Composition for reducing bad breath and preventing dental caries and periodontal disease containing raspberry extract and edelweiss extract

Abstract

The present invention relates to a composition for reducing bad breath and preventing dental caries and periodontal disease comprising raspberry extract and edelweiss extract. By including edelweiss extract to enhance the antibacterial effect of the raspberry extract, the complex extract can exhibit an excellent inhibitory effect against major oral pathogens associated with dental caries and periodontal disease. In addition, it can be applied to a wide range of oral formulations, including highly palatable toothpastes and mouthwashes (gargles and oral sprays), including raspberry extract and edelweiss extract, and oral usability and safety can be ensured through combination with other auxiliary ingredients such as moisturizers, flavorings, abrasives, and surfactants.

Description

Technology Field

[0001] The present invention relates to a composition for reducing bad breath and preventing dental caries and periodontal disease, comprising raspberry extract and edelweiss extract. Background Technology

[0002] In modern society, due to changes in dietary habits and increased sugar intake, dental caries (cavities) and periodontal disease are emerging as the most common chronic oral diseases. The main cause of these oral diseases is closely related to plaque formed by bacteria present in the oral cavity. In particular, Streptococcus mutans is known as a major causative agent of dental caries, which attaches to the tooth surface and demineralizes tooth enamel by producing acid, while Porphyromonas gingivalis is identified as a key causative agent of periodontal disease as a representative anaerobic bacterium that destroys gum tissue and causes inflammation.

[0003] Traditionally, toothpastes and mouthwashes containing synthetic chemical disinfectants such as triclosan, chlorhexidine, and cetylpyridinium chloride (CPC) have been widely used to suppress these oral pathogens. However, long-term use of these synthetic compounds can cause side effects such as tooth discoloration, oral mucosal irritation, and changes in taste, or may disrupt the oral microbiome by killing beneficial bacteria. Consequently, there is a continuously increasing demand from consumers for naturally derived antimicrobial substances that are safe for the human body and have minimal side effects.

[0004] Although various natural extracts are being applied to oral formulations, single natural extracts alone often lack immediate antibacterial activity compared to synthetic disinfectants, or require high concentrations to ensure sufficient antibacterial efficacy. The use of high concentrations of natural extracts degrades the taste and scent of the formulation, thereby reducing usability, or leads to reduced economic efficiency due to increased raw material costs. In particular, some natural materials have limitations in being used as primary active ingredients because their antibacterial efficacy is low (less than 25%) when used alone.

[0005] Therefore, there is an urgent need to develop a new natural complex composition that exhibits excellent antibacterial activity against Streptococcus mutans and Porphyromonas gingivalis, which are major oral pathogens, even at relatively low concentrations, and can maximize efficacy through synergistic effects between the components. Prior art literature

[0006] (Patent Document 0001) KR 10-2023-0037956 A1 The problem to be solved

[0007] The object of the present invention is to provide a composition for reducing bad breath and preventing dental caries and periodontal disease, comprising raspberry extract and edelweiss extract.

[0008] Another objective of the present invention is to provide a composition for reducing bad breath and preventing dental caries and periodontal disease comprising raspberry extract and edelweiss extract, which can exhibit an excellent inhibitory effect against major oral pathogens related to dental caries and periodontal disease as a complex extract by including edelweiss extract to enhance the antibacterial effect of raspberry extract.

[0009] Another objective of the present invention is to provide a composition for reducing bad breath and preventing dental caries and periodontal disease comprising raspberry extract and edelweiss extract, which can be applied to a wide range of oral formulations such as highly palatable toothpastes and mouthwashes (gargles and oral sprays), and can ensure oral usability and stability through combination with auxiliary ingredients such as moisturizers, flavoring agents, abrasives, and surfactants. means of solving the problem

[0010] To achieve the above-mentioned purpose, the present invention may be a composition for reducing bad breath and preventing dental caries and periodontal disease comprising raspberry extract and edelweiss extract.

[0011] In addition, the composition may contain raspberry extract in an amount of 0.1% to 10% by weight relative to the total weight.

[0012] In addition, the above composition may contain edelweiss extract in an amount of 0.001% to 0.05% by weight relative to the total weight.

[0013] In addition, the above composition may have antibacterial activity against Streptococcus mutans and Porphyromonas gingivalis.

[0014] In addition, the above raspberry extract and edelweiss extract may be extracted using any one selected from the group consisting of water, anhydrous or hydrated lower alcohols having 1 to 6 carbon atoms, butylene glycol, propylene glycol, and mixed solvents.

[0015] Another invention for achieving the above-mentioned purpose may be a toothpaste comprising the above-mentioned composition for reducing bad breath, preventing dental caries and periodontal disease as an active ingredient.

[0016] Another invention for achieving the above-mentioned purpose may be a mouth freshener comprising the above-mentioned composition for reducing bad breath, preventing dental caries and periodontal disease as an active ingredient. Effects of the invention

[0017] The present invention includes edelweiss extract to enhance the antibacterial effect of raspberry extract, and the complex extract can exhibit an excellent inhibitory effect against major oral pathogens associated with dental caries and periodontal disease.

[0018] In addition, it can be applied to a wide range of oral formulations, including highly palatable toothpastes and mouthwashes (gargles and oral sprays), including raspberry extract and edelweiss extract, and oral usability and safety can be ensured through combination with other auxiliary ingredients such as moisturizers, flavorings, abrasives, and surfactants. Specific details for implementing the invention

[0019] Hereinafter, embodiments of the present invention are described in detail so that those skilled in the art can easily implement the invention. However, the present invention may be embodied in various different forms and is not limited to the embodiments described herein.

[0020] The term "extract" as used in this specification refers to a product obtained by the extraction treatment of the raspberry or edelweiss, and has the meaning commonly understood in the art as a crude extract; however, in a broader sense, it also includes fractions obtained by further fractionating the extract. That is, the extract includes not only the product obtained using the extraction solvent described above, but also the product obtained by additionally applying a purification process thereto. For example, fractions obtained through various additional purification methods, such as a fraction obtained by passing the extract through an external filtration membrane having a certain molecular weight cut-off value, or separation by various chromatography (designed for separation based on size, charge, hydrophobicity, or affinity), are also included in the extract of the present invention.

[0021] The extract used in the present invention can be prepared in a powder state by additional processes such as vacuum distillation, freeze-drying, or spray-drying.

[0022] In the specification of the present invention, the term “included as an active ingredient” means including an amount sufficient to produce a desirable biological effect, such as a beneficial result including but not limited to the prevention, reduction, alleviation, or elimination of signs or symptoms of a disease or disorder, and this amount is referred to as the “effective amount.” Accordingly, the total amount of each active ingredient of the composition or method is sufficient to produce a significant individual benefit. Accordingly, the effective amount will vary depending on the circumstances of administration. The effective amount may be administered during one or more prophylactic or therapeutic administrations.

[0023] In this invention, "raspberry" refers collectively to plants belonging to the genus Rubus of the Rosaceae family, and is typically represented by Rubus daius, which is native to Europe and North America. Rubus idaeus ) means, but is not limited thereto, Rubus coreanus (exhibiting the same pharmacological effect within the scope of the purpose of the present invention) Rubus coreanus, Korean black raspberry), Rubus crataegifolius ( Rubus crataegifolius It can be interpreted as a broad concept that includes the fruits of closely related plants of the same genus, such as wild strawberries. The above-mentioned raspberries contain large amounts of polyphenol components, including anthocyanin, ellagic acid, tannin, flavonoid, and vitamin C. These bioactive substances are known to exhibit not only excellent antioxidant activity but also antibacterial activity against oral pathogens by damaging the cell membranes of microorganisms or inhibiting enzyme activity.

[0024] The raspberry extract of the present invention may be prepared using the fruit, leaves, or stems of a raspberry. The extraction method is not limited, but may include an extract obtained by methods such as leaching, hot water extraction, or ultrasonic extraction using water, an anhydrous or hydrated lower alcohol having 1 to 6 carbon atoms (methanol, ethanol, propanol, etc.), butylene glycol, propylene glycol, or a mixture thereof, or a concentrated and dried powder thereof.

[0025] In the present invention, Edelweiss refers to an alpine plant belonging to the genus Leontopodium of the family Asteraceae, specifically referring to Leontopodium alpinum or Leontopodium nivale, but is not limited thereto and includes plants of the same genus that can provide the antibacterial synergistic effect of the present invention. Edelweiss grows naturally in the harsh environment of alpine regions, such as strong ultraviolet rays, low atmospheric pressure, and severe diurnal temperature variations, and is characterized by accumulating various physiologically active substances to protect itself from external stress.

[0026] The above-mentioned edelweiss contains phenolic acid, flavonoid, tannin, etc., and is characterized by containing a high concentration of leontopodic acid (Leontopodic acid A, B) as a key indicator component. These components not only possess powerful antioxidant and anti-inflammatory activities, but in the present invention, when combined with raspberry extract, they can act as synergy-giving substances that significantly enhance antimicrobial activity by strengthening the defense mechanism against microorganisms.

[0027] The edelweiss extract of the present invention may be prepared using the flowers, leaves, stems, or aerial part of edelweiss. The extraction method is not limited, but may include extracts obtained by methods such as leaching, hot water extraction, or ultrasonic extraction using water, anhydrous or hydrated lower alcohols having 1 to 6 carbon atoms (methanol, ethanol, propanol, etc.), butylene glycol, propylene glycol, or a mixture thereof, or the concentrated and dried powder thereof.

[0028] Due to changes in modern dietary habits and increased sugar intake, dental caries and periodontal disease are emerging as the most frequently occurring oral diseases. The main cause of these diseases lies in dental plaque formed by microorganisms in the oral cavity; in particular, Streptococcus mutans is known as a major causative agent of dental caries, while Porphyromonas gingivalis is known as a key strain that causes periodontitis and bad breath.

[0029] Traditionally, synthetic chemical disinfectants such as triclosan, cetylpyridinium chloride (CPC), and chlorhexidine have been widely used to control these oral pathogens. However, long-term use of these synthetic agents can cause side effects such as tooth discoloration, oral mucosal irritation, and changes in taste, or raise concerns about disrupting the microbial balance by killing even normal commensal bacteria in the oral cavity. Consequently, research on natural antimicrobial materials that are safe for the human body is currently being actively conducted.

[0030] In this regard, raspberry extract is known to have excellent antioxidant effects due to its rich content of anthocyanins and polyphenols, but in the field of conventional oral compositions, it has been used mainly as a natural flavoring agent to enhance product palatability, to mask bitterness, or as a general anti-inflammatory auxiliary ingredient.

[0031] In addition, Edelweiss extract, containing Leontopodic acid, has been widely used in the cosmetics field for skin soothing, moisturizing, and strengthening the skin barrier, and in the oral field, its potential as an anti-inflammatory agent to alleviate gum inflammation has been suggested.

[0032] However, the above natural extracts have limitations in that they lack immediate bactericidal power compared to synthetic disinfectants when used alone. In fact, in the case of Edelweiss extract, its antibacterial activity against oral pathogens is relatively low when used alone, making it difficult to utilize as a primary active ingredient. Furthermore, to obtain a sufficient antibacterial effect, the content of the extract must be excessively increased, which has resulted in a decrease in the sensory quality of the product and an increase in manufacturing costs.

[0033] Accordingly, while researching to solve the aforementioned problems, the present invention confirmed that when raspberry extract and edelweiss extract are used in combination at a specific ratio, the antibacterial activity against Streptococcus mutans and Porphyromonas gingivalis is synergistically increased compared to when each component is used alone. In particular, by experimentally proving that the antibacterial power of raspberry extract can be significantly improved by incorporating edelweiss extract at a low concentration, the oral composition of the present invention, which is low-irritation yet possesses strong antibacterial activity, was completed.

[0034] Specifically, the present invention may relate to a composition for reducing bad breath and preventing dental caries and periodontal disease, comprising raspberry extract and edelweiss extract.

[0035] The above composition may contain raspberry extract in an amount of 0.1% to 10% by weight relative to the total weight, 0.1% to 9% by weight, 0.1% to 8% by weight, 0.1% to 7% by weight, 0.1% to 6% by weight, 0.1% to 5% by weight, 0.1% to 4% by weight, 0.1% to 3% by weight, and 0.1% to 2% by weight. Excellent antibacterial effects may be exhibited within the above ranges. In particular, excellent antibacterial effects against Streptococcus mutans may be exhibited at 2% by weight or more, and excellent antibacterial effects against Porphyromonas gingivalis may be exhibited at 5% by weight or more. However, considering usability, cost, and stability of combination with other ingredients, it is preferable to use it within the aforementioned range.

[0036] The above composition may contain edelweiss extract in an amount of 0.001% to 0.05% by weight relative to the total weight. Although edelweiss extract has insufficient independent antibacterial effect when used alone, it can be utilized as an auxiliary ingredient as it can enhance the antibacterial effect when mixed with raspberry extract to form a complex extract. Accordingly, the above-described edelweiss extract may be included in an amount of 0.001% to 0.05% by weight, 0.001% to 0.04% by weight, 0.001% to 0.03% by weight, 0.001% to 0.02% by weight, 0.001% to 0.01% by weight, and 0.01% by weight. An increase in antibacterial effect is observed within the above-described range, and the increase in effect is limited when included beyond that range.

[0037] The above composition may have antibacterial activity against Streptococcus mutans and Porphyromonas gingivalis.

[0038] The aforementioned Streptococcus mutans is a bacterium that influences the development of dental caries. Specifically, the mechanism of dental caries development is largely explained by two processes: biofilm formation and acid production. First, this strain secretes an enzyme called glucosyltransferase (GTF) using carbohydrates, such as sucrose, ingested through food as a substrate. This enzyme synthesizes water-soluble sugars into sticky, insoluble glucans; through this process, the strain strongly attaches to and aggregates on the tooth surface, forming a rigid biofilm known as dental plaque. Second, Streptococcus mutans colonized within the plaque metabolizes sugars to produce organic acids, such as lactic acid. These generated acids become trapped within the biofilm, unable to diffuse, and remain on the tooth surface, locally lowering the oral pH to below 5.5, the threshold for enamel demineralization. Teeth exposed to a continuous acidic environment undergo demineralization, in which the hydroxyapatite on the surface dissolves; this ultimately leads to dental caries, a form of structural damage to the teeth. In particular, the biofilm formed by Streptococcus mutans is difficult to remove physically and acts as a barrier that hinders the penetration of external antimicrobial substances; therefore, it is difficult to effectively control this strain through simple brushing or general cleaning agents alone.

[0039] The aforementioned Porphyromonas gingivalis is a Gram-negative anaerobic rod and is the most representative keystone pathogen causing chronic periodontitis by destroying periodontal tissues and inducing inflammation. This strain prefers an oxygen-free environment and inhabits deep within the periodontal pocket between the teeth and gums. It secretes powerful proteolytic enzymes such as gingipain, which directly degrade the collagen tissue of the gums and disrupt the host's immune response, thereby accelerating alveolar bone loss and gum recession. Furthermore, it is a major cause of severe halitosis by generating large amounts of volatile sulfur compounds (VSCs), such as hydrogen sulfide and methyl mercaptan, during its metabolic processes. Porphyromonas gingivalis forms a biofilm and inhabits the deep periodontal pockets, which are difficult to physically access, making it very difficult to remove with ordinary brushing or surface gargling alone. Furthermore, once it penetrates periodontal tissue, it travels through the bloodstream to the body and can act as a risk factor for systemic diseases such as cardiovascular disease or diabetes; therefore, effectively inhibiting the proliferation of this strain in the oral cavity is essential not only for oral hygiene but also for managing overall health.

[0040] In the present invention, a complex composition of raspberry extract and edelweiss extract was applied to secure excellent antibacterial activity against Streptococcus mutans, a key causative agent of dental caries, and Porphyromonas gingivalis, a key causative agent of periodontal disease. The composition of the present invention effectively inhibits the growth of Streptococcus mutans attached to the tooth surface and Porphyromonas gingivalis even in anaerobic environments, thereby providing the effect of preventing and treating dental caries, as well as preventing the progression of periodontitis and fundamentally blocking the occurrence of bad breath.

[0041] The above raspberry extract and edelweiss extract can be extracted using any one selected from the group consisting of water, anhydrous or hydrated lower alcohols having 1 to 6 carbon atoms, butylene glycol, propylene glycol, and mixed solvents.

[0042] Specifically, a raspberry extract can be obtained by including the steps of: grinding dried raspberries; leaching the ground material using an organic solvent; drying the sample after leaching; re-leaching the dried sample using an organic solvent; drying the sample after leaching; leaching using water; and leaching. The method may further include the step of fractionating the raspberry extract obtained using the organic solvent using an organic solvent.

[0043] The method for preparing the above extract may be a conventional extraction method in the art, such as ultrasonic extraction, leaching, and reflux extraction. Specifically, it may be an extract obtained by extracting raspberries from which foreign substances have been removed by washing and drying with water, an alcohol having 1 to 6 carbon atoms, or a mixture of these solvents, and it may also be an extract obtained by sequentially applying the solvents to a sample.

[0044] The above reflux extraction method is based on 10 to 30 g of crushed natural material, a reflux time of 1 to 3 hours, and 50 to 100% of alcohol having 1 to 6 carbon atoms, based on 100 mL of alcohol having 1 to 6 carbon atoms. More specifically, based on 10 to 20 g of crushed natural material, a reflux time of 1 to 2 hours, and 70 to 90% of alcohol having 1 to 4 carbon atoms, based on 100 mL of alcohol having 1 to 6 carbon atoms.

[0045] The above leaching method is by using 50 to 100% of an alcohol having 1 to 6 carbon atoms at 15 to 30°C for 24 to 72 hours. More specifically, it is by using 70 to 80% of an alcohol having 1 to 6 carbon atoms at 20 to 25°C for 30 to 54 hours.

[0046] The above ultrasonic extraction method is performed at 30 to 50°C for 0.5 to 2.5 hours and with 50 to 100% alcohol having 1 to 6 carbon atoms. Specifically, it is performed at 40 to 50°C for 1 to 2.5 hours and with 70 to 80% alcohol having 1 to 6 carbon atoms.

[0047] The above extraction solvent may be used in an amount of 2 to 50 times the weight of the sample, more specifically 2 to 20 times. For extraction, the sample may be left in the extraction solvent for leaching for 1 to 72 hours, more specifically 24 to 48 hours.

[0048] After extraction, the extract can be fractionated by sequentially applying a new fractionation solvent. The fractionation solvent used for fractionation is one or more selected from the group consisting of water, hexane, butanol, ethyl acetic acid, ethyl acetate, methylene chloride, and mixtures thereof, and preferably ethyl acetate or methylene chloride.

[0049] After obtaining the extract or fraction, additional methods such as concentration or freeze-drying may be used.

[0050] Edelweiss extract can be prepared using the same method as the extraction method described above.

[0051] In another embodiment of the present invention, the toothpaste may comprise a composition for reducing bad breath and preventing dental caries and periodontal disease as an active ingredient. In addition to the raspberry extract and edelweiss extract mentioned above, the oral composition of the present invention, particularly the toothpaste, may further include fluoride raw materials, abrasives, humectants, surfactants, binders, flavoring agents, and solvents commonly used in the art to provide formulation stability, usability, cleaning power, and additional efficacy.

[0052] The composition of the present invention may include a fluoride raw material that supplies fluoride ions to improve the acid resistance of teeth and promote remineralization to prevent dental caries. As usable fluoride raw materials, one or more selected from the group consisting of sodium fluoride, sodium monofluorophosphate, stannous fluoride, amine fluoride, potassium fluoride, and mixtures thereof may be used. It is preferable to formulate the fluoride raw material by adjusting its content to a level of 90 to 1,500 ppm, preferably 500 to 1,000 ppm, based on the fluoride ion concentration, but it is not limited thereto.

[0053] The composition of the present invention includes an abrasive to physically remove plaque and staining substances from the tooth surface and to impart a unique gloss. Representative abrasives usable in the present invention include dental silica abrasives such as precipitated silica, fumed silica, colloidal silica, and hydrated silica. In addition, calcium carbonate, disodium phosphate, disodium phosphate hydrate, tricalcium phosphate, calcium pyrophosphate, insoluble sodium metaphosphate, aluminum hydroxide, magnesium carbonate, etc., may be used alone or in combination. The abrasive may be included in an amount of 5 to 50 weight percent relative to the total weight of the composition, and may be selected to have a particle size and hardness that can maximize the cleaning effect while minimizing abrasion of the tooth surface.

[0054] Humectants play a role in preventing the toothpaste composition from drying out and hardening when exposed to air, providing appropriate moisture and gloss, and improving the sensation during use in the oral cavity. Glycerin (concentrated glycerin) is the most widely used representative humectant; in addition, substances selected from the group consisting of D-sorbitol liquid, propylene glycol, polyethylene glycol (PEG), xylitol, maltitol, erythritol, and mixtures thereof may be used. In particular, using a mixture of glycerin and sorbitol is effective for controlling the viscosity of the formulation and imparting a sweet taste. Humectants are generally included in an amount of 10 to 60 weight percent relative to the total weight of the composition.

[0055] Surfactants play a role in enhancing cleaning power by forming foam in the oral cavity to aid in the dispersion of active ingredients and by emulsifying and solubilizing foreign substances on the tooth surface. In the present invention, anionic, nonionic, or amphoteric surfactants may be used. Specific examples include alkyl sulfates such as sodium lauryl sulfate (SLS) and sodium lauroyl sarcosinate; betaines such as cocamidopropyl betaine; and nonionic surfactants such as polysorbates (e.g., Tween 20, 60, 80), poloxamers, sucrose fatty acid esters, and alkyl polyglucosides. In particular, it is desirable to select an ingredient that provides mild foaming power without inhibiting the activity of raspberry and edelweiss extracts, and it may be included in an amount of 0.5 to 5.0 weight% relative to the total weight of the composition.

[0056] Purified water suitable for quasi-drugs may be used as the solvent constituting the balance in the composition of the present invention. It is preferable to use deionized water purified by methods such as ion exchange resin, distillation, or reverse osmosis, and it may be included as the balance so that the total composition is 100% by weight.

[0057] In addition to the above ingredients, sodium carboxymethylcellulose (CMC-Na), xanthan gum, carrageenan, sodium alginate, etc. may be included as binders to control the viscosity of the formulation and maintain its shape, and flavoring agents such as menthol and peppermint oil to provide a refreshing sensation, sweeteners such as sodium saccharin and stevioside, and preservatives such as para-hydroxybenzoic acid esters and sodium benzoate may be appropriately combined and used as needed.

[0058] In another embodiment of the present invention, the mouthwash may comprise the composition for reducing bad breath and preventing dental caries and periodontal disease as an active ingredient. In addition to raspberry extract and edelweiss extract, the mouthwash may include zinc gluconate as a zinc source to maximize the bad breath removal effect. Zinc ions (Zn 2+ Zinc gluconate has a strong affinity for volatile sulfur compounds (VSC), such as hydrogen sulfide (H2S) and methyl mercaptan (CH3SH), which are generated during the metabolic process of anaerobic bacteria in the oral cavity. By binding with these compounds to form non-volatile zinc sulfide (ZnS), it plays a role in chemically neutralizing bad breath. In addition, zinc ions possess additional antibacterial activity that inhibits bacterial metabolic enzymes, so they exhibit a synergistic effect in inhibiting bad breath when used in combination with raspberry extract. The zinc gluconate may be included in an amount of 0.01 to 0.5 weight%, preferably 0.05 to 0.2 weight%, relative to the total weight of the composition.

[0059] In addition, peppermint oil may be included to provide a refreshing cooling sensation in the oral cavity and to mask the green note or bitter taste characteristic of natural extracts. Peppermint oil stimulates cold receptors through its main component, menthol, to provide an immediate sensation of bad breath suppression, and possesses weak inherent antibacterial properties to support the preservative power of the composition. Peppermint oil may be included in an amount of 0.01 to 0.5 weight percent relative to the total weight of the composition, and may be mixed with spearmint oil, menthol, eucalyptus oil, etc., as needed.

[0060] In addition, to minimize irritation to the oral mucosa and prevent the enamel on the tooth surface from being corroded by acid, a buffer may be included to adjust the pH to a weakly acidic to neutral range (pH 5.0 to 7.0). Suitable buffers include citric acid, sodium citrate, sodium phosphate, sodium dihydrogen phosphate, and mixtures thereof. These can serve to ensure the chemical stability of the active ingredient, such as anthocyanin (derived from raspberry), by maintaining a constant pH of the composition.

[0061] In addition, purified water may be included as the main solvent as the base of the liquid formulation. The purified water used is purified by methods such as ion exchange, reverse osmosis, or distillation, and may be included as a balance amount so that the total composition is 100% by weight. Additionally, a small amount of ethanol may be included as an auxiliary solvent to dissolve oily components, such as peppermint oil, which are not easily soluble in water, and in the case of an alcohol-free formulation, polyhydric alcohols such as glycerin or propylene glycol may be used as auxiliary solvents.

[0062] In addition, preservatives may be included to prevent contamination and deterioration by microorganisms during distribution and storage. Sodium benzoate, potassium sorbate, methyl paraben, etc., which have been proven safe as oral preparations, may be used alone or in combination. In particular, since the raspberry extract itself possesses antibacterial properties, the amount of preservative used in the present invention can be reduced from the usual level (e.g., 0.01 to 0.1 weight%) to achieve a low-irritation formulation.

[0063] In addition, a solubilizing agent (surfactant) may be further included to transparently and uniformly disperse the useful ingredient, such as the peppermint oil, within an aqueous medium. Representative examples include nonionic surfactants such as polysorbate (Polysorbate 20, 60, 80) and PEG-40 hydrogenated castor oil, which are preferred due to their low irritation and may be formulated at a ratio of 3 to 5 times the oil content.

[0064] Experimental Example

[0065] Test Design Overview

[0066] Evaluation of antibacterial activity of raspberry extract alone at different concentrations (0.1 wt% to 10.0 wt%)

[0067] Evaluation of antibacterial activity of Edelweiss extract alone at different concentrations (0.001 wt% to 0.05 wt%)

[0068] Evaluation of antibacterial activity at different concentrations for the combination of raspberry extract (0.1 wt% to 10.0 wt%) + edelweiss extract (0.01 wt% fixed)

[0069] Test materials and methods

[0070] Raspberry extract: 0.1, 0.2, 0.4, 0.6, 0.8, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0, 10.0 wt%

[0071] Edelweiss extract: 0.001 wt% to 0.05 wt%

[0072] Composition: Raspberry extract 0.1 wt% to 10.0 wt% + Edelweiss extract 0.01 wt%

[0073] Here, the raspberry extract was purchased as Raspberry Ketone, and the edelweiss extract was purchased as a hot water extract.

[0075] Test strain

[0076] Streptococcus mutans (major causative agent of dental caries)

[0077] Porphyromonas gingivalis (anaerobic bacteria associated with periodontal disease)

[0078] Test method

[0079] After preparing test solutions of each concentration, they were added to the culture medium of the target strain at a certain ratio. After a certain reaction time, the number of viable cells was measured, and the reduction rate (%) of the viable cell count was calculated by comparing it with an untreated control group. The antibacterial activity (%) was interpreted using the concept of "{1 - (number of viable cells in the test group / number of viable cells in the control group)} × 100".

[0080] test

[0081] Antibacterial activity of raspberry extract alone at different concentrations

[0082] The results of the antibacterial activity against *Streptococcus mutans* and *Streptococcus gingivalis* for raspberry extract (0.1 wt% to 10.0 wt%) are as shown in the table below:

[0083] Raspberry extract (0.1%~10%) Streptococcus mutans Porphyromonas gingivalis density antibacterial power density antibacterial power 0.1% 62.95% 0.1% 59.79% 0.2% 75.42% 0.2% 62.71% 0.4% 83.59% 0.4% 64.67% 0.6% 88.56% 0.6% 66.85% 0.8% 93.43% 0.8% 68.32% 1.0% 97.78% 1.0% 71.61% 2.0% 98.71% 2.0% 76.20% 3.0% 99.54% 3.0% 80.62% 4.0% 99.99% 4.0% 89.10% 5.0% 99.99% 5.0% 97.73% 6.0% 99.99% 6.0% 99.99% 7.0% 99.99% 7.0% 99.99% 8.0% 99.99% 8.0% 99.99% 9.0% 99.99% 9.0% 99.99% 10.0% 99.99% 10.0% 99.99%

[0084] Based on Streptococcus mutans, it showed 62.95% antibacterial activity at 0.1 wt%, and as the concentration increased, the antibacterial activity increased rapidly, reaching 93.43% at 0.8 wt% and 97.78% at 1.0 wt%. It showed 98.71% at 2.0 wt% and 99.54% at 3.0 wt%, already exhibiting high antibacterial activity of over 98% at 2.0 wt% or higher, and reached a level of virtually complete inhibition of 99.99% at 4.0 wt% or higher.

[0085] In addition, based on Porphyromonas gingivalis, it showed 59.79% antibacterial activity at 0.1 wt%, increased to 80.62% at 3.0 wt%, 89.10% at 4.0 wt%, and 97.73% at 5.0 wt%. At 6.0 wt% or higher, it maintained a level of complete inhibition of 99.99%.

[0086] Antibacterial activity of Edelweiss extract alone at different concentrations

[0087] The results of the antibacterial activity of Edelweiss extract (0.001 wt% to 0.05 wt%) against Streptococcus mutans and Porphyromonas gingivalis are as shown in the table below:

[0088] Edelweiss extract (0.001%~0.05%) Streptococcus mutans Porphyromonas gingivalis density antibacterial power density antibacterial power 0.001% 5.24% 0.001% 2.30% 0.002% 7.88% 0.002% 4.30% 0.004% 10.54% 0.004% 5.98% 0.006% 13.21% 0.006% 8.12% 0.008% 17.84% 0.008% 9.67% 0.010% 20.58% 0.010% 10.14% 0.012% 21.01% 0.012% 10.24% 0.014% 21.45% 0.014% 10.54% 0.016% 22.05% 0.016% 10.71% 0.018% 22.57% 0.018% 10.91% 0.020% 23.10% 0.020% 11.11% 0.025% 23.68% 0.025% 11.31% 0.030% 24.22% 0.030% 11.51% 0.040% 25.01% 0.040% 11.71% 0.050% 25.87% 0.050% 11.91%

[0089] Based on Streptococcus mutans, the antibacterial activity was 5.24% at 0.001 wt%, and increased gradually with increasing concentration to 20.58% at 0.01 wt% and 25.87% at 0.05 wt%.

[0090] While an increase in antibacterial activity of about 15.34%p (5.24% → 20.58%) was observed in the range of 0.001% by weight to 0.01% by weight of the edelweiss extract, only a relatively small increase of about 5.29%p (20.58% → 25.87%) was observed in the range of 0.01% by weight to 0.05% by weight, so the area around 0.01% by weight can be interpreted as the inflection point concentration for the increase in antibacterial activity.

[0091] In addition, based on Porphyromonas gingivalis, the overall level of antibacterial activity is low at 2.30% at 0.001% by weight, 10.14% at 0.01% by weight, and 11.91% at 0.05% by weight, but a similar trend of gradual increase with increasing concentration is observed.

[0092] Compared to raspberry extract, the antibacterial activity of edelweiss extract is relatively low, and the slope of increase slows down at 0.01 weight% or higher, so even if the concentration is increased to a high level, the additional increase in antibacterial activity is limited.

[0093] From the above results, it is reasonable to use edelweiss extract as an auxiliary antibacterial and synergistic ingredient in a composition rather than alone, and the composition patent set the level of 0.01 weight% as the representative concentration.

[0094] Antimicrobial activity of a composition containing raspberry extract and edelweiss extract

[0095] The results of the antibacterial activity against Streptococcus mutans and Porphyromonas gingivalis for a composition in which 0.01% by weight of edelweiss extract was fixedly added to raspberry extract (0.1% by weight to 10.0% by weight) are as shown in the table below.

[0096] Raspberry extract (0.1%~10%) + Edelweiss extract (0.01%) Streptococcus mutans Porphyromonas gingivalis density density antibacterial power density density antibacterial power Raspberry extract Edelweiss extract antibacterial power Raspberry extract Edelweiss extract antibacterial power 0.1% 0.01% 64.00% 0.1% 0.01% 60.25% 0.2% 0.01% 77.00% 0.2% 0.01% 63.57% 0.4% 0.01% 85.70% 0.4% 0.01% 65.87% 0.6% 0.01% 91.20% 0.6% 0.01% 68.47% 0.8% 0.01% 97.00% 0.8% 0.01% 70.25% 1.0% 0.01% 99.90% 1.0% 0.01% 73.64% 2.0% 0.01% 99.93% 2.0% 0.01% 78.25% 3.0% 0.01% 99.99% 3.0% 0.01% 82.73% 4.0% 0.01% 99.99% 4.0% 0.01% 91.24% 5.0% 0.01% 99.99% 5.0% 0.01% 99.99% 6.0% 0.01% 99.99% 6.0% 0.01% 99.99% 7.0% 0.01% 99.99% 7.0% 0.01% 99.99% 8.0% 0.01% 99.99% 8.0% 0.01% 99.99% 9.0% 0.01% 99.99% 9.0% 0.01% 99.99% 10.0% 0.01% 99.99% 10.0% 0.01% 99.99%

[0097] Based on Streptococcus mutans, it showed 64.00% antibacterial activity under conditions of 0.1 wt% and 0.01 wt% (edelweiss extract), which is an increase of about 1.05%p compared to 0.1% raspberry extract alone (62.95%), and under conditions of 0.8% and 0.01% (edelweiss extract), it was 97.00%, which is an increase of about 3.57%p compared to 0.8% alone (93.43%).

[0098] In the range where the concentration of raspberry extract was 0.1% to 1.0% by weight, the antibacterial activity of the complex composition against *Streptococcus mutans* increased by approximately 1.05 to 3.57%p and the antibacterial activity against *Streptococcus gingivalis* increased by approximately 0.46 to 2.03%p compared to raspberry extract alone.

[0099] In addition, in the high concentration range where the concentration of raspberry extract is 2.0% or higher, the raspberry extract alone already exhibits strong antibacterial activity of over 98% (based on Streptococcus mutans), so the composition maintains a near-maximum inhibition level of over 99.93%, and the potential for further increase is relatively limited.

[0100] Even against Porphyromonas gingivalis, the complex composition showed antibacterial activity approximately 0.46 to 2.26%p higher than when raspberry extract was treated alone at the same concentration, and in particular, an additional inhibitory effect was relatively distinct in the range of raspberry extract concentrations from 2.0% by weight to 5.0% by weight. When the concentration of Edelweiss extract was 0.01% by weight, the antibacterial activity was low, but when combined with raspberry extract, it functioned as a synergistic auxiliary ingredient that consistently improved antibacterial activity, albeit slightly, across the entire concentration range.

[0101] Setting the content range of raspberry extract

[0102] At a raspberry extract concentration of 0.1 wt%, significant antibacterial activity of 62.95% against *Streptococcus mutans* and 59.79% against *Streptococcus gingivalis* was already observed, allowing 0.1 wt% to be set as the practical minimum effective concentration. In the range of 0.8 wt% to 1.0 wt%, the activity rapidly increased from 93.43% to 97.78% against *Streptococcus mutans*, and at 2.0 wt% or higher, it approached the virtually maximum antibacterial activity of over 98%. *Streptococcus gingivalis* also showed a strong inhibitory effect against periodontal disease-related strains in the range of 2.0 wt% to 5.0 wt%, with 80.62% at 3.0 wt%, 89.10% at 4.0 wt%, and 97.73% at 5.0 wt%.

[0103] When designing actual quasi-drugs (toothpaste, mouthwash), raspberry extract was included in an amount of 0.1% to 2.0% by weight, taking into consideration usability, cost, and stability of formulation with other ingredients.

[0104] Edelweiss extract content

[0105] In the test using only Edelweiss extract, the antibacterial activity increased by approximately 15.34%p from 5.24% to 20.58% in the range of 0.001% to 0.01% by weight, whereas only a limited increase of approximately 5.29%p from 20.58% to 25.87% was observed in the range of 0.01% to 0.05% by weight. This suggests that the increase in antibacterial activity of Edelweiss extract forms an inflection point around 0.01%, and that the increase in effectiveness relative to efficiency is limited at concentrations above that level. In addition, in the composition test, a synergistic effect was confirmed in which the antibacterial activity consistently increased across the entire concentration range compared to raspberry extract alone, even with only the condition of fixing the Edelweiss extract at 0.01% by weight. Therefore, the composition concentration of Edelweiss extract was fixed at 0.01% by weight.

[0106] As a result, the complex composition containing raspberry extract and edelweiss extract improved the additional antibacterial effect against *Streptococcus mutans* by about 1.05% to 3.57% and against *Streptococcus gingivalis* by about 0.46% to 2.26% compared to raspberry extract alone.

[0108] A mouthwash was prepared by mixing 2.0 wt% raspberry extract, 0.1 wt% peppermint oil, 0.05 wt% zinc gluconate, 0.01% edelweiss extract, 0.40 wt% polysorbate 20, 5.0 wt% concentrated glycerin, 5.0 wt% xylitol, 0.02 wt% citric acid, 0.02 wt% sodium citrate, 0.05 wt% sodium benzoate, and the remainder being purified water, and a preference evaluation was conducted.

[0109] The case containing 2.0 wt% of raspberry extract was designated as T1, the case containing 0.05 wt% as T2, the case containing 1.0 wt% as T3, the case containing 5.0 wt% as T4, and the case containing 10.0 wt% as T5. Additionally, the case where the raspberry extract was maintained at 2.0 wt% and the edelweiss extract was excluded was designated as T6.

[0110] Twenty adult men and women were asked to use the above T1 to T6 as a mouthwash and to evaluate the scent, taste, irritancy, sense of efficacy, and overall satisfaction on a scale of 5 points.

[0111] T1 T2 T3 T4 T5 T6 fragrance 5 1 5 4 4 2 taste 5 1 5 4 4 2 pepper 5 5 5 3 1 3 Sense of efficacy 5 2 5 3 1 3 synthesis 5 2 5 3 1 1

[0112] As a result of the above preference evaluation, when raspberry extract was included at 1% by weight or more and mixed with edelweiss extract, the aroma and taste were generally excellent; however, when raspberry extract was included beyond the scope of the present invention, the evaluation regarding oral mucosal irritation or the feeling of freshness in the mouth immediately after use or reduced bad breath was poor (T4, T5). When raspberry extract was included at 0.05% by weight (T2), the aroma, taste, sense of efficacy, and overall preference were not well evaluated, and when edelweiss extract was not included, the overall evaluation was poor.

[0113] On the other hand, cases included within the scope of the present invention (T1, T3) showed excellent evaluation indicators in the evaluation of aroma, taste, stimulating properties, efficacy, and overall preference.

[0114] Although preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention as defined in the following claims also fall within the scope of the present invention.

Claims

Claim 1 A composition for reducing bad breath and preventing dental caries and periodontal disease, comprising 0.1% to 2% by weight of raspberry extract and 0.001% to 0.01% by weight of edelweiss extract, and having antibacterial activity against Streptococcus mutans and Porphyromonas gingivalis. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 A composition for reducing bad breath, preventing dental caries and periodontal disease, wherein the raspberry extract and edelweiss extract are extracted using any one selected from the group consisting of water, anhydrous or hydrated lower alcohols having 1 to 6 carbon atoms, butylene glycol, propylene glycol, and a mixed solvent. Claim 6 A toothpaste comprising, as an active ingredient, a composition for reducing bad breath and preventing dental caries and periodontal disease according to claim 1. Claim 7 A mouth freshener comprising, as an active ingredient, a composition for reducing bad breath and preventing dental caries and periodontal disease according to claim 1.

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