KR102149516B1 - Compositions for preventing or treating oral diseases using omija and banana extract - Google Patents

Abstract

It relates to a composition for preventing or treating tooth decay and periodontal disease using Schisandra chinensis extract, and more particularly, by using a composition prepared by mixing a composite material of Schisandra chinensis and banana extract in a set weight ratio, anticaries activity effect and remarkable antibacterial It relates to a composition for preventing or treating tooth decay and periodontal disease using an extract of Schisandra chinensis imparting functionality.

Description

Compositions for preventing or treating oral diseases using omija and banana extract. {Compositions for preventing or treating oral diseases using omija and banana extract}

The present invention relates to a composition for preventing or treating tooth decay and periodontal disease using a Schisandra chinensis extract.

As the concept of dental health has changed to the concept of social life, interest in oral health is increasing, and not only for the prevention and treatment of oral diseases and rehabilitation for loss of function, but also for bad breath, which is an important obstacle to interpersonal relationships in social life. Interest is also increasing.

Favorable foods that contribute to deteriorating dental health include liquid fructose and white sugar that add a large amount of sugar to improve the palatability. In particular, liquid fructose is an ingredient widely used in food companies because it has 1.7 times sweeter taste than sugar and is inexpensive. When the above-mentioned sugar and bacteria adhere to each other to form plaque, acid is produced by bacteria in the plaque, which demineralizes the enamel surface and causes tooth decay.

Accordingly, the present invention provides a composition for preventing or treating tooth decay and periodontal disease by using a composite extract of Schisandra chinensis and a banana, thereby inhibiting the formation of plaque in the oral cavity and inhibiting the growth of a tooth-causing strain.

[Patent Document 1] 10-1025886 (2011.03.23) [Patent Document 2] 10-1881636 (2018.07.18)

An object of the present invention is to provide a composition for preventing or treating tooth decay and periodontal disease using a banana extract that can significantly reduce the growth of tooth decay causative bacteria, and an oral product comprising the same.

In addition, the present invention aims to provide a composition for preventing or treating tooth decay and periodontal disease using a banana extract and a composition for preventing or treating tooth decay and periodontal disease, which has excellent antibacterial activity against strains causing periodontal disease and gum inflammation, and an oral product comprising the same do.

In addition, by ingesting a product consisting of toothpaste, gargling product, oral spray, oral ointment, mouthwash, and mouth freshener, the consumer of the present invention is prepared as a composition for preventing or treating tooth decay and periodontal disease using Omizawa banana extract, Its purpose is to suppress the growth of the main causative bacteria of.

In addition, by adding the composition for preventing or treating tooth decay and periodontal disease using the extract of Schisandra chinensis of the present invention to a palatable product that can be easily ingested, the product for preventing cavities and periodontal disease has the functionality of Schisandra chinensis itself. It aims to provide.

In the present invention, in a composition for preventing or treating tooth decay and periodontal disease using a Schisandra chinensis extract, the Schisandra chinensis is contained in a weight ratio of 10:1 to 30:1, more preferably the Schisandra chinensis extract and the banana extract It characterized in that it provides a composition for preventing or treating tooth decay and periodontal disease using a banana extract, characterized in that it is contained in a weight ratio of 18:1.

The banana extract is streptococcus mutans, streptococcus sanguis, streptococcus sanguinis, streptococcus salivaris sp. thermophils, porphyro It characterized in that it provides a composition for preventing or treating tooth decay and periodontal disease using a banana extract, characterized in that it has an antibacterial effect on at least one selected from the group consisting of Monas gingivalis (porphyromonas gingivalis).

In addition, the present invention is characterized by providing a product for oral cavity containing a composition for preventing or treating tooth decay and periodontal disease using a banana extract.

In addition, the present invention is characterized by providing an oral product manufactured by being selected from the group consisting of toothpaste, gargling products, oral sprays, oral ointments, mouthwashes, and mouthwashes.

In addition, the present invention is characterized in that it provides a product containing a composition for preventing or treating tooth decay and periodontal disease using the Schisandra chinensis extract.

The product is characterized by providing a product manufactured by selecting from the group consisting of chewing gum, candy, chocolate, and jelly.

The present invention is a composition for preventing or treating tooth decay and periodontal disease using a schisandra chinensis extract capable of inhibiting the growth of a tooth-causing strain by doubling the schisandra chinensis extract containing a tooth decay and periodontal disease prevention component in an optimal ratio, and the same There is an effect that can provide oral products containing.

In addition, the present invention has the effect of providing an antibacterial effect against strains that cause periodontal disease and gum inflammation by blending the banana extract.

In addition, by adding the composition for preventing or treating tooth decay and periodontal disease using Omizawa banana extract of the present invention to a product consisting of toothpaste, gargling product, oral spray, oral ointment, mouthwash and mouthwash, It has the effect of inhibiting the growth of causative bacteria and improving tooth decay and periodontal disease.

In addition, the composition for preventing or treating tooth decay and periodontal disease using the Schisandra chinensis extract of the present invention is added to solid foods having a relatively long residence time such as chewing gum, candy, chocolate, jelly, etc., as well as antibacterial compositions. As a preventive and therapeutic use of, there is an effect that can be effectively used.

In addition, the present invention can provide a composition for preventing or treating tooth decay and periodontal disease using a banana extract reduced to acidity and bitterness of Schisandra by mixing bananas that can enhance sweetness, and oral products prepared therefrom. There is an effect.

1 is a graph showing the results of antibacterial function of caries bacteria using Schisandra chinensis extract.
2 is a graph showing the results of antibacterial function of caries bacteria using Schisandra chinensis extract.

The present invention relates to a composition for preventing or treating tooth decay and periodontal disease using a Schisandra chinensis extract.

In order to fully understand the present invention, it will be described with reference to preferred embodiments of the present invention. The embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. This embodiment is provided to more completely describe the present invention to those of ordinary skill in the art.

The composition used in the present invention is characterized in that it contains schisandra chinensis in a weight ratio of 10:1 to 30:1, and preferably, schisandra chinensis is blended in a weight ratio of 18:1. When the Schisandra chinensis extract to the banana extract is added in less than or in excess of a set weight ratio, it may lower the growth-inhibiting effect on tooth decay-causing bacteria, so it is appropriate to be blended in a set weight ratio.

In addition, since the Schisandra chinensis of the present invention contains enzymes of the flesh of Schisandra chinensis including seeds, it can contain the taste and nutrition of the seeds as they are.

The Schisandra chinensis extract is streptococcus mutans, streptococcus sanguis, streptococcus sanguinis, streptococcus salivaris sp. Monas gingivalis (porphyromonas gingivalis) and Candida albicans (candida albicans) is characterized by having an antibacterial effect on at least one selected from the group consisting of.

In addition, the banana extract of the present invention includes streptococcus mutans, streptococcus sanguis, streptococcus sanguinis, streptococcus salivaris subsp. thermophils thermophils. ), Porphyromonas gingivalis (porphyromonas gingivalis) is characterized in that it has an antibacterial effect on one or more strains selected from the group.

Examples of compositions according to the present invention include oral products such as toothpaste, gargling products, gums, jellies, oral sprays, oral ointments, mouthwashes and mouthwashes. The specific composition of each oral product made from the composition of the present invention can be determined without difficulty by a person skilled in the art to which it belongs.

In addition, the Schisandra chinensis and banana extract of the present invention may be used in liquid and solid forms, and when prepared as a solid powder, may be prepared together with grain powder, grain enzyme, xylitol crystal and oligosaccharide powder. The above method increases the dispersibility and oral solubility of the powder, so that the user can drink the solid powder containing Schisandra chinensis and banana extract without water in the oral cavity without clumping.

In addition, in the extraction of the Schisandra chinensis and banana extract of the present invention, (a) mentha oil, green spearmint oil, anise oil, allspice oil, cardamom oil, cassia oil, cinnamon oil, citrus oil, clove oil, coriander oil, eucalyptus oil, fennel oil Essential oils such as nutmeg oil, lobular oil, lavender oil, labandin oil, rock cherry oil, etc., (b) fruit flavoring agents (for example, strawberry, melon, fruit mixture, citrus fruits, pineapple, tutifruit, cherry, apple, Pears, grapes, etc.), flavoring compounds such as flower flavors (e.g. carnation, hyacinth, gardenia flower, german lily of the valley, lilac, jasmine, rose, violet, etc.), (c) limonene, cineol, menthol, li Flavoring chemicals such as nalol, anetol, eugenol, menthone, carbon, methyl salicylate, cinnamic aldehyde, etc. are added, and by collecting the lower layer from them, the acidity and unique taste of Schisandra are masked to enhance the taste of food and drink. I can.

In addition, the Schisandra chinensis and banana extract of the present invention are blended with sweet ingredients and used in palatable foods such as jelly, chocolate, candy, ice cream, etc., so that even if solid foods remaining in the mouth for a relatively long time are ingested, the composition of the present invention As a result, there is an effect that can inhibit the growth of tooth decay-causing bacteria.

In addition, when the caries-causing bacteria secrete a sticky polysaccharide called glucan out of the cells using sugar in the oral cavity, the cells are entangled with each other to form plaque by the polysaccharide, which is another cause of tooth decay. Therefore, the Schisandra chinensis and banana extract of the present invention has an effect of effectively preventing tooth decay by inhibiting plaque formation.

A method for testing the growth inhibition of caries-causing bacteria by the composition for preventing or treating oral diseases using the Schisandra chinensis extract of the present invention is as follows.

■ Test Example 1. Antibacterial evaluation by banana extract.

1) Experiment method

The present invention investigated whether the banana extract has an antibacterial effect on the bacteria causing periodontal disease. Thereafter, the strains of Table 1 below were lyophilized and suspended in a BHI liquid medium, cultured at 37° C. for 24 hours to activate the bacteria, and then spread on BHI solid medium and cultured for 24 hours. Antibacterial properties were evaluated using a disk test method, and the banana extract extracted at 90°C using 50% ethanol was treated at a concentration of 0.5, 1, and 2 mg/disc, respectively, and the control group was 5% phenol solution and BHI liquid medium. The experiment was carried out using. Accordingly, after culturing for 24 hours under optimal culture conditions, the size (mm) of the growth inhibition ring was measured, and the antibacterial activity was verified based on this, and it is shown in Table 2 below.

division Test bacteria Detail One Streptococcus mutans
(Streptococcus mutans) Tooth decay-causing bacteria 2 Streptococcus Sagittarius
(Streptococcus sanguis) Gum inflammation-causing bacteria 3 Streptococcus Sangwiness
(Streptococcus sanguinis) Gum inflammation-causing bacteria 4 Porphyromonas Gingivalis
(Porphyromonas gingivalis) Periodontal disease-causing bacteria

division Banana extract BHI medium 5% phenol 0.5 mg/disc 1 mg/disc 2 mg/disc 1 mg/disc 1 mg/disc Growth
Jijihwan
(mm) Streptococcus mutans
(Streptococcus mutans) 4 5 8 - 11 Streptococcus Sagittarius
(Streptococcus sanguis) 3 4 7 - 10 Streptococcus Sangwiness
(Streptococcus sanguinis) 2 4 9 - 14.5 Porphyromonas Gingivalis
(Porphyromonas gingivalis) 3 4 8 - 11

2) Experiment result

As shown in Table 2, as the concentration of the banana extract increases, the size of the growth inhibition against oral periodontal disease-causing strains (Streptococcus mutans, Streptococcus sanguis, Streptococcus sanguinis, Porphyromonas gingivalis) was also investigated to increase. I could confirm that there is. It is presumed that the tannin component contained in the banana extract reacts with the protein of the microbial cell wall, thereby inhibiting the enzyme activity of the microbe, resulting in an antibacterial effect.

■ Test Example 2. Antibacterial evaluation by Schisandra chinensis extract.

1) Experiment method

In order to evaluate the antibacterial property of Schisandra chinensis extract, it is measured using Streptococos mutans. The strain was inoculated in the same medium after 1-2 passages in a brain heart infusion (BHI, Difco, USA) liquid medium with Streptococcus mutans ATCC 25175, and cultured for 24 hours in an incubator at 37°C. . Schisandra chinensis extract extracted at 90° C. using 50% ethanol was treated at a concentration of 0.5, 1, and 2 mg/mL, respectively, to evaluate antibacterial properties according to the concentration of Schisandra chinensis extract. In addition, distilled water was added instead of Schisandra chinensis extract to prepare a control group, and as a component applied to gargle products, CHX (chlorohexidine) component was added to compare the antibacterial power of Schisandra chinensis extract.

2) Experiment result

Referring to FIG. 1, the Schisandra chinensis extract at a concentration of 2mg/mL inhibited the growth of tooth bacteria by about 30% or more than the control group, and was oral than the Schisandra chinensis extract at concentrations of 0.5mg/mL, 1.0mg/mL, and 4.0mg/mL. It can be confirmed that it showed a remarkable antibacterial effect against the bacteria that cause tooth decay.

■ Test Example 3. Evaluation of antibacterial function of caries bacteria using mixed extract of Schisandra chinensis and banana.

1) Experiment method

CFU/mL가 되도록 접종하였다. 설정온도 37℃의 항온기에서 24시간 배양한 후 BHI 액체배지를 기준으로 ELISA reader(Molecular Devices CO., CF., U.S.A)를 이용하여 550 nm에서 흡광도를 측정하였다. 또한, 대조군은 시료용액 대신 증류수를 첨가하였고, 하기의 제조방법에 따라 비교예 및 실시예를 제조하여 실험을 진행하였다.The functional test for antibacterial activity against tooth decay according to the present invention is measured using Streptococos mutans. The strain was inoculated in the same medium after 1-2 passages in a brain heart infusion (BHI, Difco, USA) liquid medium with Streptococcus mutans ATCC 25175, and cultured in a constant temperature of 37°C for 24 hours. . After drying and pulverizing Schisandra chinensis and banana, Schisandra chinensis extract, Schisandra chinensis and banana extract were obtained at 90° C. using 50% ethanol. Thereafter, in order to test the antibacterial function evaluation of the Schisandra chinensis and banana extract, the bacteria were 1x after adding Schisandra chinensis extract, Schisandra chinensis and banana extract to BHI liquid medium containing 1% glucose.

It was inoculated so that it might become CFU/mL. After incubating for 24 hours in an incubator at a set temperature of 37°C, absorbance was measured at 550 nm using an ELISA reader (Molecular Devices CO., CF., USA) based on a BHI liquid medium. In addition, as a control group, distilled water was added instead of the sample solution, and Comparative Examples and Examples were prepared according to the following preparation method to conduct the experiment.

Experimental group Sample material Control -Measure absorbance at 550nm by adding distilled water Comparative Example 1 -Prepare a sample solution using 2mg/mL of Schisandra chinensis extract Example 1 -Schisandra chinensis extract: Banana extract
(Mixed weight ratio 10:1) -Schisandra chinensis extract 2mg/mL and banana extract 2mg/mL are mixed at a weight ratio of 10:1 to prepare a sample solution Example 2 -Schisandra chinensis extract: Banana extract
(Mixed weight ratio 18:1) -Schisandra chinensis extract 2mg/mL and banana extract 2mg/mL are mixed at a weight ratio of 18:1 to prepare a sample solution Example 3 -Schisandra chinensis extract: Banana extract
(Mixed weight ratio 30:1) -Schisandra chinensis extract 2mg/mL and banana extract 2mg/mL are mixed at a weight ratio of 30:1 to prepare a sample solution

2) Experiment result

According to FIG. 2, Example 2 in which the blending weight ratio of Schisandra chinensis extract is 18:1 causes tooth decay compared to Examples 1 to 3 in which the lower limit and the upper limit of the set blending ratio (10:1 to 30:1) are less than It can be seen that it inhibits the growth of the strain and effectively inhibited the activity of the strain compared to Comparative Example 1. Accordingly, there is an effect of providing a composition having remarkable antibacterial power against tooth decay-causing bacteria by blending the Schisandra chinensis extract at 18:1.

■ Test Example 3. Plaque formation inhibition test for mixed extract of Schisandra chinensis and banana.

1) Experiment method

Plaque formation inhibition tests were performed on the Schisandra chinensis extract according to Examples 1 to 3 and Comparative Example 1, and the results thereof are shown in Table 4 below.

The plaque formation inhibition test was a double-blind method, and the test was conducted by controlling so that subjects could not distinguish between samples. In Test Example 2, the criteria for the plaque formation score were as follows.

0: no plaques are created

1: If plaque is formed in the form of dots on the gingival edge

2: When plaques of 1 mm or less are formed in an annular shape in the cervical area

3: When plaques of 1 mm or more are formed annularly on the tooth surface of less than 1/3 of the cervical side

4: When plaque is formed on the tooth surface less than 2/3 of the cervical side

5: If plaque is formed on the tooth surface more than 2/3 of the cervical side

Experimental group Initial value 1 month later 2 months later Improvement index Example 1 1.52±0.23 1.23±0.21 0.92±0.26 0.50±0.21 Example 2 1.55±0.29 1.12±0.23 0.77±0.24 0.78±0.24 Example 3 1.49±0.34 1.14±0.24 0.81±0.21 0.58±0.23 Comparative Example 1 1.53±0.26 1.35±0.27 1.25±0.22 0.28±0.19

2) Experiment result

As can be seen from Table 4, it can be seen that Example 2 significantly suppressed plaque formation compared to Examples 1 and 3 to 1 and thus improved. Therefore, it can be seen that the extract of Schisandra chinensis and banana according to Example 2 has an effect on inhibiting plaque formation.

■ Test Example 4. Oral disease inhibition test for mixed extract of Schisandra chinensis and banana.

1) Experiment method

Plaque formation inhibition tests were performed on the extracts of Schisandra chinensis according to Examples 1 to 3 and Comparative Example 1, and the results are shown in Table 5 below.

The oral disease inhibition test was a double-blind method, and the test was conducted by controlling the subjects so that the samples could not be distinguished. In Test Example 4, the oral disease rating criteria are as follows.

0: normal periodontal

1: Slight inflammation around the periodontal, color change, mild edema

2: In case of bleeding due to severe inflammation, swelling, change in color tone of periodontal and mild irritation by periodontal probe

3: Severe inflammation, swelling, ulcers are present, and bleeding occurs naturally

Oral disease index = total score/number of planes scored

2) Experiment result

As can be seen in Table 5, in Example 2, oral diseases (periodontal and gum inflammation) were suppressed after 1 month and 2 months compared to Examples 1 to 3, and improvement index compared to Comparative Example 1. It can be seen that is significantly higher.

Experimental group Initial value 1 month later 2 months later Improvement index Example 1 1.55±0.32 1.21±0.23 0.75±0.24 0.80±0.19 Example 2 1.59±0.22 1.23±0.22 0.80±0.23 0.99±0.20 Example 3 1.53±0.25 1.17±0.22 0.69±0.18 0.84±0.21 Comparative Example 1 1.59±0.31 1.34±0.28 1.19±0.28 0.40±0.17

■ Test Example 5. Solid food manufacturing

[Example 4] Preparation of ice cream containing Schisandra chinensis and banana extract

Using the Schisandra chinensis and banana extract obtained in Example 2, ice cream was prepared according to the following ingredients and contents.

Raw material weight% Schisandra and Banana Extract
(Example 2) 0.12~0.64% by weight butterfat 10.0% by weight Fat-free solids 10.8% by weight Sugar 12.0% by weight corn syrup 3.0% by weight Emulsion stabilizer 0.5% by weight Flavoring 0.15% by volume

[Example 5] Preparation of chewing gum containing Schisandra chinensis and banana extract

Using the Schisandra chinensis and banana extract obtained in Example 2, a chewing gum was prepared according to the following components and contents.

Raw material weight Schisandra and Banana Extract
(Example 2) 0.12~0.64% by weight Sweetener 71.76~71.88% by weight Gum base 25% by weight Flavoring 1% by weight water 2% by weight

[Example 6] Preparation of Jelly Containing Schisandra chinensis and Banana Extract

Using the Schisandra chinensis and banana extract obtained in Example 2, jelly was prepared according to the following components and contents.

Raw material weight Schisandra and Banana Extract
(Example 2) 94% by weight Gelling agent 0.8% by weight Xylitol 5% by weight Agar powder 0.2% by weight

[Example 7] Preparation of candy containing Schisandra chinensis and banana extract

Using the Schisandra chinensis and banana extract obtained in Example 2, candy was prepared according to the following components and contents.

Raw material weight Schisandra and Banana Extract
(Example 2) 0.12~0.64% by weight Maltitol 50-60% by weight Reduced starch syrup 39.22~49.74% by weight Natural herbal scent 0.14% by weight

[Example 8] Chocolate Containing Omizawa Banana Extract

Using the Schisandra chinensis and banana extract obtained in Example 2, jelly was prepared according to the following components and contents.

Raw material weight Schisandra and Banana Extract
(Example 2) 0.12~0.64% by weight Sugar 34.76~34.88% by weight Cocoa butter 34% by weight Cocoa Mass 15% by weight Cocoa powder 15% by weight lecithin 0.5% by weight Vanilla flavor 0.5% by weight

Claims (6)

Schisandra chinensis extract and banana extract are contained in a weight ratio of 18:1,
The banana extract is from the group consisting of tooth decay caused by streptococcus mutans and streptococcus sanguis, streptococcus sanguinis, and porphyromonas gingivalis. A composition for preventing or treating tooth decay and periodontal disease using Schisandra chinensis extract and a banana extract, characterized in that preventing or treating periodontal disease caused by bacteria in one or more selected.
delete delete delete delete A product for preventing tooth decay and periodontal disease, characterized in that the composition of claim 1 is included in a product selected from chewing gum, candy, ice cream, chocolate, and jelly.

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