JP2011184455A - Methioninase inhibitor, and oral cavity composition and food and drink, containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a methioninase inhibitor comprising plant extracts as active components which do not affect a human body and have high safety, and suppressing production of a malodorous substance of methyl mercaptan by inhibiting oral cavity bacteria of methioninase; and to provide an oral cavity composition and foods and drinks, containing the inhibitor. <P>SOLUTION: The inhibitor includes the active components of extracts of one or more plants selected from the group consisting of Prunus salicina, Xylopia aethiopica, Rhus aromatica, Polygonum multiflorum, Polygonum bistorta, Dryopteris crassirhizoma, Areca catechu, Geranium maculatum, Salix alba, Collinsonia canadensis, Prunus africanum, Cassia mimosoides, Sassafras aibidum, Storobilanthes flaccidifolius, Quercus robur, Mucuna birdwoodiana, Trachycarpus fortunei, Juglans nigra, Oenothera biennis, Tilia europaea, Juniperus virginiana, Santalum album, Paeonia suffruticosa, Cinnamomum cassia, Thuja plicata, Thuja occidentalis and Rheum officinal. The oral cavity composition and foods and drinks, containing the inhibitor, are also provided. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a methioninase inhibitor involved in the production of methyl mercaptan which is a causative substance of bad breath, an oral composition containing it, and a food and drink.

  The main component of malodor emitted from the oral cavity is a volatile sulfur compound. In particular, methyl mercaptan is known to have a high correlation with the bad breath intensity. Methyl mercaptan is generated when food residues, exfoliated epithelial cells in the oral cavity, salivary proteins, etc. are metabolized and decomposed by oral bacteria. Volatile sulfur compounds such as methyl mercaptan have adverse effects such as inhibition of protein synthesis in the oral cavity, inhibition of collagen synthesis, inhibition of endothelial cell growth and division, and increased permeability of the oral mucosa. Are known. Therefore, suppression of methyl mercaptan is an important issue not only for the suppression of bad breath but also for the prevention of periodontal disease and the maintenance of the human body environment.

  Methyl mercaptan is produced by an enzyme methioninase (L-methionine-γ-lyase) of oral bacteria using L-methionine, which is a proteolytic product in the oral cavity, as a substrate. There are many types of bacteria in the human oral cavity, but Fusobacterium nucleatum and Porphyromonas gingivalis are bacteria with high methioninase activity and suppress these methioninase activities. In addition to the malodorous methyl mercaptan, it is possible to suppress the generation of ammonia and ketobutyric acid.

  Means for suppressing bad breath include a method of killing oral bacteria that produce bad breath with a bactericidal agent, a method of deodorizing by reacting with the produced odor, and a method of masking odor with a fragrance. However, it is feared that the disinfectant may cause another adverse effect by destroying the balance of the oral flora, and the deodorization by reaction with odor and masking does not suppress the generation of odor itself, and the effect continues. I can't expect that. On the other hand, the methioninase inhibitor of the present invention suppresses the generation of methyl mercaptan itself.

  To date, tomato extracts and ginger extracts and the like as inhibitors of methioninase (see, for example, Patent Documents 1 and 2), Iceland moss extract, alcanet extract, guava extract and green tea extract (for example, , See Patent Document 3.) Natural products have been reported, which are disclosed to suppress the production of methyl mercaptan by oral bacteria Porphyromonas gingivalis and Fusobacterium nucleatum. Also, Asteraceae, Chrysanthemum genus and Manjugiku genus plants (for example, see Patent Document 4), Rutaceae Salamander (for example, Patent Document 5) and plant essential oil components (for example, Non-Patent Document 1). ) Shows the effect of inhibiting the production of methyl mercaptan by oral bacteria, and specific perfume ingredients (for example, see Patent Documents 6 and 7) and keto acids and salts thereof (for example, see Patent Document 8). It has been reported to suppress methyl mercaptan production by internal bacteria. However, these effects are not always satisfactory in terms of sustainability.

  For example, raw oak dry powder (see, for example, Patent Document 9), cinnamon oil (see, for example, Patent Documents 10 and 11), empirium chaff, cedar, and tsuja as cedarwood oil (see, for example, Patent Document 11). ), Stone root for essential oils and extracts (see, for example, Patent Documents 11 and 12), daiou (for example, see Non-Patent Document 1), and black walnut for walnut fruit paste ( For example, refer to Patent Document 13), for betel wax, a water extract alkali treatment component (for example, refer to Non-Patent Document 2), and for Peony, a root bark extract (for example, refer to Patent Document 14), Although it has been disclosed that methyl mercaptan has a direct deodorizing action, the methioninase inhibitory effect is not mentioned. Not. Regarding Keishi, it is disclosed that bark essential oil directly deodorizes mercaptans and the like, and that the promotion of digestion accelerates the retention of food in the gastrointestinal tract and suppresses the generation of malodor (see, for example, Patent Document 15). However, the methioninase inhibitory effect is not mentioned. As for the caquette, kawaroketsumei and logwood, it has been disclosed that the legume-derived aroma component removes bad breath (methyl mercaptan) with gum or the like (see, for example, Patent Document 16), but the methioninase inhibitory effect is mentioned. It is not done. It is disclosed that there is a masking effect with respect to bad breath as for cedarwood and sandalwood with respect to empibia junicin, cedar and tsuja (see, for example, Patent Document 17), but the methioninase inhibitory effect is not mentioned. . As for stone root, it is disclosed that a Labiatae plant extract improves oral bacterial flora and removes bad breath using gum or the like (see, for example, Patent Document 18), but the methioninase inhibitory effect is mentioned. Absent.

JP 2002-3353 A JP 2003-160459 A JP 2005-162697 A JP 2002-114660 A JP 2003-26527 A JP 2001-348308 A JP 2002-3369 A JP 07-138139 A JP 05-146493 A JP 05-269186 A Japanese Patent Laid-Open No. 05-161697 JP 2003-095905 A Japanese Patent Laid-Open No. 08-024320 Special table 2004-520304 gazette Japanese Patent Laid-Open No. 10-263064 JP 2004-057205 A JP 2004-018431 A JP 2004-067530 A

Fumihiko Tsuneda, “Odor Research”, 2000, Vol. 31, No. 2, p. 91-96 Journal of Hood Chemical (JAgric Food Chem) 49 (4), 1979-1983, 2001

  An object of the present invention is to contain a methioninase inhibitor that suppresses the production of the malodorous methylmercaptan by inhibiting methioninase of oral bacteria, comprising a highly safe plant extract that does not affect the human body as an active ingredient, and contains it It is providing the composition for oral cavity and food-drinks.

In order to solve the above-mentioned problems, the present inventors have focused on natural herbal extracts such as herbal medicines and herbs that have been used since ancient times, and are one of the bad breath-causing bacteria having high methioninase activity. As a result of carrying out the inhibition test using the bacterial lysate from Fusobacterium Nukureitamu, vinegar peach, Guinea pepper, sweet smack, Yakoutou, sage, Kanjuu, betel nut, crane Bartlesville, White Willow, stone root, Pygeum, Kawaraketsumei, sassafras , Found that extracts obtained from Seitai, oak, caquette, palm, black walnut, evening primrose, linden, empibia juniper, sandalwood, peony, Keishi, cedar, tsuja or diou have methioninase inhibitory activity, Book A light goods was completed.

  Logwood has the scientific name Haematoxyloncampechianum and the Japanese name is Akaminoki. Sumomo has the scientific name Prunussalicina and the English name Plum. Guinea Pepper has the scientific name Xylopiaaethiopica and the English name Grains of Paradise. Sweet Smack has the scientific name Rhusaromatica. The Japanese name is Polygonum multiflorum, the English name is Solomon's Seal, the Japanese name is Tsurudukudami, and the tuberous root is called Kashu. Kenjin has the scientific name Polygonumbistorta, the English names are Bistort and Snakeweed, and the Japanese names are Ibukitorano and Yamadaio. Kanju is also called Kanchu, and its scientific name is Dryopteriscrassirhizoma, and Japanese names are Oshida and Menma. Areca, also known as belo, betel, betel palm and areca palm, are scientific names are Areca catechu, English names are Betal, Arecanut and Pinang, and the skin is called Daifukuhi. Cranesville has the scientific name Geranium maculatum and the English names are Alum root, Crow Foot and Spotted Geranium. White Willow is scientifically named Salix alba, English names are Goat Willow and European Willow, and Japanese name is White Willow. Stoneroot has the scientific name Collinsonia Canadensis and the English names are Knob root, Hardback, Knotroot and Horseweed. Pydium has the scientific name Prunusafricanum and the English name is African plum. Kawaraketsumei is also called Sunpens, and its scientific name is Cassia mimosoides. Sassafras is also called Sassafras, scientific name is Sassafras albidum and English name is Fennel Wood. Seitai has the scientific names Storobilanthesflaccidifolius and Indigoferatinctoria, and the Japanese names are Ai and Thai one komatsunagi. Oak has the scientific name Quercusrobur and the English name Acorns. Kaiketo has scientific names Mucunabirdwoodiana and Spatholobussuberectus and English names Prickly Restharrow. Schuro has the scientific names Trachycarupsfortunei and Trachycarupsexcelsus. Black Walnut has the scientific name Juglansnigra, the English name Persian Walnut, and the Japanese names are walnuts, persian walnuts and oak walnuts. Evening Primrose has the scientific names Oenotherabiennis and Oenotheralamarkiana, and the Japanese name is evening primrose. Linden has the scientific names Tillaeuropaea, Tiliaplatyphyllos and Tiliacordata, the English name is Lime, and the Japanese names are linden and bodaige. Empitsabixin has the scientific name Juniperusvirginiana, and the English names are Eastern Red Cedar and Red Savin. Sandalwood has the scientific name Santalum album, English name Candan, and Japanese name Sandalwood. Peony has the scientific names Paeoniasuffruticosa and Paeoniamontan, and the Japanese names are peony, button, humpweed, dwarf and natrigusa. Keishi has the scientific name Cinnamomum cassia and the Japanese name is Nikkei. Cedar has the scientific name Thujaplicata and the English name is Western Red Cedar. Tsuja has the scientific name Thujaoccidentalis, the English names Arbor vitae, Yellow Cedar, and White Cedar, and the Japanese name is Ioihiba. Diou has the scientific name Rheum officinale and the English name Rhubarb. That is, the present invention provides a methioninase inhibitor characterized by containing one or more plant extracts selected from the above-mentioned plants as an active ingredient, and an oral composition comprising the same, and It is a food and drink.

  The methioninase inhibitor of this invention has the effect | action which suppresses production of methyl mercaptan, ammonia, and keto acid. Therefore, these can be added to foods and drinks and taken orally, or used in the mouth as oral compositions such as mouth fresheners, toothpaste, etc., thereby reducing bad breath and improving the oral cavity and internal environment. It is.

  In addition, the plants used in the present invention are all used as food materials, herbal teas and natural additives for a long time, and there is no problem with respect to their safety.

  Hereinafter, the present invention will be described in detail. The methioninase inhibitor of the present invention, the oral composition containing the same, the food and drink containing the same, the production method thereof, the efficacy thereof, and the like are described, but the present invention is not limited thereto.

  As a plant used in the present invention, logwood, plum, guinea pepper, sweet smack, yako, kenjin, kanju, areca, cranesville, white willow, stone root, pidium, kawataketsumei, sasafras, seitai, oak, caquette, Palm, black walnut, evening primrose, linden, empire sandalwood, sandalwood, peony, keishi, cedar, tsuja and daiou use parts such as whole, leaves, fruits, flowers, bark, roots, fruits, seeds, etc. Logwood, linden, empibia juniper, sandalwood is xylem, guinea pepper, palm fruit, peony is flower, tsuja is leaf, plum is root bark, kenjin, kanju, cranesville, stone root , Sasaf Roots, Betel Loins, Evening Primrose is Seed, Sweet Smack, Kawaroketsume is Whole Grass, White Willow, Pidium, Oak is Bark, Keishi is Branches, Cedar is Branches and Leaves, Ginger, Stem, Black Walnut It is desirable to use the pericarp.

  In order to obtain the plant extract in the present invention, it can be prepared by a conventionally known extraction method, and is not particularly limited. In general, the plant is first pulverized by an appropriate means. Next, water, methanol, ethanol, n-propanol and lower alcohols such as n-butanol, organic solvents such as ether, chloroform, ethyl acetate, acetone, glycerin, propylene glycol or a mixed solvent of two or more are added. Thus, extraction is performed by a conventional extraction method. However, considering that the product of the present invention is used as a pharmaceutical product, an oral composition, or a food or drink, it is desirable to use a combination of water and ethanol as an extraction solvent from the viewpoint of safety. As extraction conditions, extraction can be performed at any of high temperature, room temperature, and low temperature, but preferably at 50 to 80 ° C. for about 1 to 5 hours.

  The extract thus obtained can be filtered and concentrated or lyophilized under reduced pressure. In addition, it is also possible to use a product obtained by fractionating and purifying these extracts with an organic solvent, column chromatography or the like.

  The methioninase inhibitor of the present invention can be prepared by using one or more plant extracts prepared by the above method as an active ingredient. If necessary, dissolve or disperse in an appropriate liquid alone, or mix with or adsorb to an appropriate powder alone, and optionally add an emulsifier, stabilizer, dispersant, etc. , Powders, emulsions, wettable powders and the like. In this case, it is preferable to add the dry extract so that the dry extract is in a proportion of 0.001 to 50% by weight, preferably 0.01 to 25% by weight with respect to the agent.

  Further, the methioninase inhibitor of the present invention is excellent in fragrance, taste, and safety, and therefore, for example, oral compositions such as toothpaste, gargle, deodorant spray, chewing gum, candy, tablet confectionery, gummy jelly It can be blended into confectionery such as chocolate and biscuits, frozen confectionery such as ice cream, sherbet and ice confectionery, beverages and soups, and food and drink such as jam and used on a daily basis. As an addition amount, about 0.001 wt% or more, preferably about 0.01 wt% or more of the dry extract is added to the food or drink or the composition. Furthermore, in the case of food / beverage products, it is preferable to add so that the ratio is about 0.001 to 5% by weight, preferably about 0.01 to 1% by weight, particularly in view of palatability.

  Plants used in the present invention, including oak, palm, and plum, have been used for a long time as herbal medicines, food materials, herbal teas, and natural additives. There is no problem with the safety of the product and the composition.

  Hereinafter, although a test example is given and this invention product is demonstrated still in detail, the range of this invention product is not restrict | limited by them.

Test example

  This test was conducted to examine the methioninase inhibitory effect of plant extracts.

1) Test sample A plant extract was prepared by the method described below.

[Sample Preparation Example 1]
50 ml of water was added to 5 g of dried logwood xylem and extracted for 2 hours. The obtained extract was filtered and freeze-dried to obtain 0.40 g of the extract.

  In the same manner, extracts of plum root, guinea pepper fruit, sweet smack whole plant, sugar beet stalk, kenzine root, and empire peanut xylem are extracted with water, and the extract is prepared by concentration or lyophilization. did. The yield of the extract is shown in Table 1.

[Sample Preparation Example 2]
50 ml of 50% ethanol was added to 5 g of dried logwood xylem and extracted for 2 hours. The obtained extract was filtered off, the solvent was removed, and freeze-dried to obtain 0.90 g of the extract.

  Similarly, plum root, guinea pepper fruit, sweet smack whole plant, sugar beet stem, kenjin root, kanju root, betel lobe species, cranesville root, white willow bark, stone root root, pidium bark, kawara kesume whole plant, sasafras root, Seitai leaves and stems, oak bark, caquette stem, palm fruit, black walnut peel, evening primrose seed, linden xylem, empire peanut xylem, sandalwood xylem, peony-flower, keishi branch, cedar branch and Extracts were prepared by extracting 50% ethanol with respect to leaves, twig leaves and radish roots, and concentrating or lyophilizing the extract. The yield of the extract is shown in Table 1.

[Sample Preparation Example 3]
Add 50 ml of 75% ethanol to 5 g of dried plum root powder and extract for 2 hours. The obtained extract was filtered off, the solvent was removed, and lyophilized to obtain 1.25 g of the extract. The yield of the extract is shown in Table 1.

[Sample Preparation Example 4]
Add 50 ml of 100% ethanol to 5 g of dried logwood xylem and extract for 2 hours. The obtained extract was filtered off, the solvent was removed, and freeze-dried to obtain 0.40 g of the extract.

  In the same manner, 100% ethanol is used to extract plum root, guinea pepper fruit, sweet smack whole plant, sugar beet stalk, kenzin root, and empinus juniper xylem, and the extract is concentrated or lyophilized for extraction. Was prepared. The yield of each extract is shown in Table 1.

[Sample Preparation Example 5]
Add 50 ml of 100% acetone to 5 g of dried plum root powder and extract for 2 hours. The obtained extract was filtered off, the solvent was removed, and the residue was freeze-dried to obtain 1.15 g of the extract. The yield of the extract is shown in Table 1.

[Comparative sample preparation example]
50 ml of 50% ethanol was added to 5 g of dry ice moss whole grass powder and extracted for 2 hours. The obtained extract was filtered off, the solvent was removed, and lyophilized to obtain 1.10 g of the extract.

  In the same manner, the extract was prepared by extracting 50% ethanol with alcanet root, guava leaf and green tea, and concentrating or lyophilizing the extract. The yield of the extract is shown in Table 1.

2) Test method Methyl mercaptan, ammonia and 2-ketobutyric acid are produced from methionine by the reaction of methioninase. The amount of 2-ketobutyric acid, which is a relatively stable substance among the reaction products, was used as an index for the enzyme reaction.

  Specifically, an enzyme (final concentration: 300 μg protein / ml) and methionine (final concentration: 300 mM) obtained by disrupting Fusobacterium nucleatum JCM8532 cultured for 2 days under anaerobic conditions by sonication were used as pyridoxal. Phosphate (final concentration: 50 μg protein / ml) and extract (final concentration: 200 μg / ml) were mixed in phosphate buffer (50 mM, pH 7.6). After reacting at 37 ° C. for 1 hour, 1 ml of the reaction solution is mixed with half of a perchloric acid aqueous solution (6%) to denature the protein, and then centrifuged at 3000 × g for 10 minutes to remove the precipitate and remove the sample solution. It was. To quantify 2-ketobutyric acid, a by-product of the reaction, 0.4 ml of a 0.05% 3-methyl-2-benzothiazolinone hydrazone (MBTH) solution and 1 M sodium acetate buffer were added to 0.4 ml of the sample solution. The liquid (pH 5.0) 0.8 ml was mixed and reacted at 50 ° C. for 30 minutes. After the reaction, it was confirmed that the reaction solution had dropped to room temperature, and the absorbance (335 nm) was measured.

  However, since the color of the evaluation extract has some influence on the quantitative reaction of 2-ketobutyric acid, the absorbance was corrected by subtracting the sample blank (reaction solution from which only methionine was removed in the above reaction).

The amount of 2-ketobutyric acid was determined from a calibration curve prepared in advance, and the inhibition rate was calculated using the following formula.
Inhibition rate (%) = ((C−S) / C) × 100
In the formula, C is the amount of control 2-ketobutyric acid, and S is the amount of 2-ketobutyric acid at the time of sample addition.

3) Test results Table 2 shows the measurement results of the inhibitory effect on methioninase.

  When we evaluated Icelandic moss whole plant extract, alcanet root extract, guava leaf extract and green tea extract, which are known to inhibit methioninase from oral bacteria (Fusobacterium nucretum), the inhibition rate was ice It was 39% for the whole land moss extract, 28% for the alkana root extract, 32% for the guava leaf extract, and 36% for the green tea extract.

  On the other hand, the present invention evening primrose, Empizubikshin, oak, Kawaraketsumei, Kanju, Guinea pepper, cranesville, keiketou, Keishi, Kenjin, Sasafras, Sandalwood, Cedar, Shuro, Sweet Smack, Stone Root, Sumomo, Seitai , Diou, Tsuja, Pidium, Betel Lojge, Black Walnut, Peony, White Willow, Mushroom, Linden and Logwood all showed high inhibitory activity against methioninase. In particular, it was found that the logwood extract has a very strong activity exceeding 90%.

  Based on the above test results, the logwood, plum, guinea pepper, sweet smack, yako, kenjin, kanju, betel loji, cranesville, white willow, stone root, pidium, kawara ketsumei, sasafras, seitai, oak, caquette It was revealed that the extracts obtained from Schuro, black walnut, evening primrose, linden, empibia juniper, sandalwood, peony, keishi, cedar, tsuja and dio have strong methioninase inhibitory activity.

  EXAMPLES Hereinafter, although an Example is given and this invention product is demonstrated further more concretely, the range of this invention product is not restrict | limited by them.

  Oral compositions such as toothpaste, mouthwash, deodorant spray, spray for halitosis, tablets, powders, etc., using the products of the present invention prepared by the methods shown in Sample Preparation Examples 1 to 5, Foods such as chewing gum, candy, tablet confectionery, gummy jelly, confectionery such as chocolate and biscuits, ice cream, sorbet, frozen confectionery such as ice confectionery, beverages, soup and jam were prepared.

  A toothpaste was prepared according to the following formulation.

Calcium carbonate 50.0% by weight
Glycerin 20.0
Carboxymethylcellulose 2.0
Sodium lauryl sulfate 2.0
Fragrance 1.0
Saccharin 0.1
Guinea pepper real water extract of Sample Preparation Example 1.0
Chlorhexidine 0.01
Water remaining
100.0

  The toothpaste prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  A mouthwash was prepared according to the following formulation.

Ethanol 2.0 wt%
Fragrance 1.0
Saccharin 0.05
Chlorhexidine hydrochloride 0.01
Kenzine root 50% ethanol extract of Sample Preparation Example 2 0.5
Water remaining
100.0

  The gargle prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  A bad breath spray was prepared according to the following formulation.

Ethanol 10.0 wt%
Glycerin 5.0
100% ethanol extract of empire sand xylem of sample preparation example 1.0
Fragrance 0.05
Coloring 0.001
Water remaining
100.0

  The spray for halitosis prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  A lozenge was prepared according to the following formulation.

Glucose 72.3 wt%
Lactose 19.0
Gum arabic 6.0
Fragrance 1.0
Sodium monofluorophosphate 0.7
Sweet Smack Whole Herbal Water Extract 1.0 of Sample Preparation Example 1.0
100.0

  The lozenge prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  Chewing gum was prepared according to the following formulation.

Gum base 20.0% by weight
Sugar 55.0
Glucose 15.0
Minamata 9.0
Fragrance 0.5
Plum root 75% ethanol extract of sample preparation example 0.5
100.0

  The chewing gum prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  Candy was prepared according to the following formulation.

50.0% by weight sugar
Minamata 34.0
Fragrance 0.5
50% ethanol extract of pearl stalk of Sample Preparation Example 0.5
Water remaining
100.0

  The candy prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  Tablet confectionery was prepared according to the following formulation.

76.4% by weight sugar
Glucose 19.0
Sucrose fatty acid ester 0.2
Fragrance 0.2
Logwood xylem 100% ethanol extract of Sample Preparation Example 0.1
Water remaining
100.0

  The tablet confection prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  Gummy jelly was prepared according to the following formulation.

Gelatin 60.0% by weight
Minamata 23.0
8.5 sugar
Vegetable oil 4.5
Mannitol 2.95
Lemon juice 1.0
Evening Primrose species 50% ethanol extract from Sample Preparation Example 0.05
100.0

  The gummy jelly prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  Chocolate was prepared according to the following recipe

Powdered sugar 39.8% by weight
Cocoa bitter 20.0
Whole milk powder 20.0
Cocoa butter 17.0
Mannitol 2.0
Oak Bark 50% Ethanol Extract from Sample Preparation Example 1.0
Fragrance 0.2
100.0

  The chocolate prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  Biscuits were prepared according to the following recipe.

Soft flour 1st grade 25.59 wt%
Medium strength powder 1st class 22.22
Refined sugar 4.8
Salt 0.73
Glucose 0.78
Palm shortening 11.78
Sodium bicarbonate 0.17
Sodium bisulfite 0.16
Rice flour 1.45
Whole milk powder 1.16
Substitute milk powder 0.29
50% ethanol extract of citrus root of sample preparation example 0.5
Water remaining
100.0

  The biscuits prepared with the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  Ice cream was prepared according to the following formulation.

Nonfat dry milk 50.0% by weight
Fresh cream 25.0
Sugar 10.0
Egg yolk 10.0
Cranesville root 50% ethanol extract of Sample Preparation Example 1.0
Fragrance 0.1
Water remaining
100.0

  The ice cream prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  A sherbet was prepared according to the following formulation.

Orange juice 25.0% by weight
Sugar 25.0
Egg white 10.0
The coconut stalk 50% ethanol extract of sample preparation example 2.0
Water remaining
100.0

  The sherbet prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  A beverage was prepared according to the following formulation.

Orange juice 30.0% by weight
Isomerized sugar 15.24
Citric acid 0.1
Vitamin C 0.04
Fragrance 0.1
Silica branch 50% ethanol extract of Sample Preparation Example 1.0
Water remaining
100.0

  The beverage prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  Soup was prepared according to the following recipe.

Milk 60.00 wt%
Onion 20.00
Carrot 10.00
Vegetable bouillon 1.00
Butter 0.10
Pepper 0.05
0.05 salt
Sasafras root 50% ethanol extract of Sample Preparation Example 1.0
Water remaining
100.0

  The soup prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  A jam was prepared according to the following recipe.

Pulp 4.0% by weight
Sugar 65.0
Kiyosumi juice 25.0
Citric acid 0.5
Sandalwood xylem 50% ethanol extract of Sample Preparation Example 2.0
Water remaining
100.0

  The jam prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  A toothpaste was prepared according to the following formulation.

Calcium carbonate 50.0% by weight
Glycerin 20.0
Carboxymethylcellulose 2.0
Sodium lauryl sulfate 2.0
Fragrance 1.0
Saccharin 0.1
Kawaroketsume whole plant 50% ethanol extract of Sample Preparation Example 1.0
Plum root acetone extract of Sample Preparation Example 1.0
Chlorhexidine 0.01
Water remaining
100.0

  The toothpaste prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  A bad breath spray was prepared according to the following formulation.

Ethanol 10.0 wt%
Glycerin 5.0
Cedar branch / leaf 50% ethanol extract of Sample Preparation Example 1.0
50% ethanol extract of sample 2 of sample preparation example 1.0
Fragrance 0.05
Coloring 0.001
Water remaining
100.0

  The spray for halitosis prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  Chewing gum was prepared according to the following formulation.

Gum base 20.0% by weight
Sugar 55.0
Glucose 14.5
Minamata 9.0
Fragrance 0.5
Stone root 50% ethanol extract of Sample Preparation Example 2 0.5
Seitai 50% ethanol extract of Sample Preparation Example 2 0.5
100.0

  The chewing gum prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  Candy was prepared according to the following formulation.

50.0% by weight sugar
Minamata 34.0
Fragrance 0.5
Daio root 50% ethanol extract of Sample Preparation Example 2 0.5
50% ethanol extract of Tsuja leaves of Sample Preparation Example 0.5
Water remaining
100.0

  The candy prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  Tablet confectionery was prepared according to the following formulation.

76.4% by weight sugar
Glucose 19.0
Sucrose fatty acid ester 0.2
Fragrance 0.2
Pidium bark 50% ethanol extract of sample preparation example 2 0.1
Betel wax species 50% ethanol extract of Sample Preparation Example 0.1
Water remaining
100.0

  The tablet confection prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  Tablets were prepared according to the following formulation.

Black walnut skin peel of sample preparation example 2 50%
Ethanol extract 10.0% by weight
Lactose 70.0
Crystalline cellulose 15.0
Magnesium stearate 5.0
100.0

  After the above components were finely pulverized and mixed, tablets were produced by the direct tableting method. The total amount of each tablet is 100 mg, of which the active ingredient is 10 mg.

  The tablet prepared by the above formulation contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

  A powder was prepared according to the following formulation.

Peony flower 50% ethanol extract of Sample Preparation Example 2 5.0% by weight
Corn starch 55.0
Carboxycellulose 40.0
100.0

  The above ingredients were finely pulverized and mixed to produce a powder. A capsule was prepared by putting 100 mg of powder into a hard capsule.

  In the above formulation, the powder prepared in a capsule shape contained a methioninase inhibitor and had a strong methioninase inhibitory effect.

Claims (3)

Scan peach (Prunus salicina), Guinea pepper (Xylopia aethiopica), sweet smack (Rhus aromatica), Yakoutou (Polygonum multiflorum), sage (Polygonum bistorta), Kanjuu (Dryopteris crassirhizoma), betel nut (Areca catechu), crane Bartlesville (Geranium maculatum ), White Willow (Salix alba), Stone Root (Collinsonia canadensis), Pidium (Prunus africanum), Kawara Ketsumei (Cassia mimosoides), Sassafras albidum, Seitai (Storobilanthes)
flaccidifolius), oak (Quercus robur), caucasian bird (Mucuna birdwoodiana), palm (Trachycarups fortunei, Trachycarups excelsus), black walnut (Juglans nigra), evening primrose (Oenothera biennis, Oenothera lamarkiana), linden (Tilla europall, Tilla europaeall) , Tilia cordata), Emperor jackin (Juniperus virginiana), Sandalwood (Santalum album), Peony (Paeonia suffruticosa, Paeonia montan), Keishi (Cinnamomum cassia), Cedar (Thuja plicata), Tsuja (Thuja occidentalishe) and Diou officinale), a methioninase inhibitor comprising one or more plant extracts selected from the group consisting of:   An oral composition comprising the methioninase inhibitor according to claim 1.   A food or drink comprising the methioninase inhibitor according to claim 1.