Complex probiotic composition for promoting oral health

Abstract

The present invention relates to a complex lactic acid bacteria composition for promoting oral health. A complex lactic acid bacteria composition for promoting oral health according to one embodiment of the technical concept of the present invention comprises mixed lactic acid bacteria, catalase, propolis, vitamin B2, vitamin C, flavoring agent, D-sorbitol, adhesive agent, fructooligosaccharide, cyclodextrin (CD), chicory root extract, magnesium stearate, palatinose, xylitol, ginger extract, peppermint extract, apple extract, Chaga mushroom extract, and resveratrol. By the above-described composition, a complex lactic acid bacteria composition for promoting oral health according to various embodiments of the technical concept of the present invention allows for a healthy life without side effects by composing the composition using complex lactic acid bacteria and natural ingredients, and has excellent effects for improving oral health, such as tooth and gum health, oral sterilization, oral hygiene, and prevention of cavities.

Description

Technology Field

[0001] The present invention relates to a complex lactic acid bacteria composition for promoting oral health, and more specifically, to a complex lactic acid bacteria composition for promoting oral health that enables a healthy life without side effects by using complex lactic acid bacteria and natural ingredients, and has excellent effects in improving oral health such as teeth and gum health, oral sterilization, oral hygiene, and cavity prevention. Background Technology

[0003] Various types of microorganisms live in the human oral cavity, and most oral microorganisms that cause oral diseases are known to exist in plaque, a bacterial film formed between the teeth and gums.

[0004] The above oral microorganisms produce toxins in plaque, and if the toxins produced by them invade the periodontal tissues and cause inflammation of the gingiva, destruction of the alveolar bone, and infection, it becomes periodontal disease, and if these bacteria produce acid, it can also be a cause of dental caries.

[0005] As such, microorganisms distributed within the oral cavity cause bad breath and periodontal disease, and some of these microorganisms are known to have the potential to cause disease as opportunistic pathogens.

[0006] Several species of pathogenic microorganisms are known to reside in the oral cavity and cause periodontal disease, among which Streptococcus mutans and Porphyromonas gingivalis are known to be the main pathogens causing periodontal disease.

[0007] Periodontitis has complex causative factors and diverse symptoms. One of the major causes of periodontitis is oral microorganisms, which primarily utilize sugars to produce insoluble glucans. These glucans attach to the tooth surface along with various bacterial cells, forming tartar. This tartar leads to tooth decay and periodontitis.

[0008] Therefore, the most effective way to prevent periodontitis is to use substances that inhibit the activity of these microorganisms and improve blood flow to the inflamed gums. In other words, maintaining oral health, such as preventing periodontitis, can be achieved by properly cleaning the oral cavity using detergents and by using oral compositions that combine various medications.

[0009] However, detergents and similar products only enable the maintenance of oral health by keeping the oral cavity clean, and do not provide significant help in improving existing oral diseases.

[0010] Accordingly, various oral medications containing diverse medicinal ingredients are being studied; however, among the drugs used for the preventive treatment of periodontitis, antibiotics such as penicillin, erythromycin, and tetracycline, while effective for bactericidal action and growth inhibition, have significant side effects, such as inducing the emergence of resistant bacteria. Furthermore, antimicrobial agents like chlorhexidine are known to be highly toxic, although they are effective in inhibiting tooth formation.

[0011] Therefore, there is a need for the development of oral compositions that can improve oral health, such as tooth and gum health, oral sterilization, oral hygiene, and cavity prevention, without side effects. Prior art literature

[0013] Korean Registered Patent No. 10-1979150 (Registered May 9, 2019) Korean Registered Patent No. 10-2797231 (Registered April 14, 2025) Korean Registered Patent No. 10-1144221 (Registered May 2, 2012) The problem to be solved

[0014] The problem that the present invention aims to solve is to provide a complex lactic acid bacteria composition for promoting oral health that enables a healthy life without side effects by composing a composition using complex lactic acid bacteria and natural ingredients, and has excellent effects in improving oral health, such as tooth and gum health, oral sterilization, oral hygiene, and cavity prevention.

[0015] The various problems that the present invention aims to solve are not limited to those mentioned above, and other unmentioned problems will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0017] In one embodiment of the technical concept of the present invention, a complex lactic acid bacteria composition for promoting oral health is disclosed.

[0018] The above-mentioned complex lactic acid bacteria composition for promoting oral health comprises mixed lactic acid bacteria, catalase, propolis, vitamin B2, vitamin C, flavoring agent, D-sorbitol, adhesive agent, fructooligosaccharide, cyclodextrin (CD), chicory root extract, magnesium stearate, palatinose, xylitol, ginger extract, peppermint extract, apple extract, chaga mushroom extract, and resveratrol.

[0019] 30 to 40 parts by weight of the above mixed lactic acid bacteria, 1 to 3 parts by weight of catalase, 1 to 5 parts by weight of propolis, 1 to 3 parts by weight of vitamin B2, 1 to 3 parts by weight of vitamin C, 0.5 to 1.5 parts by weight of flavoring agent, 2 to 4 parts by weight of D-sorbitol, 3 to 7 parts by weight of adhesive agent, 2 to 6 parts by weight of fructooligosaccharide, 1 to 3 parts by weight of cyclodextrin (CD), 0.5 to 1.5 parts by weight of chicory root extract, 0.1 to 1 part by weight of magnesium stearate, 0.1 to 1 part by weight of palatinose, 0.5 to 2.5 parts by weight of xylitol, 1 to 3 parts by weight of ginger extract, 1 to 3 parts by weight of peppermint extract, 1 to 3 parts by weight of apple extract, It may be included in a weight ratio of 0.5 to 1.5 parts by weight of Chaga mushroom extract and 0.1 to 0.5 parts by weight of Resveratrol.

[0020] The above mixed lactic acid bacteria is Limosilactobacillus reuteri (Limosyl Lactobacillus reuteri), Ligilactobacillus salivarius (Rigilactobacillus salivarius), Lactiplantibacillus plantarum (Lactibacillus plantarum), Bifidobacterium animalis subsp. lactis (Bifidobacterium animalis subspecies lactis), Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lacticasey Bacillus casei), Lactococcus lactis (Lactococcus lactis), Lactobacillus rhamnosus (Lacticaceibacterium rhamnosus), Bifidobacterium bifidum (Bifidobacterium bifidum), Lactobacillus paracasei (Lacticasey Bacillus paracasei), Bifidobacterium longum (Bifidobacterium longum), Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus gasseri (Lactobacillus gasseri), Lactobacillus delbrueckii subsp. Bulgarian (Lactobacillus delbruechii subspecies bulgaricus), Limosilactobacillus fermentum (Limosyl Lactobacillus fermentum), Bifidobacterium breve (Bifidobacterium breve) and Streptococcus thermophilusA mixed lactic acid bacterium prepared by mixing equal amounts of (Streptococcus thermophilus) may be used.

[0021] One or more of the above flavoring agents may be used, selected from the group consisting of orange, lemon, peppermint, cinnamon, menthol, peppermint oil, wintergreen mint, clove, butterscotch, maple, apricot, peach flavor, cherry flavor, anise, strawberry flavor, vanillin, citrus flavor, licorice flavor, root beer flavor, gardenia, raspberry flavor, and walnut flavor.

[0022] One or more selected from the group consisting of xanthan gum, carrageenan, guar gum, diutan gum, cellulose gum, gellan gum, pectin, and carboxymethylcellulose may be used as the above tackifier.

[0023] Specific details of other embodiments are included in the detailed description. Effects of the invention

[0025] A complex lactic acid bacteria composition for promoting oral health according to various embodiments of the technical concept of the present invention enables a healthy life without side effects by composing the composition using complex lactic acid bacteria and natural ingredients, and has excellent effects in improving oral health, such as tooth and gum health, oral sterilization, oral hygiene, and cavity prevention.

[0026] It will be fully understood that embodiments of the technical concept of the present invention may provide various effects not specifically mentioned. Brief explanation of the drawing

[0028] Figure 1 is a photograph showing an example of a product manufactured with a complex lactic acid bacteria composition for promoting oral health according to one embodiment of the technical concept of the present invention. Specific details for implementing the invention

[0029] The advantages and features of the present invention, and the methods for achieving them, will become clear by referring to the embodiments described in detail below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed content is thorough and complete, and to ensure that the spirit of the present invention is sufficiently conveyed to those skilled in the art.

[0030] The terms used in this application are used merely to describe specific embodiments and are not intended to limit the invention. The singular expression includes the plural expression unless the context clearly indicates otherwise.

[0031] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this application.

[0033] Hereinafter, a preferred embodiment of a complex lactic acid bacteria composition for promoting oral health according to one embodiment of the technical concept of the present invention will be described in detail with reference to the attached drawings.

[0035] Figure 1 is a photograph showing an example of a product manufactured with a complex lactic acid bacteria composition for promoting oral health according to one embodiment of the technical concept of the present invention.

[0037] Referring to FIG. 1, a complex lactic acid bacteria composition for promoting oral health according to one embodiment of the technical concept of the present invention comprises mixed lactic acid bacteria, catalase, propolis, vitamin B2, vitamin C, flavoring agent, D-sorbitol, adhesive agent, fructooligosaccharide, cyclodextrin (CD), chicory root extract, magnesium stearate, palatinose, xylitol, ginger extract, peppermint extract, apple extract, chaga mushroom extract, and resveratrol.

[0039] Specifically, a complex lactic acid bacteria composition for promoting oral health according to one embodiment of the technical concept of the present invention comprises: 30 to 40 parts by weight of mixed lactic acid bacteria, 1 to 3 parts by weight of catalase, 1 to 5 parts by weight of propolis, 1 to 3 parts by weight of vitamin B2, 1 to 3 parts by weight of vitamin C, 0.5 to 1.5 parts by weight of flavoring agent, 2 to 4 parts by weight of D-sorbitol, 3 to 7 parts by weight of adhesion promoter, 2 to 6 parts by weight of fructooligosaccharide, 1 to 3 parts by weight of cyclodextrin (CD), 0.5 to 1.5 parts by weight of chicory root extract, 0.1 to 1 part by weight of magnesium stearate, 0.1 to 1 part by weight of palatinose, 0.5 to 2.5 parts by weight of xylitol, 1 to 3 parts by weight of ginger extract, and peppermint extract. It may be included in a weight ratio of 1 to 3 parts by weight of apple extract, 1 to 3 parts by weight of Chaga mushroom extract, 0.5 to 1.5 parts by weight of Resveratrol, and 0.1 to 0.5 parts by weight of Resveratrol.

[0041] The above mixed lactic acid bacteria can be prepared by mixing a number of lactic acid bacteria in equal amounts. The lactic acid bacteria (Lactic Acid Bacteria, LAB) refers to bacteria that ferment sugars to produce lactic acid as the main end product. The lactic acid bacteria used as probiotics, which are health functional foods, include strains recognized for their functionality by the Ministry of Food and Drug Safety (MFDS) to help improve the intestinal environment.

[0042] In the present invention, the mixed lactic acid bacteria may include species such as the genus Lactobacillus and the genus Bifidobacterium, wherein species belonging to the genus Lactobacillus are mainly distributed in the small intestine and are relatively resistant to gastric acid and bile acid, and species belonging to the genus Bifidobacterium are mainly distributed in the large intestine and can help improve bowel movements and defecation.

[0043] Specifically, in the present invention, the mixed lactic acid bacteria Limosilactobacillus reuteri (Limosyl Lactobacillus reuteri), Ligilactobacillus salivarius (Rigilactobacillus salivarius), Lactiplantibacillus plantarum (Lactibacillus plantarum), Bifidobacterium animalis subsp. lactis (Bifidobacterium animalis subspecies lactis), Lactobacillus acidophilus (Lactobacillus acidophilus), Lactobacillus casei (Lacticasey Bacillus casei), Lactococcus lactis (Lactococcus lactis), Lactobacillus rhamnosus (Lacticaceibacterium rhamnosus), Bifidobacterium bifidum (Bifidobacterium bifidum), Lactobacillus paracasei (Lacticasey Bacillus paracasei), Bifidobacterium longum (Bifidobacterium longum), Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus gasseri (Lactobacillus gasseri), Lactobacillus delbrueckii subsp. Bulgarian (Lactobacillus delbruechii subspecies bulgaricus), Limosilactobacillus fermentum (Limosyl Lactobacillus fermentum), Bifidobacterium breve (Bifidobacterium breve) and Streptococcus thermophilus A mixed lactic acid bacterium prepared by mixing equal amounts of (Streptococcus thermophilus) may be used.

[0045] The above catalase is an enzyme that converts hydrogen peroxide into water and oxygen, and it functions to decompose reactive oxygen species that attack and oxidize human tissues and cells, thereby promoting cellular aging, and to detoxify the waste products.

[0046] In other words, the aforementioned catalase is a powerful antioxidant enzyme that acts as a physiological defense mechanism to prevent the accumulation of peroxides by converting harmful reactive oxygen species (H2O2) in the body into harmless oxygen (O2) and water (H2O) molecules. It exists in aerobic animals, plants, and microorganisms, and in mammals, it is abundant in red blood cells, the liver, and tissues. Catalase, which decomposes hydrogen peroxide, can be produced from various organisms, including animals, microorganisms, and plants. Since the amount of catalase produced from animal livers is insufficient and expensive for industrial use, its industrial application began with the development of production technology for catalase with high enzymatic activity derived from microorganisms such as Penicillium or Aspergillus niger. [KSBB Journal 2010. 25: 520~526]

[0047] The above catalase is actively used in various industries including food, such as in the process of making cheese after removing hydrogen peroxide from milk as a food additive, in food packaging to prevent food oxidation, in disinfection solutions for contact lenses, in skin care, and in milk quality evaluation.

[0048] Furthermore, the Ministry of Food and Drug Safety recognizes antioxidant enzyme activity (oxidative stress inhibitory effect) as a biomarker for evaluating the functionality of improving gum health, and this is also a representative antioxidant enzyme. This enzyme is responsible for the neutralization of hydrogen peroxide through its decomposition, maintaining optimal levels of intracellular molecules, and is essential for cellular signaling. The importance of this enzyme is evident in its direct and indirect involvement in many diseases and infections, and numerous studies have been conducted linking it to the onset and progression of oxidative stress-related diseases.

[0049] Among these, regarding oral diseases, clinical studies have reported that the gingivitis group had significantly lower antioxidant and catalase activity values ​​in oral saliva compared to the healthy group. Additionally, in an animal model study evaluating the oral protective efficacy of catalase, it was reported that catalase treatment helped protect the oral mucosa of mice damaged by reactive oxygen species (H2O2). [Source: Oral Surg Oral Med Oral Pathol. 1993 Jun;75(6):744-50]

[0050] In addition, according to the Journal of Dentistry, a study on the pulp wound healing of catalase using intact teeth from dogs of average age of 3 reported that using catalase for 90 days resulted in the healing of tooth tissue and the normalization of pulp tissue [Journal of Dentistry 28 (2000) 333-33].

[0052] The above propolis is an excellent natural antimicrobial ingredient for inhibiting the attachment of harmful oral bacteria to the tooth surface and the formation of plaque. The above propolis contains over 300 types of bioactive compounds, including flavonoids, and these components exert antimicrobial action against oral microorganisms, including cavity-causing bacteria, thereby inhibiting plaque formation. It also has a strong anti-inflammatory effect, which can help reduce swelling, pain, and bleeding of the gums, which are early symptoms of gum disease. In particular, one of the main components, caffeic acid phenethyl ester (CAPE), exhibits anti-inflammatory and immune-modulating effects. The antimicrobial effect of propolis helps eliminate bad breath by inhibiting the activity of oral bacteria, which are the main cause of bad breath.

[0053] In addition, the wound-healing components contained in the propolis help to heal wounds on teeth and gums, oral ulcers (stomatitis), etc., and gum disease causes oxidative stress due to inflammation, and the antioxidant action of propolis can suppress this stress and prevent damage to surrounding tissues.

[0054] The aforementioned propolis is a substance produced by honeybees for their survival and reproduction by mixing their saliva and enzymes with resin-like materials extracted from various plants; it contains the highest amounts of organic matter and minerals (inorganic salts). Among its components, minerals, vitamins, amino acids, fats, organic acids, and flavonoids play important roles in cellular metabolism, and overall, it is effective in anti-inflammatory, antioxidant, and antibacterial properties.

[0055] Regarding the immune-boosting effect of the above-mentioned propolis, the most important substance among the components of propolis is flavonoid, and there are about 18 types of flavonoids in the above-mentioned propolis, and it is said that the reason the inside of the honeycomb can maintain a sterile state is precisely because of this flavonoid component.

[0056] The aforementioned flavonoids exert an antioxidant effect by inhibiting the reaction of specific enzymes when absorbed into the body. Propolis not only promotes skin cell regeneration by strengthening cell membranes but also exhibits anti-allergic properties. Furthermore, it regulates the immunity of body tissues and enhances overall immune function, thereby improving resistance to infection. Propolis is known not only as a natural antibiotic but also as an antiviral and antifungal agent that protects beehives from various microorganisms and fungi, keeping them clean; it is a functional material whose capabilities have been proven through various studies.

[0058] The aforementioned Vitamin B2 is a type of water-soluble vitamin also known as riboflavin. This Vitamin B2 is widely distributed in almost all foods; it is found in large quantities in animal products such as liver, meat, and fish, as well as in dairy products, and is also abundant in green vegetables, beans, grains, and eggs. Biochemically, Vitamin B2 is a very important substance used as a precursor for FMN (flavinmononucleotide), an essential coenzyme used in the electron transport chain, and FAD (flavin adenine dinucleotide), which accepts electrons and protons in the TCA cycle to transfer electrons to Complex II of the electron transport chain.

[0059] A deficiency in the aforementioned Vitamin B2 may lead to angular stomatitis, cheilitis, glossitis, stomatitis, or seborrheic dermatitis on the soft, thin, and delicate skin of the nose, mouth, scrotum, and vulva, and can cause fatigue and anemia. Vitamin B2 deficiency does not occur in people with a normal diet, but it can occur in cases of malnutrition, use of oral contraceptives, diabetes, alcohol dependence, liver disease, or cardiovascular disease. No specific side effects have been reported from an excess of Vitamin B2.

[0061] The aforementioned Vitamin C can function as an antioxidant. Also known as ascorbic acid, Vitamin C is a strong reducing agent that activates collagen synthesis enzymes and is one of the essential components of the human body; a deficiency of Vitamin C leads to scurvy. Therefore, since the human body cannot produce Vitamin C on its own, it must be obtained through vegetables or fruits.

[0062] Furthermore, as the aforementioned vitamin C is a representative antioxidant, a systematic literature review on the relationship between vitamin C and periodontal disease has reported that the periodontal disease group has insufficient vitamin C intake or lower blood levels compared to the healthy group. It has also been reported that vitamin C supplementation helps improve symptoms during the gingivitis stage and contributes to reducing the risk of periodontal disease. [Source: Int J Environ Res Public Health. 2019 Jul; 16(14):2472]

[0064] The above flavoring agent is intended to impart a scent to a complex lactic acid bacteria composition for promoting oral health, and the above flavoring agent may be a natural flavoring or a synthetic flavoring. The above natural flavoring agent may be one or more selected from the group consisting of orange, lemon, peppermint, cinnamon, menthol, peppermint oil, wintergreen mint, clove, butterscotch, maple, apricot, peach scent, cherry scent, anise, strawberry scent, vanillin, citrus scent, licorice scent, root beer scent, gardenia, raspberry scent, and walnut scent.

[0065] In one embodiment of the technical concept of the present invention, the flavoring agent is not limited to the types of flavoring agents mentioned above, and various known natural or synthetic flavoring agents may be used.

[0067] The aforementioned D-sorbitol is a type of naturally occurring sugar alcohol (polyol) widely used in various industrial fields. It is highly popular as a sweetener alternative due to its characteristics, such as providing a sweetness similar to sugar while being low in calories and not causing tooth decay.

[0068] In addition, the above-mentioned D-sorbitol has a calorific value of about 2.6 kcal per gram, which is lower than that of sugar (about 4 kcal per gram), and provides a cool and refreshing sensation in the mouth when consumed. It can also be widely used as a sweetener that does not cause tooth decay because it is difficult for oral bacteria (such as Streptococcus mutans) to break it down and produce acid.

[0070] The above-mentioned adhesive agent serves to impart adhesiveness to the complex lactic acid bacteria composition for promoting oral health. For example, one or more selected from the group consisting of xanthan gum, carrageenan, guar gum, diutan gum, cellulose gum, gellan gum, pectin, and carboxymethylcellulose may be used as the adhesive agent.

[0072] The above-mentioned fructooligosaccharide refers to a type of functional oligosaccharide that is effective in improving the physical properties of food and also possesses characteristics beneficial to health, in which 1 to 3 molecules of fructose are β-(2,1) bonded to sucrose, and are mixed into 1-kestose (1-Kestose GF2), nystose (Nystose GF3), or fructosyl nystose (Fructosyl nystose GF4), respectively.

[0073] Specifically, the fructooligosaccharide may be one or more selected from the group consisting of 1-kestose, nystose, and fructosyl nystose.

[0075] The above cyclodextrin (CD) is a circular compound obtained by liquefying starch and cyclizing 6 to 12 D-glucopyranose residues through a microbial enzymatic reaction, and is classified into alpha-cyclodextrin (α-CD; 6 residues), beta-cyclodextrin (β-CD; 7 residues), and gamma-cyclodextrin (γ-CD; 8 residues) depending on the number of D-glucopyranose residues.

[0076] These cyclodextrins form large empty spaces within the molecule due to their amphoteric properties, exhibiting hydrophobicity through internal hydrogen bonds and ester bonds, and hydrophilicity through externally exposed hydroxyl groups. These structural features allow for the capture of hydrophobic substances, such as essential oils and vitamins, through self-assembly, thereby masking unpleasant tastes, odors, flavors, and colors. Furthermore, they facilitate the powdering of oil components and possess excellent ability to protect substances from chemical reactions such as oxidation, volatilization, browning, and microbial contamination. Consequently, they are used in various industrial fields including food, cosmetics, pharmaceuticals, household goods, chemical products, and analytical reagents.

[0077] In particular, beta-cyclodextrin has a large space for trapping hydrophobic substances, second only to gamma-cyclodextrin, and is a naturally occurring substance along with alpha-cyclodextrin. Furthermore, beta-cyclodextrin is the most widely used because it is relatively inexpensive and exhibits a relatively good extraction yield compared to alpha-cyclodextrin or gamma-cyclodextrin.

[0079] The above chicory root extract contains components such as inulin, chicoric acid, and polyphenols, and these components have gut health, antioxidant, and anti-inflammatory effects. The above inulin is a water-soluble dietary fiber and a type of prebiotic, which acts as a nutrient that helps the growth of beneficial bacteria and has an indirect and direct positive effect on oral and gum health.

[0080] Specifically, the chicory root extract is rich in antioxidants such as chicoric acid, caffeic acid, and luteolin, which can contribute to alleviating inflammatory responses such as gingivitis (gingivitis, periodontitis) by removing reactive oxygen species (ROS) and inhibiting the production of inflammatory cytokines (TNF-α, IL-1β, IL-6).

[0081] In addition, the above chicory root extract has been reported to have growth inhibitory effects on some oral pathogens (e.g., Streptococcus mutans, Porphyromonas gingivalis) due to its polyphenol and fructooligosaccharide (FOS) components. In particular, S. mutans is a causative agent of tooth decay, and chicory root extract can inhibit the activity of sugar metabolism enzymes of this bacterium and reduce the formation of biofilms (plaque).

[0082] In addition, inulin, the main component of the above chicory root extract, is a representative prebiotic fiber, and inulin can promote the growth of beneficial bacteria such as Streptococcus salivarius in the oral cavity and suppress the proportion of harmful bacteria that produce excessive acid.

[0084] The above magnesium stearate is used as an additive (excipient) in health functional foods, pharmaceuticals, and cosmetics (including toothpaste) to prevent tablet components from sticking together, reduce friction during compression to maintain a consistent shape, and improve the fluidity of the contents.

[0086] The aforementioned palatinose is a disaccharide composed of glucose and fructose, similar to sucrose, and is characterized by the α1-6 bond between glucose and fructose. Glucose is the only carbohydrate that the brain can consume, and it is known that consuming glucose when the brain is fatigued improves attention and concentration by utilizing it as an energy source for the brain. Therefore, regulating blood glucose levels is of great significance for brain activity; because it breaks down more slowly than sugar, it causes a gradual rise in blood sugar levels, thereby maintaining blood glucose concentration and continuously supplying glucose to the brain. This allows for enhanced concentration and attention as an energy source for brain cells. The aforementioned palatinose is a natural sugar found in sugarcane, honey, etc., and has the characteristic of not causing tooth decay.

[0087] More specifically, the above-mentioned palatinose (isomaltulose, 6-O-α-D-glucopyranosyl-D-fructose) is a natural carbohydrate contained in trace amounts in honey and is a non-cariogenic natural sweetener; since the discovery of palatinose-producing bacteria in Offstein (Pfalz, Latin name Palatin), Germany in the 1950s, research and development have been carried out in countries around the world. Like sugar, palatinose is a disaccharide composed of glucose and fructose. It is produced by using sugar as a raw material and acting on α-glucosyltransferase (sucrose isomerase) generated by Protaminobacter rubrum CBS 574.77. While the raw material sugar is a non-reducing sugar in which glucose and fructose are linked by α-1,2 bonds, palatinose is a reducing sugar linked by α-1,6 bonds.

[0088] The above-mentioned palatinose has been confirmed to be safe through various toxicity tests and is used as a food ingredient in most countries, including Korea, the United States, Europe, Japan, Taiwan, and China. Like general carbohydrates, there is no limit on the daily intake, and in Japan, it has been recognized as a specific health food as a food that is unlikely to cause tooth decay.

[0089] The aforementioned palatinose does not cause tooth decay because, even when it comes into contact with plaque in the oral cavity, its pH does not drop below 5.5, the threshold for caries induction. Furthermore, since palatinose inhibits the formation of insoluble glucans, which serve as the substrate for plaque, plaque formation is suppressed. In addition, palatinose is not only non-cariogenic, meaning it does not cause tooth decay itself, but when consumed with sugar, it inhibits the occurrence of caries caused by sugar. [Food Science and Industry (Vol.44 No.4)]

[0091] The above-mentioned xylitol is a substance with excellent preventive effects against tooth decay (dental caries). The main bacteria that cause tooth decay is Streptococcus mutans, which feeds on common sugars (sugar, glucose, etc.) and produces acid, thereby damaging the enamel. However, since xylitol is a sugar alcohol that Streptococcus mutans cannot metabolize, the bacteria cannot obtain energy, and their growth and proliferation are inhibited. It can also reduce plaque formation and inhibit demineralization of the tooth surface.

[0092] In addition, the aforementioned xylitol has a sweet taste and can stimulate the salivary glands; increased saliva secretion neutralizes the pH in the oral cavity and creates an environment where bacteria do not thrive, and saliva is rich in calcium and phosphate, which can promote tooth remineralization.

[0093] In addition, consuming the above xylitol increases the concentration of minerals (Ca, P) in saliva, which helps repair early cavities by re-depositing minerals on the surface of damaged enamel. Furthermore, xylitol can reduce the production of sulfur compounds (VSCs), a major cause of bad breath, by inhibiting bacterial metabolism and promoting saliva secretion. Although xylitol does not directly inhibit inflammation, it can indirectly prevent the progression of gum inflammation (gingivitis, periodontitis) through bacterial inhibition and improvement of the acidic environment.

[0095] The above ginger extract can be prepared by extracting ginger by a known method, and the ginger contains about 3 / 4 moisture, and starch accounts for 40~60% of the total solid content. In addition, it contains essential oil components such as zingiberol and zingiberene, and specific components such as 6-gingerol (0.1~0.3%), 8-gingerol, 10-gingerol, zingerone, 6-shogaol (0.04%), and gamma-aminobutyric acid.

[0096] In other words, ginger possesses not only various pharmacological components necessary for the human body but also an aroma; the flavor components of ginger are classified into essential oils and oleoresins, which contain the spicy taste. The aforementioned essential oils are effective for treating colds, headaches, arthritis, and mental ailments, while the spicy oleoresins, such as gingerol, gingerone, and shogaol, have high antioxidant effects.

[0097] Furthermore, these fractions activate the function of natural killer (NK) cells to enhance immune capacity and possess excellent efficacy in purifying blood contamination, which is the root cause of many diseases. The key benefits of ginger include increasing the number of white blood cells to promote blood activity and boost immunity, and aiding blood circulation in the inner walls of the stomach to stimulate gastrointestinal activity and enhance digestion and absorption.

[0098] Furthermore, the gingerol component of ginger promotes bile production to eliminate cholesterol from the blood. In addition to raising body temperature, it prevents aging and facilitates sweating, urination, and defecation, thereby purifying the body of food toxins, blood (stagnant blood, contaminated blood), and bodily fluids (water toxins). Moreover, in cases of excessive energy accumulation, it aids blood circulation to enhance the vitality of cells. Thus, ginger possesses antioxidant, antibacterial, serum cholesterol-lowering, tumor-inhibiting, and anti-inflammatory effects.

[0099] The above ginger contains active ingredients such as gingerol, shogaol, and zingiberene, which exhibit antibacterial activity against harmful bacteria in the oral cavity. Gingerol and shogaol, which are the main components of the ginger, help alleviate gum inflammation (gingivitis, periodontitis) by inhibiting inflammatory factors such as COX-2, TNF-α, and IL-6, and can contribute to maintaining gum health by reducing swelling, pain, and bleeding of the gingival tissue.

[0100] In addition, the aforementioned ginger acts as a powerful antioxidant that can protect oral cells from damage caused by reactive oxygen species (ROS). This helps slow the progression of inflammatory diseases such as stomatitis and periodontitis, and also has the effect of reducing oxidative stress to enhance mucosal regenerative capacity. Furthermore, the volatile aromatic compounds of ginger (gingerone, citral, etc.) neutralize bad breath and inhibit the production of volatile sulfur compounds (VSCs), which are the cause of halitosis, and can also help reduce bad breath-causing bacteria due to their antibacterial effects.

[0102] The above peppermint extract can be prepared by extracting peppermint by a known method. The peppermint (Mentha arvensis var piperascens) is a perennial herbaceous plant of the Lamiaceae family, order Lamiales, class Dicotyledonous plants, and has an aromatic nature. It grows upright and branches out from the top. The main components of peppermint include alpha-pinene (+, -), anisaldehyde, daucosterol, eugenol, linalool, menthone, and (+)-neomenthol.

[0103] These peppermints emit a refreshing and fresh scent and have bactericidal and antibacterial effects against microorganisms such as pathogenic fungi, E. coli, and Staphylococcus aureus that cause eczema and scabies on the skin or scalp.

[0104] In addition, peppermint is known to have the effects of constricting the mucous membranes and blood vessels of the skin, paralyzing nerve endings, relieving pain, and stopping itching, thereby providing a unique cooling sensation to the skin to improve skin diseases, and possessing skin soothing and antioxidant effects. Menthol, the main component of peppermint, is used medicinally as a topical agent, analgesic, stimulant, or stomach tonic, and is used as a flavoring or refreshing agent in toothpaste, candy, jam, cosmetics, and tobacco.

[0105] Menthol, menthone, and limonene, which are the main components of the above-mentioned peppermint, have strong antibacterial and bactericidal effects. These components can inhibit the proliferation of cavity-causing bacteria, periodontitis bacteria, and bad breath bacteria in the oral cavity. The unique menthol of peppermint provides a cool and refreshing scent in the mouth, giving an immediate sense of freshness. At the same time, through its antibacterial action, it reduces bacteria that cause bad breath and inhibits the production of volatile sulfur compounds (VSCs). Peppermint extract contains polyphenols and menthol, which exhibit anti-inflammatory effects. By inhibiting the production of inflammatory mediators such as TNF-α, IL-1β, and COX-2, it helps alleviate gum inflammation (gingivitis, periodontitis) and is also effective in relieving gum bleeding, pain, and swelling.

[0106] In the present invention, the peppermint extract can be prepared using the leaves or stems of peppermint. For example, the peppermint extract may be a peppermint fermentation extract prepared by adding microorganisms to the leaves or stems of peppermint, fermenting them, and then extracting.

[0107] Specifically, to prepare the above-mentioned peppermint fermentation extract, first, the leaves and stems of peppermint are washed to remove foreign substances remaining on the surface, the washed leaves and stems of peppermint are freeze-dried, the freeze-dried leaves and stems of peppermint are ground, 20g of the ground leaves and stems of peppermint are placed in 400ml of distilled water, hot water extract is performed at 200℃ for 2 hours, and then filtered once to prepare the extract.

[0108] At this time, the leaves and stems of the mint are mixed in a weight ratio of 1:1, and the freeze-drying can be performed by drying the washed leaves and stems of the mint at a temperature of -40 to -50℃ for 1 to 5 hours.

[0109] Next, the above-mentioned first-filtered peppermint leaf and stem extract can be concentrated under reduced pressure at 70°C and adjusted to a final concentrate of 40 ml, and then filtered a second time to produce a peppermint extract.

[0110] Next, the above peppermint extract can be added to an Acetobacter aceti culture medium at a concentration of 15 g / L and cultured.

[0111] At this time, dextrose is added as a carbon source and dipotassium phosphate as a pH regulator to the culture medium, and Acetobacter aceti is added at a concentration of 45,000 to 55,000 cfu / L per culture medium, and the culture can be carried out using a fermentation tank for 12 days at 35°C and a pH of 5 to 7.

[0112] Next, after the above culture, the culture solution can be centrifuged to remove the culture bacteria in the first step, and then filtered in the third step using a filter to prepare a filtrate.

[0113] Next, the filtrate prepared by the third filtration above can be aged again at a temperature of 4°C for 10 days, and then the aged filtrate can be filtered a fourth time using a filter to produce a peppermint fermentation extract.

[0115] The above-mentioned apple extract (Malus domestica extract) is rich in antioxidants and helps inhibit oral bacteria and alleviate inflammation, so it can be utilized in oral health-related products (toothpaste, mouthwash, oral gel, etc.).

[0116] Specifically, the apple extract is rich in polyphenols, flavonoids, and quercetin, which helps suppress gum inflammation and slow the progression of gingivitis and periodontitis, and reduces cell damage by removing reactive oxygen species (ROS) generated in the oral cavity, and the phenolic compounds in the apple extract [help] harmful bacteria in the oral cavity (e.g., Streptococcus mutans, Porphyromonas gingivalis By inhibiting the growth of ) it has an inhibitory effect on cavity-causing bacteria and periodontal bacteria.

[0117] In addition, the organic acids (particularly malic acid and malic acid) of the apple extract help eliminate bad breath by reducing volatile sulfur compounds (VSCs) in the oral cavity, and malic acid helps improve dry mouth (alleviate xerostomia) by promoting saliva secretion, and the natural acidic component (malic acid) of the apple extract can help break down or remove staining substances on the tooth surface.

[0118] In the present invention, the apple extract may be an apple extract prepared by the following method.

[0119] To prepare the above apple extract, first, apples can be prepared and washed.

[0120] The surface of the apple can be washed using purified water in which sodium bicarbonate (NaHCO3) is dissolved in a concentration range of 3 to 5 (w / w)%, and by washing the surface of the apple using purified water in which sodium bicarbonate is dissolved, the washing efficiency for removing residual pesticide components, heavy metals, and mold from the surface of the apple can be improved.

[0121] The above sodium bicarbonate (NaHCO3) is also used as a food additive; it is non-toxic and possesses functions such as penetration, diffusion, and expansion, allowing it to clean the surface of apples.

[0122] Next, the washed apples can be ground into units of a certain size.

[0123] The crushing of the apple can be carried out by crushing the apple into pieces of 1 to 3 cm using a grinder or a mixer, etc., so that the active ingredients can be effectively extracted from the apple within a short period of time.

[0124] Next, the crushed apple can be steamed by heating and steaming it.

[0125] The above steaming can be performed to effectively steam the inside of the apple, and the above steaming can be performed in the steps of a first steaming and a second steaming.

[0126] For example, the first steaming can be performed by spraying water heated to a temperature of 65 to 75°C onto the crushed apple for 20 to 40 minutes and steaming, and the second steaming can be performed by spraying water heated to a temperature of 85 to 95°C onto the first steamed apple for 1 to 3 hours.

[0127] In the above step, if the first steaming is performed at a temperature of less than 65°C or for less than 10 minutes, a problem may arise where it is difficult to uniformly heat the surface and interior of the apple by the sprayed water, and if it is performed at a temperature of more than 75°C or for more than 40 minutes, the temperature of the surface and interior of the apple may not be uniformly preheated, and no further increase in effect may occur.

[0128] In addition, if the second steaming is performed at a temperature of less than 88°C or for less than 1 hour, the apple may not be sufficiently heated, which may cause problems in that it is difficult to produce an extract within a short period of time in subsequent processes, and if it is performed at a temperature of more than 95°C or for more than 3 hours, the active ingredients of the apple may volatilize or the physical properties of the apple may weaken.

[0129] Next, the steamed apple can be dried.

[0130] The drying of the steamed apples above can be performed by drying the steamed apples at a certain time and temperature to remove moisture remaining on the surface of the steamed apples, thereby allowing the apple extract to be efficiently obtained in a subsequent process. For example, the drying of the steamed apples can be performed at a temperature of 40 to 60°C for 10 to 20 hours.

[0131] If the drying of the above apple is performed at a temperature of less than 40°C or for less than 10 hours, a problem may arise in which it is difficult to sufficiently remove the moisture remaining in the steamed apple, and if it is performed at a temperature of more than 60°C or for more than 20 hours, a problem may arise in which no further residual moisture is removed or the physical properties of the apple change.

[0132] Next, an apple extract can be prepared by extracting the dried apple.

[0133] The extraction of the dried apple can be performed using a hot water extraction method. For example, the apple extract can be prepared by mixing 1,000 to 2,000 parts by weight of purified water with 100 parts by weight of the total content of the dried apple, then performing hot water extraction at a temperature of 90 to 100°C for 10 to 15 hours, and subsequently, preparing an apple hot water extract by filtering the hot water extracted liquid to remove high molecular weight cellulose and solids, and then concentrating the apple hot water extract to 37 to 43 Brix while maintaining the temperature at 60 to 70°C.

[0135] The above Chaga mushroom extract can be prepared by extracting Chaga mushrooms, and the above Chaga mushrooms ( Oblique inverted Chaga mushroom is a mushroom belonging to the Hymenochae family, Aphyllophorales order of Basidiomycota, and it has been reported that substances such as β-glucan, polyphenol, and sterol extracted from the fruit body of the Chaga mushroom exhibit physiological effects on the human body.

[0136] The effects of Chaga mushrooms identified so far include not only anticancer effects (Youn MJ, et al., 2008; Nomura M., et al., 2008) but also antioxidant effects (Park YK, et al., 2004), antihyperlipidemia, antidiabetes (Kim MA, et al., 2009), antifungal, antiviral, anti-inflammatory, and analgesic effects.

[0137] Studies have been conducted to isolate useful compounds from Chaga mushrooms, which possess various biological activities. For example, various compounds such as inotodiol, trametenolic acid, lanosterol, and inonotsulide have been isolated (Ma L., et al., 2013). Among these, the compound inotodiol has been found to have anticancer, anti-inflammatory, and melanin formation inhibitory activities.

[0138] Specifically, the above-mentioned Chaga mushroom is rich in betulinic acid, inotodiol, polyphenols, melanin-like substances, superoxide dismutase (SOD), etc., which can help alleviate gum inflammation and inhibit the progression of gingivitis and periodontitis by removing reactive oxygen species (ROS) and suppressing the expression of inflammatory mediators (NF-κB, COX-2, etc.), and the above-mentioned Chaga mushroom extract Streptococcus mutans (cavity bacteria), Porphyromonas gingivalis It has an inhibitory effect on the growth of harmful bacteria in the oral cavity, such as periodontal bacteria, and in particular, phenolic compounds and triterpenoids help inhibit plaque formation by destroying the cell membranes of bacteria or inhibiting enzyme activity.

[0139] In addition, some inflammatory oral diseases are caused by viral stomatitis or Candida (fungus), and Chaga mushroom extract Candida albicansAntifungal activity against it has also been reported, and the beta-glucan and triterpenoids of Chaga mushrooms promote cell regeneration and immune activity, which helps heal stomatitis and oral wounds. Additionally, the antibacterial action of Chaga mushrooms can indirectly help reduce bad breath by suppressing the causative bacteria of bad breath (VSC-producing bacteria).

[0141] The above-mentioned resveratrol is a polyphenol compound naturally found in grape skins, red wine, blueberries, peanuts, etc., and is a substance that is attracting attention for its antioxidant, anti-inflammatory, and anti-aging effects. It is also a phytoalexin (plant defense substance) that is synthesized in plants as a defense substance against stress (e.g., pathogens, ultraviolet rays, wounds, etc.).

[0142] The aforementioned resveratrol has an antioxidant effect that neutralizes free radicals to reduce cell damage and alleviate oxidative stress, and contributes to reducing chronic inflammation by inhibiting inflammation-inducing substances (e.g., NF-kB) through its anti-inflammatory action, and NAD + By activating the dependent enzyme SIRT1 (sirtuin), it is involved in cell metabolism, DNA repair, and anti-aging, and can produce a synergistic effect with the aforementioned NMN (nicotinamide mononucleotide), improve vascular endothelial function, inhibit LDL cholesterol oxidation, and promote blood circulation.

[0143] In the present invention, the resveratrol obtained from the stem extract of Polygonum cuspidatum can be used. The stem and root extracts of Japanese Knotweed (scientific name: Polygonum cuspidatum or Reynoutria japonica) are major natural sources of resveratrol. Although resveratrol was originally discovered in grape skins and is widely known, the source most widely utilized in industry is the root and stem extract of Japanese Knotweed.

[0144] The aforementioned Polygonum multiflorum is rich in trans-resveratrol and its derivatives (e.g., polydatin), and these components contribute to its efficacy in antioxidant, anti-inflammatory, anti-aging, and cardiovascular protection.

[0145] Specifically, the resveratrol inhibits the expression of inflammatory mediators (NF-κB, TNF-α, IL-1β, etc.) to alleviate the progression of gingivitis and periodontitis, and inhibits the activity of collagen-degrading enzymes (MMPs) in gingival fibroblasts to prevent the destruction of periodontal tissue. Porphyromonas gingivalis, Fusobacterium nucleatum, Streptococcus mutans It can inhibit the growth of major oral harmful bacteria.

[0146] In addition, the resveratrol above removes reactive oxygen species (ROS) in the oral cavity, protects gingival cells, periodontal ligament cells, and mucosal cells from oxidative stress, and reduces oxidative damage to gum tissue, thereby inhibiting cell aging and promoting recovery. It also promotes the recovery of oral mucosal inflammation, stomatitis, and ulcers through cell regeneration and improved blood flow. In animal experiments, it was observed to alleviate inflammation and promote epithelial regeneration in a stomatitis model. Furthermore, through its antibacterial action, it inhibits bacteria that produce VSCs (volatile sulfur compounds), thereby reducing the main causes of bad breath, and can alleviate bad breath in the long term by restoring the antioxidant balance in the oral cavity.

[0148] Hereinafter, an example of a complex lactic acid bacteria composition for promoting oral health according to one embodiment of the technical concept of the present invention will be described in more detail with reference to the attached drawings.

[0150] < Examples >

[0151] A complex lactic acid bacteria composition for promoting oral health was prepared by mixing 35 parts by weight of mixed lactic acid bacteria, 2 parts by weight of catalase, 3 parts by weight of propolis, 2 parts by weight of vitamin B2, 2 parts by weight of vitamin C, 1 part by weight of flavoring agent, 3 parts by weight of D-sorbitol, 5 parts by weight of adhesive agent, 4 parts by weight of fructooligosaccharide, 2 parts by weight of cyclodextrin (CD), 1 part by weight of chicory root extract, 0.5 parts by weight of magnesium stearate, 0.5 parts by weight of palatinose, 1.5 parts by weight of xylitol, 2 parts by weight of ginger extract, 2 parts by weight of peppermint extract, 23 parts by weight of apple extract, 1 part by weight of Chaga mushroom extract, and 0.3 parts by weight of resveratrol.

[0152] At this time, the above mixed lactic acid bacteria Limosilactobacillus reuteri (Limosyl Lactobacillus reuteri), Ligilactobacillus salivarius (Rigilactobacillus salivarius), Lactiplantibacillus plantarum (Lactibacillus plantarum), Bifidobacterium animalis subsp. lactis (Bifidobacterium animalis subspecies lactis), Lactobacillus acidophilus (Lactobacillus acidophilus), Lacticaseibacillus casei (Lacticasey Bacillus casei), Lactococcus lactis (Lactococcus lactis), Lacticaseibacillus rhamnosus (Lacticaceibacterium rhamnosus), Bifidobacterium bifidum (Bifidobacterium bifidum), Lacticaseibacillus paracasei (Lacticasey Bacillus paracasei), Bifidobacterium longum (Bifidobacterium longum), Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus gasseri (Lactobacillus gasseri), Lactobacillus delbrueckii subsp. bulgaricus (Lactobacillus delbruechii subspecies bulgaricus), Limosilactobacillus fermentum (Limosyl Lactobacillus fermentum), Bifidobacterium breve (Bifidobacterium breve) and Streptococcus thermophilus It was prepared by mixing equal amounts of (Streptococcus thermophilus).

[0153] In addition, the above peppermint extract used was a peppermint fermentation extract. The peppermint fermentation extract was prepared by washing the peppermint leaves and stems to remove foreign substances remaining on the surface, freeze-drying the washed peppermint leaves and stems, grinding the freeze-dried peppermint leaves and stems, adding 20g of the ground peppermint leaves and stems to 400ml of distilled water, performing hot water extraction at 200℃ for 2 hours, and then performing a first filtration to prepare the extract, wherein the peppermint leaves and stems were mixed in a weight ratio of 1:1, and the freeze-drying was performed by drying the washed peppermint leaves and stems at -45℃ for 3 hours, concentrating the first-filtered peppermint leaf and stem extract under reduced pressure at 70℃ to adjust the final concentrate to 40ml, and then performing a second filtration to prepare the peppermint extract, and Acetobacter aceti at 15g / L A peppermint fermentation extract was prepared by adding to a culture medium and culturing, wherein dextrose was added as a carbon source and dipotassium phosphate as a pH adjuster to the culture medium, and Acetobacter aceti was added at a concentration of 50,000 cfu / L per culture medium. The culture was carried out using a fermentation tank for 12 days at 35°C and maintained at pH 6. After the culture, the culture medium was centrifuged to remove the bacteria first, and then filtered a third time using a filter to prepare a filtrate. The filtrate prepared by the third filtering was aged again at 4°C for 10 days, and then the aged filtrate was filtered a fourth time using a filter.

[0154] In addition, the apple extract is prepared by preparing apples and washing them with purified water in which sodium bicarbonate (NaHCO3) is dissolved at a concentration of 4 (w / w)%, crushing the washed apples into pieces of 1 to 3 cm, performing a first steaming by spraying water heated to 70°C onto the crushed apples for 30 minutes, performing a second steaming by spraying water heated to 90°C onto the first steamed apples for 2 hours, drying the second steamed apples at 50°C for 15 hours, mixing 1,500 parts by weight of purified water with 100 parts by weight of the total content of the dried apples, and performing hot water extraction at 95°C for 13 hours, subsequently preparing an apple hot water extract by filtering the filtrate of the hot water extract to remove high molecular weight cellulose and solids, and concentrating the apple hot water extract to 40 Brix while maintaining the temperature at 65°C. Apple extract was used.

[0156] < Comparative Example >

[0157] A complex lactic acid bacteria composition for promoting oral health was prepared by mixing 40 parts by weight of mixed lactic acid bacteria, 5 parts by weight of propolis, 3 parts by weight of vitamin B2, 2 parts by weight of vitamin C, 1 part by weight of flavoring agent, 3 parts by weight of D-sorbitol, 5 parts by weight of adhesive agent, 5 parts by weight of fructooligosaccharide, 3 parts by weight of cyclodextrin (CD), 1 part by weight of magnesium stearate, and 2 parts by weight of xylitol.

[0158] At this time, the above mixed lactic acid bacteria Limosilactobacillus reuteri (Limosyl Lactobacillus reuteri), Bifidobacterium animalis subsp. lactis (Bifidobacterium animalis subspecies lactis), Lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium bifidum (Bifidobacterium bifidum), Lacticaseibacillus paracasei (Lacticasey Bacillus paracasei), Limosilactobacillus fermentum (Limosyl Lactobacillus fermentum), Bifidobacterium breve (Bifidobacterium breve) and Streptococcus thermophilusIt was prepared by mixing equal amounts of (Streptococcus thermophilus).

[0160] 1. Experiment on Bad Breath Blocking and Stress Relief

[0161] A sensory evaluation was conducted on the bad breath blocking and stress relief of the complex lactic acid bacteria compositions for promoting oral health according to the above examples and comparative examples, and the results are shown in [Table 2] below. The sensory test was conducted on 30 general consumers, and a 9-point scoring system was used for the scores and evaluation criteria, and the results are shown in [Table 1] below.

[0162] In the above bad breath blocking and stress relief experiment, the experiment was conducted after dissolving and consuming the complex lactic acid bacteria composition for promoting oral health according to the examples and comparative examples in the mouth twice a day for one week.

[0163] score metewand 9 Very good 7 well 5 commonly 3 Bad 1 Very bad

[0164] division Bad breath removal Stress relief Overall preference Examples 8.2 8.4 8.3 Comparative example 5.2 5.1 5.1

[0165] Referring to [Table 2] above, it can be confirmed that when the complex lactic acid bacteria composition for promoting oral health according to the example is consumed, the bad breath removal effect is excellent, and the stress relief effect resulting from this is also excellent.

[0167] 2. Analysis of Antioxidant Functionality

[0168] The antioxidant activity of the complex lactic acid bacteria compositions for promoting oral health according to the above examples and comparative examples was measured as DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging activity. The DPPH radical scavenging activity was determined by referring to the method of Mensor et al. 20 µl of 0.2 mM DPPH ethanol solution was added to each sample in 80 µl of water, stirred for 1 minute, and then reacted in a 25°C incubator for 10 minutes. The absorbance was measured at 517 nm using an ELISA reader. The DPPH radical scavenging activity was expressed as a percentage according to <Calculation Formula 1> below, and the results are shown in [Table 3] below.

[0169] < Formula 1 >

[0170]

[0171] division Antioxidant effect (DPPH scavenging activity, %) Examples 65.3 Comparative example 34.8

[0172] A high value of DPPH radical scavenging activity indicates a high antioxidant effect, and as shown in [Table 3] above, the complex lactic acid bacteria composition for promoting oral health according to the example was measured to have a high DPPH radical scavenging activity value, and it can be confirmed that it has excellent antioxidant functionality.

[0174] 3. Analysis of Anti-inflammatory Functionality

[0175] Using the complex lactic acid bacteria compositions for promoting oral health according to the above examples and comparative examples as samples, the effect of inhibiting the production of NO (Nitric Oxide), which is known to play a significant role in inducing inflammation, was confirmed. While the general formation of NO plays an important role in killing bacteria or eliminating tumors, NO generated by iNOS under inflammatory conditions is known to not only promote inflammatory responses such as vascular permeability and edema but also exacerbate inflammation by promoting the biosynthesis of inflammatory mediators.

[0176] Raw 2647 cells were cultured in 5×10 ml of DMEM medium supplemented with 10% FBS (Fetal Bovine Serum). 5 After adjusting to cell / well, the cells were inoculated into a 24-well plate, the sample was treated, and after 30 minutes of incubation, LPS (Lipopolysaccharide, 1 μg / ml) was added and incubated for 24 hours.

[0177] The amount of NO produced was calculated using the measurement value obtained with the NO detection kit (iNtRON) by the following < Formula 2 >, and the control group was the experimental group treated with LPS alone. The results of the NO production inhibition rate are shown in [Table 4] below.

[0178] < Formula 2 >

[0179]

[0180] division NO production inhibition rate (%) Examples 81 Comparative example 44

[0181] Referring to [Table 4] above, it can be seen that the complex lactic acid bacteria composition for promoting oral health according to the example showed a very high NO production inhibition rate and exhibited an excellent anti-inflammatory effect.

[0183] 4. Analysis of the Effect of Improving Periodontal Disease in the Gum

[0184] The effect of the complex lactic acid bacteria composition for promoting oral health according to the above example on improving periodontal disease of the gums was confirmed through the experiment below.

[0185] The evaluation was conducted using 30 rats with experimental periodontitis (EPD), which are currently used as a representative model for the improvement of gingivitis and periodontitis. Specifically, starting 24 hours after cervical ligation, each composition was dissolved in sterile distilled water and forcibly administered orally once daily for 10 days at a dose of 5 ml / kg (200 mg / kg). Changes in interleukin (IL)-1β in the gingival tissue and alveolar bone mass were observed along with histopathological changes. At this time, the results were compared with a group administered orally of 5 mg / kg of indomethacin (IND), a non-steroidal anti-inflammatory drug (NSAID). In the normal medium control group (normal group) and the EPD control group (experimental group), only sterile distilled water, the medium, was administered orally at the same dose and frequency instead of the composition. After acclimatizing experimental animals to the laboratory environment for 10 days, general inhalation anesthesia was administered using a rodent inhalation anesthetic machine (Surgivet, Waukesha, WI, USA) and a ventilation device (Model 687, Harvard Apparatus, Cambridge, UK) with a mixture of 3% isoflurane (Hana Pharm Co, Hwasung, Korea) and 70% N2O and 28.5% O2, and periodontitis and gingival disease were induced by ligating the neck of the left incisor with a 3-0 nylon suture. Meanwhile, in the normal media control group, only the neck of the incisor was examined and no ligation was performed.

[0186] (1) Confirmation of changes in interleukin(IL)-1β in gingival tissue

[0187] Gingival tissues subjected to EPD for 11 days were homogenized, and measurements were performed using an ELISA kit (IL-1β rat ELISA kit, Abcam, Cambridge, UK). The test method was carried out according to the manufacturer's instructions; 100 µL of homogenized sample and standard were added to each well and incubated in a 37°C incubator for 2 hours. After incubation, the supernatant was removed, and 100 µL of antibody labeled with 1×biotin was added to each well, followed by incubation in a 37°C incubator for 1 hour. The supernatant was removed from each well, and after washing three times, 100 µL of 1×horseradish peroxidase-conjugated avidin was added, followed by incubation at 37°C for 1 hour. Finally, 90 µL of 3,3',5,5'-Tetramethylbenzidine was added to each well and incubated at 37°C for 15–30 minutes. After adding 50 μL of stop solution to each well, the absorbance was measured at a wavelength of 450 nm using a microplate reader (Tecan, Mannedofr, Switzerland) and the results were calculated. The results are shown in [Table 5] below.

[0188] division interleukin(IL)-1β (pg / ml) Normal group 22.4 Test group 77.6 Examples 27.3

[0189] Referring to [Table 5] above, it was confirmed that the IL-1β content in the gingival tissue increased in the test group, which is the EPD control group, compared to the normal group, which is the normal media control group, and a decrease in IL-1β content was confirmed when the complex lactic acid bacteria composition for promoting oral health according to the example was applied.

[0191] (2) Confirmation of changes in alveolar bone volume

[0192] The amount of alveolar bone loss was measured using the method of Crawford et al.

[1987] . After 10 days of sample administration (11 days after EPD), the rats were sacrificed and the teeth and gums were exposed as much as possible. The area was calculated by aligning the gum tip between the two teeth that underwent EPD with the tip of the incisor, that is, the lowest part of the tooth exposed outside the gum, and the results are shown in [Table 6] below.

[0193] division Alveolar bone volume (%) Normal group 58.2 Test group 24.2 Examples 33.4

[0194] Referring to [Table 6] above, it was confirmed that the alveolar bone mass decreased in the test group, which is the EPD control group, compared to the normal media control group, and an increase in alveolar bone mass was confirmed when the complex lactic acid bacteria composition for promoting oral health according to the example was applied.

[0196] (3) Analysis of antibacterial effects

[0197] An antibacterial activity test was conducted using the paper disc test method to determine whether there was an inhibitory effect on the strains of Streptococcus mutans (Smutans), a Gram-positive bacterium and Porphyromonas gingivalis (P. gingivalis), which are representative bacteria causing dental caries and periodontal disease.

[0198] After enhancing the activity of each of the above bacteria under optimal culture conditions, they were cultured in their respective optimal media for approximately 4 to 6 hours, and the turbidity of the culture solution was measured as Macfarland turbidity No. 0.5 (1.5 x 10⁶). 8 After adjusting to the desired level, 0.1 ml was spread evenly. Each substance was inoculated onto a sterile paper disc (Whatman No. 5 paper, 8 mm diameter) at a concentration of 10 mg / disc and dried for 1 hour before use. After culturing for 35 hours at the optimal temperature for each of the above bacteria, the size (diameter mm) of the zone of inhibition was measured, and the results are shown in [Table 7] below.

[0199] division Diameter of the growth inhibition zone (mm) S. mutans P. gingivalis Unprocessed - (No inhibition) - (No inhibition) Examples 10.2 10.3

[0200] Referring to [Table 7] above, it was confirmed that the complex lactic acid bacteria composition for promoting oral health according to the example has an antibacterial effect.

[0202] Although a preferred embodiment of the present invention has been described above with reference to the attached drawings, those skilled in the art will understand that the present invention may be implemented in other specific forms without altering its technical concept or essential features. Therefore, the embodiment described above should be understood as illustrative in all respects and not restrictive.

Claims

Claim 1 It comprises 35 parts by weight of mixed lactic acid bacteria, 2 parts by weight of catalase, 3 parts by weight of propolis, 2 parts by weight of vitamin B2, 2 parts by weight of vitamin C, 1 part by weight of flavoring agent, 3 parts by weight of D-sorbitol, 5 parts by weight of adhesion promoter, 4 parts by weight of fructooligosaccharide, 2 parts by weight of cyclodextrin, 1 part by weight of chicory root extract, 0.5 parts by weight of magnesium stearate, 0.5 parts by weight of palatinose, 1.5 parts by weight of xylitol, 2 parts by weight of ginger extract, 2 parts by weight of peppermint extract, 23 parts by weight of apple extract, 1 part by weight of Chaga mushroom extract, and 0.3 parts by weight of resveratrol, and the mixed lactic acid bacteria Limosilactobacillus reuteri (Limosyl Lactobacillus reuteri), Ligilactobacillus salivarius (Rigilactobacillus salivarius), Lactiplantibacillus plantarum (Lactibacillus plantarum), Bifidobacterium animalis subsp. lactis (Bifidobacterium animalis subspecies lactis), Lactobacillus acidophilus (Lactobacillus acidophilus), Lacticaseibacillus casei (Lacticasey Bacillus casei), Lactococcus lactis (Lactococcus lactis), Lacticaseibacillus rhamnosus (Lacticaceibacterium rhamnosus), Bifidobacterium bifidum (Bifidobacterium bifidum), Lacticaseibacillus paracasei (Lacticasey Bacillus paracasei), Bifidobacterium longum (Bifidobacterium longum), Lactobacillus helveticus (Lactobacillus helveticus), Lactobacillus gasseri (Lactobacillus gasseri), Lactobacillus delbrueckii subsp. bulgaricus (Lactobacillus delbruechii subspecies bulgaricus), Limosilactobacillus fermentum (Limosyl Lactobacillus fermentum), Bifidobacterium breve (Bifidobacterium breve) and Streptococcus thermophilus A mixed lactic acid bacterium prepared by mixing equal amounts of (Streptococcus thermophilus) is used, and the peppermint extract used is a peppermint fermentation extract. The peppermint fermentation extract is prepared by washing peppermint leaves and stems, freeze-drying the washed peppermint leaves and stems, grinding the freeze-dried peppermint leaves and stems, adding 20g of the ground peppermint leaves and stems to 400ml of distilled water, performing hot water extraction at 200℃ for 2 hours, and then performing a first filtration to prepare the extract, wherein the peppermint leaves and stems are mixed in a weight ratio of 1:1; the freeze-drying is performed by drying the washed peppermint leaves and stems at -45℃ for 3 hours; the first-filtered peppermint leaf and stem extract is concentrated under reduced pressure at 70℃ to adjust the final concentrate to 40ml, and then performing a second filtration to prepare the peppermint extract, wherein the peppermint extract is 15g / L. A peppermint fermented extract is used by adding to and culturing an Acetobacter aceti culture medium, wherein dextrose is added as a carbon source and dipotassium phosphate as a pH regulator to the culture medium, and Acetobacter aceti is added at a concentration of 50,000 cfu / L per culture medium; the culture is carried out using a fermentation tank for 12 days at 35°C and maintained at pH 6; after the culture, the culture medium is centrifuged to remove the bacteria in the first step, and then filtered tertiarily using a filter to prepare a filtrate; the filtrate prepared from the tertiary filtering is aged again at 4°C for 10 days, and then the aged filtrate is filtered quaternarily using a filter to prepare the peppermint fermented extract; and the apple extract is prepared by using purified water in which sodium bicarbonate (NaHCO3) is dissolved at a concentration of 4 (w / w)%, by preparing apples Wash the apples, crush the washed apples into pieces of 1 to 3 cm, steam the crushed apples by spraying them with water heated to 70°C for 30 minutes to perform a first steaming, and steam the first steamed apples by spraying them with water heated to 90°C for 2 hours to perform a second steaming.A complex lactic acid bacteria composition for improving periodontal disease, characterized by using an apple extract prepared by drying the above-mentioned second steamed apple at a temperature of 50°C for 15 hours, mixing 1,500 parts by weight of purified water with 100 parts by weight of the total content of the dried apple, performing hot water extraction at a temperature of 95°C for 13 hours, and subsequently preparing an apple hot water extract by filtering the filtrate of the hot water extract to remove high molecular weight cellulose and solids, and concentrating the apple hot water extract to 40 Brix while maintaining the temperature of 65°C. Claim 2 Deleted Claim 3 Deleted Claim 4 Deleted Claim 5 Deleted

Images