JP5744985B2 - Antibacterial agent - Google Patents

Description

The present invention relates to Streptococcus mutans, Streptococcus sobrinus and Actinomyces suspected to be a causative agent of periodontal disease. Actinomyces viscosus, Porphyromonas gingivalis, Fusobacterium nucleatum, Streptococcus p of the hemolytic streptococcus p Staphylococcus staphylococcus aureus Extracts be that derived responsible child fungi suppressing growth cus aureus) relates to an antibacterial agent comprising as an active ingredient.

  Hundreds of types of bacteria are present in the oral cavity, and they are inhabited by forming their own bacterial flora with dental plaque, gingival crevice, saliva, etc., and are closely related to the causes of caries and periodontal disease.

  Streptococcus mutans (Streptococcus sobrinus), which has strong cariogenic properties, synthesizes sticky polysaccharides from sucrose in food and drink. Among the polysaccharides, various bacteria such as mutans streptococci breed and form dental plaques. Moreover, since mutans streptococci produce organic acids such as lactic acid from various sugars and retain them in dental plaque, they invade tooth enamel and induce tooth decay. Next to streptococcus, which is a gingival marginal bacterium, is the gram-positive gonococcus centered on actinomyces. Actinomyces viscosus (Actinomyces viscosus) is a constituent bacteria of dental plaque and is also involved in calculus formation, and is detected in a high proportion from root caries, especially deep dentin caries lesions. In addition, it is considered that Actinomyces viscosus cell wall components mainly cause immunopathological injury and are involved in human gingival margin. Therefore, in order to prevent the occurrence of caries and calculus, the most effective method is to suppress the growth of the above-mentioned mutans streptococci and Actinomyces viscosus.

Periodontal disease causes halitosis (bad odor) and swelling / pain of the gingiva, and when further worsened, causes periodontal ligament disease, gingival pockets and alveolar bone loss, and tooth agitation / loss. Periodontal disease occurs when dental plaque or tartar is left untreated. Percentage of obligate anaerobes such as Fusobacterium nucleatum and Porphyromonas gingivalis that are known as pathogens of adult periodontitis in the plaque compared to the local bacterial flora of healthy gingiva Becomes higher. These bacteria are known to be causative bacteria that produce methyl mercaptan, which is a causative substance of bad breath. Therefore, in order to prevent the occurrence of periodontal disease and bad breath, it is the most effective method to suppress the growth of periodontal disease bacteria.

  Streptococcal infection is a diffuse inflammation of the dermis that develops when the inflammatory pathogenic Streptococcus pyogenes enters the pharynx and develops. It is an infant, elderly, or resistant It is a disease that is common in people who have declined. A fever, sore throat, tonsillitis, or a red rash caused by exotoxin produced by tongue and fungus is called scarlet fever.

  Staphylococci are the main pathogens of purulent diseases that are widely distributed in the nasal cavity, skin, oral cavity, digestive tract, and the like. A particularly highly pathogenic one is Staphylococcus aureus, which is a causative agent of food poisoning due to the intestinal toxin produced by the staphylococcus aureus. In the oral cavity, the rate of separation from infected root canals and root tip lesions with advanced caries is high. In addition, jawbone osteomyelitis, parotitis, etc. may occur.

  Furthermore, in recent years, it has been suggested that oral bacteria are associated with many systemic diseases such as pneumonia and cardiovascular diseases (see, for example, Non-Patent Document 1). The need has been emphasized.

  Here, conventional treatments for the above oral diseases, streptococcal infections, and Staphylococcus aureus will be described below.

  As therapeutic agents for oral pathogenic bacteria such as caries and periodontal diseases, application of bactericides or antibacterial substances that suppress the growth of these pathogenic bacteria has been attempted. For example, bactericides such as chlorhexidine, cetylpyridinium chloride, and popidone iodine and antibacterial substances such as penicillins, cephems, new quinones, and macrolides have been used. (For example, see Non-Patent Documents 1 and 2) For hemolytic streptococci, antibacterial substances such as penicillin, erythromycin, and clindamycin are also used for treatment. Vancomycin is the most reliable antibacterial substance in Staphylococcus aureus, which has a problem with multidrug resistance such as methicillin and cephem resistance.

  However, although these antibiotics have a strong action, they have strong side effects, and it has been pointed out that resistant bacteria against these antibiotics may appear, making it difficult to use for a long time. Other antibacterials also have a fairly broad antibacterial spectrum, so using them at high concentrations can disrupt the normal bacterial flora in the oral cavity and cause fungal substitution, while using low concentrations can cause pathogenic bacteria. There was a problem that sufficient execution was not obtained. (For example, Non-Patent Documents 2 and 3)

  From such a point of view, various applications of relatively mild plant extracts and perfume ingredients have been studied as antibacterial substances that can be used on a daily basis. Green tea extract (catechins) (see, for example, Patent Documents 1 and 2 and Non-Patent Documents 4 and 5) as a product derived from foods or natural products and having an effect on oral diseases such as caries and periodontal disease. A thing, a car anterior extract (for example, refer patent document 3), a barley extract (for example, refer patent document 4), and a betel extract (for example, refer patent document 5) are known.

  However, since catechins derived from green tea are expensive, it has been difficult to add catechins in an effective amount to inhibit the growth of caries and periodontal diseases and to supply them at low cost. Also, since catechins have a peculiar unpleasant bitter taste and reduce human preference, supplying foods with excellent palatability by adding an effective amount of catechins that inhibit the growth of caries and periodontal fungi It was difficult.

  Furthermore, since catechins have high binding properties to proteins in foods, even if protein foods containing an effective amount of catechins are added to inhibit the growth of caries and periodontal disease bacteria, Further, there is a problem that it is difficult to cause catechins to remain and exert antibacterial activity. (For example, Non-Patent Document 6)

  On the other hand, those that have satisfactory activity have not been obtained, such as Seiko extract, car pea extract, pearl barley extract, betel extract and the like.

Clinical biology of mutans streptococci, 2003, p190-191 New oral infection and allergy, 2000, p380-382, p433-434 Pocket medicine collection, 2001, p785-790 Agric. Biol. Chem., 53 (9), 1989, p2307-2311 Biosci. Biotech. Biochem., Vol. 60, No. 5, 1996, p745-749 Crit Rev Oral Biol Med, Vol. 13, No. 2, 2002, p190-192

Japanese Patent Laid-Open No. 1-265010 JP-A-4-77424 JP-A-5-163128 Japanese Patent Laid-Open No. 5-23153 Japanese Patent Laid-Open No. 9-278666

  The present invention has been made in view of the above circumstances, and has a highly safe extract from Ascomycetes or Basidiomycetes that can be used with confidence for foods and drinks as an active ingredient, composition for oral cavity, food and drink, etc. It aims at providing the antibacterial agent mix | blended or added to and used at low cost.

In order to solve the above-mentioned problems, the present inventors pay attention to ascomycetes or basidiomycetes which have no side effects and are highly safe and have been used since ancient times. Streptococcus mutans (S. mutans), Streptococcus sobrinus (S. sobrinus), Actinomyces biscosus (P. gingivalis), Porphyromonas gingivalis (P. gingivalis) which is a cause of periodontal disease, Fusobacterium・ Proliferation of F. nucleatum, Streptococcus pyogenes of hemolytic streptococcus, which is an inflammatory causative agent, and Staphylococcus aureus, which is a causative agent of food poisoning To find the material to suppress, anti- The test was carried out. As a result, an extract of the nameko mycelium in a 50% aqueous ethanol solution was obtained from Streptococcus mutans (S. mutans), Streptococcus sobrinus (A. viscosus), Porphyromonas Antibacterial activity against P. gingivalis or S. pyogenes, water extract of oyster mushroom mycelium against A. viscosus or P. gingivalis Antibacterial activity, extract of Yamabushitake fruiting body with 50% ethanol aqueous solution is antibacterial activity against Porphyromonas gingivalis, Yama Extracts of shitake mycelium with 50% aqueous ethanol solution were obtained from Streptococcus mutans, S. sobrinus, A. viscosus, Porphyromonas gingivalis (P Gingivalis), antibacterial activity against F. nucleatum or Streptococcus pyogenes, an extract of N. bovine mycelium in 50% aqueous ethanol solution is obtained from S. mutans, Streptococcus mutans, and Streptococcus mutans. S. sobrinus, A. viscosus, Porphyromonas gingivalis Antibacterial activity against P. gingivalis, F. nucleatum or Streptococcus pyogenes, an aqueous extract of Sphagnum mycelium is antibacterial activity against P. gingivalis, or , Extracts from 50. aqueous ethanol solutions of Sphagnum mycelium were obtained from Streptococcus mutans, S. sobrinus, A. viscosus, Porphyromonas gingivalis ( P. gingivalis) or Streptococcus pyogenes has been found to have antibacterial activity. Completed.

That is, the present invention relates to an antimicrobial agent containing as an active ingredient an extract of the above responsible child bacteria.

Antibacterial agent of the present invention as an active ingredient extract from collateral child fungi, Streptococcus mutans (Streptococcus mutans) that are causative bacteria of dental caries (caries) is an oral disease, Streptococcus sobrinus (Streptococcus sobrinus) Actinomyces viscosus, Porphyromonas gingivalis, Fusobacterium nucleatum, and inflammatory chain-causing bacteria, which are considered to be responsible for periodontal disease Streptococcus pyogenes, the staphylococcus aureus, the causative agent of food poisoning It has the effect of suppressing the growth of Staphylococcus aureus (Staphylococcus aureus).

  Ascomycetes and / or basidiomycetes that are the raw materials of the invention products are names that have been used for a long time as herbal medicines, foods such as nameko, jellyfish, yamabushitake, bukuro, etc., and these extracts and blended with them There is no problem at all about the safety of oral compositions and foods and drinks.

  The antibacterial agent of the present invention is derived from ascomycetous fungi and basidiomycetes that are abundant in nature, and can be mass-produced at low cost by using not only fruit bodies but also mycelium.

Further, the oral composition comprising an antibacterial agent of the present invention and food or drink, adding flavor changes due to antimicrobials conventional as compared to the present invention containing a combination of green tea extract or the like is not observed, therefore, of the human Excellent palatability.

  Ascomycetes or basidiomycetes can be used in the present invention in any form, either raw or dried. In addition, either one or both of mycelia and fruit bodies (mushrooms) can be used.

  In order to obtain an extract from the ascomycete and basidiomycete raw material, it is preferable to pulverize in advance by an appropriate pulverization means. The method for obtaining the extract of the present invention from the pulverized product is not particularly limited, but one or two kinds of organic solvents such as water, methanol, ethanol and lower alcohols such as n-propanol, acetone, ethyl acetate, hexane and ether. The above-mentioned mixed solvent is added, and the ascomycete and basidiomycete extract of the present invention can be obtained by the conventional extraction method. However, considering that the present invention is used for humans or as food, it is preferable to use a combination of water and ethanol as an extraction solvent from the viewpoint of safety.

  As extraction conditions, extraction can be carried out at any one of high temperature, room temperature, and low temperature, and it is preferably about 1 to 5 hours at 50 to 90 ° C. or about 24 hours at room temperature. The extract can be filtered and the extract solvent can be distilled off, followed by concentration or lyophilization under reduced pressure. In addition, those obtained by fractionating and purifying these extracts using an organic solvent, column chromatography, or the like can also be used.

  Moreover, you may mix | blend the antibacterial agent of this invention with oral compositions, such as toothpaste, toothpaste, liquid toothpaste, a mouthwash, a denture cleaning agent, a mouthwash, and a gum massage cream.

  In addition, since the antibacterial agent of the present invention is highly safe, when used for food and drink as a food material, confectionery (gum, candy, caramel, chocolate, cookie, snack, jelly, gummy, tablet confection etc.), noodles ( Soba, udon, ramen etc.), dairy products (milk, ice cream, yogurt, etc.), seasonings (soy sauce, miso etc.), soups, beverages (juice, coffee, tea, tea, carbonated drinks, sports drinks, etc.) It can be blended in general foods such as health foods (tablets, capsules, etc.) and dietary supplements (nutrient drinks, etc.). Moreover, you may add to an instant food.

  By incorporating the highly safe antibacterial agent according to the present invention into the daily oral composition as described above and daily ingested foods and drinks, it becomes possible to ingest the antibacterial agent on a daily basis. In addition, prevention of periodontal disease and the like can be easily and easily performed. In addition, it is particularly preferable to add an antibacterial agent to the oral composition or food / drink because the antibacterial agent stays in the mouth for a long time and the antibacterial agent is further spread throughout the mouth. . Specifically, the antibacterial agent stays in the mouth for a long time by adding an antibacterial agent to gum, caramel, gummy, candy, toothpaste, powder toothpaste and gum massage cream, which is very preferable. Furthermore, by adding an antibacterial agent to beverages, liquid dentifrices, mouthwashes, and mouthwashes, the antibacterial agent spreads throughout the mouth (such as teeth gaps), which is very preferable.

The blending amount of the antibacterial agent in the composition for oral cavity containing the antibacterial agent of the present invention can be appropriately selected depending on the use form or purpose of use, but an antibacterial agent in an amount capable of inhibiting or suppressing the growth of the target bacteria. It is necessary to include. Basically, it is desirable to formulate the composition to a concentration of about 1 to 10,000 times the minimum inhibitory concentration based on the minimum inhibitory concentration (MIC) against bacteria described below. A blending amount of about 0.001 to 5% (mass%, the same applies hereinafter), preferably 0.01% to 5%, more preferably about 0.05% to 2% is desirable with respect to the total mass.

  Ascomycetes and basidiomycetes that are the raw materials of the present invention products have been used for a long time as herbal medicines, foods, including morel mushrooms, sea cucumbers, yamabushitake mushrooms, and bucuryos. There is no problem with the safety of the oral composition and food and drink.

  Hereinafter, although a test example is given and this invention product is demonstrated still in detail, the range of this invention product is not restrict | limited by them.

Test example

  This test is to suppress the growth of the extracts of the ascomycetes and basidiomycetes of the present invention against the caries that cause caries (caries), the bacteria that are related to periodontal disease, hemolytic streptococci, and pathogenic staphylococci In order to investigate the effect, the following test methods (test sample, test strain, medium used, test method) were performed.

1) Test sample Ascomycetes or basidiomycete extracts prepared by the following method were used alone, and a mixture of Usuhiratake and Hanabiratake mycelium 50% ethanol extract was used.

  To 30 g of freeze-dried powder of Yamabushitake fruit body, 600 ml of 50% ethanol was added, and a reflux condenser was attached, followed by extraction while refluxing at 90 ° C. for 1 hour. The obtained extract was filtered, the solvent was removed, and the residue was freeze-dried to obtain 12.0 g of the extract.

  Similarly, extract was prepared by extracting 50% ethanol with fungus, beech shimeji mushroom, and green tea as a control example, and concentrating or lyophilizing the extract. The yield of the extract is shown in Table 1.

  50 g of water was added to 1 g of freeze-dried powder of fungus mycelium and extracted with shaking at room temperature for 24 hours. The obtained extract was filtered off, the solvent was removed, and the residue was freeze-dried to obtain 0.12 g of the extract.

  Similarly, lyophilized powders of 93 species of ascomycetes and basidiomycetous mycelium were extracted using water, and the extract was concentrated or freeze-dried to prepare an extract. The yield of the extract is shown in Table 1.

  50 g of ethanol was added to 1 g of freeze-dried powder of fungus mycelium and extracted with shaking at room temperature for 24 hours. The obtained extract was filtered, the solvent was removed, and freeze-dried to obtain 0.12 g of the extract.

  Similarly, freeze-dried powders of 93 species of ascomycetes and basidiomycetous mycelium were extracted using 50% ethanol, and the extract was concentrated or freeze-dried to prepare an extract. The yield of the extract is shown in Table 1.

  50 ml of 100% acetone was added to 1 g of freeze-dried powder of Yamabushitake mycelium, and the mixture was extracted with refluxing for 1 hour with a reflux condenser. The obtained extract was filtered and the solvent was removed, followed by lyophilization to obtain 0.29 g of the extract.

  Similarly, Ushiratake was extracted with 100% acetone, and the extract was prepared by concentrating or lyophilizing the extract. The yield of each extract is shown in Table 2.

  Add 50 ml of 100% hexane to 1 g of Yamabushitake mycelium lyophilized powder, attach a reflux condenser and extract with reflux for 1 hour. The obtained extract was filtered off, the solvent was removed, and freeze-dried to obtain 0.05 g of the extract.

  Similarly, Ushiratake was extracted with 100% hexane, and the extract was concentrated or freeze-dried to prepare an extract. The yield of each extract is shown in Table 2.

2) Test strains Streptococcus mutans (S.mutans) and Streptococcus sobrinus (S.sobrinus) are the causative agents of caries. Actinomyces viscosus (A. viscosus), Porphyromonas gingivalis (P. gingivalis), Fusobacterium nucleatum (F. nucleatum) as bacteria involved in periodontal disease. Hemolytic streptococci (Streptococcus pyogenes). Staphylococcus aureus (S. aureus).

3) Use medium and pre-culture conditions The above-mentioned Streptococcus mutans, S. sobrinus and S. pyogenes are ingested in a brain heart infusion (BHI) liquid medium. Incubated at 37 ° C. for 24 hours to obtain a preculture solution. Actinomyces viscosus, Porphyromonas gingivalis (P.gingivalis), Fusobacterium nucleatum (F.nucleatum) are yeast extract (0.3 g), trypticase soy broth (3 g), hemin (0.5 mg) and menadione (0.05 mg) were added to water and taken in a liquid medium prepared to 100 ml, and anaerobically cultured at 37 ° C. for 24-48 hours to obtain a preculture solution. Staphylococcus aureus (S. aureus) is ingested in a liquid medium prepared by mixing nutritive broth (0.8 g), yeast extract (0.5 g), and glucose (0.1 g). The culture was performed for a period of time to prepare a preculture solution.

4) Test method 1.6 mg of the above test sample was dissolved in 1 ml of 2% ethanol solution, and 100 μl was added in duplicate to a 96-well microplate as an extract of ascomycetes and basidiomycetes. When two kinds of test samples were used, 0.8 mg (1.6 mg in total) was dissolved in 1 ml of 2% ethanol solution, and 100 μl was added in duplicate to a 96-well microplate. A 2-fold dilution series was prepared in a 96-well microplate by sequentially diluting with a 2% ethanol solution. 100 μl of each bacterial cell diluted with a double-concentration medium was added to each well prepared, and Streptococcus mutans (S. mutans) and Streptococcus sobrinus (S. mutans), which are causative bacteria for dental caries, at 37 ° C. for 24-48 hours. sobrinus), Streptococcus pyogenes (S.pyogenes), Staphylococcus aureus (S. aureus) are aerobic conditions, and the fungus Actinomyces biscosus associated with periodontal disease (A. viscosus), P. gingivalis, and F. nucleatum were statically cultured under anaerobic conditions, and the final concentrations of ascomycetes and basidiomycetous extracts were 800 μg / ml and 400 μg / ml. ml, 200 μg / ml, 100 μg / ml, 50 μg / ml, 25 μg / ml, 12.5 μg / ml, 6.25 μg / ml, .13μg / ml, 1.56μg / ml, was 0.78 / ml. Minimum inhibitory concentration (hereinafter, abbreviated as MIC) from turbidity of each well was measured.
(1) Test results The results of using 50% ethanol extract of fruiting bodies are shown in Table 3, the results of using mycelium water extract are shown in Table 4, and the results of using 50% ethanol extract of mycelium are shown. Table 5 shows the results of using 100% acetone extract of mycelium, Table 6 shows the results of using 100% hexane extract of mycelium, and Table 7 shows 50% ethanol extract of two types of mycelium. Table 8 shows the result of mixing and using.

(2) Evaluation results Solvent extracts of basidiomycetes and ascomycetes against bacteria that are supposed to be involved in oral cavity and / or bacteria that are supposed to be involved in periodontal disease and / or Staphylococcus aureus and / or hemolytic streptococci It became clear that it showed antibacterial properties.

  2. As for the type of the solvent, it was revealed that the sample extracted with a low polarity solvent (for example, 50% ethanol, acetone, hexane) is superior in antibacterial properties.

  3. By using two or more types of mycelium extracts mixed and used, an increase in the number of bacteria targeted for antibacterial activity was observed compared with the use of only one type, and the effect of the mixed use was confirmed.

  4). The basidiomycetes and ascomycete extracts were found to be superior in antibacterial activity as compared to the green tea extract and the commercially available green tea extract that are recognized as having antibacterial properties.

  Based on the above test results, the extract obtained from the above basidiomycetes and ascomycetes according to the present invention was obtained from Streptococcus mutans and Streptococcus, which are the cause of dental caries.・ S. sobrinus, Actinomyces viscosus (P. gingivalis), Fusobacterium nucleatum (F. nucleatum), It is the first time to show the growth-inhibitory activity of Streptococcus pyogenes (Streptococcus pyogenes), an inflammatory pathogen, and Staphylococcus aureus (S. aureus), the causative agent of food poisoning It became.

  EXAMPLES Hereinafter, although an Example is given and this invention product is demonstrated further in detail, the range of this invention product is not restrict | limited by them.

  Using a 50% ethanol extract of Yamabushitake fruiting body, a tablet was prepared according to the following formulation.

D-mannitol 44.0 parts Lactose 40.0 parts Crystalline cellulose 10.0 parts Hydroxypropyl cellulose 5.0 parts Yamabushitake fruit body 50% ethanol extract 1.0 part
100.0

  Using a 100% acetone extract of Yamabushitake mycelium, a lozenge was prepared according to the following formulation.

Glucose 72.3 parts Lactose 19.0 parts Gum arabic 6.0 parts Fragrance 1.0 parts Sodium monofluorophosphate 0.7 parts Yamabushitake mycelium 100% acetone extract 1.0 parts
100.0

  Using a 100% hexane extract of Yamabushitake mycelium, a gargle was prepared according to the following formulation.

Ethanol 2.0 parts Fragrance 1.0 parts Saccharin 0.05 parts Chlorhexidine hydrochloride 0.01 parts Yamabushitake mycelium 100% hexane extract 0.5 parts Water 96.44 parts
100.0

  A toothpaste was prepared using an extract of Yamabushitake mycelium 50% ethanol according to the following formulation.

Calcium carbonate 50.0 parts Glycerin 20.0 parts Carboxymethyl cellulose 2.0 parts Sodium lauryl sulfate 2.0 parts Fragrance 1.0 part Saccharin 0.1 part Yamabushitake mycelium 50% ethanol extract 1.0 part Chlorhexidine 0. 01 parts water 23.9 parts
100.0

  A chewing gum was prepared by using the Yamabushitake mycelium water extract according to the following formulation.

Gum base 20.0 parts Sugar 55.0 parts Glucose 15.0 parts Minamata 9.0 parts Fragrance 0.5 parts Yamabushitake mycelium water extract 0.5 parts
100.0

  Candy was prepared with the following prescription using agaricus mycelium water extract.

Sugar 50.0 parts Minamata 34.0 parts Fragrance 0.5 parts Amigasatake mycelium water extract 0.5 parts Water 15.0 parts
100.0

  Tablet confectionery was prepared according to the following prescription using a 50% ethanol extract of fungus mycelium.

Sugar 76.4 parts Glucose 19.0 parts Sucrose fatty acid ester 0.2 parts Fragrance 0.2 parts Mulberry mycelium 50% ethanol extract 0.1 parts Water 4.1 parts
100.0

  Gummy jelly was prepared with the following prescription using Buna shimeji mycelium water extract.

Gelatin 60.0 parts Waterpox 23.0 parts Sugar 8.5 parts Vegetable oil 4.5 parts Mannitol 2.95 parts Lemon juice 1.0 part Bunashimeji mycelium water extract 0.05 parts
100.0

  Chocolate was prepared according to the following prescription using a nameko mycelium 50% ethanol extract.

Powdered sugar 40.8 parts Cocoa bitter 20.0 parts Whole milk powder 20.0 parts Cocoa butter 17.0 parts Mannitol 1.0 parts Nameko mycelium 50% ethanol extract 1.0 parts Fragrance 0.2 parts
100.0

  Biscuits were prepared according to the following formulation using a 50% ethanol extract of agaric mycelium.

Low strength grade 25.59 parts Medium strength grade 22.22 parts White sugar 4.8 parts Salt 0.73 parts Glucose 0.78 parts Palm shortening 11.78 parts Sodium bicarbonate 0.17 parts Sodium bisulfite 0. 16 parts Rice 1.45 parts Whole milk powder 1.16 parts Substitute milk powder 0.29 parts Amigasatake mycelium 50% ethanol extract 0.5 parts Water residue
100.0

  An ice cream was prepared using the Yamabushitake mycelium water extract according to the following formulation.

Nonfat dry milk 50.0 parts Fresh cream 25.0 parts Sugar 10.0 parts Egg yolk 10.0 parts Yamabushitake mycelium water extract 1.0 part Fragrance 0.1 part Water residue
100.0

  A sherbet was prepared with the following prescription using an aqueous extract of mycomycetes.

Orange juice 25.0 parts Sugar 25.0 parts Egg white 10.0 parts Bukuryo mycelium water extract 2.0 parts Water 38.0 parts
100.0

  Using Buna shimeji fruit body water extract, a beverage was prepared according to the following formulation.

Orange juice 30.0 parts Isomerized sugar 15.24 parts Citric acid 0.1 parts Vitamin C 0.04 parts Fragrance 0.1 parts Bunashimaji fruit body water extract 1.0 parts Water residue
100.0

  A soup was prepared with the following prescription using an extract of mycelia mushroom mycelium.

Milk 60.00 parts Onion 20.00 parts Carrot 10.00 parts Vegetable bouillon 1.00 parts Butter 0.10 parts Pepper 0.05 parts Salt 0.05 parts Amigasatake mycelium water extract 1.0 parts Water residue
100.0

  A jam was prepared using a mixture of Usuhiratake mycelium water extract and Hanabiratake mycelium water extract with the following formulation.

Pulp 4.0 parts Sugar 65.0 parts Clarified fruit juice 25.0 parts Citric acid 0.5 parts Mix of Usuhiratake mycelium water extract and Hanabiratake mycelium water extract 2.0 parts Water residue
100.0

  In addition, neither the oral composition of this invention obtained in any Example and the food-drinks showed the change of the flavor by addition of the antibacterial agent of this invention, As a result, the conventional product which mix | blended green tea extract etc. As compared with the above, according to the present invention, it has become possible to supply a product having excellent human taste.

Claims (1)

Streptococcus mutans (S. mutans), Streptococcus sobrinus (A. viscosus), Porphyromonas, comprising as an active ingredient an extract of nameko mycelium in 50% aqueous ethanol solution An antibacterial agent against P. gingivalis or Streptococcus pyogenes,
An antibacterial agent against A. viscosus or P. gingivalis comprising an aqueous extract of oyster mushroom mycelium as an active ingredient,
An antibacterial agent against P. gingivalis, comprising an extract of a fruit body of Yamabushitake as a 50% ethanol aqueous solution as an active ingredient,
Streptococcus mutans (S. mutans), Streptococcus sobrinus (A. viscosus), Porphyromonas, comprising an extract of Yamabushitake mycelium as a 50% ethanol aqueous solution as an active ingredient An antibacterial agent against P. gingivalis, F. nucleatum or S. pyogenes,
Streptococcus mutans (S. mutans), Streptococcus sobrinus (A. viscosus), Porphyromonas, comprising as an active ingredient an extract of Myochobium mycelium in 50% ethanol aqueous solution An antibacterial agent against P. gingivalis, F. nucleatum or S. pyogenes,
An antibacterial agent against Porphyromonas gingivalis, comprising an aqueous extract of maggot mycelium as an active ingredient, or
Streptococcus mutans, S. sobrinus, A. viscosus (A. viscosus), Porphyromonas, comprising as an active ingredient an extract of maggot mycelium in 50% ethanol aqueous solution An antibacterial agent against P. gingivalis or S. pyogenes .