Antibacterial functional food composition for oral cavity

Abstract

To provide an antibacterial functional food composition for the oral cavity that has antibacterial activity against bacteria related to periodontal and caries diseases, as well as resident bacteria that cause opportunistic infections, enables moderate saliva secretion or retention in the oral cavity during chewing, and is safe if ingested or swallowed.SOLUTION: It contains mastic as a functional ingredient.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a functional food composition for oral cavity antibacterial containing a mastic component as an active ingredient.

Background Art

[0002] Mastic (Mastiha) belongs to the genus Pistacia of the Anacardiaceae family, and among them, it grows and is cultivated only in the southern part of the island of Chios, Greece (current name: Schinos, scientific name Pistacia Lentiscus). Mastic is mainly separated into its sap, mastic resin obtained by naturally drying the sap, mastic oil obtained by diluting the sap or resin with vegetable oil, polyhydric alcohol fatty acid ester, etc., mastic essential oil obtained by steam distilling the sap or resin, and water-soluble components (mastic water) generated in the distillation process when producing the essential oil. And on the island of Chios, these separated components are added to cosmetics, foods, etc.

[0003] Here, it is known that mastic has antibacterial effects on the sap, essential oil, etc. mentioned above. For example, in recent years, antibacterial effects on Helicobacter pylori and Campylobacter bacteria that cause gastric diseases such as ulcers, and antibacterial effects on cariogenic bacteria, periodontal pathogenic bacteria, or oral resident bacteria that cause opportunistic infections are known.

[0004] Expecting these antibacterial effects, functional foods containing mastic components are disclosed in, for example, JP-A-2002-238496 (Patent Document 1) and JP-A-2006-109751 (Patent Document 2). Patent Document 1 discloses a capsule agent obtained by adding an emulsifier and a plasticizer to squalene and mastic. Further, Patent Document 2 discloses a chewable food composed of wheat gluten or gliadin fraction and mastic extract (functional material).

[0005] However, regarding the food described in Patent Document 1, although there is a description about the antibacterial effect mentioned above, it is only a description, and specifically and selectively, it is not disclosed which bacteria it is effective against. Also, regarding the food described in Patent Document 2, as an effect test, only the increase or decrease in the ammonia concentration in the exhaled breath before and after eating the chewable food is tested, and similar to Patent Document 1, specifically and selectively, it is not disclosed which bacteria it is effective against.

[0006] Here, regarding the antibacterial effect against the causative bacteria of masticatory erosion and periodontal disease, for example, it is disclosed in Japanese Patent Application Laid-Open No. 2012-97018 (Patent Document 3) and Japanese Patent Application Laid-Open No. 2017-75098 (Patent Document 4) by the present applicant. In Patent Document 3, it is described that an oral composition containing condensed phosphate and mastic components (essential oil, sap, etc.) as active ingredients exhibits an antibacterial effect against caries-related bacteria (e.g., Streptococcus mutans) and oral resident bacteria (e.g., Klebsiella pneumoniae, Staphylococcus aureus, Pseudomonas aeruginosa, Candida spp., etc.). Also, in Patent Document 4, it is described that an oral composition containing mastic components exhibits an antibacterial effect against Porphyromonas gulae, which is a periodontal pathogen of dogs and cats.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0008] As described above, Patent Documents 1 and 2 do not disclose specifically and selectively which bacteria the effect is shown against. Incidentally, Patent Documents 3 and 4 only disclose uses as oral compositions, that is, pharmaceuticals or quasi-drugs such as dentifrices and mouthwashes.

[0009] Even if the technologies described in Patent Documents 1 to 4 are combined, it may be possible to expect antibacterial properties due to the synergistic effect of promoting saliva secretion by chewing and the active ingredients contained in saliva and mastic. However, it is unclear whether the desired antibacterial effect can be achieved for elderly people and children with weak chewing ability. Further, Patent Document 2 describes that it is possible to swallow, but in the case of elderly people with weak swallowing ability, there is a possibility of causing choking due to aspiration or insufficient chewing, and in the case of children, there is a possibility of causing choking due to insufficient chewing. Further, when used for dogs and cats, it may be necessary to mix it with dog food, and in the case of elderly dogs and cats, there is a possibility of causing choking due to insufficient chewing in the same way as in the case of humans.

[0010] In view of the above circumstances, the present invention provides a functional food composition for oral antibacterial use that has antibacterial power against periodontal diseases, caries-related bacteria, and opportunistic infection-causing oral resident bacteria in the oral cavity, enables appropriate saliva secretion or retention in the oral cavity with chewing, and is safe even when swallowed or ingested.

Means for Solving the Problems

[0011] The above object of the functional food composition for oral antibacterial use according to the present invention is achieved by containing a mastic component as a functionally involved component.

[0012] In addition, for the above object of the functional food composition for oral cavity antibacterial according to the present invention, the mastic component is selected from any one of mastic powder, mastic oil, mastic essential oil or mastic water, or the mastic component is selected from two or more of mastic powder, mastic oil, mastic essential oil or mastic water, or the mastic oil is formed by dissolving in a diluent and is a solution of the diluent with a concentration of 10 to 60% by weight, or the diluent is a polyhydric alcohol fatty acid ester or a vegetable oil, or the blending amount of the mastic powder is 0.01 to 80% by weight based on the functional food composition for oral cavity antibacterial, or the content of the mastic oil is 0.01 to 80% by weight based on the functional food composition for oral cavity antibacterial, or the blending amount of the mastic essential oil is 0.001 to 3% by weight based on the functional food composition for oral cavity antibacterial, or the content of the mastic water is 0.1 to 100% by weight based on the functional food composition for oral cavity antibacterial, or the shape of the functional food composition for oral cavity antibacterial takes the form of a tablet, capsule, drop, gel, granule, powder, or liquid, or the target bacteria are periodontal pathogenic bacteria, caries-related bacteria or oral resident bacteria, and thus it can be more effectively achieved.

Advantages of the Invention

[0013] According to the functional food composition for oral cavity antibacterial according to the present invention, by containing a desired amount of the mastic component, it becomes possible to exhibit an excellent antibacterial effect against periodontal pathogenic bacteria, caries bacteria, and oral resident bacteria that cause opportunistic infections in the oral cavity.

[0014] In addition, according to the functional food composition for oral cavity antibacterial according to the present invention, since it is possible to take the form of foods such as solids, gels (jellies), tablets, capsules, powders, and beverages, it not only moderately promotes the secretion of saliva associated with chewing or allows it to stay in the mouth, but also makes it possible to safely swallow or drink.

Brief Description of the Drawings

[0015]

Figure 1

Figure 2

Figure 3

Figure 4

Modes for Carrying Out the Invention

[0016] Hereinafter, the modes for carrying out the invention of the functional food composition for oral cavity antibacterial according to the present invention will be described in detail. First, an overview of mastic and each mastic component will be described.

[0017] First, the "mastic sap" referred to in the present application means the sap extracted from mastic (Pistacia lentiscus) belonging to the genus Pistacia of the Anacardiaceae family. Its main components include masticadienonic acid, isomasticadienonic acid, triterpenes, aldehydes, alcohols, poly-β-myrcene, etc. The "mastic powder" refers to the product obtained by further pulverizing the mastic sap and / or the product obtained by naturally drying and solidifying the sap (this is referred to as "mastic resin"). The "mastic oil" refers to the product obtained by diluting the mastic sap with vegetable oil, polyhydric alcohol fatty acid ester, etc. The "mastic essential oil" refers to the product obtained by subjecting the mastic sap or mastic resin to steam distillation or dry distillation to essentialize the volatile components (mainly terpenes). The "mastic water" refers to the product in which the water-soluble components of the mastic sap (resin) are dissolved in steam in the manufacturing process of the mastic essential oil. The "mastic component" refers to any one of the "mastic powder", "mastic oil", "mastic essential oil" or "mastic water", or the general term thereof. Also, for "%", unless otherwise specified, all are weight percentages.

[0018] Next, each mastic component will be described.

[0019] First, the mastic powder will be described. The mastic powder is an important component form that exhibits antibacterial effects against caries-related bacteria (especially Streptococcus mutans), periodontal disease-related bacteria (especially Porphyromonas gingivalis), or opportunistic oral resident bacteria that cause opportunistic infections (such as Candida) in the functional food composition for oral cavity antibacterial according to the present invention. As described above, for the mastic powder, those obtained by pulverizing mastic sap and / or mastic resin are used. Note that the reason for pulverizing the mastic sap and / or mastic resin is that, for the mastic sap and mastic resin, except that the moisture has evaporated, the contained components hardly change, and finally, it only needs to become powder. Incidentally, the pulverization can be achieved by conventional methods (such as mills and freeze-drying methods, etc.), and any means can be adopted depending on the state of the mastic sap or mastic resin.

[0020] Regarding the blending amount of the mastic powder, for the functional food composition for oral cavity antibacterial according to the present invention, it is more effective at 0.01% to 80%, preferably 0.1 to 50%. When the blending amount of the mastic powder is less than 0.01%, its bactericidal effect is not shown against caries-related bacteria, periodontal disease-related bacteria, or opportunistic oral resident bacteria that cause opportunistic infections. Also, when the blending amount of the mastic powder is excessive over 80%, even if the bactericidal effect against caries-related bacteria, periodontal disease-related bacteria, or opportunistic oral resident bacteria that cause opportunistic infections is sufficient, there is a concern that tissues around the affected area in the oral cavity may cause some inflammation or allergic reactions, and in some cases, the bactericidal effect against caries-related bacteria, periodontal disease-related bacteria, or opportunistic oral resident bacteria that cause opportunistic infections may decrease compared to within this concentration range. Further, when the blending amount of the mastic powder is excessive over 80%, there is a possibility of killing the necessary resident bacteria in the living body.

[0021] By the way, in the functional food composition for oral cavity antibacterial according to the present invention, depending on the form of the food, in some cases, it may be more convenient to formulate it in an oil form, that is, formulated as mastic oil, rather than formulating a solid powder such as mastic powder. Here, mastic oil will be described. As described above, mastic oil is used by dissolving mastic sap (resin) in a diluent. The reason for dissolving it in a diluent is that mastic sap (resin) itself is insoluble in water, and it is the result of considering the compatibility with various materials when the food takes various forms such as gels and liquids.

[0022] As diluents for dissolving mastic sap (resin), glycerin, dipropylene glycol, 1,3 - butylene glycol, fatty acid triglycerides (the fatty acid - derived part has about 8 to 18 carbon atoms, and among them, those with 8 to 12 carbon atoms are desirable), glyceryl tri(caprylate / caprate), fatty acid monoglycerides (the fatty acid - derived part has about 8 to 18 carbon atoms, and among them, those with 8 to 12 carbon atoms are desirable), glycerol monocaprylate, fatty acid esters (the fatty acid - derived part has about 8 to 18 carbon atoms, and among them, those with 8 to 12 carbon atoms are desirable), isopropyl myristate, ethyl isooctanoate, octyldodecyl myristate, higher alcohols (about 8 to 22 carbon atoms), oleyl alcohol, sorbitan fatty acid esters (the fatty acid - derived part has about 8 to 18 carbon atoms, and among them, those with 8 to 12 carbon atoms are desirable), sucrose fatty acid esters (the fatty acid - derived part has about 8 to 18 carbon atoms, and among them, those with 8 to 12 carbon atoms are desirable) and other polyhydric alcohol fatty acid esters, and / or natural oils and fats, especially plant - derived unsaturated fatty acids such as olive oil and coconut oil, saturated fatty acids such as palm oil, coconut oil, rapeseed oil, cottonseed oil, sunflower oil, perilla oil, linseed oil, α - linolenic acid, DHA, EPA, etc. can be used.

[0023] Incidentally, the concentration of mastic oil is preferably a 10 - 60% solution. Specifically, if the concentration is less than 10%, the bactericidal effect against caries-related bacteria and periodontal disease-related bacteria decreases, or the antibacterial effect against commensal bacteria in the oral cavity that cause opportunistic infections cannot be obtained. If the concentration is more than 60%, it will become a heterogeneous solution, and although not as much as when it is less than 10%, the bactericidal effect against these bacteria also decreases.

[0024] Regarding the preparation method of mastic oil, as long as the above concentration is observed, a conventional method may be used. And the dissolution temperature of mastic sap (resin) may be appropriately increased in consideration of the boiling point of the solvent, etc., and in some cases, it may be at room temperature. Incidentally, after dissolving mastic sap (resin) in a solvent, it is desirable to filter it and use it as mastic oil.

[0025] Incidentally, the blending amount of mastic oil is more effective at 0.01 - 80%, preferably 0.1 - 30%, based on the total amount of the oral antibacterial functional food composition according to the present invention. If the blending amount of mastic oil is less than 0.01%, the bactericidal effect against caries-related bacteria, periodontal disease-related bacteria, or commensal bacteria in the oral cavity that cause opportunistic infections decreases or the bactericidal effect is not shown. Also, if the blending amount of mastic oil is more than 80%, even if the bactericidal effect against these bacteria is sufficient, there is a concern that tissues around the affected area in the oral cavity may cause some inflammation or allergic reaction, and in some cases, the bactericidal effect against these bacteria may be lower than within this concentration range.

[0026] Next, mastic essential oil will be described. Incidentally, for mastic essential oil, as described above, mastic sap or resin may be steam distilled to essentialize volatile components (mainly terpenes) and used. Incidentally, the essentialization may be a conventional method.

[0027] The compounding amount of mastic essential oil exhibits more effectiveness at 0.001% to 3%, preferably 0.01% to 1%, based on the total amount of the functional food composition for oral cavity antibacterial according to the present invention. If the compounding amount of mastic essential oil is excessive than 3%, there is a concern that tissues around the affected area in the oral cavity may cause some inflammation or allergic reaction, similar to mastic oil, and in some cases, the bactericidal effect against cariogenic bacteria, periodontal disease-related bacteria or opportunistic infection-causing oral resident bacteria may decrease. Incidentally, regarding mastic essential oil, even if it is not contained in the functional food composition for oral cavity antibacterial according to the present invention, that is, even with only mastic powder or mastic oil, it shows a bactericidal effect against cariogenic bacteria, periodontal disease-related bacteria or opportunistic infection-causing oral resident bacteria, but a better bactericidal effect can be obtained if it is contained. In addition, by adding mastic essential oil, it plays a role in preventing bad breath. The reason is that if the content of mastic essential oil is less than 0.001%, it does not show the effect of preventing bad breath.

[0028] Next, mastic water will be described. Incidentally, regarding mastic water, as described above, among the volatile components (used for mastic essential oil) and water-soluble components separated by steam distillation of mastic sap or resin, the water-soluble component is used.

[0029] The compounding amount of mastic water exhibits more effectiveness at 0.1% to 100%, preferably 1% to 50%, based on the total amount of the functional food composition for oral cavity antibacterial according to the present invention. If the compounding amount of mastic water is less than 0.1%, the bactericidal effect against cariogenic bacteria, periodontal disease-related bacteria or opportunistic infection-causing oral resident bacteria decreases or the bactericidal effect is not shown. Also, if the compounding amount of mastic oil is excessive than 100%, even if the bactericidal effect against these bacteria is sufficient, there is a concern that tissues around the affected area in the oral cavity may cause some inflammation or allergic reaction, and in some cases, the bactericidal effect against these bacteria may decrease compared to within this concentration range.

[0030] In addition, the functional food composition for oral cavity antibacterial of the present invention can take the form of tablets, capsules, drops, gel (jelly) - like, granules, powders, or liquids as the shape of the food. More specifically, it can take the form of seasonings such as sauces and salad dressings, confectioneries such as cookies, biscuits, cakes, chocolates, candies, tablet - type snacks, nutritional supplements, pet foods for dogs and cats such as dog food and cat food, additive - type (for example, granule, powder, portion - type of concentrated liquid), concentrated - type, straight - type beverages (soft drinks). In these food forms, the mastic component can be added during or after manufacturing by known processes respectively. And also, the functional food composition for oral cavity antibacterial according to the present invention can be applied to any of general foods, health - functional foods, or functional foods for animals.

[0031] And, in accordance with adopting the above - mentioned food shapes and forms, as the mastic component, any one of mastic powder, mastic oil, mastic essential oil, or mastic water can be selected, and furthermore, two or more of mastic powder, mastic oil, mastic essential oil, or mastic water can be selected.

[0032] In addition, the periodontal pathogenic bacteria targeted by the functional food composition for oral cavity antibacterial according to the present invention include Porphyromonas gingivalis and Prevotella intermedia common to humans, dogs, and cats, and Porphyromonas gulae, Porphyromonas salivosa, or Odoribacter denticanis, etc., which are not resident in humans but are resident in dogs or cats.

[0033] In addition, as cariogenic bacteria targeted by the functional food composition for oral cavity antibacterial according to the present invention, Streptococcus mutans and Streptococcus sobrinus are targeted. In addition, as periodontal disease-causing bacteria, Porphyromonas gingivalis, Tannerella forsythensis, Treponema denticola, and Prevotella intermedia are targeted.

[0034] In addition, the resident bacteria in the oral cavity that cause opportunistic infections targeted by the functional food composition for oral cavity antibacterial according to the present invention are any one of Candida, Klebsiella pneumoniae, Pseudomonas aeruginosa (for example, Pseudomonas genus), or Staphylococcus aureus (for example, Staphylococcus genus).

[0035] In the above-described embodiments, the functional food composition for oral cavity antibacterial according to the present invention can be implemented, but various additives may be contained. The additives will be described next.

[0036] In the functional food composition for oral cavity antibacterial according to the present invention, as an auxiliary agent for enhancing the antibacterial action of the mastic component, that is, enhancing the synergistic effect of the antibacterial action, lactic acid bacteria, papain extract, and chitosan with a mode value in the particle size distribution of 1.0 μm or less can be blended.

[0037] As used herein, the "mode value in the particle size distribution" refers to a value that serves as an index representing the size (length) of bacteria, and specifically refers to the particle size at which the relative frequency in the particle size distribution is maximized when measuring the particle diameter (length) of the bacterial cells. In other words, when it is stated that "the mode value is 1.0 μm or less", it refers to bacterial cells with a length in the range of 0.1 to 5 μm. Incidentally, the length of the bacterial cells can be measured by known techniques such as an electron microscope. When the mode value is 1.0 μm or more, although it shows a lethal or non-lethal effect on cariogenic bacteria, periodontal disease-causing bacteria, or opportunistic bacteria that cause oral infections, since the number of bacteria taken up rapidly decreases, it is desirable to use particles with a size of 1.0 μm or less. For the lactic acid bacteria used in the present invention, they may be prepared by known techniques (for example, refer to International Patent Publication No. 2009 / 157073).

[0038] The lactic acid bacteria used in the functional food composition for oral cavity antibacterial use for animals according to the present invention include Lactobacillus brevis, Lactobacillus brevis subspecies coagulans, Lactobacillus acidphilus, Lactobacillus gasseri, Lactobacillus mali, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus casei, Lactobacillus johnsonii, Lactobacillus gallinarum, Lactobacillus amylovorus, Lactobacillus rhamnosus, Lactobacillus kefir, Lactobacillus paracasei, Lactobacillus crispatus and other bacteria of the genus Lactobacillus, Lactococcus lactis and other bacteria of the genus Lactococcus, Enterococcus faecalis, Enterococcus faecium and other bacteria of the genus Enterococcus, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium infantis, Bifidobacterium breve, Bifidobacterium catenulatum and other bacteria of the genus Bifidobacterium. Among them, bacteria of the genus Lactobacillus are preferred, and among them, Lactobacillus brevis is more preferred. In addition, it is preferable to use dead bacteria as the lactic acid bacteria. This is because it is easy to prepare when preparing as the lactic acid bacteria used in the present invention, and dead bacteria can also sufficiently exhibit the desired bactericidal effect.Also, the bacterial strains related to these bacteria are not particularly limited.

[0039] In addition, in the functional food composition for oral cavity antibacterial according to the present invention, the lactic acid bacteria are preferably blended in an amount of 0.01 to 1.0% based on the total amount of the functional food composition for oral cavity antibacterial. If it is less than 0.01%, the lactic acid bacteria will not exert the effect of killing cariogenic bacteria, periodontal pathogenic bacteria, or opportunistic oral resident bacteria that cause opportunistic infections. Also, if it is more than 1.0%, it will affect the number of bacteria taken in.

[0040] Papaya extract is an extract derived from natural papaya fruits. It is an extract obtained by crushing natural papaya fruits and soaking them in a solvent such as ethanol for extraction. Regarding papaya fruits, they can be ripe or still unripe and green. This papaya extract serves as a wetting agent, can keep the moisture in the oral cavity, and especially unripe papaya is rich in papain enzyme. This papain enzyme has the effect of making it easier to remove dental plaque on the tooth surface and between the teeth and gums. The blending amount of this papaya extract is not particularly limited, but it is preferably 0.005% to 10% based on the total amount of the functional food composition for oral cavity antibacterial according to the present invention. If it is less than 0.005%, the above-mentioned effects will not be exerted, and if it exceeds 10%, the effects on cariogenic bacteria, periodontal pathogenic bacteria, or opportunistic oral resident bacteria that cause opportunistic infections in the functional food composition for oral cavity antibacterial according to the present invention may be weakened.

[0041] In contrast, chitosan is obtained by subjecting chitin, which is derived from the exoskeletons of crustaceans such as crabs and shrimps, to boiling treatment with a strong alkali or the like. Since it is a polysaccharide, it may be used as a binder, but it also has antibacterial effects and the effect of coating tooth surfaces. In addition, the above-mentioned papain enzyme can be retained on the tooth surface for a longer time. As a result, the effect of killing Porphyromonas gingivalis is more effectively exerted. The blending amount of this chitosan is not particularly limited, but it is preferably 0.005% to 10% based on the total amount of the functional food composition for oral antibacterial use according to the present invention. If it is less than 0.005%, the above-mentioned effects will not be exerted, and if it exceeds 10%, the effects on cariogenic bacteria, periodontal pathogenic bacteria, or opportunistic oral resident bacteria that cause opportunistic infections in the functional food composition for oral antibacterial use according to the present invention may be weakened.

[0042] Furthermore, chitosan and papain extract may be blended simultaneously. As a result, the time for chitosan to retain the papain enzyme on the tooth surface or between the tooth and the gum can be lengthened, and the bactericidal effect of chitosan is also combined, so that the effect of killing cariogenic bacteria, periodontal pathogenic bacteria, or opportunistic oral resident bacteria is more effectively exerted. The blending amounts in this case are not particularly limited either, but if each of chitosan and papain extract is less than 0.005%, the above-mentioned effects will not be exerted, and if it exceeds 10%, the effects on cariogenic bacteria, periodontal pathogenic bacteria, or opportunistic oral resident bacteria that cause opportunistic infections in the functional food composition for oral antibacterial use according to the present invention may be weakened.

[0043] Furthermore, in the functional food composition for oral antibacterial use according to the present invention, it is possible to blend egg yolk oil, lysine (amino acid), and a natural product extract containing polyphenols as an auxiliary agent for enhancing the antibacterial action of the mastic component, that is, enhancing the synergistic effect of the antibacterial action.

[0044] The egg yolk oil will be described. Egg yolk oil generally refers to the oil component among the solidified component and the oil component produced by heating the egg yolk of a chicken egg. General egg yolk oil contains fat-soluble vitamin E (tocopherol), egg yolk lecithin, choline (and phosphatidylcholine), phosphatidylethanolamine, palmitic acid (carbon number 16, degree of unsaturation 0), stearic acid (carbon number 18, degree of unsaturation 0), oleic acid (carbon number 18, degree of unsaturation 1), and linoleic acid (carbon number 18, degree of unsaturation 2) and other fatty acids, phospholipids derived from the above fatty acids, triglycerides, etc. Note that although the component ratios of these components may vary slightly depending on conditions such as the type of chicken, the feed for the chicken, fertilized or unfertilized eggs, or the breeding environment, the components themselves do not change regardless of such conditions.

[0045] When using egg yolk oil in the present invention, there are no particular restrictions on the production method of egg yolk oil, the differences in the breeding environment of chickens such as feed and breeding farms, whether they are fertilized eggs or unfertilized eggs, etc. Also, in the present invention, either commercially available products or those prepared as needed may be used. Also, in the case of preparation as needed, the production method may be a known technique, and the conditions of the production method (such as heating temperature and container material) are not particularly limited. Also, in the functional food composition for oral antibacterial use according to the present invention, egg yolk oil produced from chicken eggs immunized with antibacterial target bacteria such as Klebsiella pneumoniae and Candida albicans may be used, but it is not limited thereto, and immunization is not particularly necessary. Note that immunization of chicken eggs is carried out by a conventional method.

[0046] In the present invention, it is desirable that the egg yolk oil accounts for 1 to 30% of the functional food composition for oral antibacterial use of the present invention. If it is less than 1%, the prevention of bad breath and antibacterial action cannot be sufficiently exerted. If it is more than 30%, the effects such as the prevention of bad breath and antibacterial action are not so significant, or the viscosity becomes too strong and it does not penetrate into the oral cavity, or it may even become a breeding ground for bacteria.

[0047] Next, lysine will be described. When using lysine in the present invention, 0.005 to 40% is desirable for the oral antibacterial functional food composition of the present invention. If it is less than 0.005%, the antibacterial action cannot be sufficiently exerted. If it is more than 40%, the effects such as bad breath prevention and antibacterial action are not so remarkable, or the viscosity becomes too strong to penetrate into the oral cavity, or conversely, it may become a breeding ground for bacteria. The lysine used in the oral antibacterial functional food composition according to the present invention can be selected from any of α-L-lysine, α-L-lysine hydrochloride, or ε-poly(L-lysine).

[0048] Next, when using a polyphenol-containing natural product extract in the present invention, it is selected from those containing flavonoid, catechin, and tannin-based polyphenols such as indigo extract, tea (green tea, oolong tea, black tea) extract, sweet tea extract, matcha powder, cherry leaf (sakuraba) extract, lemon extract, birch extract, grape, apple, blueberry, strawberry, chocolate, cocoa, soybean, loquat leaf extract, valerian extract, chickweed extract, witch hazel extract, saffron extract, birch extract, rose extract, perilla seed extract, guava leaf extract, mulberry leaf extract, ginkgo leaf extract, grape seed extract, wine extract, grape leaf extract, apple extract, apple tannin, etc. Particularly, those with an expected antibacterial action are preferably indigo extract, tea (green tea) extract, cherry leaf (sakuraba) extract, and lemon extract.

[0049] Incidentally, the polyphenol-containing natural product extract used in the present invention is preferably 0.01 to 40% with respect to the functional food composition for oral cavity antibacterial of the present invention, similar to lysine. If it is less than 0.01%, the antibacterial action cannot be sufficiently exerted. If it is more than 40%, the effects such as halitosis prevention and antibacterial action are not so remarkable, or the viscosity becomes too strong to penetrate into the oral cavity, or it may rather become a breeding ground for bacteria. Incidentally, the polyphenol-containing natural product extract is generally commercially available as a solution of the extraction solvent (for example, alcohols or water) of the extract. In that case, since alcohols and water as the extraction solvent are not expected to have an antibacterial effect against periodontal pathogenic bacteria, if concentration adjustment is necessary, these alcohols and water can be used for dilution.

[0050] Next, general food additives may be added to the functional food composition for oral cavity antibacterial according to the present invention.

[0051] Examples of inorganic additives include dicalcium phosphate dihydrate, dicalcium phosphate anhydrate, calcium pyrophosphate, magnesium phosphate tribasic, tricalcium phosphate, aluminum hydroxide, light calcium carbonate, heavy calcium carbonate, magnesium carbonate, etc. One or more of these can be used in combination. The blending amount of these inorganic additives is generally 0.001 to 20% with respect to the total amount of the functional food composition for oral cavity antibacterial according to the present invention.

[0052] Examples of wetting agents include polyhydric alcohols such as glycerin, concentrated glycerin, diglycerin, sorbitol, maltitol, dipropylene glycol, propylene glycol, 1,3-butylene glycol, xylitol, polyethylene glycol, plant extracts such as rosemary extract, kumazasa extract, and chrysanthemum flower extract, saccharides such as sorbitol solution, and whey derived from milk. One or more of these can be used.

[0053] As binders (tackifiers), there are carrageenans, alginic acid, sodium alginate, propylene glycol alginate, calcium-containing sodium alginate, potassium alginate, calcium alginate, ammonium alginate and other alginic acids and their derivatives, xanthan gum, guar gum, gelatin, agar, sodium carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, sodium polyacrylate, pullulan, and natural oils such as coconut oil, palm oil, rapeseed oil, cottonseed oil, sunflower oil, perilla oil, linseed oil, α-linolenic acid, DHA, EPA, glycerin fatty acid esters, etc. One or more of these can be used in combination.

[0054] In addition, as preservatives, there are hinokitiol, natural essential oils such as clove oil and peppermint oil, and essential oils, etc. One or more of these can be used in combination.

[0055] As pH (hydrogen ion concentration) adjusters, there are citric acid, (mono- or di-) sodium citrate, malic acid, (mono- or di-) sodium malate, gluconic acid, (mono- or di-) sodium gluconate, succinic acid, sodium succinate, lactic acid, (mono- or di-) sodium lactate, potassium carbonate, sodium hydrogen carbonate, etc. One or more of these can be used in combination.

[0056] As a retention agent for retaining (sustaining) the active ingredient of the oral antibacterial functional food composition of the present invention, liquid paraffin, gelled hydrocarbons which are a mixture of liquid paraffin and polyethylene, vegetable oils, beeswax, etc. can be used, and one or more of these can be used in combination. Note that the gelled hydrocarbon also serves as a gelling agent.

[0057] Examples of sweeteners include sodium saccharin, aspartame, L-phenylalanine compounds, trehalose, stevioside, stevia extract, p-methoxycinnamaldehyde, neohesperidin dihydrochalcone, perillartine, xylitol, sorbitol, erythritol, honey, oligosaccharides, dextrin, etc. Note that sugar alcohols such as xylitol, sorbitol, and erythritol also serve as antibacterial action aids.

[0058] As fragrance components, one or more of l-menthol, anethole, menthone, cineole, limonene, carvone, methyl salicylate, ethyl butyrate, eugenol, thymol, cinnamaldehyde, trans-2-hexenal, etc. can be used in combination. These components can be blended alone, or essential oils containing them can also be used.

[0059] Incidentally, the blending amount of the above-mentioned additives is not particularly limited, but generally ranges from 0.001% to 20% based on the total amount of the oral antibacterial functional food composition.

[0060] In addition to the above fragrance components, fragrance components such as aliphatic alcohols and their esters, terpene hydrocarbons or terpene alcohols, phenol ethers, aldehydes, ketones, lactones, etc., and essential oils (other than mastic essential oil) may be blended within a range that does not interfere with the effects of the present invention. The blending amount of the above fragrance generally ranges from 0.001% to 20% based on the total amount of the oral antibacterial functional food composition according to the present invention.

[0061] In addition to the above, further active ingredients may be blended in the oral antibacterial functional food composition of the present invention. Examples of such active ingredients include ascorbic acid (vitamin C), ascorbate salts, tocopherol, sodium chloride, dextranase, etc., and one or more of these can be blended. For these active ingredients, the general range is 0.001% to 20% based on the total amount of the oral antibacterial functional food composition according to the present invention.

[0062] The functional food composition for oral cavity antibacterial of the present invention can be produced according to conventional methods, and its production method is not particularly limited.

[0063] Although the embodiments of the functional food composition for oral cavity antibacterial according to the present invention have been described above, it goes without saying that various embodiments can be adopted as long as they do not deviate from the scope of the claims and the matters described in this specification.

Example

[0064] In order to explain the above-described embodiments in more detail, next, production examples of the functional food composition for oral cavity antibacterial, test examples such as effect tests, etc. will be described below as examples of the present application.

[0065] [Test Example 1] Minimum Inhibitory Concentration (MIC) Measurement Test First, for a total of four types of components, namely, two types of mastic specimens that are the main components of the functional food composition for oral cavity antibacterial according to the present invention, i.e., the functional contributing components, and two types of polyphenol specimens (catechin specimen and wine extract specimen) that are the secondary or auxiliary components of the food composition as comparative examples, a minimum inhibitory concentration (MIC) measurement test was conducted as an antibacterial test against bacteria.

[0066] As the bacteria used in the MIC measurement test, cariogenic bacteria, periodontal pathogenic bacteria, Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumoniae, and Candida were used. Furthermore, in each of the bacteria in this Test Example 1, Streptococcus mutans (NBRC13955.) was used as the cariogenic bacteria, Porphyromonas gingivalis (ATCC33277.) was used as the periodontal pathogenic bacteria, Staphylococcus aureus (NBRC13276.) was used as Staphylococcus aureus, Pseudomonas aeruginosa (NBRC13275.) was used as Pseudomonas aeruginosa, Klebsiella pneumoniae (NBRC13275.) was used as Klebsiella pneumoniae, and Candida albicans (NBRC1594. However, yeast was used.) was used as Candida.

[0067] (1) Test (Four components of the functional food composition for oral antibacterial) Preparation of samples Two types of mastic specimens used in this Test Example 1 and polyphenol specimens (catechin specimen and wine extract specimen) that are secondary or auxiliary components of the food composition as comparative examples will be described.

[0068] First, using glyceryl tricaprylate as the solvent, a 50% solution of only mastic powder was designated as "Mastic Specimen 1", and a solution of 1% chitosan + 1% papain extract + 50% mastic powder was designated as "Mastic Specimen 2". Similarly, using glyceryl tricaprylate as the solvent, a 50% solution of catechin was designated as "Catechin Specimen 3", and a 50% solution of wine extract was designated as "Wine Extract Specimen 4".

[0069] Next, each specimen sample will be described. For the antibacterial test (MIC measurement test) against each of the bacteria described below, the agar medium dilution method or the liquid medium dilution method was used.

[0070] In the agar plate method, for mastic specimens 1 and 2, catechin specimen 3, and wine extract specimen 4, ten two-fold dilution series with concentrations ranging from 0.02% to 10% were prepared for each specimen using sterilized water. The test solutions of these prepared specimens were diluted 10-fold using agar medium and then solidified to be used as test media.

[0071] As the agar media, modified GAM agar medium was used for periodontal pathogenic bacteria and cariogenic bacteria, Sabouraud dextrose agar medium (SDA) was used for Candida, and Mueller-Hinton agar medium (MHA) was used for Staphylococcus aureus, Pseudomonas aeruginosa, and Klebsiella pneumoniae, respectively. Also, those prepared in the same manner using sterilized water instead of each specimen were used as controls (for comparative control).

[0072] On the other hand, as the liquid media, Mueller-Hinton liquid medium (MHB) was used for Staphylococcus aureus, Pseudomonas aeruginosa, and Klebsiella pneumoniae, and RPMI-1640 liquid medium was used for Candida.

[0073] (2) Preparation of each test bacterial solution Among the bacteria, Klebsiella pneumoniae, Pseudomonas aeruginosa, and Staphylococcus aureus were inoculated on ordinary agar medium, cultured at 32.5°C for 24 hours, and then physiological saline was used to prepare a test bacterial solution with a bacterial count of 10 7 / mL. For periodontal pathogenic bacteria and cariogenic bacteria, they were inoculated on modified GAM agar medium, cultured under anaerobic conditions at 37°C for 3 days to 1 week, and then physiological saline was used to prepare a test bacterial solution with a bacterial count of 10 8 / mL. For Candida, it was inoculated on potato dextrose agar medium, cultured at 32.5°C for 48 hours, and then physiological saline was used to prepare a test bacterial solution with a bacterial count of 10 7 / mL.

[0074] (3) Inoculation and culture of each test bacterial solution Each specimen medium (mastic specimen 1, mastic specimen 2, catechin specimen 3, wine extract specimen 4) was inoculated with each test bacterial solution, and cultured under anaerobic conditions at 32.5 °C for 24 hours for Klebsiella pneumoniae, Pseudomonas aeruginosa, Staphylococcus aureus and Candida, and at 37 °C for 3 to 4 days for periodontal pathogens and cariogenic bacteria, respectively.

[0075] (4) MIC determination of each test bacterium After culturing each test bacterial solution in (3) above, the presence or absence of growth of each test bacterium was observed with the naked eye to determine the MIC.

[0076] (5) Results The MIC determination results for each test bacterium and the presence or absence of bacterial growth are shown in Tables 1 to 6.

[0077] [Table 1]

[0078] [Table 2]

[0079] [Table 3]

[0080] [Table 4]

[0081] [Table 5]

[0082] [Table 6]

[0083] First, for the catechin sample 3 and the wine extract sample 4, growth was observed in each test bacterium other than periodontal bacteria at all sample concentrations. That is, almost no antibacterial effect was seen. Even in the case of periodontal bacteria, although slight growth was observed up to a sample concentration of 5%, growth was seen at concentrations thinner than 2.5%.

[0084] On the other hand, for the mastic samples 1 and 2, no growth was observed in Staphylococcus aureus at all sample concentrations. That is, an antibacterial effect was seen. Also, regarding Klebsiella pneumoniae, periodontal bacteria, and cariogenic bacteria, for both mastic samples 1 and 2, an antibacterial effect was confirmed up to a sample concentration of about 0.31%, but growth was observed at concentrations thinner than that. Regarding Pseudomonas aeruginosa, for both mastic samples 1 and 2, an antibacterial effect was confirmed up to a sample concentration of about 1.25%, but only for mastic sample 2 was no bacterial growth observed at a sample concentration of 0.63%, and growth was observed at concentrations thinner than 0.31%. Regarding Candida, unlike the other test bacteria, for both mastic samples 1 and 2, slight growth was observed in the range of a certain sample concentration of 2.5 - 0.31%, and then growth was observed in both samples at a sample concentration of 0.08%.

[0085] In this test example, it was found that the mastic sample shows an antibacterial effect on oral bacteria, at least more so than polyphenol-based samples such as catechin and wine extract. Furthermore, it was suggested that adding adjuvants showing antibacterial effects such as papaya and chitosan in addition to the mastic component shows an even stronger antibacterial effect than the mastic component alone (mastic sample 1).

[0086] [Production Example] Production of the functional food composition for oral cavity antibacterial according to the present invention Next, three types of tablets containing the mastic component were prepared. The mixing ratios are as shown in Tables 7 to 9 below. Here, in the order of the table numbers, they are referred to as "Mixing Example 1", "Mixing Example 2", and "Mixing Example 3".

[0087]

Table 7

[0088]

Table 8

[0089]

Table 9

[0090] Incidentally, regarding the production of the tablets according to each formulation example, except for the mixing ratio of the materials, all were kneaded and produced by conventional methods. Although it is stated that the production of the tablets is by conventional methods, known production methods may be used, and it should be noted that even if various production methods are adopted, there will be no difference in bad breath suppression in the bad breath test described later.

[0091] [Test Example 2] Bad Breath Measurement and Evaluation Test Using Tablets Containing Mastic Components Regarding the tablets containing mastic components prepared in the above production example, taking the tablet according to Formulation Example 2 (see Table 8) (hereinafter referred to as the "mastic tablet") as a typical example, a bad breath measurement and evaluation test was conducted. Incidentally, as a comparative example for this mastic tablet, a "placebo" was prepared. Regarding the components of the placebo, it is only the base components excluding the mastic powder (mastic component), chitosan, and papain powder in Formulation Example 2, and regarding the production method, it was kneaded and produced by a conventional method similar to the production example.

[0092] Next, the halitosis measurement and evaluation test in Test Example 2 will be described. A total of 12 subjects were targeted, including 6 men in their 20s to 60s and 6 women in their 20s to 50s. Among them, the breakdown of the men is 1 person in their 20s, 3 people in their 40s, 1 person in their 50s, and 1 person in their 60s. On the other hand, the breakdown of the women is 1 person in their 20s, 3 people in their 30s, and 2 people in their 50s. For each subject, without taking either the mastic tablet or the placebo into the oral cavity initially, the volatile sulfur compound (VSC) concentration (unit: ppb) was measured using the Breathron II (manufactured by Yoshida Co., Ltd.) of the halitosis measuring device. The VSC concentration measured at this first time was set as the initial value. Incidentally, the volatile sulfur compound (VSC) mentioned here is the main component of the halitosis components generated when periodontal bacteria in the oral cavity and bacteria causing opportunistic infections decompose proteins such as food debris, dental plaque, and tongue coating.

[0093] After measuring the initial value, each subject was made to take the mastic tablet and the placebo into the oral cavity, chew them, and the VSC concentration of each subject 30 minutes after chewing was measured using the Breathron II (manufactured by Yoshida Co., Ltd.) in the same manner as the measurement of the initial value. This time was designated as "Mastic Day 1 (or simply Day 1)" or "Placebo Day 1 (or simply Day 1)" according to the sample.

[0094] Next, after the measurement on "Mastic Day 1" or "Placebo Day 1", with a 7-day interval, each subject was again made to orally ingest the mastic tablet and the placebo, and chew them, and the VSC concentration of each subject 30 minutes after chewing was measured using a Breathron II. This time was designated as "Mastic Day 2 (or simply Day 2)" or "Placebo Day 2 (or simply Day 2)" according to the sample. Under the same measurement conditions as below, the VSC concentration after a 7-day interval from "Mastic Day 2" or "Placebo Day 2" was designated as "Mastic Day 3 (or simply Day 3)" or "Placebo Day 3 (or simply Day 3)", the VSC concentration after a further 7-day interval was designated as "Mastic Day 4 (or simply Day 4)" or "Placebo Day 4 (or simply Day 4)", and the VSC concentration after yet another 7-day interval was designated as "Mastic Day 5 (or simply Day 5)" or "Placebo Day 5 (or simply Day 5)".

[0095] Next, the results of the VSC concentrations related to the mastic tablets and the placebos are shown in Tables 10 to 13 and Figures 1 to 4.

[0096]

Table 10

[0097]

Table 11

[0098]

Table 12

[0099]

Table 13

[0100] Table 10 shows the results of the VSC concentrations when six men ingested a placebo orally. First, regarding the VSC concentration, it increased with age. However, when taking the placebo, regardless of age, the VSC concentration was almost constant regardless of the date. Figure 1 graphs the VSC concentration for each person in Table 10.

[0101] Table 11 shows the results of the VSC concentrations when six men ingested mastic tablets orally. First, regarding the initial value, it was the same as that of the placebo for all age groups. However, regarding the VSC concentration, when taking the mastic tablets, the result was that the VSC concentration decreased over time for all age groups. Figure 2 graphs the VSC concentration for each person in Table 11. As shown in Figure 2, the result shown in Table 11 that the VSC concentration decreased over time for all age groups, that is, it had a downward slope to the right, is confirmed. Among them, for the three men in their 40s, when comparing the initial value with the fifth day, the VSC concentration decreased to about two-thirds to about half.

[0102] Table 12 shows the results of the VSC concentrations when six women ingested a placebo orally. First, regarding the VSC concentration, it increased with age as in the case of men. However, when taking the placebo, regardless of age, the VSC concentration was almost constant. Figure 3 graphs the VSC concentration for each person in Table 12.

[0103] Table 13 shows the results of the VSC concentrations when six women ingested mastic tablets orally. First, regarding the initial value, it was the same as that of the placebo for all age groups. However, regarding the VSC concentration, when taking the mastic tablets, the result was that the VSC concentration decreased over time for all age groups as in the case of men. Figure 4 graphs the VSC concentration for each person in Table 13. As shown in Figure 4, the result shown in Table 13 that the VSC concentration decreased over time for all age groups, that is, it had a downward slope to the right, is confirmed. Compared with the case of men, for the six women, regardless of age, when comparing the initial value with the fifth day, the VSC concentration decreased to about two-thirds to about half.

[0104] Although not shown in the drawings, for the tablets containing the mastic component according to Production Examples 1 and 3 produced in the above production examples, similar to the mastic tablets according to Production Example 2, from the initial value to the 5th day, regardless of the gender and age of men and women, the VSC concentration showed a downward trend on the right shoulder.

[0105] From the above, for functional food compositions other than tablets, such as seasonings such as sauces and salad dressings, confectioneries such as cookies, biscuits, cakes, chocolates, candies, gums, nutritional supplements, foods for dogs and cats such as dog food and cat food, additive types (such as granular, powder, concentrated liquid portion types), concentrated types, and straight types of beverages (soft drinks), although there is still room for consideration, at least from the results of the above production examples, Test Examples 1 and 2, for the mastic component, when made into tablets, regardless of the presence or absence of additives such as sweeteners and excipients related to the tablets, it was confirmed that the antibacterial effect and the effect of suppressing bad breath derived from oral bacteria are exhibited.

Industrial Applicability

[0106] In the above-described embodiments and examples, the functional food composition for oral cavity antibacterial according to the present invention has been mentioned. In the functional food composition for oral cavity antibacterial of the present invention, since the mastic component is powdered, oiled, essential oiled or made into an aqueous solution, and the concentration (blending) range is wide, it can be used not only as a food material but also as a food additive. Further, mainly in the examples, etc., the functional food composition for oral cavity antibacterial for humans has been mentioned, but it can also be used as a functional food composition for oral cavity antibacterial for pet animals (mainly dogs, cats).

Claims

1. A functional food composition for oral antibacterial purposes, characterized in that it contains a mastic component as a functional component.

2. 2. The oral antibacterial functional food composition according to claim 1, wherein the mastic component is selected from any one of mastic powder, mastic oil, mastic essential oil and mastic water.

3. 2. The oral antibacterial functional food composition according to claim 1, wherein the mastic component is two or more selected from the group consisting of mastic powder, mastic oil, mastic essential oil and mastic water.

4. 4. The functional food composition for oral antibacterial purposes according to claim 2 or 3, wherein the mastic oil is dissolved in a diluent and is a solution of the diluent having a concentration of 10 to 60% by weight.

5. The oral antibacterial functional food composition according to claim 4, wherein the diluent is a polyhydric alcohol fatty acid ester or a vegetable oil.

6. 4. The oral antibacterial functional food composition according to claim 2 or 3, wherein the amount of said mastic powder is 0.01 to 80% by weight of said oral antibacterial functional food composition.

7. 6. An oral antibacterial functional food composition according to any one of claims 2 to 5, wherein the content of said mastic oil is 0.01 to 80% by weight of said oral antibacterial functional food composition.

8. 4. The oral antibacterial functional food composition according to claim 2 or 3, wherein the amount of said mastic essential oil is 0.001 to 3% by weight of said oral antibacterial functional food composition.

9. 4. The oral antibacterial functional food composition according to claim 2, wherein the content of said mastic water is 0.1 to 100% by weight based on the oral antibacterial functional food composition.

10. The oral antibacterial functional food composition according to any one of claims 1 to 9, wherein the oral antibacterial functional food composition is in the form of a tablet, capsule, drop, gel, granule, powder, or liquid.

11. 11. The oral antibacterial functional food composition according to claim 1, wherein the target bacteria is periodontal disease bacteria, caries-related bacteria or normal oral bacteria.

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