A composition for aiding in the repair of oral mucosal tissue, and methods of making and using the same

Abstract

The present application belongs to the technical field of nutritional health food, and particularly relates to a composition for repairing oral mucosa and a preparation method and application thereof. The composition comprises, by weight of the composition: 2%-80% of yeast beta glucan, 0.5%-50% of lactobacillus salivarius powder, 0.5%-50% of lactobacillus acidophilus powder, and 0.5%-50% of paracasei lactobacillus powder. The composition for repairing oral mucosa and the auxiliary materials are further prepared into a functional food in the form of tablets, liquids, soft candies or powders. In the functional food, the composition as the main component plays a role in repairing and preventing damage to the oral mucosa. Meanwhile, the composition and the auxiliary materials are dissolved under the action of oral saliva enzymes, thereby fully contacting the oral mucosa and pathogens and emitting a sweet and sour taste, so as to bring a pleasant sensory experience to the oral cavity.

Description

Technical Field

[0001] This invention belongs to the field of nutritional and health food technology, specifically relating to a composition that helps repair oral mucosal tissue, its preparation method, and its application. Background Technology

[0002] Most products for repairing oral mucosal tissue are concentrated in the pharmaceutical and cleaning product sectors, primarily including antibiotics and anti-inflammatory drugs such as nitroimidazoles, tetracyclines, penicillins, macrolides, and nonsteroidal anti-inflammatory drugs (NSAIDs). However, frequent use of antibiotic-based repair products not only yields limited repair effects but also carries the risk of side effects from long-term or inappropriate use, such as antibiotic resistance and gut microbiota imbalance. Conversely, the nutritional functional food sector offers fewer products specifically targeting oral mucosal tissue damage, resulting in a lack of diverse products for repairing oral mucosal tissue, particularly those combining nutritional supplementation with oral health maintenance. Summary of the Invention

[0003] Problems with existing technologies: In the existing technologies, most products related to the repair of oral mucosa tissue are concentrated in the fields of pharmaceuticals and cleaning products, with fewer in the field of nutritional functional foods. However, products related to the prevention of oral diseases in the fields of pharmaceuticals and cleaning products mainly include antibiotics and anti-inflammatory drugs. However, the frequent use of antibiotic-based repair products not only has an insignificant repair effect, but also has certain side effects.

[0004] To solve the above-mentioned technical problems, the present invention provides the following specific solution:

[0005] In a first aspect, the present invention provides a composition that helps repair oral mucosal tissue, comprising, by weight: 2%-80% yeast β-glucan, 0.5%-50% Lactobacillus salivarius powder, 0.5%-50% Lactobacillus acidophilus powder, and 0.5%-50% Lactobacillus paracasei powder.

[0006] Preferably, the composition further comprises, by weight: 0.1%-45% post-genetic agent, and / or 0.1%-11% epigallocatechin gallate, preferably 5-11% epigallocatechin gallate.

[0007] Preferably, the composition comprises, by weight, 40%-80% yeast β-glucan, 4%-20% Lactobacillus salivarius powder, 3%-20% Lactobacillus acidophilus powder, and 3%-20% Lactobacillus paracasei powder;

[0008] More preferably, the yeast β-glucan content is 50-75%, and / or Lactobacillus salivarius powder 5%-15%, and / or Lactobacillus acidophilus powder 3%-12%, and / or Lactobacillus paracasei powder 3%-12%;

[0009] Most preferably, the yeast β-glucan content is 60-75%, and / or Lactobacillus salivarius powder 5%-8%, and / or Lactobacillus acidophilus powder 3%-6%, and / or Lactobacillus paracasei powder 3%-6%.

[0010] Preferably, the viable count of Lactobacillus salivarius powder is 100-150 billion CFU / g.

[0011] And / or the live bacteria count of Lactobacillus acidophilus powder is 100-150 billion CFU / g.

[0012] And / or the live count of Lactobacillus paracasei powder is 100-150 billion CFU / g.

[0013] Preferably, the post-biotic includes one or more substances selected from the group consisting of inactive edible yeast powder, inactivated Lactobacillus salivarius powder, and inactivated Lactobacillus paracasei powder.

[0014] More preferably, the number of bacteria in the inactivated Lactobacillus paracasei powder is 100-150 billion CFU / g, and / or the number of bacteria in the inactivated Lactobacillus paracasei powder is 100-150 billion CFU / g.

[0015] Preferably, the composition includes 0.1-30% inactive edible yeast powder, and / or 0.1-45% inactivated Lactobacillus salivarius powder, and / or 0.1-30% inactivated Lactobacillus paracasei powder;

[0016] More preferably, it contains 15-27% inactive edible yeast powder, and / or 25-42% inactivated Lactobacillus salivarius powder, and / or 22-27% inactivated Lactobacillus paracasei powder.

[0017] In a second aspect, the present invention provides a method for preparing the composition that helps repair oral mucosal tissue, comprising the following steps: mixing components including yeast β-glucan and Lactobacillus salivarius powder, Lactobacillus acidophilus powder and Lactobacillus paracasei powder to obtain a composition that helps repair oral mucosal tissue.

[0018] Preferably, the mixture further includes the addition of a postbiotic and / or epigallocatechin gallate before mixing.

[0019] Preferably, the mixture is further subjected to sieving before mixing, wherein the sieve mesh size is 20-40 mesh.

[0020] Thirdly, the present invention provides the composition that helps repair oral mucosal tissue or the composition that helps repair oral mucosal tissue prepared by the preparation method described above, for use in the preparation of functional foods; preferably, the dosage form of the functional food is tablets, liquids, gummies or powders.

[0021] Fourthly, the present invention provides a functional food in tablet form, containing the composition described above that helps repair oral mucosal tissue or the composition and excipients prepared by the preparation method described above that help repair oral mucosal tissue.

[0022] Preferably, the composition that helps repair oral mucosal tissue comprises 5-20 parts by weight and 80-95 parts by weight of excipients;

[0023] More preferably, the composition that helps repair oral mucosal tissue comprises 15-20 parts by weight, and / or 80-90 parts by weight of excipients.

[0024] Preferably, the excipients include one or more substances selected from the group consisting of maltodextrin, anhydrous citric acid, sodium bicarbonate, isomaltitol, sorbitol, xylitol, sucralose, steviol glycosides, plum flavor, Allura Red aluminum lake and magnesium stearate.

[0025] More preferably, the excipients include one or more substances selected from the group consisting of isomaltitol, sorbitol, xylitol, plum flavor, Allura Red aluminum lake and magnesium stearate.

[0026] Most preferably, the excipients are a combination of isomaltitol, sorbitol, xylitol, plum flavor, Allura Red aluminum lake and magnesium stearate.

[0027] Preferably, the maltodextrin is 1-5 parts by weight, and / or anhydrous citric acid is 0.1-18 parts by weight, and / or sodium bicarbonate is 0.1-16 parts by weight, and / or isomaltitol is 20-35 parts by weight, and / or sorbitol is 15-50 parts by weight, and / or xylitol is 5-10 parts by weight, and / or sucralose is 0.1-0.13 parts by weight, and / or steviol glycosides is 0.1-0.3 parts by weight, and / or plum flavor is 0.1-1 parts by weight, and / or allura red aluminum lake is 0.01-0.05 parts by weight, and / or magnesium stearate is 0.1-1 parts by weight;

[0028] More preferably, isomalt 20-25 parts by weight, and / or sorbitol 45-50 parts by weight, and / or xylitol 5-10 parts by weight, and / or sucralose 0.1-0.13 parts by weight.

[0029] Fifthly, the present invention provides a method for preparing the functional food in tablet form, comprising the following steps: mixing and compressing a composition and excipients that will help repair oral mucosal tissue to obtain the functional food in tablet form.

[0030] Preferably, the method includes the following steps:

[0031] (1) Isomalt, maltodextrin, sorbitol, xylitol, anhydrous citric acid, sucralose, steviol glycosides, plum flavor and Allura Red aluminum lake are passed through a 20-40 mesh sieve respectively. Preferably, isomalt is dried to a water activity of ≤0.2AW.

[0032] (2) Mix the material obtained in step (1) with the composition that helps repair oral mucosal tissue to obtain a mixture;

[0033] Alternatively, the material obtained in step (1) can be mixed with the composition that helps repair oral mucosal tissue, and then magnesium stearate and / or sodium bicarbonate can be added and mixed to obtain a mixture.

[0034] (4) Compress the mixture obtained in step (3) to obtain a functional food in tablet form. Preferably, the tableting conditions are: main pressure of 8-15KN and / or pre-pressure of 2-5KN.

[0035] Preferably, the mixing speed in step (2) is 5-8 r / min and / or the mixing time is 3-20 min.

[0036] Sixthly, the present invention provides a functional food in liquid form, containing the composition described above that helps repair oral mucosal tissue or the composition and excipients described above that help repair oral mucosal tissue prepared by the preparation method.

[0037] Preferably, the composition that helps repair oral mucosal tissue comprises 10-20 parts by weight and 80-95 parts by weight of excipients.

[0038] More preferably, the composition that helps repair oral mucosal tissue comprises 10-15 parts by weight, and / or 85-90 parts by weight of excipients.

[0039] Preferably, the excipients include one or more substances selected from the group consisting of sodium hydroxypropyl methylcellulose, lactic acid, xylitol, purified water, pomegranate fruit powder, elderberry fruit powder, cranberry concentrate, vitamin C, xanthan gum, and pectin.

[0040] Preferably, the excipients are a combination of sodium hydroxypropyl methylcellulose, lactic acid, xylitol, purified water, pomegranate fruit powder, elderberry fruit powder, cranberry concentrate, vitamin C, xanthan gum, and pectin.

[0041] More preferably, 0.1-0.5 parts by weight of sodium hydroxypropyl methylcellulose, and / or 0.1-0.5 parts by weight of lactic acid, and / or 10-20 parts by weight of xylitol, and / or 50-60 parts by weight of purified water, and / or 1-10 parts by weight of pomegranate fruit powder, and / or 1-10 parts by weight of elderberry fruit powder, and / or 0.1-1 parts by weight of cranberry concentrate, and / or 0.01-0.1 parts by weight of vitamin C, and / or 0.01-0.1 parts by weight of xanthan gum, and / or 0.01-0.2 parts by weight of pectin;

[0042] Most preferably, the following components are present: 0.1-0.3 parts by weight of sodium hydroxypropyl methylcellulose, and / or 0.2-0.5 parts by weight of lactic acid, and / or 15-20 parts by weight of xylitol, and / or 55-60 parts by weight of purified water, and / or 1-5 parts by weight of pomegranate fruit powder, and / or 1-5 parts by weight of elderberry fruit powder, and / or 0.5-1 parts by weight of cranberry concentrate, and / or 0.05-0.1 parts by weight of vitamin C, and / or 0.05-0.1 parts by weight of xanthan gum, and / or 0.15-0.2 parts by weight of pectin.

[0043] In a seventh aspect, the present invention provides a method for preparing the functional food in liquid form, characterized by comprising the following steps: mixing, homogenizing, heat preservation, cooling, filtering, canning and sterilizing a composition and excipients that will help repair oral mucosal tissue, thereby obtaining the functional food in liquid form.

[0044] Preferably, the method includes the following steps:

[0045] (1) Xylitol, pomegranate fruit powder and elderberry fruit powder that have passed through a 20-40 mesh sieve are respectively mixed with the composition that helps repair oral mucosal tissue;

[0046] (2) Mix sodium hydroxypropyl methylcellulose, xanthan gum, pectin, the material obtained in step (1), vitamin C, lactic acid, purified water and cranberry concentrate, homogenize and keep warm and then cool to obtain a mixture;

[0047] More preferably, the mixing speed is 15-20 Hz;

[0048] More preferably, the homogenization pressure is 400-600 MPa and / or the homogenization time is 4-6 min;

[0049] More preferably, the heat preservation temperature is 75-80℃ and / or the heat preservation time is 25-30 min;

[0050] More preferably, the temperature is cooled to 30-35°C;

[0051] (3) The mixture obtained in step (2) is filtered, bottled and sterilized to obtain a functional food in liquid form. Preferably, the sterilization temperature is 100-105℃ and the sterilization time is 30-35min.

[0052] Eighthly, the present invention provides a functional food in the form of a gummy candy, containing the composition described above that helps repair oral mucosal tissue or the composition and excipients prepared by the preparation method described above that help repair oral mucosal tissue.

[0053] Preferably, the composition that helps repair oral mucosal tissue comprises 15-25 parts by weight and 70-80 parts by weight of excipients.

[0054] More preferably, the composition that helps repair oral mucosal tissue comprises 20-25 parts by weight, and / or 75-80 parts by weight of excipients.

[0055] Preferably, the excipients include one or more substances selected from the group consisting of anhydrous citric acid, malic acid, sodium citrate, isomaltitol, maltitol liquid, maltitol, purified water, concentrated grapefruit juice, concentrated orange juice and pectin.

[0056] Preferably, the excipients are a combination of anhydrous citric acid, malic acid, sodium citrate, isomaltitol, maltitol solution, maltitol, purified water, concentrated grapefruit juice, concentrated orange juice and pectin;

[0057] More preferably, 1-5 parts by weight of anhydrous citric acid, and / or 0.1-1 parts by weight of malic acid, and / or 1-10 parts by weight of sodium citrate, and / or 1-10 parts by weight of isomaltitol, and / or 20-30 parts by weight of maltitol solution, and / or 1-10 parts by weight of maltitol, and / or 25-40 parts by weight of purified water, and / or 1-10 parts by weight of concentrated grapefruit juice, and / or 1-10 parts by weight of concentrated orange juice, and / or 0.1-1 parts by weight of pectin;

[0058] Most preferably, the mixture contains 1-3 parts by weight of anhydrous citric acid, and / or 0.1-0.5 parts by weight of malic acid, and / or 1-5 parts by weight of sodium citrate, and / or 1-5 parts by weight of isomaltitol, and / or 25-30 parts by weight of maltitol solution, and / or 1-5 parts by weight of maltitol, and / or 25-35 parts by weight of purified water, and / or 1-5 parts by weight of concentrated grapefruit juice, and / or 1-5 parts by weight of concentrated orange juice, and / or 0.1-0.5 parts by weight of pectin.

[0059] Ninthly, the present invention provides a method for preparing the functional food in the form of gummy candy, characterized by comprising the following steps: mixing, boiling and pouring a composition and excipients that will help repair oral mucosal tissue to obtain the functional food in the form of gummy candy.

[0060] Preferably, the method includes the following steps:

[0061] (1) Dissolve anhydrous citric acid and malic acid in purified water and mix them evenly to obtain an acid solution;

[0062] (2) Dissolve isomalt in purified water and mix well to obtain isomalt solution;

[0063] (3) The isomalt solution obtained in step (2) is mixed evenly with sodium citrate, maltitol solution, maltitol, concentrated grapefruit juice, concentrated pear juice, pectin and the composition that helps repair oral mucosal tissue to obtain a mixture;

[0064] (4) Boil the mixture obtained in step (3) and add the acid solution obtained in step (1) to obtain sugar solution. Cast the sugar solution into shape to obtain a functional food in the form of soft candy. The sugar content of the sugar solution is 70-80 Brix.

[0065] In a tenth aspect, the present invention provides a functional food in the form of a powder, containing the composition described above that helps repair oral mucosal tissue or the composition and excipients described above that help repair oral mucosal tissue prepared by the preparation method.

[0066] Preferably, the composition aiding in the repair of oral mucosal tissue comprises 15-25 parts by weight and 75-85 parts by weight of excipients.

[0067] More preferably, the composition that helps repair oral mucosal tissue comprises 20-25 parts by weight, and / or 75-80 parts by weight of excipients.

[0068] Preferably, the excipients include one or more substances selected from the group consisting of resistant dextrin, erythritol, acai berry powder, grape fruit powder, blackcurrant powder, acerola cherry powder, fructooligosaccharides and galactooligosaccharides.

[0069] More preferably, the excipients are a combination of resistant dextrin, erythritol, acai berry powder, grape fruit powder, blackcurrant powder, acerola cherry powder, fructooligosaccharides, and galactooligosaccharides;

[0070] Preferably, the mixture contains 30-40 parts by weight of resistant dextrin, and / or 25-35 parts by weight of erythritol, and / or 1-10 parts by weight of acai berry powder, and / or 1-10 parts by weight of grape fruit powder, and / or 1-10 parts by weight of blackcurrant powder, and / or 1-10 parts by weight of acerola cherry powder, and / or 1-10 parts by weight of fructooligosaccharides, and / or 1-10 parts by weight of galactooligosaccharides;

[0071] More preferably, 35-40 parts by weight of resistant dextrin, and / or 30-35 parts by weight of erythritol, and / or 1-5 parts by weight of acai berry powder, and / or 1-5 parts by weight of grape powder, and / or 1-5 parts by weight of blackcurrant powder, and / or 1-5 parts by weight of acerola cherry powder, and / or 1-5 parts by weight of fructooligosaccharides, and / or 1-5 parts by weight of galactooligosaccharides.

[0072] Eleventhly, the present invention provides a method for preparing the functional food in powder form, characterized by comprising the following steps: mixing and drying a composition and excipients that will help repair oral mucosal tissue to obtain the functional food in powder form.

[0073] Preferably, the method includes the following steps:

[0074] (1) Pass resistant dextrin, erythritol, acai fruit powder, grape fruit powder, blackcurrant powder, fructooligosaccharides and galactooligosaccharides through a 20-40 mesh sieve and mix them separately;

[0075] (2) The material obtained in step (1) is dried and cooled to obtain a mixture. Preferably, the drying is completed when the water activity is ≤0.2Aw.

[0076] (3) The mixture obtained in step (2) is mixed with the composition that helps repair oral mucosal tissue to obtain a functional food in powder form; preferably, the mixing speed is 5-8 r / min and / or the mixing time is 10-20 min.

[0077] Beneficial effects of the present invention

[0078] (1) The present invention provides a composition that helps repair oral mucosal tissue. The composition is mainly composed of yeast β-glucan, Lactobacillus salivarius powder, Lactobacillus acidophilus powder and Lactobacillus paracasei powder. Through the synergistic effect between the components, it can repair and prevent damage to oral mucosal tissue.

[0079] (2) The present invention will help to further prepare functional foods in the form of tablets, liquids, gummies or powders by the composition and excipients for repairing oral mucosal tissues. In the functional foods, the composition serves as the main component to repair and prevent damage to oral mucosal tissues. At the same time, the composition and excipients dissolve under the action of oral salivary enzymes, thereby making full contact with the oral mucosa and pathogens and emitting a sweet and sour taste, bringing a pleasant sensory experience to the oral cavity. Attached Figure Description

[0080] Figure 1 The images show the wounds of mice after modeling, where C represents the blank control group, P1 represents Example 1 group, P2 represents Comparative Example 1 group, and P3 represents Comparative Example 2 group. Detailed Implementation

[0081] To better understand the above technical solutions, the technical solutions of the present invention will be clearly and completely explained below in conjunction with specific embodiments. It should be noted that the content of the specific embodiments is only a specific implementation and explanation of the technical solutions of the present invention, and should not be construed as a limitation on the scope of protection of the present invention.

[0082] In some specific embodiments, the present invention provides a composition that helps repair oral mucosal tissue, comprising, by weight: 40%-80% yeast β-glucan, 4%-20% Lactobacillus salivarius powder, 3%-20% Lactobacillus acidophilus powder, and 3%-20% Lactobacillus paracasei powder.

[0083] Preferably, in some specific embodiments, the yeast β-glucan content may be 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, or 80%, or the yeast β-glucan content within a numerical range formed by any two of the above specific values ​​as endpoints.

[0084] Preferably, in some specific embodiments, the content of Lactobacillus salivarius powder may be 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, or 20%, or the content of Lactobacillus salivarius powder within a numerical range formed by any two of the above specific values ​​as endpoints.

[0085] Preferably, in some specific embodiments, the content of Lactobacillus acidophilus powder may be 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, or 20%, or the content of Lactobacillus acidophilus powder within a numerical range formed by any two of the above specific values ​​as endpoints.

[0086] Preferably, in some specific embodiments, it further includes: 0.1-30% inactive edible yeast powder, and / or 0.1-45% inactivated Lactobacillus salivarius powder, and / or 0.1-30% inactivated Lactobacillus paracasei powder, and / or 0.1%-11% epigallocatechin gallate.

[0087] More preferably, in some specific embodiments, the content of inactive edible yeast powder may be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, or 30%, or the content of active edible yeast powder within a numerical range formed by any two of the above specific values ​​as endpoints.

[0088] More preferably, in some specific embodiments, the content of inactivated Lactobacillus salivarius powder may be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, The content of the inactivated Lactobacillus salivarius powder is 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, or 45%, or any two of the above specific values ​​as endpoints within a numerical range.

[0089] More preferably, in some specific embodiments, the content of inactivated Lactobacillus paracasei may be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, or 30%, or the content of inactivated Lactobacillus paracasei within a numerical range formed by any two of the above specific values ​​as endpoints.

[0090] More preferably, in some specific embodiments, the content of epigallocatechin gallate may be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 11%, or the content of epigallocatechin gallate within a numerical range formed by any two of the above specific values ​​as endpoints.

[0091] In some specific embodiments, the present invention provides a functional food in tablet form, comprising 5-20 parts by weight of the composition that helps repair oral mucosal tissue. Preferably, in some specific embodiments, the content of the composition that helps repair oral mucosal tissue may be 5 parts by weight, 6 parts by weight, 7 parts by weight, 8 parts by weight, 9 parts by weight, 10 parts by weight, 11 parts by weight, 12 parts by weight, 13 parts by weight, 14 parts by weight, 15 parts by weight, 16 parts by weight, 17 parts by weight, 18 parts by weight, 19 parts by weight, or 20 parts by weight, or the content of the composition that helps repair oral mucosal tissue within a numerical range formed by any two of the above specific values ​​as endpoints.

[0092] In some specific embodiments, the present invention provides a functional food in liquid form, comprising 10-20 parts by weight of the composition that helps repair oral mucosal tissue. Preferably, in some specific embodiments, the content of the composition that helps repair oral mucosal tissue may be 10 parts by weight, 11 parts by weight, 12 parts by weight, 13 parts by weight, 14 parts by weight, 15 parts by weight, 16 parts by weight, 17 parts by weight, 18 parts by weight, 19 parts by weight, or 20 parts by weight, or the content of the composition that helps repair oral mucosal tissue within a numerical range formed by any two of the above specific values ​​as endpoints.

[0093] In some specific embodiments, the present invention provides a functional food in the form of a gummy candy, comprising 15-25 parts by weight of the composition that helps repair oral mucosal tissue. Preferably, in some specific embodiments, the content of the composition that helps repair oral mucosal tissue may be 15 parts by weight, 16 parts by weight, 17 parts by weight, 18 parts by weight, 19 parts by weight, 20 parts by weight, 21 parts by weight, 22 parts by weight, 23 parts by weight, 24 parts by weight, or 25 parts by weight, or the content of the composition that helps repair oral mucosal tissue within a numerical range formed by any two of the above specific values ​​as endpoints.

[0094] In some specific embodiments, the present invention provides a functional food in the form of a powder, comprising 15-25 parts by weight of the composition that helps repair oral mucosal tissue. Preferably, in some specific embodiments, the content of the composition that helps repair oral mucosal tissue may be 15 parts by weight, 16 parts by weight, 17 parts by weight, 18 parts by weight, 19 parts by weight, 20 parts by weight, 21 parts by weight, 22 parts by weight, 23 parts by weight, 24 parts by weight, or 25 parts by weight, or the content of the composition that helps repair oral mucosal tissue within a numerical range formed by any two of the above specific values ​​as endpoints.

[0095] To better understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below with reference to specific embodiments.

[0096] Unless otherwise stated, all reagents / instruments used in the embodiments and comparative examples of this invention are conventional commercially available products. Information on the experimental materials and instruments used in this invention is shown in Table 1.

[0097] Table 1 Experimental Materials / Instruments and Manufacturers

[0098]

[0099]

[0100]

[0101]

[0102] Example 1

[0103] Example 1 provides a method for preparing a composition that helps repair oral mucosal tissue. The specific steps are as follows: Based on the weight of the composition, 11.76% of Lactobacillus salivarius powder, 8.82% of Lactobacillus acidophilus powder, 8.82% of Lactobacillus paracasei powder, and 70.60% of yeast β-glucan that have passed through a 20-mesh sieve are mixed evenly to obtain a composition that helps repair oral mucosal tissue.

[0104] Example 2

[0105] Example 2 provides a method for preparing a composition that helps repair oral mucosal tissue. The specific steps are as follows: Based on the weight of the composition, 5.13% of Lactobacillus salivarius powder, 3.85% of Lactobacillus acidophilus powder, 3.85% of Lactobacillus paracasei powder, 61.53% of yeast β-glucan, and 25.64% of inactive edible yeast powder (passed through a 20-mesh sieve) are mixed evenly to obtain a composition that helps repair oral mucosal tissue.

[0106] Example 3

[0107] Example 3 provides a method for preparing a composition that helps repair oral mucosal tissue. The specific steps are as follows: Based on the weight of the composition, 5.13% of Lactobacillus salivarius powder (passed through a 20-mesh sieve), 3.85% of Lactobacillus acidophilus powder, 3.85% of Lactobacillus paracasei powder, 61.53% of yeast β-glucan (passed through a 40-mesh sieve), and 25.64% of inactivated Lactobacillus salivarius powder (passed through a 20-mesh sieve) are mixed evenly to obtain a composition that helps repair oral mucosal tissue.

[0108] Example 4

[0109] Example 4 provides a method for preparing a composition that helps repair oral mucosal tissue. The specific steps are as follows: Based on the weight of the composition, 5.13% of Lactobacillus salivarius powder, 3.85% of Lactobacillus acidophilus powder, 3.85% of Lactobacillus paracasei powder, 61.53% of yeast β-glucan, and 25.64% of inactivated Lactobacillus paracasei powder (passed through a 20-mesh sieve) are mixed evenly to obtain a composition that helps repair oral mucosal tissue.

[0110] Example 5

[0111] Example 5 provides a method for preparing a composition that helps repair oral mucosal tissue. The specific steps are as follows: Based on the weight of the composition, 14.60% of Lactobacillus salivarius powder, 10.95% of Lactobacillus acidophilus powder, 10.95% of Lactobacillus paracasei powder (passed through a 20-mesh sieve), 43.80% of yeast β-glucan (passed through a 40-mesh sieve), 8.76% of inactivated Lactobacillus paracasei powder (passed through a 40-mesh sieve), and 10.94% of epigallocatechin gallate (passed through a 40-mesh sieve) are mixed evenly to obtain a composition that helps repair oral mucosal tissue.

[0112] Example 6

[0113] Example 6 provides a method for preparing a composition that helps repair oral mucosal tissue. The specific steps are as follows: Based on the weight of the composition, 48.98% yeast β-glucan (passed through a 40-mesh sieve), 4.08% Lactobacillus salivarius powder (passed through a 20-mesh sieve), 3.06% Lactobacillus acidophilus powder, 3.06% Lactobacillus paracasei powder, and 40.82% inactivated Lactobacillus salivarius powder are mixed evenly to obtain a composition that helps repair oral mucosal tissue.

[0114] Example 7

[0115] Example 7 provides a method for preparing a composition that helps repair oral mucosal tissue. The specific steps are as follows: Based on the weight of the composition, 10.00% of Lactobacillus salivarius powder (passed through a 20-mesh sieve), 7.50% of Lactobacillus acidophilus powder, 7.50% of Lactobacillus paracasei powder, 60.00% of yeast β-glucan (passed through a 40-mesh sieve), and 15.00% of inactive edible yeast powder (passed through a 40-mesh sieve) are mixed evenly to obtain a composition that helps repair oral mucosal tissue.

[0116] Comparative Example 1

[0117] Comparative Example 1 provides a method for preparing a composition that helps repair oral mucosal tissue, the specific steps of which are as follows: based on the weight of the composition, 100% yeast β-glucan that has passed through a 40-mesh sieve is mixed evenly to obtain a composition that helps repair oral mucosal tissue.

[0118] Comparative Example 2

[0119] Example 1 provides a method for preparing a composition that helps repair oral mucosal tissue. The specific steps are as follows: Based on the weight of the composition, 40% of Lactobacillus salivarius powder, 30% of Lactobacillus acidophilus powder, and 30% of Lactobacillus paracasei powder that have passed through a 20-mesh sieve are mixed evenly to obtain a composition that helps repair oral mucosal tissue.

[0120] Technical effect evaluation

[0121] It should be noted that the applicant conducted animal experiments on the compositions obtained in Examples 1-7 and Comparative Examples 1-2. Mice that had undergone surface wound modeling were administered the compositions obtained in Examples 1-7 and Comparative Examples 1-2 by gavage. The ulcer area of ​​the wound surface in the corresponding groups of mice in Examples 1-7 and Comparative Examples 1-2 was then calculated 3 days and 7 days after gavage. The serum TNF-α and IL-6 levels of each group of mice were also measured. TNF-α and IL-6 levels are both indicators of inflammation in the body. Low serum TNF-α and IL-6 levels indicate that the inflammatory response is effectively controlled and wound healing is promoted.

[0122] Among them, after 3 days of gavage, the ulcer area (average value of each group) of mice in the corresponding groups of Examples 1-7 was 4-5 mm. 2 The serum TNF-a content (average value of each group) was 85-90 pg / mL, and the serum IL-6 content (average value of each group) was 245-250 pg / mL.

[0123] Among them, after 7 days of gavage, the ulcer area (average value of each group) of mice in the corresponding groups of Examples 1-7 was 1-1.25 mm. 2 The serum TNF-a content (average value of each group) was 54-58 pg / mL, and the serum IL-6 content (average value of each group) was 195-205 pg / mL.

[0124] 1. Experimental animals: 24 SPF-grade male mice were purchased from Beijing Vital River Laboratory Animal Technology Co., Ltd., with the production license number SCXK (Beijing) 2012-0001. The animal experiment protocol in this application example was approved by the Animal Protection and Utilization Committee of Jiangsu Institute of Parasitic Diseases (ethical batch number: IACUC-JIPD-2019026). They were fed with standard mouse feed and sterilized drinking water, at a feeding temperature of (21±2) °C and a relative humidity of (60±5)%.

[0125] 2. Reagents and instruments: Chloral hydrate (mass fraction 99.5%, Sinopharm Chemical Reagent Co., Ltd.), mouse TNF-α and IL-6 enzyme-linked immunosorbent assay (ELISA) kits (Shanghai Enzyme-linked Biotechnology Co., Ltd.), high-speed low-temperature centrifuge (Eppendorf Company, Germany).

[0126] 3. Establishment of animal model: After adapting 24 mice for 1 week, the mice were anesthetized by intraperitoneal injection of 10% chloral hydrate. Micro-surgical instruments were used to create a wound on the surface of the unilateral oral mucosa of the mice, and then rinsed with normal saline, thus completing the establishment of the animal model. The wound diagram of the mice after modeling is as Figure 1 shown, Figure 1 in which, C represents the blank control group, P1 represents the experimental example 1 group, P2 represents the comparative example 1 group, and P3 represents the comparative example 2 group.

[0127] 4. Animal grouping and administration: The 24 mice were divided into 4 groups, with 6 mice in each group, namely the blank control group, the experimental example 1 group, the comparative example 1 group and the comparative example 2 group. One day after the modeling surgery, the experimental example 1 group, the comparative example 1 group and the comparative example 2 group were given the composition obtained from the experimental example 1 group, the comparative example 1 group or the comparative example 2 group at a dose of 100 mg per kg of the mouse weight by gavage administration with the solution. The blank control group was given an equal volume of normal saline, once a day, for 7 consecutive days.

[0128] 5. Detection indexes:

[0129] ① Ulcer area: The maximum transverse diameter (D1) and the maximum longitudinal diameter (D2) of the oral ulcers of the rats were measured before modeling (i.e., before administration) and on the 3rd and 7th days of administration, and the wound area (mm 2 ) = 0.25×π×D1 (mm)×D2 (mm), with π taking the value of 3.14. The results are shown in Table 2.

[0130] ② Serum TNF-α and IL-6 levels: Three mice were randomly selected from each group on days 3 and 7 after drug administration. After fasting for 24 hours with free access to water, 5-7 mL of blood was collected after anesthesia. The blood samples were centrifuged at 3000 r / min and 4℃ for 10 min, and the supernatant serum was separated. The concentrations of TNF-α and IL-6 in each sample were determined according to the ELISA kit instructions. The results are shown in Tables 3 and 4.

[0131] Table 2. Changes in oral ulcer area in mice of blank control group, Example 1 group, Comparative Example 1 group and Comparative Example 2 group (x±s, mm) 2 )

[0132]

[0133]

[0134] Note: Compared with the blank control group, *P<0.05, **P<0.01.

[0135] Table 2 shows the changes in oral ulcer area in mice from the blank control group, Example 1 group, Comparative Example 1 group, and Comparative Example 2 group. After modeling (i.e., before drug administration), there was no significant difference in the initial oral wound area among the groups (P > 0.05). On days 3 and 7 after drug administration, compared with the blank control group, the oral wound area in Example 1 group and Comparative Example 1 group decreased significantly (P < 0.05). This indicates that Example 1 group and Comparative Example 1 group have a positive therapeutic effect on mechanically induced oral ulcer model mice and can promote the healing of oral ulcers.

[0136] Table 3. Serum TNF-α levels (x±s, pg / mL) in mice from the blank control group, Example 1 group, Comparative Example 1 group, and Comparative Example 2 group.

[0137] Group 3 days after administration 7 days after administration Blank control group (C) 128.34±8.23 88.60±5.69 Example 1 Group (P1) 88.83±6.80** 56.93±5.28** Comparative Example 1 (P2) 91.31±5.57** 60.27±5.23** Comparative Example 2 (P3) 116.10±8.34 75.94±8.27*

[0138] Note: Compared with the blank control group, *P<0.05, **P<0.01.

[0139] Table 4. Serum IL-6 levels (x±s, pg / mL) in mice from the blank control group, Example 1 group, Comparative Example 1 group, and Comparative Example 2 group.

[0140] Group 3 days after administration 7 days after administration Blank control group (C) 309.87±22.27 275.20±15.27 Example 1 Group (P1) 248.83±16.80** 200.61±15.98** Comparative Example 1 (P2) 254.71±15.53** 209.01±15.51** Comparative Example 2 (P3) 293.83±12.13 240.57±15.08*

[0141] Note: Compared with the blank control group, *P<0.05, **P<0.01.

[0142] As shown in Tables 3 and 4, Table 3 shows the TNF-α content in the serum of mice in the blank control group, Example 1 group, Comparative Example 1 group, and Comparative Example 2 group; Table 4 shows the IL-6 content in the serum of mice in the blank control group, Example 1 group, Comparative Example 1 group, and Comparative Example 2 group.

[0143] The results showed that, compared with the blank control group, the serum levels of TNF-α and IL-6 in mice in both Example 1 group and Comparative Example 1 group were significantly reduced on days 3 and 7 after drug administration (P < 0.01). Furthermore, the serum levels of TNF-α and IL-6 in mice in Example 1 group were the lowest, indicating that Example 1 was more effective in promoting the healing of mechanically induced oral ulcers in mice compared to other groups.

[0144] Application Example 1

[0145] Application Example 1 provides a functional food in tablet form, comprising: 8.5 kg of the composition prepared in Example 1 that helps repair oral mucosal tissue, 18 kg of anhydrous citric acid, 16 kg of sodium bicarbonate, 32.39 kg of isomaltitol, 15 kg of sorbitol, 8 kg of xylitol, 0.13 kg of sucralose, 0.25 kg of steviol glycosides, 0.7 kg of plum flavoring, 0.03 kg of Allura Red aluminum lake, and 1 kg of magnesium stearate.

[0146] The microbubble sheet was prepared by the following steps:

[0147] (1) Dry isomalt at 80°C until the water activity is ≤0.2AW and pass through a 20-mesh sieve for later use.

[0148] (2) Sorbitol and xylitol are passed through a 20-mesh sieve and mixed for later use.

[0149] (3) Powdered anhydrous citric acid, sucralose, steviol glycosides, plum flavoring and allura red aluminum lake are passed through a 40-mesh sieve, sieved twice and mixed for later use.

[0150] (4) Mix the isomalt obtained in step (1), the material obtained in step (2), the material obtained in step (3), and the composition that helps repair oral mucosal tissue prepared in Example 1 at 8 r / min for 15 min, then add magnesium stearate and sodium bicarbonate, and continue mixing for 5 min.

[0151] (5) The material obtained in step (4) is compressed into tablets with a weight of 0.5g / tablet in a rotary tablet press under the conditions of a main pressure of 15KN and a pre-pressure of 3KN, to obtain a functional food in tablet form.

[0152] Application Example 2

[0153] Application Example 2 provides a functional food in tablet form, comprising: 19.5 kg of the composition prepared in Example 2 that helps repair oral mucosal tissue, 21.39 kg of isomaltitol, 49.38 kg of sorbitol, 8 kg of xylitol, 0.7 kg of plum flavor, 0.03 kg of Allura Red aluminum lake, and 1 kg of magnesium stearate.

[0154] This functional food is prepared through the following steps:

[0155] (1) Dry isomalt at 80°C until the water activity is ≤0.2AW and pass through a 20-mesh sieve for later use.

[0156] (2) Sorbitol and xylitol are passed through a 20-mesh sieve and mixed together for later use;

[0157] (3) Pass the plum flavoring and allure red aluminum lake through a 40-mesh sieve twice and mix them for later use.

[0158] (4) Mix the isomalt obtained in step (1), the material obtained in step (2), the material obtained in step (3), and the composition that helps repair oral mucosal tissue prepared in Example 2 at 8 r / min for 15 min, then add magnesium stearate and continue mixing for 2 min to obtain a mixture.

[0159] (5) The mixture obtained in step (4) is compressed into tablets with a weight of 0.5g / tablet in a rotary tablet press under the conditions of a main pressure of 15KN and a pre-pressure of 3KN, to obtain a functional food in tablet form.

[0160] Application Example 3

[0161] Application Example 3 provides a functional food in tablet form, which differs from Application Example 2 in that the composition that helps repair oral mucosal tissue prepared in Example 2 is replaced with the composition that helps repair oral mucosal tissue prepared in Example 3.

[0162] Application Example 4

[0163] Application Example 4 provides a functional food in tablet form, comprising: 19.5 kg of the composition prepared in Example 4 that helps repair oral mucosal tissue, 1 kg of maltodextrin, 21.99 kg of isomaltitol, 49.38 kg of sorbitol, 8 kg of xylitol, and 0.13 kg of sucralose.

[0164] This functional food, in tablet form, is prepared via the following steps:

[0165] (1) Drying: Dry isomalt at 80°C until the water activity is ≤0.2AW and pass through a 20-mesh sieve for later use.

[0166] (2) Sorbitol and xylitol are passed through a 20-mesh sieve and mixed together for later use;

[0167] (3) Pass the maltodextrin and sucralose through a 40-mesh sieve twice and mix them together for later use.

[0168] (4) Mixing: The isomalt obtained in step (1), the material obtained in step (2), the material obtained in step (3) and the composition prepared in Example 4 that helps repair oral mucosal tissue are mixed at 8 r / min for 15 min.

[0169] (5) Tableting: The material obtained in step (3) is processed into tablets with a weight of 0.5g / tablet in a rotary tablet press under the conditions of a main pressure of 15KN and a pre-pressure of 3KN, to obtain functional food in tablet form.

[0170] Application Example 5

[0171] Application Example 5 provides a functional food in liquid form, comprising: 13.7 kg of the composition prepared in Example 1 that helps repair oral mucosal tissue, 0.28 kg of sodium hydroxypropyl methylcellulose, 0.5 kg of lactic acid, 19.67 kg of xylitol, 58.6 kg of purified water, 1.0 kg of pomegranate fruit powder, 5.0 kg of elderberry fruit powder, 0.9 kg of cranberry concentrate, 0.06 kg of vitamin C, 0.1 kg of xanthan gum, and 0.19 kg of pectin.

[0172] This functional food is prepared through the following steps:

[0173] (1) Mix xylitol that has passed through a 40-mesh sieve, pomegranate concentrate that has passed through a 40-mesh sieve, elderberry fruit powder that has passed through a 40-mesh sieve, and the composition prepared in Example 1 that helps repair oral mucosal tissue and set aside for later use.

[0174] (2) Sodium hydroxypropyl methylcellulose, xanthan gum, pectin, and the materials obtained in step (1), vitamin C, lactic acid, purified water and cranberry concentrate were homogenized and circulated at 500 MPa for 5 min. Then, they were mixed at 20 Hz and heated to 80 ℃ and kept at that temperature for 30 min. Then, they were mixed at 15 Hz and cooled to 35 ℃ to obtain a mixture.

[0175] (3) The mixture obtained in step (2) is filtered using a 100-mesh filter to obtain a functional food in liquid form. Then, the functional food in liquid form is canned in a 15mL / can specification.

[0176] (4) The composition obtained in step (3) after filling is steam sterilized, wherein the steam sterilization temperature is 105°C and the steam sterilization time is 15 min.

[0177] Application Example 6

[0178] Application Example 6 provides a functional food product in the form of a gummy candy, comprising: 24.5 kg of the composition prepared in Example 1 that helps repair oral mucosal tissue, 2 kg of anhydrous citric acid, 0.30 kg of malic acid, 1.62 kg of sodium citrate, 2.74 kg of isomaltitol, 27.4 kg of maltitol solution, 4.90 kg of maltitol, 30.83 kg of purified water, 2 kg of concentrated grapefruit juice, 3.6 kg of concentrated pear juice, and 0.11 kg of pectin.

[0179] This functional food is prepared through the following steps:

[0180] (1) Dissolve anhydrous citric acid and malic acid in water and mix them evenly to obtain an acid solution;

[0181] (2) Dissolve isomalt in purified water and mix well to obtain isomalt solution.

[0182] (3) The isomalt solution obtained in step (2) is mixed evenly with sodium citrate, maltitol solution, maltitol, concentrated grapefruit juice, concentrated pear juice, pectin and the composition prepared in Example 1 that helps repair oral mucosal tissue, to obtain a mixture.

[0183] (4) Boil the mixture obtained in step (3) and add the acid solution obtained in step (1) until the sugar content is 76 Brix, then stop heating to obtain sugar solution.

[0184] (5) Pour sugar solution onto the metal film with the coating agent sprayed on it. Each metal film is filled to the brim during pouring to obtain the cast sugar solution.

[0185] (4) After cooling the cast sugar solution to 4°C, demold it to obtain a functional food in the form of soft candy.

[0186] Application Example 7

[0187] Application Example 7 provides a functional food in powder form, comprising: 20 kg of the composition prepared in Example 1 that helps repair oral mucosal tissue, 38 kg of resistant dextrin, 35 kg of erythritol, 1 kg of acai berry powder, 1 kg of grape fruit powder, 1 kg of blackcurrant powder, 1 kg of acerola cherry powder, 2 kg of fructooligosaccharides, and 1 kg of galactooligosaccharides.

[0188] This functional food is prepared through the following steps:

[0189] (1) Pass resistant dextrin, erythritol, acai fruit powder, grape fruit powder, blackcurrant powder, acerola cherry powder, fructooligosaccharide and galactooligosaccharide through a 40-mesh sieve and mix them for later use.

[0190] (2) The material obtained in step (1) is dried at a drying temperature of 80°C and then cooled to 25°C to obtain a mixture, wherein the drying is completed when the water activity is ≤0.2Aw.

[0191] (3) Mix the mixture obtained in step (2) with the composition prepared in Example 1 that helps repair oral mucosal tissue at 8 r / min for 5 min to obtain a functional food powder that can be consumed directly.

[0192] (5) Functional foods in powder form are packaged in strips using aluminum foil bags, with a specification of 1g / bag.

[0193] Sensory evaluation

[0194] 1. Sensory evaluation was conducted on the functional food tablets obtained from Examples 1-4. The sensory evaluation methods are as follows: evaluation was conducted on odor (presence or absence of unpleasant odor) and taste (sweet and sour taste, presence or absence of off-flavors). Evaluation methods: Odor evaluation method: 5 tablets were taken and their odor was smelled, with 5 points being excellent and 0 points being very poor; Taste evaluation method: 5 tablets were taken and chewed in the mouth to taste their sweet and sour flavor and presence or absence of off-flavors, with 5 points being excellent and 0 points being very poor. The results are shown in Table 5.

[0195] Table 5. Sensory evaluation results of functional foods in tablet form obtained from Application Examples 1-4

[0196] Evaluation Dimensions Application Example 1 Application Example 2 Application Example 3 Application Example 4 odor 5 points 5 points 5 points 4 points taste 4 points 5 points 5 points 5 points

[0197] 2. Sensory evaluation was conducted on the functional food product obtained in Example 5, which was in liquid form. The sensory evaluation methods are as follows: evaluation was performed on odor (presence or absence of unpleasant odor), taste (acidic or alkaline taste, bitter taste, unpleasant flavor), and mouthfeel (gritty feel, swallowing sensation). Evaluation methods: For odor evaluation, 10 mL of sample was taken and its odor was smelled; 5 points was excellent, and 0 points was very poor. For taste and mouthfeel evaluation, 10 mL of sample was taken and its mouthfeel was tasted slowly; 5 points was excellent, and 0 points was very poor. The results are shown in Table 6.

[0198] Table 6. Sensory evaluation results of the functional food in liquid dosage form obtained from Application Example 5

[0199] Evaluation Dimensions Application Example 5 odor 5 points taste 5 points taste 4 points

[0200] 3. Sensory evaluation was conducted on the functional food product, which was obtained in the form of gummies from Example 6. The sensory evaluation methods are as follows: evaluation was performed on odor and taste. Odor: presence or absence of unpleasant odor; taste (smooth texture, not sticky to teeth, good chewability). Evaluation methods: For odor evaluation, take 2 gummies and smell their odor; 5 points is excellent, 0 points is very poor. For taste evaluation, take 2 samples and chew them in your mouth; 5 points is excellent, 0 points is very poor. The results are shown in Table 7.

[0201] Table 7. Sensory evaluation results of the functional food product in the form of gummies obtained in Application Example 6

[0202] Evaluation Dimensions Application Example 6 odor 5 points taste 5 points

[0203] 4. The functional food product obtained in Example 7, in powder form, was subjected to sensory evaluation. The sensory evaluation method is as follows: evaluation was conducted on odor (presence or absence of unpleasant odor) and flavor (cooling sensation, sweet and sour taste, presence or absence of off-odor). Evaluation method: Odor evaluation method: Take one sample packet and smell its odor; 5 points is excellent, 0 points is very poor. Flavor evaluation method: Take one sample packet and place it in your mouth to taste the cooling sensation, sweet and sour taste, and presence or absence of off-odor; 5 points is excellent, 0 points is very poor.

[0204] Table 8. Sensory evaluation results of functional food products in powder form obtained from Application Example 6

[0205] Evaluation Dimensions Application Example 7 odor 5 points taste 5 points

[0206] The above embodiments are only for further explanation and understanding of the technical solution of the present invention, and are not intended to limit the present invention. Any improvements made by those skilled in the art on this basis that do not highlight substantive features or make significant progress should fall within the protection scope of the present invention.

Claims

1. A composition that helps repair oral mucosal tissue, characterized in that, The composition comprises, by weight: 2%-80% yeast β-glucan, 0.5%-50% Lactobacillus salivarius powder, 0.5%-50% Lactobacillus acidophilus powder, and 0.5%-50% Lactobacillus paracasei powder.

2. The composition according to claim 1 that helps repair oral mucosal tissue, characterized in that, The composition, by weight, also includes: 0.1%-45% post-genetic agent. And / or 0.1%-11% epigallocatechin gallate, preferably 5-11% epigallocatechin gallate.

3. The composition according to claim 1 or 2 that aids in the repair of oral mucosal tissue, characterized in that, The composition contains, by weight, 40%-80% yeast β-glucan, and / or 4%-20% Lactobacillus salivarius powder, and / or 3%-20% Lactobacillus acidophilus powder, and / or 3%-20% Lactobacillus paracasei powder; Preferably, the yeast β-glucan content is 50-75%, and / or Lactobacillus salivarius powder 5%-15%, and / or Lactobacillus acidophilus powder 3%-12%, and / or Lactobacillus paracasei powder 3%-12%; More preferably, the yeast β-glucan content is 60-75%, and / or Lactobacillus salivarius powder 5%-8%, and / or Lactobacillus acidophilus powder 3%-6%, and / or Lactobacillus paracasei powder 3%-6%.

4. The composition according to any one of claims 1-3 that aids in the repair of oral mucosal tissue, characterized in that, The live bacteria count of Lactobacillus salivarius powder is 100-150 billion CFU / g. And / or the live bacteria count of Lactobacillus acidophilus powder is 100-150 billion CFU / g. And / or the live count of Lactobacillus paracasei powder is 100-150 billion CFU / g.

5. The composition according to claim 2 that helps repair oral mucosal tissue, characterized in that, Metabiotics include one or more substances selected from the group consisting of inactive edible yeast powder, inactivated Lactobacillus salivarius powder, and inactivated Lactobacillus paracasei powder; Preferably, the number of bacteria in the inactivated Lactobacillus paracasei powder is 100-150 billion CFU / g, and / or the number of bacteria in the inactivated Lactobacillus paracasei powder is 100-150 billion CFU / g.

6. The composition according to claim 5 that helps repair oral mucosal tissue, characterized in that, 0.1-30% inactive edible yeast powder, and / or 0.1-45% inactivated Lactobacillus salivarius powder, and / or 0.1-30% inactivated Lactobacillus paracasei powder; Preferably, the composition includes 15-27% inactive edible yeast powder, and / or 25-42% inactivated Lactobacillus salivarius powder, and / or 22-27% inactivated Lactobacillus paracasei powder.

7. A method for preparing a composition according to any one of claims 1-6 that aids in the repair of oral mucosal tissue, characterized in that, The process includes the following steps: mixing components including yeast beta-glucan and Lactobacillus salivarius powder, Lactobacillus acidophilus powder and Lactobacillus paracasei powder to obtain a composition that helps repair oral mucosal tissue.

8. The preparation method according to claim 7, characterized in that, Prior to mixing, it also includes the addition of post-biotics and / or epigallocatechin gallate.

9. The preparation method according to claim 7 or 8, characterized in that, The process includes sieving before mixing, with the sieve having a mesh size of 20-40.

10. The composition that helps repair oral mucosal tissue according to any one of claims 1-6 or the composition that helps repair oral mucosal tissue prepared by the preparation method according to any one of claims 7-9, is used in the preparation of functional foods; preferably, the dosage form of the functional food is tablets, liquids, gummies or powders.

11. A functional food product in tablet form, characterized in that, The composition comprising any one of claims 1-6 that helps repair oral mucosal tissue, or the composition and excipients comprising any one of claims 7-9 that helps repair oral mucosal tissue prepared by the preparation method described in any one of claims 7-9.

12. The functional food product in tablet form according to claim 11, characterized in that, The composition that helps repair oral mucosal tissue consists of 5-20 parts by weight and 80-95 parts by weight of excipients; Preferably, the composition that helps repair oral mucosal tissue comprises 15-20 parts by weight, and / or 80-90 parts by weight of excipients.

13. The functional food product in tablet form according to claim 11 or 12, characterized in that, The excipients include one or more substances selected from the group consisting of maltodextrin, anhydrous citric acid, sodium bicarbonate, isomaltitol, sorbitol, xylitol, sucralose, steviol glycosides, plum flavor, Allura Red aluminum lake and magnesium stearate. Preferably, the excipients include one or more substances selected from the group consisting of isomaltitol, sorbitol, xylitol, plum flavor, Allura Red aluminum lake, and magnesium stearate; More preferably, the excipients are a combination of isomaltitol, sorbitol, xylitol, plum flavor, Allura Red aluminum lake and magnesium stearate.

14. The functional food product in tablet form according to any one of claims 11-13, characterized in that, Maltodextrin 1-5 parts by weight, and / or anhydrous citric acid 0.1-18 parts by weight, and / or sodium bicarbonate 0.1-16 parts by weight, and / or isomaltitol 20-35 parts by weight, and / or sorbitol 15-50 parts by weight, and / or xylitol 5-10 parts by weight, and / or sucralose 0.1-0.13 parts by weight, and / or steviol glycosides 0.1-0.3, and / or plum flavoring 0.1-1 parts by weight, and / or allura red aluminum lake 0.01-0.05 parts by weight, and / or magnesium stearate 0.1-1 parts by weight; Preferably, the mixture contains 20-25 parts by weight of isomaltitol, and / or 45-50 parts by weight of sorbitol, and / or 5-10 parts by weight of xylitol, and / or 0.1-0.13 parts by weight of sucralose.

15. A method for preparing a functional food product in tablet form as described in any one of claims 11-14, characterized in that, The process includes the following steps: mixing and compressing a composition and excipients that will help repair oral mucosal tissue to obtain a functional food in tablet form.

16. The preparation method according to claim 15, characterized in that, Includes the following steps: (1) Isomalt, maltodextrin, sorbitol, xylitol, anhydrous citric acid, sucralose, steviol glycosides, plum flavor and Allura Red aluminum lake are passed through a 20-40 mesh sieve respectively. Preferably, isomalt is dried to a water activity of ≤0.2AW. (2) Mix the material obtained in step (1) with the composition that helps repair oral mucosal tissue to obtain a mixture; Alternatively, the material obtained in step (1) can be mixed with the composition that helps repair oral mucosal tissue, and then magnesium stearate and / or sodium bicarbonate can be added and mixed to obtain a mixture. (4) Compress the mixture obtained in step (3) to obtain a functional food in tablet form. Preferably, the tableting conditions are: main pressure of 8-15KN and / or pre-pressure of 2-5KN.

17. The preparation method according to claim 16, wherein the mixing speed in step (2) is 5-8 r / min and / or the mixing time is 3-20 min.

18. A functional food in liquid form, characterized in that, The composition comprising any one of claims 1-6 that helps repair oral mucosal tissue, or the composition and excipients comprising any one of claims 7-9 that helps repair oral mucosal tissue prepared by the preparation method described in any one of claims 7-9.

19. The functional food product in liquid form according to claim 18, characterized in that, The composition that helps repair oral mucosal tissue comprises 10-20 parts by weight and 80-95 parts by weight of excipients. Preferably, the composition that helps repair oral mucosal tissue comprises 10-15 parts by weight, and / or 85-90 parts by weight of excipients.

20. The functional food product in liquid form according to claim 18 or 19, characterized in that, The excipients include one or more substances selected from the group consisting of sodium hydroxypropyl methylcellulose, lactic acid, xylitol, purified water, pomegranate fruit powder, elderberry fruit powder, cranberry concentrate, vitamin C, xanthan gum, and pectin. Preferably, the excipients are a combination of sodium hydroxypropyl methylcellulose, lactic acid, xylitol, purified water, pomegranate fruit powder, elderberry fruit powder, cranberry concentrate, vitamin C, xanthan gum, and pectin. More preferably, 0.1-0.5 parts by weight of sodium hydroxypropyl methylcellulose, and / or 0.1-0.5 parts by weight of lactic acid, and / or 10-20 parts by weight of xylitol, and / or 50-60 parts by weight of purified water, and / or 1-10 parts by weight of pomegranate fruit powder, and / or 1-10 parts by weight of elderberry fruit powder, and / or 0.1-1 parts by weight of cranberry concentrate, and / or 0.01-0.1 parts by weight of vitamin C, and / or 0.01-0.1 parts by weight of xanthan gum, and / or 0.01-0.2 parts by weight of pectin; Most preferably, the following components are present: 0.1-0.3 parts by weight of sodium hydroxypropyl methylcellulose, and / or 0.2-0.5 parts by weight of lactic acid, and / or 15-20 parts by weight of xylitol, and / or 55-60 parts by weight of purified water, and / or 1-5 parts by weight of pomegranate fruit powder, and / or 1-5 parts by weight of elderberry fruit powder, and / or 0.5-1 parts by weight of cranberry concentrate, and / or 0.05-0.1 parts by weight of vitamin C, and / or 0.05-0.1 parts by weight of xanthan gum, and / or 0.15-0.2 parts by weight of pectin.

21. A method for preparing a functional food product in liquid form as described in any one of claims 18-20, characterized in that, The process includes the following steps: mixing, homogenizing, heat preservation, cooling, filtering, canning, and sterilizing the composition and excipients that will help repair oral mucosal tissue to obtain a functional food in liquid form.

22. The preparation method according to claim 21, characterized in that, Includes the following steps: (1) Xylitol, pomegranate fruit powder and elderberry fruit powder that have passed through a 20-40 mesh sieve are respectively mixed with the composition that helps repair oral mucosal tissue; (2) Mix sodium hydroxypropyl methylcellulose, xanthan gum, pectin, the material obtained in step (1), vitamin C, lactic acid, purified water and cranberry concentrate, homogenize and keep warm and then cool to obtain a mixture; Preferably, the mixing speed is 15-20 Hz; Preferably, the homogenization pressure is 400-600 MPa and / or the homogenization time is 4-6 min; Preferably, the heat preservation temperature is 75-80℃ and / or the heat preservation time is 25-30 min; Preferably, the temperature is cooled to 30-35°C; (3) The mixture obtained in step (2) is filtered, bottled and sterilized to obtain a functional food in liquid form. Preferably, the sterilization temperature is 100-105℃ and the sterilization time is 30-35min.

23. A functional food product in the form of a soft candy, characterized in that, The composition comprising any one of claims 1-6 that helps repair oral mucosal tissue, or the composition and excipients comprising any one of claims 7-9 that helps repair oral mucosal tissue prepared by the preparation method described in any one of claims 7-9.

24. The functional food product in the form of a soft candy according to claim 23, characterized in that, The composition that helps repair oral mucosal tissue comprises 15-25 parts by weight and 70-80 parts by weight of excipients. Preferably, the composition that helps repair oral mucosal tissue comprises 20-25 parts by weight, and / or 75-80 parts by weight of excipients.

25. The functional food product in the form of a gummy candy according to claim 23 or 24, characterized in that, The excipients include one or more substances selected from the group consisting of anhydrous citric acid, malic acid, sodium citrate, isomaltitol, maltitol liquid, maltitol, purified water, concentrated grapefruit juice, concentrated orange juice, and pectin. Preferably, the excipients are a combination of anhydrous citric acid, malic acid, sodium citrate, isomaltitol, maltitol solution, maltitol, purified water, concentrated grapefruit juice, concentrated orange juice and pectin; More preferably, 1-5 parts by weight of anhydrous citric acid, and / or 0.1-1 parts by weight of malic acid, and / or 1-10 parts by weight of sodium citrate, and / or 1-10 parts by weight of isomaltitol, and / or 20-30 parts by weight of maltitol solution, and / or 1-10 parts by weight of maltitol, and / or 25-40 parts by weight of purified water, and / or 1-10 parts by weight of concentrated grapefruit juice, and / or 1-10 parts by weight of concentrated orange juice, and / or 0.1-1 parts by weight of pectin; Most preferably, the mixture contains 1-3 parts by weight of anhydrous citric acid, and / or 0.1-0.5 parts by weight of malic acid, and / or 1-5 parts by weight of sodium citrate, and / or 1-5 parts by weight of isomaltitol, and / or 25-30 parts by weight of maltitol solution, and / or 1-5 parts by weight of maltitol, and / or 25-35 parts by weight of purified water, and / or 1-5 parts by weight of concentrated grapefruit juice, and / or 1-5 parts by weight of concentrated orange juice, and / or 0.1-0.5 parts by weight of pectin.

26. A method for preparing a functional food product in the form of a gummy candy according to any one of claims 23-25, characterized in that, The process includes the following steps: mixing, boiling, and pouring a composition and excipients that will help repair oral mucosal tissue to obtain a functional food in the form of gummy candy.

27. The preparation method according to claim 26, characterized in that, Includes the following steps: (1) Dissolve anhydrous citric acid and malic acid in purified water and mix them evenly to obtain an acid solution; (2) Dissolve isomalt in purified water and mix well to obtain isomalt solution; (3) The isomalt solution obtained in step (2) is mixed evenly with sodium citrate, maltitol solution, maltitol, concentrated grapefruit juice, concentrated pear juice, pectin and the composition that helps repair oral mucosal tissue to obtain a mixture; (4) Boil the mixture obtained in step (3) and add the acid solution obtained in step (1) to obtain sugar solution. Cast the sugar solution into shape to obtain a functional food in the form of soft candy. The sugar content of the sugar solution is 70-80 Brix.

28. A functional food product in powder form, characterized in that, The composition comprising any one of claims 1-6 that helps repair oral mucosal tissue, or the composition and excipients comprising any one of claims 7-9 that helps repair oral mucosal tissue prepared by the preparation method described in any one of claims 7-9.

29. The functional food product in powder form according to claim 28, characterized in that, The composition that helps repair oral mucosal tissue comprises 15-25 parts by weight and 75-85 parts by weight of excipients. Preferably, the composition that helps repair oral mucosal tissue comprises 20-25 parts by weight, and / or 75-80 parts by weight of excipients.

30. The functional food product in powder form according to claim 28 or 29, characterized in that, The excipients include one or more substances selected from the group consisting of resistant dextrin, erythritol, acai berry powder, grape fruit powder, blackcurrant powder, acerola cherry powder, fructooligosaccharides and galactooligosaccharides. Preferably, the excipients are a combination of resistant dextrin, erythritol, acai berry powder, grape fruit powder, blackcurrant powder, acerola cherry powder, fructooligosaccharides, and galactooligosaccharides; Preferably, the mixture contains 30-40 parts by weight of resistant dextrin, and / or 25-35 parts by weight of erythritol, and / or 1-10 parts by weight of acai berry powder, and / or 1-10 parts by weight of grape fruit powder, and / or 1-10 parts by weight of blackcurrant powder, and / or 1-10 parts by weight of acerola cherry powder, and / or 1-10 parts by weight of fructooligosaccharides, and / or 1-10 parts by weight of galactooligosaccharides; More preferably, 35-40 parts by weight of resistant dextrin, and / or 30-35 parts by weight of erythritol, and / or 1-5 parts by weight of acai berry powder, and / or 1-5 parts by weight of grape powder, and / or 1-5 parts by weight of blackcurrant powder, and / or 1-5 parts by weight of acerola cherry powder, and / or 1-5 parts by weight of fructooligosaccharides, and / or 1-5 parts by weight of galactooligosaccharides.

31. A method for preparing a functional food product in powder form as described in any one of claims 28-30, characterized in that, The process includes the following steps: mixing and drying a composition and excipients that will help repair oral mucosal tissue to obtain a functional food in powder form.

32. The preparation method according to claim 31, characterized in that, Includes the following steps: (1) Pass resistant dextrin, erythritol, acai fruit powder, grape fruit powder, blackcurrant powder, fructooligosaccharides and galactooligosaccharides through a 20-40 mesh sieve and mix them separately; (2) The material obtained in step (1) is dried and cooled to obtain a mixture. Preferably, the drying is completed when the water activity is ≤0.2Aw. (3) The mixture obtained in step (2) is mixed with the composition that helps repair oral mucosal tissue to obtain a functional food in powder form; preferably, the mixing speed is 5-8 r / min and / or the mixing time is 10-20 min.

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