Oral health probiotic composition, microbubble tablet and preparation method and application thereof

Abstract

This invention provides an oral health probiotic composition, microbubble tablets, their preparation method, and applications, belonging to the field of oral care technology. This invention combines saliva with Lactobacillus (… Ligilactobacillus salivarius ) strain LS-G60, Lactobacillus paracasei ( Lacticaseibacillus paracasei ) strain LPc-G110 and Lactobacillus reuteri ( Limosilactobacillus reuteri Microbubble tablets made from a combination of strain LR-G100 or a combination of green coffee powder as active ingredients have good in vitro synergistic antibacterial effects and the ability to quickly neutralize bad breath gases, providing a solid scientific basis for their efficacy in improving oral microecology and effectively preventing and alleviating oral problems such as halitosis, gingivitis and dental caries.

Description

Technical Field

[0001] This application belongs to the field of oral care technology, specifically relating to an oral health probiotic composition, microbubble tablets, their preparation methods and applications. Background Technology

[0002] Oral health is an important part of overall health. Common oral problems such as halitosis, bleeding gums, plaque, and cavities can cause significant disruption to people's lives and social interactions. While a wide variety of oral care products are available on the market, such as toothpaste, mouthwash, and lozenges, these products have limitations in inhibiting harmful bacteria and eliminating halitosis. Summary of the Invention

[0003] This invention provides an oral health probiotic composition that, through the use of Lactobacillus saliva-associated strain LS-G60, Lactobacillus paracasei strain LPc-G110, and Lactobacillus reuteri strain LR-G100, exhibits good inhibitory activity against oral pathogens and maintains oral health.

[0004] This invention provides a composition for maintaining oral health, comprising the following probiotics or metabolites of said probiotics: *Lactobacillus salivarius* ( Ligilactobacillus salivarius ) strain LS-G60, Lactobacillus paracasei ( Lacticaseibacillus paracasei ) strain LPc-G110 and Lactobacillus reuteri ( Limosilactobacillus reuteri ) strain LR-G100; The viable count ratio of the Lactobacillus salivarius strain LS-G60, Lactobacillus paracasei strain LPc-G110 and Lactobacillus reuteri strain LR-G100 was (1~2):(3~4):(5~6). The preservation number of the Lactobacillus saliva-associated strain LS-G60 is CCTCC NO: M 2020326; The Lactobacillus paracasei strain LPc-G110 has the accession number CCTCC NO: M 2013691; The Lactobacillus reuteri strain LR-G100 has the accession number CCTCC NO: M 2013692.

[0005] Preferably, the probiotics include lyophilized probiotic powder; the metabolites of the probiotics include cell-free fermentation broth of the probiotics.

[0006] Preferably, the composition further includes green coffee compound powder; The total mass ratio of the green coffee compound powder and the probiotic freeze-dried powder is 2~8:3~8.

[0007] This invention provides a microbubble tablet for maintaining oral health, comprising the following components in parts by weight: The composition contains 30-50 parts of sorbitol, 10-30 parts of isomaltitol, 2-8 parts of inulin, 10-15 parts of sodium bicarbonate, 10-15 parts of anhydrous citric acid, 1-1.5 parts of flavoring, 0.6-1.6 parts of sweetener, and 0.5-1.5 parts of lubricant. The total mass fraction of the probiotic freeze-dried powder is 3 to 8 parts; When the composition includes green coffee compound powder, the green coffee compound powder is present in parts by weight of 2 to 8 parts.

[0008] Preferably, the flavoring includes peach oolong tea flavoring; The sweeteners include steviol glycosides and / or mogrosides; The lubricant includes magnesium stearate.

[0009] Preferably, the composition comprises the following components in parts by weight: the composition, 42-45 parts of sorbitol, 10-15 parts of isomaltitol, 4-6 parts of inulin, 11-13 parts of sodium bicarbonate, 11-13 parts of anhydrous citric acid, 1.1-1.4 parts of flavoring, 0.8-1.2 parts of sweetener, and 0.8-1.2 parts of lubricant; The total mass fraction of the probiotic freeze-dried powder is 4-6 parts; When the composition includes green coffee compound powder, the green coffee compound powder is present in parts by weight of 5 to 7 parts.

[0010] This invention provides a method for preparing the microbubble sheets described above, comprising the following steps: Prepare freeze-dried powder of probiotic cells in the composition; Sorbitol, isomaltitol, inulin, sweetener, and sodium bicarbonate are mixed to obtain the first component; when the composition contains green coffee compound powder, the green coffee compound powder is mixed with sodium bicarbonate to prepare the first component; The lyophilized probiotic cells and the first component are mixed to obtain the second component; The second component was mixed with anhydrous citric acid and flavoring to obtain the third component; The third component is mixed with magnesium stearate to obtain the fourth component; The fourth component is compressed into tablets to obtain microbubble tablets.

[0011] Preferably, the pressing temperature is 15~25℃; the relative humidity is ≤35%; and the pressing pressure is 10~15kN. The weight of a single microbubble is 0.65g, and the hardness of the microbubble is 100~150N.

[0012] The present invention provides the application of the composition, the microbubble tablet, or the microbubble tablet prepared by the preparation method in the preparation of oral health care products.

[0013] Preferably, the oral health care product includes at least one of the following products that remove bad breath and / or inhibit oral pathogens: toothpaste, mouthwash, and lozenges.

[0014] This invention provides a composition for maintaining oral health, comprising the following probiotics or metabolites of said probiotics: *Lactobacillus salivarius* strain LS-G60, *Lactobacillus paracasei* strain LPc-G110, and *Lactobacillus reuteri* strain LR-G100. The composition of this invention is scientifically formulated based on the functional characteristics of each strain: Reuterin is a characteristic metabolite of *Lactobacillus reuteri*, a broad-spectrum antibacterial substance with extensive inhibitory activity against Gram-positive and Gram-negative bacteria (such as *Porphyromonas gingivalis*, *Fusobacterium nucleatum*, and other hydrogen sulfide-producing bacteria closely related to halitosis), fungi, and viruses; *Lactobacillus paracasei* strain LPc-G110 can alleviate gingival inflammation, regulate the plaque microecology thereby reducing plaque formation and preventing dental caries; *Lactobacillus salivarius* strain LS-G60 can inhibit oral pathogens such as *Porphyromonas gingivalis* and *Prevotella intermedius*. The three strains described in this invention work synergistically to target three major oral health issues: bad breath, tooth decay, and gingivitis, collectively building a healthy oral microecology. Experiments show that the probiotics or their metabolites exhibit in vitro antibacterial activity against oral pathogens such as *Porphyromonas gingivalis* and *Prevotella intermedius*, as well as enteric pathogens such as *Escherichia coli* and *Staphylococcus aureus*. Therefore, the composition synergistically addresses these three major oral health issues—bad breath, tooth decay, and gingivitis—comprehensively improving oral health.

[0015] The oral health maintenance composition provided by this invention also includes green coffee compound powder, which can quickly neutralize odor gases such as volatile sulfur compounds and inhibit odor-producing bacteria, thus synergistically eliminating bad breath from the root.

[0016] This invention also provides a microbubble tablet for maintaining oral health. The core component is a composition containing *Porphyromonas gingivalis*, *Fusobacterium nucleatum*, and *Streptococcus mutans* with in vitro antibacterial activity and the ability to neutralize volatile sulfur compounds and other odor-causing gases. This is supplemented with effervescent technology-related excipients to prepare the microbubble tablet, which rapidly disintegrates upon contact with saliva to produce microbubbles. This allows the probiotics to be quickly and evenly distributed in hard-to-clean areas of the oral cavity, improving efficacy and user experience. Simultaneously, a flavoring effectively masks any unpleasant flavors of the probiotics and functional ingredients, resulting in a refreshing taste and achieving a balance between efficacy and flavor. Furthermore, the microbubble tablet exhibits excellent storage stability, with a live bacteria retention rate >90%, and a retention rate >72% after a 3-month storage test, demonstrating superior stability. (See attached figures.) Figure 1The results of in vitro antibacterial experiments on Lactobacillus saliva strain LS-G60 are shown in the following figures: A) shows the antibacterial effect against Prevotella intermedius after 48 hours; B) shows the antibacterial effect against Prevotella intermedius after 72 hours; and C) shows the antibacterial effect against Porphyromonas gingivalis after 72 hours. Figure 2 The results of assays showed that LPc-G110 effectively inhibited gingival inflammation. Among them, (a) showed the effect of live LPc-G110 bacteria on IL-6 production; (b) showed the effect of inactivated LPc-G110 bacteria on IL-6 production; (c) showed the effect of live LPc-G110 bacteria on IL-8 production; and (d) showed the effect of inactivated LPc-G110 bacteria on IL-8 production. Figure 3 This is a packaging and finished product display image of the oral health probiotic microbubble tablets described in this invention.

[0017] Biological Preservation Information Lactobacillus salivans ( Ligilactobacillus salivarius Strain LS-G60 was deposited on July 20, 2020, at the China Center for Type Culture Collection (CCTCC), Wuhan University, Wuhan, China, with accession number CCTCC NO: M2020326.

[0018] The Lactobacillus paracasei ( Lacticaseibacillus paracasei The strain LPc-G110 was deposited on December 23, 2013, at the China Center for Type Culture Collection (CCTCC), Wuhan University, Wuhan, China, with accession number CCTCCNO: M 2013691.

[0019] Lactobacillus reuteri ( Limosilactobacillus reuteri The strain LR-G100 was deposited on December 23, 2013, at the China Center for Type Culture Collection (CCTCC), Wuhan University, Wuhan, China, with accession number CCTCC NO:M 2013692. Detailed Implementation

[0020] The present invention provides a composition for maintaining oral health, comprising the following probiotics or metabolites of said probiotics: Lactobacillus salivarius strain LS-G60, Lactobacillus paracasei strain LPc-G110 and Lactobacillus reuteri strain LR-G100. The viable count ratio of the Lactobacillus salivarius strain LS-G60, Lactobacillus paracasei strain LPc-G110 and Lactobacillus reuteri strain LR-G100 was (1~2):(3~4):(5~6). The preservation number of the Lactobacillus saliva-associated strain LS-G60 is CCTCC NO: M 2020326; The Lactobacillus paracasei strain LPc-G110 has the accession number CCTCC NO: M 2013691; The Lactobacillus reuteri strain LR-G100 has the accession number CCTCC NO: M 2013692.

[0021] In this invention, the probiotics preferably include lyophilized probiotic powder. The preparation method of the lyophilized probiotic powder preferably involves mixing and inoculating *Lactobacillus salivarius* strain LS-G60, *Lactobacillus paracasei* strain LPc-G110, and *Lactobacillus reuteri* strain LR-G100 into MRS liquid medium, anaerobically culturing, isolating the bacterial cells from the fermentation broth, and then freezing the mixture. The anaerobic culture temperature is preferably 36-38°C, and can be 37°C. The anaerobic culture time is preferably 10-20 h, and can be 12-16 h. The method for isolating the bacterial cells is preferably centrifugation. The centrifugation speed is preferably 4000-5000 r / min, and can be 4500 r / min. The centrifugation time is preferably 10-20 min, and can be 12-18 min, and can be 15 min. The pre-freezing temperature during the freezing process is preferably -35 to -45°C, and can be -38 to -42°C, and can also be -40°C. The pre-freezing time during the freezing process is preferably 1-3 hours, but can be 1.5-2.5 hours, or even 2 hours. The vacuum degree during the freezing process is preferably 10-30 Pa, but can be 15-25 Pa, or even 20 Pa. The drying time is preferably 18-24 hours, or even 20-22 hours. The metabolites of the probiotics preferably include cell-free fermentation broth of the probiotics. The preferred method for preparing the cell-free fermentation broth of the probiotics is to perform anaerobic culture according to the above technical solution, and then collect the liquid phase after separation of the fermentation broth.

[0022] In this invention, the composition preferably further includes green coffee compound powder. The total mass ratio of the green coffee compound powder and the freeze-dried probiotic powder is 2~8:3~8, which can be 3~7:4~7, or 5~6:4~5. The green coffee compound powder is purchased from Novozymes BioFresh® 4+ Complex (Shanghai) Co., Ltd. The green coffee compound powder works synergistically with the probiotics to neutralize odor-causing gases such as volatile sulfur compounds and inhibit odor-producing bacteria, thus eliminating bad breath at its source.

[0023] This invention provides a microbubble tablet for maintaining oral health, comprising the following components in parts by weight: the composition, 30-50 parts of sorbitol, 10-30 parts of isomaltitol, 2-8 parts of inulin, 10-15 parts of sodium bicarbonate, 10-15 parts of anhydrous citric acid, 1-1.5 parts of flavoring, 0.6-1.6 parts of sweetener, and 0.5-1.5 parts of lubricant; the total mass of the probiotic freeze-dried powder is 3-8 parts; when the composition includes green coffee compound powder, the mass of the green coffee compound powder is 2-8 parts.

[0024] In this invention, the microbubble tablet preferably comprises the following components in parts by weight: 42-45 parts sorbitol, 10-15 parts isomaltitol, 4-6 parts inulin, 11-13 parts sodium bicarbonate, 11-13 parts anhydrous citric acid, 1.1-1.4 parts flavoring, 0.8-1.2 parts sweetener, and 0.8-1.2 parts lubricant; the total mass of the probiotic freeze-dried powder is 4-6 parts; when the composition includes green coffee compound powder, the mass of the green coffee compound powder is 5-7 parts; alternatively, the composition may include 44 parts sorbitol, 10 parts isomaltitol, 5 parts inulin, 12.5 parts sodium bicarbonate, 12.5 parts anhydrous citric acid, 1.2 parts flavoring, 1 part sweetener, and 1 part lubricant; the total mass of the probiotic freeze-dried powder is 5 parts; when the composition includes green coffee compound powder, the mass of the green coffee compound powder is 6 parts. The flavoring preferably includes peach oolong tea flavoring. The sweetener preferably includes steviol glycosides and / or mogrosides. The lubricant preferably includes magnesium stearate. The microbubble tablets utilize effervescent technology to compound the excipients with the composition, enabling them to rapidly disintegrate upon contact with saliva to generate microbubbles, allowing probiotics to be quickly and evenly distributed in hard-to-clean areas of the oral cavity, improving efficacy and user experience. Simultaneously, through an optimized carrier system (such as a combination of sorbitol and isomaltitol) and a low-humidity preparation process, the tablets maintain a high viable bacteria retention rate of over 90% after compression and storage, with a retention rate still above 72% after a 3-month storage test, demonstrating good stability.

[0025] This invention provides a method for preparing the microbubble sheets described above, comprising the following steps: Prepare freeze-dried powder of probiotic cells in the composition; Sorbitol, isomaltitol, inulin, sweetener, and sodium bicarbonate are mixed to obtain the first component; when the composition contains green coffee compound powder, the green coffee compound powder is mixed with sodium bicarbonate to prepare the first component; The lyophilized probiotic cells and the first component are mixed to obtain the second component; The second component was mixed with anhydrous citric acid and flavoring to obtain the third component; The third component is mixed with magnesium stearate to obtain the fourth component; The fourth component is compressed into tablets to obtain microbubble tablets.

[0026] The present invention does not impose any particular limitation on the mixing method; any mixing scheme well known in the art can be used, such as mechanical stirring. The sorbitol or isomalt is preferably passed through a 30-40 mesh sieve, dried to a moisture content ≤2% and an hydration content ≤0.1%, and stored in a dry environment for later use. The sodium bicarbonate, citric acid, or inulin are each passed through an 80-100 mesh sieve, dried to a moisture content ≤3%, and stored in a dry environment for later use.

[0027] In this invention, the preferred temperature for pressing the tablet is 15~25℃; the relative humidity is ≤35%; the preferred pressure for pressing the tablet is 10~15kN, and can be 12~14kN. The preferred weight of a single microbubble tablet is 0.65g, and the preferred hardness of the microbubble tablet is 100~150N.

[0028] The present invention provides the application of the composition, the microbubble tablet, or the microbubble tablet prepared by the preparation method in the preparation of oral health care products.

[0029] In this invention, the oral health care product preferably includes at least one of the following products that remove halitosis and / or inhibit oral pathogens: toothpaste, mouthwash, and lozenges. This invention does not impose any particular limitation on the preparation method of the toothpaste, mouthwash, and lozenges; any preparation method well known in the art can be used.

[0030] As can be seen from the results of the embodiments, the microbubble tablets provided by the present invention have both significant synergistic antibacterial effects and the ability to quickly neutralize bad breath gases (H2S and CH3SH), providing a solid scientific basis for their efficacy in improving oral microecology and effectively preventing and alleviating oral problems such as halitosis, gingivitis and tooth decay.

[0031] The following detailed description, in conjunction with embodiments, illustrates an oral health probiotic composition, microbubble tablets, their preparation method, and applications provided by the present invention. However, these descriptions should not be construed as limiting the scope of protection of the present invention.

[0032] Example 1 Antibacterial assay of Lactobacillus saliva-associated LS-G60 against Prevotella intermedius and Porphyromonas gingivalis (agar diffusion method) 1. Experimental strain Porphyromonas gingivalis ( Porphyromonas gingivalis ) and Propionibacterium intermedius ( Prevotella intermedia ).

[0033] 2. Experimental Methods Preparation of bacterial suspension: 2% of Lactobacillus saliva LS-G60 was inoculated into MRS liquid medium and anaerobic cultured at 37°C for 12-16 h.

[0034] Preparation of oral pathogen agar plates: 100 μL of pathogenic bacteria was added to each 10 mL soybean triple agar medium and spread. After the bacterial suspension on the agar plate was absorbed and dried by the agar medium, a well was made in the center of each agar plate under aseptic conditions. 100 μL of LS-G60 bacterial suspension cultured overnight was added to the agar well, and the plates were anaerobically cultured at 30℃ for 40-72 h. The experimental results were observed at 48 h and 72 h.

[0035] The antibacterial experiment results showed that at 48 hours, an inhibition zone was observed around the wells of agar containing LS-G60 on *Prevotella intermedius* plates; the inhibition zone became more pronounced after 72 hours of incubation. After 72 hours of incubation, *Porphyromonas gingivalis* plates were relatively transparent, with pathogen growth only observed at the edges of the agar plate. Figure 1 ).

[0036] Example 2 In vitro antibacterial experiment of Lactobacillus reuteri LR-G100 against pathogenic bacteria 1. Experimental strain Gram-positive bacteria (Staphylococcus aureus ATCC25923), Gram-negative bacteria (Escherichia coli ATCC25922, Salmonella ATCC14028, Pseudomonas aeruginosa ATCC27853).

[0037] 2. Experimental Methods Using the above-mentioned pathogenic bacteria as indicator bacteria, bacterial plates (10) were prepared. 8 ~10 9 CFU / mL). Using the agar perforation method (one well per plate), 50 μL of LR-G100 overnight culture medium (as experimental group) and sterile physiological saline (as control group) were injected into each well. The plates were incubated at 37°C for 18-24 h, and the diameter of the inhibition zone in each agar well was measured and the difference was calculated.

[0038] 3. Experimental Results The results are shown in Table 1. Lactobacillus reuteri LR-G100 showed good antibacterial effects against Gram-positive bacteria (Staphylococcus aureus ATCC25923) and Gram-negative bacteria (Escherichia coli ATCC25922, Salmonella ATCC14028, and Pseudomonas aeruginosa ATCC27853).

[0039] Table 1. Results of the antibacterial experiment of *Lactobacillus reuteri* LR-G100 against pathogenic bacteria.

[0040] Example 3 Inhibitory effect of Lactobacillus paracasei strain LPc-G110 on inflammatory factors 1. Experimental Methods Gingival fibroblasts were cultured in 24 wells (8 × 10⁶ cells / well) using a suitable culture medium. 4 (cells / well). After culturing gingival fibroblasts, different concentrations of live or inactivated LR-G110 were added (concentration and corresponding cell number are shown in Table 2), and incubated for 30 min. Then, IL-1β (10 U / mL) was added, and cultured for another 24 h to induce the expression of inflammatory factors. The supernatant of the co-culture was collected, and the levels of IL-6 and IL-8 were detected.

[0041] Table 2 Cell concentrations corresponding to different LPc-G110 addition levels

[0042] 2. Experimental Results Experimental results are as follows Figure 2 5% (v / v) of LPc-G110, whether live or inactivated, significantly reduced the production of IL-6 and IL-8, indicating that LPc-G110 has a good inhibitory effect on gingival inflammation.

[0043] Example 4 A method for preparing probiotic microbubble tablets for oral health 1. Accurately weigh the following ingredients: 44g sorbitol, 10g isomaltitol, 5g inulin, 12.5g sodium bicarbonate, 12.5g anhydrous citric acid, 6g green coffee compound powder, 1.2g peach oolong tea flavoring, 0.5g steviol glycosides, 0.5g monk fruit glycosides, 1g magnesium stearate, and 5g probiotic compound powder.

[0044] The preparation method of the above probiotic composition includes the following steps: 1. Probiotic pretreatment (1) Three probiotics, namely Lactobacillus salivae LS-G60, Lactobacillus paracasei LPc-G110 and Lactobacillus reuteri LR-G100, were inoculated into MRS liquid medium at a 2% inoculation rate, anaerobic cultured at 37℃ for 12-16 h, and collected by centrifugation at 4500r / min for 15 min. (2) The bacterial cells were freeze-dried (pre-freezing temperature -35~-45℃, pre-freezing time 2 h; vacuum degree 20Pa, drying time 20h), pulverized and passed through an 80-mesh sieve to obtain probiotic freeze-dried powder; 2. Auxiliary material processing (1) Sorbitol and isomaltitol were passed through a 30-mesh sieve and dried until the moisture content was ≤2% and the water activity was ≤0.1%, and then stored in a dry environment for later use. (2) Sodium bicarbonate, citric acid, and inulin are each passed through a 100-mesh sieve and dried until the moisture content is ≤3%, and then stored in a dry environment for later use. 3. Mixing process (1) The first component is obtained by mixing the sorbitol, isomaltitol, inulin, green coffee compound powder, sweetener and sodium bicarbonate; (2) Mix the probiotic freeze-dried powder with the base mixture obtained in step (1) evenly to obtain the second component; (3) Add anhydrous citric acid and peach oolong tea flavoring to the second component obtained in step (2), mix well, and obtain the third component; (4) Finally, magnesium stearate is added to the third component as a lubricant and mixed evenly to obtain the fourth component; (5) The fourth component was pressed into shape by a tablet press under a pressure of 10kN at a temperature of 20℃ and a relative humidity of ≤35%, with a tablet weight of 0.65g and a hardness controlled at 100~150N. (6) Immediately after tableting, use an oxygen-barrier and moisture-proof aluminum-plastic composite film for independent packaging.

[0045] Example 5 Storage stability test To evaluate the live bacteria stability of the oral health probiotic microbubble tablets prepared in the examples during storage, the following storage stability test was conducted.

[0046] 1. Experimental Samples Probiotic microbubble tablets prepared using the formula and process described in Example 2.

[0047] 2. Experimental conditions Storage environment: Temperature 25℃ ± 2℃, relative humidity 60% ± 5%; Packaging: Individually packaged with aluminum-plastic composite film; Trial period: 3 months; Testing time points: immediately after tableting (0 days), 1 month, 2 months, and 3 months after tableting.

[0048] 3. Detection Method Viable bacteria counting was performed according to the method in GB4789.35 National Food Safety Standard, Microbiological Examination of Food, Lactic Acid Bacteria Examination. Tablet samples were accurately weighed, appropriately diluted with sterile physiological saline buffer, spread onto MRS agar plates, and anaerobically incubated at 37°C for 48 h. Colony counts (CFU) were then performed. Each sample was measured in triplicate, and the average value was taken.

[0049] 4. Experimental Results The changes in viable bacterial count and retention rate are shown in Table 3 below.

[0050] Table 3 Stability Results

[0051] Under the above storage test conditions, the viable bacteria retention rate of this product immediately after tableting was as high as 90.9%, indicating that the tableting process has little impact on the viability of probiotics. After 3 months of storage, the viable bacteria retention rate remained above 72.7%, proving that this product has good storage stability and can effectively guarantee the probiotic activity and expected efficacy of the product within its shelf life.

[0052] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A composition for maintaining oral health, characterized in that, Includes the following probiotics or metabolites of said probiotics: Lactobacillus salivarius ( Ligilactobacillus salivarius ) strain LS-G60, Lactobacillus paracasei ( Lacticaseibacillus paracasei ) strain LPc-G110 and Lactobacillus reuteri ( Limosilactobacillus reuteri ) strain LR-G100; The viable count ratio of the Lactobacillus salivarius strain LS-G60, Lactobacillus paracasei strain LPc-G110 and Lactobacillus reuteri strain LR-G100 was (1~2):(3~4):(5~6). The preservation number of the Lactobacillus saliva-associated strain LS-G60 is CCTCC NO: M 2020326; The Lactobacillus paracasei strain LPc-G110 has the accession number CCTCC NO: M 2013691; The Lactobacillus reuteri strain LR-G100 has the accession number CCTCC NO: M 2013692.

2. The composition according to claim 1, characterized in that, The probiotics include freeze-dried probiotic powder; the metabolites of the probiotics include cell-free fermentation broth of the probiotics.

3. The composition according to claim 2, characterized in that, The composition also includes green coffee compound powder; The total mass ratio of the green coffee compound powder and the probiotic freeze-dried powder is 2~8:3~8.

4. A microbubble tablet for maintaining oral health, characterized in that, The components include the following parts by weight: The composition according to any one of claims 1 to 3, comprising 30 to 50 parts of sorbitol, 10 to 30 parts of isomaltitol, 2 to 8 parts of inulin, 10 to 15 parts of sodium bicarbonate, 10 to 15 parts of anhydrous citric acid, 1 to 1.5 parts of flavoring, 0.6 to 1.6 parts of sweetener, and 0.5 to 1.5 parts of lubricant; The total mass fraction of the probiotic freeze-dried powder is 3 to 8 parts; When the composition includes green coffee compound powder, the green coffee compound powder is present in parts by weight of 2 to 8 parts.

5. The microbubble sheet according to claim 4, characterized in that, The flavoring includes peach oolong tea flavoring; The sweeteners include steviol glycosides and / or mogrosides; The lubricant includes magnesium stearate.

6. The microbubble sheet according to claim 4 or 5, characterized in that, The composition comprises the following components in parts by weight: the composition, 42-45 parts of sorbitol, 10-15 parts of isomaltitol, 4-6 parts of inulin, 11-13 parts of sodium bicarbonate, 11-13 parts of anhydrous citric acid, 1.1-1.4 parts of flavoring, 0.8-1.2 parts of sweetener, and 0.8-1.2 parts of lubricant; The total mass fraction of the probiotic freeze-dried powder is 4-6 parts; When the composition includes green coffee compound powder, the green coffee compound powder is present in parts by weight of 5 to 7 parts.

7. The method for preparing the microbubble sheet according to any one of claims 4 to 6, characterized in that, Includes the following steps: Prepare freeze-dried powder of probiotic cells in the composition; Sorbitol, isomaltitol, inulin, sweetener, and sodium bicarbonate are mixed to obtain the first component; when the composition contains green coffee compound powder, the green coffee compound powder is mixed with sodium bicarbonate to prepare the first component; The lyophilized probiotic cells and the first component are mixed to obtain the second component; The second component was mixed with anhydrous citric acid and flavoring to obtain the third component; The third component is mixed with magnesium stearate to obtain the fourth component; The fourth component is compressed into tablets to obtain microbubble tablets.

8. The preparation method according to claim 7, characterized in that, The pressing temperature is 15~25℃; the relative humidity is ≤35%; the pressing pressure is 10~15kN; The weight of a single microbubble is 0.65g, and the hardness of the microbubble is 100~150N.

9. The use of the composition according to any one of claims 1 to 3, the microbubble tablet according to any one of claims 4 to 6, or the microbubble tablet prepared by the preparation method according to claim 7 or 8 in the preparation of oral health care products.

10. The application according to claim 9, characterized in that, The oral health care products include at least one of the following products that remove bad breath and / or inhibit oral pathogens: toothpaste, mouthwash, and lozenges.

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