BR102015018604B1 - PROCESS AND FOOD COMPOSITION AGAINST THE FORMATION OF DENTAL CALCULUS IN DOGS AND CATS - Google Patents

Abstract

food composition against the formation of dental calculus in dogs and cats, where sodium hexametaphosphate (hmf) is used in moist foods, and the amount of hmf to be introduced in the moist base food is contained between 0.1% to 3, 0%. hmf can be added during any stage of the manufacture of these wet products that involves mixing and/or grinding with meat and viscera of animals that will later be hermetically bottled and sterilized for 10 to 50 minutes at temperatures between 120 and 160 ºC.

Description

TECHNICAL FIELD

[001] The following descriptive report for the invention refers to the process and composition of wet food against the formation of dental calculus in domestic animals, where, in said food, sodium hexametaphosphate (HMF) is added, resulting in a food composition that reduces the formation of dental calculus. STATE OF ART

[002] According to ABINPET, 2014 dog food represents 91.1% of the pet food industry in Brazil, which means an amount of more than 470 thousand tons of feed just for dogs. The dry type is the most sought after (93.4%), followed by moist food (0.9%), snacks (0.3%) and semi-moist (0.1%). Cat food, on the other hand, ranks second in the pet food segment and exceeds 40 thousand tons produced, equivalent to 8.6% of the total for the period. Dry feeds also lead, with 95.6% of participation, followed by moist foods (1.6%) and general unclassified foods (2.7%). The pet food market earned 16.7 billion in 2014.

[003] It is common knowledge that this low consumption value of moist, canned or sachet foods is largely attributed to the fact that they represent more expensive nutrition and, secondly, more with equal strength, because it is believed that the consumption of moist foods significantly accelerates the formation of dental calculus. Thus, dog and cat owners and veterinarians around the world recognize this fact as negative and significantly impacting when buying or recommending a product considering the impact on the oral health of pets.

[004] According to Pinto (2007) periodontal disease is the general term to designate periodontal disorders (cementum surface of the tooth, periodontal ligament, gingiva and alveolar bone) (Gioso, 2005; Emily & Penman, 1994; Harvey & Emily, 1993; Penman & Harvey, 1993; Harvey, 1992). These include gingivitis (acute and chronic), periodontitis and periodontal abscess (Harvey, 1992). Hyde & Floyde (1997) defined periodontal affection as the result of infectious inflammation of the gingival sulcus, affecting all components of the dental support and adherence apparatus.

[005] All animals can be affected by periodontal disease, however, not all are affected to a similar degree. Some individuals do not progress, or do so later, from gingivitis to periodontitis, while others have early and severe periodontitis. Individual or genetic factors related to the immune system play an important role. Factors that affect the individual's ability to develop an adequate defense response, such as systemic diseases (diabetes mellitus, renal failure, liver failure) and innate or acquired immunodeficiency, may allow for a more rapid development of periodontal disease (Hennet, 2006). Retention of primary teeth and poor implantation or dental occlusion create retention zones for debris and dental plaque. The absence of teeth in an arch after an extraction favors the formation of dental plaque on opposite teeth, due to the absence of masticatory activity. The absence of normal masticatory activity in domestic carnivores plays a positive role in the development of periodontal disease (Gioso, 1994; Harvey & Emily, 1993). For this reason, it is recognized that moist food such as pâtés, pieces in sauce or pastes (canned or in sachets), as they do not require more chewing, lead to a greater accumulation of tartar on the teeth of animals that consume them.

[006] Lesions on the periodontium are caused by bacterial plaque that inexorably accumulates on the oral tissues and teeth (Gioso, 2001). Dental plaque is formed by the adhesion of microorganisms to an acellular film, composed of glycoproteins, polypeptides and lipids of salivary origin, firmly adhered to the tooth's enamel or cementum. The board consists of approximately 80% water and 20% organic and inorganic solids; about 80% of the solid portion is made up of bacteria (Harvey, 1992). Plaque is deposited on the tooth surface, subgingivally in the sulcus and supragingivally in the coronary area to the gingival margin (Lindhe et al., 1975). Without periodic removal, the thickened plaque starts to undergo precipitation of mineral salts (mainly calcium) from saliva and the gingival fluid in which the gingival sulcus is immersed (Hennet, 2006). Mineralization is facilitated by the alkaline pH of the dogs' saliva (approximately nine), thus forming the dental calculus or odontolite (Pibot, 2005). In dogs, the composition of the inorganic portion of the stone consists predominantly of calcium carbonate (calcite) and a small amount of calcium phosphate (apatite), which reflects the high concentration of calcium and carbonate, the high and low pH phosphate concentration in saliva (Legeros & Shannon, 1979). According to Gioso (2005), the accumulation of calculus after a previous treatment occurs from 3 to 24 months, depending on the type of intervention performed.

[007] Mechanical removal of bacterial plaque with a soft toothbrush and size compatible with the species and race is the most efficient method for controlling periodontal disease (Hennet, 2006; Hennet, 2002; Marco & Gioso, 1997). Toothbrushes for dogs and cats are offered in a variety of sizes and shapes to improve the effectiveness of the brushing process.

[008] However, routine and proper brushing requires that the animals be docile and conditioned, in addition to requiring a great acquiescence from the owner, who often does not provide time, patience or persistence for such a procedure. As an alternative, many of these owners choose to provide their pets with food products or toys designed to control dental calculus, such as biscuits or leather straps.

[009] In recent years, an increasing number of nutritional products have become available to assist professional and home dental care. The strategies used involve the use of mechanical scraping action, adequate nutritional content and, more recently, the incorporation of chemical agents that inhibit plaque and/or calculus in foods and toys.

[010] Dry and firm foods are better for the teeth, as they provide resistance when chewed, removing plaque and exercising the periodontium. The same can be said of foods with greater volume, as they require more chewing (Eisner, 1989, cited by Marco & Gioso, 1997). In addition to the lack of mechanical action, soft diets can promote reduced salivary flow and enzyme secretion (Sreebny, 1972).

[011] Often, new products emerge in today's competitive market, promising results in maintaining periodontal health. Foods treated with chemical agents have been cited by several studies as products that inhibit plaque and dental calculus.

[012] GB 1143399 describes a method in which chicken offal is converted into a pet food preparation by adding a solution of sodium hexametaphosphate and mixing with sufficient water to provide a desired thickness, adding alginate of sodium followed by dicalcium phosphate during the mixing process, and finally the addition of a mixture of sodium metabisulfite, benzoic acid, and glucono-delta-lactone to the pet food mix and fill.

[013] The novel agents for the prevention of dental tartar in domestic animals of the present invention are agents that are applied as coatings to commercially prepared diets for domestic animals, described in US 5296217, and which are significantly superior in terms of their anti-aging efficacy. calculation for soluble pyrophosphate crystal growth inhibitors from the prior art sequestration. The sequestering agent of the present invention forms soluble calcium complexes in saliva and dental plaque fluids, thus inhibiting plaque calcification significantly. Sodium hexametaphosphate has been used as the preferred sequestering agent of the invention to date.

[014] An article useful against the formation of dental calculus on the teeth of animals which comprises a chewable product that contains an effective amount of sodium hexametaphosphate to reduce the development of dental calculus is described in US 5618518. The document discloses a useful chewable product against the accumulation of dental tartar on the teeth of animals contains an effective amount of sodium hexametaphosphate to reduce the development of dental calculus. The chew product in one embodiment is prepared by immersing the product in an aqueous solution containing from about 0.5% to about 3.0% by weight of sodium hexametaphosphate. Also disclosed are methods for preparing the chew product and again using the chew product containing the sodium hexametaphosphate to reduce and/or prevent the formation of dental limescale on the teeth of animals.

DISCUSSION

[015] What can be seen from the analysis of the prior art is that the use of sodium hexametaphosphate (HMF) in hard or dry food compositions is common in the art since 1969 (see GB 1143399). This is because the HMF reaction mechanism is known.

[016] As shown by Pinto (UFLA, 2007), sodium hexametaphosphate is a known sequestrant that forms soluble complexes with calcium present in the plaque fluid, preventing it from mineralizing. Sodium hexametaphosphate diffuses through saliva and is later converted to orthophosphate by the action of acids present in the stomach, and then metabolically assimilated in a similar way to other dietary phosphates. Thus, the addition of this agent to food does not pose a danger to the animal's health (Stookey et al., 1996). Acidic solutions, present in the stomach, accelerate its hydrolysis to orthophosphate (Ohlweiler, 1973).

[017] The anti-calicification effect on dental biofilm of hexametaphosphate has been demonstrated in vitro, in which the formation of calcium hydroxyapatite crystals was significantly reduced (White et al., 2002).

[018] Stookey et al. (1996) compared the effect of conventional snack biscuits and biscuits coated with sodium hexametaphosphate on the formation of dental calculus. Twenty-four Beagle dogs, aged between 5 and 6 years, were used for a period of 4 weeks. Dogs received a dry food as a staple diet (once a day), followed after four hours by no biscuits, two or four conventional biscuits or two biscuits coated with sodium hexametaphosphate (0.6% HMF). Compared with the diet without the addition of biscuits, the supply of two or four conventional biscuits had no significant influence on stone formation, while the daily consumption of two biscuits coated with sodium hexametaphosphate reduced stone accumulation by 46%. Similarly, Paiva (2004), in a research with sixteen American Foxhound dogs treated with conventional biscuits or biscuits enriched with different types of phosphates (sodium tripolyphosphate and sodium hexametaphosphate), observed less accumulation of dental plaque in dogs that received the biscuits containing one of the chelating agents.

[019] These studies showed that the use of HMF is not harmful to the animal, prevents dental calculus, when used in hard feed or on a dry basis.

[020] The idea of using HMF to eliminate and prevent dental calculus is present, for example, in US 5296217, in US 5618518 and in “Sodium tripolyphosphate and sodium hexametaphosphate in the prevention of odontoliths in dogs / Adriana Brasil Ferreira Pinto - Lavras: UFLA, 2007”. However, what is clearly evident is that this type of sequestering agent is only used in hard or chewable foods.

[021] Although dry food is the most suitable so that the domestic animal can, when chewing, produce friction between the teeth and said food, in order to, thereby, eliminate dental calculus deposits, most pet owners pets have a habit of providing their pets with moist food, such as pate and sachet, for a variety of other reasons. Even though they are not the most suitable foods to prevent tartar formation, moist foods have many nutritional advantages over dry foods, for example: they contain more protein in the dry base and a protein:fat:carbohydrate ratio, much more balanced for carnivores; contains more moisture which is good for hydration and the urinary tract and are preferred by dogs and cats over dry ones as they are more similar to the natural nutrition of carnivores and, due to the sterilization process, they last longer on the shelf when closed. In this sense, their main market disadvantages in relation to dry foods would be two: their price, when compared to economic and premium foods, and the fact that they greatly accelerate the accumulation of dental calculus.

[022] For this reason, it is understood that the present invention comes to alleviate this marketing and technical problem by enabling users and veterinarians to benefit from the nutrition of their pets and their customers, respectively, with moist foods with a slower development speed of tartar, since the present invention significantly reduces the rate of dental calculus formation in dogs and cats fed wet rations.

[023] Thus, due to considerations relevant to the state of the art discussed above, one of the objectives of the present invention is the development of a process and food formulation against the formation of dental calculus in domestic animals, where sodium hexametaphosphate (HMF) is used in moist food. The amount of HMF to be introduced into the wet staple feed is contained between 0.1% to 3.0%. HMF can be added during any stage of the manufacture of these wet products that involves mixing and/or grinding with animal meats and viscera that will later be hermetically bottled and sterilized for 10 to 50 minutes at temperatures between 120 and 160 °C.

DESCRIPTION

[024] The characterization of the invention proposed in this report is achieved by describing the process and composition in question, which are necessary to carry out the present application, in such a way that it can be reproduced in full by appropriate technique, allowing full characterization functionality of the claimed patent.

[025] From the description of the percentage quantities of the individual constituents that make up the product, the descriptive part of the report is based, clarifying aspects that may have been implied, in order to clearly determine the protection requested herein.

[026] These quantities may vary, as long as you do not run away from what was initially required.

[027] The present invention refers to the formulation of moist food, with the addition of 0.1 to 3% of HMF, aiming at the formation of soluble complexes with calcium present in the bacterial plaque fluid, preventing it from mineralizing and thus reducing the formation of tartar on the teeth of dogs and cats that consume moist food. This product has a flexible formulation and can be manufactured with offal and/or ground animal meat with or without the addition of thickeners, animal or vegetable flours, potassium chloride, calcium carbonate (or any other inorganic source of calcium), choline , taurine, palatabilisers, glucose and other amino acids, as well as organic or inorganic vitamins and minerals and enough water for processing that results in a final product with moisture between 50 and 95% and meeting the specific nutritional needs of each animal according to AAFCO, 2014 and or specific literature for supporting foods (Ex: Fascetti and Delaney, 2012).

[028] The processing of the wet products in question includes the addition of HMF directly on the meats or on their mixture before, during or after their grinding with 1 to 10 mm discs with continuous mixing for at least 1 to 10 minutes and subsequent emulsification, or not, depending on the type of product.

[029] The consistency of the product is varied and may be slightly pasty to liquid, with or without natural or manufactured pieces of meat, with or without sauce or gel. The food can be complete, specific, adjuvant or supplement for dogs and cats as classified by the Ministry of Agriculture, Livestock and Supply - IN No. 30 of August 5, 2009 and IN No. 39 of November 21, 2014. The products after hermetically packaged in thermostable, metallized or plastic packaging, they will be sterilized for 10 to 50 minutes at temperatures between 120 and 160 °C and steam pressures that can vary from 1 to 3 bar in specific time and temperature curves that depend on the net weight and of the type of packaging used to guarantee an F0 between 5 and 50.

EXPERIMENTAL PROTOCOL

[030] The experiment was conducted at the Experimental Center in Companion Animal Nutrition (CENAC) of the Federal University of Lavras from 10/01/2014 to 11/13/2014. Sixteen uncastrated males and females were used. Eight Beagle dogs from the experimental kennel, aged between 2 and 9 years. And eight indoor animals, small breeds, aged 1 to 5 years.

[031] The animals were randomly distributed in four treatments: T1) wet food without phosphates (control); T2) standard with 0.3% sodium tripolyphosphate; T3) test with 0.3% sodium hexametaphosphate and T4) test with 0.3% sodium hexametaphosphate + 0.03% vitamin c.

[032] The dogs were kept under standardized conditions of handling and feeding with wet commercial food and fresh water ad libitum, in accordance with what is recommended by the Veterinary Oral Health Council (VOHC 2008) for carrying out experiments related to bacterial plaque. Food was offered twice a day and the amount of feed provided was established according to the formula 110 x PV0.75. The project was approved by the Ethics Committee of the Universidade Federal de Lavras.

[033] The pre-experimental period comprised a phase of adaptation of the animals to the experimental diets, in a total of ten days, and to dental prophylaxis, in which the extraction of the calculus and dental polishing was performed, ensuring that the animals were in equal conditions for the beginning of the experiment.

[034] Antibiotic therapy was instituted for which Stomorgyl® was used (75,000UI/kg of spiramycin and 12.5mg/kg of metronidazole). The protocol was installed five days before and five days after the initial and final prophylaxis.

[035] The experimental period was 55 days, starting the day after dental prophylaxis. During this period the animals received the experimental diets twice a day. At the end of this period, the animals were again submitted to general anesthesia to measure salivary pH, gingival sulcus depth and bacterial plaque formed.

[036] It was clinically evaluated for the presence of bacterial plaque the teeth: canine, second and third premolars and first molars, of the complete maxillary arch. The measurement of salivary pH was made with a universal indicator tape. The gingival sulcus of each tooth evaluated was individually measured by means of a millimeter periodontal probe introduced into the gingival sulcus, parallel to the tooth, up to its maximum depth.

[037] The visualization of bacterial plaque was made through liquid dye (fuchsin), applied to the surface of each tooth evaluated. Digital photos were taken on the day of final prophylaxis to perform computerized measurement of the plaque area formed on each tooth evaluated.

[038] The photos shown in FIGURE 01 were taken before and after fuchsin staining and with the following parameters: resolution of 2364x1728, macro and flash options activated, a millimeter ruler was inserted next to the gum of each animal in all photos, to avoid errors caused by distortions and allow calibration of linear measurement and tooth area in the image. The digitized images were analyzed on a computer with the aid of the GIMP 2 programs to treat the image, ImageJ to obtain measurements and Broffice.org Calc to obtain the percentages of the areas of the buccal surfaces of teeth affected by plaque in relation to the area total of each tooth.

[039] The digitized images of the vestibular surfaces of the teeth of the right and left jaws were treated in the GIMP 2 program to obtain a single color in the area of BP, calculus and total area. To obtain the measurements of the areas in cm2 the ImageJ program was used. The partial and total area data were taken to the Broffice.org Calc program, to obtain the CP area percentage (%CP) in relation to the total area of each vestibular surface of the affected teeth.

[040] The experimental variables were analyzed according to the package "SISVAR for Windows" version 4.6 (Furtado, 2003), in the verification of significant difference between the variables by the F test and the Scott-Knott test for classification of means.

[041] The experimental design used was the completely randomized (DIC) with four treatments (t) and four replications (r), being used 16 animals.

[042] Yij = μ + t i + ei j, where:

[043] Yij = observed value regarding the repetition j of treatments i;

[044] μ = constant associated with all observations;

[045] ti = effect of treatment i, with i = 1.2,3.4;

[046] ei j = experimental error associated with each observation Y i j with j = 1,2,3,4;

[047] Each experimental repetition (parcel) consisted of one animal.

Médias seguidas por letras diferentes na mesma coluna diferem entre si peio teste de Scott- Knott (P<0,05).[048] TABLE 1 - Mean indices for the measurement of bacterial plaque coverage of the right maxillary teeth in dogs subjected to different treatments. (T1: wet food without phosphates (control); T2: standard with 0.3% sodium tripolyphosphate; T3: test with 0.3% sodium hexametaphosphate and T4: test with 0.3% sodium hexametaphosphate + 0.03 % vitamin C). Data in % in relation to the total area of the tooth.Table 01

Means followed by different letters in the same column differ by the Scott-Knott test (P<0.05).

Médias seguidas por letras diferentes na mesma coluna diferem entre si pelo teste de Scott- Knott (P<0,05).[049] TABLE 2 - Mean indices for the measurement of bacterial plaque coverage of the left maxillary teeth in dogs subjected to different treatments. (T1: wet food without phosphates (control); T2: standard with 0.3% sodium tripolyphosphate; T3: test with 0.3% sodium hexametaphosphate and T4: test with 0.3% sodium hexametaphosphate + 0.03% vitamin C). Data in % in relation to the total area of the tooth. Table 02

Means followed by different letters in the same column differ from each other by the Scott-Knott test (P<0.05).

Médias seguidas por letras diferentes na mesma coluna diferem entre si pelo teste de Scott- Knott (P<0,05)[050] TABLE 3 - Mean indices relative to the measurement (in millimeters) of the gingival sulcus of the right maxillary teeth in dogs submitted to different treatments. (T1: wet food without phosphates (control); T2: standard with 0.3% sodium tripolyphosphate; T3: test with 0.3% sodium hexametaphosphate and T4: test with 0.3% sodium hexametaphosphate + 0.03 % vitamin c). Table 03

Means followed by different letters in the same column differ from each other by the Scott-Knott test (P<0.05)

Médias seguidas por letras diferentes na mesma coluna diferem entre si pelo teste de Scott- Knott (P<0,05)[051] TABLE 4 - Mean indices relative to the measurement (in millimeters) of the gingival sulcus of the left maxillary teeth in dogs submitted to different treatments. (T1: wet food without phosphates (control); T2: standard with 0.3% sodium tripolyphosphate; T3: test with 0.3% sodium hexametaphosphate and T4: test with 0.3% sodium hexametaphosphate + 0.03 % vitamin c). Table 04

Means followed by different letters in the same column differ from each other by the Scott-Knott test (P<0.05)

Médias seguidas por letras diferentes na mesma coluna diferem entre si pelo teste de ScottKnott (P<0,05).[052] TABLE 5 - Mean values for the measurement of mouth pH of dogs subjected to different treatments. (T1: wet food without phosphates (control); T2: standard with 0.3% sodium tripolyphosphate; T3: test with 0 .3% sodium hexametaphosphate and T4: test with 0.3% sodium hexametaphosphate + 0.03% vitamin c). Table 05

Means followed by different letters in the same column differ from each other by the ScottKnott test (P<0.05).

[053] According to the results obtained from the statistics, we concluded that treatments 3 (test with 0.3% sodium hexametaphosphate) and 4 (test with 0.3% sodium hexametaphosphate + 0.03% vitamin c) were the most effective in preventing bacterial plaque for the canine tooth, however the inclusion of vitamin C in the amounts experienced in the treatment was not effective, since the two treatments, with and without vitamin C, showed similar results for the canine tooth.

[054] It is also noticed that there was no significant difference between the treatments for the right premolar 3 and left molar teeth, which can be explained by the fact that they are teeth with greater area in relation to the canine and greater adherence to food , as it is a test with moist food.

Claims (4)

1- PROCESS, characterized by the processing of wet products, including the addition of sodium hexametaphosphate directly on the meat or on its mixture before, during or after its grinding with 1 to 10 mm discs with continuous mixing for 1 to 10 minutes in the minimum and subsequent emulsification, depending on the type of product. 2- PROCESS according to claim 01, characterized in that the products, after hermetically filled in thermostable, metallized or plastic packaging, are sterilized for 10 to 50 minutes at temperatures between 120 and 160 °C and steam pressures that can vary from 1 to 3 bar on specific time and temperature curves to guarantee an F0 between 5 and 50. 3- FOOD COMPOSITION AGAINST THE FORMATION OF DENTAL CALCULUS IN DOGS AND CATS, in accordance with the process described in claim 01 and characterized by the addition of 0.1 to 3% of HMF in moist food. 4- FOOD COMPOSITION AGAINST THE FORMATION OF DENTAL CALCULUS IN DOGS AND CATS, as claimed in 3 and characterized in that the moist food can be manufactured with offal and/or ground animal meat with or without the addition of thickeners, animal or vegetable meal , potassium chloride, calcium carbonate (or any other inorganic source of calcium), choline, taurine, palatabilisers, glucose and other amino acids, in addition to organic or inorganic vitamins and minerals and sufficient water for processing to result in a final product with moisture between 50 and 95%.

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