JP2005170906A - Bad breath emission suppressant and bad breath emission suppressant composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a bad breath emission suppressant that can essentially suppress the emission of bad breath by directly inhibiting the emission of the bad breath itself, but not by tentative suppression, for example, masking, and provide a bad breath emission suppressing composition containing the bad breath emission suppressant. <P>SOLUTION: The bad breath emission suppressant contains a component suppressing the emission of allyl methyl sulfide as an active ingredient. This component that suppresses the emission of allyl methyl sulfide contains a thiol-S-methyltransferase inhibitor. As the thiol-S-methyltransferase inhibitor, are preferably used one kind or two or more kinds of plants selected from blueberry, ichi, guava, acerola, aronia, black currant, elderberry, water pepper and rose hip or extracts therefrom. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a bad breath generation inhibitor, and a bad breath generation suppression composition such as a composition for oral cavity and a food composition containing the bad breath generation inhibitor, and in particular, a bad breath generation inhibitor derived from garlic, and the generation of the bad breath The present invention relates to a composition for suppressing bad breath generation containing an inhibitor.

  Garlic is a plant that has been eaten all over the world because of its excellent benefits such as nourishment and tonic. However, due to its unique odor, access to it may be limited. Garlic is odorless as it is, but when it is cut or grated, allicin produced by decomposition of alliin in garlic by alliinase is converted to diallyl disulfide and the like, resulting in a strong odor. It is also known that eating garlic produces an unpleasant garlic odor during exhalation. Since this garlic unpleasant odor is persistently generated immediately after eating until the next day, elimination of the unpleasant odor and suppression of occurrence have been studied for a long time, but no one with sufficient effect has been found yet. .

  Conventionally, parsley and the like have been used in the United States and Europe as means for suppressing these garlic halitosis. In addition to parsley, various methods have been developed to weaken and deodorize the garlic odor, and many methods using plants of the family Aceraceae have been studied. Examples of such a celery family plant include, for example, a celery family plant containing pinene and apiol (Patent Document 1), celery, carrot, parsley, celery, honey bee, fennel, senkyu, touki, marubuki (Patent Document 2) Inondo, Caraway, Fennel, Hamabofu, Anise (Patent Document 3) are disclosed. Further, an extract of the family Apiaceae (Patent Document 4) and an Aceraceae plant belonging to the genus Dutch jellies, seri and honey bees (Patent Document 5) are disclosed. Moreover, as a plant active ingredient other than the Apiaceae plant, for example, rooibos crown (patent document 6) and the like are disclosed.

JP-A-53-52607 JP 63-262156 A JP-A-6-190027 JP 2002-95729 A JP 2002-104987 A Japanese Patent Laid-Open No. 10-7539

  However, the unique strong flavor of pariaceae plants such as parsley can temporarily mask the bad breath derived from garlic, but the effect is temporary and the odorous substance still remains Therefore, unpleasant bad breath again occurs after a while. In addition, even with plant active ingredients other than the Apiaceae plants, a sufficient effect on bad breath derived from garlic has not yet been obtained.

  The present invention has been made in view of the above circumstances, and a bad breath generation inhibitor that continuously suppresses bad breath generation, in particular, bad breath derived from garlic from the body, and a bad breath generation suppression composition containing the bad breath generation inhibitor. The purpose is to provide things.

  As a result of diligent, experiments, and studies to achieve the above object, the present inventors have found that a substance that suppresses the production of allyl methyl sulfide, which is the main component of bad breath derived from garlic, continuously suppresses garlic bad breath. I found. That is, as a result of screening for substances that suppress the production of allyl methyl sulfide, strong allyl methyl sulfide was produced in each plant or extract of blueberry, lychee, guava, acerola, aronia, blackcurrant, eldaberry, willow tree, rosehip. Inhibitory activity was found, and it was confirmed that they suppressed the occurrence of bad breath derived from garlic in the body, and the present invention was made.

  The bad breath generation inhibitor of the present invention is characterized by containing an allyl methyl sulfide production inhibitor component.

  Moreover, in the bad breath generation inhibitor of the present invention, the allyl methyl sulfide production inhibitor component is a thiol-S-methyltransferase inhibitor.

  As the thiol-S-methyltransferase inhibitor, a plant or an extract thereof is used, and the plant is selected from blueberry, lychee, guava, acerola, aronia, blackcurrant, eldaberry, willow tree and rosehip plants. One or two or more kinds of plants are preferably used.

  Moreover, the bad breath generation suppression composition containing this bad breath generation inhibitor is also the object of the present invention.

  The bad breath generation inhibitor according to the present invention can continuously suppress bad breath in the body, and is particularly suitable as a bad breath generation inhibitor derived from garlic. Moreover, the same bad breath generation | occurrence | production suppression effect can also be acquired by diverting the bad breath generation inhibitor of this invention to other bad breath generation suppression compositions, such as an oral composition and a food composition, and using them.

Hereinafter, the present invention will be described in more detail.
The bad breath generation inhibitor of the present invention is characterized by containing an allyl methyl sulfide production inhibitor component. Allyl methyl sulfide is the main component of bad breath derived from garlic and exhibits a strong odor. The allyl methyl sulfide production inhibitor is effective as a component of the halitosis inhibitor because it suppresses the generation of allyl methyl sulfide in the body.

The halitosis generation inhibitor of the present invention is characterized in that the allylmethylsulfide production inhibitory component is a thiol-S-methyltransferase inhibitor.
In the examination process of the present invention, it has been clarified that allyl mercaptan generated in the body is converted to allyl methyl sulfide by being methylated by the action of S-adenosylmethionine and thiol-S-methyltransferase. Even if S-adenosylmethionine is present, if the activity of thiol-S-methyltransferase is inhibited, the above conversion reaction does not proceed. Therefore, generation of allyl methyl sulfide, which is an odorous substance, by a thiol-S-methyltransferase inhibitor Is suppressed.

  This point will be described in more detail as follows. Garlic is odorless as it is, but when it is cut or grated, allicin produced by decomposition of alliin in garlic by alliinase is converted to diallyl disulfide and the like, resulting in a strong odor. Diallyl disulfide, which is the main component of raw garlic odor, is reduced by glutathione in the body to form allyl mercaptan. Furthermore, it has been clarified in the examination process of the present invention that allyl mercaptan is methylated by the action of S-adenosylmethionine and thiol-S-methyltransferase to produce allyl methyl sulfide.

  Thus, the thiol-S-methyltransferase inhibitor can suppress the generation of the allyl methyl sulfide having a strong odor, and is therefore effective as a component of the halitosis generation inhibitor.

  The halitosis generation inhibitor of the present invention is particularly characterized by inhibiting the generation of halitosis derived from garlic. That is, since the main component of bad breath derived from garlic is the allyl methyl sulfide, the allyl methyl sulfide production inhibitor component is effective as a component of the bad breath generation inhibitor derived from garlic.

  The bad breath generation inhibitor of the present invention continuously suppresses the occurrence of garlic bad breath by inhibiting thiol-S-methyltransferase involved in the production of allyl methyl sulfide, which is the main component of bad breath derived from garlic. Can do.

As the thiol-S-methyltransferase inhibitor, a specific plant or an extract thereof can be used. Such a plant or an extract thereof is not particularly limited as long as it can be a thiol-S-methyltransferase inhibitor and is acceptable from the viewpoint of safety. Examples of the plant include azalea blueberry and its genus (Vaccinium) plant, saccharidaceae lychee (also known as litchi) and its genus (Litchi) plant, peach family guava (also known as Banjirou) and its genus (Psidium) plant, quintranoaceae Acerola (also known as Barbados cherry) and its genus (Malpighia) plant, Rosaceae Aronia and its genus (Aronia) plant, Saxifragaceae blackcurrant (also known as Cassis, Blackcurrant) and its genus (Rives) plant, Honeysuckle family Eldaberry (also known as Elderberry) ) And its genus (Sambucus) plants, teraceae Yanagita and its genus (Persicaria) plant, rose family rosehip and its genus (Rosa) plant It can be.
Note that guava (Japanese Patent Laid-Open No. 9-164189), acerola (Japanese Patent Laid-Open No. 9-276382), and elderberry (Japanese Patent Laid-Open No. 60-174153) contained in the above-mentioned enumerated plant groups have examples of use as a deodorant. There is no use example for a bad breath inhibitor derived from garlic.

  More preferably, as the plant or extract, blueberry, lychee, guava, acerola, aronia, blackcurrant, eldaberry, willow tree, rosehip plants or these plants from the viewpoint of the thiol-S-methyltransferase inhibitory action Mention may be made of the extract of origin. When used as a component of a halitosis generation inhibitor, one or more of these plants or extracts thereof can be used at the same time.

  Examples of the use site of the plant include leaves, stems, fruits, and seeds, and are not particularly limited. For example, edible parts such as fruits, willow buds (bud sprouts), and leaves can be used as they are. In the case of fruits, juice and concentrated juice can be used.

  When the plant itself is used without obtaining the extract, it is suitable to use the plant part as it is, raw or dried and then cut into an appropriate size or pulverized. Moreover, when using a raw part, especially when using a fruit as mentioned above, what was made into juice can be used.

  As the extract, as described above, an extract obtained by cutting an appropriate size after raw parts are dried or dried, or by extracting a pulverized product, or a further separated and purified component is used. be able to. The extract can be obtained by solvent extraction by a conventional method. If the extraction solvent is harmless in use, the extract may be used as it is, may be used as a diluted solution diluted with an appropriate solvent, or it may be a concentrated extract, or a dry powder by freeze drying, or a paste What was prepared in the shape of a thing etc. can be utilized as said plant extract.

  Examples of the extraction solvent include generally used organic solvents such as methanol, ethanol, butanol, hexane, heptane, cyclohexane, ethyl acetate, acetone, monoterpenes, glycerin, 1,3-butylene glycol, dipropylene glycol, propylene glycol, and the like. These glycols and water can be used, and one of these can be used alone, or two or more can be used in combination. Among these solvents, ethanol, water, 1,3-butylene glycol, monoterpenes, and mixed solvents thereof are particularly desirable from the viewpoint of extraction efficiency.

  In addition, the said extraction process can be performed by conventional methods, such as a cold immersion, digestion, a heating recirculation | reflux, and a percolation method. In addition to solvent extraction, extracts obtained by supercritical extraction performed by steam distillation or carbon dioxide gas in a supercritical state can also be used. In supercritical extraction, hexane, ethanol or the like can be used as an extraction aid.

The extract can be separated and purified by activated carbon treatment, liquid-liquid distribution, column chromatography, liquid chromatography, or the like.
Other extraction conditions are not particularly limited, such as extraction temperature and extraction pH.

When using plant extracts such as blueberries, lychees, guava, acerola, aronia, blackcurrant, eldaberry, willow tree, rosehip as a component of the bad breath generation inhibitor, their blending ratio is the composition It is preferable to set it as 0.001 to 80% of the whole thing, especially 0.01 to 50%. If the blending ratio is less than 0.001%, a satisfactory effect of suppressing bad breath generation may not be exhibited, and if it exceeds 80%, the stability or flavor of the composition may be impaired.
When it is used as a plant, not as an extract, the required amount of use varies depending on the form of use (degree of crushing, etc.), so it cannot be determined uniformly. It can be determined according to the blending ratio in the case of the extract of

  The composition for suppressing bad breath generation such as oral cavity composition and food composition of the present invention is characterized by containing the above bad breath generation suppressing agent, and is effective for suppressing the generation of bad breath, particularly bad breath derived from garlic. . The oral composition and food composition of the present invention are not particularly limited, and can include a wide range of oral compositions and food compositions. The oral composition is preferably prepared, for example, as a dentifrice, troche, chewing tablet, or mouth freshener. The food composition is preferably prepared as a candy, chewing gum, gummi, drink or the like. Moreover, according to those kinds and dosage forms, other known additives can be blended as optional components in addition to the above-mentioned essential component of bad breath generation.

  Examples of other components that can be added to the oral composition include saccharides, ethanol, organic acids, fruit juices, and fragrances depending on the product. Examples of dentifrices include abrasives, binders, thickeners, surfactants, sweeteners, preservatives, fragrances, and coloring agents. Examples of the abrasive include silica-based abrasives, calcium phosphate, calcium carbonate, aluminum hydroxide, magnesium carbonate, zeolite, and the like. Examples of the binder include sodium carboxymethyl cellulose, carrageenan, sodium alginate, gelatin and the like. Examples of the thickener include glycerin, sorbit, propylene glycol, xylitol and the like. Examples of the surfactant include an anionic surfactant, a cationic surfactant, and a nonionic surfactant. Specifically, sodium lauryl sulfate, N-acyl sarcosinate, sucrose fatty acid ester, polyoxyethylene curing Castor oil, polyglycerin fatty acid ester, pluronic, polyoxyethylene sorbitan monostearate and the like can be mentioned. Examples of the sweetening agent include saccharin sodium and stevia extract. Examples of the preservative include paraoxybenzoic acid ester and sodium benzoate. Examples of the fragrances include terpenes such as 1-menthol, carvone, anethole, limonene, and derivatives thereof. Examples of the colorant include blue No. 1, yellow No. 4, and titanium dioxide.

  Examples of other components that can be added to the food composition include starch syrup, gum base, gelatin, saccharides, organic acids, fruit juice, and perfume, depending on the product.

  EXAMPLES Hereinafter, although an experiment example and an Example are shown and this invention is demonstrated concretely, this invention is not restrict | limited to the following Example.

[Experimental Example 1] Allylmethylsulfide (hereinafter referred to as AMS) production suppression test (1) Experimental materials a. Samples Weighed 30 mg each of 50% ethanol extracts of nine kinds of plants of blueberry fruit, lychee seed, guava leaf, acerola fruit, aronia fruit, blackcurrant fruit, eldaberry fruit, willow bud and rosehip fruit suitable for the present invention. (Examples 1-9). Furthermore, as a comparative example, 30 mg of water (Comparative Example 1) and 30 mg each of 50% ethanol extracts of two kinds of plants, parsley and Italian parsley, were prepared (Comparative Examples 2 and 3).
b. Liver homogenate (containing thiol-S-methyltransferase and S-adenosylmethionine)
Take out the liver of the rat, add 3 volumes of phosphate buffered saline (hereinafter referred to as PBS), homogenize, and cool and centrifuge at high speed (9000 G, 10 minutes) to separate 1.5 mL of the supernatant into test tubes. Poured and stored frozen. At the time of use, the liver homogenate was thawed and subjected to the test.
c. Garlic juice The domestic garlic (6 pieces of white) was grated with a grater and filtered to remove the pomace.
(2) Experimental method 1) 1.47 mL of PBS (pH 7.4) in each test tube containing the liver homogenate of b, 30 mg of each sample of a (weighed 30 mg of water in the case of a blank), and c garlic 0.03 mL of juice was added.
2) The test tube was sealed with a silicon stopper, and after stirring, kept in a 37 ° C. water bath.
3) After 30 minutes, 5 mL of air was injected into the test tube with a gas tight syringe and stirred, 5 mL of the head space was extracted, and the amount of allyl methyl sulfide (AMS) was measured by gas chromatographic analysis. The conditions of gas chromatography and the calculation of the AMS generation inhibition rate are as follows.
<Conditions for gas chromatography>
The Shimadzu gas chromatograph GC-14A type was used and measured under the following conditions. Column: Dinoryl phthalate 20%, Chromosorb WAW DMCS 60-80 mesh, Teflon (R) tube 1 m × 3.2 mmφ, column temperature: 40 ° C. to (3 ° C./min increase) to 130 ° C. (16 min), carrier gas: nitrogen 55 mL / min, detector: FPD
<Calculation of AMS generation suppression rate>
AMS generation inhibition rate (%) = (1-sample AMS generation amount / blank AMS generation amount) × 100

(3) Experimental result About the said Examples 1-9 and Comparative Examples 1-3, the AMS generation | occurrence | production suppression rate was calculated and it showed in following Table 1. FIG.

  In the plant extracts of Examples 1 to 9, a higher AMS generation inhibition rate was recognized as compared with the comparative examples. In particular, a remarkable effect was observed in the elderberry of Example 7.

[Experiment 2] Sensory evaluation by human (1) Experimental materials a. Garlic halitosis-inducing agent Garlic ramen was prepared by adding 4 g of garlic grated to the cup ramen.
b. Bad breath generation inhibitor and comparative sample Black currant concentrated juice (Example 10) and elderberry concentrated juice (Example 11) were dissolved in 25 g of each by adding 18 g of sugar and 75 mL of water. As a comparative example, water (Comparative Example 4) was used instead of concentrated juice. In addition, fresh parsley (Comparative Example 5) was added to 50 g of water and pulverized with a mixer. After the preparation, it was cooled in a refrigerator and then provided to the subject.
(2) Experimental method Three subjects were eating a garlic ramen at 3 pm and immediately taking the sample b. After 2 hours corresponding to the time after garlic halitosis was generated through the body, expiration after 16 hours was evaluated by sensory evaluation. The evaluation was performed in 5 stages by 2 trained evaluators, and the average value was shown in the result. In addition, each subject conducted the experiment at intervals of 3 days or more (4 points: strong smell, 3 points: smell, 2 points: slightly smell, 1 point: not so much, 0 point: not at all. ). The examples were compared with the comparative examples (water and parsley).

(3) Experimental results Table 2 shows the results of exhalation sensory evaluation after 2 hours and after 16 hours in Examples 10 and 11 and Comparative Examples 4 and 5 using juice containing the plant extract.

  As shown in Table 2, in the sensory evaluation by actual humans, when the black currant of Example 10 of the present invention and the elderberry of Example 11 were ingested, the effect of continuously suppressing bad breath of garlic was clearly recognized. It was.

The bad breath generation inhibitor of the present invention can also be used for lozenges, chewing tablets, fresheners in the mouth, candy, chewing gum, gummi, and drinks. Examples of these formulations are shown in Tables 3 to 9 as Examples 12 to 18. Indicated.
The following examples were all excellent in the odor generation suppressing effect and also had good safety.

  As described above, the bad breath generation suppressing composition according to the present invention, the oral composition containing the bad breath generation suppressing agent and the food composition, and the like are effective for suppressing the generation of bad breath, and particularly garlic. Suitable for suppressing the generation of bad breath derived from

Claims (8)

  Bad breath generation inhibitor containing allyl methyl sulfide production inhibitor.   The breath odor generation inhibitor according to claim 1, wherein the allyl methyl sulfide production inhibitor is a thiol-S-methyltransferase inhibitor.   The bad breath generation inhibitor according to claim 2, wherein the thiol-S-methyltransferase inhibitor is a plant.   The bad breath generation inhibitor according to claim 2, wherein the thiol-S-methyltransferase inhibitor is a plant extract.   5. The plant according to claim 3, wherein the plant is one or more plants selected from blueberry, lychee, guava, acerola, aronia, blackcurrant, eldaberry, willow tree, and rosehip plants. The bad breath generation inhibitor described.   The bad breath generation suppression composition containing the bad breath generation inhibitor of any one of Claims 1-5.   It is a composition for oral cavity, The bad breath generation | occurrence | production suppression composition of Claim 6 characterized by the above-mentioned.   It is a food composition, The bad breath generation suppression composition of Claim 6 characterized by the above-mentioned.