WO2010073988A1 - チューインガム組成物 - Google Patents
チューインガム組成物 Download PDFInfo
- Publication number
- WO2010073988A1 WO2010073988A1 PCT/JP2009/071132 JP2009071132W WO2010073988A1 WO 2010073988 A1 WO2010073988 A1 WO 2010073988A1 JP 2009071132 W JP2009071132 W JP 2009071132W WO 2010073988 A1 WO2010073988 A1 WO 2010073988A1
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- WIPO (PCT)
- Prior art keywords
- chewing gum
- lactoferrin
- laccase
- gum composition
- oil
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G4/123—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/12—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G4/126—Chewing gum characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/14—Chewing gum characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
- A61K8/66—Enzymes
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/02—Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
Definitions
- the present invention relates to a chewing gum composition which has an excellent halitosis suppression effect and exhibits a high halitosis suppression effect by suppressing the deactivation of laccase even after storage under high temperature conditions.
- Conventional bad breath prevention includes (1) capture and deodorization of methyl mercaptan, (2) removal of bad breath causing bacteria, (3) inhibition of enzymes that cause malodor of bad breath causing bacteria (bacterial metabolism inhibition), (4) saliva There are methods such as removal of dirt by renewing secretion, and many effective deodorants have been reported for (1), which is particularly important.
- Patent Document 5 bactericidal effects of oral microorganisms by a combination of lactoferrin, lactoperoxidase, albumin, and lysozyme
- Patent Document 6 a halitosis remover containing Lamiaceae plant extract and lactoferrin
- Patent Document 7 As a deodorant having strong deodorizing power and considering safety and the environment, OH—OH, A deodorant (Patent Document 7) that exhibits a high deodorizing effect when used in combination with an oxidoreductase such as a diphenol as a donor, or an extract of Lamiaceae plants has a high deodorizing effect on methyl mercaptan. It has been proposed (Patent Document 8) that it exhibits an odor effect and is effective as a deodorant for oral cavity. Further, it has been proposed that a phenolic compound such as catechol has a deodorizing effect, and that the deodorizing effect is improved by using polyphenol oxidase in combination with this compound (Patent Document 9).
- the halitosis suppression effect and its sustainability and stability are still not sufficient, exhibit higher halitosis suppression effect, and stable effect even after long-term storage It is desirable to develop a technology that can obtain a desired formulation.
- Japanese Patent Laid-Open No. 7-285876 Japanese Patent Publication No. 1-1145 Japanese Examined Patent Publication No. 4-41076 JP 2005-533864 A Japanese Patent Laid-Open No. 2003-137809 JP 2004-67530 A Japanese Patent Publication No. 7-53174 JP-A-57-204278 JP-A-9-38183 JP 2004-321077 A JP 2005-289918 A JP 2004-346020 A JP 2004-359647 A
- the present invention has been made in view of the above circumstances, and an object of the present invention is to provide a chewing gum composition that is excellent in the bad breath suppression effect and that exhibits a high bad breath suppression effect even after long-term storage under high temperature conditions.
- the present inventors have formulated a combination of lactoferrin and laccase in the chewing gum composition, so that these components act synergistically and have a significantly high bad breath suppressing effect. It was found that even when stored under high temperature conditions, the inactivation of laccase is prevented and a high halitosis suppression effect is maintained.
- lactoferrin is known as a blending component of chewing gum compositions and is known to have a bad breath suppressing effect.
- lactoferrin is a protein, and its structure collapses at high temperatures and is unstable. Therefore, it is inferior in storage stability in the preparation, and it is difficult to stably mix it in the preparation over a long period of time.
- Techniques for blending lactoferrin into tablets (Patent Document 12) and techniques for stabilizing lactoferrin by liposome formation (Patent Document 13) have been proposed, but these techniques also stabilize lactoferrin in the preparation for a long period of time. It was difficult to make it.
- lactoferrin is incorporated into the gum base or destabilizes at high temperature during production, and it is difficult to stably mix lactoferrin.
- polyphenol oxidase is expected to have a deodorizing effect when used in combination with polyphenol, but the deodorizing effect is not satisfactory.
- the enzyme is highly likely to be inactivated during long-term storage processes, product manufacturing processes, distribution processes, and the like, and therefore, it is difficult to stably mix oxidoreductase into chewing gum compositions. There was also.
- the applicant uses rosemary or an extract thereof, polyphenol oxidase, and a plant belonging to the genus Umezasae, or an extract thereof, so that it has excellent halitosis suppression effects and has a good appearance even when stored under high temperature conditions.
- Japanese Patent Application No. 2007-318170 proposed a chewing gum composition that has stability and retains a high bad breath suppression effect.
- the present inventors have formulated lactoferrin and laccase in the gum base of the chewing gum composition by combining lactoferrin and laccase. Coexisting in a stable state, the synergistic action of both components significantly improves the halitosis suppression effect, exerts a high halitosis suppression effect, and both components are stably blended even after long-term storage at high temperatures. It was found that the enzyme activity was almost inactive and a high deodorizing effect was maintained. Furthermore, it discovered that the said effect improved more by mix
- the present invention provides the following chewing gum compositions.
- [Claim 1] A chewing gum composition comprising (A) lactoferrin and (B) laccase.
- Claim 2 (A) Lactoferrin is contained in an amount of 0.01 to 10% by mass in terms of solid content, and (B) Laccase is contained in an amount of 0.001 to 3% by mass in terms of pure matter based on 360,000 units / g product.
- Claim 3 The ratio ((A) / (B)) of (A) lactoferrin in terms of solid content and (B) in terms of pure content based on 360,000 units / g product of laccase is the mass The chewing gum composition according to claim 1 or 2, wherein the ratio is 0.1 to 30. [4] The chewing gum composition according to any one of [1] to [3], further comprising (C) rosemary or an extract thereof. Claim 5: The chewing gum composition according to any one of claims 1 to 4, which is used for preventing or suppressing bad breath.
- the chewing gum composition of the present invention exhibits a high halitosis suppression effect and retains a high halitosis suppression effect even after storage under high temperature conditions, and is useful as a preparation for the prevention or suppression of halitosis.
- the chewing gum composition of the present invention contains (A) lactoferrin and (B) laccase.
- Lactoferrin is widely distributed in the body of animals, and the biological functions of lactoferrin have antibacterial action, antiviral action, ecological defense action and endotoxin neutralization action, and produce mucin Accelerators (JP-A-9-12473), novel pharmaceutical compositions (JP-A-8-276993) and the like have been proposed.
- Lactoferrin is an iron-binding glycoprotein having a molecular weight of 83,100, in which a sugar chain composed of galactose, mannose, sialic acid or the like is bound to one polypeptide chain.
- Commercially available lactoferrin is commonly used from colostrum, transitional milk, regular milk, terminal milk, etc.
- lactoferrin separated by (for example, ion exchange chromatography, etc.), lactoferrin produced from plants (tomato, rice, tobacco), and in the present invention, commercially available products or those prepared by known methods May be used.
- bovine-derived lactoferrin is preferably used. Examples of commercially available lactoferrin derived from bovine include “Morinaga lactoferrin (MLF-1)” sold by Morinaga Milk Industry Co., Ltd., “Lactoferrin” sold by DMV Japan, and the like.
- the blending amount of lactoferrin is 0.01 to 10% (% is mass%, the same applies hereinafter), particularly 0.1% in terms of solid content with respect to the entire composition. ⁇ 4%, especially 0.15-3% is preferred. If the blending amount is less than 0.01%, a satisfactory bad breath prevention effect cannot be obtained, and if it exceeds 10%, discoloration or the like may occur, resulting in poor appearance stability.
- Laccase (EC 1.10.3.2) may be either of microbial origin or plant origin. Although it does not specifically limit as laccase, It is preferable to use "Laccase Daiwa (dextrin shaping preparation)" derived from a white rot fungus (Trametes sp.) Marketed from Amano Enzyme.
- the concentration range of the laccase preparation is preferably 0.1 to 80%, particularly preferably 1 to 60%.
- the above laccase preparation may be used as it is, or an appropriate solvent such as water, a buffer having a buffering action at pH 4 to 9 (acetic acid, citric acid, phosphoric acid, boric acid, glycine, veronal buffer, etc. ), May be used by dissolving in the above solvent containing alcohol or the like.
- the amount of the solvent used is preferably 1 to 100 mL, and the laccase concentration is preferably 0.1 to 80%, particularly 1 to 60%.
- the blending amount of laccase is preferably 3 to 10,000 units / g, particularly 30 to 7,500 units / g. If it is less than 3 units / g, a satisfactory bad breath prevention effect may not be exhibited, and if it exceeds 10,000 units / g, stability may not be sufficient. Further, the blending amount of laccase is preferably 0.001 to 3%, particularly 0.01 to 2% of the whole composition in terms of pure content, based on 360,000 units / g product.
- the absorbance at 505 nm of the quinoneimine dye produced by the oxidative condensation reaction catalyzed by laccase is increased by 0.1 in the first minute of the reaction.
- the amount of enzyme required is 1 unit.
- Laccase Daiwa Y120 manufactured by Amano Enzyme Co., Ltd. can be used, which is obtained by shaping a 30% pure content of 360,000 units / g with 70% dextrin.
- the blending ratio of the component (A) lactoferrin and the component (B) laccase is the ratio of the amount of lactoferrin in terms of solid content and the amount of laccase converted in terms of the amount of laccase based on 360,000 units / g of laccase. It is preferable that (A) / (B) is 0.1 to 30, particularly 1 to 20, particularly 3 to 15 in terms of mass ratio. If the blending ratio of (A) / (B) is less than 0.1, a satisfactory bad breath suppression effect may not be exhibited, and if it exceeds 30, a satisfactory bad breath suppression effect may not be exhibited.
- rosemary or an extract thereof can be further blended, thereby exhibiting and maintaining a better halitosis suppression effect.
- the rosemary that is the raw material plant of the rosemary of component (C) or its extract is represented by the Japanese name “Mannenrou” and the scientific name “Rosmarinus of officinalis L.”, and conventionally known ones can be used.
- the rosemary can be obtained by pulverizing and powdering rosemary leaves and stems as raw materials.
- the above-mentioned rosemary in the form of powder is polar solvent and / or nonpolar solvent (for example, water, ethyl ether, ethylene chloride, dioxane, acetone, ethanol, methanol, ethyl acetate, propylene glycol, etc.
- Extract obtained by extraction with a polar solvent or a non-polar solvent such as n-hexane, petroleum ether, ligroin, cyclohexane, carbon tetrachloride, chloroform, dichloroethane, toluene, benzene, or a mixed solvent thereof) and its extraction Extract obtained by subjecting a raw material selected from the residue to solvent extraction, as well as carnosol, carnosic acid, 7,11,12-trihydroxy-6,10- (epoxymethano) abieta isolated from the above plant 8,11,13-trien-20-one (Rosma Lumpur), and deodorizing active ingredients (JP 59-203445 discloses such a salt thereof, JP-57-204278, JP-see JP-A-59-103665) can be used.
- the solvent used in the solvent extraction treatment may be an organic solvent or an inorganic solvent as described in the above publication, or may be a mixed solvent of an organic solvent and an in
- organic solvent examples include ethyl ether, ethylene chloride, dioxane, acetone, ethanol, methanol, ethyl acetate, propylene glycol, butylene glycol and other polar solvents, n-hexane, petroleum ether, ligroin, cyclohexane, carbon tetrachloride, Nonpolar solvents such as chloroform, dichloroethane, toluene, and benzene are listed.
- examples of the inorganic solvent include water, acid, alkali, and aqueous salt solutions.
- These acids, alkalis and salts are preferably used at a concentration of 2 mol or less.
- Preferred solvents are water, lower alcohols having 1 to 3 carbon atoms, and polyhydric alcohols.
- the usage-amount of the said solvent shall be 1 time or more by mass ratio with respect to a rosemary raw material.
- the extract of rosemary as component (C) the extract of rosemary as described above may be blended as it is, but the rosemary extract obtained as necessary is the same as the above-extracted solvent. Diluted with an appropriate solvent and adjusted to an appropriate concentration may be added. When diluted with a solvent, the rosemary extract concentration is preferably in the range of 0.1 to 80%, particularly 1 to 60%. Furthermore, a rosemary extract or a diluted product thereof can be formulated by adding sugar alcohols such as dextrin, erythritol, mannitol, fats and oils, etc. 10-90% of the total Marie extract or dilution thereof is desirable.
- sugar alcohols such as dextrin, erythritol, mannitol, fats and oils, etc. 10-90% of the total Marie extract or dilution thereof is desirable.
- extract of rosemary of component (C) a commercially available product can be used, and it is not particularly limited.
- Reomir RMW 10% rosemary water-soluble
- dextrin-shaped preparations such as Reomile WL (30% rosemary ethanol extract)
- oily preparations such as Reomile EK5-N (Rosemary 20% hexane extract) sold by Nippon Stange Co., Ltd. It can be preferably used.
- the blending amount of rosemary or an extract thereof is preferably 0.0001 to 20%, particularly 0.001 to 1.0%, particularly 0.01 to 0.5% of the whole composition in terms of pure content. . If it is less than 0.0001%, a satisfactory blending effect is not exhibited, and if it exceeds 20%, the stability or flavor of the composition may be impaired.
- the chewing gum composition of the present invention may be any of chewing gum compositions such as taste gum, bubble gum, and sugar-coating gum.
- the chewing gum composition may contain any of the above ingredients, gum base, and optionally colorants, sweeteners, flavors, etc. Ingredients can be blended and manufactured by conventional methods.
- the gum base commonly used polyvinyl acetate resins having a polymerization degree of 100 to 1,000, natural resins (such as chicle, gelton, and solver), polyisobutylene, polybutene, ester gum, and other basic agents, calcium carbonate, and calcium phosphate
- fillers such as talc, plasticizers or softeners such as lanolin, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glycerin, natural wax, petroleum wax, paraffin wax, etc. can also be incorporated into the gum base.
- the blending amount of the gum base is preferably 10 to 50%, particularly 15 to 35% of the whole composition.
- a coloring agent natural pigments such as gardenia, safflower, sanitary beef, titanium dioxide and the like are used.
- sweetener commonly used sweeteners such as sugars such as sucrose, glucose, dextrose, invert sugar, fructose, xylitol, erythritol, sorbitol, mannitol, maltitol, lactitol, palatinose, palatinit, trehalose, oligosaccharide, reduced starch syrup , Stevia, sucralose, saccharin, and aspartame are preferable, and xylitol, maltitol, and sucralose are particularly preferable in terms of flavor, and palatinit in terms of improving texture. It is preferable to contain.
- the blending amount of the sweetener is desirably 10 to 75%, particularly 15 to 70% of the whole composition.
- fragrance it is preferable to use one or more kinds of oil and fat fragrances such as natural fragrances and synthetic fragrances, and powder fragrances, but it is not particularly limited.
- natural flavors such as mastic oil, parsley oil, anise oil, eucalyptus oil, wintergreen oil, cassia oil, menthol oil, spearmint oil, peppermint oil, lemon oil, coriander oil, orange oil, mandarin oil, lime oil, lavender Oil, laurel oil, chamomile oil, cardamom oil, caraway oil, bay oil, lemongrass oil, pine needle oil, neroli oil, rose oil, jasmine oil, Iris concrete, absolute peppermint, absolute rose, orange flower, citrus oil, Examples include mixed fruit oil, strawberry oil, cinnamon oil, clove oil, and grape oil.
- Single flavors include carvone, anethole, methyl salicylate, cinnamic aldehyde, linalool, linalyl acetate, limonene, menthone, menthyl acetate, pinene, octyl aldehyde, citral, pregon, carbyl acetate, anisaldehyde, ethyl acetate, butyl butyrate, Allylcyclohexanepropionate, methylanthranilate, ethylmethylanthranilate, vanillin, undecalactone, hexanal, ethinone alcohol, propyl alcohol, butanol, isoamyl alcohol, hexenol, dimethylsulfide, cycloten, furfural trimethylpyrazine, ethyl Examples include lactero and ethyl lioacetate.
- flavor may be an essential oil, an extract, a solid substance, or the powder which spray-dried these.
- the blending amount of the fragrance is preferably 0.001 to 15% of the whole composition, particularly preferably 0.001 to 10%. If it is less than 0.001%, a satisfactory effect is not exhibited. The flavor and texture may be impaired.
- the chewing gum composition of the present invention can be added with other known additives, such as acidulants, brighteners, thickeners, emulsifiers, pH adjusters, preservatives, etc., if necessary. You may add suitably in the range which does not impair.
- the chewing gum composition can be produced, for example, by first having a gum base resin as a main component, a gum base composed of a wax, an emulsifier, and a filler, and a predetermined amount of the above-mentioned components (A) and (B), further (C) component, After adding additives such as sweeteners, fragrances, coloring agents, softeners, taste-masking substances, and kneading uniformly using a kneader at around 50 ° C., the plate is then processed into a plate shape, a block shape, etc. It can be prepared into bubble gum and the like. Thereafter, the sugar coating may be coated by spraying sugar alcohol syrup and coating.
- the chewing gum composition of the present invention may be prepared as a sugar-coated chewing gum.
- the sugar-coated chewing gum may be produced by a known method. For example, after adding the above components (A) and (B) to the gum base, and further adding the components (C) and various components as necessary, kneading and forming the chewing gum main body into an appropriate shape, It can be prepared by coating a sugar coating component to form a sugar coating layer.
- the chewing gum composition is prepared in various shapes such as a round shape and a square shape, but it is particularly preferable that the chewing gum composition is prepared in a square shape because it is resistant to scratches and the like and is stable in appearance.
- the chewing gum composition of the present invention can suppress or eliminate bad breath, and examples of bad breath substances include sulfur-containing compounds such as mercaptans, indole, skatole, ammonia, urea, amines, and other nitrogen-containing substances. There are compounds.
- the chewing gum composition of the present invention can exert a deodorizing effect by chewing the chewing gum composition in the oral cavity and bringing the chewing gum composition into contact with a malodorous substance, but usually promotes an enzymatic reaction easily. Therefore, it is preferable to coexist water. Since the enzymatic reaction proceeds smoothly, a chewing gum base material capable of secreting a large amount of saliva is suitable.
- the temperature in this case may be any temperature within the range in which the enzyme reaction proceeds, and varies depending on the type of enzyme, but may be within the normal oral temperature range, and the reaction is rapid when mixed at room temperature to 37 ° C. Is preferred.
- the required time varies depending on the kind and amount of enzyme used, but it is usually sufficient to chew in the mouth for several minutes. Other conditions are not particularly limited as long as they are set in an environment in which the enzyme reaction proceeds.
- ⁇ Preparation of chewing gum composition According to the composition shown in Tables 1 to 4, gum base (manufactured by Natural Base Co., Ltd.), maltitol (manufactured by Mitsubishi Corporation Foodtech), xylitol (manufactured by Mitsubishi Corporation Foodtech), then lactoferrin (* 1), powdered flavor , Oil fragrance, laccase (* 2), and optionally rosemary (* 3) were added and kneaded uniformly at around 50 ° C. using a 1 L capacity kneader (TKI-1 type, manufactured by Toshin Co., Ltd.). Next, 1 kg of a gum preparation subjected to plate processing was prepared.
- TKI-1 type manufactured by Toshin Co., Ltd.
- Lactoferrin, laccase, rosemary extract used in Examples and Comparative Examples, lysozyme (* 4) and amylase (* 5) used in Comparative Examples are as follows.
- the enzyme activity was calculated from the change in absorbance at 505 nm for 30 seconds from 10 seconds to 40 seconds after the start of the reaction, measured with an absorbance meter (UV-160A manufactured by Shimadzu Corporation).
- Tables 1 to 4 show the results of the activity rate of laccase in high-temperature storage of chewing gum compositions.
- Laccase activity rate (%) ((Activity value after storage for 2 months) / (activity value at the initial stage of storage)) ⁇ 100
- Methyl mercaptan deodorization rate (%) ((CA) / C) ⁇ 100 C: Methyl mercaptan peak area of blank liquid A: Methyl mercaptan peak area of sample liquid
- Tables 1 to 4 show the results of the methyl mercaptan deodorization rate (%) of the chewing gum extract during high-temperature storage. In addition, it was judged that the deodorizing effect was high about the composition which has a deodorizing rate of 80% or more.
- the amount of lactoferrin blended is a solid content conversion value (hereinafter the same).
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Abstract
Description
しかし、ラクトフェリンはタンパク質であり、高温で構造が崩れ、不安定であることから製剤中での保存安定性に劣り、特に長期に亘って製剤中に安定配合することは難しい。ラクトフェリンを錠剤に配合する技術(特許文献12)や、ラクトフェリンをリポソーム化して安定化させる技術(特許文献13)は提案されているが、これらの技術でも、ラクトフェリンを製剤中で長期に亘って安定化させることは難しかった。とりわけチューインガムにおいては、ガムベース中にラクトフェリンが取り込まれたり、製造時に高温で不安定化するという問題があり、ラクトフェリンの安定配合が困難であった。
請求項1:(A)ラクトフェリン及び(B)ラッカーゼを含有してなることを特徴とするチューインガム組成物。
請求項2:(A)ラクトフェリンを固形分換算で0.01~10質量%、(B)ラッカーゼを、360,000単位/g品を基準として純分換算で0.001~3質量%含有する請求項1記載のチューインガム組成物。
請求項3:(A)ラクトフェリンの固形分換算量と、(B)ラッカーゼの360,000単位/g品を基準とした純分換算量との割合((A)/(B))が、質量比で0.1~30である請求項1又は2記載のチューインガム組成物。
請求項4:更に、(C)ローズマリー又はその抽出物を含有する請求項1乃至3のいずれか1項に記載のチューインガム組成物。
請求項5:口臭を予防又は抑制するためのものである請求項1乃至4のいずれか1項に記載のチューインガム組成物。
市販のラクトフェリンは、哺乳類(例えば人、牛、羊、山羊、馬等)の初乳、移行乳、常乳、末期乳等、又はこれらの乳の処理物である脱脂乳、ホエー等から常法(例えば、イオン交換クロマトグラフィー等)により分離したラクトフェリン、植物(トマト、イネ、タバコ)から生産されたラクトフェリンであり、本発明では、市販品を使用しても、或いは公知の方法により調製したものを使用してもよい。本発明においては、ラクトフェリンとして特にウシ由来のものが好ましく使用される。ウシ由来の市販ラクトフェリンとしては、森永乳業(株)から発売されている「森永ラクトフェリン(MLF-1)、DMVジャパン社から発売されている「ラクトフェリン」等があり、これらを好適に使用できる。
市販品としては、たとえば天野エンザイム(株)製のラッカーゼダイワY120などを用いることができ、これは、360,000単位/gの30%純分を70%のデキストリンで賦形したものである。
ローズマリーとして具体的には、ローズマリーの葉及び茎を原料とし、粉砕し粉状にしたものが使用できる。また、その抽出物としては、上記粉状等にしたローズマリーを極性溶媒及び/又は非極性溶媒(例えば水、エチルエーテル、エチレンクロライド、ジオキサン、アセトン、エタノール、メタノール、酢酸エチル、プロピレングリコール等の極性溶媒、あるいはn-ヘキサン、石油エーテル、リグロイン、シクロヘキサン、四塩化炭素、クロロホルム、ジクロルエタン、トルエン、ベンゼン等の非極性溶媒又はこれらの混合溶媒)で抽出することにより得られた抽出エキス及びその抽出残渣から選ばれる原料に対し溶媒抽出処理を行って得られた抽出物、並びに上記植物より単離されるカルノソール、カルノジン酸、7,11,12-トリヒドロキシ-6,10-(エポキシメタノ)アビエタ-8,11,13-トリエン-20-オン(ロズマノール)、及びこれらの塩等の消臭有効成分(特開昭59-203445号公報、特開昭57-204278号公報、特開昭59-103665号公報参照)が使用できる。なお、上記溶媒抽出処理に用いる溶媒は、上記公報に記載されるように、有機溶媒でも無機溶媒でも差し支えなく、また有機溶媒と無機溶媒との混合溶媒でもよく、通常の抽出方法で抽出することができる。
更に、ローズマリーの抽出物又はその希釈物にデキストリン、エリスリトール、マンニトール等の糖アルコール類、油脂類等を添加して賦形したものを配合することもでき、賦形剤の添加量は、ローズマリーの抽出物又はその希釈物全体の10~90%が望ましい。
表1~4に示すチューインガム組成物を下記方法で調製し、下記評価を行った。結果を表1~4に示す。
表1~4に示す組成に従い、ガムベース(ナチュラルベース(株)製)、マルチトール(三菱商事フードテック社製)、キシリトール(三菱商事フードテック社製)、次いで、ラクトフェリン(※1)、粉末香料、オイル香料、ラッカーゼ(※2)、更には必要によりローズマリー(※3)を加え、50℃前後にて1L容量ニーダー((株)トーシン製 TKI-1型)を用いて均一に混練した。次いで、板状の加工を施したガム製剤1kgを調製した。
(※2)天野エンザイム(株)製 ラッカーゼダイワ Y120(360,000単位/g 30%ラッカーゼをデキストリン粉末で賦形し、108,000単位/gとした。)
(※3)豊玉香料(株)製 レオミールRMW(10%ローズマリー水溶性抽出物をデキストリン粉末で賦形したもの。)
(※4)エーザイフードケミカル(株)製 アミカノン-S
(※5)日本バイオコン(株)製 麦芽エキス
口臭の評価には、臭気識別判定の専門家(臭気判定士)1名によるUBC(ブリティシュ・コロンビア大学)式官能評価法を採用した。呼気採取方法は、まず口呼吸を3回行った後に、1分間口を閉じて口腔内に溜まった息のみを所定のビニールパイプを通して臭気判定士に吹きかけ、その臭いの強さに応じて下記の6段階で評価した。
5 強烈なにおい
4 強いにおい
3 らくに感知できるにおい
2 感知できるが、弱いにおい
1 やっと感知できるにおい
0 においなし
表1~4の組成のチューインガム組成物80gを凸版印刷(株)製200mL容器に入れ、蓋をして、40℃の恒温槽(ヤマト科学(株)製インキュベーターIG420)に2ヶ月間放置し、チューインガム組成物中のラッカーゼ酵素活性値を下記方法で測定し、保存初期時の活性と比較したものをラッカーゼ活性率(%)とした。
=△OD×120×D
△OD:505nmにおける30秒間の吸光度変化
D:サンプル溶液の希釈倍数
((2ヶ月保存後の活性値)/(保存初期時の活性値))×100
表1~4の組成のチューインガム組成物80gを凸版印刷(株)製200mL容器に入れ、蓋をして、40℃の恒温槽(ヤマト科学(株)製インキュベーターIG420)に放置し、2ヶ月後のメチルメルカプタン消臭作用効果を測定した。
測定機器:ガスクロマトグラフィー GC14A
記録計 :C-R4A CHROMATORAC(島津製作所製)
検出器 :FPD(Flame Photometric detector;島津製作所製)
水素ガス発生装置:HYDROGEN GENERATOR HG260(GL Sciences)
カラム :DNP20% Chromosorb WAW、DMCS 60/80Mesh、φ 3.2mm×1mm
カラム温度:40℃(4min)~(30℃/min)~130℃(16min)
注入口温度:130℃
キャリアガス:窒素(プレッシャーコントロール1.75kg/cm2)、(マスフローコントロール0.5kg/cm2)
メチルメルカプタン消臭率(%)=((C-A)/C)×100
C:ブランク液のメチルメルカプタンピーク面積
A:試料液のメチルメルカプタンピーク面積
Claims (5)
- (A)ラクトフェリン及び(B)ラッカーゼを含有してなることを特徴とするチューインガム組成物。
- (A)ラクトフェリンを固形分換算で0.01~10質量%、(B)ラッカーゼを、360,000単位/g品を基準として純分換算で0.001~3質量%含有する請求項1記載のチューインガム組成物。
- (A)ラクトフェリンの固形分換算量と、(B)ラッカーゼの360,000単位/g品を基準とした純分換算量との割合((A)/(B))が、質量比で0.1~30である請求項1又は2記載のチューインガム組成物。
- 更に、(C)ローズマリー又はその抽出物を含有する請求項1乃至3のいずれか1項に記載のチューインガム組成物。
- 口臭を予防又は抑制するためのものである請求項1乃至4のいずれか1項に記載のチューインガム組成物。
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JP2012025695A (ja) * | 2010-07-23 | 2012-02-09 | Lion Corp | 口腔ケア組成物 |
WO2012099238A1 (ja) * | 2011-01-21 | 2012-07-26 | ライオン株式会社 | 脂肪分解促進組成物 |
JPWO2013047826A1 (ja) * | 2011-09-28 | 2015-03-30 | ライオン株式会社 | 口腔用組成物 |
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CN103719527A (zh) * | 2014-01-26 | 2014-04-16 | 泰州比尔夫生物科技有限公司 | 一种含牛乳铁蛋白的口香糖 |
CN109620750A (zh) * | 2018-12-19 | 2019-04-16 | 广州立白企业集团有限公司 | 一种牙齿美白组合物及其应用 |
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JP5447392B2 (ja) | 2014-03-19 |
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