JP2008283964A - Sugar-coated chewing gum composition and method for producing sugar-coated chewing gum - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a sugar-coated chewing gum composition having not only a rapid releasing rate of lactoferrin into the mouth by chewing, excellent elutability and excellent long-term preservation stability but also excellent effects for inactivating the toxin of bacteria of periodontal disease by allowing a sugar-coated layer to contain maltitol and lactoferrin, and to provide a method for producing a sugar-coated chewing gum. <P>SOLUTION: The maltitol and lactoferrin are formulated as sugar coating components forming the sugar coating layer of the sugar-coated chewing gum composition comprising a chewing gum body and the sugar-coated layer for covering the surface of the chewing gum body. Preferably, dextranase is formulated with the components for forming the chewing gum body or the sugar-coated layer. The method for producing the sugar-coated chewing gum includes forming the chewing gum body, and covering the surface of the chewing gum body with the sugar-coating components containing the maltitol and lactoferrin to afford the sugar-coated layer. By the production method, the sugar-coated chewing gum having the excellent characteristics can be obtained industrially advantageously. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a sugar-coated chewing gum composition having a high rate of mastication release of lactoferrin, excellent dissolution in the mouth, good long-term storage stability, and excellent inactivation of periodontal disease toxins, and a method for producing a sugar-coated chewing gum.

Conventionally, a sugar-coated chewing gum in which the main surface of a chewing gum containing a gum base is coated with a sugar coating is known.
In general, the sugar coating material is a syrup in which an aqueous solution of edible gum is mixed with a sweetener such as sugar or starch syrup, and, in some cases, a pigment, a sour agent, a vitamin, a fragrance or the like. In order to sugar coat the chewing gum main surface using this, rotate the rotating pan, roll the chewing gum main body put in the rotating pan, sprinkle the above syrup on this, the surface of the chewing gum main body uniformly with syrup Moisten. Next, hot air is blown into a rotating pan that is rotating to remove moisture from the syrup adhering to the surface of the chewing gum main body, and the surface of the chewing gum main body is covered with syrup solids. Furthermore, sprinkle syrup and repeat the same process as described above to grow a film made of syrup solids to an appropriate thickness, thereby producing a sugar-coated chewing gum. The purpose of sugar coating is to improve the appearance of the product by polishing the surface, to prevent the contents from collapsing by curing the surface, or to prevent the products from sticking to each other, making the handling convenient There is no report that it contributes to the stabilization of the active ingredients contained in the product.

  On the other hand, lactoferrin has been known to be effective as a compounding ingredient for oral compositions because it has a neutralizing action on periodontal disease bacterial toxins and endotoxins, and a chewing gum composition containing lactoferrin (Patent Document 1: Japanese Patent Laid-Open No. 03-220130, Patent Document 2: Japanese Patent Laid-Open No. 05-255109) have been proposed.

  However, the chewing gum composition contains lactoferrin in the chewing gum main body, and when the surface of the chewing gum main body is coated with sugar coating and cured, it takes time for the lactoferrin to be released even if it is chewed in the mouth, There is a problem that even when chewing, a sufficient amount of lactoferrin is not eluted, and there is a problem that the effect derived from lactoferrin is poor.

  Furthermore, regarding the effects of lactoferrin, pharmacological actions such as infection protection and immunostimulation (Patent Document 3; Patent No. 3819441), periodontal disease toxin neutralization and endotoxin neutralization (Patent Document 4; The chewing gums of Patent Documents 1 and 2 are inferior in the expression of the above-mentioned effects derived from lactoferrin, and in particular, when lactoferrin is added to plate-like chewing gum, lactoferrin is incorporated into the gum base. Therefore, the high effect derived from lactoferrin is not satisfactorily exhibited.

  In addition, lactoferrin is a protein, and its structure collapses at high temperatures and is unstable, so that it is inferior in storage stability in the preparation, and it is difficult to stably mix it in the preparation over a long period of time. A technique for blending lactoferrin into a tablet (Patent Document 5; JP 2004-346020 A) and a technique for stabilizing lactoferrin by liposome formation (Patent Document 6; JP 2004-359647 A) have been proposed. Even with these techniques, it is difficult to stabilize lactoferrin in the preparation over a long period of time. Especially in chewing gum, there is a problem that lactoferrin is incorporated into the gum base or destabilizes at high temperature during production, and it is difficult to stably mix lactoferrin.

  Therefore, by chewing in the mouth, lactoferrin is quickly released into the mouth, and is excellent in elution of lactoferrin, in addition to excellent long-term storage stability, and an excellent effect derived from lactoferrin and Development of a method for producing sugar-coated chewing gum is desired.

Japanese Patent Laid-Open No. 03-220130 JP 05-255109 A Japanese Patent No. 3819441 JP 2005-306890 A JP 2004-346020 A JP 2004-359647 A

  The present invention has been made in view of the above circumstances, has a fast release rate of lactoferrin when chewed in the mouth, excellent elution, and excellent long-term storage stability, and excellent effects derived from lactoferrin when chewed in the mouth An object of the present invention is to provide a sugar-coated chewing gum composition that is stable and effective and effective in preventing periodontal disease, and a method for producing a sugar-coated chewing gum.

  As a result of repeated earnest studies to achieve the above object, the present inventors have as a sugar coating component for forming a sugar coating layer of a sugar coating chewing gum comprising a chewing gum main body containing a gum base and a sugar coating layer covering the chewing gum main surface. By blending maltitol and lactoferrin and coating the chewing gum main surface with the sugar coating ingredients, the release rate of lactoferrin into the oral cavity is fast, the dissolution is excellent, the long-term storage stability is excellent, and the periodontal is high. It was found that a sugar-coated chewing gum having an effect of inactivating pathogenic toxins and effective in preventing periodontal disease can be obtained. In addition, lactoferrin is blended with maltitol-containing sugar coating ingredients to form a sugar coating layer by covering the chewing gum main surface, and by preparing sugar coating chewing gum, the release rate of lactoferrin when chewing in the mouth is fast and elution In addition, lactoferrin is not incorporated into the gum base and is not destabilized at high temperatures during production, has excellent long-term storage stability, and has excellent effects derived from lactoferrin when chewing in the mouth. It was demonstrated that it was effective in preventing periodontal disease, and the present invention was made.

Accordingly, the present invention provides the following sugar-coated chewing gum composition and method for producing sugar-coated chewing gum.
[Claim 1] A sugar-coating chewing gum composition comprising a chewing gum main body and a sugar coating layer covering the chewing gum main surface, wherein the sugar coating component forming the sugar coating layer contains maltitol and lactoferrin.
2. The sugar-coating chewing gum composition according to claim 1, wherein the chewing gum main body or the sugar-coating layer contains dextranase.
[3] A process for producing a sugar-coated chewing gum, characterized in that after the chewing gum main body is formed, the surface of the chewing gum main body is covered with a sugar coating component containing maltitol and lactoferrin to form a sugar coating layer.
[4] The process for producing a sugar-coating chewing gum according to [3], wherein the chewing gum main body or the sugar-coating layer contains dextranase.

  The sugar-coated chewing gum composition of the present invention contains maltitol and lactoferrin in the sugar-coated layer, so that the rate of mastication release of lactoferrin in the mouth is high, the dissolution property is excellent, and the long-term storage stability is excellent. Excellent inactivation effect of toxins. According to the production method of the present invention, the sugar-coated chewing gum having the above-mentioned excellent characteristics can be industrially advantageously obtained.

Hereinafter, the present invention will be described in more detail. The sugar-coated chewing gum composition of the present invention comprises a chewing gum main body and a sugar-coated layer covering the chewing gum main body, and contains maltitol and lactoferrin as a sugar-coating component that is a raw material for forming the sugar-coated layer, The chewing gum main surface is prepared as a sugar-coated chewing gum in which a sugar-coated layer is coated.
Here, the chewing gum is mainly composed of a gum base, sweetener, fragrance, active ingredient, coloring agent, etc., and the sugar-coating layer contains maltitol as the main ingredient, and contains lactoferrin as an active ingredient, and further edible gum And other active ingredients, sweeteners, pigments, acidulants, fragrances, and the like.

  In the present invention, maltitol used as a sugar coating component is blended as a stabilizer that suppresses the periodontal disease toxin inactivating effect of lactoferrin and the elution rate after long-term storage, and as a sweetener. Maltitol is reduced maltose, which is obtained by hydrogenating high-purity maltose obtained by saccharifying starch with malt enzyme, and is a sugar alcohol in which glucose and sorbitol are combined. It shows 80-90% sweetness. It is slowly hydrolyzed in the gastrointestinal tract and is used as a low-energy sweetener because of a moderate increase in blood sugar after ingestion.

The blending amount of maltitol as a sugar coating component is preferably 20 to 34% (mass%, the same applies hereinafter) in the total composition, and particularly preferably 24 to 34%. If the blending amount is less than 20%, the effect of lactoferrin inactivating periodontal disease toxins may not be sufficiently exhibited, or the sweetness may be reduced, causing a problem in use feeling. If it exceeds 34%, the dissolution rate of lactoferrin after long-term storage may decrease, or the flavor may be affected by an increase in sweetness.
Moreover, it is desirable to mix maltitol in the sugar-coated layer in a range of 50 to 99.5%, particularly 60 to 95% of all components of the sugar-coated layer.
In addition, it is desirable not to mix sweeteners, such as sugar alcohols other than maltitol, in a sugar coating layer.

  Lactoferrin is widely distributed in the animal body, and the biological functions of lactoferrin have antibacterial action, antiviral action, ecological defense action and endotoxin neutralizing action, and a mucin production promoter ( JP 09-12473 A), a new pharmaceutical composition (JP 8-217693 A) and the like have been proposed. Lactoferrin is an iron-binding glycoprotein having a molecular weight of 83100, in which a sugar chain composed of galactose, mannose, sialic acid or the like is bound to one polypeptide chain. Commercially available lactoferrin is commonly used from mammals (eg, humans, cows, sheep, goats, horses, etc.) colostrum, transitional milk, regular milk, terminal milk, etc., or processed products of these milks such as skim milk, whey, etc. Lactoferrin separated by a method (for example, ion exchange chromatography), lactoferrin produced from a plant (tomato, rice, tobacco). In the present invention, a commercially available product may be used as lactoferrin, or a product prepared by a known method may be used. Examples of commercially available lactoferrin derived from bovine include “Morinaga lactoferrin (MLF-1)” sold by Morinaga Milk Co., Ltd., “Lactoferrin” sold by DMV Japan, and the like.

In order to effectively improve periodontal tissue destruction, the amount of lactoferrin is 0.01 to 10% (in terms of solid content, the same applies hereinafter), particularly 0.1 to 5%, based on the entire composition. preferable. If the blending amount is less than 0.01%, a satisfactory periodontal pathogen toxin inactivating effect may not be obtained, and if it exceeds 10%, the periodontal pathogen toxin inactivating effect of lactoferrin reaches saturation, Moreover, the elution property of the lactoferrin in a mouth may fall.
In addition, the blending ratio of lactoferrin with respect to maltitol in the sugar coating component is preferably 0.005 to 70%, particularly 0.01 to 60%, especially 0.03 to 25% of the blended amount of maltitol.

  The sugar-coating chewing gum composition of the present invention preferably contains a binder as a sugar-coating component in order to further improve the coatability, and the chewing gum main surface is more satisfactorily coated with the sugar-coating by adding the binder. be able to. As the binder, for example, edible gum such as gum arabic and starch are preferably used, but gum arabic is particularly suitable because it is easily sugar-coated.

When the binder is blended, the blending amount is preferably 0.1 to 10%, particularly preferably 0.5 to 5% of the entire sugar-coated chewing gum composition, and if it is less than 0.1%, sugar coating may not be sufficiently achieved. If it exceeds 10%, the appearance stability such as discoloration and the elution property of lactoferrin may be affected.
Furthermore, the blending amount of the binder is preferably 0.1 to 40%, particularly 1 to 30% with respect to maltitol in the sugar coating component.

  In the present invention, as the gum base blended mainly in the chewing gum, those usually used in chewing gum compositions can be used. For example, polyvinyl acetate resins having an average degree of polymerization of 100 to 1000, natural resins (such as chicle, gelton, and solver) , Resin for gum base such as polyisobutylene, polybutene, ester gum (base agent), emulsifier, filler such as calcium carbonate, calcium phosphate, talc, lanolin, stearic acid, sodium stearate, potassium stearate, glyceryl triacetate, glycerin, etc. Commercially available gum bases containing plasticizers or softeners, natural wax, petroleum wax, paraffin, etc. can be used. Specifically, natural bases, gum bases, youths, etc. are preferred. It is. In addition, the said gum base may contain coloring agents, such as natural pigment | dyes, such as gardenia, safflower, and abalone, and titanium dioxide.

  The blending amount of the gum base is preferably 10 to 50%, particularly 15 to 30% of the entire composition.

  In the composition of the present invention, it is preferable to blend dextranase as an active ingredient in the chewing gum main body or the component forming the sugar coating layer, and by adding dextranase, an effect of inhibiting plaque formation is imparted. be able to. In particular, the addition of dextranase to the sugar coating component forming the sugar coating layer is effective because it can be expected to improve the plaque formation inhibitory effect as compared with the case where it is mainly contained in the chewing gum.

  Conventionally, dextranase is known to have a plaque-inhibiting effect, and many oral compositions containing this have been proposed (Japanese Patent No. 782154, etc.). As the dextranase used in the present invention, known ones, that is, those produced from various dextranase-producing bacteria can be used. For example, those derived from dextranase producing bacteria such as Penicillium genus, Aspergillus genus, Ketomium genus, Streptomyces genus, Sporochicham genus, Bacillus genus, etc., but those derived from filamentous ketomium genus in terms of dextran resolution Most preferably, is used.

  As the dextranase, a dextranase obtained by a known method from a known dextranase-producing bacterium belonging to the genus Ketomium can be suitably used, and commercially available products such as those manufactured by MFC Lifetech Co., Ltd. Can be used.

  The blending amount of dextranase is preferably 0.01 to 5%, more preferably 0.032 to 3% per gram of the composition, based on 12,000 unit products. If it is less than 0.01%, the plaque removal effect may not be obtained satisfactorily, and if it exceeds 5%, there is a possibility that a harmful effect occurs due to discoloration. In addition, 1 unit of dextranase is the amount of dextranase that produces free reducing sugar corresponding to 1 μmol of glucose per minute when the reaction is carried out using dextran as a substrate.

  In the sugar-coated chewing gum composition of the present invention, a sweetener such as a sugar alcohol other than maltitol can be blended in the chewing gum main body in order to impart sweetness to the chewing gum main body. Examples of the sweetener include commonly used sweeteners such as sugars such as sucrose, glucose, dextrose, invert sugar, fructose, xylitol, erythritol, sorbitol, mannitol, lactitol, palatinose, palatinit, trehalose, oligosaccharide, reduced starch syrup, stevia , Sucralose, saccharin, and aspartame are preferable, and sucralose, xylitol, paratinite, and erythritol are particularly preferable in terms of flavor. When the sweetener is blended in the chewing gum main body, the blending amount is desirably 0.001 to 70%, particularly 0.01 to 65% of the entire composition.

  Furthermore, in the present invention, maltitol may be blended as a sweetening agent in the chewing gum main body as necessary for the purpose of enhancing sweetness. In this case, the blending amount of maltitol blended mainly in the chewing gum is preferably 1 to 50%, particularly 5 to 40% of the whole composition.

  Moreover, a fragrance | flavor can be mix | blended with this invention composition. In addition, the fragrance may be blended with the sugar coating component for the purpose of imparting flavor to the sugar coating, or may be blended with the gum base for imparting flavor to the chewing gum main body, and blended with both the sugar coating component and the chewing gum main body. Also good.

  As a fragrance | flavor, 1 type (s) or 2 or more types can be used for fat and oil fragrance | flavors and powder fragrance | flavors, such as a natural fragrance | flavor and a synthetic fragrance | flavor. For example, natural flavors such as mastic oil, parsley oil, anise oil, eucalyptus oil, wintergreen oil, cassia oil, menthol oil, spearmint oil, peppermint oil, lemon oil, coriander oil, orange oil, mandarin oil, lime oil, lavender Oil, laurel oil, chamomile oil, cardamom oil, caraway oil, bay oil, lemongrass oil, pine needle oil, neroli oil, rose oil, jasmine oil, Iris concrete, absolute peppermint, absolute rose, orange flower, citrus oil, Examples include mixed fruit oil, strawberry oil, cinnamon oil, clove oil, and grape oil.

Single flavors include carvone, anethole, methyl salicylate, cinnamic aldehyde, linalool, linalyl acetate, limonene, menthone, menthyl acetate, pinene, octyl aldehyde, citral, pregon, carbyl acetate, anisaldehyde, ethyl acetate, ethyl butyrate Rate, allylcyclohexanepropionate, methylanthranilate, ethylmethylanthranilate, vanillin, undecalactone, hexanal, ethinone alcohol, propyl alcohol, butanol, isoamyl alcohol, hexenol, dimethylsulfide, cycloten, furfural, trimethyl Examples include pyrazine, ethyl lactate, and ethyl lioacetate. Single flavor and / or natural flavors including strawberry flavor, apple flavor, banana flavor, pineapple flavor, grape flavor, mango flavor, tropical fruit flavor, butter flavor, milk flavor, yogurt flavor, fruit mix flavor, herbal mint Flavors and the like. Moreover, the form of a fragrance | flavor may be an essential oil, an extract, a solid substance, or the powder which spray-dried these.
The total amount of the fragrance is preferably 0.001 to 20% of the entire composition, particularly preferably 0.001 to 5%. If the amount is less than 0.001%, a satisfactory effect may not be exhibited. Yes, if it exceeds 20%, the flavor and texture of the composition may be impaired.

  Furthermore, in the composition of the present invention, other additives such as acidulants, brighteners, thickeners, emulsifiers, pH adjusters, preservatives are added as necessary to the sugar-coating layer or chewing gum. Etc. may be appropriately added within a range not impairing the effects of the present invention.

In order to produce a sugar-coated chewing gum with the sugar-coated chewing gum composition of the present invention, various ingredients are added to a gum base, kneaded, and shaped into an appropriate shape to prepare a chewing gum main body. Then, maltitol and lactoferrin are added to the chewing gum main surface. It can be prepared by coating the contained sugar coating component to form a sugar coating layer.
For example, first, if necessary, an additive such as a predetermined amount of dextranase, sweetener, flavor, colorant, taste-masking substance, etc., to a gum base mainly composed of a resin for gum base and composed of wax, emulsifier, filler, softener, etc. And knead uniformly at around 50 ° C. using a kneader. Subsequently, it cut | disconnects in appropriate shapes, such as plate shape and a block shape, and a chewing gum main body (chewing gum layer) is obtained. At this time, the mass of the chewing gum main body is preferably about 1 to 2 g. In order to form a sugar coating layer on the chewing gum main surface, a sugar coating bread or a rotary pot can be used.

  The sugar-coating process can be carried out by a usual method using a sugar-cooked bread or a rotary kettle. From the so-called hard sugar-coating method using syrup that contains maltitol and edible gum and the like as an aqueous solution, and powdered sugar Any of the so-called soft sugar coating methods in which the fine powder raw material and the maltitol syrup are alternately applied may be adopted. In this case, lactoferrin may be used directly as it is, or may be added after being mixed in advance with maltitol syrup and / or maltitol fine powder raw material.

The sugar-coated bread or the rotary hook is preferably an upper-opened bottomed container that is connected to a drive motor and is attached to a rotary drive shaft that is disposed at an angle of, for example, 10 to 60 ° with respect to the vertical line. For example, FY-TS-220 manufactured by Fuji Pharmaceutical Machinery Co., Ltd. can be used. When the soft sugar coating method is adopted, for example, a chewing gum main body formed into an appropriate shape is put into a sugar-coated bread or a rotary kettle, and the gum arabic as a sugar-coating raw material is rotated while the sugar-coated bread or rotary kettle is rotated at 5 to 30 rpm. The binder-containing maltitol syrup is added to the chewing gum main surface, and the entire surface of the chewing gum main body is covered with this binder-containing maltitol syrup, where powder components such as maltitol and lactoferrin, oil flavors, etc. The liquid component is mixed and added in advance and dried by blowing air to form a sugar coating layer. Drying can be performed, for example, by supplying the powder component and spreading it over the entire coating, or by blowing after the treatment with the powder component. In the case of blowing air, the air volume is preferably 3 to 30 m ² / min. For example, drying is preferably performed so that the water content is 1 to 3%. It is preferable to repeat this process until the ratio of the sugar-coating layer is 20 to 45%, particularly 30 to 40% of the whole preparation (sugar-coating chewing gum in which the chewing gum main body is coated with the sugar-coating layer) to form the sugar-coating layer.

  Further, after the sugar coating layer is formed, a further process such as polishing may be employed. For example, in the polishing process, a polishing wax is supplied into the rotary kettle and the rotary coater is rotated while the sugar coating is being rotated. It can also be performed by coating the surface of the sugar coating layer of the chewing gum with a wax. In this case, carnauba wax or candelilla wax may be used as the wax.

  The sugar-coated chewing gum composition of the present invention is prepared into sugar-coated chewing gums of various shapes such as round and square, but particularly prepared in a square shape is resistant to scratches and the like from the viewpoint of appearance stability. Is preferred.

  EXAMPLES Hereinafter, although an Example, an Example, and a comparative example demonstrate this invention further in detail, this invention is not restrict | limited to the following Example. Note that% in each example is mass% unless otherwise specified, and the blending amount is converted to a pure content after dry-up excluding moisture.

[Experimental example]
Sugar-coated chewing gums having the compositions shown in Tables 1 to 3 were prepared by the following method and evaluated by the following method. The results are shown in Tables 1-3.

Preparation of sugar-coated chewing gum:
According to the composition shown in Tables 1 to 3, gum base (manufactured by Natural Base Co., Ltd.), xylitol (manufactured by Mitsubishi Shoji Food Tech Co., Ltd.), maltitol (manufactured by Mitsubishi Shoji Food Tech Co., Ltd.), paratinit (Mitsui Sugar Co., Ltd.) ), Erythritol (manufactured by Nikken Kasei Co., Ltd.), reduced starch syrup (manufactured by Nikken Kasei Co., Ltd.), reduced maltose starch syrup (manufactured by Nikken Kasei Co., Ltd.), dextranase (12,000 units, MFC) Life Tech Co., Ltd.), sucralose (San-Ei Gen FFI Co., Ltd.), powder fragrance, and oil fragrance were added and kneaded uniformly using a 1 L capacity kneader (manufactured by Toshin Co., Ltd.) at around 50 ° C. . This kneaded product was cut into blocks to obtain a chewing gum main body (chewing gum layer). At this time, the mass of the chewing gum main body was set to about 1 g. Thereafter, the chewing gum main body formed above is put into the sugar-coated bread, and the maltitol or sorbitol syrup containing gum arabic is applied to the chewing gum surface while rotating the sugar-coated bread at 15 rotations / minute. When the entire surface of the chewing gum is covered with syrup, crystallized powder components such as maltitol and lactoferrin, and then liquid components such as oil fragrance are added and dried by blowing to form a sugar coating layer on the chewing gum main surface. Formed. This process was repeated until the ratio of the sugar-coating layer reached 30 to 40% of the entire preparation to produce a sugar-coating chewing gum. Furthermore, carnauba wax was supplied into the sugar-coated bread, and the sugar-coated layer surface of the sugar-coated chewing gum was coated while rotating the sugar-coated bread.
In each example, lactoferrin (food grade) manufactured by DMV Japan was used as the lactoferrin (hereinafter the same).

Extraction method of lactoferrin from sugar coating layer:
One sugar-coated chewing gum with the composition shown in Tables 1 and 3 and the composition shown in Comparative Example 6 in Table 2 was transferred to a 100 mL beaker and dissolved in 80 mL of a 3% aqueous sodium chloride solution kept at 60 ° C. for 30 minutes, and then the beaker While washing the wall with a 3% aqueous sodium chloride solution, the volume was raised to 100 mL, subjected to ultrasonic treatment for 5 minutes, and filtered through a filter (Kurabo Co., Ltd.) having a pore diameter of 0.45 μm and a membrane diameter of 25 mm. Using this as a gum extract sample, lactoferrin was quantified by liquid chromatography under the conditions of Experiment 1.

Extraction method of lactoferrin from chewing gum main body:
One sugar-coated chewing gum having the composition of Comparative Examples 1 to 5 and 7 shown in Table 2 is put in a mortar and extracted with a pestle in 80 mL of 3% aqueous sodium chloride solution, and then washed to 100 mL while washing the mortar with 3% aqueous sodium chloride solution. The volume was raised, and then ultrasonication was performed for 5 minutes, followed by filtration with a filter (Kurabo) having a pore diameter of 0.45 μm and a membrane diameter of 25 mm. Using this as a gum extract sample, lactoferrin was quantified by liquid chromatography under the conditions of Experiment 1.

Experiment 1: Confirmation test of elution amount of lactoferrin in sugar-coated chewing gum The setting conditions for liquid chromatography are as follows.
Liquid chromatography: Shimadzu Science high performance liquid chromatography column:
Shodex Asahipak C4P-50 4D
Length 150mm x Inner diameter 4.6mm
Mobile phase:
A liquid Acetonitrile: 0.5 mol / L sodium chloride aqueous solution = 10 (vol%): 90 (vol%)
B liquid Acetonitrile: 0.5 mol / L sodium chloride aqueous solution = 50 (vol%): 50 (vol%)
0.03% (vol%) trifluoroacetic acid was added to each of liquid A and liquid B. Acetonitrile, sodium chloride, and trifluoroacetic acid were manufactured by Wako Pure Chemical Industries, Ltd.

Gradient condition:
The liquid A and the liquid B were started at 50:50 (vol% ratio), and the concentration of the liquid B was linearly increased so that A: B = 0: 100 (vol% ratio) after 25 minutes. Next, the mobile phase conditions were returned so that A: B = 50: 50 (vol% ratio) after 25 minutes, and the conditions were maintained for up to 35 minutes.
Flow rate: 0.8mL / min
Temperature: 30 ° C
Detector: Ultraviolet spectroscopic detector (280 nm)
Sample volume: 25 μL
The amount of lactoferrin in the gum extract was determined from the peak area indicated by the 0.025% lactoferrin standard solution (mass%), and the lactoferrin elution rate was calculated from the following formula.

Lactoferrin elution rate (%) =
[(Amount of lactoferrin in gum extract (mg)) / (Amount of lactoferrin (mg))] × 100

Experiment 2: Lactoferrin chewing release test from sugar-coated chewing gum Using 10 healthy teeth as subjects, saliva was collected at rest for 1 minute, and 2 sugar-coated chewing gums with the compositions shown in Tables 1 to 3 were chewed for 10 minutes. Saliva was collected every minute. After 10 minutes, the sugar-coated chewing gum was discharged, and then saliva was collected at rest for 1 minute. Each collected saliva was diluted 5-fold with a 3% aqueous sodium chloride solution, filtered through a filter, used as an experimental sample, and lactoferrin was quantified by HPLC (high performance liquid chromatography) in the same manner as in Experiment 1. The lactoferrin release rate after 5 minutes and 10 minutes was calculated from the following formulas (i) and (ii), and the salivary release rate was evaluated according to the following criteria. The results of 10 people were averaged.
(I) Lactoferrin release rate after 5 minutes (%) =
[(Total amount of lactoferrin (mg) in saliva for 5 minutes × 5) / (mixed amount of lactoferrin (mg))] × 100
(Ii) Lactoferrin release rate after 10 minutes (%) =
[(Amount of lactoferrin in saliva for 10 minutes (mg) × 5) / (Amount of blended lactoferrin (mg))] × 100

Evaluation criteria for the release rate of lactoferrin in saliva (average of 10 people)
Elution of 90% or more within 5 minutes ◎
Elution of 90% or more within 10 minutes ○
Even if it exceeds 10 minutes, the elution amount is less than 90%.

Experiment 3: Lactoferrin elution rate test after long-term storage of sugar-coated chewing gum Sugar-coated chewing gum having the composition shown in Tables 1 to 3 was placed in a 200 mL bottle container manufactured by Toppan Printing Co., Ltd., capped, and a 35 ° C thermostatic chamber ( After leaving in an incubator IG420 manufactured by Yamato Scientific Co., Ltd., lactoferrin was extracted from the chewing gum in the same manner as described above after 3 months, and quantified in the same manner as in Experiment 1. The lactoferrin elution rate after high-temperature storage (35 ° C.) of the sugar-coated chewing gum was determined by the above formula.

Experiment 4: In vitro periodontal disease toxin activity suppression test of sugar-coated chewing gum <Sample preparation>
One sugar-coated chewing gum with the composition shown in Tables 1 and 3 and the composition shown in Comparative Example 6 in Table 2 was transferred to a 100 mL beaker and dissolved in 80 mL of 3% aqueous sodium chloride solution kept at 60 ° C. for 30 minutes, and then the beaker wall The sample solution was made up to 100 mL while washing with 3% sodium chloride aqueous solution, subjected to ultrasonic treatment for 5 minutes, and filtered through a filter (made by Kurabo Industries) having a pore diameter of 0.45 μm and a membrane diameter of 25 mm.

  Moreover, after inject | pouring 1 mL of sugar-coating chewing gums of the composition of Comparative Examples 1-5 shown in Table 2, and 80 mL of 3% sodium chloride aqueous solution into a mortar and extracting with a pestle, washing a mortar with 3% sodium chloride aqueous solution, The sample was made up to 100 mL, subjected to ultrasonic treatment for 5 minutes, and filtered through a filter (manufactured by Kurabo Industries) having a pore diameter of 0.45 μm and a membrane diameter of 25 mm as a comparative sample solution.

<Evaluation>
The in vitro periodontal disease toxin activity suppression test was carried out by the following method by modifying the Endspecy method (manufactured by Seikagaku Corporation).
Endotoxin of Porphyromonas gingivalis 381, which is one of the causative agents of periodontal disease (hereinafter abbreviated as Pg / LPS), 50 μg / mL, 100 μL, distilled water for injection (in the case of A below) or the above method 100 μL of the sample solution obtained in the above or the comparative sample solution (in the case of B below) was mixed. After incubating each sample solution at 37 ° C. for 30 minutes, serially dilute 100, 1,000, 3,000, and 6,000 times with distilled water for injection. The pathogenic toxin activity inhibition rate was measured, and the toxin activity inhibition rate was calculated by the following formula.

Toxin activity inhibition rate (%) = [(A−B) / A] × 100
A = (ABS ^{* of} Pg · LPS) − (ABS ^{* of} distilled water for injection)
B = ((ABS ^{* of} sample solution or comparative sample solution + Pg · LPS)) − (ABS ^{* of} distilled water for injection)
* ABS: Absorbance at 545 nm

Experiment 5: Plaque formation inhibitory effect of sugar-coated chewing gum Two sugar-coated chewing gums shown in Table 3 were extracted with 30 mL of 0.01% albumin phosphate buffer to prepare a sample. 1 mL of this sample was dissolved in 4 mL of 1% sucrose (manufactured by Wako Pure Chemical Industries, Ltd.)-Added TSB (BD Tryptic Soy Broth) medium, and this was placed in a test tube and anaerobically cultured in advance. After inoculating the Streptococcus mutans bacteria, the cells were anaerobically cultured in a gradient medium for 18 hours, and the amount of bacteria attached to the test tube wall was measured. As a control, the same experiment was carried out using a medium to which no sample was added, and the plaque formation inhibition rate was calculated from the following formula using the amount of adherent bacteria (X ₀ ) and the amount of adherent bacteria (X _s ) using the sample. Asked.

Plaque formation inhibition rate (%) = [(X ₀ −X _s ) / X ₀ ] × 100
X ₀ : Amount of adherent bacteria using medium without addition of sample X _s : Amount of adherent bacteria using sample

Claims (4)

  A sugar-coated chewing gum composition comprising a chewing gum main body and a sugar coating layer covering the chewing gum main surface, wherein the sugar coating component forming the sugar coating layer contains maltitol and lactoferrin.   The sugar-coating chewing gum composition according to claim 1, wherein the chewing gum main body or the sugar-coating layer contains dextranase.   A method for producing a sugar-coating chewing gum, comprising: forming a chewing gum main body, and then coating the chewing gum main surface with a sugar-coating component containing maltitol and lactoferrin to form a sugar-coating layer.   Furthermore, the chewing gum main body or sugar-coating layer contains a dextranase, The manufacturing method of the sugar-coating chewing gum of Claim 3 characterized by the above-mentioned.