KR-102961311-B1 - Lactic acid bacteria isolated from insects and uses thereof

Abstract

The present invention relates to lactic acid bacteria isolated from insects and their uses, presenting a new potential for utilizing insect-derived lactic acid bacteria.

Inventors

• 이슬비
• 정찬식
• 김진우
• 최옥희
• 이예영
• 배성문
• 강동완
• 정경희
• 김종원
• 이영한
• 장다현
• 유병만
• 김영광

Assignees

• 경상남도
• 경상국립대학교산학협력단

Dates

Publication Date

20260508

Application Date

20221128

Claims (9)

1. Lactococcus lactis B103 strain (accession number: KACC 81242BP) derived from the brown-legged stink bug * Riptortus pedestris *.
2. In paragraph 1, The above Lactococcus lactis B103 strain is, A strain that is pH-tolerant.
3. In paragraph 2, The above pH tolerance is, A strain that is resistant to the acidity of gastric juice or the alkalinity of bile.
4. delete
5. In paragraph 1, A strain that produces one or more organic acids selected from acetic acid, lactic acid, and propionic acid.
6. In paragraph 1, The above Lactococcus lactis B103 strain is, A strain that increases the survival rate of an individual through feeding.
7. In paragraph 6, The above entity is, A strain that is the bee stink bug.
8. An insect feed additive comprising the strain of claim 1 as an active ingredient.
9. An insect feed composition comprising the feed additive of claim 8 as an active ingredient.

Description

Lactic acid bacteria isolated from insects and uses thereof The present invention relates to lactic acid bacteria isolated from insects and the uses thereof. Lactic acid bacteria (LABs) are beneficial bacteria, but the characteristics and functions of insect-derived lactic acid bacteria remain unclear. Insects constitute the most diverse animal group in terms of species diversity and possess the largest biomass in almost every environment on Earth. The diversification of insects is closely linked to the functions of the microbial communities inhabiting the gut system. Microorganisms facilitate the digestion of food in the intestines, protect the host from predators and pathogens, strengthen immune responses, and influence intraspecies communication and behavior. In this way, insects have evolved while maintaining a symbiotic relationship with microorganisms. Lactic acid bacteria play an important role in food, particularly in dairy products. They are generally recognized as safe (GRAS) food-grade microorganisms and are used as probiotics beneficial to human health. Among insect-derived lactic acid bacteria, symbiotic lactic acid bacteria from honeybees have been studied. Honeybees are essential pollinators for natural ecosystems and agricultural production, and symbiotic lactic acid bacteria have been reported to play a major role in bee health and honey production. The present invention aims to propose new possibilities for utilization by isolating and identifying lactic acid bacteria derived from the beetle * Riptortus pedestris *, which is recently known as a pest of legumes and fruit trees, and analyzing its characteristics and functions. Figure 1 is a figure showing the phylogenetic tree of the intestinal lactic acid bacteria of the brown marmorated stink bug in one embodiment of the present invention. FIG. 2 is a figure showing the resistance of intestinal lactic acid bacteria of the brown marmorated stink bug to gastric juice in one embodiment of the present invention. FIG. 2a is a figure showing the survival rate analyzed in simulated gastric juice at pH 2.2, and FIG. 2b is a figure showing the survival rate analyzed in simulated gastric juice at pH 2.5. Figure 3 is a figure showing the resistance of lactic acid bacteria in the intestines of the brown marmorated stink bug to bile fluid in one embodiment of the present invention. Figure 3a is a figure showing the results of analyzing the resistance of lactic acid bacteria in 0.1% oxgall, and Figure 3b is a figure showing the results of analyzing the resistance of lactic acid bacteria in 0.5% oxgall. Figure 4 is a figure showing the growth curve (Figure 4a), glucose consumption rate (Figure 4b), and pH change (Figure 4c) of intestinal lactic acid bacteria of the brown marmorated stink bug in one embodiment of the present invention. Figure 5 is a figure showing the results of an intestinal survival evaluation of lactic acid bacteria in the intestines of the stink bug in one embodiment of the present invention. Figure 6 is a figure showing the survival rate (Figure 6a), body length (Figure 6b), and body weight (Figure 6c) analyzed by supplying intestinal lactic acid bacteria to the stink bug in one embodiment of the present invention. The present invention provides a strain of Lactococcus lactis B103 (accession number: KACC 81242BP). The brown marmorated stink bug ( *Riptortus pedestris *) is a pest of leguminous plants and fruit trees, and has the advantage of being easy to collect and rear, as well as easy to handle. The present invention aims to provide lactic acid bacteria with excellent pH tolerance by isolating and identifying the intestinal microorganisms of the brown marmorated stink bug. In addition, the present invention provides an insect feed additive comprising the strain as an active ingredient. In the present invention, the feed additive may be used in its original form or may additionally include known carriers, stabilizers, etc., such as cereals and their by-products, and, if necessary, organic acids such as citric acid, fumaric acid, adipic acid, lactic acid, and malic acid; phosphates such as sodium phosphate, potassium phosphate, acid pyrophosphate, and polyphosphate (polymerized phosphate); natural antioxidants such as polyphenols, catechins, alpha-tocopherol, rosemary extract, vitamin C, green tea extract, licorice extract, chitosan, tannic acid, and phytic acid; mineral preparations such as sodium bicarbonate (baking soda), bentonite, magnesium oxide, and complex minerals; mineral preparations that are trace minerals such as zinc, copper, cobalt, and selenium; vitamin preparations such as carotene, vitamin E, vitamins A, D, and E, nicotinic acid, and vitamin B complex; protected amino acid preparations such as methionine and lysic acid; protected fatty acid preparations such as calcium fatty acid salts; and probiotics (lactic acid bacteria preparations). Live bacteria such as yeast cultures and mold fermentation products, yeast pr