Oral composition for allergy relief in pets

Abstract

To provide an oral composition for pets, such as dogs and cats, which is less likely to cause allergic symptoms due to gluten and the like and is safe as well as being capable of effectively preventing, improving, or alleviating the onset of problematic behavior of the pets.SOLUTION: An oral composition for pet food allergy relief in pets comprises theanine. The oral composition for pet food allergy relief is preferably an oral composition for suppressing problematic behaviors of pets comprising theanine and gluten. Preferably, the gluten is active gluten.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to an oral composition for allergy relief in pets. [Background technology]

[0002] With the recent pet boom and changes in housing conditions, the way pets are kept is changing. For example, dogs, which were traditionally kept as guard dogs or hunting dogs, are now being kept indoors as house dogs. The same is true for cats, which were traditionally kept mainly outdoors but are now being kept mainly inside homes. The way owners think is also changing, and the idea of ​​pets as members of the family is becoming more widespread. With regard to pet food, health consciousness is on the rise, and pet food that is excellent for the health of pets is desired. Gluten is a raw material often used in pet food. Because gluten has high binding properties, it is used as a binder when forming pellets into granules, etc. On the other hand, dogs and cats are carnivorous animals and originally ate meat as their staple food, so they have a low digestive ability for grains and may not digest gluten sufficiently. If proteins such as gluten are absorbed without being digested, they are more likely to cause allergic reactions.

[0003] Gluten-sensitive enteropathy and celiac disease are known as allergic reactions caused by gluten, and are one of the abnormal immune reactions that damage the small intestinal mucosa of the patient's own body by causing an abnormal immune response to gluten. It is said that damage to the small intestine causes disorders in nutrient absorption, leading to diseases such as abdominal pain and diarrhea. As examples of therapeutic agents and methods for celiac disease and gluten-sensitive enteropathy, Patent Document 1 discloses a therapeutic method using an anti-CD40 antibody that specifically binds to CD40, and Patent Document 2 discloses a therapeutic agent for autoantibody-dependent autoimmune diseases that contains an oligonucleotide that suppresses the expression of the NR4A2 gene. In addition, Patent Document 3 discloses a therapeutic agent and a therapeutic method that contain an azabicycloheterocycle as a cannabinoid receptor modulator, Patent Document 4 discloses a nonsteroidal compound that is effective as a regulator of glucocorticoid receptor, AP-1 and / or NF-κB activity and a method of using the same, and Patent Document 5 discloses a composition for regulating inflammation that contains exogenous vitamin K2 and a method of preparing and using the same. These technologies are used as medicines, so it is difficult to apply them to foods.

[0004] There are also gluten-free pet foods to avoid allergic reactions to gluten. However, such pet foods are expensive and the variety is limited, making them difficult to use in general. In addition, to manufacture pet food, a binder is required to make it easier for pets to eat, so it is unavoidable to use gluten, which is highly moldable. The reason for this is that dry pet food, which is molded and dried with gluten, has the advantage of being easier to use because it is more readily available and has better storage properties than semi-dry or wet pet foods.

[0005] On the other hand, with the increase in the number of pets kept, failures in training and discipline for indoor pet keeping and new diseases associated with old age have become known. For example, indoor dogs are known to exhibit problematic behaviors such as aggression, destruction, inappropriate excretion, repeatedly licking their own paws, and excessive barking. Cats are known to exhibit problematic behaviors such as inappropriate excretion and scratching. A typical method for suppressing these problematic behaviors is pharmacotherapy. However, the administration of anti-anxiety drugs, hormones, tranquilizers, etc. has a high risk of side effects and poisoning. Therefore, a treatment method that is safe and effective regardless of the mental state of the pet is desired. As an example of such a treatment method, Patent Document 6 describes a composition containing theanine that suppresses problem behaviors in pets. This document discloses a composition containing theanine and one or more of highly unsaturated fatty acids (arachidonic acid, DHA, EPA, etc.) and choline as being effective in suppressing problem behaviors such as car sickness and heat stroke. Patent Document 7 discloses that an oral preparation containing oils and fats extracted from bonito ovaries as the main ingredient is effective in preventing, alleviating, or improving problem behaviors in pets or livestock. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Special Publication No. 2007-510666 [Patent Document 2] JP 2018-172327 A [Patent Document 3] Special Publication No. 2007-514770 [Patent Document 4] Special Publication No. 2011-503081 [Patent Document 5] Special Publication No. 2013-504572 [Patent Document 6] JP 2001-31566 A [Patent Document 7] JP 2007-246430 A [Non-patent literature]

[0007] [Non-Patent Document 1] Mitsutoshi Yoneyama, Immune regulation in higher vertebrates, Chemistry and Biology Vol.50, No.4, 2012, p.243-249 DISCLOSURE OF THEINVENTION [Problem to be solved by the invention]

[0008] The present invention has been made in consideration of the circumstances described above, and an object of the present invention is to provide an oral composition that is safe and unlikely to cause allergic symptoms due to gluten, etc. in pets such as dogs and cats, and that can effectively prevent, improve, or alleviate the onset of problem behaviors in pets. [Means for solving the problem]

[0009] In order to achieve the above object, the oral composition for relieving allergies in pets according to the present invention is characterized by containing theanine. In this case, it is preferable that the allergy is to at least one substance selected from the group consisting of wheat protein and egg white. Another aspect of the present invention provides an oral composition for suppressing problem behavior in pets, which comprises theanine and gluten. In this case, the gluten is preferably active gluten. In addition, the oral composition for suppressing problem behavior in pets is preferably the oral composition for alleviating allergies. It is also preferred that the oral composition is a pet food. Effect of the Invention

[0010] According to the present invention, an oral composition can be provided that is safe and unlikely to cause allergic symptoms due to gluten or the like in pets such as dogs and cats, and that can effectively prevent, improve, or alleviate the onset of problem behaviors in pets. [Brief description of the drawings]

[0011] [Figure 1] 1 is a bar graph showing the results of measuring IgE concentrations in rat serum. [Diagram 2] 1 is a bar graph showing the results of measuring anti-wheat protein IgE concentrations in rat serum. [Diagram 3] 1 is a bar graph showing the results of measuring anti-egg white protein IgE concentrations in rat serum. [Figure 4] 1 is a bar graph showing the results of examining fecal properties. [Diagram 5] This is a bar graph showing the results of investigating changes in problem behaviors for dog group number I. [Figure 6] This is a bar graph showing the results of examining changes in problem behaviors for dog group II. [Figure 7] This is a bar graph showing the results of examining changes in problem behaviors for dog group III. [Figure 8] This is a bar graph showing the results of examining changes in problem behaviors for dog group number IV. [Figure 9] 1 is a graph showing the results of a statistical analysis of data regarding changes in problem behaviors in dogs. [Figure 10] This is a bar graph showing the results of examining changes in problem behaviors for cat group number I. [Figure 11] This is a bar graph showing the results of examining changes in problem behaviors for cat group number II. [Figure 12] 1 is a bar graph showing the results of examining changes in problem behaviors for cat group number III. [Figure 13] 1 is a bar graph showing the results of examining changes in problem behaviors for cat group number IV. [Figure 14] 1 is a graph showing the results of a statistical analysis of data regarding changes in problem behaviors of cats. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] Next, embodiments of the present invention will be described with reference to the drawings. The technical scope of the present invention is not limited to these embodiments, and the present invention can be embodied in various forms without departing from the spirit of the invention. Theanine of the present invention is a type of amino acid, a water-soluble white crystalline powder. Theanine can be obtained by extraction from tea leaves, by organic synthesis (Chem. Pharm. Bull., 19(7), 1301-1307(1971)), by reacting a mixture of glutamine and ethylamine with glutaminase (JP Patent Publication No. 7-55154), by cultivating tea cultured cells in a medium containing ethylamine, and promoting the proliferation of the cultured cells while increasing the amount of theanine accumulated in the cultured cells (JP Patent Publication No. 5-123166), or by replacing ethylamine with an ethylamine derivative such as ethylamine hydrochloride. Theanine used in the present invention can be obtained by any of the above methods. Examples of tea leaves include green tea, oolong tea, and black tea.

[0013] Theanine can be in any of the L-, D-, and DL-forms. Of these, L-theanine is approved as a food additive and is economically easy to use, so it is preferable to use the L-form. Theanine can be used in any form, such as refined products, crude products, and extracts. Gluten is a type of protein produced from the endosperm of grains such as wheat, barley, rye, and corn. It is a substance that has a mesh-like structure formed by absorbing water and glutenin and gliadin, and has both adhesiveness and elasticity. The raw material for gluten may be one or a combination of grains such as wheat, barley, rye, and corn, but wheat is preferred because of its ease of availability. Refined gluten may be used. Protein derived from wheat seeds (wheat protein) itself may also be used. For example, gluten is contained in wheat protein at about 80 to 90%, so gluten can be obtained using wheat protein as a raw material. As gluten, gluten prepared from wheat, protein with a high gluten content (e.g., 80% or more), or commercially available gluten or wheat protein may be used.

[0014] The gluten preferably means active gluten. Active gluten refers to a component that develops when wheat flour and water are mixed and kneaded to make dough, as the thiol group of wheat protein forms an S-S bond in the dough. For example, examples of active gluten include raw gluten containing 60 to 70% water by mass obtained by adding water to wheat flour, kneading the mixture to make dough, and washing the dough to remove starch, and powdered gluten obtained by drying the raw gluten.

[0015] Vital gluten can be produced, for example, by the following method. Water is added to wheat flour and kneaded, and the resulting dough is washed with water to obtain wet gluten (raw gluten), which is then dried by a known method such as vacuum freeze drying or flash drying. The dried product is pulverized to obtain active gluten. The gel forming strength of the wet gluten (raw gluten) is preferably as high as possible, and the breaking strength is preferably 4 g / cm. 2 More preferably, 8 g / cm 2 More than 20 g / cm 2 That's all. The stirring type mixer granulator for mixing wheat flour and water is not particularly limited as long as it has both stirring / mixing blades and granulation blades, and examples that can be used include High Speed ​​Mixer (manufactured by Fukae Powtec Co., Ltd.), High Flex Gral (manufactured by Fukae Powtec Co., Ltd.), Granulator (manufactured by Nara Machinery Works, Ltd.), Vertical Granulator (manufactured by Powrex Co., Ltd.), etc. Conditions for the stirring type mixer granulator include a product temperature of the contents in the tank during stirring of about 40°C to 65°C, and a mixing time of about 5 minutes to 30 minutes.

[0016] The apparatus for pulverizing the dried product is not particularly limited, and examples thereof include coarse pulverizers such as cutter mills, hammer mills, and ball mills; fine pulverizers such as Fine Impact Mill (manufactured by Hosokawa Micron Corporation) and Super Screen Mill (manufactured by Nara Machinery Manufacturing Co., Ltd.); and ultrafine pulverizers such as Atomizer (manufactured by Powrex Corporation) and Counter Jet Mill (manufactured by Hosokawa Micron Corporation). After pulverization, the pulverized product may be sieved as necessary to obtain a product with the desired particle shape. The average particle size of the pulverized active gluten is preferably about 30 μm to 200 μm, more preferably about 50 μm to 150 μm.

[0017] Problem behaviors in pets include, in the case of dogs, intimidation, gnawing, growling, biting, and excitement, while in the case of cats, examples include playful biting, gentle biting, and scratching. Intimidation is a behavior that dogs use to demonstrate dominance over others or to mark territory, and can include baring their teeth, making low growling noises, and biting. Examples of dog gnawing include chewing on furniture and home appliances, causing damage and destruction. Growling in dogs can include, for example, growling to intimidate the owner, family members, visitors, or other dogs. Biting in dogs can include, for example, the act of striking a person or object with their teeth. Examples of excited dogs include behaviors such as wagging their tails and jumping on the ground, reacting to sirens or car horns, pulling excitedly on the lead while on a walk, and reacting enthusiastically and aggressively when playing with a ball.

[0018] Examples of playful or gentle biting in cats include a cat playfully biting a person's hand or foot, suddenly jumping on the owner's foot as they walk through the room and biting them, or lightly biting with little force without any real intent. Cat scratching is the behavior of scratching their claws in places other than the scratching places provided by the owner. For example, even if a scratching post is provided, the cat will not use it and will instead scratch on pillars, walls, wooden or rattan furniture, leather or cloth sofas, or carpets.

[0019] An allergic reaction to gluten indicates gluten intolerance, and is an abnormal immune response to the gluten antigen, and includes allergic reactions as autoimmune diseases. Symptoms of gluten intolerance include abdominal pain, abdominal distension, and diarrhea. In severe and long-lasting cases, for example when inflammatory changes occur in the intestinal mucosa, it can lead to impaired absorption of nutrients, fatigue, chronic diarrhea, weight loss, abdominal distension, anemia, increased bleeding tendency, and increased risk of malignant tumors such as lymphoma and carcinoma of the digestive system. In addition, dermatitis herpetiformis and the like are associated with gluten intolerance.

[0020] The effective amount of theanine is preferably 0.1 to 25 mg / kg body weight per day as oral intake, and the theanine to gluten content ratio is 1:10 to 1:100000, and more preferably 0.2 to 20 mg / kg body weight, and the theanine to gluten content ratio is 1:50 to 1:10000. The present invention will be described in detail below with reference to examples. However, the technical scope of the present invention is not limited to the following examples.

[0021] Example 1: Enzymatic production of theanine 0.3M glutamine and 1.5M ethylamine hydrochloride were reacted in 0.05M borate buffer (pH 11) in the presence of 0.3U glutaminase (commercially available product) at 30°C for 22 hours to obtain 225nmol of L-theanine. The reaction solution was then subjected to Dowex 50x8 and Dowex 1x2 column chromatography (both manufactured by Muromachi Chemical Industry Co., Ltd.), and the target substance was isolated from the reaction solution by treating with ethanol. This isolated substance was subjected to an amino acid analyzer (Hitachi, Ltd.) and paper chromatography, and was confirmed to be L-theanine, as it showed the same behavior as the standard substance. Hydrolysis with hydrochloric acid or glutaminase produced glutamic acid and ethylamine in a 1:1 ratio. The fact that the isolated substance was hydrolyzed by glutaminase indicated that ethylamine was bonded to the γ-position of glutamic acid. The fact that the glutamic acid produced by hydrolysis was the L-form was confirmed by glutamate dehydrogenase. From the above, 8.5 g of L-theanine was obtained.

[0022] Example 2: Extraction of theanine from tea leaves 10 kg of tea leaves (Camellia sinensis) were extracted with hot water, passed through a cation exchange resin (Muromachi Chemical Industry Co., Ltd., Dowex HCR W-2), and eluted with 1N NaOH. The eluted fraction was passed through activated carbon (Futamura Chemical Industry Co., Ltd., Taiko Activated Carbon SG), and the eluted fraction with 15% ethanol was concentrated using an RO membrane (Nitto Denko Corporation, NTR729HF), purified by column chromatography, and further recrystallized to produce 24.8 g of L-theanine. L-theanine (trade name: Suntheanine, manufactured by Taiyo Kagaku Co., Ltd.) was used in each of the following tests and in the production of each composition. Note that in the present invention, similar effects can be obtained by using theanine produced and extracted by the methods shown in Examples 1 and 2 above, in addition to Suntheanine.

[0023] Example 3: Production of active gluten 1) 145 g of water was added to 220 g of strong second-grade flour (crude protein content 14%), and the mixture was stirred and mixed at 63 rpm for 10 to 30 minutes using a Farinograph (model: 8101; manufactured by BRABENDER) to prepare wheat flour dough. Hereinafter, the mixture time for 10 minutes is designated as Example 3(1), that for 20 minutes as Example 3(2), and that for 30 minutes as Example 3(3). 2) The wheat flour dough from 1) was washed with a large amount of water to remove starch and obtain raw gluten. 3) The raw gluten kneaded in 2) was stored in a freezer at -20°C for 5 hours, and then freeze-dried at 20°C, 80×10 -3 ~100×10 -3 Lyophilized under mBAR conditions. 4) The obtained dried product was pulverized in a mill (product name: ULTRA CENTRIFUGAL MILL; manufactured by Mitamura Riken Kogyo Co., Ltd.) to produce 40 g of activated gluten.

[0024] Example 4: Production of reduced gluten As the reduced gluten, gluten derived from wheat was reduced with sodium pyrosulfite and used. 1) 2,000 g of activated gluten (product name: Emmasoft M-1000) was added to 10,000 g of an aqueous solution in which 400 g of sodium sulfite had been dissolved, and the mixture was stirred at 30° C. for 60 minutes to obtain fresh gluten. 2) The mixture obtained in 1) above was freeze-dried at 20°C, 80 x 10 -3 ~100×10 -3 Lyophilized under mBAR conditions. 3) The dried product obtained in 2) above was pulverized in a mill (product name: ULTRA CENTRIFUGAL MILL; manufactured by Mitamura Riken Kogyo Co., Ltd.) to prepare 1200 g of reduced gluten.

[0025] <Measurement Example 1> Evaluation of gluten breaking strength The breaking strength of the active gluten (3(1) to 3(3)) produced in Example 3 and the reduced gluten produced in Example 4 were measured as gel strength under the following measurement conditions in the raw gluten state. The resulting breaking strength (g / cm 2 ) are shown in Table 1. Breaking strength measurement conditions Plunger: For compression elasticity Dφ10mm Table speed: 10cm / min Sensitivity: 2kg Recorder: HIOKI -Chart speed 180mm / min. Sensitivity: 0.5V Sample shape: diameter 48mm x height 30mm

[0026] [Table 1]

[0027] Example 5: Production of gluten-free pet food A mixture of 9 kg flaxseed meal and 3.6 kg spray-dried egg white powder was heated to 30°C and mixed, followed by the addition of 30 kg frozen meat and meat by-products and 0.6 kg water and mixing for 30 minutes. The remaining raw materials, colors, flavors, vitamins, minerals, and soy protein concentrate were then blended into the mixture and mixed to make dough. The dough was then pumped into a Siefer Mill (Siefer Machinenfabrik GmbH & Co.) with a discharge temperature of 300°C and a pressure maintained below 100 psi. The hot dough mixture was pumped through a tubular heat exchanger to cool the product to approximately 105°C, flattened into a meat analogue with a moisture content of 55.1%, and then cut into cubes to produce gluten-free pet food. The following tests and the manufacture of each composition used commercially available dry gluten-free pet food [Product name: Natural Balance Original Ultra Grain-Free Chicken, Manufacturer: Natural Balance, PET FOOS Inc. (Ingredients: chicken, beans, chicken meal, lentils, chicken fat (preserved with mixed tocopherols), sweet potato, flaxseed, pea starch, natural flavor, dried egg, menhaden fish oil (preserved with mixed tocopherols), dried tomato pomace, salt, potassium chloride, dicalcium phosphate, taurine, DL-methionine, dried apples, dried cranberries, dried spinach, dried pumpkin, dried carrots, minerals (zinc, dibasic sulfate, niacin, niacinamide ... The following supplements were used: lead, ferrous sulfate, iron, copper sulfate, copper, manganese sulfate, manganese, calcium iodide, sodium selenite), vitamins (vitamin E, niacin, D-calcium pantothenate, vitamin A, riboflavin, thiamine mononitrate, vitamin D3, pyridoxine hydrochloride, folic acid, biotin, vitamin B12), L-ascorbyl-2-polyphosphate (vitamin C), lactic acid, citric acid (preservatives), L-carnitine, Yucca schidigera extract, rosemary extract).

[0028] Example 6: Production of gluten-free pet food with added theanine The raw materials were mixed in the proportions shown in Table 2 to produce gluten-free pet food with added theanine. Commercially available gluten-free pet food was pulverized with a power mill (DM-150 type: manufactured by Kawagoe Machinery Co., Ltd.). 10,000 g of the pulverized pet food and 2 g of L-theanine were mixed for 2 minutes with a high-speed mixer (FC-GS type: manufactured by Fukae Powtec Co., Ltd.), and then 100 g of water was added and mixed for another 5 minutes. This mixture was extruded and granulated into pellets with a diameter of about 1 cm with an in-line cylindrical granulator (FBG150 type: manufactured by Earth Technica Co., Ltd.), and then dried at 70 ° C. for 12 hours using a shelf-type parallel flow dryer (shelf-type parallel flow dryer type: manufactured by Kuroda Kogyo Co., Ltd.) to obtain 9,700 g of theanine-added gluten-free pet food.

[0029] [Table 2]

[0030] Example 7: Production of pet food for dogs containing theanine-added active gluten The raw materials were mixed in the proportions shown in Table 2 to produce pet food for dogs containing theanine-added active gluten. Commercially available gluten-free pet food was ground using a power mill (DM-150 type: manufactured by Kawagoe Kikai Co., Ltd.). 5000 g of the ground pet food, 2 g of L-theanine, and the active gluten of Example 3 (3) (breaking strength of raw gluten: 20 g / cm 2 5000g of the active gluten-containing dog food was mixed for 2 minutes in a high-speed mixer (FC-GS type: manufactured by Fukae Powtec Co., Ltd.), and then 100g of water was added and mixed for another 15 minutes. This mixture was extruded and granulated into pellets with a diameter of about 1 cm in an in-line cylindrical granulator (FBG150 type: manufactured by Earth Technica Co., Ltd.), and then dried at 70°C for 12 hours in a shelf-type parallel flow dryer (shelf-type parallel flow dryer type: manufactured by Kuroda Kogyo Co., Ltd.) to obtain 9000g of theanine-added active gluten-containing dog food (theanine: gluten = 1: 2500).

[0031] <Example 8> Manufacturing of pet food for cats containing theanine-added active gluten The raw materials were mixed in the proportions shown in Table 2 to produce cat pet food containing theanine-added active gluten. Commercially available gluten-free pet food was ground in a power mill (DM-150 type: manufactured by Kawagoe Kikai Co., Ltd.). 5000 g of the ground product, 2 g of L-theanine, and the active gluten of Example 3 (2) (breaking strength of raw gluten: 8 g / cm 2 5000g of the sucrose-glucose syrup was mixed for 2 minutes in a high-speed mixer (FC-GS type: manufactured by Fukae Powtec Co., Ltd.), and then 100g of water was added and mixed for another 15 minutes. This mixture was extruded and granulated into pellets with a diameter of about 1 cm in an in-line cylindrical granulator (FBG150 type: manufactured by Earth Technica Co., Ltd.), and then dried at 70°C for 12 hours using a shelf-type parallel flow dryer (shelf-type parallel flow dryer type: manufactured by Kuroda Kogyo Co., Ltd.) to obtain 9010g of theanine-added active gluten-containing cat pet food (theanine: gluten = 1: 2500).

[0032] Example 9: Production of pet food containing reduced gluten with added theanine The raw materials were mixed in the proportions shown in Table 2 to produce pet food containing theanine-added reduced gluten. Commercially available gluten-free pet food was ground using a power mill (DM-150 type: manufactured by Kawagoe Kikai Co., Ltd.). 5000 g of the ground pet food, 2 g of L-theanine, and reduced gluten of Example 4 (breaking strength of raw gluten: 2 g / cm 2 5000g of the sucrose-glucose syrup was mixed for 2 minutes in a high-speed mixer (FC-GS type: manufactured by Fukae Powtec Co., Ltd.), and then 100g of water was added and mixed for another 15 minutes. This mixture was extruded and granulated into pellets with a diameter of about 1 cm in an in-line cylindrical granulator (FBG150 type: manufactured by Earth Technica Co., Ltd.), and then dried for 12 hours at 70°C using a shelf-type parallel flow dryer (shelf-type parallel flow dryer type: manufactured by Kuroda Kogyo Co., Ltd.) to obtain 9400g of theanine-added reduced gluten-blended pet food (theanine: gluten = 1: 2500).

[0033] Example 10: Production of pet food containing activated gluten and no theanine Commercially available gluten-free pet food was ground using a power mill (DM-150 model: manufactured by Kawagoe Kikai Co., Ltd.). 5,000 g of the ground pet food and the active gluten of Example 3 (2) (breaking strength of raw gluten: 8 g / cm 2 5000g of the theanine-free active gluten-containing pet food was obtained by mixing 5000g of the theanine-free active gluten-containing pet food with 100g of water added and further mixing for 15 minutes in a high-speed mixer (FC-GS type: manufactured by Fukae Powtec Co., Ltd.). The mixture was extruded and granulated into pellets with a diameter of about 1cm in an in-line cylindrical granulator (FBG150 type: manufactured by Earth Technica Co., Ltd.), and then dried at 70°C for 12 hours in a shelf-type parallel flow dryer (shelf-type parallel flow dryer type: manufactured by Kuroda Kogyo Co., Ltd.).

[0034] Example 11: Production of pet food containing reduced gluten without theanine Commercially available gluten-free pet food was ground using a power mill (DM-150 model: manufactured by Kawagoe Kikai Co., Ltd.). 5,000 g of the ground pet food and the reduced gluten of Example 4 (breaking strength of raw gluten: 2 g / cm 2 5000g of the gluten-containing pet food was mixed for 2 minutes in a high-speed mixer (FC-GS type: manufactured by Fukae Powtec Co., Ltd.), and then 100g of water was added and mixed for another 15 minutes. This mixture was extruded and granulated into pellets with a diameter of about 1 cm in an in-line cylindrical granulator (FBG150 type: manufactured by Earth Technica Co., Ltd.), and then dried at 70°C for 12 hours in a shelf-type parallel flow dryer (shelf-type parallel flow dryer type: manufactured by Kuroda Kogyo Co., Ltd.) to obtain 9040g of theanine-free reduced gluten-containing pet food.

[0035] <Test Example 1> Gluten-free rat group To test for allergic reactions to gluten, eight SD rats (male, 3 weeks old, Charles River, weighing approximately 50 g each) were bred in an SPF environment and fed commercially available gluten-free pet food ad libitum for four weeks. After fasting for two days, trinitrobenzene sulfonic acid (TNBS, Tokyo Chemical Industry) was administered as an enema to induce colitis. After seven days of breeding, blood was collected from the tail vein and centrifuged (1500g x 10 min.) to separate serum. Feces were observed at the end of breeding.

[0036] <Test Example 2> Theanine-supplemented gluten-free rat group As an allergic reaction test to gluten, a group of eight SD rats (male, 3 weeks old, Charles River, Inc.) weighing approximately 50 g, which had been acclimatized and raised in an SPF environment, was given the theanine-added gluten-free pet food of Example 6 ad libitum for four weeks. After fasting for two days, TNBS was administered by enema to induce colitis. After the same conditions were meted out for seven days, blood was collected from the tail vein and centrifuged (1500 g x 10 min.) to separate serum. Feces were observed at the end of the period of rearing.

[0037] <Test Example 3> Rat group fed with theanine-added active gluten As an allergic reaction test to gluten, eight SD rats (male, 3 weeks old, Charles River) were bred in an SPF environment and fed the cat pet food containing theanine-added active gluten of Example 8 (breaking strength of raw gluten: 8 g / cm 2 After fasting for 2 days, TNBS was administered as an enema to induce colitis. After that, the mice were reared in the same manner for 7 days, and blood was collected from the tail vein and centrifuged (1500g x 10 min.) to separate serum. Feces were observed at the end of the rearing period.

[0038] <Test Example 4> Rats fed reduced gluten containing theanine As an allergic reaction test to gluten, eight SD rats (male, 3 weeks old, Charles River, Inc.) weighing approximately 50 g each were bred and conditioned in an SPF environment, and the pet food containing theanine-added reduced gluten of Example 9 was given ad libitum for four weeks. After fasting for two days, TNBS was administered by enema to induce colitis. After the same breeding for seven days, blood was collected from the tail vein and centrifuged (1500 g x 10 min.) to separate serum. Feces were observed at the end of breeding.

[0039] <Test Example 5> Rat group fed with activated gluten containing no theanine As an allergic reaction test to gluten, eight SD rats (male, 3 weeks old, Charles River) were acclimatized and raised in an SPF environment and fed the pet food containing theanine-free active gluten of Example 10 (breaking strength of raw gluten: 8 g / cm 2 After fasting for 2 days, TNBS was administered as an enema to induce colitis. After that, the mice were reared in the same manner for 7 days, and blood was collected from the tail vein and centrifuged (1500g x 10 min.) to separate serum. Feces were observed at the end of the rearing period.

[0040] <Test Example 6> Rats fed reduced gluten without added theanine As an allergic reaction test to gluten, a group of eight SD rats (male, 3 weeks old, Charles River, Inc.) weighing approximately 50 g, which had been acclimatized and raised in an SPF environment, was given the pet food of Example 11 containing reduced gluten without added theanine ad libitum for four weeks. After fasting for two days, TNBS was administered by enema to induce colitis. After that, the rats were raised in the same manner for seven days, and blood was collected from the tail vein and centrifuged (1500 g x 10 min.) to separate serum. Feces were observed at the end of the breeding period.

[0041] <Test Example 7> Measurement of IgE in serum The amount of IgE in rat serum was measured using ELISA (Lavis) R Measurement was performed using an IgE rat ELISA kit (FUJIFILM Wako Shibayagi Co., Ltd.). The antibody-immobilized 96-well plate was washed with a cleaning solution. The rat sera of Test Examples 1 to 6 were appropriately diluted with a buffer solution, and 50 μL was added to each well and allowed to stand at room temperature for 2 hours. For the standard curve, a standard IgE solution (rat) (100ng / mL) was diluted with buffer, and 50μL was added to each well and left to stand at room temperature for 2 hours. After washing with washing solution, 50μL of biotin-conjugated anti-IgE antibody diluted with buffer was added to each well and left to stand at room temperature for 2 hours. After washing with washing solution, 50μL of peroxidase-avidin conjugate diluted with buffer was added to each well and left to stand at room temperature for 1 hour. After washing with washing solution, 50μL of color development solution (TMB) was added, and the wells were left to stand for exactly 20 minutes. Then, 50μL of stop solution (1M H2SO4) was added to stop the reaction, and the absorbance was measured at 450nm using a microplate reader (Bio Rad). The results are shown in Figure 1.

[0042] The serum IgE antibody concentration of the gluten-free rat group containing theanine in Test Example 2 was significantly lower than that of the gluten-free rat group in Test Example 1 (p≦0.05). The serum IgE antibody concentration of the rat group containing the active gluten containing theanine in Test Example 3 was significantly lower than that of the active gluten containing rat group in Test Example 5 (p≦0.01). The serum IgE antibody concentration of the rat group containing the reduced gluten containing theanine in Test Example 4 was significantly lower than that of the reduced gluten containing rat group in Test Example 6 (p≦0.01). This result indicates that theanine reduces the production of IgE antibody in serum related to allergy. The serum IgE antibody concentration of the rat group containing the active gluten containing theanine in Test Example 3 and the rat group containing the reduced gluten containing theanine in Test Example 4 were significantly lower than that of the gluten-free rat group containing theanine in Test Example 2 (p≦0.01). This result indicates that the combined use of theanine and gluten reduced the production of IgE antibodies in serum related to allergies. The rat group treated with theanine-added activated gluten in Test Example 3 had significantly lower serum IgE antibody concentrations than the rat group treated with theanine-added reduced gluten in Test Example 4 (p≦0.01). This result indicates that the combined use of theanine and activated gluten reduced the production of IgE antibodies in serum related to allergies more than the combined use of theanine and reduced gluten.

[0043] From the above, theanine was found to have a significant inhibitory effect on the production of IgE, an antibody related to allergies induced by allergens. The amount of IgE production was further suppressed by gluten, and active gluten had a more significant inhibitory effect than reduced gluten. Statistical analysis by analysis of variance revealed a significant difference between the groups (F(5,36)=20.5, p≦0.01). These results suggest that the combined use of theanine and activated gluten significantly suppresses the production of IgE, an antibody related to allergies.

[0044] <Test Example 8> Measurement of anti-wheat protein IgE in serum The amount of anti-wheat protein IgE in rat serum was measured by ELISA. Commercially available wheat flour (weak flour, Nisshin Flour Milling Co., Ltd.) was dissolved in 0.1 M carbonate buffer pH 9.6 to a concentration of 100 mg / mL, and 100 μL was added to each well of a 96-well plate (NUNC Co., Ltd.) and allowed to stand at room temperature for 2 hours. After removing the wheat flour solution and washing with a cleaning solution, bovine serum albumin (Sigma Co., Ltd.) was added to the wheat antigen-immobilized 96-well plate in a buffer solution (Lavis Co., Ltd.). R The plate was dissolved in 100mg / mL of IgE Rat ELISA Kit (FUJIFILM Wako Shibayagi Co., Ltd.), and 150μL was added to each well and left to stand at room temperature for 2 hours for blocking treatment. After removing bovine serum albumin, the wheat antigen-immobilized 96-well plate was washed with washing solution. The rat sera from Test Examples 1 to 6 were diluted 10,000-fold with buffer, and 50μL was added to each well and left to stand at room temperature for 2 hours. After washing with washing solution, 50μL of biotin-bound anti-IgE antibody diluted with buffer was added to each well and left to stand at room temperature for 2 hours. After washing with washing solution, 50μL of peroxidase-avidin bound substance diluted with buffer was added to each well and left to stand at room temperature for 1 hour. After washing with a washing solution, 50 μL of a coloring solution (TMB) was added, and after leaving it to stand for exactly 20 minutes, 50 μL of a reaction stop solution (1M H2SO4) was added to terminate the reaction, and the absorbance was measured at 450 nm using a microplate reader (Bio Rad). The results are shown in Figure 2.

[0045] The gluten-free rat group of Test Example 1 and the theanine-added gluten-free rat group of Test Example 2 had significantly lower absorbance than the rat group containing theanine-added active gluten of Test Example 3, the rat group containing theanine-added reduced gluten of Test Example 4, the rat group containing active gluten of Test Example 5, and the rat group containing reduced gluten of Test Example 6. The gluten-free rat group of Test Example 1 and the theanine-added gluten-free rat group of Test Example 2 had a significant inhibitory effect on the production of antibodies that react to wheat, which is an antigen, because gluten was not added to the feed. Compared to the rat group containing active gluten of Test Example 5, the rat group containing the theanine-added active gluten of Test Example 3 had a significantly lower serum IgE antibody concentration.

[0046] In addition, the absorbance was significantly lower in the rat group containing reduced gluten and added with theanine in Test Example 4 than in the rat group containing reduced gluten and added with theanine in Test Example 6. From the above, it was significantly confirmed that theanine has an effect of suppressing the production of antibodies that react to wheat, which is an antigen. The absorbance was significantly lower in the rat group containing active gluten and added with theanine in Test Example 3 than in the rat group containing reduced gluten and added with theanine in Test Example 4. As a result of statistical analysis by variance analysis, a significant difference (F(5,36)=96.6, p≦0.01) was confirmed between the groups. From the above, it was confirmed that the combined use of theanine and active gluten significantly suppresses the production of antibodies that react to wheat, which is an antigen, compared to the combined use of theanine and reduced gluten.

[0047] <Test Example 9> Measurement of anti-egg white protein IgE in serum The amount of anti-egg white protein IgE in rat serum was measured by ELISA. Commercially available egg white powder (product name: Egg White Powder, manufacturer: Taiyo Kagaku Co., Ltd.) was dissolved in 0.1 M carbonate buffer pH 9.6 at 100 mg / mL, and 100 μL was added to each well of a 96-well plate (NUNC Co., Ltd.) and allowed to stand at room temperature for 2 hours. After removing the egg white powder solution and washing with a washing solution, bovine serum albumin (Sigma Co., Ltd.) was added to the egg white protein antigen-immobilized 96-well plate in a buffer solution (Lavis). RThe plate was dissolved in 100mg / mL of IgE rat ELISA kit (FUJIFILM Wako Shibayagi Co., Ltd.), and 150μL was added to each well and left to stand at room temperature for 2 hours for blocking treatment. After removing bovine serum albumin, the egg white protein antigen-immobilized 96-well plate was washed with washing solution. The rat sera from Test Examples 1 to 6 were diluted 10,000-fold with buffer, and 50μL was added to each well and left to stand at room temperature for 2 hours. After washing with washing solution, 50μL of biotin-bound anti-IgE antibody diluted with buffer was added to each well and left to stand at room temperature for 2 hours. After washing with washing solution, 50μL of peroxidase-avidin bound product diluted with buffer was added to each well and left to stand at room temperature for 1 hour. After washing with a washing solution, 50 μL of a coloring solution (TMB) was added, and after leaving it to stand for exactly 20 minutes, 50 μL of a reaction stop solution (1M H2SO4) was added to terminate the reaction, and the absorbance was measured at 450 nm using a microplate reader (Bio Rad). The results are shown in Figure 3.

[0048] The absorbance of the gluten-free rat group containing theanine in Test Example 2 was significantly lower than that of the gluten-free rat group in Test Example 1 (p≦0.05). The absorbance of the rat group containing the active gluten containing theanine in Test Example 3 was significantly lower than that of the active gluten containing rat group in Test Example 5 (p≦0.01). The absorbance of the rat group containing the reduced gluten containing theanine in Test Example 4 was significantly lower than that of the reduced gluten containing rat group in Test Example 6 (p≦0.01). This result shows that theanine reduces the production of antibodies that react with the antigen egg white protein. The rat group containing the active gluten containing theanine in Test Example 3 and the rat group containing the reduced gluten containing theanine in Test Example 4 had significantly lower absorbance than that of the gluten-free rat group containing theanine in Test Example 2 (p≦0.01). This result shows that the combined use of theanine and gluten reduces the production of antibodies that react with the antigen egg white protein. The absorbance of the rat group treated with theanine-added active gluten in Test Example 3 was significantly lower (p≦0.01) than that of the rat group treated with theanine-added reduced gluten in Test Example 4. This result indicates that the combined use of theanine and active gluten produced less antibodies that reacted to the antigen, egg white protein, than the combined use of theanine and reduced gluten. From the above, it was found that theanine has a significant effect of suppressing the production of antibodies that react to the antigen, egg white protein. Compared to the rat group containing theanine-added reduced gluten in Test Example 4, the absorbance was significantly lower in the rat group containing theanine-added active gluten in Test Example 3. Statistical analysis using analysis of variance revealed a significant difference between the groups (F(5,36)=23.9, p≦0.01). From the above, it was found that the combined use of theanine and active gluten had a significant effect of suppressing the production of antibodies that react to the antigen, egg white protein.

[0049] Test Example 10: Evaluation of fecal properties Fecal properties were evaluated on the last day of feeding as a symptom of gluten intolerance, which is recognized as one of the symptoms of allergies. The rats' feces were quantified and recorded on a five-point scale: "small, round adzuki bean-shaped stools: 0 points," "soft adzuki bean-shaped stools: 1 point," "soft, shapeless stools: 2 points," "mudgy, shapeless stools: 3 points," and "diarrheic stools: 4 points." The results are shown in Figure 4. The stool condition scores of the gluten-free rat group with added theanine in Test Example 2, the rat group with added active gluten in Test Example 3, and the rat group with added reduced gluten in Test Example 4 were significantly lower than those of the gluten-free rat group in Test Example 1, the rat group with added active gluten in Test Example 5, and the rat group with reduced gluten in Test Example 6. Statistical analysis by variance analysis showed a significant difference between the groups (F(5,36)=9.53, p≦0.01). From the above, it was found that theanine has an effect of significantly improving allergic diarrhea induced by gluten.

[0050] The results of Test Examples 7 to 10 demonstrated that theanine exhibited an antiallergic effect, and that the combined use of active gluten and theanine had a stronger antiallergic effect than reduced gluten. In this evaluation, rats were used as subjects for the allergy test, but since the immune control mechanisms in higher vertebrates are thought to be similar (Non-Patent Document 1), similar effects can be expected in dogs and cats, which are also mammals. When a beagle dog (male, 4.6 years old, weighing 5.1 kg) that had developed dermatitis due to wheat allergy was fed the theanine-added active gluten-containing dog food of Example 7 for three months, it was observed that the frequency of scratching the skin decreased.

[0051] <Test Example 11> Evaluation test of problem behavior (dogs) A test was conducted on indoor dogs (age 1.5-4.5 years, average weight 8.6kg, 2.4-14.2kg) that exhibited problem behaviors such as intimidation, gnawing, growling, biting, excitement, and pulling habits. A total of 24 indoor dogs were divided into 4 groups of 6 dogs each and subjected to the test. Dog group I (average weight 8.7kg, 4.4-12.0kg) was fed 100g of commercially available gluten-free pet food twice a day for 2 weeks, and then similarly fed 100g of gluten-free pet food twice a day for 2 weeks. Dog group II (average weight 8.7kg, 5.3-12.1kg) was fed 100g of commercially available gluten-free pet food twice a day for 2 weeks, and then fed 100g of theanine-added gluten-free pet food of Example 6 twice a day for 2 weeks.

[0052] The average intake of theanine was 4.6 mg / kg body weight (3.3-7.5 mg / kg) per day. Dog group number III (average body weight 8.8 kg, 2.4-14.2 kg) was fed 100 g of commercially available gluten-free pet food twice a day for two weeks, followed by 100 g of theanine-added active gluten-containing dog pet food of Example 7 twice a day for two weeks. The average intake of theanine was 4.5 mg / kg body weight (2.8-16.7 mg / kg) per day. Dog group number IV (average body weight 8.3 kg, 3.0-13.6 kg) was fed 100 g of commercially available gluten-free pet food twice a day for two weeks, followed by 100 g of theanine-added reduced gluten-containing pet food of Example 9 twice a day for two weeks. The average daily intake of theanine was 4.8 mg / kg body weight (range, 2.9-13.3 mg / kg). Animals weighing 8.0 kg or more were given 100 g of commercially available gluten-free pet food as a snack once a day. In the second and fourth weeks after the start of the study, the owners quantified and recorded the severity of the problem behaviors as shown in Table 3.

[0053] [Table 3]

[0054] The results for dog groups I to IV are shown in Figures 5 to 8, respectively. The p-values ​​obtained by statistical analysis of dog groups I to IV regarding threats, gnawing, growling, biting, excitement, and pulling habits are shown in Table 4. Statistical analysis was performed using Student's paired t-test on the scores for problem behaviors 2 and 4 weeks after the start of the test.

[0055] [Table 4]

[0056] As shown in Figure 5 and Table 4, problem behaviors were not improved when using commercially available gluten-free pet food. Although there was a significant difference of 5% or less regarding inappropriate excretion, the result was that problem behaviors became worse. Data in Figure 5 are shown as mean ± SD, and "*" indicates a significant difference at p ≦ 0.05 and "**" indicates a significant difference at p ≦ 0.01 (same for Figures 6 to 8). As shown in FIG. 6 and Table 4, problem behaviors such as threatening, growling, and biting were significantly improved when the animals were given the gluten-free pet food with added theanine of Example 6. 7 and Table 4, problem behaviors such as threatening, gnawing, growling, biting, and excitement were significantly improved in the dog pet food containing theanine-added active gluten of Example 7. Furthermore, a significant improvement in problem behaviors was observed compared with the theanine-added gluten-free pet food of Example 6 and the theanine-added reduced gluten-containing pet food of Example 9. As shown in FIG. 8 and Table 4, problem behaviors such as threatening, growling, and excitement were significantly improved in the pet food of Example 9 containing theanine-added reduced gluten. Improvement in problem behavior was observed that was equivalent to that achieved with the theanine-added gluten-free pet food of Example 6.

[0057] Regarding the score difference between the 4th week and the 2nd week after the start of administration, the problem behaviors of threatening, gnawing, growling, biting, excitement, pulling, and inappropriate excretion were examined by analysis of variance for each of the dog groups II (gluten-free pet food with added theanine), III (pet food for dogs containing active gluten with added theanine), and IV (pet food containing reduced gluten with added theanine), and a significant difference was obtained (F(3,164)=26.9, p≦0.01). Next, a statistical analysis was performed between the two groups using Student's t-test. The results of the statistical analysis are shown in Figure 9.

[0058] There were significant differences between dog group II (gluten-free pet food with added theanine) [score difference: -0.52 ± 0.63, mean ± SD, same below] and dog group III (pet food for dogs containing active gluten with added theanine) [score difference: -1.14 ± 1.07] (p ≦ 0.01), and between dog group III (pet food for dogs containing active gluten with added theanine) [score difference: -1.14 ± 1.07] and dog group IV (pet food containing reduced gluten with added theanine) [score difference: -0.67 ± 0.65] (p ≦ 0.05), but no significant difference was observed between dog group II (gluten-free pet food with added theanine) [score difference: -0.52 ± 0.63] and dog group IV (pet food containing reduced gluten with added theanine) [score difference: -0.67 ± 0.65]. Thus, the dog group III (pet food for dogs containing activated gluten with added theanine) was confirmed to have a significant improvement in the problem behavior of pets compared to the dog group II (gluten-free pet food with added theanine) and the dog group IV (pet food containing reduced gluten with added theanine). A significant difference was confirmed between the dog group III (pet food for dogs containing activated gluten with added theanine) and the dog group IV (pet food containing reduced gluten with added theanine). This indicates that the combined use of theanine and activated gluten was confirmed to have a significant improvement in the problem behavior of pets compared to the combined use of theanine and reduced gluten.

[0059] <Test Example 12> Problem behavior evaluation test (cats) A study was conducted on indoor cats (age 1.8-5.5 years, average weight 3.2kg, 1.1-5.2kg) that exhibited problem behaviors such as playful biting, scratching, growling, and crying at night. A total of 24 indoor cats were divided into 4 groups of 6 cats each for the study. Group I (average weight 3.3kg, 1.4-5.0kg) was fed 30g of commercially available gluten-free pet food twice a day for 2 weeks, and then fed 30g of commercially available gluten-free pet food twice a day for 2 weeks. Cat group number II (average weight 3.3 kg, 2.2-4.0 kg) was fed 30 g of commercially available gluten-free pet food twice a day for two weeks, followed by 30 g of the theanine-added gluten-free pet food of Example 6 twice a day for two weeks. The average intake of theanine was 3.7 mg / kg body weight (3.0-5.5 mg / kg) per day.

[0060] Cat group III (average body weight 3.2 kg, 1.1-5.2 kg) was fed 30 g of commercially available gluten-free pet food twice a day for two weeks, followed by feeding 30 g of the theanine-added active gluten-containing cat pet food of Example 8 twice a day for two weeks. The average intake of theanine was 3.7 mg / kg body weight (2.3-11.0 mg / kg) per day. Cat group number IV (average body weight 3.2 kg, 1.3-4.1 kg) was fed 30 g of commercially available gluten-free pet food twice a day for two weeks, followed by feeding 30 g of theanine-added reduced gluten-containing pet food of Example 9 twice a day for two weeks. The average intake of theanine was 3.8 mg / kg body weight (2.9-9.2 mg / kg) per day. Individuals weighing 4.0 kg or more were given 30 g of commercially available gluten-free pet food as a snack. In the second and fourth weeks after the start of the study, the owners quantified and recorded the severity of the problem behaviors as shown in Table 3.

[0061] The results for cat groups I to IV are shown in Figures 10 to 13, respectively. The p-values ​​obtained from statistical analysis of playful biting, gentle biting, scratching, growling, and night crying for cat groups I to IV are shown in Table 5. Statistical analysis was performed using Student's paired t-test on the scores for problem behaviors in the second and fourth weeks after the start of the study.

[0062] [Table 5]

[0063] As shown in Figure 10 and Table 5, problem behaviors were not improved by the use of commercially available gluten-free pet food. The data in Figure 10 are shown as mean ± SD, with "*" indicating a significant difference at p ≦ 0.05 and "**" indicating a significant difference at p ≦ 0.01 (same for Figures 11 to 13). As shown in FIG. 11 and Table 5, problem behaviors such as scratching were significantly improved when using the gluten-free pet food with added theanine of Example 6. As shown in FIG. 12 and Table 5, problem behaviors such as playful biting, gentle biting, and scratching were significantly improved when using the cat pet food containing theanine-added active gluten of Example 8. The improvement in problem behaviors was more significant than that observed when using commercially available gluten-free pet food. As shown in FIG. 13 and Table 5, problem behaviors such as playful biting and gentle biting were significantly improved when the pet food containing reduced gluten and theanine of Example 9 was used. In addition, the improvement in problem behaviors was more significant than that achieved by the pet food containing reduced gluten and theanine of Example 6. In addition, the improvement in problem behaviors was more significant than that achieved by the pet food containing reduced gluten and theanine of Example 9.

[0064] Regarding the difference in scores between the 4th week and the 2nd week after the start of administration, for problem behaviors such as playful biting, gentle biting, scratching, growling, and crying at night, for cat group II (gluten-free pet food with added theanine), cat group III (cat pet food containing active gluten with added theanine), and cat group IV (pet food containing reduced gluten with added theanine), a significant difference was obtained by analysis of variance (F(3,92)=10.9, p≦0.01). Next, a statistical analysis was performed between the two groups using Student's t-test. The results of the statistical analysis are shown in Figure 14.

[0065] There was a significant difference between cat group II (gluten-free pet food with added theanine) [score difference -0.33 ± 0.70, mean ± SD, same below] and cat group III (pet food for cats containing active gluten with added theanine) [score difference -0.88 ± 0.99] (p ≦ 0.05), but no significant difference was observed between cat group II (gluten-free pet food with added theanine) [score difference -0.33 ± 0.70] and cat group IV (pet food for cats containing reduced gluten with added theanine) [score difference -0.50 ± 0.51] or between cat group III (pet food for cats containing active gluten with added theanine) [score difference -0.88 ± 0.99] and cat group IV (pet food for cats containing reduced gluten with added theanine) [score difference -0.50 ± 0.51]. Thus, a significant difference was observed between cat group III (cat pet food containing activated gluten with added theanine) and cat group II (gluten-free pet food with added theanine), indicating that a significant improvement in problematic pet behavior was confirmed by the combined use of theanine and activated gluten.

[0066] 9 and 14, it was found that the dog pet food containing theanine-added active gluten of Example 7, which has a high gel-forming strength of raw gluten, showed a significant improvement effect on problem behaviors of pets. This shows that the higher the gel-forming strength of the raw gluten used in the cat pet food containing theanine-added active gluten of Example 8, the better the results on problem behaviors of pets. As described above, according to the present embodiment, an oral composition has been provided that is safe and unlikely to cause allergic symptoms due to gluten, etc. in pets such as dogs and cats, and that can effectively prevent, improve, or alleviate the onset of problem behaviors in pets.

Claims

1. An oral composition for suppressing problem behavior in pets, comprising theanine and gluten.

2. The oral composition for suppressing problem behavior in pets according to claim 1 , wherein the gluten is active gluten.

3. 3. The oral composition for suppressing problem behavior in pets according to claim 1 or 2, which is an oral composition for alleviating allergies in pets to pet food.

4. 4. The oral composition for allergy relief according to claim 3, wherein the oral composition is a pet food.

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