Lactobacillus and composition for preventing, improving, or treating degenerative brain diseases or cognitive function disorders
The present invention provides a novel lactobacillus and a use for same, the lactobacillus being separated from kimchi and thus highly safe, and having various types of biological activity such as memory improving activity, tight junction protein expression inducing activity, antioxidation activity, lipopolysaccharide (LPS) generation-suppressing activity, and β-glucuronidase inhibiting activity. The novel lactobacillus according to the present invention may be used as a functional food medicine material for preventing, improving, or treating degenerative brain diseases or cognitive function disorders.
1. A freeze-dried food composition, comprising:
Lactobacillus johnsonii CJLJ103 (accession number: KCCM 11763P), a culture thereof, a lysate thereof on an extract thereof; and
a natural carbohydrate.
2. The food composition according to claim 1 , wherein the natural carbohydrate is a member of the group consisting of monosaccharides, disaccharides, polysaccharides and mixtures thereof.
3. The food composition according to claim 1 , wherein the food composition is for improving or alleviating or treating memory loss in a subject suffering from a degenerative disease or cognitive function disorder, and the degenerative brain disease is selected from the group consisting of Alzheimer's disease, Parkinson's disease, Huntington's disease and dementia.
4. The food composition according to claim 3 , wherein the dementia is selected from the group consisting of senile dementia, vascular dementia, Lewy body dementia, frontotemporal dementia, Alzheimer's disease-type dementia, Parkinson's disease-type dementia, Huntington's disease-type dementia, Creutzfeldt-Jacob disease-type dementia and Pick's disease-type dementia, normal pressure hydrocephalus-causing dementia and head injury-causing dementia.
5. The food composition according to claim 1 , wherein the food composition is for improving memory or learning ability.
6. The food composition according to claim 1 , wherein the food composition is probiotic and the CJLJ103 strain is alive.
7. The food composition according to claim 1 , further comprising a red bean ferment by Lactobacillus johnsonii CJLJ103.
8. The food composition according to claim 2 , wherein the natural carbohydrate is selected from the group consisting of glucose, fructose, maltose, sucrose, dextrin, cyclodextrin, xylitol, sorbitol, erythritol and mixtures thereof.