ANTIVIRAL AGENTS CONTAINING A FERMENTATION PRODUCT OF GARLIC BY LACTIC ACID BACTERIA
An antiviral substance including a fermentation product of garlic that is fermented by lactic acid bacteria is provided. More specifically, an antiviral agent including a fermentation product of garlic, that is fermented by lactic acid bacteria, as an active ingredient is provided. The antiviral agent including a fermentation product of garlic fermented by lactic acid bacteria is useful as a preventing or treating agent of viral infection by inhibiting viruses.
1 . A method for preventing or treating viral infection, which comprises a step of applying an antiviral agent comprising one or more selected from the group consisting of a fermentation product of garlic fermented by lactic acid bacteria, and a concentrate and a dried substance thereof, as an active ingredient, to an animal.
2 . The method according to claim 1 , wherein said lactic acid bacteria is one or more selected from the group consisting of bacteria belonging to genus Weissella, Lactococcus , and Leuconostoc.
3 . The method according to claim 2 , wherein:
said lactic acid bacteria belonging to the genus Weissella is one or more selected from the group consisting of Weissella koreensis, Weissella cibaria , and Weissella confuse;
said lactic acid bacteria belonging to the genus Lactococcus is one or more selected from the group consisting of Lactococcus lactis spp. lactis , and Lactococcus lactis spp. Cremoris ; and
said lactic acid bacteria belonging to the genus Leuconostoc is one or more selected from the group consisting of Leuconostoc lactis, Leuconostoc citreum , and Leuconostoc mesenteroides.
4 . The method according to claim 3 , wherein said lactic acid bacteria is one or more selected from the group consisting of Weissella koreensis (KCTC 3621), Lactococcus lactis spp. lactis (KCTC 3769), and Leuconostoc lactis (KCTC 3528).
5 . The method according to claim 1 , wherein said viral infection is caused by one or more viruses selected from the group consisting of influenza viruses Type A and influenza viruses Type B.
6 . The method according to claim 1 , wherein said fermentation product of garlic is obtained by fermenting garlic with lactic acid bacteria, in a cell-containing or cell-free form.