JP7215026B2 - oral composition - Google Patents

Description

TECHNICAL FIELD The present invention relates to an oral composition that is excellent in retention of lactic acid bacteria in the oral cavity.

According to the WHO definition, probiotics are “living microorganisms that have beneficial effects on the host when ingested in sufficient amounts.” It is applied to yogurt, pharmaceuticals, etc. as a technology to prevent disease and promote health by maintaining homeostasis, improving biological defense ability, and suppressing the growth and activity of so-called bad bacteria such as pathogenic bacteria.

In the oral cavity, oral diseases such as caries and periodontal disease using lactic acid bacteria with antibacterial properties against Streptococcus mutans, the causative bacterium of dental caries, and Porphyrmonas gingivalis, the causative bacterium of periodontal disease. Probiotics are being considered for preventive purposes. The functional mechanism of lactic acid bacteria used in probiotics is that the acids and antimicrobial peptides produced by the growth and metabolism of ingested lactic acid bacteria suppress pathogenic bacteria. Therefore, in order for these lactic acid bacteria to exhibit their functions and act sufficiently and effectively, it is necessary for the lactic acid bacteria to stay in the application site in the oral cavity for a long time, and improvement of retention has been a problem.

Patent Documents 1 and 2 (Patent No. 5365166, Patent No. 5904028) have proposed oral compositions that contain lactic acid bacteria to suppress the growth of caries-causing bacteria and biofilm formation. In addition, in Patent Documents 3 to 5 (Patent No. 5199551, JP 2012-92094, JP 2017-71596), by using lactic acid bacteria, oral cavity such as periodontal disease based on Candida infection Oral compositions for preventing or ameliorating internal diseases have been proposed.

Japanese Patent No. 5365166 Japanese Patent No. 5904028 Japanese Patent No. 5199551 JP 2012-92094 A JP 2017-71596 A Japanese Patent No. 2794072 JP-A-7-149619 JP 2014-88333 A JP-A-7-67552

The present invention was conceived in view of the above circumstances, and an object of the present invention is to provide an oral composition in which lactic acid bacteria have improved retention in the oral cavity.

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have found that specific phospholipids improve the retention of lactic acid bacteria in the oral cavity. That is, in the present invention, by combining (A) lactic acid bacteria with the following components (B) and (C) as phospholipids and blending them into an oral composition, the retention of (A) lactic acid bacteria in the oral cavity is improved. The present inventors have found that this method is superior in terms of performance, and have completed the present invention.

Phospholipid lecithins and lysolecithins such as phosphatidylcholine and lysophosphatidylcholine contained in soybeans, egg yolks, etc. are blended as surfactants in oral compositions, and some of these have antibacterial effects. It is known. For example, Patent Document 6 (Patent No. 2794072) discloses that phosphatidylglycerol and lysophosphatidylglycerol are used as antibacterial agents in cosmetics, etc. Disclosed that the decrease in the activity of phenolic fungicides is prevented by a surfactant lysophosphatidylcholine, Patent Document 8 (Japanese Patent Application Laid-Open No. 2014-88333) discloses that lysophospholipids such as lysophosphatidic acid are resorbed by alveolar bone. It is proposed that it is effective in suppressing periodontal disease and preventing periodontal disease. Patent Document 9 (Japanese Unexamined Patent Application Publication No. 7-67552) discloses a cosmetic using an acidic phospholipid or the like as a bitterness reducing agent.

However, in the present invention, when the components (B) and (C) are used in combination, the two act synergistically to remarkably improve the retention of component (A) in the oral cavity, and component (B) or component (C). It exhibits a specific and exceptional effect that cannot be obtained when lacking. In this case, the combined use of components (B) and (C) increases retention of component (A) in the oral mucosa and improves retention in the oral cavity. It also improves the effect of suppressing the growth of Streptococcus mutans, which is a causative bacterium of dental caries.
As shown in the comparative examples in Tables 3 and 9 below, even if the component (A) and the phospholipid are contained, when the component (B) or the component (C) is lacking, the retention of the component (A) is poor. Although it was low (see Comparative Examples 2, 3, 5, 6), as shown in Examples in Tables 4 to 9, oral compositions containing components (A) in combination with components (B) and (C) was excellent in retention of component (A), and was also excellent in inhibitory effect on Streptococcus mutans.

（式（１）中、Ｒ¹及びＲ²は、いずれか一方が－ＯＨ、他方が－ＯＣＯＲ（Ｒは、炭素数１１～２３の飽和又は不飽和の直鎖状又は分岐鎖状の炭化水素基）であり、Ｘ¹は－Ｈ、－Ｃ₂Ｈ₄Ｎ⁺（ＣＨ₃）₃、－Ｃ₂Ｈ₃（Ｎ⁺Ｈ₃）ＣＯＯＨ、－Ｃ₂Ｈ₄Ｎ⁺Ｈ₃、－Ｃ₆Ｈ₆（ＯＨ）₅、又は－Ｃ₂Ｈ₃（ＯＨ）ＣＨ₂（ＯＨ）である。）
で表される化合物又はその塩、及び
（Ｃ）下記構造式（２）

（式（２）中、Ｒ³及びＲ⁴は、それぞれ互いに同一でも異なってもよく、－ＯＣＯＲ⁵（Ｒ⁵は、炭素数１１～２３の飽和又は不飽和の直鎖状又は分岐鎖状の炭化水素基）であり、Ｘ²は－Ｈ、－Ｃ₂Ｈ₄Ｎ⁺（ＣＨ₃）₃、－Ｃ₂Ｈ₃（Ｎ⁺Ｈ₃）ＣＯＯＨ、－Ｃ₂Ｈ₄Ｎ⁺Ｈ₃、－Ｃ₆Ｈ₆（ＯＨ）₅、又は－Ｃ₂Ｈ₃（ＯＨ）ＣＨ₂（ＯＨ）である。）
で表される化合物又はその塩を含有することを特徴とする口腔用組成物。
〔２〕
（Ａ）乳酸菌が、Ｌａｃｔｏｂａｃｉｌｌｕｓ（ラクトバチルス）属細菌、Ｌａｃｔｏｃｏｃｃｕｓ（ラクトコッカス）属細菌、Ｅｎｔｅｒｏｃｏｃｃｕｓ（エンテロコッカス）属細菌、Ｂｉｆｉｄｏｂａｃｔｅｒｕｍ（ビフィドバクテリウム）属細菌及びＳｔｒｅｐｔｏｃｏｃｃｕｓ（ストレプトコッカス）属細菌から選ばれる１種以上である〔１〕に記載の口腔用組成物。
〔３〕
（Ａ）乳酸菌が、
Ｌａｃｔｏｂａｃｉｌｌｕｓ ｃｕｒｖａｔｕｓ（ラクトバチルス・カルバタス）、
Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ（ラクトコッカス・ラクティス）、
Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐａｒａｃａｓｅｉ（ラクトバチルス パラカゼイ）、
Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｅｎｔｏｓｕｓ（ラクトバチルス ペントーサス）、
Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍ（ラクトバチルス プランタラム）、
Ｌａｃｔｏｂａｃｉｌｌｕｓ ｓａｋｅｉ（ラクトバチルス サケイ）、
Ｌａｃｔｏｂａｃｉｌｌｕｓ ｒｅｕｔｅｒｉ（ラクトバチルス ロイテリ）、
Ｌａｃｔｏｂａｃｉｌｌｕｓ ｓａｌｉｖａｒｉｕｓ（ラクトバチルス サリバリウス）、
Ｌａｃｔｏｂａｃｉｌｌｕｓ ｒｈａｍｎｏｓｕｓ（ラクトバチルス ラムノーサス）、
Ｌａｃｔｏｂａｃｉｌｌｕｓ ｇａｓｓｅｒｉ（ラクトバチルス ガセリ）、
Ｌａｃｔｏｂａｃｉｌｌｕｓ ｆｅｒｍｅｎｔｕｍ（ラクトバチルス ファーメンタス）、
Ｌａｃｔｏｂａｃｉｌｌｕｓ ｃｒｉｓｐａｔｕｓ（ラクトバチルス クリスパタス）、
Ｅｎｔｅｒｏｃｏｃｃｕｓ ａｖｉｕｍ（エンテロコッカス アビウム）、
Ｅｎｔｅｒｏｃｏｃｃｕｓ ｄｕｒａｎｓ（エンテロコッカス デュランス）、
Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ ａｄｏｌｅｓｃｅｎｔｉｓ（ビフィドバクテリウム アドレッセンチス）、
Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｓａｌｉｖａｒｉｕｓ（ストレプトコッカス サリバリウス）、
Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｍｉｔｉｓ（ストレプトコッカス ミティス）、
Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｏｒａｌｉｓ（ストレプトコッカス オラリス）、及び
Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｇｏｒｄｏｎｉｉ（ストレプトコッカス ゴルドニ）
から選ばれる１種以上である〔２〕に記載の口腔用組成物。
〔４〕
（Ｂ）成分が、リゾホスファチジン酸、リゾホスファチジルコリン、リゾホスファチジルセリン、リゾホスファチジルエタノールアミン、リゾホスファチジルイノシトール及びリゾホスファチジルグリセリン並びにそれらの塩から選ばれる１種以上である〔１〕～〔３〕のいずれかに記載の口腔用組成物。
〔５〕
（Ｃ）成分が、ホスファチジン酸、ホスファチジルコリン、ホスファチジルセリン、ホスファチジルエタノールアミン、ホスファチジルイノシトール及びホスファチジルグリセリン並びにそれらの塩から選ばれる１種以上である〔１〕～〔４〕のいずれかに記載の口腔用組成物。
〔６〕
（Ｃ）成分に対する（Ｂ）成分の量比を示す（Ｂ）／（Ｃ）が、質量比として０．１～１０である〔１〕～〔５〕のいずれかに記載の口腔用組成物。
〔７〕
歯磨剤、洗口剤、口中清涼剤、塗布剤、錠剤又は咀嚼剤である〔１〕～〔６〕のいずれかに記載の口腔用組成物。 Accordingly, the present invention provides the following oral compositions.
[1]
(A) lactic acid bacteria,
(B) the following structural formula (1)

(In the formula (1), one of R ¹ and R ² is —OH and the other is —OCOR (R is a saturated or unsaturated linear or branched hydrocarbon having 11 to 23 carbon atoms) group) and X ¹ is —H, —C ₂ H ₄ N ⁺ (CH ₃ ) ₃ , —C ₂ H ₃ (N ⁺ H ₃ )COOH, —C ₂ H ₄ N ⁺ H ₃ , —C ₆ H ₆ (OH) ₅ or —C ₂ H ₃ (OH)CH ₂ (OH).)
or a salt thereof, and (C) the following structural formula (2)

(In formula (2), R ³ and R ⁴ may be the same or different, and —OCOR ⁵ (R ⁵ is a saturated or unsaturated linear or branched chain having 11 to 23 carbon atoms). hydrocarbon group), and X ² is -H, -C ₂ H ₄ N ⁺ (CH ₃ ) ₃ , -C ₂ H ₃ (N ⁺ H ₃ )COOH, -C ₂ H ₄ N ⁺ H ₃ , - C ₆ H ₆ (OH) ₅ or -C ₂ H ₃ (OH)CH ₂ (OH).)
An oral composition comprising a compound represented by or a salt thereof.
[2]
(A) Lactic acid bacteria are Lactobacillus bacteria, Lactococcus bacteria, Enterococcus bacteria, Bifidobacterium bacteria and Streptococcus bacteria. The composition for oral cavity according to [1] above.
[3]
(A) lactic acid bacteria
Lactobacillus curvatus,
Lactococcus lactis,
Lactobacillus paracasei,
Lactobacillus pentosus,
Lactobacillus plantarum,
Lactobacillus sakei,
Lactobacillus reuteri,
Lactobacillus salivarius,
Lactobacillus rhamnosus,
Lactobacillus gasseri,
Lactobacillus fermentum,
Lactobacillus crispatus,
Enterococcus avium,
Enterococcus durans,
Bifidobacterium adolescentis,
Streptococcus salivarius,
Streptococcus mitis,
Streptococcus oralis and Streptococcus gordonii
The oral composition according to [2], which is one or more selected from:
[4]
(B) component is one or more selected from lysophosphatidic acid, lysophosphatidylcholine, lysophosphatidylserine, lysophosphatidylethanolamine, lysophosphatidylinositol, lysophosphatidylglycerin, and salts thereof [1] to [3] 2. The oral composition according to .
[5]
(C) component is one or more selected from phosphatidic acid, phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerin and salts thereof [1] to [4] for oral cavity use according to any one of [1] to [4] Composition.
[6]
The oral composition according to any one of [1] to [5], wherein (B)/(C), which indicates the quantitative ratio of component (B) to component (C), is 0.1 to 10 as a mass ratio. .
[7]
The oral composition according to any one of [1] to [6], which is a dentifrice, mouthwash, mouth freshener, liniment, tablet or chewing agent.

ADVANTAGE OF THE INVENTION According to this invention, the intraoral retention property of lactic acid bacteria can provide the composition for oral cavity improved. This oral composition has excellent retention of lactic acid bacteria in the oral cavity and has the effect of suppressing the growth of pathogenic bacteria, especially cariogenic bacteria such as Streptococcus mutans, in the oral cavity. It can be effectively used for the prevention of oral diseases.

The present invention will be described in further detail below. The oral composition of the present invention comprises (A) lactic acid bacteria, (B) a compound represented by the structural formula (1) described later or a salt thereof, and (C) a compound represented by the structural formula (2) described later or contains its salt.

(A) Lactic acid bacteria have antibacterial properties against pathogens of oral diseases such as Streptococcus mutans, which causes caries, and Porphyromonas gingivalis, which causes periodontal disease, and are effective as probiotics in the oral cavity. Lactic acid bacteria are preferred, and lactic acid bacteria known to form part of the normal flora in the oral cavity can be used.
(A) Lactic acid bacteria are preferably, for example, bacteria of the genus Lactobacillus, Lactococcus, Enterococcus, Bifidobacterium, and Streptococcus, More preferred are Lactobacillus, Lactococcus, Enterococcus, and Bifidobacterium. These bacteria of each genus may be used singly or in combination of two or more. When two or more are used in combination, they may be of the same family or of different families.

Specific examples of lactic acid bacteria include the following.
Lactobacillus curvatus
Lactococcus lactis
Lactobacillus paracasei
Lactobacillus pentosus
Lactobacillus plantarum
Lactobacillus sakei
Lactobacillus reuteri
Lactobacillus salivarius
Lactobacillus rhamnosus
Lactobacillus gasseri
Lactobacillus fermentum
Lactobacillus crispatus
Enterococcus avium
Enterococcus durans
Bifidobacterium adolescentis
Streptococcus salivarius
Streptococcus mitis
Streptococcus oralis
Streptococcus gordonii
Among these, the following lactic acid bacteria are preferable from the viewpoint of retention in the oral cavity.
Lactobacillus curvatus
Lactococcus lactis
Lactobacillus pentosus
Lactobacillus plantarum
Lactobacillus reuteri
Lactobacillus salivarius
Lactobacillus rhamnosus
Enterococcus avium
Enterococcus durans

As the lactic acid bacteria, commercially available lactic acid bacteria or strains deposited with the American Type Culture Collection (ATCC) or the National Institute of Technology and Evaluation (NBRC) can be used, and these can be purchased and used. can. Moreover, it is also possible to use the thing obtained by isolation|separation culture from foodstuffs.

(A) Lactic acid bacteria are preferably 1×10 ⁶ or more, more preferably 1×10 ⁷ or more, and still more preferably 1×10 ⁸ as the amount (bacteria count) per 1 g when applied to the oral cavity. That's it. Although the upper limit is not particularly limited, it is preferably 1×10 ¹¹ or less. Sufficient intraoral retentivity is obtained as it is 1*10< ⁶ > piece/g or more. If it exceeds 1×10 ¹¹ pieces/g, no further improvement in retention in the oral cavity is observed, and sample preparation may become difficult.
Therefore, (A) lactic acid bacteria are preferably incorporated in the oral composition within the above concentration (bacteria count) range, and the content of (A) lactic acid bacteria in the oral composition is 1 × 10 ⁶ /g or more. , more preferably 1×10 ⁷ pieces/g or more, still more preferably 1×10 ⁸ pieces/g or more, and the upper limit is preferably 1×10 ¹¹ pieces/g or less.

Component (B) is a compound represented by the following structural formula (1) or a salt thereof. When used in combination with component (C), which will be described later, these components act as an agent for improving retention of component (A) in the oral cavity.

（式（１）中、Ｒ¹及びＲ²は、いずれか一方が－ＯＨ、他方が－ＯＣＯＲ（Ｒは、炭素数１１～２３の飽和又は不飽和の直鎖状又は分岐鎖状の炭化水素基）であり、Ｘ¹は－Ｈ、－Ｃ₂Ｈ₄Ｎ⁺（ＣＨ₃）₃、－Ｃ₂Ｈ₃（Ｎ⁺Ｈ₃）ＣＯＯＨ、－Ｃ₂Ｈ₄Ｎ⁺Ｈ₃、－Ｃ₆Ｈ₆（ＯＨ）₅、又は－Ｃ₂Ｈ₃（ＯＨ）ＣＨ₂（ＯＨ）である。）

(In the formula (1), one of R ¹ and R ² is —OH and the other is —OCOR (R is a saturated or unsaturated linear or branched hydrocarbon having 11 to 23 carbon atoms) group) and X ¹ is —H, —C ₂ H ₄ N ⁺ (CH ₃ ) ₃ , —C ₂ H ₃ (N ⁺ H ₃ )COOH, —C ₂ H ₄ N ⁺ H ₃ , —C ₆ H ₆ (OH) ₅ or —C ₂ H ₃ (OH)CH ₂ (OH).)

In —OCOR in the above formula (1), R is a saturated or unsaturated linear or branched hydrocarbon group having 11 to 23 carbon atoms, preferably 15 to 21 carbon atoms. Specific examples of —OCOR include lauric acid residue (CH ₃ (CH ₂ ) ₁₀ COO—), myristic acid residue (CH ₃ (CH ₂ ) ₁₂ COO—), palmitic acid residue (CH ₃ (CH ₂ ) ₁₄ COO-), stearic acid residue (CH ₃ (CH ₂ ) ₁₆ COO-), arachidic acid residue (CH ₃ (CH ₂ ) ₁₈ COO-), behenic acid residue (CH ₃ (CH ₂ ) ₂₀ COO-), lignoceric acid residue (CH ₃ (CH ₂ ) ₂₂ COO-), palmitoleic acid residue (CH ₃ (CH ₂ ) ₅ CH=CH(CH ₂ ) ₇ COO-), oleic acid residue (CH ₃ (CH ₂ ) ₇ CH=CH(CH ₂ ) ₇ COO-), linoleic acid residue (CH ₃ (CH ₂ ) ₄ (CH=CHCH ₂ ) ₂ (CH ₂ ) ₆ COO-), γ-linolenic acid residue group ( _CH3 ( _CH2 ) ₄ (CH=CHCH2) ₃ ( _CH2 ) _3COO- ), α _- linolenic acid residue ( _CH3 ( _CH2 )(CH= _CHCH2 ) ₃ ( _CH2 ) _6COO -), erucic acid residue ( _CH3 ( _CH2 ) _7CH =CH( _CH2 ) _11COO- ), eicopentaenoic acid residue ( _CH3CH2 (CH= _CHCH2 ) _{5 ( CH2} ) ₂ COO-), docosahexaenoic acid residue (CH ₃ CH ₂ (CH=CHCH ₂ ) ₆ CH ₂ COO-), especially palmitic acid residue (CH ₃ (CH ₂ ) ₁₄ COO-), stearic acid residue group (CH ₃ (CH ₂ ) ₁₆ COO-), oleic acid residue (CH ₃ (CH ₂ ) ₇ CH=CH(CH ₂ ) ₇ COO-), linoleic acid residue (CH ₃ (CH ₂ ) ₄ ( CH=CHCH ₂ ) ₂ (CH ₂ ) ₆ COO-) is preferred.

As the compound represented by the above formula ( ¹ ), specifically, lysophosphatidic _acid or ^a derivative thereof is preferable. H ₄ N ⁺ (CH ₃ ) ₃ ), lysophosphatidylserine (LPS, X ¹ ; -C ₂ H ₃ (N ⁺ H ₃ )COOH), lysophosphatidylethanolamine (LPE, X ¹ ; -C ₂ H ₄ N ⁺ H ₃ ), lysophosphatidylinositol (LPI, X ¹ ; -C ₆ H ₆ (OH) ₅ ), lysophosphatidylglycerin (LPG, X ¹ ; -C ₂ H ₃ (OH)CH ₂ (OH)), etc. mentioned. These may be used singly or in combination of two or more. Lysophosphatidic acid (LPA), lysophosphatidylcholine (LPC), lysophosphatidylethanolamine (LPE), lysophosphatidylserine (LPS), lysophosphatidylinositol (LPI), especially lysophosphatidic acid (LPA), lysophosphatidylcholine (LPC), among others , lysophosphatidylethanolamine (LPE), and especially lysophosphatidylcholine (LPC) are preferred from the viewpoint of the effect of improving the retention in the oral cavity of component (A). The above compound may be a salt, and examples of the salt include alkali metal salts such as sodium salts, ammonium salts, and the like.

Commercially available products such as those manufactured by Avanti Polar Lipid Co., Ltd. and those manufactured by Sigma-Aldrich Co., Ltd. can be used as the component (B). In addition, egg yolk lysolecithin LPL-1, egg yolk lecithin LPL-20W, egg yolk lecithin LPL-20S (all manufactured by Kewpie Co., Ltd.), SLP-white lyso, SLP-LPC70, SLP-white lyso H, SLP-LPC70H (all Commercially available products such as Tsuji Oil Co., Ltd.) and LIPOID R LPC20 (manufactured by H. Holstein) can also be used.

The blending amount of component (B) is preferably 0.01 to 10% (% by mass, the same shall apply hereinafter), more preferably 0.05 to 5%, based on the total composition. When it is 0.01% or more, the effect of improving retention in the oral cavity is sufficiently obtained, and when it is 10% or less, the effect of improving retention in the oral cavity is sufficiently maintained.
As described later, in the case of a concentrated type in which the oral composition is diluted and applied to the oral cavity, the concentration (use concentration) of the component (B) in the diluted composition applied to the oral cavity is within the above range. is preferred.

（式（２）中、Ｒ³及びＲ⁴は、それぞれ互いに同一でも異なってもよく、－ＯＣＯＲ⁵（Ｒ⁵は、炭素数１１～２３の飽和又は不飽和の直鎖状又は分岐鎖状の炭化水素基）であり、Ｘ²は－Ｈ、－Ｃ₂Ｈ₄Ｎ⁺（ＣＨ₃）₃、－Ｃ₂Ｈ₃（Ｎ⁺Ｈ₃）ＣＯＯＨ、－Ｃ₂Ｈ₄Ｎ⁺Ｈ₃、－Ｃ₆Ｈ₆（ＯＨ）₅、又は－Ｃ₂Ｈ₃（ＯＨ）ＣＨ₂（ＯＨ）である。） Component (C) is a compound represented by the following structural formula (2) or a salt thereof.

(In formula (2), R ³ and R ⁴ may be the same or different, and —OCOR ⁵ (R ⁵ is a saturated or unsaturated linear or branched chain having 11 to 23 carbon atoms). hydrocarbon group), and X ² is -H, -C ₂ H ₄ N ⁺ (CH ₃ ) ₃ , -C ₂ H ₃ (N ⁺ H ₃ )COOH, -C ₂ H ₄ N ⁺ H ₃ , - C ₆ H ₆ (OH) ₅ or -C ₂ H ₃ (OH)CH ₂ (OH).)

In —OCOR ⁵ in the above formula (2), R ⁵ is a saturated or unsaturated, linear or branched hydrocarbon group having 11 to 23 carbon atoms, preferably 15 to 21 carbon atoms. Specific examples of —OCOR ⁵ include lauric acid residue (CH ₃ (CH ₂ ) ₁₀ COO—), myristic acid residue (CH ₃ (CH ₂ ) ₁₂ COO—), palmitic acid residue (CH ₃ (CH ₂ ) ₁₄ COO-), stearic acid residue (CH ₃ (CH ₂ ) ₁₆ COO-), arachidic acid residue (CH ₃ (CH ₂ ) ₁₈ COO-), behenic acid residue (CH ₃ (CH ₂ ) ₂₀ COO-), lignoceric acid residue (CH ₃ (CH ₂ ) ₂₂ COO-), palmitoleic acid residue (CH ₃ (CH ₂ ) ₅ CH=CH(CH ₂ ) ₇ COO-), oleic acid residue ( _CH3 ( _CH2 )7CH=CH( _CH2 ) _7COO- ), linoleic acid residue ( _CH3 ( _CH2 ) ₄ (CH= _CHCH2 ) ₂ ( _CH2 ) _6COO- ), γ _- linolenic acid residue ( _CH3 ( _CH2 ) ₄ (CH=CHCH2) ₃ ( _CH2 ) _3COO- ), α _- linolenic acid residue ( _CH3 ( _CH2 )(CH= _CHCH2 ) ₃ ( _CH2 ) ₆ COO-), erucic acid residue ( _CH3 ( _CH2 ) _7CH =CH( _CH2 ) _11COO- ), eicopentaenoic acid residue ( _CH3CH2 (CH _{= CHCH2} ) ₅ ( _CH2 ) ₂ COO-), docosahexaenoic acid residue (CH ₃ CH ₂ (CH=CHCH ₂ ) ₆ CH ₂ COO-), especially palmitic acid residue (CH ₃ (CH ₂ ) ₁₄ COO-), stearic acid residue residue ( _CH3 ( _CH2 ) _16COO- ), oleic acid residue ( _CH3 ( _CH2 ) _7CH =CH( _CH2 ) _7COO- ), linoleic acid residue ( _CH3 ( _CH2 ) ₄ (CH=CHCH ₂ ) ₂ (CH ₂ ) ₆ COO-) is preferred.

Specifically, the compound represented by the above formula (2) is preferably phosphatidic acid or a derivative thereof, such as phosphatidic acid (PA, X ² ; -H), phosphatidylcholine (PC, X ² ; -C ₂ H ₄ N ⁺ (CH ₃ ) ₃ ), phosphatidylserine (PS, X ² ; -C ₂ H ₃ (N ⁺ H ₃ )COOH), phosphatidylethanolamine (PE, X ² ; -C ₂ H ₄ N ⁺ H ₃ ) , phosphatidylinositol (PI, X ² ; -C ₆ H ₆ (OH) ₅ ), phosphatidylglycerin (LPG, X ² ; -C ₂ H ₃ (OH) CH ₂ (OH)), and the like. These may be used singly or in combination of two or more. Among them, phosphatidic acid (PA), phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylserine (PS), and especially phosphatidylcholine (PC) are preferred from the viewpoint of the effect of promoting the growth of indigenous bacteria in the oral cavity. The above compound may be a salt, and examples of the salt include alkali metal salts such as sodium salts, ammonium salts, and the like.

(C) component can use commercial products, such as the Sigma-Aldrich company make. In addition, egg yolk lecithin PL-100P, egg yolk lecithin PL-30S (manufactured by Kewpie Co., Ltd.), SLP-White, SLP-PC70, SLP-White H, SLP-PC70H (manufactured by Yotsuji Oil Co., Ltd.), COATSOME NC -21 (manufactured by NOF Corporation) and other commercial products can also be used.

The blending amount of component (C) is preferably 0.01 to 10%, more preferably 0.05 to 5% of the total composition. When it is 0.01% or more, the effect of improving retention in the oral cavity is sufficiently obtained. When it is 10% or less, the effect of improving retention in the oral cavity can be sufficiently maintained.
In the case of a concentrated type in which the oral composition is diluted and applied to the oral cavity as described later, the concentration (use concentration) of the component (C) in the diluted composition applied to the oral cavity is within the above range. is preferred.

In the present invention, (B)/(C), which indicates the quantitative ratio of component (B) to component (C), is preferably 0.10 to 10, more preferably 0.20 to 5.0 as a mass ratio. . Within the above range, the effect of improving retention in the oral cavity is more excellent. If it is less than 0.10 or exceeds 10, the effect of improving retention in the oral cavity may decrease.

The composition for oral cavity of the present invention can be prepared as various preparations for oral cavity in various forms for applying (A) lactic acid bacteria to the oral cavity. Specifically, it is prepared in the form of solids, liquids (including those in which some or all of the ingredients are not solubilized and dispersed or suspended, hereinafter the same), pastes, gels, etc., and can be used in various oral cavities. For example, toothpaste, liquid toothpaste, liquid toothpaste, toothpaste such as wet toothpaste, mouthwash, mouth spray, mouth freshener, coating agent such as coating gel, orally disintegrating tablet, chewable tablet , lozenges, tablets such as candies, granules such as granules, chewing agents such as chewing gums and gummies, chocolates, beverages, and yogurt. Among others, it is suitable as a dentifrice, mouthwash, mouth freshener, liniment, tablet or chewing agent.
In the present invention, the oral composition includes oral preparations such as general dentifrices, mouthwashes, and coating agents, as well as chewing gums, gummies, candies, etc., as described above as oral preparations. Also includes formulations such as tablets, chocolates, beverages, etc.
In particular, preparations such as beverages may be used as they are in the undiluted form, but they may also be of the concentrated type. In the case of such a concentrated type preparation, it is preferable that the amounts of components (A), (B) and (C) at the time of oral use are within the range of the above-mentioned amounts, and the amounts of the components at the time of use are preferably It can be prepared into various formulations designed to satisfy the amount of formulation ingredients, usage, and dosage.

Known components other than the components (A), (B) and (C) are optionally added to the oral composition of the present invention according to the purpose of use, dosage form, etc. can be prepared. For example, dentifrices such as toothpaste contain abrasives, thickeners, binders, surfactants, sweeteners, preservatives, coloring agents, fragrances, active ingredients, etc., and mouthwashes include: A thickening agent, a binding agent, a surfactant, a sweetening agent, a preservative, a coloring agent, a fragrance, an active ingredient, etc. are blended. Tablets, granules, chewing gum, etc., and beverages are blended with commonly used known ingredients, such as excipients, thickeners, surfactants, sweeteners, acidulants, gelling agents, fruit juices, Examples include processed fruit products and spices.

Examples of abrasives include silica-based abrasives such as precipitated silica, aluminosilicate and zirconosilicate; calcium phosphate-based abrasives; calcium carbonate; ).

Examples of thickening agents include sugar alcohols such as sorbitol and xylite, glycerin, propylene glycol, and polyhydric alcohols such as polyethylene glycol having an average molecular weight of 160 to 4000 (average molecular weight according to the Standards for Quasi-drug Ingredients 2006) ( The compounding amount is usually 5 to 50%).

Binders include cellulose derivatives such as sodium carboxymethyl cellulose, hydroxyethyl cellulose, and hydroxypropyl cellulose, alginic acid and its derivatives such as sodium alginate, gums such as xanthan gum, and organic binders such as carrageenan, polyvinyl alcohol, and sodium polyacrylate. and inorganic binders such as gelling silica, gelling aluminum silica, veegum and laponite (the blending amount is usually 0.1 to 10%).

Examples of surfactants include anionic surfactants and nonionic surfactants.
Examples of anionic surfactants include alkyl sulfates such as sodium lauryl sulfate and sodium myristyl sulfate, and acyl sarcosinates.
Examples of nonionic surfactants include sugar fatty acid esters such as sucrose fatty acid esters, sugar alcohol fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, polyoxyethylene sorbitan fatty acid esters, polyoxyethylene hydrogenated castor oil, and the like. and polyoxyethylene higher alcohol ethers such as polyoxyethylene lauryl ether.
The content of the surfactant is usually 0.01-10%, especially 0.01-5%.

Examples of sweetening agents include sodium saccharin, and examples of preservatives include paraoxybenzoic acid esters such as methyl parahydroxybenzoate, benzoic acid such as sodium benzoate, and salts thereof.
Examples of coloring agents include Blue No. 1, Yellow No. 4, titanium dioxide, and the like.

Flavors include peppermint oil, spearmint oil, anise oil, eucalyptus oil, wintergreen oil, cassia oil, clove oil, thyme oil, sage oil, lemon oil, orange oil, peppermint oil, cardamom oil, coriander oil, mandarin oil, Lime oil, lavender oil, rosemary oil, laurel oil, chamomile oil, caraway oil, marjoram oil, bay oil, lemongrass oil, origanum oil, pine needle oil, neroli oil, rose oil, jasmine oil, grapefruit oil, sweetie Natural flavors such as oil, yuzu oil, iris concrete, absolute peppermint, absolute rose, orange flower, etc., and processing of these natural flavors perfumed, etc.), and menthol, carvone, anethole, cineol, methyl salicylate, cinnamic aldehyde, eugenol, 3-l-menthoxypropane-1,2-diol, thymol, linalool, linalyl acetate, limonene, Menthone, menthyl acetate, N-substituted-paramenthane-3-carboxamide, pinene, octylaldehyde, citral, pulegone, carbyl acetate, anisaldehyde, ethyl acetate, ethyl butyrate, allyl cyclohexane propionate, methyl anthranilate, ethyl Single fragrances such as methyl phenylglycidate, vanillin, undecalactone, hexanal, butanol, isoamyl alcohol, hexenol, dimethyl sulfide, cyclotene, furfural, trimethylpyrazine, ethyl lactate, ethyl thioacetate, strawberry flavor, apple flavor, banana Flavors, pineapple flavors, grape flavors, mango flavors, butter flavors, milk flavors, mixed fruit flavors, tropical fruit flavors, and other known flavor materials used in oral compositions can be used in combination. Although the amount to be added is not particularly limited, it is usually preferably 0.000001 to 1% for the above perfume materials, and preferably 0.1 to 2% for perfumes for perfuming using the above perfume materials.

Active ingredients include fluorine-containing compounds such as sodium fluoride and sodium monofluorophosphate, anti-inflammatory agents, enzymes such as dextranase, water-soluble phosphate compounds and copper compounds, vitamins, plant extracts, and anti-tartar. agents, anti-plaque agents, and the like. The active ingredient can be incorporated in an effective amount within a range that does not impair the effects of the present invention.

EXAMPLES The present invention will be specifically described below by showing Examples, Comparative Examples, and Formulation Examples, but the present invention is not limited to the following Examples. In the following examples, % indicates % by mass unless otherwise specified, and the compounding amount (%) is a pure content conversion value.

[Examples, Comparative Examples]
Using the (A) lactic acid bacteria shown below, a bacterial dry powder having the concentration shown in Table 1 was prepared by the following method, and the components (B) and (C) shown in Table 2 were used, and shown in Tables 3 to 9. Composition samples (oral compositions) were prepared in a conventional manner. The obtained samples were evaluated by the methods shown in Experimental Examples 1 and 2 below, and the results are shown in Tables 3-9.

(A) Lactic acid bacteria used were the following strains purchased from the American Type Culture Collection (hereinafter abbreviated as ATCC) or the National Institute of Technology and Evaluation Biotechnology Center (hereinafter abbreviated as NBRC).
Lactobacillus curvatus ATCC25601 (hereinafter abbreviated as L. curvatus)
Lactococcus lactis ATCC 19435 (hereinafter abbreviated as L.lactis)
Lactobacillus paracasei ATCC4646 (hereinafter abbreviated as L. paracasei)
Lactobacillus pentosus NBRC12011 (hereinafter abbreviated as L. pentosus)
Lactobacillus plantarum NBRC15891 (hereinafter abbreviated as L. plantarum)
Lactobacillus sakei NBRC15893 (hereinafter abbreviated as L. sakei)
Enterococcus avium NBRC100477 (hereinafter abbreviated as E. avium)
Enterococcus durans NBRC100479 (hereinafter abbreviated as E. durans)
Lactobacillus reuteri ATCC23272 (hereinafter abbreviated as L. reuteri)
Lactobacillus salivarius ATCC11742 (hereinafter abbreviated as L. salivarius)
Lactobacillus rhamnosus ATCC53103 (hereinafter abbreviated as L. rhamnosus)
Lactobacillus gasseri ATCC33323 (hereinafter abbreviated as L. gasseri)
Lactobacillus fermentum ATCC14932 (hereinafter abbreviated as L. fermentum)
Lactobacillus crispatus ATCC33820 (hereinafter abbreviated as L. crispatus)
Bifidobacterium adolenscentis ATCC15703 (hereinafter abbreviated as B. adolenscentis)

Preparation method of lactic acid bacteria Lactic acid bacteria are collected as centrifugal sediment by culturing at 37 ° C. for about 18 hours using reduced skim milk medium (10% skim milk powder, 0.5% yeast extract) and then centrifuging at 10,000 G for 10 minutes. bottom. The centrifugal sediment was washed three times with sterilized distilled water, suspended in 10% skim milk, and then freeze-dried to obtain a dry bacterial powder. Washing was performed by centrifuging the bacterial dispersion at 10,000 G for 10 minutes. Table 1 shows the number of bacteria per 1 g of the dry powder of bacteria obtained.

[Experimental Example 1] Retentivity test A 1 cm x 2 cm hamster cheek pouch was placed in a sterilized petri dish, and 100 mg of the samples shown in Tables 3 to 8 were uniformly applied. After that, 15 mL of artificial saliva having the following composition was added and shaken at about 20 rpm at 37° C. (Shaker-EX, manufactured by TAITEC). After about 6 hours, the cheek pouch was washed with autoclave-sterilized PBS, and collected in the same solution. . Bacteria (lactic acid bacteria) adhering to the cheek pouch are dispersed by ultrasonic waves (20 Hz, 5 seconds), and the number of bacteria is counted by a culture method using MRS medium (Difco (registered trademark) Lactobacilli MRS Agar, manufactured by Becton and Dickinson). It was measured. Evaluation of retention (retention of lactic acid bacteria in the oral mucosa) is based on the following evaluation criteria based on the relative value of the number of bacteria in the sample (Comparative Example 1) that does not contain the components (B) and (C) as 1.0. gone.
artificial saliva composition;
KCl (manufactured by Wako Pure Chemical Industries, Ltd.): 3.728 g / L
KH ₂ PO ₄ (manufactured by Wako Pure Chemical Industries, Ltd.): 0.136 g/L
CaCl ₂ .2H ₂ O (manufactured by Wako Pure Chemical Industries, Ltd.): 0.147 g/L
MgCl ₂ .6H ₂ O (manufactured by Wako Pure Chemical Industries, Ltd.): 0.02 g/L
Mucin (manufactured by Sigma): 0.25 g / L
Albumin (manufactured by Wako Pure Chemical Industries, Ltd.): 1.5 g / L
Distilled water: remainder (adjusted to pH 7.0 with 1N KOH, diluted to 1 L, autoclaved at 121°C for 20 minutes)

Evaluation criteria A: Bacteria relative value is 1.5 or more B: Bacteria relative value is 1.1 or more and less than 1.5 C: Bacteria relative value is 1.0 or more and less than 1.1 D: Bacteria relative value is less than 1.0

＊；配合量を示す表中の数値は、組成物１ｇ当たりの菌数（以下同様）。

*; Numerical values in the table showing compounding amounts are the number of bacteria per 1 g of the composition (the same shall apply hereinafter).

[Experimental example 2]
Samples (tablets) having the compositions shown in Table 9 were evaluated by five subjects in the following manner. First, the following (i) to (iv) were performed.
(i) Before dinner, the subject's saliva was collected (collected saliva 1).
(ii) After brushing teeth for 3 minutes after dinner, the sample tablets were dissolved by licking without chewing in the oral cavity and ingested.
(iii) Before going to bed, the sample tablet was dissolved again by licking without chewing in the oral cavity, ingested, and went to bed.
(iv) After waking up the next day and before brushing teeth, the subject's saliva was collected (collected saliva 2).
By measuring the number of Streptococcus mutans, the number of lactic acid bacteria, and the total number of bacteria in the collected saliva, the inhibitory effect of Streptococcus mutans and the retention of lactic acid bacteria (retention in the oral cavity) were evaluated. In addition, saliva was collected as a mouthwash discharged liquid obtained by washing the mouth with 10 mL of distilled water for 20 seconds and discharging.
The inhibitory effect of Streptococcus mutans is obtained by calculating the ratio of the number of Streptococcus mutans in the collected saliva 2 to the number of Streptococcus mutans in the collected saliva 1 (remaining rate of Streptococcus mutans) by the following formula (1), and the following evaluation Evaluated according to the standard. The number of Streptococcus mutans was measured by a culture method using Mitis salivarius Agar.
The retention of lactic acid bacteria was evaluated by calculating the ratio of each logarithmic value of the number of lactic acid bacteria to the total number of bacteria contained in the collected saliva 2 (lactic acid bacteria logarithmic ratio) using the following formula (2) and evaluating it according to the following evaluation criteria.
The total number of bacteria and the number of lactic acid bacteria were each measured by a quantitative polymerase chain reaction method. Specifically, bacteria were collected by centrifuging saliva at 10,000 G for 10 minutes, and DNA was extracted using a commercially available DNA extraction kit (Necttech (registered trademark), manufactured by TOHO). Using this DNA as a template, a quantitative polymerase chain reaction was carried out using the following primers. For the quantitative polymerase chain reaction, in the case of the total number of bacteria, the reaction solution is allowed to stand at 95°C for 40 seconds, then the reaction at 95°C for 15 seconds, 57°C for 30 seconds, and 72°C for 30 seconds is repeated for 50 cycles. I went by In the case of lactic acid bacteria (bacteria belonging to the genus Lactobacillus), the reaction solution was allowed to stand at 95°C for 10 minutes, and then the reaction was repeated 40 times at 95°C for 15 seconds and at 60°C for 1 minute.
In addition, lactic acid bacteria were not detected before using the sample.

Calculation formula (1)
(Remaining rate of Streptococcus mutans) =
(Number of Streptococcus mutans in collected saliva 2) / (Number of Streptococcus mutans in collected saliva 1)
Calculation formula (2)
(Lactic acid bacteria count logarithmic ratio) =
log (number of lactic acid bacteria) / log (total number of bacteria)
Primer sequence Total number of bacteria Forward primer: TCCTACGGAGGCAGCAGT
Reverse primer: GGACTACCAGGGTATCTAATCCTGTT
Number of lactic acid bacteria Lactobacillus genus bacteria Forward primer: TGGAAACAGRTGCTATATACCG
Reverse primer: GTCCATTGTGGAAGATTCCC

Evaluation criteria for the inhibitory effect of Streptococcus mutans A: The average value of the Streptococcus mutans residual rate is less than 0.4 B: The average value of the Streptococcus mutans residual rate is less than 0.6 and 0.4 or more C: Streptococcus mutans residual rate Average value of 0.6 or more Evaluation criteria for retention of lactic acid bacteria A: Average value of log ratio of lactic acid bacteria is 0.6 or more B: Average value of log ratio of lactic acid bacteria is 0.4 or more and less than 0.6 C: Lactic acid bacteria The average value of the logarithmic ratio is 0.2 or more and less than 0.4 D: The average value of the logarithmic ratio of the number of lactic acid bacteria is 0 or more and less than 0.2

In addition, as (B) LPC, egg yolk lysolecithin LPC-1 (manufactured by Kewpie Co., Ltd., component (B): LPC 94.5%, -OCOR in the above formula (1) is a fatty acid residue having 16 to 18 carbon atoms (mixture of palmitic acid group, stearic acid group, oleic acid group, linoleic acid group)), (C) PC shown in Table 2 is used, and the amount of each component shown in Table 9 (converted to pure content) and It was blended so that
(A) L.I. For curvatus, NITE P-568 strain (strain deposited at NBRC) was used and prepared in the same manner as above.

Next, prescription examples are shown. The component (A) used in the formulation examples is the same as described above. In addition, as the components (B) and (C), the following commercial products ((B)-i to iii, (C)-i to iii) are used, and the blending amounts thereof are shown, and the amount of the component (B), The amount of component (C) and the mass ratio of (B)/(C) are described separately.
The oral cavity composition of the formulation example was excellent in retention of lactic acid bacteria in the oral cavity, and was also excellent in inhibitory effect on Streptococcus mutans.

Components (B) and (C) (B)-i: Egg yolk lysolecithin LPC-1 (manufactured by Kewpie Co., Ltd.)
(Component (B): LPC 94.5%, -OCOR in the above formula (1) has 1 carbon atom
6 to 18 fatty acid residues (palmitic acid group, stearic acid group,
Mixture of oleic and linoleic acid groups))
(B)-ii: SLP-white lyso (manufactured by Tsuji Oil Co., Ltd.)
((B) component: LPC 27.5%, -OCOR in the above formula (1) has 1 carbon atom
6 to 18 fatty acid residues (palmitic acid group, stearic acid group,
A mixture of oleic, linoleic and linolenic groups))
((C) component: 24.2% (PC5.1%, PE3.3%, PI13.5%
, PA 2.3%), and —OCOR ⁵ in the above formula (2) is the number of carbon atoms
16-18 fatty acid residues (palmitic acid group, stearic acid group
, oleic acid groups, linoleic acid groups, mixtures of linolenic acid groups))
(B)-iii: SLP-LPC70 (manufactured by Tsuji Oil Co., Ltd.)
(Component (B): LPC 69.5%, -OCOR in the above formula (1) has 1 carbon atom
6 to 18 fatty acid residues (palmitic acid group, stearic acid group,
A mixture of oleic, linoleic and linolenic groups))
((C) component: 7% (PC 2.3%, PE 1.8%, PI 1.8%,
PA 1.1%)), -OCOR ⁵ in the above formula (2) is the number of carbon atoms
16-18 fatty acid residues (palmitic acid group, stearic acid group
, oleic acid groups, linoleic acid groups, mixtures of linolenic acid groups))
(C)-i: Egg yolk lecithin PC-100P (manufactured by Kewpie Co., Ltd.)
((C) component: 97.4% (PC83.2%, PE14.2%), the above formula (
-OCOR ⁵ in 2) is a fatty acid residue with 16 to 20 carbon atoms (Pa
mixture of luminic acid group, stearic acid group and arachidic acid group)
)
(Component (B): LPC 0.7%, -OCOR in the above formula (1) has 16 carbon atoms
~18 palmitic acid groups, a mixture of stearic acid groups)
(C)-ii: SLP-White (manufactured by Tsuji Oil Co., Ltd.)
((C) component: 82.4% (PC29.3%, PE24.5%, PI18.
8%, PA 9.8%, -OCOR ⁵ in the above formula (2) is carbon
Number 16-18 fatty acid residues (palmitic acid group, stearic acid
group, oleic acid group, linoleic acid group, mixture of linolenic acid groups)
)
(Component (B): LPC 3.3%, -OCOR in the above formula (1) has 16 carbon atoms
~18 fatty acid residues (palmitic acid group, stearic acid group,
mixture of leic acid group, linoleic acid group, linolenic acid group))
(C)-iii: SLP-PC70 (manufactured by Tsuji Oil Co., Ltd.)
((C) component: 85.2% (PC69.4%, PE13.3%, PI0.3
%, PA 2.2%, -OCOR ⁵ in the above formula (2) is the number of carbon atoms
16-18 fatty acid residues (palmitic acid group, stearic acid group
, oleic acid groups, linoleic acid groups, mixtures of linolenic acid groups))
(Component (B): LPC 3.1%, -OCOR in the above formula (1) has 16 carbon atoms
~18 fatty acid residues (palmitic acid group, stearic acid group,
mixture of leic acid group and linoleic acid group))

[Prescription Example 1] Dentifrice (A) L.I. lactis 0.5
(The number of bacteria per 1 g of preparation is 1.5 × 10 ⁹ )
(B)-iii 0.1
(C)-i 0.1
Silicic anhydride 15.0
Sodium lauryl sulfate 1.0
Carboxymethylcellulose sodium 1.0
Saccharin sodium 0.1
Glycerin 15.0
Perfume 1.0
water balance
Total 100.0%
(B) component; 0.07%, (C) component; 0.10%, (B)/(C) = 0.70

[Prescription Example 2] Mouthwash (A) L.I. rhamnosus 0.5
(The number of bacteria per 1 g of preparation is 1.5 × 10 ⁹ )
(B)-i 0.1
(C)-i 0.1
Propylene glycol 3.0
Glysenrin 15.0
Xylitol 5.0
Saccharin sodium 0.2
Sodium citrate 0.3
Citric acid 0.1
Perfume 0.5
water balance
Total 100.0%
(B) component; 0.10%, (C) component 0.10%, (B)/(C) = 1.0

[Prescription Example 3] Mouth refreshing agent (A) L.I. lactis 0.3
(The number of bacteria per 1 g of preparation is 9 × 10 ⁸ )
(B)-iii 0.1
(C)-i 0.05
Ethanol 10.0
Glysenrin 5.0
Xylitol 20.0
Sodium citrate 0.3
Citric acid 0.05
Perfume 1.0
water balance
Total 100.0%
(B) component; 0.07%, (C) component; 0.06%, (B)/(C) = 1.2

[Prescription Example 4] Application gel (A) L.I. lactis 0.5
(The number of bacteria per 1 g of preparation is 1.5 × 10 ⁹ )
(B)-i 0.1
(C)-i 0.1
Hydroxyethyl cellulose 2.0
Glycerin 20.0
Sucrose stearate 0.5
POE (20) sorbitan monostearate 0.2
Ethyl paraoxybenzoate 0.03
water balance
Total 100.0%
(B) component; 0.10%, (C) component; 0.10%, (B)/(C) = 1.0

[Prescription Example 5] Chewing gum (A) L. reuteri 0.5
(The number of bacteria per 1 g of preparation is 5 × 10 ⁸ )
(B)-ii 0.5
(C)-ii 0.5
Xylitol 48.5
Maltitol 20.0
gum base 20.0
Gum Arabic 9.0
Perfume 1.0
Total 100.0%
(B) component; 0.15%, (C) component; 0.53%, (B)/(C) = 0.28

[Prescription Example 6] Tablet (A) L.I. salivarius 0.5
(The number of bacteria per 1 g of preparation is 1 x 10 ⁹ )
(B)-ii 2.0
(C)-ii 0.1
Sorbitol 70.0
Maltitol 23.7
Perfume 3.0
Fine silicon dioxide 0.7
Total 100.0%
(B) component; 0.55%, (C) component; 0.57%, (B)/(C) = 0.96

[Prescription Example 7] Gummies (A) L. reuteri 1.0
(The number of bacteria per 1 g of preparation is 1 x 10 ⁹ )
(B)-iii 0.5
(C)-iii 0.1
Reduced starch syrup 60.0
gelatin 10.0
Perfume 0.2
water balance
Total 100.0%
(B) component; 0.35%, (C) component; 0.12%, (B)/(C) = 2.9

[Prescription Example 8] Candy (A) L. reuteri 0.5
(The number of bacteria per 1 g of preparation is 5 × 10 ⁸ )
(B)-ii 5.0
(C)-ii 0.5
Sugar 40.0
Starch syrup 40.0
Citric acid 2.0
l-menthol 0.5
Perfume 0.2
water balance
Total 100.0%
(B) component; 1.4%, (C) component; 1.6%, (B)/(C) = 0.88

[Prescription Example 9] Beverage (A) L.I. lactis 0.05
(The number of bacteria per 1 g of preparation is 1.5 × 10 ⁸ )
(B)-iii 0.1
(C)-iii 0.05
Citric acid 0.1
Vitamin C 0.04
Perfume 0.1
water balance
Total 100.0%
(B) component; 0.07%, (C) component; 0.05%, (B)/(C) = 1.4

[Prescription Example 10] Powdered beverage (prepared by adding 100 mL of hot or cold water)
(A) L.I. lactis 0.05
(The number of bacteria per 1 g of preparation is 1.5 × 10 ⁸ )
(The number of bacteria per 1 g of diluted solution is 1.5 x 10 ⁶ )
(B)-ii 0.5
(C)-ii 0.1
Powdered green tea 1.0g
Total 1.65g
Concentration when diluted to 100 mL (B) component; 0.14%, (C) component; 0.20%, (B)/(C) = 0.70

[Prescription Example 11] Chocolate (A) L.I. lactis 0.5
(The number of bacteria per 1 g of preparation is 1.5 × 10 ⁹ )
(B)-ii 1.0
(C)-ii 0.1
Cocoa mass 17.8
Cocoa Butter 12.0
Milk powder 20.0
Sugar 40.0
Vegetable oil 8.5
Perfume 0.1
Total 100.0%
(B) component; 0.28%, (C) component; 0.32%, (B)/(C) = 0.88

Claims (9)

(A) lactic acid bacteria,
(B) the following structural formula (1)

(In the formula (1), one of R ¹ and R ² is —OH and the other is —OCOR (R is a saturated or unsaturated linear or branched hydrocarbon having 11 to 23 carbon atoms) group) and X ¹ is —H, —C ₂ H ₄ N ⁺ (CH ₃ ) ₃ , —C ₂ H ₃ (N ⁺ H ₃ )COOH, —C ₂ H ₄ N ⁺ H ₃ , —C ₆ H ₆ (OH) ₅ or —C ₂ H ₃ (OH)CH ₂ (OH).)
or a salt thereof, and (C) the following structural formula (2)

(In formula (2), R ³ and R ⁴ may be the same or different, and —OCOR ⁵ (R ⁵ is a saturated or unsaturated linear or branched chain having 11 to 23 carbon atoms). hydrocarbon group), and X ² is -H, -C ₂ H ₄ N ⁺ (CH ₃ ) ₃ , -C ₂ H ₃ (N ⁺ H ₃ )COOH, -C ₂ H ₄ N ⁺ H ₃ , - C ₆ H ₆ (OH) ₅ or -C ₂ H ₃ (OH)CH ₂ (OH).)
An oral composition for oral disease prevention containing a compound represented by or a salt thereof. (A) Lactic acid bacteria are Lactobacillus bacteria, Lactococcus bacteria, Enterococcus bacteria, Bifidobacterium bacteria and Streptococcus bacteria. The oral composition for oral disease prevention according to claim 1 , which is the above. (A) lactic acid bacteria
Lactobacillus curvatus,
Lactococcus lactis,
Lactobacillus paracasei,
Lactobacillus pentosus,
Lactobacillus plantarum,
Lactobacillus sakei,
Lactobacillus reuteri,
Lactobacillus salivarius,
Lactobacillus rhamnosus,
Lactobacillus gasseri,
Lactobacillus fermentum,
Lactobacillus crispatus,
Enterococcus avium,
Enterococcus durans,
Bifidobacterium adolescentis,
Streptococcus salivarius,
Streptococcus mitis,
Streptococcus oralis and Streptococcus gordonii
The oral composition for oral disease prevention according to claim 2 , which is one or more selected from: Component ( B) is one or more selected from lysophosphatidic acid, lysophosphatidylcholine, lysophosphatidylserine, lysophosphatidylethanolamine, lysophosphatidylinositol, lysophosphatidylglycerin, and salts thereof. The composition for oral cavity for oral disease prevention according to the item. (C) Component is one or more selected from phosphatidic acid, phosphatidylcholine, phosphatidylserine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerin, and salts thereof. Oral disease prevention according to any one of claims 1 to 4 . oral composition. The amount of component (A) is 1×10 ⁶ particles/g or more, the amount of component (B) is 0.01 to 10% by mass, and the amount of component (C) is 0.01 to 10% by mass. 6. The oral composition for oral disease prevention according to any one of 1 to 5 . The oral cavity for preventing oral diseases according to any one of claims 1 to 6 , wherein (B)/(C), which indicates the quantitative ratio of component (B) to component (C), is 0.1 to 10 as a mass ratio. composition. The oral composition for preventing oral diseases according to any one of claims 1 to 7 , which is a dentifrice, mouthwash, mouth freshener, liniment, tablet or chewing agent. The oral composition for oral diseases according to any one of claims 1 to 7 , which is an orally disintegrating tablet, chewable tablet, troche, candy, granules, chewing gum, gummy, chocolate, beverage or yogurt.