茶カテキン類の口臭抑制効果とチューインガムへの応用

• 宇井 美樹

  ロッテ中央研究所

• 安田 英之

  ロッテ中央研究所

• 柴田 柾樹

  ロッテ中央研究所

• 丸山 孝

  ロッテ中央研究所

• 堀田 博

  農林水産省野菜・茶業試験場

• 原 利男

  農林水産省野菜・茶業試験場

• 安田 環

  農林水産省野菜・茶業試験場

書誌事項

タイトル別名

• Effect of Tea Catechins for Halitosis and Their Application to Chewing Gum.

抄録

Green tea was extracted with 80% ethanol and the extract was separated with TOYO- PEARL HW-40 to obtain tea catechins, which consist of (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECg) and (-)-epigallocatechin gallate (EGCg). The effect of tea catechins on methyl mercaptan (CH₃SH), a main source of halitosis, was investigated in vitro. The deodorant effect of tea catechins on CH₃SH was stronger than that of sodium copper chlorophyllin, which has been widely used as an oral deodorizer. Of four main components in tea catechins, the deodorant activity increased in the following order, EC<ECg<EGC<EGCg. This implies that their activities are related to their structural formula. The inhibitory effect of tea catechins on CH₃SH production from saliva containing L-methionine was also evaluated. A large amount of CH₃SH was produced during the incubation of saliva at 37°C for 24h. But the incubation of saliva added tea catechins resulted in the remarkable depression of CH₃SH production. Tea catechins were attempted to apply to chewing gum. By chewing of gum containing tea catechins, CH₃SH production was reduced significantly. These results indicated that tea catechins showed remarkable effect on the elimination of CH₃SH, and chewing of gum containing tea catechins was useful to depress the bad breath.

収録刊行物

• 日本食品工業学会誌

  日本食品工業学会誌 38 (12), 1098-1102, 1991

  社団法人 日本食品科学工学会

詳細情報

• CRID: 1390001206405102976
• NII論文ID: 130003967824
• DOI: 10.3136/nskkk1962.38.1098
• COI: 1:CAS:528:DyaK38XltFygs7s%3D
• ISSN: 00290394
• ISSN: http://id.crossref.org/issn/00290394
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可