Probiotic preparation for relieving hangovers 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 hangover relief containing lactic acid bacteria, edible oil, and an emulsifier, and a method for producing the same.

Background Art

[0002] Alcohol acts on the central nervous system of the brain, temporarily improving mood and forgetting pain, and is utilized as a food for social interaction and stress relief. However, the hangover that appears after drinking is a physical and mental phenomenon, and its typical symptoms include nausea, vomiting, dizziness, thirst in the throat, listlessness, headache, muscle pain, etc. (Non-Patent Document 1).

[0003] In the normal ethyl alcohol metabolism process, the ethyl alcohol that has flowed into the body is absorbed in the gastrointestinal tract or small intestine, enters the blood vessels, and is transferred to the liver. Hepatocytes contain alcohol dehydrogenase (ADH), which oxidizes alcohol to acetaldehyde, and the acetaldehyde is decomposed into acetic acid by acetaldehyde dehydrogenase (ALDH) in the hepatocytes, transferred to the muscles and tissues throughout the body, and finally decomposed into carbon dioxide and water.

[0004] Acetaldehyde, which is essentially generated in the metabolism process of ingested alcohol, is the most significant cause of acute alcohol poisoning, inducing nausea, vomiting, dizziness, thirst in the throat, asthenia, muscle pain, etc., and inducing social and economic losses due to the decline in the work ability of the general public.

[0005] A hangover refers to symptoms such as headache, diarrhea, loss of appetite, nausea, vomiting, chills, and cold sweats that appear after drinking alcohol. Objective symptoms include decreased cognitive function, reduced athletic ability, hematological changes, and hormonal changes. The causes of hangovers are known to be dehydration, toxicity of alcohol and alcohol metabolites (acetaldehyde, formaldehyde, acetone, etc.), and nutrient deficiencies due to malabsorption (blood sugar, vitamin, mineral deficiencies). The severity of a hangover varies greatly depending on individual genetic deviations and environmental conditions (nutritional status, exercise level, degree of dehydration, health status) (Non-patent Literature 2).

[0006] The human large intestine and feces contain over 400 species of bacteria, more than 90% of which are anaerobic strains. These bacteria form a microbiome in the gut, maintaining a certain balance, and are affected not only by the body's health, stress, aging, and physiological changes, but also by food, drugs, and other substances introduced from the outside. For physical health and extended lifespan, it is necessary to maintain a state in the gut microbiome where there are more beneficial bacteria and fewer 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 Literature 3), meaning live bacterial preparations that can help improve gut microbiota. Prebiotics, on the other hand, refer to substances that can be used by beneficial gut microorganisms and that help the growth and function of beneficial gut bacterial strains. Prebiotics known to date are non-starch polysaccharides and oligosaccharides, which are not easily broken down by human enzymes but are usable by microorganisms (Non-Patent Literature 4). Recently, the concept of such prebiotics has broadened with the recognition of the beneficial effects of polyphenols on intestinal microorganisms (Non-Patent Literature 5).

[0007] Lactic acid bacteria are representative bacteria widely used as probiotics. They are abundant in nature and can be 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 and parasitize intestinal epithelial cells, 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 suppressing the colonization of harmful bacteria, preventing disease, activating the immune system, anticancer effects, and lowering cholesterol. The fact that lactic acid bacteria have growth-inhibiting effects against various putrefactive and pathogenic microorganisms is due to several metabolic characteristics, but it is because lactic acid bacteria produce antibacterial active factors such as organic acids, hydrogen peroxide, reuterin, diacetyl, acetaldehyde, and bacteriocins as metabolites (Non-Patent Literature 6).

[0008] The following are prior patent documents related to the present invention.

[0009] Patent Document 1 discloses dairy products, health functional foods, and food additives containing Lactobacillus strains with excellent alcohol decomposition capabilities.

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

[0011] Patent Document 3 discloses a Lactobacillus strain with high activity of alcohol dehydrogenase and acetaldehyde dehydrogenase.

[0012] Patent Document 4 discloses a complex lactic acid bacteria composition for relieving hangovers, containing seven types of lactic acid bacteria: 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 the voluntary intake of solid formulations by companion animals, characterized by comprising an oil containing unsaturated fatty acids, a tackifier, a sweetener, a lactic acid bacteria mixture, 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 stomach acid and exhibit activity in the small and large intestines. This preparation is manufactured by heating and emulsifying two mixed solutions of fat and emulsifier (heated to approximately 60°C) and a protective agent and lactic acid bacteria (heated to approximately 50°C), and then spraying the emulsified solution under high pressure into a dispersion cooled to 4°C. This microcapsule preparation of lactic acid bacteria prevents the death of lactic acid bacteria by stomach acid, thereby increasing the colonization rate of lactic acid bacteria in the intestines and promoting intestinal health.

[0015] Patent Document 7 discloses a complex enteric-coated soft capsule formulation that contains a high content of lactic acid bacteria and edible oils and fats, while also guaranteeing the number of lactic acid bacteria throughout the shelf life. This complex formulation contains 5.0-25.0% by weight of lactic acid bacteria powder, 5.0-20.0% by weight of a suspending agent, 0.5-2.0% by weight of an emulsifier, and the remainder of edible oils and fats.

[0016] Patent document 8 discloses an oral paste containing approximately 80-90% oil, approximately 0.5-20% emulsifier, and approximately 1-2% probiotic lactic acid bacteria effective against tartar and plaque.

[0017] There has been a need for continued development of hangover remedies that exhibit superior and more effective physical relief from headaches or a heavy feeling in the head, gastrointestinal discomfort, thirst, sweating, and weakness compared to the conventional hangover remedies mentioned above.

[0018] However, none of the aforementioned documents disclose or describe any substitutes for hangover-relieving probiotic preparations containing edible oils and fats and emulsifiers, or for any methods of producing the same.

[0019] The probiotic preparation of the present invention was subjected to experiments such as the production of emulsified liquid at different heating temperatures (Experimental Example 1); the measurement of ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activity (Experimental Example 2); the hangover symptom relief effect of the lactic acid bacteria mixed composition for hangover relief (Clinical Example 1); and the measurement of alcohol concentration (%) in aerobic air of the lactic acid bacteria mixed composition for hangover relief (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 palatability, leading to the completion of the present invention. [Prior art documents] [Patent Documents]

[0020] [Patent Document 1] Korean Published Patent No. 10-2006-0065753 [Patent Document 2] Korean Published Patent Publication No. 10-2017-0032848 [Patent Document 3] Korean Published Patent No. 10-2020-0054796 [Patent Document 4] Korean Registered Patent Publication No. 10-2078324 [Patent Document 5] Korean Published Patent Publication No. 10-2022-0068518 [Patent Document 6] Korean Published Patent No. 10-1997-0025405

Patent Document 7

Patent Document 8

Non-Patent Document

[0021]

Non-Patent Document 1

Non-Patent Document 2

Non-Patent Document 3

Non-Patent Document 4

Non-Patent Document 5

Non-Patent Document 6

Summary of the Invention

Problems to be Solved by the Invention

[0022] This invention was made to overcome the problems described above. This invention provides a probiotic preparation for relieving hangovers and preventing and treating liver disease, containing lactic acid bacteria, edible oils and fats, and an emulsifier, and aims to provide an excellent probiotic preparation and a method for producing the same that exhibits remarkable effects that are superior to conventionally known lactic acid bacteria preparations in terms of hangover relief effect, liver function improvement effect, and palatability. [Means for solving the problem]

[0023] The characteristic configuration of the present invention, which achieves the objectives of the present invention as described above and realizes the characteristic effects of the present invention described later, is as follows.

[0024] As a preferred embodiment of the present invention, a probiotic preparation for relieving hangovers is provided by performing the following steps: a first step of heating 1 to 90 parts by weight of edible oil at 70 to 95°C, then mixing and stirring with 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 from the first step until the temperature reaches 2 to 20°C to produce a gel-like aggregated mixture; and a third step of slowly adding 1 part by weight of lactic acid bacteria to the gel-like aggregated mixture and stirring at low speed to produce a lactic acid bacteria mixture.

[0025] As a preferred embodiment of the present invention, a probiotic preparation for relieving hangovers is provided by further performing the following steps: a fourth step of adding crushed 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 components selected from prebiotics and tackifiers to the mixture obtained in the fourth step and stirring.

[0026] In a preferred embodiment of the present invention, the nut pulverized material has a particle size of 0.01 to 0.5 mm, and the nut lactic acid bacteria mixture is produced by stirring at a stirring speed of 30 to 50 rpm for 30 minutes to 3 hours until all the materials are uniformly mixed.

[0027] As a preferred embodiment of the present invention, a probiotic preparation for relieving hangovers contains (a) lactic acid bacteria, (b) edible oils and fats, and (c) an emulsifier as essential components.

[0028] In a preferred embodiment of the present invention, the weight ratio of the individual components of the hangover relief probiotic preparation is as follows: (a) 1.0 part by weight of lactic acid bacteria, (b) 1 to 90 parts by weight of edible oil and fat, and (c) 0.1 to 5.0 parts by weight of emulsifier.

[0029] In a preferred embodiment of the present invention, (a) lactic acid bacteria as defined herein are characterized by being 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, (b) edible oils and fats as defined herein are characterized by being 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.

[0031] In a preferred embodiment of the present invention, the emulsifier (c) as defined herein is characterized by being 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, polysorbate, egg yolk lecithin, soy lecithin, carboxymethylcellulose, glycerin, soy phospholipids, and calcium stearyl lactate.

[0032] As a preferred embodiment of the present invention, a probiotic preparation for relieving hangovers contains essential components consisting of (a) lactic acid bacteria, (b) edible oils and fats, and (c) emulsifiers, and further includes one or more additional components selected from (d) nuts, (e) prebiotics, and (f) tackifiers.

[0033] In a preferred embodiment of the present invention, the weight ratio of the individual components of the hangover-relieving probiotic preparation is as follows: (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 tackifier.

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

[0035] In a preferred embodiment of the present invention, (e) prebiotics as defined herein are characterized by being one or more components selected from pentoses such as xylose and arabinose, or glucose, mannose, fructose, galactose; lactulose, lactitol, sucrose, lactose, maltose, trehalose; fructo-oligosaccharide, raffinose, stachyose, maltodextrin; amylose, amylopectin, starch, cellulose, and pectin.

[0036] In a preferred embodiment of the present invention, the (f) tackifier as defined herein is characterized by being 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] Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, so that persons with ordinary skill in the art to which the present invention pertains can easily implement the present invention.

[0038] The hangover relief probiotic preparation according to the present invention is manufactured by a process comprising: a first step of heating 1 to 90 parts by weight of edible oil and fat at a 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 a mixture of edible oil and fat and emulsifier; 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, to produce a gel-like aggregated mixture; and a third step of slowly adding 1 part by weight of lactic acid bacteria to the gel-like aggregated mixture from the second step and stirring at a low speed to produce a lactic acid bacteria mixture.

[0039] Through this process, the emulsifier is dissolved and completely mixed with heated edible oils and fats. Subsequently, cooling is performed to produce a stable, aggregated gel-like mixture. By mixing lactic acid bacteria into this mixture, the ability of the lactic acid bacteria to maintain their presence in the intestines can be significantly improved.

[0040] The hangover relief probiotic preparation according to the present invention may be manufactured further comprising: a fourth step of adding crushed 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 components selected from prebiotics and tackifiers to the mixture obtained in the fourth step and stirring.

[0041] The four stages of crushed nuts described above 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 produced in the fifth step can also be sealed under nitrogen gas and stored at a temperature of 25°C or below. The temperature of the probiotic preparation can be controlled to 30°C or below, and the decrease in lactic acid bacteria content due to temperature and physical friction can be minimized through slow stirring.

[0043] In this invention, "(a) lactic acid bacteria" refers to a strain of bacteria that aids digestion and absorption, inhibits the growth of harmful bacteria in the intestines, and maintains a favorable 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 in the range of 0.1 to 8.0 μm, more preferably 0.2 to 4.0 μm.

[0044] In this invention, the content of individual components is expressed in parts by weight, based on 1 part by weight of lactic acid bacteria.

[0045] As representative strains, preferably any lactic acid bacteria widely used in probiotics, readily available in the industry, such as those from the American Type Culture Collection (ATCC), the Korea Biotechnology Research Institute's Center for Type Cultures (KCTC), the Korean Culture Center of Microorganisms (KCCM), and the Korean Agricultural Genetic Resources Center (KACC) of the Korea Rural Development Administration. The microorganisms are available from collections such as the Collection, and specifically include microorganisms of the genera Lactobacillus, Bifidobacterium, Bacillus, Streptococcus, and Enterococcus; preferably Bifidobacterium, Lactobacillus, or Streptococcus strains, and more preferably Bifidobacterium or Streptococcus strains; more preferably Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, and Bifidobacterium animalis subspecies lactis. ssp. lactis), Bifidobacterium adolescentis, Bifidobacterium pseudocatenulatum, Bifidobacterium catenulatum, or Bifidobacterium infantis, Bifidobacterium thermophyllum (B.Bifidobacteria such as *Lactobacillus thermophilum*; strains of the genus *Bifidobacterium*, such as *Lactobacillus plantarum*, *Lactobacillus pentosus*, *Lactobacillus casei*, *Lactobacillus casei ssp. paracasei*, *Lactobacillus rhamnosus*, *Lactobacillus acidophilus*, *Lactobacillus delbrueckii*, and *Lactobacillus delbrueckii* subspecies *Lactobacillus delbrueckii*. 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 salivarius (Lb.Lactobacillus strains such as *Lactobacillus salivarius*; Bacillus strains such as *Bacillus cereus toyoi* or *Bacillus cereus*; Leuconostoc strains such as *Leuconostoc citreum* and *Leuconostoc mesenteroides*; Pediococcus strains such as *Pediococcus acidilactici* and *Pediococcus pentosaceus*; Propionibacterium assidiaceens Propionibacterium species such as acidifaciens and Propionibacterium acidipropionici; Streptococcus species such as Streptococcus thermophilus, S. cremoris, S. infantarius, S. intermedius, S. lactis, and S. salivarius subsp. thermophilus; Enterococcus faecalis and Enterococcus faecium (E.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*, *Lactobacillus plantarum*, *Bifidobacterium longum*, and *Bifidobacterium animalis*. It comprises one or more single or mixed strains, such as Lactobacillus ssp. Lactis, more preferably two or more mixed strains selected from Lactobacillus acidophilus, Lactobacillus rhamnosus GG, Lactobacillus plantarum, Bifidobacterium longum, and Bifidobacterium animalis ssp. Lactis.

[0046] In the present invention, "(b) edible oils and fats" means 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.

[0047] The edible oil plays a role in enveloping the lactic acid bacteria complex and protecting it from stomach acid. The edible oil contains 1 to 90 parts by weight, preferably 15 to 30 parts by weight, per 1 part by weight of lactic acid bacteria. First, the edible oil is heated to 70 to 95°C, preferably 75 to 85°C, and then the emulsifier is mixed in and stirred to produce a mixture of edible oil and emulsifier. This mixture is then 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, allowing a stable gel-like aggregate to form.

[0048] In the present invention, "(c) emulsifier" as defined herein 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, polysorbate, egg yolk lecithin, soy lecithin, carboxymethylcellulose, glycerin, soy phospholipids, and calcium stearyl lactate.

[0049] The emulsifier plays a role in increasing the miscibility between components within the lactic acid bacteria complex. When the emulsifier is mixed after heating the edible oil to 70-95°C, preferably 75-85°C, the emulsifier dissolves, greatly increasing its miscibility with the edible oil.

[0050] Traditionally, a process involving heating edible oils and fats to 60°C and mixing in an emulsifier has been known. However, even when edible oils and fats are actually heated to 60°C, there is a problem in that the emulsifier does not dissolve and therefore does not mix.

[0051] Experimental results confirmed that emulsifiers dissolve in edible oils when heated to a minimum of 70°C or higher, and that rancidity may occur when heated above 100°C. Therefore, it is preferable to heat edible oils at 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 part by weight of lactic acid bacteria. In this case, if the emulsifier content is less than 0.1 parts 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 amounts exceeding 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, a probiotic preparation for relieving hangovers is provided, which contains (a) lactic acid bacteria, (b) edible oils and fats, and (c) an emulsifier as essential components.

[0054] The aforementioned probiotic preparation is characterized in that the weight ratio of the individual components 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 emulsifiers.

[0055] Of these, explanations for (a) lactic acid bacteria, (b) edible oils and fats, and (c) emulsifiers have been given above and will be omitted here.

[0056] According to one preferred embodiment of the present invention, a probiotic preparation for relieving hangovers is provided, which further contains the essential components plus one or more additional components selected from (d) nuts, (e) prebiotics, and (f) adhesives.

[0057] In this case, the weight ratio of the individual components of the probiotic preparation is as follows: (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 emulsifiers, (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 tackifiers.

[0058] More preferably, the mixture is characterized by comprising (a) 1.0 part by weight of lactic acid bacteria, (b) 10 to 30 parts by weight of edible oils and fats, (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 tackifier.

[0059] In the present invention, "(d) nuts" means one or more components selected from the group consisting of peanuts, almonds, walnuts, pine nuts, pistachios, pecans, macadamia nuts, hazelnuts, cashews, Brazil nuts, chestnuts, soybeans, cocoa nibs, coconuts, sunflower seeds, and pumpkin seeds, as additives to further enhance the viscosity formation of the composition, increase the flavor / texture, and enhance the activity of lactic acid bacteria.

[0060] The aforementioned nuts contain a large amount of unsaturated fatty acids, which are essential components that play a beneficial role in various aspects of health, including blood circulation. The pulverized form is preferred, and the pulverized material is characterized by being pulverized to the extent that it has a particle size of 0.01 to 0.5 mm, preferably 0.01 to 0.1 mm, and exhibits a paste-like consistency.

[0061] The amount of nuts mixed is 5.0 to 90.0 parts by weight per 1 part by weight of lactic acid bacteria, preferably 15.0 to 75.0 parts by weight.

[0062] Experiments have confirmed that nuts not only improve the palatability and sensory appeal of probiotic preparations, but also have an excellent effect in maintaining the survival of lactic acid bacteria in stomach acid.

[0063] The term "(e) prebiotics" as defined in this application refers to components that are used as food for lactic acid bacteria, are not digested by enzymes in the digestive tract of animals, and promote the growth of intestinal bacteria such as Bifidobacterium in the lower part of the small intestine, thereby exhibiting various physiological effects, including intestinal regulation. Monosaccharides, disaccharides, oligosaccharides, and polysaccharides that are well-known in the industry as prebiotics are possible, preferably 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; and fructo-oligosaccharides and raffinose. Oligosaccharides such as raffinose, stachyose, and maltodextrin; polysaccharides such as amylose, amylopectin, starch, cellulose, and pectin; more preferably sugar compounds such as glucose, fructose, galactose, sucrose, lactose, and fructo-oligosaccharides, and more preferably glucose, fructose, lactulose, lactitol, or fructo-oligosaccharides.

[0064] The amount of the (e) prebiotics component can be adjusted in amounts well known in the industry depending on the type and amount of the (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.

[0065] The "(f) tackifier" as defined in this application is contained in an amount of 0.1 to 5 parts by weight, preferably 1 to 4 parts by weight, per 1 part by weight of lactic acid bacteria, and plays a role in imparting tackiness to the composition, but it is preferable that it consists of 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 amount of the tackifier is less than 0.1 parts by weight, the effect is minimal, and if the amount of the tackifier exceeds 5 parts by weight, the viscosity may increase excessively, reducing workability.

[0067] Furthermore, the present invention allows for the addition of one or more additives selected from pigments, fragrances, etc., in appropriate amounts, within a range of about 0 to 10 parts by weight per 1 weight of total lactic acid bacteria, to the composition.

[0068] Furthermore, the present invention provides a pharmaceutical composition for the prevention and treatment of hangovers or liver disease, a health functional food, a health supplement, and a food additive containing a probiotic preparation manufactured by the above manufacturing method as an active ingredient.

[0069] The present invention provides a pharmaceutical composition for the prevention and treatment of hangovers or liver disease, which contains a probiotic preparation as an active ingredient.

[0070] The liver diseases as defined in this application include autoimmune liver diseases, drug-induced liver diseases, alcoholic liver diseases, non-alcoholic liver diseases, infectious liver diseases, congenital metabolic liver diseases, acute hepatitis, chronic hepatitis, cirrhosis, fatty liver, or liver cancer, preferably alcoholic liver disease or non-alcoholic liver disease.

[0071] The probiotic formulation of the present invention was subjected to experiments such as the production of emulsified liquid at different heating temperatures (Experimental Example 1); the measurement of ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activity (Experimental Example 2); the survival rate of lactic acid bacteria in artificial gastric juice (pH 2) (Experimental Example 3); the hangover symptom relief effect of the hangover relief lactic acid bacteria mixed composition (Clinical Example 1); and the measurement of the alcohol concentration (%) in aerobic air of the hangover relief lactic acid bacteria mixed composition of the present invention (Clinical Example 2). As a result, it was confirmed that the lactic acid bacteria formulation of the present invention exhibits remarkable effects superior to conventionally known lactic acid bacteria formulations in terms of hangover relief effect, liver function improvement effect, and palatability. The composition of the present invention was confirmed to have superior therapeutic effects against hangovers or liver diseases and hangover relief effects in simple clinical experiments.

[0072] To solve the aforementioned problem, the present invention provides a pharmaceutical composition for the prevention and treatment of hangovers or liver disease, which contains the probiotic preparation as an active ingredient.

[0073] Furthermore, the present invention provides a health functional food for preventing and improving hangovers or liver disease, which contains the aforementioned 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 relative to the total weight of the composition.

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

[0076] A composition comprising the probiotic formulation of the present invention may further contain suitable carriers, excipients, and diluents commonly used in the manufacture of pharmaceutical compositions.

[0077] The compositions containing the probiotic formulations according to the present invention can be prepared by conventional methods in the form of oral dosage forms such as powders, granules, tablets, capsules, suspensions, emulsions, syrups, and aerosols, as well as topical preparations, suppositories, and sterile injection solutions. Examples of carriers, excipients, and diluents that may be included 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 formulation, these are prepared using commonly used fillers, bulking agents, binders, wetting agents, disintegrants, surfactants, and other diluents or excipients. Solid formulations for oral administration include tablets, pills, powders, granules, and capsules. Such solid formulations are prepared by mixing the extract with at least one excipient, such as starch, calcium carbonate, sucrose, or lactose, or gelatin. In addition to simple excipients, lubricants such as magnesium stearate and talc are also used. Liquid formulations for oral administration include suspensions, oral solutions, emulsions, and syrups. In addition to commonly used simple diluents such as water and liquid paraffin, various excipients such as humectants, sweeteners, fragrances, and preservatives may be used. Formulations for parenteral administration include sterile aqueous solutions, non-aqueous solvents, suspensions, emulsions, lyophilized formulations, and suppositories. Non-aqueous solvents and suspensions that can be used include propylene glycol, polyethylene glycol, vegetable oils such as olive oil, and injectable esters such as ethyl oleate. Suitable suppository bases include witepsol, macrogol, tween 61, cocoa butter, lauric acid butter, and glycerol gelatin.

[0078] 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, but can be appropriately selected by those skilled in the art. However, for desirable effects, it is preferable to administer the probiotic preparation at a dose of 0.01 mg / kg to 10 g / kg per day, preferably 1 mg / kg to 1 g / kg. The administration can be once a day or divided into several doses. Therefore, the above dosage does not limit the scope of the present invention in any way.

[0079] The compositions of the present invention can be administered to mammals such as rats, mice, livestock, and humans via various routes. All methods of administration are conceivable, and can be administered, for example, by oral and rectal or intravenous administration.

[0080] Furthermore, the present invention provides a treatment method for treating a hangover or liver disease patient, comprising administering the aforementioned probiotic preparation to the patient or liver disease patient.

[0081] Furthermore, the present invention provides the use of the probiotic preparation for manufacturing drugs for treating hangovers or liver disease.

[0082] Furthermore, the present invention provides a health functional food for preventing and improving hangovers or liver disease, 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 relative to the total weight of the composition.

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

[0085] A composition comprising the probiotic formulation of the present invention may further contain suitable carriers, excipients, and diluents commonly used in the manufacture of pharmaceutical compositions.

[0086] The compositions containing the probiotic formulations according to the present invention can be prepared by conventional methods in the form of oral dosage forms such as powders, granules, tablets, capsules, suspensions, emulsions, syrups, and aerosols, as well as topical preparations, suppositories, and sterile injection solutions. Examples of carriers, excipients, and diluents that may be included 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 formulation, these are prepared using commonly used fillers, bulking agents, binders, wetting agents, disintegrants, surfactants, and other diluents or excipients. Solid formulations for oral administration include tablets, pills, powders, granules, and capsules. Such solid formulations are prepared by mixing the extract with at least one excipient, such as starch, calcium carbonate, sucrose, or lactose, or gelatin. In addition to simple excipients, lubricants such as magnesium stearate and talc are also used. Liquid formulations for oral administration include suspensions, oral solutions, emulsions, and syrups. In addition to commonly used simple diluents such as water and liquid paraffin, various excipients such as humectants, sweeteners, fragrances, and preservatives may be used. Formulations for parenteral administration include sterile aqueous solutions, non-aqueous solvents, suspensions, emulsions, lyophilized formulations, and suppositories. Non-aqueous solvents and suspensions that can be used include propylene glycol, polyethylene glycol, vegetable oils such as olive oil, and injectable esters such as ethyl oleate. Suitable suppository bases include witepsol, macrogol, tween 61, cocoa butter, lauric acid butter, and glycerol gelatin.

[0087] 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, but can be appropriately selected by those skilled in the art. However, for desirable effects, it is preferable to administer the probiotic preparation at a dose of 0.01 mg / kg to 10 g / kg per day, preferably 1 mg / kg to 1 g / kg. The administration can be once a day or divided into several doses. Therefore, the above dosage does not limit the scope of the present invention in any way.

[0088] The compositions of the present invention can be administered to mammals such as rats, mice, livestock, and humans via various routes. All methods of administration are conceivable, but for example, they can be administered orally, rectally, or intravenously.

[0089] Furthermore, the present invention provides a health functional food for the prevention and improvement of hangovers or liver disease, which contains the aforementioned probiotic preparation as an active ingredient.

[0090] In this application, "health functional foods" means foods manufactured and processed using raw materials or components that have beneficial functional properties for the human body, as defined in Act No. 6727 on Health Functional Foods. "Functionality" means being ingested for the purpose of obtaining beneficial effects for health purposes, such as regulating nutrients or physiological effects on the structure and function of the human body.

[0091] The present invention provides a health functional food for the prevention and improvement of hangovers or liver disease, comprising the above-mentioned component in an amount of 0.01 to 95%, preferably 1 to 80%, of the total weight of the composition.

[0092] Furthermore, the composition of the present invention may be a health food intended for the treatment or improvement of hangovers or liver disease.

[0093] Furthermore, it can be manufactured and processed as a health functional food in the form of a drug administration such as a powder, granules, tablet, capsule, pill, suspension, emulsion, or syrup, or in the form of a tea bag, infused tea, or health drink, for the purpose of preventing and improving hangovers or liver disease.

[0094] Furthermore, the present invention provides a health supplement for the prevention and improvement of hangovers or liver disease, which contains the aforementioned probiotic preparation as an active ingredient.

[0095] In the health supplements as defined in this application, the main component means that the content of the active ingredient relative to the weight of the whole composition 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%.

[0096] The health functional beverage composition of the present invention contains the probiotic preparation as an essential component in the indicated proportion, but there are no special restrictions on other components, and various flavorings or natural carbohydrates, as in ordinary beverages, can be included as additional components. Examples of the aforementioned natural carbohydrates include monosaccharides, e.g., glucose, fructose; disaccharides, e.g., maltose, sucrose; and ordinary sugars such as polysaccharides, e.g., dextrin, cyclodextrin; and sugar alcohols such as xylitol, sorbitol, and erythritol. Natural flavorings (thaumatin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.)) and synthetic flavorings (saccharin, aspartame, etc.) can be advantageously used as flavorings other than those mentioned above. The proportion of the aforementioned 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 is or used together with other foods or food ingredients, and can be used as appropriate in the usual way. Examples of foods to which the substance can be added include meats, sausages, bread, chocolate, candies, snacks, confectionery, pizza, ramen, other noodles, gums, dairy products including ice cream, various soups, beverages, tea, drinks, alcoholic beverages, and vitamin complexes, and include all health foods in the usual sense.

[0098] In addition to the above, the compositions of the present invention may contain various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic and natural flavoring agents, coloring agents and enhancers (for cheese, chocolate, etc.), pectinic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc. Furthermore, the compositions of the present invention may contain fruit pulp for the production of natural fruit juices, fruit juice beverages, and vegetable beverages. Such components can be used independently or in combination. The proportion of such additives is not so important, but it is common to select them in the range of 0 to about 20 parts by weight per 100 parts by weight of the composition of the present invention.

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

[0100] Furthermore, the present invention provides a food or food additive for the prevention and improvement of hangovers or liver disease, which contains the aforementioned probiotic preparation as an active ingredient.

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

[0102] Functional foods containing the probiotic preparation of the present invention include confectionery such as bread, mochi, dried fruits, candies, chocolates, chewing gum, and jams; ice cream products such as ice cream, frozen desserts, and ice cream powders; milk products such as milk, low-fat milk, lactose-free milk, processed milk products, goat's milk, fermented milk products, buttermilk, concentrated milk products, milk creams, buttermilk, natural cheese, processed cheese, milk powders, and whey products; processed meat products, processed egg products, meat products such as hamburgers; kamaboko, ha Examples of prohibited items include, but are not limited to, fish products such as fish products like sausages and bacon, noodles such as ramen, dried noodles, fresh noodles, milk noodle soup, gelatinized dried noodles, improved aged noodles, frozen noodles, and pasta, beverages such as fruit drinks, vegetable drinks, carbonated drinks, soy milk, yogurt and other lactic acid bacteria drinks, and mixed drinks, condiments such as soy sauce, miso, gochujang, chunjang, cheonggukjang, mixed sauces, vinegar, sauces, tomato ketchup, curry, and dressings, margarine, shortening, and pizza.

[0103] The amount of the probiotic preparation according to the present invention, which is added to food products including beverages during the manufacturing process of the aforementioned health functional foods, can be appropriately adjusted as needed. [Effects of the Invention]

[0104] The present invention's probiotic preparation for relieving hangovers was subjected to experiments such as the production of emulsified liquid at different heating temperatures (Experimental Example 1); the measurement of ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activity (Experimental Example 2); the survival rate of lactic acid bacteria in artificial gastric juice (pH 2) (Experimental Example 3); the effect of the hangover relief lactic acid bacteria mixed composition on eliminating hangover symptoms (Clinical Example 1); and the measurement of the alcohol concentration (%) in aerobic air of the hangover relief lactic acid bacteria mixed composition of the present invention (Clinical Example 2). The results of these experiments confirmed that the lactic acid bacteria preparation of the present invention exhibits a remarkable effect superior to conventionally known lactic acid bacteria preparations in terms of hangover relief effect, liver function improvement effect, and palatability.

[0105] Therefore, the present invention can provide a probiotic formulation for the prevention and treatment of hangovers or liver disease, and a method for producing the same. [Brief explanation of the drawing]

[0106] [Figure 1] This figure shows the experimental results of observing the properties of the emulsifier of the present invention at various temperatures. [Figure 2] This figure shows the results of experimental measurements of the effects of the sample of the present invention on ADH and ALDH activity. [Figure 3] This figure shows the results of an experiment on the survival rate of lactic acid bacteria in the artificial gastric juice (pH 2) of the present invention. [Figure 4] This figure shows the results of an experiment measuring the effect of the sample of the present invention on the alcohol concentration in aerobic air. [Modes for carrying out the invention]

[0107] Those skilled in the art will see that various modifications and variations can be used in the compositions, uses, and manufactures of the present invention, as long as they do not deviate 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 content of the present invention is not limited by the following examples and experimental examples.

[0109] Example 1. Production of an emulsifier-added lactic acid bacteria preparation (Composition A) (Composition: Table 1) 20g of sunflower oil (vegetable oil, SAJO DAERIM Co., Ltd.) was placed in a hotplate stirrer (MSH-20D) and heated to 75-85°C. Then, 0.4g of glycerin fatty acid ester (emulsifier, ES food ingredient) was added and mixed and stirred.

[0110] The vegetable oil and emulsifier mixture from the above stage was emulsified in a circulating cooling water bath (low-temperature circulating constant-temperature water bath, SH-WB-7CDR) maintained at 0-4°C, while stirring until the mixture's temperature reached 20-25°C. (For the experimental process and results of Test-1, which involved producing emulsified liquids at 40°C, 60°C, 85°C, and 100°C, please refer to Experimental Example 1 below.)

[0111] To the emulsified oil in gel form formed as described above, a mixture of lactic acid bacteria, namely Lactobacillus acidophilus DDS-1 (Alllove Co., Ltd.), Lactobacillus rhamnosus GG (Alllove Co., Ltd.), Lactobacillus plantarum VI-07 (Bitec Co., Ltd.), Bifidobacterium longum BL5 (Bitec Co., Ltd.), and Bifidobacterium animalis ssp. lactis BLC1 (Alllove Co., Ltd.), were added in equal numbers (2 x 10⁻¹⁰) of each type. 9 One g of mixed lactic acid bacteria, uniformly mixed at a ratio of 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, please refer to Experimental Example 2 below.)

[0112] To achieve the appropriate viscosity of the composition, enhance the flavor / texture, and further strengthen the activity of lactic acid bacteria, fructooligosaccharides (a natural sweetener and prebiotic) and peanuts (a nut containing large amounts of unsaturated fatty acids, which play a beneficial role in various health aspects, including blood circulation) were added. The mixture was then stirred in a mixing and stirring machine (OFM-1507B, Ofer Co., Ltd.) at a speed of 30-50 rpm for more than one hour until all ingredients were uniformly mixed.

[0113] 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) (sufficient to form a paste).

[0114] [Table 1]

[0115] Example 2. Preparation of Composition B (Composition: Table 1) Without using the emulsification step involving vegetable oil and emulsifier as described in the manufacturing method of Composition A in Example 1, a lactic acid bacteria preparation without nut powder (Composition C) was produced by simply mixing sunflower oil (vegetable oil), five types of mixed lactic acid bacteria, and the remaining additives under the same conditions, and this was used as a sample in the experimental example below.

[0116] Example 3. Preparation of Composition C (Composition: Table 1) The composition was manufactured using the method described in the manufacturing method for composition A, but without the nut mixture.

[0117] Experimental Example 1: Experiment on producing emulsified liquid at different heating temperatures. 100g of sunflower oil (vegetable oil, SAJO DAERIM Co., Ltd.) was mixed with 2.0g of emulsifier (glycerin fatty acid ester, ES food ingredient), heated at four different temperatures including 40°C, 60°C, 85°C, and 100°C, and then emulsified while stirring in a circulating cooling water bath (low-temperature circulating constant-temperature water bath, SH-WB-7CDR) maintained at 0-4°C until the mixture reached a temperature of 4-10°C. The optimal temperature for producing the emulsion was then determined.

[0118] As shown in Figure 1, the experimental results indicate that each photograph shows the shape of the emulsion formed at different temperatures. At 40°C and 60°C, the emulsifier did not dissolve sufficiently, and the emulsion did not form well. However, at 85°C and 100°C, the emulsifier dissolved sufficiently, and the emulsion formed uniformly. (See Figure 1: Experiment on the properties of emulsions at various temperatures of emulsifiers).

[0119] Experimental Example 2. Measurement of ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activity The alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activities of the hangover-relieving lactic acid bacteria mixed compositions A, B, C, and a comparative example (control group), prepared according to the aforementioned formulation ratios, were measured as follows using methods described in conventional literature (Roker, E., 1955, Alcohol dehydrogenase from baker's 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-grade 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. +30 μl of ADH, 30 μl of ethanol, and 10 μl of the sample were mixed, and 15 μl of ADH was added to a 96-well plate to make a total volume of 300 μl. The mixture was reacted at 30°C for 5 minutes. After that, the absorbance change was measured at 340 nm at 30-second intervals for 5 minutes. The control group was measured without the addition of the sample, and the activity was calculated as a relative percentage to the control group using formula 1 {ADH activity (%) = (absorbance of treated group / absorbance of control group) × 100}.

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

[0122] [Table 2]

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

[0124] Experiment Example 3. Lactic acid bacteria survival rate experiment using artificial gastric juice (pH 2). 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 conducted using 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 To confirm the viability of lactic acid bacteria in the composition, composition A was stirred with artificial gastric juice (pH 2) for a set period (1 hour). The collected composition was immediately cultured on Lactobacillus selective medium (MRS agar plate, MB-M1024-P50, KisanBio) and cultured anaerobically at 37°C for 72±3 hours. Plates that produced 15 to 300 colonies per plate were selected, the number of colonies was calculated, and the bacterial count was calculated by multiplying the measured number of colonies by the dilution factor. For comparison, a control group of compositions, in which the lactic acid bacteria mixture was mixed with unemulsified oil, was used.

[0126] The experimental results show that the survival rate of lactic acid bacteria in the emulsified oil and lactic acid bacteria mixture is even better than that of the control group. Furthermore, when peanut powder was added as an additive to the emulsified oil and cultured under the same conditions, it was observed that the survival rate of Lactobacillus in the lactic acid bacteria mixture containing even more peanut powder was even more remarkably superior. (See Table 3 and Figure 3)

[0127] [Table 3]

[0128] Clinical Case 1. Efficacy of a lactic acid bacteria mixture composition for hangover relief in eliminating hangover symptoms. A questionnaire survey was conducted among 50 healthy adult male supporters aged 20-50 with no abnormalities in alcohol metabolism. After consuming 200ml of shochu (16.5% alcohol concentration) over 30 minutes, participants were divided into groups: one group ingested 5g of composition A, another ingested 5g of composition B, another ingested 5g of composition C, and a control group received no composition. The survey focused on the main hangover symptoms experienced 12 hours after drinking. While multiple responses were common for the main symptoms, the most strongly felt hangover symptom was selected as representative.

[0129] [Table 4]

[0130] As can be seen from Table 4 above, the experimental group of the present invention shows significantly superior effectiveness in relieving various major hangover symptoms compared to the control group. In particular, it was confirmed that when prepared with composition A, it showed the best hangover symptom relief effect compared to composition C (containing an emulsifier, excluding nuts) and composition B (containing nuts, excluding emulsifier). Following composition A, composition C (containing an emulsifier, excluding nuts) showed excellent hangover symptom relief, and it was confirmed that composition B (containing nuts, excluding emulsifier) ​​showed even better hangover symptom relief compared to the control group.

[0131] Clinical Example 2. Measurement of breath alcohol concentration (%) of the lactic acid bacteria mixed composition for hangover relief according to the present invention. Similar to Clinical Example 1, 10 healthy adult men aged 20-50 with no abnormalities in alcohol metabolism were included in the experiment. One group ingested 5g of composition A and 200ml of shochu (16.5% alcohol concentration) for 30 minutes. Another group ingested 5g of composition B and 200ml of shochu (16.5% alcohol concentration) for 30 minutes. A third group ingested 5g of composition C and 200ml of shochu (16.5% alcohol concentration) for 30 minutes. A control group ingested no composition but 200ml of shochu (16.5% alcohol concentration) for 30 minutes. The aerobic alcohol concentration (%) 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. Breath alcohol concentration (%) was measured using a commercially available portable breath alcohol meter (ALCOSCAN, AL8800), and the average breath alcohol concentration (%) value for each experimenter was used.

[0132] [Table 5]

[0133] As can be seen from Table 5 and Figure 4 above, the experimental group of the present invention not only showed superior effectiveness in reducing the percentage of alcohol concentration in exhaled breath compared to the control group (percentage 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 during drinking, compared to the control group, after ingesting the composition of the present invention.

[0134] In particular, it was confirmed that when manufactured using composition A, it showed the best alcohol concentration reduction effect compared to composition C (containing an emulsifier, excluding nuts) and composition B (containing nuts, excluding emulsifier). Following composition A, composition C (containing an emulsifier, excluding nuts) showed an excellent alcohol concentration reduction effect, and it was confirmed that composition B (containing nuts, excluding emulsifier) ​​showed an even better alcohol concentration reduction effect compared to the control group.

[0135] Based on the aforementioned experimental results, experiments were conducted using the lactic acid bacteria preparation of the present invention, including: emulsification liquid production experiments at different heating temperatures (Experimental Example 1); ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activity measurement experiments (Experimental Example 2); lactic acid bacteria survival rate experiments in artificial gastric juice (pH 2) (Experimental Example 3); hangover symptom removal effect experiment of the hangover relief lactic acid bacteria mixed composition (Clinical Example 1); and measurement of aerobic alcohol concentration (%) of the hangover relief lactic acid bacteria mixed composition of the present invention (Clinical Example 2). The results confirmed that the lactic acid bacteria preparation of the present invention exhibits superior and remarkable effects compared to conventionally known lactic acid bacteria preparations in terms of hangover relief effect, liver function improvement effect, and palatability. [Examples]

[0136] The following describes examples of formulations of compositions containing the probiotic preparation of the present invention, but the present invention is not intended to limit itself, but merely to provide specific examples.

[0137] Formulation Example 1: Manufacturing of Powdered Formulations Composition A---------------------- 20mg Lactose---------------------- 100mg Talc ------------------------ 10mg The aforementioned components are mixed and filled into an airtight bag to produce a powder.

[0138] Formulation Example 2. Tablet Manufacturing Composition A---------------------- 10mg Corn starch -------------------- 100mg Lactose---------------------- 100mg Magnesium stearate --------------- 2mg After mixing the aforementioned components, tablets are manufactured by compressing them using a standard tablet manufacturing method.

[0139] Formulation Example 3. Manufacturing of Capsules Composition A---------------------- 10mg Crystalline cellulose ------------------- 3 mg Lactose---------------------- 14.8mg Magnesium stearate --------------- 0.2mg The above-mentioned components are mixed using a standard capsule manufacturing method, and the mixture is filled into gelatin capsules to produce capsules.

[0140] Formulation Example 4. Manufacturing of Injectable Drugs Composition A---------------------- 10mg Mannitol 180mg Sterile distilled water for injection ------------------- 2974 mg Na2HPO4·12H2O --------------- 26mg The product is manufactured using a standard method for manufacturing injectable drugs, with the above-mentioned component content per ampoule (2 ml).

[0141] Formulation Example 5. Manufacturing of Liquid Formulations Composition A---------------------- 20mg Isomerized sugar---------------------- 10g Mannitol 5g Purified water ------------------------ Appropriate amount The liquid preparation is manufactured by adding each component to purified water and dissolving them using a standard liquid preparation method, adding an appropriate amount of lemon fragrance, mixing the components, adding purified water to adjust the total volume to 100 ml, filling the container with brown disease-causing material, and sterilizing it.

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

[0143] The composition ratio of the aforementioned vitamin and mineral mixture was chosen in the preferred example to include components relatively suitable for health foods. However, the mixing ratio may be arbitrarily modified. After mixing the components using a conventional health food manufacturing method, granules can be produced and used in the manufacture of health food compositions using conventional methods.

[0144] Formulation Example 7. Manufacturing of Health Drinks Composition A---------------------- 1000mg Citric acid ----------------------- 1000mg Oligosaccharides ----------------------- 100g Plum extract ----------------------- 2g Taurine ----------------------- 1g Add purified water to make a total of 900ml

[0145] After mixing the above-mentioned ingredients using a conventional method for manufacturing health beverages, the mixture is stirred and heated at 85°C for approximately 1 hour. The resulting solution is then filtered, collected in a sterilized 2L container, sealed and sterilized, and then stored in a refrigerator before being used to manufacture the health beverage composition of the present invention.

[0146] The aforementioned composition ratio is a mixture of ingredients relatively suitable for beverages, as in the preferred example. However, the blending ratio may be arbitrarily modified depending on regional and ethnic preferences such as the demand segment, the country of demand, and the intended use. [Industrial applicability]

[0147] As described above, the probiotic preparation of the present invention was subjected to experiments such as the production of emulsified liquid at different heating temperatures (Experimental Example 1); the measurement of ADH (Alcohol dehydrogenase) and ALDH (Aldehyde dehydrogenase) activity (Experimental Example 2); the survival rate of lactic acid bacteria in artificial gastric juice (pH 2) (Experimental Example 3); the hangover symptom removal effect of the hangover relief lactic acid bacteria mixed composition (Clinical Example 1); and the measurement of the alcohol concentration (%) in aerobic air of the hangover relief lactic acid bacteria mixed composition 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 palatability. The composition of the present invention has been confirmed to be excellent in hangover relief and therapeutic effects against liver disease, as well as hangover relief effects in simple clinical experiments, and can be usefully used as an excellent probiotic preparation in various pharmaceutical compositions, health functional foods, and health supplements.

Claims

1. (a) Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Bifidobacterium longum, and Bifidobacterium animalis A probiotic preparation for relieving hangovers containing (a) mixed lactic acid bacteria (animalis), (b) sunflower oil (an edible oil), (c) glycerin fatty acid ester (an emulsifier), (d) peanuts (a type of nut), and (e) fructo-oligosaccharides (a prebiotic) as essential ingredients.

2. The probiotic preparation for relieving hangovers according to claim 1, characterized in that the weight ratio of the individual components is (a) mixed lactic acid bacteria 1.0 part by weight, (b) edible oils and fats 1.0 to 90.0 parts by weight, (c) emulsifier 0.1 to 5.0 parts by weight, (d) nuts 5.0 to 90.0 parts by weight, and (e) prebiotics 0.01 to 5.0 parts by weight.

3. A health supplement for relieving hangovers and preventing or improving liver disease, comprising the hangover relief probiotic preparation described in claim 1 as an active ingredient.

4. A food additive for relieving hangovers and preventing or improving liver disease, comprising the hangover relief probiotic preparation described in claim 1 as an active ingredient.

5. A health functional food for relieving hangovers and preventing or improving liver disease, comprising the hangover relief probiotic preparation described in claim 1 as an active ingredient.

6. The health functional food according to claim 5, characterized in that the health functional food is in the form of a drug administration form such as a powder, granules, tablets, capsules, pills, suspension, emulsion, syrup, or in the form of a tea bag, infused tea, or health beverage.

7. A pharmaceutical composition for relieving hangovers and treating or preventing liver disease, characterized by containing the hangover relief probiotic preparation described in claim 1 as an active ingredient.

8. The pharmaceutical composition for relieving hangovers and treating or preventing liver diseases according to claim 7, characterized in that the liver disease is an autoimmune liver disease, a drug-induced liver disease, an alcoholic liver disease, a non-alcoholic liver disease, an infectious liver disease, a congenital metabolic liver disease, acute hepatitis, chronic hepatitis, cirrhosis, fatty liver, or liver cancer.

9. The first step involves heating 1 to 90 parts by weight of edible oil at 70 to 95°C, then mixing and stirring with 0.1 to 5 parts by weight of an emulsifier to produce a mixture of edible oil and emulsifier; The second step involves cooling and stirring the mixture from the first step until its temperature reaches 2 to 20°C, thereby generating a gel-like aggregated mixture; A third step involves adding 1 part by weight of lactic acid bacteria to the gel-shaped aggregated mixture and stirring to produce a lactic acid bacteria mixture; The fourth step involves adding crushed nuts to the mixture from the third step and stirring to produce a nut lactic acid bacteria mixture; The process includes the following steps: The aforementioned edible oil is sunflower oil. The emulsifier is a glycerol fatty acid ester, The aforementioned lactic acid bacteria is a mixed lactic acid bacterium containing Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus plantarum, Bifidobacterium longum, and Bifidobacterium animalis. The aforementioned crushed nuts are crushed peanuts. A method for producing a probiotic preparation for relieving hangovers, characterized by a fifth step of adding fructo-oligosaccharide, which is a prebiotic, to the mixture from the fourth step and stirring it.

10. The method for producing a hangover-relieving probiotic preparation according to claim 9, characterized in that the fourth-stage pulverized nut 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 materials are uniformly mixed.

11. Use of the hangover relief probiotic preparation according to claim 1 for manufacturing a drug for treating hangovers or liver disease.

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