Oral deodorant composition containing coenzyme q10 and use thereof

Abstract

The present application relates to a kind of oral deodorant compositions containing coenzyme Q10 and its application, and the component of the oral deodorant compositions containing coenzyme Q10 includes coenzyme Q10, piper longum extract, Tribulus terrestris extract, amaranthus extract;The oral deodorant compositions containing coenzyme Q10 provided by the present application has safe health by the cooperation of the above-mentioned components, can maximize the oral deodorant function, also has certain anti-inflammatory and bacteriostatic efficacy.The oral deodorant compositions containing coenzyme Q10 provided by the present application has simple preparation process, low cost, safe and stable effect, and the product prepared has no toxic side effect.

Description

Technical Field

[0001] This invention belongs to the field of daily chemical products technology, specifically relating to an oral deodorizing composition containing coenzyme Q10 and its application. Background Technology

[0002] Halitosis (bad breath) is a common problem affecting interpersonal communication, and its occurrence is closely related to the metabolism of oral microorganisms. Current oral care products mostly use chemically synthesized antibacterial agents or single plant extracts to achieve deodorization, but these methods have the following drawbacks: Firstly, chemically synthesized ingredients can easily cause oral mucosal irritation or drug resistance; secondly, traditional plant extracts, due to their complex composition and unclear active substances, result in unstable deodorizing effects and limited target sites. Research shows that halitosis formation involves the synergistic effects of multiple Gram-negative anaerobic bacteria, and current products struggle to achieve broad-spectrum inhibition of odor-causing bacteria. Furthermore, most products focus on short-term odor masking and lack solutions for achieving long-lasting freshness by regulating the oral microecological balance. Especially regarding the source control of key odor-causing substances such as volatile sulfur compounds (VSCs), current technologies have not yet established an efficient and safe synergistic mechanism. Summary of the Invention

[0003] In view of the shortcomings of the prior art, the purpose of this invention is to provide an oral deodorizing composition containing coenzyme Q10 and its application.

[0004] To achieve the above-mentioned objectives, the present invention adopts the following technical solution:

[0005] In a first aspect, the present invention provides an oral deodorizing composition containing coenzyme Q10, the composition comprising the following components in parts by weight:

[0006] Coenzyme Q10: 3-5 servings;

[0007] Piper longum extract: 1-3 parts;

[0008] Tribulus terrestris extract: 5-7 parts;

[0009] Centipeda minima extract: 0.1-1 part.

[0010] Preferably, the composition comprises the following components in parts by weight:

[0011] Coenzyme Q10: 4-5 servings;

[0012] Piper longum extract: 2-3 parts;

[0013] Tribulus terrestris extract: 6-7 parts;

[0014] Centipeda minima extract: 0.5-1 part.

[0015] More preferably, the composition comprises the following components in parts by weight:

[0016] Coenzyme Q10: 4 servings;

[0017] Piper longum extract: 2 parts;

[0018] Tribulus terrestris extract: 6 parts;

[0019] Centipeda minima extract: 0.5 parts.

[0020] Secondly, the present invention provides the use of the oral deodorizing composition containing coenzyme Q10 described in the first aspect in the preparation of oral care products with oral deodorizing effects.

[0021] Preferably, the oral care products include any one of toothpaste, tooth powder, mouthwash, dental cleaning agent, and oral spray.

[0022] Thirdly, the present invention provides a mouthwash with oral deodorizing effect, the mouthwash comprising the oral deodorizing composition containing coenzyme Q10 described in the first aspect.

[0023] Preferably, the mouthwash with oral deodorizing effect further includes surfactants, sweeteners, preservatives, flavorings, and deionized water.

[0024] Preferably, the surfactant includes at least one of cocamidopropyl betaine, sophorolipid, and rhamnolipid.

[0025] Preferably, the sweetener includes at least one of xylitol, sorbitol, erythritol, steviol glycosides, and maltitol.

[0026] Preferably, the preservative includes at least one of sodium benzoate and potassium sorbate.

[0027] Preferably, the flavoring includes mouthwash-acceptable flavorings.

[0028] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0029] This invention provides an oral deodorizing composition containing coenzyme Q10 and its application. The oral deodorizing composition contains coenzyme Q10, long pepper extract, tribulus terrestris extract, and centipeda minima extract. Coenzyme Q10 has significant antioxidant activity, which can inhibit electron transfer in the oxidative respiratory chain and block ATP synthesis by disrupting the lipid bilayer structure of bacterial cell membranes, thereby inhibiting bacterial energy metabolism and interfering with bacterial iron metabolism, weakening their survival ability. Long pepper extract contains piperine compounds that target bacterial DNA topoisomerases (such as topoisomerase IV), inhibiting nucleic acid replication and transcription. In addition, long pepper extract can also change cell membrane permeability, promote the penetration of active ingredients, and enhance the antibacterial efficacy of subsequent components. Tribulus terrestris extract is rich in flavonoids, which can weaken the bacterial biofilm formation ability and reduce the secretion of virulence factors. Centipeda minima extract contains active ingredients such as guaiacolone, which can disrupt the bacterial outer membrane barrier, increase cell wall permeability, and provide a channel for other antibacterial ingredients to enter the bacterial interior. The composition, through the scientific combination of coenzyme Q10, Piper longum extract, Tribulus terrestris extract, and Centipeda minima extract, forms a multi-dimensional synergistic mechanism: coenzyme Q10 targets and disrupts bacterial membrane structure and inhibits the oxidative respiratory chain; Piper longum extract exerts a dual effect through topoisomerase inhibition and membrane permeability regulation; Tribulus terrestris extract weakens the ability of bacteria to form biofilms; and Centipeda minima extract selectively disrupts the bacterial outer membrane barrier. The four components work synergistically to achieve a multi-target antibacterial network of "membrane attack-metabolic interference-signal blocking-barrier disruption"; breaking through the bottleneck of limited target points of single components, it achieves systematic clearance of oral pathogenic bacteria and long-lasting deodorization. Detailed Implementation

[0030] To more clearly illustrate the present invention, the following description, in conjunction with preferred embodiments, further clarifies the invention. Those skilled in the art should understand that the specific descriptions below are illustrative rather than restrictive, and should not be construed as limiting the scope of protection of the present invention.

[0031] Unless otherwise stated, all percentages and ratios used herein are based on the total weight of the composition. Unless otherwise stated, all percentages, proportions, and contents of ingredients mentioned herein are based on the actual contents of the ingredient and do not include solvents, fillers, or other substances that may be combined with these ingredients in commercially available products.

[0032] The term "includes" in this article refers to other steps and ingredients that may be added without affecting the final result.

[0033] The term "preferred" and its variations herein refer to embodiments of the invention that provide specific beneficial effects under particular conditions. However, other embodiments may also be preferred under the same or other conditions. Furthermore, the detailed description of one or more preferred embodiments does not imply that other embodiments are useless, and is not intended to exclude other embodiments from the scope of the invention.

[0034] Unless otherwise specified in the embodiments of the present invention, the conditions shall be performed in accordance with conventional conditions or conditions recommended by the manufacturer; if the manufacturers of the reagents or instruments used are not specified, they are all conventional products that can be purchased commercially.

[0035] The sources of some of the raw materials for this invention are as follows:

[0036] Coenzyme Q10 was prepared according to the preparation method in Chinese Patent CN115584357B, "A method for fermentation extraction of coenzyme Q10".

[0037] Piper longum extract was purchased from Shaanxi Junhe Biotechnology Co., Ltd.

[0038] Tribulus terrestris extract was purchased from Shaanxi Junhe Biotechnology Co., Ltd.

[0039] The extract of *Centipeda minima* was purchased from Shaanxi Junhe Biotechnology Co., Ltd.

[0040] An oral deodorizing composition containing coenzyme Q10, the components, parts by weight and preparation method of which are as follows:

[0041] Composition 1

[0042] Composed of the following components by mass:

[0043] Coenzyme Q10: 4 parts;

[0044] Piper longum extract: 2 parts;

[0045] Tribulus terrestris extract: 6 parts;

[0046] Centipeda minima extract: 0.5 parts;

[0047] Preparation method: Mix the above components evenly, seal and store in the dark.

[0048] Composition 2

[0049] Composed of the following components by mass:

[0050] Coenzyme Q10: 3 parts;

[0051] Piper longum extract: 1 part;

[0052] Tribulus terrestris extract: 5 parts;

[0053] Centipeda minima extract: 0.1 part;

[0054] The preparation method is the same as that of composition 1.

[0055] Composition 3

[0056] Composed of the following components by mass:

[0057] Coenzyme Q10: 5 parts;

[0058] Piper longum extract: 3 parts;

[0059] Tribulus terrestris extract: 7 parts;

[0060] Centipeda minima extract: 1 part;

[0061] The preparation method is the same as that of composition 1.

[0062] Composition ①:

[0063] Unlike composition 1, it lacks coenzyme Q10. The missing mass fraction is made up by extracts of Piper longum, Tribulus terrestris, and Centipeda minima in a mass ratio of 2:6:0.5. The remaining components, mass fractions, and preparation methods are the same as those of composition 1.

[0064] Composition ②:

[0065] Unlike composition 1, this composition lacks Piper longum extract. The missing mass fraction is made up by coenzyme Q10, Tribulus terrestris extract, and Centipeda minima extract in a mass ratio of 4:6:0.5. The remaining components, mass fractions, and preparation methods are the same as those in composition 1.

[0066] Composition ③:

[0067] Unlike composition 1, this composition lacks Tribulus terrestris extract. The missing mass fraction is made up by coenzyme Q10, Piper longum extract, and Centipeda minima extract in a mass ratio of 4:2:0.5. The remaining components, mass fractions, and preparation methods are the same as those in composition 1.

[0068] Composition ④:

[0069] Unlike composition 1, this composition lacks Centipeda minima extract. The missing mass fraction is made up by coenzyme Q10, Piper longum extract, and Tribulus terrestris extract in a mass ratio of 4:2:6. The remaining components, mass fractions, and preparation methods are the same as those in composition 1.

[0070] Composition ⑤

[0071] Composed of the following components by mass:

[0072] Coenzyme Q10: 2 portions;

[0073] Piper longum extract: 4 parts;

[0074] Tribulus terrestris extract: 0.5 parts;

[0075] Centipeda minima extract: 6 parts;

[0076] The preparation method is the same as that of composition 1.

[0077] The components and mass percentages of a mouthwash with oral deodorizing effects are shown in Table 1 below.

[0078] Table 1. Components and mass percentages of mouthwashes with oral deodorizing effects.

[0079]

[0080] Note: Comparative mouthwashes 1-5 represent Comparative Mouthwash 1, Comparative Mouthwash 2, Comparative Mouthwash 3, Comparative Mouthwash 4, and Comparative Mouthwash 5, respectively. The only difference between these comparative mouthwashes and Mouthwash 1 is the number of the composition used; all other components and their mass percentages are the same as Mouthwash 1. Specifically, the composition used in Comparative Mouthwash 1 is Composition ①, the composition used in Comparative Mouthwash 2 is Composition ②, the composition used in Comparative Mouthwash 3 is Composition ③, the composition used in Comparative Mouthwash 4 is Composition ④, and the composition used in Comparative Mouthwash 5 is Composition ⑤. In the blank mouthwash, "-" indicates that no composition is added.

[0081] The preparation method of the above mouthwash 1 is as follows:

[0082] S1: Mix the preservative, surfactant, and 1 / 2 deionized water evenly to obtain mixture A;

[0083] S2: Mix the composition, sweetener, and 1 / 4 deionized water evenly to obtain mixture B;

[0084] S3: Mix mixture A, mixture B, flavoring, and remaining deionized water evenly to obtain mouthwash.

[0085] The preparation methods for mouthwashes 2-5 and comparative mouthwashes 1-5 are the same as those for mouthwash 1.

[0086] The preparation method of the above-mentioned blank mouthwash is as follows:

[0087] S1: Mix the preservative, surfactant, and 1 / 2 deionized water evenly to obtain mixture A;

[0088] S2: Mix the sweetener and 1 / 4 deionized water evenly to obtain mixture B;

[0089] S3: Mix mixture A, mixture B, flavoring, and remaining deionized water evenly to obtain mouthwash.

[0090] Efficacy test:

[0091] Experiment 1: Antibacterial ability test

[0092] The core cause of halitosis (bad breath) is the decomposition of food debris, proteins, or shed epithelial cells by pathogenic bacteria in the oral cavity, producing volatile sulfur compounds (VSCs, such as hydrogen sulfide and methanethiol), indole, skatole, and other odor-causing substances. Among these, anaerobic bacteria are the main pathogens causing halitosis. They multiply rapidly in the anaerobic microenvironment of the oral cavity (such as periodontal pockets, tongue coating, and cavities), releasing odors through their metabolic activities.

[0093] This invention evaluates the efficacy of the composition in inhibiting halitosis by verifying its inhibitory effect on oral pathogens.

[0094] Test samples: Prepare test samples of compositions 1-3 and compositions ①-⑤ as 2wt% using sterile deionized water, and seal them for later use.

[0095] Tested bacterial species: Porphyromonas gingivalis (A strain; purchased from Beina Biotechnology, catalog number BNCC353909), Prevotella intermedius (B strain; purchased from Beina Biotechnology, catalog number BNCC352061), Veillonella septum (C strain; purchased from Beina Biotechnology, catalog number BNCC294853), Streptococcus stomatologicus (D strain; purchased from Beina Biotechnology, catalog number BNCC354691), and Fusobacterium nucleatum (E strain; purchased from Beina Biotechnology, catalog number BNCC361670).

[0096] Culture of test strains: The test strains were inoculated into BHI broth liquid medium (purchased from Solarbio, Cat: LB1730) and cultured in a 30℃ anaerobic incubator for 45 h, activating them three times before use. The activated strains were then inoculated into BHI broth liquid medium at a volume fraction of 1% and cultured in a 30℃ anaerobic environment until the logarithmic growth phase, ready for testing.

[0097] Antibacterial activity assay: The antibacterial activity of the composition was determined using the filter paper disc method. Filter paper discs were immersed in the test sample for 1 hour and then air-dried in a sterile environment. Test bacteria cultured to the logarithmic growth phase were diluted with BHI broth to an absorbance of 0.2 at 655 nm. 0.1 mL of the diluted test bacteria was added to solid BHI medium (Solepro, Cat: LA0680), and spread evenly using a spreader. The dried filter paper discs were placed in the corresponding positions. A blank control was prepared using filter paper discs soaked in sterile deionized water and then air-dried. The mixture was anaerobically incubated at 36±1℃ for 48 hours. The size of the inhibition zone was measured, and the average value was taken from three parallel experiments. The results are shown in the table below.

[0098] Table 2 Effect of the composition on the activity of the tested bacteria

[0099]

[0100] As shown in Table 2, the composition exhibits certain inhibitory effects against Porphyromonas gingivalis (A), Prevotella intermedius (B), Veillonella (C), Peptostreptococcus (D), and Streptococcus mutans (E). Comparing the results of compositions 1-3 with composition ⑤, it is evident that within the mass range defined by this invention, the composition demonstrates the best antibacterial efficacy against the tested bacteria. Comparing the results of composition 1 with compositions ①-④, it is clear that coenzyme Q10, Piper longum extract, Tribulus terrestris extract, and Centipeda minima extract in the composition exhibit significant synergistic effects, and their combined use can significantly inhibit the activity of oral pathogenic bacteria.

[0101] Experiment 2: Human Efficacy Test

[0102] Test samples: mouthwash 1-5, control mouthwash 1-5, blank mouthwash.

[0103] Sample usage method: Volunteers should use the sample once in the morning and once in the evening. Take 15mL of the test sample each time, gargle for 60 seconds and then spit it out.

[0104] Trial period: 14 days.

[0105] Subjects: Individuals aged 25-50 years with halitosis were selected. The subjects were randomly divided into groups of 30, with each group corresponding to one type of test sample.

[0106] Before the experiment, the content of volatile sulfur compounds in the oral cavity was measured using a halitosis detector (Halimeter). The test method was as follows: the subject first rinsed with water for 60 seconds and then spat it out, then breathed through the nostrils for 2 minutes with the mouth closed. Then the probe of the halitosis detector was inserted into the subject's mouth and the data T0 was read and recorded.

[0107] During the trial, subjects' diets were controlled. The volatile sulfur compound (VSC) content in the subjects' mouths was measured within 30 minutes after the last use of the test sample on day 14. The testing method was as follows: subjects first rinsed their mouths with water for 60 seconds and then spat it out, followed by 2 minutes of closed-mouth breathing through their nostrils. Then, the probe of the halitosis detector was inserted into the subject's mouth, and data T7 was recorded. The rate of decrease in VSC concentration was calculated using the formula below. The experimental results are shown in Table 3.

[0108] The rate of decrease in volatile sulfur compound concentration (%) = (T0 - T7) / T0 × 100%

[0109] Table 3. Anti-halitosis effect test of the composition (n=30)

[0110] Group Decrease rate of volatile sulfide concentration / % Mouthwash 1 24.93 Mouthwash 2 18.46* Mouthwash 3 25.59 Mouthwash 4 23.61 Mouthwash 5 23.19 Comparison of mouthwash 1 14.36* Comparison of mouthwash 2 13.57* Comparison of mouthwash 3 15.42* Comparison of mouthwash 4 16.79* Comparison of mouthwash 5 19.33* Blank mouthwash 1.14*

[0111] Note: "*" indicates that p < 0.05 compared to mouthwash 1.

[0112] As shown in Table 3, mouthwashes 1-5 all have certain anti-halitosis effects. The results of mouthwashes 1 and 2 & 3 show that the addition amount of the composition can effectively promote the decrease in volatile sulfur concentration and effectively inhibit halitosis. The results of mouthwashes 1, 4 & 5, and comparative mouthwash 5 show that the mass range of each component in the composition significantly affects the halitosis-inhibiting effect of the mouthwash. The composition composed of components with the mass ratio specified in this invention has a better halitosis-inhibiting effect. The results of mouthwash 1 and comparative mouthwashes 1-4 show that coenzyme Q10, Piper longum extract, Tribulus terrestris extract, and Centipeda minima extract in the composition have a significant synergistic effect, and their combined use has a better halitosis-inhibiting effect.

[0113] The embodiments of the present invention have been described in detail above, but the present invention is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and these variations still fall within the protection scope of the present invention.

Claims

1. An oral deodorizing composition containing coenzyme Q10, characterized in that, The composition comprises the following components in parts by weight: Coenzyme Q10: 3-5 servings; Piper longum extract: 1-3 parts; Tribulus terrestris extract: 5-7 parts; Centipeda minima extract: 0.1-1 part.

2. The oral deodorizing composition according to claim 1, characterized in that, The composition comprises the following components in parts by weight: Coenzyme Q10: 4-5 servings; Piper longum extract: 2-3 parts; Tribulus terrestris extract: 6-7 parts; Centipeda minima extract: 0.5-1 part.

3. The oral deodorizing composition according to claim 1, characterized in that, The composition comprises the following components in parts by weight: Coenzyme Q10: 4 servings; Piper longum extract: 2 parts; Tribulus terrestris extract: 6 parts; Centipeda minima extract: 0.5 parts.

4. The use of the oral deodorizing composition according to any one of claims 1-3 in the preparation of oral care products with oral deodorizing effects.

5. The application as described in claim 4, characterized in that, The oral care products include any one of toothpaste, tooth powder, mouthwash, and oral spray.

6. The application as described in claim 4, characterized in that, The oral care products include dental cleaning agents.

7. A mouthwash with oral deodorizing effect, characterized in that, The mouthwash comprises the oral deodorizing composition containing coenzyme Q10 as described in any one of claims 1-3.

8. The mouthwash as described in claim 7, characterized in that, The mouthwash also includes surfactants, sweeteners, preservatives, flavorings, and deionized water.

9. The mouthwash as described in claim 8, characterized in that, The surfactant includes at least one of cocamidopropyl betaine, sophorolipid, and rhamnolipid.

10. The mouthwash as described in claim 8, characterized in that, The sweetener includes at least one of xylitol, sorbitol, erythritol, steviol glycosides, and maltitol.

11. The mouthwash as described in claim 8, characterized in that, The preservative includes at least one of sodium benzoate and potassium sorbate.

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