Food composition, containing Lactococcus strain as active ingredient, for alleviating hangover
AssigneeChung-Ang University Industry-Academy Cooperation Foundation
InventorsWon Yong Kim, Woo Jin Choi, Maytiya Konkit, Sung Lim Cho
Life of this patent
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Abstract
A food composition for alleviating hangovers, the food composition contains, 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, wherein functional cream cheese is prepared using five species of Lactococcus strains above having the ability to decompose ethanol and acetaldehyde.
Claims12
A method for alleviating hangovers in a subject in need thereof, comprising:
- administering to the subject a food composition comprising Lactococcus chungangensis (KCTC12684BP), or a culture medium thereof in an amount effective to alleviate the hangovers.
A method of preparing cream cheese for alleviating hangovers, the method comprising:
- (1) culturing Lactococcus chungangensis (KCTC1284BP), or a culture medium thereof, by inoculation into milk;
- (2) performing pasteurization on the culture cultured in step (1);
- (3) mixing the pasteurized culture with milk and heating the mixture;
- and (4) removing moisture from cheese obtained by the heating of the mixture.
Dependencies are inferred from the claim text.