Method for producing an anti-inflammatory agent for oral administration

Abstract

[Problem] To provide an oral-environment improving material or an oral care composition mainly made of a plant fermentation composition material and capable of improving the human oral environment. [Solution] An oral-environment improving material or an oral care composition capable of improving the human oral environment is mainly made of a fermented composition obtained by fermenting and aging a plurality of items belonging to fruits, citrus, burdock and carrot belonging to root vegetables, grains, sesame, seaweeds, and saccharides.

Description

Technical Field

[0001] The present invention relates to an oral environment improving material or an oral care composition mainly composed of a plant fermentation composition, and a method for improving the oral environment of humans by ingesting the fermentation composition.

Background Art

[0002] Prior inventions related to foods, food ingredients, supplements (nutritional supplements), etc. for improving the oral environment of humans are disclosed as follows. For example, in an oral environment improving composition (re-published 2017 / 164275), by having a subject ingest a tablet containing a fermented product of Propionibacterium acidipropionici, it is actually possible to promote the growth of Bifidobacterium bacteria in the oral cavity, reduce the number of halitosis-causing bacteria (Fusobacterium nucleatum), and suppress halitosis.

[0003] Also, in an oral care method and composition using a chitosan derivative compound (Japanese Patent Application Laid-Open No. 2019-131605), a method for reducing bacteria in the oral cavity with an effective amount of a composition containing soluble derivative chitosan is disclosed. The oral care composition containing soluble derivative chitosan is a method for reducing bacteria in the oral cavity of a subject, aggregating the bacteria, removing the aggregated bacteria from the subject's human oral cavity, and destroying the biofilm in the oral cavity.

Summary of the Invention

Problems to be Solved by the Invention

[0004] The present inventors have been intensively researching the utilization and effects of a fermentation composition obtained by fermenting and aging specific multiple types of raw materials from fruits, grains, seaweeds, and vegetables for a long period of time. So far, the anti-inflammatory effect, intestinal regulation effect, and anti-fatigue effect of the plant fermentation composition have been confirmed at the human, mouse, and cell levels.

[0005] When a questionnaire survey was conducted on the plant fermentation composition sold by the applicant of the present application, it was found that there were many expectations for the effect on the oral environment by ingesting the plant fermentation composition. The present inventors focused on improving the immune function by a plant fermentation composition obtained by static fermentation of specific raw materials, and reached the present invention through trial and error and various experiments.

Means for Solving the Problems

[0006] As technical means used by the present invention to solve its technical problems, the following are such means.

[0007] That is, the present invention is one or more selected from apples, persimmons, bananas, pineapples, akebi, matatabi, figs, wild strawberries, strawberries, mountain grapes, grapes, mountain peaches, peaches, plums, blueberries, raspberries, avocados, papayas belonging to fruits, one or more selected from navel oranges, hassaku oranges, satsumas, summer oranges, oranges, iyo oranges, kumquats, yuzu, kabosu, zabon, ponkan, lemons, limes belonging to citrus fruits, one or more selected from burdock, carrots, garlic, lotus roots, lily roots belonging to root vegetables, one or more selected from brown rice, glutinous rice, white rice, millet, corn, wheat, barley, foxtail millet, barnyard millet belonging to cereals, one or more selected from soybeans, black soybeans, black sesame, white sesame, azuki beans, walnuts belonging to beans and sesame, one or more selected from kombu, wakame, hiziki, green laver, nori belonging to seaweeds, one or more selected from brown sugar, fructose, glucose, oligosaccharides belonging to saccharides, and one or more selected from honey, starch, cucumbers, perilla, celery, and is obtained by fermentation and aging, and consists of the following components and amino acid composition. Regarding the main components, per 100 g, it contains the following. Water: 5.0 g to 50.0 g, Protein: 0.5 g to 10.0 g, Lipid: 0.05 g to 10.00 g, Carbohydrates (sugars): 30.0 g to 75.0 g, Carbohydrates (fiber): 0.1 g to 5.0 g, Ash: 0.5 g to 5.0 g, β-Carotene: 10 μg to 150 μg, Vitamin A activity: 10 IU to 100 IU, Vitamin B1: 0.01 mg to 0.50 mg, Vitamin B2: 0.01 mg to 0.50 mg, Vitamin B6: 0.01 mg to 0.50 mg, Vitamin E: 10.0 mg or less, Niacin: 0.1 mg to 6.0 mg, Calcium: 50 mg to 900 mg, Phosphorus: 200 mg or less, Iron: 1.0 mg to 5.0 mg, Sodium: 20 mg to 300 mg, Potassium: 300 mg to 1000 mg, Magnesium: 40 mg to 200 mg, Sodium chloride equivalent: 0.05 g to 1.00 g, Copper: 7.0 ppm or less. Regarding the amino acid composition, in 100 g, Isoleucine: 30 to 200 mg, Leucine: 50 to 400 mg, Lysine: 20 to 200 mg, Methionine: 10 to 150 mg, Cystine: 10 to 100 mg, Phenylalanine: 30 to 250 mg, Tyrosine: 20 to 200 mg, Threonine: 40 to 200 mg, Tryptophan: 1 to 100 mg, Valine: 30 to 300 mg, Histidine: 10 to 200 mg, Arginine: 40 to 400 mg, Alanine: 50 to 300 mg, Aspartic acid: 100 to 600 mg, Glutamic acid: 100 to 1200 mg, Glycine: 30 to 300 mg, Proline: 40 - 400 mg, Serine: 30 - 300 mg Provided is an oral environment improving material (oral care composition) that improves the oral environment of humans, with a fermentation composition as the main raw material. This fermentation composition may be characterized by increasing specific short-chain fatty acids in the human intestine.

[0008] Provided is an oral environment improving material (oral care composition) that improves the oral environment of humans, with a fermentation composition obtained by fermenting and aging, with one or more of mulberry, ginger, and loquat added to the raw materials of the fermentation composition, as the main raw material, and consisting of the above components and amino acid composition.

[0009] Provided is an oral environment improving material (oral care composition) characterized by improving the depth of periodontal pockets with the above fermentation composition as the main raw material.

[0010] Provided is an oral environment improving material (oral care composition) characterized by improving the bleeding on probing (BOP) rate with the above fermentation composition as the main raw material.

[0011] One or more selected from apples, persimmons, bananas, pineapples, akebi, matatabi, figs, wild strawberries, strawberries, mountain grapes, grapes, mountain peaches, peaches, plums, blueberries, raspberries, loquats, avocados, papayas belonging to fruits; one or more selected from navel oranges, hassaku oranges, satsumas, summer oranges, oranges, iyo oranges, kumquats, yuzu, kabosu, zabon, ponkan, lemons, limes belonging to citrus fruits; one or more selected from burdocks, carrots, garlic, lotus roots, taro roots belonging to root vegetables; one or more selected from brown rice, glutinous rice, white rice, millet, corn, wheat, barley, foxtail millet, sorghum belonging to cereals; one or more selected from soybeans, black soybeans, black sesame seeds, white sesame seeds, azuki beans, walnuts belonging to beans and sesame; one or more selected from kelp, wakame, hiziki, blue laver, dried kelp belonging to seaweeds; one or more selected from brown sugar, fructose, glucose, oligosaccharides belonging to sugars; one or more selected from honey, starch, cucumbers, perilla, celery, mulberry, ginger, obtained by fermentation and aging, and consisting of the following components and amino acid composition, Regarding the main components, per 100 g, containing the following, Water: 5.0 g to 50.0 g, Protein: 0.5 g to 10.0 g, Lipids: 0.05 g to 10.00 g, Carbohydrates (sugars): 30.0 g to 75.0 g, Carbohydrates (fiber): 0.1 g to 5.0 g, Ash: 0.5 g to 5.0 g, β-Carotene: 10 μg to 150 μg, Vitamin A potency: 10 IU to 100 IU, Vitamin B1: 0.01 mg to 0.50 mg, Vitamin B2: 0.01 mg to 0.50 mg, Vitamin B6: 0.01 mg to 0.50 mg, Vitamin E: 10.0 mg or less, Niacin: 0.1 mg to 6.0 mg, Calcium: 50 mg to 900 mg, Phosphorus: 200 mg or less, Iron: 1.0 mg to 5.0 mg, Sodium: 20 mg to 300 mg, Potassium: 300 mg to 1000 mg, Magnesium: 40 mg to 200 mg, Salt equivalent: 0.05 g to 1.00 g, Copper: 7.0 ppm or less. Regarding the amino acid composition, per 100 g, Isoleucine: 30 to 200 mg, Leucine: 50 to 400 mg, Lysine: 20 to 200 mg, Methionine: 10 to 150 mg, Cystine: 10 to 100 mg, Phenylalanine: 30 to 250 mg, Tyrosine: 20 to 200 mg, Threonine: 40 to 200 mg, Tryptophan: 1 to 100 mg, Valine: 30 to 300 mg, Histidine: 10 to 200 mg, Arginine: 40 to 400 mg, Alanine: 50 to 300 mg, Aspartic acid: 100 to 600 mg, Glutamic acid: 100 to 1200 mg, Glycine: 30 to 300 mg, Proline: 40 to 400 mg, Serine: 30 to 300 mg, Provided is a method for improving the oral environment by ingesting a plant fermentation component material mainly composed of the fermentation composition.

Effect of the Invention

[0012] The oral environment can be improved by having humans ingest a plant fermentation component material (oral care composition) mainly composed of the fermentation composition of this case.

[0013] As the effects of improving the oral environment, it was confirmed that the depth of the periodontal pocket was improved and the bleeding site (BOP) rate during probing was improved.

[0014] Hereinafter, the present invention will be further described in combination with the accompanying drawings and examples.

Brief Description of the Drawings

[0015]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

[0016] The present inventor focused on this fermentation composition, and for the subjects of this evaluation test, various oral environment evaluation tests were conducted before and after ingestion for the subjects who ingested this fermentation composition for 12 weeks.

[0017] This fermented composition (FBP) is obtained by fermenting and aging one or more selected from apples, persimmons, bananas, pineapples, akebi, matatabi, figs, wild strawberries, strawberries, mountain grapes, grapes, yamaubai, peaches, ume plums, blueberries, raspberries, loquats, avocados, papayas belonging to fruits; one or more selected from navel oranges, hassaku oranges, satsumas, summer oranges, oranges, iyo oranges, kumquats, yuzu, kabosu, zabon, ponkan, lemons, limes belonging to citrus fruits; one or more selected from burdock, carrots, garlic, lotus roots, taro roots belonging to root vegetables; one or more selected from brown rice, glutinous rice, white rice, foxtail millet, corn, wheat, barley, millet, sorghum belonging to cereals; one or more selected from soybeans, black soybeans, black sesame seeds, white sesame seeds, azuki beans, walnuts belonging to beans and sesame seeds; one or more selected from kombu, wakame, hiziki, green laver, nori seaweed belonging to seaweeds; one or more selected from brown sugar, fructose, glucose, oligosaccharides belonging to sugars; and one or more selected from honey, starch, cucumbers, perilla, celery, mulberries, ginger. The fermentation and aging period was set to 3 years and 3 months or more. Also, during the fermentation and aging process, no additives, heat, or water were artificially added, and it was fermented by standing for 3 years or more. In this experiment, one or two types were selected from each category Above were selected, and 53 types of raw materials were selected and fermented (this fermented composition) was used.

[0018] In this evaluation test, the subjects were healthy adult Japanese men and women (38 to 78 years old) who visited dental clinics in Japan. The number of subjects for analysis was 8 (1 male and 7 females), and their average age was 51 years + 11.6 years. The test design was a non-blind test.

[0019] The test food for this evaluation test was the fermented composition (FBP) manufactured by the applicant of this application, at 2.5 g per pack. The intervention period was 12 weeks. The subjects in this evaluation test were made to ingest 2 packs a day, after breakfast and dinner, and were taken with water or warm water as needed.

[0020] Figure 1 shows the test schedule of this evaluation test. Taking the test start date as day 0, all subjects were asked to visit the dental hospital, and the oral environment was evaluated. After 12 weeks, they were asked to visit the dental hospital again, and the oral environment was evaluated again. The subjects of this evaluation test were asked to ingest the present fermentation composition (FBP) twice a day, after breakfast and dinner, for 12 weeks.

[0021] Figure 2 is a graph showing the transition of the depth of the periodontal pocket (PD). Figure 2 (left) shows the measurement of the depth of the periodontal pocket for all teeth of the subjects who ingested the present fermentation composition (FBP) for 12 weeks, and the average value was calculated for each subject. Each value is the average value ± standard error. ※ indicates p < 0.05. Figure 2 (right) shows the calculation of the average value for each subject for the teeth with a periodontal pocket depth (PD) of 3 mm or more among the subjects of this evaluation test. Each value is the average value ± standard error. ※ indicates p < 0.05.

[0022] From the above results (Figure 2), it was shown that the depth of the periodontal pocket was significantly improved for all teeth and for the teeth with a periodontal pocket depth (PD) of 3 mm or more in the subjects of this evaluation test.

[0023] Figure 3 is a graph showing the transition of the bleeding on probing (BOP) rate. The presence or absence of bleeding on probing was determined for all teeth, and the average value was calculated for each subject. Each value is the average value ± standard error. ※ indicates p < 0.05. It was shown that the bleeding on probing (BOP) rate in the subjects of this evaluation test was significantly improved.

[0024] Figure 4 is a graph showing the inhibitory effect on the inflammatory action. Figure 4 (left) shows the graph of alkaline phosphatase (ALP) in the blood. Each value is the average value ± standard deviation. ※ indicates p < 0.05. ALP is an enzyme that decomposes phosphate compounds. From this data, a tendency for a decrease in blood ALP was confirmed in the subjects of this evaluation test. This suggests an inhibitory effect on the inflammatory action in the living body.

[0025] Figure 4 (right) shows a graph of lactate dehydrogenase (LDH) in saliva. Each value is the mean ± standard deviation. ※ indicates p < 0.05. Lactate dehydrogenase (LDH) is an enzyme distributed inside the cells of human organs. When there is an abnormality in a human organ, it comes out extracellularly, and when the periodontal tissue is destroyed, lactate dehydrogenase comes out into the saliva. From this data, a tendency for a decrease in lactate dehydrogenase (LDH) in saliva was confirmed in the subjects of this evaluation test. This suggests an inhibitory effect on the inflammatory action in the living body.

[0026] The data showing a decrease in alkaline phosphatase (ALP) in blood and lactate dehydrogenase (LDH) in saliva is considered as data that supports without contradicting the improvement of the periodontal pocket depth (PD) and the bleeding site on probing (BOP) rate.

[0027] Figure 5 is a table showing the analysis data of the oral bacterial flora in saliva. Metagenomic analysis was performed for each subject's saliva, and the occupancy rate of each bacterium was calculated and compared. ※ indicates p < 0.05. In the subjects of this evaluation test, before and after ingestion, multiple types of bacteria increased due to FBP ingestion, but no significant change in the bacterial flora was confirmed.

[0028] It has been shown that ingestion of the fermentation composition according to the present invention improves the oral environment such as reducing the periodontal pocket depth (PD) and the bleeding site on probing (BOP) rate. It is considered that this fermentation composition promotes the reduction of periodontal pockets, the decrease in LDH in saliva, and the decrease in ALP in the liver by alleviating the systemic inflammatory symptoms rather than affecting the oral bacterial flora.

Claims

【Claim 1】 One or more selected from apples, persimmons, bananas, pineapples, akebi, matatabi, figs, wild strawberries, strawberries, mountain grapes, grapes, mountain peaches, peaches, plums, blueberries, raspberries, avocados, papayas belonging to fruits; one or more selected from navel oranges, hassaku oranges, satsumas, summer oranges, oranges, iyo oranges, kumquats, yuzu, kabosu, zabon, ponkan, lemons, limes belonging to citrus fruits; one or more selected from burdock, carrots, garlic, lotus roots, taro roots belonging to root vegetables; one or more selected from brown rice, glutinous rice, white rice, millet, corn, wheat, barley, foxtail millet, sorghum belonging to grains; one or more selected from soybeans, black soybeans, black sesame seeds, white sesame seeds, azuki beans, walnuts belonging to beans and sesame; one or more selected from kombu, wakame, hiziki, green laver, dried kelp belonging to seaweeds; one or more selected from brown sugar, fructose, glucose, oligosaccharides belonging to sugars; one or more selected from honey, starch, cucumbers, perilla, celery; and one or two or more kinds of mulberries, ginger, loquats are added, fermented, and aged to obtain the following components and amino acid composition: Regarding the main components, per 100 g, containing the following: Water: 5.0 g to 50.0 g, Protein: 0.5 g to 10.0 g, Lipid: 0.05 g to 10.00 g, Carbohydrates (sugars): 30.0 g to 75.0 g, Carbohydrates (fiber): 0.1 g to 5.0 g, Ash: 0.5 g to 5.0 g, β-Carotene: 10 μg to 150 μg, Vitamin A activity: 10 IU to 100 IU, Vitamin B1: 0.01 mg to 0.50 mg, Vitamin B2: 0.01 mg to 0.50 mg, Vitamin B6: 0.01 mg to 0.50 mg, Vitamin E: 10.0 mg or less, Niacin: 0.1 mg to 6.0 mg, Calcium: 50 mg to 900 mg, Phosphorus: 200 mg or less, Iron: 1.0 mg to 5.0 mg, Sodium: 20 mg to 300 mg, Potassium: 300 mg to 1000 mg, Magnesium: 40 mg to 200 mg, Salt equivalent: 0.05 g to 1.00 g, Copper: 7.0 ppm or less, Regarding the amino acid composition, in 100 g, Isoleucine: 30 to 200 mg, Leucine: 50 to 400 mg, Lysine: 20 to 200 mg, Methionine: 10 to 150 mg, Cystine: 10 - 100 mg, Phenylalanine: 30 - 250 mg, Tyrosine: 20 - 200 mg, Threonine: 40 - 200 mg, Tryptophan: 1 - 100 mg, Valine: 30 - 300 mg, Histidine: 10 - 200 mg, Arginine: 40 - 400 mg, Alanine: 50 - 300 mg, Aspartic acid: 100 - 600 mg, Glutamic acid: 100 - 1200 mg, Glycine: 30 - 300 mg, Proline: 40 - 400 mg, Serine: 30 - 300 mg, A method for producing an anti - inflammatory agent for oral ingestion with reduced alkaline phosphatase in blood (excluding agents for improving periodontal disease), which is produced mainly from a fermentation composition.

Images