WO2014148044A1 - 知覚過敏緩和用口腔組成物 - Google Patents
知覚過敏緩和用口腔組成物 Download PDFInfo
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- WO2014148044A1 WO2014148044A1 PCT/JP2014/001539 JP2014001539W WO2014148044A1 WO 2014148044 A1 WO2014148044 A1 WO 2014148044A1 JP 2014001539 W JP2014001539 W JP 2014001539W WO 2014148044 A1 WO2014148044 A1 WO 2014148044A1
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- Prior art keywords
- gum
- hydroxyapatite
- oral composition
- hypersensitivity
- alleviating
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- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229940034610 toothpaste Drugs 0.000 description 1
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- 230000001052 transient effect Effects 0.000 description 1
- NMXLJRHBJVMYPD-IPFGBZKGSA-N trehalulose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@]1(O)CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 NMXLJRHBJVMYPD-IPFGBZKGSA-N 0.000 description 1
- 229940074777 tripotassium glycyrrhizinate Drugs 0.000 description 1
- ZXHXYXSTAYNRLQ-DWJAGBRCSA-K tripotassium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4s,5s,6s)-2-[[(3s,4ar,6ar,6bs,8as,11s,12ar,14ar,14bs)-11-carboxylato-4,4,6a,6b,8a,11,14b-heptamethyl-14-oxo-2,3,4a,5,6,7,8,9,10,12,12a,14a-dodecahydro-1h-picen-3-yl]oxy]-6-carboxylato-4,5-dihydroxyoxan-3-yl]oxy-3,4, Chemical compound [K+].[K+].[K+].O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@H]1CC[C@]2(C)[C@H]3C(=O)C=C4[C@@H]5C[C@](C)(CC[C@@]5(CC[C@@]4(C)[C@]3(C)CC[C@H]2C1(C)C)C)C([O-])=O)C([O-])=O)[C@@H]1O[C@H](C([O-])=O)[C@@H](O)[C@H](O)[C@H]1O ZXHXYXSTAYNRLQ-DWJAGBRCSA-K 0.000 description 1
- CCXAYLQLOLXXKE-DWJAGBRCSA-K trisodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4s,5s,6s)-2-[[(3s,4ar,6ar,6bs,8as,11s,12ar,14ar,14bs)-11-carboxylato-4,4,6a,6b,8a,11,14b-heptamethyl-14-oxo-2,3,4a,5,6,7,8,9,10,12,12a,14a-dodecahydro-1h-picen-3-yl]oxy]-6-carboxylato-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-t Chemical compound [Na+].[Na+].[Na+].O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@H]1CC[C@]2(C)[C@H]3C(=O)C=C4[C@@H]5C[C@](C)(CC[C@@]5(CC[C@@]4(C)[C@]3(C)CC[C@H]2C1(C)C)C)C([O-])=O)C([O-])=O)[C@@H]1O[C@H](C([O-])=O)[C@@H](O)[C@H](O)[C@H]1O CCXAYLQLOLXXKE-DWJAGBRCSA-K 0.000 description 1
- UJMBCXLDXJUMFB-UHFFFAOYSA-K trisodium;5-oxo-1-(4-sulfonatophenyl)-4-[(4-sulfonatophenyl)diazenyl]-4h-pyrazole-3-carboxylate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)C1=NN(C=2C=CC(=CC=2)S([O-])(=O)=O)C(=O)C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 UJMBCXLDXJUMFB-UHFFFAOYSA-K 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
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- 238000005406 washing Methods 0.000 description 1
- ABKNGTPZXRUSOI-UHFFFAOYSA-N xylotriose Natural products OCC(OC1OCC(OC2OCC(O)C(O)C2O)C(O)C1O)C(O)C(O)C=O ABKNGTPZXRUSOI-UHFFFAOYSA-N 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Images
Classifications
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/064—Chewing gum characterised by the composition containing organic or inorganic compounds containing inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
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- A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
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- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
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- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
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- A—HUMAN NECESSITIES
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
- A61K8/733—Alginic acid; Salts thereof
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/02—Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- Dentine hypersensitivity (hereinafter also referred to as hypersensitivity or hypersensitivity) is a technical committee composed of Holland GR et al. In 1997.
- hypersensitivity In dental pain, “temperature, dryness, abrasion, osmotic pressure, chemical substances It is characterized by short and sharp pain caused by stimuli such as those that cannot be explained by other lesions such as parenchymal loss of the tooth. " Examples of hypersensitivity include transient pain experienced when ingesting foods rich in sugar, fruits with strong acidity, drinking cold water, brushing teeth, and the like. The pain associated with nearby hypersensitivity has a considerable negative impact on daily eating habits.
- the hydrodynamic theory proposed by Brunnstrom M et al. Has been considered to be a prominent mechanism of pain in hypersensitivity. That is, it is an idea that in the dentinal tubules existing in the dentin, the external stimulus as described above moves the dentinal tubule fluid existing in the dentinal tubules to stimulate the nerve.
- dentinal tubules have a high sealing effect from materials that can be used within the scope of food regulations in order to enable self-care of hypersensitivity in scenes other than toothpaste, and oral composition for reducing hypersensitivity Completed the thing.
- the microparticulated hydroxyapatite powder is known as a material for countermeasures of hypersensitivity that can be used as foods at present, the oral composition for reducing hypersensitivity of the present invention is more effective than the hydroxyapatite powder.
- the objective is to provide an oral composition for reducing hypersensitivity.
- an oral composition containing hydroxyapatite and a polysaccharide effectively suppresses hypersensitivity.
- the dentinal tubule sealing effect (scanning electron microscope observation result) of hydroxyapatite (equivalent to 1.7% in gum) is shown (1000 magnifications).
- the dentinal tubule sealing effect (scanning electron microscope observation result) by hydroxyapatite and sodium alginate (corresponding to 0.3% in gum) is shown (1000 magnifications).
- the dentinal tubule sealing effect (scanning electron microscope observation result) by hydroxyapatite and sodium alginate (1.0% equivalent in gum) is shown (1000 magnifications).
- the dentinal tubule sealing effect (scanning electron microscope observation result) by hydroxyapatite and xanthan gum (1.0% equivalent in gum) is shown (1000 magnifications).
- the dentinal tubule sealing effect (scanning electron microscope observation result) by hydroxyapatite and funolan (1.0% equivalent in gum) is shown (1000 magnifications).
- the dentinal tubule sealing effect (scanning electron microscope observation result) by hydroxyapatite and tamarind seed gum (1.0% equivalent in gum) is shown (1000 magnifications).
- the dentinal tubule sealing effect (scanning electron microscope observation result) by hydroxyapatite and guar gum (1.0% equivalent in gum) is shown (1000 magnifications).
- the dentinal tubule sealing effect (scanning electron microscope observation result) by hydroxyapatite and psyllium seed gum (equivalent to 1.0% in gum) is shown (1000 magnifications).
- the dentinal tubule sealing effect (scanning electron microscope observation result) of hydroxyapatite and soybean polysaccharide (1.0% equivalent in gum) is shown (1000 magnifications).
- the dentinal tubule sealing effect (scanning electron microscope observation result) by hydroxyapatite and locust bean gum (1.0% equivalent in gum) is shown (1000 magnifications).
- the dentinal tubule sealing effect (scanning electron microscope observation result) by hydroxyapatite and gellan gum (1.0% equivalent in gum) is shown (1000 magnifications).
- the dentinal tubule sealing effect (scanning electron microscope observation result) by hydroxyapatite and glucomannan (1.0% equivalent in gum) is shown (1000 magnifications).
- the dentinal tubule sealing effect (scanning electron microscope observation result) of hydroxyapatite and collagen peptide (3.0% equivalent in gum) is shown (1000 magnifications).
- the present invention provides an oral composition for alleviating hypersensitivity comprising hydroxyapatite and a polysaccharide.
- Preferred examples of the polysaccharide of the present invention include sodium alginate, xanthan gum or funolan.
- the proportion of hydroxyapatite in the oral composition for reducing hypersensitivity is preferably 0.1% to 2% by weight, more preferably 1% to 2% by weight, and the proportion of polysaccharide is preferably 0.3 to 5% by weight, more preferably 1% to 1.5% by weight.
- the intake of one time is preferably 1.5 to 30 milligrams for hydroxyapatite and 4.5 to 75 milligrams for polysaccharides.
- the oral composition for alleviating hypersensitivity of the present invention can further contain a gum base.
- the gum base is a base for the chewing gum and is not particularly limited as long as it has an appropriate elasticity for chewing and is harmless to the human body.
- leguminous tree arabic rubber tree (Acacia senegal)
- gum arabic which is a secreted product of related plants of the same genus
- sapodilla (Achras sapota)
- a sap of pine a sap of pine
- Examples include ester gum produced by processing pine resin, vinyl acetate resin (polyvinyl acetate), which is a synthetic resin, and polyisobutylene.
- an additive such as calcium carbonate may be added to the gum base, and sweeteners, flavors and the like may be added for flavoring.
- the proportion of gum base in the present invention is preferably 5 to 70% by weight, more preferably 15 to 35% by weight.
- composition for alleviating hypersensitivity of the present invention can also take the form of a tablet confectionery.
- gum base is not included.
- composition for oral cavity of the present invention can contain sweeteners, fragrances, acidulants, colorants and the like in order to enhance palatability.
- sweeteners include monosaccharides, disaccharides, oligosaccharides, sugar alcohols, and high intensity sweeteners.
- monosaccharides such as arabinose, galactose, xylose, glucose, fucose, sorbose, fructose, rhamnose, ribose, isomerized liquid sugar, N-acetylglucosamine; isotrehalose, sucrose, trehalulose, trehalose, neotrehalose, palatinose , Maltose, melibiose, lactulose, lactose and other disaccharides; ⁇ -cyclodextrin, ⁇ -cyclodextrin, isomaltoligosaccharides (isomaltose, isomaltotriose, panose, etc.), oligo-N-acetylglucosamine, galactosylsucrose, galactosyl Lactose, galactopyranosyl ( ⁇ 1-3) galactopyranosyl ( ⁇ 1-4) glucopyranose, galact
- Glucose isomaltitol, erythritol, xylitol, glycerol, sorbitol, palatinit, maltitol, maltoteitol, maltotriitol, mannitol, lactitol, reduced isomaltoligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, reduced maltose starch syrup, Sugar alcohol such as reduced starch syrup; ⁇ -glucosyltransferase-treated stevia, aspartame, acesulfame potassium, aritem, licorice extract (glycyrrhizin), triammonium glycyrrhizinate, tripotassium glycyrrhizinate, trisodium glycyrrhizinate, diammonium glycyrrhizinate, glycyr
- sweeteners can be used alone or in any combination of two or more.
- monosaccharides, disaccharides, oligosaccharides, and sugar alcohols are blended in the composition of the present invention, it is preferable to blend 30 to 80% by weight.
- a high sweetness degree sweetener it is suitable to mix
- fragrances include citrus essential oils such as orange oil, lemon oil, grapefruit oil, lime oil, tangerine oil, mandarin oil, mint essential oils such as peppermint oil, spearmint oil, allspice, anise seed, basil, Known spice essential oils such as laurel, cardamom, celery, clove, cinnamon, cumin, dill, garlic, parsley, mace, mustard, onion, paprika, parsley, rosemary, pepper, oleoresin, limonene, linalool, nerol , Citronellol, geraniol, citral, L-menthol, eugenol, cinnamic aldehyde, anethole, perilla aldehyde, vanillin, ⁇ -undecalactone, allyl caproate, L-carvone, maltol, etc.
- citrus essential oils such as orange oil, lemon oil, grapefruit oil, lime oil, tangerine oil, mandarin oil
- fragrances in proportions according to the purpose, citrus mix, mixed mint, various fruits, etc.
- it may include carotene, chlorophyll, tocopherol and the like, which are oil-soluble bases for gums
- the present invention is not limited to these exemplified substances.
- flavor when making it mix
- composition of the present invention is a sour agent such as citric acid, malic acid, fumaric acid, ascorbic acid, caramel dye, gardenia dye, anthocyanin dye, anato dye, paprika dye, safflower dye, safflower dye, flavonoid dye, cochineal Dye, Amaranth (Red No. 2), Erythrosine (Red No. 3), Allura Red AC (Red No. 40), New Coxin (Red No. 102), Phloxin (Red No. 104), Rose Bengal (Red No.
- a sour agent such as citric acid, malic acid, fumaric acid, ascorbic acid, caramel dye, gardenia dye, anthocyanin dye, anato dye, paprika dye, safflower dye, safflower dye, flavonoid dye, cochineal Dye, Amaranth (Red No. 2), Erythrosine (Red No. 3),
- Acid Red (Red 106), Tartrazine (Yellow 4), Sunset Yellow FCF (Yellow 5), Fast Green FCF (Green 3), Brilliant Blue FCF (Blue 1), Indigo Carmine (Blue 2), etc.
- oil-soluble bases such as carotene, chlorophyll, and tocopher
- Such Lumpur may contain harmless other additives to further human body.
- the shape of the composition for oral cavity of the present invention is not particularly limited, and can take any shape such as liquid, tablet, powder, granule, ointment, coating agent, solution, suspension, emulsion, granule, plate shape. it can.
- a sugar coating layer can be included on the outside.
- the sugar-coating layer can contain sweetening agents, flavoring agents, brightening agents and the like.
- hydroxyapatite and polysaccharide may be included in the sugar-coated layer or may be included in a center portion (a central portion that is not a sugar-coated layer).
- Ivory tubule sealing test 1 A block of about 2 mm was cut from the crown of a bovine incisor with a diamond band saw (DIA, V-33). Next, the cross section of the dentin block cut out by a personal small polishing machine (STB900, South Bay Technology. Inc.) was mirror-polished with water-resistant polishing paper (Sankyo Rikagaku Co., Ltd.). This was immersed in 0.5M EDTA for 1 minute and etched to remove fine polishing debris, thereby preparing a test dentin block.
- STB900 South Bay Technology. Inc.
- test dentin block was immersed in this for 5 minutes 7 times a day.
- a control test dentin block was immersed in sterilized saliva. This was repeated for 4 days.
- the dentinal tubule structure of each test dentin block was observed with a scanning electron microscope after gently washing with distilled water and drying.
- the blocking rate of the dentinal tubules was obtained by obtaining an image at 1000 magnifications with a scanning electron microscope, visually confirming that this was printed on A4 size paper, and having one or more particles in the tubule, The number of dentinal tubules that had been blocked was determined with respect to the number of dentinal tubules.
- Ivory tubule sealing test 2 evaluation experiment of chewing gum extract
- a grain-type test chewing gum with a formulation as shown in Table 1 was prepared, and 5 ml of sterilized saliva was added to each grain (1.5 grams), followed by pressing and extracting using a mortar and pestle.
- This chewing gum extract was used as a test solution for dentinal tubule blockage test 1, and was immersed in the same method as dentinal tubule blockage test 1 and observed with a scanning electron microscope to calculate the blocking rate.
- Results of Dentin Capillary Blockage Test 1 The observation results of the test dentin block obtained with a scanning electron microscope (1000 magnifications) are shown in FIGS. 1A to 3D.
- the dentinal tubule sealing rate of the test solution without the test sample was 7.5%.
- Those using a collagen peptide as a test sample had an insufficient blockage rate of 8.8%.
- As a test sample 10 kinds of polysaccharides were tested in a chewing gum in an amount equivalent to 1%.
- the sample solutions were sodium alginate, xanthan gum and funolan, and 43.1%, 24.4% and 20.3%, respectively. % Was a high blockage rate. In particular, the effect of sodium alginate was high.
- Table 2 The results are shown in Table 2.
- results of dentinal tubule blockage test 2 The dentinal tubule blockage test 2 was performed using three types of test samples that were higher in the dentinal tubule blockage test 1. The results are shown in Table 3.
- the dentinal tubule sealing rate of the chewing gum extract was 45.8% with the sodium alginate-containing gum extract, 33.6% with the xanthan gum-containing gum extract, and 18.1% with the funolan-containing gum extract.
- the preferable composition of the oral composition for reducing hypersensitivity was determined as shown in Table 4. That is, the ratio of hydroxyapatite in the oral composition for alleviating hypersensitivity is preferably 0.1% to 2% by weight, more preferably 1% to 2% by weight, and the ratio of polysaccharide is preferably 0.00. 3 to 5% by weight, more preferably 1 to 1.5% by weight.
- a single intake is 1.5 to 30 milligrams for hydroxyapatite and 4.5 to 75 milligrams for polysaccharides.
- composition for alleviating hypersensitivity of the present invention may be a tablet confectionery (tablet-type solid confectionery).
- Table 5 is given as a blending example.
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Abstract
Description
知覚過敏症の例として、砂糖を多く含む食品や酸味の強い果物等を摂取した時、冷たい水を飲んだ時、歯を磨く時などに経験する一過性の痛みを挙げることができる。近く過敏症に伴う痛みは日常の食生活に少なからず悪影響を与える。
知覚過敏症における痛みの発現機構は、Brannstrom Mらが提唱する動水力学説が有力とされてきた。すなわち象牙質に存在する象牙細管において上記のような外来的な刺激が象牙細管内に存する象牙細管液を移動させ、神経を刺激するという考え方である。
なお、現在食品として用いることのできる知覚過敏対策素材としては微粒子化したハイドロキシアパタイト粉末が知られているが、本発明の知覚過敏緩和用口腔組成物はハイドロキシアパタイト粉末と比較し効果が高い。
ウシの切歯の歯冠部からダイヤモンドバンドソー(DIA、V-33)で約2mmのブロックを切り出した。次にパーソナル小型研磨装置(STB900, South Bay Tecnology. Inc.)で切り出した象牙質ブロックの断面を耐水研磨紙(三共理化学株式会社)で鏡面研磨した。これを0.5M EDTAに1分間浸漬し、エッチングすることで微小な研磨屑を取り除き、試験用象牙質ブロックとした。
表1のような配合で粒タイプの試験用チューインガムを試作し、一粒(1.5グラム)につき滅菌唾液を5ml加えて乳鉢と乳棒を使って圧搾抽出した。このチューインガム抽出液を象牙細管の封鎖試験1の試験溶液として用い、象牙細管の封鎖試験1と同じ方法で浸漬、走査型電子顕微鏡にて観察し、封鎖率を算出した。
走査型電子顕微鏡(1000倍率)で得られた試験用象牙質ブロックの観察結果を図1A~図3Dに示す。
試験試料なしの試験溶液の象牙細管封鎖率は7.5%であった。試験試料としてコラーゲンペプチドを用いたものは、封鎖率が8.8%と不十分であった。試験試料として、10種類の多糖類をチューインガム中に1%配合相当量で試したところ、アルギン酸ナトリウム、キサンタンガムおよびフノランを加えたサンプル溶液で、それぞれ43.1%、24.4%および20.3%と高い封鎖率であった。特に、アルギン酸ナトリウムの効果が高かった。結果を表2に示す。
ガム中相当量=唾液5ml中の試験試料の重量/ガムの重量(1.5グラム)
例えば、唾液中に0.5%のハイドロキシアパタイトとなるには、1粒のチューインガムを唾液5ml咀嚼されると仮定し、唾液中には25mgのハイドロキシアパタイトが存在することとなる。これがチューインガム1粒(1.5g)中に配合されるとすると、ガム中で1.7%相当量となる。各種多糖についても同様に見積もった。
象牙細管の封鎖試験1で上位であった3種類の試験試料を使い、象牙細管の封鎖試験2を行った。結果を表3に示す。チューインガム抽出液の象牙細管封鎖率は、アルギン酸ナトリウム配合ガム抽出液で45.8%、キサンタンガム配合ガム抽出液で33.6%、フノラン配合ガム抽出液で18.1%であった。
本発明の知覚過敏緩和用組成物は錠菓(錠剤型固形菓子)とすることもできる。配合例として表5を挙げる。
Claims (4)
- ハイドロキシアパタイトと多糖類を含む知覚過敏緩和用口腔組成物。
- 多糖類が、アルギン酸ナトリウム、キサンタンガムまたはフノランのいずれかであることを特徴とする請求項1の知覚過敏緩和用口腔組成物。
- ガムベースを含むことを特徴とする、請求項1または2のいずれかに記載の知覚過敏緩和用口腔組成物。
- 錠菓であることを特徴とする、請求項1または2のいずれかに記載の知覚過敏緩和用口腔組成物。
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KR1020157029009A KR20150132358A (ko) | 2013-03-21 | 2014-03-18 | 지각 과민 완화용 구강 조성물 |
CN201480016562.3A CN105072927B (zh) | 2013-03-21 | 2014-03-18 | 缓和知觉过敏用口腔组合物 |
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JP2013058775A JP6351929B2 (ja) | 2013-03-21 | 2013-03-21 | 知覚過敏緩和用口腔組成物 |
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ES2965300R1 (es) * | 2021-01-15 | 2024-06-06 | Jiangsu Qirui Medicine Tech Co Ltd | Ensamblaje espesante con viscosidad controlable a tasa de cizallamiento total |
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WO2020138500A1 (ja) * | 2018-12-27 | 2020-07-02 | サンスター スイス エスエー | 口腔用組成物 |
JP2021008417A (ja) * | 2019-06-28 | 2021-01-28 | サンスター スイス エスエー | 口腔用組成物 |
CN113260592A (zh) * | 2018-12-27 | 2021-08-13 | 白石钙新加坡有限公司 | 羟基磷灰石颗粒 |
JP2021008415A (ja) * | 2019-06-28 | 2021-01-28 | サンスター スイス エスエー | 口腔用組成物 |
JP2021008418A (ja) * | 2019-06-28 | 2021-01-28 | サンスター スイス エスエー | 口腔用組成物 |
JP2021008416A (ja) * | 2019-06-28 | 2021-01-28 | サンスター スイス エスエー | 口腔用組成物 |
JP2020105106A (ja) * | 2018-12-27 | 2020-07-09 | サンスター スイス エスエー | 口腔用組成物 |
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JP4199333B2 (ja) * | 1998-08-07 | 2008-12-17 | 宇部マテリアルズ株式会社 | 歯磨組成物 |
CN102552109A (zh) * | 2012-03-15 | 2012-07-11 | 山东大学 | 一种用于治疗牙本质过敏症的外用原位成型凝胶 |
CN103417397B (zh) * | 2013-08-13 | 2016-02-17 | 上海方木精细化工有限公司 | 羟基磷灰石型牙膏 |
-
2013
- 2013-03-21 JP JP2013058775A patent/JP6351929B2/ja active Active
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- 2014-03-17 TW TW103109922A patent/TW201513899A/zh unknown
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- 2014-03-18 WO PCT/JP2014/001539 patent/WO2014148044A1/ja active Application Filing
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JPH0692311B2 (ja) * | 1987-12-21 | 1994-11-16 | 株式会社トクヤマ | 知覚過敏症治癒用組成物 |
JPH04164019A (ja) * | 1990-10-25 | 1992-06-09 | Sangi Co Ltd | 歯磨 |
JPH1017449A (ja) * | 1996-07-05 | 1998-01-20 | Sangi Co Ltd | 知覚過敏症用組成物 |
JPH10330234A (ja) * | 1997-05-30 | 1998-12-15 | Shosuke Otsuka | 歯磨剤 |
JP2009167135A (ja) * | 2008-01-17 | 2009-07-30 | Masaharu Kato | 齲蝕治療用キット |
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Cited By (1)
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ES2965300R1 (es) * | 2021-01-15 | 2024-06-06 | Jiangsu Qirui Medicine Tech Co Ltd | Ensamblaje espesante con viscosidad controlable a tasa de cizallamiento total |
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KR20150132358A (ko) | 2015-11-25 |
CN105072927A (zh) | 2015-11-18 |
TW201513899A (zh) | 2015-04-16 |
JP6351929B2 (ja) | 2018-07-04 |
CN105072927B (zh) | 2018-09-14 |
JP2014181231A (ja) | 2014-09-29 |
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