WO2022004240A1 - Oral composition for alleviating pet allergy - Google Patents

Abstract

[Problem] To provide an oral composition for pets such as dogs and cats which is unlikely to cause the onset of allergic symptoms caused by gluten, etc., is safe, and effectively prevents, improves or alleviates problematic behavior in pets. [Solution] A pet allergy-alleviating oral composition which is to be added to pet food and is characterized by containing theanine. This pet allergy-alleviating oral composition is preferably a problematic pet behavior-suppressing oral composition which is characterized by containing theanine and gluten, and the gluten is preferably active gluten.

Description

Oral composition for allergy relief in pets

The present invention relates to an oral composition for allergic relief of pets.

With the recent pet boom and changes in housing conditions, pet breeding methods are changing. For example, when it comes to dogs, they have traditionally been bred as guard dogs or hunting dogs, but have been bred indoors as indoor dogs. The same applies to cats, which were previously bred mainly outdoors, but are now bred mainly inside houses. In addition, the way of thinking of owners is changing, and the way of thinking of pets as a member of the family is becoming more widespread. As for pet food, health consciousness is increasing, and pet food with excellent pet health is desired.
Gluten is a commonly used ingredient in pet food. Since gluten has high binding properties, pellets are used as a binding agent when molding into granules or the like. On the other hand, dogs and cats are carnivorous animals and originally eat meat as their staple food, so their digestive ability for grains is low, and digestion of gluten and the like may be insufficient. When proteins such as gluten are absorbed without being digested, allergic reactions are likely to occur.

Gluten hypersensitive enteropathy and celiac disease are known as allergic reactions caused by gluten, and it is one of the immune abnormal reactions that damages the mucous membrane of the small intestine by causing an abnormal immune reaction to gluten. It is said that when the small intestine is damaged, nutrient absorption is impaired, causing diseases such as abdominal pain and diarrhea. As an example of a therapeutic agent or method for celiac disease or gluten-sensitive enteritis, Patent Document 1 describes a therapeutic method using an anti-CD40 antibody that specifically binds to CD40, and Patent Document 2 describes the expression of the NR4A2 gene. Therapeutic agents for autoantibody-dependent autoimmune diseases containing inhibitory oligonucleotides are disclosed. Further, Patent Document 3 describes a therapeutic agent and a therapeutic method containing an azabicyclo heterocycle as a cannabinoid receptor modulator, and Patent Document 4 describes a glucocorticoid receptor, an AP-1 and / or a regulator of NF-κB activity. Patent Document 5 discloses an inflammation-regulating composition containing an extrinsic vitamin K2 and a method for adjusting and using it. Since these technologies are used as pharmaceuticals, they are difficult to apply as foods.

There are also gluten-free pet foods to avoid allergic reactions to gluten. However, such pet food is generally difficult to use due to its high price and limited number of items. Further, in order to produce pet food, a binder is required to make it easier for pets to eat, and it is inevitable that high-molded gluten is used. The reason is that dry pet food molded with gluten and dried has the advantage of being easier to use because it is easier to obtain and store than semi-dry or wet pet food.

On the other hand, as the number of pets raised has increased, failures in discipline and training for keeping pets indoors and new diseases associated with old age have become known. For example, indoor dogs are known to have problem behaviors such as attack, destruction, improper excretion, licking their paws over and over, and barking excessively. In addition, problematic behaviors such as inappropriate excretion and scratching are known for cats. Pharmacotherapy is a typical method of suppressing these behavioral problems. However, administration of anxiolytics, hormones, tranquilizers, etc. had a high risk of side effects and poisoning. Therefore, a treatment method that is safe and works effectively regardless of the mental state of the pet is desired.
As an example of such a therapeutic method, Patent Document 6 describes a composition containing theanine to suppress behavioral problems in pets. This document contains one or more of theanine, highly unsaturated fatty acids (arachidonic acid, DHA, EPA, etc.) and choline as effective in suppressing problematic behaviors such as car sickness and heat stroke. The composition is disclosed. Patent Document 7 discloses that an oral preparation containing a fat and oil extracted from bonito ovary as a main component has an effect of preventing, alleviating or ameliorating problem behavior of pets or livestock.

Japanese Patent Publication No. 2007-510666 Japanese Unexamined Patent Publication No. 2018-172327 Japanese Patent Publication No. 2007-514770 Japanese Patent Publication No. 2011-503081 Special Table 2013-504572 Japanese Unexamined Patent Publication No. 2001-315666 Japanese Unexamined Patent Publication No. 2007-246430

The present invention has been made in view of the above-mentioned circumstances, and an object thereof is that pets such as dogs and cats are less likely to develop allergic symptoms due to gluten and the like, and are safe and have problematic behavior of pets. To provide an oral composition that can effectively prevent, ameliorate, or alleviate the onset of.

The oral composition for allergy allergy of pets according to the present invention for achieving the above-mentioned problems is characterized by containing theanine.
At this time, it is preferable that the allergy is to at least one substance selected from the group consisting of wheat protein and egg white.
Further, the oral composition for suppressing problematic behavior of pets according to another invention is characterized by containing theanine and gluten. At this time, it is preferable that the gluten is active gluten.
Further, it is preferable that the oral composition for suppressing problematic behavior of pets is the oral composition for allergic allergies.
Moreover, it is preferable that the oral composition is pet food.

According to the present invention, for pets such as dogs and cats, an oral composition that is less likely to cause allergic symptoms due to gluten and the like, is safe, and can effectively prevent, improve, or alleviate the onset of problematic behavior of pets. Can be provided.

It is a bar graph which shows the result of having measured the IgE concentration in rat serum. It is a bar graph which shows the result of having measured the anti-wheat protein IgE concentration in rat serum. It is a bar graph which shows the result of having measured the anti-egg white protein IgE concentration in rat serum. It is a bar graph which shows the result of having examined the stool property. It is a bar graph showing the result of examining the change of the problem behavior for the dog group number I. It is a bar graph showing the result of examining the change of the problem behavior for the dog group number II. It is a bar graph showing the result of examining the change of the problem behavior for the dog group number III. It is a bar graph showing the result of examining the change of the problem behavior for the dog group number IV. It is a graph which shows the result of having performed the statistical analysis about the data about the change of the problem behavior of a dog. It is a bar graph showing the result of examining the change of the problem behavior for the cat group number I. It is a bar graph showing the result of examining the change of the problem behavior for the cat group number II. It is a bar graph showing the result of examining the change of the problem behavior for the cat group number III. It is a bar graph showing the result of examining the change of the problem behavior for the cat group number IV. It is a graph which shows the result of having performed the statistical analysis about the data about the change of the problem behavior of a cat.

Next, an embodiment of the present invention will be described with reference to figures and tables. The technical scope of the present invention is not limited to these embodiments, and can be implemented in various forms without changing the gist of the invention.
Theanine of the present invention is a kind of amino acid and is a water-soluble white crystalline powder. To obtain theanine, the method of extracting from tea leaves, the method of obtaining it by organic synthesis reaction (Chem. Pharm. Bull., 19 (7), 1301-1307 (1971)), and the action of glutaminase on a mixture of glutamine and ethylamine. (Special Fair 7-55154), a method of culturing a group of cultured tea cells in a medium containing ethylamine to promote the growth of the group of cultured cells while increasing the amount of theanine accumulated in the group of cultured cells (No. 7-55154). Japanese Patent Application Laid-Open No. 5-123166), there is a method for obtaining ethylamine by replacing it with an ethylamine derivative such as ethylamine hydrochloride. As the theanine used in the present invention, the theanine obtained by any of the above methods can be used. Examples of tea leaves include green tea, oolong tea, and black tea.

As theanine, any of L-form, D-form, and DL-form can be used. Of these, L-form theanine is also found in food additives and is economically easy to use, so it is preferable to use L-form theanine. Theanine can be used in any form in refined products, crude products, extracted extracts and the like.
Gluten is a type of protein produced from the endosperm of grains such as wheat, barley, rye, and corn. Glutenin and gliadin absorb water and have a network-like structure that is sticky and elastic. It is a substance that combines. The raw material for gluten may be one or a combination of grains selected from grains such as wheat, barley, rye, and corn, but wheat is preferable because of its availability. Purified gluten may be used. Further, the protein derived from wheat seeds (wheat protein) itself may be used. For example, since gluten is contained in wheat protein in an amount of about 80 to 90%, gluten can be obtained from wheat protein as a raw material. As the gluten, a protein prepared from wheat, a protein having a high gluten content (for example, 80% or more), or a commercially available gluten or wheat protein can be used.

As gluten, it preferably means active gluten. Active gluten refers to a component that develops when wheat flour and water are mixed to form a dough, and the thiol groups of wheat protein form SS bonds in the dough. For example, raw gluten containing 60 to 70% by mass of water obtained by adding water to wheat flour and kneading it to make a dough, and then washing the dough with water to wash away the starch, or powdered gluten obtained by drying and powdering the dough. Is exemplified.

Active gluten can be produced, for example, by the following method.
Water is added to wheat flour and kneaded, and the obtained dough is washed with water to obtain wet gluten (raw gluten), which is then dried by a known method such as a vacuum freeze-drying method or a flash-drying method. Active gluten is obtained by pulverizing the dried product.
The higher the gel formation strength of the wet gluten (raw gluten) is, the more preferable it is, and the breaking strength is preferably 4 g / cm ² or more, more preferably 8 g / cm ² or more, and most preferably 20 g / cm ² or more.
The stirring type mixing granulator for mixing wheat flour and water is not particularly limited as long as it is a mixing granulator having both a stirring / mixing blade and a granulating blade, for example, a high speed mixer (manufactured by Fukae Pautech). , High flex glural (manufactured by Fukae Pautech), granulator (manufactured by Nara Machinery Co., Ltd.), vertical granulator (manufactured by Paulek), etc. can be used. As the conditions of the stirring type mixing granulator, the product temperature of the contents in the tank at the time of stirring is about 40 ° C. to 65 ° C., and the mixing time is about 5 minutes to 30 minutes.

The device for crushing the dried product is not particularly limited, and is, for example, a coarse crusher such as a cutter mill, a hammer mill or a ball mill; a fine impact mill (manufactured by Hosokawa Micron), a super screen mill (manufactured by Nara Machinery Co., Ltd.). And the like; an atomizer (manufactured by Paulek), a counter jet mill (manufactured by Hosokawa Micron) and the like; After the pulverization treatment, the obtained pulverized product may be sieved as necessary to obtain a desired particle shape. The average particle size of the pulverized active gluten is preferably about 30 μm to 200 μm, more preferably about 50 μm to 150 μm.

In the case of dogs, problematic behaviors of pets are exemplified by intimidation, biting, groaning, biting, excitement, etc., and in the case of cats, jarring biting / sweet biting, nail sharpening, etc. are exemplified.
The threat of a dog is an action to show that oneself is superior to the other party or to show territory, for example, an action such as bare teeth, a low roar, or a bite.
A dog's bite includes, for example, an action such as biting a piece of furniture or a home appliance to damage or destroy it.
Dog groaning includes, for example, the behavior of groaning and intimidating the owner, family, guests, and other dogs.
The biting of a dog includes, for example, the action of putting a tooth on a person or an object.
The excitement of a dog includes, for example, waving its tail and jumping, reacting to sirens, car horns, happily pulling a lead during a walk, and enthusiastically reacting to ball play.

Cat's jerking / sweet biting is, for example, the act of a cat fluttering and biting on a person's hand or foot, suddenly jumping on the owner's foot walking in the room and biting, or biting lightly with a weak force rather than seriously. Actions can be mentioned.
Cat claws are actions such as picking claws outside the place for claws prepared by the owner. For example, even if you prepare a claw sharpener, you do not use it, but it is made of pillars, walls, wooden or rattan. Actions include furniture, leather and cloth sofa furniture, and nailing with carpet.

An allergic reaction to gluten indicates that it is gluten intolerant and causes an abnormal immune reaction to an antigen that is gluten, and an allergic reaction as an autoimmune disease can be mentioned. Gluten intolerance or symptoms include abdominal pain, abdominal distension and diarrhea. In severe and long-term cases, for example when inflammatory changes occur in the intestinal mucosa, nutrient absorption disorders, fatigue, chronic diarrhea, weight loss, abdominal distension, anemia, increased bleeding tendency, and gastrointestinal lymphoma. And may increase the risk of malignant tumors such as carcinoma. Further, as a related disease related to gluten intolerance, dermatitis herpetiformis and the like can be mentioned.

The effective amount of theanine is preferably 0.1 to 25 mg / kg body weight per day, and the content ratio of theanine to gluten is 1: 10 to 1: 100,000, more preferably 0.2 to 20 mg / kg body weight. Moreover, the content ratio of theanine and gluten is 1: 50 to 1: 10000.
Hereinafter, the present invention will be described in detail with reference to Examples. However, the technical scope of the present invention is not limited to the following examples.

<Example 1> Production of theanine by enzymatic method 0.3M glutamine and 1.5M ethylamine hydrochloride are reacted in 0.05M borate buffer (pH 11) in the presence of 0.3U glutaminase (commercially available) at 30 ° C. for 22 hours. , 225 nmol of L-theanine was obtained. Next, the reaction solution was subjected to Dowex 50 × 8 and Dowex 1 × 2 column chromatography (both manufactured by Muromachi Chemical Industry Co., Ltd.), and this was treated with ethanol to isolate the target substance from the reaction solution.
This isolated substance was subjected to an amino acid analyzer (manufactured by Hitachi, Ltd.) and paper chromatography, and by exhibiting the same behavior as the standard substance, it was confirmed that the substance was L-theanine. Hydrolysis with hydrochloric acid or glutaminase yielded glutamic acid and ethylamine in a 1: 1 ratio. The isolated material was hydrolyzed by glutaminase, indicating that ethylamine was bound to the γ-position of glutamic acid. It was confirmed by glutamate dehydrogenase that the glutamate produced by hydrolysis was an L-form. From the above, 8.5 g of L-theanine was obtained.

<Example 2> Extraction of theanine from tea leaves 10 kg of tea (Camellia sinensis) leaves are extracted with hot water, passed through a cation exchange resin (Dowex HCR W-2 manufactured by Muromachi Chemical Industry Co., Ltd.), and eluted with 1N NaOH. did. The eluted fraction is passed through activated carbon (Taiko activated carbon SG manufactured by Nimura Chemical Industry Co., Ltd.), and the eluted fraction with 15% ethanol is concentrated using an RO membrane (NTR729HF manufactured by Nitto Denko Corporation) and subjected to column chromatography. It was purified and further recrystallized to produce 24.8 g of L-theanine.
L-Theanine [trade name: Santheanine, manufactured by Taiyo Kagaku Co., Ltd.] was used for each of the following tests and the production of each composition. In the present invention, the same effect can be obtained by using theanine produced and extracted by the methods shown in Examples 1 and 2 above in addition to theanine.

<Example 3> Production of active gluten 1) Add 145 g of water to 220 g of strong second-class flour (crude protein amount 14%), and use a farinograph (model: 8101 type; manufactured by BRABENDER) at 63 rpm for 10 to 30 minutes. Stir and mix to prepare flour dough. Hereinafter, the stirring and mixing time of 10 minutes was referred to as Example 3 (1), the stirring and mixing time of 20 minutes was referred to as Example 3 (2), and the stirring and mixing time of 30 minutes was referred to as Example 3 (3).
2) The flour dough of 1) was washed with a large amount of water to wash away the starch to obtain raw gluten.
3) After storing the raw gluten kneaded in 2) in a freezer at -20 ° C for 5 hours, use a vacuum freeze-dryer (model: FZ-6; manufactured by LABCONCO) at 20 ° C, 80 × 10 ^-3 ~ Freeze-dried under the condition of 100 × 10 ^{-3 mBAR.}
4) The obtained dried product was pulverized with a mill (product name: ULTRA CENTRIFUGAL MILL; manufactured by Mitamura Riken Kogyo Co., Ltd.) to prepare 40 g of active gluten.

<Example 4> Production of reduction-treated gluten As the reduction-treated gluten, wheat-derived gluten treated with sodium pyrosulfite was used.
1) 2000 g of active gluten [trade name: Emmasoft M-1000] was added to 10000 g of an aqueous solution in which 400 g of sodium sulfite was dissolved, and the mixture was stirred at 30 ° C. for 60 minutes to obtain raw gluten.
2) Freeze the mixture obtained in 1) above using a vacuum freeze-dryer (model: FZ-6; manufactured by LABCONCO) at 20 ° C and 80 × 10 ^-3 to 100 × 10 ^-3 mBAR. It was dry.
3) The dried product obtained in 2) above was pulverized with a mill (product name: ULTRA CENTRIFUGAL MILL; manufactured by Mitamura Riken Kogyo Co., Ltd.) to prepare 1200 g of reduction-treated gluten.

<Measurement Example 1> Evaluation of breaking strength of gluten The following measurements were made for the active gluten (3 (1) to 3 (3)) produced in Example 3 and the reduced gluten produced in Example 4 in the state of raw gluten. Based on the conditions, the breaking strength was measured as the gel strength. The obtained breaking strength (g / cm ² ) is shown in Table 1.
Breaking strength measurement conditions ・ Plunger: For compression elasticity Dφ10mm
・ Table speed: 10cm / min
・ Sensitivity: 2kg
・ Recorder: HIOKI
・ Chart speed 180mm / min.
・ Sensitivity: 0.5V
・ Sample shape: diameter 48 mm x height 30 mm

<Example 5> Production of gluten-free pet food A mixture of 9 kg of Amamiru and 3.6 kg of spray-dried egg white powder is heated to 30 ° C. and mixed, then 30 kg of frozen meat and meat by-products and 0.6 kg of water are added and mixed for 30 minutes. did. Next, the remaining raw materials, coloring agents, flavoring agents, vitamins, minerals, and soy protein concentrate were mixed with this mixture and mixed to prepare a dough. The dough was then fed into a Siefer Mill (Siefer Machinenfabrik GmbH & Co.) to maintain a discharge temperature of 300 ° C. and a pressure of less than 100 psi.
A gluten-free pet food is manufactured by feeding a heated dough mixture through a tubular heat exchanger, cooling the product to about 105 ° C, flattening it as a meat-like food with a water content of 55.1%, and then cutting it into dice. did.
For each of the following tests and the manufacture of each composition, commercially available dry gluten-free pet food [trade name: Natural Balance Original Ultra Grain Free Chicken, Manufacturer: Natural Balance, PET FOOS Inc. (Ingredients: Chicken, Beans, Chicken) Meal, lentils, chicken fat (stored in mixed tocopherols), sweet potatoes, flaxseed, pea starch, natural flavors, dried eggs, Menhardenfish oil (stored in mixed tocopherols), dried tomato pomas, salt, potassium chloride, phosphoric acid Dicalcium, taurine, DL-methionine, dried apples, dried cranberries, dried spinach, dried pumpkin, dried carrots, minerals (zinc, zinc sulfate, iron sulfate, iron, copper sulfate, copper, manganese sulfate, manganese, calcium iodide , Sodium selenate), vitamins (vitamin E, niacin, D-calcium pantothenate, vitamin A, riboflavin, thiamine mononitrate, vitamin D3, pyridoxin hydrochloride, folic acid, biotin, vitamin B12), L-ascorvir-2 -Polyphosphoric acid (vitamin C), lactic acid, citric acid (preservative), L-carnitine, Yukkashijigera extract, rosemary extract)] was used.

<Example 6> Production of theanine-added gluten-free pet food The raw materials were blended in the proportions shown in Table 2 to produce the theanine-added gluten-free pet food.
Commercially available gluten-free pet food was crushed with a power mill (DM-150 type: manufactured by Kawagoe Kikai Co., Ltd.). After mixing 10000 g of crushed pet food and 2 g of L-theanine with a high-speed mixer (FC-GS type: manufactured by Fukae Pautech) for 2 minutes, 100 g of water was added and mixed for another 5 minutes. This mixture is extruded and granulated into pellets with a diameter of about 1 cm using an in-line cylindrical granulator (FBG150 type: manufactured by EarthTechnica Co., Ltd.), and then a shelf-type parallel flow dryer (shelf-type parallel flow dryer type: Kuroda Kogyo). The product was dried at 70 ° C. for 12 hours using (manufactured by the same company) to obtain 9700 g of a gluten-free pet food containing theanine.

<Example 7> Production of pet food for dogs containing active gluten containing theanine The raw materials were blended in the proportions shown in Table 2 to produce pet food containing active gluten containing theanine.
Commercially available gluten-free pet food was crushed with a power mill (DM-150 type: manufactured by Kawagoe Kikai Co., Ltd.). High-speed mixer (FC-GS type: manufactured by Fukae Pautech) using 5000 g of crushed pet food, 2 g of L-theanine and 5000 g of active gluten of Example 3 (3) (breaking strength at raw gluten: 20 g / cm ^2). After mixing for 2 minutes, 100 g of water was added and mixed for another 15 minutes. This mixture is extruded and granulated into pellets with a diameter of about 1 cm using an in-line cylindrical granulator (FBG150 type: manufactured by EarthTechnica Co., Ltd.), and then a shelf-type parallel flow dryer (shelf-type parallel flow dryer type: Kuroda Kogyo). The product was dried at 70 ° C. for 12 hours using (manufactured by the same company) to obtain 9000 g of pet food for dogs containing active gluten containing theanin (theanin: gluten = 1: 2500).

<Example 8> Production of pet food for cats containing active gluten containing theanine The raw materials were mixed in the proportions shown in Table 2 to produce pet food containing active gluten containing theanine.
Commercially available gluten-free pet food was crushed with a power mill (DM-150 type: manufactured by Kawagoe Kikai Co., Ltd.). Grinded 5000 g, L-theanine 2 g and the active gluten of Example 3 (2) (breaking strength at raw gluten: 8 g / cm ² ) 5000 g with a high speed mixer (FC-GS type: manufactured by Fukae Pautech). After mixing for 2 minutes, 100 g of water was added and mixed for another 15 minutes. This mixture is extruded and granulated into pellets with a diameter of about 1 cm using an in-line cylindrical granulator (FBG150 type: manufactured by EarthTechnica Co., Ltd.), and then a shelf-type parallel flow dryer (shelf-type parallel flow dryer type: Kuroda Kogyo). The product was dried at 70 ° C. for 12 hours using (manufactured by the same company) to obtain 9010 g of pet food for cats containing active gluten containing theanin (theanin: gluten = 1: 2500).

<Example 9> Production of theanine-added reduction-treated gluten-containing pet food The raw materials were blended in the proportions shown in Table 2 to produce a theanine-added reduction-treated gluten-containing pet food.
Commercially available gluten-free pet food was crushed with a power mill (DM-150 type: manufactured by Kawagoe Kikai Co., Ltd.). 5000 g of crushed pet food, 2 g of L-theanine and 5000 g of reduction-treated gluten of Example 4 (breaking strength at raw gluten: 2 g / cm ² ) with a high-speed mixer (FC-GS type: manufactured by Fukae Pautech). After mixing for 2 minutes, 100 g of water was added and mixed for another 15 minutes. This mixture is extruded and granulated into pellets with a diameter of about 1 cm using an in-line cylindrical granulator (FBG150 type: manufactured by EarthTechnica Co., Ltd.), and then a shelf-type parallel flow dryer (shelf-type parallel flow dryer type: Kuroda Kogyo). The product was dried at 70 ° C. for 12 hours using (manufactured by the same company) to obtain 9400 g of pet food containing thetanine-added reduction-treated gluten (theanine: gluten = 1: 2500).

<Example 10> Production of pet food containing active gluten without theanine added A commercially available gluten-free pet food was crushed with a power mill (DM-150 type: manufactured by Kawagoe Kikai Co., Ltd.). Mix 5000 g of crushed pet food and 5000 g of active gluten (breaking strength at raw gluten: 8 g / cm ² ) of Example 3 (2) with a high-speed mixer (FC-GS type: manufactured by Fukae Pautech) for 2 minutes. After that, 100 g of water was added and mixed for another 15 minutes. This mixture is extruded and granulated into pellets with a diameter of about 1 cm using an in-line cylindrical granulator (FBG150 type: manufactured by EarthTechnica Co., Ltd.), and then a shelf-type parallel flow dryer (shelf-type parallel flow dryer type: Kuroda Kogyo). The product was dried at 70 ° C. for 12 hours using (manufactured by the same company) to obtain 9020 g of a pet food containing active gluten without the addition of theanin.

<Example 11> Production of gluten-containing pet food containing no theanine-added reduction treatment A commercially available gluten-free pet food was crushed with a power mill (DM-150 type: manufactured by Kawagoe Machinery Co., Ltd.). After mixing 5000 g of crushed pet food and 5000 g of reduction-treated gluten of Example 4 (breaking strength at raw gluten: 2 g / cm ² ) for 2 minutes with a high-speed mixer (FC-GS type: manufactured by Fukae Pautech). , 100 g of water was added and mixed for another 15 minutes. This mixture is extruded and granulated into pellets with a diameter of about 1 cm using an in-line cylindrical granulator (FBG150 type: manufactured by EarthTechnica Co., Ltd.), and then a shelf-type parallel flow dryer (shelf-type parallel flow dryer type: Kuroda Kogyo). The product was dried at 70 ° C. for 12 hours using (manufactured by the same company) to obtain 9040 g of a pet food containing teanin-free reduction-treated gluten.

<Test Example 1> Gluten-free rat group As an allergic reaction test to gluten, about 50 g of SD rats (male, 3 weeks old, Charles River) bred in an SPF environment, 8 animals in a group were given a commercially available gluten-free pet food for 4 weeks. It was given by free intake. After fasting for 2 days, trinitrobenzene sulfonic acid (hereinafter, TNBS: Tokyo Chemical Industry) was enema to induce colitis. After that, the cells were bred in the same manner for 7 days, blood was collected from the tail vein, and the serum was separated by centrifugation (1500 g × 10 min.). Feces at the end of breeding were observed.

<Test Example 2> Theanine-added gluten-free rat group As an allergic reaction test to gluten, about 50 g of SD rats (male, 3 weeks old, Charles River) bred in an SPF environment for 4 weeks in Example 6 A gluten-free pet food containing theanine was given by free intake. After two days of fasting, TNBS was enema to induce colitis. After that, the cells were bred in the same manner for 7 days, blood was collected from the tail vein, and the serum was separated by centrifugation (1500 g × 10 min.). Feces at the end of breeding were observed.

<Test Example 3> Rat group containing active gluten with added theanine As an allergic reaction test to gluten, SD rats bred in an SPF environment with a weight of about 50 g (male, 3 weeks old, Charles River) were used for 4 weeks in a group of 8 rats. A pet food for cats containing active gluten containing 8 theanin (breaking strength at the time of raw gluten: 8 g / cm ² ) was given by free ingestion. After two days of fasting, TNBS was enema to induce colitis. After that, the cells were bred in the same manner for 7 days, blood was collected from the tail vein, and the serum was separated by centrifugation (1500 g × 10 min.). Feces at the end of breeding were observed.

<Test Example 4> Theanine-added reduction-treated gluten-containing rat group As an allergic reaction test to gluten, about 50 g of SD rats (male, 3 weeks old, Charles River) bred in an SPF environment for 4 weeks. A pet food containing 9 theanine-added reduction-treated gluten was given by free ingestion. After two days of fasting, TNBS was enema to induce colitis. After that, the cells were bred in the same manner for 7 days, blood was collected from the tail vein, and the serum was separated by centrifugation (1500 g × 10 min.). Feces at the end of breeding were observed.

<Test Example 5> Rat group containing active gluten without added theanin As an allergic reaction test to gluten, SD rats bred in an SPF environment with a weight of about 50 g (male, 3 weeks old, Charles River) were conducted for 4 weeks in a group of 8 rats. The pet food containing active gluten without the addition of theanin of Example 10 (breaking strength at the time of raw gluten: 8 g / cm ² ) was given by free ingestion. After two days of fasting, TNBS was enema to induce colitis. After that, the cells were bred in the same manner for 7 days, blood was collected from the tail vein, and the serum was separated by centrifugation (1500 g × 10 min.). Feces at the end of breeding were observed.

<Test Example 6> Theanin-free reduction-treated gluten-containing rat group As an allergic reaction test to gluten, about 50 g of SD rats (male, 3 weeks old, Charles River) bred in an SPF environment for 4 weeks. The pet food containing the theanin-free reduction-treated gluten of Example 11 was given by free ingestion. After two days of fasting, TNBS was enema to induce colitis. After that, the cells were bred in the same manner for 7 days, blood was collected from the tail vein, and the serum was separated by centrifugation (1500 g × 10 min.). Feces at the end of breeding were observed.

<Test Example 7> Measurement of IgE in serum The amount of IgE in rat serum was measured by the ELISA method (Levis ^R IgE rat ELISA kit, FUJIFILM Wako Shibayagi Co., Ltd.). The antibody-immobilized 96-well plate was washed with a washing solution. The rat sera of Test Examples 1 to 6 were appropriately diluted with a buffer solution, 50 μL was added to each well, and the mixture was allowed to stand at room temperature for 2 hours.
As a standard curve, standard IgE solution (rat) (100 ng / mL) was diluted with buffer, 50 μL was added to each well, and the mixture was allowed to stand at room temperature for 2 hours. After washing with a washing solution, 50 μL of biotin-bound anti-IgE antibody diluted with a buffer solution was added to each well, and the mixture was allowed to stand at room temperature for 2 hours. After washing with a washing solution, 50 μL of a peroxidase-avidin conjugate diluted with a buffer solution was added to each well, and the mixture was allowed to stand at room temperature for 1 hour. After washing with a washing solution, add 50 μL of a color-developing solution (TMB), _{allow it to stand for exactly 20 minutes, add 50 μL of a stop solution (1M H 2} SO ₄ ) to terminate the reaction, and terminate the reaction with a microplate reader (Bio). It was measured with an absorbance of 450 nm (manufactured by Rad). The results are shown in FIG.

The theanine-added gluten-free rat group of Test Example 2 had a significantly lower serum IgE antibody concentration than the gluten-free rat group of Test Example 1 (p ≦ 0.05). The group of rats containing theanine-added active gluten in Test Example 3 had a significantly lower serum IgE antibody concentration than the group of rats containing active gluten in Test Example 5 (p ≦ 0.01). The group of rats containing theanine-added reduction-treated gluten in Test Example 4 had a significantly lower serum IgE antibody concentration than the group of rats containing reduced-treated gluten of Test Example 6 (p ≦ 0.01). This result indicates that theanine produced less IgE antibody in serum associated with allergies. The serum IgE antibody concentration was significantly lower in the theanine-added active gluten-containing rat group of Test Example 3 and the theanine-added reduction-treated gluten-containing rat group of Test Example 4 than the theanine-added gluten-free rat group of Test Example 2 (p). ≤0.01). This result indicates that the combined use of theanine and gluten reduced the amount of IgE antibody produced in serum associated with allergies. The group of rats containing theanine-added active gluten in Test Example 3 had a significantly lower serum IgE antibody concentration than the group of rats containing theanine-added reduction-treated gluten of Test Example 4 (p ≦ 0.01). This result indicates that the combined use of theanine and active gluten produced less IgE antibody in serum associated with allergies than the combined use of theanine and reduced gluten.

From the above, it was confirmed that theanine has a remarkable effect of suppressing the production of IgE, which is an antibody related to allergens induced by allergens. The amount of IgE produced was further suppressed by gluten, and the active gluten had a remarkable inhibitory effect as compared with the reduced gluten. As a result of statistical analysis by analysis of variance, a significant difference (F (5,36) = 20.5, p ≤ 0.01) was observed between the groups.
From the above results, the combined use of theanine and active gluten was found to have a remarkable effect of suppressing the production of IgE, which is an antibody related to allergies.

<Test Example 8> Measurement of anti-wheat protein IgE in serum The amount of anti-wheat protein IgE in rat serum was measured by the ELISA method. Dissolve commercially available wheat flour (soft flour, manufactured by Nisshin Seifun) in 0.1 M carbonic acid buffer pH 9.6 to 100 mg / mL, add 100 μL to each well in a 96-well plate (manufactured by NUNC), and bring to room temperature for 2 hours. And let it stand still. After removing the wheat flour solution and washing with a washing solution, bovine serum albumin (manufactured by Sigma) was added to a 96-well plate on which wheat antigen was immobilized with a buffer solution (Levis ^R IgE rat ELISA kit, FUJIFILM Wako Shibayagi Co., Ltd.) at 100 mg / mL. To each well, 150 μL was added and allowed to stand at room temperature for 2 hours for blocking treatment. After removing bovine serum albumin, the wheat antigen-immobilized 96-well plate was washed with a washing solution. The rat sera of Test Examples 1 to 6 were diluted 10000 times with a buffer solution, 50 μL was added to each well, and the mixture was allowed to stand at room temperature for 2 hours. After washing with a washing solution, 50 μL of biotin-bound anti-IgE antibody diluted with a buffer solution was added to each well, and the mixture was allowed to stand at room temperature for 2 hours. After washing with a washing solution, 50 μL of a peroxidase-avidin conjugate diluted with a buffer solution was added to each well, and the mixture was allowed to stand at room temperature for 1 hour. After washing with a washing solution, add 50 μL of a color-developing solution (TMB), _{allow it to stand for exactly 20 minutes, add 50 μL of a stop solution (1M H 2} SO ₄ ) to terminate the reaction, and terminate the reaction with a microplate reader (Bio). It was measured with an absorbance of 450 nm (manufactured by Rad). The results are shown in FIG.

The gluten-free rat group of Test Example 1 and the theanine-added gluten-free rat group of Test Example 2 are the theanin-added active gluten-containing rat group of Test Example 3, the theanine-added reduction-treated gluten-containing rat group of Test Example 4, and the activity of Test Example 5. The absorbance was significantly lower than that of the gluten-containing rat group and the reduction-treated gluten-containing rat group of Test Example 6. Since the gluten-free rat group of Test Example 1 and the theanine-added gluten-free rat group of Test Example 2 did not contain gluten in the feed, the effect of suppressing the production of the amount of antibody that reacts with wheat, which is an antigen, was remarkably observed. Compared with the active gluten-containing rat group of Test Example 5, the serum IgE antibody concentration was significantly lower in the theanine-added active gluten-containing rat group of Test Example 3.

In addition, the absorbance was significantly lower in the theanine-added reduced gluten-containing rat group of Test Example 4 than in the reduced-treated gluten-containing rat group of Test Example 6. From the above, it was significantly confirmed that theanine has an effect of suppressing the production of the amount of antibody that reacts with wheat, which is an antigen. The absorbance was significantly lower in the group of rats containing theanine-added active gluten in Test Example 3 than in the group of rats containing theanine-added reduction-treated gluten in Test Example 4. As a result of statistical analysis by analysis of variance, a significant difference (F (5,36) = 96.6, p≤0.01) was observed between the groups. From the above, it was found that the combined use of theanine and active gluten remarkably suppresses the production of the amount of antibody that reacts with wheat, which is an antigen, as compared with the combined use of theanine and reduced gluten.

<Test Example 9> Measurement of anti-egg white protein IgE in serum The amount of anti-egg white protein IgE in rat serum was measured by the ELISA method. Commercially available egg white powder (trade name: egg white powder, manufacturer: manufactured by Taiyo Kagaku Co., Ltd.) is dissolved in 0.1 M carbonic acid buffer pH 9.6 at 100 mg / mL, and 100 μL is added to each well in a 96-well plate (manufactured by NUNC). Then, it was allowed to stand at room temperature for 2 hours. ^{After removing the egg white powder solution and washing with a washing solution, 100 mg of bovine serum albumin (manufactured by Sigma) as a buffer solution (Levis R} IgE rat ELISA kit, FUJIFILM Wako Shibayagi Co., Ltd.) on a 96-well plate on which egg white protein antigen is immobilized. It was dissolved in / mL, 150 μL was added to each well, and the mixture was allowed to stand at room temperature for 2 hours for blocking treatment. After removing bovine serum albumin, the egg white protein antigen-immobilized 96-well plate was washed with a washing solution. The rat sera of Test Examples 1 to 6 were diluted 10000 times with a buffer solution, 50 μL was added to each well, and the mixture was allowed to stand at room temperature for 2 hours. After washing with a washing solution, 50 μL of biotin-bound anti-IgE antibody diluted with a buffer solution was added to each well, and the mixture was allowed to stand at room temperature for 2 hours. After washing with a washing solution, 50 μL of a peroxidase-avidin conjugate diluted with a buffer solution was added to each well, and the mixture was allowed to stand at room temperature for 1 hour. After washing with a washing solution, add 50 μL of a color-developing solution (TMB), _{allow it to stand for exactly 20 minutes, add 50 μL of a stop solution (1M H 2} SO ₄ ) to terminate the reaction, and terminate the reaction with a microplate reader (Bio). It was measured with an absorbance of 450 nm (manufactured by Rad). The results are shown in FIG.

The theanine-added gluten-free rat group of Test Example 2 had significantly lower absorbance than the gluten-free rat group of Test Example 1 (p ≦ 0.05). The group of rats containing theanine-added active gluten in Test Example 3 had significantly lower absorbance than the group of rats containing active gluten of Test Example 5 (p ≦ 0.01). The group of rats containing theanine-added reduction-treated gluten in Test Example 4 had significantly lower absorbance than the group of rats containing reduced-treated gluten of Test Example 6 (p ≦ 0.01). This result indicates that theanine produced less antibody that reacts with the antigen, egg white protein. The absorbance of the theanine-added active gluten-containing rat group of Test Example 3 and the theanine-added reduction-treated gluten-containing rat group of Test Example 4 was significantly lower than that of the theanine-added gluten-free rat group of Test Example 2 (p ≦ 0.01). This result indicates that the combined use of theanine and gluten reduced the production of the amount of antibody that reacts with the egg white protein, which is the antigen. The group of rats containing theanine-added active gluten in Test Example 3 had significantly lower absorbance than the group of rats containing theanine-added reduction-treated gluten of Test Example 4 (p ≦ 0.01). This result indicates that the combined use of theanine and active gluten produced a smaller amount of antibody that reacts with the egg white protein, which is an antigen, than the combined use of theanine and reduced gluten.
From the above, it was found that theanine has the effect of significantly suppressing the production of the amount of antibody that reacts with the egg white protein, which is an antigen. The absorbance was significantly lower in the group of rats containing theanine-added active gluten in Test Example 3 than in the group of rats containing theanine-added reduction-treated gluten in Test Example 4. As a result of statistical analysis by analysis of variance, a significant difference (F (5,36) = 23.9, p ≤ 0.01) was observed between the groups. From the above, the combined use of theanine and active gluten was found to have a remarkable effect of suppressing the production of the amount of antibody that reacts with the egg white protein, which is an antigen.

<Test Example 10> Evaluation of fecal properties As a gluten-sensitive enteropathy symptom recognized as one of the symptoms of allergies, the fecal properties on the end of breeding were evaluated. Rat feces are "Azuki-shaped stool: 0 points", "Azuki-shaped loose stool: 1 point", "Shapeless loose stool: 2 points", "Shapeless muddy stool: 3 points", "Diarrhea stool: 4 points". It was quantified and recorded in 5 stages. The results are shown in FIG.
The gluten-free rat group containing the theanine of Test Example 2, the active gluten-containing rat group containing the theanin of Test Example 3, and the gluten-containing rat group containing the theanine-added reduction treatment of Test Example 4 are the gluten-free rat group of Test Example 1 and the gluten-free rat group of Test Example 5. The score of stool properties was significantly lower than that of the active gluten-containing rat group and the reduction-treated gluten-containing rat group of Test Example 6. As a result of statistical analysis by analysis of variance, a significant difference (F (5,36) = 9.53, p ≤ 0.01) was observed between the groups. From the above, it was found that theanine has an effect of significantly improving gluten-induced allergic diarrhea.

From the results of Test Examples 7 to 10, it was found that theanine showed an anti-allergic effect, and that the active gluten had a stronger anti-allergic effect when used in combination with theanine than the reduced gluten.
In this evaluation, rats were used as the subject of the allergy test, but since the mechanism of immune regulation in higher vertebrates is considered to be equivalent (Non-Patent Document 1), similar effects are expected in dogs and cats, which are the same mammals. can. When a beagle dog (male, 4.6 years old, weight 5.1 kg) who developed dermatitis due to wheat allergy was served with the pet food for dogs containing thetheanin-added active gluten of Example 7 for 3 months, the number of skin scratches decreased. Was observed.

<Test Example 11> Evaluation test for problem behavior (dog)
Problems with these indoor dogs using indoor dogs (age 1.5-4.5 years, average weight 8.6 kg, 2.4-14.2 kg) showing problem behaviors such as threatening, biting, groaning, chewing, excitement, and pulling habits. A behavioral suppression test was conducted. All 24 indoor dogs were divided into 4 groups of 6 dogs for the test. For dog group number I (average weight 8.7 kg, 4.4 to 12.0 kg), feed 100 g of commercially available gluten-free pet food twice daily for 2 weeks, and then continue to feed 100 g of gluten-free pet food for 2 weeks. Feeded twice daily. For dog group number II (average weight 8.7 kg, 5.3 to 12.1 kg), 100 g of commercially available gluten-free pet food was fed twice a day for 2 weeks, and then the gluten-free pet food containing theanin of Example 6 was continuously applied. 100 g was fed twice daily for 2 weeks.

The average food intake of theanine was 4.6 mg / kg body weight (3.3-7.5 mg / kg) per day. For dog group No. III (average weight 8.8 kg, 2.4 to 14.2 kg), 100 g of commercially available gluten-free pet food was fed daily twice a day for 2 weeks, and then the dogs containing active gluten containing theanin of Example 7 were continuously fed. Pet food was fed 100 g twice daily for 2 weeks. The average intake of theanine was 4.5 mg / kg body weight (2.8-16.7 mg / kg) per day. For dog group No. IV (average weight 8.3 kg, 3.0 to 13.6 kg), 100 g of commercially available gluten-free pet food was fed twice a day for 2 weeks, and then the theanine-added reduction-treated gluten-containing pet of Example 9 was continuously fed. The food was fed 100 g twice daily for 2 weeks. The average intake of theanine was 4.8 mg / kg body weight (2.9-13.3 mg / kg) per day. Individuals weighing 8.0 kg or more were given 100 g of commercially available gluten-free pet food as a snack once a day.
The degree of symptoms of problem behavior was quantified and recorded by the owner as shown in Table 3 at the 2nd and 4th weeks after the start of the test.

The results of dog group numbers I to IV are shown in FIGS. 5 to 8, respectively. Table 4 shows the results of the p-values obtained by statistical analysis of the threat, pack, groan, bite, excitement, and pulling habit of dog group numbers I to IV. Statistical analysis was performed by Student's paired t-test regarding the scores of problem behaviors in the 2nd and 4th weeks after the start of the test.

As shown in FIGS. 5 and 4, the problem behavior was not improved in the commercially available gluten-free pet food. There was a significant difference of 5% or less for inappropriate excretion, but the result was that problem behavior became worse. The data in FIG. 5 are shown by mean ± SD, “*” indicates that p ≦ 0.05, and “**” indicates that a significant difference was observed at p ≦ 0.01 (FIGS. 6 to 8). Same in).
As shown in FIGS. 6 and 4, the theanine-added gluten-free pet food of Example 6 significantly improved problem behaviors such as threatening, groaning, and chewing.
As shown in FIGS. 7 and 4, the problem behaviors such as threatening, biting, groaning, chewing, and excitement were significantly improved in the pet food for dogs containing theanine-added active gluten of Example 7. In addition, a marked improvement in problem behavior was observed as compared with the theanine-added gluten-free pet food of Example 6 and the theanine-added reduction-treated gluten-containing pet food of Example 9.
As shown in FIGS. 8 and 4, the problematic behaviors such as intimidation, groaning, and excitement were significantly improved in the pet food containing theanine-added reduction-treated gluten of Example 9.
An improvement in problem behavior equivalent to the improvement by the theanine-added gluten-free pet food of Example 6 was observed.

Dog group number II (gluten-free pet food with theanine), dog group for threatening, biting, groaning, chewing, agitation, pulling habits, and problematic behavior of inappropriate excretion regarding the score difference between the 4th and 2nd weeks after the start of administration. For each group of No. III (pet food containing active gluten with theanine added) and group No. IV (pet food containing reduced gluten with theanin added), significant differences (F) were performed by dispersion analysis. (3,164) = 26.9, p ≦ 0.01) was obtained. Then, between the two groups, statistical analysis was performed by Student's t-test. The results of the statistical analysis are shown in FIG.

Dog group number II (teanin-added gluten-free pet food) [score difference: -0.52 ± 0.63, average ± SD, same below] and dog group number III (teanin-added active gluten-containing pet food for dogs) [score difference: -1.14 Between ± 1.07] (p ≤ 0.01) and dog group number III (pet food containing active gluten with theanine) [score difference: -1.14 ± 1.07] and dog group number IV (pet food with reduced treatment with theanine) [ Score difference: There was a significant difference between the groups between -0.67 ± 0.65] (p ≤ 0.05), but dog group number II (theanine-added gluten-free pet food) [score difference -0.52 ± 0.63] and dog group number IV (score difference). No significant difference was observed between the groups between the pet food containing theanin-added reduction-treated gluten) [score difference -0.67 ± 0.65]. In this way, the dog group No. III (pet food containing active gluten containing theanine) was added to the dog group No. II (gluten-free pet food containing theanin) and the dog group No. IV (pet food containing reduced gluten containing theanin). In comparison, a significant improvement in pet behavior problems was confirmed. A significant difference was observed between dog group No. III (pet food containing active gluten containing theanine) and dog group No. IV (pet food containing reduced gluten containing theanin). This indicates that the combined use of theanine and activated gluten confirmed a marked improvement in pet behavior problems compared to the combined use of theanine and reduced gluten.

<Test Example 12> Evaluation test for problem behavior (cat)
Problems with these indoor cats using indoor cats (age 1.8-5.5 years old, average weight 3.2 kg, 1.1-5.2 kg) showing problem behaviors such as jerking / sweet biting, claw sharpening, groaning, and night squeal. A behavioral suppression test was conducted. A total of 24 indoor cats were divided into 4 groups of 6 each and used for the test. For cat group number I (average weight 3.3 kg, 1.4-5.0 kg), feed 30 g of commercially available gluten-free pet food twice daily for 2 weeks, and then continue to feed 30 g of commercially available gluten-free pet food for 2 weeks. Was fed twice daily.
For cat group number II (average weight 3.3 kg, 2.2-4.0 kg), feed 30 g of commercially available gluten-free pet food twice daily for 2 weeks, and then continue to use the theanine-added gluten-free pet food of Example 6. 30 g was fed twice daily for 2 weeks. The average food intake of theanine was 3.7 mg / kg body weight (3.0-5.5 mg / kg) per day.

For cat group number III (average weight 3.2 kg, 1.1 to 5.2 kg), after feeding 30 g of commercially available gluten-free pet food twice a day for 2 weeks, continuously for cats containing thetheanin-added active gluten of Example 8. Pet food was fed at 30 g twice daily for 2 weeks. The average intake of theanine was 3.7 mg / kg body weight (2.3-11.0 mg / kg) per day.
For cat group No. IV (average weight 3.2 kg, 1.3-4.1 kg), 30 g of commercially available gluten-free pet food was fed twice a day for 2 weeks, and then the pet with gluten-containing thetheanine-added reduction treatment of Example 9 was continuously fed. 30 g of food was fed twice daily for 2 weeks. The average intake of theanine was 3.8 mg / kg body weight (2.9-9.2 mg / kg) per day. Individuals weighing 4.0 kg or more were given 30 g of commercially available gluten-free pet food as snacks.
The degree of symptoms of problem behavior was quantified and recorded by the owner as shown in Table 3 at the 2nd and 4th weeks after the start of the test.

The results of cat group numbers I to IV are shown in FIGS. 10 to 13, respectively.
Table 5 shows the results of the p-values obtained by statistical analysis of cat group numbers I to IV, such as jerking / sweet biting, claw sharpening, groaning, and night squeal. Statistical analysis was performed by Student's paired t-test regarding the scores of problem behaviors in the 2nd and 4th weeks after the start of the test.

As shown in FIGS. 10 and 5, the problem behavior was not improved in the commercially available gluten-free pet food. The data in FIG. 10 are shown by mean ± SD, “*” indicates that p ≦ 0.05, and “**” indicates that a significant difference was observed at p ≦ 0.01 (FIGS. 11 to 13). Same in).
As shown in FIGS. 11 and 5, the theanine-added gluten-free pet food of Example 6 significantly improved problematic behavior such as nail sharpening.
As shown in FIGS. 12 and 5, the problematic behaviors such as jerking / sweet biting and claw sharpening were significantly improved in the pet food for cats containing theanine-added active gluten of Example 8. A marked improvement in behavioral problems was observed compared to the improvement with commercially available gluten-free pet food.
As shown in FIGS. 13 and 5, the problematic behaviors such as jerking and sweet biting were significantly improved in the pet food containing theanine-added reduction-treated gluten of Example 9. In addition, a marked improvement in problem behavior was observed as compared with the improvement by the theanine-added gluten-free pet food in Example 6. In addition, improvement of problem behavior was observed from the improvement by the theanine-added reduction-treated gluten-containing pet food of Example 9.

Regarding the score difference between the 4th week and the 2nd week after the start of administration, regarding the problematic behavior of jerking / sweet biting, nail sharpening, groaning, and night squeal, cat group number II (theanine-added gluten-free pet food) and cat group number III (theanine-added) For each group of active gluten-containing cat food) and cat group No. IV (teanin-added reduction-treated gluten-containing pet food), a significant difference was performed between the groups by dispersion analysis (F (3,92)). = 10.9, p≤0.01) was obtained. Then, between the two groups, statistical analysis was performed by Student's t-test. The result of the statistical analysis is shown in FIG.

Cat group number II (teanin-added gluten-free pet food) [score difference -0.33 ± 0.70, average ± SD, same below] and cat group number III (teanin-added active gluten-containing cat pet food) [score difference -0.88 ± 0.99 ], There was a significant difference (p ≤ 0.05) between the groups, but cat group number II (teanin-added gluten-free pet food) [score difference -0.33 ± 0.70] and cat group number IV (teanin-added reduction-treated gluten-containing pet). Food) [Score difference -0.50 ± 0.51] and Cat group number III (Pet food for cats containing active gluten with theanine added) [Score difference -0.88 ± 0.99] and Cat group number IV (Pet food with reduced treatment with theanine added) [ No significant difference was observed between the groups between the score difference −0.50 ± 0.51]. Thus, the fact that a significant difference was observed between the cat group No. III (pet food for cats containing active gluten containing theanine) and the cat group No. II (gluten-free pet food containing theanin) was found to be active from theanin. It is shown that the combined use with gluten gluten confirmed a remarkable improvement in pet problem behavior.

From FIGS. 9 and 14, it was found that the pet food for dogs containing theanine-added active gluten of Example 7, which has a high gel-forming strength of raw gluten, has a remarkable improving effect on the problem behavior of pets. From this, it was found that the higher the gel formation strength of the raw gluten used in the pet food for cats containing theanine-added active gluten in Example 8, the better the result for the problematic behavior of the pet.
As described above, according to the present embodiment, pets such as dogs and cats are less likely to develop allergic symptoms due to gluten and the like, are safe, and can effectively prevent, improve, or alleviate the onset of problem behaviors of pets. An oral composition could be provided.

Claims (6)

1. An oral composition for alleviating pet allergies to pet food, which is characterized by containing theanine.
2. The oral composition for allergy relief of pets according to claim 1, wherein the allergy is to at least one substance selected from the group consisting of wheat protein and egg white.
3. An oral composition for suppressing behavioral problems in pets, which comprises theanine and gluten.
4. The oral composition for suppressing behavioral problems of pets according to claim 3, wherein the gluten is active gluten.
5. The oral composition for allergy allergy according to claim 1 or 2, which is the oral composition for suppressing problematic behavior of pets according to claim 3 or 4.
6. The oral composition for allergy allergy according to claim 5, wherein the oral composition is pet food.

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