Functional food composition for oral antibacterial use

Abstract

To provide a functional food composition for oral cavity sterilization having antimicrobial activity on oral cavity indigenous bacterium causing periodontal disease or caries-relating microorganisms in oral cavity, and opportunistic infection, capable of secretion of moderate saliva or residence in the oral cavity with mastication, and safe even when eaten or drunk.SOLUTION: There is provided a functional food composition for oral cavity sterilization containing a mastic component as a functionality participation component. The mastic component is preferably selected from 2 or more of a mastic powder, a mastic oil, a mastic essential oil, or mastic water. The mastic oil is manufactured by dissolution in a diluent, and is preferably a solution of the diluent with concentration of 10 to 60 wt.%, and polyvalent alcohol aliphatic acid ester or plant oil can be used as the diluent.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Mastic (mastiha) belongs to the genus Pistacia (local name: Schinos, scientific name: Pistacia Lentiscus) of the Anacardiaceae family, and is found growing wild and cultivated only in the southern part of the Greek island of Chios. Mastic is primarily separated into its sap, mastic resin obtained by naturally drying the sap, mastic oil obtained by diluting the sap or resin with vegetable oil or polyhydric alcohol fatty acid esters, mastic essential oil obtained by steam distillation of the sap or resin, and the water-soluble component (mastic water) produced during the distillation process for producing the essential oil. These separated components on the island of Chios are then added to cosmetics, foods, and other products.

[0003] Regarding mastic, the sap and essential oils mentioned above are known to have antibacterial effects. For example, in recent years, they have been known to have antibacterial effects against Helicobacter pylori and Campylobacter, which cause stomach diseases such as ulcers, as well as against caries-related bacteria, periodontal disease bacteria, and normal bacteria in the oral cavity that cause opportunistic infections.

[0004] Functional foods containing mastic ingredients in the hope of achieving these antibacterial effects are disclosed, for example, in Japanese Patent Laid-Open No. 2002-238496 (Patent Document 1) and Japanese Patent Laid-Open No. 2006-109751 (Patent Document 2). Patent Document 1 discloses capsules containing squalene and mastic with an emulsifier and plasticizer added. Patent Document 2 also discloses a chewable food product containing wheat gluten or gliadin fraction and mastic extract (functional material).

[0005] However, although the food described in Patent Document 1 has the aforementioned antibacterial effect, it is merely a description and does not disclose which bacteria are specifically and selectively effective against it.Furthermore, for the food described in Patent Document 2, the effectiveness test only tests the increase or decrease in the ammonia concentration in the breath before and after eating the chewable food, and similarly to Patent Document 1, it does not disclose which bacteria are specifically and selectively effective against it.

[0006] The antibacterial effect of mastic against bacteria that cause dental caries and periodontal disease is disclosed, for example, in Japanese Patent Application Laid-Open No. 2012-97018 (Patent Document 3) and Japanese Patent Application Laid-Open No. 2017-75098 (Patent Document 4) filed by the present applicant. Patent Document 3 describes that oral compositions containing condensed phosphates and mastic components (essential oils, sap, etc.) as active ingredients exhibit antibacterial effects against dental caries-related bacteria (e.g., Streptococcus mutans) and oral flora (e.g., Klebsiella pneumoniae, Staphylococcus aureus, Pseudomonas aeruginosa, Candida, etc.). Patent Document 4 also describes that oral compositions containing mastic components exhibit antibacterial effects against Porphyromonas gulae, a periodontal disease bacterium in dogs and cats. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-238496 [Patent Document 2] Japanese Patent Application Laid-Open No. 2006-109751 [Patent Document 3] Japanese Patent Application Laid-Open No. 2012-97018 [Patent Document 4] Japanese Patent Application Laid-Open No. 2017-75098 Summary of the Invention [Problem to be solved by the invention]

[0008] As mentioned above, Patent Documents 1 and 2 do not specifically and selectively disclose which bacteria are effective against. Incidentally, Patent Documents 3 and 4 only disclose the use of oral compositions, i.e., as pharmaceuticals or quasi-drugs such as dentifrices and mouthwashes.

[0009] Even if the technologies described in Patent Documents 1 to 4 were combined, chewing would stimulate saliva secretion, and antibacterial properties could be expected due to the synergistic effect of the active ingredients contained in saliva and mastic, but it is unclear whether the desired antibacterial effect would be achieved for elderly people and children with weak chewing ability. Furthermore, Patent Document 2 states that the product can be ingested, but elderly people with weak swallowing ability may choke due to aspiration or insufficient chewing, and children may choke due to insufficient chewing. Furthermore, when used with dogs and cats, the product must be mixed with dog food, and elderly dogs and cats may choke due to insufficient chewing, similar to humans.

[0010] In view of the above circumstances, the present invention aims to provide an oral antibacterial functional food composition that has antibacterial activity against bacteria associated with periodontal disease and dental caries in the oral cavity and against bacteria normally present in the oral cavity that cause opportunistic infections, that enables appropriate saliva secretion or retention in the oral cavity when chewed, and that is safe to eat or swallow. [Means for solving the problem]

[0011] The above-mentioned object of the oral antibacterial functional food composition according to the present invention is to provide a food composition containing a mastic component as a functional component. , for antibacterial effects against Klebsiella pneumoniaeAn oral antibacterial functional food composition, wherein the mastic component is mastic powder, and the blending amount of the mastic powder is 0.1 to 50% by weight of the oral antibacterial functional food composition, and the oral antibacterial functional food composition further contains 0.005 to 10% by weight of papaya extract and 0.005 to 10% by weight of chitosan, and the oral antibacterial functional food composition suppresses the concentration of volatile sulfur compounds, which are the main components of bad breath. vinegar This is achieved by the following:

[0012] The above-mentioned object of the oral antibacterial functional food composition according to the present invention is to provide an oral antibacterial functional food composition in the form of tablets, capsules, drops, gel, granules, powder, or liquid. ,Yo This is achieved more effectively. [Effects of the Invention]

[0013] According to the oral antibacterial functional food composition of the present invention, by containing a desired amount of mastic components, it is possible to exhibit excellent antibacterial effects against periodontal disease bacteria, cariogenic bacteria, and normal oral bacteria that cause opportunistic infections.

[0014] Furthermore, the oral antibacterial functional food composition of the present invention can be in the form of a food or beverage, such as a solid, gel (jelly), tablet, capsule, or powder, and therefore not only can it appropriately stimulate the secretion of saliva associated with chewing or allow it to remain in the mouth, but it can also be safely eaten or swallowed. [Brief explanation of the drawings]

[0015] [Figure 1] 1 is a graph showing the change in volatile sulfur compound (VSC) concentration when a placebo was taken into the oral cavity of six male subjects in Test Example 2. [Figure 2]1 is a graph showing the change in volatile sulfur compound (VSC) concentration when mastic tablets were taken into the oral cavity of six male subjects in Test Example 2. [Figure 3] 1 is a graph showing the change in volatile sulfur compound (VSC) concentration when a placebo was taken into the oral cavity of six women in Test Example 2. [Figure 4] 1 is a graph showing the change in volatile sulfur compound (VSC) concentration when mastic tablets were taken into the oral cavity of six women in Test Example 2. DETAILED DESCRIPTION OF THE INVENTION

[0016] The oral antibacterial functional food composition according to the present invention will be described in detail below with reference to the mode for carrying out the invention. First, mastic and each mastic component will be outlined.

[0017] First, the term "mastic sap" used herein refers to the sap extracted from mastic (Pistacia lentiscus), a plant belonging to the Anacardiaceae family. Its main components include masticdienoic acid, isomasticdienoic acid, triterpenes, aldehydes, alcohols, poly-β-myrcene, etc. "Mastic powder" refers to mastic sap and / or the sap that has been naturally dried and solidified (called "mastic resin") and then powdered. "Mastic oil" refers to mastic sap diluted with vegetable oil, polyhydric alcohol fatty acid ester, etc. "Mastic essential oil" refers to mastic sap or mastic resin purified by steam distillation or dry distillation to extract volatile components (mainly terpenes). "Mastic water" refers to the water-soluble components of mastic sap (resin) dissolved in steam during the mastic essential oil production process. "Mastic ingredients" refers to any of the following, or a collective term for them: "mastic powder," "mastic oil," "mastic essential oil," or "mastic water." Furthermore, "%" refers to percentages by weight unless otherwise specified.

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

[0019] First, we will explain mastic powder. Mastic powder is one of the important components of the oral antibacterial functional food composition of the present invention, which exhibits antibacterial activity against caries-related bacteria (particularly Streptococcus mutans), periodontal disease-related bacteria (particularly Porphyromonas gingivalis), and opportunistic infection-causing oral resident bacteria (e.g., Candida). As described above, mastic powder is prepared by powdering mastic sap and / or mastic resin. The mastic sap and / or mastic resin are powdered because the components contained in the mastic sap and mastic resin remain almost unchanged except for the evaporation of water, and because the final product is a powder. Powdering can be achieved by conventional methods (e.g., milling or freeze-drying), and any method can be used depending on the state of the mastic sap or mastic resin.

[0020] The oral antibacterial functional food composition of the present invention exhibits greater effectiveness when the amount of mastic powder is 0.01% to 80%, preferably 0.1 to 50%. If the amount of mastic powder is less than 0.01%, the bactericidal effect against caries-related bacteria, periodontal disease-related bacteria, or resident oral bacteria causing opportunistic infections is not exhibited. Furthermore, if the amount of mastic powder is greater than 80%, even if the bactericidal effect against caries-related bacteria, periodontal disease-related bacteria, or resident oral bacteria causing opportunistic infections is sufficient, there is a concern that some inflammation or allergic reaction may occur in tissues surrounding the affected area in the oral cavity. Furthermore, in some cases, the bactericidal effect against caries-related bacteria, periodontal disease-related bacteria, or resident oral bacteria causing opportunistic infections may be lower than within this concentration range. Furthermore, if the amount of mastic powder is greater than 80%, there is a risk of killing resident bacteria necessary in the body.

[0021] In the oral antibacterial functional food composition according to the present invention, depending on the form of the food, it may be more convenient to incorporate the ingredient in oil form, i.e., as mastic oil, rather than as a solid powder such as mastic powder. Here, we will explain mastic oil. As mentioned above, mastic oil is prepared 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 this is the result of examining the compatibility of the food with various materials when it is in various forms, such as a gel or liquid.

[0022] Diluents for dissolving mastic sap (resin) include glycerin, dipropylene glycol, 1,3-butylene glycol, fatty acid triglycerides (fatty acid-derived moieties having approximately 8 to 18 carbon atoms, preferably 8 to 12 carbon atoms), tri(caprylic / capric)glyceride, fatty acid monoglycerides (fatty acid-derived moieties having approximately 8 to 18 carbon atoms, preferably 8 to 12 carbon atoms), glyceryl monocaprate, fatty acid esters (fatty acid-derived moieties having approximately 8 to 18 carbon atoms, preferably 8 to 12 carbon atoms), isopropyl myristate, ethyl isooctanoate, myristate, glyceryl caprate, glyceryl stea ... Examples of suitable fatty acid esters include polyhydric alcohol fatty acid esters such as octyldodecyl tincture, higher alcohols (about 8 to 22 carbon atoms), oleyl alcohol, sorbitan fatty acid esters (the fatty acid-derived portion has about 8 to 18 carbon atoms, and preferably has 8 to 12 carbon atoms), and sucrose fatty acid esters (the fatty acid-derived portion has about 8 to 18 carbon atoms, and preferably has 8 to 12 carbon atoms), and / or natural fats and oils, particularly 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.

[0023] The preferred concentration of mastic oil is a solution of 10 to 60%. If the concentration is less than 10%, the antibacterial effect against caries-related bacteria and periodontal disease-related bacteria will be reduced, and the antibacterial effect against the oral bacteria that cause opportunistic infections will not be obtained. If the concentration is more than 60%, the solution will become heterogeneous, and the antibacterial effect against these bacteria will also be reduced, although not as much as when the concentration is less than 10%.

[0024] Mastic oil can be prepared by any conventional method as long as the above concentration is maintained. The dissolution temperature of the mastic sap (resin) can be increased as needed, taking into account the boiling point of the solvent, and in some cases, room temperature is acceptable. After dissolving the mastic sap (resin) in the solvent, it is desirable to filter the resulting mixture before use as mastic oil.

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

[0026] Next, we will explain mastic essential oil. As mentioned above, mastic essential oil can be obtained by steam distilling mastic sap or resin to extract volatile components (mainly terpenes) and converting them into an essential oil. Conventional methods can be used for this purpose.

[0027] The oral antibacterial functional food composition of the present invention exhibits greater effectiveness when the amount of mastic essential oil is 0.001% to 3%, preferably 0.01 to 1%, based on the total volume. Similar to mastic oil, mastic essential oil in an amount greater than 3% may cause inflammation or allergic reactions in tissues surrounding the affected area in the oral cavity, and in some cases may have a reduced bactericidal effect against caries-related bacteria, periodontal disease-related bacteria, or resident oral bacteria causing opportunistic infections. While mastic essential oil exhibits bactericidal effects against caries-related bacteria, periodontal disease-related bacteria, and resident oral bacteria causing opportunistic infections even without its inclusion in the oral antibacterial functional food composition of the present invention, i.e., mastic powder or mastic oil alone, its inclusion provides even better bactericidal effects. Furthermore, the addition of mastic essential oil also serves to prevent bad breath. This is because the bad breath prevention effect is not observed when the mastic essential oil content is less than 0.001%.

[0028] Next, we will explain about mastic water. As mentioned above, mastic water is made by steam distilling mastic sap or resin to separate the volatile components (used in mastic essential oil) and the water-soluble components, and the water-soluble components are used.

[0029] The oral antibacterial functional food composition of the present invention is most effective when the amount of mastic water is 0.1 to 100%, preferably 1 to 50%, of the total amount. If the amount of mastic water is less than 0.1%, the bactericidal effect against caries-related bacteria, periodontal disease-related bacteria, and oral bacteria that cause opportunistic infections will be reduced or will not be exhibited. Furthermore, if the amount of mastic oil is greater than 100%, even if the bactericidal effect against these bacteria is sufficient, there is a concern that some inflammation or allergic reaction may occur in tissues surrounding the affected area in the oral cavity, and in some cases the bactericidal effect against these bacteria may be lower than within this concentration range.

[0030] The oral antibacterial functional food composition of the present invention can be in the form of tablets, capsules, drops, gels (jelly), granules, powders, or liquids. More specifically, it can be used in a variety of forms, including condiments such as sauces and salad dressings, confectioneries such as cookies, biscuits, cakes, chocolates, candies, and tablet-type soft drinks, nutritional supplements, dog and cat foods, additive-type foods (e.g., portioned granules, powders, and concentrated liquids), concentrated foods, and straight-type beverages (soft drinks). For these food forms, the mastic component can be added during or after production using known methods. The oral antibacterial functional food composition of the present invention can also be used in general foods, functional health foods, and functional foods for animals.

[0031] Depending on the shape and form of the food product described above, the mastic component can be selected from mastic powder, mastic oil, mastic essential oil, or mastic water, or two or more of mastic powder, mastic oil, mastic essential oil, or mastic water can be selected.

[0032] Furthermore, the periodontal disease bacteria that are the targets of the oral antibacterial functional food composition of the present invention include Porphyromonas gingivalis and Prevotella intermedia, which are common to humans, dogs, and cats, as well as Porphyromonas gulae, Porphyromonas salivosa, and Odoribacter denticanis, which are not normally present in humans but are normally present in dogs or cats.

[0033] The caries-related bacteria targeted by the oral antibacterial functional food composition of the present invention include Streptococcus mutans and Streptococcus sobrinus, and the periodontal disease bacteria targeted by the oral antibacterial functional food composition of the present invention include Porphyromonas gingivalis, Tannerella forsythensis, Treponema denticola, and Prevotella intermedia.

[0034] Furthermore, the oral bacteria that cause opportunistic infections and are the target of the antibacterial functional food composition for oral use according to the present invention are either Candida, Klebsiella pneumoniae, Pseudomonas aeruginosa (e.g., Pseudomonas genus), or Staphylococcus aureus (e.g., Staphylococcus genus).

[0035] The oral antibacterial functional food composition of the present invention can be implemented in the above-described manner, but various additives (additives) may also be contained. These additives (additives) will be explained next.

[0036] In the oral antibacterial functional food composition of the present invention, lactic acid bacteria, papaya extract, and chitosan with a mode of particle size distribution of 1.0 μm or less can be blended as auxiliary agents to enhance the antibacterial action of the mastic components, i.e., to enhance the synergistic effect of the antibacterial action.

[0037] The "mode in the particle size distribution" referred to here is a value that serves as an index of bacterial size (body length), and refers to the particle size at which the relative frequency in the particle size distribution is greatest when the particle diameter (body length) of the bacterial body is measured. In other words, when the "mode is 1.0 μm or less," it refers to bacterial body lengths in the range of 0.1 to 5 μm. Incidentally, the body length of bacterial body can be measured using known techniques such as an electron microscope. When the mode is 1.0 μm or more, the agent exhibits a vital effect against caries-related bacteria, periodontal disease bacteria, and oral resident bacteria that cause opportunistic infections, but the uptake of these bacteria decreases sharply. Therefore, it is desirable to use the agent at a size of 1.0 μm or less. The lactic acid bacteria used in the present invention may be prepared using known techniques (see, for example, International Patent Publication No. 2009 / 157073).

[0038] Lactic acid bacteria used in the oral antibacterial functional food composition for animals according to the present invention include Lactobacillus brevis, Lactobacillus brevis subspecies coagulans, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus mali, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus casei, Lactobacillus johnsonii, Lactobacillus gallinarum, Lactobacillus amylovorus, and Lactobacillus rhamnosus. Lactobacillus bacteria such as Lactobacillus rhamnosus, Lactobacillus kefir, Lactobacillus paracasei, and Lactobacillus crispatus; Lactococcus bacteria such as Lactococcus lactis; Enterococcus bacteria such as Enterococcus faecalis and Enterococcus faecium; Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium infantis, and Bifidobacterium breve. Examples of suitable lactic acid bacteria include Bifidobacterium bacteria such as B. breve and Bifidobacterium catenulatum. Among these, bacteria of the genus Lactobacillus are preferred, and among these, Lactobacillus brevis is particularly preferred. It is preferable to use killed lactic acid bacteria. This is because the lactic acid bacteria used in the present invention are easily prepared, and even killed bacteria are sufficient to exert the desired bactericidal effect.Furthermore, the strains of these bacteria are not particularly limited.

[0039] Furthermore, in the oral antibacterial functional food composition of 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 oral antibacterial functional food composition. If the amount is less than 0.01%, the lactic acid bacteria will not be effective in killing caries-related bacteria, periodontal disease bacteria, or oral resident bacteria that cause opportunistic infections. If the amount is more than 1.0%, the number of bacteria absorbed will be affected.

[0040] Papaya extract is an extract derived from natural papaya fruit, obtained by crushing natural papaya fruit and immersing it in a solvent such as ethanol. The papaya fruit may be ripe or unripe, i.e., still green. This papaya extract acts as a humectant, maintaining oral moisture. Unripe papayas, in particular, are rich in papain enzymes. This papain enzyme facilitates the removal of plaque from the tooth surface and between the teeth and gums. While the amount of papaya extract is not particularly limited, it is preferably 0.005% to 10% of the total amount of the oral antibacterial functional food composition of the present invention. If the amount is less than 0.005%, the above-described effects will not be achieved. If the amount is more than 10%, the effectiveness of the oral antibacterial functional food composition of the present invention against caries-related bacteria, periodontal disease bacteria, and resident oral bacteria causing opportunistic infections may be diminished.

[0041] In contrast, chitosan is obtained by boiling chitin, extracted from the exoskeletons of crustaceans such as crabs and shrimp, in strong alkali. Because it is a polysaccharide, it is sometimes used as a binder, but it also has antibacterial and tooth-surface coating properties. It also retains the aforementioned papain enzyme on the tooth surface for a longer period of time, thereby enhancing its effectiveness in inactivating Porphyromonas gingivalis. While the amount of chitosan is not particularly limited, a concentration of 0.005% to 10% of the total amount of the oral antibacterial functional food composition of the present invention is desirable. If the amount is less than 0.005%, the aforementioned effects will not be achieved. If the amount is more than 10%, the effectiveness of the oral antibacterial functional food composition of the present invention against caries-related bacteria, periodontal disease bacteria, and resident oral bacteria causing opportunistic infections may be diminished.

[0042] Furthermore, chitosan and papaya extract may be added simultaneously. This allows chitosan to prolong the retention time of papain enzyme on the tooth surface or between the tooth and gum, and combined with the bactericidal effect of chitosan, it further exerts the effect of inactivating caries-related bacteria, periodontal disease bacteria, and oral resident bacteria that cause opportunistic infections. There are no particular limitations on the amounts added in this case, but if the amount of chitosan and papaya extract is less than 0.005%, the above-mentioned effects will not be exerted, and if it exceeds 10%, the effect of the oral antibacterial functional food composition of the present invention against caries-related bacteria, periodontal disease bacteria, and oral resident bacteria that cause opportunistic infections may be weakened.

[0043] Furthermore, in the oral antibacterial functional food composition of the present invention, egg yolk oil, lysine (amino acid), and polyphenol-containing natural product extracts can be blended as auxiliary agents to enhance the antibacterial action of the mastic components, i.e., to enhance the synergistic effect of the antibacterial action.

[0044] Egg yolk oil is described below. Egg yolk oil is a mixture of solidified components and fats produced by heating egg yolks, with the fats generally referred to as egg yolk oil or egg oil. Typical egg yolk oil contains the fat-soluble vitamin vitamin E (tocopherol), egg yolk lecithin, choline (and phosphatidylcholine), phosphatidylamine, fatty acids such as palmitic acid (16 carbon atoms, 0 degree of unsaturation), stearic acid (18 carbon atoms, 0 degree of unsaturation), oleic acid (18 carbon atoms, 1 degree of unsaturation), and linoleic acid (18 carbon atoms, 2 degree of unsaturation), as well as phospholipids and triglycerides derived from these fatty acids. The ratio of these components may vary slightly depending on conditions such as the type of chicken, the chicken feed, whether the eggs are fertilized or unfertilized, and the rearing environment, but the components themselves remain constant regardless of these conditions.

[0045] When egg yolk oil is used in the present invention, there are no particular limitations on the method of producing the egg yolk oil, the breeding environment of the chickens, such as the feed and breeding farm, or whether the eggs are fertilized or unfertilized. Furthermore, in the present invention, either a commercially available product can be used or it can be prepared immediately before use. When prepared immediately before use, the production method can be any known technology, and there are no particular limitations on the conditions of the production method (e.g., heating temperature, container material, etc.). Furthermore, in the oral antibacterial functional food composition according to the present invention, egg yolk oil produced from chicken eggs that have been antibody-modified with target bacteria such as Klebsiella pneumoniae or Candida can be used, but this is not limitative, and antibody modification is not necessary. Antibody modification of chicken eggs can be performed using conventional methods.

[0046] In the present invention, the egg yolk oil is preferably present in an amount of 1 to 30% of the oral antibacterial functional food composition of the present invention. If the amount is less than 1%, the bad breath prevention and antibacterial effects cannot be fully exerted. If the amount is more than 30%, the bad breath prevention and antibacterial effects may not be sufficiently exerted, or the viscosity may be too high and the composition may not penetrate into the oral cavity, or it may even become a breeding ground for bacteria.

[0047] Next, lysine will be described. When lysine is used in the present invention, it is preferably 0.005 to 40% of the oral antibacterial functional food composition of the present invention. If it is less than 0.005%, the antibacterial effect cannot be fully exerted. If it is more than 40%, the effects of preventing bad breath and the antibacterial effect may not be as pronounced, or the viscosity may increase and the composition may not penetrate into the oral cavity, or it may even become a breeding ground for bacteria. The lysine used in the oral antibacterial functional food composition of the present invention can be selected from α-L-lysine, α-L-lysine hydrochloride, or ε-poly(L-lysine).

[0048] Next, when a polyphenol-containing natural product extract is used 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 extract, lemon extract, birch extract, grape, apple, blueberry, raspberry, chocolate, cocoa, soybean, loquat leaf extract, burnet extract, St. John's wort extract, witch hazel extract, Scutellaria root extract, birch extract, wild rose extract, perilla seed extract, guava leaf extract, mulberry leaf extract, bay leaf extract, grape seed extract, wine extract, grape leaf extract, apple extract, and apple tannin. Indigo extract, tea (green tea), cherry leaf extract, and lemon extract are particularly desirable as those that are expected to have antibacterial effects.

[0049] Incidentally, the polyphenol-containing natural product extract used in the present invention, like lysine, is preferably present in an amount of 0.01 to 40% relative to the oral antibacterial functional food composition of the present invention. If the amount is less than 0.01%, the antibacterial effect will not be sufficient. If the amount is more than 40%, the effects of preventing bad breath and the antibacterial effect may not be as pronounced, or the viscosity may be too high and the extract may not penetrate the oral cavity, or it may even become a breeding ground for bacteria. Polyphenol-containing natural product extracts are generally commercially available as solutions in the extract's extraction solvent (e.g., alcohols or water). Since the alcohols and water used as extraction solvents are not expected to have an antibacterial effect against periodontal disease bacteria, if concentration adjustment is required, these alcohols or water can be used for dilution.

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

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

[0052] Humectants include polyhydric alcohols such as glycerin, concentrated glycerin, diglycerin, sorbitol, maltitol, dipropylene glycol, propylene glycol, 1,3-butylene glycol, xylitol, and polyethylene glycol; plant extracts such as rosemary extract, bracken extract, and chrysanthemum flower extract; carbohydrates such as sorbitol solution; and milk-derived whey; and one or more of these can be used.

[0053] Examples of binders (thickeners) include carrageenans, alginic acid, sodium alginate, propylene glycol alginate, calcium-containing sodium alginate, potassium alginate, calcium alginate, ammonium alginate, and other alginic acid and derivatives thereof, xanthan gum, guar gum, gelatin, agar, sodium carboxymethylcellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, sodium polyacrylate, pullulan, and natural oils and fats such as coconut oil, palm oil, rapeseed oil, cottonseed oil, sunflower oil, perilla oil, linseed oil, α-linolenic acid, DHA, EPA, and glycerin fatty acid esters, and one or more of these can be used in combination.

[0054] Preservatives include hinokitiol, natural perfume oils such as clove oil and peppermint oil, and essential oils, and one or more of these can be used in combination.

[0055] Examples of pH (hydrogen ion concentration) adjusters include 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, and sodium bicarbonate, and 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, gelling hydrocarbons which are mixtures of liquid paraffin and polyethylene, vegetable oil, beeswax, etc. can be used, and one or more of these can be used in combination. The gelling hydrocarbons also function as a gelling agent.

[0057] Sweeteners include saccharin sodium, aspartame, L-phenylalanine compounds, trehalose, stevioside, stevia extract, p-methoxycinnamaldehyde, neohesperidyl dihydrochalcone, perillartine, xylitol, sorbitol, erythritol, honey, oligosaccharides, dextrin, etc. Sugar alcohols such as xylitol, sorbitol, and erythritol also act as antibacterial aids.

[0058] The fragrance component may be one or more of 1-menthol, anethole, menthone, cineole, limonene, carvone, methyl salicylate, ethyl butyrate, eugenol, thymol, cinnamaldehyde, trans-2-hexenal, etc. These components may be blended individually, or essential oils containing these may be used.

[0059] The amount of the additives mentioned above is not particularly limited, but is generally in the range of 0.001 to 20% of the total amount of the oral antibacterial functional food composition.

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

[0061] The oral antibacterial functional food composition of the present invention may contain other active ingredients in addition to those mentioned above. Such active ingredients include ascorbic acid (vitamin C), ascorbic acid salts, tocopherol, sodium chloride, dextranase, etc., and one or more of these may be blended. The amount of the active ingredient is generally in the range of 0.001 to 20% of the total amount of the oral antibacterial functional food composition of the present invention.

[0062] The oral antibacterial functional food composition of the present invention can be produced in accordance with a conventional method, and the production method is not particularly limited.

[0063] The above describes embodiments of the oral antibacterial functional food composition of the present invention, but it goes without saying that various embodiments can be adopted without departing from the scope of the claims and the matters described in this specification, without being limited to the above embodiments. [Example]

[0064] In order to explain the above-mentioned embodiment in more detail, examples of the preparation of the oral antibacterial functional food composition and test examples such as efficacy tests will be described below as examples of the present application.

[0065] [Test Example 1] Minimum inhibitory concentration (MIC) measurement test First, a minimum inhibitory concentration (MIC) measurement test was conducted as an antibacterial test against bacteria for a total of four components: two mastic samples, which are the main components of the oral antibacterial functional food composition of the present invention, i.e., the functional components, and two polyphenol samples (a catechin sample and a wine extract sample), which are secondary or auxiliary components of the food composition, as comparative examples.

[0066] The bacteria used in the MIC measurement test were cariogenic bacteria, periodontal disease bacteria, Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumoniae, and Candida. Furthermore, the bacteria used in Test Example 1 were Streptococcus mutans (NBRC13955) as the cariogenic bacteria, Porphyromonas gingivalis (ATCC33277) as the periodontal disease bacteria, Staphylococcus aureus (NBRC13276) as the Staphylococcus aureus, Pseudomonas aeruginosa (NBRC13275) as the Pseudomonas aeruginosa, Klebsiella pneumoniae (NBRC13275) as the Klebsiella pneumoniae, and Candida albicans (NBRC1594) as the Candida fungus, except that yeast was used.

[0067] (1) Preparation of test samples (four components of oral antibacterial functional food composition) The two mastic samples used in Test Example 1 and the polyphenol samples (catechin sample and wine extract sample) that serve as secondary or supplementary components of the food composition as comparative examples will be described below.

[0068] First, a 50% solution of mastic powder alone with glyceryl tricaprate as the solvent was designated "Mastic Sample 1," while a solution of 1% chitosan, 1% papaya extract, and 50% mastic powder was designated "Mastic Sample 2." Similarly, a 50% solution of catechin with glyceryl tricaprate as the solvent was designated "Catechin Sample 3," and a 50% solution of wine extract was designated "Wine Extract Sample 4."

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

[0070] For the agar medium method, ten 2-fold dilution series with concentrations ranging from 0.02 to 10% were prepared using sterilized water for mastic samples 1 and 2, catechin sample 3, and wine extract sample 4. The test solutions prepared for each sample were diluted 10-fold using agar medium, and the solidified solution was used as the test medium.

[0071] The agar media used were modified GAM agar for periodontal disease bacteria and cariogenic bacteria, Sabouraud dextrose agar (SDA) for Candida, and Mueller-Hinton agar (MHA) for Staphylococcus aureus, Pseudomonas aeruginosa, and Klebsiella pneumoniae. Controls (for comparison) were also prepared in the same way using sterile water instead of each specimen.

[0072] On the other hand, as the liquid medium, 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 onto normal agar medium, cultured at 32.5°C for 24 hours, and then the number of bacteria was reduced to 10 using physiological saline. 7 The test bacterial solution was prepared so that the bacterial count was 10 / mL. The periodontal disease bacteria and cariogenic bacteria were inoculated onto modified GAM agar medium and cultured at 37°C for 3 days to 1 week under anaerobic conditions. Then, the bacterial count was adjusted to 10 / mL using physiological saline. 8 The test bacteria solution was prepared so that the number of bacteria was 10 / mL. For Candida, the bacteria were inoculated onto potato dextrose agar medium and cultured at 32.5°C for 48 hours. Then, the number of bacteria was reduced to 10 using physiological saline. 7 The test bacterial solution was prepared to a concentration of 1 / mL.

[0074] (3) Inoculation and cultivation of each test bacterial solution Each test bacteria solution was inoculated into each sample medium (Mastic Sample 1, Mastic Sample 2, Catechin Sample 3, Wine Extract Sample 4), 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 disease bacteria and cariogenic bacteria.

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

[0076] (5) Results The MIC determination results for each test bacterium and whether or not the bacterium grew 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, catechin sample 3 and wine extract sample 4 showed growth of all test bacteria except for periodontal disease bacteria at all sample concentrations. In other words, almost no antibacterial effect was observed. Even for periodontal disease bacteria, slight growth was observed up to a sample concentration of 5%, but growth was observed at concentrations lower than 2.5%.

[0084] On the other hand, no growth was observed against Staphylococcus aureus in mastic samples 1 and 2 at any sample concentration. This indicates that antibacterial activity was observed. Furthermore, for Klebsiella pneumoniae, periodontal disease bacteria, and dental caries bacteria, both mastic samples 1 and 2 demonstrated antibacterial activity up to approximately 0.31%, but growth was observed at lower concentrations. For Pseudomonas aeruginosa, both mastic samples 1 and 2 demonstrated antibacterial activity up to approximately 1.25%, but no growth was observed in mastic sample 2 at a sample concentration of 0.63%. Growth was observed at concentrations lower than 0.31%. Unlike the other test bacteria, Candida albicans demonstrated slight growth in both mastic samples 1 and 2 at a sample concentration range of 2.5 to 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 exhibited antibacterial activity against oral bacteria, at least more so than polyphenol samples such as catechin and wine extract. Furthermore, it was suggested that the addition of antibacterial agents such as papaya and chitosan to the mastic component would have an even greater antibacterial effect than the mastic component alone (Mastic Sample 1).

[0086] [Production Example] Production of the oral antibacterial functional food composition according to the present invention Next, three types of tablets containing mastic ingredients were prepared. The compounding ratios are shown in Tables 7 to 9 below. Here, the numbers in the tables refer to them as "Composition Example 1," "Composition Example 2," and "Composition Example 3."

[0087] [Table 7]

[0088] [Table 8] TIFF0007723397000009.tif2788

[0089] [Table 9]

[0090] Incidentally, the tablets relating to each formulation example were manufactured by kneading everything in a conventional manner except for the blending ratio of the materials. Although the tablets were manufactured by a conventional method, any known manufacturing method would suffice, and it should be noted that even if various manufacturing methods are used, there will be no difference in the suppression of bad breath in the bad breath test described below.

[0091] [Test Example 2] Bad breath measurement evaluation test using tablets containing mastic ingredients Of the tablets containing mastic ingredients prepared in the above manufacturing examples, a test for measuring and evaluating bad breath was conducted using the tablet according to Formulation Example 2 (see Table 8) (hereinafter referred to as "mastic tablet") as a typical example. Incidentally, a "placebo" was prepared as a comparative example for this mastic tablet. The ingredients of the placebo consisted only of the base ingredients in Formulation Example 2, excluding the mastic powder (mastic ingredient), chitosan, and papaya powder, and it was prepared by the same conventional kneading method as in the manufacturing examples.

[0092] Next, we will explain the halitosis measurement and evaluation test in Test Example 2. The subjects were 12 people, including six men in their 20s to 60s and six women in their 20s to 50s. The men included one in their 20s, three in their 40s, one in their 50s, and one in their 60s. The women included one in their 20s, three in their 30s, and two in their 50s. For each subject, the mastic tablet and placebo were initially measured for volatile sulfur compound (VSC) concentration (unit: ppb) using a breath odor analyzer, BREATHRON II (Yoshida Co., Ltd.), without oral administration. This VSC concentration measured initially was used as the initial value. Incidentally, volatile sulfur compounds (VSC) are the main components of halitosis that are generated when periodontal bacteria and opportunistic bacteria in the oral cavity break down proteins in food debris, dental plaque, tongue coating, etc.

[0093] After measuring the initial values, each subject was asked to take a mastic tablet or placebo into their mouth and chew it. 30 minutes after chewing, the VSC concentration of each subject was measured using a Brestron II (Yoshida Co., Ltd.) in the same way as for measuring the initial values. This time was designated "Mastic Day 1 (or simply Day 1)" or "Placebo Day 1 (or simply Day 1)" depending on the sample.

[0094] Next, after the measurements on "Mastic Day 1" or "Placebo Day 1," a seven-day interval was allowed, and each subject was again asked to ingest and chew a mastic tablet or placebo. 30 minutes after chewing, the VSC concentration of each subject was measured using a Brestron II. This time was designated "Mastic Day 2 (or simply Day 2)" or "Placebo Day 2 (or simply Day 2)," depending on the sample. Using the same measurement conditions below, the VSC concentration after a 7-day interval from "Mastic Day 2" or "Placebo Day 2" was referred to 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 referred to as "Mastic Day 4 (or simply Day 4)" or "Placebo Day 4 (or simply Day 4)", and the VSC concentration after a further 7-day interval was referred to as "Mastic Day 5 (or simply Day 5)" or "Placebo Day 5 (or simply Day 5)".

[0095] Next, the results of VSC concentration for the mastic tablets and placebo 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 VSC concentration results when six men ingested a placebo orally. First, VSC concentrations increased with age, but when the placebo was ingested, the VSC concentration remained roughly constant regardless of age or day. Figure 1 graphs the VSC concentrations for each person in Table 10.

[0101] Table 11 shows the VSC concentration results when six men ingested mastic tablets intraoral. First, the initial values were the same as for placebo in all age groups, but the VSC concentration decreased over time in all age groups when mastic tablets were ingested. Figure 2 graphs the VSC concentration for each person in Table 11. As shown in Figure 2, this supports the results shown in Table 11, which show that VSC concentrations decreased over time in all age groups, i.e., showed a downward trend. In particular, for the three men in their 40s, VSC concentrations decreased to about two-thirds to half of their initial values on the fifth day.

[0102] Table 12 shows the VSC concentration results when six women ingested a placebo orally. First, as with men, VSC concentrations increased with age, but when the placebo was ingested, the VSC concentration remained roughly constant across all age groups. Figure 3 graphs the VSC concentrations for each person in Table 12.

[0103] Table 13 shows the VSC concentration results when six women ingested mastic tablets intraoral. First, the initial values were the same as for placebo in all age groups. However, when ingesting mastic tablets, the VSC concentration decreased over time in all age groups, just as in men. Figure 4 graphs the VSC concentration for each person in Table 13. As shown in Figure 4, this supports the results shown in Table 13, which show that VSC concentrations decreased over time in all age groups, i.e., showed a downward trend. Compared to men, for the six women, regardless of age, VSC concentrations decreased to about two-thirds to about half when comparing the initial values with the fifth day.

[0104] Although not shown in the figure, the VSC concentration of the tablets containing mastic ingredients according to Production Examples 1 and 3 produced in the above production examples also showed a decline from the initial value to the fifth day, regardless of gender (male or female) or age, just like the mastic tablets according to Production Example 2.

[0105] From the above, there is still room for further investigation into functional food compositions other than tablets, such as condiments such as sauces and salad dressings, sweets such as cookies, biscuits, cakes, chocolates, candy, gum, nutritional supplements, dog and cat foods such as dog food and cat food, additive-type (e.g., portioned types such as granules, powders, and concentrated liquids), concentrated types, and straight-type beverages (soft drinks). However, at least from the results of the above manufacturing examples and test examples 1 and 2, it has been confirmed that when mastic ingredients are made into tablets, they exhibit antibacterial effects and the effect of suppressing bad breath caused by oral bacteria, regardless of the presence or absence of additives such as sweeteners and excipients in the tablets. [Industrial Applicability]

[0106] In the above-mentioned embodiments and examples, the oral antibacterial functional food composition of the present invention has been mentioned, but in the oral antibacterial functional food composition of the present invention, the mastic component is made into a powder, oil, essential oil, or aqueous solution, and the range of concentration (mixture) is wide, so it can be used not only as a food ingredient but also as a food additive. Furthermore, although the examples mainly refer to oral antibacterial functional food compositions for humans, it can also be used as oral antibacterial functional food compositions for pet animals (mainly dogs and cats).

Claims

1. An oral antibacterial functional food composition for antibacterial activity against Klebsiella pneumoniae, comprising a mastic component as a functional component, the mastic component is mastic powder, and the amount of the mastic powder blended is 0.1 to 50% by weight based on the oral antibacterial functional food composition; The oral antibacterial functional food composition further contains 0.005 to 10% by weight of papaya extract and 0.005 to 10% by weight of chitosan, The oral antibacterial functional food composition is characterized by suppressing the concentration of volatile sulfur compounds, which are the main components of bad breath.

2. 2. The oral antibacterial functional food composition according to claim 1, which is in the form of a tablet, capsule, drop, gel, granule, powder, or liquid.

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