No. 10-2021-0083423 [Non-patent literature]

[0021] [Non-Patent Document 1] Swift R et al., Alcohol Health Res World 1998;22:54-60 [Non-Patent Document 2] Kwon et al., Journal of Korean Applied Pharmacology, 2005,13,p.107 [Non-Patent Document 3] Jeon Hye Mi et al., 2011, J Korean Soc Food Sci Nutr 40(4), 500~508 [Non-Patent Document 4] Manning TS.Gibson GR.2004.Prebiotics.Best Practice & Research Clinical Gastroenterology.18(2):287-298 [Non-Patent Document 5] Cardona et al.,2013,Journal of Nutritional biochemistry,24,1415-1422 [Non-Patent Document 6] Fuller, K., 1989, Probiotics in man and animals, J. Appl. Bacteriol., 66, 365-378 Summary of the Invention [Problem to be solved by the invention]

[0022] The present invention has been made to overcome the above-mentioned problems, and aims to provide an excellent probiotic preparation containing lactic acid bacteria, edible oils and fats, and an emulsifier for relieving hangovers and preventing and treating liver diseases, which exhibits remarkable effects superior to conventionally known lactic acid bacteria preparations in terms of hangover relieving effect, liver function improving effect, and palatability, as well as a method for producing the same. [Means for solving the problem]

[0023] The characteristic configuration of the present invention for achieving the object of the present invention as described above and realizing the characteristic effects of the present invention described below is as follows.

[0024] In one preferred embodiment of the present invention, a probiotic preparation for relieving hangovers is provided by carrying out steps including: a first step of heating 1 to 90 parts by weight of edible oil or fat at 70 to 95°C, and then mixing and stirring with 0.1 to 5 parts by weight of the emulsifier to produce an edible oil or fat and emulsifier mixture; a second step of cooling and stirring the mixture from the first step until the temperature reaches 2 to 20°C to produce a gel-like aggregate mixture; and a third step of slowly adding 1 part by weight of lactic acid bacteria to the gel-like aggregate mixture and stirring at low speed to produce a lactic acid bacteria mixture.

[0025] In one preferred embodiment of the present invention, a probiotic preparation for relieving hangovers is provided by carrying out the steps of: a fourth step of adding ground nuts to the mixture obtained in the third step and stirring to produce a nut lactic acid bacteria mixture; and a fifth step of optionally adding one or more additional ingredients selected from prebiotics and adhesive agents to the mixture obtained in the fourth step and stirring the mixture.

[0026] In a preferred embodiment of the present invention, the ground nuts have a particle size of 0.01 to 0.5 mm, and are stirred at a stirring speed of 30 to 50 rpm for 30 minutes to 3 hours until all materials are uniformly mixed to produce a nut lactic acid bacteria mixture.

[0027] In one preferred embodiment of the present invention, the probiotic preparation for relieving a hangover contains, as essential ingredients, (a) lactic acid bacteria, (b) edible oil and fat, and (c) an emulsifier.

[0028] In a preferred embodiment of the present invention, the blending weight ratio of the individual components of the probiotic preparation for relieving a hangover is (a) 1.0 part by weight of lactic acid bacteria, (b) 1 to 90 parts by weight of edible oils and fats, and (c) 0.1 to 5.0 parts by weight of an emulsifier.

[0029] In a preferred embodiment of the present invention, the (a) lactic acid bacteria defined in the present application are characterized in that they are one or more strains selected from microorganisms of the genera Lactobacillus, Bifidobacterium, Bacillus, Streptococcus and Enterococcus.

[0030] In a preferred embodiment of the present invention, the edible oil or fat (b) defined in the present application is characterized in that it is one or more components selected from the group consisting of avocado oil, canola oil, evening primrose oil, palm oil, Brazil nut oil, corn oil, cottonseed oil, linseed oil, grape seed oil, hemp oil, olive oil, palm oil, safflower oil, soybean oil, peanut oil, sunflower oil, krill oil, anchovy oil, salmon oil, rice bran oil, brown rice oil, coconut oil, rosehip oil, and tuna oil.

[0031] As a preferred embodiment of the present invention, the emulsifier (c) defined in the present application is characterized in that it is one or more components selected from the group consisting of propylene glycol fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, organic acid monoglycerides, polyoxyethylene fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene fatty acid esters, polysorbates, egg yolk lecithin, soybean lecithin, carboxymethylcellulose, glycerin, soybean phospholipids, and calcium stearyl lactylate.

[0032] In one preferred embodiment of the present invention, the probiotic formulation for relieving a hangover contains, in addition to the essential ingredients consisting of (a) lactic acid bacteria, (b) edible fats and oils, and (c) an emulsifier, one or more additional ingredients selected from (d) nuts, (e) prebiotics, and (f) adhesives.

[0033] In a preferred embodiment of the present invention, the blending weight ratio of the individual components of the probiotic preparation for relieving a hangover is (a) 1.0 part by weight of lactic acid bacteria, (b) 1 to 90 parts by weight of edible fats and oils, (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 strength imparting agent.

[0034] In a preferred embodiment of the present invention, the nuts (d) defined herein are characterized in that they are one or more components selected from the group consisting of peanuts, almonds, walnuts, pine nuts, pistachios, pecans, macadamia nuts, hazelnuts, cashew nuts, Brazil nuts, chestnuts, soybeans, cocoa nibs, coconuts, sunflower seeds, and pumpkin seeds.

[0035] In a preferred embodiment of the present invention, the prebiotics (e) defined in the present application is characterized in that it is one or more components selected from the group consisting of pentoses such as xylose, arabinose, etc., or glucose, mannose, fructose, galactose; lactulose, lactitol, sucrose, lactose, maltose, trehalose; fructo-oligosaccharides, raffinose, stachyose, maltodextrin; amylose, amylopectin, starch, cellulose, and pectin.

[0036] In one preferred embodiment of the present invention, the tackifier (f) defined herein is characterized in that it is one or more components selected from the group consisting of sodium aluminosilicate, xanthan gum, carrageenan, guar gum, diutan gum, cellulose gum, gellan gum, pectin and carboxymethylcellulose.

[0037] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings in order to enable those skilled in the art to easily carry out the present invention.

[0038] The probiotic preparation for relieving hangovers according to the present invention is produced by carrying out steps including: a first step of heating 1 to 90 parts by weight of edible oil or fat to a temperature in the range of 70 to 95°C, preferably 75 to 85°C, and then mixing and stirring with 0.1 to 5 parts by weight of the emulsifier to produce an edible oil or fat and emulsifier mixture; a second step of cooling and stirring the mixture from the first step to a temperature of 2 to 20°C, preferably 4 to 10°C, while producing a gel-shaped aggregate mixture; and a third step of slowly adding 1 part by weight of lactic acid bacteria to the gel-shaped aggregate mixture from the second step and stirring at low speed to produce a lactic acid bacteria mixture.

[0039] In this process, the emulsifier is dissolved and thoroughly mixed in the heated edible oil and fat, and then cooled to produce a stably aggregated gel-like mixture. Lactic acid bacteria are then mixed into this, significantly improving the intestinal retention of the lactic acid bacteria.

[0040] The probiotic preparation for relieving a hangover according to the present invention may be prepared by further comprising a fourth step of adding ground nuts to the mixture obtained in the third step and stirring to prepare a nut lactic acid bacteria mixture; and a fifth step of optionally adding one or more additional ingredients selected from prebiotics and adhesives to the mixture obtained in the fourth step and stirring the mixture.

[0041] The ground nuts in the four stages have a particle size of 0.01 to 0.5 mm, preferably 0.01 to 0.1 mm, and are stirred at a stirring speed of 30 to 50 rpm for 30 minutes to 3 hours until all the materials are uniformly mixed.

[0042] In a preferred embodiment of the present invention, the probiotic preparation prepared in step 5 can be sealed under nitrogen gas and stored at 25° C. or less. The temperature of the probiotic preparation can be controlled to 30° C. or less, and the decrease in lactic acid bacteria content due to temperature and physical friction can be minimized by slow stirring.

[0043] The term "(a) lactic acid bacteria" as defined in the present invention means a bacterial strain that aids digestion and absorption, inhibits the growth of harmful intestinal bacteria, and maintains a favorable intestinal environment. There are no limitations on the form of the lactic acid bacteria, but various forms such as a dry powder or a dry crude powder are preferred, and the size of the strain may be in the range of 0.1 to 8.0 μm, more preferably 0.2 to 4.0 μm.

[0044] In the present invention, the content of each component is expressed in parts by weight based on 1 part by weight of lactic acid bacteria.

[0045] Representative strains are preferably any lactic acid bacteria widely used in probiotics, and can be readily available in the art, for example, American Type Culture Collection (ATCC), Korean Collection for Type Cultures (KCTC), Korean Culture Center of Microorganisms (KCCM), Korean Agricultural Culture Center (KACC), Rural Development Administration, Korea Institute of Bioscience and Biotechnology, Korea Institute of ... The strains are those available from the Streptococcus Collection and the like, specifically, microorganisms of the genus Lactobacillus, Bifidobacterium, Bacillus, Streptococcus, and Enterococcus; preferably, they are strains of the genus Bifidobacterium, Lactobacillus, or Streptococcus, more preferably, they are strains of the genus Bifidobacterium or Streptococcus; more preferably, they are strains of the genus Bifidobacterium, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium animalis subsp. lactis, and the like. ssp. lactis), Bifidobacterium adolescentis, Bifidobacterium pseudocatenulatum, Bifidobacterium catenulatum or Bifidobacterium infantis, Bifidobacterium thermophilum (B.Bifidobacteria such as Lactobacillus thermophilum species; Bifidobacterium strains such as Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus casei, Lactobacillus casei ssp. paracasei, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus delbrueckii, Lactobacillus delbrueckii ssp. bulgaricus ssp.bulgaricus, Lactobacillus delbrueckii ssp.delbrueckii, Lactobacillus fermentum, Lactobacillus gasseri, Lactobacillus reuteri, Lactobacillus brevis, Lactobacillus cellobiosus, Lactobacillus crispatus, Lactobacillus GG, Lactobacillus johnsonii, Lactobacillus lactis, Lactobacillus reuteri, Lactobacillus salivariusLactobacillus species such as Bacillus salivarius species; Bacillus species such as Bacillus cereus toyoi or Bacillus cereus species; Leuconostoc species such as Leuconostoc citreum and Leuconostoc mesenteroides; Pediococcus species such as Pediococcus acidilactici and Pediococcus pentosaceus; Propionibacterium acidifaciens Propionibacterium species such as Propionibacterium acidifaciens and Propionibacterium acidipropionici; Streptococcus species such as Streptococcus thermophilus, S. cremoris, S. infantarius, S. intermedius, S. lactis, S. salivarius subsp. thermophilus; Enterococcus faecalis and Enterococcus faecium.Enterococcus species such as Enterococcus faecium; Saccharomyces species such as Saccharomyces cerevisiae and Saccharomyces boulardii, preferably Lactobacillus or Bifidobacterium strains, most preferably Lactobacillus acidophilus, Lactobacillus rhamnosus GG, Lactobacillus plantarum, Bifidobacterium longum, Bifidobacterium animalis Lactobacillus ssp.Lactis, and more preferably a mixture of two or more strains selected from Lactobacillus acidophilus, Lactobacillus rhamnosus GG, Lactobacillus plantarum, Bifidobacterium longum, and Bifidobacterium animalis ssp.Lactis.

[0046] The term "(b) edible oil" as defined in the present invention includes one or more components selected from the group consisting of avocado oil, canola oil, evening primrose oil, palm oil, Brazil nut oil, corn oil, cottonseed oil, linseed oil, grape seed oil, hemp oil, olive oil, palm oil, safflower oil, soybean oil, peanut oil, sunflower oil, krill oil, anchovy oil, salmon oil, rice bran oil, brown rice oil, coconut oil, rosehip oil, and tuna oil.

[0047] The edible oil and fat wraps the lactic acid bacteria complex and protects it from gastric acid. The edible oil and fat contains 1 to 90 parts by weight per 1 weight of the lactic acid bacteria, and preferably 15 to 30 parts by weight is mixed. First, the edible oil and fat is heated to 70 to 95°C, preferably 75 to 85°C, and then the emulsifier is mixed and stirred to produce an edible oil and fat mixture of the emulsifier, which is 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, to form a stable gel-shaped aggregate.

[0048] The "emulsifier (c)" defined in the present invention includes one or more components selected from the group consisting of propylene glycol fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, organic acid monoglycerides, polyoxyethylene fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene fatty acid esters, polysorbates, egg yolk lecithin, soybean lecithin, carboxymethylcellulose, glycerin, soybean phospholipids, and calcium stearyl lactylate.

[0049] The emulsifier serves to increase the miscibility between the components in the lactic acid bacteria complex. When the edible oil or fat is heated to 70 to 95°C, preferably 75 to 85°C, and then the emulsifier is mixed in, the emulsifier melts and the miscibility with the edible oil or fat is greatly increased.

[0050] A process has been known in the past in which edible oils and fats are heated to 60°C and then mixed with an emulsifier. However, even when the edible oils and fats are actually heated to 60°C, there is a problem in that the emulsifier does not dissolve and cannot be mixed.

[0051] Experimental results confirmed that emulsifiers dissolve in edible oils and fats when the oils and fats are heated to at least 70°C, and that rancidity may occur when the oils and fats are heated to more than 100°C. Therefore, it is more preferable to heat the oils and fats to a temperature of 75-85°C. (See Figure 1)

[0052] The emulsifier content may be 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, per 1 weight of the lactic acid bacteria. In this case, if the emulsifier content is less than 0.1 part by weight, there may be a problem of reduced miscibility between the lactic acid bacteria mixed powder and edible oils and fats, 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.

[0053] According to a preferred embodiment of the present invention, there is provided a probiotic preparation for relieving a hangover, comprising, as essential ingredients, (a) lactic acid bacteria, (b) edible oil and fat, and (c) an emulsifier.

[0054] The probiotic preparation is characterized in that the blending weight ratios of the individual components are (a) 1.0 part by weight of lactic acid bacteria, (b) 1 to 90 parts by weight of edible oils and fats, and (c) 0.1 to 5.0 parts by weight of an emulsifier.

[0055] Of these, (a) lactic acid bacteria, (b) edible fats and oils, and (c) emulsifiers have already been explained, so they will not be explained here.

[0056] According to a preferred embodiment of the present invention, there is provided a probiotic formulation for relieving a hangover, which contains, in addition to the essential ingredients, one or more additional ingredients selected from (d) nuts, (e) prebiotics, and (f) adhesive strength agents.

[0057] In this case, the weight ratio of the individual components of the probiotic preparation is (a) 1.0 part by weight of lactic acid bacteria, (b) 1 to 90 parts by weight of edible oils and fats, (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 strength imparting agent.

[0058] More preferably, the composition is characterized by comprising (a) 1.0 part by weight of lactic acid bacteria, (b) 10 to 30 parts by weight of edible fats and oils, (c) 0.2 to 1.6 parts by weight of an 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 an adhesive strength imparting agent.

[0059] The "(d) nuts" defined in the present invention includes one or more ingredients selected from the group consisting of peanuts, almonds, walnuts, pine nuts, pistachios, pecans, macadamia nuts, hazelnuts, cashew nuts, Brazil nuts, chestnuts, soybeans, cacao nibs, coconuts, sunflower seeds, and pumpkin seeds, as additives for forming an appropriate viscosity of the composition, enhancing the flavor / texture, and further enhancing the activity of lactic acid bacteria.

[0060] The nuts contain a large amount of unsaturated fatty acids, which are essential components that play a beneficial role in various aspects of health, including healthy blood circulation. The nuts are preferably in a pulverized form, and are characterized by being pulverized to a particle size of 0.01 to 0.5 mm, preferably 0.01 to 0.1 mm, and having a paste-like shape.

[0061] The content of nuts is 5.0 to 90.0 parts by weight, and preferably 15.0 to 75.0 parts by weight, per 1 weight of the lactic acid bacteria.

[0062] It has been confirmed through experiments that nuts not only improve the palatability and organoleptic properties of probiotic preparations, but also have an excellent effect in maintaining the viability of lactic acid bacteria in gastric acid.

[0063] The "(e) prebiotics" as defined in the present application are ingredients that are used as food for lactic acid bacteria, are not digested by the digestive enzymes of animals, and increase the numbers of lactic acid bacteria such as bifidobacteria, which are intestinal bacteria, in the lower part of the small intestine, thereby exhibiting various physiological effects including an intestinal regulating effect. The monosaccharides, disaccharides, oligosaccharides, and polysaccharides that can be used as prebiotics well known in the art are possible, and preferably include monosaccharides containing pentoses such as xylose and arabinose, or hexoses such as glucose, mannose, fructose, and galactose; disaccharides such as lactulose, lactitol, sucrose, lactose, maltose, and trehalose; fructo-oligosaccharides, raffinose, and sucrose; and sucrose, sucrose, lactose, maltose, and trehalose. oligosaccharides such as amylose, amylopectin, starch, cellulose, pectin, etc.; and more preferably, sugar compounds such as glucose, fructose, galactose, sucrose, lactose, fructo-oligosaccharide, etc., more preferably, glucose, fructose, lactulose, lactitol, or fructo-oligosaccharide.

[0064] The content of the (e) prebiotic component can be adjusted in a dosage well known in the art depending on the type and content of the (a) lactic acid bacteria, and is usually added in an amount of 0.01 to 5 parts by weight, preferably 0.1 to 2.0 parts by weight, per 1 weight of the lactic acid bacteria.

[0065] The "(f) adhesive strength imparting agent" defined in the present application is contained in an amount of 0.1 to 5 parts by weight, preferably 1 to 4 parts by weight, per 1 weight of the lactic acid bacteria, and serves to impart adhesiveness to the composition. It is preferable that the adhesive strength imparting agent is one or more selected from the group consisting of sodium aluminosilicate, xanthan gum, carrageenan, guar gum, diutan gum, cellulose gum, gellan gum, pectin, and carboxymethylcellulose.

[0066] If the content of the tackifier is less than 0.1 parts by weight, the above effect is minimal, whereas if the content of the tackifier is more than 5 parts by weight, the viscosity may increase excessively, resulting in reduced workability.

[0067] In addition, the present invention may further add one or more additives selected from a suitable amount of coloring matter, flavoring, etc., to the composition in the range of about 0 to 10 parts by weight per 1 weight of the total lactic acid bacteria.

[0068] The present invention also provides a pharmaceutical composition, a health functional food, a dietary supplement, and a food additive for preventing and treating hangovers or liver diseases, each of which contains as an active ingredient the probiotic preparation produced by the above-mentioned production method.

[0069] The present invention provides a pharmaceutical composition for preventing and treating hangovers or liver diseases, which contains a probiotic preparation as an active ingredient.

[0070] Liver disease as defined in the present application 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.

[0071] The probiotic preparation of the present invention was subjected to an emulsion production experiment at different heating temperatures (Experimental Example 1); an experiment measuring ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activity (Experimental Example 2); an experiment measuring the viability of lactic acid bacteria in artificial gastric juice (pH 2) (Experimental Example 3); an experiment measuring the hangover symptom removal effect of the mixed lactic acid bacteria composition for hangover relief (Clinical Example 1); and an experiment measuring the alcohol concentration (%) in aerobic air of the mixed lactic acid bacteria composition for hangover relief of the present invention (Clinical Example 2). As a result, it was confirmed that the lactic acid bacteria preparation of the present invention exhibits remarkable effects superior to conventionally known lactic acid bacteria preparations in terms of hangover relief effect, liver function improvement effect, and preference, and it was confirmed that the composition of the present invention has an excellent effect in treating hangovers or liver diseases and in hangover relief effect in simple clinical experiments.

[0072] In order to achieve the above object, the present invention provides a pharmaceutical composition for preventing and treating hangovers or liver diseases, which contains the above probiotic preparation as an active ingredient.

[0073] The present invention also provides a health food with functional properties for preventing and improving hangovers or liver diseases, which contains the probiotic preparation as an active ingredient.

[0074] The composition of the present invention contains the probiotic preparation in an amount of 0.01 to 99% by weight based on the total weight of the composition.

[0075] However, the composition is not necessarily limited to the above, and may vary depending on the condition of the patient and the type and progression of the disease.

[0076] The compositions containing the probiotic preparations of the present invention may further comprise suitable carriers, excipients and diluents commonly used in the manufacture of pharmaceutical compositions.

[0077] The compositions containing the probiotic preparations according to the present invention can be formulated and used in the form of oral preparations such as powders, granules, tablets, capsules, suspensions, emulsions, syrups, aerosols, external preparations, suppositories, and sterile injection solutions by a conventional method, and examples of 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, methylcellulose, microcrystalline cellulose, polyvinylpyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, magnesium stearate, and mineral oil. When formulated, the compositions are prepared using diluents or excipients such as commonly used fillers, extenders, binders, wetting agents, disintegrants, and surfactants. Solid preparations for oral administration include tablets, pills, powders, granules, capsules, etc., and such solid preparations are prepared by mixing the extract with at least one or more excipients, such as 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 liquids, emulsions, syrups, etc., and may contain various excipients such as wetting agents, sweeteners, flavorings, preservatives, etc. in addition to water and liquid paraffin, which are frequently used simple diluents. Preparations for parenteral administration include sterilized aqueous solutions, non-aqueous solvents, suspensions, emulsions, freeze-dried preparations, and suppositories. Non-aqueous solvents and suspensions include propylene glycol, polyethylene glycol, vegetable oils such as olive oil, and injectable esters such as ethyl oleate. As a suppository base, witepsol, macrogol, tween 61, cacao butter, laurin butter, glycerogelatin, etc. can be used.

[0078] The preferred dosage of the probiotic preparation of the present invention varies depending on the condition and weight of the patient, the degree of the disease, the drug form, the administration route and period, and can be appropriately selected by those skilled in the art. However, for a favorable effect, the probiotic preparation is administered at 0.01 mg / kg to 10 g / kg per day, preferably at 1 mg / kg to 1 g / kg per day. The administration can be once a day or in several divided doses. Therefore, the above dosage does not limit the scope of the present invention in any aspect.

[0079] The composition of the present invention can be administered to mammals such as rats, mice, livestock, humans, etc. by various routes. All modes of administration can be envisaged, for example, oral and rectal, or intravenous administration.

[0080] The present invention also provides a method for treating a patient suffering from a hangover or liver disease, comprising administering the probiotic preparation to the patient.

[0081] The present invention also provides a use of the probiotic preparation for the manufacture of a medicament for treating a hangover or liver disease.

[0082] The present invention also provides a health food with functional properties for preventing and improving hangovers or liver diseases, which contains a probiotic preparation as an active ingredient.

[0083] The composition of the present invention contains the probiotic preparation in an amount of 0.01 to 99% by weight based on the total weight of the composition.

[0084] However, the composition is not necessarily limited to the above, and may vary depending on the condition of the patient and the type and progression of the disease.

[0085] The compositions containing the probiotic preparations of the present invention may further comprise suitable carriers, excipients and diluents commonly used in the manufacture of pharmaceutical compositions.

[0086] The compositions containing the probiotic preparations according to the present invention can be formulated and used in the form of oral preparations such as powders, granules, tablets, capsules, suspensions, emulsions, syrups, aerosols, external preparations, suppositories, and sterile injection solutions by a conventional method, and examples of 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, methylcellulose, microcrystalline cellulose, polyvinylpyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, magnesium stearate, and mineral oil. When formulated, the compositions are prepared using diluents or excipients such as commonly used fillers, extenders, binders, wetting agents, disintegrants, and surfactants. Solid preparations for oral administration include tablets, pills, powders, granules, capsules, etc., and such solid preparations are prepared by mixing the extract with at least one or more excipients, such as 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 liquids, emulsions, syrups, etc., and may contain various excipients such as wetting agents, sweeteners, flavoring agents, preservatives, etc. in addition to water and liquid paraffin, which are frequently used simple diluents. Preparations for parenteral administration include sterile aqueous solutions, non-aqueous solvents, suspensions, emulsions, freeze-dried preparations, and suppositories. Non-aqueous solvents and suspensions include propylene glycol, polyethylene glycol, vegetable oils such as olive oil, and injectable esters such as ethyl oleate. As a suppository base, witepsol, macrogol, tween 61, cacao butter, laurin butter, glycerogelatin, etc. can be used.

[0087] The preferred dosage of the probiotic preparation of the present invention varies depending on the condition and weight of the patient, the degree of the disease, the drug form, the administration route and period, and can be appropriately selected by those skilled in the art. However, for a favorable effect, the probiotic preparation is administered at 0.01 mg / kg to 10 g / kg per day, preferably at 1 mg / kg to 1 g / kg per day. The administration can be once a day or in several divided doses. Therefore, the above dosage does not limit the scope of the present invention in any aspect.

[0088] The compositions of the present invention can be administered to mammals such as rats, mice, livestock, humans, etc., by various routes, for example, orally, rectally, or intravenously, although any mode of administration can be envisaged.

[0089] The present invention also provides a health food containing the probiotic preparation as an active ingredient for preventing and improving hangovers or liver diseases.

[0090] "Food with health claims" as defined in this application means food that is manufactured and processed using raw materials or ingredients that have functional properties that are beneficial to the human body as defined by Law No. 6727 on Food with Health Claims, and "functional" means that the food is consumed for the purpose of obtaining beneficial effects for health purposes, such as regulating nutrients or achieving physiological effects on the structure and functions of the human body.

[0091] The health food of the present invention for preventing and improving hangovers or liver diseases contains the above-mentioned components in a weight percentage of 0.01 to 95%, preferably 1 to 80%, based on the total weight of the composition.

[0092] Furthermore, the composition of the present invention may be a health food intended to treat or improve hangovers or liver diseases.

[0093] In addition, for the purpose of preventing and improving hangovers or liver diseases, the composition can be manufactured and processed into pharmaceutical dosage forms such as powders, granules, tablets, capsules, pills, suspensions, emulsions, syrups, etc., or into health functional foods in the form of tea bags, infused tea, health drinks, etc.

[0094] The present invention also provides a dietary supplement for preventing and improving hangovers or liver diseases, which contains the probiotic preparation as an active ingredient.

[0095] In the dietary supplement defined in this application, the main ingredient means that the content of the active ingredient is in the range of about 30% to 99% by weight of the total composition, preferably in the range of 50% to 99%, and more preferably in the range of 70% to 99%.

[0096] The health functional beverage composition of the present invention contains the probiotic preparation as an essential component in the indicated ratio, and other components are not particularly limited, and may contain various flavorings or natural carbohydrates, etc., as additional components, like ordinary beverages. Examples of natural carbohydrates as mentioned above are monosaccharides, e.g., glucose, fructose, etc.; disaccharides, e.g., maltose, sucrose, etc.; and polysaccharides, e.g., ordinary sugars such as dextrin, cyclodextrin, etc., and sugar alcohols such as xylitol, sorbitol, erythritol, etc. As flavorings other than those mentioned above, natural flavorings (thaumatin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.)) and synthetic flavorings (saccharin, aspartame, etc.) can be advantageously used. The ratio of the natural carbohydrates is generally about 1 to 20 g, preferably about 5 to 12 g, per 100 ml of the composition of the present invention.

[0097] When the probiotic preparation according to the present invention is used as a food additive, the probiotic preparation can be added as it is or together with other foods or food ingredients, and can be used appropriately in a conventional manner. Examples of foods to which the substance can be added include meat, sausages, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, dairy products including ice cream, various soups, beverages, tea, energy drinks, alcoholic beverages, and vitamin complexes, including all health foods in the conventional sense.

[0098] In addition to the above, the composition of the present invention may contain various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, colorants and enhancers (cheese, chocolate, etc.), pectinic acid and its salts, alginic acid and its salts, organic acids, protective colloid thickeners, pH regulators, stabilizers, preservatives, glycerin, alcohol, carbonation agents used in carbonated drinks, etc. In addition, the composition of the present invention may contain natural fruit juices and fruit pulp for the production of fruit juice drinks and vegetable drinks. Such ingredients may be used independently or in combination. The proportion of such additives is not critical, but is generally selected in the range of 0 to about 20 parts by weight per 100 parts by weight of the composition of the present invention.

[0099] The probiotic preparation of the present invention can be added to food or beverages for the purpose of preventing hangovers or liver diseases. In this case, the amount of the probiotic preparation in the food or beverage can be 0.01 to 15% by weight of the total food weight, and the health drink composition can be added in an amount of 0.02 to 5 g, preferably 0.3 to 1 g, based on 100 ml.

[0100] The present invention also provides a food or food additive for preventing and improving hangovers or liver diseases, which contains the probiotic preparation as an active ingredient.

[0101] Examples of items listed in the "Japanese Standards for Food Additives" include chemically synthesized products such as ketones, glycine, potassium citrate, nicotinic acid, and cinnamic acid; natural additives such as licorice coloring, licorice extract, crystalline cellulose, and guar gum; and mixed preparations such as sodium L-glutamate preparations, alkaline agents added to noodles, preservative preparations, and tar color preparations.

[0102] Examples of functional foods containing the probiotic preparation of the present invention include confectioneries 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-decomposed milk, processed milk, goat's milk, fermented milk, buttermilk, concentrated milk, dairy cream, buttermilk, natural cheese, processed cheese, milk powder, and whey; processed meat products, processed eggs, and meat products such as hamburgers; kamaboko, hayashi Examples of suitable foods include, but are not limited to, fish products such as processed fish products such as sausages, bacon, and the like; noodles such as ramen, dried noodles, fresh noodles, milky noodles, gelatinized dried noodles, improved aged noodles, frozen noodles, and pastas; beverages such as fruit drinks, vegetable drinks, carbonated drinks, soy milk, and lactic acid bacteria drinks such as yogurt, and mixed drinks; soy sauce, miso, gochujang, chunjang, cheonggukjang, mixed jang, vinegar, sauces, tomato ketchup, curry, and seasonings such as dressings; margarine, shortening, and pizza.

[0103] The content of the probiotic preparation according to the present invention added to foods including beverages during the process of producing the health food can be appropriately adjusted as required. Effect of the Invention

[0104] The probiotic preparation for hangover relief of the present invention has been subjected to an experiment for producing an emulsion at different heating temperatures (Experimental Example 1); an experiment for measuring ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activity (Experimental Example 2); an experiment for measuring the viability of lactic acid bacteria in artificial gastric fluid (pH 2) (Experimental Example 3); an experiment for measuring the hangover symptom eliminating effect of the mixed lactic acid bacteria composition for hangover relief (Clinical Example 1); and an experiment for measuring the alcohol concentration (%) in an aerobic atmosphere of the mixed lactic acid bacteria composition for hangover relief of the present invention (Clinical Example 2). As a result, it can be confirmed that the lactic acid bacteria preparation of the present invention exhibits remarkable effects superior to conventionally known lactic acid bacteria preparations in terms of hangover relieving effect, liver function improving effect, and preference.

[0105] Therefore, the present invention can provide an excellent probiotic preparation for preventing and treating hangovers or liver diseases and a method for producing the same. [Brief description of the drawings]

[0106] [Figure 1] FIG. 2 is a diagram showing the results of an experiment in which emulsion properties of the emulsifier of the present invention were observed at various temperatures. [Diagram 2] FIG. 1 shows the results of an experiment measuring the effects of the sample of the present invention on ADH and ALDH activity. [Diagram 3] FIG. 2 is a graph showing the results of an experiment on the viability of lactic acid bacteria in artificial gastric juice (pH 2) according to the present invention. [Figure 4] FIG. 1 is a diagram showing the results of an experiment measuring the effect of a sample of the present invention on the alcohol concentration in an aerobic environment. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0107] It will be apparent to those skilled in the art that various modifications and variations can be made to the compositions, uses and manufacture of the present invention without departing from the spirit or scope of the invention.

[0108] However, the following examples and experimental examples are merely illustrative and do not limit the scope of the present invention, and the contents of the present invention are not limited to the following examples and experimental examples.

[0109] Example 1. Preparation of emulsifier-added lactic acid bacteria preparation (composition A) (composition: Table 1) 20 g of sunflower oil (vegetable oil, SAJO DAERIM Co., Ltd.) was placed in a stirring heating device (Hotplate Stirrer. MSH-20D) and heated to 75-85°C. 0.4 g of glycerin fatty acid ester (emulsifier, ES food ingredient) was then added and mixed with stirring.

[0110] The mixture of vegetable oil and emulsifier from the above step was emulsified while stirring in a circulating cooling water bath (low-temperature circulating thermostatic water bath, SH-WB-7CDR) maintained at 0-4°C until the temperature of the mixture reached 20-25°C. (See Experimental Example 1 below for the experimental process and results of emulsion production at each temperature of Test-1 40°C, 60°C, 85°C, and 100°C)

[0111] The gel-shaped emulsified oil was mixed with the mixed lactic acid bacteria, i.e., Lactobacillus acidophilus DDS-1 (All Lab), Lactobacillus rhamnosus GG (All Lab), Lactobacillus plantarum VI-07 (Bitec), Bifidobacterium longum BL5 (Bitec), and Bifidobacterium animalis ssp. lactis BLC1 (All Lab), at the same bacterial count (2x10 9 cfu / g) was used. (For the activity experiment process and results in artificial gastric juice (pH 2) to observe the viability of Test-2 lactic acid bacteria, refer to Experimental Example 2 below.)

[0112] Fructooligosaccharides (food for lactobacilli; prebiotics), a natural sweetener, and peanuts (nuts, Daisho Foods), which contain large amounts of unsaturated fatty acids and play various beneficial roles in health, including healthy blood circulation, were added as additives to form the appropriate viscosity of the composition, enhance flavor / texture, and further strengthen the activity of lactobacilli. The mixture was then stirred at 30-50 rpm in a mixer (OFM-1507B, Ofel Co., Ltd.) for at least 1 hour until all ingredients were uniformly mixed.

[0113] In this case, in the case of nuts, the best method is to crush them using a crushing device (ultra-high speed vacuum blender, KCB-001W, KUCHAM Co., Ltd.) until the particle size is 0.01 to 0.1 millimeters (mm) (enough to form a paste).

[0114] [Table 1]

[0115] Example 2. Preparation of composition B (composition: Table 1) The emulsification step using vegetable oil and an emulsifier as described in the preparation method of composition A in Example 1 was not carried out, but sunflower oil (vegetable oil), five kinds of mixed lactic acid bacteria, and the remaining additives were simply mixed under the same conditions to prepare a lactic acid bacteria preparation (composition C) without added ground nuts, which was used as a sample in the following experimental examples.

[0116] Example 3. Preparation of composition C (composition: Table 1) Composition A The composition was prepared as described in the preparation method except that the nut mixture was omitted.

[0117] Experimental example 1. Experiment to produce emulsion at different heating temperatures 2.0 g of emulsifier (glycerin fatty acid ester, ES food ingredient) was added to 100 g of sunflower oil (vegetable oil, SAJO DAERIM Co., Ltd.), heated at four different temperatures, i.e., 40°C, 60°C, 85°C, and 100°C, and emulsified with stirring in a circulating cooling water bath (low-temperature circulating thermostatic water bath, SH-WB-7CDR) maintained at 0-4°C until the temperature of the mixture reached 4-10°C, and the optimal temperature for producing an emulsion was measured.

[0118] As a result of the experiment, as shown in Figure 1, each photograph shows the shape of the emulsion formed at each temperature, and at 40°C and 60°C, the emulsifier was not fully dissolved and the emulsion was not well formed, but at 85°C and 100°C, the emulsifier was fully dissolved and the emulsion was formed uniformly (see Figure 1: Experiment on emulsion properties at various temperatures for emulsifier).

[0119] Experimental example 2. Measurement of ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activity The activity of the alcohol decomposition enzyme ADH (alcohol dehydrogenase) and the acetaldehyde decomposition enzyme ALDH (acetaldehyde dehydrogenase) were measured for the hangover relieving lactic acid bacteria mixture composition A, composition B, composition C, and the comparative example (control group) prepared according to the above blending ratio, using the method described in the conventional 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 first-class or higher reagents.

[0120] ADH activity was measured using 140 μl of distilled water, 75 μl of 1 M Tris-HCl buffer (pH 8.8), and 20 mm NAD +30μl of ADH, 30μl of ethanol, and 10μl of sample were mixed, and 15μl of ADH was added to a 96-well plate to make a total of 300μl, and reacted at 30℃ for 5 minutes. After that, the change in absorbance was measured at 340nm at 30 second intervals for 5 minutes. The control group was measured without adding the sample, and the activity was calculated as a relative rate to the control group using the formula 1 {ADH activity (%) = (absorbance of treated group / absorbance of control group) x 100}.

[0121] ALDH activity was measured using 30 μl of 1 M Tris-HCl buffer (pH 8.0) containing 20 mM NAD + A mixture of 10μl of 1M acetaldehyde, 10μl of 3M potassium chloride, 10μl of 0.33M 2-mercaptoethanol, 10μl of sample, and 10μl of ALDH were placed in a 96-well plate and reacted at 30℃ for 5 minutes, after which the change in absorbance was measured at 340nm at 30 second intervals for 5 minutes. The control group was measured without adding any sample, and the activity was calculated as a relative rate to the control group using the formula 2 {ALDH activity (%) = (absorbance of treated group / absorbance of control group) x 100}.

[0122] [Table 2]

[0123] As can be seen from the experimental results in Table 2 and Figure 2, the examples of the present invention not only had superior ADH and ALDH activity compared to the control group, but also showed the most excellent activity compared to composition C (containing an emulsifier, excluding nuts) and composition B (containing nuts, excluding emulsifier) ​​in particular, when prepared using composition A of the examples. It was confirmed that composition C (containing an emulsifier, excluding nuts) showed excellent activity following composition A, and composition B (containing nuts, excluding emulsifier) ​​showed even more excellent activity compared to the control group.

[0124] Experimental Example 3. Lactic acid bacteria viability experiment in artificial gastric juice (pH 2) In order to confirm the effect of the samples of the present invention obtained from the above examples on the viability of lactic acid bacteria in artificial gastric juice (pH 2), the following experiment was performed 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).

[0125] 3-1. Experimental strains In order to confirm the viability of the lactic acid bacteria in the composition, composition A was stirred in artificial gastric juice (pH 2) for a certain time (1 hour), and the collected composition was immediately plated and cultured on a lactobacillus selection medium (MRS agar plate, MB-M1024-P50, KisanBio) and cultured anaerobically at 37°C for 72±3 hours. The plates that produced 15 to 300 colonies per plate were selected, and the number of colonies was calculated by multiplying the measured number of colonies by the dilution factor. For comparison, a composition control group in which a lactic acid bacteria mixture was mixed with non-emulsified oil was used.

[0126] From the experimental results, it can be seen that the emulsified oil and lactic acid bacteria mixture has a higher lactic acid bacteria survival rate than the control group. In addition, when ground peanuts were further added as an additive to the emulsified oil and cultured under the same conditions, it was observed that the lactobacillus survival rate in the lactic acid bacteria mixture further containing ground peanuts was significantly higher (see Table 3 and Figure 3).

[0127] [Table 3]

[0128] Clinical Example 1. Hangover Symptom Relief Effect of a Mixed Lactic Acid Bacteria Composition 50 healthy adult male volunteers in their 20s to 50s with no abnormalities in alcohol metabolism were asked to drink 200ml of soju (16.5% alcohol) for 30 minutes, and then a questionnaire survey was conducted on the main hangover symptoms felt 12 hours after drinking for the experimental group that ingested 5g of composition A, the experimental group that ingested 5g of composition B, the experimental group that ingested 5g of composition C, and the control group that did not drink. For the main symptoms, multiple answers were often given, but the most strongly felt hangover symptoms were selected as a representative.

[0129] [Table 4]

[0130] As can be seen from Table 4, the experimental group of the present invention showed significantly better effects on relieving various major hangover symptoms than the control group. In particular, it was confirmed that the composition A produced showed the best hangover symptom relieving effect compared to composition C (containing emulsifier, excluding nuts) and composition B (containing nuts, excluding emulsifier). It was confirmed that composition C (containing emulsifier, excluding nuts) showed a better hangover symptom relieving effect than composition A, and composition B (containing nuts, excluding emulsifier) ​​showed an even better hangover symptom relieving effect than the control group.

[0131] Clinical Example 2: Measurement of alcohol concentration (%) in breath after using the mixed lactic acid bacteria composition for hangover relief of the present invention As in Clinical Example 1, 10 healthy adult males in their 20s to 50s with no abnormality in alcohol metabolism were subjected to the following tests: an experimental group took 5g of the composition A of the embodiment and took 200ml of shochu (alcohol concentration 16.5%) for 30 minutes, an experimental group took 5g of the composition B and took 200ml of shochu (alcohol concentration 16.5%) for 30 minutes, an experimental group took 5g of the composition C and took 200ml of shochu (alcohol concentration 16.5%) for 30 minutes, and a control group took 200ml of shochu (alcohol concentration 16.5%) for 30 minutes without taking the composition. The alcohol concentration (%) in the breath was measured every 30 minutes for 3 hours. Water and other beverages were not taken from the start to the end of the experiment, and the alcohol concentration (%) in the breath was measured using a commercially available portable breathalyzer (ALCOSCAN, AL8800), and the average value of the alcohol concentration (%) in each breath was used.

[0132] [Table 5]

[0133] As can be seen from Table 5 and FIG. 4, the experimental group of the present invention not only exhibited a superior effect of reducing the alcohol concentration (%) in the breath compared to the control group (% reduction in alcohol concentration after 180 minutes: Composition A: 100%, Composition B: 92.6%, Composition C: 100%, Control group: 72.8%), but also showed a significant reduction in the time it took for alcohol to be broken down in the body when drinking alcohol after taking the composition of the present invention compared to the control group.

[0134] In particular, it was confirmed that the composition A showed the most excellent alcohol concentration reducing effect compared to composition C (containing emulsifier, excluding nuts) and composition B (containing nuts, excluding emulsifier). It was confirmed that composition C (containing emulsifier, excluding nuts) showed an excellent alcohol concentration reducing effect following composition A, and composition B (containing nuts, excluding emulsifier) ​​showed an even more excellent alcohol concentration reducing effect compared to the control group.

[0135] As a result of the above experiments, which were carried out using the lactic acid bacteria preparation of the present invention, an emulsion production experiment at different heating temperatures (Experimental Example 1); an experiment measuring ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activity (Experimental Example 2); an experiment measuring the viability of lactic acid bacteria in artificial gastric juice (pH 2) (Experimental Example 3); an experiment measuring the hangover symptom eliminating effect of the mixed lactic acid bacteria composition for hangover relief (Clinical Example 1); and an experiment measuring the alcohol concentration (%) in aerobic air of the mixed lactic acid bacteria composition for hangover relief of the present invention (Clinical Example 2), it was confirmed that the lactic acid bacteria preparation of the present invention exhibits remarkable effects superior to those of conventionally known lactic acid bacteria preparations in terms of hangover relieving effect, liver function improving effect, and preference. EXAMPLES

[0136] Formulation examples of compositions containing the probiotic preparation of the present invention will be described below, but the present invention is not intended to be limited thereto, and is merely intended to specifically illustrate the same.

[0137] Formulation example 1. Manufacturing of powder Composition A---------------------- 20mg Lactose----------------------100mg Talc------------------------10mg The above ingredients are mixed and filled into an airtight bag to produce a powder.

[0138] Formulation Example 2. Tablet Production Composition A---------------------- 10mg Cornstarch--------------------100mg Lactose----------------------100mg Magnesium stearate---------------2mg The above ingredients are mixed and then compressed into tablets by a conventional tablet manufacturing method.

[0139] Formulation Example 3. Production of capsules Composition A---------------------- 10mg Crystalline cellulose-------------------3mg Lactose----------------------14.8mg Magnesium stearate---------------0.2mg The above ingredients are mixed according to a conventional capsule manufacturing method, and the mixture is filled into a gelatin capsule to produce a capsule.

[0140] Formulation Example 4. Manufacture of injections Composition A---------------------- 10mg Mannitol--------------------180mg Sterile distilled water for injection ----------------- 2974mg Na2HPO4·12H2O --------------- 26mg It is prepared according to the usual manufacturing method for injections, with the above-mentioned ingredient contents per ampoule (2 ml).

[0141] Formulation Example 5. Preparation of liquid formulation Composition A---------------------- 20mg Isomerized sugar---------------------- 10g Mannitol---------------------5g Purified water ------------------------ Appropriate amount According to a typical liquid preparation method, each ingredient is dissolved in purified water, and an appropriate amount of lemon scent is added. The ingredients are mixed, and then purified water is added to make a total of 100 ml. The liquid is then filled into a container and sterilized to produce the liquid.

[0142] Formulation example 6. Manufacturing of health foods Composition A---------------------- 1000mg Vitamin Mixture-------------------- Dosage Vitamin A acetate----------------- 70μg Vitamin E----------------------1.0mg Vitamin B1--------------------0.13mg Vitamin B2--------------------0.15mg Vitamin B6--------------------0.5mg Vitamin B12--------------------0.2μg Vitamin C----------------------10mg Biotin-----------------------10μg Nicotinamide-------------------1.7mg Folic acid------------------------- 50μg Calcium pantothenate----------------0.5mg Inorganic mixture---------------------- Appropriate amount Ferrous sulfate----------------------1.75mg Zinc oxide----------------------- 0.82mg Magnesium carbonate-------------------25.3mg Potassium phosphate monobasic ------------------ 15mg Dicalcium phosphate----------------- 55mg Potassium citrate-------------------90mg Calcium carbonate--------------------100mg Magnesium chloride-------------------24.8mg

[0143] The composition ratio of the above vitamin and mineral mixture is a mixture of ingredients relatively suitable for health foods in a preferred embodiment, but the mixing ratio may be modified as desired. After mixing the above ingredients using a normal health food manufacturing method, granules can be produced and used to manufacture a health food composition using a normal method.

[0144] Formulation example 7. Manufacturing of health drinks Composition A---------------------- 1000mg Citric acid-------------------1000mg Oligosaccharides-----------------------100g Plum extract-------------------2g Taurine-----------------------1g Add purified water ----------------- Total 900ml

[0145] The above ingredients are mixed according to a conventional method for producing health drinks, then stirred and heated at 85°C for about 1 hour. The resulting solution is then filtered and placed in a sterilized 2L container, which is then sealed and sterilized, refrigerated, and then used to produce the health drink composition of the present invention.

[0146] The above composition ratio is a mixture of ingredients that are relatively suitable for luxury drinks in a preferred embodiment, but the blending ratio may be arbitrarily modified depending on regional and ethnic preferences such as demand class, demand country, and intended use. [Industrial Applicability]

[0147] As described above, the probiotic preparation of the present invention was subjected to an emulsion production experiment at different heating temperatures (Experimental Example 1); an experiment measuring ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activity (Experimental Example 2); an experiment measuring the viability of lactic acid bacteria in artificial gastric juice (pH 2) (Experimental Example 3); an experiment measuring the hangover symptom eliminating effect of the mixed lactic acid bacteria composition for hangover relief (Clinical Example 1); and an experiment measuring the alcohol concentration (%) in aerobic air of the mixed lactic acid bacteria composition for hangover relief of the present invention (Clinical Example 2). As a result, it was confirmed that the lactic acid bacteria preparation of the present invention exhibits remarkable effects superior to conventionally known lactic acid bacteria preparations in terms of hangover relieving effect, liver function improving effect, and preference. It was also confirmed that the composition of the present invention has excellent hangover relieving and hepatic disease treating effects and a hangover relieving effect in a simplified clinical experiment. Therefore, as an excellent probiotic preparation, it can be usefully used in various pharmaceutical compositions, health functional foods, and dietary supplements.

Claims

1. A probiotic preparation for relieving a hangover, comprising (a) lactic acid bacteria, (b) edible oil and fat, and (c) an emulsifier as essential ingredients.

2. 2. The probiotic preparation for relieving a hangover according to claim 1, characterized in that the blending weight ratios of individual components in the probiotic preparation are: (a) 1.0 part by weight of lactic acid bacteria, (b) 1.0 to 90.0 parts by weight of edible oils and fats, and (c) 0.1 to 5.0 parts by weight of an emulsifier.

3. 2. The probiotic preparation for relieving a hangover according to claim 1, wherein the (a) lactic acid bacterium 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. 2. The probiotic preparation for relieving a hangover according to claim 1, wherein the edible oil (b) is one or more components selected from the group consisting of avocado oil, canola oil, evening primrose oil, coconut oil, Brazil nut oil, corn oil, cottonseed oil, linseed oil, grape seed oil, hemp oil, olive oil, palm oil, safflower oil, soybean oil, peanut oil, sunflower oil, krill oil, anchovy oil, salmon oil, rice bran oil, brown rice oil, coconut oil, rosehip oil, and tuna oil.

5. 2. The probiotic preparation for relieving a hangover according to claim 1, wherein the emulsifier (c) is one or more components selected from the group consisting of propylene glycol fatty acid esters, glycerin fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, organic acid monoglycerides, polyoxyethylene fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene fatty acid esters, polysorbates, egg yolk lecithin, soybean lecithin, carboxymethylcellulose, glycerin, soybean phospholipids, and calcium stearyl lactate.

6. 2. The probiotic preparation for relieving a hangover according to claim 1, further comprising one or more additional ingredients selected from the group consisting of (d) nuts, (e) prebiotics, and (f) adhesive strength agents in addition to the essential ingredients.

7. 7. The probiotic preparation for relieving a hangover according to claim 6, wherein the blending weight ratios among the individual compositional components are: (a) 1.0 part by weight of lactic acid bacteria, (b) 1 to 90 parts by weight of edible fats and oils, (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 strength imparting agent.

8. 7. The probiotic preparation for relieving a hangover according to claim 6, wherein the nuts (d) are one or more components selected from the group consisting of peanuts, almonds, walnuts, pine nuts, pistachios, pecans, macadamia nuts, hazelnuts, cashew nuts, Brazil nuts, chestnuts, soybeans, cacao nibs, coconuts, sunflower seeds, and pumpkin seeds.

9. The (e) prebiotics may be pentose such as xylose, arabinose, glucose, mannose, fructose, galactose, lactulose, lactitol, sucrose, lactose, maltose, trehalose, etc.

7. The probiotic preparation for relieving a hangover according to claim 6, characterized in that the component (s) is one or more selected from the group consisting of: fructo-oligosaccharide, raffinose, stachyose, maltodextrin; amylose, amylopectin, starch, cellulose, and pectin.

10. 7. The probiotic preparation for relieving a hangover according to claim 6, wherein the (f) adhesive agent is one or more components selected from the group consisting of sodium aluminosilicate, xanthan gum, carrageenan, guar gum, diutan gum, cellulose gum, gellan gum, pectin and carboxymethylcellulose.

11. A dietary supplement for relieving a hangover and preventing or improving liver disease, comprising the probiotic preparation for relieving a hangover according to claim 1 as an active ingredient.

12. A food additive for relieving a hangover and preventing or improving liver disease, comprising the probiotic preparation for relieving a hangover according to claim 1 as an active ingredient.

13. A health food with functional properties for relieving a hangover and preventing or improving liver disease, comprising the probiotic preparation for relieving a hangover according to claim 1 as an active ingredient.

14. The health functional food for relieving hangovers and preventing or improving liver disease according to claim 13, characterized in that the health functional food is in the form of a pharmaceutical dosage form such as powder, granules, tablets, capsules, pills, suspensions, emulsions, or syrup, or in the form of a tea bag, infused tea, or health drink.

15. A pharmaceutical composition for relieving a hangover and treating or preventing liver disease, comprising the probiotic preparation for relieving a hangover according to claim 1 as an active ingredient.

16. 16. The pharmaceutical composition for relieving hangovers and treating or preventing liver disease according to claim 15, wherein 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, liver cirrhosis, fatty liver or liver cancer.

17. A first step of heating 1 to 90 parts by weight of edible oil and fat at 70 to 95°C, and then mixing and stirring with 0.1 to 5 parts by weight of an emulsifier to produce a mixture of edible oil and fat and emulsifier; A second step of cooling and stirring the mixture of the first step until the temperature reaches 2-20°C to produce a gel-shaped coagulated mixture; a third step of slowly adding 1 part by weight of lactic acid bacteria to the gel-form aggregate mixture and stirring at low speed to produce a lactic acid bacteria mixture.

18. A fourth step of adding ground nuts to the mixture obtained in the third step and stirring to produce a nut-based lactic acid bacteria mixture; 18. The method for producing a probiotic formulation for relieving a hangover according to claim 17, further comprising: a fifth step of adding one or more additional ingredients selected from prebiotics and adhesives to the mixture of the fourth step and stirring the mixture.

19. 20. The method for producing a probiotic preparation for hangover relief according to claim 18, wherein the ground nuts in the fourth step have a particle size of 0.01-0.5 mm, and are stirred at a stirring speed of 30-50 rpm for 30 minutes to 3 hours until all materials are uniformly mixed.

20. 2. Use of the probiotic preparation for relieving a hangover according to claim 1 for producing a medicament for treating a hangover or liver disease.

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