CN111642746A

CN111642746A - Food, oral cleaning and pharmaceutical composition for inhibiting oral pathogenic bacteria

Info

Publication number: CN111642746A
Application number: CN202010453681.2A
Authority: CN
Inventors: 丁庆
Original assignee: Zhejiang Kingzyme Biotechnology Co ltd
Current assignee: Zhejiang Kingzyme Biotechnology Co ltd
Priority date: 2020-05-26
Filing date: 2020-05-26
Publication date: 2020-09-11
Anticipated expiration: 2040-05-26
Also published as: CN111642746B

Abstract

The invention belongs to the field of treatment and prevention of oral diseases, and discloses a food, an oral cleaning and a pharmaceutical composition for inhibiting oral pathogenic bacteria, wherein the product respectively comprises lactobacillus strains with activity effect of inhibiting the oral pathogenic bacteria and physiologically acceptable excipient or diluent, the lactobacillus strains comprise lactobacillus paracasei QV1 and lactobacillus fermentum LBF128, the lactobacillus paracasei QV1 strain is preserved in the China general microbiological culture Collection center of the Committee for culture Collection of microorganisms, the preservation number is CDMCCNO.16350, and the lactobacillus fermentum LBF128 strain is preserved in the China general microbiological culture Collection center of the Committee for culture Collection of microorganisms, the preservation number is GMCCNo. 15061. The QV1 and LBF128 are combined to synergistically inhibit oral pathogenic bacteria, the synergistic effect of the QV1 and the LBF128 is exerted to obviously improve the inhibition effect on various pathogenic bacteria, and the product only consists of two probiotics, so that the cost is obviously reduced.

Description

Food, oral cleaning and pharmaceutical composition for inhibiting oral pathogenic bacteria

Technical Field

The invention relates to a product applied to an oral cavity, in particular to a food, an oral cavity cleaning and a medical composition for inhibiting oral pathogenic bacteria.

Background

The oral health is an integral part of the life quality, which is related to the health of the whole body and has important influence on the life quality of people, the daily necessary oral care can effectively prevent various diseases, and the maintenance of the oral cleanness and the health are important means for preventing the diseases.

In oral care, dental caries is the most prevalent oral disease, also known as tooth decay, and if not treated in a timely manner, can cause complications such as pulpitis, periapical inflammation, and even jaw inflammation. Caries can be seen in people of any age after the eruption of deciduous teeth, but the caries probability is different in different ages. The rate of lactose attack on deciduous teeth of children aged 5-8 years can reach a peak; the old people are easy to cause root and surface caries due to gingival atrophy and root exposure, and the caries rate is obviously increased to reach another peak period. China is a country with high incidence of oral diseases. The fourth national oral health epidemiological survey result released in 2017 shows that the caries rate of permanent teeth of children aged 12 years is 38.5%, and the caries rate of deciduous teeth of children aged 5 years is 71.9%, so that the oral health maintenance method is a key for preventing dental caries.

Dental caries is a disease caused by multifactorial factors, and the occurrence reason is to consider tooth constituent elements, form, position, saliva constituent, pH value, secretion amount, viscosity, antibacterial factor, carbohydrate content in diet, fluoride, vitamin and physical properties thereof, so that the number of bacteria in the oral cavity is reduced, and the incidence rate of dental caries and periodontal disease caused by bacteria can be reduced. Generally, bacteria affecting dental health are present in the form of plaque, which adheres to the surfaces of teeth in the oral cavity as films, and the change in the outer surface of the plaque gradually forms white deposits from a transparent appearance. The bacteria in dental plaque include various cocci, bacilli and ciliates, and the main dental plaque bacteria most likely to cause caries or periodontal inflammation include Candida albicans, Streptococcus mutans ingbritt, porphyromonas gingivalis, etc.

At present, a plurality of research results show that special probiotics can improve the incidence rate of dental caries, and also can reduce the quantity of dental caries pathogenic bacteria Streptococcus mutans (Streptococcus mutans) in the oral cavity, so that the formation of dental plaque is reduced, a hotbed for breeding periodontal disease pathogenic bacteria can be reduced, gingival inflammation and loss of bone of a subgingival alveolar bone caused by toxin generated by bacteria are avoided, and the incidence rate of periodontal disease is reduced.

Through retrieval, related applications have been published in the prior art for methods of preventing and treating dental caries using lactic acid bacteria. For example, chinese patent application No. 200610145932.0, entitled "lactobacillus paracasei" on 2010, 11/3, discloses a product containing lactobacillus paracasei, which contains a plurality of LP lactic acid bacteria that inhibit the growth of dental bacteria. The food, oral cleaning product or oral therapeutic medicine containing LP lactobacillus is taken or used by users, so that the pathogenic bacteria of dental caries and periodontal disease in oral cavity of users are inhibited by LP lactobacillus to reduce the quantity, thereby achieving the effect of preventing dental diseases such as dental caries and periodontal disease.

Further, as disclosed in the application No. 201711155468.8 published as 2018.07.31 in the chinese patent application No. 201711155468.8, a food, an oral cleanser and a pharmaceutical composition for inhibiting a lactic acid bacterial strain of oral pathogenic bacteria are disclosed. At least one isolated lactic acid bacterial strain selected from the group consisting of: lactobacillus acidophilus (Lactobacillus acidophilus) F-1 strain, Lactobacillus salivarius (Lactobacillus salivarius subsp. thalicini) AP-32 strain, Lactobacillus reuteri (Lactobacillus reuteri) GL-104 strain, Lactobacillus paracasei (Lactobacillus paracasei) GL-156 strain, Lactobacillus helveticus (Lactobacillus helveticus) RE-78 strain, Lactobacillus rhamnosus (Lactobacillus rhamnosus) CT-53 strain, and Lactobacillus paracasei (Lactobacillus paracasei) ET-66 strain.

According to the method, various probiotics are required to be added to exert the effect according to the existing method, and the cost is high. Based on the shortcomings of the prior art, there is a need to invent a new product capable of inhibiting a variety of oral pathogens.

Disclosure of Invention

1. Problems to be solved

Aiming at the problems of poor prevention and treatment effects, high cost and the like of the existing products for inhibiting oral pathogenic bacteria, the invention provides a method for synergistically inhibiting oral pathogenic bacteria by combining lactobacillus paracasei QV1 and lactobacillus fermentum LBF128, the synergistic effect of the two is obviously improved, the product prepared by the method only consists of two probiotics, and the cost is obviously reduced.

2. Technical scheme

In order to solve the problems, the technical scheme adopted by the invention is as follows:

the invention provides a food composition for inhibiting oral pathogenic bacteria, which comprises lactobacillus strains with the activity effect of inhibiting the oral pathogenic bacteria and a physiologically acceptable excipient or diluent, wherein the lactobacillus strains comprise lactobacillus paracasei QV1 and lactobacillus fermentum LBF128, the lactobacillus paracasei QV1 strain is preserved in China general microbiological culture Collection center with the preservation number of CDMCCNO.16350, and the lactobacillus fermentum LBF128 strain is preserved in China general microbiological culture Collection center with the preservation number of GMCCNo.15061.

When the lactobacillus paracasei QV1 and lactobacillus fermentum LBF128 of the present invention are used as active ingredients, they may be prepared by adding an excipient, a binder, a disintegrant, a lubricant, etc. as appropriate according to the use, and the form (solid, liquid, etc.) may be selected.

Examples of the excipient include animal and vegetable oils such as soybean oil, safflower oil, olive oil, germ oil, sunflower oil, beef tallow, sardine oil, etc., polyhydric alcohols such as polyethylene glycol, propylene glycol, glycerin, sorbitol, etc., surfactants such as sorbitol vinegar, sucrose fatty acid, glycerin fatty acid, polyglycerin fatty acid, etc., purified water, lactose, starch, microcrystalline cellulose, D-mannitol, lecithin, gum arabic, sorbitol solution, sugar solution, etc.

Examples of the binder include hydroxypropylmethylcellulose, hydroxypropylcellulose, gelatin, pregelatinized starch, polyvinyl pyrrolidone, polyvinyl alcohol and the like.

Examples of the disintegrant include calcium carboxymethylcellulose, sodium carboxymethylcellulose, croscarmellose sodium, crospovidone, low-substituted hydroxypropylcellulose, corn starch, and the like.

Examples of the lubricant include talc, hydrogenated vegetable oil, wax, light anhydrous silicic acid and the like derived from naturally occurring substances and derivatives thereof, stearic acid, magnesium stearate, calcium stearate, aluminum stearate, and the like.

When the lactobacillus paracasei QV1 and lactobacillus fermentum LBF128 of the present invention are used as active ingredients, they may further contain sweeteners, colorants, pH adjusters, flavors, various amino acids, and the like. In addition, the solid product may be coated by a known method. Upon ingestion, the liquid may be dissolved or suspended in water or other suitable medium.

One) lactobacillus paracasei QV1

The lactobacillus strain QV1 is separated from the inner Mongolia grassland pasture, the censored strain is detected by the institute of microbiology of Chinese academy of sciences, and the identification result is Lactobacillus lactis and suspected new species by comprehensively analyzing the experimental data of the censored strain such as cell morphology, physiological and biochemical characteristics, 16rRNA gene sequence, pheS gene sequence, dnaK gene sequence and the like according to Bergey's Manual of systematic bacteriology and the related research papers of International journal of systematic evolution microbiology. (2018) micro-indexing number 334), and detecting and identifying as the lactic acid bacteria.

QV1 biological material collection information:

lactobacillus QV1, classified under the name lactobacillus paracasei, latin under the name: lactobacillus paracasei is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, the preservation date is 8 months and 28 days in 2018, and the preservation number is CGMCC No. 16350. The address of the depository: beijing in China.

The lactobacillus QV1 is a strain with strong acid resistance and high salt resistance. The cell morphology and the results of physicochemical experiments of the strain identified ((2018) Microzerk No. 334) are shown in Table 1.

TABLE 1 results of cell morphology and physicochemical experiments

The results of determination of the 16S rRNA gene sequence of the strain identified ((2018) Microzerk No. 334) are shown in Table 2.

TABLE 216S rRNA Gene sequence determination results

The dnaK gene sequence determination results of the strain identified ((2018) Microzerk No. 334) are shown in Table 3.

TABLE 3 sequencing of the dnaK Gene

The pheS gene sequencing results of the strain identified by ((2018) Microzerk No. 334) are shown in Table 4.

TABLE 4 PheS Gene sequencing results

II) Lactobacillus fermentum LBF128 Strain

The lactobacillus LBF128 of the present invention is isolated from the pickled rice bran paste, and the isolated bacteria are subjected to morphological observation and physiological property test, and DNA of the isolated bacteria is extracted and DNA of the 16SrRNA region is amplified by PCR. As for the amplified DNA, the base sequence was analyzed using ABIPRISM310 genetic Analyzer [ Life technologies corporation ]. The obtained sequence was subjected to homology search with a sequence registered in the International base sequence database (DDBJ/EMBL/GenBank) and MicroSeqID analysis using the database of software [ Life technologies corporation ], a phylogenetic tree closest to the genetic relationship was established by the adjacency method (NJ method), and the strain was determined to be closest to Lactobacillus Fermentam by analysis (coincidence rate 99.99%).

The strain LBF128 of the invention is entrusted to the institute of microbiology of Chinese academy of sciences to identify strains, and the identification result is Lactobacillus fermentum according to the comprehensive analysis of experimental data such as cell morphology, physiological and biochemical characteristics, 16SrRNA gene sequence, pheS gene sequence and the like of the strains to be detected, referring to Bergey's Manual of systematic bacteriology and the related research paper of International journal of systematic volvulation microbiology. ((2018) micro indexing System 035). The lactobacillus LBF128 is a strong acid-resistant and high-salinity-resistant strain and has good high-temperature resistance as shown in relevant biological activity experiments.

LBF128 biological material deposit information:

lactobacillus LBF128, classified under the name lactobacillus fermentum, latin under the name: lactobacillus fermentum is preserved in the general microbiological center of China Committee for culture Collection of microorganisms, the preservation date is 12 months and 13 days in 2017, and the preservation number is CGMCC No. 15061. The address of the depository: beijing in China.

The cell morphology and the results of physicochemical experiments of the strain identified ((2018) Microzerk No. 334) are shown in Table 5.

TABLE 5 cell morphology and results of physicochemical experiments

The results of determination of the 16S rRNA gene sequence of the strain identified ((2018) Microzerk No. 334) are shown in Table 6.

TABLE 616S rRNA Gene sequencing results

The pheS gene sequencing results of the strain identified ((2018) Microzerk No. 334) are shown in Table 7.

TABLE 7 PheS Gene sequencing results

The food composition comprises any one of milk beverage, solid beverage, biscuit, candy, chocolate, tea, coffee and chewing gum.

Preferably, the product of the present invention further comprises an oral cleaning composition comprising said lactobacillus paracasei QV1 and lactobacillus fermentum LBF128, said oral cleaning composition comprising any one of toothpaste, dentifrice, mouthwash, bacteriostatic, breath freshening spray, fluoridated, denture cleanser, and denture gel for pets.

Preferably, in the process of preparing the oral cleaning composition, an activated bacteria solution is prepared first, and then the activated bacteria solution is prepared by mixing with a physiologically acceptable excipient or diluent, wherein the process of preparing the activated bacteria solution comprises the following steps:

1) respectively adding lactobacillus paracasei QV1 powder and lactobacillus fermentum LBF128 powder into distilled water according to certain mass to obtain mixed bacterial liquid;

2) activating the bacterial liquid obtained in the step 1) in a constant-temperature shaking table at 37 ℃ for 1-2 hours.

Preferably, the product of the invention also comprises an oral pharmaceutical composition comprising said lactobacillus paracasei QV1 and lactobacillus fermentum LBF128, said pharmaceutical composition comprising an external or oral dosage form.

Preferably, in the food composition, the oral cleaning composition or the pharmaceutical composition, the mass ratio of lactobacillus paracasei QV1 to lactobacillus fermentum LBF128 is 1: 4, the lactobacillus paracasei QV1 and the lactobacillus fermentum LBF128 are both live bacteria. The total number of the live bacteria is 10⁶Above CFU; preferably, the total number is 10¹⁰Above CFU.

Preferably, the oral pathogens include Candida albicans (C.a), Streptococcus mutans Ingbritt strain of cariogenic bacteria (S.m), Lactobacillus casei (L.c), and Porphyromonas gingivalis (P.g), a periodontal inflammatory bacterium.

3. Advantageous effects

Compared with the prior art, the invention has the beneficial effects that:

(1) the product for inhibiting the oral pathogenic bacteria contains lactobacillus fermentum LBF128 and lactobacillus paracasei QV1 which have high-efficiency inhibiting effect on various pathogenic bacteria, when the two are jointly applied, the lactobacillus paracasei QV1 can generate a large amount of metabolites in the proliferation stage, the yield of the metabolites is high, the metabolites comprise various extracellular polysaccharides, enzymes and amino acids, the activation and proliferation of the lactobacillus fermentum LBF128 can be greatly promoted, the LBF128 is a strain with strong adaptability to strong acid environment, high salt environment and high temperature environment relative to other lactic acid bacteria, the strain can better proliferate and play an effective bactericidal effect under the reinforcement of the metabolites generated by the lactobacillus paracasei QV1, and the bactericidal effect on the pathogenic bacteria when the two are independently applied is obviously improved.

(2) The product for inhibiting oral pathogenic bacteria has excellent bactericidal effect on various pathogenic bacteria such as Candida albicans (C.a), cariogenic Streptococcus mutans lngbritt (S.m), Lactobacillus casei (L.c) and periodontal inflammatory bacteria porphyromonas gingivalis (p.g), and is beneficial to wide application in the field.

(3) The product for inhibiting oral pathogenic bacteria contains lactobacillus fermentum LBF128 and lactobacillus paracasei QV1 which are strong acid-resistant, salt-resistant and high temperature-resistant strains, so that the product can still maintain strong reproductive capacity in various excipients or diluents and has wide application range.

Detailed Description

The invention is further described with reference to specific examples.

Examples

The present example uses four oral pathogens to test the bactericidal effect of QV1 (lactobacillus paracasei) and LBF128 (lactobacillus fermentum) used alone and together.

The preservation information of QV1 biological material: lactobacillus QV1, classified under the name lactobacillus paracasei, latin under the name: lactobacillus paracasei is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, the preservation date is 8 months and 28 days in 2018, and the preservation number is CGMCC No. 16350. The lactobacillus QV1 is a strain with strong acid resistance and high salt resistance.

The LBF128 biological material deposit information: lactobacillus LBF128, classified under the name lactobacillus fermentum, latin under the name: lactobacillus fermentum is preserved in the general microbiological center of China Committee for culture Collection of microorganisms, the preservation date is 12 months and 13 days in 2017, and the preservation number is CGMCC No. 15061.

The experimental procedure for this example is as follows:

1. preparation of samples

In order to meet the culture conditions of pathogenic bacteria, powders of QV1 (lactobacillus paracasei) and LBF128 (lactobacillus fermentum) were dissolved in PBS, respectively, and then added to agar medium supplemented with 1.0% heme, 1.0% vitamin K1, and 0.5% yeast extract, and a bacterial solution of QV1 having OD550 ═ 0.8 and a bacterial suspension of LBF128 were prepared using BHI liquid medium after completion of the culture, respectively.

2. Test strains and culture conditions

In this experiment, 4 strains of pathogenic bacteria were tested in total, Candida albicans (C.a), Streptococcus mutans Ingbritt strain of cariogenic bacteria (S.m), Lactobacillus casei (L.c), and Porphyromonas gingivalis strain of periodontium gingivalis (P.g), which were stored in the department of dental science lecture of university of Kanagawa, all of which were maintained by the department of microbial infection.

Culturing four pathogenic bacteria strains: the four pathogenic bacteria were added to brain Infusion (Becton Dickinson, Sparks, Md.) containing 1.0% heme, 1.0% vitamin K1 and 0.5% yeast extract, respectively, in BHI broth at 37 deg.C for 18 hours under anaerobic Conditions (CO)₂：10％，H₂：10％，N₂: 80%) and the fungus was cultured at 37 ℃ for 18 hours under aerobic conditions. Four types of pathogenic bacteria solutions with an OD550 ═ 0.8 were prepared from the cultured BHI liquid culture medium.

3. The influence of the co-culture of QVI and LBF128 with various pathogenic bacteria alone or in combination with the pathogenic bacteria on the pathogenic bacteria

OD550 of BHI broth and each of the experimental bacteria was adjusted to 0.8. The following different experimental groups, group 1(QV1+ pathogen), were set for each of the four different pathogens: in 24 wells, 10. mu.l each of QV1 and the pathogenic bacterium was inoculated into 480. mu.l of BHI broth, and co-cultured under the same culture conditions as those of the pathogenic bacterium. Group 2(LBF128+ pathogenic bacteria): in 24 wells, 10. mu.l each of LBF128 and the pathogenic bacterium was inoculated into 480. mu.l of BHI broth, and co-cultured under the same culture conditions as the pathogenic bacterium. Group 3(LBF128+ QV1+ pathogenic bacteria): mu.l of QV1 bacterial suspension, 8. mu.l of LBF128 bacterial suspension and 10. mu.l of pathogenic bacteria suspension were inoculated into 480. mu.l of BHI broth (mass ratio of QV1 to LBF 128: 1: 4), and co-cultured under the same culture conditions as the pathogenic bacteria (bacteria under anaerobic conditions, fungi under aerobic conditions). The control group was a pathogen culture alone.

The experiment was started and viable cell counts and pH measurements were taken within 6 hours and 24 hours of incubation. Each of the above-mentioned groups was dispersed in 100. mu.l of each culture broth on BHI medium, wherein the C.a-containing culture broth was cultured for 1 day in aerobic culture at 37 ℃; the culture broth containing the other bacteria was cultured in anaerobic culture for 4 days and counted based on the number of colonies grown. Viable cells were counted by dilution with phosphate buffered saline (PBS, pH 7.5).

By counting the bacterial number, the results of comparing the bacterial numbers of the QV1 and LBF128 strains with those of the experimental strains when co-cultured and when the experimental strains were cultured alone after 6 hours and 24 hours from the start of the experiment are shown in table 1, which shows the results of comparing group 1 and group 2 with those of the comparative group, and further, the bactericidal effects of QV1 and LBF128 alone were evaluated.

TABLE 1 fungicidal Effect of QV1 and LBF128, respectively, when cocultured with the test strains

TABLE 2 variation of pH by cocultivation of QV1 and LBF128 strains

Results of comparing the number of bacteria when the QV1 and LBF128 strains were co-administered (co-cultured with each test strain) and when each test strain was cultured alone after 6 hours and 24 hours from the start of the experiment are shown in table 3, which shows the results of comparing group 3 with the control group, and further, the bactericidal effect when QV1 and LBF128 were co-administered was evaluated.

TABLE 3 synergistic germicidal efficacy of QV1 and LBF128 when applied in combination

From the results in tables 1 and 3, it can be seen that lactobacillus paracasei QV1 can produce a large amount of metabolites during the proliferation stage, the metabolites have high yield, including various exopolysaccharides, enzymes and amino acids, and can greatly promote the activation and proliferation of lactobacillus fermentum LBF128, and LBF128 is a strain with strong adaptability to strong acid environment, high salt environment and high temperature environment compared with other lactobacillus, and can better proliferate and exert effective bactericidal effect under the reinforcement of the metabolites produced by lactobacillus paracasei QV1, thereby significantly improving the bactericidal effect on pathogenic bacteria when the two are applied independently.

The two bacteria can be used together to produce a mixture of bacteria and bacteria to produce a variety of products for inhibiting oral pathogens.

When the product is prepared, lactobacillus paracasei QV1 powder and lactobacillus fermentum LBF128 powder are respectively added into distilled water according to certain mass to obtain mixed bacterial liquid; and activating in a constant-temperature shaking table at 37 ℃ for 1-2 hours to obtain the antibacterial liquid.

The activated bacteria liquid can also be supplemented with physiologically acceptable excipient or diluent to prepare milk beverage, solid beverage, cookies, candy, chocolate, tea, coffee, chewing gum, etc., and can be directly eaten.

Or mixing the activated bacteria solution with physiologically acceptable excipient or diluent to obtain oral cleaning composition, including any one of toothpaste, dentifrice, collutory, breath refreshing spray, fluorine-coating agent, denture cleanser, and pet tooth cleaning gel. And simultaneously, the activated bacteria liquid can be supplemented with physiologically acceptable excipient or diluent to prepare the pharmaceutical composition.

In the food composition, oral cleaning composition or pharmaceutical composition, the total number of viable bacteria of QV1 lactobacillus and LBF128 lactobacillus is 10⁶Above CFU; preferably, the number of viable bacteria is 10¹⁰Above CFU.

Example 2

Acid resistance experiments were performed for LBF128, procedure: culturing LBF128 lactobacillus in diluted agar medium in a culture dish, and regulating the content of LBF128 lactobacillus in the culture dish to 10⁷Each of the media was adjusted to pH 3.0 and 2.0 with diluted hydrochloric acid. Respectively detecting the LBF128 lactobacillus content in the culture dish after 1 hour and 2 hours of cultureThe results are shown in Table 4.

TABLE 4 results of the acid resistance test of LBF128

The above experiments confirm that the LBF128 lactic acid bacteria has strong acid resistance, can survive for more than 2 hours under the environment of pH 2.0, and can survive and maintain the reproductive capacity after the LBF128 lactic acid bacteria adapt to the acidic environment under the acidic condition of pH 3.0.

Acid resistance experiment for QV 1: the lyophilized powder of QV1 was diluted 100 times with warm water at 37 ℃ and left for 0.5 hour, then MRS liquid media adjusted to pH 3.0 and 2.0 (using hydrochloric acid) were placed in the medium, and the number of viable bacteria was measured after 1 hour and 2 hours, respectively, and the results of the acid resistance test are shown in Table 5. Acid resistance experiments demonstrated that QV1, although not as acid resistant as LBF128, survives in strong acid conditions.

TABLE 5 acid resistance test results of QV1

From the above results, it is understood that both of the two strains used in the present invention have strong acid resistance, and are suitable for preparing various food compositions, oral cleaning compositions and pharmaceutical compositions for inhibiting oral pathogenic bacteria.

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gatttattgg gcgtaaagag agtgcaggcg gttttctaag tctgatgtga aagccttcgg 600

cttaaccgga gaagtgcatc ggaaactgga taacttgagt gcagaagagg gtagtggaac 660

tccatgtgta gcggtggaat gcgtagatat atggaagaac accagtggcg aaggcggcta 720

cctggtctgc aactgacgct gagactcgaa agcatgggta gcgaacagga ttagataccc 780

tggtagtcca tgccgtaaac gatgagtgct aggtgttgga gggtttccgc ccttcagtgc 840

cggagctaac gcattaagca ctccgcctgg ggagtacgac cgcaaggttg aaactcaaag 900

gaattgacgg gggcccgcac aagcggtgga gcatgtggtt taattcgaag ctacgcgaag 960

aaccttacca ggtcttgaca tcttgcgcca accctagaga tagggcgttt ccttcgggaa 1020

cgcaatgaca ggtggtgcat ggtcgtcgtc agctcgtgtc gtgagatgtt gggttaagtc 1080

ccgcaacgag cgcaaccctt gttactagtt gccagcatta agttgggcac tctagtgaga 1140

ctgccggtga caaaccggag gaaggtgggg acgacgtcag atcatcatgc cccttatgac 1200

ctgggctaca cacgtgctac aatggacggt acaacgagtc gcgaactcgc gagggcaagc 1260

aaatctctta aaaccgttct cagttcggac tgcaggctgc aactcgcctg cacgaagtcg 1320

gaatcgctag taatcgcgga tcagcatgcc gcggtgaata cgttcccggg ccttgtacac 1380

accgcccgtc acaccatgag agtttgtaac acccaaagtc ggtggggtaa ccttttagga 1440

gccagccgcc taa 1453

<210>5

<211>433

<212>DNA

<213>Lactobacillus fermentum

<400>5

gtctgttttg atgcggaccc aaacgtcgcc aatgcaggcc cggatgctgg aacaacacga 60

cttctccaag gggccgttga agatgatctc accggggaag gtttaccgcc gcgacaccga 120

tgacgctacc cacagccacc aattccacca ggttgaagga atcgtggtcg gtgaacacgt 180

cacgatggcc gatttaaagg ggaccctaga ggcggtggcc caaaacctgt ttggcgacca 240

gctcaaggtg cgtctgcgcc cgagttactt cccgttcacg gaaccgtccg tcgaggccga 300

catcacttgc tttaattgcc tgggggccgg ttgctcaatc tgtaagggaa ctggttggat 360

cgaggtgttg ggggccggaa tggtgcaccc aaacgtcttg aagatgtctg gcgtcgaccc 420

ggaagtttac ggc 433

Claims

1. A food composition for inhibiting oral pathogens, comprising: the food composition comprises lactobacillus strains with the effect of inhibiting the activity of oral pathogenic bacteria and physiologically acceptable excipient or diluent, wherein the lactobacillus strains comprise lactobacillus paracasei QV1 and lactobacillus fermentum LBF128, the lactobacillus paracasei QV1 strain is preserved in China general microbiological culture Collection center with the preservation number of CDMCCNO.16350, and the lactobacillus fermentum LBF128 strain is preserved in China general microbiological culture Collection center with the preservation number of GMGMGMCCNo.15061.

2. The oral pathogen inhibiting food composition of claim 1, wherein: the oral pathogenic bacteria comprise any one or combination of candida albicans, streptococcus mutans, lactobacillus casei and periodontal inflammatory bacteria porphyromonas gingivalis, the lactobacillus paracasei QV1 and the lactobacillus fermentum LBF128 are live bacteria, and/or the total number of the live bacteria of the food composition is 10⁶Above CFU.

3. The oral pathogen inhibiting food composition of claim 1 or 2, wherein: the food composition comprises any one of milk beverage, solid beverage, biscuit, candy, chocolate, tea, coffee and chewing gum.

4. An oral cleaning composition for inhibiting oral pathogens characterized by: the oral cleaning composition comprises lactobacillus strains with the effect of inhibiting the activity of oral pathogenic bacteria and physiologically acceptable excipient or diluent, wherein the lactobacillus strains comprise lactobacillus paracasei QV1 and lactobacillus fermentum LBF128, the lactobacillus paracasei QV1 strain is preserved in China general microbiological culture Collection center with the preservation number of CDMCCNO.16350, and the lactobacillus fermentum LBF128 strain is preserved in China general microbiological culture Collection center with the preservation number of CCGMNo.15061.

5. The oral cleaning composition for inhibiting oral pathogens according to claim 4 wherein: the mass ratio of the lactobacillus paracasei QV1 to the lactobacillus fermentum LBF128 is 1: 4, the lactobacillus paracasei QV1 and the lactobacillus fermentum LBF128 are both live bacteria.

6. The oral cleaning composition for inhibiting oral pathogens according to claim 5 wherein: the oral cleaning composition comprises any one of toothpaste, dentifrice, antibacterial liquid, collutory, breath freshening spray, fluorine coating agent, denture cleanser and denture adhesive for pets.

7. The oral cleaning composition for inhibiting oral pathogens according to claim 6 wherein: the oral pathogenic bacteria comprise any one or combination of candida albicans, streptococcus mutans, lactobacillus casei and periodontium bacteria porphyromonas gingivalis.

8. The oral cleaning composition for inhibiting oral pathogens according to any one of claims 4 to 7, wherein: the preparation process of the oral cleaning composition comprises the following steps of firstly preparing activated bacteria liquid and then preparing the activated bacteria liquid and physiologically acceptable excipient or diluent, wherein the preparation process of the activated bacteria liquid comprises the following steps:

9. The oral cleaning composition for inhibiting oral pathogens according to claim 8 wherein: the total number of the viable bacteria in the oral cavity cleaning composition is 10⁶Above CFU.

10. A pharmaceutical composition for inhibiting oral pathogens, comprising: the medical composition comprises lactobacillus strains with the effect of inhibiting the activity of oral pathogenic bacteria and a physiologically acceptable excipient or diluent, wherein the lactobacillus strains comprise lactobacillus paracasei QV1 and lactobacillus fermentum LBF128, the lactobacillus paracasei QV1 strain is preserved in the China general microbiological culture Collection center with the preservation number of CDMCCNO.16350, and the lactobacillus fermentum LBF128 strain is preserved in the China general microbiological culture Collection center with the preservation number of GMGMCCNo.15061.