Composition for activating transient receptor potential ankyrin 1, and composition for hyperfood intake and / or improvement of inappetence

Abstract

The purpose of the present invention is to provide a novel TRPA1 agonist. The present invention relates to a composition for activating TRPA1, which comprises a mushroom extract or a mushroom essence, and by means of which the appetite can be increased, the food intake can be increased, and the loss of appetite can be improved.

Description

Technical Field

[0001] The present invention relates to a composition for activating transient receptor potential ankyrin 1 (TRPA1), and also relates to a composition for increasing food intake and / or improving loss of appetite. Background Art

[0002] TRPA1 is a non-selective cation channel belonging to the transient receptor potential (TRP) ion channel superfamily. TRPA1 is mainly expressed in large quantities in somatic sensory nerves (spinal sensory nerves and trigeminal nerves) and functions as a receptor involved in pain, spicy food, etc. In addition to somatic sensory nerves, TRPA1 is also expressed in large quantities in the centripetal vagus nerve involved in food intake regulation.

[0003] As agonists that activate TRPA1, various compounds or plant extracts are known (Patent Documents 1 to 9). In particular, the spicy ingredients of spices or spicy vegetables contain substances that act as TRPA1 agonists, and such TRPA1 agonists are known to improve loss of appetite by increasing appetite (Patent Document 10 and Non-Patent Document 1).

[0004] Prior art literature

[0005] Patent Literature

[0006] Patent Document 1: Japanese Patent Application Publication No. 2018-177739

[0007] Patent Document 2: Japanese Patent Application No. 2017-518963

[0008] Patent Document 3: Japanese Patent Application Publication No. 2017-096785

[0009] Patent Document 4: Japanese Patent Application Publication No. 2014-210725

[0010] Patent Document 5: Japanese Patent Application Publication No. 2014-169240

[0011] Patent Document 6: Japanese Patent Application Publication No. 2014-076979

[0012] Patent Document 7: Japanese Patent Application Publication No. 2014-024810

[0013] Patent Document 8: Japanese Patent Application No. 2011-506289

[0014] Patent Document 9: International Publication No. 2009 / 123080

[0015] Patent Document 10: Japanese Patent Application Publication No. 2020-109065

[0016] Non-patent literature

[0017] Non-patent literature 1: Mishima Kaiun Memorial Foundation Research Report (2014), Vol. 51, pp. 53-56 Summary of the invention

[0018] Problems to be solved by the invention

[0019] The object of the present invention is to provide a novel agonist of TRPA1.

[0020] Means for solving problems

[0021] The present inventors have conducted intensive studies to solve the above problems and have found that mushroom extracts have a TRPA1 activation effect (agonist effect), thereby completing the present invention. That is, the present invention provides a composition for activating TRPA1 and a composition for increasing appetite and / or improving loss of appetite as shown below.

[0022] [1] A composition for activating transient receptor potential ankyrin 1 (TRPA1) comprising a mushroom extract.

[0023] [2] The composition according to [1] above, wherein the mushroom belongs to the basidiomycete or ascophyte family.

[0024] [3] The composition according to [1] above, wherein the extract contains mushroom essence.

[0025] [4] The composition according to any one of [1] to [3] above, which is a food composition, a pharmaceutical composition or an agricultural chemical composition.

[0026] [5] A composition for increasing appetite and / or improving loss of appetite, comprising a mushroom extract.

[0027] [6] The composition according to [5] above, wherein the mushroom belongs to the basidiomycete or ascophyte family.

[0028] [7] The composition according to [5] above, wherein the extract contains mushroom essence.

[0029] [8] The composition according to any one of [5] to [7] above, which is a food composition or a pharmaceutical composition.

[0030] [9] A composition comprising mushroom essence for activating TRPA1.

[0031]

[10] A composition for increasing appetite and / or improving loss of appetite, comprising mushroom essence.

[0032] Effects of the Invention

[0033] According to the present invention, TRPA1 can be activated by using mushroom extracts or mushroom essences, and the activation can increase appetite, thereby increasing food intake and improving anorexia. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 The mean±standard deviation of the change in the answer to “How fasting is it?” from the baseline is shown (*p<0.05, t-test, significant difference from the control test meal intake group in the same time period). DETAILED DESCRIPTION

[0035] Hereinafter, the present invention will be described in further detail.

[0036] The composition of the present invention is a composition used for the activation of TRPA1, and contains a mushroom extract as an active ingredient. Among the compounds contained in the above-mentioned mushrooms and / or the compounds produced by the above-mentioned mushrooms in the preparation process of the above-mentioned extracts, there are compounds having a TRPA1 activation effect. As specifically confirmed in the examples described later, the TRPA1 activation effect is detected in various mushroom extracts regardless of the type of mushroom. Therefore, there is no need to limit the type of the above-mentioned mushrooms, which may belong to the Basidiomycetes, or may belong to the Ascomycetes, or may contain one or more mushrooms selected from their groups, particularly edible mushrooms.

[0037] For example, the mushrooms may be mushrooms belonging to the Agaricales, Auriculariales, and Polyporaceae, or mushrooms belonging to the Agaricales, such as the Pelagicales. Specific mushrooms of the Agaricales include mushrooms belonging to the Agaricaceae family, such as Enoki mushrooms, mushrooms belonging to the Pleurotus eryngii and Pleurotus ostreatus, mushrooms belonging to the Pleurotus ostreatus, mushrooms belonging to the Agaricaceae family, such as Shiitake mushrooms, mushrooms belonging to the Agaricaceae family, such as Shimeji mushrooms, mushrooms belonging to the Strophariaceae family, and mushrooms belonging to the Agaricaceae family, such as White button mushroom (Agaricus bisporus). Specific mushrooms of the Auriculariales include mushrooms belonging to the Auriculariaceae family, such as Auricularia auricula. Specific mushrooms of the Polyporaceae include mushrooms belonging to the Pelagicaceae family, such as Hydrangea, and mushrooms belonging to the Grifola frondosa family, such as Grifola frondosa. Specific mushrooms of the Pelagicales include mushrooms belonging to the Truffle family, such as Black Truffle.

[0038] The amount of the mushroom extract added is not particularly limited as long as it exerts a TRPA1 activation effect, and can be, for example, about 100 μg / mL to about 1000 mg / mL, or about 10 mg / mL to about 100 mg / mL, calculated as the dry mass of the raw material relative to the total mass of the composition.

[0039] The mushroom extract can be appropriately prepared by an extraction method commonly used in the art. For example, the mushroom extract can be a steam distillation extract, a hot water extract, an organic solvent extract, or a supercritical extract. As the organic solvent used in preparing the organic solvent extract, any organic solvent commonly used in the art can be used without particular limitation. For example, alcohols such as ethanol and propylene glycol, aldehydes, organic acids, esters, and ethers can be cited. In addition, the form of the mushroom extract is also not particularly limited. For example, it can be a liquid (in the form of an extract) or a powder.

[0040] In one embodiment, the extract contains a sulfur-containing organic compound containing two or more or three or more sulfur atoms, such as mushroom flavor. Mushroom flavor is a compound also called 1,2,3,5,6-pentathiacycloheptane, and has the following structure:

[0041] [Chemistry 1]

[0042]

[0043] Mushroom flavor is a compound known as the aroma component of shiitake mushrooms. It is basically undetectable in intact shiitake mushrooms. However, if, for example, the tissue of the shiitake mushrooms is damaged during processing (i.e., during the preparation of the above-mentioned extract), it can be produced due to the action of glutamyl transpeptidase and cysteinyl sulfoxide lyase on lentinan acid in the shiitake mushrooms.

[0044] In a certain embodiment, the composition for activating TRPA1 of the present invention is a food composition, a pharmaceutical composition or a pesticide composition. The composition imparts a pungent taste to the subject food by virtue of the TRPA1 activation effect, and thus can be used to increase the subject's food intake, improve the subject's appetite, improve the subject's loss of appetite, respiratory failure, intestinal atresia or constipation, increase the subject's energy metabolism, prevent or improve obesity, or repel pests, etc.

[0045] As long as the purpose of the present invention is not impaired, the composition for activating TRPA1 of the present invention may further include optional inactive ingredients commonly used in the technical field, such as solvents, buffers, sweeteners, acidulants, spices, defoamers, antioxidants and other additives permitted in medicine or food. In addition, as long as the purpose of the present invention is not impaired, the above composition may further include additional active ingredients commonly used in the technical field, and the additional active ingredients may be ingredients having TRPA1 activation effects or ingredients having other effects.

[0046] In another embodiment, the present invention relates to a composition for increasing appetite and / or improving loss of appetite, comprising a mushroom extract as an active ingredient. The mushroom and its extract are as described above for the composition for activating TRPA1 of the present invention.

[0047] Although not limited to a specific theory, it is considered that since TRPA1 agonists are known to transmit peripheral information to the brain via sensory nerves including the centripetal vagus nerve, thereby increasing the food intake of the subject to whom the drug is administered (see Non-Patent Document 1 and, if necessary, Patent Document 10), the mushroom extract specified in the present invention will also activate TRPA1 and increase food intake by the same mechanism, thereby improving loss of appetite.

[0048] In a certain embodiment, the composition for increasing food intake and / or improving loss of appetite of the present invention is a food composition or a pharmaceutical composition. The composition can be used to increase the food intake of the subject, increase the appetite of the subject, or improve the loss of appetite of the subject. Therefore, the composition can be marked with a label such as the following.

[0049] Suitable for people who have no appetite;

[0050] Suitable for people who want to eat a lot;

[0051] Suitable for people who want to grow bigger;

[0052] Suitable for people who want to maintain a food intake that tends to decrease;

[0053] Suitable for those who want to maintain their enthusiasm for eating.

[0054] The subjects to whom the composition for increasing appetite and / or improving loss of appetite of the present invention is applied are not particularly limited, and may be, for example, humans (specifically, people in the recovery period after illness, people whose appetite decreases with aging, slow-growing infants, athletes, and people with low stress resistance, etc.) or other mammals (pets such as dogs and cats, and livestock such as pigs and cows, etc.).

[0055] As long as the purpose of the present invention is not impaired, the composition for increasing appetite and / or improving loss of appetite of the present invention may further contain optional inactive ingredients commonly used in the technical field, such as solvents, buffers, sweeteners, acidulants, spices, defoamers, antioxidants and other additives permitted in medicine or food. In addition, as long as the purpose of the present invention is not impaired, the above-mentioned composition may further contain additional active ingredients commonly used in the technical field, and the additional active ingredients may be ingredients having an effect of increasing appetite or improving loss of appetite, or ingredients having other effects.

[0056] In another embodiment, the present invention relates to a composition comprising mushroom flavor, and in particular to a composition for activating TRPA1 or a composition for improving hyperphagia and / or loss of appetite. The mushroom flavor can be included as an active ingredient of the above composition, and can be formulated in the form of an isolated compound, an extract, or a mixture. In a certain embodiment, the above mushroom flavor is formulated in the form of an extract of the above mushroom.

[0057] The concentration of the mushroom flavor is not particularly limited as long as it has an effect of activating TRPA1, increasing appetite, or improving loss of appetite, and can be, for example, about 0.3 μM to about 3 mM, preferably about 30 μM to about 300 μM, relative to the total mass of the composition.

[0058] Specific aspects of the composition containing mushroom flavor of the present invention are as described above with respect to the composition for activating TRPA1 of the present invention and the composition for increasing appetite and / or improving loss of appetite of the present invention.

[0059] In addition, in another embodiment, the present invention also relates to a method for activating TRPA1, a method for increasing food intake and / or a method for improving loss of appetite, the method comprising the step of administering a mushroom extract, a mushroom flavor, or a composition comprising a mushroom extract and / or a mushroom flavor to a subject in need thereof. Specific embodiments of the mushroom extract, mushroom flavor, or a composition comprising a mushroom extract and / or a mushroom flavor used in the method of the present invention are as described above for the composition for activating TRPA1 of the present invention and the composition for increasing food intake and / or improving loss of appetite of the present invention.

[0060] In another embodiment, the present invention also relates to the use of mushroom extracts and / or mushroom flavors for the production of compositions for activating TRPA1, compositions for increasing appetite, and / or compositions for improving loss of appetite. Specific embodiments of various compositions produced by the use of the present invention are as described above for the compositions for activating TRPA1 of the present invention and the compositions for increasing appetite and / or improving loss of appetite of the present invention.

[0061] In addition, in another embodiment, the present invention also relates to a TRPA1 activator, an appetite enhancer, and / or an appetite improver, which comprises a mushroom extract and / or a mushroom flavor. Specific embodiments of the TRPA1 activator, the appetite enhancer, and the appetite improver of the present invention are as described above for the composition for activating TRPA1 of the present invention and the composition for enhancing appetite and / or improving appetite of the present invention.

[0062] In another embodiment, the present invention also relates to the non-therapeutic use of mushroom extracts and / or mushroom flavors as TRPA1 activators, appetite enhancers and / or anorexia improvers. Specific embodiments of the TRPA1 activators, appetite enhancers and anorexia improvers used in a non-therapeutic manner are as described above for the composition for activating TRPA1 of the present invention and the composition for enhancing appetite and / or improving anorexia of the present invention.

[0063] Hereinafter, the present invention will be specifically described using examples; however, the scope of the present invention is not limited to these examples.

[0064] Example

[0065] 1. Preparation Example

[0066] (1) Preparation of mushroom extract

[0067] After grinding 5g of dried mushrooms (※) into powder using a grinder, add 95g of water and stir with a stirrer at room temperature for 10 minutes. Add 100mL of dichloromethane and stir for another 30 minutes. Add 100mL of diatomaceous earth to the stirred solution and stir with a glass rod until it is dispersed into a slurry. Filter the dispersion using a suction funnel (diatomaceous earth filtration). Remove the diatomaceous earth and residue remaining on the funnel with a spatula, add 100mL of dichloromethane, and filter again.

[0068] (※)Mushrooms used: Enoki mushroom, King Oyster mushroom, Auricularia auricula, Shiitake mushroom, Oyster mushroom, Black truffle, Nameko mushroom, Hydrangea, Oyster mushroom, Grifola frondosa, Black button mushroom, and White button mushroom.

[0069] The recovered liquid was transferred to a separatory funnel, 100 mL of pure water was added and stirred. Thereafter, the water layer was discarded, and washing based on liquid-liquid partition was performed. This washing step was further repeated 2 times. Thereafter, the washed dichloromethane layer was recovered in a conical flask, and anhydrous sodium sulfate was added to dehydrate until no more agglomeration occurred.

[0070] The dehydrated sample solution was transferred to a pear-shaped flask and the solvent was removed by a rotary evaporator until less than 5 mL was obtained. The concentrated sample was recovered and the volume was fixed to 5 mL with dichloromethane to obtain the extract of various mushrooms (1 g / mL based on the dry mass of the raw material). The extract was dispensed into vials 1 mL at a time and stored at -80°C before use.

[0071] (2) Detection of mushroom flavor

[0072] The methylene chloride extract of shiitake mushrooms prepared in the above item 1 was analyzed by GC-MS using a conventional method, and as a result, multiple peaks including MS fragments characteristic of sulfur-containing compounds were detected. In addition, mushroom flavor was found based on the fragmentation pattern of each peak.

[0073] 2. TRPA1 activation test example

[0074] (1) Preparation of TRPA1 expression vector and its stable expression cell line

[0075] The DNA encoding the gene of human TRPA1 (hTRPA1) (GenBank accession number: NM_007332.3) was inserted into the pcDNA5 / TO vector (Invitrogen) to prepare an expression vector. The expression vector was transfected into T-REx using Lipofectamine LTX (Invitrogen) by conventional methods. TM -293 cells (Invitrogen). Subsequently, various transfectants were cultured and cloned using Dulbecco's modified Eagle's medium (DMEM, Nacalai Tesque) containing 10% fetal bovine serum (FBS, Cytiva), 400 μ / mL hygromycin B, and 5 μg / mL blasticidin S as a drug selection medium to obtain hTRPA1 stable expression cell lines.

[0076] (2) Intracellular Ca 2+ Imaging analysis 1

[0077] The extracts of various mushrooms prepared in the above item 1 (1) were dispensed in 200 μL portions and the solvent was removed using a vacuum dryer. 1 mL of an assay buffer (containing 1 mM CaCl) was added to the dry solids remaining in the container. 2The mixture was dissolved in a calcium- and magnesium-free Hank's balanced salt solution containing 20 mM HEPES and 0.1% BSA. The mixture was centrifuged (200 rpm, 1 minute) to remove insoluble matter and prepare a mushroom extract for measurement (0.2 g / mL in terms of dry weight of the raw material).

[0078] In addition, hTRPA1 stable expression cell lines in which hTRPA1 expression was previously induced by conventional methods were prepared in a 96-well transparent bottom plate. After each well was washed with PBS, a calcium fluorescent indicator Calbryte was added at a final concentration of 4 μM. TM 520AM (AAT Bioquest) assay buffer (containing 1 mM CaCl 2 50 μL of Hank's balanced salt solution containing calcium ions and magnesium ions (dihydrate, 20 mM HEPES and 0.1% BSA) was added and incubated at 33° C. for 45 minutes. After washing with the assay buffer, 100 μL of the assay buffer was added to each well.

[0079] The plate was placed in FlexStation3 (Molecular Devices) and the fluorescence intensity (excitation wavelength 490 nm, fluorescence wavelength 525 nm) at 31°C was measured every 2 seconds. 30 seconds after the start of the measurement, 100 μL each of an assay buffer containing dimethyl sulfoxide (DMSO) as a negative control (final concentration 20 μL / mL), an assay buffer containing allyl isothiocyanate (AITC) as a positive control (AITC dissolved in DMSO and added; final concentration 30 μM), and an assay buffer containing the above-mentioned mushroom extract or mushroom flavor (Ambeed, Inc.) for measurement (mushroom flavor dissolved in DMSO and added; final concentration 50 μM) were added. In addition, in order to prepare a reference for the fluorescence intensity, wells were prepared in which an assay buffer containing ionomycin (final concentration 10 μM after addition) was added instead of these measurement samples.

[0080] The measurement was continued until 120 seconds after the start of the measurement, and the TRPA1 activation ability of the test sample was calculated using the following formula.

[0081] Activation rate (%) = (F max[s] -F 0 ) / (F max[I] -F 0 )×100

[0082] F max[s] : Maximum fluorescence intensity when adding the test sample or positive control

[0083] F 0: Average value of fluorescence intensity 20 seconds after the start of measurement (baseline)

[0084] F max[I] : Maximum fluorescence intensity when ionomycin is added

[0085] [Table 1]

[0086]

[0087] The extracts of all mushrooms activated TRPA1. Therefore, it was shown that the extracts of mushrooms have a TRPA1 activation effect. In addition, even if the mushroom flavor contained in the extract of shiitake mushrooms is used alone, TRPA1 is also activated. This result shows that at least the active ingredient for TRPA1 activation in the extract of shiitake mushrooms contains mushroom flavor.

[0088] (3) Intracellular Ca 2+ Imaging Analysis 2

[0089] The TRPA1 activation ability of each sample was measured in the same manner as in (2) above, except that the concentration of AITC or mushroom flavor was adjusted stepwise within the range of 0.01 μM to 300 μM. The results are shown in Table 2.

[0090] [Table 2]

[0091]

[0092] Mushroom flavor activated TRPA1 with the same intensity as AITC in a concentration-dependent manner, thus indicating that mushroom flavor has a TRPA1-activating effect.

[0093] (4) Intracellular Ca 2+ Imaging Analysis 3

[0094] The TRPA1 activation ability of each sample was measured in the same manner as in (3) above, except that 30 μM AITC, 100 μM or 5 μM mushroom flavor or DMSO was used as the sample and the test was performed in the presence (1 μM) or absence (DMSO; 20 μL / mL) of A-967079, a TRPA1-specific antagonist. The results are shown in Table 3.

[0095] [Table 3]

[0096]

[0097] The TRPA1 activation effect of mushroom flavor was inhibited by a TRPA1-specific antagonist, thus confirming the TRPA1 activation effect of mushroom flavor.

[0098] 3. Loss of appetite improvement test 1

[0099] Male ICR mice were acclimated for at least 1 week in an individual cage covered with ALPHA-dri (Shepherd Specialty Papers) using a powder feeder for mice (SN-950, Shinano Seisakusho Co., Ltd.) to feed themselves with powdered feed (CE-2, CLEA Japan Co., Ltd.) and to provide water ad libitum. Thereafter, intragastric administration training using manual manipulation and a gavage needle (FG4202, FUCHIGAMI Instruments Co., Ltd.) was performed daily for several days before the experiment.

[0100] As test samples, a solution containing A-967079 (1.0 μmol of A-967079 dissolved in 1 mL of the carrier solution) as a TRPA1-specific antagonist and a solution not containing A-967079 were prepared for a carrier solution (containing 5% dimethyl sulfoxide, 1% Tween80, and 94% corn oil by volume) and a mushroom flavor solution (a solution obtained by dissolving 0.94 mg of mushroom flavor in 1 mL of the carrier solution), and either solution was administered intragastrically (10 mL / kg body weight) to 11- to 12-week-old mice under continuous feeding conditions from 9:20 a.m. The amount of mushroom flavor administered was 50 μmol / kg body weight when converted to a molar concentration. Thereafter, at 9:30 a.m., shortly after the single intragastrical administration, the feeder in the cage was replaced with a feeder filled with new powdered feed whose mass had been measured in advance, and this time was regarded as the start of the feeding experiment. 30 minutes after the start of the feeding experiment, the weight of the feed in the feeder and the feed scattered in the cage was measured, and the food intake (g) was calculated (n=10). Table 4 shows the food intake of each group and the results of multiple comparisons using the Dunn-Bonferroni test.

[0101] [Table 4]

[0102]

[0103] Although the food intake of mice increased due to the administration of mushroom flavor solution (the "No antagonist" column in Table 4), the increase in food intake was not observed when A-967079, a TRPA1-specific antagonist, was administered (the "Antagonist" column in Table 4). This confirmed that mushroom flavors lead to an increase in appetite, and that the increase in appetite is derived from the activation of TRPA1. Therefore, it can be considered that mushroom flavors and extracts of mushrooms with TRPA1 activation can increase appetite through the activation of TRPA1, increase food intake, and improve anorexia.

[0104] 4. Loss of appetite improvement test 2

[0105] (1) Preparation of test meals

[0106] For 1g of dried powder of shiitake mushrooms, add 10mL of phosphate-citrate buffer and stir for 10 minutes. Then, add 10mL of salad oil and stir overnight. Centrifuge it and recover only the salad oil layer to prepare shiitake oil. Dissolve 25mL of shiitake oil in 25mL of hot water at about 60°C to prepare a shiitake oil test meal. As a control test meal, prepare a test meal in which simple salad oil is dissolved in hot water instead of shiitake oil. It should be noted that when shiitake oil is analyzed by gas chromatography-mass spectrometry (GC / MS), a peak corresponding to mushroom flavor is detected, confirming that the extracted oil contains mushroom flavor.

[0107] (2) Methods for evaluating appetite

[0108] The appetite index ("How fasting is it?") was evaluated using a Japanese version of the appetite questionnaire (Nagai et al., Obesity Research, Vol. 18, No. 1, pp. 39-51, 2012) using the visual analogue scale (VAS). In short, for a horizontal line (VAS) with a length of 100 mm, with the minimum state on the left and the maximum state on the right, the subject drew a cross mark at the part that matched his or her feeling for the question, and the measurer measured the distance from the left end of the horizontal line to the cross point where the subject drew the mark, and recorded the change (difference) in the value when the value immediately after taking the test meal was used as the reference (zero).

[0109] (3) Test steps

[0110] The subjects got up before 6 am on the day of the test and did not eat or drink anything except water until 9 am. Appetite was evaluated using VAS at 9 am. Thereafter, 4 designated foods (Calorie MateBlock (maple syrup flavor), manufactured by Otsuka Pharmaceutical Co., Ltd.) were ingested, and appetite was also evaluated immediately thereafter. Appetite was evaluated every 30 minutes from 9 am, and after the appetite was evaluated at 11 am, the test meal (one of the control or shiitake mushroom oil) was ingested, and appetite was also evaluated immediately thereafter. The nose clip was worn 30 minutes after just ingesting the test meal and was worn until the appetite evaluation at 11:30. After the appetite was evaluated at 0:30 pm, the above-mentioned designated foods were ingested, and appetite was also evaluated immediately thereafter. Thereafter, appetite was evaluated at 1:00 pm and the test was terminated.

[0111] Seven healthy Japanese men and women aged 20 to 69 who were carrying out their daily lives without any problems participated in the test. The test was conducted twice in total, and each person served as a subject twice. The subjects did not know which test meal they were taking. One of the two times was a shiitake oil test meal, and the other was a control test meal. The second test was conducted more than 3 days apart from the first test. The mean ± standard deviation of the answers to the questions (VAS changes) was calculated, and the transition of the values ​​was plotted in a graph.

[0112] (4) Test results

[0113] like Figure 1 As shown in the results, in the test group that took the shiitake oil test meal, the feeling of hunger became stronger compared to the test group that took the control test meal. In particular, 30 minutes after the test meal was taken, a significant difference was confirmed by the t-test at a significance level of 0.05, thus confirming that shiitake oil improves the feeling of hunger and brings about an increase in appetite. Therefore, it is believed that the extract of mushrooms with TRPA1 activation effect and the mushroom essence contained therein actually have an effect of increasing food intake and improving loss of appetite.

[0114] From the above, it can be seen that mushroom extracts or mushroom essences can activate TRPA1, and this activation can increase appetite and increase food intake, thereby improving loss of appetite.

Claims

1. A composition comprising a mushroom extract for activating transient receptor potential ankyrin 1 (TRPA1).

2. The composition according to claim 1, wherein The mushrooms belong to the class of basidiomycetes or ascomycetes.

3. The composition according to claim 1, wherein The extract contains mushroom flavor. 4 . The composition according to claim 1 , which is a food composition, a pharmaceutical composition or an agricultural chemical composition.

5. A composition for increasing appetite and / or improving loss of appetite, comprising a mushroom extract.

6. The composition according to claim 5, wherein The mushrooms belong to the class of basidiomycetes or ascomycetes.

7. The composition according to claim 5, wherein The extract contains mushroom flavor.

8. The composition according to any one of claims 5 to 7, which is a food composition or a pharmaceutical composition.

9. A composition for activating TRPA1, comprising mushroom essence.

10. A composition for increasing appetite and / or improving loss of appetite, comprising mushroom essence.

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