Provided are Saccharomyces cerevisiae SPC-SNU 70-1 (KCTC 12776BP) which is a novel natural Korean yeast isolated from traditional Korean nuruk, and Lactobacillus brevis SPC-SNU 70-2 (KCTC 12777BP), Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP) and Lactobacillus sanfranciscensis SPC-SNU 70-4 (KCTC 12779BP) which are novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk.

The present invention provides a novel lactic acid bacterium having antioxidant and anti-aging functions and a dementia alleviation effect, and more specifically, provides Lactobacillus pentosus var. plantarum C29 KCCM11291P and Lactobacillus curvatus C3 KCCM430009. In addition, the present invention provides an antioxidant and anti-aging pharmaceutical composition and a dietary supplement containing the Lactobacillus pentosus var. plantarum C29 KCCM11291P or Lactobacillus curvatus C3 KCCM430009 of the present invention as an active ingredient, and a composition for preventing or treating dementia and a dietary supplement for preventing or alleviating dementia, containing Lactobacillus pentosus var. plantarum C29 KCCM11291P or Lactobacillus curvatus C3 KCCM430009 as an active ingredient. Additionally, the present invention provides a composition for preventing or treating dementia, containing a fermentation composition, as an active ingredient, fermented by Lactobacillus pentosus var. plantarum C29 KCCM11291P or Lactobacillus curvatus C3 KCCM430009.

The present disclosure relates to novel Lactobacillus curvatus WIKIM55 isolated from kimchi, and a composition containing the same. The Lactobacillus curvatus WIKIM55 according to the present disclosure is a probiotic having activities of promoting hair growth and can be diversely applied for intestinal regulation and promotion of hair growth in humans or animals.

The present disclosure relates to novel Lactobacillus curvatus WIKIM55 isolated from kimchi, and a composition containing the same. The Lactobacillus curvatus WIKIM55 according to the present disclosure is a probiotic having activities of promoting hair growth and can be diversely applied for intestinal regulation and promotion of hair growth in humans or animals.

Inorganic anions nitrate and nitrite influence metabolic rate and glucose homeostasis. Infusion of nitrite iv caused an acute drop in resting energy expenditure (oxygen consumption) and nitrate, when given perorally, caused a reduction in oxygen consumption during exercise and a depression of the increase in blood glucose observed after an oral glucose tolerance test. The doses of nitrate and nitrite did not cause any detectable change in methemoglobin levels of blood. Also, nitrate and nitrite did not alter lactate levels in blood. This discovery provides useful treatments to regulate the energy expenditure and glucose homeostasis of a mammal by administration of inorganic nitrite and/or nitrate.

Inorganic anions nitrate and nitrite influence metabolic rate and glucose homeostasis. Infusion of nitrite iv caused an acute drop in resting energy expenditure (oxygen consumption) and nitrate, when given perorally, caused a reduction in oxygen consumption during exercise and a depression of the increase in blood glucose observed after an oral glucose tolerance test. The doses of nitrate and nitrite did not cause any detectable change in methemoglobin levels of blood. Also, nitrate and nitrite did not alter lactate levels in blood. This discovery provides useful treatments to regulate the energy expenditure and glucose homeostasis of a mammal by administration of inorganic nitrite and/or nitrate.

Provided is Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk.

The present invention relates to a method of reducing the concentration of Gram-negative bacteria in a food product, the method comprising adding a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain to a food product, ripening the food product, and storing the food product at a temperature of at the most 15 C. until a concentration less than 1 E-1 of Gram-negative bacteria. In a preferred embodiment of the invention, Gram-negative bacteria already present are eliminated. In one embodiment of the invention, the Gram-negative bacteria are Salmonella ssp. The bacteriocin-producing culture may comprise at least one of Lactobacillus curvatus (DSM 18775) and Pediococcus acidilactici (DSM 28307). The invention further relates to a kit for reducing the concentration of Gram-negative bacteria in a food product comprising a red wine extract produced from red wine by dealcoholization, concentration and drying, and a culture comprising at least one class IIa bacteriocin-producing lactic acid bacterial strain.

The present invention provides a novel lactic acid bacterium having antioxidant and anti-aging functions and a dementia alleviation effect, and more specifically, provides Lactobacillus pentosus var. plantarum C29 KCCM11291P and Lactobacillus curvatus C3 KCCM430009. In addition, the present invention provides an antioxidant and anti-aging pharmaceutical composition and a dietary supplement containing the Lactobacillus pentosus var. plantarum C29 KCCM11291P or Lactobacillus curvatus C3 KCCM430009 of the present invention as an active ingredient, and a composition for preventing or treating dementia and a dietary supplement for preventing or alleviating dementia, containing Lactobacillus pentosus var. plantarum C29 KCCM11291P or Lactobacillus curvatus C3 KCCM430009 as an active ingredient. Additionally, the present invention provides a composition for preventing or treating dementia, containg a fermentation composition, as an active ingredient, fermented by Lactobacullus pentosus var. plantarum C29 KCCM11291P or Lactobacillus curvatus C3 KCCM430009.

The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of natural yeast based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.