KR101068997B1 - Deodorant Composition - Google Patents

Abstract

The present invention relates to a deodorant composition in which a natural extract containing polyphenols and a substance containing enzymes that promote oxidation of polyphenols are mixed.

The deodorant composition of the present invention contains a polyphenol and an enzyme for oxidizing it, and thus is effective in removing sulfur compounds such as methylmercaptan and hydrogen sulfide, which are odor generating substances, and thus have a continuous and strong deodorizing effect in a short time. In addition, the composition of the present invention is harmless to the human body even if ingested because it consists only of natural extracts.

Polyphenols, polyphenol oxidase, deodorant, garland chrysanthemum

Description

Deodorant composition

The present invention relates to a deodorant composition in which a natural extract containing polyphenols and a substance containing enzymes that promote oxidation of polyphenols are mixed.

In general, bad breath is the smell of exhalation coming out of the mouth and refers to the smell of people around you. Bad breath occurs when proteins, food residues, and the like present in saliva are decomposed by microorganisms in the oral cavity to produce amino acids that are decomposed by decalcification enzymes, amino enzymes, or the like to cause odors. In addition, when ingesting garlic or red pepper, bad breath is also caused by sulfides (Allyl methyl sulfide) contained in these substances. The main constituents of bad breath are volatile sulfides (VSCs). These volatile sulfides include hydrogen sulfide (H ₂ S), methyl mercaptan (CH ₃ SH), and dimethyl mercaptan (Dimethyl). mercaptan, (CH ₃ ) ₂ S], and methylmercaptan, in particular, is known as a major component of the disgusting smell during bad breath. Besides these volatile sulfides, there are volatile amine compounds such as trimethylamine, aldehydes, fatty acids and ammonia.

In order to remove the odor generated from the bad smell source, including the bad breath substance, it is possible to consider the removal of VSC, the main component of the bad smell, growth of the bad odor causing bacteria or sterilization thereof. Lactobacillus and propolis extracts are used for growth inhibition of sterilizing bacteria or sterilization thereof, but oral anaerobic bacteria (Fusobacterium and Actinomyces, etc.), which is a causative agent of bad breath, are normally needed because they help digest food. As a substance used for the removal of phosphorus VSC, green tea and an unripe fruit extract containing abundant polyphenols are mainstream, but the deodorizing effect on methylmercaptan, which is a main component of bad breath of the composition, is not large.

Accordingly, the present inventors have studied and tried to provide a composition having excellent deodorizing effect, and as a result, a natural extract containing a polyphenol basically known to have a deodorizing effect is mixed with a specific natural substance containing an enzyme that promotes oxidation of the polyphenol. The present invention was completed by discovering excellent deodorizing effect.

Therefore, the present invention is to provide a novel deodorant composition that can provide a good deodorant effect in a short time when acting on the bad smell source.

The present invention is characterized by a deodorant composition comprising one or more mixtures selected from the group consisting of natural extracts containing polyphenols and natural extracts of wormwood, buttercups, potatoes and bananas containing polyphenol oxidase. .

The deodorant composition of the present invention contains a polyphenol and an enzyme for oxidizing it, and thus is effective in removing sulfur compounds such as methylmercaptan and hydrogen sulfide, which are odor generating substances, and thus have a continuous and strong deodorizing effect in a short time. In addition, the composition of the present invention is harmless to the human body even if ingested because it consists only of natural extracts.

The present invention is characterized by a deodorant composition comprising one or more mixtures selected from the group consisting of natural extracts containing polyphenols and natural extracts of wormwood, buttercups, potatoes and bananas containing polyphenol oxidase. .

Compounds containing polyphenols are oxidized by polyphenol oxidase to produce highly reactive quinones, and the quinones react with malodorous substances to exhibit deodorizing effects. Therefore, it is possible to remove the odor with a high deodorization rate in a short time by promoting the automatic oxidation by mixing the material containing the polyphenol oxidase that promotes the oxidation of polyphenols.

Thyme, Melissa, coffee, green tea, mushroom mushrooms, cabbage, cacao, rosemary, chlorophyll, acai, embryonic, soybean fermentation, fried rice bran, roasted with a composition containing a polyphenol in the present invention One or a mixture of two or more selected from the group consisting of soybeans, persimmons, rooibos, oolong tea and date palm extracts is used.

In the deodorant composition of the present invention, the natural extract containing the polyphenol and the natural extract containing the polyphenol oxidase are preferably mixed in a weight ratio of 5: 1 to 1: 5 of solid content. If the weight ratio of the solid content exceeds 5: 1, the unique odor generated in the polyphenol compound becomes strong, and if less than 1: 5, the deodorization rate is greatly reduced.

Hereinafter, although this invention is demonstrated concretely based on an Example and an experimental example, the technical scope of this invention is not limited to these.

Experimental Example 1 Comparison of Activities of Extracts Containing Polyphenol Oxidase

To 100 g of the sample determined to have a polyphenol oxidase of Table 1, 0.1M potassium phosphate buffer solution (pH 7.0, 4 ℃) was added to homogenize for 5 minutes with a blender (Waring blender) and then using a woolen cloth The filtrate was filtered and the supernatant obtained by centrifugation (10,000 x g) for 30 minutes at 4 degreeC.

To 850 µl of 0.1 M potassium phosphate buffer solution, 100 µl of catechol was added as a substrate, and 50 µl of each obtained supernatant was added to make a total volume of 1 ml. After reacting at 40 ° C. for 5 minutes, the increase in absorbance due to substrate oxidation was measured at 420 nm. In the control group, 50 μl of 0.1 M potassium phosphate buffer solution was used instead of the supernatant, and the activity of the enzyme was increased to 0.001 in 1 minute to 1 unit. Table 1 shows the results of measuring the enzyme activity of each sample.

sample Enzyme activity (unit) Control group 0 Garland chrysanthemum 114 Buttercup 98.6 potato 70.8 banana 65.4 hemp 7.4 Apple flesh 2.8 Apple peel 2.4 Lotus root 1.6 Bellflower 7.8 Deodeok 1.2 Enoki Mushroom 0.2 Oyster mushroom One onion 0.4 plum 1.6 peach 3 Lettuce 0.2 ship 0.2 Shiitake mushrooms 0

Example  One : Green tea powder  Bad breath ingredients ( Methylmercaptan Inhibitory effect

In order to measure the inhibitory effect on methylmercaptan, the main component of bad breath of mugwort, buttercup, potato and banana known to have excellent enzyme activity in Experimental Example 1, Gastec (Gas detection tube) No. The degree of bad breath inhibition was measured using 71H.

Methylmercaptan sodium salt solution (15% in water) was used as a bad breath source solution. Green tea powder was used as a substrate containing polyphenol. 0.1 g or 0.01 g of green tea powder, 2 ml of 0.1 M potassium phosphate buffer (pH 7.0) and 3 µl of bad breath source solution were added, and 3 ml (0.1 g of solid) of the supernatant obtained in Experimental Example 1 was added thereto.

As a control, 2 ml of 0.1 M potassium phosphate buffer (pH7.0) and 3 μl of bad breath source solution were added to a 50 ml dark brown bottle. Each test bottle was shaken for 10 minutes in a 36.5 ° C. water bath. , The gas detection tube was inserted into the parafilm to measure the concentration of the odor source remaining in the dark brown disease. The experiments are shown in Table 2 below each gas detector tube measurement value obtained by repeating each of the three times.

Green Tea Powder 0.1g Green Tea Powder 0.01g Detection tube (ppm) Deodorization rate (%) Detection tube (ppm) Deodorization rate (%) Control group 900 0 900 0 Green Tea Powder 800 11.1 870 3.3 Green tea powder + garland chrysanthemum supernatant 100 88.8 600 33.3 Green Tea Powder + Buttercup Supernatant 225 75 650 27.8 Green Tea Powder + Potato Supernatant 340 62.5 720 20 Green Tea Powder + Banana Supernatant 450 50 750 16.7

When using the supernatant obtained in Experimental Example 1 in the green tea powder, it was confirmed that the deodorization rate is significantly increased compared to the case of using only the green tea powder.

Example 2 Effect of Inhibiting Bad Breath Components (Hydrogen Sulfide) of Green Tea Powder

In order to measure the inhibitory effect on hydrogen sulfide, the main component of bad breath of mugwort, buttercup, potato and banana known to have excellent enzyme activity in Experimental Example 1, Gastec (Gas detection tube) No. The degree of inhibition of bad breath was measured using 4LB.

2 g of hydrogen sulfide was collected in a mixed solution of 0.05 M potassium phosphate buffer solution and propylene glycol solution in a weight ratio of 3: 1, and bad breath was carried out as in Example 1 except that 1 ml of bad breath source solution was used. The component inhibitory effect was measured and the results are shown in Table 3 below.

Green Tea Powder 0.1g Green Tea Powder 0.01g Detection tube (ppm) Deodorization rate (%) Detection tube (ppm) Deodorization rate (%) Control group 7 0 7 0 Green Tea Powder 4.3 38.5 6.5 7.1 Green tea powder + garland chrysanthemum supernatant 0 100 One 85.7 Green Tea Powder + Buttercup Supernatant 0.1 98.6 1.5 78.6 Green Tea Powder + Potato Supernatant 0.2 97.1 1.8 74.3 Green Tea Powder + Banana Supernatant 0.5 92.9 2.5 64.3

Example 3 Inhibitory Effect of Mugwort Extracts Containing Polyphenol Oxidase on Bad Breath Components (Methylmercaptan)

Natural extracts containing polyphenols: thyme, melissa, coffee, green tea, mushroom, cabbage, cacao, rosemary, chlorophyll, acai, rice germ, soybean fermentation, roasted rice bran, roasted beans, and oolong In the case of using the natural extract of tea as a substrate, and using the wormwood supernatant (enzyme solution) used in Examples 1 and 2, Gastec (Gas detection tube) to measure the inhibitory effect on methylmercaptan, the main component of bad breath ) No. The degree of bad breath inhibition was measured using 71H.

Except for using 0.1g of each polyphenol-containing natural extracts described below, the effect of inhibiting bad breath components was measured in the same manner as in Example 1, except that the supernatant of the extract containing polyphenol oxidase was added as a comparative example. Was compared. The measurement results are shown in Table 4 below, and a graph showing main results is shown in FIG. 1.

Substrate + Enzyme Solution (Example) Temperament (Comparative Example) Detection tube (ppm) Deodorization rate (%) Detection tube (ppm) Deodorization rate (%) Control group 900 0 900 0 Thyme 0 100 750 16.7 Melissa 0 100 800 11.1 coffee 10 98.9 450 50 green tea 100 88.9 800 11.1 Mushroom Mushroom 550 38.9 900 0 Icing 50 94.4 600 33.3 cacao 450 50 850 5.6 Rosemary 480 46.7 900 0 Chlorophyll 400 55.6 800 11.1 ACAI 550 38.9 800 11.1 Embryonic embryo 650 27.8 750 16.7 Soybean Fermentation 650 27.8 750 16.7 Roasted Rice Bran 600 33.3 850 5.6 Roasted beans 800 11.1 850 5.6 Oolong tea 200 77.8 650 27.8

Example 4 Inhibitory Effect of Bad Breath Component (Hydrogen Sulfide) of Mugwort Extract Containing Polyphenol Oxidase

Natural extracts containing polyphenols: thyme, melissa, coffee, green tea, mushroom, cabbage, cacao, rosemary, chlorophyll, acai, rice germ, soybean fermentation, roasted rice bran, roasted beans, and oolong In the case of using the natural extract of tea as a substrate and using the wormwood supernatant (enzyme solution) used in Examples 1 and 2, in order to measure the inhibitory effect on hydrogen sulfide, the main component of bad breath, Gastec (gas detector tube) No. The degree of inhibition of bad breath was measured using 4LB.

Except for using 0.1 g of each polyphenol-containing natural extract, the effect of inhibiting bad breath components was measured in the same manner as in Example 2, except that the supernatant of the extract containing polyphenol oxidase was added as a comparative example. Was compared. The measurement results are shown in Table 5 below.

Substrate + Enzyme Solution (Example) Temperament (Comparative Example) Detection tube (ppm) Deodorization rate (%) Detection tube (ppm) Deodorization rate (%) Control group 6.5 0 6.5 0 Thyme 0 100 4 38.5 Melissa 0 100 4.5 30.8 coffee 0 100 3.5 46.2 green tea 0 100 4 38.5 Mushroom Mushroom 0.5 92.3 5.5 15.4 Icing 0 100 3 53.8 cacao 0 100 3.2 50.8 Rosemary 0 100 3.5 46.2 Chlorophyll One 84.6 5 23.1 ACAI 0.2 96.9 3.5 46.2 Embryonic embryo 0.5 92.3 5 23.1 Soybean Fermentation 0.5 92.3 5 23.1 Roasted Rice Bran 0.5 92.3 6.5 0 Roasted beans One 84.6 6 7.7 Oolong tea 0 100 6 7.7

Example 5 Inhibitory Effect of Methanol Extract Containing Polyphenol Oxidase (Mormer Mercantane)

Except for using the supernatant of the buttercup extract of Example 1, the bad breath component inhibitory effect was measured in the same manner as in Example 3, the measurement results are shown in Table 6 below.

Substrate + Enzyme Solution (Example) Temperament (Comparative Example) Detection tube (ppm) Deodorization rate (%) Detection tube (ppm) Deodorization rate (%) Control group 900 0 900 0 Thyme 120 86.7 750 16.7 Melissa 120 86.7 800 11.1 coffee 130 85.6 450 50 green tea 225 75 800 11.1 Mushroom Mushroom 600 33.3 900 0 Icing 160 82.2 600 33.3 cacao 500 44.4 850 5.6 Rosemary 530 41.1 900 0 Chlorophyll 470 47.8 800 11.1 ACAI 550 38.9 800 11.1 Embryonic embryo 700 22.2 750 16.7 Soybean Fermentation 700 22.2 750 16.7 Roasted Rice Bran 650 27.8 850 5.6 Roasted beans 820 8.9 850 5.6 Oolong tea 300 66.7 650 27.8

Example 6 Inhibitory Effects of Potato Extracts Containing Polyphenol Oxidase (Methylmercaptan)

Except for using the supernatant of the potato extract of Example 1 and the bad breath component inhibitory effect was measured in the same manner as in Example 3, the measurement results are shown in Table 7 below.

Substrate + Enzyme Solution (Example) Temperament (Comparative Example) Detection tube (ppm) Deodorization rate (%) Detection tube (ppm) Deodorization rate (%) Control group 900 0 900 0 Thyme 100 88.9 750 16.7 Melissa 120 86.7 800 11.1 coffee 140 84.4 450 50 green tea 200 77.8 800 11.1 Mushroom Mushroom 500 44.4 900 0 Icing 150 83.3 600 33.3 cacao 500 44.4 850 5.6 Rosemary 530 41.1 900 0 Chlorophyll 450 50 800 11.1 ACAI 400 55.6 800 11.1 Embryonic embryo 680 24.4 750 16.7 Soybean Fermentation 500 44.4 750 16.7 Roasted Rice Bran 450 50 850 5.6 Roasted beans 760 15.6 850 5.6 Oolong tea 350 61.1 650 27.8

Example 7 Comparison of Inhalation Component (Methylmercaptan) Inhibition Rates of Deodorant Compositions

Natural extracts containing polyphenols: thyme, melissa, coffee, green tea, mushrooms, currants, cacao, rosemary, chlorophyll, acai, rice germ, soybean fermentation, roasted rice bran, roasted beans, and oolong Gastec (Gas Detection Tube) to measure the rate of inhibition of methylmercaptan, which is the main component of bad breath, when using wormwood and parsley supernatant used in Examples 1 and 2 as a substrate as a natural extract of tea No. Deodorization rate with time was measured using 71H, and the results are shown in Table 8 below.

Substrate + Mugwort Supernatant Substrate + Buttercup Supernatant temperament 10min 20min 30min 10min 20min 30min 10min 20min 30min Thyme 100 100 100 86.7 92.3 100 16.7 28.6 38.9 Melissa 100 100 100 86.7 94.4 100 11.1 22.2 33.3 coffee 98.9 100 100 85.6 88.9 93.7 50 60.3 72.5 green tea 88.9 100 100 75 85.6 92.6 11.1 27.8 41.1 Mushroom Mushroom 38.9 68.8 88.8 33.3 55.6 75.3 0 11.1 23.7 Icing 94.4 100 100 82.2 85.6 94.4 33.3 46.7 60.3 cacao 50 92.6 100 44.4 68.8 92.3 5.6 12.7 27.8 Rosemary 46.7 88.9 100 41.1 63.3 88.9 0 5.6 11.1 Chlorophyll 55.6 92.3 100 47.8 72.2 95.6 11.1 19.2 27.8 ACAI 38.9 75.3 100 38.9 60.3 92.6 11.1 22.2 38.9 Embryonic embryo 27.8 63.3 88.2 22.2 55.6 77.8 16.7 27.8 38.9 Soybean Fermentation 27.8 60.3 85.6 22.2 52.3 72.5 16.7 27.8 41.1 Roasted Rice Bran 33.3 63.6 88.6 27.8 55.6 82.3 5.6 13.3 22.2 Roasted beans 11.1 50.3 86.6 8.9 46.7 69.8 5.6 12.7 27.8 Oolong tea 77.8 100 100 66.7 94.4 98.9 27.8 38.9 47.8

As shown in the above example, when the polyphenol oxidase extract of Experimental Example 1 was included, the deodorizing ability was improved and the time required for deodorization was shortened compared to the case of using the polyphenol-containing extract alone. there was.

Example 8 Deodorization Temperature Stability of Deodorant Compositions

To evaluate the stability of polyphenol oxidase against temperature, methylmer, the main ingredient of bad breath, was used when natural extracts such as mugwort, buttercup, potato, banana and hemp, which were polyphenol oxidase, and Melissa were used as substrates Deodorization rate for Methylmercaptan was calculated using Gastec No. Using 71H was measured by temperature (20 ~ 90 ℃), the results are shown in Table 9 below.

Temperature (℃) 20 30 40 50 60 70 80 90 Garland chrysanthemum 100 100 100 100 100 90 75 62.5 Buttercup 98.9 92.3 86.7 77.8 64.4 55.6 50 44.4 potato 98.9 98.9 86.7 64.4 44.4 27.8 11.1 5.6 banana 92.3 92.3 88.9 83.3 77.8 64.4 55.6 50 hemp 46.7 38.9 27.8 11.1 5.6 5.6 0 0 Apple flesh 22.8 22.8 22.2 16.7 5.6 0 0 0 Apple peel 16.7 16.7 11.1 5.6 0 0 0 0 Lotus root 13.3 13.3 11.1 2.2 0 0 0 0 Bellflower 50 50 46.7 28.9 27.8 11.1 0 0 Deodeok 11.1 11.1 5.6 2.2 0 0 0 0 Enoki Mushroom 5.6 5.6 0 0 0 0 0 0 Oyster mushroom 11.1 11.1 5.6 5.6 0 0 0 0 onion 2.2 2.2 0 0 0 0 0 0 plum 16.7 16.7 16.7 11.1 0 0 0 0 peach 27.8 27.8 16.7 11.1 5.6 0 0 0 Lettuce 5.6 5.6 5.6 0 0 0 0 0 ship 5.6 5.6 0 0 0 0 0 0 Shiitake mushrooms 5.6 0 0 0 0 0 0 0

1 is a graph showing the deodorization rate for methylmercaptan when wormwood extract is added to a polyphenol-containing natural extract.

Claims (3)

One or two or more mixtures selected from the group consisting of natural extracts of Thyme, Melissa, coffee, green tea and cucurbit containing polyphenols; And One or more mixtures selected from the group consisting of natural extracts of wormwood, buttercups, potatoes and bananas containing polyphenol oxidase Deodorant composition comprising a. delete The deodorant composition according to claim 1, wherein the natural extract containing polyphenol and the natural extract containing polyphenol oxidase are mixed in a weight ratio of solids of 5: 1 to 1: 5.

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