Lactococcus Strains Decompose Ethanol and Acetaldehyde in Cream Cheese
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Solution Overview
Problem
Current hangover alleviation methods lack a scientific approach and are dependent on raw materials with varying efficacy, as described in folk remedies, without a comprehensive solution for decomposing ethanol and acetaldehyde effectively.
Innovation Solution
A food composition containing Lactococcus chungangensis, Lactococcus fujiensis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, or Lactococcus raffinolactis strains or their culture medium is used to prepare functional cream cheese, which decomposes ethanol and acetaldehyde, reducing hangover symptoms and potentially minimizing cancer risk.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional folk remedy foods are used for hangover alleviation, then hangover symptoms may be reduced based on traditional knowledge, but there is a lack of scientific approach and efficacy varies by raw material
Solution Approach 1:
The patent changes the parameter of bacterial strain selection by identifying and using specific Lactococcus strains (L. chungangensis, L. fujiensis, L. lactis subsp. cremoris, L. lactis subsp. lactis, and L. raffinolactis) that have been scientifically proven to possess high alcohol dehydrogenase and acetaldehyde dehydrogenase activities. This scientific parameter selection resolves the contradiction by providing reliable, measurable efficacy through controlled biological parameters rather than relying on traditional knowledge alone.
Solution Approach 2:
The patent replaces the traditional folk remedy approach with a scientifically-based enzymatic system. By utilizing the alcohol dehydrogenase and acetaldehyde dehydrogenase enzymes produced by specific Lactococcus strains, the invention substitutes traditional empirical methods with a mechanistic biochemical system that can be measured, controlled, and optimized based on enzyme activity levels.
2Productivity
If Lactococcus strains with high alcohol dehydrogenase and acetaldehyde dehydrogenase activities are used, then ethanol and acetaldehyde decomposition efficiency is improved, but production cost may increase
Solution Approach 1:
The patent applies universality by using Lactococcus strains that serve multiple functions: they are food-grade bacteria safe for human consumption, they produce both alcohol dehydrogenase and acetaldehyde dehydrogenase enzymes, and they can be incorporated into food products like cream cheese. This multi-functionality resolves the cost issue by eliminating the need for separate enzyme production and purification processes, thereby maintaining high decomposition efficiency while reducing overall production costs.
Solution Approach 2:
The patent utilizes whole Lactococcus cells as a disposable, cost-effective catalyst system. Instead of using expensive purified enzymes that require complex handling and storage, the invention employs whole bacterial cells that can be directly incorporated into food products. The cells perform the decomposition function and are then consumed along with the food product, eliminating the need for enzyme recovery or disposal infrastructure.
3Reliability
If specific Lactococcus strains are selected for their enzymatic activities, then hangover alleviation efficacy is improved through scientific approach, but the complexity of strain selection and verification increases
Solution Approach 1:
The patent segments the complex task of hangover alleviation into specific, measurable components: alcohol dehydrogenase activity and acetaldehyde dehydrogenase activity. By dividing the evaluation process into these two distinct enzymatic functions, the invention simplifies strain selection and verification. Each strain can be screened for these specific activities using standardized assays, making the complex verification process manageable and repeatable.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The functional cream cheese effectively decomposes ethanol and acetaldehyde, reducing hangover symptoms and lowering blood acetaldehyde levels, offering a scientific approach to alleviate hangovers and potentially reducing cancer risk, while also being cost-effective compared to market cream cheeses.
Implementation Method 1
Lactococcus chungangensis, Lactococcus fujiensis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, or Lactococcus raffinolactis, or a culture medium thereof... decomposes ethanol and acetaldehyde
Implementation Method 2
break down alcohol... with high alcohol dehydrogenase activity, to reduce hangover with high acetaldehyde dehydrogenase activity
Implementation Method 3
Cheese that has been aged contains ingredients that are changed into a form being easily digested or absorbed due to the influence of enzymes such as lactic acid bacteria
Data Source
Figure 1~2A
Figure 2B~3
Figure 4~5
AI summary
The present invention relates to a food composition for alleviating hangovers, the food composition containing, as an active ingredient, at least one strain selected from the group consisting of Lactococcus chungangensis, Lactococcus fujiensis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, and Lactococcus raffinolactis, or a culture liquid thereof culture medium. Specifically, functional cream cheese is prepared using five species of Lactococcus strains above having the ability to decompose ethanol and acetaldehyde. Such functional cream cheese is preferably used for a functional health food for alleviating hangovers, and extensively, acetaldehyde, which is an ethanol decomposition product, is decomposed to minimize the accumulation of acetaldehyde that may cause cancer in the body. In addition, the functional cream cheese, as a cheese starter for lowering a unit cost compared with cream cheese available in the market, can be differentiated from cream cheeses sold in the market.