Composition for preventing or treating oral disease

Abstract

[Problem] The purpose of the present invention is to provide a composition for preventing or treating oral diseases, capable of increasing preventive effects on oral diseases including periodontal diseases and caries by making intake habits a routine. [Solution] This composition comprises mainly a sweet component and an active ingredient effectively acting on the prevention or treatment of oral diseases. The active ingredient used is cyclodextran having an effect of preventing periodontal diseases and caries. The sweet component selected is a low carbohydrate component such as allulose and fructooligosaccharides that has suppressed absorption into the body, and thus even a user having a restricted carbohydrate intake can take the composition without concern.

Description

Compositions for the prevention or treatment of oral diseases

[0001] This invention relates to a composition for the prevention or treatment of oral diseases. More specifically, it relates to a composition for the prevention or treatment of oral diseases that can make ingestion a habit and enhance the preventive and therapeutic effects of oral diseases, including periodontal disease and dental caries.

[0002] Oral diseases affect many people, and the prevalence is particularly high among adults. Therefore, as the population ages, the prevention and treatment of oral diseases will become an important issue. Representative oral diseases include periodontal disease and dental caries. For example, periodontal disease is caused by bacteria in plaque accumulated in periodontal pockets. In particular, anaerobic Gram-negative bacteria, especially Porphyromonas gingivalis, colonize and proliferate in periodontal pockets, releasing various factors that invade periodontal tissue, induce an inflammatory response, and destroy the periodontal tissue. On the other hand, dental caries is caused by Streptococcus mutans bacteria breaking down (metabolizing) sugar in plaque to produce acid. This acid dissolves the enamel on the surface of the tooth crown, causing caries to progress through the dentin below, and can sometimes lead to pulpitis. Alternatively, tooth recession in the elderly can expose the tooth root, and not only the crown but also the root can become carious.

[0003] The most common methods for preventing periodontal disease and dental caries have been brushing teeth with a toothbrush and toothpaste, or rinsing with liquid toothpaste. However, these methods sometimes fail to adequately remove pathogenic viruses, bacteria, and debris if brushing is insufficient or if rinsing alone is insufficient. Furthermore, elderly individuals, hospitalized patients, and children face challenges in providing adequate oral care due to physical limitations such as difficulty using their hands, cognitive factors such as aversion to brushing teeth, and environmental factors such as lack of access to water.

[0004] Furthermore, in recent years, it has been considered that, in addition to habits such as tooth brushing, intake of foods that reduce mutans streptococci and Porphyromonas gingivalis in the oral cavity is important for preventing periodontal disease and dental caries. For example, xylitol is known as a food that reduces mutans streptococci. However, the effectiveness of xylitol for caries prevention has not yet been established, and excessive intake causes diarrhea, so it has the problem of being unsuitable for people with weak intestines.

[0005] Regarding the above problems, for example, Patent Document 1 proposes confectionery including gum, chocolate, candy, or gummy candy containing a porous carbon material having a predetermined pore volume. The porous carbon material absorbs and removes mutans streptococci, and natural minerals contained in the porous carbon material can alkalinize the oral cavity, thereby exerting an antioxidant effect in addition to the caries prevention effect.

[0006] Japanese Unexamined Patent Application Publication No. 2012-188402

[0007] However, since the confectionery disclosed in Patent Document 1 contains a sweetening ingredient rich in saccharides including sucrose, although the sweetness promotes saliva secretion when held in the mouth and suppresses the generation of plaque and acid, it has the problem that people whose saccharide intake is restricted cannot consume it. In addition, confectionery with smooth surfaces, such as candies and gummy candies as disclosed in Patent Document 1, have an increased risk of airway obstruction when swallowed as-is during intake, and low-viscosity beverages have the problem of a high possibility of causing aspiration.

[0008] Regarding the above problems, as a result of intensive research conducted by the inventors of the present application, they have succeeded in developing a composition (food product) that is low in saccharides, has low risks of airway obstruction and aspiration during intake, and can be easily consumed by anyone, by adding an active ingredient having preventive and therapeutic effects on oral diseases to a food and beverage composition containing a sweetening ingredient. In the present invention, "low saccharide" means that the saccharide mass of the composition in each food form is lower than the saccharide mass contained in various foods listed in the Standard Tables of Food Composition in Japan.

[0009] The present invention was devised in view of the above points, and relates to a composition for the prevention or treatment of oral diseases that can make ingestion a habit and enhance the preventive and therapeutic effects of oral diseases, including periodontal disease and dental caries.

[0010] To achieve the above objective, the present invention provides a composition for the prevention or treatment of oral diseases, which is a food and beverage composition containing a sweetening component comprising a carbohydrate selected from the group consisting of allulose, isomaltoligosaccharide, fructooligosaccharide, galactooligosaccharide, and xylooligosaccharide, and dietary fiber containing at least one of indigestible dextrin and inulin, to which an active ingredient that acts effectively in the prevention or treatment of oral diseases is added, wherein the carbohydrate is contained in an amount of 70 to 90 parts by mass per 100 parts by mass of the food and beverage composition, and the dietary fiber is contained in an amount of 1 to 10 parts by mass per 100 parts by mass of the food and beverage composition.

[0011] Here, a composition for preventing or treating oral diseases comprises a food or beverage composition containing a sweetening component consisting of carbohydrates and dietary fiber. The sweetness of the sweetening component causes the person consuming the composition to consciously chew repeatedly, thereby promoting saliva secretion. This results in cleansing, antibacterial, tissue-protective, mucosal repair, and lubrication (moisturizing) effects, which can prevent periodontal disease or suppress its progression. Furthermore, it can remineralize areas where enamel has demineralized in the early stages of caries, or provide a buffering effect that mitigates the effects of oral acids, thus preventing caries or suppressing its progression.

[0012] Furthermore, by providing a composition for the prevention or treatment of oral diseases with an active ingredient that effectively acts to prevent or treat oral diseases, and by adding the appropriate active ingredient to a food or beverage composition according to the purpose of prevention or treatment, the active ingredient can effectively act in the mouth of the person ingesting the composition, thereby preventing or treating oral diseases such as periodontal disease and dental caries.

[0013] Furthermore, when the carbohydrate is selected from the group consisting of allulose, isomaltoligosaccharide, fructooligosaccharide, galactooligosaccharide, and xylooligosaccharide, these carbohydrates have a certain sweetness, but their absorption into the body is suppressed, thus suppressing the rise in blood glucose levels caused by consuming the composition. Therefore, even individuals whose carbohydrate intake is restricted can consume it continuously and with peace of mind.

[0014] Furthermore, allulose, isomaltoligosaccharides, fructooligosaccharides, galactooligosaccharides, and xylooligosaccharides impart a certain degree of hardness and viscosity to the composition in addition to sweetness. Therefore, when selecting these sugars as sweetening components, adjusting their proportions can produce a composition that is sweet and possesses a certain degree of hardness and viscosity.

[0015] Furthermore, if the dietary fiber contains at least one of indigestible dextrin and inulin, these water-soluble dietary fibers suppress the absorption of carbohydrates in the body, thus suppressing the rise in blood glucose levels caused by consuming the composition.

[0016] Furthermore, indigestible dextrin and inulin impart a certain firmness and viscosity to the composition in addition to sweetness. Therefore, when selecting these dietary fibers as sweetening components, adjusting the amount used can impart a sweetness and appropriate firmness that cannot be achieved with carbohydrates alone. Moreover, indigestible dextrin and inulin prevent syneresis and spoilage from the composition, ensuring stable quality and enabling the production of compositions that can be stored for a long period of time.

[0017] As described above, when a composition with a certain hardness and viscosity is ingested, the person ingesting it consciously chews repeatedly, which promotes saliva secretion. This allows for cleansing, antibacterial and tissue-protective effects, mucosal repair effects, and lubrication (moisturizing) effects, thus preventing periodontal disease or suppressing its progression. Furthermore, it promotes remineralization of areas where enamel has demineralized in the early stages of caries, or provides a buffering effect that mitigates the effects of oral acids, thus preventing caries or suppressing its progression. In addition, the longer retention time of the composition in the oral cavity allows the active ingredients contained in the composition to act more effectively in the oral cavity. Moreover, because the composition has a certain hardness and viscosity, the person ingesting it can avoid airway obstruction or aspiration caused by swallowing the composition whole.

[0018] Furthermore, if the active ingredient is cyclodextran, cyclodextran, a type of cyclic oligosaccharide, effectively acts on glucosyltransferase (GTF), an enzyme secreted by Streptococcus mutans, to suppress plaque formation. Therefore, by regularly ingesting compositions containing these active ingredients at predetermined times—before meals, after meals, and before bedtime—periodontal disease and dental caries can be prevented.

[0019] Furthermore, if the active ingredient is a therapeutic agent for treating one or more diseases selected from the group consisting of leukoplakia, erythroplakia, oral candidiasis, recurrent aphthous ulcers, lichen planus, herpetic stomatitis, herpes zoster, and hand-foot-and-mouth disease, then each disease can be treated by ingesting a composition containing these active ingredients.

[0020] Furthermore, if a composition for preventing or treating oral diseases further contains milk components, it is possible to adjust the texture and flavor of the composition, making it a composition that does not cause any discomfort when consumed, thus promoting the habit of consuming the composition.

[0021] The composition for preventing or treating oral diseases according to the present invention can help to make ingestion a habit and enhance the preventive and therapeutic effects of oral diseases, including periodontal disease and dental caries.

[0022] These are photographs of the appearance of a composition according to an embodiment of the present invention, showing the composition filled into a cup-shaped container. These are photographs of the appearance of a composition according to an embodiment of the present invention, showing the composition in a vacuum-packed state. These are photographs of the appearance of compositions according to SAMPLE 1 to SAMPLE 3 that were used for sensory evaluation of the examples of the present invention.

[0023] The following describes in detail compositions for the prevention or treatment of oral diseases according to embodiments of the present invention, in order to facilitate understanding of the present invention.

[0024] 1. Composition First, the composition for preventing or treating oral diseases according to the embodiment of the present invention (hereinafter simply referred to as "composition") comprises a food and beverage composition that has been given a certain sweetness, and an active ingredient that acts effectively in preventing or treating oral diseases added to the food and beverage composition, which will be described in detail below.

[0025] [Sweetening Components] Food and beverage compositions contain sweetening components to impart sweetness. The sweetness of the sweetening components improves the flavor of the food and beverage composition to which the active ingredients have been added, allowing consumers to consume the composition without any discomfort. Furthermore, because of the rich flavor, repeated chewing after consuming the composition promotes saliva secretion. This allows for the exertion of cleansing, antibacterial and tissue-protective effects, mucosal repair effects, and lubrication (moisturizing), thus preventing periodontal disease or suppressing its progression. In addition, it promotes remineralization of areas where enamel has demineralized in the early stages of caries, or provides a buffering effect that mitigates the effects of oral acids, thus preventing caries or suppressing its progression.

[0026] Carbohydrates and dietary fiber are used as sweeteners. Examples of carbohydrates include pentoses such as arabinose and xylose; monosaccharides such as glucose, fructose, galactose, mannose, sorbose and other hexoses, and rare sugars represented by allulose; disaccharides such as lactose, isomerized lactulose, maltose, isomaltose and trehalose; oligosaccharides ranging from trisaccharides to decasaccharides such as isomaltoligosaccharides, fructooligosaccharides, galactooligosaccharides and xylooligosaccharides; and sugar alcohols such as xylitol, erythritol, sorbitol, mannitol, reduced maltose (maltitol), reduced starch syrup, reduced palatinose and reduced lactose (lactitol).

[0027] Furthermore, either water-soluble or insoluble dietary fiber may be used as the dietary fiber, but in the embodiment of the present invention, water-soluble dietary fiber that suppresses the absorption of carbohydrates in the body is used. The water-soluble dietary fiber is not particularly limited, and examples include indigestible dextrin, inulin, polydextrose, isomaltodextrin pectin, guar gum, guar gum hydrolysate (guar bean enzyme hydrolysate), agarose, glucomannan, alginic acid and its salts, β-glucan, carrageenan, fucoidan, and derivatives thereof.

[0028] These sweetening components can be used individually or in combination of two or more. In the embodiments of the present invention, allulose is selected as the monosaccharide and isomaltoligosaccharide, fructooligosaccharide, galactooligosaccharide, and xylooligosaccharide as oligosaccharides because they have a relatively strong sweetness, can easily impart a certain hardness and viscosity, and a savory flavor, and are low in carbohydrates that suppress the absorption of carbohydrates into the body. Furthermore, indigestible dextrin and inulin are selected as water-soluble dietary fibers because they further slow down the rate of carbohydrate absorption into the body and suppress the rise in blood glucose levels. Since the rise in blood glucose levels is suppressed when allulose, oligosaccharides, indigestible dextrin, and inulin are ingested, they can be safely and continuously consumed even by individuals whose carbohydrate intake is restricted.

[0029] Furthermore, the proportion of sugars among the sweetening components can be selected to be 90 parts by mass or less, preferably between 70 and 90 parts by mass, per 100 parts by mass of the food and beverage composition. Here, if the proportion of sugars is too low, there is a risk that the food and beverage composition will not be able to be sweetened, and conversely, if it is too high, there is a risk that the texture, flavor, or color will deteriorate, so it should be adjusted appropriately depending on the form of the food and beverage composition.

[0030] Furthermore, the proportion of water-soluble dietary fiber among the sweetening components can be selected to be 10 parts by mass or less, preferably between 1 and 10 parts by mass, per 100 parts by mass of the food and beverage composition. Here, if the proportion of water-soluble dietary fiber is less than 1 part by mass per 100 parts by mass of the food and beverage composition, there is a risk that the effect of suppressing the absorption of carbohydrates in the body will decrease. Also, since the viscosity of the food and beverage composition will decrease, it will be possible to consume the composition in a short time, but there is a risk that the risk of aspiration during consumption will increase. On the other hand, if the proportion of water-soluble dietary fiber exceeds 10 parts by mass per 100 parts by mass of the food and beverage composition, the effect of suppressing the absorption of carbohydrates in the body can be increased, but the viscosity of the food and beverage composition will increase, and the risk of airway obstruction due to swallowing the composition as is when ingested will increase.

[0031] As described above, the proportion of water-soluble dietary fiber is related to the absorption of carbohydrates in the body and also affects the viscosity of the food and beverage composition. Therefore, in conjunction with the amount of carbohydrates mentioned above, it can be appropriately adjusted according to the desired hardness, viscosity, flavor, and target audience of the food and beverage composition.

[0032] For example, when producing a caramel candy with a certain hardness and high viscosity as a food and beverage composition, the blending ratio can be appropriately adjusted to 20 to 30 parts by mass of allulose, 60 to 70 parts by mass of oligosaccharides, and 5 to 10 parts by mass of water-soluble dietary fiber per 100 parts by mass of sweetening component. Furthermore, when producing a gummy candy that is slightly less viscous and harder than caramel candy, the blending ratio can be appropriately adjusted to 40 to 50 parts by mass of allulose, 40 to 50 parts by mass of oligosaccharides, and 10 to 15 parts by mass of water-soluble dietary fiber per 100 parts by mass of sweetening component. Additionally, when creating a syrup-like composition that is sweet and highly fluid, the blending ratio can be appropriately adjusted to 45 to 55 parts by mass of allulose, 45 to 55 parts by mass of oligosaccharides, and 0 to 5 parts by mass of water-soluble dietary fiber per 100 parts by mass of sweetening component. Furthermore, it is also possible to increase the amount of water to create a strongly sweet beverage using only oligosaccharides.

[0033] Furthermore, if the food and beverage composition is a low-viscosity beverage, it can be consumed in a short time, but there is a risk of increased risk of aspiration during consumption. Also, if the food and beverage composition is in the form of a gummy candy that is harder than caramel candy and has low viscosity, the risk of airway obstruction from swallowing it whole increases. On the other hand, if it has a certain hardness and viscosity like caramel candy, the risk of airway obstruction and aspiration from swallowing it whole can be prevented. For example, when the target consumers are the elderly or infants, it is preferable for the food and beverage composition to have a certain viscosity and hardness like caramel candy.

[0034] [Active Ingredients] Active ingredients can be appropriately selected and added to food and beverage compositions depending on the oral disease to be prevented or treated. In this way, by including active ingredients in the composition, when the composition is ingested, the active ingredients act effectively in the mouth of the person ingesting the composition, thereby preventing or treating oral diseases. The amount of active ingredient to be added can be determined based on the single dose or dosage prescribed for each active ingredient.

[0035] For example, cyclodextran is chosen when the goal is to prevent oral diseases such as periodontal disease, dental caries, or bad breath, which are caused by plaque in the mouth. Cyclodextran is a cyclic oligosaccharide with a structure in which glucose molecules are linked in a ring by α-1,6 bonds. It effectively acts on GTF, an enzyme secreted by Streptococcus mutans and other Streptococcus mutans bacteria, as well as Lactobacillus species such as Lactobacillus acidophilus. Therefore, it has the effect of suppressing plaque formation even when sugar is present in the mouth or in food.

[0036] Therefore, by consuming a food or beverage composition to which cyclodextran has been added, either before or after meals or before going to bed, it is expected to produce an effect equivalent to or better than brushing one's teeth. This makes it particularly effective for elderly people, hospitalized patients and other care recipients, or children who are physically or cognitively unable to brush their teeth properly on a daily basis.

[0037] When using the composition for the prevention or treatment of other oral diseases, such as leukoplakia, erythroplakia, oral candidiasis, recurrent aphthous ulcers, lichen planus, herpetic stomatitis, herpes zoster, or hand-foot-and-mouth disease, it is possible to use substances or drugs for the prevention or treatment of these diseases as active ingredients.

[0038] The composition, as described above, is low in carbohydrates and possesses a certain firmness and viscosity, thus reducing the risk of airway obstruction and aspiration during ingestion. Therefore, it can be safely consumed by individuals with restricted carbohydrate intake, as well as the elderly and infants.

[0039] 2. Method for Manufacturing the Composition Next, as a method for manufacturing one embodiment of the composition of the present invention, a method for manufacturing a composition obtained by adding an active ingredient to a food and beverage composition consisting of a caramel confectionery having a certain hardness and viscosity will be described.

[0040] (Step 1) First, heat the milk components at approximately 150°C to 180°C for a specified time.

[0041] (Step 2) Before the milk components boil, sweeteners such as allulose, oligosaccharides, dietary fiber, and water are added to produce a mixture. At this time, the sweeteners are adjusted to 60 to 90 parts by mass per 100 parts by mass of the mixture, with allulose being 20 to 30 parts by mass, oligosaccharides 60 to 70 parts by mass, and dietary fiber 1 to 10 parts by mass when the sweeteners are 100 parts by mass. For the oligosaccharides, fructooligosaccharides, which are optimal for the production of caramel confectionery according to the embodiment of the present invention, are used, but depending on the form of the food and beverage composition, isomaltoligosaccharides, galactooligosaccharides, and xylooligosaccharides can be appropriately selected. Furthermore, while inulin is used as the dietary fiber, depending on the form of the food and beverage composition, it can be selected from indigestible dextrin, inulin, polydextrose, isomaltodextrin pectin, guar gum, guar gum hydrolysate (guar bean enzyme hydrolysate), agarose, glucomannan, alginic acid and its salts, β-glucan, carrageenan, fucoidan, and derivatives thereof.

[0042] (Step 3) The mixture produced in Step 2 is heated to a temperature of approximately 160°C to 220°C and boiled down for a certain period of time. This process causes the sugars in the mixture to undergo an oxidation reaction (caramelization), resulting in the production of characteristic savory aroma components. The heating temperature can be adjusted as appropriate depending on the desired viscosity of the final food and beverage composition. While allulose, oligosaccharides, and dietary fiber are essential for caramelization among the sweetening components, they are not necessarily required when the food and beverage composition is in a form other than caramel confectionery. Other low-sugar components or dietary fiber can be selected as sweetening components.

[0043] (Step 4) After heating the mixture, let it cool at room temperature for a predetermined time. The cooling time should be adjusted as appropriate according to the desired viscosity of the food and beverage composition.

[0044] (Step 5) After cooling the mixture, the active ingredient is added to the food / beverage composition to complete the preparation of the composition. The active ingredient to be added and the addition amount of the active ingredient are selected according to the oral disease targeted for prevention or treatment, or the severity of the oral disease. For example, when the purpose is prevention of periodontal disease, dental caries or halitosis, cyclodextran is selected as the active ingredient, and the addition amount shall be appropriately adjusted according to the severity of the oral disease, the age of the user, or the mass of the composition ingested at one time.

[0045] The composition produced through the above steps is, for example, filled into a cup-shaped container (Figure 1) or vacuum-packaged (Figure 2) before being delivered to the user.

[0046] Here, the production steps of the composition are not necessarily limited to the order of Steps 1 to 5 described above, and the order of Steps 1 to 5 may be changed as necessary. For example, although the active ingredient is added after cooling the mixture, the active ingredient may be added in any step before Step 5.

[0047] 3. Method of Using the Composition Next, the method of using the composition will be described. When cyclodextran, which is effective for preventing periodontal disease, dental caries or halitosis, is used as the active ingredient added to the food / beverage composition, the composition can be used as a substitute for tooth brushing by ingesting it before meals, after meals or before going to bed. In addition, since the composition has the flavor and texture similar to sweet confectionery, it is habitually and preferably ingested, so forgetting to ingest can also be prevented. On the other hand, because it is low in carbohydrates, there is no need to worry about carbohydrate intake even if it is ingested multiple times a day including before meals, after meals and before going to bed, and even users whose carbohydrate intake is restricted can continuously ingest it with peace of mind.

[0048] Furthermore, when a therapeutic agent for various diseases such as leukoplakia, erythroplakia, oral candidiasis, recurrent aphtha, lichen planus, herpetic stomatitis, herpes zoster and hand-foot-mouth disease is used as the active ingredient, the composition shall be ingested in the prescribed dosage at the prescribed time. Since the composition has the flavor and texture similar to sweet confectionery, even for a therapeutic agent that is bitter and difficult to take when used alone, ingesting it as the composition can alleviate the bitter taste of the therapeutic agent, and even people including infants who are not good at taking therapeutic agents can ingest it with peace of mind.

[0049] In the embodiments described above, caramel candy was used as an example of a food and beverage composition, but the form of the food and beverage composition is not necessarily limited to caramel candy. For example, it is possible to keep the raw materials of the main sweetening component unchanged and add water to make a beverage. Furthermore, the resulting composition can be processed into a powder using crushing or freeze-drying methods and consumed as a beverage by dissolving it in water or other liquids, or by sprinkling it on yogurt or ice cream.

[0050] Next, embodiments of the present invention will be described, but the present invention is not limited in any way to the embodiments described herein.

[0051] In the examples, three types of SAMPLE 1 to SAMPLE 3 with different hardness, viscosity, and sweetness were prepared (see Figure 3). Details of SAMPLE 1 to SAMPLE 3 are shown below. Each of the food and beverage compositions for SAMPLE 1 to SAMPLE 3 was 10 g, which is an appropriate amount for a single serving, and the active ingredient added in all of them was cyclodextran. Furthermore, the amount of cyclodextran added was 20 mg, which is the lower limit amount that is expected to have an inhibitory effect on plaque formation with a single serving. (SAMPLE 1) A syrup-like food and beverage composition was prepared using 35 parts by mass of allulose, 35 parts by mass of fructooligosaccharide as a sweetening component, water, milk components (fresh cream, milk, etc.), and 30 parts by mass of other adjusting materials (psyllium, fruit fiber, agar, polydextrol, etc.) out of 100 parts by mass of the food and beverage composition. (SAMPLE 2) A food and beverage composition consisting of caramel candy was prepared using 100 parts by mass of the food and beverage composition, with 20 parts by mass of allulose, 50 parts by mass of fructooligosaccharides, 5 parts by mass of water-soluble dietary fiber (inulin, indigestible dextrin), water, milk components (fresh cream, milk, etc.), and 25 parts by mass of other adjusting materials (psyllium, fruit fiber, agar, polydextrol, etc.) as sweeteners. (SAMPLE 3) A gummy candy composition was prepared using 100 parts by mass of the food and beverage composition, with 40 parts by mass of allulose, 40 parts by mass of fructooligosaccharides, 10 parts by mass of dietary fiber (inulin, indigestible dextrin), water, milk components (fresh cream, milk, etc.), and 10 parts by mass of other adjusting materials (psyllium, fruit fiber, agar, polydextrol, etc.) as sweeteners.

[0052] Table 1 shows the results of a sensory evaluation of Samples 1 to 3 conducted with eight subjects, two from each age group (40s, 50s, 60s, and 70s). The sensory evaluation assessed sweetness, chewiness, airway obstruction risk, and aspiration risk of Samples 1 to 3 on a four-point scale. The evaluation results are shown in Table 1 (the numbers in the table represent the average values ​​for each score). <Sweetness> Score 1: No sweetness Score 2: Mildly sweet Score 3: Very sweet Score 4: Very sweet <Chewiness> Score 1: No chewiness Score 2: Somewhat chewy Score 3: Chewy Score 4: Very chewy <Airway obstruction risk> Score 1: No airway obstruction risk Score 2: Low airway obstruction risk Score 3: Slightly high airway obstruction risk Score 4: High airway obstruction risk <Aspiration risk> Score 1: No aspiration risk Score 2: Low aspiration risk Score 3: Slightly high aspiration risk Score 4: High aspiration risk

[0053]

[0054] The results of the sensory evaluation are shown in Table 1. In SAMPLE 1, only allulose and fructooligosaccharides were used as sweeteners, without using dietary fiber, resulting in a syrup-like, strongly sweet food and beverage composition overall. Due to its syrup-like consistency, the risk of airway obstruction tended to be lower. However, because SAMPLE 1 is a syrup and chewing is limited when it is placed in the mouth, the time it remains in the oral cavity after ingestion is relatively short. Therefore, the effect of cyclodextran acting with a single ingestion may be reduced. SAMPLE 1 is suitable for consumption by, for example, the elderly and infants who have weak chewing and swallowing abilities, but as mentioned above, the risk of aspiration tends to be higher, so particular care should be taken to prevent aspiration when consumed by the elderly.

[0055] SAMPLE2 has a relatively high amount of fructooligosaccharides, resulting in a stronger sweetness. Although SAMPLE2 is chewy, its viscosity allows the composition to dissolve as it passes through the throat with saliva secreted during chewing, thus preventing airway obstruction and aspiration risks. Therefore, it can be safely consumed by the elderly and infants, and because the active ingredient, cyclodextran, remains in the oral cavity of subjects for a longer period after ingestion, it can effectively prevent various diseases even with infrequent daily intake.

[0056] SAMPLE3 has a hard, low-viscosity texture, making it ideal for consumers who prefer a chewy texture. However, because of its low viscosity and smooth surface, it easily slips down the throat after ingestion, resulting in an increased risk of airway obstruction in some subjects. Therefore, SAMPLE3 may cause airway obstruction if ingested by the elderly or infants who have weak chewing and swallowing abilities.

[0057] From the above examples, it can be said that a caramel confectionery having a certain viscosity and hardness, such as SAMPLE 2, is suitable as a food and beverage composition that reduces the risk of airway obstruction and aspiration when the composition is ingested and allows the active ingredients contained in the composition to act effectively in the oral cavity with a single ingestion. However, it is possible to provide it in a variety of forms, taking into account the preferences, age, biting strength, etc. of the person consuming it.

[0058] As described above, the composition for preventing or treating oral diseases according to the present invention can make ingestion a habit and enhance the preventive and therapeutic effects of oral diseases, including periodontal disease and dental caries.

Claims

1. A composition for the prevention or treatment of oral diseases, comprising a food and beverage composition containing a sweetening component consisting of a carbohydrate selected from the group consisting of allulose, isomaltoligosaccharide, fructooligosaccharide, galactooligosaccharide, and xylooligosaccharide, and dietary fiber containing at least one of indigestible dextrin and inulin, to which an active ingredient that effectively acts in the prevention or treatment of oral diseases is added, wherein the carbohydrate is contained in an amount of 70 parts by mass or more and 90 parts by mass per 100 parts by mass of the food and beverage composition, and the dietary fiber is contained in an amount of 1 part by mass or more and 10 parts by mass per 100 parts by mass of the food and beverage composition.

2. The composition for preventing or treating oral diseases according to claim 1, wherein the active ingredient is cyclodextran.

3. The composition for the prevention or treatment of oral diseases according to claim 1, wherein the active ingredient is a therapeutic agent for treating one or more diseases selected from the group consisting of leukoplakia, erythroplakia, oral candidiasis, recurrent aphthous ulcers, lichen planus, herpetic stomatitis, herpes zoster, and hand-foot-and-mouth disease.

4. The composition for preventing or treating oral diseases according to claim 1 or claim 2, further comprising a milk component.

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