Oral composition

Abstract

The object of the present invention is to provide a composition that exhibits excellent activity of digestive enzymes such as proteases and amylases. [Solution] The present invention provides an oral composition containing a digestive enzyme and a superfood. Preferably, the digestive enzyme is at least one selected from protease, amylase, cellulase, galactosidase, and lipase. Preferably, the superfood is at least one selected from coconut, acai, camu camu, cacao, spirulina, chlorella, moringa, maca, amaranth, quinoa, goji berry, chia seed, baobab, hemp, maqui berry, golden berry, mulberry, pomegranate, wheatgrass, kale, broccoli sprouts, dragon fruit, noni, aloe vera, and aronia.

Description

Technical Field

[0001] The present invention relates to an oral composition containing a digestive enzyme.

Background Art

[0002] It has been conventionally known that digestive enzymes such as protease, amylase, galactosidase and lipase in the digestive tract play a great role in nutrient absorption by decomposing dietary proteins and peptides, carbohydrates such as starch, glycogen and lactose, as well as lipids, decomposition of unnecessary proteins and carbohydrates, regulation of protein activity, and the like in the digestive tract. From the viewpoint of promoting biological metabolism and maintaining health, the importance of increasing the activity of these enzymes has become widely known in recent years.

[0003] On the other hand, it has been conventionally known that one species selected from Centaurea cyanus, Ficus microcarpa, Rubus idaeus, grapefruit, Hedera helix, Crataegus, Ziziphus jujuba and Verbesina alternifolia is used as an oral or percutaneous digestive enzyme activator (see Patent Document 1).

Prior Art Literature

Patent Literature

[0004]

Patent Document 1

Summary of the Invention

Problem to be Solved by the Invention

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

[0006] However, conventional technologies for enhancing digestive enzyme activity, including the protease activity enhancer described in Patent Document 1, have not been sufficiently effective, and have had the problem of requiring very high concentrations of active ingredients for the digestive enzyme whose activity should be enhanced.

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

[0008] The present invention provides an oral composition containing digestive enzymes and superfoods. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide an oral composition having high digestive enzyme activity. [Modes for carrying out the invention]

[0010] The present invention will be described below based on its preferred embodiments. The oral composition of this embodiment contains digestive enzymes in addition to superfoods, resulting in exceptionally high digestive enzyme activity. Digestive enzymes are enzymes that digest food components, and may be enzymes that can be produced by the target of the oral composition, or enzymes that cannot be produced. The digestive enzymes are not derived from superfoods. Examples of digestive enzymes include proteases, amylases, lipases, cellulases, and galactosidases. It is preferable that the digestive enzymes included in this embodiment are in their active form. An active enzyme is an enzyme that has enzymatic activity. Having enzymatic activity means that it is not in a state where it has completely lost its activity. Inactivation of enzyme activity occurs when the enzyme protein denatures due to heating or changes in pH, etc., and the three-dimensional structure of the active site changes, making it impossible for the substrate to bind to the enzyme.

[0011] (Protease) In this specification, protease is a general term for enzymes that catalyze the hydrolysis of peptide bonds in proteins, peptides, and the like. Proteases are broadly classified into two types based on their catalytic action: endoproteases (proteinases) catalyze the hydrolysis of peptide bonds inside molecules such as proteins and peptides to release peptides, while exoproteases catalyze the hydrolysis of peptide bonds from the amino or carboxyl group ends of such molecules to release amino acids.

[0012] As a protease, it is preferable to include cysteine ​​protease due to the high enzyme activity-promoting effect of superfoods, and it is particularly preferable to include papain. Papain is known to be obtained, for example, from immature papaya fruit and / or juice or processed products thereof. Papaya is a fruit known to be native to tropical America, and is not particularly limited to plants of the genus Carica, for example, Carica papaya. In the oral composition of this embodiment, papain may be in solid form, or it may be in liquid form, paste form, gel form, jelly form, cream form, emulsion form, spray form, mousse form, lotion form, etc. As a solid form, examples include powder form, granule form, and granular form. As a protease such as papain, it is preferable to use one with a protein-degrading titer of 5,000 units / g or more, and more preferable to use one with a titer of 50,000 units / g or more. In this specification, proteolytic titer refers to the activity that increases the absorbance at a wavelength of 275 nm, corresponding to 1 μg of L-tyrosine, during the first minute of a reaction using casein (milk-derived) as a substrate at 37°C and pH 6.0, with one unit defined as this activity. Proteolytic titer is sometimes called protein digestion capacity and can be measured by the method described in the examples below.

[0013] (amylase) Amylase is a general term for enzymes that convert amylose and amylopectin in starch and glycogen into monosaccharides such as glucose, disaccharides such as maltose, and oligosaccharides by hydrolyzing the glycosidic bonds. There are three types of amylase: α-amylase, β-amylase, and glucoamylase. α-Amylase, also known as 1,4-α-D-glucan glucanohydrolase or glycogenase, irregularly cleaves the α-1,4 bonds in starch and glycogen, thus cleaving polysaccharides or maltodextrins. - It is an enzyme that produces oligosaccharides. β-amylase, also known as 1,4-α-D-glucan-glucanomaltohydrolase, glycogenase, or saccharogen amylase, breaks down starch and glycogen into maltose. Glucoamylase, formally known as glucan 1,4-α-glucosidase, is also called 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 a sugar chain into the exo form, producing one molecule of glucose. Some glycans are also known to cleave α-1,6-bonds.

[0014] (Lipase, cellulase, galactosidase) Examples of lipases include triacylglyceride lipase and phospholipase. Examples of cellulases include endoglucanase and exoglucanase. Examples of galactosidases include β-galactosidase.

[0015] As amylase, protease, lipase, cellulase, and / or galactosidase, extracts from plants or bacteria containing these enzymes, or synthetic products may be used. In the oral composition of this embodiment, α-amylase may be in solid form, or it may be in liquid, paste, gel, jelly, cream, emulsion, spray, mousse, lotion, or other fluid form. Examples of solid forms include powder, granules, and granules.

[0016] (Superfoods) Superfoods refer to foods that are nutritionally balanced and highly nutritious, or foods that contain exceptionally high amounts of certain nutrients or health-promoting components. Examples of superfoods include honey, bee pollen, amaranth, quinoa, buckwheat, black rice, red rice, adlay, sorghum, millet, foxtail millet, barnyard millet, chia seeds, wild rice, hemp, flaxseed, perilla, tiger nuts, maya nuts, cacao, sasha inchi, almonds, walnuts, green coffee, freekeh, coconut, avocado, lucuma, acai, camu camu, acerola, maqui berry, golden berry, mulberry, pomegranate, and dragon fruit. Examples include fruits (sometimes called "pitaya"), goji berries (sometimes called "goji berries"), aronia (sometimes called "chokeberries"), noni, red maca, turmeric, turmeric, maca, yacon, mesquite, spirulina, chlorella, AFA blue-green algae, dulse, kale, broccoli sprouts, moringa, aloe vera, wheatgrass, baobab, cupuacu, sea buckthorn, beets, chaga, etc. However, if camu camu is included in the composition of the present invention, it is essential that it also contains digestive enzymes other than papain. As superfoods, it is preferable to use at least one selected from coconut, acai, cacao, camu camu, maqui berry, golden berry, mulberry, pomegranate, dragon fruit, aronia, noni, spirulina, chlorella, kale, broccoli sprouts, moringa, aloe vera, wheatgrass, maca, amaranth, quinoa, goji berry, chia seed, baobab, and hemp, as this enhances the digestive enzyme activity. In particular, it is preferable to use pomegranate, moringa, goji berry, chia seed, baobab, hemp, noni, dragon fruit, maqui berry, coconut, golden berry, camu camu, acai, maca, quinoa, cacao, spirulina, amaranth, and broccoli sprouts. It is even more preferable to combine two or more superfoods in the oral composition of this embodiment. Furthermore, it is even more preferable to combine other components such as thickeners, excipients, and oils in addition to digestive enzymes and superfoods.

[0017] A coconut is the fruit of a tall tree belonging to the palm family, a monocotyledon, and is typically the fruit of *Cocos nucifera* of the *Cocos* genus. In general, a coconut has a solid endosperm layer on the inner periphery of its hard shell, with liquid endosperm contained near the center. Preferably, the endosperm of coconut is used, and the endosperm may be either solid endosperm or liquid endosperm, or a mixture thereof. For example, coconut milk is juice obtained by crushing and pressing the endosperm portion of a coconut fruit. In addition, there are also commercial products such as coconut milk powder obtained by spray-drying said juice.

[0018] Acai is a plant of the palm family, with the Japanese name *Wakabakyabetsuyashi* and the scientific name *Euterpe oleracea*. Normally, the pericarp and / or pulp portion of acai (hereinafter, the pericarp and pulp are simply referred to as the fruit portion) is preferably used.

[0019] Camu camu, also called camu camu berry, is a berry-type myrtle family plant native to the tropical rainforests of South America, and *Myrciaria dubia* is an example thereof. For camu camu, the fruit portion excluding seeds is particularly preferably used.

[0020] Maqui berry is the fruit of an elaecarpus family plant known to be native to regions such as southern Chile and Patagonia, and the fruit of *Aristotelia chilensis* is an example thereof.

[0021] Goldenberry is the fruit of a plant of the genus *Physalis* in the nightshade family native to South America, and the fruit of *Physalis peruviana* is an example thereof.

[0022] Mulberry is a general term for plants of the genus *Morus* in the mulberry family. For mulberry, particularly the fruit portion is preferably used.

[0023] Pomegranate is a deciduous small tall tree of the genus *Punica* in the Lythraceae family, and *Punica granatum* is an example thereof. For pomegranate, the fruit portion is preferred, and it is particularly preferable to use edible arils, seeds and the like.

[0024] Dragon fruit, also known as pitaya, is the fruit of the Hylocereus genus of the Cactaceae family, such as the Hylocereus genus, native to the tropical rainforests of Mexico or Central and South America. The flesh of the dragon fruit is particularly preferred, and it may contain the seeds.

[0025] Aronia refers to the fruit of a deciduous shrub belonging to the genus Aronia in the family Rosaceae. Two types of aronia are known: Aronia arbutifolia, which ripens to red, and Aronia melanocarpa, which ripens to black. However, Aronia melanocarpa is preferred.

[0026] Noni is an evergreen small tree belonging to the genus Morinda in the family Rubiaceae, such as Morinda citrifolia. Noni is sometimes called Yaeyama Aoki. When using noni, it is preferable to use the leaves, stems, and fruits, and it is especially preferable to include the leaves. The leaves may also include the stems and / or fruits.

[0027] Cacao is an evergreen tree belonging to the Malvaceae family (or Sterile family depending on the classification system). It is also called the cacao tree or cocoa tree, and its scientific name is Theobroma cacao. Cacao is best harvested from its seeds.

[0028] Spirulina is a single-celled microalga of the order Oscillarianes in the class Cyanobacteria, belonging to the genus Spirulina or Arthrospira. Spirulina is usually known to have a spiral shape. Spirulina is used when it is cultured while photosynthesis is occurring. Usually, the entire thallus of spirulina is used.

[0029] Chlorella is a general term for freshwater unicellular green algae of the genus Chlorella. When using Chlorella, it is preferable to use Chlorella cultured under photosynthesis. It is also preferable to use dried and pulverized Chlorella algae.

[0030] Kale is a plant belonging to the Brassica genus of the Brassicaceae family, such as Brassica oleracea var. Acephala. The leaves of kale are typically used.

[0031] Broccoli sprouts are the shoots of broccoli, a plant belonging to the Brassica genus of the Brassicaceae family. Typically, the young shoots harvested within 14 days of germination are used. An example of broccoli is Brassica oleracea var. italica.

[0032] Moringa belongs to the Moringaceae family and is a deciduous tree that grows to a height of about 10m, residing abundantly in Southeast Asia, such as Indonesia and Thailand, as well as in the tropical and subtropical regions of the Arabian Peninsula and India. The entire moringa plant may be used, but preferably the leaves and flowers are used, and especially preferably the leaves.

[0033] Aloe vera is a succulent plant belonging to the genus Aloe, and its scientific name is also Aloe vera. Aloe vera is used for its leaves or its juice. When using the leaves, the outer skin can be removed and only the jelly-like pulp can be used, or the leaves can be used with the outer skin intact.

[0034] Wheatgrass, also known as young wheat leaves, refers to the sprouts that emerge from wheat seeds. Typically, wheatgrass is harvested within 30 days of germination.

[0035] Maca is a perennial plant belonging to the genus Lepidium in the Brassicaceae family, native to Peru in South America, including species such as Lepidium meyenii. The root is preferred when used as maca.

[0036] Amaranth is a general term for plants belonging to the genus Amaranthus in the family Amaranthaceae. When using amaranth, it is preferable to use the seeds.

[0037] Quinoa is a plant belonging to the genus Chenopodium in the subfamily Chenopodiaceae of the family Amaranthaceae, specifically Chenopodium quinoa. It is preferable to use the seeds when preparing quinoa.

[0038] Goji berries (Lycium chinense) are deciduous shrubs belonging to the nightshade family, native to East Asia (China to Japan). It is preferable to use the fruit portion of the goji berry.

[0039] Chia seeds are the seeds of the chia plant. Chia is an annual plant belonging to the genus Salvia in the Lamiaceae family, and its scientific name is Salvia hispanica.

[0040] Baobab refers to the general term for the genus Adansonia, belonging to the Malvaceae family (or Bombacaceae family in the Cronquist and New Engler systems) of the Malvales order. It is preferable to use the fruit of the baobab.

[0041] Hemp belongs to the genus Cannabis in the family Cannabaceae, and its scientific name is Cannabis sativa. The fruit is preferred for cultivation.

[0042] When obtaining papain as a processed product of papaya fruit or juice, and when obtaining the above-mentioned superfoods in the form of plants or algae, it is preferable that the papaya or the superfood plants or algae be harvested immediately or processed immediately after harvesting. If processing takes time, it is preferable to store the papaya or the superfood plants or algae using storage methods commonly used by those skilled in the art, such as low-temperature storage, to prevent deterioration. Hereinafter, papaya or the superfood plants or algae will also be referred to as "specific plants or algae."

[0043] Examples of processed products of specific plants or algae include, but are not limited to, dried powder (also called dried pulverized powder) of specific plants or algae, fragments of specific plants or algae and their dried powder, juice extracted from specific plants or algae and its dried powder, and extracts of specific plants or algae and their dried powder. However, from the viewpoint of ease of processing, storage, and transportation, and versatility of use, it is preferable that the final product be in the form of dried powder (dried pulverized powder, dried powder of fragments, dried powder of juice, or dried powder of extract). For example, for papain, papaya fruit or juice extract and its dried powder are preferred; for coconut, the above-mentioned coconut milk powder is preferred; for acai, dried acai fruit powder (dried and ground powder) or dried juice powder, as well as their extracts and their dried powders, are preferred; for camu camu, dried and ground powder of the camu camu fruit or dried juice powder, as well as their extracts and their dried powders, are preferred; and for maqui berry, golden berry, mulberry, pomegranate, dragon fruit, aronia, and aloe vera, dried and ground powder of the fruit or dried juice powder, as well as their extracts and their dried powders, are preferred.Furthermore, for cocoa, whole cocoa seeds or their crushed products, as well as their extracts and dried powders, are preferred; for moringa, noni, kale, broccoli sprouts, and wheatgrass, dried powder (dried and crushed powder) of the leaves or the juice of the leaves or their dried powders, as well as their extracts and dried powders, are preferred; for maca, dried powder (dried and crushed powder) of maca roots, as well as its extracts and dried powders, are preferred; for amaranth, dried powder (dried and crushed powder) of amaranth seeds, as well as its extracts and dried powders, are preferred; and for quinoa... For quinoa, dried powder (dried and ground powder) of quinoa seeds and its extract and dried powder are preferred; for goji berries, dried powder (dried and ground powder) of goji berry fruit or dried powder (dried and ground powder) of goji berry juice and their extracts and dried powder are preferred; for chia seeds, dried powder of chia seeds and their extracts and dried powder are preferred; for baobab, dried powder (ground powder) of baobab fruit or dried powder of baobab juice and their extracts and dried powder are preferred; and for hemp, dried powder (ground powder) of hemp seeds and its extracts and dried powder are preferred. Furthermore, for spirulina and chlorella, dried powder (dried and ground powder) of the algae and their extracts and dried powder are preferred.

[0044] For example, conventionally known methods can be used to dry and pulverize (dry and grind) a specific plant or algae. Such a method can be a combination of drying and grinding treatments applied to the specific plant or algae. The drying and grinding treatments may be performed in any order, but it is preferable to perform the drying treatment first. This method of drying and pulverizing (dry and grinding) may be combined with one or more additional treatments, such as sterilization treatments, as needed. Furthermore, the grinding treatment may be performed one or two or more times, but it is preferable to perform a coarse grinding treatment followed by a fine grinding treatment.

[0045] The sterilization treatment is not particularly limited as long as it is a treatment that is commonly known to those skilled in the art, but it can be said to be a treatment that physically or chemically kills microorganisms using temperature, pressure, electromagnetic waves, chemicals, etc. When the sterilization treatment is performed in addition to the drying treatment and grinding treatment, it is preferable that the sterilization treatment is performed after the drying treatment or before or after the grinding treatment.

[0046] The drying process is not particularly limited, but examples include drying the plant or algae so that its moisture content is 10% or less, preferably 5% or less. The drying process 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, or freeze-drying. Drying by heating can be carried out, for example, at a temperature and time such that the plant or algae does not discolor when heated, at a temperature of 40°C to 140°C, preferably 80°C to 130°C.

[0047] The crushing process is not particularly limited, but examples include crushing the plant material using crushing equipment and tools such as crushers, mills, blenders, and stone mills, in any method commonly used by those skilled in the art. The crushed specific plant material or algae is sieved as needed, and it is preferable to use powder of the specific plant material or algae that passes through, for example, 30 to 250 mesh. By using a particle size that passes through 250 mesh or less, the powder of the specific plant material or algae becomes easier to handle during further processing, and by using a particle size that passes through 30 mesh or more, uniform mixing of the powder of the specific plant material or algae with other materials becomes easier.

[0048] Specific methods for drying and pulverizing include, for example, cutting a specific plant or algae, drying it to a moisture content of 10% by mass or less, preferably 5% by mass or less, and then grinding it. Other methods include, for example, cutting a specific plant or algae, kneading it, then drying and grinding it; or drying a specific plant or algae, coarsely grinding it, heating it at 110°C or higher, and then finely grinding it.

[0049] The method for fragmenting a specific plant or algae is not particularly limited, but methods commonly used by those skilled in the art for fragmenting plant materials, such as slicing, crushing, or shredding, can be used. One example of fragmentation is slurrying. Slurrying is performed by putting the specific plant or algae into a mixer, juicer, blender, muscoloider, etc., to make the papaya and the specific plant or algae into a thick, porridge-like consistency (a suspension of liquid and solid).

[0050] The method for extracting juice from a specific plant or alga is not particularly limited, but examples include methods of pressing a specific plant or alga or its fragments, or methods of centrifuging or filtering the fragments of a specific plant or alga. A specific example of a juice extraction method is to extract juice using mechanical crushing means such as a mixer or juicer, and, if necessary, remove the coarse solids by means of sieving or filtration to obtain the juice.

[0051] The method for obtaining an extract of a specific plant or algae is not particularly limited, but examples include adding an extraction solvent commonly used by those skilled in the art, such as ethanol, water, or aqueous ethanol, to a specific plant or algae or its fragments or dried products, and then extracting by stirring or heating as necessary. The extract may be concentrated as necessary. However, it is preferable that the papaya extract contains papaya-derived enzymes such as papain.

[0052] Examples of extraction solvents used to obtain extracts of specific plants or algae include, but are not limited to, water, organic solvents, and aqueous organic solvents (such as aqueous ethanol and other aqueous alcohols). When water is used as the solvent, warm water or hot water may be used. Organic solvents used for extraction are typically those permitted for the extraction of natural product components, such as methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, 2-butanol, butane, acetone, hexane, cyclohexane, propylene glycol, aqueous ethanol, aqueous propylene glycol, ethyl methyl ketone, glycerin, methyl acetate, ethyl acetate, diethyl ether, dichloromethane, edible oils and fats, 1,1,1,2-tetrafluoroethane, and 1,1,2-trichloroethene. These solvents may be used individually or in combination of two or more. Among these solvents, water, aqueous ethanol, and aqueous propylene glycol are preferred.

[0053] The method for extracting specific plant or algal tissues is not particularly limited, as long as it is a method that is normally acceptable for extracting natural product components, but examples include solid-liquid extraction methods such as heated extraction and supercritical fluid extraction.

[0054] The heated extraction method is a method of extracting components contained in the test substance into the solvent by bringing the test substance into contact with the solvent and treating it at a temperature below the boiling point of the solvent. Reflux extraction may also be used.

[0055] On the other hand, extraction may be carried out at relatively low temperatures, for example, between 10°C and 50°C, or between 20°C and 45°C.

[0056] Supercritical fluid extraction is a method of extraction that uses a supercritical fluid, which is a fluid that has exceeded the critical point (critical temperature, critical pressure) of the gaseous or liquid state of a substance. Examples of supercritical fluids include carbon dioxide, ethylene, propane, and nitrous oxide (laughing gas), but carbon dioxide is preferred.

[0057] In supercritical fluid extraction, an extraction step is performed to extract the target component using a supercritical fluid, and a separation step is performed to separate the target component from the supercritical fluid. In the separation step, any of the following methods may be used: extraction separation by pressure change, extraction separation by temperature change, or extraction separation using adsorbents / absorbents.

[0058] Supercritical fluid extraction may be performed using the entrainer addition method. In this method, approximately 2-20 w / v% of substances such as ethanol, propanol, n-hexane, acetone, toluene, other aliphatic lower alcohols, aliphatic hydrocarbons, aromatic hydrocarbons, or ketones are added to the extraction fluid, and supercritical fluid extraction is performed using this fluid. This method dramatically increases the solubility of the target extract in the extraction solvent or enhances the selectivity of separation, allowing for efficient extraction of specific plant or algal extracts.

[0059] Supercritical fluid extraction has several advantages: it can be operated at relatively low temperatures, making it applicable to substances that denature or decompose at high temperatures; no extraction fluid remains; and the solvent can be recycled, eliminating the need for desolvation steps and simplifying the process.

[0060] In addition to the extraction methods described above, specific plant or algal tissues may be extracted using methods such as the liquid carbon dioxide batch method, the liquid carbon dioxide reflux method, or the supercritical carbon dioxide reflux method. Furthermore, multiple extraction methods may be combined. By combining multiple extraction methods, it becomes possible to obtain extracts of specific plant or algal tissues with various compositions.

[0061] For safety reasons, it is preferable to purify the extracts of specific plants or algae obtained by extraction using methods such as ultrafiltration, column chromatography using an adsorbent carrier (such as Diaion HP-20, Sephadex-LH20, or chitin), or batch chromatography.

[0062] In the present invention, specific plant bodies or algae used as active ingredients, as well as processed products of specific plant bodies or algae, may be commercially available, for example, those described in the examples below.

[0063] The amount of digestive enzymes and superfoods in the compositions and agents of the present invention may consist only of the active ingredients, as long as it is an effective amount that can produce at least a high digestive enzyme activity. However, for example, the amounts shown below are preferable because they can produce an even higher digestive enzyme activity. The compositions of the present invention have higher digestive enzyme activity compared to when a specific digestive enzyme is contained alone, due to the inclusion of superfoods. For example, when the composition of this embodiment contains papain, it has higher protease activity compared to when papain is contained alone, and when it contains α-amylase, it has higher amylase activity compared to when α-amylase is contained alone.

[0064] For example, the dry mass ratio of the digestive enzyme and superfood in the composition ([digestive enzyme]:[superfood]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, particularly preferably 1:0.005 or more and 1:1 or less, and especially preferably 1:0.01 or more and 1:0.1 or less. For example, if the composition contains papaya extract containing papain as the digestive enzyme, the amount of papaya extract is considered to be the amount of papain (the same applies hereinafter). Also, if α-amylase extract is used as the digestive enzyme, the entire α-amylase extract is considered to constitute the digestive enzyme.

[0065] In particular, when the composition contains coconut, the dry mass ratio of digestive enzyme to coconut (digestive enzyme:coconut) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0066] In particular, when the composition contains acai, the dry mass ratio of digestive enzyme to acai ([digestive enzyme]:[acai]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0067] In particular, when the composition contains cocoa, the dry mass ratio of digestive enzyme to cocoa ([digestive enzyme]:[cocoa]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0068] In particular, when the composition contains spirulina, the dry mass ratio of digestive enzymes to spirulina ([digestive enzymes]:[spirulina]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0069] In particular, when the composition contains moringa, the dry mass ratio of digestive enzymes to moringa ([digestive enzymes]:[moringa]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0070] In particular, when the composition contains maca, the dry mass ratio of digestive enzymes to maca ([digestive enzymes]:[maca]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0071] In particular, when the composition contains amaranth, the dry mass ratio of digestive enzyme to amaranth ([digestive enzyme]:[amaranth]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0072] In particular, when the composition contains quinoa, the dry mass ratio of digestive enzyme to quinoa (digestive enzyme:quinoa) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0073] In particular, when the composition contains goji berries, the dry mass ratio of digestive enzymes to goji berries ([digestive enzymes]:[goji berries]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0074] In particular, when the composition contains chia seeds, the dry mass ratio of digestive enzymes to chia seeds ([digestive enzymes]:[chia seeds]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0075] In particular, when the composition contains baobab, the dry mass ratio of digestive enzyme to baobab ([digestive enzyme]:[baobab]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0076] In particular, when the composition contains hemp, the dry mass ratio of digestive enzyme to hemp ([digestive enzyme]:[hemp]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0077] In particular, when the composition contains camu camu, the dry mass ratio of digestive enzyme to camu camu ([digestive enzyme]:[camu camu]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0078] In particular, when the composition contains maqui berry, the dry mass ratio of digestive enzyme to maqui berry ([digestive enzyme]:[maqui berry]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0079] In particular, when the composition contains goldenberries, the dry mass ratio of digestive enzymes to goldenberries ([digestive enzymes]:[goldenberries]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0080] In particular, when the composition contains mulberry, the dry mass ratio of digestive enzyme to mulberry ([digestive enzyme]:[mulberry]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0081] In particular, when the composition contains pomegranate, the dry mass ratio of digestive enzyme to pomegranate ([digestive enzyme]:[pomegranate]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0082] In particular, when the composition contains dragon fruit, the dry mass ratio of digestive enzyme to dragon fruit ([digestive enzyme]:[dragon fruit]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0083] In particular, when the composition contains aronia, the dry mass ratio of digestive enzyme to aronia ([digestive enzyme]:[aronia]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0084] In particular, when the composition contains noni, the dry mass ratio of digestive enzyme to noni ([digestive enzyme]:[noni]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0085] In particular, when the composition contains chlorella, the dry mass ratio of digestive enzyme to chlorella ([digestive enzyme]:[chlorella]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0086] In particular, when the composition contains kale, the dry mass ratio of digestive enzymes to kale ([digestive enzymes]:[kale]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0087] In particular, when the composition contains broccoli sprouts, the dry mass ratio of digestive enzymes to broccoli sprouts ([digestive enzymes]:[broccoli sprouts]) is preferably 1:0.001 or more and 1:10 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0088] In particular, when the composition contains aloe vera, the dry mass ratio of digestive enzyme to aloe vera ([digestive enzyme]:[aloe vera]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0089] In particular, when the composition contains wheatgrass, the dry mass ratio of digestive enzyme to wheatgrass ([digestive enzyme]:[wheatgrass]) is preferably 1:0.001 or more and 1:100 or less, more preferably 1:0.003 or more and 1:10 or less, and especially preferably 1:0.01 or more and 1:1 or less.

[0090] The total amount of digestive enzymes and superfoods in 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 50% by mass or less, and particularly preferably 0.1% by mass or more and 30% by mass or less. The preferred total amount of papain and superfoods in the composition, and the preferred total amount of α-amylase and superfoods are the same as the preferred total amount of digestive enzymes and superfoods described above.

[0091] The total amount of digestive enzymes and superfoods can be set such that the lower limit of the daily usage amount is, for example, 0.03 mg or more, preferably 0.3 mg or more, and more preferably 3 mg or more, based on the dry mass of the digestive enzymes and superfoods. The upper limit of the daily usage amount can be set such that the dry mass of the digestive enzymes and superfoods is, for example, 10,000 mg or less, preferably 5,000 mg or less, and more preferably 3,000 mg or less, based on the dry mass of the digestive enzymes and superfoods.

[0092] Specifically, the amount of active ingredients is 0.3 mg to 5000 mg per day in dry weight of digestive enzymes and superfoods, preferably 3 mg to 3000 mg. However, if the composition and agent of the present invention contain protease activity, amylase activity, lipase activity, cellulase activity, galactosidase activity, or other substances that promote these activities, the amount of digestive enzymes and superfoods can be adjusted accordingly, for example, by reducing the amount of these substances.

[0093] As demonstrated by the examples described later, the composition of the present invention contains digestive enzymes and superfoods, resulting in excellently high digestive enzyme activity, such as protease activity and amylase activity.

[0094] Examples of the oral composition of the present invention include forms suitable for oral use, specifically granular, powdery, tablet, chewable, capsule, soft capsule, liquid, and syrup forms.

[0095] The packaging form of the composition and agent of the present invention is not particularly limited and can be appropriately selected depending on the dosage form, etc., but examples include blister packs such as PTP; strip packaging; heat seal; aluminum pouch; film packaging using plastic or synthetic resin; glass containers such as vials; plastic containers such as ampoules.

[0096] The degree of protease activity in the composition of the present invention is not particularly limited, but for example, the proteolytic titer obtained by the method described in the examples below is preferably 50 units / g or more, more preferably 100 units / g or more, even more preferably 1,000 units / g or more, still more preferably 10,000 units / g or more, and particularly preferably 100,000 units / g or more.

[0097] Furthermore, for example, amylase and processed food products containing it preferably have a starch-degrading activity of 1 to 5,000,000 units / g, more preferably 10 to 500,000 units / g, and more preferably 100 to 100,000 units / g. The starch-degrading titer can be measured by the method described in the examples below.

[0098] Furthermore, by containing digestive enzymes and superfoods, the composition of the present invention can take on forms such as a nutrient absorption enhancer, protein degrader, protein activity regulator, and starch degrader through enzymatic activity such as high protease activity, amylase activity, cellulase activity, galactosidase activity, and lipase activity. Generally, when the body is deficient in enzymes, metabolic enzymes are preferentially used for digesting food, which is said to lower the body's metabolism. It is said that supplying digestive enzymes to the body through oral intake increases the production of metabolic enzymes in the body or suppresses their consumption, thereby increasing or improving metabolism and having a weight-loss effect. In addition, it is said that supplying digestive enzymes to the body through oral intake improves the digestive power of the digestive organs, which leads to improved bowel function and makes it easier to relieve constipation and abdominal obesity. Because the composition of the present invention has high digestive enzyme activity, it is expected that supplying it to the body through oral intake will enhance these weight-loss effects as well as the effects of relieving constipation or abdominal obesity.

[0099] The composition of the present invention is suitably applied to humans, but is not particularly limited as long as the expected effects are achieved, and can be applied to animals other than humans. The users of the composition of the present invention are not particularly limited; for example, they may be healthy individuals, but it is preferable that they be individuals for whom physiological activity by digestive enzymes such as proteases, amylases, cellulases, galactosidases, and lipases is expected, and more preferably middle-aged or elderly individuals aged 40 or older. The frequency of use of the composition of the present invention is not particularly limited; for example, it may be once a week or more, preferably twice a week or more.

[0100] The composition of the present invention may contain, in addition to the active ingredient, a second physiologically active ingredient that promotes digestive enzymes such as proteases, amylases, cellulases, galactosidases, and lipases. Such a second physiologically active ingredient is not particularly limited as long as it exhibits a known protease activity-promoting effect. For example, the active ingredient of a composition or agent exhibiting protease activity-promoting effect described in Patent Document 1 can be cited. 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 a synergistic protease activity-promoting effect. 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 hinder the resolution of the problem of the present invention and can be adjusted as appropriate.

[0101] The method for producing the composition and agent of the present invention is not particularly limited and may be produced according to general production methods known to those skilled in the art, depending on the intended use. For example, granular or solid forms may be produced as is, or mixed simultaneously with the other components and the second physiologically active component in several stages, and then granulated according to granulation methods such as fluidized bed granulation, agitation granulation, or extrusion granulation to form granules, and then compressed and molded into tablets according to conventional methods using a tablet press or the like. [Examples]

[0102] 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 can take various forms as long as it can solve the problems of the present invention.

[0103] [Examples 1-20, Comparative Examples 1-22: Protease Activity Measurement] We have demonstrated, as described below, that a composition containing the digestive enzyme papain and also containing superfoods exhibits particularly remarkable protease activity.

[0104] (1) Test sample The following samples were used as test subjects. (1-1) Papain: Commercially available papaya extract powder extracted from immature papaya seeds (protein-degrading activity: 90,000 units / g) was used. (1-2) The following superfood powders were used as superfoods. • Coconut: Commercially available coconut milk powder (made by squeezing the endosperm of the coconut and drying it into a powder using a spray-drying process) • Acai: Commercially available acai powder (dried and ground acai fruit). • Cacao: Commercially available cacao extract powder (a powder made from a water-containing ethanol extract of cacao seeds) • Spirulina: Commercially available spirulina powder (made by drying and grinding the algae into a powder) is extracted in a 60% ethanol aqueous solution at room temperature (25°C, the same applies below) for 16 hours, and the resulting extract is powdered by vacuum drying. Moringa: Commercially available moringa leaf powder (dried and ground leaves) is extracted in a 60% ethanol aqueous solution at room temperature for 16 hours, and the resulting extract is powdered by vacuum drying. Maca: This product is made by extracting commercially available dried and ground maca root powder with water at room temperature for 16 hours, and then drying the resulting extract under reduced pressure to produce a powder. • Amaranth (1): Commercially available amaranth powder (made by drying and grinding amaranth seeds into a powder) was extracted in a 60% ethanol aqueous solution at room temperature for 16 hours, and the resulting extract was powdered by vacuum drying. • Amaranth (2): Commercially available amaranth powder (made by drying and grinding amaranth seeds into a powder) is extracted with water at room temperature for 16 hours, and the resulting extract is powdered by vacuum drying. • Goji berry: Commercially available goji berry juice powder (dried and powdered goji berry juice) is extracted with water at room temperature for 16 hours, and the resulting extract is powdered by vacuum drying. • Chia seeds: Commercially available chia seed powder (dried and ground chia seeds) is extracted with water at room temperature for 16 hours, and the resulting extract is powdered by vacuum drying. • Baobab: Commercially available baobab fruit powder (dried and ground baobab fruit powder) is extracted in a 60% ethanol aqueous solution at room temperature for 16 hours, and the resulting extract is powdered by vacuum drying. • Maqui berry: Commercially available dried and ground fruit powder • Chlorella: Commercially available chlorella powder (dried and pulverized algal body) is extracted in a 60% ethanol aqueous solution at room temperature for 16 hours, and the resulting extract is powdered by vacuum drying. • Wheatgrass: This is obtained by extracting commercially available dried and ground wheat sprouts in a 60% ethanol aqueous solution at room temperature for 16 hours, and then powdering the resulting extract by vacuum drying. • Dragon fruit: Dried powder of commercially available dragon fruit juice, with the seeds and peel removed. • Noni: Commercially available dried and pulverized noni leaves are extracted in a 60% ethanol aqueous solution at room temperature for 16 hours, and the resulting extract is powdered by vacuum drying. • Kale: Commercially available dried and pulverized kale leaves are extracted in a 60% ethanol aqueous solution at room temperature for 16 hours, and the resulting extract is powdered by vacuum drying. • Aloe vera: This is a powder made by extracting juice from commercially available aloe vera leaves and then drying it under reduced pressure. • Aronia: Dried and ground powder of commercially available Aronia melanocarpa fruit. (1-3) Garlic powder: This is made by extracting commercially available garlic (garlic bulbs) in water at room temperature for 16 hours, and then drying the resulting extract under reduced pressure to produce a powder.

[0105] (2) Measurement of protease activity (2-1) Creation of a tyrosine calibration curve After drying tyrosine at 105°C for 3 hours, 0.100 g was accurately weighed, dissolved in 0.2 N hydrochloric acid to make exactly 100 ml, which was used as the tyrosine standard solution. 100 μl of this tyrosine standard solution was accurately weighed, made up to 5 ml with 0.2 N hydrochloric acid (20 μg / ml), and then diluted to 15, 10, and 5 μg / ml to prepare the calibration curve solutions.

[0106] 200 μl each of 0.2N hydrochloric acid and calibration curve reagent solutions were mixed with 500 μl of 0.55 M sodium carbonate and 100 μl of Foline reagent, and incubated at 37°C for 30 minutes. Foline reagent was prepared by dissolving 5 g of sodium tungstate and 1 g of phosphomolybdenum in 50 ml of pure water, adding 2.5 ml of phosphoric acid, refluxing, and then making up to 200 ml. The experiment was repeated twice.

[0107] Each sample was transferred to a 96-well plate in 200 μl increments, and the absorbances A0, A1, A2, A3, and A4 were measured at 660 nm. The tyrosine concentrations of A0, A1, A2, A3, and A4 were 0, 5, 10, 15, and 20 μg / ml, respectively.

[0108] For the measured values, the vertical axis represents the absorbance difference (A n-A0) A calibration curve was created with the tyrosine concentration (μg / ml) of each solution plotted on the x-axis. From the obtained calibration curve, the amount of tyrosine ([F]μg / ml) corresponding to an absorbance difference of 1.000 was calculated.

[0109] (2-2) Measurement of proteolytic titer The casein solution was prepared as follows: Approximately 1 g of casein (derived from bovine milk (Hammarsten formula); Wako Pure Chemical Industries, Ltd.) was accurately weighed, incubated at 105°C for 2 hours, and then its dry weight was measured. Approximately 1.20 g of the obtained dry casein was accurately weighed, 160 ml of an aqueous solution of 0.05 M disodium monohydrogen phosphate was added, and the 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 the solution was made up to 200 ml with ultrapure water to prepare the casein solution.

[0110] As a protein precipitation solution, a solution containing 0.11 M trichloroacetic acid, 0.22 M sodium acetate, and 0.33 M acetic acid was prepared using ultrapure water as the solvent.

[0111] As an enzyme dilution solution, a solution containing 0.01 M sodium chloride, 0.002 M calcium acetate, and 0.002 M calcium sulfate was prepared using ultrapure water as the solvent.

[0112] A test sample solution was prepared by dissolving the test sample listed in Table 1 or Table 2 below in 1 ml of the above enzyme dilution solution to the concentration indicated in the table.

[0113] 500 μl of casein solution was incubated at 37°C for 10 minutes, then 100 μl of the test sample solution was added and immediately mixed. 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, incubated at 37°C for 30 minutes, and then centrifuged at 10,000 rpm for 3 minutes at room temperature.

[0114] Additionally, 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. This mixture was incubated at 37°C for 30 minutes, and then centrifuged at 10,000 rpm for 3 minutes at room temperature.

[0115] 200 μl of the supernatant after centrifugation was mixed with 500 μl of 0.55 M sodium carbonate and 100 μl of Foline reagent, and incubated at 37°C for 30 minutes. 200 μl of the incubated solution was transferred to 96-well plates, and the absorbance at 660 nm (A) was measured. T ) was measured. Furthermore, the absorbance in the blank is A B That's what I decided.

[0116] Based on the obtained absorbance, the proteolytic titer was calculated using the following formula: Protein degradation titer (unit / g) = (A T -A B ) × F × (Amount of reaction solution) × (1 / 10) × (1 / W) F: Tyrosine content (μg / ml) when the absorbance difference determined 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)

[0117] The measured proteolytic titer confirmed that the papaya extract of Comparative Example 1 is an active protease. The proteolytic titer of the other test sample solutions was also measured using the method described above. Tables 1 and 2 show the relative proteolytic titers of the compositions in each example and comparative example, relative to papain, with the proteolytic titer of Comparative Example 1 set to 100%. In Tables 1 and 2, a circle (○) indicates that the test sample solution contains the test substance indicated in the table in the amount indicated in the table.

[0118] [Table 1]

[0119] [Table 2]

[0120] As shown in Tables 1 and 2 above, the compositions of each example, by containing superfoods together with papain, showed a significant improvement in protease activity compared to Comparative Example 1, which contained papain alone. In contrast, in Comparative Examples 3 to 22, when superfoods were used alone, almost no protease activity was obtained, and the composition of Comparative Example 2, which contained garlic and papain, did not show any improvement in protease activity compared to Comparative Example 1. From the above, it can be seen that the oral compositions of the present invention have a superior effect in improving digestive enzyme activity.

[0121] [Examples 21-39, Comparative Examples 23-42: Amylase Activity Measurement] We have demonstrated, as described below, that a composition containing superfoods in addition to the digestive enzyme α-amylase exhibits significantly more pronounced amylase activity compared to α-amylase alone.

[0122] (1) Test sample The following samples were used as test subjects. (1-1) α-amylase, a commercially available enzyme preparation powder (starch-degrading titer: ~30 units / mg) was used. Here, 1 unit corresponds to the amount of enzyme that releases 1 μmol of maltose in 1 minute at pH 6.0, 25°C, using starch as a substrate. (1-2) The following superfood powders were used as superfoods. • Baobab: Commercially available baobab fruit powder (dried and ground baobab fruit powder) is extracted in a 60% ethanol aqueous solution at room temperature for 16 hours, and the resulting extract is powdered by vacuum drying. • Amaranth: Commercially available dried and ground amaranth seeds are extracted in a 60% ethanol aqueous solution at room temperature for 16 hours, and the resulting extract is powdered by vacuum drying. • Spirulina: Commercially available spirulina powder (made by drying and grinding the algae) is extracted in a 60% ethanol aqueous solution at room temperature for 16 hours, and the resulting extract is powdered by vacuum drying. • Coconut: Commercially available coconut milk powder (made by squeezing the endosperm of the coconut and drying it into a powder using a spray-drying process) • Cacao: Commercially available cacao extract powder (a powder made from a water-containing ethanol extract of cacao seeds) Moringa: This product is made by extracting commercially available moringa leaf powder (dried and ground leaves) in a 60% ethanol aqueous solution at room temperature for 16 hours, and then powdering the resulting extract by vacuum drying. • Goji berry: Commercially available goji berry juice powder (dried and powdered goji berry juice) is extracted in a 60% ethanol aqueous solution at room temperature for 16 hours, and the resulting extract is powdered by vacuum drying. • Acai: Commercially available acai powder (dried and ground acai fruit). Maca: This product is made by extracting commercially available dried and ground maca root powder with water at room temperature for 16 hours, and then drying the resulting extract under reduced pressure to produce a powder. • Dragon fruit: Dried powder of commercially available dragon fruit juice, with the seeds and peel removed. • Noni: Commercially available dried and pulverized noni leaves are extracted in a 60% ethanol aqueous solution at room temperature for 16 hours, and the resulting extract is powdered by vacuum drying. • Kale: Commercially available dried and pulverized kale leaves are extracted in a 60% ethanol aqueous solution at room temperature for 16 hours, and the resulting extract is powdered by vacuum drying. • Aloe vera: This is a powder made by extracting juice from commercially available aloe vera leaves and then drying it under reduced pressure. • Aronia: Dried and ground powder of commercially available Aronia melanocarpa fruit. • Camu Camu: Commercially available dried and pulverized camu camu fruit powder was used. • Golden berries: Commercially available dried and ground golden berry fruit powder was used. • Mulberry: Commercially available dried and ground mulberry fruit powder was used. Pomegranate: Commercially available dried and pulverized pomegranate fruit powder was used. • Broccoli sprouts: Commercially available dried and pulverized broccoli sprouts were used. (2) <Measurement of α-amylase activity> (2-1) Sample preparation Acetic acid and sodium acetate were dissolved in water to prepare a 20 mM acetate buffer solution at pH 5 at room temperature. Starch (Wako Pure Chemical Industries: 191-03985) was dissolved at a concentration of 0.5 mg / ml in the prepared 20 mM acetate buffer solution to obtain a starch solution. Potassium iodide was dissolved in 1M hydrochloric acid to a concentration of 1 mg / ml, and then iodine was dissolved in it to a concentration of 0.1 mg / ml to prepare iodine solution. A test sample solution was prepared by dispersing or dissolving the test samples shown in Table 3 or Table 4 in the aforementioned 20 mM acetate buffer solution to the concentrations shown in the respective tables.

[0123] (2-2) Calibration curve Starch solutions were prepared using 20 mM acetate buffer and 0.5 mg / ml starch solution to adjust the starch concentration to 0 mg / ml, 0.06 mg / ml, 0.125 mg / ml, 0.25 mg / ml, and 0.5 mg / ml. 125 μl of 20 mM acetate buffer and 125 μl of iodine solution were added sequentially to 1 ml of each concentration of starch solution, and the absorbance at 620 nm was measured to create a calibration curve.

[0124] (2-3) Measurement of starch degradation titer 1 ml of 0.5 mg / ml starch solution was kept at 30°C, and 125 μl of the test substance solution prepared in (2-1) was added to initiate the reaction. After 20 minutes, 125 μl of iodine solution was added and mixed well to obtain the solution for the 20-minute enzymatic reaction. Separately, 125 μl of iodine solution and 125 μl of the test substance solution were added sequentially to 1 ml of 0.5 mg / ml starch solution and mixed thoroughly to prepare the solution for 0 minutes of enzyme reaction. The absorbance at 620 nm was measured for both the solution for 0 minutes of enzyme reaction and the solution for 20 minutes of enzyme reaction. Based on the difference in absorbance Δ between 0 and 20 minutes of the enzyme reaction, the equivalent amount of starch digested by the test sample was calculated using the calibration curve obtained in (2-2). The obtained starch equivalent values ​​were compared to the starch degradation titer (relative value) obtained by setting the value of α-amylase alone (Comparative Example 1) as 100%. The results are shown in Table 3 below. In the table below, ○ indicates that the test sample solution prepared in (2-1) above contained the test sample described in the left column at the concentration described in the table (the same applies to Table 4 below).

[0125] [Table 3]

[0126] [Table 4]

[0127] As shown in Tables 3 and 4 above, the compositions of each example, by containing superfoods together with α-amylase, showed a significant improvement in protease activity compared to Comparative Example 23, which contained α-amylase alone. In contrast, the compositions of Comparative Examples 24 to 42, which contained each superfood alone, showed no amylase activity. From the above, it can be seen that the oral compositions of the present invention have a superior effect in improving digestive enzyme activity.

[0128] <Manufacturing Examples 1-10> A granular preparation containing papain and superfoods was manufactured using the formulation shown in Table 5 below. [Table 5]

[0129] <Manufacturing Examples 11-21> A granular preparation containing papain and superfoods was manufactured using the formulation shown in Table 6 below. [Table 6]

[0130] <Manufacturing Examples 22-29> A powdered beverage containing papain and superfoods was manufactured using the formulation shown in Table 7 below. [Table 7]

[0131] <Manufacturing Examples 30-37> Soft capsules were manufactured by combining papain and superfoods according to the formulations shown in Table 8 below, and encapsulating them in a coating containing gelatin and glycerin. [Table 8]

[0132] <Manufacturing Examples 38-45> Hard capsules were manufactured by combining papain and superfoods according to the formulations shown in Table 9 below, and encapsulating them in a gelatin-containing coating. [Table 9]

[0133] <Manufacturing Examples 46-53> A granular preparation containing papain and superfoods was manufactured using the formulation shown in Table 10 below. [Table 10]

[0134] <Manufacturing Examples 54-61> Tablets containing papain and superfoods were manufactured using the formulations shown in Table 11 below. [Table 11]

[0135] <Manufacturing Examples 62-72> A powdered beverage containing papain and superfoods was manufactured using the formulation shown in Table 12 below. [Table 12]

[0136] <Manufacturing Examples 73-83> Granules containing papain and superfoods were manufactured using the formulation shown in Table 13 below. [Table 13]

[0137] <Manufacturing Examples 84-97> A powdered beverage containing α-amylase and superfoods was manufactured using the formulation shown in Table 14 below. [Table 14]

[0138] <Manufacturing Examples 98-111> Granules containing α-amylase and superfoods were manufactured using the formulation shown in Table 15 below. [Table 15]

[0139] References: (1) Activity measurement method according to Central Pharmaceutical Affairs Council Notification No. 523; Examination of protein digestion capacity measurement method for protease and papain preparations for food manufacturing. (2) Compiled by the Japanese Society for the Study of Antibiotics: Revised Test Methods for Cold Medicines and Antipyretic Analgesics (Appendix 2) ~Antacid Potency, pH Test Methods, and Digestive Power Test Methods for Gastrointestinal Drugs and Their Explanations~ [Industrial applicability]

[0140] According to the present invention, an oral composition with high digestive enzyme activity, such as proteases, can be obtained, which can be used as a general food or beverage, a food or beverage for specified health uses, a food or beverage with nutritional function, a food or beverage with health function, a food or beverage for special uses, a food or beverage with nutritional supplements, a food or beverage with health supplements, a supplement, a food or beverage for beauty, a food or beverage for other health foods or beverages, a quasi-drug, a cosmetic, or a pharmaceutical product, which is beneficial for those who expect physiological activity from digestive enzymes.

Claims

[Claim 1] (A) At least one digestive enzyme selected from amylase and papain, (B) Plant material derived from at least one specific fruit and / or seed selected from the group consisting of (a) below An oral composition containing the following: (a) Chia seeds, pomegranate, cocoa, baobab, coconut, goji berries, maqui berries, dragon fruit

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