JP2003192585A - Oral composition - Google Patents

Abstract

(57) Abstract: An oral composition comprising theanine as a bad breath preventing component. [Effect] The oral composition of the present invention has an excellent effect of preventing bad breath, has excellent persistence, is safe and can be widely used, and has a refreshed mouth food, a refreshed mouth drink, a breath freshener, and a breath refreshed food. It can be prepared and used widely as breath freshened beverages and the like.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a composition for the oral cavity containing theanine as a halitosis-preventing ingredient, and more specifically, it has an excellent halitosis-preventing effect, is excellent in sustainability, and is safe and widely applicable. The present invention relates to an oral composition useful as a mouth-freshening food, a mouth-cooling beverage, a breath freshener, a breath-freshening food, a breath-cooling beverage, and the like.

[0002]

2. Description of the Related Art For example, the following methods are known as main conventional methods for preventing and removing halitosis. (1) A method of removing stains that cause odor using a preparation such as a dentifrice, a mouthwash, or a cleaning tool such as a toothbrush, an interdental brush, a floss, and a tongue brush. (2) Oral refreshing preparation containing chemical substances having a high deodorizing effect on sulfur compounds such as methyl mercaptan, which is the main causative agent of bad breath, plant-derived deodorant seeds, or lactic acid bacteria that help the digestive system function A method of suppressing odor generated in the mouth and body by using or swallowing. (3) A method of masking bad breath with a mouth-cooling preparation or the like to which a highly palatable flavor is added.

The above methods (1) to (3) are all excellent means for preventing and removing bad breath, and many products are on the market. However, the situations in which any of these methods can be used are limited. However, there are problems such as strong stimulation, lack of homeostasis of the effect, and the like.

The present invention has been made in order to solve the above problems, and an object of the present invention is to provide a composition for oral cavity which is excellent in the effect of preventing bad breath, excellent in its persistence, safe and widely usable.

[0005]

Means for Solving the Problems and Modes for Carrying Out the Invention As a result of intensive studies to achieve the above-mentioned objects, the present inventor has found that theanine, one of the amino acids contained in green tea in a large amount, produces a steady-state salivary secretion amount. It has an increasing effect, as a result, it exerts an excellent halitosis inhibitory effect continuously and is extremely effective in halitosis prevention, and therefore, by incorporating such theanine as an active ingredient, it is excellent in halitosis prevention effect, The inventors have found that a composition for oral cavity which is excellent in sustainability, safe, and widely used can be obtained, and thus the present invention has been accomplished.

[0006] It is widely known that theanine has an α-wave appearance enhancing effect. Focusing on its action, an α-wave appearance enhancing composition and a learning efficiency improving composition (JP-A-9-12)
454), coldness, menopausal disorders, sleep disorders, autonomic imbalances and other symptoms associated with a decrease in homeostatic conditions, and a composition for improvement (JP-A-2000-247878), a premenstrual syndrome inhibitory composition (special Kakai 2000-143508), anxiety-inducing suppressive composition (JP 2001-89365 A).
No. gazette). In addition, it was clarified that theanine acts on NMDA type receptors to increase intracellular calcium ion concentration and cause plastic changes of nerve cells or network, and brain metabolism such as memory, learning and reflex reaction or brain. A brain function improving agent (Japanese Patent Application Laid-Open No. 8-73350) capable of treating, improving and preventing functional disorders has also been proposed.

[0007] However, in the above proposal, there is no viewpoint or finding that theanine has the effect of increasing the amount of saliva secretion in the steady state and, as a result, can suppress halitosis, and theanine has the effect of promoting saliva secretion and preventing halitosis. It is a new finding of the present inventor that it is effective as a bad breath preventing ingredient.

The present invention will be described in detail below. The oral composition of the present invention comprises theanine as a halitosis-preventing ingredient. It contains a mouth-freshening food, a mouth-cooling drink, a breath-freshening agent, and breath. It is prepared as a refreshing food, a breath refreshing drink, and the like.

Theanine used in the present invention is a glutamic acid derivative contained in tea leaves, which is a main component of the umami of tea, and is used as a flavor improving composition in, for example, JP-A-9-313129. It has been proposed and is used as a food additive for taste.

The manufacturing method and safety of theanine are described in detail in JP-A-2000-143508. That is, as a method for producing theanine used in the present invention,
Method for obtaining theanine by organic synthesis reaction (Chem. P
harm. Bu11. , 19 (7) 1301-1307.
(1971)), a method in which glutaminase is allowed to act on a mixture of glutamine and ethylamine to obtain theanine (JP-A-7-55154), tea culture cell groups are cultured in a medium containing ethylamine, and A method for promoting the growth of a cultured cell group while increasing the amount of theanine accumulated (JP-A-5-123166), and Japanese Patent Publication No. 7-
55154 and JP-A-5-123166, a method of replacing the ethylamine with an ethylamine derivative such as ethylamine hydrochloride to obtain theanine, a method of extracting from tea leaves, and the like, and any method may be adopted. Here, examples of the tea leaves include green tea, oolong tea, black tea and the like.

The theanine obtained by such a method may be in any form such as a refined product, a crude refined product and an extract, and any of L-form, D-form and DL-form can be used. Among them, the L-form is recognized as a food additive,
The L-form is more preferably used in the present invention because it is economically easy to utilize.

The content of theanine in the composition of the present invention is not particularly limited, but in consideration of its effective intake amount, 0.0005% (mass percentage, hereinafter,
The same) or more, particularly 0.01 to 99% is preferable. If the blending amount is less than the above value, a satisfactory blending effect may not be obtained, and if the blending amount exceeds the above value, there may be a problem in the aroma or taste preference and the manufacturability during formulation.

In the present invention, as an optional component in addition to the above essential components, a chemical substance or a plant-derived component having a high deodorizing effect on sulfur compounds such as methyl mercaptan which is a main causative agent of halitosis, or a digestive system. A component that suppresses odor generated in the mouth or body, such as lactic acid bacteria that aids the function of the, can be appropriately used. For example, but not limited to those listed below, cyclodextrin, citric acid, tartaric acid, organic acids such as malic acid and salts thereof, zeolite, activated carbon, silica gel, copper chlorophyllin sodium, catechins, polyphenols, flavonoids, copper gluconate, Copper citrate, copper salts such as copper malate, rosemary, sage, thyme, oregano, Lamiaceae plants such as marjoram, perilla, savory, clove, lauren, forsythia, tannic acid, gallic acid, beetroot tea, carrot grass, diccopi, A more preferable embodiment of nindo, dill, sardine, mace, arame, kakinoha, vitamin C, vitamin E, baking soda, salad oil, linoleic acid, triclosan, biozole, chlorhexidine gluconate, chlorhexidine hydrochloride, cetylpyridinium chloride, benzalkonium chloride and the like. It can be used in combination with. The blending amount of these odor suppressing components can be an effective amount.

Further, in the present invention, a fragrance can be appropriately used in order to enhance its palatability and also to impart a masking effect by the fragrance. For example, but not limited to, mastic oil, peppermint oil, spearmint oil, anise oil, eucalyptus oil, wintergreen oil, cassia oil, clove oil, thyme oil, sage oil, lemon oil, orange oil, peppermint. Oil, cardamom oil, coriander oil, mandarin oil, lime oil, lavender oil, rosemary oil, laurel oil, chamomile oil,
Natural flavors such as caraway oil, marjoram oil, bay oil, lemongrass oil, origanum oil, pine needle oil, neroli oil, rose oil, jasmine oil, iris concrete, absolute peppermint, absolute rose, orange flower, and these natural flavors. Perfume, menthol, carvone, which has been processed (pre-cut, post-cut, fractional distillation, liquid-liquid extraction, essence, powdered fragrance, etc.)
Anethole, cineol, methyl salicylate, cinnamic aldehyde, eugenol, 3-l-menthoxypropane-1.2-diol, thymol, linalool, linalyl acetate, limonene, menthone, menthyl acetate, N-substituted-paramenthane-3- Carboxamide, pinene, octyl aldehyde, citral, pulegone, carbyl acetate, anisaldehyde, ethyl acetate, ethyl butyrate, allyl cyclohexane propionate, methyl anthranilate, ethyl methyl phenyl glycylate, vanillin, undecalactone, hexanal, Ethyl alcohol, propyl alcohol, butanol, isoamyl alcohol, hexenol, dimethyl sulfide, cyclotene, furfural, trimethylpyrazine , Ethyl lactate, ethyl thioacetate and other single flavors, as well as strawberry flavor, apple flavor, banana flavor, pineapple flavor, grape flavor, mango flavor, butter flavor, milk flavor, fruit mix flavor, tropical fruit flavor, etc. Known fragrance materials used in oral compositions, such as fragrances obtained by processing these natural fragrances (cutting of the front portion, cutting of the rear portion, fractional distillation, liquid-liquid extraction, essence, powdered fragrance, etc.) are used. However, it is not limited to the fragrances of the examples described later.

The blending amount of the above-mentioned fragrance material is not particularly limited, but it is preferable to use 0.000001 to 1% in the composition. The fragrance for perfuming using the fragrance material is preferably used in the composition in an amount of 0.1 to 2.0%.

In the present invention, a sweetening agent can be used if necessary. Examples thereof include monosaccharides such as glucose and fructose, polysaccharides such as sucrose, lactose, maltose and isomerized lactose, which are disaccharides or higher, and starch syrup. , Isomerized sugars, oligosaccharides, sugar derivatives such as coupling sugar and palatinose, sorbitol, xylitol, maltitol, erythritol,
Sugar alcohols such as palatinit and mannitol can be used as appropriate.

Further, high-intensity sweeteners disclosed in JP-A-9-205994 and the like can be used. For example, water-soluble and naturally occurring strong sweeteners, specifically dihydrochalcone, monerin, stevioside, glycyridine, dihydroflavenol, L-aminodicarboxylic acid aminoalkenoic acid ester amide and the like.

Also disclosed in US Pat. No. 4,619,834 are soluble saccharin salts such as saccharin salts of sodium or calcium, cyclamate, 3,4-dihydro-6-methyl-1. , 2,3-
Oxathiazin-4-one-2,2-dioxide sodium salt, ammonium salt or calcium salt, 3,4-
Dihydro-6-methyl-1,2,3-oxathiazine-
Potassium salt of 4-one-2,2-dioxide (Aces
ulfam-K), water-soluble artificial sweeteners, including free acid forms of saccharin, and the like, and mixtures thereof, dipeptide-based sweeteners, including L-aspartic acid-derived sweeteners, such as 1-aspartyl-L-phenylalanine methyl ester ( Aspartame) and U.S. Pat. No. 3,493.
No. 2,131, L-alpha-aspartyl-N- (2,2,4,4-tetramethyl-3).
-Thietanyl) -D-alanine amide hydrate (A
litame), L-aspartyl-L-phenyl-glycerin and L-aspartyl-N-2,5-dihydrophenyl-glycine, L-aspartyl-2,5-dihydro-L-phenylalanine, L-aspartyl-L-.
(1-cyclohexene) -alanine and the like, and mixtures thereof, such as chlorinated derivatives of common sugar (sucrose), such as water-soluble sweeteners derived from natural (natural11y-occurring) water-soluble sweeteners such as chlorodeoxy sugar derivatives. Strong sweeteners such as Su
chlorodeoxysucrose or a derivative of chlorodeoxygalactosucrose known under the trade name of clarose (registered trademark); chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include, but are not limited to, 1-chloro-1′- Deoxysucrose; 4-chloro-4-deoxy-alpha-D-
Galactobiranosyl-alpha-D-fructofuranoside, or 4-chloro-4-deoxygalactosucrose; 4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy- Beater D
-Fructo-furanoside, or 4,1'-dichloro-
4,1'-dideoxygalactosucrose; 1 ', 6'
-Dichloro-1 ', 6'-dideoxysucrose; 4-
Chloro-4-deoxy-alpha-D-galactopyranosyl-1.6-dichloro-1.6-dideoxy-beta-D-fructofuranoside, or 4,1 ', 6'-trichloro-4. , 1 ', 6'-Trideoxygalactosucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofurano Sid, or 4, 6,
6'-trichloro-4,6,6'-trideoxygalactosucrose; 6,1 ', 6'-trichloro-6.
1 ', 6'-Trideoxysucrose; 4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fur Ctofuranoside or 4,6,1 ', 6'
-Tetrachloro-4,6,1 ', 6'-tetradeoxygalacto-sucrose, and 4,6,1', 6'-tetradeoxy-sucrose, and mixtures thereof, and protein-based high-potency sweeteners , For example, Taumaoccous daniel
i) (thaumatin I and II) and the like.

In addition, in the composition of the present invention, calcium, fats and oils, milks, powdered flavors, (powdered teas, egg white powders, egg yolk powders, seasonings, powdered fruit juices, etc., if necessary, as auxiliary materials. Powder extract, etc.), seasonings, emulsifiers, acidulants, stabilizers, gelling agents, salts, coloring agents, dietary fiber, vitamins,
Minerals, DHA, caffeine and the like can be appropriately added within a range that does not impair the effects of the present invention.

The oral composition for the purpose of preventing bad breath of the present invention can be prepared in various shapes such as liquid, gel, gummy, gum, granule, and tablet, and its dosage form is not limited. It can also be stored in a spray container or prepared as a capsule or the like. The manufacturing method, the shape, can be adopted an appropriate method depending on the dosage form, is not particularly limited, a manufacturing method of powder-mixing theanine and other raw materials,
A method of granulating it or pressing it under pressure, a method of dissolving theanine and other raw materials in a solvent to form a mixed solution,
In addition, a general manufacturing method such as a method of freeze-drying the mixed solution or a method of spray-drying is applied.

The oral composition of the present invention is used in such an amount that the effective intake of theanine is 0.02 mg / kg to 2 per day.
The range of 000 mg / kg body weight is preferable, and the range of 0.2 mg / kg body weight to 200 mg / kg body weight is more preferable, but the range is not limited thereto.

[0022]

EFFECT OF THE INVENTION The oral composition of the present invention has an excellent effect of preventing bad breath, is excellent in sustainability, is safe and can be widely used,
It can be prepared and widely used as a mouth-freshened food, a mouth-cooled beverage, a breath freshener, a breath-freshened food, a breath-cooled beverage and the like.

[0023]

EXAMPLES The present invention will be described in more detail below with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples.

[Examples and Comparative Examples] Oral compositions having the following compositions were prepared by a usual method.

[0025]

[0026]

Example 3 Capsule-like breath freshener: Capsule film formulation; Agar (jelly strength 700 g / cm ² ) 5% Purified water 95 Total 100% Content formulation; Tri (capryl-capric acid) glycerin 83% Theanine 2 Perfume with the composition shown below 15 Total 100% Perfume prescription; Menthol 20% Spearmint oil 10 Peppermint oil 10 Peppermint oil 5 Anethole 2 Sage oil 1 Rosemary oil 1 Time oil 1 Lemon oil 10 Cardamom oil 0.5 Coriander oil 0.5 Cassia oil 0.5 Mastic oil 0.1 Clove oil 0.1 Tri (caprylic / capric acid) glycerin balance Total 100% Average particle size: 4 μm

Example 4 Mouth-cooled tablet confectionery: theanine 33% polyphenol 1 sorbitol 57 powder flavor 6 sucrose fatty acid ester 2 aspartame 1 total 100% tableting pressure; 500 kg / cm ² size and weight per piece: diameter 7 mm, 0 .15 g

[0029]

[0030]

Each of the preparations of Examples 1 to 6 was continuously ingested by the test subject several times a day for one month. The test was conducted by five healthy men and women in their thirties. In addition, as a placebo, a preparation having a composition in which only theanine was deleted from each composition of Examples 1 to 6 was prepared as Comparative Example 1.
Ingested similarly as ~ 6. The fluctuation of saliva secretion in a steady state, that is, the degree of discomfort due to the feeling of dry mouth was evaluated by a sensory test after one month of use. In addition,
It is known that bad breath has daily fluctuations and daily ranges, so this time, specify 3 times a day, and breath exhaled every 5 days from the test start date to the end of use for one month. Level evaluation An expert determined the bad breath level according to the following criteria and averaged the scores. The results are shown in Table 1.

As a result of the sensory evaluation, when the preparations shown in Examples 1 to 6 were used, it was found that the salivary secretion amount in the steady state was increased in comparison with the placebo and the feeling of moisture in the mouth was maintained in all the subjects. I was able to confirm.

Regarding the halitosis level, in comparison with the case of using the placebo preparation (Comparative Examples 1 to 6), in the case of using the preparations of Examples 1 to 6, the average value of the sensory evaluation scores of the halitosis level of the subjects was And it was confirmed that the bad breath level had decreased. Scores used for sensory test; Salivary secretion 3: Always full mouth. 2: The mouth is always moist. 1: Sometimes I feel that my mouth is dry. 0: The mouth is always dry and there is discomfort. Halitosis level 3: There is strong halitosis. 2: There is some bad breath. 1: There is a slight bad breath. 0: There is no bad breath at all.

[0034]

[Table 1]

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) A61P 1/02 A23L 2/00 Z (72) Inventor Haruo Sumiya 1-3-3, Main Office, Sumida-ku, Tokyo No. Lion F-term (reference) 4B017 LC02 LK14 4B018 MD19 ME14 4B035 LC02 LG14 4C206 AA02 FA53 MA01 MA04 MA33 MA37 MA55 MA57 MA67 MA72 NA14 ZA67

Claims (2)

[Claims] 1. A composition for oral cavity, which comprises theanine as an ingredient for preventing bad breath. 2. The composition for oral cavity according to claim 1, which is prepared as a mouth-freshened food, a mouth-cooled beverage, a breath freshener, a breath-freshened food or a breath-cooled beverage.