JP2010168299A - Antibacterial agent comprising shellac as effective ingredient and antibacterial composition comprising the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To develop a novel antibacterial agent that is nature-derived and highly safe and does not exert influences on qualities such as tastes, flavors and the like of foods and drinks and the like to which it is added. <P>SOLUTION: Shellac has been found to exhibit high antibacterial effects on various bacteria by being made water-soluble. The antibacterial composition comprising shellac is effective for sterilization and inhibition of proliferation of bacteria in a product or at a part where the product is used. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a novel antibacterial agent derived from a natural product and having high safety.

In the field of products directly consumed or used by living bodies, such as foods and drinks, pharmaceuticals, oral hygiene agents, and cosmetics, it is extremely important to control microorganisms that cause food poisoning, infectious diseases, and product deterioration. The most commonly used method for controlling microorganisms is sterilization by heating or a method using a bactericide (preservative). Disinfectants that kill harmful microorganisms are permitted as disinfectants (preservatives) by the Food Sanitation Law. However, they are chemically synthesized products, and their use is restricted by the Food Sanitation Law due to safety considerations.

Furthermore, due to the recent increase in people's interest in health and safety, there is an increase in the demand for antibacterial agents derived from natural products due to consumers leaving synthetic additives. In addition, disinfectants and antibiotics are used in the cosmetics and medical fields, but they are not suitable for long-term use in terms of safety, so they can be used safely without any harmful side effects on the human body. Was demanded.

So far, antibacterial substances have been searched for in natural products, not chemically synthesized products, and it has become clear that polyphenols, the main body of astringency contained in tea, have antibacterial activity against harmful bacteria. (Patent Document 1). However, for tea polyphenols, the astringency it has has been raised as a problem.

On the other hand, Patent Document 2 and Patent Document 3 disclose a method of suppressing the adhesion and growth of bacteria by coating teeth with shellac, which is a kind of natural resin. However, it was not known that shellac itself had an antibacterial effect.

JP-A-2-276562 JP-A-11-147815 JP-A-11-116453

  Under such a background, the present invention aims to develop a new antibacterial agent that is derived from a natural product and has high safety and does not affect the quality such as taste and smell of added food and drink.

  In order to solve the above problems, the present inventors have studied antibacterial activity for a wide variety of naturally-derived components, and as a result, found that water-soluble shellac has a high antibacterial effect against various bacteria, The present invention has been completed.

Shellac is insoluble in water, so it is difficult to exhibit antibacterial effect in aqueous solution as it is, but shellac dissolved with alkali such as sodium hydroxide can exhibit antibacterial properties against various bacteria in aqueous solution. For the first time.

The antibacterial agent of the present invention is an antibacterial agent containing shellac as an active ingredient.

In one embodiment, the antibacterial agent contains water-soluble shellac as an active ingredient.

In one embodiment, the antibacterial agent contains shellac water-solubilized with an alkali as an active ingredient.

In one embodiment, the alkali can be sodium hydroxide.

The food and drink and the food additive of the present invention contain the antibacterial agent.

The pharmaceutical and quasi-drug of the present invention contain the antibacterial agent.

The cosmetic and the external preparation for skin of the present invention contain the antibacterial agent.

The composition for oral cavity of this invention contains the said antibacterial agent.

The method for sterilizing or suppressing the growth of bacteria according to the present invention uses foods and drinks, food additives, pharmaceuticals, quasi drugs, cosmetics, external preparations for the skin, and oral compositions to which the above antibacterial active ingredients are added. obtain.

  By adding the antibacterial agent of the present invention to foods / drinks / pharmaceuticals / cosmetics / oral hygiene agents, it is possible to sterilize bacteria and suppress growth in the product or use site. In addition, since the taste and smell of the antibacterial agent itself of the present invention does not affect the original aroma of food and drink, it can be widely applied. Furthermore, since it is a food ingredient that has been widely used, it can be used safely.

Hereinafter, the present invention will be described in detail.
Shellac, which is a natural resin, is obtained by purifying a resinous substance secreted by Laccifer lacaca. Shellac is insoluble in water, ether, hexane and isooctane, but is soluble in ethanol and propylene glycol. Shellac usually contains 5-6% wax, but purified shellac is dewaxed. The main component of shellac is a mixed lactide of 2 moles of allelic acid, 2 moles of seronic acid and 4 moles of shellac resin acid.

Since shellac has film-forming properties, it is widely used as a raw material for pharmaceuticals, foods, seeds, fruits, paints, inks and the like as a highly safe edible film agent derived from natural products. Shellac is listed in the Japanese Food Pharmacopoeia, the US Pharmacopoeia, the European Pharmacopoeia, etc., including the Official Food Additives, listed under the name of Shellac in the Official Food Additives, and purified in the Japanese Pharmacopoeia. The products obtained are purified shellac, and those obtained by bleaching are listed under the name white shellac.

Since shellac used in the present invention is insoluble in water, various alkalis (sodium hydroxide, potassium hydroxide, ammonia, soda ash, monoethanolamine, triethanolamine, morpholine are used in order to exert an antibacterial effect in an aqueous solution. It is desirable to use water-solubilized materials such as borax.

In the present specification, “water-solubilization” refers to shellac that is insoluble in water in neutral or acidic regions such as purified shellac, decolorized shellac, white shellac, and various alkalis (sodium hydroxide, potassium hydroxide, ammonia, soda). Ash, monoethanolamine, triethanolamine, morpholine, borax, etc.) to be dissolved or dispersed in water in the alkaline region or neutral region.

When shellac is used as a water-soluble substance in the present invention, it is neutralized by suspending shellac in water and adding it to an amount calculated from the acid value of shellac, or adding more alkali such as sodium hydroxide and stirring. A water-soluble shellac solution having a pH around or above is obtained. By adding the obtained water-soluble shellac solution to the product, a product (antibacterial composition) having antibacterial properties in the product or at the site of use can be produced.

Shellac is classified into general shellac, decolorized shellac, white shellac, etc. depending on the manufacturing method, but any shellac has the same effect. Further, shellac obtained by re-drying a shellac solution once water-solubilized by freeze-drying or the like and pulverizing can also exhibit antibacterial properties in the product or at the site of use. Powdered shellac is an effective shape particularly when added to a water-insoluble substance.

The blending amount of shellac in the antibacterial composition of the present invention can be appropriately selected depending on the form of use or purpose of use, but it is necessary to contain an amount of shellac that can prevent or suppress the growth of the target bacteria. Usually, the amount of shellac is preferably 0.01 to 50% (w / w%), more preferably 0.01 to 20% (w / w%) with respect to the mass of the antibacterial composition. More preferably, it is 0.01 to 10% (w / w%). In the case of an antibacterial composition that exerts its function in the oral cavity, the concentration of shellac in saliva is preferably 0.01 to 50% (w / w%), more preferably 0.01 to It is desirable to blend so as to be 20% (w / w%), more preferably 0.01 to 10% (w / w%).

The food and food additive of the present invention contain the antibacterial agent of the present invention.
The food product can be any food product. The food additive can be any food additive. Examples of such foods include, for example, frozen confectionery such as Western confectionery, Japanese confectionery, snack confectionery, ice cream, ice milk, etc., taste drinks (for example, soft drinks, carbonated drinks (cider, ramune, etc.), condiment drinks, alcoholic drinks , Powdered juice, etc.), dairy products (milk, yogurt, ice cream, butter, margarine, cheese, whipped cream, etc.), ice confectionery, confectionery (anko, yokan, bun, chocolate, gum, jelly, agar, apricot tofu, cake , Castella, cookies, rice crackers, snacks, etc.), bread, rice cakes, marine products (rice cakes, chikuwa, etc.), processed meat products (sausage, ham, etc.), processed fruit products (jam, marmalade, fruit sauce, etc.), seasonings (Dressing, mayonnaise, miso, etc.), noodles (udon, soba, ramen, pasta, etc.), pickles, and meat storage, Meat, fruit of bottled, canned, and the like can be mentioned.

A food additive refers to a product that is added to, mixed with, infiltrated, or otherwise used in food during the production of the food or for the purpose of processing or storing the food. Examples of such food additives include preservatives, antioxidants, colorants, seasonings, fortifiers, manufacturing agents, thickening stabilizers, bittering agents, acidulants, brighteners, and the like. .

The pharmaceutical and quasi drug of the present invention contain the antibacterial agent of the present invention. The medicament can be any medicament. The quasi drug can be any quasi drug. Examples of such drugs and quasi drugs may be, for example, powder, granules, capsules, and tablets.

The composition for oral cavity of the present invention contains the antibacterial agent of the present invention. The oral composition can be any oral composition. Examples of such oral compositions include toothpaste, toothpaste, liquid toothpaste, mouthwash, denture cleaner, mouthwash, gingival massage cream and the like.

The cosmetic of the present invention contains the antibacterial agent of the present invention. The cosmetic product of the present invention may be any cosmetic product. Examples of such cosmetics include, for example, lotions, lotions, emulsions, creams, packs, cosmetics, sunscreens, facial cleansers, makeup agents, hair care products, body soaps, bathing agents and the like.

The external preparation for skin of the present invention contains the antibacterial agent of the present invention. Examples of the external preparation for skin include external preparations for skin other than cosmetics. Examples of such external preparations for skin include, for example, hair nourishing agents, hair restoring agents, shampoos, rinses, hair liquids, hair nicks, permanent wave agents, hair colors, treatments, bath preparations, hand creams, leg creams, neck creams, body And lotions.

Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

Preparation method of water-soluble shellac solution Add 179 g of water to 20 g of white rack GBN-D (Gifu Shellac), and add sodium hydroxide (about 1 g) in an amount that melts shellac while heating with a hot stirrer. And stirred. A 10 w / w% water-soluble shellac solution was prepared by the above operation.

Preparation method of powdered water-soluble shellac The water-soluble shellac solution prepared in the above paragraph 0034 was re-dried with a freeze dryer and pulverized to prepare water-soluble powdered shellac.

Example 1
(Antimicrobial effect on Streptococcus mutans MT8148)
The antibacterial effect of shellac on Streptococcus mutans MT8148, which is one of the causative agents of dental caries, was examined. The 10 w / w% shellac solution described in paragraph 0034 was added to 4 ml of BHI medium to a final concentration of 0.5 w / w%. 80 μl of Streptococcus mutans MT8148 culture solution pre-cultured with BHI medium was added thereto, and static culture was performed at 37 ° C. As a control, the culture was also carried out in the same manner for the test group to which no shellac was added (water added). As a result of sampling over time (after 3 and 6 hours) and measuring the turbidity (OD ₅₇₀ ) of the test solution, the number of bacteria in the shellac-added group was significantly reduced compared to the control group, confirming its antibacterial effect It was done. The results are shown in Table 1.

(Table 1)

(Example 2)
(Antimicrobial effect against Streptococcus sobrinus 6715)
The antibacterial effect of shellac against Streptococcus sobrinus 6715, which is one of the causative agents of dental caries, was examined. The 10 w / w% shellac solution described in paragraph 0034 was added to 4 ml of BHI medium to a final concentration of 0.5 w / w%. 80 μl of Streptococcus sobrinus 6715 culture solution pre-cultured with BHI medium was added thereto, and static culture was performed at 37 ° C. As a control, the culture was also carried out in the same manner for the test group to which no shellac was added (water added). As a result of sampling over time (after 3 and 6 hours) and measuring the turbidity (OD ₅₇₀ ) of the test solution, the number of bacteria in the shellac-added group was significantly reduced compared to the control group, confirming its antibacterial effect It was done. The results are shown in Table 2.

(Table 2)

(Example 3)
(Antimicrobial effect against Bacillus cereus ATCC13061)
The antibacterial effect of shellac against Bacillus cereus ATCC13061, a food poisoning bacterium, was examined.
The 10 w / w% shellac solution described in paragraph 0034 was added to 5 ml of SCD broth medium to a final concentration of 0.5 w / w%. 100 μl of Bacillus cereus ATCC13061 culture solution pre-cultured with SCD broth medium was added thereto, and shaken tow culture was performed at 37 ° C. As a control, the culture was also carried out in the same manner for the test group to which no shellac was added (water added). As a result of sampling over time (after 5 and 22 hours) and measuring the turbidity (OD ₆₆₀ ) of the test solution, the number of bacteria in the shellac-added group was significantly reduced compared to the control group, confirming its antibacterial effect It was done. The results are shown in Table 3.

(Table 3)

Example 4
(Antimicrobial effect on Klebisella pneumoniae NBRC14940)
The antibacterial effect of shellac against Klebisiella pneumoniae NBRC14940, a pathogenic bacterium, was examined. The 10 w / w% shellac solution described in paragraph 0034 was added to 5 ml of SCD broth medium to a final concentration of 0.5 w / w%. Thereto was added 100 μl of Klebisella pneumoniae NBRC14940 culture solution pre-cultured with SCD broth medium, and shaken and cultured at 37 ° C. As a control, the culture was also carried out in the same manner for the test group to which no shellac was added (water added). As a result of sampling over time (after 5 and 22 hours) and measuring the turbidity (OD ₆₆₀ ) of the test solution, the number of bacteria in the shellac-added group was significantly reduced compared to the control group, confirming its antibacterial effect It was done. The results are shown in Table 4.

(Table 4)

(Example 5)
(Antimicrobial effect against Citrobacter freundii NBRC 12681)
The antibacterial effect of shellac against Citrobacter freundii NBRC 12681, an infectious bacterium, was examined. The 10 w / v% shellac solution described in paragraph 0034 was added to 5 ml of SCD broth medium to a final concentration of 0.5 w / w%. 100 μl of Citrobacter freundii NBRC 12681 culture solution pre-cultured with SCD broth medium was added thereto, and shaken and cultured at 37 ° C. As a control, the culture was also carried out in the same manner for the test group to which no shellac was added (water added). As a result of sampling over time (after 5 and 22 hours) and measuring the turbidity (OD ₆₆₀ ) of the test solution, the number of bacteria in the shellac-added group was significantly reduced compared to the control group, confirming its antibacterial effect It was done. The results are shown in Table 5.

(Table 5)

(Example 6)
(Antimicrobial effect on Streptococcus mutans MT8148)
The antibacterial effect of shellac on Streptococcus mutans MT8148, which is one of the causative agents for caries, was examined. Sucrose was added to 1 ml of HI medium so that the final concentration of 0.01 w / w% was added to the 10 w / w% shellac solution described in paragraph 0034 to a final concentration of 1 w / w%. Thereto was added 25 μl of Streptococcus mutans MT8148 culture solution pre-cultured with BHI medium, and static culture was performed at 37 ° C. As a control, the culture was also carried out in the same manner for the test group to which no shellac was added (water added). As a result of measuring the pH, the number of bacteria, and the amount of insoluble glucan after 5.5 hours, the anti-bacterial effect was confirmed because the pH of the shellac-added group was less than that of the control group, and the number of bacteria and insoluble glucan was also small. .

(Example 7)
(Antimicrobial effect on Streptococcus mutans MT8148)
The antibacterial effect of shellac on Streptococcus mutans MT8148, which is one of the causative agents for caries, was examined. An aqueous shellac solution (Freund Sangyo Co., Ltd.) was added to 1 ml of HI medium so that the shellac had a final concentration of 0.05 w / w% and a sucrose having a final concentration of 1 w / w%. 25 μl of Streptococcus mutans MT8148 culture solution pre-cultured with BHI medium was added thereto, and static culture was performed at 37 ° C. As a control, the same culture was performed for the test group to which no shellac was added. As a result of measuring the pH, the number of bacteria, and the amount of insoluble glucan after 5.5 hours, the anti-bacterial effect was confirmed because the pH of the shellac-added group was less than that of the control group, and the number of bacteria and insoluble glucan was also small. .

(Comparative Example 1)
Chewing gums having the compositions shown in Table 6 were produced according to a conventional method.

(Example 8)
Chewing gums having the compositions shown in Table 7 were produced according to a conventional method. The shellac was mixed with 10 w / w% of the powdered water-soluble shellac described in paragraph 0035.

Example 9
Chewing gums having the compositions shown in Table 7 were produced according to a conventional method. The shellac was blended with 0.13 w / w% of the powdered water-soluble shellac described in paragraph 0035.

Chewing gum was chewed for 10 minutes and saliva was collected. After incubating at 37 ° C. for 20 minutes, the solution was diluted appropriately with sterilized water and smeared on an MSB agar plate medium (measuring medium for mutans streptococci), followed by anaerobic culture at 37 ° C. for 48 hours. As a result of the measurement of the number of bacteria, the number of mutans streptococci in the shellac-containing chewing gum chewing saliva of Example 8 was reduced to about 1/30 compared with the number of bacteria of the chewing gum of Comparative Example 1. In addition, the number of mutans streptococci in the shellac-containing chewing gum chewing saliva of Example 9 was reduced to about ½ compared with the number of chewing gums of Comparative Example 1. This indicates that shellac-containing chewing gum has an inhibitory effect on the development of cariogenic bacteria.

(Table 6)

(Table 7)

Comparative Example 2
A mouthwash having the composition shown in Table 8 was produced according to a conventional method.

Example 10
Mouthwashes having the compositions shown in Table 9 were produced according to a conventional method. The shellac was mixed with 0.1 w / w% of the water-soluble shellac described in paragraph 0034. (Combined 0.01 w / w% as shellac)

Example 11
Mouthwashes having the compositions shown in Table 9 were produced according to a conventional method. The shellac was mixed with 50 w / w% of the water-soluble shellac described in paragraph 0034. (Containing 5 w / w% as shellac)

(Table 8)

(Table 9)

The number of caries-causing bacteria (number of mutans streptococci) after gargle with mouthwash was measured. After mouthwashing 30 ml of mouthwash in the mouth for 30 seconds, the entire amount was recovered. The collected mouthwash is incubated at 37 ° C. for 20 minutes, diluted appropriately with sterilized water, and smeared on MSB agar plate medium (measuring medium for mutans streptococci), followed by anaerobic culture at 37 ° C. for 48 hours. It was. As a result of the measurement of the number of bacteria, the number of mutans streptococci in the shellac-containing mouthwash of Example 10 was reduced to about ½ compared with the number of bacteria of the mouthwash of Comparative Example 2. Further, the number of mutans streptococci in the shellac-containing mouthwash of Example 11 was reduced to about 1/100 compared with the number of bacteria of the mouthwash of Comparative Example 2. This indicates that shellac-containing mouthwash has an inhibitory effect on the development of cariogenic bacteria.

Example 12
(Antimicrobial effect on Porphyromonas gingivalis ATCC33277)
The antibacterial effect of shellac against Porphyromonas gingivalis ATCC33277, one of the periodontal disease-causing bacteria, was examined. Porphyromonas gingivalis ATCC33277 was inoculated into 4 ml of medium (A), and cultured under anaerobic conditions at 37 ° C. for 48 hours to obtain a preculture solution. 100 μl of the preculture was added to 10 ml of the medium (B) kept at 45 ° C., mixed, and then plated out into a petri dish. After solidification, a well having a diameter of 2 mm was prepared, and 3 μl of 10-fold diluted 10 w / w% shellac solution described in paragraph 0034 with a phosphate buffer was added (final concentration: 1.0 w / w%). As a control, 3 μl of phosphate buffer was added to another well. 10 ml of the medium (C) kept at 45 ° C. was overlaid, solidified, and cultured under anaerobic conditions at 37 ° C. for 36 hours or more. The medium composition is shown in Table 10. As a result of measuring the diameter of the inhibition circle formed outside the well after culturing, the inhibition circle was observed in the shellac-added section, and the antibacterial effect was confirmed. The results of subtracting the well diameter from the inhibition circle diameter are shown in Table 11.

培地成分を溶解し、１２１℃、１５分間高圧滅菌後、使用直前にｈｅｍｉｎ溶液、ｍｅｎａｄｉｏｎ溶液をそれぞれ１ｖ／ｖ％、０．１ｖ／ｖ％となるように添加し使用する。 (Table 10)

The medium components are dissolved, and after autoclaving at 121 ° C. for 15 minutes, the hemin solution and menadion solution are added to 1 v / v% and 0.1 v / v%, respectively, immediately before use.

(Table 11)

  In the present invention, microorganisms such as foods and drinks, pharmaceuticals, oral hygiene agents and cosmetics can be controlled by using shellac which is an antibacterial material. It is also possible to sterilize bacteria and suppress growth at the site of use by using products containing shellac.

Claims (9)

Antibacterial agent containing shellac as an active ingredient. The antibacterial agent according to claim 1, wherein shellac is water-solubilized. The antimicrobial agent according to claim 2, wherein shellac is water-solubilized with an alkali. The antibacterial agent according to claim 3, wherein the alkali is sodium hydroxide. The food-drinks and food additive containing the antibacterial agent of any one of Claims 1-4. A pharmaceutical and a quasi-drug containing the antibacterial agent according to any one of claims 1 to 4. Cosmetics and skin external preparations containing the antibacterial agent according to any one of claims 1 to 4. The composition for oral cavity containing the antibacterial agent of any one of Claims 1-4. Bacteria sterilization using food and drink, food additives, pharmaceuticals, quasi-drugs, cosmetics, topical skin preparations and oral compositions to which the antibacterial active ingredient according to any one of claims 1 to 4 is added Or the growth suppression method.