KR20120042969A - Bad breath-removing agent - Google Patents

Abstract

Provision of bad breath remover using sugar alcohol as an active ingredient. A bad breath remover comprising sugar alcohol, in particular, lactitol as an active ingredient, characterized by suppressing the production of volatile sulfur compounds by sugar alcohol.

Description

Bad breath remover {BAD BREATH-REMOVING AGENT}

The present invention relates to a bad breath remover characterized by suppressing the production of volatile sulfur compounds by sugar alcohols.

In Japan, according to the Ministry of Health, Welfare and Welfare Trends Survey of about 30,000 people, 70% of people with any dental problems in the oral cavity are observed, and 14.5% of them are worried about bad breath (multiple answers) It is the fourth highest after complaints related to periodontal disease or caries, and interest in bad breath is increasing year after year. As an unpleasant odor component generated from the oral cavity, volatile sulfur compounds (VSC), volatile nitrogen compounds, lower fatty acids and the like have been reported. Among these, VSC is reported to show a strong correlation between the odor intensity of the sensory test and the concentration detected from the oral cavity. In VSC detected from the gas in the oral cavity, three types of hydrogen sulfide, methyl mercaptan and dimethyl sulfide are observed alone or in combination. Other substances are detected from exhalation, but rarely detect concentrations above the odor threshold of a person.

VSC, which is a major cause of bad breath, is produced by metabolism of anaerobic bacteria in the oral cavity based on the debris of oral cells and sulfur-containing amino acid in food. In particular, methyl mercaptan is produced from methionine by the involvement of bacteria cystathionine-β-syntase and cystathionine-γ-lyase, and hydrogen sulfide from cysteine by involvement of L-methionine-γ-lyase.

VSC is not only a malodorous substance, but also has strong biotoxicity. It has been reported that VSC promotes the permeability of the mucosa having a barrier function, inhibits collagen synthesis of fibroblasts, damages the epithelial basement membrane, and inhibits synthesis. In particular, hydrogen sulfide increases the production of free radicals in experiments using human leukocytes, while strongly inhibiting superoxide dismutase (SOD), suggesting that VSC may be carcinogenic. Therefore, suppressing bad breath has become an important meaning in maintaining oral health.

In recent years, in view of oral care, especially anti-caries, the demand for sugar alcohol is increasing, but the effect of sugar alcohol on bad breath remains unexplained.

Therefore, evaluations were made by the saliva incubation test and the mycelial inhibition test to determine how the alcohols, xylitol, maltitol, erythritol, and lactitol, which are sugar alcohols currently used, are affected by bad breath.

The following patent documents are known as a related art with respect to sugar alcohols, bad breath, and deodorization.

Patent Literature 1 relates to the invention of chewing gum, wherein a composition containing calcium dihydrogen phosphate and glycerophosphate is kneaded together with a gum base to produce a chewing gum, which is chewed to produce a chewing gum effect. Sensory evaluation was conducted by 10 panelists. As a result, in the case of the xylitol 60% compounded gum, 10/10 recognized the immediateness and 7/10 recognized the sustainability. On the other hand, when xylitol was substituted with 60% sucrose, 5/10 of those admitted to immediate effectiveness and 3/10 of those admitting persistence. In addition, there is no description of the authoring time or the specific time for acknowledgment of immediateness and sustainability. In Description 0017 of the invention of Patent Literature 1, the effect of removing bad breath is improved by containing one or two or more types of sugar alcohols from the group consisting of xylitol, sorbitol and erythritol in the chewing gum, and the amount of the chewing gum as a whole Of 20? 85 mass%, also 30? 80 mass% is described as preferred.

Patent document 2 relates to a composition for oral cavity. Disclosed is a composition for oral cavity which prevents and inhibits bad breath, particularly bad breath caused by methioninase. Claim 1 describes one containing one or two or more selected from the group consisting of mannitol, maltitol, sorbitol, and mixtures thereof, and in the product or formulation, usually 0.1% by mass or more, preferably 1? It is mix | blended in the ratio of 70 mass%. As a result of adding a cell suspension of Porphyromonas.gingivalis and methionine, and measuring methyl mercaptan, it was reported that the sample solution containing 1% by mass of maltitol inhibited 20.0% of methionase activity compared to no addition. .

PTL 3 relates to a bad breath component cleaning composition and a composition for oral cavity, chewing gum and oral soft confectionery containing the same. In particular, it is related with the cleaning composition which wash | cleans odor components, such as indole, a skatole, a phenol, p-cresol, or a composition for oral cavity in an oral cavity. 4 to 4 carbon atoms from claim 4? It contains the 1 type (s) or 2 or more types chosen from the sugar alcohol of 24, Comprising: From the high description of the bad breath component cleaning effect from Claim 5 and the detailed description 0019 of the said sugar alcohol, especially sorbitol, xylitol, and lac Titol, maltitol, and palatinit have been reported to be preferred. In the Example using a dentifrice, the combination of erythritol and maltitol was most remarkable in reducing bad breath after 30 minutes of use for a subject with bad breath (sensitivity evaluation by three expert panelists).

Patent document 4 discloses the bad breath remover of a phase transition, and especially the bad breath remover which consists of a polymer, a polyol, the bad breath removal active ingredient, and a solvent as a main agent. According to claim 14, it is described as containing a non-fermentable sugar alcohol as an active ingredient for bad breath removal, and from 16, xylitol, sorbitol, erythritol, mannitol, maltitol, lactitol, pallatinitol, palatinose, Oligosaccharides are described. Although patent document 4 evaluates the bad breath removal effect by a sensory evaluation using the comparative example and Example containing xylitol, the correlation was not confirmed by the xylitol content and the result of sensory evaluation.

As described above, in the prior art, for xylitol, erythritol and maltitol, the disclosure showing the bad breath reduction effect was observed including the examples. However, about lactitol, although the claim has a composition and a technique as an active ingredient, the Example which shows a specific odor removal effect was not observed at all.

Japanese Laid-Open Patent Publication 2006-325455 Japanese Laid-Open Patent Publication 2003-160458 Japanese Unexamined Patent Publication No. 2004-203872 Japanese Patent Publication No. 2009-500399

An object of the present invention is to provide a bad breath remover characterized by suppressing the production of volatile sulfur compounds by sugar alcohol.

As an unpleasant odor component generated from the oral cavity, VSC, volatile nitrogen compounds, lower fatty acids and the like have been reported. Among them, VSC has been reported to show a strong correlation between the odor intensity of the sensory test and the concentration detected from the oral cavity. In order to confirm the effects of sugar alcohol on bad breath, the effects of sugar alcohol on VSC generation were examined, and it was confirmed that erythritol, lactitol, and maltitol inhibit the generation of hydrogen sulfide and methyl mercaptan in a pH-independent manner. . In addition, with respect to P.gingivalis, a major causative agent of periodontal disease, lactitol and maltitol were produced at a concentration of 10% to produce hydrogen sulfide at about 40? It was confirmed to reduce by 60%.

The present invention has a significant inhibitory effect on the production of volatile sulfur compounds, and as a preparation such as a hydrous, toothpaste, inhalant, troche, etc., the present invention also includes chewing gum, candy, tablets, gummi jelly, biscuits, chocolate and the like. It can be used and consumed routinely as foods such as sweets, sherbets, and beverages, and is effective for the improvement and prevention of bad breath.

1 is a graph showing the effect of sucrose on VSC generation.
2 is a graph showing the effect of xylitol on the generation of VSC.
3 is a graph showing the effect of erythritol on the generation of VSC.
4A is a graph showing the effect of lactitol on VSC generation.
4B is a graph showing the effect of lactitol on VSC generation under neutral conditions.
5A is a graph showing the effect of maltitol on VSC generation.
5B is a graph showing the effect of maltitol on VSC generation under neutral conditions.
6A is a graph showing the mycelial inhibition effect of sugar alcohols.
6B is a graph showing the mycelial inhibition effect of sugar alcohols.

One embodiment of the present invention is a bad breath remover comprising a sugar alcohol as an active ingredient.

A further embodiment of the present invention is the bad breath remover described above, wherein the sugar alcohol is lactitol.

Another embodiment of the present invention is a hydrous agent, a toothpaste, an inhalant, and a troche consisting of a bad breath remover containing sugar alcohol as an active ingredient.

Another embodiment of the present invention is a food comprising a bad breath remover containing sugar alcohol as an active ingredient.

Another embodiment of the present invention is a food such as chewing gum, candy, tablets, gummi jelly, biscuits, chocolate and other sweets, cherubs, and beverages containing a bad breath removing agent containing sugar alcohol as an active ingredient.

Another embodiment of the present invention is an inhibitor of the production of volatile sulfur compounds by inhibiting methionine and cysteine metabolic pathways containing sugar alcohol as an active ingredient.

Yet another embodiment of the present invention is a production inhibitor of the volatile sulfur compound described above wherein the sugar alcohol is lactitol, maltitol.

Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited by these.

Example

(Example 1)

Saliva incubation test of sugar alcohols was carried out as follows.

1-1. Preparation of sample

Xylitol, erythritol, lactitol, maltitol and sucrose were used as a sample. Each was dissolved in deionized water so as to have a proper concentration to prepare a sample solution.

1-2. Saliva incubation test

Four healthy adults (A, B, C, D, average age 32.0 years) were used as subjects, and the test was conducted in two consecutive trials. 9:00 am? Between 9:30, 10 ml of non-irritating saliva was extract | collected from each subject (the morning of collection is not eaten, and it does not brush teeth). The collected saliva was preserved on ice. 0.5 ml of a sample solution was added to 1.0 ml of non-irritating saliva, and it culture | cultivated at 37 degreeC for 23 hours. After 23 hours of incubation, the samples were placed on ice. The sample was shaken at 37 ° C for 15 minutes before GC analysis, an appropriate amount of the head space gas was taken by syringe, and GC analysis was performed. In addition, the test under neutral conditions added potassium phosphate buffer to a final concentration of 20 mM to maintain the reaction solution in the neutral region.

1-3. GC Analysis

As for the GC analysis, GC6890 manufactured by Agilent Co. was used. The analysis column uses HP-PLOTQ (30 m × 0.53 mm × 40 μm), the initial temperature: 70 ° C./2.5 min, the elevated temperature: 30 ° C./min, the final temperature: 190 ° C./3.5 min, the inlet temperature: 200 ° C. And a detector: FPD, a detector temperature of 200 ° C. and a flow rate of 20 ml / min. Regarding RT, hydrogen sulfide is 1.1 min, methyl mercaptan is 4.0 min, dimethyl monosulfide is 5.6 min, and dimethyl disulfide is 8.3 min. All samples were carried out in series and calculated as average values.

1-4. result

1. Effect of Sucrose

In the saliva incubation test, sucrose was added to a final concentration of 0.057, 0.114%. As a result, when the final concentration was 0.057%, there was no change in pH, and there was almost no change in the generation of VSC. However, when the final concentration was 0.114%, the pH was inclined to 5.6 acidically, and hydrogen sulfide and methyl mercaptan were also generated. Suppressed. These results are shown in FIG.

In addition, as a result of culturing by adding a phosphate buffer to the reaction solution, even when the final concentration of sucrose was 0.114%, the pH of the reaction solution was maintained near neutral, and the amount of hydrogen sulfide-methyl mercaptan generated was reversed.

It was found that sucrose's VSC inhibitory effect was pH dependent. Under neutral conditions, it is thought that sucrose may be a nutrient source for bacteria in the oral cavity, and that bad breath causing bacteria may increase due to the increase in the generation amount of VSC by adding sucrose. Under conditions without buffer, sucrose increases oral bacteria, but sucrose magnetizes to release lactic acid and the like, resulting in a decrease in pH, methioninase activity, and cysteine metabolic enzyme activity. It is thought that the generation of VSC is suppressed because the proliferation of bacteria causing bad breath is suppressed.

2. Effect of Xylitol

Regarding xylitol, the results of the above-described saliva incubation test at concentrations of 1.43% and 5.7% are shown in FIG. 2. In this test using xylitol, there was no significant change in the amount of hydrogen sulfide-methyl mercaptan generated and the pH of the reaction solution in all panelists.

3. Effect of erythritol

Regarding erythritol, as shown in FIG. 3, even if erythritol was added, the pH of the reaction solution did not change, but the amount of hydrogen sulfide-methyl mercaptan generated was suppressed depending on the addition concentration.

4. Effect of Lactitol

As for lactitol, as shown in FIG. 4A, there were people (2/4 people) whose pH did not change by addition of lactitol, and people (2/4 people) whose pH dropped. In either panelist, the amount of hydrogen sulfide-methyl mercaptan generated was suppressed.

Moreover, as shown in FIG. 4B, when the effect of lactitol was confirmed in neutral conditions, generation | occurrence | production of methyl mercaptan was suppressed also in neutral conditions.

5. Effect of Maltitol

Regarding maltitol, there were people (1/4 people) whose pH was not changed by the addition of maltitol, and people (3/4 people) whose pH was lowered. As shown in FIG. 5A, in the entire panelist, even if maltitol was added, almost no change in the amount of hydrogen sulfide generated was observed. On the other hand, the generation of methyl mercaptan was suppressed by the addition of maltitol. Under neutral conditions, as shown in FIG. 5B, the amount of hydrogen sulfide tended to increase, but generation of methyl mercaptan was suppressed.

The above results show that xylitol does not adversely affect the development of VSC in the in vitro test system. Moreover, it turned out that lactitol, maltitol, and erythritol suppress generation | occurrence | production of VSC independent of pH. In particular, the lactitol had a stronger inhibitory effect than erythritol.

(Example 2)

Mycelial inhibition test of sugar alcohols was performed as follows.

2-1. Preparation of fungus

F. nucleatum and P.gingivalis were used as strains.

F. nucleatum was incubated anaerobicly in 3% THB medium containing 0.05% L-cysteine hydrochloride for 1 day. After 1-day culture, it was confirmed that the absorbance at 550 nm was 0.8 or more, and centrifuged at 5000 rpm for 4 minutes, and the supernatant was discarded. The cells were suspended in physiological saline, and the same operation was carried out again, and the obtained cells were suspended in twice the amount of physiological saline of the original bacterial solution and subjected to the test while cooling with ice.

P.gingivalis was incubated anaerobicly in TSB medium (3% Tripticase Soy Broth, 0.3% Yeast Extract, 0.0005% hemin, 0.00005% menadione) for 1 day. After 1-day culture, it was confirmed that the absorbance at 550 nm was 1.4 or more, and the bacterial solution was prepared in the same manner as above.

2-2. Methionine metabolic pathway inhibition test

2.47 mL of 0.1 M phosphate buffer (pH 6.5) and 0.03 mL of the test solution were added to the test tube. The head space was replaced with a mixed gas (nitrogen: hydrogen: carbon dioxide gas = 8: 1: 1), sealed with a silicone stopper, and stirred, and kept in a 37 ° C water bath. After 5 minutes, 0.2 ml of bacterial solution was injected using a tuberculin syringe, and the mixture was kept warm by stirring. After 5 minutes, 0.3 ml of L-methionine solution (0.5%) was injected and stirred using a tuberculin syringe and kept at 37 ° C for 10 minutes. 500 µl of the head space gas was removed and the amount of methyl mercaptan was measured by GC analysis. GC analysis conditions were carried out in the same manner as in the above 1-3.

2-3. Cysteine Metabolic Pathway Inhibition Test

A cysteine metabolic pathway inhibition test was performed in the same manner as the methionine metabolic pathway inhibition test except that L-cysteine was used as the substrate.

2-4. result

1. Methionine metabolic pathway inhibition test

The inhibitory activity of sugar alcohols and sucrose on Fusobacterium nucleatum (hereinafter abbreviated as F.nucleatum) and Porphyromonas gingivalis (hereinafter abbreviated as P.gingivalis) methionine metabolic pathways was shown in FIGS. b). For the F. nucleatum methionine metabolic pathway, positive control zinc chloride reduced methylmercaptan production to 40% (with 100% control) at final 100 ppm. On the other hand, any sugar alcohol suppressed the amount of methyl mercaptan generated by 80% at a concentration of 10% final, and very weak, but methionine metabolism inhibitory activity was observed. In the methionine metabolic pathway of P.gingivalis, zinc chloride under positive control suppressed the amount of methyl mercaptan produced by 23%. In addition, lactitol and maltitol are weak, while the amount of methyl mercaptan generated is 80? Although suppressed to about 90%, no clear inhibitory effect was observed for xylitol and erythritol.

2. Cysteine Metabolic Pathway Inhibition Test

The results of confirming the inhibitory activity of sugar alcohol and sucrose on the F. nucleatum and P.gingivalis cysteine metabolic pathways are shown in FIGS. 6B and 6D. For the F. nucleatum cysteine metabolic pathway, xylitol, erythritol, lactitol and maltitol produce about 60? Of hydrogen sulfide at a final 10% concentration. Reduced to near 80%. As for sucrose, the amount of hydrogen sulfide generated was suppressed to about 40%. In addition, about P.gingivalis cysteine metabolic pathway, lactitol, maltitol and sucrose produced about 40? Reduced by 60%. On the other hand, no clear effects were observed with respect to xylitol and erythritol.

From the above results, for F. nucleatum, xylitol, erythritol, lactitol and maltitol weakly inhibit both metabolic pathways of methionine and cysteine.

On the other hand, for P. gingivalis, only lactitol and maltitol strongly inhibit the cysteine metabolic pathway. Therefore, it has been suggested that the cysteine-methionine metabolism inhibitory effect may be attributable to the mechanism of inhibiting the bad breath of sugar alcohol.

Next, a water-containing agent, toothpaste, mouse spray, troche, chewing gum, candy, fruit, gummi jelly and beverage containing the bad breath remover of the present invention were prepared in a conventional manner. Their prescriptions are shown below. In addition, these do not limit the scope of the present invention.

(Example 3)

A hydrous was prepared according to the following prescription.

Ethanol 2.0 wt%

Lactitol 10.0

Spices 1.0

Water rest

         100.0

(Example 4)

Toothpaste was prepared according to the following prescription.

Calcium Carbonate 40.0 wt%

Glycerin 10.0

Maltitol 20.0

Carbooxymethylcellulose 2.0

Sodium Lauryl Sulfate 2.0

Spices 1.0

Saccharin 0.1

Chlorhexidine 0.01

Water rest

         100.0

(Example 5)

Mouse sprays were prepared according to the formula below.

Ethanol 10.0 wt%

Glycerin 5.0

Lactitol 10.0

Maltitol 10.0

Spices 0.05

Colorant 0.001

Water rest

         100.0

(Example 6)

The troche was prepared according to the following prescription.

Maltitol 72.3 wt%

Xylitol 20.0

Arabian sword 6.0

Spices 1.0

Sodium monofluorophosphate         0.7

         100.0

(Example 7)

Chewing gum was prepared according to the following prescription.

Gum base 20.0 wt%

Maltitol 45.0

Lactitol 33.0

Spices 2.0

100.0

(Example 8)

Candy was prepared according to the following prescription.

Maltitol 50.0 wt%

Reduced Syrup 34.0

Citric Acid 2.0

Spices 0.2

Water rest

         100.0

(Example 9)

A tablet was prepared according to the following prescription.

Maltitol 76.1 wt%

Lactitol 19.0

Sucrose Fatty Acid Ester 0.2

Spices 0.2

Water 4.5

         100.0

(Example 10)

Gumi jelly was prepared according to the following prescription.

Gelatin 60.0 wt%

Reduced syrup 21.40

Maltitol 11.5

Plant Maintenance 4.5

Malic acid 2.0

Spices 0.5

         100.0

(Example 11)

The beverage was prepared according to the following prescription.

Orange Juice 30.0% by weight

Lactitol 15.0

Citric Acid 0.1

Vitamin C 0.04

Spices 0.1

Water rest

         100.0

Industrial availability

Bad breath remover incorporating the sugar alcohol of the present invention is applicable to gums, candy, tablets, etc., and can be further applied to specific bad breath removal health products.

This application claims the priority from Japanese Patent Application No. 2009-165556 for which it applied on July 14, 2009, and quotes the content as a part of this application.

Claims (11)

Bad breath remover containing sugar alcohol as an active ingredient. The method of claim 1,
Bad breath remover wherein the sugar alcohol is lactitol. Hydrations, toothpastes, inhalants, and troches consisting of bad breath eliminators comprising sugar alcohol as an active ingredient. The method of claim 3, wherein
A hydrous, toothpaste, inhalant, troche, wherein the sugar alcohol is lactitol. Food consisting of bad breath remover containing sugar alcohol as an active ingredient. The method of claim 5, wherein
Food wherein the sugar alcohol is lactitol. Inhibitor of production of volatile sulfur compounds by inhibiting methionine and cysteine metabolic pathways containing sugar alcohol as an active ingredient. The method of claim 7, wherein
Inhibitor of production of volatile sulfur compounds wherein the sugar alcohol is lactitol, maltitol. A water-soluble, toothpaste, inhalant and troche comprising a methionine containing sugar alcohol as an active ingredient and an inhibitor of the production of volatile sulfur compounds by inhibiting cysteine metabolic pathways. The method of claim 9,
The water-soluble agent, toothpaste, inhalant, troche, wherein the sugar alcohol is lactitol and maltitol. Food comprising a methionine containing sugar alcohol as an active ingredient and an inhibitor of the production of volatile sulfur compounds by inhibiting cysteine metabolic pathways.

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