JP7774205B2 - Hygiene products for the mouth, nose or throat made from seaweed and its extracts - Google Patents

Description

The present invention relates to hygiene products, including toothpaste (including paste, liquid, and powder forms), tongue polish, mouthwash, dental rinse, mouthwash, and other mouthwashes, as well as oral, nasal, or throat cleansers and sprays for the oral cavity, throat, or nostrils, which have the effect of inactivating viruses and killing bacteria through the use of seaweed, a natural foodstuff that has been eaten and ingested by humans for many years and whose safety has been confirmed. It also relates to foods such as throat lozenges and chewing gum that remain in the mouth for a certain period of time and help maintain the hygiene of the teeth, gums, tongue, throat, and other parts of the oral cavity and throat.

The present invention is a hygiene product for maintaining a healthy and hygienic state within the oral cavity, nostrils, or throat, and is not a vaccine or disinfectant that inactivates a specific virus, or a therapeutic drug or medicine for treating a specific disease.

The human mouth (oral cavity) is the digestive organ through which food first enters the body when eating and drinking, and therefore is the first place susceptible to invasion by foreign substances such as mold, bacteria, and viruses from the outside world.

Furthermore, the nostrils and throat are the respiratory organs that first take in air (oxygen) into the body (lungs) through breathing, and are formed integrally with the oral cavity. Furthermore, the nose and throat are connected to the respiratory organs of the airway (trachea) and lungs (alveoli). Therefore, like the oral cavity, they are the first places susceptible to invasion by foreign substances such as mold and viruses from the outside world.

Humans digest food and drink ingested through the mouth in the stomach, and the nutrients from the food digested in the stomach are absorbed primarily in the small intestine, with water being absorbed in the large intestine. The nutrients and water taken into the body in this way combine with oxygen taken in through the pharyngeal organs (nose, mouth, throat) and the respiratory organs connected to them (airways and lungs) and are oxidized in various parts of the body, generating energy for the activity of living organisms and forming human tissues such as flesh and bones.

Humans become infected with respiratory diseases such as pneumonia and bronchitis when the causative viruses or bacteria attach to the mucous membranes of the throat, such as the nose, throat, or trachea, through breathing.

In addition, digestive diseases such as food poisoning in humans occur when viruses such as norovirus and mold bacteria that have entered food or drink are taken up by the body's digestive organs via the mouth and esophagus.

As such, respiratory and digestive diseases caused by viruses and bacteria can occasionally be transmitted through mucous membranes such as the skin or eyes, but most often they occur by entering the body through the throat (mouth, throat, and trachea) for breathing and the oral cavity (lips, inside of the mouth, teeth, tongue, and esophagus) for taking in food and drink.

The mouth is the trachea, the first part of the digestive system in humans and animals, and is used primarily for ingesting nutrients and oxygen. The mouths of many animals are equipped with digestive accessory organs such as tongues, teeth, and exocrine glands, which are used not only to assist in feeding through chewing with teeth, but also as a means of fighting off external enemies and protecting the body.

Many vertebrates, including humans, have chewing organs in their oral cavity that are equivalent to teeth. In addition to the functions of chewing food and mixing it with digestive fluids (saliva), these organs also assist in various actions such as tasting, vocalization, and breathing. Sometimes the term "mouth" refers to just the outer lips and opening/closing part.

Morphologically, the mouth is an opening in the front of the face that opens and closes with the aid of the temporomandibular joint, and is considered to be the open end of the digestive system, the inner surface of which is covered with mucous membrane and has various accessory organs.

Teeth are used for chewing food as part of the digestion process, as well as attacking external objects and grasping objects. The tongue not only controls the sense of taste, but also mixes food that enters the oral cavity. There are many salivary glands, including the submandibular, parotid, and sublingual glands, which secrete saliva to aid in digestion.

The oral mucosa is part of the digestive mucosa and also functions as an auxiliary organ for taste. Compared to the outer skin, the mucosa is more likely to absorb chemical substances with small molecular weights, and food tends to remain in the oral cavity, so it can also be said to function as an absorptive organ.

As such, the mouth is the entrance to the digestive system and an oxygen intake, making it one of the most important openings on the surface of the body. Around it are well-developed muscles for taking in (swallowing) food. There are also organs around it for taking in and cutting up food. Their shape changes greatly depending on the type of food being taken in.

Viral infections such as food poisoning caused by epidemic influenza, parainfluenza, norovirus, etc., Middle East Respiratory Syndrome (MERS), viral acute bronchitis and pneumonia, measles, and more recently the novel coronavirus (SARS-CoV-2) that causes the novel coronavirus disease (COVID-19), which was designated a pandemic by the WHO in the spring of 2020, are transmitted from person to person or from animal to person via droplets expelled primarily from the trachea when an infected person coughs or sneezes, virus-containing particles floating in the air, viruses attached to handles such as train straps and familiar objects, or mold or bacteria infected with these viruses.

It has also been confirmed that many viruses and bacteria, including the new coronavirus, are present in large quantities in the saliva of infected individuals.

As will be discussed later, although it is known that saliva has antiviral and antibacterial properties, the amount of saliva secreted per day decreases with age, making older people more susceptible to viral and bacterial infections and more likely to develop severe symptoms if they do become infected.

In addition, when viruses attach to objects or the surface of the human body in cold environments (low temperatures and humidity), they can survive for a relatively long time. In particular, the low temperatures of the human respiratory organs, including the throat, dry out the cilia in the lining of the upper respiratory tract and reduce ciliary activity (upper respiratory tract barrier function), making person-to-person infection more likely to spread than in warm environments.

Medications used to treat patients infected with these viruses include Tamiflu, a treatment for influenza, and Remdesivir (generic name: Veklury) and Favipiravir (generic name: Avigan) for treating Ebola hemorrhagic fever and COVID-19, and clinical trials are underway to assess their effectiveness. However, these medications carry the risk of causing side effects in pregnant women and those with specific constitutions, and considering the risk of resistant viruses emerging, it is important to first avoid infection and to avoid infecting others.

From the perspective of preventing viral infection, it has been proven through use cases and various experiments around the world that wearing a mask is effective in minimizing the range of virus droplets released into the air when coughing or sneezing, and in reducing the amount of droplets released into the outside air. It goes without saying that washing your hands and gargling frequently are also important.

In addition, it is important to frequently disinfect people's hands and familiar objects that they touch using various disinfectants that are effective in killing viruses and bacteria, such as alcohol or sodium hypochlorite water.

However, these disinfectants and germicides generally damage tissues such as the skin and mucous membranes, and there are certain restrictions on their use. In particular, when used in direct contact with the skin or mucous membranes, there are clear restrictions on their use for each virus disinfectant. Infants and young children are particularly susceptible to skin rashes and inflammation when exposed to alcohol or sodium hypochlorite water, and there is a risk of atopic dermatitis worsening in allergy sufferers in particular.

As such, in order to prevent the spread of viral infections, it is important to first wear a mask, wash your hands and gargle frequently, and disinfect your hands and objects that people may touch with alcohol or other disinfectants in order to prevent the virus from spreading from person to person.

Incidentally, not only in Japan but around the world, when multiple people are placed in an environment or situation where viral infection is possible, there have been many cases where some people have been infected with the virus while others have not. For example, in the case of epidemic influenza infection, among the many people who commute daily on crowded trains, some have never been infected with epidemic influenza for decades, regardless of whether they have received the influenza vaccine, while others are infected with influenza almost every year.

Furthermore, with regard to the novel coronavirus disease (COVID-19), which became a global pandemic infection in 2020, there have been many reported cases in which, for example, even when several people, including one or more asymptomatic infected individuals, were in an extremely small, enclosed space, crowded and close together, talking loudly, singing, eating and drinking together for a long period of time, not everyone in the room was necessarily infected with the novel coronavirus, or even if they were infected, they did not develop the novel coronavirus-related illness.

Possible reasons why individuals in the same environment may or may not become infected with a virus include each person's past history of infection with the same or similar virus, the presence or absence of immune antibodies against certain viruses, their constitution, or the individual's health and nutritional status at the time. However, it is also thought that differences in saliva secretion and cilia activity (upper respiratory tract barrier function), which eliminates viruses and bacteria that enter a person's upper respiratory tract, also play a role.

In addition, in the case of the novel coronavirus, it is also true that at present, the number of infected people and deaths from the coronavirus among Japanese people (including people from East Asia, such as China, South Korea, and Taiwan) is significantly lower in proportion to their population than other developed countries, such as Western countries.

The reasons for this large discrepancy in the number of infected people and deaths per capita have been pointed out as including differences in social customs in everyday life in Europe and the United States, such as handshakes and hugs, the presence or absence of resistance to wearing masks under normal circumstances during the low temperature and humidity of virus infection periods, and differences in the strength of awareness of social norms. However, even after the spread of infection in Western countries led to so-called regional lockdowns that resulted in stay-at-home orders being issued, dining in restaurants being prohibited, and mask wearing being urged, the spread of COVID-19 in those countries per capita remains extremely serious compared to Japan.

On the other hand, as will be discussed later, there are foods and extracts that have been known throughout human history to have bactericidal or inactivating effects against viruses and bacteria, and whose safety has been confirmed over many years, even when eaten or allowed to come into contact with the mucous membranes of the oral cavity.

For this reason, the inventors of the present application have focused on differences in dietary habits as one of the reasons for such differences in infection levels of viruses, etc., focusing in particular on foods and ingredients that are commonly eaten by people in East Asia, including the Japanese, on a daily basis, but that are not commonly eaten by people in Western countries. They selected several such ingredients and conducted tests to confirm the antiviral effects, virus inactivation effects, and bactericidal effects of each ingredient in preventing viral infection in humans, as well as the bactericidal effects of E. coli and Staphylococcus aureus.

Incidentally, prior art examples that have confirmed the virus inactivation effects of such ingredients include at least one selected from the group consisting of proteoglycans, mucopolysaccharides (e.g., glycosaminoglycans), and proteoglycan sugar chain-peptide isolates, and a document has been disclosed that shows that proteoglycan-containing extracts obtained from sea hare and sea cucumber, particularly sea cucumber, and the proteoglycan sugar chain-peptide isolates in said extracts, have a high virus inactivation effect (see Patent Document 1).

It has also long been reported that menthol and some herbs have antiviral properties, and examples of such herbs include rose hips, thyme, and echinacea, which are rich in vitamin C.

Patent Publication No. 2019-19085

However, the nameko mushrooms, sea hares, and extracts from them that are shown to have virus inactivating effects, as disclosed in Patent Document 1, are not ingredients that Japanese people and others eat on a daily basis. Furthermore, these foods and their processed products are expensive, and even if these ingredients are shown to have a high virus inactivating effect, it would be difficult for many people to eat them on a daily basis.

Furthermore, the hearsay that vitamin C and some herbs have antiviral effects has not been clearly confirmed by scientific clinical trials, and there are many research reports that deny or question their physiological effects.

The present invention aims to provide oral, nasal, or throat hygiene products that contain naturally derived virus inactivators that make it difficult to become infected with various viruses or prevent the symptoms from becoming severe if infected, without the risk of causing serious side effects in some people like vaccines, unlike vaccines.

Recognizing that respiratory and digestive diseases caused by viruses and bacteria always first enter the body via the throat (mouth, throat, and trachea) through which we breathe, or the oral cavity (lips, inside of the mouth, teeth, tongue, and esophagus) through which we take in food and drink, the present invention aims to provide hygiene products for the oral cavity, nasal passages, or throat that inactivate viruses, including the novel coronavirus "SARS-CoV-2," that have entered the oral cavity and throat from the outside world, and kill bacteria.

A further object of the present invention is to provide oral and nasal hygiene products that promote good saliva secretion, activate ciliary activity to eliminate viruses and bacteria that have entered the larynx and upper respiratory tract, and enhance the upper respiratory tract barrier function, while also having virus inactivation and bacterial killing effects through a combination of natural foods or extracts thereof whose safety has been confirmed, and specific additives whose safety has previously been confirmed.

There are various particularly important objectives that the sanitary product of the present invention must achieve, but they can be summarized as achieving the following objectives (1) to (4):
(1) It is not a vaccine that inactivates a specific virus or a drug that kills a specific bacterium, but rather it inactivates a variety of viruses and kills a variety of bacteria.
(2) It is not a therapeutic drug or medicine for treating a specific disease, and there is no risk of health safety issues even if it is taken/used for a long period of time. Furthermore, there is no risk of resistant viruses or bacteria developing.
(3) When the seaweed and its extract according to the present invention are ingested or taken in contact with sensitive mucous membranes in the human body, such as the throat, nostrils, oral cavity, or respiratory organs, such as the bronchi, they do not cause pain, discomfort, or discomfort, and there are no problems with the texture, taste, or smell.

Prior to conducting the first through eighth series of meticulous, long-term efficacy confirmation tests described in detail in the specification of this application, the applicant conducted tests to confirm that the seaweed and/or extract thereof according to the present invention would not cause pain, distress, or discomfort when it came into contact with the sensitive throat, nostrils, oral cavity, or bronchi of the human body, and would not cause any problems with texture, taste, or smell when taken or ingested.

As a result of this preliminary confirmation test, the applicant confirmed that if the seaweed and/or extract thereof according to the present invention is extremely finely crushed to a size of approximately 5 μm and this extremely fine powder is dissolved in physiological saline (cold water and boiled water) and ingested, it can be ingested or taken without any discomfort as a hygiene product for the mouth, throat, and nasal passages. Therefore, the first through eighth efficacy confirmation tests described below were conducted by crushing the seaweed and/or extract thereof according to the present invention extremely finely to a size of approximately 5 μm and dissolving this extremely fine powder in physiological saline (cold water and boiled water).

Note that normal saline is an aqueous solution of sodium chloride (NaCl) prepared to have an osmotic pressure roughly equivalent to that of human body fluids. The Japanese Pharmacopoeia and prescription drugs define "normal saline" as saline containing 0.9 w/v% sodium chloride.

Based on these conditions, the inventors and applicants of the present application focused on and selected several natural ingredients from among the foods and ingredients eaten daily by Japanese people that many people in Western countries rarely eat, and actually confirmed the virus inactivation and bactericidal effects of these selected ingredients through multiple tests over a long period of time.

As a result, it was confirmed that seaweed such as kelp, wakame, and sea lettuce, or extracts from such seaweed, have a significant effect of reducing and inactivating viruses, as well as a significant test effect of killing bacteria such as E. coli and Staphylococcus aureus.

Therefore, the present invention provides hygiene products including a mouthwash and a nasal or throat cleanser that are made from seaweed such as kelp, wakame seaweed, and Ulva lettuce and/or one or more extracts from said seaweed and have the effect of inactivating SARS-CoV-2, a novel coronavirus . The extracts are kelp powder, fucoidan powder, laminaran powder, and iodine powder, and are characterized in that they are left in the mouth, nasal cavity, or throat for at least 15 seconds before use.

Here, the mouthwash includes toothpaste, mouthwash, dental rinse, and mouthwash in paste, liquid, or powder form. The oral cavity cleanser also includes oral spray liquid. The nasal cleanser also includes nasal drops and nasal spray liquid. The throat cleanser also includes throat spray liquid.

These mouthwashes, dental rinses, mouthwashes, and other mouth, nasal, or throat cleansers remain in the mouth, nostrils, or throat for a period of time (often about 10 seconds to 1 minute), which stimulates saliva secretion and, as described below, enhances their viral inactivation effect through interaction with saliva. Furthermore, tests described below have shown that the sanitary products of the present invention also have a strong bactericidal effect against bacteria, including E. coli and Staphylococcus aureus, effectively preventing viruses that are unable to replicate their own cells from infecting the human body via bacteria.

The present invention therefore includes throat lozenges, chewing gum, and pacifier foods. Like the oral hygiene products described above, these foods remain in the mouth for a certain period of time to stimulate saliva secretion, and the dissolved substances mixed with saliva come into contact with the trachea and esophagus for a certain period of time, thereby inactivating viruses and killing bacteria present in the mucous membranes of the mouth, throat, esophagus, etc. Furthermore, because they are foods, there is absolutely no risk of them having adverse effects on the human body, unlike chemicals or disinfectants, even if they penetrate the mucous membranes of the human body or are absorbed through digestion.

The seaweed extract in the present invention is one or a combination of viscous polysaccharides, such as fucoidan, laminaran, arginine, alginic acid (sodium alginate), mannuronic acid, guluronic acid, or iodine, which were subsequently revealed through the results of several experiments.

The results of several rigorous tests conducted by the applicant, as described below, have confirmed that extracts from these seaweeds have the ability to inactivate and kill viruses, including the novel coronavirus (SARS-CoV-2).

Fucoidan, laminaran, arginine, sodium alginate, mannuronic acid, and guluronic acid are storage polysaccharides found in seaweed and mushrooms. They are easily extracted with water, and many of them are mucilaginous components that have long been known to have anti-tumor, anti-thrombotic, and anti-hypertensive effects. This test confirmed that these extracts also have virus-inactivating and bactericidal effects in addition to their previously known effects.

It is also advisable to add either citric acid or baking soda, or both, to the sanitary product of the present invention. Citric acid and baking soda are nutrients whose safety has been confirmed, and their refreshing acidity and carbon dioxide-generating action promote saliva secretion, while also having antibacterial properties themselves. Furthermore, the refreshing acidity and mild irritation of citric acid and baking soda activate the mucous membranes and cilia that line the inner walls of the human airways, from the throat to the lungs.

Furthermore, saliva itself has antiviral activity, and it is believed that this antiviral activity prevents infection by binding sialic acid in saliva to viruses before they reach receptors on the cell surface in the throat and upper respiratory tract. In other words, since viral infection is suppressed according to the amount of bound sialic acid in sublingual saliva, the intake of citric acid and baking soda, in combination with the products extracted from kelp or seaweed belonging to the brown algae and seaweed extracts of the present invention, suppresses viral infectivity.

Furthermore, published test results have shown that when appropriate amounts of citric acid or baking soda are ingested, saliva secreted from multiple sites, such as the parotid gland, sublingual gland, and submandibular gland, is secreted in greater amounts from the sublingual saliva, which is secreted from the palate area of the tongue. This sublingual saliva is known to have stronger antiviral, virus inactivation, and bactericidal effects than other types of saliva.

In the present invention, aminolevulinic acid and/or L-glutamic acid are added to the sanitary products. Aminolevulinic acid is a starting material for the porphyrin synthesis pathway and is used in the plastids of prokaryotes and eukaryotes. Recently, cell culture experiments using viruses with 5-aminolevulinic acid (5-ALA) have confirmed its effectiveness in inhibiting viral infection. In the present invention, a more pronounced viral infection inhibitory effect has been confirmed when used in combination with seaweed and its extracts.

Furthermore, various tests conducted by the applicant have confirmed that adding polyphenols to the sanitary products of the present invention produces better test results. Polyphenols are bitter and pigmentary components found in most plants, and are generally known to have strong antioxidant properties, similar to vitamin C and vitamin E, converting harmful substances such as active oxygen into harmless substances and helping to prevent lifestyle-related diseases such as arteriosclerosis. In the present invention, a significant viral infection suppression effect has been confirmed when used in combination with seaweed and its extracts.

Furthermore, in this invention, the viral infection suppression effect was confirmed when drinking alcohol (red wine) was added to the above-mentioned hygiene products in combination with seaweed and its extracts. Red wine contains polyphenols and alcohol, and its slight acidity stimulates saliva secretion, making it one of the best foods and drinks for inactivating viruses.

Furthermore, in the present invention, it is advisable to add beta-carotene to the sanitary products. Because beta-carotene is converted into vitamin A and acts in the body, it maintains the health of the skin and mucous membranes and contributes to the proliferation and differentiation of mucosal cells. Beta-carotene has also been reported to have antioxidant and immunostimulating effects. In the present invention, the addition of drinking alcohol to the sanitary products in combination with seaweed and its extracts has been confirmed to have a viral infection-suppressing effect.

As such, the hygiene products of the present invention are made entirely from safe materials, including natural or naturally derived ingredients, their components, and additives, and rigorous confirmation tests described below have confirmed their inactivation effect against various viruses, including SARS-CoV-2, and their bactericidal effect against bacteria, including E. coli and Staphylococcus aureus.

The seaweed extract is produced by dissolving dried seaweed powder in saline or physiological saline, with the salt weight ratio in the saline or physiological saline being 0.9 to 3.4%.

When humans breathe, the air that enters through the mouth and nose passes through the throat and trachea and then into the lungs. The air inhaled in this way contains foreign substances such as dust, soot, mold, bacteria, and viruses, and it is known that the mucous membranes and cilia that line the inner walls of the airways act as a guard against these foreign substances in the air from entering the trachea or reaching the lungs.

Furthermore, by ingesting the oral, nasal, and throat hygiene product of the present invention and leaving it in the oral cavity for a certain period of time, periodontal bacteria in the oral cavity can be reduced.

By the way, periodontal bacteria is a bacterial infection in which periodontal disease bacteria in periodontal plaque cause inflammation of the gums and destroy the surrounding tissue. In recent years, research papers have been published suggesting that periodontal bacteria may be a contributing factor to diabetes, brain disease, and heart disease. Furthermore, it has been reported that large amounts of periodontal bacteria have been detected in the mouths of many people who have died from COVID-19 recently, and that many of those with severe COVID-19 infections have severe periodontal disease. It has also long been reported that reducing oral bacteria through proper brushing and tongue scraping can reduce the incidence of influenza by about one-tenth.

Based on many such cases, it is speculated that viruses that do not have the ability to replicate on their own are transferring their genes to bacteria such as periodontal bacteria, causing bacteria containing viral cells to proliferate in the human mouth and mucous membranes.

Therefore, in order to avoid infection with SARS-CoV-2 and various influenza viruses, it is important to promote good saliva secretion, reduce bacteria in the mouth, throat, and nasal cavity, and maintain good hygiene.

This invention makes it possible to provide a hygiene product for the oral cavity, nasal cavity, or throat that does not produce side effects like vaccines, and does not have the effect of preventing infection only against specific viruses like vaccines. By taking or ingesting it on a daily basis, it makes it less likely to be infected with various viruses, including SARS-CoV-2, or prevents symptoms from worsening if infected. It also has a sterilizing or disinfecting effect against E. coli, Staphylococcus aureus, and other bacteria.

The results of a test (1) on the effectiveness of the oral, nasal or throat hygiene product according to the present invention against PED virus, a coronavirus whose morphology is similar to that of SARS-CoV-2, are shown. The following shows the results of a test (2) on the effectiveness of kelp, a type of seaweed that is a hygiene product for the oral cavity, nasal passages, or throat according to the present invention, as well as the effectiveness of alginic acid, fucoidan, and iodine, which are the main components of seaweed, and a mixture of alginic acid, fucoidan, and iodine, against the novel coronavirus SARS-CoV-2. The test results (3) of the effectiveness of the sanitary product of the present invention to which alcohol has been added against the PED virus are shown. The results of tests (4) on the effectiveness of the seaweeds kelp and wakame, which are the sanitary products of the present invention, as well as the components of seaweed, iodine, arginine, and fucoidan, and the combined components of iodine, arginine, and fucoidan, against the PED virus are shown. The test results (5) of the bactericidal effect of the sanitary product of the present invention on Escherichia coli are shown. 5 shows the test results (5) of the bactericidal effect of the sanitary product of the present invention against Staphylococcus aureus. The test results (6) for the effects on PED virus of L-glutamic acid, β-carotene, Ulva, red wine (containing 14% alcohol and polyphenols), laminaran, and fucoidan, which are the elements or additives constituting the sanitary product of the present invention, are shown. The test results (7) of the effectiveness of the sanitary product of the present invention against influenza viruses are shown. The results of a test (8) on the effectiveness of the oral, nasal or throat hygiene products according to the present invention against SARS-CoV-2, a novel coronavirus, are shown.

The antiviral agent or virus inactivating agent contained in the oral hygiene products and food products of the present invention is derived from a product extracted from kelp or seaweed belonging to the brown algae family, and seaweed extracts.

Therefore, before describing the detailed description of the preferred embodiment of the invention, we will briefly describe kelp and its components.

Kelp belongs to the seaweed family, which is a general term for algae that grow in the sea. Unlike seaweed, algae do not flower, but reproduce through spores. Most seaweed is edible.

Seaweed is classified by color into species such as cyanobacteria, diatoms, green algae, brown algae, and red algae, with kelp belonging to the brown algae category. However, the color of kelp depends on the depth of the water where it grows, in other words, the amount of sunlight that reaches it; it is green in shallow waters, brown in deeper areas, and red in areas with the least amount of light. Many of the brown algae that kelp belongs to include wakame, hijiki, mozuku, and mekabu, which are used as food. Green laver belongs to the green algae category, while funori and amanoiri belong to the red algae category.

Kelp, a brown seaweed, is a species of seaweed that has been identified in 14 genera and 45 species in Japan. Of these, kelp, a cold-water brown seaweed, is found along the Pacific coast north of Miyagi Prefecture and throughout Hokkaido, with Hokkaido being the main production area. Most of the domestic kelp production is harvested in Hokkaido.

Kelp contains arginine, alginic acid, and fucoidan, a unique mucilaginous polysaccharide found only in seaweed. Arginine is known to have blood pressure lowering properties, while fucoidan is known to have anti-thrombosis and cancer-preventing properties.

Fucoidan is a type of sulfated polysaccharide. It is a dietary fiber found in large amounts in the mucilage of brown algae such as kelp, wakame (including mekabu, a part of it), and mozuku. Similar substances have also been found in animals such as sea cucumbers, which have antiviral properties and are described in the aforementioned Patent Document 1.

The arginine, alginic acid, and fucoidan contained in kelp are compounds consisting of tens to hundreds of thousands of L-fucose (polysaccharide) molecules linked together via A1-2 and A1-4 bonds, with an average molecular weight of approximately 200,000. Fucoidan is classified into U-fucoidan, which contains glucuronic acid; F-fucoidan, which consists only of sulfated fucose; and G-fucoidan, which contains galactose.

Unlike mushrooms (such as agaricus) and other polysaccharide (sugar chain) components, L-fucose has a sulfate group bound to it. This L-fucose is found in large amounts in brown algae (such as mozuku, mekabu, kombu, akamoku, and Sargassum species such as seaweed), and is often described as the sticky component of seaweed.

In contrast, arginine is an acidic polysaccharide composed of two types of uronic acid called mannuronic acid (M) and guluronic acid (G). The hardness and elasticity of arginine vary greatly depending on the ratio of (M) and (G) bonds, so it is used in a variety of applications, including as an ingredient in puddings, jellies, ice cream, and jams, for emulsifying yogurt and cheese, and for artificial salmon roe. In kelp, it exists in a jelly state, bound to calcium and magnesium.

Arginine is known to have the following physiological actions (1) to (3).
(1) Blood pressure lowering effect Excessive salt intake disrupts the balance of sodium and potassium ions in the blood, causing blood vessels to constrict and resulting in an increase in blood pressure. In particular, when arginine bound to potassium is ingested with food, the arginine separates the potassium with gastric acid. It then travels to the intestines, where it binds with the sodium ions contained in the food and is carried out of the body. Meanwhile, potassium separated from arginine becomes potassium ions, is absorbed by the intestines, and has the function of expelling sodium from the blood. In this way, arginine has a dual function of lowering blood pressure.
(2) Activating the activity of digestive enzymes When arginine is taken with food, it promotes digestion by increasing the activity of digestive enzymes such as amylase and protease in the intestine.
(3) Ability to remove harmful substances When harmful substances and pollutants accumulate in the body, they can cause various abnormalities and diseases. In an experiment in which arginine was given to laboratory animals contaminated with radioactive strontium, it was reported that arginine had the effect of excreting the radioactive element from the body.

By the way, kelp is rich in dietary fiber, the main components of which are arginine and fucoidan, which have a different chemical structure than the dietary fiber found in vegetables and grains.

As mentioned above, these two polysaccharides are contained in the slimy components of kelp. In addition to dietary fiber, dried kelp also contains amino acids that create umami and mannitol, which has a sweet taste. It also contains minerals such as magnesium and calcium, as well as iodine, making it an excellent food for nutritional supplementation.

The slippery component "fucoidan" contained in the kelp seaweed of the present invention is said to have numerous biological activities, such as anticoagulant action, cell adhesion inhibitory action, anti-inflammatory action, cell protection from viral infection, and antitumor action.

Iodine is an essential mineral for the human body, found mainly in kelp and other foods, and has long been used as the main ingredient in mouthwash to reduce inflammation in the back of the mouth and trachea. However, the amount of iodine required by the human body is said to be 0.095-0.13 mg per day (equivalent to 40-60 mg in kelp), so if you are consuming it on a daily basis, you must be careful not to exceed this limit.

Fucoidan, a water-soluble dietary fiber and slimy component found in kelp, is said to slow the movement of ingested food from the stomach to the small intestine. When digestion slows down in the stomach, fucoidan uses sulfate groups to stimulate the stomach lining.

The antiviral or virus inactivating agent containing the product extracted from kelp or seaweed and seaweed extract of the present invention may be part of this function of fucoidan.

In other words, it is possible that the fucoidan and its components contained in kelp stimulate the mucosal immune function in the intestines, thereby contributing to an increase in the defensive power of immune cells throughout the body. For example, when fucoidan is held by M cells present in the human body, lymphocytes (NK cells, T cells, B cells) attack it, NK cells, a type of lymphocyte involved in immunity, are activated, and when activated lymphocytes enter the bloodstream, they promote the secretion of antibodies, thereby boosting immunity.

Furthermore, in the present invention, it is preferable to produce the product by adding citric acid to seaweed and seaweed extracts. Here, citric acid is an organic compound found in citrus fruits and is a hydroxy acid. It has a refreshing sour taste and is widely used as a food additive, so there are no safety issues.

Citric acid also inhibits phosphofructokinase activity in the glycolytic pathway and is one of the factors that regulate the influx from glycolysis to the citric acid cycle. Because it indirectly breaks down lactic acid in muscles in the citric acid cycle, it was once said to have a post-exercise fatigue-reducing effect. This is because citric acid also forms a chelate complex with calcium, which is considered a fatigue-causing substance. This calcium binding is generally important in the trade-off with reducing acidosis in lactic acid breakdown, and so it may be effective in reducing fatigue.

Depending on age, approximately 1,000 to 1,500 mL of saliva is secreted per day. It has also been confirmed that the amount of saliva secreted decreases as people get older. This makes elderly people more susceptible to viral and bacterial infections, and if they do become infected, they are more likely to develop serious symptoms.

For this reason, what is extremely important in relation to the present invention is that the sour taste of citric acid stimulates saliva secretion when eaten.

Most of the water in saliva is secreted by the parotid and submandibular glands, with additional saliva from minor salivary glands (palatine, lingual, buccal, labial, molar, and Ébner's glands). At rest, 60-70% of saliva comes from the submandibular gland. Saliva from the submandibular and sublingual glands is excreted from the area under the tongue (floor of the mouth).

On the other hand, when we eat citric acid, its taste stimulating effect promotes saliva secretion. Saliva has been shown to have functions such as digestion, oral self-cleaning, protecting the oral mucosa, regulating pH, and even antibacterial and antiviral effects. In this way, the large amount of saliva produced by citric acid and the antiviral effects of saliva suppress the amount of virus and the prolonged infectiousness of the virus.

Furthermore, in the present invention, it is preferable to produce the product by adding baking soda to seaweed and seaweed extracts. As mentioned above, baking soda is a highly safe food additive that has traditionally been consumed as baking powder, a weakly alkaline food ingredient used to make cookies, pancakes, etc. rise.

Baking soda, made in accordance with the provisions of the Food Sanitation Act, is sometimes used as a medicine as an antacid to treat excess stomach acid. Because gastric juice contains hydrochloric acid, the sodium bicarbonate that makes up baking soda breaks down, producing carbon dioxide bubbles. These bubbles stimulate the taste buds and stomach, promoting the secretion of more saliva and gastric juices.

I. [Confirmation Test (1)]
In light of the above, the applicant of the present application first conducted a test (1) using an external testing institute to examine the inactivation effect of the seaweed constituting the oral, nasal or throat hygiene product according to the present invention on the PED virus, which is the coronavirus most similar in form to SARS-CoV-2.

Note that I. [Confirmation Test (1)] to VIII. [Confirmation Test (8)], which will be described in order below in this application, were commissioned by the applicant to external, authoritative testing organizations, and this application publishes the reports on the first through eighth test results from those testing organizations without any manipulation or evaluation of the test results. However, because the virus reduction numbers for the test materials showing the confirmation test results are presented in logarithmic notation to the base 10, a table has been added in which the logarithmic values are converted to decimal notation to make the numbers easier to understand.

(A) Test Materials: Seaweeds and Seaweed Extracts Test Material I: Seaweeds and seaweed extracts were dissolved in physiological saline to prepare a 2% solution.

Test Material II: Seaweeds and seaweed extracts were dissolved in boiling water (100°C) in physiological saline to a concentration of 2%, and then cooled before use. Sterile phosphate buffer solution was used as the control material.

(B) Test Microorganisms The test microorganism (virus) used was the P-5V strain of PED virus (Porcine epidemic diarrhea virus).

This PED virus (Porcine epidemic diarrhea virus) is commonly known as the swine infectious disease virus. The pathogenic PED virus belongs to the Alphacoronavirus genus of the Coronaviridae family. It has spikes that protrude radially (like a crown or corona) from the surface of its envelope, and its genome is positive-sense single-stranded RNA. It is the type of coronavirus that is most similar to the novel coronavirus (COVID-19) that caused the 2020 pandemic.

It has been scientifically proven that viruses belonging to the Alphacoronavirus genus of the Coronaviridae family have corona-like spikes that protrude radially from the surface of the envelope, at the tips of which they attach to the surface of cell membranes that make up the human body, allowing the virus to penetrate the human body and ultimately lead to infection.

Therefore, since the inactivation effect against PED virus, which belongs to the Alphacoronavirus genus of the Coronaviridae family, was confirmed in the above-mentioned confirmatory test of the present application, it is expected that there is a very high possibility that the same inactivation effect will also be exerted against the novel coronavirus (COVID-19).

Vero cells were used to culture PED virus (Porcine epidemic diarrhea virus). Vero cells are derived from kidney epithelial cells of African green monkeys and are a cell line used for cell culture. Along with Hela cells, they are one of the most commonly used cell lines.

(C) Setting of Groups For the test groups, 0.1 mL of the virus solution was added to 1 mL of the above-mentioned test material (a 2% solution of seaweed and seaweed extract dissolved in physiological saline), and the sensitization time was set to 1 minute after the start of the test.

For the control group, 0.1 mL of virus solution was simply added to 1 mL of phosphate buffer without adding any of the above test materials, and the sensitization times were 0 and 1 minute after the start of the test.

(D) Test method: The test was carried out with reference to "Virus Experiments, General Theory, Revised Second Edition, Maruzen Co., Ltd., Virus Neutralization Test Method."

(E) Test Procedure (E-1) Preliminary Test:
Prior to the test, the effects of the test materials on cultured cells (cytotoxicity) were investigated.

The test material was serially diluted 10-fold with phosphate buffer and then inoculated into cultured cells. The highest concentration showing normal cell condition after culture was confirmed, and the virus concentration to be used in the test was determined. As a result, poor cell growth was confirmed in the 100-fold solution of the test material for cytotoxicity. Therefore, it was determined that the test material and virus solution mixture must be diluted 100-fold or more before inoculation into the cells. For this reason, the virus concentration added was set at 10 ⁶ TCID ₅₀ /mL or more.

(E-2) Main test: Mixing of test solutions According to the test category, 1 mL each of the test material and phosphate buffer solution was taken, and the virus solution was added to the concentration determined in the preliminary test.

After adding the virus solution, the mixture was left to stand at room temperature (25°C) for the specified time.

(E-3) Main Test: Cell Inoculation and Bacterial Count Measurement After sensitization for each test category, the mixture was serially diluted 10-fold, and 100 μL of each was inoculated onto cells cultured on a 96-well plate.

After culturing at 37°C in 5% carbon dioxide gas for five days, the cultured cells were observed under a microscope, and the presence or absence of viral growth was confirmed by the appearance of CPE (cytopathic encephalopathy) in the cultured cells, and the viral concentration was calculated.

(F) Results Figure 1 shows the test results (1) of the effectiveness of the oral, nasal or throat hygiene products according to the present invention against PED virus, a coronavirus whose morphology is similar to that of SARS-CoV-2. Table 1 summarizes the test results.

Note that the vertical axis in Figure 1, as well as the subsequent Figures 2 to 7, is expressed as an exponent of 10, meaning that each step down represents a tenth.

In the control group (comparison test group without test materials), no change in the viral load was observed from the start of the test until 1 minute after the start of the test (10 ^6.1 TCID ₅₀ /mL).

On the other hand, in the test group, the concentration was <10 ^3.5 TCID ₅₀ /mL (below the detection limit: a reduction of 99.7% or more) one minute after the start of treatment. This result of "below the detection limit: a reduction of 99.7% or more" indicates an astonishingly high virus inactivation effect.

(G) Discussion: This time, we conducted a test to see if the test material could inactivate the PED virus (Porcine Epidemic Diarrhea Virus), commonly known as the swine coronavirus. The results showed that the material had an astonishing viral inactivation effect of over 99.7% within one minute of contact.

As mentioned above, the genome of the PED virus (Porcine epidemic diarrhea virus) is a positive-stranded single-stranded RNA, and since it is the type of coronavirus most similar to the novel coronavirus (COVID-19), it was predicted that it would also have a significant inactivation effect on the novel coronavirus SARS-CoV-2.

II. [Confirmation test (2)]
Therefore, having confirmed the remarkable antiviral and virus inactivation effects of the seaweed in the sanitary product of the present invention against the PED virus described above, the applicant of the present application next conducted a test to confirm its effectiveness against the new coronavirus "SARS-CoV-2." The details of this test are described below.

(A) Test materials: Seaweed and seaweed extracts Test material 1: 2% kelp powder with a particle size of 5 μm in physiological saline solution Test material 2: 2% kelp powder with a particle size of 5 μm in physiological saline solution (prepared by dissolving in boiling water)
Test material 3: 2% arginine powder in saline solution Test material 4: 2% fucoidan powder in saline solution (prepared by dissolving in boiling water)
Test material 5: 2% iodine powder in saline solution (prepared by dissolving in boiling water)
Test material 6: 2% (arginine + fucoidan + iodine) powder solution in physiological saline. Sterile phosphate buffer solution was used as a control material.

(B) Test Microorganisms The test microorganism (virus) used was SARS-CoV-02 (novel coronavirus). This SARS-CoV-02 is a human isolate that was isolated from saliva and cultured using Vero cells, and amplification of the SARS-CoV-2 gene was confirmed using real-time PCR (Ministry of Health, Labour and Welfare notification method).

The cultured cells, Vero cells, are an established cell line derived from the kidney epithelium of African green monkeys.

(C) Setting of Groups In the control group, 0.1 mL of the virus solution was added to 1 mL of phosphate buffer, and the sensitization time was set to 0 seconds and 60 seconds after the start of the test.

For the test group, 0.1 mL of virus solution was added to 1 mL of the above-mentioned test material, and the sensitization times were 15, 30, and 60 seconds after the start of the test.

(D) Test method: The test was carried out with reference to "Virus Experiments, General Theory, Revised Second Edition, Maruzen Co., Ltd., Virus Neutralization Test Method."

(E) Test Procedure (E-1) Preliminary Test:
Prior to the test, the effects of the test materials on cultured cells (cytotoxicity) were investigated.

The test material was serially diluted 10-fold with phosphate buffer and then inoculated into cultured cells. The highest concentration that showed a normal state of the cells after culture was confirmed, and the virus concentration to be used in the test was determined.

The results of the cytotoxicity tests are shown in the table below. Cell growth was confirmed even with a maximum 10x dilution of the test material. Therefore, it was determined that the test material and virus solution mixture should be diluted 10x or more before inoculation into the cells. The virus concentration added was set at ¹⁰ TCID ₅₀ /mL or more.

(E-2) Main test: Mixing of test solutions According to the test category, 1 mL each of the test material and phosphate buffer solution was taken, and the virus solution was added to the concentration determined in the preliminary test.

After adding the virus solution, the mixture was left to stand at room temperature (25°C) for the specified time.

(E-3) Main Test: Cell Inoculation and Bacterial Count The mixtures after sensitization for each test section were serially diluted 10-fold, and 100 μL of each was inoculated onto cells cultured on a 96-well plate.

After culturing the cells at 37°C in 5% carbon dioxide gas for five days, the cells were observed under a microscope to confirm the presence or absence of viral growth based on the appearance of CPE (cytopathic encephalopathy) in the cultured cells, and the viral concentration was calculated.

(F) Results Figure 2 shows the test results for the effectiveness of kelp, a type of seaweed used in oral, nasal, or throat hygiene products according to the present invention, as well as the effectiveness of alginic acid, fucoidan, and iodine, which are major components of seaweed, and a mixture of alginic acid, fucoidan, and iodine, against the novel coronavirus SARS-CoV-2. Tables 2A, 2B, and 2C summarize the details of the test results shown in Figure 2. Table 2C is an easier-to-understand version of Table 2B.

In the control group, no change in the viral load was observed from the start of the test until 60 seconds after the start of the test (10 ^6.5 TCID ₅₀ /mL).

Meanwhile, in test area 1, the virus infectivity was reduced by 99.7% at 15 seconds and 99.9% at 60 seconds after the start; in test area 2, the virus infectivity was reduced by 99.7% at 15 seconds and 99.9% at 60 seconds; in test area 3, the virus infectivity was reduced by 59.3% at 15 seconds and 93.7% at 60 seconds; in test area 4, the virus infectivity was reduced by 97.5% at 15 seconds and 99.7% at 60 seconds; in test area 5, the virus infectivity was reduced by 90.0% at 15 seconds and 99.0% at 60 seconds; and in test area 6, the virus infectivity was reduced by 98.4% at 15 seconds and 99.8% at 60 seconds.

The viral infectivity titers for SARS-CoV-02 mentioned above were generally close to the detection limit, and this test confirmed an astonishingly high viral inactivation effect.

Furthermore, since both the seaweed and seaweed extract are 2% solutions and the kelp powder has a particle size of 5 μm, it has been found that the present invention can be used without discomfort when applied to hygiene products containing mouthwash, oral, nasal or throat cleansers.

(G) Discussion: We conducted a test to determine the inactivation effect of test materials on SARS-CoV-2. The results showed that a maximum contact time of 60 seconds resulted in an inactivation effect of 93.7-99.9%.

III. [Confirmation test (3)]
Furthermore, the applicant of the present application conducted a test to confirm the effect of adding alcohol to the sanitary product of the present invention on the PED virus, the details of which are described below.

(A) Test materials: Seaweed and seaweed extracts Test material 1: 2% kelp powder with a particle size of 5 μm in physiological saline solution Test material 2: 2% kelp powder with a particle size of 5 μm in physiological saline solution (prepared by dissolving in boiling water)
Test material 3: 1% kelp powder particle size 5 μm saline solution (prepared by dissolving in boiling water)
Test material 4: 0.5% kelp powder particle size 5 μm saline solution (prepared by dissolving in boiling water)
Test material 5: 25% alcohol content barley shochu diluted 3 times with purified water (prepared by dissolving in boiling water)
Test material 6: 25% 5% alcohol kelp shochu diluted 3 times with purified water (prepared by dissolving in boiling water)
Sterile phosphate buffer was used as a control material.

(B) Test Microorganisms The test microorganism (virus) used was the P-5V strain of PED virus (Porcine epidemic diarrhea virus).

The cultured cells are Vero cells (a cell line derived from the kidney epithelium of African green monkeys).

(C) Setting of Groups In the test groups, 0.1 mL of the virus solution was added to 1 mL of the above-mentioned test material, and the sensitization time was set to 15 seconds, 30 seconds, and 60 seconds after the start of the test.

For the control group, 0.1 mL of virus solution was added to 1 mL of phosphate buffer solution, and the sensitization times were 0 seconds and 60 seconds after the start of the test.

(D) Test method: The test was carried out with reference to "Virus Experiments, General Theory, Revised Second Edition, Maruzen Co., Ltd., Virus Neutralization Test Method."

(E) Test Procedure (E-1) Preliminary Test:
Prior to the test, the effects of the test materials on cultured cells (cytotoxicity) were investigated.

The test material was serially diluted 10-fold with phosphate buffer and then inoculated into cultured cells. The highest concentration that showed a normal state of the cells after culture was confirmed, and the virus concentration to be used in the test was determined.

The results of the cytotoxicity tests are shown in the table below. Cell growth was confirmed even with a maximum 10x dilution of the test material. Therefore, it was determined that the test material and virus solution mixture should be diluted 10x or more before inoculation into the cells. The virus concentration added was set at ¹⁰ TCID ₅₀ /mL or more.

(E-2) Main test: Mixing of test solutions According to the test category, 1 mL each of the test material and phosphate buffer solution was taken, and the virus solution was added to the concentration determined in the preliminary test.

After adding the virus solution, the mixture was left to stand at room temperature (25°C) for the specified time.

(E-3) Main Test: Cell Inoculation and Bacterial Count The mixtures after sensitization for each test section were serially diluted 10-fold, and 100 μL of each was inoculated onto cells cultured on a 96-well plate.

After culturing the cells at 37°C in 5% carbon dioxide gas for five days, the cells were observed under a microscope to confirm the presence or absence of viral growth based on the appearance of CPE (cytopathic encephalopathy) in the cultured cells, and the viral concentration was calculated.

(F) Results The test results for PED virus are shown in Figure 3 and Tables 3A, 3B, and 3C. Table 3C is an easier-to-understand representation of Table 3B.

In the control group, no change in the viral load was observed from the start of the test until 60 seconds after the start of the test (10 ^6.7 TCID ₅₀ /mL).

On the other hand, in test area 1, the virus infectivity was reduced by 99.7% at 15 seconds and 99.9% at 60 seconds after the start, in test area 2 by 99.7% at 15 seconds and 99.9% at 60 seconds, in test area 3 by 99.8% at 60 seconds, in test area 4 by 97.4% at 60 seconds, in test area 5 by 93.6% at 60 seconds, and in test area 6 by 97.4% at 60 seconds after the start.

(G) Discussion: We conducted a test to determine the inactivation effect of test materials on PED virus (porcine infectious coronavirus). The results showed that a maximum contact time of 60 seconds resulted in an inactivation effect of 93.6 to 99.9%.

IV. [Confirmation Test (4)]
Furthermore, the applicant of the present application has conducted tests to confirm the effects on PED virus of the seaweeds kelp and wakame seaweed, which are the sanitary products of the present invention, as well as the main components of seaweed, iodine, arginine, and fucoidan, and also the mixed component of iodine, arginine, and fucoidan. The details of these tests are described below.

(A) Test materials: Seaweed and seaweed extracts Test material 1: 2% kelp powder in physiological saline solution Test material 2: 2% kelp powder in physiological saline solution (prepared by dissolving in boiling water)
Test material 3: 2% kelp powder aqueous solution Test material 4: 2% wakame powder saline solution Test material 5: 2% iodine powder saline solution Test material 6: 2% arginine powder saline solution Test material 7: 2% fucoidan powder saline solution Test material 8: 2% (iodine + fucoidan + arginine powder) saline solution Sterile phosphate buffer solution was used as a control material.

(B) Test Microorganisms The test microorganism (virus) used was the P-5V strain of PED virus (Porcine epidemic diarrhea virus) (a pig-infectious coronavirus).

The cultured cells are Vero cells (a cell line derived from the kidney epithelium of African green monkeys).

(C) Setting of Groups In the test groups, 0.1 mL of the virus solution was added to 1 mL of the above-mentioned test material, and the sensitization time was set to 15 seconds, 30 seconds, and 60 seconds after the start of the test.

For the control group, 0.1 mL of virus solution was added to 1 mL of phosphate buffer solution, and the sensitization times were 0, 15, 30, and 60 seconds after the start of the test.

(D) Test method: The test was carried out with reference to "Virus Experiments, General Theory, Revised Second Edition, Maruzen Co., Ltd., Virus Neutralization Test Method."

(E) Test Procedure (E-1) Preliminary Test:
Prior to the test, the effects of the test materials on cultured cells (cytotoxicity) were investigated.

The test material was serially diluted 10-fold with phosphate buffer and then inoculated into cultured cells. The highest concentration that showed a normal state of the cells after culture was confirmed, and the virus concentration to be used in the test was determined.

The results of the cytotoxicity tests are shown in the table below. Even at a maximum dilution of 100 times the test material, poor cell growth was confirmed. Therefore, it was determined that the test material and virus solution mixture should be diluted 100 times or more before inoculating the cells. The virus concentration added was set at 10 ⁶ TCID ₅₀ /mL or more.

(E-2) Main test: Mixing of test solutions According to the test category, 1 mL each of the test material and phosphate buffer solution was taken, and the virus solution was added to the concentration determined in the preliminary test.

After adding the virus solution, the mixture was left to stand at room temperature (25°C) for the specified time.

(E-3) Main Test: Cell Inoculation and Bacterial Count The mixtures after sensitization for each test section were serially diluted 10-fold, and 100 μL of each was inoculated onto cells cultured on a 96-well plate.

After culturing the cells at 37°C in 5% carbon dioxide gas for five days, the cells were observed under a microscope to confirm the presence or absence of viral growth based on the appearance of CPE (cytopathic encephalopathy) in the cultured cells, and the viral concentration was calculated.

(F) Results The test results for PED virus are shown in Figure 4 and Table 4A, Table 4B, and Table 4C. Table 4C is a table that makes Table 4B easier to understand.

In the control group, no change in the viral load was observed from the start of the test until 60 seconds after the start of the test (10 ^6.5 TCID ₅₀ /mL).

On the other hand, the virus infectivity reduction was 99.8% at 30 seconds after the start in test area 1, over 99.9% at 30 seconds after the start in test area 2, 99.7% at 60 seconds after the start in test area 3, 98.4% at 60 seconds after the start in test area 4, 98.4% at 60 seconds after the start in test area 5, 59.3% at 60 seconds after the start in test area 6, 99.0% at 60 seconds after the start in test area 7, and 99.5% at 60 seconds after the start in test area 8.

(G) Discussion: We conducted a test to determine the inactivation effect of test materials on PED virus (porcine infectious coronavirus). The results showed that a maximum contact time of 60 seconds resulted in an inactivation effect of 59.3 to 99.9%.

V. [Confirmation Test (5)]
Furthermore, the applicant of the present application conducted a test to confirm the bactericidal effect of the sanitary product of the present invention against Escherichia coli and Staphylococcus aureus, the details of which are described below.

(A) Test materials: Seaweed and seaweed extracts Test material 1: 2% kelp powder in physiological saline solution Test material 2: 2% kelp powder in physiological saline solution (prepared by dissolving in boiling water)
Sterile saline was used as a control material.

(B) Test Microorganisms Escherichia coli (ATCC117775) and Staphylococcus aureus (ATCC6538) were used as test microorganisms.

The above microorganisms were pre-cultured in a nutrient medium and adjusted to a concentration of about 10 ⁸ CFU/mL with sterilized purified water to prepare a test bacterial solution.

(C) Setting of Groups In the test groups, 0.1 mL of the test bacterial solution was added to 10 mL of the control material, and the sensitization time was set to 30 seconds and 60 seconds after the start of the test.

For the control group, 0.1 mL of test bacteria solution was added to 10 mL of test material, and the sensitization times were 0, 30, and 60 seconds after the start of the test.

(D) Test method: The test was carried out with reference to JIS Z 2801 (antibacterial processed products - antibacterial test method, disinfection effect) and the carbolic acid coefficient method.

(E) Test Procedure (E-1) Microbiological Test Method (Measurement of Bacterial Count in Test Solution)
The test solution was diluted appropriately with sterile physiological saline and cultured on nutrient agar medium and each selective medium (Escherichia coli: desoxycholate agar medium, Staphylococcus aureus: egg yolk-added mannitol salt medium). The culture was carried out under aerobic conditions at 35°C for 24 to 48 hours, and the number of colonies that grew after the culture was counted to obtain the bacterial count.

(E-2) Test Method The test material and the control material were placed in a sterilized test tube, and 0.1 mL of the test bacteria solution was added to 10 mL of the material and mixed well.

In accordance with the test settings, the number of remaining viable bacteria was measured immediately after mixing and after reacting at room temperature for a certain period of time according to the microbiological testing method.

(F) Results [E. coli]
The test results are shown in Table 5A.
In the control group, the number remained the same from the start to the end of the test, at 640,000 CFU/mL. Sixty seconds after the start of the test, the number in test group 1 was 360,000 CFU/mL (a 43.7% decrease), and in test group 2 it was 320,000 CFU/mL (a 50.0% decrease).

[Staphylococcus aureus]
The test results are shown in Table 5B.
In the control group, the number remained almost the same from the start to the end of the test, at 2,300,000 CFU/mL. Sixty seconds after the start of the test, the number in test group 1 was 1,100,000 CFU/mL (a 52.1% decrease), and in test group 2 it was 1,600,000 CFU/mL (a 30.4% decrease).

(G) Discussion As a result of the test, a 43.7% reduction in Escherichia coli was confirmed 60 seconds after contact with Test Material 1, and a 50.0% reduction was confirmed with Test Material 2. Furthermore, a 52.1% reduction in Staphylococcus aureus bacteria was confirmed 60 seconds after contact with Test Material 1, and a 30.4% reduction was confirmed with Test Material 2.

VI. [Confirmation Test (6)]
Furthermore, the applicant conducted tests to confirm the effects of L-glutamic acid, β-carotene, red wine (containing 14% alcohol and polyphenols), laminaran, and fucoidan, which are constituent elements or additives of the sanitary product of the present invention, on the PED virus. The details are described below.

(A) Test materials: seaweed, seaweed extracts, and additives. Test material 1: 2% L-glutamic acid powder in physiological saline (prepared as a boiling solution).
Test material 2: 2% beta-carotene powder in saline solution (prepared by dissolving in boiling water)
Test material 3: 2% Ulva microparticle powder in physiological saline solution (prepared by dissolving in boiling water)
Test material 4: 14% alcohol red wine solution Test material 5: 1% kelp 5μm powder 14% alcohol red wine solution (prepared by dissolving in boiling water)
Test material 6: 1% laminaran powder in saline solution (prepared by dissolving in boiling water)
Test material 7: Fucoidan aqueous solution. Sterile phosphate buffer solution was used as a control material.

(B) Test Microorganisms The test microorganism (virus) used was the P-5V strain of PED virus (Porcine epidemic diarrhea virus) (a pig-infectious coronavirus).

The cultured cells are Vero cells (a cell line derived from the kidney epithelium of African green monkeys).

(C) Setting of Groups In the test groups, 0.1 mL of the virus solution was added to 1 mL of the above-mentioned test material, and the sensitization time was set to 15 seconds, 30 seconds, and 60 seconds after the start of the test.

For the control group, 0.1 mL of virus solution was added to 1 mL of phosphate buffer solution, and the sensitization times were 0 seconds and 60 seconds after the start of the test.

(D) Test method: The test was carried out with reference to "Virus Experiments, General Theory, Revised Second Edition, Maruzen Co., Ltd., Virus Neutralization Test Method."

(E) Test Procedure (E-1) Preliminary Test:
Prior to the test, the effects of the test materials on cultured cells (cytotoxicity) were investigated.

The test material was serially diluted 10-fold with phosphate buffer and then inoculated into cultured cells. The highest concentration that showed a normal state of the cells after culture was confirmed, and the virus concentration to be used in the test was determined.

The results of the cytotoxicity tests are shown in Table 6A. Cell growth was poor even at a maximum concentration of 10 times the test material. Therefore, it was determined that the test material and virus solution mixture should be diluted 10 times or more before inoculation into the cells. The virus concentration added was set at ¹⁰ TCID ₅₀ /mL or more.

(E-2) Main test: Mixing test solutions According to the test category, 1 mL of each test material and phosphate buffer solution was taken, and the virus solution was added to the concentration determined in the preliminary test. After adding the virus solution, the mixture was allowed to stand at room temperature (25°C) for the specified time.

(E-3) Main Test - Cell Inoculation After sensitization for each test section, the mixture was serially diluted 10-fold, and 100 μL of each was inoculated onto cells cultured in a 96-well plate.

After culturing the cells at 37°C in 5% carbon dioxide gas for five days, the cells were observed under a microscope to confirm the presence or absence of viral growth based on the appearance of CPE (cytopathic encephalopathy) in the cultured cells, and the viral concentration was calculated.

(F) Results The test results are shown in Figure 6 and Tables 6A, 6B, and 6C. Table 6C is a table that makes Table 6B easier to understand.

In the control group, no change in the viral load was observed from the start of the test until 60 seconds after the start of the test (10 ^6.5 TCID ₅₀ /mL).

In test area 1, the virus infectivity was reduced by 37.5% at 15 seconds and 90.0% at 60 seconds after the start of testing; in test area 2, the virus infectivity was reduced by 75.3% at 15 seconds and 90.0% at 60 seconds; in test area 3, the virus infectivity was reduced by 59.3% at 15 seconds and 93.7% at 60 seconds; in test area 4, the virus infectivity was reduced by 37.5% at 15 seconds and 99.7% at 60 seconds; in test area 5, the virus infectivity was reduced by 99.7% at 15 seconds and 99.9% at 60 seconds; in test area 6, the virus infectivity was reduced by 95.9% at 15 seconds and 99.3% at 60 seconds; and in test area 7, the virus infectivity was reduced by 98.4% at 15 seconds and 99.8% at 60 seconds.

(G) Discussion: We conducted a test to determine the inactivation effect of test materials on PED virus (porcine infectious coronavirus). The results showed that a maximum contact time of 60 seconds resulted in an inactivation effect of 90.0 to 99.9%.

VII. [Confirmation Test (7)]
Furthermore, the applicant of the present application conducted the following tests to confirm the effectiveness of the sanitary product of the present invention against influenza viruses, the details of which are described below.

(A) Test materials: Seaweed and seaweed extracts Test material 1: 2% kelp powder with a particle size of 5 μm in physiological saline solution Test material 2: 2% kelp powder with a particle size of 5 μm in physiological saline solution (prepared by dissolving in boiling water)
Sterile phosphate buffer was used as a control material.

(B) Test Microorganisms The test microorganism (virus) used was influenza virus (swine influenza virus H1N1 IOWA strain).

The cultured cells are MDCK cells (a cell line derived from canine kidney).

(C) Setting of Groups In the test groups, 0.1 mL of the virus solution was added to 1 mL of the above-mentioned test material, and the sensitization time was set to 15 seconds, 30 seconds, and 60 seconds after the start of the test.

For the control group, 0.1 mL of virus solution was added to 1 mL of phosphate buffer solution, and the sensitization times were 0 seconds and 60 seconds after the start of the test.

(D) Test method: The test was carried out with reference to "Virus Experiments, General Theory, Revised Second Edition, Maruzen Co., Ltd., Virus Neutralization Test Method."

(E) Test Procedure (E-1) Preliminary Test:
Prior to the test, the effects of the test materials on cultured cells (cytotoxicity) were investigated.

The test material was serially diluted 10-fold with phosphate buffer and then inoculated into cultured cells. The highest concentration that showed a normal state of the cells after culture was confirmed, and the virus concentration to be used in the test was determined.

As a result, poor cell growth was confirmed in all 10-fold solutions of the test materials. Therefore, it was found that the test required diluting the mixture of test material and virus solution by 10 times or more before inoculating the cells. The virus concentration added was set to ¹⁰ TCID ₅₀ /mL or more.

(E-2) Main test: Mixing test solutions According to the test category, 1 mL of each test material and phosphate buffer solution was taken, and the virus solution was added to the concentration determined in the preliminary test. After adding the virus solution, the mixture was allowed to stand at room temperature (25°C) for the specified time.

(E-3) Main Test: Cell Inoculation After sensitization for each test category, the mixture was serially diluted 10-fold, and 100 μL of each was inoculated onto cells cultured in a 96-well plate.

After culturing the cells at 37°C in 5% carbon dioxide for five days, the culture supernatant from each well was collected, and the presence or absence of viral growth was confirmed by hemagglutination, and the viral concentration was calculated.

(F) Results The test results are shown in Figure 7 and Tables 7A and 7B.

In the control group, no change in the viral load was observed from the start of the test until 60 seconds after the start of the test (10 ^6.9 TCID ₅₀ /mL).

In test area 1, the virus infectivity was reduced by 99.3% at 15 seconds and 99.9% at 60 seconds after the start of testing, while in test area 2 the virus infectivity was reduced by 99.3% at 15 seconds and 99.9% at 60 seconds.

(G) Discussion: We conducted a test to determine the inactivation effect of test materials on influenza viruses. The results showed that contact for 15 to 60 seconds resulted in an inactivation effect of 99.3 to 99.9%.

VIII. [Confirmation Test (8)]
Based on the results of the above-mentioned [Confirmation Test (1)] to [Confirmation Test (7)], the applicant further conducted Confirmation Test (8) to confirm in more detail the inactivation effect of kelp and its extracts against viruses, including SARS-CoV-2.

Figure 8 shows the results of a test (8) on the effectiveness of oral, nasal, or throat hygiene products according to the present invention against SARS-CoV-2, a novel coronavirus.

(A) Test materials: Seaweed and seaweed extracts Test material 1: 2% kelp powder, particle size 5 μm, in physiological saline solution Test material 2: 2% kelp powder, particle size 5 μm, in physiological saline solution Test material 3: 2% kelp powder, particle size 5 μm, in physiological saline solution (prepared by boiling)
Test material 4: 2% kelp powder particle size 5 μm saline solution (prepared by boiling water solution)
Test material 5: 2% kelp powder particle size 5 μm saline solution (prepared by boiling water solution)
Test material 6: 2% kelp powder particle size 5 μm physiological saline solution (prepared by boiling water solution)
Test material 7: 2% kelp powder particle size 5 μm saline solution (prepared by boiling water solution)
Test material 8: 2% laminaran powder in saline solution Test material 9: 2% phloroglucinol powder in saline solution (prepared by boiling)
Test material 10: 2% Eriocheir powder in saline solution (prepared by dissolving in boiling water)
As a control material, sterilized phosphate buffer solution was used.

By the way, the above-mentioned "Test Materials 1," "Test Materials 2," and "Test Materials 3" to "Test Materials 7" are the same, but this was done to confirm the variation in effects under the same test conditions and to understand the reliability of the test results.

(B) Test Microorganisms SARS-CoV-02 (novel coronavirus) was used as the test microorganism (virus). SARS-CoV-02 is a human isolate that was isolated and cultured from saliva using Vero cells, and amplification of the SARS-CoV-2 gene was confirmed using real-time PCR (Ministry of Health, Labour and Welfare Notification Method). The cultured cells used here were Vero cells (a cell line derived from the kidney epithelium of African green monkeys).

(C) Setting of Groups In the control group, 0.1 mL of the virus solution was added to 1 mL of phosphate buffer, and the sensitization time was set to 0 seconds and 60 seconds after the start of the test.

For the test group, 0.1 mL of virus solution was added to 1 mL of the above-mentioned test material, and the sensitization times were 15, 30, and 60 seconds after the start of the test.

(D) Test method: The test was carried out with reference to "Virus Experiments, General Theory, Revised Second Edition, Maruzen Co., Ltd., Virus Neutralization Test Method."

(E) Test Procedure (E-1) Preliminary Test:
Prior to the test, the effects of the test materials on cultured cells (cytotoxicity) were investigated.

The test material was serially diluted 10-fold with phosphate buffer and then inoculated into cultured cells. The highest concentration that showed a normal state of the cells after culture was confirmed, and the virus concentration to be used in the test was determined.

The results of the cytotoxicity tests are shown in the table below. Cell growth was confirmed even with a maximum 10x dilution of the test material. Therefore, it was determined that the test material and virus solution mixture should be diluted 10x or more before inoculation into the cells. The virus concentration added was set at ¹⁰ TCID ₅₀ /mL or more.

(E-2) Main test: Mixing of test solutions According to the test category, 1 mL each of the test material and phosphate buffer solution was taken, and the virus solution was added to the concentration determined in the preliminary test.

After adding the virus solution, the mixture was left to stand at room temperature (25°C) for the specified time.

(E-3) Main Test: Cell Inoculation and Bacterial Count The mixtures after sensitization for each test section were serially diluted 10-fold, and 100 μL of each was inoculated onto cells cultured on a 96-well plate.

After culturing the cells at 37°C in 5% carbon dioxide gas for five days, the cells were observed under a microscope to confirm the presence or absence of viral growth based on the appearance of CPE (cytopathic encephalopathy) in the cultured cells, and the viral concentration was calculated.

(F) Results The test results for SARS-CoV-02 are shown in Figure 8, Table 8A, Table 8B, Table 8C, and Table 8D. Tables 8C and 8D are an easier-to-understand version of Table 8B.

In the control group, no change in the viral load was observed from the start of the test until 60 seconds after the start of the test (10 ^6.3 TCID ₅₀ /mL).

On the other hand, in test area 1, the results were 99.3% at 15 seconds and 99.9% at 60 seconds after the start, in test area 2 it was 99.6% at 15 seconds and 99.9% at 60 seconds, in test area 3 it was 99.7% at 15 seconds and 99.7% at 60 seconds, in test area 4 it was 99.3% at 15 seconds and 99.9% at 60 seconds, in test area 5 it was 99.6% at 15 seconds and 99.9% at 60 seconds, and in test area 6 it was 99.6% at 15 seconds and 99.9% at 60 seconds. In test area 1, the virus infectivity was reduced by 99.3% in 15 seconds and 99.9% in 60 seconds; in test area 7, the virus infectivity was reduced by 99.6% in 15 seconds and 99.9% in 60 seconds; in test area 8, the virus infectivity was reduced by 90.0% in 15 seconds and 96.0% in 60 seconds; in test area 9, the virus infectivity was reduced by 96.0% in 15 seconds and 98.4% in 60 seconds; and in test area 10, the virus infectivity was reduced by 99.0% in 15 seconds and 99.6% in 60 seconds.

The detailed results of I. [Confirmation Test (1)] to VIII. [Confirmation Test (8)] above are summarized in Tables 9 to 12D.

Table 9 summarizes the virus inactivation effect of each seaweed component.

As shown in Table 9, it has been confirmed that the major components of the seaweeds of the present invention have a significant inactivation effect (reduction in virus count) on the novel coronavirus "SARS-CoV-2" that causes COVID-21, and the "PED virus," which is similar to "SARS-CoV-2." Based on this, it is expected that they will also have a similar significant inactivation effect on mutated strains of the novel coronavirus "SARS-CoV-2."

Table 10 summarizes the virus inactivation effect (virus reduction rate) for SARS-CoV-2, PEDV (PED virus), and influenza virus. Additionally, the number of tests was increased for saline solution containing 2% kelp powder with a particle size of 5 μm, and saline solution containing a boiled solution of the same 2% kelp powder with a particle size of 5 μm, and the variation in the inactivation effect was confirmed.

As shown in Table 10, similar to Table 10 above, it has been confirmed that the major components constituting the seaweed of the present invention have a significant inactivation effect (drastically reduced virus count) against SARS-CoV-2, the novel coronavirus that causes COVID-21, influenza virus, and PED virus, which is similar to SARS-CoV-2. From this, it is easy to predict that they will also have a similarly significant inactivation effect against various types of influenza virus, such as the Hong Kong and Soviet strains, and various mutant strains of SARS-CoV-2.

Table 11 summarizes the inactivation effect of saline solution containing 2% powder microparticles of several types of seaweed (kelp, wakame, sea lettuce, and sea lettuce) on the PED virus.

As shown in Table 11, it was confirmed that it has a significant inactivation effect (dramatic reduction in virus count) on the PED virus, which is similar to the novel coronavirus SARS-CoV-2 that causes COVID-21.

Table 12A summarizes the inactivation effect of the seaweed powder of the present invention on PED viruses, which are similar to SARS-CoV-2.

As shown in Table 12A, similar to Table 10 above, it was confirmed that the seaweed powder of the present invention has a significant inactivation effect (dramatic reduction in virus count) on the PED virus, which is similar to SARS-CoV-2.

Table 12B summarizes the inactivation effects of the major components and various additives that make up the seaweed of the present invention on the novel coronavirus "SARS-CoV-2" that causes COVID-21 and the "PED virus," which is similar to "SARS-CoV-2."

As shown in Table 12B, it has been confirmed that the major components and various additives that make up the seaweed of the present invention have a significant inactivation effect (dramatic reduction in virus counts) on SARS-CoV-2, the novel coronavirus that causes COVID-21, and the PED virus, which is similar to SARS-CoV-2.

Table 12C summarizes the inactivation effect of alcoholic beverages containing kelp components on the PED virus, which is similar to the novel coronavirus SARS-CoV-2 that causes COVID-21.

As shown in Table 12C, as has long been known, it has been confirmed that wine containing alcohol and kelp components has a significant inactivation effect (drastically reducing the number of viruses) on the PED virus, which is similar to the novel coronavirus SARS-CoV-2 that causes COVID-21.

Table 12D summarizes the results of the bactericidal effect of the seaweed powder of the present invention against Escherichia coli and Staphylococcus aureus.

As shown in Table 12D, it was confirmed that the seaweed powder of the present invention has a significant bactericidal effect against Escherichia coli and Staphylococcus aureus. This shows that the seaweed powder of the present invention also has a bactericidal effect against other bacteria that cause food poisoning.

Table 13 summarizes the inactivation effect (dramatic reduction in virus count) of the main components and additives that make up the seaweed of the present invention against SARS-CoV-2, the novel coronavirus that causes COVID-21, and the PED virus, which is similar to SARS-CoV-2.

As shown in Table 13, it has been confirmed that the main components and additives that make up the seaweed of the present invention have a significant inactivation effect (dramatic reduction in virus counts) on SARS-CoV-2, the novel coronavirus that causes COVID-21, and the PED virus, which is similar to SARS-CoV-2.

Table 13 summarizes the inactivation effects of the seaweed powder and its components according to the present invention against viruses such as SARS-CoV-2, the novel coronavirus that causes COVID-21, PED virus, which is similar to SARS-CoV-2, and norovirus, as well as the bactericidal effects against Escherichia coli and Staphylococcus aureus.

As shown in Table 13, it has been confirmed that the seaweed powder and its components according to the present invention not only have a significant inactivating effect on viruses such as SARS-CoV-2, the novel coronavirus that causes COVID-21, PED virus, which is similar to SARS-CoV-2, and norovirus, but also have a bactericidal effect on Escherichia coli and Staphylococcus aureus.

(G) Discussion: We conducted a test to determine the inactivation effect of test materials on SARS-CoV-2. The results showed that a maximum contact time of 60 seconds resulted in an inactivation effect of 96.0 to 99.9%.

The antiviral agent or virus inactivator containing products extracted from seaweed such as kelp, wakame seaweed, and seaweed powder, and seaweed extracts according to the present invention, does not produce side effects like vaccines, and does not have an infection-preventing effect against only specific viruses. Rather, by eating it on a daily basis or ingesting extracts extracted from it, it is expected to have the effect of inactivating viruses, making it less susceptible to infection with various viruses or preventing the symptoms from worsening even if infected with a virus.

What's important in relation to the seaweed and seaweed extracts of the present invention is that the sour taste of citric acid stimulates saliva secretion when ingested. Furthermore, when ingesting citric acid, its taste-stimulating effect promotes saliva secretion. Furthermore, saliva has digestive functions, oral self-cleansing functions, oral mucosal protection, pH regulation, and even antibacterial and antiviral effects.

Furthermore, in relation to the seaweeds and seaweed extracts of the present invention, baking soda is a food additive made in accordance with the provisions of the Food Sanitation Act, and as a medicine it is sometimes used as an antacid for excess stomach acid. It not only possesses bactericidal and antiviral effects, but also stimulates saliva secretion.

The seaweeds and seaweed extracts confirmed to have the inactivating effect against the coronavirus described above were prepared by dissolving them in saline or physiological saline (tested at a weight ratio of 0.9%). Therefore, they can be used routinely as food additives to add umami components to foods such as candy and kelp tea, as well as cooked foods, and are therefore desirable.

In addition, kelp typically contains around 5% fucoidan, a mucilaginous polysaccharide, and it is expected that the previously confirmed fucoidan (F, U, and G types) will promote the production of influenza-specific secretory Ig antibodies in the human trachea and other areas.

In addition, iodine, which is abundant in kelp, is present in the thyroid gland in the human body and constitutes thyroid hormones. Thyroid hormones control physiological processes such as reproduction, growth, and development, and in particular promote the development and growth of the brain, peripheral tissues, and skeleton in fetuses and infants. Therefore, there is no problem with pregnant women and infants consuming appropriate amounts of iodine, and it is a nutrient that is actually recommended for active consumption.

Periodontal bacteria, which are said to be a cause of tooth loss, are one of the lifestyle diseases that have arisen in tandem with the Westernization of diet. While many inflammatory diseases are primarily caused by dental plaque, they can also arise from a complex combination of factors, not just dental plaque. There are also many cases of periodontal disease that are not related to dental plaque at all (non-plaque-related). Furthermore, the causative factors vary from person to person, and the susceptibility to and progression of periodontal disease differs from person to person.

According to a report by the World Health Organization (WHO), approximately 38% of the world's population is iodine deficient. It is estimated that Japanese people consume an average of approximately 1.5 milligrams of iodine per day, but no cases of decreased thyroid function or the development of goiter due to iodine intake have been reported.

However, there have been reports of thyrotoxicosis occurring after a year's daily intake of 28 milligrams, primarily from kelp broth, so it is advisable to avoid excessive intake over long periods of time, and it has been reported that in Japan the daily limit should be 2.2 milligrams.

Kelp extract is produced by adding a leaching agent such as water (including salt water) to finely chopped seaweed and its extract, leaving it for a certain period of time to leach out the various components contained in the kelp, and then filtering the leachate or concentrating it under reduced pressure at, for example, 85°C or below to prevent the loss of volatile components.

This concentrated liquid can be made to a starch syrup-like consistency and added to conventional manufacturing processes for candy, throat lozenges, chewing gum, pacifier kelp, lozenges, drinking water, etc. to produce food products such as candy, chewing gum, pacifier kelp, and drinking water.

Similarly, concentrates containing kelp extract can be used as supplements such as tablets or capsules, as quasi-drugs, and as mouthwashes or nasal rinses.

In addition to being ingested, kelp extract can also be used as a mouthwash, nasal rinse, disinfectant, and soaps (shampoo, bar soap, handwash, etc.).

In this way, since respiratory and digestive diseases caused by viruses and bacteria enter the body via the throat (mouth, throat, and trachea) through which breathing occurs and the oral cavity (lips, inside of the mouth, teeth, tongue, and esophagus) through which food and drink are taken in, the oral hygiene products and foods of the present invention can provide oral hygiene products and foods that are extremely effective in killing viruses and bacteria that have entered the oral cavity and throat from the outside world without causing any side effects to the human body.

Furthermore, it was confirmed that the hygiene product of the present invention is not a vaccine that inactivates specific viruses or a drug that kills specific bacteria, but rather is able to inactivate a variety of viruses and kill a variety of bacteria.

Furthermore, the sanitary products of the present invention are not therapeutic drugs or medicines for treating specific diseases, so there is no risk of health safety issues even if they are ingested/used over a long period of time, and there is no risk of resistant viruses or bacteria developing.

What's particularly noteworthy is that the seaweed and/or extract thereof according to the present invention are extremely finely ground to a size of approximately 5 μm, so that even when ingested or taken in contact with sensitive mucous membranes in the human body, such as the throat, nostrils, mouth, or respiratory organs, including the bronchi, they do not cause pain, distress, or discomfort, and there are no problems with texture, taste, or smell. In efficacy confirmation tests, this ultra-fine powder was dissolved in saline (cold water and boiling water), and significant virus inactivation and bactericidal effects were confirmed.

The oral hygiene product or food product of the present invention is used by leaving it in the oral cavity for a certain period of time in a manner that does not cause discomfort to the person, and is therefore expected to be effective in sterilizing not only E. coli and Staphylococcus aureus, but also cariogenic bacteria and periodontal bacteria in addition to viruses.

Furthermore, periodontal disease is a bacterial infection caused by bacteria in periodontal plaque that causes inflammation in the gums and destroys the surrounding tissue. In recent years, research papers have been published stating that this is one of the causes of diabetes, brain disease, and heart disease, and the oral hygiene products and foods of the present invention can be expected to have these secondary effects.

Claims (10)

A hygiene product containing a mouthwash or a nasal or throat cleanser containing kelp powder as an active ingredient, which has the effect of inactivating SARS-CoV-2 (Severe acute respiratory syndrome coronavirus 2) and is to be left in the oral cavity , nasal cavity , or throat for at least 15 seconds. 2. The sanitary product according to claim 1 , wherein the saline solution contains 2% by weight of kelp powder having a particle size of 5 μm . A hygiene product comprising a mouthwash or a nasal or throat cleanser containing fucoidan powder as an active ingredient, which has an inactivating effect on SARS-CoV-2 (Severe acute respiratory syndrome coronavirus 2) and is to be left in the oral cavity, nasal cavity, or throat for at least 15 seconds . 4. The sanitary product according to claim 3 , wherein the physiological saline solution contains 2% by weight of fucoidan powder . A hygiene product containing a mouthwash, nasal or throat cleanser containing laminaran powder as an active ingredient, which has the effect of inactivating SARS-CoV-2 (Severe acute respiratory syndrome coronavirus 2) and is to be left in the oral cavity, nasal cavity or throat for at least 15 seconds . 6. The sanitary product according to claim 5 , containing 2% by weight of laminaran powder in a saline solution . Hygiene products including mouthwashes and nasal or throat cleansers containing iodine powder as an active ingredient, which have the effect of inactivating SARS-CoV-2 (Severe acute respiratory syndrome coronavirus 2) and are to be left in the oral cavity, nasal cavity, or throat for at least 15 seconds . 8. The sanitary product of claim 7 , comprising 2% by weight of iodine powder in a saline solution . 9. The hygiene product according to claim 2, 4, 6 or 8 , wherein the oral or throat hygiene product comprises a lozenge, a throat lozenge, a chewing gum or a pacifier food . 9. The hygiene product of claim 2, 4, 6 or 8 , wherein the mouthwash comprises drinking water .