WO2012023279A1 - Salivation-promoting agent - Google Patents
Salivation-promoting agent Download PDFInfo
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- WO2012023279A1 WO2012023279A1 PCT/JP2011/004582 JP2011004582W WO2012023279A1 WO 2012023279 A1 WO2012023279 A1 WO 2012023279A1 JP 2011004582 W JP2011004582 W JP 2011004582W WO 2012023279 A1 WO2012023279 A1 WO 2012023279A1
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- 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
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- 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
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- 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
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- 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
Definitions
- the present invention relates to a saliva secretion promoter that can continuously increase the amount of saliva secretion.
- Saliva keeps the oral cavity moist, facilitates food digestion, chewing and swallowing, and cleans the oral cavity by physical or biochemical mechanisms.
- 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.
- cevimeline hydrochloride In the treatment of dry mice, cevimeline hydrochloride, pilocarpine hydrochloride, anethole trithione, etc. may be used as salivary secretion stimulants.
- these pharmaceuticals have side effects such as nausea, hyperhidrosis, frequent urination, abdominal distension, and abdominal pain (Non-patent Document 3).
- 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.
- 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.
- Patent Document 1 Aspergillus plantaceae and Apiaceae plants
- Patent Document 2 Aogiriaceae plant Koranoki seed
- Patent Document 3 a peptide that activates PAR-2
- Patent Document 4 a peptide that activates PAR-2
- Patent Document 4 a peptide that activates PAR-2
- Patent Document 4 a peptide that activates PAR-2
- Patent Document 4 a peptide that activates PAR-2
- Patent Document 4 polyglutamic acid
- Patent Document 5 theanine and thaumatin
- JP 2002-265375 A Japanese Patent No. 3690442 JP 2001-64203 A International Publication No. 2005/049050 Pamphlet JP 2009-184927 A JP 2005-343836 A JP 2007-131599 A Japanese Patent No. 3660822 JP 2000-136146 A JP 2001-31582 A
- the present invention aims to provide a safe salivary 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.
- karin juice has an effect of promoting salivation, and that the effect persists until 30 minutes have elapsed after ingesting karin juice. It was.
- Karin juice has been used as an additive such as candy, and there is no problem with 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.
- the salivary secretion promoter of the present invention is characterized by containing karin juice.
- 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.
- 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.
- Karin is folklore that is said to be effective for coughing, analgesia, water utilization, and fatigue recovery. It is used in various foods and luxury goods, as well as in throat bowls.
- 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
- karin juice can be obtained by a known method such as filtration, centrifugation, and compression of karin fruit. Moreover, the obtained karin juice may be used as it is, or a concentrated product or a powdered product may be used.
- 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.
- 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.
- 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.
- 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.
- 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 food additive DL-malic acid (powder) was dissolved in 100 ml of pure water to prepare a comparative sample solution.
- the external solution was concentrated with an evaporator to adjust the volume to 15 ml. Thus, an external liquid fraction was obtained.
- 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.
- 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.
- the measurement results of subject A were as shown in Table 4 below.
- the salivary secretion promoting effect after 5 to 20 minutes was higher in the external solution than in the internal solution, but the effect of 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.
- 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.
- 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.
- Example 2 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
- 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.
- karin juice has the effect of continuously increasing saliva secretion.
- 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.
- 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.
- 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
Abstract
The purpose of the invention is to provide a salivation-promoting agent, the salivation effects of which persist even thirty minutes after ingestion, and which is safe when ingested and can be used daily. By adding the salivation-promoting agent characterized by comprising karin juice to oral compositions or foods and ingesting same, salivation effects persist for more than thirty minutes after ingestion. Karin juice has been used in the past as an additive in candy, etc. and there are no safety problems when ingested.
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 secretion 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, Aspergillus plantaceae and Apiaceae plants (Patent Document 1), Aogiriaceae plant Koranoki seed (Patent Document 2), a peptide that activates 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。
The present invention aims to provide a safe salivary 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。
カ Karin juice has been used as an additive such as candy, and there is no problem with 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 salivary 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.
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 salivary 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.
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 that is said to be effective for coughing, analgesia, water utilization, and fatigue recovery. It is used in various foods and luxury goods, as well as in throat bowls.
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, karin juice can be obtained by a known method such as filtration, centrifugation, and compression of 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 or sugars 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 the salivary secretion promoting effect of karin 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, 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 food additive DL-malic acid (powder) was dissolved in 100 ml of pure water to prepare a comparative sample solution.
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 the salivary secretion promoting effect of karin 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, 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 food additive DL-malic acid (powder) 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 the 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.
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 the 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 salivary secretion promoting effect after 5 to 20 minutes was higher in the external solution than in the internal solution, but the effect of 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 in 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.
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 in 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.
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 and take the test food (a hard candy of about 5.5g per tablet) without chewing, and from 5 to 20 minutes after the candy is completely dissolved from 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.
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 and take the test food (a hard candy of about 5.5g per tablet) without chewing, and from 5 to 20 minutes after the candy is completely dissolved from 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。
No clear difference was observed between the two types of prototype candy in appearance and taste. 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.
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
この出願は２０１０年８月１９日に出願された日本国特許出願第２０１０－１８３９５１号からの優先権を主張するものであり、その内容を引用してこの出願の一部とするものである。
This application claims priority from Japanese Patent Application No. 2010-183951 filed on Aug. 19, 2010, the contents of which are incorporated herein by reference.
This application claims priority from Japanese Patent Application No. 2010-183951 filed on Aug. 19, 2010, the contents of which are incorporated herein by reference.
Claims (6)
- カリン果汁を含むことを特徴とする唾液分泌促進剤。 Salivary secretion promoter characterized by containing karin juice.
- 分画分子量１４０００の透析膜を用いてカリン果汁を透析処理することにより得られる分画物を含むことを特徴とする唾液分泌促進剤。 A salivary secretion promoter comprising a fraction obtained by dialysis of karin juice using a dialysis membrane having a molecular weight cut off of 14,000.
- カリン果汁を合成吸着剤カラムに吸着させた後、２５％以上１００％以下のエタノールで溶出することにより得られる分画物を含むことを特徴とする唾液分泌促進剤。 A saliva secretion promoter comprising a fraction obtained by adsorbing karin juice on a synthetic adsorbent column and then eluting with 25% to 100% ethanol.
- 有機酸及び糖類を含まないことを特徴とする、請求項１～３のいずれか１項に記載の唾液分泌促進剤 The salivary secretion promoter according to any one of claims 1 to 3, characterized by being free of organic acids and sugars.
- 請求項１～４のいずれか１項に記載の唾液分泌促進剤を含むことを特徴とする口腔組成物。 An oral composition comprising the salivary secretion promoter according to any one of claims 1 to 4.
- 請求項１～４のいずれか１項に記載の唾液分泌促進剤を含むことを特徴とする食品。
A food comprising the salivary secretion promoter according to any one of claims 1 to 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020137006633A KR101856800B1 (en) | 2010-08-19 | 2011-08-15 | Salivation-promoting agent |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010-183951 | 2010-08-19 | ||
| JP2010183951A JP5835877B2 (en) | 2010-08-19 | 2010-08-19 | Salivary secretion promoter |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2012023279A1 true WO2012023279A1 (en) | 2012-02-23 |
Family
ID=45604949
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2011/004582 WO2012023279A1 (en) | 2010-08-19 | 2011-08-15 | Salivation-promoting agent |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5835877B2 (en) |
| KR (1) | KR101856800B1 (en) |
| WO (1) | WO2012023279A1 (en) |
Citations (6)
| 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 |
| JPH0920674A (en) * | 1995-07-11 | 1997-01-21 | Lotte Co Ltd | Preparation used for oral cavity and having hemolytic toxin-inhibiting activity and antibacterial activity against throat inflammation-causing bacterium |
| JP2001089344A (en) * | 1999-09-22 | 2001-04-03 | Kobayashi Pharmaceut Co Ltd | Anti-dental caries agent |
| 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 |
-
2010
- 2010-08-19 JP JP2010183951A patent/JP5835877B2/en active Active
-
2011
- 2011-08-15 WO PCT/JP2011/004582 patent/WO2012023279A1/en active Application Filing
- 2011-08-15 KR KR1020137006633A patent/KR101856800B1/en active IP Right Grant
Patent Citations (6)
| 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 |
| JPH0920674A (en) * | 1995-07-11 | 1997-01-21 | Lotte Co Ltd | Preparation used for oral cavity and having hemolytic toxin-inhibiting activity and antibacterial activity against throat inflammation-causing bacterium |
| JP2001089344A (en) * | 1999-09-22 | 2001-04-03 | Kobayashi Pharmaceut Co Ltd | Anti-dental caries agent |
| 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 |
|---|
| 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 |
|---|---|
| KR101856800B1 (en) | 2018-05-10 |
| KR20130105831A (en) | 2013-09-26 |
| JP5835877B2 (en) | 2015-12-24 |
| JP2012041298A (en) | 2012-03-01 |
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