Bacteriostatic and anti-caries xylitol chewing gum and preparation method thereof

Abstract

The invention relates to the technical field of caries prevention, in particular to bacteriostatic and anti-caries xylitol chewing gum and a preparation method thereof. The chewing gum comprises an edible gum base, xylitol, a first fruit extract, a second fruit extract, peppermint oil and sodium bicarbonate. Wherein the first fruit extract is an acid cherry extract; the second fruit extract is selected from one or more of quince extract, apple extract and pear extract. The xylitol, the first fruit extract and the second extract are used in the chewing gum to achieve triple synergistic antibacterial and anti-caries effects, so that the anti-caries effect is improved. The food-grade raw materials are completely used in the formula, so that the calorie burden is low, and the food is friendly to children, pregnant women and diabetic patients.

Description

Technical Field

[0001] This invention relates to the field of dental caries prevention technology, and in particular to a xylitol chewing gum with antibacterial and caries prevention properties and its preparation method. Background Technology

[0002] Chewing gum typically consists of four main components: gum base, sugars, additives, and flavorings. Sugar-free chewing gum replaces traditional sugars with sugar alcohols or high-intensity sweeteners, commonly including: xylitol—a natural pentitol extracted from birch trees; sorbitol—a sugar alcohol obtained by hydrogenating glucose; and other sugar alcohols (such as D-mannitol) or high-intensity sweeteners (saccharin, aspartame, etc.). Currently, xylitol has become the most popular sweetener substitute in sugar-free chewing gum. Xylitol can inhibit the acid production, growth, and adhesion of Streptococcus mutans to the tooth surface, thus having a mechanical cleaning effect on dental plaque.

[0003] Sour cherries, belonging to the genus *Prunus* of the Rosaceae family, are widely distributed in Europe, North America, and Asia. They are a fruit with both edible and medicinal value. Sour cherries are rich in various bioactive components and nutrients, such as flavonoids, phenolic acids, organic acids, vitamins, and minerals. Currently, there is little research on their application in xylitol chewing gum. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides an antibacterial and anti-caries xylitol chewing gum and its preparation method.

[0005] The present invention is achieved through the following technical solutions:

[0006] A type of xylitol chewing gum with antibacterial and anti-caries properties, comprising edible gum base, xylitol, first fruit extract, second fruit extract, peppermint oil, and sodium bicarbonate.

[0007] The first fruit extract is sour cherry extract; the second fruit extract consists of one or more of quince extract, apple extract, and pear extract.

[0008] Tart cherry extract, quince extract, apple extract, and pear extract can inhibit the growth of cariogenic bacteria such as Streptococcus mutans and Streptococcus distantly, exhibiting good antibacterial and antioxidant effects. Furthermore, they can inhibit the activity of odor-causing bacteria in the oral cavity, reducing halitosis.

[0009] Sodium bicarbonate is beneficial to oral health and was originally used as an abrasive in toothpaste, but it also has antibacterial properties and can neutralize plaque acid. Studies have found that chewing sodium bicarbonate gum for 10 minutes causes bicarbonate ions to dissolve, increasing the pH of saliva. This invention discovers that adding sodium bicarbonate to chewing gum can enhance the anti-caries effects of the first and second extracts.

[0010] Furthermore, the second fruit extract is selected from quince extract.

[0011] Furthermore, the preparation method of the quince extract is as follows: accurately weigh quince, pulverize it, add 50% ethanol solution at a material-to-liquid ratio of 1:15 (g:mL), extract by ultrasonication at 50℃ for 30min, filter, concentrate the filtrate under reduced pressure below 50℃, and then freeze-dry to obtain the quince extract.

[0012] Furthermore, the second fruit extract is selected from apple extract, wherein the preparation method of the apple extract is as follows: accurately weigh an apple, crush it, add 50% ethanol solution at a material-to-liquid ratio of 1:15 (g:mL), ultrasonically extract at 50°C for 30 min, filter, concentrate the filtrate under reduced pressure below 50°C, and then freeze-dry to obtain the apple extract.

[0013] Furthermore, the second fruit extract is selected from pear extract, wherein the preparation method of the pear extract is as follows: accurately weigh pears, crush them, add 50% ethanol solution at a material-to-liquid ratio of 1:15 (g:mL), ultrasonically extract at 50°C for 30 min, filter, concentrate the filtrate under reduced pressure below 50°C, and then freeze-dry to obtain pear extract.

[0014] Furthermore, the preparation method of the sour cherry extract is as follows: accurately weigh sour cherries, crush them, add 50% ethanol solution at a material-to-liquid ratio of 1:15 (g:mL), extract by ultrasonication at 50℃ for 30min, filter, concentrate the filtrate under reduced pressure below 50℃, and then freeze-dry to obtain sour cherry extract.

[0015] Furthermore, the edible gum base comprises 35 parts, xylitol comprises 25 parts, sour cherry extract comprises 16 parts, quince extract comprises 4 parts, peppermint oil comprises 0.5 parts, and sodium bicarbonate comprises 0.5 parts.

[0016] This invention also provides a method for preparing xylitol chewing gum with antibacterial and anti-caries properties, comprising the following steps:

[0017] Step S1: Heat the edible gum base to 65°C, and then maintain it at 65°C;

[0018] Step S2: Add xylitol, first fruit extract, second fruit extract, peppermint oil and sodium bicarbonate to the softened edible gum base in sequence, stir thoroughly, cool to 40°C, press into thin sheets, cut, and dry at 20°C and 50% humidity for 15 hours to cool and age, and obtain the product.

[0019] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0020] This invention utilizes xylitol, a first fruit extract, and a second fruit extract in chewing gum, providing a triple synergistic antibacterial and anti-caries effect, thus enhancing the anti-caries efficacy. The formula uses all food-grade ingredients, is low in calories, and is friendly to children, pregnant women, and diabetics. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments and comparative examples. The illustrative embodiments and descriptions of this invention are only used to explain this invention and are not intended to limit this invention.

[0022] The preparation method of the sour cherry extract in this invention is as follows:

[0023] Accurately weigh a certain amount of sour cherries, crush them, add 50% ethanol solution at a material-to-liquid ratio of 1:15 (g:mL), extract by ultrasonication at 50℃ for 30 min, filter, concentrate the filtrate under reduced pressure below 50℃, and then freeze-dry to obtain sour cherry extract.

[0024] The preparation method of quince extract in this invention is similar to that of sour cherry extract, specifically as follows:

[0025] Accurately weigh a certain amount of quince, crush it, add 50% ethanol solution at a material-to-liquid ratio of 1:15 (g:mL), extract by ultrasonication at 50℃ for 30min, filter, concentrate the filtrate under reduced pressure below 50℃, and then freeze-dry to obtain quince extract.

[0026] The preparation method of apple extract in this invention is similar to that of sour cherry extract, specifically as follows:

[0027] Accurately weigh a certain amount of apples, crush them, add 50% ethanol solution at a material-to-liquid ratio of 1:15 (g:mL), extract by ultrasonication at 50℃ for 30 min, filter, concentrate the filtrate under reduced pressure below 50℃, and then freeze-dry to obtain apple extract.

[0028] The preparation method of pear extract in this invention is similar to that of sour cherry extract, specifically as follows:

[0029] Accurately weigh a certain amount of pears, crush them, add 50% ethanol solution at a material-to-liquid ratio of 1:15 (g:mL), extract by ultrasonication at 50℃ for 30 min, filter, concentrate the filtrate under reduced pressure below 50℃, and then freeze-dry to obtain pear extract.

[0030] 50% of the ethanol solution is an aqueous solution of ethanol with a volume ratio of 1:1.

[0031] Example 1

[0032] A type of antibacterial and anti-caries xylitol chewing gum, comprising by weight: 35 parts edible gum base, 25 parts xylitol, 16 parts sour cherry extract, 4 parts quince extract, 0.5 parts peppermint oil, and 0.5 parts sodium bicarbonate.

[0033] The preparation method is as follows: heat the edible gum base to 65°C and then maintain it at 65°C; then add xylitol, sour cherry extract, quince extract, peppermint oil and sodium bicarbonate to the softened edible gum base in sequence; then stir thoroughly, cool to 40°C, press into thin sheets, then cut, and dry in an environment of 20°C and 50% humidity for 15 hours to cool and age, and obtain the product.

[0034] Example 2

[0035] A type of antibacterial and anti-caries xylitol chewing gum, comprising, by weight: 35 parts edible gum base, 25 parts xylitol, 16 parts sour cherry extract, 4 parts apple extract, 0.5 parts peppermint oil, and 0.5 parts sodium bicarbonate.

[0036] The preparation method is as follows: heat the edible gum base to 65°C and maintain it. Add xylitol, sour cherry extract, apple extract, peppermint oil and sodium bicarbonate to the softened edible gum base in sequence, stir thoroughly, cool to 40°C, press into thin sheets, cut, dry in an environment of 20°C and 50% humidity for 15 hours and cool and age to obtain the product.

[0037] Example 3

[0038] A type of antibacterial and anti-caries xylitol chewing gum, comprising, by weight: 35 parts edible gum base, 25 parts xylitol, 16 parts sour cherry extract, 4 parts pear extract, 0.5 parts peppermint oil, and 0.5 parts sodium bicarbonate.

[0039] The preparation method is as follows: heat the edible gum base to 65°C and maintain it. Add xylitol, sour cherry extract, pear extract, peppermint oil and sodium bicarbonate to the softened edible gum base in sequence, stir thoroughly, cool to 40°C, press into thin sheets, cut, dry in an environment of 20°C and 50% humidity for 15 hours and cool and age to obtain the product.

[0040] Comparative Example 1

[0041] A type of antibacterial and anti-caries xylitol chewing gum, comprising by weight: 35 parts edible gum base, 25 parts xylitol, 16 parts sour cherry extract, 4 parts quince extract, and 0.5 parts peppermint oil.

[0042] The preparation method is as follows: heat the edible gum base to 65°C and then maintain it at 65°C; then add xylitol, sour cherry extract, quince extract and peppermint oil to the softened edible gum base in sequence; then stir thoroughly, cool to 40°C, press into thin sheets, then cut, and dry in an environment of 20°C and 50% humidity for 15 hours to cool and age, and obtain the product.

[0043] Comparative Example 2

[0044] A type of antibacterial and anti-caries xylitol chewing gum, comprising, by weight: 35 parts edible gum base, 25 parts xylitol, 20 parts sour cherry extract, 0.5 parts peppermint oil, and 0.5 parts sodium bicarbonate.

[0045] The preparation method is as follows: heat the edible gum base to 65°C and maintain the temperature; then add xylitol, sour cherry extract, peppermint oil and sodium bicarbonate to the softened edible gum base in sequence and stir thoroughly; when cooled to 40°C, press into thin sheets and cut; finally dry in an environment of 20°C and 50% humidity for 15 hours, and obtain the product after cooling and aging.

[0046] Comparative Example 3

[0047] A type of antibacterial and anti-caries xylitol chewing gum, comprising, by weight: 35 parts edible gum base, 25 parts xylitol, 20 parts quince extract, 0.5 parts peppermint oil, and 0.5 parts sodium bicarbonate.

[0048] The preparation method is as follows: heat the edible gum base to 65°C and then maintain it at 65°C; then add xylitol, quince extract, peppermint oil and sodium bicarbonate to the softened edible gum base in sequence; then stir thoroughly, cool to 40°C, press into thin sheets, then cut, and dry in an environment of 20°C and 50% humidity for 15 hours to cool and age, thus obtaining the product.

[0049] Five g of the chewing gum prepared in Examples 1-6 and Comparative Examples 1-4 were placed in 15 mL of simulated oral saliva (SOF, Maiji Biotechnology) to simulate chewing gum. After repeated grinding in a mortar for 10 min, 2 mL of 107 CFU / mL *Porphyromonas gingivalis* suspension and *Fusobacterium nucleatum* suspension were added to each group respectively. After grinding for another 30 min, the mixture was shaken and cultured overnight to test the bactericidal effect. The experimental results are shown in Table 1.

[0050] Table 1 Simulated Antibacterial Test

[0051] Antibacterial rate of single cells of gingival porphyrin (%) Inhibition rate (%) of Fusobacterium nucleatum Example 1 91.3 88.6 Example 2 81.2 70.5 Example 3 78.2 76.2 Comparative Example 1 76.3 73.2 Comparative Example 2 73.5 70.6 Comparative Example 3 45.3 41.4

[0052] Test Example 2

[0053] Sixty volunteers were selected using a double-blind method and chewed the gum prepared in the examples and control examples, respectively.

[0054] All subjects in each group underwent two plaque examinations, four weeks apart. During the trial, each of the five groups chewed 10 pieces of gum daily under the guidance of a specialist, divided into five 10-minute chewing sessions. Plaque was examined at baseline and four weeks after chewing. Examiners evaluated the plaque in each group using the Turesky modified Quigley-Hein plaque index recording method.

[0055] 0 points = no plaque on the tooth surface;

[0056] 1 point = Scattered punctate plaques on the tooth surface near the gingival margin;

[0057] 2 points = Thin, continuous bands of plaque on the tooth surface near the gingival margin, with a width not exceeding 1 mm;

[0058] 3 points = Plaque staining band exceeds 1 mm, but the coverage area is less than the cervical 1 / 3 of the crown;

[0059] 4 points = Plaque coverage area is 1 / 3 to 2 / 3 of the crown;

[0060] 5 points = Plaque coverage area occupies 2 / 3 or 2 / 3 of the tooth surface.

[0061] Table 2 Caries Prevention Test

[0062] Before the experiment After the test Change value Example 1 3.79 2.45 1.34 Example 2 3.75 2.71 1.04 Example 3 3.74 2.69 1.05 Comparative Example 1 3.78 2.86 0.92 Comparative Example 2 3.71 2.76 0.95 Comparative Example 3 3.73 3.22 0.51

[0063] Based on the simulated antibacterial test in Table 1 and the clinical plaque index changes in Table 2, Example 1, with its synergistic combination of "tart cherry extract + quince extract + sodium bicarbonate," showed the best performance. Its inhibition rates against *Porphyromonas gingivalis* and *Fusobacterium nucleatum* reached 91.3% and 88.6%, respectively, and the plaque index decreased by 1.34 points after 4 weeks. Both were significantly higher than Comparative Example 2 (containing only tart cherry extract, inhibition rate 73.5% / 70.6%, plaque decrease 0.95 points) or Comparative Example 3 (containing only quince extract, inhibition rate 45.3% / 41.4%, plaque decrease 0.51 points), demonstrating... Sour cherry polyphenols and quince organic acids exhibit synergistic antibacterial and anti-adhesion effects in the weakly alkaline environment provided by sodium bicarbonate. Examples 2 and 3, where quince extract was replaced with apple or pear extract, maintained 16 parts sour cherry, but the antibacterial rate decreased to 81.2% / 70.5% and 78.2% / 76.2%, respectively, with a plaque reduction of 1.04–1.05 points, indicating that other fruit extracts lacked equivalent synergistic activity. In Comparative Example 1, removing sodium bicarbonate further reduced the antibacterial rate to 76.3% / 73.2%, with a plaque reduction of only 0.92 points, demonstrating that sodium bicarbonate is a key adjuvant for enhancing the effect. Overall, the formulation of sour cherry and quince in a 4:1 ratio, supplemented with 0.5 parts sodium bicarbonate, almost completely inhibited major periodontal pathogens in vitro, reducing plaque coverage by approximately 35% within 4 weeks, significantly superior to any single or alternative combination.

[0064] The specific implementation methods described above further illustrate the objectives, technical solutions and beneficial effects of the present invention in detail. It should be understood that the above description is only a specific implementation method of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A xylitol chewing gum with antibacterial and anti-caries properties, characterized in that, Including edible gum base, xylitol, first fruit extract, second fruit extract, peppermint oil, sodium bicarbonate; The first fruit extract is sour cherry extract; the second fruit extract is selected from one or more of quince extract, apple extract and pear extract.

2. The xylitol chewing gum with antibacterial and anti-caries properties according to claim 1, characterized in that, The second fruit extract is selected from quince extract.

3. The xylitol chewing gum with antibacterial and anti-caries properties according to claim 2, characterized in that, The preparation method of the quince extract is as follows: accurately weigh quince, crush it, add 50% ethanol solution at a material-to-liquid ratio of 1:15 (g:mL), extract by ultrasonication at 50℃ for 30min, filter, concentrate the filtrate under reduced pressure below 50℃, and then freeze-dry to obtain the quince extract.

4. The xylitol chewing gum with antibacterial and anti-caries properties according to claim 1, characterized in that, The second fruit extract is selected from apple extract. The preparation method of the apple extract is as follows: accurately weigh apples, crush them, add 50% ethanol solution at a material-to-liquid ratio of 1:15 (g:mL), extract by ultrasonication at 50°C for 30 min, filter, concentrate the filtrate under reduced pressure below 50°C, and then freeze-dry to obtain apple extract.

5. The xylitol chewing gum with antibacterial and anti-caries properties according to claim 1, characterized in that, The second fruit extract is selected from pear extract. The preparation method of the pear extract is as follows: accurately weigh pears, crush them, add 50% ethanol solution at a material-to-liquid ratio of 1:15 (g:mL), extract by ultrasonication at 50°C for 30 min, filter, concentrate the filtrate under reduced pressure below 50°C, and then freeze-dry to obtain pear extract.

6. The xylitol chewing gum with antibacterial and anti-caries properties according to claim 3, characterized in that, The preparation method of the sour cherry extract is as follows: accurately weigh sour cherries, crush them, add 50% ethanol solution at a material-to-liquid ratio of 1:15 (g:mL), extract by ultrasonication at 50℃ for 30min, filter, concentrate the filtrate under reduced pressure below 50℃, and then freeze-dry to obtain sour cherry extract.

7. The xylitol chewing gum with antibacterial and anti-caries properties according to claim 6, characterized in that, By weight, the edible gum base is 35 parts, xylitol is 25 parts, sour cherry extract is 16 parts, quince extract is 4 parts, peppermint oil is 0.5 parts, and sodium bicarbonate is 0.5 parts.

8. The method for preparing xylitol chewing gum with antibacterial and anti-caries properties according to any one of claims 1 to 7, characterized in that, Includes the following steps: Step S1: Heat the edible gum base to 65°C, and then maintain it at 65°C; Step S2: Then, xylitol, first fruit extract, second fruit extract, peppermint oil and sodium bicarbonate are added sequentially to the softened edible gum base. The mixture is stirred thoroughly and cooled to 40°C. It is then pressed into thin sheets, cut, and dried at 20°C and 50% humidity for 15 hours. After cooling and aging, the product is obtained.