JP4179981B2 - Thiol-S-methyltransferase inhibitor, halitosis generation inhibitor, and halitosis generation composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to a thiol-S-methyltransferase inhibitor, a halitosis generation inhibitor containing the inhibitor, and a halitosis generation suppressing composition containing the halitosis generation inhibitor, and particularly used for suppressing the occurrence of halitosis derived from garlic. The present invention relates to an effective thiol-S-methyltransferase inhibitor, a bad breath generation inhibitor containing the inhibitor, and a bad breath generation suppression composition containing the bad breath generation inhibitor.

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

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

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

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

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

As a result of diligent, experiments, and studies to achieve the above object, the present inventors have found that a substance that suppresses the production of allyl methyl sulfide, which is the main component of bad breath derived from garlic, continuously suppresses garlic bad breath. I found. That is, as a result of screening for substances that suppress the production of allylmethyl sulfide, it was found that blueberry, lychee, acerola , aronia, blackcurrant, eldaberry, willow tree, rosehip plants or their extracts have strong allylmethylsulfide production inhibitory activity. (More specifically, thiol-S-methyltransferase inhibitory action) was found, and it was confirmed that they continuously suppressed the occurrence of bad breath derived from garlic in the body, and the present invention was made.

The thiol-S-methyltransferase inhibitor of the present invention comprises one or more plant extracts selected from blueberry, lychee, acerola, aronia, blackcurrant, eldaberry, willow tree, and rosehip plants .

Moreover, the bad breath generation inhibitor of the present invention comprises a thiol-S-methyltransferase inhibitor comprising one or more plant extracts selected from lychee, aronia, and blackcurrant plants. To do.

The bad breath generation suppression composition of the present invention is characterized by containing the above bad breath suppression agent .

Halitosis occurs inhibitory composition of the present invention can be used as a dosage form for oral sets Narubutsu.

The bad breath generation inhibitor of the present invention containing the thiol-S-methyltransferase inhibitor according to the present invention can continuously suppress the generation of bad breath in the body, and is particularly suitable as a bad breath generation inhibitor derived from garlic. ing. Also, by using them halitosis generator suppression agents of the present invention is diverted to halitosis occurs inhibiting composition, it is possible to obtain the same halitosis generation suppressing effect.

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

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

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

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

The halitosis generation inhibitor of the present invention is particularly characterized by inhibiting the generation of halitosis derived from garlic. That is, since the main component of bad breath derived from garlic is the allyl methyl sulfide, the allyl methyl sulfide production inhibitory component (thiol-S-methyltransferase inhibitor) is effective as a component of the bad breath generation inhibitor derived from garlic. It is.

The halitosis generation inhibitor of the present invention contains the thiol-S-methyltransferase inhibitor described above, and in particular inhibits thiol-S-methyltransferase involved in the production of allyl methyl sulfide, which is the main component of halitosis derived from garlic. By doing so, garlic halitosis can be continuously suppressed.

The thiol-S-methyltransferase inhibitor of the present invention comprises an extract of a specific plant. Such specific plants include: Rhododendron blueberries and their genus (Vaccinium) plants, Mucoraceae lychee (also known as Reishi) and their genus (Litchi) plants, Quintranoaceae acerola (also known as Barbados cherry) and its genus (Malpighia) plants, Rosaceae Aronia and its genus (Aronia) plant, black-currant family (also known as cassis, blackcurrant) and its genus (Rives) plant, honeysuckle Eldaberry (also known as elderberry) and its genus (Sambucus) plant Mention may be made of Persicaria) plants, Rosaceae rosehips and their Rosa plants.
The acerola (Japanese Patent Laid-Open No. 9-276382) and elderberry (Japanese Patent Laid-Open No. 60-174153) contained in the above-mentioned listed plant groups have precedents as deodorizers, but inhibitors of bad breath derived from garlic There is no use example.

Among the plants, more preferable examples include blueberry, lychee, acerola , aronia, blackcurrant, eldaberry, willow tree and rosehip plants from the viewpoint of the thiol-S-methyltransferase inhibitory action. When used as a component of a halitosis generation inhibitor (thiol-S-methyltransferase inhibitor) , one or two or more of these plant extracts can be used simultaneously.

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

When using raw parts , especially when using fruits as described above, the juice can be used.

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

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

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

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

One or more plant extracts of blueberry, lychee, acerola , aronia, blackcurrant, eldaberry, willow tree, rosehip are used as a component of a halitosis inhibitor (thiol-S-methyltransferase inhibitor) . In such a case, the blending ratio is preferably 0.001 to 80%, particularly 0.01 to 50% of the entire composition. If the blending ratio is less than 0.001%, a satisfactory effect of suppressing bad breath generation may not be exhibited, and if it exceeds 80%, the stability or flavor of the composition may be impaired .

The bad breath generation suppression composition of the present invention is characterized by containing the above bad breath generation suppression agent, and can be used, for example, in the dosage form of an oral composition, and it can be used for oral bad breath, particularly of bad breath derived from garlic. It is effective in suppressing the occurrence. It does not specifically limit as a composition for oral cavity of this invention, A wide range of compositions for oral cavity can be mentioned. As the oral composition, e.g., toothpaste, lozenges, chewable tablets, arbitrary preferred to prepare as breath fresheners. Moreover, according to those kinds and dosage forms, other known additives can be blended as optional components in addition to the above-mentioned essential component of bad breath generation.

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

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

(Examples 1-8 and Comparative Examples 1-3)
Allyl methyl sulfide (hereinafter referred to as AMS) production inhibition test (by thiol-S-methyltransferase inhibition)
(1) Experimental material a. Suitable blueberry fruit samples present invention, Lai Chi seeds, acerola fruit, aronia berries, blackcurrant fruits, Erudaberi fruit, Polygonum hydropiper buds, a 50% ethanol extract of eight plants of rose hip fruit were weighed each 30 mg (exemplary Examples 1-8 ). Furthermore, as a comparative example, 30 mg of water (Comparative Example 1) and 30 mg each of 50% ethanol extracts of two kinds of plants, parsley and Italian parsley, were prepared (Comparative Examples 2 and 3).
b. Liver homogenate (containing thiol-S-methyltransferase and S-adenosylmethionine)
Take out the liver of the rat, add 3 volumes of phosphate buffered saline (hereinafter referred to as PBS), homogenize, and cool and centrifuge at high speed (9000 G, 10 minutes) to separate 1.5 mL of the supernatant into test tubes. Poured and stored frozen. At the time of use, the liver homogenate was thawed and subjected to the test.
c. Garlic juice The domestic juice of garlic (6 pieces of white) was grated with a grater and filtered to remove the residue.
(2) Experimental method 1) 1.47 mL of PBS (pH 7.4) in each test tube containing the liver homogenate of b, 30 mg of each sample of a (weighed 30 mg of water in the case of a blank), and c garlic 0.03 mL of juice was added.
2) The test tube was sealed with a silicon stopper, and after stirring, kept in a 37 ° C. water bath.
3) After 30 minutes, 5 mL of air was injected into the test tube with a gas tight syringe and stirred, 5 mL of the head space was extracted, and the amount of allyl methyl sulfide (AMS) was measured by gas chromatographic analysis. The conditions of gas chromatography and the calculation of the AMS generation inhibition rate are as follows.
<Conditions for gas chromatography>
The Shimadzu gas chromatograph GC-14A type was used and measured under the following conditions. Column: Dinoryl phthalate 20%, Chromosorb WAW DMCS 60-80 mesh, Teflon (R) tube 1 m × 3.2 mmφ, column temperature: 40 ° C. to (3 ° C./min increase) to 130 ° C. (16 min), carrier gas: nitrogen 55 mL / min, detector: FPD
<Calculation of AMS generation suppression rate>
AMS generation inhibition rate (%) = (1-sample AMS generation amount / blank AMS generation amount) × 100

(3) Experimental results AMS generation inhibition rates were calculated for Examples 1 to 8 and Comparative Examples 1 to 3, and are shown in Table 1 below.

In the plant extracts of Examples 1 to 8 , a higher AMS generation inhibition rate was recognized as compared with the comparative examples. In particular, a remarkable effect was observed in the elderberry of Example 7.

(Examples 9 and 10 and Comparative Examples 4 and 5)
Sensory evaluation by human (1) Experimental materials a. Garlic halitosis-inducing agent Garlic ramen was prepared by adding 4 g of garlic grated to the cup ramen.
b. Bad breath generation inhibitor and comparative sample 25 g of concentrated blackcurrant juice (Example 9 ) and elderberry concentrated juice (Example 10 ) were dissolved by adding 18 g of sugar and 75 mL of water, respectively. As a comparative example, water (Comparative Example 4) was used instead of concentrated juice. In addition, fresh parsley (Comparative Example 5) was added to 50 g of water and pulverized with a mixer. After the preparation, it was cooled in a refrigerator and then provided to the subject.
(2) Experimental method Three subjects were eating a garlic ramen at 3 pm and immediately taking the sample b. After 2 hours corresponding to the time after garlic halitosis was generated through the body, expiration after 16 hours was evaluated by sensory evaluation. The evaluation was performed in 5 stages by 2 trained evaluators, and the average value was shown in the result. In addition, each subject conducted the experiment at intervals of 3 days or more (4 points: strong smell, 3 points: smell, 2 points: slightly smell, 1 point: not so much, 0 point: not at all. ). The examples were compared with the comparative examples (water and parsley).

(3) Experimental results Table 2 shows the results of sensory sensory evaluations after 2 hours and after 16 hours in Examples 9 and 10 and Comparative Examples 4 and 5 using the juice containing the plant extract.

As shown in Table 2, when actually ingesting the black currant of Example 9 and the elderberry of Example 10 in the sensory evaluation by humans, the effect of continuously suppressing bad breath of garlic was clearly observed. It was.

An oral composition is mentioned as a practical dosage form of the bad breath generation suppression composition containing the bad breath generation suppression agent of this invention. Table 3 shows formulation examples (Example 11) of mouth fresheners as oral compositions .
The following examples were all excellent in the odor generation suppressing effect and also had good safety.

As described above, the thiol-S-methyltransferase inhibitor according to the present invention, the bad breath generation inhibitor containing the inhibitor, and the bad breath generation suppression composition containing the bad breath generation inhibitor are effective in suppressing the generation of bad breath. In particular, it is suitable for suppressing the occurrence of bad breath derived from garlic.

Claims (4)

  A thiol-S-methyltransferase inhibitor comprising an extract of one or more plants selected from blueberry, lychee, acerola, aronia, blackcurrant, eldaberry, willow tree and rosehip plants.   An oral malodor suppressant comprising a thiol-S-methyltransferase inhibitor comprising one or more plant extracts selected from lychee, aronia, and blackcurrant plants.   The bad breath generation suppression composition containing the bad breath generation inhibitor of Claim 2.   It is a composition for oral cavity, The bad breath generation suppression composition of Claim 3 characterized by the above-mentioned.