Composition for the prevention or treatment of inflammatory diseases comprising a fermented milk extract as an active ingredient

Inflammatory bowel disease improvement material based on extracts of Tarak, a traditional fermented milk product made via lactic acid fermentation using makgeolli starter

This technology provides pharmaceutical and food compositions for the prevention and treatment of inflammatory bowel disease, using extracts of Tarak—a traditional fermented milk made by lactic acid fermentation of milk with a makgeolli starter—as an active ingredient. The extract alleviates intestinal inflammation by reducing the expression of inflammatory cytokines in immune cells.

Inflammatory bowel diseases, such as ulcerative colitis and Crohn's disease, are chronic conditions with unclear causes, and there has been a lack of treatment materials suitable for long-term, safe use. While fermented milk is known for its nutritional value, ability to promote beneficial gut bacteria, and cholesterol-lowering effects, its efficacy in treating inflammatory diseases, particularly inflammatory bowel disease, had not previously been established.

This technology involves fermenting skim milk with makgeolli and vinegar, followed by centrifugation and ethanol treatment to obtain and concentrate the supernatant. The extraction process can utilize water or low-grade alcohols as solvents. The resulting extract exhibits no cytotoxicity while inhibiting the immune overactivation of T cells and macrophages. It can be applied to therapeutic supplements for inflammatory bowel disease, functional fermented milk beverages for gut health, and probiotic-linked health functional foods, thereby adding high value to our traditional fermented foods as evidence-based materials for managing intestinal inflammation.

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Key Features:

• Pharmaceutical composition for the prevention or treatment of inflammatory bowel disease comprising, as an active ingredient, a fermented milk extract produced by lactic acid fermentation using makgeolli as a starter
• Fermented milk extract extracted with one or more solvents selected from water, C1-C4 alcohols, and mixtures thereof
• Fermented milk extract obtained by fermenting skim milk with makgeolli and vinegar, separating the supernatant via centrifugation and ethanol treatment, and evaporating the result
• Food composition for the prevention or improvement of inflammatory bowel disease comprising, as an active ingredient, a fermented milk extract produced by lactic acid fermentation using makgeolli as a starter

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This invention was developed with support from the Ministry of Agriculture, Food and Rural Affairs for the investigation of the in vivo health functionality of Tarak, a traditional fermented milk.

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