FOOD OR BEVERAGE FOR IMPROVING INTRAORAL pH-BUFFERING CAPABILITY

Abstract

Provided is a hydroxyapatite-containing food or beverage having novel applications. The present invention is a food or beverage for improving intraoral pH-buffering capability, the food or beverage containing hydroxyapatite as an active ingredient. The food or beverage for improving intraoral pH-buffering capability preferably improves the pH-buffering capability of saliva. The content of hydroxyapatite in the food or beverage for improving intraoral pH-buffering capability is preferably in the range of 0.01-100 mass%. The form of the food or beverage for improving intraoral pH-buffering capability is preferably at least one selected from the group consisting of tablets, a powder, candies, gums, gummies, and a paste. The hydroxyapatite is preferably derived from an eggshell. The food or beverage for improving intraoral pH-buffering capability is preferably ingested after meals.

Description

Food or drink for improving oral pH buffering capacity

[0001] The present invention relates to a food or drink for improving oral pH buffering capacity.

[0002] Hydroxyapatite (Ca １０ (PO ４ ) ６ (OH) ２ ) is the main component of bone and teeth, is a biomaterial with high biocompatibility, neutral pH, and high safety, and is used in biomaterials such as industrial raw materials, food additives, cosmetic raw materials, pharmaceutical raw materials, and artificial bones.

[0003] Patent Document 1 discloses hydroxyapatite containing Mg, which has higher biocompatibility than the conventional hydroxyapatite.

[0004] International Publication No. 2019 / 208683

[0005] In recent years, the development of new uses for hydroxyapatite has been desired.

[0006] The inventors of the present invention have found that hydroxyapatite improves the oral pH buffering capacity. The present invention has been completed based on this finding.

[0007] The present invention relates to a food or drink for improving oral pH buffering capacity, which contains hydroxyapatite as an active ingredient. The food or drink for improving oral pH buffering capacity preferably improves the pH buffering ability of saliva. The content of hydroxyapatite in the food or drink for improving pH buffering capacity is preferably in the range of 0.01 to 100% by mass.

[0008] The form of the food or drink for improving pH buffering capacity is preferably at least one selected from the group consisting of tablets, powders, candies, gums, gummies, and pastes. The hydroxyapatite preferably is derived from eggshells. The intake time of the food or drink for improving oral pH buffering capacity is not limited to a specific time. The food or drink for improving oral pH buffering capacity is preferably taken after waking up or after meals.

[0009] The present invention provides a food or beverage for improving oral pH buffering capacity, which contains hydroxyapatite as an active ingredient. Both individuals with low oral pH buffering capacity and animals with low oral pH buffering capacity can improve their oral pH buffering capacity by consuming the food or beverage for improving oral pH buffering capacity of the present invention. By improving oral pH buffering capacity, it is expected that tooth demineralization caused by acidic beverages will be prevented, and teeth will remain healthy. It should be noted that the food or beverage for improving oral pH buffering capacity of the present invention does not necessarily act as an oral pH buffer, but rather has the effect of improving oral pH buffering capacity. Furthermore, oral pH buffering capacity is the ability to return the oral pH to neutral.

[0010] The present invention will be described in further detail. Unless otherwise specified, the "~" in a numerical range indicates a range from the above to the below, and includes both values ​​at either end. Furthermore, when a numerical range is indicated, the upper and lower limits may be combined as appropriate, and the numerical range obtained in such a combination is also disclosed.

[0011] The hydroxyapatite of the present invention is a conventionally known hydroxyapatite and is not limited to a specific hydroxyapatite. The hydroxyapatite of the present invention comprises at least one selected from the group consisting of mineral-derived hydroxyapatite and biological-derived hydroxyapatite. Biological-derived hydroxyapatite contains minerals such as Mg, Na, K, and Si, and therefore has excellent biocompatibility and a high remineralization effect, and is therefore preferably used as the hydroxyapatite of the present invention. As the raw material for the biological-derived hydroxyapatite, for example, at least one selected from the group consisting of eggshells, coral, fish scales, fish bones, mammalian bones, seaweed, sea urchin shells, clam shells, oyster shells, pearls, dolomite, and weathered shells (such as the Japanese oyster). Among these, eggshells are particularly preferred. Bio-derived hydroxyapatite can be produced by methods described in, for example, Japanese Patent Publication No. 2024-028331 and Japanese Patent Publication No. 2024-016145. One example is as follows: (1) The bio-derived raw material is preferably calcined at 900 to 1300°C for 1 to 72 hours to obtain calcium oxide. The bio-derived raw material is pulverized before or after calcination to obtain calcium oxide powder. (2) Water or alcohol is added to the calcium oxide to form a suspension. (3) Water or alcohol solution of phosphoric acid is added to the water or alcohol suspension of calcium oxide to obtain a hydroxyapatite slurry. (4) The hydroxyapatite slurry is applied or printed onto a substrate and evaporated, or the slurry is evaporated as is to obtain hydroxyapatite particles.

[0012] The preferred average particle size of the hydroxyapatite of the present invention is 0.3 to 300 μm, and a more preferred average particle size is in the range of 0.3 to 120 μm. The average particle size may be measured by a dry measurement method using a laser diffraction particle size distribution analyzer. The LMS-3000 manufactured by Malvern Panalytical is an example of such a laser diffraction particle size distribution analyzer.

[0013] The hydroxyapatite of the present invention may include hydroxyapatite having a crystallite size of 10 to 200 Å, calculated from the peak at 2θ = 31.5 to 32.5° in X-ray diffraction using CuKα rays as a source, obtained by the method described in Japanese Patent Application Publication No. 2024-016145.

[0014] The hydroxyapatite of the present invention may be granulated. Furthermore, the hydroxyapatite of the present invention is preferably manufactured for food use and may include, for example, "Clear Apatite" (registered trademark, manufactured by Unitech Foods Co., Ltd.).

[0015] The hydroxyapatite content in the food and beverage for improving oral pH buffering capacity of the present invention is preferably in the range of 0.01 to 100% by mass, more preferably in the range of 1 to 80% by mass, even more preferably in the range of 10 to 70% by mass, and particularly preferably in the range of 40 to 55% by mass. When the hydroxyapatite content is within the above range, the oral pH buffering capacity of humans and animals can be improved more efficiently.

[0016] The food and beverages for improving oral pH buffering capacity of the present invention may contain auxiliary ingredients such as starch, dairy products such as casein, thickening stabilizers, salt and salty agents such as potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, sugars such as refined sugar, sweeteners, coloring agents, antioxidants, vegetable protein, egg white, egg yolk, various egg products, vegetable cream, flavorings, seasonings such as almond powder, pH adjusters, food preservatives, fruits, fruit juices, and spices. These auxiliary ingredients may be used individually or in combination of two or more types.

[0017] The form of the pH buffering capacity-enhancing food or beverage of the present invention is not limited to any particular form. Preferably, the form is at least one selected from the group consisting of tablets, powders, candies, gums, gummies, and pastes.

[0018] The oral pH buffering capacity-enhancing food and beverage of the present invention is ingested by humans and animals and, for example, improves the pH buffering capacity of human and animal saliva. The timing of ingestion of the oral pH buffering capacity-enhancing food and beverage of the present invention is not particularly limited. When the oral pH buffering capacity-enhancing food and beverage of the present invention is ingested after a meal, the oral pH buffering capacity of humans and animals is improved, and the preventive effect against tooth decay and periodontal disease (because the oral cavity of dogs and cats is slightly alkaline, and dogs and cats have a high risk of periodontal disease) can be enhanced. The animals preferably include pet animals, and more preferably pet animals.

[0019] The amount of oral pH buffering capacity-improving food and beverage of the present invention ingested is not particularly limited, but the amount of hydroxyapatite ingested per serving is preferably in the range of 1 to 1000 mg, more preferably 30 to 500 mg. The daily intake of oral pH buffering capacity-improving food and beverage of the present invention is preferably in the range of 1 to 1000 mg, more preferably 30 to 500 mg, as the amount of hydroxyapatite ingested. When the intake is within the above range, oral pH buffering capacity is obtained more effectively. As long as the daily intake does not exceed 1000 mg, the number of times oral pH buffering capacity-improving food and beverage of the present invention is ingested is not limited.

[0020] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0021] In the examples and comparative examples, various physical properties were measured or calculated as follows: (1) Oral pH buffering capacity The oral pH buffering capacity was measured using the Salivary Multi Test (SMT) saliva testing system manufactured by Lion Dental Materials Co., Ltd., with the mouthwash spit out after the subject rinsed for 10 seconds as the sample.

[0022] (2) Saliva pH The pH of saliva was measured using YINKE pH test strips (purchase URL: https: / / www.amazon.co.jp / dp / B0CJFCTDVY?ref=ppx_yo2ov_dt_b_fed_asin_title). Test Example 1 The oral pH buffering capacity of subject group A (6 males and 9 females, all healthy individuals) aged 40 to under 65 years was measured. After subject group A had not used interdental brushes or mouthwash for 1 to 3 days, subject group A ingested a white tablet (13 mm in diameter, 3.5 mm thick) consisting of 720 mg of maltitol, 230 mg of crystalline cellulose, 30 mg of flavoring (Drycoat Lemon #456 manufactured by Takada Fragrance Co., Ltd.), and 20 mg of calcium stearate. After 60 minutes, the oral pH buffering capacity of subject group A was measured. The results are shown in Table 1.

[0023] The oral pH buffering capacity of subject group B (8 healthy males and 5 healthy females) aged 40 to under 65 years was measured. After subject group B had not used interdental brushes or mouthwash for 1 to 3 days, subject group B ingested a white tablet (13 mm in diameter, 3.5 mm thick) consisting of 500 mg of eggshell-derived hydroxyapatite, 220 mg of maltitol, 230 mg of crystalline cellulose, 30 mg of flavoring (Drycoat Lemon #456 manufactured by Takada Fragrance Co., Ltd.), and 20 mg of calcium stearate. After 60 minutes, the oral pH buffering capacity of subject group B was measured. The results are shown in Table 1.

[0024]

[0025] In Table 1, the pre- and post-ingestion values ​​for Group A and Group B are shown as mean ± standard error, and inter-group comparisons were performed using a two-sample t-test. The oral pH buffering capacity of Group B, who ingested white tablets containing eggshell-derived hydroxyapatite, was significantly improved compared to that of Group A, who ingested a placebo. Example 2

[0026] A hydroxyapatite-containing paste with the composition shown in Table 2 was prepared. The saliva pH of two women in their 30s was measured. Immediately after the two women ingested apple juice, apple cider vinegar diluted 10 times, and cola as acidic beverages, the saliva pH of each woman was measured. Subsequently, immediately after each of the two women placed 60 mg of the hydroxyapatite-containing paste on their tongues and licked it to dissolve, the saliva pH of each woman was measured. The results are shown in Table 3.

[0027]

[0028]

[0029] Immediately after consuming the aforementioned acidic beverage, the salivary pH became acidic, but it became neutral after consuming the hydroxyapatite-containing paste.

Claims

1. Food and beverages containing hydroxyapatite as an active ingredient for improving oral pH buffering capacity.

2. A food or beverage for improving pH buffering capacity according to claim 1, which improves the pH buffering capacity of saliva.

3. The food or beverage for improving pH buffering capacity according to claim 1, wherein the hydroxyapatite content in the food or beverage for improving pH buffering capacity is in the range of 0.01 to 100% by mass.

4. The food or beverage for improving pH buffering capacity according to claim 1, wherein the form of the food or beverage for improving pH buffering capacity is at least one selected from the group consisting of tablets, powders, candies, gums, gummies, and pastes.

5. The food or beverage for improving pH buffering capacity according to claim 1, wherein the hydroxyapatite is derived from eggshells.

6. A food or beverage for improving pH buffering capacity according to claim 1, wherein the amount of hydroxyapatite ingested is 1 to 1000 mg per serving.

7. A food or beverage for improving pH buffering capacity, which is consumed after a meal, as described in any one of claims 1 to 6.

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