JP2711436B2 - Allergy remedies and allergic foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a medicine and a food composition for preventing allergy caused by ingestion of food.

[0002]

2. Description of the Related Art The number of patients with allergic diseases based on food factors (allergens) such as atopic dermatitis has been steadily increasing in recent years and is attracting attention as a new civilized disease. Treatment of this disease is based on dietary restrictions so that allergens are not ingested.For example, rice allergy patients use globulin-enzyme-treated rice, and milk allergy patients use soy protein as the main ingredient. Simulated milk drinks are marketed as alternative foods.

[0003] However, many of the food allergy patients are infants and children, and there is a concern that restriction of daily life due to diet may adversely affect the emotional development of young patients and may lead to bullying problems in school group life. Have been.
In addition, since these alternative foods are difficult to manufacture and have few types and are expensive, it is difficult to sufficiently implement dietary restrictions.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide an antiallergic agent and a food composition so that infants and children of food allergies can continue their eating habits similar to healthy people. I do.

[0005]

Means for Solving the Problems As a result of intensive studies in view of the above-mentioned problems of the prior art, the present inventor has found that by ingesting a protease alone or in combination with a food containing an allergen, food allergy can be reduced. Symptoms were found to be significantly improved.

The present invention provides the following antiallergic agent (first invention), food composition (second invention), and food additive (third invention).

* First invention Item 1. An antiallergic agent containing a protease as an active ingredient.

Item 2. (1) protease and (2)
An antiallergic composition comprising at least one selected from the group consisting of amylase, lipase and cellulase.

* Second invention Item 3. An allergic food composition comprising a protein-containing food and a protease.

Item 4. An allergic food composition comprising a protein-containing food and (1) a protease and (2) at least one selected from the group consisting of amylase, lipase and cellulase.

* Third invention Item5. An additive for allergic foods containing protease as an active ingredient.

Item 6. (1) protease and (2)
An additive for allergic foods, comprising at least one member selected from the group consisting of amylase, lipase and cellulase.

The antiallergic agents, food compositions and food additives of the first to third inventions are particularly useful for treating or preventing food allergies of infants and children. Here, food allergies include systemic symptoms such as diarrhea and constipation in the digestive system, bronchial asthma, chronic bronchitis and nasal allergy in the respiratory system, and atopic dermatitis, urticaria and acne in the skin system. Fever, allergic fatigue and the like.

Accordingly, the present invention also provides a therapeutic agent for atopic dermatitis containing a protease as an active ingredient; and a therapeutic agent for chronic urticaria containing a protease as an active ingredient.

The "protease" of the first to third aspects of the present invention is not particularly limited as long as it hydrolyzes a protein, and known proteases can be widely used, and are not particularly limited. For example, * trypsin, chymotrypsin, elastase, Serine proteases such as subtilisin, etc. * Thiol proteases such as clostripain and papain * Metallic proteases such as thermolysin and collagenase * Carboxypeptidases such as pepsin * Leucine aminopeptidase, pyrrolidonyl aminopeptidase, aminopeptidase M Aminopeptidases such as peptidyl aminopeptidase; * carboxypeptidases (A, B, C, Y, etc.), carboxypeptides such as penicillo carboxypeptidase, dipeptidyl carboxypeptidase, etc. Chidaze, and the like can be mentioned. The protease of the present invention
Although two or more species are used, two or more proteases are preferably used as a mixture, and a complex enzyme agent such as pancreatin can be suitably used.

Preferred proteases include trypsin, chymotrypsin, carboxypeptidase and papain.

The antiallergic agent, allergic food composition and allergic food additive of the present invention each contain a protease as an essential component. In addition to the protease, other hydrolases such as amylase, lipase, and cellulase are used. May be included.

This is because allergens for food allergies are
This is because the protein is mostly contained, but when the allergen is a glycoprotein or a lipoprotein, the hydrolysis of the sugar or lipid simultaneously promotes the degradation of the allergen.

In the first to third inventions, the amylase used in combination with the protease includes α-amylase and β-amylase.
Examples include amylase and invertase, preferably α-amylase and β-amylase.

In the first to third aspects of the present invention, the lipase used in combination with the protease may be any of known enzymes that hydrolyze lipids such as (mono, di, tri) glycerides, phospholipids, and cholesterol esters. Although not mentioned, for example, pancreatic lipase, milk lipase, plant lipase, microbial lipase and the like can be mentioned, preferably pancreatic lipase and microbial lipase.

As the cellulase, all known cellulases are used and are not particularly limited.

The hydrolyzing enzymes such as peptidase, amylase, lipase and cellulase used in the first to third inventions must not act on the patient as an allergen.

The protein-containing food applied to the antiallergic food composition of the second invention is not particularly limited, but requires cooking at a high temperature because enzymes such as proteases, which are other components, are weak to heat. In the case of food that does, it means a protein-containing food after cooking. The protein-containing food is not particularly limited as long as it satisfies this condition, for example, milk products, yogurt, cheese, dairy products such as butter, eggs, fried eggs, kinshi eggs, hot cakes, egg products such as castella,
Noodles such as udon, soba, sprinkle, various freeze-dried products,
Frozen foods, rice balls, lunches, breads, burgers,
Fast food such as french fries, biscuits,
Confectionery such as chocolate. The protein-containing food also includes a beverage. Further, the enzyme such as a protease may be in a dissolved state, or may be mixed in the food composition in a solid state such as a powder or a granule.

The food additive of the third invention may be added to the food or taken separately from the food as long as it is taken by the patient together with the food containing the allergen such as protein. And may be together within the patient's body.

The food additive can take any shape such as a powder, a granule, a stick, and a plate, and is preferably a granule.

In the first to third aspects of the present invention, at least one selected from the group consisting of (1) protease and optional component (2) amylase, lipase and cellulase is ingested at the same time as or simultaneously with food. Is preferable from the viewpoint of decomposing and removing allergens. These enzymes are usually taken or administered in an amount of about 5,000 to 50 mg, preferably about 1,500 to 200 mg, per meal per adult, depending on the amount of food taken.

The antiallergic agent or antiallergic composition of the first invention is administered as a solid or liquid preparation for oral administration.

As the solid preparation, tablets, capsules,
Granules, powders, pills and the like can be mentioned, and liquid preparations include suspensions and emulsions. To these various preparations, known additives used for enzyme preparations, for example, dyes such as Red No. 3, Blue No. 1 and Yellow No. 5, which do not act as allergens, and fragrances such as ethyl vanillin can be added.

[0029]

According to the present invention, a food allergy such as atopic dermatitis is treated or prevented by ingesting a protease and, if necessary, other hydrolytic enzymes simultaneously with or before or after food. be able to. In particular, according to the present invention, in cases where the causal food is not specified, or even in the case of a food allergy involving a plurality of foods, it is only necessary to ingest a hydrolase such as a protease, and to remove allergens from the food. Is more valuable than traditional approaches that attempt

[0030]

EXAMPLES Hereinafter, the present invention will be described based on examples, but the present invention is not limited to these examples.

EXAMPLE 1 Two patients (four-year-old boy and four-year-old girl) with food allergen-positive chronic urticaria by the RAST method were given the following amounts of pancreatin, lipase, biodiastase and The enzyme preparation containing cellulase was administered in three divided doses for one to three months. The results are shown in Table 1 below.
Shown in

[0032]

[Table 1] Patient dose Administration period Eosinophil (%) Improvement 4-year-old girl 0.6 g / day 3 months 11 → 5 Remarkable improvement 4-year-old boy 0.6 g / day 1 month 1.8 → 1.7 Remarkable improvement In addition, itching and erythema of the skin were remarkably improved.

From the results shown in Table 1, it was revealed that the antiallergic agent or food additive of the present invention is effective for treating chronic urticaria.

Example 2 Two tablets (a 6-year-old boy and a 3-year-old boy) of atopic dermatitis positive for food allergens by the RAST method were used in combination with meals at a dose of 3 tablets to 0.6 g per day of granules used in Example 1. The enzyme preparation was administered in three divided doses for three months. The results are shown in Table 2 below.

[0035]

[Table 2] Patient dose Administration period Eosinophil (%) Improvement 6-year-old boy 3 tablets / day 3 months 13.1 → 5.9 Remarkable improvement 3-year-old boy 0.6 g / day 3 months 10 → 4 Remarkable improvement In addition, itching and erythema of the skin were remarkably improved.

From the results shown in Table 2, it was revealed that the antiallergic agent or food additive of the present invention is effective for treating atopic dermatitis.

Continuation of the front page (56) References JP-A-57-206623 (JP, A) JP-A-60-8227 (JP, A) JP-A-3-219871 (JP, A) JP-A-4-103535 (JP) JP-A-4-248959 (JP, A) U.S. Pat. No. 4,591,504 (US, A) WO 83/2724 (WO, A)

Claims (6)

(57) [Claims] 1. An anti-allergic agent comprising protease, amylase, lipase and cellulase as active ingredients. 2. An allergic food composition comprising a protease, amylase, lipase and cellulase and a protein-containing food. 3. An allergic food additive comprising protease, amylase, lipase and cellulase as active ingredients. 4. A preventive or therapeutic agent for atopic dermatitis comprising (1) a protease and (2) at least one selected from the group consisting of amylase, lipase and cellulase. 5. A food composition for atopic dermatitis comprising (1) a protease and (2) at least one selected from the group consisting of amylase, lipase and cellulase and (3) a protein-containing food. 6. An additive for atopic dermatitis-compatible foods comprising as active ingredients at least one selected from the group consisting of (1) protease and (2) amylase, lipase and cellulase.