KR101954730B1 - The composite of mouth wash including the natural extracts and the method thereof - Google Patents

Abstract

The present invention relates to an oral cleanser composition comprising a natural substance as an active ingredient and a method of preparing the same, comprising the steps of: (a) washing a quince, (b) fining and drying the washed quince, the persimmon leaves and the curds in a predetermined size; (c) adding distilled water to the corn, the stalactite and the rhizome of step (b); (d) pressurizing and sterilizing the corncorpse, roots and rootstocks of step (c) and cooling to room temperature; (e) inoculating a fermentation broth of a strain of the genus Lactobacillus to the moromi, the persimmon and the rhizome of step (d); (f) drying the quince, the persimmon, and the rhizome of step (e); (g) a step of pulverizing the cornstarch, the stearic acid and the cormorant which have been subjected to the step (f), and then adding ethanol to the cornstalks, the persimmon leaves and the rhizome extracts, and (h) , And a mixture of the extract of Seoksan and the extract of Root Root in a ratio of 1: 1: 1.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mouth rinse composition containing a natural substance as an active ingredient,

The present invention relates to an oral cleanser composition comprising a natural substance as an active ingredient and a method for preparing the same. More particularly, the present invention relates to an oral cleanser composition comprising a natural substance as an active ingredient, ≪ / RTI >

Several strains of Lactobacillus in lactic acid bacteria used in the production of fermented milk decompose lactose or other saccharides present in the substrate to produce lactic acid and organic acid, thereby imparting a favorable taste to the product, lowering the pH and inhibiting various kinds of harmful microorganisms It is known to produce pathogenic microorganisms and transforming microorganisms by producing substances. In addition, lactic acid bacteria have been reported to decompose lactose contained in milk to produce lactic acid, and have health promoting effects such as inhibition of intestinal bacteria, maintenance of intestinal microflora, lowering of cholesterol in blood, and immunosuppressive anticancer. , Cheese, kimchi, and miso, and contributed greatly to forming a unique food culture in the region as a beneficial function to health.

Recently, the physiological activity of fermented foods has become known and is recognized worldwide as a health-functional longevity food. In particular, lactic acid bacteria such as Lactobacillus are bacteria that produce lactic acid by fermenting saccharides and are probiotics distributed in the intestines of a person having various microorganisms and promoting the growth of beneficial bacteria in the body. Which is found to have a variety of diseases preventive effect and physiological regulating action, such as improving cholesterol absorption, inhibiting absorption of cholesterol in the body, controlling immunity, absorbing nutrients and increasing utilization rate.

Today, as people's interest in food diversification and food is increasing, interest in local foods is increasing as they move into the era of smart-well-being, LOHAS, and healing culture in a well-being culture In fact.

Also, according to the industrialization, scientific development and globalization of food, the fermentation industry using the useful microorganisms is diversified and forms a wide market. As the development of traditional food industry in Korea, the fermentation industry using useful microorganisms is continuously developed and changed into food culture I have a lot of interest.

Therefore, studies on the development of novel food and drug materials using useful fermenting microorganisms have been actively carried out, and development of new functional materials such as functional foods and drug raw materials through fermentation of useful microorganisms is considered to be a meaningful study. In recent years, as a result of studies on various functionalities using herbal medicines, production amount and consumption amount are gradually increasing.

Meanwhile, the oral cleaning composition is effective for prevention of periodontal disease, treatment, and prevention of tooth decay. In the case of oral cleaning compositions currently marketed in Korea, various compositions including a solubilizer, a wetting agent, a solvent, a fragrance, a sweetener, a preservative, Chemical ingredients are included. As described above, the oral cleaning composition currently on the market contains a large amount of preservative, which is less than the standard value of the food and drug safety standard but is likely to have side effects, in addition to the alcohol as a solvent, It is the reality that it is not.

Some mouthwashes contain chemicals that are sometimes considered to be carcinogenic. In order to achieve antibacterial action, most oral cleaning agents cause alcoholic dry mouth, sterilize the bacteria needed for the body, And the like.

As described above, due to the concern that the chemical components contained in the mouth rinse composition may cause harmful harmful effects to the human body, research and development on oral rinse composition using natural substances has been actively conducted. However, until now, A mouth rinse product capable of sufficiently satisfying consumers in taste, aroma, and the like has not yet been marketed.

On the other hand, typical pathogens causing oral diseases and human diseases as oral pathogens include S. mutans, C. albicans, S. typhimurium, E. coli, and the like .

The mutans bacteria are the most common oral bacteria and are the major causative agents of dental caries. The mutans strain produces a glucosyl transferase to produce insoluble glucan from sugar and adhere to the surface of the tooth. Through the proliferation, it forms a dental plaque as a sticky, colorless substance.

As described above, the dental calculus formed by mutans is composed of 70% bacteria, and 30% consists of sugar, enzyme, and lactic acid. The above-mentioned abortion causes calcium and phosphorus to flow out from the tooth enamel layer to decompose the hydroxyapatite, which is the main component of the tooth, to erode the enamel layer, causing bacteria to enter the tooth so as to cause cavities.

In addition, Candida is the most common cause of fungal infectious disease. It is found in almost all natural systems such as animals, plants, soil and marine, and about 20 Candida species are isolated from humans. Among them, candida albicans is the most commonly isolated disease. Candida albicans, known as the major pathogen of candidiasis, accounts for 60% of the disease-causing Candida species. It is parasitized as a persistent bacterium in humans and other warm-blooded animals. When host immune status deteriorates, It is an opportunistic pathogen.

Candida, which is present in the mouth, causes oral candidiasis, also known as thrush. Oral candidiasis is characterized by the appearance of white spots and ulcers in the mucous membranes of the mouth, tongue, and throat, and it is known to occur in denture users, mainly in patients with weakened immunity due to antibiotics, chemotherapy, and AIDS.

In addition, Salmonella is a gram-negative bacterium, and it is anaerobic. Most of Salmonella is a pathogenic bacterium that mainly lives in human and animal fields and has a serious influence. Salmonellosis is a condition caused by bacteria called "Salmonella." These bacteria do not proliferate when they are cooled but do not die. Therefore, most of the foods are well-proliferated. When the infected foods are consumed, food poisoning causes gastroenteritis easy. Bacteria of the genus Salmonella are especially virulent in humans and other warm-blooded animals.

In addition, the E. coli is a gram-negative bacterium, but is opportunistic pathogenic bacteria, although it is part of the intestinal flora in intestines of a healthy or anaerobically healthy person or animal. Unlike the colony of healthy feces, Escherichia coli having a specific serotype that causes infectious diarrhea and acute enteritis of an infant was found, and Escherichia coli having diarrhea certification was referred to as a pathogenic Escherichia coli. Infection occurs in almost all ages, like food poisoning, through food. Water-borne infection is mainly caused by water, and sporadic cases occur mostly in small groups.

In accordance with the above-mentioned circumstances, the present invention provides a method for producing an antimicrobial agent which is produced through fermentation of a natural substance using a lactic acid bacterium, thereby preventing a side effect in the human body and inhibiting the antimicrobial activity against oral pathogens including Mytilus , Candida , Salmonella and Escherichia coli And at the same time to provide a new natural mouthwash composition capable of satisfying consumers with safety, taste and flavor.

Next, a brief description will be given of the prior arts existing in the field to which the technology of the present invention belongs, and the technical matters to be differentiated from the prior arts of the present invention will be described.

Korean Patent Laid-Open No. 10-2015-0040818 (2015.04.15) relates to a method for preparing an oral care functional composition containing a natural plant ingredient, mineral sun salt, propolis and xylitol, and more specifically, , Licorice, elm bark, and green tea leaves as raw materials, and extracts obtained by hot water extraction, and a mixture of the extracts with a peppermint leaf extract, which is a reflux extract of peppermint leaves with alcohol alcohol, A technique relating to an oral cleaning functional composition effective for prevention of inflammation is described.

Korean Patent No. 10-1293335 (2013.07.30) relates to a liquid toothpaste and a method of manufacturing the toothpaste, and more particularly, to a toothpaste and a method of manufacturing the same, more specifically, a toothbrush, a root, Preparing an extracting material by preparing a material consisting of 25 to 50% by weight of the above-mentioned abutment, 25 to 50% by weight of said rootstock, and 8 to 26% by weight of said sapwood, based on the total weight% of said extracting material Mixing the extraction material prepared in the material preparation step with water and heating the mixture to 90 to 100 DEG C and then removing the extraction material from the water to collect the extract, And mixing the extract extracted from the extraction step with 30 to 100% Ethyl-Alcohol, heating and distilling the mixture at 90 to 100 ° C to collect the impurities-removed liquid composition, The extract and ethyl alcohol were mixed at a ratio of 1: 0.2 to 0.4 parts by volume of water.

Korean Patent Laid-Open Publication No. 2005-0029905 (Mar. 22, 2005) relates to a film for inhibiting and eliminating bad breath and a film-forming composition for producing the same, and more specifically, a green tea extract, a quince extract, And a mixture thereof are uniformly dispersed in the water-soluble film substrate as an active ingredient.

The above prior art documents relate to an oral composition comprising a natural substance as an active ingredient and have some similarities with the present invention in that it relates to an oral composition comprising a moth extract or a bug bran extract. By including the extract extracted after fermentation of the mushroom, rosacea, and rhizome with the lactic acid bacteria strain as an active ingredient of the mouthwash composition, it is possible to obtain the antibacterial activity against the Candida strains known as causative bacteria of Mutans and thrush, There is no description on the production of a composition having antimicrobial activity against Escherichia coli and Salmonella strains well known as food poisoning causing strains.

The present invention has been made in order to solve the above-mentioned problems. The present invention relates to an antimicrobial activity against Candida, which is known as a causative organism of Mutans strain and thrush, which is a causative organism of cavities, and antibacterial activity against Escherichia coli and Salmonella strains which are well known as food poisoning strains The present invention has been made to solve the above problems.

The oral detergent composition according to the present invention can be obtained by inducing the fermentation of corn, chrysanthemum arborescens, and oriental fungi using a microorganism belonging to the genus Lactobacillus , which is a useful strain for fermentation, using the corn, Due to the synergistic action of the oral cleanser composition including various physiologically active substances produced by the contained strains and various substances contained in the mosquito, psychedelia and yuukee skin, selective antibacterial activity against mutans strains, Candida strains, Escherichia coli and Salmonella strains And the like.

A method for preparing an oral cleanser composition comprising a natural substance as an active ingredient according to an embodiment of the present invention comprises the steps of: (a) washing a quince, (b) fining and drying the washed quince, the persimmon leaves and the curds in a predetermined size; (c) adding distilled water to the corn, the stalactite and the rhizome of step (b); (d) pressurizing and sterilizing the corncorpse, roots and rootstocks of step (c) and cooling to room temperature; (e) inoculating a fermentation broth of Lactobacillus sp. strain into each of the quinquer, phloem, and rhizome of step (d); (f) drying the fermented corn, fermented seaweed, and fermented lambtha phae through the step (e); (g) pulverizing the fermented corn, fermented fennel, and fermented lamb fimbriae obtained in the step (f), and then adding ethanol to produce a fennel, a fennel, and a rhizome extract; And (h) mixing the ginseng, chrysanthan ginseng, and ginseng extract prepared in step (g).

In one embodiment, the step (b) comprises extracting the dried natural quince seeds, chrysanthemum arborescens and rhizobia leaves with a size of 3 mm and drying them at 60 캜.

In one embodiment, the step (c) comprises, as an effective ingredient, a natural substance characterized by adding distilled water so that the moisture content is 30% in the quince, the persimmon, and the rhizome of step (b) .

According to an embodiment of the present invention, the step (d) comprises autoclaving sterilization at 121 ° C for 15 minutes, followed by cooling to room temperature.

In one embodiment, the step (e) comprises inoculating 5 wt% of a culture solution of a strain of the genus Lactobacillus to each of the mosquito, silage and roots of the step (d), and then fermenting the mixture at 37 ° C for 7 days Natural substance as an effective ingredient.

In one embodiment, the step (f) comprises drying the quinquilones, roots, and rootstocks, which have been subjected to the step (e), at 60 ° C so as to have a water content of 10% or less.

In one embodiment, the step (g) comprises: pulverizing the corn, the stalks and the root of the corn which has been subjected to the step (f), and then adding ethanol at a ratio of 1:10 to remove the corn, .

In one embodiment, the step (g) comprises the steps of: pulverizing the corn, the stalagmite, and the rhizomes of the step (f); adding 25% ethanol to the corn and rootstocks; % Ethanol is added to the extract to prepare a natural extract of Morus alba, Rhodophyta sp.

In one embodiment, the step (h) comprises mixing the extracts of Morus alba, Pseudomonas aeruginosa and Lyme clover, prepared in step (g), at a ratio of 1: 1.

In addition, the oral cleaning composition comprising a natural substance as an active ingredient according to an embodiment of the present invention may be prepared by inoculating a strain of Lactobacillus sp. Strain into a pressurized sterilized quince, A fermented moss extract, a fermented moss extract, and a fermented rhizome extract.

The present invention relates to an oral cleanser composition comprising a natural substance as an active ingredient and a method for preparing the same. More particularly, the present invention relates to a composition for oral mucilage comprising a natural mucilage extract Which is a well-known fermented seaweed extract having antimicrobial activity and a more selective antimicrobial activity against Escherichia coli and Salmonella strains which are well known as a food poisoning strain, is effectively removed from the oral cavity by removing the fermented rhizome extract as an oral antimicrobial active ingredient There is an effect that can be done.

In addition, since the oral cleaning composition of the present invention contains a natural substance, which is a herbal medicine ingredient such as corn, horse mackerel, and radish root, as an active ingredient as described above, it can be used for oral cancer, dry mouth, It is possible to selectively remove harmful strains harmful to oral health.

FIG. 1 is a flowchart for explaining a method of manufacturing an oral cleanser composition comprising an active ingredient of a fermentation quince, a persica extract and a rhizome extract as a natural substance according to an embodiment of the present invention.
FIG. 2 is a result of comparing antimicrobial activity of a mouthwash composition with a conventional oral care cleanser composition comprising a fermentation quince, a persimmon extract, and a rhizome extract as natural ingredients according to an embodiment of the present invention.
FIG. 3 is a graph showing the antimicrobial activities of the extracts of Quercus mongolica var. Chrysanthemum and Root canola according to the present invention. The extracts were prepared before fermentation and after fermentation, respectively. The results are compared.
FIG. 4 is a graph showing the results of the evaluation of the antimicrobial activity of the extracts of fermentation seedlings, roots, and roots according to the concentration of the extraction solvent in the present invention. Ethanol, which has the highest antimicrobial activity, 0%, 25%, 50%, 75% and 95% extracts, respectively.
FIG. 5 is a graph showing the antimicrobial activities of antimicrobial peptides (25%), polysaccharides (75%) and guinea pigs (25%) in order to evaluate the antimicrobial activity according to the mixing ratio of the fermentation product, (1: 1: 1) of ethanol extracts of 1, 2, 3, 4, 5% And the results are compared with each other.

Hereinafter, preferred embodiments of the present invention will be described in detail in order to facilitate the present invention by those skilled in the art. Throughout this specification, when an element is referred to as being "comprising" or "containing", it means that it can include other elements, not the exclusion of any other element unless specifically stated otherwise do.

The present invention relates to an oral cleanser composition comprising a natural substance such as Chaenomelis fructus, Rosa multiflora and Ulmus Davidiana root as an active ingredient, and is characterized in that a strain useful for fermentation using a quince, Streptococcus mutans , a causative organism causing cavities, and Candida albicans, a causative organism of thrush, were identified by inducing fermentation of Lactobacillus spp., Lactobacillus spp . In addition to the antimicrobial activity against Escherichia coli and Salmonella typhimurium, which is well known as a food poisoning strain, a novel natural mouthwash composition having antibacterial activity is presented.

For reference, the quince is the fruit of the quince tree, the Koshansho is the generic name of the briar, and the yukpei refers to the elm root bark.

A method for preparing an oral cleanser composition comprising a natural substance of the present invention as an active ingredient comprises the steps of: (a) washing a quince, (b) fining and drying the washed quince, the persimmon leaves and the curds in a predetermined size; (c) adding distilled water to the corn, the stalactite and the rhizome of step (b); (d) pressurizing and sterilizing the corncorpse, roots and rootstocks of step (c) and cooling to room temperature; (e) inoculating a fermentation broth of Lactobacillus sp. strain into each of the cornstarch, the stearic acid and the rootstock which have been subjected to the step (d); (f) drying the quince, the persimmon, and the rhizome of step (e); (g) pulverizing the corn, the stalactite, and the rhizome of step (f), and then adding ethanol to the corn, the stalactite and the rhizome extract; And (h) mixing the extract of Morus alba, Rhizoma leaves and Root canal prepared in step (g).

More particularly, the present invention relates to a method for preparing an oral cleanser composition comprising a natural substance of the present invention as an active ingredient, comprising the steps of: (a) washing corn, (b) finishing the cleaned quince, chrysanthemum arborescens and rhizome of 3 mm in size and drying at 60 캜; (c) adding distilled water to the mosquito, silkworm and rootstock obtained through step (b) to adjust the moisture content to 30% and collecting the mosquito; (d) pressurizing sterilized quinine, silicate, and rootstocks at 121 ° C for 15 minutes and cooling to room temperature; (e) 5 wt% of a culture solution of a strain of the genus Lactobacillus was inoculated to each of the mosquito, silage, and rhizome of step (d), followed by fermentation at 37 ° C for 7 days; (f) drying the quinquiline, the silicate, and the rhizome, which have been subjected to the step (e), at 60 ° C so as to have a water content of 10% or less; (g) pulverizing cornstarch, koshansan and yosefilm obtained in step (f), and adding ethanol at a ratio of 1:10 to prepare a cornstarch, zucchinus and acanthopanax extract; And (h) mixing the extract of step (g) with the extracts of chrysanthemum, persica, and rhodochrosite in a ratio of 1: 1: 1.

More preferably, a 25% ethanol concentration is used for the production of the extracts of guinea pigs and guinea pigs, and a 75% ethanol concentration is used for the production of the extracts.

The present invention will be described in more detail through the following examples. However, the examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.

- Example -

Selection and culture of strain

The strains used in the present invention were three strains, Lactobacillus acidophilus KCTC 3171, Lactobacillus plantarum KCTC 3107 and Lactobacillus brevis HLJ59, which were purchased from KCTC (Korea Research Institute of Bioscience and Biotechnology) and Lactobacilli MRS broth (Difco, Sparks, USA) and incubated for 2 hours at 37 ° C for 2 hours to activate the strain.

Manufacture of fermentation quince, seoksan lake, yukun pei

In order to prepare the extracts of Quercus acutissima and Quercus acutissima according to the present invention, the quinces, roots, and rootstocks were washed with running water to remove foreign substances adhering to the surface, cut into about 3 mm, dried at 60 ° C, Respectively. To prepare the fermentation quinine, the silicate, and the yuukee, the moisture content was adjusted to 30% by adding distilled water to the dried quince, Thereafter, the cells were autoclaved at 121 ° C for 15 minutes and cooled to room temperature. Then, the cultures of the selected strains of Lactobacillus acidophilus KCTC 3171, Lactobacillus plantarum KCTC 3107 and Lactobacillus brevis HLJ59 were inoculated at 5% (1: 2: 2, v / w) Followed by fermentation at 37 ° C for 7 days. After the fermentation was completed, it was dried at 60 ° C to a moisture content of 10% or less, and then pulverized and used in the experiment while being frozen.

Preparation of pre-fermentation and post-fermentation quail,

The extracts were prepared before fermentation and after fermentation, respectively, and their activities were compared.

First, 100 g of each of the extracts was extracted with 1: 10 of hexane, 75% ethanol, 75% methanol and distilled water at a ratio of 1: 10, and then concentrated under reduced pressure , And extracts of pre - fermented mushrooms,. Each solvent extract was sealed and then frozen and stored.

For the preparation of fermentation quince, persimmon liquor, and yuukyu peel extract, the fermented quince, persimmon liquor, and yugun peel were fermented under various conditions and then pulverized. Hexane, 75% ethanol, , 75% methanol and distilled water at a ratio of 1: 10, respectively. To increase extraction efficiency, all samples were extracted three times at 12 rpm at 30 rpm at 130 rpm , Whatman No. 2 filter paper to remove the fermentation quince, the seoksan lake, and the yuukee skin suspension. The extraction filtrate was further concentrated under reduced pressure on a rotary vacuum evaporator at 40 ℃.

Experiment 1. Evaluation of antimicrobial and antifungal activity of fermented quince,

The paper disc method was used to evaluate the antimicrobial and antifungal activities of fermented quince, persimmon, and yukuni extract (James et al., 1987). Streptococcus mutans KCTC3298, a gram-positive bacterium, and Candida, a fungus known as a causative organism of thrush, were used as a microorganism known to be a causative organism of oral cavity, which was used by the Korea Research Institute of Bioscience and Biotechnology (KCTC) albicans KCTC 7270 strain was used. Escherichia coli KCTC 1682 and Salmonella typhimurium KCTC 2515 were used as representative strains of food poisoning. Luria Bertani broth (LB, Difco) was inoculated into the bacterium, and Patato Dextrose broth (PDB, Difco) in the case of fungi. The strains were inoculated at 37 ° C for 24 hours, After adjusting the absorbance at 600 nm to 0.5, the samples were plated on LB and PDA solid media. Each sample was completely dried on a sterilized paper disc (6 mm, Advantec), adhered to the medium and incubated at 37 ° C for 24 hours Antimicrobial and antifungal activities were evaluated by measuring the inhibition zone (mm).

Experiment 1 Results

In order to evaluate the antimicrobial activity of the extracts of Quercus mongolica, Quercus mongolica and Root seeds according to the extraction solvent, the extracts were prepared before fermentation and after fermentation, respectively. As shown in FIG. 3, when hexane, which is a non-polar solvent, was used as an extraction solvent, it was confirmed that no antibacterial activity was observed in all samples except fermentation. Overall, when 75% ethanol was used as an extraction solvent, Respectively.

More specifically, when 75% ethanol was used as an extraction solvent, the growth inhibition of 14 mm for S. mutans , 13 mm for E. coli and 23 mm for C. albicans was observed in the case of the fermented fruit extract, and 75% When used as an extraction solvent, growth inhibition of 11 mm for S. mutans , 12 mm for E. coli and 20 mm for C. albicans was formed. All of the solvents used did not exhibit antimicrobial activity against S. typhimurium . Overall, 75% ethanol extracts showed higher antimicrobial activity. It was also found that the antimicrobial activity of the extract after fermentation was higher than that before fermentation in all samples.

When 75% ethanol was used as a solvent for fermented sea tangle extract, growth inhibition of 20 mm for S. mutans , 15 mm for E. coli and 12 mm for C. albicans was formed, and 75% methanol was used as an extraction solvent , A growth inhibition of 19 mm for S. mutans , 13 mm for E. coli and 11 mm for C. albicans was formed. When distilled water was used as an extraction solvent, growth inhibition of 12 mm for S. mutans , 9 mm for E. coli and 9 mm for C. albicans was formed. All of the solvents used did not exhibit antimicrobial activity against S. typhimurium . Overall, 75% ethanol extracts showed higher antimicrobial activity. It was also found that the antimicrobial activity of the extract after fermentation was higher than that before fermentation in all samples.

When 75% ethanol was used as the extraction solvent, the growth inhibition was 23 mm for S. mutans , 10 mm for E. coli , 12 mm for S. typhimurium and 12 mm for C. albicans . When methanol was used as an extraction solvent, growth inhibition of 21 mm for S. mutans , 9 mm for E. coli , 10 mm for S. typhimurium and 10 mm for C. albicans was formed. When distilled water was used as an extraction solvent, growth inhibition of 19 mm for S. mutans , 9 mm for E. coli , 10 mm for S. typhimurium and 10 mm for C. albicans was formed. The extracts of fermented rhizome extracts showed different antimicrobial activities against S. typhimurium . These results indicate that the extracts of fermented rhizome have high potential to be used as a material exhibiting antibacterial activity against a broader range of microorganisms.

In addition, the antimicrobial activity of the extracts after fermentation was higher than that before fermentation in all the samples of fermented rhizome extracts, as in the results of fermentation quince and fermented seaweed extracts. These results indicate that Lactobacillus acidophilus KCTC 3171, Lactobacillus plantarum KCTC 3107 and Lactobacillus brevis HLJ59 It is considered that the production of substances exhibiting antimicrobial activity is increased during fermentation of the mushroom, the roots and the root of the mushroom using the strain. In the subsequent experiments, the characteristics for increasing the antimicrobial activity of the fermented extract alone were investigated.

Experimental 2. Evaluation of activity of fermentation quince,

In order to evaluate the antimicrobial activities of the extracts of fermentation mushroom, seoksan mugwort, and yukuni mushroom extract according to the concentration of the extracted solvent, the antimicrobial activity of the extracted solvents was evaluated. The results showed that the highest antimicrobial activity was obtained when ethanol was used, 25%, 50%, 75%, and 95%, respectively. The antimicrobial activity of the extracts was investigated by ethanol fermentation.

Experiment 2 Results

In order to evaluate the antimicrobial activity of the extracts of fermentation seeds, roots, and rootstocks according to the concentration of the extraction solvent, ethanol having the highest antimicrobial activity in the results of FIG. 3 was used as an extraction solvent and ethanol was added at 0%, 25%, 50% % And 95% extracts were prepared, respectively, and then their activities were compared using antimicrobial activity evaluation (FIG. 4).

As shown in FIG. 4, when the ethanol concentration of the fermented fruit extract was set to 25%, it was found that the growth inhibition was 17 mm for S. mutans , 15 mm for E. coli and 28 mm for C. albicans . The highest antimicrobial effect was obtained when the concentration was 25%.

In the case of fermented sea tangle extract, the ethanol concentration was 75% when the ethanol concentration was 75%, 20 mm for S. mutans , 15 mm for E. coli and 12 mm for C. albicans . The highest antimicrobial effect was observed.

In addition, when the ethanol concentration of the fermented rhizome extract was 25%, it was found to be 29 mm for S. mutans , 16 mm for E. coli , 17 mm for S. typhimurium and 15 mm for C. albicans , And the ethanol concentration was 25%.

Experiment 3. Activity evaluation by mixing ratio of fermented quince,

In order to evaluate the antimicrobial activity of the extracts of Fermentation, Seoksan, and Rootgrass according to the mixing ratio of the extracts, each of the ethanol extracts was treated with a single treatment (quince, And 1: 1: 1), and the antimicrobial activity was evaluated.

Experiment 3 Results

In order to evaluate the antimicrobial activity according to the mixing ratio of the extracts of fermented quince, persimmon and yuukee, extracts of ethanol (25%, 35%, 75% and 25% (1: 1: 1) in the ratio of 1: 1: 1) to the ratio of 1: 1: 1) (Fig. 5).

As shown in FIG. 5, when the fermented fruit extract was used alone, the activity was 12 mm for S. mutans , 11 mm for E. coli and 20 mm for C. albicans , and fermented seaweed extract was used alone , 16 mm for S. mutans , 16 mm for E. coli and 11 mm for C. albicans . In the case of using the fermented rhizome extract alone, the activity was found to be 24 mm for S. mutans , 13 mm for E. coli , 11 mm for S. typhimurium and 13 mm for C. albicans .

In the case of using 1: 1 mixture of fermented quince extract and fermented seaweed extract, the activity was 16 mm for S. mutans , 18 mm for E. coli , 13 mm for S. typhimurium and 21 mm for C. albicans Respectively, showing synergistic effects as compared with when they were treated alone. When 1: 1 mixture of fermented mushroom extract and fermented rhizome extract was used, the activity was 26 mm for S. mutans , 15 mm for E. coli , 13 mm for S. typhimurium and 26 mm for C. albicans When 1: 1 mixture of fermented seaweed extract and fermented rhizome extract was used, the activity was 28 mm for S. mutans , 20 mm for E. coli , 15 mm for S. typhimurium and 19 mm for C. albicans Respectively.

In case of using 1: 1: 1 mixture of fermented mosses extract, fermented zeaxanthin extract and fermented rhizome extract, 35mm for S. mutans , 23mm for E. coli , 18mm for S. typhimurium and C. albicans And fermented rhizome extracts and fermented rhizome extracts showed the best antimicrobial activity when mixed 1: 1: 1, respectively.

These results suggest that the extracts of fermented mosses exhibit more selective antimicrobial activity against C. albicans , while E. coli for fermented zoysiagrass extract and S. mutans for fermented rhizome extract are more selective .

Therefore, synergistic effects of fermented mosses extract, fermented zucchini leaves, and fermented rhizome extracts are shown to be synergistic, and synergistic effects are expected to be higher.

Experiment 4. Comparison of activity between oral cleaning agent composition and conventional mouthwash detergent composition containing fermented quince extract,

The antimicrobial activity of antimicrobial activity of antimicrobial extracts was investigated in order to compare the activity of antimicrobial composition with the conventional antimicrobial composition. The antimicrobial activity was evaluated by measuring the size of the inhibition zone (mm) using the same method as in Experiment 1 using a medium cultured with Streptococcus mutans , which is known to be a representative bacterium causing oral cavity dental caries, (Antifungal-clearing) activity was evaluated.

Experiment 4 Results

FIG. 2 is a result of comparing antimicrobial activities of a mouthwash composition with an active ingredient of a fermentation quince, a persimmon extract, and a root extract according to an embodiment of the present invention and a conventional mouthwash detergent product.

2, the composition of the oral detergent composition of the present invention was prepared by mixing 1: 1: 1 of a fermented moss extract and a rhizome extract and an extract of a fermented rhizome with an ethanol concentration of 75% And a prototype product was prepared by mixing with the purified water such that the total content of the mixed extract was 1 wt%.

As a result, as shown in Fig. 2, the products of ①, ②, and ③ of the existing products showed antimicrobial activity against Streptococcus mutans , , ⑤, and ⑥, the antimicrobial activity did not appear at all. In addition, the oral cleaning composition according to the present invention showed antibacterial activity almost similar to the products of the comparative experiments (1), (2) and (3).

As described above, the fermented fruit extract showed the highest antimicrobial activity when extracted with 25% ethanol, and showed more selective antimicrobial activity against C. albicans .

In addition, fermented sea tangle extract showed the highest antimicrobial activity when extracted with ethanol at a concentration of 75%, and showed more selective antimicrobial activity against E. coli .

In addition, the extracts of fermented rhizome showed the highest antimicrobial activity when extracted with ethanol at 25% concentration. Especially, S. mutans showed more selective antimicrobial activity and S. typhimurium showed antibacterial activity.

In addition, as a result of mixing 1: 1: 1 of fermented seaweed extract, fermented seaweed extract and fermented liquorice extract with selective antibacterial activity against the bacteria in the main oral cavity as described above, The action was more enhanced.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation, I will understand. Therefore, the technical scope of the present invention should be defined by the following claims.

Claims (10)

A method for preparing a mouth rinse composition comprising a natural substance as an active ingredient,
(a) washing the corn, the stalactite and the rhizome;
(b) fining and drying the washed quince seeds, roots, and rootstocks to a predetermined size;
(c) adding distilled water to the corn, the stalactite and the rhizome of step (b);
(d) pressurizing and sterilizing the corncorpse, roots and rootstocks of step (c) and cooling to room temperature;
(e) inoculating a fermentation broth of Lactobacillus sp. strain into each of the quinquer, phloem, and rhizome of step (d);
(f) drying the fermented quince, fermented zucchini lake, and fermented liquorice through the step (e) so as to have a water content of 10% or less at 60 ° C;
(g) After the step (f), the fermented corn, the fermented seaweed, and the fermented lupine are pulverized and then ethanol is added thereto to prepare each of the corn, And adding ethanol at a concentration of 75% to the fermented seaweed extract to prepare an extract of Quercus mongolica var. And
(h) a step of mixing the extracts of Morus alba, Rhizoma leaves, and Rootgrass, prepared in step (g), at a ratio of 1: 1: 1. The method according to claim 1,
The step (b)
Wherein the cleaned quince, persimmon leaves and rhizome leaves are cut to a size of 3 mm and dried at 60 ° C. The method according to claim 1,
The step (c)
Wherein the distilled water is added so that the moisture content is 30% in the quince, the persimmon leaves and the curd which have been subjected to the step (b). The method according to claim 1,
The step (d)
Wherein the step (c) is sterilized by pressurization at 121 ° C for 15 minutes and cooled to room temperature. The method according to claim 1,
The step (e)
The oral cleaning agent composition comprising a natural substance as an active ingredient, characterized in that 5 wt% of a culture solution of a strain of the genus Lactobacillus is inoculated to each of the above-mentioned quince, persimmon and rhizome of the step (d) and then fermented at 37 ° C for 7 days Gt; delete delete delete delete delete

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