JP2012041298A - Salivation-promoting agent - Google Patents
Salivation-promoting agent Download PDFInfo
- Publication number
- JP2012041298A JP2012041298A JP2010183951A JP2010183951A JP2012041298A JP 2012041298 A JP2012041298 A JP 2012041298A JP 2010183951 A JP2010183951 A JP 2010183951A JP 2010183951 A JP2010183951 A JP 2010183951A JP 2012041298 A JP2012041298 A JP 2012041298A
- Authority
- JP
- Japan
- Prior art keywords
- parts
- karin
- juice
- saliva
- fraction
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 206010039424 Salivary hypersecretion Diseases 0.000 title abstract description 6
- 208000026451 salivation Diseases 0.000 title abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 47
- 239000000203 mixture Substances 0.000 claims abstract description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 47
- 230000028327 secretion Effects 0.000 claims description 45
- 210000003296 saliva Anatomy 0.000 claims description 33
- 235000015203 fruit juice Nutrition 0.000 claims description 16
- 238000000502 dialysis Methods 0.000 claims description 13
- 210000000214 mouth Anatomy 0.000 claims description 13
- 239000012528 membrane Substances 0.000 claims description 3
- 239000003463 adsorbent Substances 0.000 claims description 2
- 150000001720 carbohydrates Chemical class 0.000 claims description 2
- 150000007524 organic acids Chemical class 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 22
- 235000009508 confectionery Nutrition 0.000 abstract description 18
- 235000013305 food Nutrition 0.000 abstract description 9
- 230000037406 food intake Effects 0.000 abstract description 7
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 239000007788 liquid Substances 0.000 description 11
- 230000001737 promoting effect Effects 0.000 description 11
- 239000000243 solution Substances 0.000 description 11
- 235000000346 sugar Nutrition 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 10
- 239000012488 sample solution Substances 0.000 description 9
- 238000010828 elution Methods 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 6
- 239000003826 tablet Substances 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 108010020346 Polyglutamic Acid Proteins 0.000 description 5
- 244000299461 Theobroma cacao Species 0.000 description 5
- 238000002329 infrared spectrum Methods 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 229920002643 polyglutamic acid Polymers 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 4
- 239000002324 mouth wash Substances 0.000 description 4
- 229940051866 mouthwash Drugs 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 230000009967 tasteless effect Effects 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 3
- 235000017788 Cydonia oblonga Nutrition 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 235000015895 biscuits Nutrition 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 3
- 235000015218 chewing gum Nutrition 0.000 description 3
- 229940112822 chewing gum Drugs 0.000 description 3
- 235000019219 chocolate Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000005194 fractionation Methods 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 239000001630 malic acid Substances 0.000 description 3
- 235000011090 malic acid Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 230000000638 stimulation Effects 0.000 description 3
- 230000009747 swallowing Effects 0.000 description 3
- 101100313763 Arabidopsis thaliana TIM22-2 gene Proteins 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- WJLVQTJZDCGNJN-UHFFFAOYSA-N Chlorhexidine hydrochloride Chemical compound Cl.Cl.C=1C=C(Cl)C=CC=1NC(N)=NC(N)=NCCCCCCN=C(N)N=C(N)NC1=CC=C(Cl)C=C1 WJLVQTJZDCGNJN-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 229930195725 Mannitol Natural products 0.000 description 2
- 241000699666 Mus <mouse, genus> Species 0.000 description 2
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 2
- 244000251905 Pseudocydonia sinensis Species 0.000 description 2
- 235000017831 Pseudocydonia sinensis Nutrition 0.000 description 2
- 241000220222 Rosaceae Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 2
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000001046 cacaotero Nutrition 0.000 description 2
- 229960004504 chlorhexidine hydrochloride Drugs 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000002031 ethanolic fraction Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000007937 lozenge Substances 0.000 description 2
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 2
- 239000000594 mannitol Substances 0.000 description 2
- 235000010355 mannitol Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000009965 odorless effect Effects 0.000 description 2
- 206010036067 polydipsia Diseases 0.000 description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
- 229940081974 saccharin Drugs 0.000 description 2
- 235000019204 saccharin Nutrition 0.000 description 2
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- ZSTLCHCDLIUXJE-ZGBAEQJLSA-N (2S,5S)-2-methylspiro[1,3-oxathiolane-5,3'-1-azabicyclo[2.2.2]octane] hydrate dihydrochloride Chemical compound O.Cl.Cl.C1S[C@@H](C)O[C@@]21C(CC1)CCN1C2.C1S[C@@H](C)O[C@@]21C(CC1)CCN1C2 ZSTLCHCDLIUXJE-ZGBAEQJLSA-N 0.000 description 1
- NTQVODZUQIATFS-WAUHAFJUSA-N (2s)-2-[[(2s)-6-amino-2-[[2-[[(2s,3s)-2-[[(2s)-2-[[(2s)-2-amino-3-hydroxypropanoyl]amino]-4-methylpentanoyl]amino]-3-methylpentanoyl]amino]acetyl]amino]hexanoyl]amino]-3-methylbutanoic acid Chemical compound OC[C@H](N)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H]([C@@H](C)CC)C(=O)NCC(=O)N[C@@H](CCCCN)C(=O)N[C@@H](C(C)C)C(O)=O NTQVODZUQIATFS-WAUHAFJUSA-N 0.000 description 1
- XGRSAFKZAGGXJV-UHFFFAOYSA-N 3-azaniumyl-3-cyclohexylpropanoate Chemical compound OC(=O)CC(N)C1CCCCC1 XGRSAFKZAGGXJV-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- KYLIZBIRMBGUOP-UHFFFAOYSA-N Anetholtrithion Chemical compound C1=CC(OC)=CC=C1C1=CC(=S)SS1 KYLIZBIRMBGUOP-UHFFFAOYSA-N 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 201000006082 Chickenpox Diseases 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 240000006766 Cornus mas Species 0.000 description 1
- 235000003363 Cornus mas Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 244000236931 Cydonia oblonga Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 206010065764 Mucosal infection Diseases 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037132 Proteinase-activated receptor 2 Human genes 0.000 description 1
- 101710121435 Proteinase-activated receptor 2 Proteins 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- -1 Sucrose fatty acid ester Chemical class 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 206010046980 Varicella Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 229960005238 anethole trithione Drugs 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 229960002745 cevimeline hydrochloride Drugs 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- PCHPORCSPXIHLZ-UHFFFAOYSA-N diphenhydramine hydrochloride Chemical compound [Cl-].C=1C=CC=CC=1C(OCC[NH+](C)C)C1=CC=CC=C1 PCHPORCSPXIHLZ-UHFFFAOYSA-N 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000036252 glycation Effects 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000037315 hyperhidrosis Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000008099 melanin synthesis Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 201000001245 periodontitis Diseases 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- RNAICSBVACLLGM-GNAZCLTHSA-N pilocarpine hydrochloride Chemical compound Cl.C1OC(=O)[C@@H](CC)[C@H]1CC1=CN=CN1C RNAICSBVACLLGM-GNAZCLTHSA-N 0.000 description 1
- 229960002139 pilocarpine hydrochloride Drugs 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 229960004711 sodium monofluorophosphate Drugs 0.000 description 1
- 239000000021 stimulant Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 239000007916 tablet composition Substances 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 229940026510 theanine Drugs 0.000 description 1
- 229940034610 toothpaste Drugs 0.000 description 1
- 239000000606 toothpaste Substances 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/02—Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Medicinal Chemistry (AREA)
- Public Health (AREA)
- Botany (AREA)
- Veterinary Medicine (AREA)
- Pharmacology & Pharmacy (AREA)
- Mycology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Epidemiology (AREA)
- Medical Informatics (AREA)
- Alternative & Traditional Medicine (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
本発明は、唾液分泌量を持続的に高めることができる唾液分泌促進剤に関する。 The present invention relates to a saliva secretion promoter that can continuously increase the amount of saliva secretion.
唾液は、口腔内を湿潤状態に保ち、食物の消化や咀嚼・嚥下を円滑にし、物理的あるいは生化学的メカニズムで口腔内を清掃する作用等がある。つまり、唾液は摂食や口腔の健康維持において重要な役割を担っている。口腔組織の乾燥によって特徴付けられる臨床状態をドライマウスというが、唾液分泌量の低下によってドライマウスとなるのが一般的である。唾液分泌量が低下すると、う蝕リスクの増大、口腔粘膜の感染、歯周炎、口臭の発生、べとべとした不快感、嚥下や会話への支障等につながる(非特許文献1、非特許文献2)。従って、唾液分泌を促進させることができれば、こうした状態を改善することができる。 Saliva keeps the oral cavity moist, facilitates food digestion, chewing and swallowing, and cleans the oral cavity by physical or biochemical mechanisms. In other words, saliva plays an important role in eating and maintaining oral health. A clinical condition characterized by dryness of oral tissues is called a dry mouse, but it is generally a dry mouse due to a decrease in salivary secretion. Decreasing salivary secretion leads to increased caries risk, oral mucosal infection, periodontitis, halitosis, sticky discomfort, troubles in swallowing and conversation (Non-Patent Document 1, Non-Patent Document 2) ). Therefore, if saliva secretion can be promoted, such a state can be improved.
ドライマウスの治療には唾液分泌刺激薬として塩酸セビメリン、塩酸ピロカルピン、アネトールトリチオン等が用いられることがある。しかし、これら医薬品には吐き気、多汗、頻尿、腹部膨満、腹痛等の副作用がある(非特許文献3)。 In the treatment of dry mice, cevimeline hydrochloride, pilocarpine hydrochloride, anethole trithione, etc. may be used as salivary stimulants. However, these pharmaceuticals have side effects such as nausea, hyperhidrosis, frequent urination, abdominal distension, and abdominal pain (Non-patent Document 3).
また、食物やその中に含まれる糖質、酸、香り成分等によって味覚や嗅覚が刺激されたり、咀嚼等の機械的な刺激があったりすると唾液分泌量が増加することは一般的に知られている。しかし、このような唾液分泌量の増加は一時的であり、刺激が消失すると唾液分泌量は元に戻る。従って、唾液分泌量が増加した状態を維持するためには刺激を継続させる必要があり、日常生活の中で実施するには支障がある。 In addition, it is generally known that the amount of salivary secretion increases when the taste and smell are stimulated by food, carbohydrates, acids, fragrance components, etc. contained in the food, or when mechanical stimulation such as chewing occurs. ing. However, the increase in the amount of saliva secretion is temporary, and when the stimulus disappears, the saliva secretion amount returns. Therefore, in order to maintain the state where the amount of saliva secretion is increased, it is necessary to continue the stimulation, which is hindered in daily life.
一方で、唾液分泌促進剤として、フウチョウソウ科植物やセリ科植物(特許文献1)、アオギリ科植物コーラノキの種子(特許文献2)、PAR−2を活性化させるペプチド(特許文献3)、ポリグルタミン酸(特許文献4)、テアニンとソーマチン(特許文献5)等が開示されているが、効果の強さや持続性について十分とはいい難い。特に、いずれの文献も、摂取後30分を経過した後にまで唾液分泌効果が持続するかについて開示されていない。 On the other hand, as salivary secretion promoters, scorpionaceae plants, celery family plants (Patent Document 1), seeds of the scallop plant Koranoki (Patent Document 2), peptides that activate PAR-2 (Patent Document 3), polyglutamic acid (Patent Document 4), theanine and thaumatin (Patent Document 5) are disclosed, but it is difficult to say that the strength and sustainability of the effect is sufficient. In particular, none of the documents discloses whether the salivary secretion effect persists until after 30 minutes have passed since ingestion.
本発明は、安全な唾液分泌促進剤の提供を目的とする。また、摂取後30分を経過した後にも唾液分泌効果が持続する唾液分泌促進剤の提供を目的とする。 An object of this invention is to provide a safe saliva secretion promoter. It is another object of the present invention to provide a salivary secretion promoter that maintains the salivary secretion effect even after 30 minutes have passed since ingestion.
本発明者らは、上記の課題について鋭意研究を進めた結果、カリン果汁に唾液分泌を促進する効果があり、その効果がカリン果汁を摂取した後30分を経過した後まで持続することを見出した。 As a result of diligent research on the above problems, the present inventors have found that karin juice has an effect of promoting salivation, and that the effect persists until 30 minutes have elapsed after ingesting karin juice. It was.
カリン果汁は従来よりキャンディーなどの添加物として使用されてきており、摂取しても安全性に問題はない。また、カリン果汁を含む口腔組成物や食品を摂取することにより、強い唾液分泌効果を長時間持続させることができる。 Karin juice has been conventionally used as an additive such as candy, and there is no problem in safety even if it is ingested. Moreover, the strong saliva secretion effect can be maintained for a long time by ingesting the oral composition and food containing karin juice.
本発明の唾液分泌促進剤は、カリン果汁を含むことを特徴とする。
本発明の唾液分泌促進剤を摂取又は口に含むことにより、唾液分泌量を高めることができ、その効果は摂取後30分以降にも持続し、特に摂取してから45〜60分後においても高い唾液分泌促進効果を有する。
The salivary secretion promoter of the present invention is characterized by containing karin juice.
By ingesting or including in the mouth the saliva secretion promoter of the present invention, the amount of saliva secretion can be increased, and the effect lasts 30 minutes after ingestion, especially 45 to 60 minutes after ingestion. High saliva secretion promoting effect.
カリン(花梨)はバラ科の植物で学名をChaenomeles sinensis (Thouin) KoehneまたはPseudocydonia sinensis (Thouin) Schneid.という。果実はカリン酒などの原料になり、木瓜(モッカ)、和木瓜(ワモッカ)、メイサといった生薬名で呼ばれる。また、バラ科植物のマルメロ(学名:Cydonia oblonga Miller)もカリンと呼ばれることがある。 Karin is a plant belonging to the family Rosaceae and has the scientific name Chaenomeles sinensis (Thouin) Koehne or Pseudocydonia sinensis (Thouin) Schneid. Fruits are used as raw materials for karin liquor and are called by the names of herbal medicines such as mokka, wamokka, and meisa. The quince of the Rosaceae plant (scientific name: Cydonia oblonga Miller) is sometimes called Karin.
カリンは民間伝承的に鎮咳、鎮痛、利水、疲労回復に有効といわれ、のど飴に配合されているほか、様々な食品及び嗜好品に安全に使用されている。 Karin is folklore known to be effective in coughing, analgesic, water utilization, and recovery from fatigue. It is used in various foods and luxury goods, as well as in throat lozenges.
カリンやマルメロの生理活性については、抗インフルエンザウイルス(非特許文献4、非特許文献5、特許文献6)、抗酸化(非特許文献5)、発ガンプロモーション抑制(非特許文献6)、鎮痒(非特許文献7)、メラニン合成抑制(非特許文献8)、グリケーション抑制(特許文献7)、リパーゼ阻害(特許文献8)、プロテアーゼ阻害(特許文献9)、抗アレルギー(非特許文献9、特許文献10)、抗菌作用(非特許文献10)等が開示されているが、カリンの唾液分泌に及ぼす効果について科学的知見はない。 Regarding the physiological activities of karin and quince, anti-influenza virus (Non-patent Document 4, Non-patent Document 5, Patent Document 6), Antioxidant (Non-patent Document 5), Cancer Promotion Promotion (Non-patent Document 6), Antitussive ( Non-patent document 7), melanin synthesis inhibition (non-patent document 8), glycation inhibition (patent document 7), lipase inhibition (patent document 8), protease inhibition (patent document 9), anti-allergy (non-patent document 9, patent) Reference 10), antibacterial action (Non-Patent Document 10), etc. are disclosed, but there is no scientific knowledge about the effect of karin on salivary secretion.
本発明において、カリン果汁は、カリン果実の濾過、遠心分離、圧縮等の公知の方法により得ることができる。また、得られたカリン果汁はそのまま用いてもよいし、これを濃縮したものや粉末状にしたものを用いることもできる。 In the present invention, the karin juice can be obtained by a known method such as filtration, centrifugation, and compression of the karin fruit. Moreover, the obtained karin juice may be used as it is, or a concentrated product or a powdered product may be used.
また、本発明においては、カリン果汁を透析膜(分画分子量14000)等による透析処理、又はカリン果汁をDiaion HP20等の合成吸着剤カラムに吸着させ、25%以上の100%以下のエタノールを用いて分画処理することでカリン果汁の酸味や甘味を官能的に感じないレベルまで除去した分画物によっても同様の効果を得ることができる。 In the present invention, Karin juice is dialyzed with a dialysis membrane (fraction molecular weight 14000) or the like, or Karin juice is adsorbed on a synthetic adsorbent column such as Diaion HP20, and ethanol of 25% or more and 100% or less is used. The same effect can be obtained with a fraction obtained by removing the acidity and sweetness of the karin juice by a fractionation treatment to a level that does not feel sensory.
これらの分画物はリンゴ酸等の有機酸や糖類等を含まず、無味無臭である。そのため、いかなる食品に添加してもその風味を損なうことがなく、味覚や嗅覚を刺激せずに唾液分泌効果を持続させることができるため、日常的に継続して摂取することができる。 These fractions do not contain organic acids such as malic acid, sugars, etc., and are tasteless and odorless. Therefore, even if it is added to any food, the flavor is not impaired, and the salivary secretion effect can be maintained without stimulating the taste and smell, so that it can be ingested on a daily basis.
また、本発明の唾液分泌促進剤は、安全性が高いことから、例えば、含そう剤及び練り歯磨き等の口腔組成物、又はチューインガム、キャンディ、錠菓、グミゼリー、チョコレート、ビスケット及びスナック等の菓子、アイスクリーム、シャーベット及び氷菓等の冷菓、飲料、パン、ホットケーキ、乳製品、ハム及びソーセージ等の畜肉製品類、カマボコ及びチクワ等の魚肉製品、惣菜類、プリン、スープ並びにジャム等の飲食品に配合して利用することが可能である。 Moreover, since the salivary secretion promoter of the present invention has high safety, for example, oral compositions such as a mouthwash and toothpaste, or confectionery such as chewing gum, candy, tablet candy, gummy jelly, chocolate, biscuits and snacks , Ice cream, sherbet, frozen desserts such as ice confectionery, beverages, bread, hot cakes, dairy products, livestock meat products such as ham and sausage, fish products such as kamaboko and chikuwa, side dishes, puddings, soups and jams It is possible to mix and use.
カリン果汁の唾液分泌促進効果の評価
被験者は前日の過度な飲酒や激しい運動を避け、通常の状態で試験を実施した。また、唾液の日内変動を考慮し、同じ時間帯(14:30から開始)に試験を実施した。昼食後から試験開始までの約2時間は少量の水以外の飲食を禁止した。初めに、被験者は水で口を漱ぎ座位で安静に保ち、洗口後5分から20分までの唾液を採取した。これを安静時唾液量とした。次に、水または試料溶液20mlを口に含み、飲み込まないようにして5分間口中に留めた後に吐き出し、吐き出してから5分から20分後まで、25分から40分後まで、45分から60分後までの唾液を採取して重量を測定した。唾液の採取は、被験者が唾液を飲み込まないように口中に溜めて1分毎にプラスチック製容器に吐き出す方法で行った。試験中は話したりせず、座位で安静にした。
以下の3種類を試料溶液として用いた。ポリグルタミン酸とクエン酸は比較試料として用いた。
カリン果汁:カリンの6倍濃縮果汁0.7gを100mlの純水に溶解し試料水溶液とした。
ポリグルタミン酸:ポリグルタミン酸0.1gを100mlの純水に溶解し比較試料溶液とした。
リンゴ酸:食品添加物のDL−リンゴ酸(粉末)0.1gを100mlの純水に溶解し比較試料溶液とした。
Evaluation of Karin Juice's Salivary Stimulation Effect Subjects were tested under normal conditions, avoiding excessive drinking and intense exercise the previous day. Moreover, the test was implemented in the same time slot | zone (starting from 14:30) in consideration of the daily fluctuation of saliva. About 2 hours from lunch to the start of the test, eating and drinking other than a small amount of water was prohibited. Initially, the subject rubbed his mouth with water and kept it in a sitting position and collected saliva from 5 to 20 minutes after mouthwash. This was defined as the amount of saliva at rest. Next, containing 20 ml of water or sample solution in the mouth and keeping it in the mouth for 5 minutes without swallowing, exhale, from 5 to 20 minutes after exhalation, from 25 to 40 minutes, from 45 to 60 minutes The saliva was collected and weighed. The saliva was collected by a method in which the subject collected in the mouth so that the saliva was not swallowed and spouted into a plastic container every minute. I didn't talk during the exam, and I sat in the sitting position.
The following three types were used as sample solutions. Polyglutamic acid and citric acid were used as comparative samples.
Karin juice: 0.7 g of 6-fold concentrated juice of Karin was dissolved in 100 ml of pure water to obtain a sample aqueous solution.
Polyglutamic acid: 0.1 g of polyglutamic acid was dissolved in 100 ml of pure water to prepare a comparative sample solution.
Malic acid: 0.1 g of DL-malic acid (powder) as a food additive was dissolved in 100 ml of pure water to prepare a comparative sample solution.
被験者Aでの測定結果は以下の表1に示す通りであった。ポリグルタミン酸やリンゴ酸に比べてカリン果汁には唾液分泌を持続的に増加させる効果が認められた。 The measurement results of subject A were as shown in Table 1 below. Compared with polyglutamic acid and malic acid, karin juice was found to have an effect of continuously increasing salivary secretion.
被験者Bの結果は以下の表2の通りであり、カリン果汁に唾液分泌量を持続的に増加させる作用があると考えられた。 The results of Subject B are as shown in Table 2 below, and it was considered that Karin juice has an effect of continuously increasing the amount of saliva secretion.
カリン果汁透析分画物の唾液分泌促進効果の評価
透析膜(三光純薬株式会社製、製品番号UC 20−32−100)を洗浄してグリセリンや硫化物を除いた後、定法に従ってカリン果汁(6倍濃縮果汁)15mlを透析した。外液には1Lのイオン交換水を用い、半日おきに3回外液を交換して約3Lの外液と約30mlの内液を得た。内液を凍結乾燥して得られた固形分(52mg)を透析前の液量である15mlの水に溶解し内液画分とした、外液はエバポレーターで濃縮して液量を15mlに調整して外液画分とした。100mlの水に内液画分0.7gまたは外液画分0.7gを溶解し、これを試料溶液として唾液分泌量に及ぼす影響を評価した。唾液分泌促進効果の評価はカリン果汁の評価と同様に行った。
Evaluation of salivary secretion promoting effect of Karin juice dialysis fraction After washing dialysis membrane (product number UC 20-32-100, manufactured by Sanko Junyaku Co., Ltd.) to remove glycerin and sulfide, Karin juice ( 15 ml of 6-fold concentrated fruit juice) was dialyzed. As the external liquid, 1 L of ion exchange water was used, and the external liquid was changed three times every half day to obtain about 3 L of external liquid and about 30 ml of internal liquid. The solid content (52 mg) obtained by lyophilizing the internal solution was dissolved in 15 ml of water, which was the amount before dialysis, to obtain an internal solution fraction. The external solution was concentrated with an evaporator to adjust the volume to 15 ml. Thus, an external liquid fraction was obtained. In 100 ml of water, 0.7 g of the inner liquid fraction or 0.7 g of the outer liquid fraction was dissolved, and this was used as a sample solution to evaluate the effect on the salivary secretion. Evaluation of the salivary secretion promoting effect was performed in the same manner as the evaluation of karin juice.
各試料溶液及び分画前のカリン果汁を口に含んだ場合の官能評価の結果を表3に示した。外液や分画前のカリン果汁は試料溶液に酸味や甘味が感じられたが、内液はほとんど無味であった。 Table 3 shows the results of sensory evaluation when each sample solution and pre-fractionated karin juice were included in the mouth. The external solution and the pre-fractionated Karin juice felt sour and sweet in the sample solution, but the internal solution was almost tasteless.
被験者Aでの測定結果は以下の表4に示す通りであった。5〜20分後における唾液分泌促進効果は内液より外液のほうが高いが、45〜60分後では外液より内液のほうが高い効果を示した。被験者Bでの測定結果は以下の表5に示す通りであり、内液のみに唾液分泌促進効果を認めた。これらの結果から、内液に含まれる成分に唾液分泌を持続的に高める作用があると考えられた。 The measurement results of subject A were as shown in Table 4 below. The saliva secretion promoting effect after 5 to 20 minutes was higher in the external solution than in the internal solution, but the effect in the internal solution was higher than that in the external solution after 45 to 60 minutes. The measurement results of subject B are as shown in Table 5 below, and the saliva secretion promoting effect was recognized only in the internal fluid. From these results, it was considered that the components contained in the internal fluid have the effect of continuously increasing salivary secretion.
カリン果汁カラム分画物の唾液分泌促進効果の評価
Diaion HP20(日本錬水株式会社製)をガラスカラムに充填し約30ml(内径20mm×長さ100mm)のカラムを作製した。このカラムにカリン果汁(6倍濃縮果汁)20mlを供し、水200ml、25%エタノール水溶液200ml、75%エタノール水溶液200mlで順に溶出した。水溶出液をエバポレーターで濃縮し、分画前の果汁の液量である20mlに調整して水溶出画分とした。25%エタノール溶出液と75%エタノール溶出液は、それぞれエバポレーターで濃縮後に凍結乾燥し、95.5mg、8.6mgの固形分を得た。これらをそれぞれ20mlの水に溶解し25%エタノール溶出画分、75%エタノール溶出画分とした。各画分0.7gを100mlの水に溶解し、これを試料溶液として唾液分泌量に及ぼす影響を評価した。唾液分泌促進効果の評価はカリン果汁の評価と同様に行った。
Evaluation of Salivary Secretion Promoting Effect of Karin Juice Column Fraction Diaion HP20 (manufactured by Nippon Rensui Co., Ltd.) was filled into a glass column to prepare a column of about 30 ml (inner diameter 20 mm × length 100 mm). 20 ml of karin juice (6-fold concentrated juice) was applied to this column and eluted in order with 200 ml of water, 200 ml of 25% ethanol aqueous solution and 200 ml of 75% ethanol aqueous solution. The water eluate was concentrated with an evaporator and adjusted to 20 ml, which is the amount of the fruit juice before fractionation, to obtain a water elution fraction. The 25% ethanol eluate and 75% ethanol eluate were each lyophilized after concentration with an evaporator to obtain solids of 95.5 mg and 8.6 mg, respectively. These were each dissolved in 20 ml of water to obtain a 25% ethanol elution fraction and a 75% ethanol elution fraction. 0.7 g of each fraction was dissolved in 100 ml of water, and this was used as a sample solution to evaluate the effect on salivary secretion. Evaluation of the salivary secretion promoting effect was performed in the same manner as the evaluation of karin juice.
各試料溶液及び分画前のカリン果汁を口に含んだ場合の官能評価の結果を表6に示した。分画前の果汁や水溶出画分には酸味や甘味が感じられたが、25%エタノール溶出画分や75%エタノール溶出画分はほとんど無味であった。 Table 6 shows the results of sensory evaluation when each sample solution and pre-fractionated karin juice were included in the mouth. Although the sourness and sweetness were felt in the pre-fractionation fruit juice and water elution fractions, the 25% ethanol elution fraction and 75% ethanol elution fraction were almost tasteless.
被験者Aでの唾液分泌量測定結果は以下の表7に示す通りであり、25%エタノール溶出画分に唾液分泌促進効果があると考えられた。 The measurement results of salivary secretion in subject A are as shown in Table 7 below, and it was considered that the 25% ethanol elution fraction had a salivary secretion promoting effect.
実施例2の内液画分、実施例3の25%エタノール溶出画分をそれぞれ凍結乾燥し、得られた固形分を定法に従ってKBr錠法で透過光測定により測定した。透析内液画分のIRスペクトルを図1に、25%エタノール画分のIRスペクトルを図2に示す。
いずれのIRスペクトルも似たようなピーク分布を示し、実施例2及び実施例3において、分画された物質は同一のものであると考えられた。
The internal liquid fraction of Example 2 and the 25% ethanol-eluted fraction of Example 3 were each lyophilized, and the resulting solid content was measured by transmitted light measurement using the KBr tablet method according to a conventional method. FIG. 1 shows the IR spectrum of the intradialysis liquid fraction, and FIG. 2 shows the IR spectrum of the 25% ethanol fraction.
All IR spectra showed similar peak distributions, and the fractionated materials were considered to be the same in Example 2 and Example 3.
カリン果汁配合キャンディによる唾液分泌促進効果の評価
被験者は前日の過度な飲酒や激しい運動を避け、通常の状態で試験を実施した。また、唾液の日内変動を考慮し、同じ時間帯(14:30から開始)に試験を実施した。昼食後から試験開始までの約2時間は少量の水以外の飲食を禁止した。初めに、被験者は水で口を漱ぎ座位で安静に保ち、洗口後5分から20分までの唾液を採取した。これを安静時唾液量とした。次に試験食品(一粒約5.5gのハードキャンディ)を噛み砕いたりせずに普通に舐めて摂取し、口中からキャンディが完全に溶けて無くなってから5分から20分後まで、25分から40分後まで、45分から60分後までの唾液を採取して重量を測定した。唾液の採取は、被験者が唾液を飲み込まないように口中に溜めて1分毎にプラスチック製容器に吐き出す方法で行った。試験中は話したりせず、座位で安静にした。
試験食品には、以下の表8に示す配合で試作した2種類のハードキャンディを用いた。
Evaluation of saliva secretion promoting effect by candy containing Karin juice Juice subjects were tested under normal conditions avoiding excessive drinking and intense exercise the previous day. Moreover, the test was implemented in the same time slot | zone (starting from 14:30) in consideration of the diurnal variation of saliva. About 2 hours from lunch to the start of the test, eating and drinking other than a small amount of water was prohibited. Initially, the subject rubbed his mouth with water and kept it in a sitting position and collected saliva from 5 to 20 minutes after mouthwash. This was defined as the amount of saliva at rest. Next, lick the test food (a hard candy of about 5.5 g per tablet) without chewing it and ingest it normally. From 5 to 20 minutes after the candy is completely dissolved in the mouth, 25 to 40 minutes. Until later, saliva from 45 to 60 minutes was collected and weighed. The saliva was collected by a method in which the subject collected in the mouth so that the saliva was not swallowed and spouted into a plastic container every minute. I didn't talk during the exam, and I sat in the sitting position.
As the test food, two types of hard candy made with the formulation shown in Table 8 below were used.
外観や味において試作キャンディ2種類に明瞭な違いは認められなかった。唾液分泌量については、以下の表9及び表10に示す結果のように、被験者A及び被験者Bのいずれにおいても、対照キャンディよりカリン果汁配合キャンディのほうが唾液分泌量は摂取後60分まで高いレベルを維持していた。 There was no clear difference in appearance and taste between the two types of prototype candy. About the amount of saliva secretion, like the result shown in the following Table 9 and Table 10, in both subjects A and B, the saliva secretion amount is higher in the candy containing karin juice than in the control candy until 60 minutes after ingestion. Was maintained.
以上の結果から、カリン果汁には唾液分泌を持続的に高める効果があると考えられた。また、透析やカラム分画物を評価した結果から、果汁に含まれる低分子量の酸や糖類等の味を感じる成分には持続的な唾液分泌促進効果は認められず、これらを除いた無味無臭の画分に効果が認められた。 From the above results, it was considered that karin juice has the effect of continuously increasing saliva secretion. In addition, from the results of evaluating dialysis and column fractions, components that feel taste such as low molecular weight acids and sugars contained in fruit juice do not have a sustained salivary promoting effect, and tasteless and odorless excluding these components The effect was recognized in the fraction.
カリン果汁、カリン果汁カラム分画物(実施例3記載の方法で25%エタノール溶出により得られた固形分)、カリン果汁透析分画物(実施例2記載の方法で内液を乾燥して得られた固形分)を用いて、うがい薬、吸入剤、トローチ剤、スプレー液、チューインガム、キャンディ、錠菓、飲料、粉末剤、錠剤、含漱剤、グミゼリー、チョコレート、ビスケット、アイス、シャーベット、スープ、ジャム、ウェットティッシュ、マスクを調製した。以下に実施例としてその処方を示した。 Karin juice, Karin juice column fraction (solid content obtained by elution with 25% ethanol by the method described in Example 3), Karin juice dialysis fraction (obtained by drying the internal solution by the method described in Example 2) Gargle, inhalant, troche, spray liquid, chewing gum, candy, tablet confectionery, beverage, powder, tablet, gargle, gummy jelly, chocolate, biscuit, ice, sorbet, soup , Jam, wet tissue and mask were prepared. The prescription was shown as an Example below.
うがい薬の処方
エタノール 2.00部
香料 1.00部
サッカリン 0.05部
塩酸クロルヘキシジン 0.01部
カリン濃縮果汁 2.00部
水 94.94部
Prescription of mouthwash Ethanol 2.00 parts Fragrance 1.00 parts Saccharin 0.05 parts Chlorhexidine hydrochloride 0.01 parts Karin concentrated fruit juice 2.00 parts Water 94.94 parts
吸入剤の処方
エタノール 5.00部
カリン果汁透析分画物 0.005部
水 94.995部
Prescription of inhalant ethanol 5.00 parts Karin juice dialysis fraction 0.005 parts water 94.995 parts
トローチ剤の処方
ブドウ糖 72.295部
乳糖 20.0部
アラビアゴム 6.0部
香料 1.0部
モノフルオロリン酸ナトリウム 0.7部
カリン果汁カラム分画物 0.005部
Prescription of lozenges Glucose 72.295 parts Lactose 20.0 parts Gum arabic 6.0 parts Fragrance 1.0 parts Sodium monofluorophosphate 0.7 parts Karin juice column fraction 0.005 parts
スプレー液の処方
エタノール 1.5部
クエン酸 0.3部
クエン酸三ナトリウム 0.2部
カリン濃縮果汁 5.0部
水 93.0部
Formulation of spray liquid Ethanol 1.5 parts Citric acid 0.3 parts Trisodium citrate 0.2 parts Karin concentrated fruit juice 5.0 parts Water 93.0 parts
チューインガムの処方
ガムベース 20.0部
砂糖 54.99部
グルコース 15.0部
水飴 9.3部
香料 0.7部
カリン果汁カラム分画物 0.01部
Chewing gum prescription gum base 20.0 parts Sugar 54.99 parts Glucose 15.0 parts Chickenpox 9.3 parts Fragrance 0.7 parts Karin juice column fraction 0.01 parts
キャンディの処方
砂糖 50.0部
水飴 50.0部
クエン酸 0.3部
香料 0.7部
カリン濃縮果汁 0.7部
Candy prescription sugar 50.0 parts Minamata 50.0 parts Citric acid 0.3 parts Fragrance 0.7 parts Karin concentrated fruit juice 0.7 parts
錠菓の処方
砂糖 76.1部
グルコース 19.0部
ショ糖脂肪酸エステル 0.2部
香料 0.2部
カリン濃縮果汁 1.0部
水 3.5部
Prescription sugar for tablet candy 76.1 parts Glucose 19.0 parts Sucrose fatty acid ester 0.2 parts Fragrance 0.2 parts Karin concentrated fruit juice 1.0 parts Water 3.5 parts
飲料の処方
ミカン属植物果汁 30.00部
異性化糖 15.24部
クエン酸 0.10部
ビタミンC 0.04部
香料 0.10部
カリン濃縮果汁 0.10部
水 54.42部
Beverage prescription Citrus plant juice 30.00 parts Isomerized sugar 15.24 parts Citric acid 0.10 parts Vitamin C 0.04 parts Flavor 0.10 parts Karin concentrated fruit juice 0.10 parts Water 54.42 parts
粉末剤の処方
トウモロコシ澱粉 58.0部
カルボキシセルロース 40.0部
カリン果汁カラム分画物 2.0部
Formulation of powder formulation Corn starch 58.0 parts Carboxycellulose 40.0 parts Karin juice column fraction 2.0 parts
錠剤の処方
ラクトース 74.0部
結晶性セルロース 20.0部
ステアリン酸マグネシウム 5.0部
カリン果汁透析分画物 1.0部
Tablet formulation Lactose 74.0 parts Crystalline cellulose 20.0 parts Magnesium stearate 5.0 parts Karin juice dialysis fraction 1.0 part
含漱剤の処方
エタノール 2.00部
香料 1.00部
サッカリン 0.05部
塩酸クロルヘキシジン 0.01部
カリン果汁透析分画物 0.10部
水 96.84部
Prescription of gargle Ethanol 2.00 parts Fragrance 1.00 parts Saccharin 0.05 parts Chlorhexidine hydrochloride 0.01 parts Karin juice dialysis fraction 0.10 parts Water 96.84 parts
グミゼリーの処方
ゼラチン 60.0部
水飴 23.0部
砂糖 8.5部
植物油脂 4.5部
マンニトール 3.0部
レモン果汁 0.5部
カリン濃縮果汁 0.5部
Prescription gelatin of gummy jelly 60.0 parts Minamata 23.0 parts Sugar 8.5 parts Vegetable oil 4.5 parts Mannitol 3.0 parts Lemon juice 0.5 parts Karin concentrated fruit juice 0.5 parts
チョコレートの処方
粉糖 40.75部
カカオビター 20.00部
全脂粉乳 20.00部
カカオバター 18.00部
マンニトール 1.00部
香料 0.20部
カリン果汁カラム分画物 0.05部
Chocolate prescription powder sugar 40.75 parts cacao bitter 20.00 parts whole milk powder 20.00 parts cacao butter 18.00 parts mannitol 1.00 parts flavoring 0.20 parts karin juice column fraction 0.05 parts
ビスケットの処方
薄力1級 25.59部
中力1級 22.22部
精白糖 4.80部
食塩 0.73部
ブドウ糖 0.78部
パームショートニング 11.78部
炭酸水素ナトリウム 0.17部
重亜硫酸ナトリウム 0.16部
米粉 1.45部
全脂粉乳 1.16部
代用粉乳 0.29部
カリン果汁透析分画物 0.04部
水 30.83部
Biscuit prescription light strength 1st grade 25.59 parts medium strength 1st grade 22.22 parts refined sugar 4.80 parts salt 0.73 parts glucose 0.78 parts palm shortening 11.78 parts sodium bicarbonate 0.17 parts bisulfite Sodium 0.16 parts Rice flour 1.45 parts Whole milk powder 1.16 parts Substitute milk powder 0.29 parts Karin juice dialysis fraction 0.04 parts Water 30.83 parts
アイスの処方
脱脂粉乳 50.0部
生クリーム 25.0部
砂糖 10.0部
卵黄 10.0部
カリン濃縮果汁 1.0部
香料 0.1部
水 3.9部
Prescription skim milk powder 50.0 parts Fresh cream 25.0 parts Sugar 10.0 parts Egg yolk 10.0 parts Karin concentrated fruit juice 1.0 parts Fragrance 0.1 parts Water 3.9 parts
シャーベットの処方
ミカン属植物果汁 25.0部
砂糖 25.0部
卵白 10.0部
カリン濃縮果汁 1.5部
水 38.5部
Sherbet prescription Citrus fruit juice 25.0 parts Sugar 25.0 parts Egg white 10.0 parts Karin concentrated fruit juice 1.5 parts Water 38.5 parts
スープの処方
牛乳 60.00部
たまねぎ 20.00部
にんじん 10.00部
野菜ブイヨン 1.00部
バター 0.10部
コショウ 0.05部
塩 0.05部
カリン濃縮果汁 0.80部
水 8.00部
Soup Prescription Milk 60.00 parts Onion 20.00 parts Carrot 10.00 parts Vegetable bouillon 1.00 parts Butter 0.10 parts Pepper 0.05 parts Salt 0.05 parts Karin concentrated fruit juice 0.80 parts Water 8.00 Part
ジャムの処方
果肉 4.0部
砂糖 65.0部
清澄果汁 15.0部
クエン酸 0.1部
カリン濃縮果汁 10.0部
水 5.9部
Prescription fruit of jam 4.0 parts Sugar 65.0 parts Clarified fruit juice 15.0 parts Citric acid 0.1 part Karin concentrated fruit juice 10.0 parts Water 5.9 parts
Claims (6)
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2010183951A JP5835877B2 (en) | 2010-08-19 | 2010-08-19 | Salivary secretion promoter |
KR1020137006633A KR101856800B1 (en) | 2010-08-19 | 2011-08-15 | Salivation-promoting agent |
PCT/JP2011/004582 WO2012023279A1 (en) | 2010-08-19 | 2011-08-15 | Salivation-promoting agent |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2010183951A JP5835877B2 (en) | 2010-08-19 | 2010-08-19 | Salivary secretion promoter |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2012041298A true JP2012041298A (en) | 2012-03-01 |
JP5835877B2 JP5835877B2 (en) | 2015-12-24 |
Family
ID=45604949
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2010183951A Active JP5835877B2 (en) | 2010-08-19 | 2010-08-19 | Salivary secretion promoter |
Country Status (3)
Country | Link |
---|---|
JP (1) | JP5835877B2 (en) |
KR (1) | KR101856800B1 (en) |
WO (1) | WO2012023279A1 (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59187769A (en) * | 1983-04-09 | 1984-10-24 | Kojima Kagaku Yakuhin Kk | Health food containing juice of chinese quince fruit |
JP2002173425A (en) * | 2000-12-07 | 2002-06-21 | Kao Corp | Throat care agent |
JP2003048838A (en) * | 2001-08-03 | 2003-02-21 | Kao Corp | Throat care preparation |
JP2009256259A (en) * | 2008-04-18 | 2009-11-05 | Nissei Kosan Kk | Mouth rinsing agent |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3749743B2 (en) * | 1995-07-11 | 2006-03-01 | 株式会社ロッテ | Antibacterial activity against throat inflammation-causing bacteria and hemolytic toxin inhibitor, and oral composition and food and drink containing the same |
JP2001089344A (en) * | 1999-09-22 | 2001-04-03 | Kobayashi Pharmaceut Co Ltd | Anti-dental caries agent |
-
2010
- 2010-08-19 JP JP2010183951A patent/JP5835877B2/en active Active
-
2011
- 2011-08-15 KR KR1020137006633A patent/KR101856800B1/en active IP Right Grant
- 2011-08-15 WO PCT/JP2011/004582 patent/WO2012023279A1/en active Application Filing
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59187769A (en) * | 1983-04-09 | 1984-10-24 | Kojima Kagaku Yakuhin Kk | Health food containing juice of chinese quince fruit |
JP2002173425A (en) * | 2000-12-07 | 2002-06-21 | Kao Corp | Throat care agent |
JP2003048838A (en) * | 2001-08-03 | 2003-02-21 | Kao Corp | Throat care preparation |
JP2009256259A (en) * | 2008-04-18 | 2009-11-05 | Nissei Kosan Kk | Mouth rinsing agent |
Non-Patent Citations (1)
Title |
---|
JPN6014038525; SILVA, B.M. ET AL: 'Study of the organic acids composition of quince (Cydonia oblonga Miller) fruit and jam' JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY vol. 50, no. 8, 2002, pages 2313 - 7 * |
Also Published As
Publication number | Publication date |
---|---|
JP5835877B2 (en) | 2015-12-24 |
KR101856800B1 (en) | 2018-05-10 |
WO2012023279A1 (en) | 2012-02-23 |
KR20130105831A (en) | 2013-09-26 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ES2230573T3 (en) | ANTI-OBESITY AGENT WHOSE ACTIVE PRINCIPLE IS PROCIANIDINE. | |
JP3907964B2 (en) | Mental fatigue reducing composition, concentration maintenance enhancing composition and mental vitality maintenance enhancing composition | |
Contreras | Anticariogenic properties and effects on periodontal structures of Stevia rebaudiana Bertoni. Narrative review | |
US20010018090A1 (en) | Calorie reducing agent | |
CN103637331A (en) | Okra juice drink and preparation method therefor | |
KR102127911B1 (en) | The composition of fermented beverage for immunity enhancement and method for production thereof | |
JP3768795B2 (en) | Xanthine oxidase inhibitor | |
JP5442243B2 (en) | Renal disorder inhibitor | |
CN103857404A (en) | Agent for improving quality of sleep | |
US20120269913A1 (en) | Crude caffeine complex, improved food products using the crude caffeine complex, and methods of use thereof | |
CN104321054A (en) | Sleep quality improving agent | |
KR101923153B1 (en) | Composition for promoting differentiation of muscle cells containing gallic acid as effective component | |
JP2018024619A (en) | Endurance improver | |
JPWO2004112817A1 (en) | Celery family-derived extract and method for producing the same | |
JP2017035011A (en) | Agent for improving bitter taste of food and beverage product, method for improving bitter taste of food and beverage product, and composition for food and beverage product | |
KR100699782B1 (en) | Food composition for improving liver function comprising a Lonicera caerulea L. var. edulis extract | |
JP2006335725A (en) | Composition for improving bloodstream | |
JP5281895B2 (en) | Calcium absorption promoter | |
KR102437419B1 (en) | Composition for removing hangover | |
JP3568201B1 (en) | Health foods and beverages | |
KR20190137317A (en) | Composition comprising carpomitra costata(stackhouse) batters extract for preventing or treating osteoarthritis | |
JP5835877B2 (en) | Salivary secretion promoter | |
JP2004323439A (en) | Composition for ameliorating blood viscosity | |
JP7296611B2 (en) | Nitric oxide production accelerator | |
JP6964290B2 (en) | ATP production promoting agent |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
RD04 | Notification of resignation of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7424 Effective date: 20120710 |
|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20130815 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20140909 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20141107 |
|
A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20150331 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20150630 |
|
A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20150708 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20150804 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20150930 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20151015 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20151102 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 5835877 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |