Probiotics composition having effects of improving whey protein degradation ability, amino acid production ability, and lactose degradation ability

Abstract

The present application relates to a mixed strain composition having the effects of improving whey protein degradation and alleviating lactose intolerance and, more specifically, to a mixed strain composition of Lymocylactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065, the mixed strain composition being capable of breaking down whey protein into branched-chain amino acids (BCAA), arginine, and phenylalanine, and alleviating lactose intolerance. The composition comprising the mixed strain of Lymocylactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065 according to the present application has excellent whey protein degradation ability, can break down whey protein to produce branched-chain amino acids (valine, leucine, and isoleucine), arginine, and phenylalanine, which can help in producing muscle and preventing muscle loss, and exhibits beta-galactosidase activity and can thus break down lactose. Therefore, the mixed strain composition can be applied to foods, health functional foods, formulated milk powder, and the like for alleviating indigestion, diarrhea, abdominal distension, and the like caused by protein intake.

Description

Probiotic composition having effects of improving whey protein decomposition ability, amino acid production ability, and lactose decomposition ability

[0001] The present invention relates to a mixed strain composition having a whey protein decomposition ability and an effect of improving lactose intolerance, and more specifically, to a mixed strain composition of Rimosylactobacillus reuteri LM1071 (Accession No. KCCM12650P) and Lactobacillus gasseri LM1065 (Accession No. KCCM13018P) capable of decomposing whey protein into branched-chain amino acids (BCAA), arginine, and phenylalanine and improving lactose intolerance.

[0002] The loss of muscle mass with age and the rise in obesity due to Westernized eating habits and reduced activity have significant health implications. Protein intake helps maintain muscle mass while resisting age-related muscle loss. Adequate protein intake across all age groups is known to reduce the risk of diseases associated with sarcopenia and obesity.

[0003] Representative dietary sources of protein include animal proteins, such as milk, eggs, beef, pork, chicken, and fish, and plant proteins, such as soybeans and grains. Among protein sources, milk protein boasts a superior composition of essential amino acids. Whey protein concentrate (WPC), made by concentrating whey, a liquid byproduct separated from milk during the cheese or casein production process, by more than 80%, boasts high bioavailability and rapid absorption, making it a popular protein supplement.

[0004] Whey protein concentrate has been reported to have various physiological effects, including muscle building, gout prevention, blood cholesterol regulation, immune system enhancement, bone growth promotion, and obesity prevention. It is also known for its high content of essential amino acids. In particular, branched-chain amino acids (BCAAs), such as valine, leucine, and isoleucine, are essential for maintaining normal protein metabolism and muscle synthesis. They also have the advantage of reducing exercise-induced muscle damage and promoting muscle protein synthesis.

[0005] Dietary proteins, such as whey protein concentrate, are high-molecular-weight substances and must be broken down into lower-molecular-weight substances after ingestion. Within the body, various digestive enzymes, such as pepsin in the stomach and trypsin and chymotrypsin in the small intestine, are involved in breaking down the peptide chains of proteins, ultimately converting them into amino acids that are absorbed by the villi of the small intestine. During this process, enzymes secreted by intestinal microbes present in the digestive tract also affect protein breakdown and absorption. Since intestinal microbes can secrete enzymes that humans cannot synthesize, the types and content of amino acids produced through the breakdown of dietary protein can vary significantly depending on the composition of intestinal microbes and the intake of probiotics. Among the amino acids produced after protein breakdown, arginine is known to increase nitric oxide levels in the blood, remove lactic acid and ammonia from muscles generated during exercise, increase blood flow, which promotes glucose absorption, and aid in muscle fiber recovery by stimulating the contractility and activation of satellite cells surrounding the muscles. Additionally, phenylalanine, one of the essential amino acids, is known to stimulate muscle protein synthesis, thereby increasing muscle strength and helping with exercise performance. Therefore, depending on the type of amino acid produced after protein breakdown, it can affect muscle synthesis, exercise performance, and post-exercise recovery.

[0006] Meanwhile, protein intake can have various physiological effects such as muscle building and immune enhancement, but because it is a high molecular weight substance, it can cause indigestion depending on the individual's digestive health, and there are disadvantages such as bloating, abdominal distension, and increased flatulence and stool odor due to gas generated during the protein breakdown process.

[0007] Whey protein concentrate, commonly used as a protein supplement, is a high-protein food composed of 70-85% protein. Therefore, its consumption can cause indigestion and bloating. Furthermore, whey protein concentrate contains approximately 5% lactose. Those with lactose intolerance, due to a deficiency of the digestive enzyme lactase, which breaks down lactose, may experience gastrointestinal distress such as abdominal pain, diarrhea, and vomiting after consuming whey protein concentrate, as the lactose cannot be broken down in the digestive tract.

[0008] Lactose intolerance can occur due to disease or injury to the small intestine, or after small intestine resection, but most often it is caused by a congenital deficiency of the enzyme lactase. While lactose intolerance is very common worldwide, affecting approximately 67% of the population, there are significant racial differences. While it is estimated to be around 10% in Europe, it is estimated to affect approximately 75% of Koreans. Furthermore, the prevalence of lactose intolerance increases with age, with approximately 25% of school-age Koreans and 75% of adults suffering from it. Furthermore, lactose intolerance differs by gender, with a higher prevalence in males (80%) and females (73%) in Korean adults.

[0009] Therefore, probiotics that can promote the digestion of whey protein concentrate, which is widely used as a dietary protein in the digestive system, break down ingested whey protein concentrate into branched-chain amino acids and arginine, and break down lactose are expected to have great industrial value.

[0010] As an example of a probiotic composition having protein decomposition ability that has been developed previously, there is a food composition and health functional food containing Lactobacillus rhamnosus IDCC 3201 having protein decomposition ability (Korean Patent No. 10-2423025), but development and research on compositions with better effects are still necessary.

[0011] Accordingly, the inventors of the present invention have endeavored to develop a probiotic composition having superior whey protein decomposition ability, and as a result, developed a mixed strain composition of Rimosylactobacillus reuteri LM1071 (Accession No. KCCM12650P) and Lactobacillus gasseri LM1065 (Accession No. KCCM13018P) capable of decomposing whey protein and improving lactose intolerance, thereby completing the present invention.

[0012] The present invention aims to provide a mixed strain composition having whey protein decomposition ability and lactose intolerance improvement effects.

[0013] However, the problems that the present invention seeks to solve are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

[0014] The first aspect of the present invention provides a mixed strain having whey protein decomposition ability and lactose intolerance improvement effect.

[0015] The second aspect of the present invention provides a food composition having whey protein decomposition ability and lactose intolerance improvement effect, which comprises the mixed strain of the first aspect or a lysate, culture, or extract thereof as an active ingredient.

[0016] The third aspect of the present invention provides a health functional food composition having a whey protein decomposition ability and a lactose intolerance improvement effect, which comprises the mixed strain of the first aspect or a lysate, culture, or extract thereof as an active ingredient.

[0017] The fourth aspect of the present invention provides a formulated milk composition having protein decomposition ability and lactose intolerance improvement effect, which comprises the mixed strain of the first aspect or a lysate, culture, or extract thereof as an active ingredient.

[0018] The fifth aspect of the present invention provides a pharmaceutical composition for treating lactose intolerance, comprising the mixed strain of the first aspect or a lysate, culture, or extract thereof as an active ingredient.

[0019] The composition comprising the mixed strains of Lactobacillus reuteri LM1071 (Accession No. KCCM12650P) and Lactobacillus gasseri LM1065 (Accession No. KCCM13018P) of this invention has excellent protein decomposition ability and can produce branched-chain amino acids (valine, leucine, isoleucine) and arginine and phenylalanine that can help build muscles and prevent muscle loss by decomposing whey protein, and has excellent β-galactosidase activity and can decompose lactose. Therefore, the mixed strain composition can be applied to foods, health functional foods, infant formula, etc. for improving indigestion, diarrhea, abdominal bloating, etc. caused by protein intake.

[0020] Figure 1 is a drawing showing the results of comparative measurement of the milk protein decomposition ability of a mixed strain according to the mixing ratio of the strains Lactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065.

[0021] Figure 2 is a diagram showing the results of comparative measurements of valine, leucine, isoleucine, and their total amounts according to the mixing ratio of strains in an experiment to determine the branched-chain amino acid production ability of a mixed strain of Lactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065 strains.

[0022] Figure 3 is a drawing showing the results of comparative measurement of arginine according to the mixing ratio of strains in an experiment to determine the arginine production ability of a mixed strain of Lactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065 strains.

[0023] Figure 4 is a drawing showing the results of comparative measurement of phenylalanine according to the mixing ratio of strains in an experiment to determine the phenylalanine production ability of a mixed strain of Lactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065 strains.

[0024] Below, with reference to the attached drawings, embodiments of the present invention are described in detail to facilitate easy implementation by those skilled in the art. However, the present invention can be implemented in various different forms and is not limited to the embodiments described herein. In the drawings, irrelevant parts have been omitted for clarity, and similar reference numerals have been used throughout the specification to indicate similar elements.

[0025] Throughout this specification, when it is said that an element is “on” another element, this includes not only cases where the element is in contact with the other element, but also cases where another element exists between the two elements.

[0026] Throughout this specification, when a part is said to “include” a component, this does not mean that it excludes other components, but rather that it may include other components, unless otherwise specifically stated. The terms “about,” “substantially,” etc., used throughout this specification, are used in a sense of numerical value or approximation when manufacturing and material tolerances inherent to the meanings referred to are presented, and are used to prevent unscrupulous infringers from unfairly exploiting disclosures that contain precise or absolute values ​​to aid understanding of this specification. The terms “step of doing” or “step of” used throughout this specification do not mean “step for.”

[0027] Throughout this specification, the term “combination(s) thereof” included in the expressions in the Makushi format means one or more mixtures or combinations selected from the group consisting of the components described in the expressions in the Makushi format, and means including one or more selected from the group consisting of said components.

[0028] Throughout this specification, references to “A and / or B” mean “A or B, or A and B.”

[0029] Hereinafter, implementation examples and embodiments of the present invention will be described in detail with reference to the attached drawings. However, the present invention may not be limited to these implementation examples and embodiments and drawings.

[0030] The first aspect of the present invention provides a mixed strain having protein decomposition ability and lactose intolerance improvement effects.

[0031] In one embodiment of the present invention, the mixed strain may be a mixing ratio of 2:8 to 4:6 of the strains Rimosylactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065, preferably, a mixing ratio of 3:7 of the strains Rimosylactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065, but is not limited thereto. In one embodiment of the present invention, it was confirmed that the decomposition ability showed a significant difference depending on the mixing ratio of each strain, and in particular, it was confirmed that the milk protein decomposition ability was the best when the mixing ratio of the strains Rimosylactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065 was 3:7.

[0032] In one embodiment of the present invention, the mixed strain may have branched-chain amino acid production ability, but is not limited thereto.

[0033] In one embodiment of the present invention, the mixed strain having the branched-chain amino acid production ability may be a mixture of Rimosylactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065 strains in a ratio of 9:1 to 6:4, preferably, the mixture ratio of Rimosylactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065 may be 9:1, but is not limited thereto. In one embodiment of the present invention, it was confirmed that the ability to decompose concentrated whey protein and form branched-chain amino acids showed a significant difference depending on the mixture ratio of each strain, and in particular, it was confirmed that the milk protein decomposition ability was the best when the mixture ratio of Rimosylactobacillus reuteri and Lactobacillus gasseri was 9:1.

[0034] In one embodiment of the present invention, the mixed strain may have alpha galactosidase and beta galactosidase activities, but is not limited thereto.

[0035] The second aspect of the present invention provides a food composition having protein decomposition ability and lactose intolerance-improving effects, comprising the mixed strain of the first aspect or a lysate, culture, or extract thereof as an active ingredient. Any content overlapping with the first aspect of the present invention also applies to the food composition of the second aspect of the present invention.

[0036] In one embodiment of the present invention, the food composition may include, but is not limited to, the mixed strain of the present invention, or a culture, lysate, or extract thereof as an active ingredient.

[0037] The term "food" as used throughout this specification includes meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, tea, drinks, alcoholic beverages, vitamin complexes, health functional foods, and health foods, and includes all foods in the conventional sense.

[0038] The food of the present invention can be manufactured by methods commonly used in the art, and can be manufactured by adding raw materials and ingredients commonly added in the art during the manufacturing process. In addition, the food formulation can be manufactured without limitation as long as it is a formulation recognized as a food. The food composition of the present invention can be manufactured in various forms of formulation, and unlike general drugs, it has the advantage of not having side effects that may occur with long-term use of drugs because it uses food as a raw material, and is highly portable, so the food of the present invention can be consumed as a supplement to enhance protein decomposition ability and the effect of improving lactose intolerance.

[0039] The food composition of this hospital can be consumed on a daily basis, so it can be expected to be highly effective in improving lactose intolerance, and thus can be used very usefully.

[0040] The above food composition may additionally include a physiologically acceptable carrier. The type of the carrier is not particularly limited, and any carrier commonly used in the art may be used.

[0041] In addition, the food composition may include additional ingredients commonly used in food compositions to improve odor, taste, sight, etc. For example, it may include vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, pantothenic acid, etc. In addition, it may include minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu), chromium (Cr), etc. In addition, it may include amino acids such as lysine, tryptophan, cysteine, and valine.

[0042] In addition, the food composition may include food additives such as preservatives (potassium sorbate, sodium benzoate, salicylic acid, sodium dehydroacetate, etc.), sterilizers (bleaching powder and high-purity bleaching powder, sodium hypochlorite, etc.), antioxidants (butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), etc.), colorants (tar colorants, etc.), color developers (sodium nitrite, sodium nitrite, etc.), bleaching agents (sodium sulfite), seasonings (MSG, monosodium glutamate, etc.), sweeteners (dulcin, cyclamate, saccharin, sodium, etc.), flavorings (vanillin, lactones, etc.), leavening agents (alum, D-potassium hydrogen tartrate, etc.), reinforcing agents, emulsifiers, thickeners (glucose fillers), film-forming agents, gum-forming agents, foam suppressants, solvents, and improvers. The above additives can be selected according to the type of food and used in an appropriate amount.

[0043] The mixed strain of Lactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065 of this invention can be added as is or used together with other foods or food ingredients, and can be used appropriately according to a conventional method. The mixed amount of the active ingredient can be appropriately determined depending on the purpose of use (prevention, health, or therapeutic treatment). Generally, when manufacturing a food or beverage, the food composition of the present invention can be added to the food or beverage in an amount of 50 parts by weight or less, specifically 20 parts by weight or less. However, in case of long-term consumption for the purpose of health and hygiene, the content below the above range can be included, and since there is no problem in terms of safety, the active ingredient can also be used in an amount above the above range.

[0044] As an example, the food composition of the present invention can be used as a health beverage composition, and in this case, it can contain various flavoring agents or natural carbohydrates as additional ingredients like a regular beverage. The above-mentioned natural carbohydrates can be monosaccharides such as glucose and fructose; disaccharides such as maltose and sucrose; polysaccharides such as dextrin and cyclodextrin; sugar alcohols such as xylitol, sorbitol, and erythritol. The sweetener can be a natural sweetener such as thaumatin and stevia extract; a synthetic sweetener such as saccharin and aspartame, etc. The proportion of the natural carbohydrate can be generally about 0.01 to 0.04 g, specifically about 0.02 to 0.03 g per 100 mL of the health beverage composition of the present invention.

[0045] In addition to the above, the health beverage composition may contain various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid, salts of pectic acid, alginic acid, salts of alginic acid, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, or carbonating agents. In addition, it may contain fruit pulp for the production of natural fruit juice, fruit juice drinks, or vegetable drinks. These ingredients may be used independently or in combination. The proportion of these additives is not particularly important, but is typically selected within the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the health beverage composition of the present invention.

[0046] The food composition of the present invention may contain the mixed strain of Rimosylactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065 of the present invention in various weight %, as long as it can exhibit the effect of improving protein decomposition and lactose intolerance. Specifically, the mixed strain of Rimosylactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065 of the present invention may be contained in an amount of 100 to 0.0001 weight % or 80 to 0.01 weight % relative to the total weight of the food composition, but is not limited thereto.

[0047] The third aspect of the present invention provides a health functional food composition having protein decomposition ability and lactose intolerance-improving effects, comprising the mixed strain of the first aspect or its lysate, culture, or extract as an active ingredient. Any content overlapping with the first and second aspects also applies to the health functional food composition of the third aspect of the present invention.

[0048] In one embodiment of the present invention, the health functional food composition may include, but is not limited to, the mixed strain of the present invention, or a culture, lysate, or extract thereof as an active ingredient.

[0049] The term "health functional food" used throughout this specification refers to food manufactured and processed using raw materials or ingredients with functionality useful to the human body as defined in Act No. 6727 on Health Functional Foods, and "functionality" means obtaining a beneficial effect for health purposes, such as regulating nutrients or physiological effects on the structure and function of the human body.

[0050] The above health functional food refers to a food that has a more active health maintenance or promotion effect than general food, and health supplement food refers to a food for the purpose of health supplementation. In some cases, the terms health functional food, health food, and health supplement may be used interchangeably. Specifically, the above health functional food refers to a food that is prepared by adding the mixed strain of Rimosylactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065 of this disclosure to food materials such as beverages, teas, spices, gums, and confectioneries, or by manufacturing it in the form of encapsulation, powder, suspension, etc., and means that when consumed, it brings about a specific health effect. However, unlike general drugs, it has the advantage of not having side effects that may occur with long-term use of drugs because it is made from food.

[0051] The fourth aspect of the present invention provides a formulated milk composition having protein decomposition ability and lactose intolerance-improving effects, comprising the mixed strain of the first aspect or a lysate, culture, or extract thereof as an active ingredient. Any content overlapping with the first to third aspects also applies to the formulated milk composition of the fourth aspect of the present invention.

[0052] In one embodiment of the present invention, the formulated milk composition may include, but is not limited to, the mixed strain of the present invention, or a lysate, culture, or extract thereof as an active ingredient.

[0053] The fifth aspect of the present invention provides a pharmaceutical composition for treating lactose intolerance, comprising the mixed strain of the first aspect or a lysate, culture, or extract thereof as an active ingredient. Any content overlapping with the first to fourth aspects also applies to the pharmaceutical composition of the fifth aspect of the present invention.

[0054] In one embodiment of the present invention, the pharmaceutical composition may include, but is not limited to, the mixed strain of the present invention, or a lysate, culture, or extract thereof as an active ingredient.

[0055] In one embodiment of the present invention, the pharmaceutical composition may be formulated and used in the form of oral formulations such as powders, granules, tablets, capsules, suspensions, emulsions, syrups, aerosols, external preparations, suppositories, or sterile injection solutions, according to conventional methods, but may not be limited thereto.

[0056] In one embodiment of the present invention, when formulating the pharmaceutical composition, it may be prepared using a diluent or excipient such as a generally used filler, bulking agent, binder, wetting agent, disintegrant, or surfactant, but may not be limited thereto.

[0057] In one embodiment of the present invention, solid preparations for oral administration include tablets, pills, powders, granules, capsules, etc., and such solid preparations may be prepared by mixing the strain-derived component with at least one excipient, such as starch, calcium carbonate, sucrose, lactose, or gelatin. In addition, for example, in addition to simple excipients, lubricants such as magnesium stearate and talc may also be used, but may not be limited thereto.

[0058] In one embodiment of the present invention, liquid preparations for oral administration include suspensions, solutions, emulsions, syrups, etc., and in addition to commonly used simple diluents such as water and liquid paraffin, various excipients such as wetting agents, sweeteners, fragrances, preservatives, etc. may be included, but may not be limited thereto.

[0059] In one embodiment of the present invention, formulations for parenteral administration may include, but are not limited to, sterilized aqueous solutions, non-aqueous solvents, suspensions, emulsions, lyophilized formulations, and suppositories. For example, non-aqueous solvents or suspensions may include, but are not limited to, propylene glycol, polyethylene glycol, vegetable oils such as olive oil, and injectable esters such as ethyl oleate. For example, suppositories may include, but are not limited to, witepsol, macrogol, tween 61, cacao butter, laurin butter, and glycerogelatin.

[0060] A pharmaceutical composition according to one embodiment of the present invention may be a pharmaceutical composition or a quasi-drug composition.

[0061] The term “quasi-drug” used throughout this specification refers to products that are used for the purpose of diagnosing, treating, improving, alleviating, managing or preventing diseases in humans or animals, and have a milder effect than pharmaceutical products. For example, according to the Pharmaceutical Affairs Act, quasi-drugs are products other than those used for pharmaceutical purposes, and include products used for treating or preventing diseases in humans or animals, and products that have a mild effect on the human body or do not directly affect it.

[0062] The above-mentioned pharmaceutical composition of the present invention can be manufactured in a formulation selected from the group consisting of body cleanser, disinfectant, detergent, kitchen detergent, cleaning detergent, toothpaste, mouthwash, wet tissue, detergent, soap, hand wash, hair cleanser, hair softener, humidifier filler, mask, ointment, and filter filler, but is not limited thereto.

[0063] In one embodiment of the present invention, the pharmaceutical composition may be administered in a pharmaceutically effective amount. The term “pharmaceutically effective amount” herein means an amount sufficient to treat or prevent a disease at a reasonable benefit / risk ratio applicable to medical treatment or prevention, and the effective dosage level may be determined according to factors including the severity of the disease, the activity of the drug, the patient’s age, weight, health, sex, the patient’s sensitivity to the drug, the time of administration of the composition of the present invention used, the route of administration and the excretion rate, the treatment period, drugs used in combination or simultaneously with the composition of the present invention used, and other factors well known in the medical field. The pharmaceutical composition of the present invention may be administered alone or in combination with a component known to exhibit a therapeutic effect on a known intestinal disease. It is important to take all of the above factors into consideration and administer an amount that can achieve the maximum effect with the minimum amount without side effects.

[0064] In one embodiment of the present invention, the dosage of the pharmaceutical composition may be determined by a person skilled in the art in consideration of the purpose of use, the degree of toxicity of the disease, the patient's age, weight, sex, medical history, or the type of substance used as the active ingredient. For example, the pharmaceutical composition of the present invention may be administered at about 0.1 ng to about 1,000 mg / kg, preferably 1 ng to about 100 mg / kg, per adult, and the frequency of administration of the composition of the present invention is not particularly limited thereto, but may be administered once a day or administered in divided doses several times. The dosage or frequency of administration does not limit the scope of the present invention in any way.

[0065] The pharmaceutical composition of the present invention is not particularly limited thereto, but may be administered via routes such as intraperitoneal administration, intravenous administration, intramuscular administration, subcutaneous administration, intradermal administration, transdermal patch administration, oral administration, intranasal administration, intrapulmonary administration, and rectal administration depending on the intended purpose. However, when administered orally, it may be administered in an unformulated form, and since the mixed strain of Rimosylactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065 may be denatured or decomposed by gastric acid, the oral composition may be administered orally in a form formulated to coat the active agent or protect it from decomposition in the stomach, or in the form of an oral patch. In addition, the composition may be administered by any device that allows the active agent to move to target cells.

[0066] Hereinafter, the present invention will be described in more detail through examples of the present invention. However, the following examples are provided only to help understanding of the present invention, and the contents of the present invention are not limited to the following examples.

[0067] [Example]

[0068] Example 1. Selection of a strain with excellent protein decomposition ability

[0069] In order to select strains with excellent proteolytic activity, a plate medium was prepared using skimmed milk powder and agar, and the proteolytic activity of each strain was confirmed. 25 g of skimmed milk powder and 15 g of agar were dissolved in 250 mL of distilled water and 500 mL of distilled water, respectively, and sterilized. The two solutions were mixed and dispensed into each petri dish, 20 mL each, and then cooled to room temperature. After confirming that the agar had solidified, it was used. Pancreatic enzyme was used as a positive control. Pancreatic enzyme powder was dissolved in a pH 7.4 simulated small intestine buffer solution (0.5% NaCl, 0.03% CaCl2, 0.06% KCl, 0.06% NaHCO3) at a concentration of 0.01% (w / v) (100 μg / mL) and used.

[0070] The strains used for strain selection are shown in Table 1, and were used for the degradation evaluation after culturing three times at 12-hour intervals. The inoculation concentration for each culture was 0.1% v / v, and the strain culture temperature was adjusted to 37±3℃. 4 μL of each strain's culture solution was applied to an agar medium made of skim milk powder, and left at room temperature for 30 minutes to allow the culture solution to sufficiently permeate the medium. After culturing for 24 hours in an incubator at 37℃, the formation of a clear zone and the area and transparency of the clear zone were measured using the Image J program. The area of ​​the clear zone was measured as the area of ​​the transparent part where the protein was decomposed and expressed as mm 2 The transparency was converted to gray value of the transparent ring and the gray value of the medium, and the protein degradation index was calculated using the formula below. All tests were performed three times, and the average of each result was calculated and compared.

[0071] Protein degradation index = (AxB) / 100

[0072] A: Area of ​​transparent ring (mm) 2 )

[0073] B: Transparency of the transparent ring (%) = 100-(grayness of the transparent ring / grayness of the badge) x 100

[0074] As a result, it was confirmed that not all probiotics can decompose milk proteins, and only certain probiotics have excellent milk protein decomposition ability. Considering the protein decomposition index, among probiotics of various origins, L5 strain (Lactobacillus gasseri LM1065 strain (KCCM13018P)) and L7 strain (Limosilactobacillus reuteri LM1071 strain (KCCM12650P)) were selected as strains with excellent milk protein decomposition ability (see [Table 1] and [Table 2]).

[0075] Strains used for comparison of milk protein degradation Abbreviation Name of strain Origin B1 Bifidobacterium animalis lactis Infant feces B2 Bifidobacterium bifidum Breast milk B3 Bifidobacterium longum Infant feces L1 Lactica J Bacillus rhamnosus Cheese L2 Lactica J Bacillus rhamnosus Infant feces L3 Lactiplantibacillus plantarum Kimchi L4 Lactobacillus acidophilus Adult feces L5 Lactobacillus gasseri Breast milk L6 Limosi Lactobacillus fermentum Fermented dough L7 Limosi Lactobacillus reuteri Breast milk S1 Streptococcus thermophilus Dairy products

[0076] Comparison of protein degradation indices of each probiotic. Area of ​​transparent ring. Transparency of transparent ring. Protein degradation index. Agar medium---positive control. 1) 44.221.69.6B1---B2---B325.16.21.6L1---L234.211.64.0L334.110 .73.6L473.67.73.5L544.29.84.3L647.97.83.8L738.521.18.1S1---

[0077] 1) 0.01% pancreatic enzyme

[0078] Example 2. Changes in protein degradation capacity according to the mixing ratio of Limosylactobacillus reuteri and Lactobacillus gasseri.

[0079] In order to evaluate the protein decomposition ability by mixing ratio of Lactobacillus reuteri and Lactobacillus gasseri, which were selected as probiotics with excellent protein decomposition ability in Example 1, a medium was prepared using skimmed milk powder and agar in the same manner as in Example 1, and the milk protein decomposition ability was confirmed using the plate culture medium method. As a positive control, a bromelain solution dissolved at 5% w / v in an acetate buffer at pH 4.5 was used.

[0080] In Example 1, the two strains selected for their excellent protein degradation ability were cultured three times at 12-hour intervals in the same manner as in Example 1 and then used to evaluate the protein degradation ability. A total of nine combinations of the two strains were prepared as shown in Table 3, and their protein degradation abilities were compared. After mixing each strain according to the mixing ratio, 10 μL was inoculated into the skim milk powder medium, and left at room temperature for 30 minutes to allow the culture medium to sufficiently permeate the medium. After culturing for 48 hours in an incubator at 37 °C, the area and transparency of the transparent zone were obtained in the same manner as in Example 1, and the protein degradation index was calculated. In addition, the synergistic effect prediction value was calculated using the Colby formula, and the actual measured value and the synergistic effect prediction value were compared.

[0081] Expected synergy effect = (A+B)-(AxB / 100)

[0082] A: Measurement of protein degradation capacity of Limosyl Lactobacillus reuteri

[0083] B: Measurement of protein degradation capacity of Lactobacillus gasseri

[0084] The protein degradation index of the two selected strains was measured at a single or a total of nine mixing ratios. The mixed strains showed superior protein degradation ability to the positive control, bromelain, regardless of the mixing ratio. In addition, the protein degradation index was measured to be higher than the predicted synergistic effect at all mixing ratios, confirming the synergistic effect of mixing Rimosylactobacillus reuteri and Lactobacillus gasseri. However, the degradation ability showed a significant difference depending on the mixing ratio of each strain, and in particular, the milk protein degradation ability was the best when the mixing ratio of Rimosylactobacillus reuteri and Lactobacillus gasseri was 3:7 (see [Figure 1] and [Table 3]).

[0085] Changes in protein degradation according to the mixing ratio of Limosylactobacillus reuteri and Lactobacillus gasseri. Measured values. Predicted values. Area (mm). 2 )Transparency(%)Protein degradation indexArea(mm) 2 )Transparency(%)Protein degradation index5%Bromelain81.529.523.7---A 1) B 2)90%10%129.921.427.8110.132.727.680%20%164.620.631.899.031.023.570%30%196.614.427.093.827.720.560%40%170.517.229.491.930.222.350%50%140.420.028.292.327.520.540%60%1 44.718.526.993.028.721.530%70%207.619.640.791.027.418.920%80%187.021.239.694.930.422.710%90%131.621.828.795.830.022.9-100%99.819.219.2----90%92.018.817.4----80%87.7 16.514.4----70%74.212.59.1----60%74.812.49.3----50%66.812.18.1----40%57.813.78.0----30%44.011.65.1----20%35.313.04.5----10%29.414.24.1---100%-114.818.621.2---90%-11 4.321.624.4---80%-98.420.719.9---70%-89.018.116.2---60%-80.919.115.5---50%-76.717.613.5---40%-72.418.713.5---30%-65.216.910.8---20%-58.516.69.7---10%-47.513.96.6---

[0086] 1) Limosyl Lactobacillus reuteri

[0087] 2) Lactobacillus gasseri

[0088] Example 3. Changes in branched-chain amino acid production after decomposition of concentrated whey protein according to the mixing ratio of Limosyl Lactobacillus reuteri and Lactobacillus gasseri

[0089] After culturing a mixed composition of Limosyl Lactobacillus reuteri and Lactobacillus gasseri with concentrated whey protein, the changes in the content of branched-chain amino acids (valine, isoleucine, leucine) produced by decomposing concentrated whey protein were analyzed using a high-performance liquid chromatograph / photodiode array detector system.

[0090] The medium containing concentrated whey protein was prepared by dissolving 12.5 g of concentrated whey protein powder in 500 mL of sterilized water, dispensing 30 mL into each 50 mL conical tube, and sterilizing at 65 ° C. for 30 minutes to prepare a 2.5% (w / v) concentrated whey protein medium. The strain was cultured three times using the method of Example 1, and the cells were collected and diluted in phosphate buffered saline to 8 log CFU / mL. Using this, a single strain or mixed strains were inoculated into the concentrated whey protein medium to 0.1% v / v each. After 72 hours, the culture was cultured in an incubator at 37 ± 3 ° C., and after 72 hours, the culture was centrifuged (4000 rpm, 15 minutes) and the supernatant was used as the analysis sample.

[0091] 5 mL of the above analysis sample was placed in a test tube, concentrated at 110 ℃ under a nitrogen environment, finely ground, dissolved in 1 mL of 0.1 N hydrochloric acid aqueous solution, and homogenized by vortex stirring. After that, free amino acids in the concentrated sample were extracted for 15 minutes in an ultrasonic bath. The free amino acid extract was centrifuged, and the supernatant was filtered. The free amino acids were analyzed using a high-performance liquid chromatograph / photodiode array detector system. The analysis method was performed using an appropriate gradient elution with a 0.1% formic acid aqueous solution and a 0.1% formic acid acetonitrile solution as the mobile phase, and the column was analyzed using Agilent's Zorbax Eclipse AAA (4.6 mm ID * 150 mm, 5 μm).

[0092] As a result, branched-chain amino acids were detected in trace amounts below the quantification limit in the concentrated whey protein, but branched-chain amino acids were detected in large amounts in the culture medium in which the concentrated whey protein and probiotics were cultured together. Both Limosylactobacillus reuteri and Lactobacillus gasseri were confirmed to decompose concentrated whey protein and produce branched-chain amino acids, but when the two strains were mixed, branched-chain amino acids increased further, and the branched-chain amino acid content varied greatly depending on the mixing ratio of the strains. The protein decomposition ability in skim milk powder confirmed in Example 2 was the best at a 3:7 mixing ratio of Limosylactobacillus reuteri and Lactobacillus gasseri, but the ability to decompose concentrated whey protein and form branched-chain amino acids was the best at a 9:1 ratio (see [Figure 2] and [Table 4]).

[0093] Differences in branched-chain amino acid production according to the mixing ratio of Limosylactobacillus reuteri and Lactobacillus gasseriA 1) B 2)Measured value (μg / mL) Predicted value (μg / mL) ValineIsoleucineLeucineTotal branched-chain amino acidsValineIsoleucineLeucineTotal branched-chain amino acids90%10%18.643.688.8150.97.917.320.244.680%20%10.225.935.471.47.616.519.241.970%30%6.013.914.634.57.315.718.339.460%40%4.611.212.328.17.015.017.437.250%50%6.615.516.838.96.714.316.535.240%6 0%5.612.210.328.16.413.615.733.630%70%3.37.310.020.66.213.015.032.320%80%1126.139.276.35.912.414.331.210%90%9.823.632.766.15.711.913.730.4100%-8.218.221.347.6----90%-7.416.419.242.9----80%-6 .614.61738.2----70%-5.712.714.933.4----60%-4.910.912.828.6----50%-4.19.110.723.9----40%-3.37.38.519.1----30%-2.55.56.414.3----20%-1.63.64.39.5----10%-0.81.82.14.8-----100%5.411.413.129.9--- --90%4.910.311.827.0-----80%4.39.110.523.9-----70%3.88.09.221.0-----60%3.16.87.917.9-----50%2.65.76.615.0-----40%2.24.65.212.0-----30%1.63.43.99.0-----20%1.12.32.66.0-----10%0.51.11.33.0----

[0094] 1) Limosyl Lactobacillus reuteri

[0095] 2) Lactobacillus gasseri

[0096] Example 4. Changes in arginine and phenylalanine production after decomposition of concentrated whey protein according to the mixing ratio of Limosyl Lactobacillus reuteri and Lactobacillus gasseri

[0097] After culturing a mixed composition of Limosyl Lactobacillus reuteri and Lactobacillus gasseri together with concentrated whey protein, the changes in the content of arginine and phenylalanine produced by decomposing the concentrated whey protein were analyzed using a high-performance liquid chromatograph / photodiode array detector system in the same manner as in Example 3.

[0098] As a result, in the culture medium manufactured with concentrated whey protein, arginine was detected in trace amounts below the calibration limit, and phenylalanine was detected in trace amounts above the calibration limit. In the culture medium cultured with concentrated whey protein and probiotics, arginine and phenylalanine were detected in large amounts. Both Limosylactobacillus reuteri and Lactobacillus gasseri were confirmed to decompose concentrated whey protein to produce arginine and phenylalanine, but the amount increased further when the two strains were mixed, and the arginine content varied greatly depending on the mixing ratio of the strains. The branched-chain amino acid production ability of the concentrated whey protein confirmed in Example 3 was the best at a 9:19 mixing ratio of Limosylactobacillus reuteri and Lactobacillus gasseri, and the ability to produce arginine and phenylalanine was also the best at a 9:1 ratio (see [Figure 3], [Figure 4], [Table 5], and [Table 6]).

[0099] Differences in arginine production according to the mixing ratio of Limosyl Lactobacillus reuteri and Lactobacillus gasseriA 1) B 2)Measured value (μg / mL)Predicted value (μg / mL)ArginineArginine90%10%44.39.680%20%18.410.770%30%8.311.860%40%14.513.050%50%16.814.240%60%9.515.430%70%8.616.620%80%30.817.910%90%42.019.2100%-8.6 -90%-7.7 -80%-6.9 -70%-6.0 -60%-5.2 -50%-4.3 -40%-3.4 -30%-2.6 -20%-1.7 -10%-0.9 --100%20.6 --90%18.5 --80%16.5 --70%14.4 --60%12.4 --50%10.3 --40%8.2 --30%6.2 --20%4.1 --10%2.1 -

[0100] 1) Limosyl Lactobacillus reuteri

[0101] 2) Lactobacillus gasseri

[0102] Differences in phenylalanine production according to the mixing ratio of Limosyl Lactobacillus reuteri and Lactobacillus gasseriA 1) B 2) Measured (μg / mL)Predicted (μg / mL)PhenylalaninePhenylalanine90%10%64.135.680%20%43.034.970%30%30.534.460%40%37.634.350%50%32.834.440%60%15.734.930%70%26.835.620%80%38.636.610%90%40.737.9100%-36.6-90%-32. 9-80%-29.3-70%-25.6-60%-22.0-50%-18.3-40%-14.6-30%-11.0-20%-7.3-10%-3.7--100%39.5--90%35.5--80%31.6--70%27.6--60%23.7--50%19.7--40%15.8--30%11.8--20%7.9--10%3.9-

[0103] 1) Limosyl Lactobacillus reuteri

[0104] 2) Lactobacillus gasseri

[0105] Example 5. Changes in enzyme activity according to the mixing ratio of Limosylactobacillus reuteri and Lactobacillus gasseri.

[0106] The API ZYM kit was used to evaluate the enzyme activity of Rimosylactobacillus reuteri and Lactobacillus gasseri and the change in enzyme activity according to their mixing ratio. The cells of Rimosylactobacillus reuteri or Lactobacillus gasseri cultured three times according to the method of Example 1 were harvested and prepared using a phosphate-buffered saline solution (9.18 log CFU / mL) according to the instructions for use of the API ZM Kit to a turbidity of 5 by MacFarland. After that, 65 μl of the sample was treated on the strip in the kit, and the sample was cultured in an incubator at 37°C for 2 hours and the activity of each enzyme was confirmed through a colorimetric reaction by treating with the ZYM reagent. The degree of change in the color reaction was expressed as a value from 0 to 5, with a negative reaction being expressed as “-”, a reaction of maximum intensity (40 nanomoles) as “+++++”, and intermediate values ​​of 30, 20, 10, and 5 nanomoles as ++++, +++, ++, and +.

[0107] Enzyme activity was evaluated using the API ZYM Kit for single strains of Lactobacillus reuteri and Lactobacillus gasseri, a 3:7 mixed composition with the highest proteolytic activity, and a 9:1 mixed composition with the highest production of branched-chain amino acids and arginine from whey protein concentrate. As a result, the enzyme activities of some fat metabolism enzymes, protein metabolism enzymes, and sugar metabolism enzymes differed between the two individual strains, and it was confirmed that some enzyme activities changed due to the strain mixture (see [Table 7]).

[0108] As a result of enzyme activity evaluation, both strains were confirmed to be safe strains as they did not show activity against β-glucuronidase, an enzyme involved in the induction of colon cancer and various diseases due to damage to the intestinal mucosa by producing amines and toxic substances during the metabolic process.

[0109] Beta-galactosidase, an enzyme that breaks down lactose, was only active in the Rimosylactobacillus reuteri strain, and Lactobacillus gasseri did not show activity against beta-galactosidase. However, when the two strains were mixed, the β-galactosidase enzyme activity was confirmed to be at its maximum regardless of the mixing ratio. Therefore, it was confirmed that mixing the two strains can increase protein decomposition ability, promote branched-chain protein production by breaking down concentrated whey protein, and improve the disadvantages of high protein intake by digesting lactose.

[0110] Also, when intestinal alpha-galactosidase is deficient, non-digestible oligosaccharides such as raffinose and stachyose reach the large intestine undigested and act as fermentable substrates, which cause excessive production of methane, carbon dioxide, and hydrogen gas by anaerobic bacteria in the large intestine, which is known to cause abdominal bloating and increased nitrogen excretion in the stool, which is known to be the cause of foul odor. Lactobacillus gasseri does not have α-galactosidase activity, but it was confirmed that when mixed with Rimosylactobacillus reuteri, α-galactosidase activity is maintained, which can relieve abdominal bloating and foul stool odor.

[0111] Meanwhile, mannosidase and flucosidase are known to inhibit carbohydrate formation and negatively affect energy intake, but neither strain showed flucosidase activity. However, Lactobacillus gasseri was confirmed to have α-mannosidase activity, which negatively affects energy metabolism, but α-mannosidase activity was not observed in the mixed composition with Rimosylactobacillus reuteri. In addition, leucine arylamidase and valine arylamidase, which affect protein synthesis, did not show significant changes in activity in the mixed composition. Therefore, it was confirmed that the mixed composition of the invention can positively affect protein synthesis in the body without negatively affecting energy metabolism.

[0112] Evaluation of enzyme activity according to the mixture of Limosylactobacillus reuteri and Lactobacillus gasseri Enzyme name Limosylactobacillus reuteri : Lactobacillus gasseri Mixing ratio 10 : 09 : 13 : 70 : 10 1 Alkaline phosphatase-+++ 2 Esterase (C4)++++++++ 3 Esterase Lipase (C8)+++++++ 4 Lipase (C14)-+++ 5 Leucine arylamidase++++++++++++++++++ 6 Valine arylamidase++++++++++++ 7 Crystine arylamidase++++++++++++ 8 Trypsin----9 α-chymotrypsin----10 Acid phosphatase+++++++++++++++++11Naphtol-AS-BI-Phosphohydrolase++++++++++++++++++++12α-galactosidase+++++++++++++++-13β-galactosidase++++++++++++++++-1 4β-glucuronidase----15α-glucosidase-+++++++16β-glucosidase-+++++++++++17N-acetyl-β-glucosaminidase-++++++++18α-mannosidase---+++19α-flucosidase----

[0113] Example 6. Acid resistance, bile acid resistance, self-aggregation, and intestinal adhesion of mixed strains

[0114] To predict the survival rate of Rimosylactobacillus reuteri and Lactobacillus gasseri in the digestive tract, acid resistance, bile acid resistance, self-aggregation, and intestinal adhesion were evaluated, and the changes in acid resistance, bile acid resistance, self-aggregation, and intestinal adhesion according to the mixing ratio of Rimosylactobacillus reuteri and Lactobacillus gasseri were evaluated. During the evaluation, Lacticaseibacillus rhamnosus GG strain (ATCC 53103) was treated together as a comparative strain and the results were compared.

[0115] To evaluate acid resistance, pepsin was dissolved in pH 2.5 MRS broth using 0.1 N hydrochloric acid to 0.3% (w / v), and 9 mL was dispensed into 15 mL conical tubes to prepare a medium for acid resistance evaluation. 1 mL each of the strains of Rimosylactobacillus reuteri and Lactobacillus gasseri or the mixtures in different ratios cultured three times using the method of Example 1 was dispensed into the medium for acid resistance evaluation, and cultured in a 37°C incubator for 2 hours. The number of viable cells before and after culture was measured using the plate culture method, and then acid resistance was evaluated using the formula below.

[0116] Acid resistance (%) = (A / B)x100%

[0117] A: Initial bacterial count (log CFU / mL)

[0118] B: Bacterial count after 2 hours (log CFU / mL)

[0119] In order to evaluate bile acid resistance, bile powder was dissolved in MRS broth to make 0.3% (w / v) and 9 mL was dispensed into 15 mL conical tubes to prepare a medium for evaluating bile acid resistance. 1 mL each of the strains of Rimosylactobacillus reuteri and Lactobacillus gasseri or the mixtures in different ratios cultured three times using the method of Example 1 was dispensed into the medium for evaluating bile acid resistance and cultured in an incubator at 37°C for 24 hours. The number of viable cells before and after culture was measured and the bile acid resistance was evaluated using the following formula.

[0120] Bile acidity (%) = (A / B)x100%

[0121] A: Initial bacterial count (log CFU / mL)

[0122] B: Bacterial count after 24 hours (log CFU / mL)

[0123] In order to evaluate the self-aggregation ability, the strains of Lactobacillus reuteri or Lactobacillus gasseri cultured three times using the method of Example 1 were centrifuged (10,000 rpm, 10 minutes) to collect the precipitated cells, and then washed three times with phosphate buffered saline. Then, each cell was diluted in phosphate buffered saline and prepared by adjusting the absorbance at 600 nm to 0.5±0.05. Mixed compositions with different mixing ratios were prepared by mixing cell samples of a single strain according to each ratio, then diluting the mixed cell in phosphate buffered saline and adjusting the absorbance at 600 nm to 0.5±0.05. The prepared sample was dispensed into 15 mL conical tubes in 5 mL portions, then cultured in a 37°C water bath for 24 hours. The absorbance before and after culture was measured, and the self-aggregation ability was evaluated using the formula below.

[0124] Self-cohesion (%) = (1-B / A)x100%

[0125] A: Initial absorbance

[0126] B: Absorbance after 24 hours

[0127] Human intestinal epithelial cells (HT-29 cells) were used to evaluate intestinal adhesion. The cells were cultured in a 75 mL T-flask at a concentration of 1.5 x 106 cells / 12 mL. After confirming that more than 50% of the cells in the flask were densely congested, they were dispensed into a 24-plate well at a concentration of 1.0 x 105 cells / well / mL. The medium was then replaced with RPMI medium containing 10% fetal bovine serum every two days, and the formation of a monolayer was confirmed.

[0128] To treat the strains on HT-29 cell monolayers, Lactobacillus reuteri and Lactobacillus gasseri were cultured three times as in Example 1, and then centrifuged at 10,000 rpm for 10 minutes to collect the precipitated cells at the bottom. The collected cells were prepared by washing three times with phosphate-buffered saline, and this was adjusted to a final cell count of 8 log CFU / mL using RPMI medium that did not contain fetal bovine serum.

[0129] The culture medium of the intestinal epithelial cells on which a monolayer was formed was removed, and the intestinal epithelial cells were washed three times with phosphate buffered saline (DPBS), which is used as a buffer for cell culture, and then 1 mL of the prepared strain or strain mixture composition was treated, and the cells were cultured for 2 hours in an incubator at 37°C with an atmosphere controlled with 5% carbon dioxide. After 2 hours, the culture medium was removed, washed twice with phosphate buffered saline (DPBS), and then 1 mL of a solution prepared by dissolving Triton-X in purified water to a concentration of 0.1% (v / v) was treated, to recover the cells and bacterial bodies. The intestinal adhesion activity was evaluated by calculating the number of viable cells before and after culture using the plate culture method, and then calculating it using the following formula.

[0130] Long-term adhesion = (A / B)x100%

[0131] A: Initial bacterial count (log CFU / mL)

[0132] B: Bacterial count after 2 hours (log CFU / mL)

[0133] As a result of the study, Lactobacillus reuteri and Lactobacillus gasseri showed superior acid resistance, self-aggregation, and intestinal adhesion compared to the control strains. When the strains were mixed in different ratios, acid resistance, self-aggregation, and intestinal adhesion tended to vary depending on the mixing ratio, but showed superior activity compared to the control strains at all mixing ratios (see [Table 8]).

[0134] Differences in acid resistance, bile acid resistance, self-aggregation, and intestinal adhesion according to the mixing ratio of Limosyl Lactobacillus reuteri and Lactobacillus gasseri Acid resistance (%) Bile acid resistance (%) Self-aggregation (%) Intestinal adhesion (%) Comparison strain 99.097.152.079.6A 1) B 2) 100%-99.496.967.387.090%10%98.889.965.287.480%20%99.789.664.388.770%30%99.889.361.186.860%40%100.089.658.288.250%50%100.687.360.887.540%60%100.784.855.187.230%70%101.683.357.783.920%80%99.983.557.284.110%90%99.977.456.982.9-100%98.752.250.482.9

[0135] 1) Limosyl Lactobacillus reuteri

[0136] 2) Lactobacillus gasseri

[0137] In summary, the mixed strain of the present invention or a composition containing a culture of the mixed strain has excellent probiotic properties such as intestinal survival rate and adhesion ability, decomposes milk proteins, has the ability to produce branched-chain amino acids such as valine, leucine, and isoleucine from concentrated whey protein, and has the ability to produce arginine and phenylalanine, and has the activity of alpha-galactosidase, an enzyme related to preventing intestinal gas formation, and beta-galactosidase, an enzyme that decomposes lactose, so it was confirmed that it is effective in alleviating side effects related to protein digestion and promoting muscle growth when taking protein supplements.

[0138] The above description of the present invention is for illustrative purposes only, and those skilled in the art will readily appreciate that the present invention can be readily modified into other specific forms without altering the technical spirit or essential characteristics of the present invention. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive. For example, each component described as a single entity may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined manner.

[0139]

[0140]

Claims

1. A mixed strain of Lactobacillus reuteri LM1071 (accession number KCCM12650P) and Lactobacillus gasseri LM1065 (accession number KCCM13018P) that has whey protein decomposition ability and improves lactose intolerance.

2. In paragraph 1, The above mixed strain is a mixed strain having a mixing ratio of 2:8 to 4:6 of Lactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065.

3. In paragraph 1, The above mixed strain is a mixed strain having the ability to produce branched-chain amino acids, arginine or phenylalanine.

4. In paragraph 3, The above mixed strain is a mixed strain having a mixing ratio of Limosylactobacillus reuteri LM1071 and Lactobacillus gasseri LM1065 of 9:1 to 6:

4.

5. In paragraph 1, The above mixed strain is a mixed strain having alpha galactosidase and beta galactosidase activities.

6. A food composition containing at least one of the mixed strains of paragraph 1 or their cultures, fragments, or extracts as an active ingredient.

7. A health functional food composition containing at least one of the mixed strains of paragraph 1 or their cultures, fragments, or extracts as an active ingredient.

8. A formulated milk composition containing at least one of the mixed strains of paragraph 1 or their cultures, fragments, or extracts as an active ingredient.

9. A pharmaceutical composition for treating lactose intolerance or sarcopenia, comprising at least one of the mixed strains of paragraph 1 or their cultures, fragments, or extracts as an active ingredient.

Images