JP2022186953A - oral composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide compositions excellent in the activity of digestive enzymes, such as a protease and amylase.

SOLUTION: The present invention provides an oral composition containing a digestive enzyme and a super food. Preferably, the digestive enzyme is at least one selected from protease, amylase, cellulase, galactosidase, and lipase. Preferably, the super food is at least one selected from coconut, Euterpe oleracea, Myrciaria dubia, Theobroma cacao L., Spirulina, Chlorella, Moringa, Lepidium meyenii, Amaranthus, Chenopodium quinoa, Lycium chinense, Salvia hispanica seed, Adansonia, Cannabis, Aristotelia Chilensis, Physalis, Morus alba, Punica granatum, wheatgrass, Brassica oleracea, Brassica oleracea sprout, Hylocereus undatus, Noni, Aloe vera and Aronia.

SELECTED DRAWING: None

COPYRIGHT: (C)2023,JPO&INPIT

Description

The present invention relates to oral compositions containing digestive enzymes.

Conventionally, digestive enzymes such as protease, amylase, galactosidase, and lipase in the digestive tract have been used in the digestive tract to absorb nutrients by decomposing dietary proteins and peptides, starch, glycogen, sugars such as lactose, and lipids, and unnecessary proteins. It is known to play a major role in the degradation of sugars and carbohydrates, and regulation of protein activity. In recent years, the importance of enhancing the activity of these enzymes has become widely known from the viewpoint of promoting biological metabolism and maintaining health.

On the other hand, as an oral or percutaneous digestive enzyme activator, it is known to use one selected from cornflowers, banyans, raspberries, grapefruits, ivy, hawthorns, jujubes, and succulents ( See Patent Document 1).

JP 2008-081441 A

In recent years, oral ingestion of digestive enzymes themselves or compositions containing digestive enzymes has been widely practiced. Most conventional oral compositions containing digestive enzymes contain inactivated digestive enzymes. Also, digestive enzymes taken orally may be partially degraded by gastric acid. However, it is generally believed that oral ingestion of active digestive enzymes has a certain effect in aiding the digestion of food and promoting metabolism. Therefore, there is a practical benefit to orally ingesting a digestive enzyme-containing composition that has a higher enzymatic activity than simply containing the digestive enzyme alone.

However, conventional techniques for enhancing the activity of digestive enzymes, including the protease activity accelerator described in Patent Document 1, do not have sufficient effects, and the activity of digestive enzymes whose activity should be promoted is highly concentrated. There was a problem of requiring ingredients.

Accordingly, an object of the present invention is to provide a composition and agent containing a natural product-derived component as an active ingredient, which has high digestive enzyme activity.

The present invention provides oral compositions containing digestive enzymes and superfoods.

According to the present invention, an oral composition having high digestive enzyme activity can be provided.

The present invention will be described below based on its preferred embodiments.
The composition for oral use of the present embodiment contains superfoods in addition to digestive enzymes, so that the digestive enzyme activity is excellent. A digestive enzyme refers to an enzyme that digests a food component, and may be an enzyme that can be produced by a subject to whom the oral composition is administered, or an enzyme that cannot be produced. Digestive enzymes are not derived from superfoods. Digestive enzymes include proteases, amylases, lipases, cellulases and galactosidases. The digestive enzymes included in this embodiment are preferably in active form. An active enzyme refers to an enzyme having enzymatic activity. Having enzymatic activity means that the activity is not completely lost. Deactivation of the enzyme activity occurs when the enzyme protein is denatured by heating, pH change, or the like, and the three-dimensional structure of the active site is changed, so that the substrate cannot bind to the enzyme.

(Protease)
As used herein, protease is a general term for enzymes that catalyze the hydrolysis of peptide bonds in proteins, peptides, and the like. Proteases are broadly classified into two groups according to their catalytic action. Endoproteases (proteinases) catalyze the release of peptides by hydrolyzing peptide bonds inside molecules such as proteins and peptides. Exoproteases catalyze the liberation of amino acids by hydrolyzing peptide bonds from amino or carboxyl termini.

As the protease, it is preferable to contain cysteine protease, and it is particularly preferable to contain papain, because the superfood has a high enzymatic activity promoting effect. Papain is known to be obtained, for example, as immature papaya fruit and/or juice or processed products thereof. Papaya is not particularly limited as long as it is a plant of the genus Papaya, which is known as a fruit native to tropical America, and examples thereof include Carica papaya. In the composition for oral use of the present embodiment, papain may be in a solid state, or in a fluid state such as a liquid, paste, gel, jelly, cream, emulsion, spray, mousse, or lotion. There may be. Examples of solid forms include powder, granules, granules, and the like. As a protease such as papain, one having a proteolytic activity of 5,000 units/g or more is preferably used, and one having a proteolytic activity of 50,000 units/g or more is more preferable. The proteolytic titer referred to herein is the absorbance at a wavelength of 275 nm, which corresponds to 1 μg of L-tyrosine per minute at the initial stage of the reaction at 37° C. and pH 6.0 using casein (dairy) as a substrate. One unit is the activity to be increased. The proteolytic potency is sometimes called protein digestion and can be measured by the method described in Examples below.

(amylase)
Amylase is a general term for enzymes that convert amylose and amylopectin in starch and glycogen into monosaccharide glucose and disaccharides maltose and oligosaccharides by hydrolyzing glycosidic bonds. Amylases include α-amylase, β-amylase and glucoamylase.
α-Amylase, also known as 1,4-α-D-glucan glucanohydrolase or glycogenase, is an enzyme that randomly cleaves the α-1,4 bonds of starch and glycogen to produce polysaccharides, maltose, and oligosaccharides. is.
β-amylase, also known as 1,4-α-D-glucan glucanomaltohydrolase, glycogenase or saccharogen amylase, decomposes starch and glycogen into maltose (maltose).
Glucoamylase is officially called glucan 1,4-α-glucosidase, and 1,4-α-D-glucan glucohydrolase is exo-1,4-α-glucosidase, γ-amylase, lysosomal α-glucosidase or amyloglucosidase. alias. It hydrolyzes the α-1,4-bond at the non-reducing end of the sugar chain to the exo-type to produce one molecule of glucose. Some are also known to cleave α-1,6-bonds.

(lipase, cellulase, galactosidase)
Lipases include triacylglyceride lipase and phospholipase. Cellulases include endoglucanases and exoglucanases. Galactosidase includes β-galactosidase and the like.

Amylase, protease, lipase, cellulase, and/or galactosidase may be those extracted from plants or bacteria containing those enzymes, synthetic products, or the like. In the composition for oral use of the present embodiment, the α-amylase may be in a solid form, or may be in a fluid form such as a liquid, paste, gel, jelly, cream, emulsion, spray, mousse, lotion, or the like. may be in the form of Examples of the solid state include powder, granules, granules, and the like.

(superfood)
Superfoods are foods that are well-balanced and highly nutritious, or foods that contain a large amount of specific nutritional and health ingredients. Superfoods include honey, bee pollen, amaranth, quinoa, buckwheat, black rice, red rice, adlay, high millet, millet, millet, millet, chia seed, wild rice, hemp, linseed (flaxseed), perilla, Tiger nuts, maya nuts, cacao, sacha inchi, almonds, walnuts, green coffee, freekeh, coconut, avocado, lucuma, acai, camu camu, acerola, maqui berry, golden berry, mulberry, pomegranate, dragon fruit (sometimes called "pitaya"). ), wolfberry (sometimes called "goji berry"), aronia (sometimes called "chokeberry"), noni, red maca, turmeric, turmeric, maca, yacon, mesquite, spirulina, chlorella, AFA blue green algae , dulse, kale, broccoli sprouts, moringa, aloe vera, wheatgrass, baobab, cupuaçu, sea buckthorn, beets, and chaga. However, when camu camu is contained in the composition of the present invention, it is essential to contain a digestive enzyme other than papain. Superfoods include coconut, acai, cacao, camu camu, maqui berry, goldenberry, mulberry, pomegranate, dragon fruit, aronia, noni, spirulina, chlorella, kale, broccoli sprouts, moringa, aloe vera, wheatgrass, maca, amaranth, and quinoa. , wolfberry, chia seed, baobab, and hemp are preferably used because they have a high effect of improving digestive enzyme activity. , goldenberry, camu camu, acai, maca, quinoa, cacao, spirulina, amaranth, broccoli sprouts are preferably used. More preferably, the oral composition of the present embodiment is a combination of two or more superfoods. In addition, it is more preferable to combine with other ingredients such as thickeners, excipients, oils and fats in addition to digestive enzymes and superfoods.

Coconut is the fruit of tall trees of the monocotyledonous palm family, usually of the genus Cocos nucifera. Coconuts typically have a hard shell with a layer of solid endosperm around the rim and liquid endosperm near the center. Coconut is preferably endosperm, which may be either solid endosperm or liquid endosperm, or a mixture thereof. Coconut milk, for example, is juice obtained by crushing and squeezing the endosperm of coconut fruit. Furthermore, there are products such as coconut milk powder obtained by drying the squeezed juice by spray drying or the like.

Acai is a plant of the palm family, and its Japanese name is Wakaba cabbage palm, and its scientific name is Euterpe oleracea. As for acai, usually the peel and/or the pulp (hereinafter, the peel and pulp are simply referred to as the fruit) are preferably used.

Camu camu, also called camu camu berry, is a berry-type Myrtaceae plant native to tropical rainforests in South America, such as Myrciaria dubia. Camu camu is particularly preferably used for the fruit portion excluding seeds.

Maqui berry is a fruit of a plant belonging to the family Porphyra family known to be native to the Patagonia region in southern Chile, such as the fruit of Aristotelia chilensis.

A goldenberry is a fruit of a plant belonging to the genus Solanum of the Solanaceae native to South America, and examples thereof include the fruit of Physalis peruviana.

Mulberry is a general term for plants belonging to the genus Mulberry of the family Moraceae. The fruit part of mulberry is particularly preferably used.

Pomegranate is a small deciduous tree belonging to the genus Pomegranate of the family Lythrum family, for example, Punica granatum. Pomegranate is preferably the fruit part, and it is particularly preferable to use edible seed coats and seeds.

The dragon fruit, also called pitaya, is a fruit of the genus Prickly Pear of the family Cactaceae, which is native to tropical rainforests in Mexico or Central and South America. It is preferable to use the pulp part of the dragon fruit, which may contain seeds.

Aronia uses fruits of deciduous shrub plants belonging to the genus Aronia of the family Rosaceae. As Aronia, Aronia arbutifolia, which ripens red, and Aronia melanocarpa, which ripens black, are known, and Aronia melanocarpa is preferably used.

Noni is an evergreen small tree belonging to the Rubiaceae family, and includes Morinda citrifolia. Noni is also called Yaeyama Aoki. As noni, it is preferable to use leaves, stems, and fruit parts, and it is particularly preferable to include leaves. Leaves may include stems and/or fruits.

Cacao is an evergreen tree belonging to the family Malvaceae (Agaricaceae, depending on the classification system). It is also called cocoa tree and cocoa tree, and its scientific name is Theobroma cacao. It is preferable to use cacao seeds.

Spirulina is a single-celled microalgae of the order Cyanophyta Eulermophyceae, belonging to the genus Spirulina or the genus Arthrospira. It is known that Spirulina is usually spiral-shaped. Spirulina cultured while photosynthesizing is used. Spirulina usually uses the whole algal body.

Chlorella is a general term for freshwater single-celled green algae belonging to the genus Chlorella. As chlorella, one cultured while photosynthesizing is used. As for chlorella, it is preferable to use dried pulverized powder of algal bodies.

Kale is a plant belonging to the genus Brassica of the Brassicaceae family, and examples thereof include Brassica oleracea var. Acephala. Kale usually uses leaves.

Broccoli sprouts are sprouts of broccoli, which is a plant belonging to the genus Brassicaceae of the Brassicaceae family, and usually sprouts harvested within 14 days after germination are used. Broccoli includes, for example, the scientific name Brassica oleracea var. italica.

Moringa belongs to the Moringaceae family, and is a deciduous tall tree up to about 10 m in height, which grows abundantly in Southeast Asia such as Indonesia and Thailand, the Arabian Peninsula, and the tropical and subtropical regions of India. For Moringa, the whole plant may be used, but the leaves and flowers are preferably used, and the leaves are particularly preferably used.

Aloe vera is a kind of succulent plant belonging to the genus Aloe, and its scientific name is Aloe vera. Aloe vera utilizes the leaves or their juice. When using the leaves, the outer skin may be removed and only the jelly-like mesophyll may be used, or the outer skin may be used together.

Wheatgrass, also called wheatgrass, refers to the sprouts that have sprouted from wheat seeds. As wheatgrass, buds harvested within 30 days after germination are usually used.

Maca is a perennial plant belonging to the family Brassicaceae Lepidium genus Lepidium, which grows in Peru in South America, and examples thereof include Lepidium meyenii. Maca is preferably the root.

Amaranthus is a general term for plants belonging to the genus Amaranthus of the family Amaranthaceae. Seeds are preferably used as amaranth.

Quinoa is a plant belonging to the genus Chenopodium of the subfamily Chenopodiaceae of the family Amaranthaceae, and includes Chenopodium quinoa. As quinoa, it is preferable to use seeds.

Lycium chinense is a deciduous shrub of the Solanaceae family native to East Asia (China to Japan), and its scientific name is Lycium chinense. It is preferable to use the fruit part of the wolfberry.

Chia seeds are chia seeds. Chia is an annual plant belonging to the genus Akigiri of the Labiatae family, and its scientific name is Salvia hispanica.

Baobab is a general term for the genus Baobab (Adansonia). It is preferable to use the fruit part of the baobab.

Hemp belongs to the genus Cannabis of the family Cannabis, and its scientific name is Cannabis sativa. It is preferable to use fruits as hemp.

In the case of obtaining papain as a processed product of papaya fruit or fruit juice, and in the case of obtaining the above superfood that is a plant or alga, the papaya or the plant or alga that is the superfood is immediately after harvesting or after harvesting. It is preferably processed immediately. If it takes a long time to process, it is preferable to store the papaya or superfood plants or algae by a storage means commonly used by those skilled in the art, such as low-temperature storage, in order to prevent deterioration of the plants or algae. In addition, hereinafter, the papaya or superfood plant body or alga body is also referred to as "specific plant body or alga body".

Specific plant or algal processed products include, for example, specific plant or alga dry powder (also referred to as dry powder), specific plant or algal fragment and its dry powder, plant or algae juice and its dry powder, specific plant or algae extract and its dry powder, etc., but are not limited to these. However, from the viewpoint of ease of processing, storage, transportation, etc. and versatility of usage forms, finally dry powder (dry pulverized powder, dry powder of shredded powder, dry powder of juice or dry powder of extract) preferably in the form of For example, papain is preferably a papaya fruit or fruit juice extract and its dry powder, coconut is preferably the above-mentioned coconut milk powder, and acai is a dry powder of acai fruit (dry pulverized powder) or dry powder of fruit juice and these. and its dry powder are preferred, and camu camu is preferably dried crushed powder of the fruit part of camu camu or dried powder of fruit juice, extracts thereof and dry powder thereof, maqui berry, golden berry, mulberry, pomegranate, dragon fruit, For aronia and aloe vera, dry pulverized powder of their fruit parts or dry powder of fruit juice, extracts thereof and dry powder thereof are preferred. In addition, for cacao, cacao seeds as they are or their pulverized products, extracts thereof, and dried powders thereof are preferred. Juice or dried powder thereof, extract thereof and dried powder thereof are preferred, Maca root dry powder (dry pulverized powder), extract thereof and dry powder thereof are preferred. Seed dry powder (dry pulverized powder) and its extract and its dry powder are preferred. Quinoa is preferably quinoa seed dry powder (dry pulverized powder) and its extract and its dry powder. Wolfberry is wolfberry fruit. or dry powder (dry pulverized powder) of wolfberry juice, extracts thereof and dry powders thereof are preferred, and chia seeds are preferably dry powders of chia seeds, extracts thereof and dry powders thereof, For baobab, dry crushed powder of baobab fruit or dry powder of fruit juice, extract thereof and dry powder thereof are preferred, and for hemp, dry powder (crushed powder) of hemp seed, extract thereof and dry powder thereof are preferred. Furthermore, for spirulina and chlorella, dry powder (dry pulverized powder) of algal bodies, extracts thereof, and dry powders thereof are preferable.

For example, a conventionally known method can be used to dry powder (dry and pulverize) a specific plant body or algal body. As such a method, a method combining drying treatment and pulverizing treatment can be used for a specific plant body or algal body. Either the drying treatment or the pulverizing treatment may be performed first, but the drying treatment is preferably performed first. Dry pulverization (dry pulverization) may be combined with this method, if necessary, with one or more treatments selected from treatments such as sterilization. Further, the number of crushing treatments may be one or two or more treatments, but it is preferable to combine a coarse crushing treatment followed by a fine crushing treatment for finer crushing.

The sterilization treatment is not particularly limited as long as it is a treatment commonly known to those skilled in the art. For example, it is a treatment that physically or chemically kills microorganisms using temperature, pressure, electromagnetic waves, chemicals, etc. can. When the sterilization treatment is performed in addition to the drying treatment and the pulverization treatment, the sterilization treatment is preferably performed after the drying treatment or before or after the pulverization treatment.

The drying treatment is not particularly limited, but includes, for example, drying such that the water content of a specific plant or alga is 10% or less, preferably 5% or less. The drying treatment can be performed by any method known to those skilled in the art, such as hot air drying, high-pressure steam drying, electromagnetic wave drying, and freeze drying. Drying by heating can be carried out, for example, at a temperature of 40° C. to 140° C., preferably 80° C. to 130° C., at a temperature and time at which the specific plant body or algal body is not discolored by heating.

The pulverization treatment is not particularly limited, but includes, for example, a treatment of pulverizing the plant by any method commonly used by those skilled in the art using a crusher, mill, blender, millstone or other crushing equipment or instrument. The pulverized specific plant or algal body is sieved as necessary, and for example, those that pass through 30 to 250 mesh are preferably used as the powder of the specific plant or algal body. By setting the particle size to 250 mesh or less, the powder of the specific plant body or algal body can be easily handled during further processing. Uniform mixing of algal powder and other materials is facilitated.

As a specific dry powdering method, for example, after cutting a specific plant body or algal body, it is dried to a water content of 10% by mass or less, preferably 5% by mass or less, and then pulverized. is mentioned. In addition to this, for example, a method of cutting a specific plant or algal body, rolling it, then drying and pulverizing it; heating and further pulverizing.

The method for fragmenting a specific plant or algae is not particularly limited, but methods commonly used by those skilled in the art for fragmenting plants, such as slicing, crushing, and shredding, can be used. . As an example of comminution, it may be slurried. Slurrying is the process of applying a specific plant or alga to a mixer, juicer, blender, masscolloider, etc. to make papaya and a specific plant or alga into a mushy porridge (liquid-solid suspension). done by

The method for squeezing a specific plant or algal body is not particularly limited, but for example, a method of squeezing a specific plant body or algal body or its fragmented material, a method of centrifuging a specific plant body or algal fragmented material, etc. and a method of filtering. As an example of a specific squeezing method, the juice is squeezed by a mechanical crushing means such as a mixer or a juicer, and if necessary, a sieved liquid is obtained by removing coarse solids by means such as sieving or filtering. method.

The method of obtaining a specific plant or algal extract (extract) is not particularly limited. A method of adding an extraction solvent usually used by a trader and stirring or heating as necessary for extraction can be used. The extract may be concentrated if desired. However, the papaya extract preferably contains papaya-derived enzymes such as papain.

Examples of the extraction solvent used for obtaining a specific plant or algal extract include, but are not limited to, water, organic solvents, and water-containing organic solvents (water-containing alcohols such as water-containing ethanol). When water is used as the solvent, warm water or hot water may be used. As the organic solvent used for extraction, an organic solvent that is generally acceptable for extracting natural product components is used. Acetone, hexane, cyclohexane, propylene glycol, hydrous ethanol, hydrous propylene glycol, ethyl methyl ketone, glycerin, methyl acetate, ethyl acetate, diethyl ether, dichloromethane, edible oil, 1,1,1,2-tetrafluoroethane, 1, 1,2-trichloroethene and the like. These solvents may be used singly or in combination of two or more. Among these solvents, water, hydrous ethanol and hydrous propylene glycol are preferably used.

The specific plant or algal extraction method is not particularly limited as long as it is a method that is generally accepted for extracting natural product components. law.

The heated extraction method is, for example, a method of contacting a test substance with a solvent, treating at a temperature below the boiling point of the solvent, and extracting components contained in the test substance into the solvent. A reflux extraction method may also be used.

On the other hand, the extraction may be carried out at a relatively low temperature, for example at 10°C or higher and 50°C or lower, or at 20°C or higher and 45°C or lower.

The supercritical fluid extraction method is, for example, a method of performing extraction using a supercritical fluid, which is a fluid in a state exceeding the critical point (critical temperature, critical pressure) of the gas-liquid of the substance. Examples of supercritical fluids include carbon dioxide, ethylene, propane, nitrous oxide (laughing gas), etc. Carbon dioxide is preferred.

In the supercritical fluid extraction method, an extraction step of extracting a target component with a supercritical fluid and a separation step of separating the target component and the supercritical fluid are performed. In the separation step, any of extraction and separation by pressure change, extraction and separation by temperature change, and extraction and separation using an adsorbent/absorbent may be performed.

Supercritical fluid extraction by the entrainer addition method may be performed. This method uses, for example, ethanol, propanol, n-hexane, acetone, toluene, other aliphatic lower alcohols, aliphatic hydrocarbons, aromatic hydrocarbons, and ketones in the extraction fluid at 2 to 20 W/V. % and performing supercritical fluid extraction using this fluid, thereby dramatically increasing the solubility of the target extract in the extraction solvent or enhancing the selectivity of separation. A specific plant or algal extract can be obtained.

Supercritical fluid extraction can be operated at relatively low temperatures, so it has the advantage of being applicable to substances that degrade or decompose at high temperatures. There is an advantage that the process can be omitted and the process becomes simple.

The method for extracting a specific plant or algal body may be a liquid carbon dioxide batch method, a liquid carbon dioxide reflux method, a supercritical carbon dioxide reflux method, or the like, in addition to the extraction methods described above. Moreover, you may combine several extraction methods. By combining a plurality of extraction methods, it is possible to obtain extracts of specific plants or algae with various compositions.

The specific plant or algal extract obtained by extraction is purified by ultrafiltration, a column method using an adsorptive carrier (Diaion HP-20, Sephadex-LH20, chitin, etc.), a batch method, or the like. It is preferable from the safety point of view.

In the present invention, the specific plant body or algal body and the processed product of the specific plant body or alga body used as active ingredients may be commercially available ones, and are described in the examples below. things are mentioned.

The content of the digestive enzymes and superfoods in the composition and agent of the present invention may consist of only active ingredients as long as it is an effective amount capable of exhibiting at least a high digestive enzyme activity. It is preferable because it can exhibit a higher digestive enzyme activity action. By containing the superfood, the composition of the present invention enhances the activity of a specific digestive enzyme compared to the composition containing the specific digestive enzyme alone. For example, when the composition of the present embodiment contains papain, it has a higher protease activity than when it contains papain alone, and when it contains α-amylase, when it contains α-amylase alone. It has a higher amylase activity than .

For example, the dry mass ratio of digestive enzymes and superfoods in the composition ([digestive enzymes]:[superfoods]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1 : 10 or less, particularly preferably 1:0.005 or more and 1:1 or less, and particularly preferably 1:0.01 or more and 1:0.1 or less. For example, when the composition contains papaya extract containing papain as a digestive enzyme, the amount of papaya extract is regarded as the amount of papain (and so on). Also, when an α-amylase extract is used as a digestive enzyme, the entire α-amylase extract is considered to constitute the digestive enzyme.

Especially when the composition contains coconut, the dry mass ratio of digestive enzymes and coconut (digestive enzymes:[coconut]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains acai, the dry mass ratio of the digestive enzyme and acai ([digestive enzyme]:[acai]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains cocoa, the dry mass ratio of digestive enzymes and cacao ([digestive enzymes]:[cocoa]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains spirulina, the dry mass ratio of the digestive enzyme and spirulina ([digestive enzyme]:[spirulina]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains moringa, the dry mass ratio of the digestive enzyme and moringa ([digestive enzyme]:[moringa]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Particularly when the composition contains maca, the dry mass ratio of the digestive enzyme and maca ([digestive enzyme]:[maca]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains amaranth, the dry mass ratio of the digestive enzyme and amaranth ([digestive enzyme]:[amaranth]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains quinoa, the dry mass ratio of digestive enzymes and quinoa (digestive enzymes:[quinoa]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Particularly when the composition contains wolfberry, the dry mass ratio of the digestive enzyme and wolfberry ([digestive enzyme]:[wolfberry]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains chia seeds, the dry mass ratio of digestive enzymes and chia seeds ([digestive enzymes]:[chia seeds]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains baobab, the dry mass ratio of the digestive enzyme and baobab ([digestive enzyme]:[baobab]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Particularly when the composition contains hemp, the dry mass ratio of the digestive enzyme and hemp ([digestive enzyme]:[hemp]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains camu camu, the dry mass ratio of the digestive enzyme and camu camu ([digestive enzyme]:[camu camu]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains maqui berry, the dry mass ratio of digestive enzyme and maqui berry ([digestive enzyme]:[maqui berry]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains goldenberries, the dry mass ratio of digestive enzymes and goldenberries ([digestive enzymes]:[goldenberries]) is preferably 1:0.001 or more and 1:100 or less, more preferably It is 1:0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains mulberry, the dry mass ratio of digestive enzyme and mulberry ([digestive enzyme]:[mulberry]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains pomegranate, the dry mass ratio of the digestive enzyme and the pomegranate ([digestive enzyme]:[pomegranate]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains dragon fruit, the dry mass ratio of the digestive enzyme and the dragon fruit ([digestive enzyme]:[dragon fruit]) is preferably 1:0.001 or more and 1:100 or less, more preferably It is 1:0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains aronia, the dry mass ratio of the digestive enzyme and aronia ([digestive enzyme]:[aronia]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains noni, the dry mass ratio of the digestive enzyme and noni ([digestive enzyme]:[noni]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains chlorella, the dry mass ratio of the digestive enzyme and chlorella ([digestive enzyme]:[chlorella]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Particularly when the composition contains kale, the dry mass ratio of the digestive enzyme and the kale ([digestive enzyme]:[kale]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains broccoli sprouts, the dry mass ratio of digestive enzymes and broccoli sprouts ([digestive enzymes]:[broccoli sprouts]) is preferably 1:0.001 or more and 1:100 or less, more preferably It is 1:0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains aloe vera, the dry mass ratio of digestive enzymes and aloe vera ([digestive enzymes]:[aloe vera]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0. 0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

Especially when the composition contains wheatgrass, the dry mass ratio of the digestive enzyme and the wheatgrass ([digestive enzyme]:[wheatgrass]) is preferably 1:0.001 or more and 1:100 or less, more preferably It is 1:0.003 or more and 1:10 or less, and particularly preferably 1:0.01 or more and 1:1 or less.

The total content of digestive enzymes and superfoods in the composition is preferably 0.001% by mass or more and 99% by mass or less, more preferably 0.01% by mass or more and 50% by mass or less, and 0.1% by mass. % or more and 30 mass % or less is particularly preferable. The preferred total papain and superfood content and the preferred total α-amylase and superfood content in the composition are the same as the preferred total digestive enzyme and superfood content in the composition.

The total content of digestive enzymes and superfoods is the lower limit as the amount used per day, and the dry mass of digestive enzymes and superfoods is, for example, 0.03 mg or more, preferably 0.3 mg or more, more preferably 3 mg. It can be set as above. In addition, the upper limit of the daily usage amount of the digestive enzyme and the dry mass of the superfood can be set to, for example, 10000 mg or less, preferably 5000 mg or less, more preferably 3000 mg or less.

Specifically, the content of the active ingredient is 0.3 mg or more and 5000 mg or less, preferably 3 mg or more and 3000 mg or less, in terms of the dry mass of the digestive enzyme and the superfood as the amount used per day. However, if the compositions and agents of the present invention contain protease activity, amylase activity, lipase activity, cellulase activity, galactosidase activity, or other substances that promote these activities, the inclusion of digestive enzymes and superfoods accordingly. You can adjust accordingly by reducing the amount.

By containing digestive enzymes and superfoods, the composition of the present invention exhibits excellent digestive enzyme activity such as protease activity and amylase activity, as demonstrated by the examples described later.

Forms of the oral composition of the present invention include, for example, forms suitable for oral use, specifically granules, powders, tablets, chewables, capsules, soft capsules, liquids and syrups. and the like.

The packaging form of the composition and agent of the present invention is not particularly limited, and can be appropriately selected according to the dosage form. Examples include blister packs such as PTP; strip packaging; heat sealing; Film packaging used; glass containers such as vials; plastic containers such as ampoules.

The degree of protease activity in the composition of the present invention is not particularly limited. Above, more preferably 1,000 units/g or more, even more preferably 10,000 units/g or more, and particularly preferably 100,000 units/g or more.

Further, for example, amylase and processed foodstuffs containing it preferably have a starch decomposition potency of 1 to 5,000,000 units/g, preferably 10 to 500,000 units/g, and more preferably 100 to 100,000 units/g. is more preferable.
The starch decomposition potency can be measured by the method described in Examples below.

In addition, since the composition of the present invention contains digestive enzymes and superfoods, the composition is a nutrient absorption enhancer and a proteolytic agent through enzymatic actions such as high protease activity, amylase activity, cellulase activity, galactosidase activity and lipase activity. , protein activity regulator, starch degrading agent, and the like.
In general, it is said that when the body becomes deficient in enzymes, metabolic enzymes are preferentially used for food digestion, resulting in a decrease in body metabolism. It is said that when digestive enzymes are orally ingested into the body, the production of metabolic enzymes in the body is increased or the consumption thereof is suppressed, thereby increasing or improving the metabolism and thus having a dieting effect. In addition, it is said that when digestive enzymes are orally ingested into the body, the digestive power of the digestive organs is improved, which leads to regulation of the intestines, and constipation and abdominal obesity are easily eliminated.
Since the composition of the present invention has a high digestive enzyme activity, it is expected that the diet effect and the effect of relieving constipation or abdominal obesity can be enhanced by supplying the composition to the body through oral intake.

Although the composition of the present invention is preferably applied to humans, it can be applied to animals other than humans without any particular limitation as long as the expected effects are exhibited. The user of the composition of the present invention is not particularly limited, and for example, it may be a healthy person, but a person who is expected to have physiological activity by digestive enzymes such as protease, amylase, cellulase, galactosidase and lipase. Preferred are middle-aged and elderly persons aged 40 or older. The frequency of use of the composition of the present invention is not particularly limited, and is, for example, once or more per week, preferably twice or more per week.

The composition of the present invention can contain, in addition to the active ingredient, digestive enzymes such as protease, amylase, cellulase, galactosidase and lipase, or a second physiologically active ingredient that promotes these enzymes. Such a second physiologically active component is not particularly limited as long as it exhibits a known protease activity-promoting effect. For example, active ingredients of compositions and agents exhibiting a protease activity-promoting action described in Patent Document 1 can be mentioned. By containing a second physiologically active ingredient in addition to the specific ingredient of the present invention, the composition of the present invention can be a composition exhibiting a synergistic protease activity promoting action. The second bioactive component can be one or more components. The blending amount of the second physiologically active ingredient is not particularly limited as long as it does not interfere with the solution of the problems of the present invention, and is adjusted as appropriate.

The method for producing the composition and agent of the present invention is not particularly limited, and the composition and agent are produced according to general production methods known to those skilled in the art depending on the mode of use. For example, granules or solids can be used as they are or mixed with the above-mentioned other ingredients or second physiologically active ingredients simultaneously or in several stages, by fluid bed granulation method, agitation granulation method, The granules are granulated according to a granulation method such as an extrusion granulation method, and further compression-molded according to a conventional method using a tableting machine or the like to form tablets.

The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples, and the present invention can take various aspects as long as the problems of the present invention can be solved. .

[Examples 1 to 20, Comparative Examples 1 to 22: Measurement of protease activity]
It was demonstrated below that compositions containing the digestive enzyme papain and also containing superfoods have exceptionally pronounced protease activity.

(1) Test Samples The following were used as test samples.
(1-1) Papain: Commercially available papaya extract powder (proteolytic potency: 90,000 units/g) extracted from immature papaya seeds was used.
(1-2) The following superfood powder was used as the superfood.
・Coconut: commercially available coconut milk powder
・ Acai: Commercially available acai powder (dried powder of acai fruit)
・Cacao: Commercially available cacao extract powder (powdered hydrous ethanol extract of cacao seeds)
・Spirulina: Commercially available spirulina powder (dried and pulverized algal body) is extracted with 60% by volume ethanol aqueous solution at room temperature (25 ° C., hereinafter the same) for 16 hours, and the resulting extract is dried under reduced pressure. Powdered by Moringa: Commercially available Moringa leaf powder (dried and pulverized leaves) is extracted with 60% by volume ethanol aqueous solution at room temperature for 16 hours, and the resulting extract is dried under reduced pressure. Powdered product ・Maca: Commercially available dried ground powder of maca root is extracted with water at room temperature for 16 hours, and the resulting extract is dried under reduced pressure to powder ・Amaranthus (1): Commercially available Amaranthus powder (dried and pulverized amaranth seeds) is extracted with a 60% by volume ethanol aqueous solution at room temperature for 16 hours, and the resulting extract is dried under reduced pressure to powder Amaranthus (2 ): Commercially available amaranth powder (dry and pulverized amaranth seeds) is extracted with water at room temperature for 16 hours, and the resulting extract is powdered by drying under reduced pressure. Wolfberry: commercially available The wolfberry juice powder (dry and powdered wolfberry juice) is extracted with water at room temperature for 16 hours, and the resulting extract is dried under reduced pressure to make powder Chia seeds: commercially available chia seed powder (chia seeds (dried pulverized powder of baobab fruit) was extracted with water at room temperature for 16 hours, and the resulting extract was powdered by drying under reduced pressure. Baobab: commercially available baobab fruit powder (dry pulverized powder of baobab fruit) Extracted with a volume % ethanol aqueous solution at room temperature for 16 hours, and the resulting extract was powdered by drying under reduced pressure Maqui berry: commercially available dried ground fruit powder Chlorella: commercially available chlorella powder (dried alga body Ground powder) was extracted with a 60% by volume ethanol aqueous solution at room temperature for 16 hours, and the resulting extract was pulverized by drying under reduced pressure Wheatgrass: 60% by volume of dry ground powder of commercially available wheat sprouts Extracted with an aqueous ethanol solution at room temperature for 16 hours, and the resulting extract was powdered by drying under reduced pressure. Dragon fruit: Dry powder of commercially available dragon fruit pulp juice after removing the seeds and skin Noni: Commercially available dry pulverized noni leaves were extracted with a 60% by volume ethanol aqueous solution at room temperature for 16 hours, and the resulting extract was pulverized by drying under reduced pressure. Kale: Dry pulverized commercially available kale leaves. The powder is extracted with a 60% by volume ethanol aqueous solution at room temperature for 16 hours, and the obtained extract is dried under reduced pressure to make it powder. Aloe vera: commercially available aloe vera Powdered juice obtained by squeezing Roebera mesophyll by drying under reduced pressure ・Aronia: Commercially available dried and ground powder of Aronia and Melanocarpa fruits ・(1-3) Garlic powder: Commercially available garlic (garlic bulb) mixed with water at room temperature for 16 hours, and the resulting extract is powdered by drying under reduced pressure

(2) Measurement of protease activity (2-1) Preparation of tyrosine calibration curve After drying tyrosine at 105°C for 3 hours, 0.100 g was weighed accurately, dissolved by adding 0.2N hydrochloric acid, and made exactly 100 ml. The obtained solution was used as a tyrosine standard solution. 100 μl of this tyrosine standard solution was accurately weighed, diluted to 5 ml with 0.2N hydrochloric acid (20 μg/ml), diluted to 15, 10 and 5 μg/ml to prepare calibration test solutions.

500 μl of 0.55 M sodium carbonate and 100 μl of Foline reagent were added to 200 μl of each solution of 0.2N hydrochloric acid and calibration test solution, and incubated at 37° C. for 30 minutes. Here, the Foline reagent was prepared by dissolving 5 g of sodium tungstate and 1 g of phosphomolybdic acid in 50 ml of pure water, adding 2.5 ml of phosphoric acid, extracting under reflux, and diluting up to 200 mL. The test was performed with 2 replicates.

200 μl each was transferred to a 96-well plate, and the respective absorbances A ₀ , A ₁ , A ₂ , A ₃ and A ₄ at 660 nm were measured. Here, the tyrosine concentrations of A ₀ , A ₁ , A ₂ , A ₃ and A ₄ are 0, 5, 10, 15 and 20 μg/ml respectively.

Regarding the measured values, a calibration curve was prepared by plotting the absorbance difference (A _n -A ₀ ) on the vertical axis and the tyrosine concentration (μg/ml) of each solution on the horizontal axis. The amount of tyrosine ([F] μg/ml) for an absorbance difference of 1.000 was calculated from the obtained calibration curve.

(2-2) Measurement of proteolysis titer A casein solution was prepared as follows. That is, about 1 g of casein (derived from bovine milk (Hammersten formulation); Wako Pure Chemical Industries, Ltd.) was accurately weighed, incubated at 105° C. for 2 hours, and then the dry weight was measured. 1.20 g of the dried casein obtained was precisely weighed, 160 ml of an aqueous solution of 0.05 M disodium monohydrogen phosphate was added, and dissolved by heating in a water bath at 40° C. for about 15 minutes. A casein solution was prepared by adjusting the pH to 7.5 using 1M hydrochloric acid and making up to 200 ml with ultrapure water.

A protein precipitation solution was prepared containing 0.11 M trichloroacetic acid, 0.22 M sodium acetate and 0.33 M acetic acid in ultrapure water as the solvent.

As an enzyme diluent solution, a solution containing 0.01 M sodium chloride, 0.002 M calcium acetate and 0.002 M calcium sulfate was prepared using ultrapure water as the solvent.

A test sample solution was prepared by dissolving the test sample shown in Table 1 or Table 2 below in 1 ml of the enzyme dilution solution so as to have the concentration shown in the same table.

500 μl of casein solution was incubated at 37° C. for 10 minutes, 100 μl of test sample solution was added and immediately shaken. The resulting solution was incubated at 37° C. for 10 minutes (pH in solution at incubation=6.0). After adding 500 μl of protein precipitation solution and incubating at 37° C. for 30 minutes, centrifugation was performed at 10,000 rpm for 3 minutes at room temperature.

In addition, as a blank, 500 μl of the protein precipitation solution was added to 100 μl of the test sample solution and mixed, and then 500 μl of the casein solution was added to prepare a blank, which was incubated at 37° C. for 30 minutes, and then at 10,000 rpm for 3 minutes at room temperature. Centrifuged.

500 μl of 0.55 M sodium carbonate and 100 μl of Foline reagent were added to 200 μl of the centrifugation supernatant and incubated at 37° C. for 30 minutes. 200 μL of the incubated solution was transferred to a 96-well plate, and the absorbance (A _T ) at 660 nm was measured.
Also, the absorbance in the blank was defined as A _B .

Based on the absorbance obtained, the proteolytic titer was calculated using the following formula:
Proteolytic potency (unit/g) = (A _T - A _B ) x F x (amount of reaction solution) x (1/10) x (1/W)
F: Amount of tyrosine (μg/ml) when the absorbance difference obtained from the tyrosine calibration curve is 1.000
Reaction solution: casein solution + test sample solution + protein precipitation solution W: amount of sample in reaction solution (g)

The measured proteolytic titer confirmed that the papaya extract of Comparative Example 1 was an active protease. In addition, the proteolytic titer of other test sample solutions was measured by the method described above. Tables 1 and 2 show the relative proteolytic potencies of the compositions of Examples and Comparative Examples relative to papain when the proteolytic potency of Comparative Example 1 is taken as 100%. In Tables 1 and 2, ◯ indicates that the above test sample solution contains the test substance described in the same table in the amount described in the same table.

As shown in Tables 1 and 2 above, the composition of each example contained the superfood together with papain, thereby significantly improving the protease activity compared to Comparative Example 1 containing papain alone. On the other hand, in the case of the superfoods of Comparative Examples 3 to 22 alone, almost no protease activity is obtained, and the composition of Comparative Example 2 containing garlic and papain also has a protease activity lower than that of Comparative Example 1. No improvement was seen. From the above, it can be seen that the effect of improving the digestive enzyme activity by the oral composition of the present invention is excellent.

[Examples 21 to 39, Comparative Examples 23 to 42: amylase activity measurement]
It was demonstrated as follows that a composition containing a superfood in addition to the digestive enzyme α-amylase has significantly more pronounced amylase activity than α-amylase alone.

(1) Test Samples The following were used as test samples.
(1-1) α-amylase, a commercially available enzyme preparation powder (starch degradation potency: ~30 units/mg) was used. Here, 1 unit corresponds to the amount of enzyme that liberates 1 μmol of maltose at pH 6.0, 25° C. for 1 minute using starch as a substrate.
(1-2) The following superfood powder was used as the superfood.
・Baobab: Commercially available baobab fruit powder (dried and crushed powder of baobab fruit) is extracted with a 60% by volume ethanol aqueous solution at room temperature for 16 hours, and the obtained extract is dried under reduced pressure to make it powder ・Amaranthus: commercially available dried ground powder of amaranth seeds was extracted with a 60% by volume ethanol aqueous solution at room temperature for 16 hours, and the resulting extract was dried under reduced pressure to make powder Spirulina: Commercially available Spirulina powder pulverized powder) was extracted with a 60% by volume ethanol aqueous solution at room temperature for 16 hours, and the obtained extract was powdered by drying under reduced pressure Coconut: commercially available coconut milk powder (coconut endosperm Squeezed and dried and powdered by spray drying)
・Cacao: Commercially available cacao extract powder (powdered hydrous ethanol extract of cacao seeds)
・ Moringa: Commercially available moringa leaf powder (dried and pulverized leaves) is extracted with a 60% by volume ethanol aqueous solution at room temperature for 16 hours, and the resulting extract is dried under reduced pressure to make powder ・Wolfberry: Commercially available wolfberry fruit juice powder (dried and powdered wolfberry juice) was extracted with a 60% by volume ethanol aqueous solution at room temperature for 16 hours, and the resulting extract was dried under reduced pressure to make powder. Tamono Acai: Commercially available acai powder (dried and pulverized acai fruit)
・ Maca: Commercially available dry pulverized maca root is extracted with water at room temperature for 16 hours, and the resulting extract is dried under reduced pressure to make powder ・ Dragon fruit: Commercially available dragon fruit seeds and peel Dried powder of pulp juice from which noni was removed Noni: The dry ground powder of commercially available noni leaves was extracted with a 60% by volume ethanol aqueous solution at room temperature for 16 hours, and the resulting extract was powdered by drying under reduced pressure.・Kale: Commercially available dried pulverized kale leaves are extracted with a 60% by volume ethanol aqueous solution at room temperature for 16 hours, and the resulting extract is dried under reduced pressure to pulverize ・Aloe vera: Commercially available aloe vera The juice squeezed from the mesophyll was pulverized by drying under reduced pressure. Aronia: dried ground powder of commercially available Aronia melanocarpa fruit Camu camu: dry ground powder of commercial camu camu fruit was used.
・Goldenberry: A dry ground powder of commercially available goldenberry fruit was used.
- Mulberry: Commercially available dry powder of mulberry fruit was used.
- Pomegranate: Commercially available dried pulverized powder of pomegranate fruit was used.
- Broccoli sprouts: Commercially available dried and pulverized broccoli sprouts were used.
(2) <Measurement of α-amylase activity>
(2-1) Sample Preparation Acetic acid and sodium acetate were dissolved in water to prepare a pH 5 20 mM acetate buffer at room temperature. 0.5 mg/ml of starch (Wako Pure Chemical Co., Ltd.: 191-03985) was dissolved in the prepared 20 mM acetate buffer to prepare a starch solution.
After dissolving potassium iodide in 1M hydrochloric acid to a concentration of 1 mg/ml, iodine was dissolved to a concentration of 0.1 mg/ml to prepare an iodine solution.
A test sample solution was prepared by dispersing or dissolving a test sample shown in Table 3 or Table 4 below in the 20 mM acetate buffer so as to have the concentration shown in the same table.

(2-2) Calibration curve Using 20 mM acetate buffer and 0.5 mg/ml starch solution, the starch concentration was 0 mg/ml, 0.06 mg/ml, 0.125 mg/ml, 0.25 mg/ml and 0 A starch solution adjusted to each concentration of 5 mg/ml was prepared. 125 μl of 20 mM acetate buffer and 125 μl of iodine solution were sequentially added to 1 ml of starch solution of each concentration, and absorbance at 620 nm was measured to prepare a calibration curve.

(2-3) Measurement of starch decomposition potency 1 ml of 0.5 mg/ml starch solution was kept at 30° C., 125 μl of the test substance solution prepared in (2-1) was added to initiate the reaction, and after 20 minutes the iodine solution was added. was added and mixed well to prepare a solution for 20 minutes of enzymatic reaction.
Separately, 125 μl of the iodine solution and 125 μl of the test substance solution were sequentially added to 1 ml of the 0.5 mg/ml starch solution and mixed well to obtain a solution with no enzyme reaction. Absorbance at 620 nm was measured for each of the solution after 0 minutes of enzyme reaction and the solution after 20 minutes of enzyme reaction.
Based on the calibration curve obtained in (2-2), the starch equivalent value digested by the test sample was calculated from the absorbance difference Δ between 0 minutes and 20 minutes of the enzymatic reaction.
Regarding the obtained starch equivalent value, the relative value when the single α-amylase (Comparative Example 1) was taken as 100% was obtained and used as the starch decomposition potency (relative value). The results are shown in Table 3 below. In the table below, O indicates that the test sample solution prepared in (2-1) above contained the test sample described in the left column at the concentration described in the same table (in Table 4 below, as well).

As shown in Tables 3 and 4 above, the composition of each example contains a superfood together with α-amylase, thereby significantly increasing the protease activity compared to Comparative Example 23, which contains α-amylase alone. improved to In contrast, the compositions of Comparative Examples 24-42 containing each superfood alone showed no amylase activity. From the above, it can be seen that the effect of improving the digestive enzyme activity by the oral composition of the present invention is excellent.

<Production Examples 1 to 10>
Granules containing papain and superfood were produced according to the formulations shown in Table 5 below.

<Production Examples 11 to 21>
Granules containing papain and superfood were produced according to the formulations shown in Table 6 below.

<Production Examples 22 to 29>
Powdered beverages containing papain and superfoods were produced according to the formulations shown in Table 7 below.

<Production Examples 30 to 37>
Papain and superfoods were blended according to the formulations shown in Table 8 below and encapsulated with a film containing gelatin and glycerin to produce soft capsules.

<Production Examples 38 to 45>
Papain and superfoods were blended according to the formulations shown in Table 9 below and encapsulated with a film containing gelatin to produce hard capsules.

<Production Examples 46 to 53>
Granules containing papain and superfood were produced according to the formulations shown in Table 10 below.

<Production Examples 54 to 61>
Tablets containing papain and superfood were produced according to the formulations shown in Table 11 below.

<Production Examples 62 to 72>
Powdered beverages containing papain and superfoods were produced according to the formulations shown in Table 12 below.

<Production Examples 73 to 83>
Granules containing papain and superfood were produced according to the formulation shown in Table 13 below.

<Production Examples 84 to 97>
Powdered beverages containing α-amylase and superfoods were produced according to the formulations shown in Table 14 below.

<Production Examples 98 to 111>
Granules containing α-amylase and superfood were produced according to the formulation shown in Table 15 below.

References:
(1) Activity measurement method according to Notification No. 523 of the Central Pharmaceutical Affairs Council; study of protein digestive activity measurement method for protease and papain preparations for food production Appendix 2) ~Antacid and pH test methods and digestive power test methods for gastrointestinal drugs and their explanations~

INDUSTRIAL APPLICABILITY According to the present invention, an oral composition having a high activity of digestive enzymes such as protease is obtained, and it is useful for general food and drink, food and drink for specified health use, food and drink with nutritional function, and health benefits for those who expect physiological activity of digestive enzymes. It can be used as functional food and drink, food and drink for special purposes, dietary supplement food and drink, health supplement food and drink, supplements, beauty food and drink, other health food and drink, quasi-drugs, cosmetics, and pharmaceuticals.

Claims (2)

An oral diet composition containing digestive enzymes and acai. An oral composition containing digestive enzymes and acai.