Oral Composition

Abstract

An object of the present invention is to provide a composition having excellent activity of digestive enzymes such as proteases and amylases. [Solution] The present invention provides an oral composition containing a digestive enzyme and a component other than the digestive enzyme, the component being at least one selected from processed fruit or flavor, sugar, and lactic acid bacteria, wherein the fruit component is at least one processed fruit selected from pineapple, strawberry, mango, apple, and melon; The carbohydrate is preferably lactose or reduced maltose. It is also preferable that the fruit component, carbohydrate, or lactic acid bacteria is in the form of a powder that does not substantially have the activity of the digestive enzyme.

Description

[Technical Field]

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

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

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

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

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

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

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

[0008] The present invention provides an oral composition containing a digestive enzyme and a component other than the digestive enzyme, which is at least one selected from processed fruit or flavor, sugar, or lactic acid bacteria. [Effects of the Invention]

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

[0010] The present invention will be described below based on preferred embodiments thereof. The oral composition of this embodiment contains processed fruit or flavor, sugars or lactic acid bacteria in addition to digestive enzymes, and therefore has excellently high digestive enzyme activity.

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

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

[0013] Protease is a general term for enzymes that catalyze the hydrolysis of peptide bonds in proteins, peptides, etc. Proteases are broadly classified into two types based on their catalytic action: endoproteases (proteinases) catalyze the hydrolysis of internal peptide bonds in molecules such as proteins and peptides to release peptides, and exoproteases catalyze the hydrolysis of peptide bonds from the amino or carboxyl terminals of the molecules to release amino acids. As the protease, it is preferable to contain cysteine ​​protease, and it is particularly preferable to contain papain, since the enzyme activity is highly promoted when combined with processed fruit or flavor, sugar or lactic acid bacteria.

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

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

[0016] As the digestive enzyme, protease and amylase are preferred because the enzyme activity is highly improved by processed fruit or flavor, sugar or lactic acid bacteria.

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

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

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

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

[0021] (Fruit processed products or flavors, sugars, or lactic acid bacteria) In the present invention, the processed fruit or flavor, carbohydrates, and lactic acid bacteria are all components different from the digestive enzyme. However, as described above, the digestive enzyme may be a processed food material, and the food material also includes fruit and lactic acid bacteria. The processing method of the processed product referred to here may be the same as the processing method of fruit or the processing method of lactic acid bacteria in the processed fruit product. Therefore, for example, the oral composition of this embodiment includes one that contains two or more types of processed fruit products, one or more of which are contained as processed fruit products, and one or more of which are contained as digestive enzymes.

[0022] Fruit treatments or flavors The term "fruit" in the context of a fruit treatment or flavor refers to an edible fruit or fruit portion or receptacle of a fruit-like vegetable, including the peel, pulp, juice, and seeds.

[0023] Fruits include pome fruits, stone fruits, and other types. Fruits include pome fruits such as quince, Chinese pear, pear, quince, Chinese quince, and apple; stone fruits such as American cherry (also called black cherry or dark cherry), apricot, plum, cherry, plum, peach, mango, loquat, and prune; berries such as cranberry (also called mountain cranberry), strawberry (also called strawberry), bilberry, blackberry, blueberry, raspberry, red currant, gooseberry, and blackcurrant (also called blackcurrant); akebia, fig, persimmon, kiwi fruit (also called kiwi), and silverberry (also called jelly fruit, jujube, or fermented fruit). Some examples include mulberry, cowberry (also called moss peach, rock peach, hamanashi, and okamari apple), pomegranate (also called zakuro or sekiryoku), wild pear (monari nashi, shirakuchizuru, and kokuwa), currant (sugar lump, gooseberry), jujube (also called jujube), Japanese plum (niwaume, kome, and ikuri), haskap (also called black honeysuckle), red currant (butsuuran), grape (budo), Japanese toad, pineapple, melon, banana, mandarin orange, lemon, orange, grapefruit, acerola, passion fruit, watermelon, avocado, and dragon fruit. Among these, it is preferable to use at least one fruit selected from pome fruits, stone fruits, berries, bananas, pineapples, and melons, and it is particularly preferable to use at least one fruit selected from apples, mangoes, strawberries, bananas, melons, and pineapples.

[0024] An apple is the fruit of a deciduous tree in the genus Malus of the Rosaceae family. Mango is the fruit of a tree in the Anacardiaceae family, Mangifera genus. Strawberry is a perennial plant of the Rosaceae family, and is a general term for species such as Rubus idaeus, Rubus rubus, and Rubus idaeus, and it is preferable to use the receptacle and / or fruit of these species. In particular, the receptacle and / or fruit of Rubus idaeus are preferred. Banana is a general term for a group of varieties of the Musa genus in the Musaceae family whose fruits are edible, and refers to the fruit of that group of varieties. Melon is the fruit of an annual herbaceous plant of the Cucurbitaceae family, whose scientific name is Cucumis melo, and is edible. Pineapple is the fruit of a perennial plant in the Bromeliaceae family, and its scientific name is Ananas comosus.

[0025] The fruit treatment or flavor may be a treatment or flavor of unripe fruit, but is preferably a treatment or flavor of ripe fruit.

[0026] The processed fruit product is obtained by subjecting fruit to any of the following processes: fermentation, drying, crushing, extraction, heating, filtration, squeezing, slurrying, etc.

[0027] When a processed fruit product or flavor is obtained from fruit, the fruit is preferably immediately after harvest or processed immediately after harvest. If time is required before processing, it is preferable to store the fruit by a storage method commonly used by those skilled in the art, such as low-temperature storage, to prevent deterioration of the fruit.

[0028] Examples of processed fruit products or flavors include, but are not limited to, dried powders obtained by drying and crushing fruit (hereinafter also referred to as "dried crushed powders"), finely shredded fruit and its dried product, squeezed fruit juice (sometimes also referred to as fruit juice) and its dried powder, and fruit extract and its dried powder. However, from the viewpoints of ease of processing, storage, transportation, etc., and versatility of use, a final powder form is preferred. In this specification, the term "powder" generally includes any of dried crushed powders, dried powders of shredded fruit, dried powders of squeezed juice, and dried powders of extracts. The processed fruit or flavor may also be a fermented fruit or a dried powder thereof, including fermented fruit or its crushed, juiced, extracted, or shredded form.

[0029] In particular, the processed fruit product is preferably a fruit extract or a dried powder thereof, or a fruit juice or a dried powder thereof.

[0030] For example, a conventionally known method can be used to dry and pulverize a specific plant body into powder. Such a method can involve a combination of drying and pulverization of the plant body. In addition to the drying and pulverization, a sterilization treatment can also be performed.

[0031] The drying treatment is not particularly limited, but examples include a treatment in which the plant body is dried to a moisture content of 10% or less, preferably 5% or less. Drying treatment can be carried out by any method known to those skilled in the art, such as hot air drying, high-pressure steam drying, electromagnetic wave drying, freeze-drying, etc. Drying by heating can be carried out at a temperature of 40°C to 140°C, preferably 80°C to 130°C, for a time period that does not cause discoloration of the plant body.

[0032] The grinding process is not particularly limited, but examples include grinding the plant body by any method commonly used by those skilled in the art using grinding equipment or tools such as a crusher, mill, blender, or stone mill. The ground plant body is sieved as needed, and it is preferable to use plant body powder that passes through a 30 to 250 mesh sieve. By using a particle size that passes through a 250 mesh or smaller, the plant body powder becomes easier to handle during further processing, and by using a particle size that passes through a 30 mesh or larger, the plant body powder can be easily mixed uniformly with other materials.

[0033] Specific methods for drying and pulverizing to obtain powder include, for example, cutting the plant body, drying it so that the moisture content is 10% by mass or less, preferably 5% by mass or less, and then pulverizing it. Other methods include, for example, cutting the plant body, rolling it, drying it, and pulverizing it; drying the plant body, coarsely pulverizing it, heating it at 110°C or higher, and then finely pulverizing it.

[0034] The method for shredding the plant body is not particularly limited, and any method commonly used by those skilled in the art for shredding a plant body, such as slicing, crushing, or chopping, can be used. One example of shredding is slurrying. Slurrying can be performed by subjecting the plant body to a mixer, juicer, blender, mass colloider, or the like to form a mushy gruel (a suspension of liquid and solid).

[0035] The method for extracting juice from a plant body is not particularly limited, and examples thereof include a method of squeezing the plant body or a shredded product thereof, a method of centrifuging or filtering a shredded product of the plant body, etc. Specific examples of the juicing method include a method of extracting juice by mechanical crushing means such as a mixer or a juicer, and then removing coarse solids by means of sieving, filtration, etc., as necessary, to obtain a squeezed juice.

[0036] The method for obtaining an extract from a plant is not particularly limited, but examples include a method in which an extraction solvent commonly used by those skilled in the art, such as ethanol, water, or aqueous ethanol, is added to the plant or its shredded or dried product, and the mixture is stirred and / or heated as necessary to obtain an extract. The extract may then be obtained by removing coarse solids by sieving, filtration, or other means.

[0037] Furthermore, the method for fermenting a plant can be carried out by adding lactic acid bacteria, yeast, koji mold, natto bacteria, acetic acid bacteria, etc. to the plant or its pulverized product, juice, extract, or shredded product. These may be used alone or in combination of two or more. The lactic acid bacteria referred to here may be bifidobacteria or general lactic acid bacteria other than bifidobacteria.

[0038] The juice (fruit juice) obtained by the above-mentioned shredding process, the liquid extract obtained by the extraction process, and the liquid or slurry after fermentation can all be dried and powdered by any method known to those skilled in the art, such as hot air drying, high-pressure steam drying, electromagnetic wave drying, freeze-drying, etc. In this case, an excipient such as dextrin may be added.

[0039] Fruit flavors include fruit-derived aromas, semi-synthetic products, and synthetic products. Recovered aromas may be extracted with an aqueous solvent such as water, a polar solvent such as ethanol, or a mixture thereof, or may be extracted with a non-polar solvent. Fruit flavors refer to those with a distinctive fruit flavor and are generally available as fruit flavors or fruit essences. Examples of such flavors include those commercially available as fruit flavors. Specific examples of these flavors include those described in the Japan Patent Office Gazette, Collection of Well-Known and Commonly Used Techniques (Flavors), Part 2, Food Flavors.

[0040] The processed fruit or flavor used as the active ingredient may be commercially available products, such as those described in the Examples below.

[0041] Carbohydrates The carbohydrate is preferably a sugar or sugar alcohol, and particularly preferably a monosaccharide or oligosaccharide or a sugar alcohol thereof. The oligosaccharide referred to here preferably has 2 to 50 constituent sugars, more preferably 2 to 40, and particularly preferably 2 to 30. Examples of monosaccharides include glucose, fructose, mannose, galactose, xylose, and arabinose. Examples of oligosaccharides include disaccharides such as lactose, sucrose, and maltose, trisaccharides such as maltotriose, and oligosaccharides such as fructooligosaccharides, xylooligosaccharides, galactooligosaccharides, xylooligosaccharides, and cyclic oligosaccharides. Sugar alcohols include sugar alcohols corresponding to saccharides. Specific examples of monosaccharide alcohols include tetritols such as erythritol, D-threitol, and L-threitol, pentitols such as D-arabinitol and xylitol, hexitols such as D-iditol, galactitol (dulcitol), and D-glucitol (sorbitol), cyclitols such as inositol, mannitol, volemitol, ribitol, perseitol, and D-erythro-D-galacto-octitol. Examples of disaccharide alcohols include reduced maltose (maltitol), lactitol, and reduced palatinose (isomalt). Examples of trisaccharide or higher sugar alcohols include maltotriitol, isomaltotriitol, and panitol. Among these, the carbohydrate preferably has a constituent sugar number of 2 to 50, more preferably 2 to 30, and even more preferably 2 to 15, and is preferably a sugar or sugar alcohol containing galactose or glucose as a constituent sugar.

[0042] ·Lactic acid bacteria The lactic acid bacteria may be live or killed, and in the case of killed bacteria, the cells may be disrupted. Lactic acid bacteria powder can be obtained, for example, by removing unnecessary components such as the medium from cultured lactic acid bacteria or from a lactic acid bacteria culture used for fermentation, and then powdering the lactic acid bacteria cells using a known method. The type of lactic acid bacteria is not particularly limited as long as it produces lactic acid as a metabolic product, and includes those that have traditionally been orally ingested by animals such as humans, such as those of the genera Bifidobacterium, Lactobacillus, Enterococcus, Leuconostoc, Pediococcus, Staphylococcus, Tetragenococcus, and Bacillus. Examples of the genus Bifidobacterium include Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium lactis, Bifidobacterium longum, Bifidobacterium adolescentis, and Bifidobacterium mongoliense. Lactobacillus genus includes Lactobacillus brevis, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus buchneri, Lactobacillus bulgaricus, Lactobacillus delburvecki, Lactobacillus casei, Lactobacillus crispatus, Lactobacillus curvatus, Lactobacillus halivaticus, Lactobacillus Examples include Lactobacillus pentosus, Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus salivarius, Lactobacillus sporogenes, Lactobacillus sakei, Lactobacillus fructivorans, Lactobacillus hilgardii, Lactobacillus reuteri, and Lactobacillus fermentum. Enterococcus includes Enterococcus faecalis (sometimes called Streptococcus faecalis), Enterococcus faesium (sometimes called Streptococcus faesium), Streptococcus thermophilus, and Lactococcus lactis (sometimes called Streptococcus lactis). The genus Leuconostoc includes Leuconostoc mesenteroides and Leuconostoc oenos. The genus Pediococcus includes Pediococcus acidilactici and Pediococcus pentosaceus. Examples of the genus Staphylococcus include Staphylococcus carnosus and Staphylococcus xylosus. The genus Tetragenococcus includes Tetragenococcus halophilus, and the genus Bacillus includes Bacillus coagulans and Bacillus mesentericus. Among these, Bacillus coagulans, Enterococcus faecalis, and Bifidobacterium bifidum are particularly preferred. These may be used alone or in combination of two or more.

[0043] In the oral composition of this embodiment, the carbohydrate and lactic acid bacteria are usually in powder form, but may also be in a fluid form such as liquid, syrup, paste, gel, jelly, cream, emulsion, spray, mousse, lotion, etc. As a solid form, they may also be in powder, granules, tablet, chewable form, capsule, soft capsule, etc.

[0044] The content of digestive enzymes and processed fruit or flavors, carbohydrates, or lactic acid bacteria (hereinafter also referred to as specific ingredients) in the composition of the present invention may consist of only the active ingredients, as long as it is an effective amount that can at least exert high digestive enzyme activity. However, for example, the following amounts are preferred because they can exert even higher digestive enzyme activity. The composition of the present invention contains processed fruit or flavors, carbohydrates, or lactic acid bacteria, which increases the digestive enzyme activity compared to when the specific digestive enzyme is contained alone. For example, when the composition of this embodiment contains a protease, it has higher protease activity compared to when the protease is contained alone, and when the composition contains amylase, it has higher amylase activity compared to when the amylase is contained alone.

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

[0046] The total content of digestive enzymes, processed fruit or flavors, carbohydrates or lactic acid bacteria in the solid content of the composition is preferably 0.001% by mass or more and 90% by mass or less, more preferably 0.01% by mass or more and 80% by mass or less, and particularly preferably 0.1% by mass or more and 70% by mass or less.

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

[0048] The composition of the present invention contains processed fruit or flavor, carbohydrates, or lactic acid bacteria, and as demonstrated in the examples described below, the activity of digestive enzymes such as amylase activity and protease activity is significantly higher than when digestive enzymes, processed fruit or flavor, carbohydrates, or lactic acid bacteria are contained alone.

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

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

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

[0052] The components other than the digestive enzymes, processed fruit or flavor, carbohydrates, or lactic acid bacteria in the composition of the present invention are not particularly limited, and may be arbitrarily combined with other components such as excipients, thickeners, oils and fats, vitamins, and manufacturing agents.

[0053] Furthermore, the composition of the present invention contains digestive enzymes and processed fruit or flavors, carbohydrates, or lactic acid bacteria, and through the action of enzymes such as high protease activity and amylase activity, it can take the form of a nutrient absorption promoter, a protein decomposing agent, a protein activity regulator, an amylolytic agent, etc. It is generally believed that when the body lacks enzymes, metabolic enzymes are used primarily to digest food, resulting in a decline in the body's metabolism. Oral intake of digestive enzymes increases the production of metabolic enzymes or suppresses their consumption, thereby increasing or improving metabolism and providing a weight loss effect. Oral intake of digestive enzymes also improves the digestive power of the digestive organs, which in turn regulates the intestines and helps to alleviate constipation and abdominal obesity. Since the composition of the present invention has high digestive enzyme activity, it is expected that by supplying it to the body through oral ingestion, the diet effect and the effect of relieving constipation or abdominal obesity will be enhanced.

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

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

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

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

[0058] (1) Test sample The test samples shown in Tables 1 to 3 below were as follows: (1-1) α-amylase: A commercially available enzyme preparation powder (amylolytic activity: ∼30 units / mg) was used. Papain: Commercially available papaya extract powder (proteolytic activity: 90,000 units / g) extracted from unripe papaya seeds was used. (1-2) The following powders were used as fruit ingredients: Pineapple: Dried powder of extract of pineapple fruit extracted with hydroethanol (containing ceramide) was used. Strawberry: Commercially available dried powder (spray-dried) of concentrated strawberry juice was used. Mango: Dried mango puree powder was used. Melon: A dried powder of extract obtained by extracting commercially available melon placenta with hot water was used. Apple flavor: Commercially available apple flavoring (including flavorings listed in the List of Natural Flavoring Substances (Appendix Additives 2-2) and flavorings listed in the Enforcement Regulations of the Food Sanitation Act (Appendix 1)) was used. Banana flavor: Commercially available banana flavoring (including flavorings listed in the List of Natural Flavoring Substances (Appendix Additives 2-2) and flavorings listed in the Enforcement Regulations of the Food Sanitation Act (Appendix 1)) was used. Mango flavor: Commercially available mango flavoring (including flavorings listed in the List of Natural Flavoring Substances (Appendix Additives 2-2) and flavorings listed in the Enforcement Regulations of the Food Sanitation Act (Appendix 1)) was used. Lactose: Commercially available dry powder was used. Reduced maltose: Commercially available dry powder was used. Spore-forming lactic acid bacteria: We used a commercially available dried powder of the ungerminated spores of the scientific name Bacillus coagulans. Lactic acid bacteria (killed): Commercially available dried powder of killed Enterococcus faecalis bacteria was used to measure α-amylase activity. For protease activity measurements, a water extract of killed Enterococcus faecalis bacteria (dried powder of killed bacteria was extracted with water for 16 hours, centrifuged, and the supernatant was freeze-dried to produce a dry powder) or an ethanol extract (dried powder of killed bacteria was extracted with ethanol (50% or 100%) for 16 hours, centrifuged, and the supernatant was freeze-dried to produce a dry powder) was used.

[0059] (2) Examples 1 to 11 and Comparative Examples 1 to 12 It was demonstrated as follows that a composition in which processed fruit or flavor, sugar or lactic acid bacteria was combined with the digestive enzyme α-amylase exhibited significantly improved amylolytic enzyme activity.

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

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

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

[0063] [Table 1]

[0064] As shown in Table 1 above, in Comparative Examples 2 to 12, which used only fruit ingredients, carbohydrates, or lactic acid bacteria, the starch-degrading activity titer was significantly lower than in Comparative Example 1, which used α-amylase alone, whereas in each Example, which combined fruit ingredients, carbohydrates, or lactic acid bacteria with α-amylase, the starch-degrading activity titer was significantly higher than the sum of the starch-degrading activity titers of each fruit ingredient, carbohydrate, or lactic acid bacteria alone and α-amylase alone. This demonstrates the excellent effect of improving starch-degrading enzyme activity of the oral composition of the present invention, which combines processed fruit products or flavors, carbohydrates, or lactic acid bacteria with α-amylase.

[0065] (3) Examples 12 to 31 and Comparative Examples 13 to 26 It has been demonstrated as follows that specific fruit components, carbohydrates, or lactic acid bacteria significantly improve the activity of proteases, which are digestive enzymes.

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

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

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

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

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

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

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

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

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

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

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

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

[0078] The relative proteolytic activity of the compositions of each Example and Comparative Example relative to papain, when the proteolytic activity of Comparative Example 13 was taken as 100%, is shown in Tables 2 and 3. Note that in Table 3, the above water extract was used for the spore-forming lactic acid bacteria and lactic acid bacteria (killed) (1), the above 50% ethanol extract was used for the lactic acid bacteria (killed) (2), and varying amounts of the above 100% ethanol extract were used for the lactic acid bacteria (killed) (3) to (5).

[0079] [Table 2]

[0080] [Table 3]

[0081] As shown in Tables 2 and 3 above, in Comparative Examples 14 to 26, in which only fruit components, carbohydrates, or lactic acid bacteria were used, the proteolytic activity was significantly lower than in Comparative Example 13, in which papain was used alone. In contrast, in each Example in which fruit components, carbohydrates, or lactic acid bacteria were combined with papain, a proteolytic activity significantly higher than the sum of the proteolytic activity of Comparative Examples 14 to 26 in which fruit components, carbohydrates, or lactic acid bacteria were used alone and that of Comparative Example 13 in which papain was used alone. Therefore, it is clear that the oral composition of the present invention, which combines fruit components, carbohydrates or lactic acid bacteria with protease, has an excellent effect of improving protease activity.

[0082] References: (1) Activity measurement method according to Notification No. 523 of the Central Pharmaceutical Affairs Council; Examination of the protein digestion activity measurement method of protease and papain preparations used in food manufacturing (2) Revised Test Methods for Cold Medicines and Antipyretics (Appendix 2) - Antacid, pH, and Digestive Power Test Methods for Gastrointestinal Medicines, Edited by the Japan Compendium Association and Their Explanations

[0083] <Production Examples 1 to 11> Powdered beverages containing α-amylase and processed fruit or flavor were produced according to the formulations in Table 4 below. [Table 4]

[0084] <Production Examples 12-22> Granules containing α-amylase and processed fruit or flavor were produced according to the formulation in Table 5 below. [Table 5]

[0085] <Production Examples 23-33> Powdered beverages containing protease and processed fruit or flavor were produced according to the formulations in Table 6 below. [Table 6]

[0086] <Production Examples 34 to 44> Powdered beverages containing protease and processed fruit or flavor were produced according to the formulation in Table 7 below. [Table 7] [Industrial Applicability]

[0087] According to the present invention, an oral composition having high activity of digestive enzymes such as α-amylase and protease can be obtained, and can be used as general foods and beverages, foods and beverages for specified health uses, foods and beverages with nutrient functions, foods and beverages with health functions, foods and beverages for special uses, nutritional supplement foods and beverages, health supplement foods and beverages, supplements, beauty foods and beverages, other health foods and beverages, quasi-drugs, cosmetics, and pharmaceuticals that are beneficial to those who expect the physiological activity of digestive enzymes.

Claims

[Claim 1] An oral composition containing α-amylase and at least one selected from reduced maltose, lactose, and mango flavor. (However, the following compositions (1) to (7) are excluded. (1) A composition for improving the quality of cooked rice containing amylase and lactose (2) A composition for softening plant-based food materials containing amylase and reduced maltose (3) Food containing amylase, lactose, a composite composition of yucca extract and quillaja extract, and lactic acid bacteria (4) Biscuits containing amylase and reduced maltose (5) Alcohol containing amylase and mango (6) Preparation for shortening soaking time for cooking rice containing amylase and reduced maltose (7) Composition containing amylase and gelatin or its hydrolysate

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