Oral environment improving composition
A composition and intraoral technology, applied in the fields of drug combination, oral care, food science, etc., can solve problems such as the effect of bifidobacteria proliferation
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example 1
[0058] Example 1: Growth promotion of bacteria of the genus Bifidobacterium derived from the human oral cavity obtained from a whey fermentation product of propionic acid bacteria Confirmation of role
[0059] (1) Preparation of whey fermented product of propionic acid bacteria
[0060] According to Example 1 of International Publication No. 2012 / 132913, a whey fermented product of propionic acid bacteria was prepared. That is, Propionibacterium frerehnii ET-3 strain (FERM BP-8115) was activated under anaerobic conditions at 30°C and pre-cultured for 48 hours, and further cultured under anaerobic conditions at 30°C for 72 hours. The culture was centrifuged (centrifugation conditions: 8000 rpm, 4° C., 10 minutes), and the culture supernatant was collected and sterilized with a filter to obtain a culture supernatant. This culture supernatant was used as a whey fermentation product of propionic acid bacteria. In addition, it was confirmed that the whey fermented product of ...
example 2
[0079] Example 2: Ingestion test of whey fermented product of propionic acid bacteria
[0080] (1) Test food
[0081] A tablet containing a powder mainly composed of a whey fermented product of propionic acid bacteria was prepared by a conventional method and used as a test food. In this tablet, 95 mg of fermented whey products (prepared in accordance with (1) of Example 1) and 308 mg of glucose were compounded per one tablet (500 mg) in terms of solid content mass.
[0082] (2) Test method
[0083] Nine adult males aged 20 to 50 were tested and licked and ingested the test food 3 tablets per day for 2 weeks without chewing (the oral residence time was about 3 to 5 minutes). The timing of ingestion is 1 capsule each in the morning, afternoon, and evening (after 18:00), for a total of 3 times. Taking the ingestion start day as the first day, the bacteria in saliva were examined on the day before the ingestion start day (day 0), on the seventh day of ingestion, and on the l...
example 3
[0088] Example 3: Evaluation of the oral environment improvement effect obtained by ingesting a tablet containing a fermented product of propionic acid bacteria
[0089] The effect of the whey fermented product of propionic acid bacteria on the oral environment in this example was evaluated.
[0090] (1) Test food
[0091] A tablet containing a powder mainly composed of a whey fermented product of propionic acid bacteria was prepared by a conventional method and used as a test food. In this tablet, 95 mg of fermented whey products (prepared in accordance with (1) of Example 1) were compounded per one tablet (900 mg) in terms of solid content mass.
[0092] (2) Test method
[0093] Nine adult males aged 20 to 50 were tested and licked and ingested the test food 3 capsules a day for 4 weeks without chewing (the oral residence time was about 3 to 5 minutes). The timing of ingestion is 1 capsule each in the morning, afternoon, and evening (after 18:00), for a total of 3 times...
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