JPH0920684A - Chewing gum - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a chewing gum effective for prevention of an infectious disease, capable of performing to prolong effect continuity of an antibody, facilitating digestion and preventing deactivation by using an egg antibody as an essential component for prevention of an infectious disease. SOLUTION: This chewing gum contains an egg antibody as an essential component for prevention of an infectious disease. As the egg antibody, an antibody to, e.g. a causing microorganism of an intraoral infectious disease such as Streptococcus mutans or a causing microorganism of an infectious disease of a trachea or a respiratory tract such as an adenovirous is exemplified. Usually, such antibody can be prepared from inside of egg, etc., after a laying hen (preferably, White Leghorn origin) is immunized to the causing microorganism. As a state of the egg antibody, e.g. immunoglobulin itself, egg yolk powder obtained from an immunized egg or skimmed egg yolk powder is used. Preferably, the egg antibody is added to the objective product in an amount of 0.1-5wt.% of the objective product in terms of a pure product. Addition of the antibody in a powdery state is preferable for its process.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to chewing gum for preventing infectious diseases or respiratory diseases, and more particularly to chewing gum containing an egg antibody specific to the causative microorganism of infectious diseases or the allergen of respiratory diseases. Regarding

[0002]

2. Description of the Related Art In recent years,
Onset of various infectious diseases has become a problem, and passive immunity is considered as a preventive method against the infectious diseases. For the passive immunization, a method using an egg egg antibody extracted from the food egg is effective. Examples of conventional techniques for passive immunity in dental caries, which is an oral infection, include the following. JP-A-1-242534, JP-A-1-190635, and JP-A-3-279398 disclose that a carcass-causing bacterium, glucan, and extracellular enzyme are used to immunize a chicken and the chicken is immunized. A method of using a chicken egg antibody purified from roe eggs is described. For example, S.mutans
8 types of serotypes from a to h are known, but Japanese Patent Publication No. 63-15247 uses S. mutans cells of serotypes a, b, c and d as antigens. A method for preventing caries with antibodies obtained from the milk of cows immunized with mixed antigens is described. Further, JP-A-1-242534, JP-A-1-190635, and JP-A-1-233299.
JP-A No. 1-226828 and S. mutans cell-bound glucosyltransferase of serotype c, e, f, or water-soluble glucan synthase of S. mutans of serotype c, e, f or S. muta of serotypes a, d, g
ns water-insoluble glucan synthase, or serotype c,
A caries preventive agent and the like containing antibodies purified from eggs produced by chickens immunized with the S. mutans cell surface protein antigens e and f are described.

Periodontal diseases such as periodontitis and alveolar pyorrhea are affected by a large number of people, and the morbidity rate of adults in particular is increasing. Therefore, prevention of periodontal disease is an important issue as the population ages in the future. To prevent periodontal disease,
It is important to prevent colonization of periodontal disease-causing bacteria in the oral cavity, and various methods using specific antibodies against periodontal disease-causing bacteria have been tried. For example, Bacteroides gingivalis, Actinobacillus actinomycetemcomitans
inomycetemcomitans) and Actinomyces viscosus (actinomyces viscosus) are selected from the whole body of periodontal disease-causing bacteria, pili or capsule to immunize mammals as antigens, and the antibodies and interfaces obtained from the serum or milk of the animals Composition for oral cavity containing active agent (Japanese Patent Publication No. 6-99
No. 291 and Japanese Patent Publication No. 6-99292), and an anti-periodontal disease composition by an antibody obtained from the yolk of an egg produced by immunizing a chicken with periodontal disease-causing bacteria and producing the hyperimmunized chicken. (Japanese Patent Laid-Open No. 1-313438) and the like are known.

Regarding passive immunization against a causative bacterium or virus of tracheal or respiratory tract infection, a report is reported in which chicken eggs are immunized with influenza virus, bacteria, mycoplasma and rickettsia and chicken egg antibodies purified from eggs obtained from the chickens are used. In addition, there is a report using an egg egg antibody against pollen, mites, etc., which cause allergies (Japanese Patent Laid-Open No. 6-58242).
2-175426). A method of neutralizing pathogens adsorbed in the respiratory tract and preventing respiratory diseases by using such an egg egg antibody as a spray has been attempted.

Regarding passive immunization against a causative bacterium or virus of gastrointestinal tract infection, chicken egg antibodies against Helicobacter pylori (Japanese Patent Laid-Open No. 4-275232) and rotavirus against rotavirus, which cause gastritis, stomach or duodenal ulcer, can be used. There is a report to use (JP-A-1-26)
5034, JP-A-4-178335). The causative bacterium or virus of the digestive tract infection adheres to the digestive tract mucosa and damages the digestive tract cells, resulting in diarrhea. It has already been found that adhesion to the gastrointestinal tract and infection are suppressed by hen egg antibodies specific to the causative bacteria or viruses of these gastrointestinal tract infections (Japanese Patent Laid-Open No. 1-265034). Since many of these microorganisms are orally infected, it is effective for the prevention of infectious diseases to make the hen egg antibody specific to the microorganism exist in the oral cavity.

As mentioned above, although attempts have been made to utilize chicken egg antibodies for the prevention of infectious diseases and respiratory diseases,
Because the egg egg antibody stays in the oral cavity temporarily,
There was a problem in the persistence of the effect of the egg yolk antibody and the ease of ingestion. That is, in order to prevent infectious diseases by passive immunity, it is necessary to continuously ingest antibodies against the causative bacteria. For that purpose, it is required that the substrate containing the egg egg antibody retains its effect for a long time. Also, the ease of ingestion is necessary for the prevention of infectious diseases. Further, since the egg egg antibody is unstable to heat and pH, the egg egg antibody cannot be subjected to high temperature, strong acid or strong alkaline treatment. For example, when a chicken egg antibody is added to caramel or candy, the temperature during the production of caramel or candy becomes 120 ° C. or higher, and thus the antibody activity may be inactivated. In addition, when the chicken egg antibody is added to the Ramune confectionery, citric acid or tartaric acid is added to the Ramune confectionery, so that the pH becomes a strong acid at the time of dissolution and the antibody activity may be inactivated. Therefore, there is also a demand for a base material capable of suppressing the inactivation of antibody activity and sufficiently exerting the effect of the antibody.

In order to solve the above problems, an object of the present invention is to use an egg egg antibody using a base material in which the effect of the egg egg antibody lasts for a long time, is easy to ingest, and does not deactivate the egg egg antibody during production. To provide food containing.

[0008]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies to solve the above problems, and as a result, by using chewing gum as a base material to which an egg egg antibody is added, that is,
The present invention has been completed by discovering that the chicken egg antibody can be contained in chewing gum for a long duration of effect of the egg egg antibody, facilitation of ingestion, and prevention of inactivation.

That is, the gist of the present invention is (1) chewing gum containing an egg egg antibody as an active ingredient for the prevention of infectious diseases, (2) an antibody against a microorganism causing causative infection in the oral cavity, an antibody against a respiratory tract or respiratory tract infection. The chewing gum according to (1) above, which is one or more selected from the group consisting of an antibody against a causative microorganism and an antibody against a causative microorganism of a digestive tract infection, and (3) a chicken egg antibody which is an active ingredient for preventing respiratory diseases. Chewing gum contained as (4)
(3) The chewing gum according to (3) above, wherein the chicken egg antibody is an antibody against an allergen of a respiratory disease, and (5) the above (1) to (4), which contains 0.01 to 10% by weight of a chicken egg antibody as a pure product. ) Chewing gum according to any one of the above.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The chewing gum of the present invention contains a chicken egg antibody as an active ingredient for the prevention of infectious diseases or respiratory diseases. Examples of infectious diseases to be prevented in the present invention include oral infection, tracheal or respiratory tract infection, and digestive tract infection. Further, examples of respiratory diseases to be prevented in the present invention include allergic diseases. Therefore, the present invention
Prevention of the infectious disease or respiratory disease by including chicken egg antibody against the microorganism (bacteria, mycoplasma, virus, etc.) that causes the infectious disease, or egg antibody against the allergen of respiratory disease, in the chewing gum. To achieve. Specific examples of the causative microorganisms of the infectious diseases and the allergens of respiratory diseases will be described below.

As the causative bacterium of the oral infection in the present invention, Streptococcus mutans (S. mutans), which is a main causative bacterium of dental caries, and causative bacterium of periodontal disease (eg, Bacteroides gingivalius, Actino) Bacteroides melaninogenicus subsp. Melaninogenic.
us) etc.) and the like. The herpes simplex virus (herpessimple virus) is a virus that causes oral infections.
x virus), chickenpox-zoster virus (varicella-zoste
r virus), cytomegalo viru
s), Epstein-Barr virus (epstein-barr viru
s, EB virus), coxsackie vi
rus), mumps virus, measles virus, human immunodeficiency virus (huma)
n immunodeficiency virus) and hepatitis B virus (hepatitis B virus).

As a causative bacterium of tracheal or respiratory tract infection in the present invention, Staphylococcus aureus (Staphy
Klebsiella sp., Gram-positive bacteria such as lococcus aureus)
Aerobic gram-negative bacilli such as p (Klebsiella spp) and the like can be mentioned. Furthermore, Mycoplasma pneumoniae (Myco
Plasma pneumoniae), mycoplasma such as Coxiella burnetii, rickettsia and the like are also included. In addition, as the causative virus of tracheal or respiratory tract infection, influenza viruses A, B and C
Type, parainfluenza virus types 1, 2 and 3, RS
Virus, adenovirus, rhinovirus, coronavirus, EB virus, herpes simplex virus, measles virus, varicella virus, echo virus, Coxsackie virus and the like can be mentioned.

Examples of the causative bacteria of the digestive tract infection in the present invention include Helicobacter pylori, pathogenic Escherichia coli, Salmonella, Vibrio, Staphylococcus, Botulinum, and Clostridium bacillus. Examples of viruses that cause gastrointestinal infections include rotavirus, enteric adenovirus, noroku virus, calicivirus, astrovirus, coronavirus, and Bredavirus.

The allergens for respiratory diseases in the present invention include Cryptomeria, Cypress, Pinus, Ginkgo, Ragweed, Pine, Gramineae, Artemisia, Birchaceae, Quercus, Rumex, Scutellaria and the like. Causes of allergy to hay fever, such as pollen, and feces such as leopard mites and chironomids, carcasses or shells.

The hen egg antibody in the present invention is an immunoglobulin obtained by immunizing a laying hen with the above-mentioned causative microorganism or allergen-derived antigenic substance, and such hen egg antibody can be prepared by a commonly known method. . More specifically, it can be prepared, for example, by the method described below. The chicken to be immunized is not particularly limited, but from the viewpoint of the amount of antibody produced, it is particularly preferable to use an egg species such as white leghorn system, Rhode Island red system, lateral plymouth rock system, and New Hampshire system. The immunization method is not particularly limited as long as it can immunize an animal, such as intravenous injection, subcutaneous injection, intramuscular injection, and intraperitoneal administration. As the antigen substance, a single antigen of interest or a mixed antigen in which a plurality of antigens are mixed depending on the purpose may be used. The dose of the antigenic substance may be appropriately selected so that the desired antibody titer is obtained and the chicken is not adversely affected.

[0016] Usually, after the first immunization, the antibody which reacts specifically with the antigenic substance of the present invention is obtained in egg yolk or the like by repeated administration once a week for 3 to 5 times. Then, it is advisable to perform booster immunization every 1 to 4 months for the purpose of maintaining the antibody titer. In addition, if necessary, an immunization may be performed by using an adjuvant such as FCA (Freund's complete adjuvant), FICA (Freund's incomplete adjuvant), and aluminum hydroxide in combination. In this way, usually 1
After a lapse of months or more, an antibody having a sufficient antibody titer can be prepared from chicken eggs or the like. The specific antibody titer in chicken eggs can be measured by enzyme-linked immunosorbent assay (ELISA), radioimmunoassay, microtiter method, etc., and the antibody titer can be measured at intervals of about 2 weeks after immunization. The transition of can be tracked.

The form of the hen egg antibody when added to chewing gum does not necessarily have to be pure immunoglobulin. That is, the antibody-containing fraction, which is a partially purified product of the chicken egg antibody, may be added to the chewing gum, or the purified chicken egg antibody purified to a higher purity may be added. Specifically, egg yolk powder obtained by pulverizing the yolk liquid of the chicken egg immunized as described above,
Egg yolk water-soluble protein powder obtained by pulverizing egg yolk water-soluble protein obtained by removing egg yolk lipoprotein from egg yolk liquid, and defatted egg yolk powder obtained by removing lipid from yolk powder by supercritical extraction may be added to chewing gum. . Further, a protein obtained by purifying egg yolk water-soluble protein by a known protein purification method such as ion exchange chromatography, hydrophobic chromatography, affinity chromatography, gel filtration, sodium sulfate salting out may be added.

Furthermore, the hen's egg antibody contained in egg yolk or the like, that is, the immunoglobulin itself may be extracted and separated and added. As the method for extracting and separating immunoglobulins,
For example, a method of precipitating lipoprotein using dextran sulfate, polyethylene glycol (PEG), agar, carrageenan, furceleran, pectin, xanthan gum, alginic acid, alginic acid derivative, etc., and separating and purifying from the supernatant (Journal of Immunological Method
s, 46, 63-68, 1981 / Immunological Communication,
9 (5), 475-493, 1980 / JP-A-63-21569 / JP-A-64-38098), defatted egg yolk powder obtained by extracting and removing egg yolk lipids with supercritical gas, propanol, chloroform, and isopropyl. Various known methods commonly used for immunoglobulin extraction and separation are used, such as extraction methods using alcohol, ethanol and the like. Among these methods, in consideration of the use of the antibody in the present invention in the food field, carrageenan, xanthan gum, a method using an approved food additive such as pectin, from the viewpoint of safety to the human body. preferable.

The hen egg antibody purity of the various prepared samples thus obtained is calculated by the hen egg antibody weight relative to the powder weight of the sample. In the egg yolk powder form, the hen egg antibody is usually 1 to 2% by weight and the defatted egg yolk. Usually 2 in powder form
-8% by weight, usually 8-12% by weight in the form of egg yolk water-soluble protein powder, and usually 95% by weight or more for purified chicken egg antibody (by the above-mentioned known protein purification method).

The chewing gum of the present invention may be either a chewing gum of taste gum or bubble gum. The composition of the gum base and the composition of the gum in the chewing gum of the present invention may be based on the conventional compounding method. Examples of the gum base compounding raw materials include natural resins, vinyl acetate resins, ester gums, synthetic gums, natural waxes, emulsifiers, and calcium carbonate. These are selected and compounded according to the type of chewing gum described above.

[0021] Examples of the composition of the gum base are as follows. In the taste gum base, 10 to 30% by weight of natural resin,
Vinyl acetate resin 10-30% by weight, synthetic rubber 10-30
% By weight, ester gum 5-20% by weight, waxes 10
-40% by weight, emulsifier 1-10% by weight and filler 5-2
It is used in a proportion such as 0% by weight. In bubble gum base,
Vinyl acetate resin 10-40% by weight, synthetic rubber 10-30
% By weight, ester gum 5-20% by weight, waxes 10
-40 wt%, emulsifier 5-20 wt% and filler 5-2
It is used in a proportion such as 0% by weight. Sugar, glucose, saccharides such as starch syrup, nutrients and flavors are added to these gum bases and mixed by a conventional method. Suitable fragrances are fats and oils such as natural fragrances and synthetic fragrances, but are not particularly limited. For example, mint flavors (peppermint, spearmint, menthol, etc.), fruit flavors (citrus,
Mixed fruits, strawberries, grapes, cherries, etc.), spice-based flavors (cinnamon, clove, anethole, licorice, perilla, rosemary, etc.) and the like.

The production process of chewing gum may follow a known method. For example, generally, it is manufactured by mixing and kneading raw materials of gum (gum finishing temperature of 40 to 60 ° C.), extruding to an appropriate thickness and width, rolling after rolling, cooling, cutting, aging and the like.

The chewing gum of the present invention may contain the egg egg antibody together with the above gum composition, and the addition method thereof is, for example, adding the egg egg antibody in the form of powder or dispersed in water. Suitable methods include a method, a method in which an egg egg antibody is added to water and stirred at high speed to add a viscous dispersion, and a method in which a chicken egg antibody and water dispersion is heated to 50 to 65 ° C. and then added. . Among them, the method of adding the egg egg antibody in a powder state is the most preferable from the viewpoint of the operation in charging the raw materials and the stability of the antibody. The timing of adding the egg egg antibody is not particularly limited, but it is preferable to add it by the end of the mixing and kneading step. More specifically,
It may be mixed in advance with an auxiliary material such as a gum base, a flavoring agent or a sugar, or may be blended at the time of manufacturing the gum.

A partially purified product may be added to the chicken egg antibody as described above, but in this case, if the blending amount is large, there is a concern that the odor derived from egg yolk becomes a problem. However, in the present invention, effective antibody activity is recognized even in an extremely small amount as a pure product, so there is no particular problem in using the partially purified product. That is, the chicken egg antibody is a chewing gum product,
0.01% by weight or more in terms of pure product, preferably 0.01 to
10 wt%, and particularly preferably 0.1 to 5 wt% may be added. Further, the hen egg antibody may have only one component of the antibody against one antigen, or may have two or more components.

Since the chewing gum of the present invention is manufactured at a relatively low temperature (30 to 55 ° C.), it can contain an antibody without deactivating the antibody activity.
Moreover, since the chewing gum has a longer chewing time than other foods, the effect of the egg egg antibody can be exerted for a long time. Furthermore, particularly in oral infections, the chewing gum base material has an effect of physically peeling off the infectious bacteria in the oral cavity adhering to the tooth surface and gums to prevent reattachment.

[0026]

EXAMPLES The present invention will be described in more detail with reference to production examples, examples, comparative examples and test examples, but the present invention is not limited to these examples. Production Example 1. Preparation of chicken egg antibody After culturing Bacteroides gingivalius GAI7802 in GAM broth medium (manufactured by Nissui Pharmaceutical Co., Ltd.), the bacterium was inactivated with 0.5% formalin according to a conventional method to give a vaccine. Laying chickens with this inactivated vaccine (1 x 10 ⁹ bacteria /
ml) hyperimmunized (1 ml, intramuscular injection x 4 times) to obtain chicken eggs containing a specific antibody against Bacteroides gingivalius.

The egg yolk thus obtained was homogenized by adding an equal amount of water to obtain an egg yolk diluted solution. Egg yolk diluent 1
The volume was mixed with 5 volumes of a 1 mg / ml concentration λ-carrageenan aqueous solution, and the resulting lipoprotein aggregates were removed by centrifugation. The supernatant thus obtained contained chicken egg antibody with a recovery rate of about 80%. The egg yolk antibody was purified from this supernatant by a salting-out method using sodium sulfate. The chicken egg antibody was obtained as a salted out product at a concentration of 17% (W / V) sodium sulfate, and other impurities were removed as a centrifugal supernatant. The thus-obtained chicken egg antibody showed a titer of agglutinating 1 × 10 ^{9 of the} periodontal disease-causing bacteria used as an antigen at 10 μg. The salted-out product was dialyzed against 10 mM phosphate buffer and freeze-dried. This is referred to as "purified chicken egg antibody". The purity of the purified chicken egg antibody was 98% by weight calculated by the weight of the chicken egg antibody based on the weight of the powder.

Embodiment 1 FIG. Preparation of Chicken Egg Antibody-Containing Chewing Gum A chewing gum containing the purified chicken egg antibody prepared in Production Example 1 in an amount of 0.5% by weight (0.49% by weight in terms of pure product) was prepared. The prescription is shown below.

The gum base was placed in a double kettle, dissolved and stirred at about 120 ° C., cooled to 50 ° C., and then charged into a mixer. Sugar, then glucose, starch syrup, glycerin, flavor, and purified chicken egg antibody were sequentially added to the gum base transferred to the mixer, and stirred at the same temperature for 45 minutes. The purified chicken egg antibody was added as a powder at the end in the order of raw material addition. After mixing well, the mixture was put into an injection molding machine, extruded in a block shape, further rolled and gradually rolled, and then cut by a cutting machine. As a result, 5 g of a chicken egg antibody-containing chewing gum was obtained.

Comparative Example 1 Preparation of candy containing egg egg antibody A candy containing 0.5% by weight of the purified egg egg antibody prepared in Production Example 1 was prepared. The prescription is shown below.

Sugar, starch syrup and water were added to a pan and boiled. After the boiling temperature reached 125 ° C., condensed milk was added with stirring. Then, boil further with stirring, and the boiling temperature is 13
Butter was added after reaching 0 ° C. After boiling was continued and the temperature reached 130 ° C., the mixture was removed from the heat, vanilla extract and purified chicken egg antibody were added. The purified chicken egg antibody was added in the form of powder. Then, the mixture was stirred and poured into a cooling plate. After the temperature was lowered to about 80 ° C., it was made into a rod shape and cut into an appropriate length. As a result, a hen egg antibody-containing candy having a weight of 5 g was obtained.

Comparative Example 2 Preparation of chicken egg antibody-containing Ramune confectionery A Ramune cake containing 0.5% by weight of the purified chicken egg antibody prepared in Production Example 1 was prepared. The prescription is shown below.

L-tartaric acid, baking soda, aspartame, fragrance, pigment and sugar ester were mixed and granulated with lactose. After cooling the granulated product to a temperature of about 40 ° C., the purified chicken egg antibody was added and mixed. Tableting was performed using a tableting machine with a 20 mm Goishi R punch at a pressure of 1 ton per cm ² . Thereby, a ramune confectionery containing an egg antibody having a grain weight of 1.5 g was obtained.

Comparative Example 3. Preparation of Chicken Egg Antibody-Containing Chocolate A chocolate containing 0.5% by weight of the purified egg egg antibody prepared in Production Example 1 was prepared. The prescription is shown below.

Chocolate production is carried out according to a conventional method. First, cocoa mass, cocoa butter, powdered sugar, lecithin and whole milk powder are mixed with a mixer, and after refining and coating, in a tempering step, purified chocolate egg antibody at a temperature of 40 ° C. Powder was added and homogenized. The purified chicken egg antibody was added in the form of powder. Then, a plate chocolate was produced through a casting and cooling process. This plate chocolate was divided into 5 g pieces to obtain a chicken egg antibody-containing chocolate.

Test Example 1. Measurement of antibody activity in chicken egg antibody-containing confectionery Chewing gum prepared in Example 1, candy prepared in Comparative Example 1, ramune confectionery prepared in Comparative Example 2, and antibody activity of chicken egg antibody in chocolate prepared in Comparative Example 3 Was determined by measuring the antibacterial activity against Bacteroides gingivalius.

First, the chicken egg antibody was recovered from each confectionery.
The chicken egg antibody was recovered from the chewing gum prepared in Example 1 by extracting the chicken egg antibody-containing chewing gum in a mortar. That is, 5 g of chicken egg antibody-containing chewing gum was kneaded with 5 ml of physiological saline in a mortar for 5 minutes to obtain an extract. After the same operation was repeated 3 times, the extracts were collected and the amount of the chewing gum was adjusted to 100 times the weight of the chewing gum to obtain a chewing gum extract. When the pH of this extract was measured, the pH was 7.2.

The egg egg antibody was recovered from the candy prepared in Comparative Example 1 by dissolving the egg egg antibody-containing candy in physiological saline. That is, the hen egg antibody-containing candy was crushed and then dissolved in 100 times the weight of physiological saline to obtain a candy solution. When the pH of this candy solution was measured, the pH was 7.5. Recovery of the chicken egg antibody from the Ramune confectionery prepared in Comparative Example 2 was performed by dissolving the chicken egg antibody-containing Ramune cake in physiological saline. That is, it was dissolved in 100 times the amount of physiological saline of the egg antibody-containing ramune candy to prepare a ramune candy solution. When the pH of the Ramune confectionery solution was measured, p
H was 2.3. The egg egg antibody was recovered from the chocolate prepared in Comparative Example 3 by dissolving the egg egg antibody-containing chocolate in physiological saline. That is, it was dissolved in 100 times the amount of physiological saline containing the egg antibody-containing chocolate to prepare a chocolate solution. When the pH of the chocolate liquid was measured, the pH was 7.2.

Next, the antibacterial activity of each solution was examined. Respectively
100 ppm of the above solution to GAM broth medium (5 ml)
Bacteroides gingivalius GA
I7802 bacterium initial number of bacteria 1.0 × 10 ^Five/ Ml
Sea urchin, anaerobically cultivated at 37 ℃,
The viable cell count was measured on a GAM agar medium. The results are shown in Table 1.
Show. As a control, 50 μg / ml of purified chicken egg antibody
The dissolution solution was used instead of the confectionery solution, and the same operation was performed.

[0040]

[Table 1]

As shown in Table 1, the egg yolk antibody added to chewing gum and chocolate showed higher antibacterial activity against Bacteroides gingivalius as compared to candy and Ramune confectionery. It is considered that the activity was deactivated because the temperature during the manufacture of the confectionery was high and the confectionery solution was strongly acidic. On the other hand, the antibacterial activity of chewing gum and chocolate was almost the same as the control, indicating that the antibody activity was not inactivated by the treatment during the production of chewing gum and chocolate.

Test Example 2. Confirmation of persistence of egg egg antibody activity in the oral cavity Chewing gum and chocolate containing the egg egg antibody were chewed to compare the persistence of egg egg antibody activity eluted in the oral cavity. The test subjects (10 persons) were divided into two groups, one group was given the egg antibody-containing chewing gum (5 g), and the other group was given the egg antibody-containing chocolate (5 g) to chew them. The saliva in the oral cavity of the subject was sampled at 3, 5, 15, 30 and 45 minutes after the start of mastication, and the antibacterial activity against Bacteroides gingivalius dissolved in the saliva was examined. The chewing gum chewing time continued for 30 minutes, but the chocolate chewing time was about 3 minutes.
1 ml of saliva at each time point was collected, the volume was adjusted to 5 ml with sterile physiological saline, and heated at 55 ° C. for 30 minutes. Then, each saliva was added to GAM broth medium (5 ml) at a concentration of 100 ppm, and the initial number of Bacteroides gingivalius GAI7802 bacteria was 1.0 × 10 ⁵ /
The solution was added to make up to ml, and cultured anaerobically at 37 ° C. The viable cell count on the third day of culture was measured on a GAM agar medium. Table 2 shows the results.

[0043]

[Table 2]

As shown in Table 2, the antibacterial activity of saliva obtained from chewing gum against Bacteroides gingivalius lasts longer than that of saliva obtained from chocolate. Was shown. This indicates that the chewing gum can be chewed for a long time, and that the egg egg antibody is gradually eluted instead of being eluted at once. Therefore, it was found that the chicken egg antibody-containing chewing gum has a preferable property that the effect of the chicken egg antibody lasts for a long time.

Test Example 3. Confirmation of changes in the number of bacteria adhering to the oral cavity caused by a confection containing the egg yolk antibody Chewing gum and chocolate containing the egg yolk antibody were chewed and the numbers of Bacteroides gingivalius attached to the tooth surface and gums before and after chewing were compared. The test subjects (10 persons) were divided into two groups, one group was given the egg antibody-containing chewing gum (5 g), and the other group was given the egg antibody-containing chocolate (5 g) to chew them. The test subject chewed the chicken egg antibody-containing confectionery for 3 minutes, and collected the bacteria adhering to the tooth surface and gums before and 1 hour after chewing with a sterile cotton swab. The cotton swab was washed with 3 ml of sterile physiological saline, and the number of Bacteroides gingivalius cells in the physiological saline was examined.

The amount of Bacteroides gingivalius is
It was measured by an ELISA method using an antibody obtained by using the same bacterium as an antigen. The specific operation is shown below. Bacteroides gingivalius GAI78 obtained by a known method
02-specific rabbit IgG was coated on a 96-well ELISA plate (manufactured by Nunc) by a known method. PBS
-Tween (Na ₂ HPO ₄ 11.7 g, KH ₂ PO ₄ 5.0 g, NaCl 2
3.4 g, NaN ₃ 0.2 g, Tween 20 0.5 mL dissolved in 1 liter of distilled water, pH 7.2) After washing the wells, 100 μL of Block Ace (Snow Brand Milk Products Co., Ltd.)
/ Well and added, and allowed to stand for 1 hour. PBS-Twee
After washing with n, 100 μL / well of the physiological saline was added, and the mixture was allowed to stand at 37 ° C. for 2 hours.

Bacteroides gingivalius-specific goat IgG labeled with alkaline phosphatase as a secondary antibody
(1 step glutaraldehyde method) 4000 times P
It was diluted with BS-Tween, 100 μL / well was added, and the mixture was allowed to stand at 37 ° C. for 1 hour. After washing with PBS-Tween, 0.1% nitrophenyl phosphate (manufactured by Sigma) was added to diethyl ethanolamine buffer (diethyl ethanolamine 97 mL, NaN ₃ 0.2 g, MgCl ₂ -6H ₂ O 100).
What melt | dissolved mg in 1 liter and what melt | dissolved in pH 9.8) were added to 100 microliters / well, and it reacted at 37 degreeC for 30 minutes, and stopped the reaction with 2N NaOH.
The color development after the reaction was measured with a microplate reader (manufactured by Tosoh Corporation) at a wavelength of 403 nm. The change in the number of bacteria adhering to the oral cavity was calculated by setting the absorbance value before chewing to 100%.
It was represented by the change in absorbance after mastication. Table 3 shows the results.

[0048]

[Table 3]

As shown in Table 3, by chewing chewing gum as compared with chocolate, it was shown that the number of bacteria adhering to the tooth surface and gums in the oral cavity was further reduced. It is considered that this is due to the fact that the chewing gum chews the effect of physically stripping the bacteria in the oral cavity.

Test Example 4. Confirmation of effective content of chicken egg antibody Chewing gum containing 0.005% by weight, 0.008% by weight, 0.01% by weight, 0.02% by weight and 0.1% by weight of the egg egg antibody in pure product, It was prepared in the same manner as in Example 1, and using this, the change in the number of bacteria adhering to the oral cavity was examined by the same method as in Test Example 3. The results are shown in Table 4.

[0051]

[Table 4]

From Table 4, when the content was 0.01% by weight or more, the number of bacteria adhering to the oral cavity was remarkably reduced.

[0053]

EFFECTS OF THE INVENTION The chewing gum of the present invention has a long-lasting effect of chicken egg antibody contained as an active ingredient for the prevention of infectious diseases or respiratory diseases, facilitation of ingestion, and prevention of inactivation. Since it can be achieved, it is effective for the prevention of infectious diseases and respiratory diseases.

Claims (5)

[Claims] 1. A chewing gum containing a chicken egg antibody as an active ingredient for the prevention of infectious diseases. 2. A chicken egg antibody which is one or more selected from the group consisting of an antibody against a causative microorganism of an oral infection, an antibody against a causative microorganism of a respiratory tract or respiratory tract infection, and an antibody against a causative microorganism of a digestive tract infection. The chewing gum according to claim 1, wherein 3. A chewing gum containing a chicken egg antibody as an active ingredient for the prevention of respiratory diseases. 4. The chewing gum according to claim 3, wherein the chicken egg antibody is an antibody against an allergen of a respiratory disease. 5. The chewing gum according to any one of claims 1 to 4, which contains 0.01 to 10% by weight of a chicken egg antibody as a pure product.