Novel Lactococcus chungangensis CAU 1447 strain

Hepatoprotective probiotics derived from kimchi lactic acid bacteria with acid and bile tolerance to aid alcohol metabolism

This technology features the novel Lactococcus chungangensis CAU 1447 strain isolated from kimchi, its cultures, and compositions for use in intestinal regulators, probiotics, animal feed, fermented products, and liver health supplements or pharmaceuticals. This strain exhibits alcohol dehydrogenase and aldehyde dehydrogenase activity while maintaining resistance to gastric acid and bile.

Probiotics with alcohol-metabolizing enzyme activity have gained attention for reducing acetaldehyde—the primary cause of hangovers—as well as fatty liver and alcoholic hepatitis caused by chronic drinking. However, the previously known CAU28 strain of the same species lacks significant acid and bile tolerance, limiting its ability to survive the gastrointestinal tract and function effectively in the gut.

This technology secures a strain that survives low pH and bile environments, enhancing intestinal colonization. Its ability to utilize various sugars as carbon sources allows for integration into fermented foods like kimchi, cheese, and yogurt. It also includes a method for producing hepatoprotective cream cheese by inoculating milk with the strain, followed by pasteurization, heating, and dehydration. Applicable to hangover drinks, liver-health dairy products, and probiotic livestock feed, this live-delivery probiotic helps mitigate acetaldehyde accumulation and alcohol-induced liver damage.

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Key Features:

• Lactococcus chungangensis CAU 1447 strain (KCTC 13873BP) with acid and bile tolerance
• CAU 1447 strain capable of utilizing various sugars, including D-glucose, D-mannitol, D-sucrose, and D-trehalose, as carbon sources
• Food compositions for the prevention or improvement of alcoholic hepatitis, cirrhosis, or fatty liver containing the strain or its culture as an active ingredient
• Method for producing hepatoprotective or hangover-relief cream cheese by inoculating milk with the strain or culture, followed by pasteurization, heating, and dehydration

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