KR102118102B1 - Composition for preventing or alleviating periodontal disease - Google Patents

Abstract

The present invention relates to a composition for preventing or improving periodontal disease. The composition for preventing and improving periodontal disease according to an embodiment of the present invention may include coffee green bean extract.
The composition for preventing and improving periodontal disease according to the present invention exhibits an activity of inhibiting inflammation of gingival fibroblasts of a specific component derived from plant extracts and plant extracts, thereby providing a composition for preventing and improving periodontal disease including gingivitis do.

Description

Composition for preventing and improving periodontal disease{COMPOSITION FOR PREVENTING OR ALLEVIATING PERIODONTAL DISEASE}

The present invention relates to a composition for preventing or improving periodontal disease. More specifically, using an extract derived from a natural product, it is confirmed the effect of suppressing inflammation of the gingival fibroblasts and provides a composition for preventing and improving periodontal disease, including gingivitis.

Periodontal disease has been reported to be directly or indirectly correlated with diseases such as gastrointestinal disease, lipid metabolism disease, and stroke, and the cause of periodontal disease cannot be explained in one single way, and is a chronic disease usually caused by complex causes. can see.

Streptococcus mutans, one of the numerous microorganisms present in the oral cavity, secretes an enzyme called glucosyl transferase (GTase) outside the cell or on the surface of the cell. This enzyme forms a bacterial coating plaque on the tooth surface, and the calcium ions (Ca2+) of the tooth are lost by lactic acid produced from lactic acid bacteria growing in the plaque at high concentrations. Due to this, cavities are induced along with the dissolution of the outer enamel of the tooth, and toxic substances from the plaque penetrate into the crevice between the teeth and gums, causing inflammatory reactions in the cells, causing periodontal diseases such as gingivitis and periodontitis.

Bacterial antigenic substances, represented by endotoxins or lipopolysaccharides (LPS) from the plague, penetrate into the gingival tissue, and neutrophils and macrophages induced by them are activated by phagocytosis from the bacterial antigenic substances from the plague. Enzymes such as hydrolase (collagenase), gelatin hydrolase (gelatinase), elastin hydrolase (elastase), and Cathepsin G are released outside the cell. These enzymes work cooperatively with each other to break down organic components of gingival tissue, such as collagen and proteoglycans. On the other hand, neutrophils or macrophages release inflammatory cytokines and stimulate surrounding gingival fibroblasts to promote the production of matrix metalloproteinases, but the production of the inhibitors of these enzymes, the TMF (tissue inhibitor of metalloprotease), is almost Substrate (collagen) decomposes because it does not change or is inhibited. Thus, gingival tissue softening and disintegration, persistent bleeding, and the like appear.

As a major supplier of enzymes involved in collagen breakdown, periodontal disease-causing bacteria such as porphylomonas gingivalis, which are distributed in plaques, can be cited. These bacteria secrete collagen hydrolases and trypsin-like proteolytic enzymes, which break down collagen and connective tissues such as fibronectin.

In addition, bacterial enzymes exhibit MMP activity by activating inactive precursors or degrading TIMF. Proteoglycans in the periodontal tissue can be decomposed by various bacterial enzymes, and macromolecules such as collagen, proteoglycans, and hyalulonic acid are also destroyed by normal cell metabolites such as free radicals.

Thus, periodontal disease can be said to be caused by direct or indirect action of bacteria in the oral cavity, by free radicals, which are normal metabolites, and by signaling substances transmitted from other body tissues. Therefore, it is possible to prevent and improve periodontal disease by appropriately using components or preparations having functions such as antibacterial action, anti-inflammatory action, plaque production suppression action, and antioxidant action.

Currently, anti-microbial agents are used as an auxiliary to treat oral diseases. In general, dental caries uses chlorhexidine 0.2% fern for plaque management, but is used only for short-term therapy due to side effects and unpleasant taste of dental stains. In periodontal disease, dental plaque removal is primarily performed, but when treating antimicrobial agents as an adjunct therapy, more various microorganisms are involved than caries, so tetracycline, tetracycline, and metronidazole are used in addition to chlorhexidine ferns. . However, since these antimicrobial agents can cause side effects such as the generation of resistant bacteria and non-selective sterilization, it is necessary to find an effective substance that can replace the existing antimicrobial agents.

The gingival fibroblast is a constituent cell of the gingival tissue that responds first to the external environment and can regenerate and repair tissue without external stimulation. Unlike the regeneration of skin muscles, the regeneration process is closer to developmental regeneration.

In view of the recent trends in the prevention and treatment of periodontal disease, mechanical removal of biofilms, which has been traditionally performed, is also recognized as the most effective, but there have been reports that other drugs have been used in combination to achieve good effects. Controlling the inflammatory response of fibroblasts has been introduced as a way to prevent and control the progression of periodontitis, and research on the effects of various drugs acting on these cells continues.

KR 10-1861796 B1 KR 10-1849119 B1

The object of the present invention is to identify the activity of inhibiting the inflammation of the gum fibroblasts possessed by the plant extract and a specific component derived from the plant extract, and to prevent periodontal disease, including gingivitis using a specific component derived from the plant extract and the plant extract And to provide a composition for improvement.

In addition, the present invention is to provide a composition for the prevention and improvement of periodontal disease without the problem of side effects caused by long-term use as a composition utilizing a natural extract or a component derived from natural products.

Another object of the present invention is to provide a method for preparing the composition for preventing and improving the periodontal disease.

In order to achieve the above object, the composition for preventing and improving periodontal disease according to an embodiment of the present invention is to include a coffee bean extract.

The coffee extract may be extracted from green coffee beans.

The periodontal disease prevention and improvement composition may further include an apple extract and a pear extract.

The periodontal disease prevention and improvement composition may further include a blueberry and acai berry extract.

The periodontal disease prevention and improvement composition includes a coffee extract, 30 to 300 parts by weight of apple extract with respect to 100 parts by weight of the coffee extract; 30 to 300 parts by weight of pear extract; Blueberry extract 20 to 150 parts by weight; Acai berry extract 20 to 150 parts by weight and artichoke (artichoke) may further include 40 to 200 parts by weight.

Food composition according to another embodiment of the present invention may include a composition for preventing and improving the periodontal disease.

The quasi-drug composition according to another embodiment of the present invention may include a composition for preventing and improving the periodontal disease.

Method of preparing a composition for preventing and improving periodontal disease according to another embodiment of the present invention comprises the steps of fermenting coffee beans; Preparing a coffee extract using the fermented coffee beans; 30 to 300 parts by weight of apple extract based on 100 parts by weight of the coffee extract; 30 to 300 parts by weight of pear extract; Blueberry extract 20 to 150 parts by weight; Mixing 20 to 150 parts by weight of acai berry extract may be a mixing step of preparing a mixed extract and lyophilizing the mixed extract.

In the method of preparing a composition for preventing and improving periodontal disease according to the above, the mixing step may further include mixing 40 to 200 parts by weight of artichoke with respect to 100 parts by weight of the coffee extract.

Hereinafter, the present invention will be described in more detail.

The composition for preventing and improving periodontal disease according to an embodiment of the present invention is to include coffee green bean extract.

When the coffee extract is used, it has an effect of inhibiting inflammation of the gingival fibroblasts, thereby preventing and improving periodontal disease including gingivitis.

The periodontal disease referred to in the present invention refers to gingivitis in a narrow sense, and is broadly defined to include all periodontal diseases in addition to gingivitis, and is defined to include both a narrow meaning and a broad meaning.

Gingival fibroblasts make up about 65% of the cells present in the gingival connective tissue. It not only produces several fibers, but also an amorphous interstitial glycoprotein, glycosaminoglycan, and protein.

The shape of the cell is spindle-shaped or astrocyte-shaped, has an oval-shaped nucleus in the center, and in the gingival tissue after growth, the cells are in the resting period, but when there are external stimuli such as tissue damage and inflammation, the cell function becomes active again and various glue fibers and Constructs damaged connective tissue components by creating DNA, protein, etc.

The composition for preventing and improving periodontal disease comprising the coffee extract is an activity that also inhibits the activity of iNOS and COX-2 associated with gingivitis and the concentrations of NO and PGE2, the products of these enzymes, to prevent and improve periodontal disease including gingivitis Effect.

The coffee extract is a mixture of coffee beans, polar solvents such as alcohols having carbon number (C ₁ ) to (C ₆ ), such as water, ethanol, methanol, or a mixture ratio of 1:0.1 to 1:10 of alcohol and water. It can be eluted with a solvent, and preferably with a mixed solvent having a mixing ratio of ethanol and water of 1:3 to 5. At this time, the extraction temperature is 10 ℃ to 100 ℃, preferably at room temperature, the extraction period may be an extract extracted for 12 hours to 4 days, preferably 24 hours

The filtered extract may be a product obtained by concentrating under reduced pressure with a vacuum rotary concentrator, but is not limited thereto, as long as it is a coffee extract capable of exhibiting the immune enhancing effect of the present invention, and the extract, a diluent or concentrate of the extract, and dried extract All of the obtained dried product, or a crude product or purified product thereof.

Preferably, the ethanol may be 12 to 22% by weight. The extract by the above range may be most advantageous for obtaining an active ingredient.

The green coffee refers to the coffee fruit that has not undergone the roasting process, and in order to obtain the effect of improving the periodontal disease according to the present invention, the use of the coffee fruit that has not been roasted produces gingivitis and other effective ingredients that improve the periodontal disease. It can be more advantageous.

The coffee extract may be extracted from green coffee beans.

The fermented coffee beans may be fermented by inoculating microorganisms into the coffee beans. In this case, the microorganisms used for the fermentation include Lactobacillus salivarius, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus rhamnosus, Lactobacillus rhamnosus Taractus (Lactobacillus plantarum), Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus paracasei, Lactobacillus casel ), Lactobacillus reuteri, Lactobacillus buchneri, Lactobacillus gasseri, Lactobacillus johonsonii, Lactobacillus johonsonii, Lactobacillus johonsonii, Lactobacillus kefir, etc. , Lactococcus lactis, Lactococcus plantarum, Lactococcus raffinolactis, Enterococcus faecalis, Enterococcus faecium, Legacy coxay and Bifidobacterium animals such as Streptococcus thermophilus, Leuconostoc lactis, Leuconostoc mesenteroides, Bifidobacterium animals, Bifidobacterium animals, etc. Bifidobacterium bifidum, Bifid obacterium breve, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium pseudolongum, Bifidobacterium themophilum, Bifidobacterium themophilum, Bifidobacterium themophilum Bifidobacterium adolescentis (Bifidobacterium adolescentis), and may include a bifidobacteria, and more preferably, Lactobacillus casei (Lactobacillus casei), Lactobacillus rhamnosus (Lactobacillus rhamnosus), Bifidobacterium bifidium (Bifidobacterium) bifidum) Bifidobacterium, Bifidobacterium breve Bifidobacterium, and may be one or more selected from the group consisting of Lactobacillus acidophilus.

This fermentation may be advantageous in obtaining an active ingredient that is effective in improving periodontal disease.

The composition for preventing and improving periodontal disease may further include an apple extract and a pear extract.

The synergistic effect due to the interaction using the apple extract and pear extract in a mixture can have a better effect in improving periodontal disease.

The periodontal disease prevention and improvement composition may further include a blueberry and acai berry extract.

The blueberry extract and the acai berry extract can be used to improve the periodontal disease by synergistic effect due to the interaction used.

The periodontal disease prevention and improvement composition includes a coffee extract, 30 to 300 parts by weight of apple extract with respect to 100 parts by weight of the coffee extract; 30 to 300 parts by weight of pear extract; Blueberry extract 20 to 150 parts by weight; Acai berry extract 20 to 150 parts by weight and artichoke (artichoke) may further include 40 to 200 parts by weight.

According to the above range, it not only inhibits the activity of P. gingivalis, which is the causative agent of gingivitis, but also more effectively suppresses the activity of iNOS and COX-2, transcription factors of the inflammatory reaction, and the concentrations of NO and PGE2, the products of these enzymes. Was confirmed. Accordingly, in the case of the above range, it is possible to exhibit a higher gingivitis and periodontal disease improvement effect due to the synergistic effect by interaction.

Therefore, it is possible to achieve a high effect with a smaller content, and has the advantage that there are no problems such as side effects due to long-term use.

On the other hand, artichoke is the origin of the Mediterranean coast, a plant growing near the beach, the stem is 1.5 to 2 m high, and refers to thistle-like. The leaves are alternate and deeply split into feathers. The leaf surface is green, and the back side has dense white hairs. In addition, the flowers bloom purple in the summer and run in the form of two-phase flowers (頭狀花: flowers that form a lot of small flowers without peduncles at the end of the flower stand and form a head). The head image was 15 cm in diameter and consisted of a tubular image. There are no thorns in the gun, and the gun pieces are thick. Because of its mild climate, it can only winter in the southern regions of Korea, and can be easily grown on the southern coast of Korea or on Jeju Island.

When the artichoke is included in the above range, the effect of improving gingivitis and periodontal disease may be greatly increased due to synergistic effect due to interaction.

Preferably, the composition for improving periodontal disease may further include 1 to 5 parts by weight of golpul with respect to 100 parts by weight of the coffee extract.

A lamp rush is a perennial plant with a round cross section, a thin stem, and no nodes. In the subterranean stem (地下莖), there is a short node, and under the stem there is a scaly leaf with deformed leaves. On the other hand, it appears to live on the end of the main stem in July to September, and the leaves wrapped continuously in the main stem grow long, so it seems to be sasangsaeng. By the time the fruit ripens and the seeds burst out, the long-flowered leaves on the stem dry out and turn brown.

When the bone pool is included in the above range, the gingivitis and periodontal disease prevention and improvement effect may be greatly increased due to synergistic effect due to interaction. Therefore, it is possible to achieve a high effect with a smaller amount of use, so that the composition for preventing and improving periodontal disease can be used for a long period of time without the problem of side effects.

Food composition according to another embodiment of the present invention may include a composition for preventing and improving the periodontal disease.

In the present invention, the food composition is defined as including a general food, a health functional food, a food additive, and a functional food additive.

When used as the plant composition, the plant extract may be added to food as it is, or may be used by mixing or adding with other general foods, functional foods, or functional ingredients, and may be appropriately used according to a conventional method. The mixing amount of the active ingredient can be appropriately determined according to the purpose of use.

The type of food composition of the present invention is not particularly limited. Examples of general foods or health functional foods that may be added to the composition for enhancing immunity include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, instant noodles, other noodles, gum products, dairy products including ice cream, various kinds Soups, beverages, teas, drinks, alcoholic beverages, vitamin complexes, and the like, may include all of the health functional foods in a general sense, and may include foods used as feed for animals. In addition to the above, the food composition of the present invention includes various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols , Carbonic acid used in carbonated beverages, and the like. In addition, it may contain flesh for the production of natural fruit juices, fruit juice drinks and vegetable drinks.

The quasi-drug composition according to another embodiment of the present invention may include a composition for preventing and improving the periodontal disease.

Method of preparing a composition for preventing and improving periodontal disease according to another embodiment of the present invention comprises the steps of fermenting coffee beans; Preparing a coffee extract using the fermented coffee beans; 30 to 300 parts by weight of apple extract based on 100 parts by weight of the coffee extract; 30 to 300 parts by weight of pear extract; Blueberry extract 20 to 150 parts by weight; Mixing 20 to 150 parts by weight of acai berry extract may be a mixing step of preparing a mixed extract and lyophilizing the mixed extract.

In the method of preparing a composition for preventing and improving periodontal disease according to the above, the mixing step may further include mixing 40 to 200 parts by weight of artichoke with respect to 100 parts by weight of the coffee extract.

The composition for preventing and improving periodontal disease according to the present invention shows the activity of inhibiting inflammation of gingival fibroblasts of a specific component derived from plant extracts and plant extracts, thereby providing a composition for preventing and improving periodontal disease including gingivitis do.

In addition, the composition for preventing and improving periodontal disease according to the present invention is a composition utilizing a natural extract or a component derived from a natural product, and there is no problem of side effects due to long-term use.

The present invention provides a method of preparing a composition for preventing and improving the periodontal disease comprising a plant extract and a specific component derived from the plant extract.

Figure 1 relates to the production amount of intracellular NO and PGE ₂ for the composition for preventing and improving periodontal disease according to an embodiment of the present invention.
Figure 2 relates to the production of intracellular NO and PGE ₂ for the composition for preventing and improving periodontal disease according to an embodiment of the present invention.
FIG. 3 relates to experimental results of iNOS and COX-2, enzymes that mediate the production of NO and PGE ₂ , for a composition for preventing and improving periodontal disease according to an embodiment of the present invention.
Figure 4 relates to the experimental results of the transcription factor NF-κB and its higher signal transduction material ERK for the composition for preventing and improving periodontal disease according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art to which the present invention pertains can easily practice. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein.

[Production Example: Preparation of plant extracts]

1. Preparation of coffee extract

The coffee beans not roasted were crushed, extracted using hot water, and distilled under reduced pressure to prepare coffee beans extract (A1). Meanwhile, the ground coffee was inoculated with Lactobacillus casei, fermented, extracted with hot water, and distilled under reduced pressure to prepare coffee green bean extract (A2).

2. Preparation of plant extracts

In the same manner as the coffee green bean extract, apple extract (B), pear extract (C), blueberry extract (D), assayberry extract (E), artichoke extract (F) and golpul extract using a heat extraction method ( G) was prepared.

3. Preparation of mixed extracts

In order to confirm the synergistic effect according to the use of each single extract and the mixed extract, A1 to G were mixed with the composition as shown in [Table 1] below to prepare mixed extracts M1 to M12 according to a certain composition.

A1 A2 B C D E F G M1 100 - 10 10 10 10 - - M2 100 - 30 30 20 20 - - M3 100 - 300 300 150 150 - - M4 100 - 400 400 200 200 - - M5 100 - 30 30 20 20 30 M6 100 - 300 300 150 150 40 M7 100 - 30 30 20 20 200 M8 100 - 300 300 150 150 250 M9 100 - 300 300 150 150 40 0.1 M10 100 - 30 30 20 20 200 One M11 100 - 300 300 150 150 40 5 M12 100 - 30 30 20 20 200 7

(Unit: parts by weight)

[Experimental Example 1: Experiment of anti-inflammatory effect in gingival fibroblasts]

1. Cell culture and treatment

Human gingival fibroblast (HGF)-1 cells were purchased from the American Type Culture Collection (ATCC), DMEM (Dulbecco` with 10% FBS (Fetal bovine serum) and 2 mM L-glutamine added at 37°C and 5% CO ₂ conditions. s modified eagle medium). To utilize as a reference value, A1 was concentrated, treated to 2.5 mg and 5 mg, incubated for 2 hours, and then LPS-PG (Invivogen, San Diego, CA, USA, 1 μg/ml) was added to induce inflammation. Incubated for 20 hours.

2. Cell viability

Cell viability was analyzed using the MTS method (Promega, Madison, WI, USA).

3. Nitric oxide (NO) production

After seeding HGF-1 cells in 6-well, treated with 25 and 50 μM, and after 2 hours, LPS-PG (1 μg/ml) was added and cultured for 20 hours. NO activity was achieved in cell lysate, and the protein was extracted by repeating the freeze-thaw cycle three times. Analysis was conducted according to the method of Vodovotz et al., (1993).

4. PGE ₂  Concentration measurement

PGE ₂ concentration was analyzed according to the manufacturer's instructions using the manufacturer's EIA kit (Cayman Chemical, Ann Arbor, MI, USA).

5. Western blot analysis

Cells were seeded in a 100 mm dish, the samples were treated by concentration, and cultured for 2 hours, followed by incubation for 20 hours by adding LPS-PG (1 μg/ml). After removing the medium, the protein was extracted by washing twice with PBS (pH 7.4), and adding 50 μl of M-PER (Thermo Fisher Scientific, Waltham, MA, USA). Protein concentration was measured using Bradford assay. 25 μg of the sample was loaded onto SDS/PAGE and electrophoresed, followed by blotting on a PVDF membrane. Each antibody was hybridized to the Tasnfered membrane, and then developed using ECL developer. The developed photos were quantified using Gel Doc EQ system (Bio-Rad, Hercules, CA, USA).

6. Statistics processing

The analysis result of the experiment was expressed as Means±SD, and significance was analyzed by Duncan's multiple test using one-way ANOVA of SPSS/PC+ package.

The experimental results by treatment with A1 are shown in FIGS. 1 to 5 below. Referring to Figures 1 and 2, it can be seen that the production amount of NO and PGE ₂ in cells is significantly reduced.

Also, referring to FIG. 3, it was found that the activities of iNOS and COX-2, enzymes that mediate the production of NO and PGE ₂ , also decrease in a concentration-dependent manner.

4 to 5, it can be seen that the phosphorylation of the transcription factor NF-κB and its higher signal transduction material ERK is also inhibited by A1. As a result, it was found that A1 suppresses the inflammation mediators NO and PGE ₂ by inhibiting ERK and NF-κB in inflammation of human gingival fibroblasts induced by LPS-PG.

As a result of analyzing the activity of LPS isolated from P. gingivalis, a periodontitis causative agent, to fibroblasts, iNOS, COX-2, which is an inflammatory metabolite, and NF-κB, which is a inflammatory response transcription factor, were analyzed, and A1 showed iNOS and COX-2. And the concentrations of NO and PGE2, the products of these enzymes. In addition, it was confirmed that the activity of NF-κB was also suppressed in a concentration-dependent manner. In addition, phosphorylation of PI3K and MAPKs, which are high-level signal transduction substances, was analyzed to show that ERK activity was inhibited.

In conclusion, A1 effectively inhibited the activity of iNOS and COX-2 induced by LPS-PG in gingival fibroblasts, which can be seen through inhibition of phosphorylation of NF-κB and ERK. Accordingly, it was confirmed that when A1 is used, it can be effective in preventing and improving periodontal disease including gingivitis.

[Experimental Example 2: Gingivitis cell proliferation experiment of each extract and mixed extract]

1. Gingivitis cell proliferation experiment

To investigate the effect on gingivitis cell proliferation and cell activity, experiments were performed using gingivitis cells. In order to compare and evaluate the effect difference according to the use of each extract and mixed extract, an experiment was conducted on the inhibitory effect of gingivitis cell proliferation on A1, A2 and M1 to M12 through MTT assay for cell proliferation evaluation.

The gingivitis cell, YD-38 cell, was used as a human-derived oral squamous cell carcinoma cell line. For cell culture, 10% FBS was added to RPMI and antibiotics were added and used as a culture medium. These cell lines were cultured by applying to 5% CO ₂ at 37° C. and subcultured every 2-3 days for use in experiments.

As a result of using A1, the gingivitis cell viability (% of control) was fixed at an index of 10, and the cell viability for A2 and M1 to M12 was compared with% and expressed as an index. The results are shown in Table 2 below. The lower the index is, the better the inhibitory effect of gingivitis cell proliferation is.

A1 A2 M1 M2 M3 M4 M5 M6 M7 M8 M9 M10 M11 M12 Cell viability 10 8 11 8 7 10 8 5 5 8 5 3 2 7

Referring to Table 2, it can be seen that when the fermented coffee bean extract is used, the effect of inhibiting gingivitis cell proliferation is increased.

On the other hand, referring to the experimental results of M1 to M4, it can be seen that in the case of mixing B to E in the case of a mixed extract, a synergistic effect due to interaction appears only when a certain composition ratio is used.

In addition, it can be seen that the synergistic effect appears when F and G are further mixed. In particular, the effect according to M10 and M11 is excellent, and referring to M11 and M12, the synergistic effect is obtained when G is included in a certain mixing range or more. Rather, it can be seen that it is inhibited. Therefore, it can be seen that the synergistic effect due to the interaction is exhibited by the mixed composition of M6 and M7 and M10 and M11.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concepts of the present invention defined in the following claims are also provided. It belongs to the scope of rights.

Claims (9)

Coffee bean extract, apple extract, pear extract, blueberry extract, acai berry extract, artichoke extract and golgool extract further included,
30 to 300 parts by weight of apple extract, 30 to 300 parts by weight of pear extract, 20 to 150 parts by weight of blueberry extract, 20 to 150 parts by weight of acai berry extract, artichoke 40 To 200 parts by weight and 1 to 5 parts by weight
Composition for preventing and improving periodontal disease. delete delete delete delete A food composition comprising the composition for preventing and improving periodontal disease according to claim 1. A quasi-drug composition comprising the composition for preventing and improving periodontal disease according to claim 1. delete delete

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