Oral composition

Abstract

To provide a composition that is excellent in activity of digestive enzymes such as protease and amylase.SOLUTION: The present invention provides an oral composition containing a digestive enzyme and a plant processed material. It is also preferable that the plant processed material is at least one processed material selected from Ashitaba, barley, Kumaigusa, tea, cabbage, ginger and soybean. It is also preferable that the plant processed material is a powder substantially having no activity of the digestive enzyme.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oral composition containing digestive enzymes. [Background technology]

[0002] It has been known that digestive enzymes such as proteases and amylases in the digestive tract play important roles in nutrient absorption by breaking down dietary proteins and peptides, and carbohydrates such as starch and glycogen, breaking down unnecessary proteins and carbohydrates, and regulating protein activity. In recent years, the importance of increasing the activity of these enzymes has become widely known from the perspective of promoting biological metabolism and maintaining health.

[0003] On the other hand, it is known that one species selected from cornflower, banyan tree, raspberry, grapefruit, ivy, hawthorn, jujube, and Acrocarya asiaticus is used as an oral or transdermal digestive enzyme activator (see Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-081441 Summary of the Invention [Problem to be solved by the invention]

[0005] In recent years, oral intake of digestive enzymes themselves or compositions containing digestive enzymes has become widespread. Many conventional oral compositions containing digestive enzymes contain inactivated digestive enzymes. Furthermore, oral intake of digestive enzymes may be partially decomposed by gastric acid. However, it is generally believed that oral intake of active digestive enzymes has a certain effect in aiding food digestion and promoting metabolism. Therefore, compared with the oral intake of digestive enzymes alone, there is a practical benefit to oral intake of digestive enzyme-containing compositions with high enzymatic activity.

[0006] However, conventional techniques for enhancing digestive enzyme activity, including the digestive enzyme activator described in Patent Document 1, have had the problem that their effects are insufficient and that extremely high concentrations of active ingredients are required for the digestive enzymes whose activity is to be promoted.

[0007] Therefore, an object of the present invention is to provide a composition that has high digestive enzyme activity and contains a naturally occurring component as an active ingredient. [Means for solving the problem]

[0008] The present invention provides an oral composition containing a plant-derived product and a digestive enzyme not derived from the plant-derived product. [Effects of the Invention]

[0009] According to the present invention, an oral composition having high digestive enzyme activity can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described below based on preferred embodiments thereof. The oral composition of this embodiment contains a plant-processed product in addition to digestive enzymes, and therefore has an excellently high digestive enzyme activity.

[0011] (digestive enzyme) The oral composition of this embodiment contains digestive enzymes. Digestive enzymes refer to enzymes that digest food components, and may be enzymes that can be produced by the subject of administration of the oral composition, or may not be produced by the subject. The digestive enzymes contained in the oral composition of this embodiment are preferably active. An active enzyme refers to an enzyme that has enzymatic activity. Having enzymatic activity means that the activity is not completely lost. Inactivation of enzyme activity occurs when the enzyme protein is denatured by heating, a change in pH, etc., and the three-dimensional structure of the active site changes, making it impossible for the enzyme to bind to the substrate.

[0012] Generally, digestive enzymes are known to include proteases, amylases, lipases, cellulases, and galactosidases.

[0013] Protease is a general term for enzymes that catalyze the hydrolysis of peptide bonds in proteins, peptides, etc. Proteases are broadly classified into two types based on their catalytic action: endoproteases (proteinases) catalyze the hydrolysis of internal peptide bonds in molecules such as proteins and peptides to release peptides, and exoproteases catalyze the hydrolysis of peptide bonds from the amino or carboxyl terminals of the molecules to release amino acids. As the protease, it is preferable to contain cysteine ​​protease, and it is particularly preferable to contain papain, because the effect of promoting enzyme activity by the treated plant material is high.

[0014] Amylase is a general term for enzymes that convert amylose and amylopectin in starch and glycogen into the monosaccharide glucose, the disaccharide maltose, and oligosaccharides by hydrolyzing glycosidic bonds. Amylases include α-amylase, β-amylase, and glucoamylase. Alpha-amylase, also known as 1,4-alpha-D-glucan glucanohydrolase or glycogenase, is an enzyme that irregularly cleaves the alpha-1,4-bonds of starch and glycogen to produce polysaccharides, maltose, and oligosaccharides. β-amylase, also known as 1,4-α-D-glucan glucanomaltohydrolase, glycogenase, or saccharogen amylase, breaks down starch and glycogen into maltose (malt sugar). Glucoamylase is officially called glucan 1,4-α-glucosidase, and 1,4-α-D-glucan glucohydrolase is also known as exo 1,4-α-glucosidase, γ-amylase, lysosomal α-glucosidase, or amyloglucosidase. It hydrolyzes the α-1,4-bond at the non-reducing end of the sugar chain to the exo form, producing one glucose molecule. Some enzymes are also known to cleave α-1,6-bonds.

[0015] Lipases include triacylglyceride lipases and phospholipases. Cellulases include endoglucanases and exoglucanases. Galactosidases include β-galactosidase and the like. Lipases include triacylglyceride lipases and phospholipases. Cellulases include endoglucanases and exoglucanases. Galactosidases include β-galactosidase and the like.

[0016] As the digestive enzyme, protease and amylase are preferred because the plant processed material has a high effect of improving the enzyme activity.

[0017] The digestive enzyme may be a commercially available enzyme preparation or a processed food material containing the digestive enzyme. For example, papain, a type of protease, is known to be found in large amounts in immature papaya fruit and / or fruit juice, or processed products thereof. In this embodiment, immature papaya fruit and / or fruit juice, or processed products thereof, can be used as papain. Papaya is known as a fruit native to tropical America, and is not particularly limited as long as it is a plant of the genus Papaya, such as Carica papaya. Particularly preferred papain is an extract of papaya fruit or fruit juice, or a dried powder thereof.

[0018] For example, proteases and processed food products containing them preferably have a proteolytic activity of 5,000 units / g or more, more preferably 10,000 units / g or more, particularly preferably 20,000 units / g or more, and even more preferably 30,000 units / g or more, on a dry mass basis. As used herein, proteolytic activity is defined as the activity that increases the absorbance at 275 nm equivalent to 1 μg of L-tyrosine per minute at 37°C and pH 6.0 using casein (dairy) as a substrate. This proteolytic activity is also referred to as protein digestion power and can be measured using the method described in the Examples below. For the reasons mentioned above, papain with a proteolytic activity of 5,000 units / g or more is preferred, more preferably 10,000 units / g or more, and particularly preferably 50,000 units / g or more is preferred.

[0019] Furthermore, for example, amylase and processed food materials containing it preferably have a starch decomposition titer (described below) of 1 to 5,000,000 units / g, preferably 10 to 500,000 units / g, and more preferably 100 to 100,000 units / g. The starch decomposition titer may be measured according to a standard method, for example, the following method. Starch decomposition activity measurement method: Using starch (soluble) as a substrate, the activity of decomposing 1 ml of 1% starch solution in 30 minutes at 40°C and pH 5.0 until the iodine color index reaches 66% transmittance at a wavelength of 670 nm and an optical path length of 10 nm can be measured as one unit.

[0020] In the oral composition of this embodiment, the digestive enzyme may be in a solid form, or in a fluid form such as a liquid, syrup, paste, gel, jelly, cream, emulsion, spray, mousse, lotion, etc. Examples of solid forms include powder, granules, tablets, chewable tablets, capsules, and soft capsules.

[0021] (Plant Processing Products) Processed plant products are obtained by treating plants with any of the following processes: fermentation, drying, grinding, extraction, filtration, squeezing, slurrying, heating, etc. In the present invention, processed plant products are components different from digestive enzymes. However, as described above, digestive enzymes may be processed food materials, and such food materials also include plants. The processing method for processed products referred to here includes the same processing method as that for processed plant products. Therefore, the oral composition of this embodiment includes those containing two or more processed plant products, at least one of which is the processed plant product of this embodiment, and at least one of which is a digestive enzyme.

[0022] The plant body in the plant treatment product is preferably at least one species selected from the Apiaceae, Poaceae, Theaceae, Brassicaceae, Zingiberaceae, and Fabaceae families. Examples of plant body parts include leaves, roots, rhizomes, flowers, stems, and seeds. It is preferable to use leaves, rhizomes, or seeds, and it is particularly preferable to use at least one species selected from the leaves of plants in the Apiaceae, Poaceae, Theaceae, or Brassicaceae families, the rhizomes of plants in the Zingiberaceae family, and the seeds of plants in the Fabaceae family. The leaves may also include stems.

[0023] As the Umbelliferae plant, it is preferable to use a plant of the genus Angelica in the Umbelliferae family, and it is particularly preferable to use Angelica keiskei.

[0024] As the grass family plant, it is preferable to use a barley or bamboo plant. As the barley, it is preferable to use barley, wheat, rye, oats, etc., and it is particularly preferable to use barley (Hordeum vulgare). In the case of barley, it is preferable to use young barley leaves. Young barley leaves are leaves harvested before maturity, that is, from the time when tillers begin to the time before heading begins. As the bamboo, the genus Sasa and Sasa gracilis can be mentioned, but the genus Sasa is preferable, and Sasa veitchii is particularly preferable.

[0025] As the plant of the Theaceae family, it is preferable to use a plant of the genus Camellia, and it is particularly preferable to use the tea plant (Camellia sinensis). The tea plant is sometimes simply called "tea" or "cha."

[0026] As the Brassicaceae plant, it is preferable to use a plant of the genus Brassica, and it is particularly preferable to use cabbage (Brassica oleracea var. capitata).

[0027] As the Zingiberaceae plant, it is preferable to use a plant of the genus Zingiber, and it is particularly preferable to use ginger (Zingiber officinale).

[0028] As the legume, it is preferable to use a plant of the genus Glycine, and it is particularly preferable to use soybean (Glycine max).

[0029] When a treated plant product is obtained from a plant, the plant is preferably one that has been harvested or processed immediately after harvest. If time is required before processing, the plant is preferably stored by a storage method commonly used by those skilled in the art, such as low-temperature storage, to prevent deterioration of the plant.

[0030] Examples of plant processed products include, but are not limited to, dried powders obtained by drying and pulverizing plants (hereinafter also referred to as "dried and pulverized powders"); shredded plant material and its dried product; squeezed plant juice and its dried powder; and plant extracts and its dried powder. However, from the viewpoints of ease of processing, storage, transportation, etc., and versatility of use, it is preferable for the final product to be in powder form. In this specification, the term "powder" generally includes any of dried and pulverized powders, dried powders of shredded material, dried powders of squeezed juice, and dried powders of extracts. The treated plant product may be a fermented plant product or a dried powder thereof. The fermented plant product includes a fermented plant product, or a crushed product, juice, extract, or shredded product thereof.

[0031] In particular, when the plant body is a leaf, the treated plant material is preferably a dried and crushed powder of the leaf or a dried powder of the fermented leaf; when the plant body is a rhizome, the treated plant material is preferably a dried powder of the fermented rhizome; and when the plant body is a seed, the treated plant material is preferably a dried powder of the seed extract.

[0032] For example, a conventionally known method can be used to dry and pulverize a specific plant body into powder. One such method is a method that combines drying and pulverization of the plant body. Either the drying or pulverization process can be performed first, but it is preferable to perform the drying process first. This method of drying and pulverization may be further combined with one or more treatments selected from sterilization treatments, if necessary. The pulverization process may be performed once or twice or more times, but it is preferable to combine a coarse pulverization process with a fine pulverization process for more fine pulverization.

[0033] A sterilization treatment may be carried out in addition to the drying treatment and the pulverization treatment. The sterilization treatment is not particularly limited as long as it is a treatment commonly known to those skilled in the art, but it can be said to be a treatment that physically or chemically kills microorganisms using, for example, temperature, pressure, electromagnetic waves, chemicals, etc. When the sterilization treatment is carried out in addition to the drying treatment and the pulverization treatment, it is preferable that the sterilization treatment is carried out after the drying treatment or before or after the pulverization treatment.

[0034] The drying treatment is not particularly limited, but examples include a treatment in which the plant body is dried to a moisture content of 10% or less, preferably 5% or less. Drying treatment can be carried out by any method known to those skilled in the art, such as hot air drying, high-pressure steam drying, electromagnetic wave drying, freeze-drying, etc. Drying by heating can be carried out at a temperature of 40°C to 140°C, preferably 80°C to 130°C, for a time period that does not cause discoloration of the plant body.

[0035] The grinding process is not particularly limited, but examples include grinding the plant body by any method commonly used by those skilled in the art using grinding equipment or tools such as a crusher, mill, blender, or stone mill. The ground plant body is sieved as needed, and it is preferable to use plant body powder that passes through a 30 to 250 mesh sieve. By using a particle size that passes through a 250 mesh or smaller, the plant body powder becomes easier to handle during further processing, and by using a particle size that passes through a 30 mesh or larger, the plant body powder can be easily mixed uniformly with other materials.

[0036] Specific methods for drying and pulverizing to obtain powder include, for example, cutting the plant body, drying it so that the moisture content is 10% by mass or less, preferably 5% by mass or less, and then pulverizing it. Other methods include, for example, cutting the plant body, rolling it, drying it, and pulverizing it; drying the plant body, coarsely pulverizing it, heating it at 110°C or higher, and then finely pulverizing it.

[0037] Furthermore, the method for shredding the plant body is not particularly limited, and methods commonly used by those skilled in the art for shredding plants, such as slicing, crushing, and chopping, can be used. One example of shredding is slurrying. Slurrying can be performed by subjecting the plant body to a mixer, juicer, blender, mass colloider, or the like to create a thick gruel-like substance (a suspension of liquid and solids). When shredded seeds are heated, the liquid can be boiled down with water, and the coarse solids can be removed by sieving, filtration, or other means, and the liquid can then be used.

[0038] The method for extracting juice from a plant body is not particularly limited, and examples thereof include a method of squeezing the plant body or a shredded product thereof, a method of centrifuging or filtering a shredded product of the plant body, etc. Specific examples of the juicing method include a method of extracting juice by mechanical crushing means such as a mixer or a juicer, and then removing coarse solids by means of sieving, filtration, etc., as necessary, to obtain a squeezed juice.

[0039] The method for obtaining a plant extract is not particularly limited, but examples include a method in which an extraction solvent commonly used by those skilled in the art, such as ethanol, water, or aqueous ethanol, is added to the plant or its shredded or dried product, and the mixture is stirred and / or heated as necessary to obtain an extract. The extract may then be obtained by removing coarse solids by sieving, filtration, or other means. For example, an extract obtained by adding water to shredded soybeans (ground soybeans), boiling the mixture, and then filtering the solids is known as soy milk. The extract may also be concentrated as needed.

[0040] Furthermore, the method for fermenting a plant can be carried out by adding lactic acid bacteria, yeast, koji mold, natto bacteria, acetic acid bacteria, etc. to the plant or its pulverized product, juice, extract, or shredded product. These may be used alone or in combination of two or more. The lactic acid bacteria referred to here may be bifidobacteria or general lactic acid bacteria other than bifidobacteria.

[0041] The juice obtained by the above-mentioned shredding process, the liquid extract obtained by the extraction process, and the liquid or slurry after fermentation can all be dried and powdered by any method known to those skilled in the art, such as hot air drying, high-pressure steam drying, electromagnetic wave drying, freeze-drying, etc. In this case, an excipient such as dextrin may be added.

[0042] In the oral composition of this embodiment, the plant treatment product may be in a solid form, or in a fluid form such as a liquid, syrup, paste, gel, jelly, cream, emulsion, spray, mousse, lotion, etc. Examples of solid forms include powder, granules, tablets, chewable tablets, capsules, and soft capsules.

[0043] The plant treatment used as the active ingredient may be commercially available products, such as those described in the Examples below.

[0044] The content of the digestive enzymes and processed plant products in the composition of the present invention may consist of only the active ingredients, as long as it is at least an effective amount capable of exerting high digestive enzyme activity. However, for example, the following amounts are preferred because they can exert even higher digestive enzyme activity. The composition of the present invention contains processed plant products, which enhances the digestive enzyme activity of a specific digestive enzyme compared to when the composition contains only the specific digestive enzyme. For example, when the composition of this embodiment contains a protease, it has higher protease activity compared to when the protease is contained alone, and when the composition contains an amylase, it has higher amylase activity compared to when the amylase is contained alone.

[0045] The dry mass ratio of digestive enzymes to processed plant products in the composition ([digestive enzymes]:[processed plant products]) is 1:0.0001 or more and 1:1,000,000 or less, preferably 1:0.001 or more and 1:100,000 or less, more preferably 1:0.01 or more and 1:10,000 or less, and particularly preferably 1:0.1 or more and 1:1,000 or less. For example, if the composition contains processed food materials as digestive enzymes, the amount of processed food materials is considered to be the amount of papain (the same applies hereinafter).

[0046] The total content of digestive enzymes and plant treatment products in the solid content of the composition is preferably 0.001% by mass or more and 99% by mass or less, more preferably 0.01% by mass or more and 90% by mass or less, and particularly preferably 0.1% by mass or more and 80% by mass or less.

[0047] The total amount of the digestive enzymes and treated plant products can be set so that the lower limit of the daily amount used is, for example, 10 mg or more, preferably 100 mg or more, and more preferably 200 mg or more, in terms of dry mass of the digestive enzymes and treated plant products, and the upper limit of the daily amount used is, for example, 20,000 mg or less, preferably 15,000 mg or less, and more preferably 10,000 mg or less, in terms of dry mass of the digestive enzymes and treated plant products.

[0048] As demonstrated in the examples described below, the composition of the present invention contains a plant-derived product, and as a result, the activity of digestive enzymes such as amylase activity and protease activity is significantly higher than when the composition contains a digestive enzyme or a plant-derived product alone.

[0049] The oral composition may be in a solid form, or in a fluid form such as a liquid, syrup, paste, gel, jelly, cream, emulsion, spray, mousse, lotion, etc. Examples of solid forms include powder, granules, tablets, chewable tablets, capsules, and soft capsules.

[0050] The packaging form of the composition of the present invention is not particularly limited and can be appropriately selected depending on the dosage form, etc., and examples include blister packs such as PTPs; strip packaging; heat seals; aluminum pouches; film packaging using plastics, synthetic resins, etc.; glass containers such as vials; and plastic containers such as ampoules.

[0051] The method for producing the composition of the present invention is not particularly limited, and it can be produced in accordance with a general production method known to those skilled in the art depending on the mode of use. For example, in the case of granular or solid forms, the composition can be used as is or mixed with the other components or the second physiologically active component described above simultaneously or in several stages, and then granulated into granules by a granulation method such as fluidized bed granulation, high-pressure granulation, or extrusion granulation, and then compressed into tablets by a conventional method using a tablet press or the like.

[0052] The components other than the digestive enzymes and plant processed products in the composition of the present invention are not particularly limited, and may be optionally combined with other components such as excipients, thickeners, oils and fats, vitamins, and manufacturing agents.

[0053] Furthermore, by containing digestive enzymes and superfoods, the composition of the present invention can take the form of a nutrient absorption promoter, protein decomposing agent, protein activity regulator, starch decomposing agent, etc. through the enzymatic action of high protease activity, amylase activity, etc. It is generally believed that when the body lacks enzymes, metabolic enzymes are used primarily to digest food, resulting in a decline in the body's metabolism. Oral intake of digestive enzymes increases the production of metabolic enzymes or suppresses their consumption, thereby increasing or improving metabolism and providing a weight loss effect. Oral intake of digestive enzymes also improves the digestive power of the digestive organs, which in turn regulates the intestines and helps to alleviate constipation and abdominal obesity. Since the composition of the present invention has high digestive enzyme activity, oral administration of the composition into the body is expected to enhance the diet effect and the effect of relieving constipation or abdominal obesity.

[0054] The composition of the present invention is preferably applied to humans, but is not particularly limited as long as it exhibits the expected effects, and can be applied to animals other than humans. The user of the composition of the present invention is not particularly limited, and may be, for example, a healthy person, but preferably a person who is expected to have physiological activity due to digestive enzymes such as protease and amylase, and more preferably middle-aged or elderly people over 40 years old. The frequency of use of the composition of the present invention is not particularly limited, and is, for example, at least once a week, preferably at least twice a week.

[0055] In addition to the active ingredient, the composition of the present invention may contain a digestive enzyme such as protease or amylase, or a second physiologically active ingredient that exhibits the activity of promoting such a digestive enzyme. Such a second physiologically active ingredient is not particularly limited as long as it exhibits known digestive enzyme activity. Examples include the active ingredients of compositions and agents that exhibit protease activity promotion, as described in Patent Document 1. By containing a second physiologically active ingredient in addition to the specific ingredient of the present invention, the composition of the present invention may exhibit synergistic digestive enzyme activity. The second physiologically active ingredient may be one or more components. The amount of the second physiologically active ingredient is not particularly limited as long as it does not interfere with the solution of the problem of the present invention, and may be adjusted appropriately.

[0056] Although a preferred embodiment has been described above, the present invention is not limited to this embodiment. For example, the present invention may provide a composition for improving digestive enzyme activity containing a processed plant product. The processed plant product may be one described above. The digestive enzyme may be one described above. The composition for improving digestive enzyme activity is similar to the oral composition of the present invention, except that it does not necessarily contain digestive enzymes (although it may, of course, contain digestive enzymes). Therefore, the above description of the oral composition applies to the composition for improving digestive enzyme activity, except that it does not necessarily contain digestive enzymes. When such a composition for improving digestive enzyme activity is ingested together with a food or oral preparation containing digestive enzymes, it can effectively enhance the activity of the digestive enzymes in the food or preparation. [Example]

[0057] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples, and the present invention can take various forms as long as the object of the present invention can be achieved.

[0058] (1) Test sample The test samples shown in Tables 1 and 2 below were as follows: (1-1) α-amylase: A commercially available enzyme preparation powder (amylolytic activity: ∼30 units / mg) was used. Papain: Commercially available papaya extract powder extracted from unripe papaya seeds (proteolytic activity: 90,000 units / g) was used. (1-2) The following powders were used as plant treatments. · Angelica keiskei: Commercially available dried and crushed Angelica keiskei powder was used. Barley leaves: Dried and crushed barley leaves manufactured by Toyo Shinyaku Co., Ltd. were used to measure α-amylase activity, and an ethanol extract of dried and crushed barley leaves manufactured by Toyo Shinyaku Co., Ltd. was used to measure protease activity (dried and crushed barley leaves were extracted with 100% ethanol for 16 hours, centrifuged, and the supernatant was freeze-dried to produce a dry powder). Matcha: Dried and ground tencha powder manufactured by Toyo Shinyaku Co., Ltd. was used. Fermented ginger: Toyo Shinyaku Co., Ltd., product name "Fermented Black Ginger Powder" (dried and crushed powder obtained by fermenting raw ginger with black koji mold, then drying and crushing) was used. Fermented cabbage: Toyo Shinyaku Co., Ltd.'s "Fermented Cabbage Extract" (dried and crushed powder obtained by fermenting raw cabbage with lactic acid bacteria, then drying and crushing it) was used. · Sasa senanensis: Commercially available dried and crushed Sasa senanensis was used. Soy milk: Commercially available dried soy milk powder was used.

[0059] (2) Examples 1 to 5 and Comparative Examples 1 to 6 It has been demonstrated that specific plant treatments significantly improve the activity of the digestive enzyme α-amylase, as follows.

[0060] <α-amylase activity measurement> (2-1) Sample preparation Acetic acid and sodium acetate were dissolved in water to prepare a 20 mM acetate buffer solution at room temperature with a pH of 5. Starch (Wako Pure Chemical Industries, Ltd.: 191-03985) was dissolved in the prepared 20 mM acetate buffer solution at 0.5 mg / ml to prepare a starch solution. Potassium iodide was dissolved in 1 M hydrochloric acid to a concentration of 1 mg / ml, and then iodine was dissolved therein to a concentration of 0.1 mg / ml to prepare an iodine solution. Test sample solutions were prepared by dispersing or dissolving the test samples shown in Table 1 below in the 20 mM acetate buffer to the concentrations shown in Table 1.

[0061] (2-2) Calibration curve Starch solutions were prepared using 20 mM acetate buffer and 0.5 mg / ml starch solution, with starch concentrations of 0 mg / ml, 0.06 mg / ml, 0.125 mg / ml, 0.25 mg / ml, and 0.5 mg / ml. To 1 ml of each starch solution, 125 μl of 20 mM acetate buffer and 125 μl of iodine solution were added, in that order, and the absorbance at 620 nm was measured to create a calibration curve.

[0062] (2-3) Measurement of starch decomposition titer 1 ml of 0.5 mg / ml starch solution was kept at 30°C, and 125 μl of the test sample solution prepared in (2-1) was added to start the reaction. After 20 minutes, 125 μl of iodine solution was added and mixed well to prepare a solution for 20 minutes of enzyme reaction. Separately, 125 μl of iodine solution and 125 μl of test sample solution were added to 1 ml of 0.5 mg / ml starch solution, and mixed thoroughly to prepare a solution for enzyme reaction 0. The absorbance at 620 nm of the solution for enzyme reaction 0 and the solution for enzyme reaction 20 minutes was measured. From the absorbance difference Δ between 0 and 20 minutes after the enzyme reaction, the starch equivalent value digested by the test sample was calculated based on the calibration curve obtained in (2-2). The average starch equivalent values ​​obtained were calculated relative to the average value of α-amylase alone (Comparative Example 1), which was set at 100%, and this was used as the starch-decomposing activity titer (relative value). The results are shown in Table 1 below. In the table below, ○ indicates that the test sample solution prepared in (2-1) above contained the test sample shown in the left column at the concentration shown in the table (the same applies to Table 2 below).

[0063] [Table 1]

[0064] As shown in Table 1 above, in Comparative Examples 2 to 6, in which only processed plant materials were used, the starch decomposition titer was significantly lower than in Comparative Example 1, in which α-amylase was used alone, whereas in each Example in which the processed plant materials were combined with α-amylase, a starch decomposition titer was obtained that was significantly higher than the sum of the starch decomposition titers of each processed plant material alone and α-amylase alone. Therefore, it is clear that the oral composition of the present invention, which combines a plant processed product and α-amylase, has an excellent effect of improving α-amylase activity.

[0065] (3) Examples 6 to 10 and Comparative Examples 7 to 12 It has been demonstrated as follows that specific plant treatments significantly improve the activity of proteases, which are digestive enzymes.

[0066] <Protease activity measurement> (3-1) Preparation of tyrosine calibration curve After drying tyrosine at 105°C for 3 hours, 0.100 g was accurately weighed out and dissolved in 0.2 N hydrochloric acid to make exactly 100 μl. This solution was used as a tyrosine standard solution. 100 μl of this tyrosine standard solution was accurately weighed out and made up to 5 ml with 0.2 N hydrochloric acid (20 μg / ml), and then diluted to 15 μg / ml, 10 μg / ml, and 5 μg / ml to prepare calibration curve test solutions.

[0067] 500 μl of 0.55M sodium carbonate and 100 μl of Foline's reagent were added to 200 μl of 0.2N hydrochloric acid and calibration curve test solution, and the mixture was incubated at 37°C for 30 minutes. Foline's reagent was prepared by dissolving 5 g of sodium tungstate and 1 g of phosphomolybdic acid in 50 ml of purified water, adding 2.5 ml of phosphoric acid, and refluxing the mixture to extract. The total volume was then adjusted to 200 ml. The test was repeated twice.

[0068] 200 μl of each solution was transferred to a 96-well plate, and the absorbances A0, A1, A2, A3, and A4 were measured at 660 nm, where the tyrosine concentrations of A0, A1, A2, A3, and A4 were 0, 5, 10, 15, and 20 μg / ml, respectively.

[0069] For the measured values, the vertical axis shows the absorbance difference (A n A calibration curve was created by plotting the absorbance difference (A0) on the horizontal axis and the tyrosine concentration (μg / ml) of each solution on the horizontal axis. The amount of tyrosine ([F]μg / ml) corresponding to an absorbance difference of 1.000 was calculated from the resulting calibration curve.

[0070] (3-2) Measurement of proteolytic activity The casein solution was prepared as follows: Approximately 1 g of casein (derived from bovine milk (Hammarsten formulation); Wako Pure Chemical Industries, Ltd.) was precisely weighed and incubated at 105°C for 2 hours, after which the dry mass was measured. An amount equivalent to 1.20 g of the resulting dried casein was precisely weighed, and 160 ml of 0.05 M disodium hydrogen phosphate was added. The casein solution was dissolved by heating in a water bath at 40°C for approximately 15 minutes. The pH was adjusted to 7.5 using 1 M hydrochloric acid, and then the casein solution was prepared by diluting the solution to 200 ml with ultrapure water.

[0071] As a protein precipitation solution, a solution containing 0.11 M trichloroacetic acid, 0.22 M sodium acetate, and 0.33 M acetic acid in ultrapure water was prepared.

[0072] As the diluted enzyme solution, a solution containing 0.01 M sodium chloride, 0.002 M calcium acetate, and 0.002 M calcium sulfate in ultrapure water was prepared.

[0073] A test sample solution was prepared by dissolving the test sample shown in Table 2 below in 1 ml of the above diluted enzyme solution to the concentration shown in Table 2.

[0074] 500 μL of casein solution was incubated at 37°C for 10 minutes, and 100 μL of test sample solution was added and immediately shaken. The resulting solution was incubated at 37°C for 10 minutes (pH of the solution during incubation = 6.0). 500 μL of protein precipitation solution was added, and the mixture was incubated at 37°C for 30 minutes, followed by centrifugation at 10,000 rpm for 3 minutes at room temperature.

[0075] A blank was prepared by adding 500 μl of protein precipitation solution to 100 μl of the test sample solution, mixing, and then adding 500 μl of casein solution. The mixture was incubated at 37°C for 30 minutes and then centrifuged at 10,000 rpm for 3 minutes at room temperature.

[0076] 500 μl of 0.55 M sodium carbonate and 100 μl of Foline reagent were added to 200 μl of the supernatant and incubated at 37° C. for 30 minutes. 200 μL of the solution after incubation was transferred to a 96-well plate and the absorbance at 660 nm (A T ) was measured. The absorbance of the blank was A B It was decided.

[0077] Based on the absorbance obtained, the proteolytic titer was calculated using the following formula: Proteolytic titer (units / g) = (A T -A B ) × F × (volume of reaction solution) × (1 / 10) × (1 / W) F: The amount of tyrosine (μg / ml) when the absorbance difference calculated from the tyrosine calibration curve is 1.000 Reaction solution: casein solution + test sample solution + protein precipitation solution W: Amount of sample in the reaction solution (g)

[0078] The relative proteolytic activity of the compositions of each Example and Comparative Example, when the proteolytic activity of Comparative Example 1 was taken as 100%, is shown in Table 2 as a relative activity to papain.

[0079] [Table 2]

[0080] As shown in Table 2 above, in Comparative Examples 8 to 12, in which only plant processed products were used, the proteolytic activity was significantly lower than in Comparative Example 7, in which papain was used alone, whereas in each Example in which plant processed products were combined with papain, a proteolytic activity significantly higher than the sum of the proteolytic activity of each plant processed product alone and the proteolytic activity of papain alone was obtained. Therefore, it is clear that the oral composition of the present invention, which combines a plant-treated product and a protease, has an excellent effect of improving protease activity.

[0081] References: (1) Activity measurement method according to Notification No. 523 of the Central Pharmaceutical Affairs Council; Examination of the protein digestion activity measurement method of protease and papain preparations used in food manufacturing (2) Revised Test Methods for Cold Medicines and Antipyretics (Appendix 2) - Antacid, pH, and Digestive Power Test Methods for Gastrointestinal Medicines, Edited by the Japan Compendium Association and Their Explanations

[0082] <Production Examples 1 to 10> A powdered beverage containing α-amylase and processed plant products was produced according to the formulation in Table 3 below. [Table 3]

[0083] <Production Examples 11-20> Granules containing α-amylase and processed plant products were produced according to the formulation in Table 4 below. [Table 4]

[0084] <Production Examples 21-30> A powdered beverage containing protease and processed plant products was produced according to the formulation in Table 5 below. [Table 5]

[0085] <Production Examples 31-40> Granules containing protease and plant treatment products were produced according to the formulation in Table 6 below. [Table 6] [Industrial Applicability]

[0086] According to the present invention, an oral composition having high activity of digestive enzymes such as α-amylase and protease can be obtained, and can be used as general foods and beverages, foods and beverages for specified health uses, foods and beverages with nutrient functions, foods and beverages with health functions, foods and beverages for special uses, nutritional supplement foods and beverages, health supplement foods and beverages, supplements, beauty foods and beverages, other health foods and beverages, quasi-drugs, cosmetics, and pharmaceuticals that are beneficial to those who expect the physiological activity of digestive enzymes.

Claims

[Claim 1] An oral composition comprising a digestive enzyme and a plant treatment product, wherein the digestive enzyme is papain and the plant treatment product is at least one treatment product selected from Angelica keiskei and soybeans.

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