阅读说明：本技术 臭味成分失活用组合物 (Composition for deactivating odor component ) 是由 中野学 若林裕之 于 2019-03-15 设计创作，主要内容包括：提供一种可以将所生成的臭味成分失活的组合物以及方法。一种臭味成分失活用组合物,其含有乳过氧化物酶、葡萄糖氧化酶和葡萄糖,在硫氰酸或其盐的存在下使用；前述臭味成分为优选源自食品和/或源自吸烟的成分；前述源自食品的臭味成分优选为源自含有葱属(Allium)植物的食品的臭味成分。(A composition and method for deactivating the odor component produced is provided. A composition for deactivating an offensive odor component, which comprises lactoperoxidase, glucose oxidase and glucose, and is used in the presence of thiocyanic acid or a salt thereof; the aforementioned malodorous elements are preferably food-derived and/or smoking-derived elements; the aforementioned food-derived odorous component is preferably an odorous component derived from a food containing Allium (Allium) plants.)

1. A composition for deactivating an offensive odor component, which comprises lactoperoxidase, glucose oxidase and glucose, and is used in the presence of thiocyanic acid or a salt thereof.

2. The composition of claim 1, wherein the malodorous component is a volatile sulfur compound and/or a volatile nitrogen compound.

3. Composition according to claim 1 or 2, wherein the malodorous elements are food-derived and/or smoking-derived elements.

4. The composition according to claim 3, wherein the off-flavour ingredient derived from food products is an off-flavour ingredient derived from food products comprising Allium (Allium) plants.

5. A kit for a composition for deactivating an offensive odor component, which comprises lactoperoxidase, glucose oxidase and glucose, and is used in the presence of thiocyanic acid or a salt thereof.

6. The malodor component deactivating composition set according to claim 5, wherein said composition set has at least the following (a), (b), (c) or (d),

(a) lactoperoxidase-containing compositions, glucose oxidase-containing compositions, and glucose-containing compositions;

(b) compositions containing lactoperoxidase and glucose oxidase, and compositions containing glucose;

(c) compositions containing lactoperoxidase, and compositions containing glucose oxidase and glucose;

(d) a composition containing lactoperoxidase and glucose, and a composition containing glucose oxidase.

7. A method for inactivating an offensive odor component, which comprises inactivating the offensive odor component with lactoperoxidase, glucose oxidase and glucose in the presence of thiocyanic acid or a salt thereof.

Technical Field

The present invention relates to a composition for inactivating an odor component and a method for inactivating an odor component.

Background

Allium (Allium) plants such as garlic, scallion, leek, and onion are often used in foods because of their unique flavor and taste to stimulate appetite, and are said to be good for the body. In addition, the fish are also recommended to be taken actively to maintain health and improve health. On the other hand, cigarettes are smoked as hobbies.

However, many of the components contained in allium plants, fish, etc., or cigarettes, such as sulfur components and nitrogen components (e.g., aldehydic lysine, choline, etc.), are causative substances (starting substances, intermediate substances, etc.) that change into odor components. The causative substance changes into an unpleasant odor component in the body due to microorganisms, heat, and the like. And such unpleasant odor components are released to the outside of the body.

As such an unpleasant odor component, hydrogen sulfide; volatile sulfur compounds of thiols such as methyl mercaptan and allyl mercaptan; ammonia; and amine-based volatile nitrogen compounds such as trimethylamine and nicotine (pyridine). The unpleasant odor component is generated by smell immediately after eating, and if the unpleasant odor component is present in the blood stream in the body, there is a possibility that the unpleasant odor component may be generated by smell, skin, or the like even the next day.

In recent years, with the increase of polite consciousness, odor generated by animals (for example, human beings, pets, and the like) such as halitosis, body odor, and excrement odor (urine odor and feces odor) has become the concern. Therefore, there is a demand for deodorizing or deodorizing offensive odors such as halitosis and body odor.

As a conventional technique, there is a technique of suppressing generation of an odor component by utilizing a bactericidal action or an enzyme activity inhibitory action using a microorganism or an enzyme as a target. Such a conventional technique is a technique (for example, sterilization, inhibition of enzyme activity, etc.) for suppressing a stage (that is, a generation stage) before a change from a causative substance to an odor component, rather than inactivating a temporarily generated odor component by decomposition or the like. In addition, as conventional techniques, there are a technique of changing odor with a perfume and a technique of adsorbing an odor component.

For example, as a technique for suppressing generation of an odor component, there are mentioned an oral disinfectant for oral sterilization by a lactoperoxidase system (patent document 1); an oral composition for inhibiting the production of methyl mercaptan, which is an antibacterial agent for Porphyromonas gingivalis (Pg bacteria) based on periodontal disease pathogenic bacteria and contains an olive leaf extract as an active ingredient (patent document 2); a catalase inhibitor containing catechins as an active ingredient (patent document 3); sulfur-containing amino acid lyase inhibitors based on the lactoperoxidase system (patent document 4), and the like.

Disclosure of Invention

Problems to be solved by the invention

The generated odor component is released to the outside of the body as halitosis, body odor, etc. However, there is a demand for avoiding odor components that are released as bad breath or body odor by themselves or others as much as possible.

For example, in halitosis immediately after garlic is eaten, allylthiol, which is produced in digestive organs such as the stomach or in the oral cavity, is present. Further, the unpleasant odor component or causative substance thereof is digested and absorbed in the body and moves to each organ through the blood stream. The causative substance is changed into an odor component by metabolism or the like while moving through the blood stream.

As a result, the odor component of halitosis is released from the stomach and intestines and lungs to the outside, or the odor component changed in the oral cavity is released as breath to the outside. In addition, unpleasant odor components contained in the blood stream or changed on the skin are released from the skin to the outside as body odor. Further, intestinal gas, urination, defecation, and the like containing an unpleasant odor component are released to the outside of the body as an excretion odor (urine odor, defecation odor, and the like), and thus there is a possibility that an unpleasant odor is generated.

Here, "halitosis" refers to an odor of the mouth or breath when breath is generated.

Further, the generated odor component contains relatively stable substances (e.g., thiol, trimethylamine, etc.). Such relatively stable substances make it difficult to chemically adsorb odor components, decompose odor components, and the like. It is thus generally considered technically difficult to inactivate, deodorize or reduce the odor of the generated odor component.

Accordingly, a primary object of the present technology is to provide a composition and a method that can inactivate a generated odor component.

Means for solving the problems

The present inventors have conducted extensive studies using a model for directly inactivating the generated odor component itself, as shown in examples described below.

However, it is generally known that when methyl mercaptan is treated with a hydrogen peroxide solution which is frequently used as a bactericide or a bleaching agent, 2CH is formed₃SH+HOOH→CH₃S-SCH₃(dimethyldisulfide) +2H₂And O. This dimethyl disulfide is also an odorous component, and therefore the odorous component cannot be deactivated even with a hydrogen peroxide solution.

However, the present inventors have conducted intensive studies and, as a result, have found, completely unexpectedly, that an LPO reaction system using lactoperoxidase, glucose oxidase and glucose can directly inactivate an odor component itself in the presence of thiocyanic acid or a salt thereof to reduce odor (for example, halitosis, body odor, excrement odor, etc.), thereby completing the present invention.

The present technology is a technology that uses the odor component itself as a target, and is a technology that is totally different from the prior art in terms of system.

Namely, the present invention is as follows.

The present technology provides a composition for deactivating an odor component, which contains lactoperoxidase, glucose oxidase and glucose, and is used in the presence of thiocyanic acid or a salt thereof.

The present technology provides a composition kit for deactivating an odor component, which comprises lactoperoxidase, glucose oxidase and glucose, and is used in the presence of thiocyanic acid or a salt thereof.

The present technology provides a method for inactivating an odor component using lactoperoxidase, glucose oxidase, and glucose in the presence of thiocyanic acid or a salt thereof.

The aforementioned malodorous elements may be volatile sulphur compounds and/or volatile nitrogen compounds.

The aforementioned malodorous elements may be food-derived and/or smoking-derived elements.

The aforementioned food-derived odorous component may be an odorous component derived from a food containing Allium (Allium) plant.

The composition kit may have at least the following (a), (b), (c) or (d). (a) Lactoperoxidase-containing compositions, glucose oxidase-containing compositions, and glucose-containing compositions; (b) compositions containing lactoperoxidase and glucose oxidase, and compositions containing glucose; (c) compositions containing lactoperoxidase, and compositions containing glucose oxidase and glucose; (d) a composition containing lactoperoxidase and glucose, and a composition containing glucose oxidase.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present technology, compositions and methods can be provided that can inactivate the odor components generated. The effects described herein are not necessarily limited, and may be any of the effects described in the present technology.

Detailed Description

Next, preferred embodiments of the present invention will be described. However, the present invention is not limited to the following preferred embodiments, and can be freely modified within the scope of the present invention. In the present specification, percentages are expressed by mass unless otherwise specified.

The present technology is a composition for deactivating an odor component, which contains lactoperoxidase, glucose oxidase and glucose, and is used in the presence of thiocyanic acid or a salt thereof.

The present technology is also a composition kit comprising lactoperoxidase, glucose oxidase, and glucose, and inactivating an odor component in the presence of thiocyanic acid or a salt thereof.

Further, the present technology is a method for inactivating an odor component, which comprises inactivating the odor component in the presence of thiocyanic acid or a salt thereof, using lactoperoxidase, glucose oxidase, and glucose.

The enzyme reaction system of the present technology, which is realized by using lactoperoxidase, glucose oxidase, and glucose, is also referred to as "LPO reaction system".

In the present technology, the subject to be applied may be an animal, or the subject to be applied may be a substance that generates an odor component.

Examples of animals to be used include humans and non-human animals (preferably mammals, birds, reptiles, etc.). Among them, humans and pets are preferable, and humans are more preferable.

The substance to be applied is a substance containing an odor component, and examples thereof include foods, clothes, cloth products, sanitary products, excrement, odor attachments, and the like.

The present technology may be used for therapeutic purposes or may be used for non-therapeutic purposes. "non-therapeutic purpose" refers to a concept that does not include medical action, i.e., action of treatment performed on a human body by therapy. Examples thereof include a bad breath etiquette.

"preventing" refers to preventing, delaying or reducing the risk of developing a disease or condition in a subject to whom the composition is applied.

"ameliorating" refers to an improvement in a disease, symptom, or condition; prevention or delay of worsening of a disease, symptom, or condition; reversal, prevention, or delay of progression of a disease, symptom, or state.

In the following (1) to (4), lactoperoxidase, glucose oxidase, glucose, thiocyanic acid or salts thereof, which are the constituents of the present technology, are described in detail.

(1) Lactoperoxidase as component (A)

Lactoperoxidase is generally known as an oxidoreductase in milk, and has an action of catalyzing the production of hydrogen peroxide, thiocyanic acid, and water.

The lactoperoxidase used in the present technology is not particularly limited, but preferably a lactoperoxidase derived from milk of mammals is used. Among these lactoperoxidases, lactoperoxidases derived from milk of cattle, horses, sheep, goats, and the like are preferred, and lactoperoxidases derived from milk are more preferred.

Milk is preferably milk-derived lactoperoxidase because milk is used in human diets for a long time and milk-derived lactoperoxidase is highly safe for animals such as humans. Further, from the viewpoint of safety based on dietary experience and large-scale and stable productivity, lactoperoxidase derived from milk is more preferable.

The lactoperoxidase can be obtained from mammalian milk or the like, and can be obtained from human, bovine, equine, ovine, caprine, or the like.

Lactoperoxidase used in the present technology is preferably industrially produced from unheated whey such as milk or skim milk according to a conventional method (e.g., ion exchange chromatography) as described in, for example, reference 1 (jp-a-5-41981) and reference 2(WO 2005/078078).

Commercially available natural lactoperoxidase (for example, BIOPOLE), recombinant lactoperoxidase, expressed and purified recombinant lactoperoxidase (for example, reference 3(Biochemical and biological Research Communications, Vol.271, 2000, p.831-836)), or commercially available recombinant lactoperoxidase may also be used.

Among these, skim milk or whey derived from milk is preferable as a raw material of lactoperoxidase used in the present technology, because it can be stably obtained in a large amount.

(2) Component (B) glucose oxidase

Glucose oxidase is generally known as an enzyme that oxidizes β -D-glucose to produce D-glucono-lactone and hydrogen peroxide.

The glucose oxidase used in the present technology is not particularly limited, but glucose oxidase derived from a microorganism is preferable from the viewpoint of stability of quality and productivity.

Examples of the enzyme derived from a microorganism include enzymes produced by microorganisms such as Aspergillus niger and Penicillium chrysogenum.

The microorganism-derived glucose oxidase can be obtained by a known method for producing a microorganism-derived enzyme. Further, commercially available glucose oxidase may be used, or commercially available glucose oxidase derived from a microorganism (for example, available from Nissan chemical industries, Ltd.) may be used.

(3) Component (C) glucose

The glucose used in the present technology is not particularly limited, and for example, commercially available glucose for food additives (for example, available from Nippon food chemical Co., Ltd.) may be used. In addition, products containing glucose (e.g., isomerized sugar, syrup, starch hydrolysate, etc.) may also be used.

(4) Thiocyanic acid or a salt thereof as the component (D)

The present technique is used in the presence of thiocyanic acid or a salt thereof. When the thiocyanic acid or a salt thereof is added as needed, a commercially available product (for example, Merck Millipore) can be used. The salt is not particularly limited, and examples thereof include alkali metal salts (for example, sodium salt, potassium salt, etc.), iron (III) salts, and the like.

When the LPO reaction system of the present technology is used in a region where thiocyanate is already present (for example, in the oral cavity), thiocyanate or a salt thereof may not be added, or thiocyanate or a salt thereof may not be contained in the composition of the present technology.

When the LPO reaction system of the present technology is used for a region where thiocyanate or a salt thereof is not present, it is preferable to add thiocyanate or a salt thereof separately to the region, and it is also preferable to contain thiocyanate or a salt thereof in the LPO reaction system or the composition of the present technology.

In addition, when the amount of thiocyanic acid or a salt thereof in the present technology is insufficient in the region where the LPO reaction system is reacted, it is preferable to add the insufficient amount separately to the LPO reaction system or the region, and it is preferable to contain the insufficient amount of thiocyanic acid or a salt thereof in the composition of the present technology.

From the viewpoint of stable reaction, the composition of the present technology preferably further contains a pH adjusting component. In addition, any component may be appropriately blended in the composition of the present technology within a range not impairing the effects of the present technology.

The pH adjusting component of the composition of the present technology is not particularly limited, and the pH when dissolved in an aqueous solvent is preferably 4.0 to 9.0, more preferably 6.0 to 8.0, and even more preferably 7.0 to 8.0.

Examples of the pH adjusting component include inorganic acids, organic acids, and salts thereof, and 1 kind or a combination of 2 or more kinds thereof can be used. The pH adjusting component is preferably water-soluble, and commercially available food additives may be used.

Examples of the inorganic acid include phosphoric acid, nitric acid, and sulfuric acid.

Examples of the organic acid include citric acid, lactic acid, malic acid, succinic acid, tartaric acid, and glutamic acid.

Examples of the salt include alkali metal salts (lithium, potassium, sodium, etc.) and alkaline earth metal salts (calcium, magnesium, etc.).

One or a combination of 2 or more selected from the group consisting of the above-mentioned pH adjusting components may be used.

The present technology can inactivate an "odor component" as a target by reacting the odor component itself with the LPO reaction system. The mechanism of action of the inactivation of the odor component has been studied intensively, but it is considered that at least the LPO reaction system directly or indirectly participates in the inactivation of the odor component itself as shown in the following [ examples ]. By this inactivation, the odor caused by the odor component can be reduced or eliminated.

Hereinafter, the "odor component" which is the subject of the present technology will be described in detail.

The "odor component" which is the subject of the present technology is not particularly limited, and examples thereof include odor components generated by food and/or smoking.

In the present technology, an odor component derived from food and/or an odor component derived from smoking is preferable. These contain an unpleasant odor component or causative substance thereof, as described later.

When an animal takes food or smokes a cigarette, unpleasant odor components or causative substances resulting from the food and/or the cigarette are present in the body. Smoking also includes indirect smoking. While the unpleasant odor components are released to the outside of the body through breath, skin respiration, excretion, etc.

The "odor component derived from halitosis" includes odor components generated in the gastrointestinal space (hereinafter also referred to as "odor components derived from gastrointestinal tract"); odor components present in the blood stream are odor components released from the lungs (hereinafter also referred to as "lung-derived odor components"); an odor component generated in the oral cavity (hereinafter also referred to as "oral cavity-derived odor component"), and the like.

These odour components, which originate from the gastrointestinal tract, from the lungs and from the oral cavity, are contained in breath. Therefore, the gas containing these generated odor components is released as breath by breathing. This odour is understood to be "bad breath".

Further, as the "odor component derived from body odor", there can be mentioned an odor component released by skin respiration of an odor component present in a blood stream (hereinafter, also referred to as "odor component derived from skin respiration"); odor components generated by the change of secretions on the skin such as sweat (hereinafter also referred to as "odor components derived from skin secretions"), and the like.

The gas containing these odor components originating from the skin is released from the skin. The gas is understood to be "body odour".

In addition, examples of the "odor component derived from excretion" include odor components derived from intestinal gas; odor components derived from feces and urine, and the like. The gas containing these odor components derived from excretion is understood as "urine odor/feces odor".

According to the present technology, the odor component released outside the body can be inactivated. The present technology is preferably effective for bad breath or bad breath components contained in body odor.

Further, in the present technology, since the oral cavity is a narrow space and a place where the oral cavity moves by chewing or the like, the odor component present in the oral cavity and the odor component passing through the oral cavity easily react with the LPO reaction system of the present technology. Thus, the LPO reaction system of the present technology readily inactivates the malodorous component quickly, thereby allowing halitosis to be reduced or deodorized quickly, efficiently, and easily.

The "odor component" which becomes the subject of the present technology is preferably an odor component derived from halitosis, an odor component derived from body odor, and an odor component derived from excretion.

The odor component derived from halitosis is preferably odor component derived from gastrointestinal tract or odor component derived from lung, wherein the odor component derived from gastrointestinal tract is odor component released to outside of body due to existence of food or smoking components in gastrointestinal tract.

Further, the odor component derived from the lung is an odor component that is released to the outside of the body due to a causative substance generated by food intake or the like or the presence of the odor component in the blood stream.

Further, the odor component derived from body odor is preferably an odor component derived from skin, and is an odor component released to the outside of the body due to the presence of causative substances or odor components in the blood stream or on the skin.

The odor component derived from excretion is a causative substance generated by food intake or the like, or an odor component released from excretion such as gas or feces and urine.

The "odor component" which is the target in the present technology is preferably an odor component derived from a food having an odor component and a causative substance thereof, and is often released to the outside of the body from the food.

Examples of the food having the causative component include plants of the genus Allium (Allium). Examples of the allium plant include allium fistulosum, allium chinense, garlic, onion, and leek. 1 or more than 2 selected from them are often used as food materials. They contain a large amount of substances that can cause mercaptans.

Thus, the present technology can inactivate an odor component derived from a food product containing Allium (Allium) plants, which is generated by eating the food product. With the prior art, it is not possible to inactivate the odorous components derived from plants of the genus allium which are produced in vivo (particularly after digestion and absorption). There is, for example, halitosis or body odor generated the next day of consumption of allium species, which odor cannot be deodorized using the prior art. However, the present technology can inactivate the odor component generated as an odor component originating in halitosis and body odor.

In addition, cigarettes and the like are examples of luxury goods having an odor component and a causative substance thereof. The present technology can inactivate an odor component originating from direct smoking or indirect smoking. In addition, the present technology can also inactivate odor components derived from smoking that adhere to clothing and the like.

The "odor component" which is the subject of the present technology is not particularly limited, but is preferably a volatile sulfur compound and/or a volatile nitrogen compound.

The volatile sulphur compounds and/or volatile nitrogen compounds are preferably repeated with malodorous elements originating from foodstuffs or from smoking. The volatile compound is a compound that easily volatilizes in the atmosphere at normal temperature and pressure.

Examples of the volatile sulfur compound include hydrogen sulfide, mercaptans, and disulfides. The thiol is preferably a thiol having 1 to 4 carbon atoms, more preferably a thiol having 1 to 3 carbon atoms.

Examples of the thiol include methyl mercaptan, ethyl mercaptan, propyl mercaptan (also known as 1-propyl mercaptan), and allyl mercaptan.

The present technology can select 1 or 2 or more from among them.

Examples of the volatile nitrogen compound include ammonia and amines. Preferable examples of the amine include alkylamine amines and pyridine amines (e.g., nicotine). The alkyl group in the alkylamine group has preferably 1 to 3 carbon atoms, and more preferably a methyl group. Examples of the alkylamine include aminomethane (also known as methylamine), dimethylamine and trimethylamine.

The present technology can select 1 or 2 or more from among them.

The "odor component" which is the subject of the present technology is preferably 1 or 2 or more selected from the group consisting of hydrogen sulfide, mercaptan, ammonia, and alkylamine.

As the target mercaptan of the present technology, methyl mercaptan, propyl mercaptan, and allyl mercaptan are preferable from the viewpoint of being able to be deactivated well by the present technology.

The alkylamine system which is a target of the present technology is 1 or 2 or more selected from the group consisting of aminomethane, dimethylamine and trimethylamine.

The "odor component" to be the subject of the present technology is preferably 1 or 2 or more selected from the group consisting of methyl mercaptan, propyl mercaptan, allyl mercaptan, aminomethane, dimethylamine, and trimethylamine.

Among them, methyl mercaptan, propyl mercaptan, allyl mercaptan, trimethylamine, and a mixture of 2 or more of them are preferable from the viewpoint of satisfactory inactivation by the present technique.

Preferred concentrations in the LPO reaction system of the present technology will be described in detail below.

The contents of the lactoperoxidase as the component (a), the glucose oxidase as the component (B), and the glucose as the component (C) in the composition of the present technology are preferably adjusted so that the concentrations of the respective components (the concentrations in the reaction system) at the time of use are the concentrations described below.

The concentration of the lactoperoxidase as the component (a) in the LPO reaction system of the present technology is not particularly limited. The lower limit of the concentration of the component (A) is preferably 0.05. mu.g/mL or more, more preferably 0.15. mu.g/mL or more, still more preferably 1.5. mu.g/mL or more, and still more preferably 15. mu.g/mL or more, and is preferable from the viewpoint of improving the deodorizing rate. The upper limit of the concentration of the component (A) is preferably 10000. mu.g/mL or less, more preferably 250. mu.g/mL or less, and still more preferably 150. mu.g/mL or less, and is preferably from the viewpoint of satisfying both the amount of the component (A) and the deodorizing rate. Further, the concentration of the component (A) is preferably in the range of 0.1 to 500. mu.g/mL, more preferably 0.5 to 400. mu.g/mL, and still more preferably 1.2 to 300. mu.g/mL, from the viewpoint of cost and deodorization.

The concentration of the component (B), glucose oxidase, in the LPO reaction system of the present technology is not particularly limited. The lower limit of the concentration of the component (B) is preferably 1. mu.g/mL or more, more preferably 13.5. mu.g/mL or more, still more preferably 15. mu.g/mL, and still more preferably 135. mu.g/mL or more, and is preferable from the viewpoint of improving the deodorizing rate. The upper limit of the concentration of the component (B) is preferably 10000. mu.g/mL or less, more preferably 3000. mu.g/mL or less, and still more preferably 1350. mu.g/mL or less, and is preferably from the viewpoint of satisfying both the amount of the component (A) and the deodorizing rate. The concentration of the component (B) is preferably in the range of 5 to 5000. mu.g/mL, more preferably 10 to 4000. mu.g/mL, and still more preferably 10 to 2700. mu.g/mL, from the viewpoint of cost and deodorization efficiency.

The concentration of glucose as the component (C) in the LPO reaction system of the present technology is not particularly limited, but the lower limit thereof is preferably 1. mu.g/mL or more, more preferably 15. mu.g/mL or more, further preferably 50. mu.g/mL or more, further preferably 100. mu.g/mL or more, and still further preferably 200. mu.g/mL or more, and the upper limit thereof is preferably 10000. mu.g/mL or less, more preferably 3000. mu.g/mL or less, and still further preferably 1500. mu.g/mL or less. The concentration of the component (C) is preferably within a range of more preferably 10 to 10000. mu.g/mL, more preferably 10 to 5000. mu.g/mL, and still more preferably 10 to 3000. mu.g/mL, from the viewpoint of cost, reduction in sweetness, and deodorization.

The concentration of the component (D), thiocyanic acid or a salt thereof, in the LPO reaction system of the present technology is preferably 0.1 to 100mM, more preferably 0.2 to 60mM, and still more preferably 0.3 to 20 mM. If the concentration is not satisfied, thiocyanic acid or a salt thereof may be added to the composition of the present technology or to the use area so as to form the concentration.

The ratio of the lactoperoxidase as the component (a), the glucose oxidase as the component (B), and the glucose as the component (C) in the LPO reaction system according to the present technology is not particularly limited, and the concentrations may be combined.

Further, in the case of using the LPO reaction system of the present technology, the mass ratio of the lactoperoxidase as the component (a) to the glucose oxidase as the component (B) is not particularly limited, but is preferably 5 to 15 parts by mass of the component (a)1 to the component (B), more preferably 7 to 12 parts by mass of the component (a)1 to the component (B), still more preferably 8 to 10 parts by mass of the component (a)1 to the component (B), and particularly preferably 9 parts by mass of the component (a)1 to the component (B).

The component (C) is not particularly limited in terms of glucose (mass ratio), and may be used in an amount of 0.5 to 1.5 parts by mass per 1 part by mass of the component (B) glucose oxidase. In the present technology, the component (A)1, the component (B)9 and the component (C)10 are particularly preferable.

The concentration of the "odor component" to be targeted in the LPO reaction system of the present technology is not particularly limited, but is preferably 500ppb or less, more preferably 300ppb or less, and further preferably 260ppb or less.

As shown in the following [ example ], the present technology is a technology in which lactoperoxidase (a), glucose oxidase (B) and glucose (C) are used in the presence of thiocyanic acid or a salt thereof.

The components (a) to (C) used in the present technology can also be contained as active ingredients of the composition, and these components are effective for inactivating odor components. Thereby, halitosis, body odor, or excrement odor can be suppressed or reduced.

The components (a) to (C) in the present technology are preferably used for the generated odor component, and the components (a) to (C) can be used for inactivation of the odor component.

Therefore, the lactoperoxidase as the component (a), the glucose oxidase as the component (B), and the glucose as the component (C) in the present technology may be contained in a composition for inactivating an odor component as active ingredients, or may be contained in a composition expected to have an effect of reducing odor or an effect of eliminating odor caused by an odor component, and these various compositions may be used as preparations.

The lactoperoxidase (a), the glucose oxidase (B) and the glucose (C) in the present technology can be used as they are, or they can be used by mixing with a physiologically or pharmaceutically acceptable carrier or diluent.

Further, the present technology may use or contain thiocyanic acid or a salt thereof as the component (D) as needed.

The LPO reaction system of the present technology can be used for various applications and compositions such as medicines, diets, and feeds.

The present technology can also provide lactoperoxidase as the component (a), glucose oxidase as the component (B), and glucose as the component (C) for the purpose of inactivating the above-mentioned odor component, or the like, or use thereof.

In addition, the lactoperoxidase (component a), the glucose oxidase (component B), and the glucose (component C) of the present technology can be used as active ingredients for a method of inactivating an odor component, and the like.

The components (a) to (C) in the present technology can be used for the production of various preparations, various compositions, and the like having the above-described effects or the above-described purposes of use.

In addition, the lactoperoxidase (component (a), the glucose oxidase (component (B), and the glucose (component (C)) or the composition containing the components (a) to (C) according to the present technology can be used for prevention or improvement of an odor component released to the outside of the body.

Further, the present technology may use or contain thiocyanic acid or a salt thereof as the component (D) as needed.

In addition, the present technology can produce each composition containing 1 or 2 or more kinds selected from lactoperoxidase (a), glucose oxidase (B), and glucose (C). Further, the present technology may use or contain thiocyanic acid or a salt thereof as the component (D) as needed. And can be used as a composition kit using each composition.

Thus, the present technology provides a composition kit comprising lactoperoxidase, glucose oxidase and glucose, and in the presence of thiocyanic acid or a salt thereof, an odor component is inactivated.

The composition kit preferably has at least the following (a), (b), (c) or (d). If necessary, thiocyanic acid or a salt thereof may be used or contained as the component (D), or a composition containing thiocyanic acid or a salt thereof may be separately formed.

(a) Lactoperoxidase-containing compositions, glucose oxidase-containing compositions, and glucose-containing compositions;

(b) compositions containing lactoperoxidase and glucose oxidase, and compositions containing glucose;

(c) compositions containing lactoperoxidase, and compositions containing glucose oxidase and glucose;

(d) a composition containing lactoperoxidase and glucose, and a composition containing glucose oxidase.

In the case of forming a composition or a preparation using the components (a) to (C), the content of the active ingredient as the components (a) to (C) is usually 0.005 to 20% by mass, preferably 0.005 to 12.5% by mass. In this case, excipients, binders, disintegrants, lubricants, stabilizers, flavoring agents, diluents, and solvents for injection can be used.

The amount of the composition to be used by the user per 1 time of the present technology can be appropriately determined depending on the sex, age, condition, etc. of the user.

The amount of the composition of the present technology may be used so as to form the concentration of lactoperoxidase (a), the concentration of glucose oxidase (B), and the concentration of glucose (C) in the LPO reaction system of the present technology.

The amount of the composition of the present technology is preferably adjusted so as to form the concentration of thiocyanic acid or a salt thereof in the LPO reaction system of the present technology, in addition to the concentration ranges of the components (a) to (C).

The composition of the present technology may be in the form of an aqueous solution composition or in the form of a solid composition.

In the case of the form of the aqueous solution composition, it can be used in such a manner that it is dispensed to a subject to be used in order to fill a spray bottle or the like. In addition, in the case of a solid composition, the composition can be used in the oral cavity to exhibit an inactivation effect. In the above case, the deodorant of the present technology is preferably molded into a tablet shape or a film shape.

The LPO reaction system of the present technology is preferably carried out in the presence of water. Therefore, it is preferable that the LPO reaction system be formed to contain water in the use region.

The odor component present in the space of the oral cavity or the odor component passing through the oral cavity is easily mixed with saliva by the movement of the tongue or the like in the oral cavity, chewing, or the like. The LPO reaction system by the present technology exists in the oral cavity, and the LPO reaction system, saliva and odor components are mixed by themselves. Whereby the LPO reaction system acts on the malodorous elements themselves. Thus, the odor component itself present in the oral cavity or the odor component itself passing through the oral cavity is inactivated by the LPO reaction system of the present technology. The malodorous elements passing through the oral cavity originate from the lungs and/or from the gastrointestinal tract.

The present technology uses lactoperoxidase (a), glucose oxidase (B), glucose (C), and an appropriate arbitrary component as the components described above. And a method of inactivating the odor component itself by the components (A) to (C).

The present technology exerts a high inactivation effect on the odor component within the concentration range of each component described above. Therefore, in the present technology, the concentrations of lactoperoxidase, glucose oxidase, and glucose in the treatment of the region where an unpleasant odor component is generated are preferably within the concentration ranges described above. In addition, the concentration of thiocyanic acid or a salt thereof is also preferably within the above-mentioned concentration range. It is also an advantage of the present technology that thiocyanic acid is generally present in the oral cavity, and the LPO reaction system of the present technology proceeds well by the amount of thiocyanic acid present in the oral cavity, and odor components can be inactivated.

The reaction period of the LPO reaction system using the present technology is not particularly limited. The reaction period is preferably 1 minute to 1 hour, more preferably 5 minutes to 45 minutes, further preferably 5 minutes to 30 minutes, and further preferably 5 minutes to 20 minutes from the start of the reaction. As an advantage of the present technology, inactivation is easily performed in a relatively short time because it is not microbial sterilization or enzyme inhibition.

The reaction start of the LPO reaction system of the present technology is not particularly limited. The start of the reaction is preferably performed from immediately after the meal to the next day, more specifically, from 5 minutes to 12 hours after the meal, and still more preferably from 30 minutes to 6 hours after the meal. In this range, odor components or causative substances remain in the body, and the odor component or the causative substances are generated as halitosis or body odor.

The LPO reaction system of the present technology may be in a form in which the components (a) to (C) and an appropriate arbitrary component are sequentially added to a target product, or a mixture containing the components, that is, the composition for deactivating an odor component or the composition kit of the present technology may be allowed to act on a target odor component.

In addition, since each constituent component of LPO is empirically highly safe, the region of use in the LPO reaction system according to the present technology is oral or skin in view of the fact that the odor component is likely to be generated. Examples of the reaction method include spraying, coating, and contacting.

The aforementioned components (a) to (C) or the LPO reaction system of the present technology can be used for pharmaceutical compositions or medical uses.

It is to be understood that the use and amounts of the present technology can be used as described above.

Examples of routes of administration include oral administration, transmucosal administration, intranasal administration, and intrarectal administration. Among them, oral administration (oral ingestion) is preferable.

The subject to be administered is preferably a human, but includes mammals other than humans, for example, pet animals such as dogs and cats, and domestic animals such as cows, sheep, and pigs.

The form of administration (or preparation) may be either a solid preparation or a liquid preparation, and examples thereof include tablets, pills, capsules, powders, granules, solutions, injections, powders, and spray preparations.

The pharmaceutical compositions of the present technology may contain a pharmaceutically acceptable carrier. The carrier includes excipients and diluents, and examples thereof include dextran, sucrose, lactose, maltose, xylose, trehalose, mannitol, sorbitol, gelatin, carboxymethyl cellulose, carboxyethyl cellulose, hydroxypropylmethyl cellulose, gum arabic, guar gum, tragacanth gum, acrylic acid copolymer, ethanol, physiological saline, ringer's solution and the like.

In addition to the aforementioned carriers, additives such as preservatives, stabilizers, binders, pH adjusters, buffers, thickeners, gelling agents, antioxidants, and the like may be added as necessary. These additives are preferably used in the pharmaceutical industry.

The pharmaceutical composition containing the above-mentioned components (a) to (C) or LPO reaction system as an active ingredient in the present technology can be produced by a method generally used in the field of pharmaceutical formulation technology, for example, a method described in japanese pharmacopoeia or a method based thereon.

The pharmaceutical composition for inactivating the generated odor component of the present technology can also be used in combination with other drugs. The drugs used in combination may be administered at any time simultaneous with, prior to, or after administration of the compositions of the present technology. The dose is not particularly limited, and in the case of a commercially available drug, the dose is preferably an amount instructed by the drug manufacturer.

[1] Food and drink composition and feed composition

The technology can be used for food and drink compositions or food and drink applications, feed compositions or feed applications. It should be noted that the usage and amount can adopt the usage and amount.

The components (a) to (C) or the LPO reaction system used in the present technology can be used in combination as an active ingredient of foods and beverages for humans or animals, health foods, functional foods, foods for patients, enteral nutritional foods, special-purpose foods, health functional foods, foods for specified health use, functional marker foods, nutritional functional foods, and the like (hereinafter also referred to as "foods and beverages and the like") used for inactivation of the above-mentioned odor component.

For example, the components (a) to (C) or the LPO reaction system used in the present technology can be added to flour products, instant food products, processed agricultural products, processed marine products, processed livestock products, milk and/or milk products, fats and oils, base seasonings, compound seasonings and foods, frozen foods, snacks, beverages, commercially available foods other than these products, candy bars, liquid foods, feeds (including for pets), and the like. The form of the food or drink may be liquid, paste, solid, powder, or the like, without limitation.

The food and drink defined in the present technology can also be provided and sold as a food and drink having a specific use (particularly, a health-care use) and a marked function.

The food or beverage composition of the present technology can be provided and sold as a food or beverage for health care purposes indicating the inactivation of the above-mentioned odor component or the prevention/improvement of odor caused by eating or smoking. Examples of the above-mentioned indication include "those having bad breath or body odor immediately after eating", "those having bad breath or body odor on the next day", "those having bad breath or body odor after eating Allium such as garlic and onion", and the like.

The "marking" behavior includes all behaviors for making a user aware of the aforementioned usage, and is equivalent to the "marking" behavior of the present invention regardless of the purpose of marking, the content of marking, the object/medium of marking, and the like, as long as the expression of the aforementioned usage can be conceived and analogized.

Further, "indication" is preferably performed in a manner such that a person in need can directly recognize the above-described use. Specifically, there are behaviors of transferring and delivering goods, displaying for transfer or delivery, and importing goods in which the aforementioned uses are described in commodities of foods and drinks or packages of commodities; an act of describing the above-mentioned usage in an advertisement, a price list, or a transaction document relating to a commodity and displaying or issuing the same, or describing the above-mentioned usage in information containing the same and providing the same by an electromagnetic method (the internet or the like); and the like.

On the other hand, the content of the label is preferably a label for obtaining permission such as administration (for example, a label for obtaining permission based on various systems specified by administration and performing in a form based on the permission). It is also preferable that such a label is attached to a package, a container, a catalog, a brochure, a promotional material on a sales site such as POP, or other documents.

Further, the "label" may be a label for a health food, a functional food, a nutritional food for enteral use, a food for special use, a functional food for health care, a food for specified health care, a functional food for nutrition, a functional label food, a quasi drug, or the like. Among these, there are specifically mentioned: examples of the indications permitted by the consumption hall include indications permitted by a system relating to a specific health food, a nutritional functional food, or a functional indication food, and indications permitted by a system similar to these. Specific examples thereof include: a specific health food label, a specific health food label as an additional condition, a label mainly affecting the structure and function of the body, a label for reducing the risk of diseases, a label based on the functionality of scientific grounds, and the like, and more specifically, typical examples thereof are: a label (in particular, a label for health care use) of a specific health care food specified by a condominium directive (a condominium directive of thirty-one days in twenty-one year, eighty-one month, thirty-one day, and fifty-seventh directive) as a license or the like concerning a special use label prescribed in health promotion law, and a label similar thereto.

Examples of the above-mentioned foods and drinks include fermented foods and drinks, and the components (a) to (C) or the LPO reaction system may be added in the production of the fermented foods and drinks. Further, sweetening agent such as sucrose, pectin, fruit juice, agar, gelatin, oil and fat, perfume, colorant, stabilizer, reducing agent, etc. can be added. The container may be filled with fermented food or drink as appropriate.

The fermented food and drink obtained by the above-described method for producing a fermented food and drink can be appropriately processed in the same manner as in a conventional fermented food and drink.

The effects of the present technology can be exhibited well by incorporating the components (a) to (C) or the LPO reaction system in the fermented food or drink obtained as described above.

In addition, the present technology can be used as an active ingredient of animal feed for inactivating the generated odor component. The present technology may be added to a known feed or may be mixed with a raw material of a feed to produce a novel feed.

Examples of the raw material of the feed include grains such as corn, wheat, barley, rye, etc.; bran such as bran, wheat bran, rice bran, defatted rice bran, etc.; corn protein powder, corn jam meal (corn jam meal), etc.; animal feeds such as skimmed milk powder, whey, fish meal, and bone meal; yeasts such as Saccharomyces cerevisiae; mineral feeds such as calcium phosphate and calcium carbonate; oils and fats; amino acids; saccharides, and the like. Examples of the feed include pet feeds (pet foods), livestock feeds, and fish-farming feeds.

The present technology can be used in a wide range of fields such as foods and drinks, food and drink compositions, functional foods, medicines, and feeds.

In addition, the present technology can also adopt the following technical features.

[1] A composition for deactivating an offensive odor component, which comprises lactoperoxidase, glucose oxidase and glucose, and is used in the presence of thiocyanic acid or a salt thereof. The composition can inhibit or reduce the generation amount of odor components by inactivating the odor components themselves. The composition can be used for inhibiting halitosis, body odor or excrement odor.

[2] A composition for inhibiting halitosis, a composition for inhibiting body odor or a composition for inhibiting excrement odor, which contains lactoperoxidase, glucose oxidase and glucose, and is used in the presence of thiocyanic acid or a salt thereof. The composition preferably inhibits or reduces the generation of malodorous components per se.

[3] A kit for a composition for deactivating an offensive odor component, which comprises lactoperoxidase, glucose oxidase and glucose, and is used in the presence of thiocyanic acid or a salt thereof.

[4] Lactoperoxidase, glucose oxidase and glucose for inactivating an odor component in the presence of thiocyanic acid or a salt thereof.

[5] Use of lactoperoxidase, glucose oxidase and glucose for inactivating an malodorous component in the presence of thiocyanate or a salt thereof.

[6] A method for inactivating an offensive odor component, which comprises inactivating the offensive odor component with lactoperoxidase, glucose oxidase and glucose in the presence of thiocyanic acid or a salt thereof. By inactivating the odor component, unpleasant odors (e.g., halitosis, body odor, or excrement odor) can also be suppressed or reduced. The inactivation method may be for prophylactic or therapeutic purposes, or may be for non-therapeutic purposes.

[7] Use of lactoperoxidase, glucose oxidase and glucose in the manufacture of an malodorous ingredient inactivating composition or kit of malodorous ingredient inactivating compositions for use in the presence of thiocyanate or a salt thereof.

[8] A method of preventing or treating a condition that produces an unpleasant odor comprising administering to a human or patient in need thereof an effective amount of lactoperoxidase, glucose oxidase, and glucose. The symptoms of the unpleasant odor include, for example, halitosis and body odor, and halitosis and body odor are preferred.

[9] A method of inhibiting or reducing any one of halitosis, body odor or fecal odor comprising administering to a person or patient in need of prevention or treatment an effective amount of lactoperoxidase, glucose oxidase and glucose.

[10] The odor component is a volatile sulfur compound and/or a volatile nitrogen compound according to any one of the above [1] to [9 ].

[11] Any one of the above [1] to [10], wherein the odor component is derived from a food and/or from smoking.

[12] Any one of the above [1] to [11], wherein the food-derived odorous component is an odorous component derived from a food containing Allium (Allium) plant.

[13] The odor component is derived from halitosis, body odor, or excretion, according to any one of the above [1] to [12 ].

[14] The odor component is derived from the gastrointestinal tract, the lung, or the skin according to any one of the above [1] to [13 ].

[15] The odor component is 1 or 2 or more selected from the group consisting of methyl mercaptan, propyl mercaptan, allyl mercaptan, aminomethane, dimethylamine and trimethylamine.

[16] The inactivation is performed from the time of eating to the next day in any of the above [1] to [15 ].

[17] The inactivation is rapid-acting inactivation according to any one of the above [1] to [16 ]. The reaction time for this deactivation is preferably 5 minutes to 45 minutes.

[18] The substance containing the odor component is any one of the above [1] to [17], and is a food, a garment, a cloth product, a physiological product, an excrement, or an odor attachment.

[19] The use purpose of any one of the above [1] to [18] is a non-treatment purpose or a bad breath etiquette.

[20] Any one of the above [1] to [19], wherein the subject to be used is an animal, which is a human being or a pet.