KR102237526B1 - Garlic fermentation composition using lactobacillus brevis wikim47 with superior ornithine productivity - Google Patents

Abstract

The present invention relates to a composition containing ornithine and citrulline, containing a garlic fermented product fermented with Lactobacillus brevis WIKIM47 (accession number: KCCM12603P) isolated from kimchi. The composition according to the present invention contains ornithine and citrulline, and thus can be used in various ways for human or animal liver health, fatigue alleviation, skin regeneration, blood pressure control or blood circulation improvement, liver disease prevention or treatment, and the like.

Description

Garlic fermentation composition using Lactobacillus brevis WIKIM47 with excellent ornithine production ability {GARLIC FERMENTATION COMPOSITION USING LACTOBACILLUS BREVIS WIKIM47 WITH SUPERIOR ORNITHINE PRODUCTIVITY}

The present invention relates to Lactobacillus brevis WIKIM47, which is a kimchi-derived lactic acid bacterium having excellent ornithine and citrulline production ability from garlic, and a composition thereof.

Kimchi is a representative fermented food, and naturally fermented by various microorganisms derived from the ingredients of kimchi, and the type and distribution of these microorganisms are determined by various fermentation environments such as raw and subsidiary materials, temperature, salinity and acidity of kimchi. The taste and flavor of kimchi is determined by various fermentation environments such as raw and subsidiary materials, temperature, salinity and acidity of kimchi. Because the taste and flavor of kimchi varies depending on the metabolites generated from the kimchi microorganisms, the role of the kimchi microorganism is important to stably maintain the quality of kimchi.

Ornithine and citrulline are non-proteinaceous amino acids produced from arginine by the action of ornithine transcarbamylase (OTC) in the urea cycle. In addition, in the in vivo metabolism of higher animals, it plays an important role in the pathway to produce urea from amino acids or ammonia through the ornithine cycle and release it to the outside of the body. Ornithine is used as a nutritional supplement because it is effective in building muscle and reducing body fat, and is also used as a medicine to improve liver cirrhosis and liver dysfunction. In Europe, L-ornithine-L-aspartic acid salt is used as a medicine to improve liver disorders, and in the form of L-ornithine-alpha-ketoglutaryl acid, it is a material for enhancing exercise performance, preventing obesity and enhancing immunity. It is widely used as (Patent Document 1). In addition, ornithine produced by microorganisms is known to play an important role in maintaining the improvement of the intestinal mucosa (Non-Patent Document 1), and citrulline increases the concentration of arginine in plasma, maintains arterial activity, and reduces the oxidation of lipoprodine. It is known that blood pressure is lowered (Non-Patent Documents 2 and 3).

On the other hand, garlic, one of the important raw materials for kimchi of kimchi, is increasing in consumption worldwide as well as its functionality. Arginine, which accounts for the highest percentage of various amino acids in garlic, is reported to account for more than 40% of the total amino acids. In addition, the production of ornithine and citrulline in microorganisms shows a high correlation with arginine decomposition.

Accordingly, an object of the present invention is to provide a composition containing ornithine and citrulline including a fermented garlic fermented product using kimchi microorganisms having high arginine decomposition activity.

KR 10-1678952

Lactobacillus maintains healthy gut mucosa by producing L-Ornithine. Commun Biol, 2, 171. Qi, H., et al. (2019). Short-term effects of l-citrulline supplementation on arterial stiffness in middle-aged men. International Journal of Cardiology, 155(2), 257-261. Ochiai, M. et al. (2012). Effects of Oral L-Citrulline Supplementation on Lipoprotein Oxidation and Endothelial Dysfunction in Humans with Vasospastic Angina. Immunology, Endocrine & Metabolic Agents in Medicinal Chemistry (Under Re-organization), 13(3), 214-220. Masahiko, M. et al. (2013). Effect of supplemental ornithine on wound healing. J Surg Res, 106(2), 299-302., Shi, H. P., et al. (2002).

Accordingly, the present inventors tried to find a strain that exhibits excellent ornithine-producing ability from traditional fermented foods, and as a result, Lactobacillus brevis WIKIM47 (Lactobacillus brevis WIKIM47) having ornithine and citrulline-producing ability was isolated and identified to complete the present invention Became.

Accordingly, it is an object of the present invention to provide a food composition containing ornithine and citrulline comprising a barb fermented product fermented with Lactobacillus brevis WIKIM47.

Another object of the present invention is to provide a pharmaceutical composition for preventing or treating liver disease or allied sclerosis containing ornithine and citrulline comprising a fermented garlic fermented with Lactobacillus brevis WIKIM47.

In order to achieve the object of the present invention as described above, the present invention provides a food composition containing ornithine and citrulline comprising a fermented garlic fermented with Lactobacillus brevis WIKIM47 (Lactobacillus brevis WIKIM47).

Lactobacillus brevis WIKIM47 (Lactobacillus brevis WIKIM47) used in the present invention was isolated and identified from kimchi, a traditional fermented food, and named as Lactobacillus brevis WIKIM47 (Lactobacillus brevis WIKIM47), and as of October 08, 2019 in the Korea Microbial Conservation Center. It is a deposited strain (accession number KCCM12603P).

Lactobacillus brevis WIKIM47 of the present invention is a Gram-positive bacterium, is a facultative anaerobe that can grow in both aerobic and anaerobic conditions, does not form spores, does not have motility, and takes the form of a bacilli.

Lactobacillus brevis WIKIM47 of the present invention has a general intestinal effect and an immune enhancing effect of lactic acid bacteria. It is a well-known fact that lactic acid bacteria in the genus Weisella have an intestinal effect and immune enhancing effect.

In the following examples, it was confirmed that the Lactobacillus brevis WIKIM47 of the present invention exhibits high ornithine production ability from garlic.

Accordingly, one embodiment of the present invention provides a food composition for improving liver health or fatigue, controlling blood pressure or improving blood circulation by ornithine and citrulline. The food composition may include a form such as a health functional food.

In the present invention, the food composition containing ornithine and citrulline containing fermented garlic fermented with the strain may include beverages such as fermented milk. Thus, the present invention can provide a lactic acid bacteria starter for fermentation consisting of fermented garlic fermented with Lactobacillus brevis WIKIM47.

Another embodiment of the present invention provides a food composition for skin regeneration by ornithine.

The composition contains ornithine and citrulline, including garlic fermentation fermented with Lactobacillus brevis WIKIM47.

Accordingly, the fermented product is cultured by adding 10 g of garlic crushing liquid based on ^{the Lactobacillus brevis WIKIM47 10 8 cfu of the present invention to provide a food composition.}

The Lactobacillus brevis WIKIM47 contained in the composition according to the present invention may exist as live cells or dead cells, and may also exist in a dried or lyophilized form. Forms of lactic acid bacteria suitable for inclusion in various compositions and methods of formulation are well known to those skilled in the art.

When the composition of the present invention is used as a pharmaceutical composition, the pharmaceutical composition of the present invention may be prepared using a pharmaceutically suitable and physiologically acceptable adjuvant in addition to the active ingredient, and the adjuvant may be an excipient, a disintegrant, Sweetening agents, binders, coating agents, expanding agents, lubricants, lubricants or flavoring agents may be used.

For administration, the pharmaceutical composition may include one or more pharmaceutically acceptable carriers in addition to the above-described active ingredients, and may be preferably formulated into a pharmaceutical composition.

For example, for formulation in the form of tablets or capsules, the active ingredient may be combined with an oral, non-toxic pharmaceutically acceptable inert carrier such as ethanol, glycerol, water, and the like. In addition, if desired or necessary, suitable binders, lubricants, disintegrants and coloring agents may also be included in the mixture. Suitable binders are, but are not limited to, starch, gelatin, natural sugars such as glucose or beta-lactose, corn sweeteners, natural and synthetic gums such as acacia, lacquercanth or sodium oleate, sodium stearate, magnesium stearate, sodium benzo Eate, sodium acetate, sodium chloride, and the like. Disintegrants include, but are not limited to, starch, methylcellulose, agar, bentonite, xanthan gum, and the like. As acceptable pharmaceutical carriers for compositions formulated as liquid solutions, sterilization and biocompatible, saline, sterile water, Ringer's solution, buffered saline, albumin injection solution, dextrose solution, maltodextrin solution, glycerol, ethanol, and One or more of these components may be mixed and used, and other conventional additives such as antioxidants, buffers, and bacteriostatic agents may be added as needed. In addition, diluents, dispersants, surfactants, binders, and lubricants may be additionally added to prepare injection formulations such as aqueous solutions, suspensions, emulsions, etc., pills, capsules, granules, or tablets.

Further, it may be preferably formulated according to each disease or ingredient using a method disclosed in Remington's Pharmaceutical Science, Mack Publishing Company, Easton PA as an appropriate method in the field.

Accordingly, the present invention also provides a pharmaceutical composition for preventing or treating ornithine-containing liver disease or arteriosclerosis comprising a fermented garlic fermented with Lactobacillus brevis WIKIM47.

In one embodiment, the liver disease may be hepatitis, cirrhosis, or hepatic encephalopathy, but is not limited thereto.

In the present specification, "effective amount" refers to an amount necessary to delay or completely stop the onset or progression of a specific disease to be treated, and an effective amount of Lactobacillus brevis WIKIM47 contained in the pharmaceutical composition of the present invention is degenerative brain disease It means the amount required to achieve a prophylactic or therapeutic effect of. Therefore, the effective amount is the type of disease, the severity of the disease, the type and content of other ingredients contained in the composition, and the age, weight, general health condition, sex and diet of the patient, administration time, administration route, treatment period, and simultaneous use. It can be adjusted according to a variety of factors, including the drug being used. It is obvious to those skilled in the art that the appropriate total daily use amount can be determined by the treating physician within the range of correct medical judgment.

For the purposes of the present invention, a specific therapeutically effective amount for a specific patient is the type and degree of reaction to be achieved, the specific composition including whether or not other agents are used in some cases, the patient's age, weight, general health status, and sex. And it is preferable to apply differently according to various factors including diet, administration time, administration route and secretion rate of the composition, treatment period, drugs used with or concurrently with the specific composition, and similar factors well known in the medical field.

As used herein, “treatment” refers to an approach to obtain beneficial or desirable clinical outcomes. For the purposes of the present invention, beneficial or desirable clinical outcomes include, but are not limited to, alleviation of symptoms, reduction of disease range, stabilization of disease state (i.e., not exacerbation), delay or decrease in disease progression, disease state. Amelioration or temporal alleviation and mitigation (partially or entirely) of, detectable or undetectable. Also, “treatment” may mean increasing the survival rate compared to the expected survival rate when not receiving treatment. “Treatment” refers to both therapeutic treatment and prophylactic or preventative measures. Such treatments include the disorder to be prevented as well as the treatment required for a disorder that has already occurred. “Relieving” the disease means that the extent of the disease state and/or undesirable clinical signs are reduced and/or the time course of progression is delayed or prolonged compared to without treatment. do.

The food composition according to the present invention may be formulated in the same manner as the pharmaceutical composition and used as a functional food or added to various foods. Foods to which the composition of the present invention can be added include beverages, vitamin complexes, health supplements, and the like.

The food composition of the present invention may include ingredients that are commonly added during food production, and include, for example, proteins, carbohydrates, fats, nutrients, flavoring agents and flavoring agents. Examples of the aforementioned carbohydrates include monosaccharides such as glucose, fructose, and the like; Disaccharides such as maltose, sucrose, oligosaccharides, and the like; And polysaccharides, for example, common sugars such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As the flavoring agent, natural flavoring agents [taumatin, stevia extract (eg, rebaudioside A, glycyrrhizin, etc.]) and synthetic flavoring agents (saccharin, aspartame, etc.) can be used. For example, when the food composition of the present invention is made of drinks and beverages, it may further include citric acid, liquid fructose, sugar, glucose, acetic acid, malic acid, fruit juice, and various plant extracts.

The composition according to the present invention may be used as a feed additive or feed.

When used as a feed additive, the composition may be a high concentration of 20 to 90% or may be prepared in the form of a powder or granules. The feed additives are organic acids such as citric acid, humic acid, adipic acid, lactic acid, malic acid, or phosphates such as sodium phosphate, potassium phosphate, acid pyrophosphate, and polyphosphate (polyphosphate), polyphenol, catechin, alpha-tocopherol, rosemary. Any one or more of natural antioxidants such as extract, vitamin C, green tea extract, licorice extract, chitosan, tannic acid, and phytic acid may be further included. When used as a feed, the composition may be formulated in a conventional feed form, and may include a common feed ingredient.

The feed additives and feed include grains such as crushed or crushed wheat, oats, barley, corn and rice; Vegetable protein feeds, such as feeds based on rapeseed, soybeans, and sunflowers; Animal protein feeds such as blood meal, meat meal, bone meal and fish meal; It may further include a dry component composed of sugar and dairy products, for example, various powdered milk and whey powder, and may further include nutritional supplements, digestion and absorption enhancers, growth accelerators, and the like.

The feed additive may be administered to the animal alone or may be administered in combination with other feed additives in an edible carrier. In addition, the feed additives may be easily administered to animals as top dressings or directly mixed with animal feed or as an oral formulation separate from feed. When the feed additive is administered separately from animal feed, it can be prepared in an immediate release or sustained release formulation by combining it with a pharmaceutically acceptable edible carrier as well known in the art. Such edible carriers may be solid or liquid, for example corn starch, lactose, sucrose, soy flakes, peanut oil, olive oil, sesame oil and propylene glycol. When a solid carrier is used, the feed additive may be a tablet, a capsule, a powder, a troche, or a sugar-containing tablet, or a top dressing in a microdispersible form. When a liquid carrier is used, the feed additive may be a gelatin soft capsule, or a formulation of a syrup, suspension, emulsion, or solution.

The feed may contain any protein-containing organic grains commonly used to satisfy the dietary needs of animals. These protein-containing grains are usually mainly composed of corn, soybean meal, or corn/soybean meal mix.

In addition, the feed additive and feed may contain adjuvants, such as preservatives, stabilizers, wetting or emulsifying agents, solution accelerators, and the like. The feed additive may be used by dipping, spraying, or mixing to add to animal feed.

As the mammal, pigs, cows, sheep, goats, experimental rodents, and experimental rodents, as well as pets (eg, dogs, cats), etc., can be used, and as the poultry, chickens, turkeys, ducks, geese, pheasants, And quail, and may be used for trout as the fish, but is not limited thereto.

The amount of the Lactobacillus brevis WIKIM47 (Lactobacillus brevis WIKIM47 ; Accession No. KCCM12603P) strain contained in the composition according to the present invention may ^{be about 10 6} to 10 ¹² cfu/ml, for example, 10 ⁷ to 10 ¹¹ cfu/ ml, 10 ⁸ to 10 ¹⁰ cfu/ml. When the strain is administered, it may be killed before ingestion or administered in attenuation state. In addition, in the case of manufacturing using a culture supernatant or the like, sterilization through a heat treatment process may be additionally performed. The amount of strain and the degree of daily intake required to have the minimum efficacy may vary depending on the body or health condition of the ingester, but may generally be about 10 ⁶ to 10 ¹² cfu/ml, such as 10 ⁷ to 10 ¹¹ cfu/ml , 10 ⁸ to 10 ¹⁰ cfu/ml.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in a variety of different forms, only the present embodiments are intended to complete the disclosure of the present invention, and the general knowledge in the technical field to which the present invention pertains. It is provided to completely inform the scope of the invention to the possessor, and the invention is only defined by the scope of the claims.

The composition containing ornithine and citrulline comprising a fermented garlic fermented with Lactobacillus brevis WIKIM47 according to the present invention can be used in various ways for skin regeneration, liver health, fatigue improvement, or liver disease prevention or treatment.

Figure 1 shows the results of confirming the arginine (argignine) reduction effect of garlic crushed by the Lactobacillus brevis WIKIM47 strain of the present invention.
Figure 2 shows the results confirming the effect of increasing the ornithine and citrulline of garlic crushed by Lactobacillus brevis WIKIM47 strain according to the present invention.

Hereinafter, the present invention will be described in detail through examples. The following examples are only illustrative of the present invention, and the scope of the present invention is not limited to the following examples.

[Example]

Example 1: ADI system of Lactobacillus brevis WIKIM47

To investigate the distribution of ADI, OTC and CK of the strain, amino acid and gene sequences of ADI and OTC were obtained from UniProt Protein Database and compared using version 7.5 of the CLC Genome Workbench program.

The distribution of ADI and OTC in Lactobacillus brevis WIKIM47 strain is shown in Table 1.

[Table 1] Proteins and genes involved in the ADI system of Lactobacillus brevis WIKIM47 strain

-ADI: arginine deiminase, OTC: ornithine transcarbamylase, CK: carbamate kinase.

Therefore, it was confirmed that Lactobacillus brevis WIKIM47 has genes related to the ADI system for arginine degradation (Table 1).

Example 2: Arginine catabolism of Lactobacillus brevis WIKIM47 strain

The Lactobacillus brevis WIKIM47 strain used in the present invention was isolated and identified in the KR 10-2015-0190229 patent and named as LACTOBACILLUS BREVIS WIKIM47, and deposited with the Korea Microbiology Conservation Center on October 08, 2019. (Accession No. KCCM12603P) The examples were carried out using the strain.

In order to confirm the use of arginine by Lactobacillus brevis WIKIM47, the WIKIM47 strain was inoculated into MRS medium and arginine, and its content was measured during the growth of the WIKIM47 strain.

MRS medium samples initially contained 200-300 μg/mL (about 1.1-1.7 mM) of arginine. All of this concentration was exhausted after 3 hours (Fig. 1).

<SEQ ID NO: 1> 16S rRNA of LACTOBACILLUS BREVIS WIKIM47

GACGAACGCTGGCGGCATGCCTAATACATGCAAGTCGAACGAGCTTCCGTTGAATGACGTGCTTGCACTGATTTCAACAATGAAGCGAGTGGCGAACTGGTGAGTAACACGTGGGAAATCTGCCCAGAAGCAGGGGATAACACTTGGAAACAGGTGCTAATACCGTATAACAACAAAATCCGCATGGATTTTGTTTGAAAGGTGGCTTCGGCTATCACTTCTGGATGATCCCGCGGCGTATTAGTTAGTTGGTGAGGTAAAGGCCCACCAAGACGATGATACGTAGCCGACCTGAGAGGGTAATCGGCCACATTGGGACTGAGACACGGCCCAAACTCCTACGGGAGGCAGCAGTAGGGAATCTTCCACAATGGACGAAAGTCTGATGGAGCAATGCCGCGTGAGTGAAGAAGGGTTTCGGCTCGTAAAACTCTGTTGTTAAAGAAGAACACCTTTGAGAGTAACTGTTCAAGGGTTGACGGTATTTAACCAGAAAGCCACGGCTAACTACGTGCCAGCAGCCGCGGTAATACGTAGGTGGCAAGCGTTGTCCGGATTTATTGGGCGTAAAGCGAGCGCAGGCGGTTTTTTAAGTCTGATGTGAAAGCCTTCGGCTTAACCGGAGAAGTGCATCGGAAACTGGGAGACTTGAGTGCAGAAGAGGACAGTGGAACTCCATGTGTAGCGGTGGAATGCGTAGATATATGGAAGAACACCAGTGGCGAAGGCGGCTGTCTAGTCTGTAACTGACGCTGAGGCTCGAAAGCATGGGTAGCGAACAGGATTAGATACCCTGGTAGTCCATGCCGTAAACGATGAGTGCTAAGTGTTGGAGGGTTTCCGCCCTTCAGTGCTGCAGCTAACGCATTAAGCACTCCGCCTGGGGAGTACGACCGCAAGGTTGAAACTCAAAGGAATTGACGGGGGCCCGCACAAGCGGTGGAGCATGTGGTTTAATTCGAAGCTACGCGAAGAACCTTACCAGGTCTTGACATCTTCT GCCAATCTTAGAGATAAGACGTTCCCTTCGGGGACAGAATGACAGGTGGTGCATGGTTGTCGTCAGCTCGTGTCGTGAGATGTTGGGTTAAGTCCCGCAACGAGCGCAACCCTTATTATCAGTTGCCAGCATTCAGTTGGGCACTCTGGTGAGACTGCCGGTGACAAACCGGAGGAAGGTGGGGATGACGTCAAATCATCATGCCCCTTATGACCTGGGCTACACACGTGCTACAATGGACGGTACAACGAGTCGCGAAGTCGTGAGGCTAAGCTAATCTCTTAAAGCCGTTCTCAGTTCGGATTGTAGGCTGCAACTCGCCTACATGAAGTTGGAATCGCTAGTAATCGCGGATCAGCATGCCGCGGTGAATACGTTCCCGGGCCTTGTACACACCGCCCGTCACACCATGAGAGTTTGTAACACCCAAAGCCGGTGAGATAACCTTCGGGAGTCAGCCGTCTAAGGTGGGACAGATGATTAGGGTG

Example 3: Confirmation of changes in concentrations of arginine and ornithine after culturing Lactobacillus brevis WIKIM47 and garlic lysate

In order to investigate the arginine resolution of the selected strain Lactobacillus brevis WIKIM47, the Lactobacillus brevis WIKIM47 strain was cultured in MRS medium for 24 hours, the cells were recovered, washed three times with distilled water, and diluted in distilled water equal to the cells and garlic It was allowed to stand still at room temperature with the lysate.

After the reaction for 24 hours, the concentration of arginine and ornithine in the reaction solution was analyzed by LC-MS/MS. LC-MS/MS analysis was performed in electro spray ionization (negative) mode using an AB SCIEX TripleTOF® 5600+ system (AB SCIEX) equipped with AB SCIEX analyst software. ACQUITY UPLC BEH Amide column (130Å, 1.7 μX in water containing 10mM ammonium acetate and acetonitrile were used, 95-60% water (v/v) for 17 minutes, 45-10% water (v/v) Was separated at a flow rate of 0.4 ml/min by running 95% water (v/v) for 8 minutes and 5 minutes Arginine and ornithine concentrations were quantified using multiquant (AB SCIEX) software.

As a result of quantification, it was confirmed that the concentration of citrulline increased to a concentration of 0.6 mg/ml or more and the concentration of ornithine increased to a concentration of 1.5 mg/ml or more (FIG. 2).

Korea Microorganism Conservation Center (overseas) KCCM12603P 20191008

<110> Korea Food Research Institute <120> GARLIC FERMENTATION COMPOSITION USING LACTOBACILLUS BREVIS WIKIM47 WITH SUPERIOR ORNITHINE PRODUCTIVITY <130> P19R10C1044 <160> 1 <170> KoPatentIn 3.0 <210> 1 <211> 1488 <212> RNA <213> Unknown <220> <223> Lactobacillus brevis WIKIM47 <220> <221> rRNA <222> (1)..(1488) <223> 16S rRNA of Lactobacillus brevis WIKIM47 <400> 1 gacgaacgct ggcggcatgc ctaatacatg caagtcgaac gagcttccgt tgaatgacgt 60 gcttgcactg atttcaacaa tgaagcgagt ggcgaactgg tgagtaacac gtgggaaatc 120 tgcccagaag caggggataa cacttggaaa caggtgctaa taccgtataa caacaaaatc 180 cgcatggatt ttgtttgaaa ggtggcttcg gctatcactt ctggatgatc ccgcggcgta 240 ttagttagtt ggtgaggtaa aggcccacca agacgatgat acgtagccga cctgagaggg 300 taatcggcca cattgggact gagacacggc ccaaactcct acgggaggca gcagtaggga 360 atcttccaca atggacgaaa gtctgatgga gcaatgccgc gtgagtgaag aagggtttcg 420 gctcgtaaaa ctctgttgtt aaagaagaac acctttgaga gtaactgttc aagggttgac 480 ggtatttaac cagaaagcca cggctaacta cgtgccagca gccgcggtaa tacgtaggtg 540 gcaagcgttg tccggattta ttgggcgtaa agcgagcgca ggcggttttt taagtctgat 600 gtgaaagcct tcggcttaac cggagaagtg catcggaaac tgggagactt gagtgcagaa 660 gaggacagtg gaactccatg tgtagcggtg gaatgcgtag atatatggaa gaacaccagt 720 ggcgaaggcg gctgtctagt ctgtaactga cgctgaggct cgaaagcatg ggtagcgaac 780 aggattagat accctggtag tccatgccgt aaacgatgag tgctaagtgt tggagggttt 840 ccgcccttca gtgctgcagc taacgcatta agcactccgc ctggggagta cgaccgcaag 900 gttgaaactc aaaggaattg acgggggccc gcacaagcgg tggagcatgt ggtttaattc 960 gaagctacgc gaagaacctt accaggtctt gacatcttct gccaatctta gagataagac 1020 gttcccttcg gggacagaat gacaggtggt gcatggttgt cgtcagctcg tgtcgtgaga 1080 tgttgggtta agtcccgcaa cgagcgcaac ccttattatc agttgccagc attcagttgg 1140 gcactctggt gagactgccg gtgacaaacc ggaggaaggt ggggatgacg tcaaatcatc 1200 atgcccctta tgacctgggc tacacacgtg ctacaatgga cggtacaacg agtcgcgaag 1260 tcgtgaggct aagctaatct cttaaagccg ttctcagttc ggattgtagg ctgcaactcg 1320 cctacatgaa gttggaatcg ctagtaatcg cggatcagca tgccgcggtg aatacgttcc 1380 cgggccttgt acacaccgcc cgtcacacca tgagagtttg taacacccaa agccggtgag 1440 ataaccttcg ggagtcagcc gtctaaggtg ggacagatga ttagggtg 1488

Claims (9)

Food composition containing ornithine and citrulline containing fermented garlic fermented with Lactobacillus brevis WIKIM47 (Lactobacillus brevis WIKIM47 ; accession number KCCM12603P). The method of claim 1,
The composition is a food composition for improving liver health or fatigue by ornithine. The method of claim 2,
The food composition is a health functional food, food composition. The method of claim 2,
The food composition is a beverage, food composition. The method of claim 1,
The composition is a food composition for controlling blood pressure or improving blood circulation by citrulline. The method of claim 1,
The composition is a food composition for skin regeneration by ornithine. Ornithine and citrulline containing fermented garlic fermented with Lactobacillus brevis WIKIM47 (Lactobacillus brevis WIKIM47 ; Accession No. KCCM12603P), a pharmaceutical composition for preventing or treating liver disease or arteriosclerosis. The method of claim 7,
The liver disease is a pharmaceutical composition comprising hepatitis, cirrhosis or hepatic encephalopathy. A method for increasing the concentration of ornithine and citrulline in a garlic ferment comprising fermenting garlic with Lactobacillus brevis WIKIM47 (accession number KCCM12603P).

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