JP2022113827A - Citrus yoko-containing composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To find new uses for Citrus Yoko, which is not well known nationwide and is mostly thrown away as waste, and provide compositions available for wide applications of pharmaceuticals, food and drink, cosmetic preparations, daily necessaries and the like.

SOLUTION: The present invention discloses a composition containing Citrus Yoko or its extract as an active ingredient.

SELECTED DRAWING: None

COPYRIGHT: (C)2022,JPO&INPIT

Description

The present invention relates to a composition containing Yukou or its extract as an active ingredient. In addition, the present invention is useful as an antibacterial composition, a composition for intestinal regulation, a composition for preventing/improving periodontal disease and/or bad breath, and a composition for preventing/improving diabetes. It may also be useful as food and drink, cosmetics, personal care products and household care products containing.

Yuko (Citrus Yuko) is a fragrant citrus of the Rutaceae family, is a natural hybrid of Yuzu and Daidai, and is known as the original species of Citrus sudachi. Yukou is less cold-resistant than yuzu and sudachi, and its production is limited to a specific area centering on Tokushima Prefecture, so its production volume is low and it is not well known nationwide. For this reason, almost no nutritional or food studies have been conducted on Yukou.

Although the composition and active ingredients of Yukou, a natural material, have not been clearly elucidated, Yukou is thought to have characteristics that are not found in other citrus fruits such as Yuzu and Sudachi. Yukou is therefore believed to have a different use than other citrus fruits.

It has been reported that Yuko can be used in hair growth agents and cosmetics, but there are no reports on other uses except for its use in comparison of ingredients with other citrus fruits (Non-Patent Document 1). 2 and Patent Documents 1-2).

JP-A-07-126129 JP-A-07-126142

Yoshiaki Miyake, Journal of Japanese Society of Dietary Habits, Vol. 26, No. 2, 71-78 (2015) Masao Tsukayama et al., Japanese Journal of Food Science and Engineering, Vol. 56, No. 6, 359-362 (2009)

The present invention finds a new use for Yuko, which is not well known nationwide and is mostly disposed of as waste, and provides a composition that can be used in a wide range of fields such as pharmaceuticals, food and drink, cosmetics, and daily necessities. for the purpose.

As a result of intensive studies aimed at solving the above problems, the present inventors discovered that Yukou, especially Yukou fruit juice, has an antibacterial activity.
(1) Improve the disturbance of the intestinal flora caused by a high-fat diet, specifically by reducing lactic acid bacteria and bifidobacteria, which are said to be good bacteria, and increasing Clostridium, which is said to be bad bacteria. to improve the intestinal flora,
(2) increase Akkermansia, which has anti-diabetic and anti-obesity effects;
(3) suppresses the growth of oral bacteria and volatile sulfide concentration in the oral cavity; and (4) improves glucose intolerance induced by a high-fat diet. , completed the present invention.

That is, the present invention provides the following aspects.
[1] An antibacterial composition containing Yuko or its extract as an active ingredient.
[2] The antibacterial composition according to [1], wherein Yukou or its extract is Yukou fruit juice, pericarp, pericarp extract or fruit juice lees extract.
[3] The antibacterial composition according to [2], wherein the fruit juice is a liquid juice obtained by squeezing a fruit (original fruit juice), a fruit juice obtained by diluting the original fruit juice, a concentrated fruit juice, or a concentrated reduced fruit juice.
[4] A composition for intestinal regulation containing Yukou or its extract as an active ingredient.
[5] The composition for intestinal regulation according to [4], which improves deterioration of intestinal flora caused by a high-fat diet.
[6] The composition for intestinal regulation according to [4] or [5], which increases intestinal Akkermansia bacteria.
[7] A composition for preventing and/or improving periodontal disease and/or halitosis, containing Yukou or its extract as an active ingredient.
[8] A composition for preventing and/or improving diabetes, containing Yukou or its extract as an active ingredient.
[9] The composition for preventing and/or improving diabetes according to [8], which improves high-fat diet-induced glucose intolerance.

[10] A food composition containing Yuko or its extract as an active ingredient.
[11] The food composition according to [10], wherein Yukou or its extract is Yukou fruit juice, pericarp, pericarp extract or fruit juice lees extract.
[12] The food composition according to [11], wherein the fruit juice is a liquid juice obtained by squeezing a fruit (original fruit juice), a fruit juice obtained by diluting the original fruit juice, a concentrated fruit juice, or a concentrated reduced fruit juice.
[13] The food composition according to any one of [10] to [12], for improving deterioration of intestinal flora caused by a high-fat diet.
[14] The food composition of [13], which increases intestinal Akkermansia bacteria.
[15] The food composition according to any one of [10] to [12] for preventing and/or improving periodontal disease and/or bad breath.
[16] The food composition according to any one of [10] to [12] for preventing and/or improving diabetes.
[17] The food composition of [16], which improves high-fat diet-induced glucose intolerance.

Furthermore, the present invention provides the following aspects.
[18] Foods, cosmetics, personal care products or household care products containing the antibacterial composition according to any one of [1] to [3].
[19] A method for preserving food and drink, which comprises blending the antibacterial composition according to any one of [1] to [3] with food and drink.
[20] A method for preserving cosmetics, which comprises blending the antibacterial composition according to any one of [1] to [3] with cosmetics.
[21] A method for ameliorating deterioration of intestinal microflora due to a high-fat diet, which comprises administering a therapeutically effective amount of Yukou or its extract to a patient in need of treatment.
[22] A method for treating periodontal disease and/or halitosis, which comprises administering a therapeutically effective amount of Yukou or its extract to a patient in need thereof.
[23] A method for treating diabetes, which comprises administering a therapeutically effective amount of Yukou or its extract to a patient in need thereof.
[24] Use of Yukou or its extract in the manufacture of a medicament for ameliorating deterioration of intestinal flora due to a high-fat diet.
[25] Use of Yukou or an extract thereof in the manufacture of a medicament for the prevention and/or treatment of periodontal disease and/or halitosis.
[26] Use of Yuko or its extract in the manufacture of a medicament for preventing and/or treating diabetes.

According to the present invention, Yukou or its extract effectively inhibits the growth of bacteria and fungi such as Escherichia coli and Staphylococcus aureus. can be expected to be applied, and further from the accompanying effects, that is, intestinal regulation, periodontal disease and / or halitosis prevention and / or improvement action, diabetes prevention and / or improvement action, to various pharmaceuticals, foods, etc. We can expect to use it. In particular, Yukou is a fruit of natural materials, so it is highly safe and widely applicable.

Figure 1 shows each group (normal diet + 100% Yukou juice administration group, normal diet + physiological saline administration group, high-fat diet (HFD-60%) + 100% Yukou juice administration group, high-fat diet + physiological saline). administration group). Figure 2 shows (A) inhibition circles for E. coli strain K12 (Yuko juice 30%, 60% and 100%), (B) inhibition circles for Staphylococcus aureus (Yuko juice 100%, Sudachi juice 100% and Yuzu juice 100%), (C) Zones of inhibition for baker's yeast (fungi) (100% Yuko juice and 100% Yuzu juice). FIG. 3 shows (A) colonization numbers of E. coli in various concentrations of yuko juice, benzoic acid and acetic acid, and (B) colonization numbers of Alicyclobacillus acidoterrestris in various concentrations of yuko juice, benzoic acid and acetic acid. indicates Figure 4 shows (A) the number of oral bacteria (number of periodontal disease bacteria) before and after ingestion of yuko fruit juice and after one week of ingestion, and (B) the antibacterial peptide human β - indicates the amount of defensin 1 (pg/ml). FIG. 5 shows the percentage of bacterial counts after the addition of Yuko soap solution (0.1 g/100 μL) when the normal bacterial count is taken as 100%. FIG. 6 shows blood glucose levels after 0 to 120 minutes of glucose load in the Yuko administration group and the physiological saline administration group (control group).

The present invention will be described in detail below.

In the present invention, "Yuko" refers to fruit juice, peel or freeze-dried powder thereof derived from Citrus Yuko. Fruit juice, pericarp, or freeze-dried powder thereof can be used as appropriate depending on the purpose.

Yukou fruit juice is not particularly limited as long as it is obtained from Yukou. Yukou fruit juice may be diluted with a solvent such as water or ethanol before use. Fruit juice can be used, for example, as liquid juice obtained by squeezing fruit (original fruit juice), fruit juice obtained by diluting original fruit juice, concentrated fruit juice, and concentrated reduced fruit juice.
Concentrated fruit juice refers to the concentrated fruit juice obtained by removing the water content from the original fruit juice by a heat concentration method or a freeze concentration method. Fruit juice that has been diluted with a solvent such as water so that it has the same concentration as the original juice.

Yukou fruit juice may be obtained by squeezing the fruit and squeezing the fruit containing the pericarp. The method of squeezing includes, but is not limited to, a method of squeezing by hand and a method of squeezing by an apparatus commonly used in the field.

In the present invention, the “Yukou extract” is obtained by extracting Yukou using various solvents using Yukou as a raw material. Yukou extracts include, for example, pericarp extracts, fruit juice lees extracts, and the like.
Examples of extraction methods include, but are not limited to, hot water extraction, boiling extraction, immersion extraction, shaking extraction, Soxhlet extraction, and steam distillation.

As an extraction solvent, for example, water, an organic solvent, or a mixed solvent thereof can be used. Examples of organic solvents include lower alcohols such as ethanol, chloroform, ethyl acetate, and n-hexane. Water and ethanol are preferred. Also, two or more of these solvents may be mixed and used.

The amount of extraction solvent to be used can be appropriately determined depending on the site of the tissue, the type of extraction solvent, and the like. The extraction time is, for example, 1 minute to 50 days, preferably 1 hour to 30 days, and the extraction temperature is, for example, 0°C to 100°C, preferably 10°C to 80°C.

Yukou extract can be used as an extracted solution, and if necessary, can be further purified. The purification treatment may be performed by a conventional method, for example, filtration, chromatography, and the like. Thereafter, the obtained filtrate can be concentrated under reduced pressure, freeze-dried, or the like to obtain a dried product of Yukou.

The “antibacterial composition” in the present invention refers to a composition having effects such as bacteriostasis (inhibition of bacterial growth), sterilization, sterilization, disinfection, sterilization, antiseptic and antifungal effects. Targets include, but are not limited to, bacteria and fungi.

Examples of bacteria include Gram-negative bacteria such as E. coli, Pseudomonas aeruginosa, Salmonella, Moraxella, Legionella; Gram-positive bacteria such as Staphylococcus aureus and Clostridium. Examples of fungi include yeasts such as Candida, Rhodotorula and baker's yeast; molds such as red mold and black mold.

The "composition for intestinal regulation" in the present invention refers to a composition that improves intestinal function to a normal state. For example, it refers to a composition that improves the composition of intestinal flora that has deteriorated due to ingestion of a high-fat diet (a state in which bad bacteria are increasing) to a normal composition of intestinal flora.

In the present invention, "deterioration of intestinal flora" refers to a state in which lactic acid bacteria and bifidobacteria belonging to good bacteria are reduced, and Clostridium perfringens and staphylococci belonging to bad bacteria are increasing. It has been reported that the intestinal environment changes due to lifestyle disturbances such as excessive intake of energy, increased fat intake, and lack of exercise, especially the contents of the diet. is known to increase bad bacteria and decrease good bacteria compared to plant foods.

The "composition for preventing and/or improving periodontal disease and/or halitosis" in the present invention refers to oral bacteria (periodontal bacteria) that cause periodontal disease, such as Streptococcus, Veillonella, Prevotella, and Actinomyces. It refers to a composition that inhibits the growth of genera, Rothia and Granulicatella and reduces the concentration of hydrogen sulfide and methyl mercaptan that cause bad breath. Also included are compositions that increase antimicrobial peptides (eg, human β-defensin 1) in the oral cavity.

The "composition for prevention and/or amelioration of diabetes" in the present invention refers to a composition for prevention, amelioration and/or treatment of diseases causing diabetes and subjective symptoms associated therewith. For example, it refers to a composition that improves glucose intolerance caused by continued intake of a high-fat diet.

The term "high-fat diet-induced glucose intolerance" in the present invention refers to insulin resistance caused by continuing a high-fat diet. Progression of insulin resistance leads to type 2 diabetes.

The term "improvement" in the present invention means amelioration of disease symptoms/conditions, prevention or delay of worsening of disease symptoms/conditions, reversal of progression of disease symptoms, prevention or delay, or treatment of diseases. ” means preventing or delaying the onset of a disease in a subject or reducing the risk of developing a disease in a subject. "Treatment" in the present invention means any treatment (eg, amelioration, alleviation, inhibition of progression, etc.) of a disease. It may also include inhibiting the onset and/or progression of disease.

"Patient" in the present invention means humans and other animals such as dogs, cats, and horses. Patients are preferably mammals, more preferably humans.

The term "therapeutically effective amount" as used herein refers to that amount of active ingredient that induces the biological or pharmaceutical response desired by a researcher or physician in a tissue, system, animal or human. The term "therapeutically effective amount" also includes the meaning of the amount of active ingredient that, when administered to a mammal to treat a disease, is sufficient to effect such treatment of that disease. do. A "therapeutically effective amount" will vary depending on the active ingredient, the disease and its severity, and the age, weight, etc. of the mammal to be treated.

Furthermore, "effective amount" encompasses the meaning of that amount of active ingredient that produces an acute or chronic therapeutic effect upon administration at an appropriate dose. This therapeutic effect includes, to a detectable degree, prevention, correction, inhibition, or reversal of the symptoms, signs and underlying pathology of the disease/condition and associated complications.

The “food composition” in the present invention is anything other than a pharmaceutical composition, and may be in a form that can be taken orally, such as a solution, suspension, emulsion, powder, or solid molding, and is particularly limited. not to be

Examples of food compositions include instant foods such as instant noodles, retort foods, canned foods, instant soups/miso soups, and freeze-dried foods; beverages such as soft drinks, vegetable drinks, powdered drinks, concentrated drinks, and alcoholic beverages; Flour products such as bread, noodles, and bread crumbs; Confectionery such as candy, caramel, chewing gum, chocolate, cookies, biscuits, cakes, crackers, Japanese sweets, and desserts; Seasonings such as sauces, dressings, and soups; Butter, margarine , oils and fats such as mayonnaise; dairy products such as milk drinks, yogurts, ice creams and creams; processed agricultural products such as jams, marmalades and cereals; frozen foods, etc., but are limited to these is not.

The antimicrobial composition of the present invention may be used in combination with personal and household care products. Thus, personal and household care products can also be provided that contain the antimicrobial compositions of the present invention.

Examples of personal care products containing the antibacterial composition of the present invention include soaps, hand soaps, body washes, mouthwashes, toothpastes, shampoos, conditioners, hair styling agents, antiperspirants, body lotions, deodorants, and the like. include, but are not limited to.

Household care products containing the antimicrobial composition of the present invention include, for example, laundry detergents, softeners, deodorants, fabric cleaning compositions, hand dishwashing detergents, automatic dishwashing detergents, floor care compositions, and kitchen cleaners. , kitchen sanitizers, bathroom cleaners, bathroom sanitizers, and the like.

In addition, since the algae used in the antibacterial composition of the present invention is a natural material, it may be used as a preservative by blending it in foods, beverages or cosmetics.

The method of using the antibacterial composition of the present invention as a preservative is not particularly limited, as long as it is added to foods, beverages, and cosmetics in a suitable manner.

Examples of food and drink containing the antibacterial composition of the present invention include, but are not limited to, sprinkles added to cooked rice, toppings and jams added to bread, and the like. Cosmetics containing the antibacterial composition of the present invention include, but are not limited to, basic cosmetics such as creams, milky lotions, lotions, facial cleansers and face packs, and makeup cosmetics such as lipsticks and foundations. not a thing

The amount of the antibacterial composition of the present invention to be added to food, drink or cosmetics varies depending on the type of food, drink or cosmetics, and may be added according to the purpose.

The composition of the present invention may contain Yukou or its extract as an active ingredient, and may further contain excipients and the like as long as they do not interfere with the effect of Yukou or its extract. Therefore, the proportion of Yukou or its extract in the composition of the present invention is not particularly limited. Alternatively, the composition of the present invention may consist solely of Yukou or an extract thereof.

The compositions of the present invention can be administered orally or parenterally (eg, gastric, enteral). The composition of the present invention can be used as a pharmaceutical or food composition.

In the present invention, when the composition of the present invention is prepared as a pharmaceutical composition (drugs, quasi-drugs, etc.), Yuko or its extract, other medicinal ingredients, pharmaceutically acceptable carriers and additives agents can be added. For example, a desired dosage form can be prepared by mixing pharmaceutically acceptable carriers and additives such as binders, disintegrants, lubricants, wetting agents, buffers and flavoring agents. Pharmaceutical dosage forms are not particularly limited, but injections, external preparations, inhalants, suppositories, films, lozenges, liquids, powders, tablets, granules, capsules, syrups, and eye drops. agents, eye washes, and nasal drops.

In the present invention, the composition of the present invention is prepared as a food composition (health food, functional food, dietary supplement, supplement, food with health claims, food for specified health use, food with nutrient function claims, food with function claims, etc.). In the case of Yukou or its extract, sweeteners, coloring agents, thickeners, stabilizers, gelling agents, sizing agents, antioxidants, color formers, bleaching agents, yeast foods, gum bases, flavors, acidulants, A desired form can be prepared by mixing seasonings, emulsifiers, pH adjusters, brines, leavening agents, nutritional enhancers or other food and drink ingredients.

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

Example 1: Examination of the effect of yuko fruit juice on the deterioration of intestinal microflora due to a high-fat diet (1) Method 6-week-old male C57B16 mice (Japan SLC; n = 20) were treated for 2 times under an SPF environment. reared for a week. 8-week-old C57B16 mice were randomly assigned to 4 groups (regular diet group (100% Yuko fruit juice administration), normal diet group (physiological saline administration), high-fat diet (HFD-60%) group (100% Yuko fruit juice administration). ) and a high-fat diet group (physiological saline administration)) (n=5 per experimental group), and mice in each group were orally administered 200 μL of 100% Yuko fruit juice or saline daily for 7 days. After 7 days, feces were collected, DNA was extracted, and intestinal flora was analyzed by the T-RFLP method at ICLAS (Central Institute for Experimental Animals) to analyze the intestinal flora.

(2) Results The results are shown in FIG. FIG. 1 shows the composition of intestinal flora in each group.
In the high-fat diet group, compared to the normal diet group, lactic acid bacteria and bifidobacteria decreased, and Clostridia increased, indicating deterioration in the composition of the intestinal flora. In the normal diet group and the high-fat diet group, administration of Yuko fruit juice improved the deterioration of the composition of the intestinal flora. Therefore, Yukou fruit juice was proved to have an effect of improving intestinal function.
In addition, in the Yuko fruit juice administration group, the emergence of Akkermansia bacteria, which is believed to have an antidiabetic effect, was observed in both the normal diet group and the high-fat diet group.

Example 2: Investigation of Antibacterial Effect of Yuko Juice E. coli strain K12, Staphylococcus aureus and baker's yeast (fungus) were observed to form growth-inhibitory circles on a nutrient agar medium, and the antibacterial activity of Yuko juice was evaluated.
(1) Method
(1-i) Circular filter paper was impregnated with yuko juice (30%, 60% or 100%) to make yuko juice-containing discs, each disc was placed on a plate seeded with E. coli strain K12, and incubated at 37°C for 24 hours. After culturing for hours, the formed inhibition zone was observed.
(1-ii) Each disc soaked with 100% juice of Yukou, Sudachi or Yuzu was placed on a plate inoculated with Staphylococcus aureus and incubated at 37°C for 24 hours. and compared the antibacterial activity with other citrus fruits. Each disk impregnated with 100% Yuko or Yuzu juice was placed on a plate inoculated with baker's yeast (fungi) and cultured at 37°C for 24 hours to observe the formed inhibition zone.

(2) Results The results are shown in FIG. Figure 2 shows (A) zones of inhibition for E. coli strain K12, (B) zones of inhibition for Staphylococcus aureus, (C) zones of inhibition for Baker's yeast (fungus).
A clear zone of inhibition was observed for yuko juice against E. coli strain K12, Staphylococcus aureus and fungi. On the other hand, sudachi juice and yuzu juice did not exhibit inhibition zones against Staphylococcus aureus and fungi. That is, it is recognized that sudachi juice and yuzu juice cannot sufficiently inhibit the growth of bacteria and fungi.

From the above results, it was proved that yukou juice has an excellent antibacterial effect, and that the antibacterial effect is superior to that of other citrus fruits.

Example 3: Comparative study of antibacterial effects of yuko juice and existing preservatives , 25%, 50%, 75% and 100%), benzoic acid (60 ppm, 125 ppm, 190 ppm and 250 ppm) and acetic acid (0.15%, 0.23% and 0.30%) were used to compare antibacterial activity.
(1) Method Yukou juice 100% was diluted with distilled water to prepare 1%, 5%, 25%, 50% and 75% dilutions of Yukou juice. Benzoic acid and acetic acid were used as controls. Various concentrations of yuko fruit juice, benzoic acid and acetic acid were cultured with 10 ³ E. coli or AAT at 37° C. for 16 hours, and the number of colonies formed on the plate was counted.

(2) Results The results are shown in FIG. FIG. 3 shows (A) colony formation numbers of Yuko juice, benzoic acid and acetic acid against E. coli, and (B) colony formation numbers of Yuko juice, benzoic acid and acetic acid against AAT bacteria.
Yukou juice 50% dilution, 75% dilution and 100% Yukou juice are similar to benzoic acid and acetic acid used as preservatives in food and drink, and almost no colony formation is observed, and E. coli and AAT bacteria are killed. It is recognized that there are That is, when used at a concentration of 50% to 100%, Yukou juice exerts an antibacterial effect, suggesting that Yukou juice at a concentration of 50% to 100% can be used as a food preservative.

Example 4: Investigation of the effect of yuko fruit juice on improving the oral environment Method Healthy subjects were asked to continuously ingest 50 cc of 100% yuko fruit juice for one week, and intraoral volatile sulfides (hydrogen sulfide and methyl mercaptan) concentration was measured by Oral Chroma (manufactured by Nippon Dental Trading Co., Ltd.), which is a halitosis meter (VSC monitor). Similar measurements were performed seven times.
Furthermore, saliva was collected from healthy subjects, DNA was extracted from the collected saliva sample, and the number of intraoral bacteria (number of periodontal disease bacteria) was analyzed by the T-RFLP method at Biotechnology Research Institute.
In addition, the amount of human β-defensin 1, which is an antimicrobial peptide, was measured using a human beta defensin 1 ELISA kit (manufactured by Signal Way Antibody).

上記の結果から、ユコウ果汁を摂取することにより、口臭の原因である硫化水素およびメチルメルカプタンの濃度が有意に低下した。そのため、ユコウ果汁には口臭抑制効果があると認められる。 (2) Results Table 1 below shows the average concentrations of intraoral volatile sulfides (hydrogen sulfide and methyl mercaptan) before and after one week of ingestion of Yuko fruit juice.

From the above results, ingestion of yuko juice significantly reduced the concentrations of hydrogen sulfide and methyl mercaptan, which cause bad breath. Therefore, it is recognized that yuko juice has an effect of suppressing bad breath.

FIG. 4 shows the results regarding the effect of improving periodontal disease. Figure 4 shows (A) the number of oral bacteria (number of periodontal disease bacteria) before and after ingestion of yuko fruit juice and after one week of ingestion, and (B) the antibacterial peptide human β - indicates the amount of defensin 1 (pg/ml).
Continuous ingestion of Yuko fruit juice for one week significantly reduced periodontal pathogens of the genus Streptococcus, Veillonella, Prevotella, Actinomyces, Rothia and Granulicatella, and increased human β-defensin 1, an antibacterial peptide. significantly increased. In other words, it was proved that yuko fruit juice has an improving effect on periodontal disease.

From the above results, it is recognized that yuko juice can improve the oral environment by improving bad breath and periodontal disease.

Example 5: Investigation of bacteriostatic effect of Yukou soap (1) Method A solid soap of natural ingredients containing 3% Yukou fruit juice provided by Clean Maker Co., Ltd. was dissolved in distilled water to obtain Yukou soap solution (0.1 g). /100 μL) was prepared. The prepared Yuko soap solution and 10 ³ E.coli were mixed, cultured with shaking at 37°C for 1 hour, and the number of E.coli was measured.

(2) Results The results are shown in FIG. FIG. 5 shows the percentage of bacterial counts after the addition of Yuko soap solution (0.1 g/100 μL) when the normal bacterial count is taken as 100%.
It was confirmed that the number of bacteria decreased by about 20% by adding the Yuko soap solution.

Example 6: Investigation of the improvement effect of Yuko fruit juice on high-fat diet-induced glucose intolerance (1) Method 6-week-old C57B16 mice (purchased from Japan SLC) were fed a high-fat diet (HFD-60) for 28 days. At the same time, 200 μL of 100% Yuko fruit juice was orally administered once a day for 28 days (n=6). In the control group, physiological saline was administered instead of 100% Yuko fruit juice (n=6). After 28 days, an oral glucose tolerance test was performed after an overnight fast.

(2) Results The results are shown in FIG. FIG. 6 shows blood glucose levels after 0 to 120 minutes of glucose load in the Yuko administration group and the physiological saline administration group (control group).
In the oral glucose tolerance test, the blood glucose level 30 minutes after the glucose tolerance was significantly lower in the Yukou-administered group than in the control group. This result indicates that yuko fruit juice has the effect of improving high-fat diet-induced glucose intolerance.
During the 4 weeks, there was no significant difference in body weight between the Yuko fruit juice-administered group and the physiological saline-administered group.

Since the present invention uses Yukou or its extract as an active ingredient, it is useful not only as a pharmaceutical composition but also as food compositions such as food and beverages and supplements, cosmetics, and care products. It is possible to provide a highly safe composition.

Claims (6)

A composition for preventing and/or improving periodontal disease and/or halitosis, containing Yukou or its extract as an active ingredient. 2. The composition of claim 1, wherein the Yukou or extract thereof is Yukou fruit juice, pericarp, pericarp extract or juice pomace extract. 3. The composition according to claim 2, wherein the fruit juice is a liquid juice obtained by squeezing a fruit (original fruit juice), a fruit juice obtained by diluting the original fruit juice, a concentrated fruit juice, or a concentrated reconstituted fruit juice. A food composition for preventing and/or improving periodontal disease and/or halitosis, containing Yukou or an extract thereof as an active ingredient. 5. The food composition according to claim 4, wherein the Yuko or its extract is Yuko fruit juice, pericarp, pericarp extract or juice pomace extract. 6. The food composition according to claim 5, wherein the fruit juice is a liquid juice obtained by squeezing a fruit (original fruit juice), a fruit juice obtained by diluting the original fruit juice, a concentrated fruit juice, or a concentrated reduced fruit juice.

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