JP2002284691A - Composition for oral cavity taken before meal - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a composition for oral cavities taken before meal capable of substantially reducing a number of bacteria causing stomatosis within saliva before meal, causing no effect on the sense of taste during meal directly after taking of it, and particularly capable of maintaining the number of the bacteria causing the stomatosis within the saliva in low level by using it in combination with a composition for the oral cavities used after meal containing medicinal ingredients such as antibacterial agents or others. SOLUTION: The compositions for the oral cavities taken before the meal are used in combination with the compositions for the oral cavities used after the meal. The compositions include 0.1 to 3 mass% of an anionic surfactant a nonionic surfactant of 1/5 to 2/3 quantity of above anionic surfactant selected from sucrose fatty acid ester, polyoxyethylene hardened castor oil and polyoxyethylene alkyl ether. And the sum of compounded menthol, carvone, peppermint oil, spearmint oil and methyl salicylate is not more than 0.5 wt.% in the composition.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention, when applied before a meal, greatly reduces the number of bacteria causing oral diseases in saliva before a meal, does not affect the taste of the meal immediately after the meal, and preferably has the medicinal properties of an antibacterial agent. The present invention relates to a pre-meal oral composition which is capable of maintaining a low level of bacteria causing oral diseases in saliva at a low level when used in combination with a post-meal oral composition containing components.

[0002]

BACKGROUND OF THE INVENTION Generally,
It is recommended that you brush your teeth after meals. Particularly in recent years, many studies have been made on oral compositions that maintain the bacterial count in the oral cavity at a low level for a long time. However, for people with a high oral bacterial count, simply applying the oral composition after a meal makes it difficult to maintain a low oral bacterial count, causing oral disease or causing infection There was a problem that the risk was high.

[0003] On the other hand, the daily fluctuation of the number of bacteria in the oral cavity increases before a meal, and especially the number of bacteria reaches the maximum before breakfast. However, eating without applying any oral composition before a meal requires saliva. It means that many bacteria in the food are eaten and consumed with meals. In recent years, it is said that a high level of bacteria in saliva increases the risk of diseases such as gastritis and aspiration pneumonia.

[0004] Many oral compositions effective against oral bacteria have been proposed so far. Among them, oral compositions for reducing the number of bacteria in saliva include the oral extract of sanguinarine extract. Rinse composition (Japanese Unexamined Patent Application Publication No.
No. 513), and an oral composition containing a halogenated diphenyl ether (JP-A-10-330230).

[0005] However, although the above oral composition containing an antibacterial agent has a high effect of reducing oral bacteria after a lapse of time, the number of bacteria immediately after use is reduced by 1/100 at a concentration usually used. It was difficult to: In addition, the antimicrobial agent can clear the purpose by increasing the concentration, but about the use of the oral composition containing the antimicrobial agent before meals, at the time of the meal immediately after that, a large amount of antimicrobial agents with food and drink There is a problem that not a few consumers have an aversion to the possibility of swallowing.

On the other hand, Jenkins et al. Have found that an anionic surfactant such as sodium lauryl sulfate has a reducing effect on salivary bacteria immediately after use, which is at least equal to that of an antibacterial agent (Jenkins et al., J. Biol. C
lin Periodontal, 18 (2), P14
0, 1991).

[0007] Anionic surfactants such as sodium lauryl sulfate are known as dentifrice components. However, especially after use, when drinking a food with a strong acidity, typically orange juice, the taste differs from the original taste. The "juice effect" may cause bitterness or a feeling of "dustiness".

As means for eliminating the "juice effect" caused by using a composition containing an anionic surfactant such as an alkyl sulfate, various nonionic surfactants (JP-A-55-13250, JP-A-55-13250, and 55-92309
Nos. 55-92310, 56-97215, 56-166112, 58-118506, and 6
It is known to use a specific anionic surfactant (JP-A-2-256608), a natural glycoprotein (JP-A-61-36214), and the like.

[0009] However, there is no mention of reducing the number of microorganisms in saliva with the above-mentioned composition, and conversely, in the composition proposed with a nonionic surfactant conventionally proposed, the "juice effect" is not considered. In addition, the effect of reducing the number of bacteria that cause oral diseases in saliva by anionic surfactants such as alkyl sulfates is also suppressed.

Further, when a refreshing flavor such as menthol, carvone, peppermint oil, spearmint oil, methyl salicylate or the like is blended at a usual level, there is a problem that the refreshing sensation is sustained and the taste of the meal is affected. It has been found.

[0011] There has been no proposal for a pre-meal oral composition to be used in combination with a post-meal oral composition.

[0012]

SUMMARY OF THE INVENTION In view of the above, the present inventor has found that the number of caries-causing bacteria in saliva is reduced to 1/100 or less at which the onset of caries can be significantly reduced. The inventors of the present invention have conducted intensive studies on compositions for oral use before meals that reduce the amount of juice and do not produce a juice effect. 0.1-3% (mass percentage, the same applies hereinafter), sucrose fatty acid ester, polyoxyethylene (PO
E) Cause of dental caries in saliva by mixing one or more nonionic surfactants selected from hydrogenated castor oil and polyoxyethylene alkyl ether with 1/5 to 2/3 of anionic surfactants It was found that the number of bacteria was reduced to 1/100 or less, and that no juice effect occurred.
Further, the total amount of menthol, carvone, peppermint oil, spearmint oil, and methyl salicylate, which are usually blended as a main component of the flavor of the oral composition for a refreshing feeling, is reduced to 0.5% or less of the whole composition. By reducing the amount, it was found that the continuation of the refreshing sensation did not affect the taste of meal, and the present invention was achieved.

Hereinafter, the present invention will be described in more detail.
The oral composition for pre-meal use of the present invention is an oral composition used in combination with an oral composition for post-meal use, which contains 0.1 to 3% of an anionic surfactant, and contains sucrose fatty acid ester and poly A nonionic surfactant selected from oxyethylene hydrogenated castor oil and polyoxyethylene alkyl ether is contained in an amount of 1/5 to 2/3 of the amount of the above anionic surfactant, and menthol, carvone, peppermint oil, spearmint oil and methyl salicylate are contained. Is 0.
It is not more than 5%.

As the anionic surfactant, alkyl sulfates having 8 to 18 carbon atoms and acyl sarcosine salts having 8 to 18 carbon atoms are particularly preferable. Specifically, sodium lauryl sulfate, sodium myristyl sulfate and lauroyl sarcosine are preferred. sodium and the like are used.

Alkyl sulfates, such as sodium lauryl sulfate and sodium myristyl sulfate, and anionic surfactants, such as lauroyl sarcosine salt, are used in an amount of 0.1 to 0.1 as described above.
It is used in an amount of 3%, more preferably 0.5-2%. If the amount is less than 0.1%, the number of caries-causing bacteria in saliva cannot be reduced to 1/100 or less, which can significantly reduce the occurrence of dental caries. When the amount exceeds 3%, the "juice effect" appears. May be. In addition, one or more of the above nonionic surfactants are １ ／ of the anionic surfactant.
Although it is blended at a ratio of ~ 2/3, if less than 1/5,
When the "juice effect" occurs and the amount is more than 2/3, the number of carious bacteria may not be reduced to 1/100 or less.

The sucrose fatty acid ester is a mono-, di- or higher ester of sucrose and a mixture of one or more fatty acids having 12 to 29 carbon atoms. Fatty acids which are esterified with sucrose have particularly 12 carbon atoms.
-18 saturated fatty acids are preferred. Further, among the types of esters, the proportion of monoester is 0 to 80%, and particularly preferably 30 to 80%. Polyoxyethylene hydrogenated castor oil is obtained by adding ethylene oxide to hydrogenated castor oil, and usually contains 5 to 80 mol of ethylene oxide. Among them, those to which 20 to 60 mol of ethylene oxide is added are particularly preferable. As the polyoxyethylene alkyl ether, those represented by the following formula (1) are preferable.

R—O— (EO) _n H (1) (where R is an alkyl group having 16 to 22 carbon atoms, and n is 2 to 2)
5, EO represents ethylene oxide. )

In the above formula (1), R is
Those having 16 to 20 carbon atoms and n (the number of added moles of ethylene oxide) of 3 to 5 are more preferable.

The oral composition for pre-meal use of the present invention comprises:
Menthol, carvone, peppermint oil, spearmint oil, the total amount of methyl salicylate 0.5% or less of the total composition, preferably 0.1% or less, further preferably 0.01% or less.

The oral composition for pre-meal use of the present invention is prepared in an appropriate type and form such as dentifrice such as toothpaste and liquid dentifrice, mouthwash and the like. In this case, known components can be blended according to the type and form of the oral composition to be prepared.

For example, in the case of dentifrices, abrasives, thickeners, binders, sweeteners, preservatives, pigments and the like can be blended, and these components can be mixed with water to produce.

Examples of the abrasive include silica-based abrasives such as silica gel, precipitated silica, igneous silica, aluminosilicate and zirconosilicate, dibasic calcium phosphate dihydrate, dibasic calcium phosphate anhydrate, calcium pyrophosphate, Aluminum hydroxide, alumina, titanium dioxide, crystalline zirconium silicate, polymethyl methacrylate, insoluble calcium metaphosphate, light calcium carbonate, heavy calcium carbonate, magnesium carbonate, tribasic magnesium phosphate, zeolite, zirconium silicate, tertiary Calcium phosphate, hydroxyapatite,
Fluorapatite, calcium-deficient apatite, tertiary
Calcium phosphate, quaternary calcium phosphate, octacalcium phosphate, synthetic resin-based abrasives and the like can be mentioned.

As the thickener, one or two or more of glycerin, sorbit, propylene glycol, polyethylene glycol having a molecular weight of 200 to 6,000, polyhydric alcohol such as reduced starch saccharified product, and the like can be used.

Examples of the binder include xanthan gum, sodium alginate, propylene glycol alginate, carboxymethylcellulose, polyvinyl alcohol, hydroxyethylcellulose, carrageenan, carbopol, guar gum, gelatin, Avicel, and inorganic binders such as montmorillonite, kaolin and bentonite. Agents and the like.

As sweeteners, sodium saccharin,
As preservatives such as aspartame, stevioside, stevia extract, paramethoxycinnamic aldehyde, neohesperidyl dihydrochalcone, perillartin,
Examples thereof include parabens such as butylparaben and ethylparaben, paraoxybenzoate, sodium benzoate and the like.

The oral composition for pre-meal use of the present invention may contain various medicinal ingredients, but it is not necessary to particularly mix them in terms of taste and the like.

Further, the fragrance is menthol as described above,
As long as the total amount of carboxyl, peppermint oil, spearmint oil, and methyl salicylate is not more than 0.5% of the total composition, an appropriate flavor such as anethole can be added.

The oral composition for pre-meal use according to the present invention is applied before meals by a usual method according to its type and form, and then, after meals, the oral composition such as a normal toothpaste and mouthwash is used. Although it is preferable to perform cleaning, by using the oral composition for pre-meal use of the present invention, when the oral composition for post-meal application is used, it is difficult to hinder the effect of the oral composition for post-meal application. Rather, it is possible to further enhance the effect of the oral composition containing a medicinal ingredient such as an antibacterial agent.

Accordingly, the pre-meal oral composition of the present invention contains a medicinal ingredient such as an antibacterial agent, and is more preferably used in combination with a post-meal oral composition further containing a medicinal ingredient-oral retention agent. Is preferred.

The medicinal component such as an antibacterial agent to be added to the oral composition to be used after eating in combination with the oral composition to be used before eating includes halogenated diphenyl ethers such as triclosan, zinc citrate and zinc chloride such as zinc chloride. Compounds, copper compounds, isopropylmethylphenol, thymol, carvacrol, cetylpyridinium chloride, benzethonium chloride, benzalkonium chloride, decalinium chloride, alkyldiaminoethylglycine hydrochloride, hydrochloric acid and gluconate of chlorhexidine chloride, sanguinarine extract, oubaku extract And hinokitiol, tin fluoride, immune antibodies having oral bacteria as antigens, and components having an antibacterial effect on oral bacteria such as enzymes that act on plaque such as dextranase and mutanase. Examples of the medicinal ingredient oral retention agent include methoxyethylene / maleic acid copolymer, cationic polymer, sodium alginate and the like.

The other components of the oral composition to be applied after eating can be the component compositions of well-known ordinary oral compositions such as dentifrices and mouthwashes. Therefore, the type and amount of the surfactant and the type and amount of the fragrance are not particularly limited, and known ordinary ones can be used at ordinary doses.

[0032]

EFFECTS OF THE INVENTION The oral composition of the present invention for use before meals significantly reduces the number of bacteria causing oral diseases in saliva before meals, has no effect on the taste of meal immediately after meals, and has a medicinal component such as an antibacterial agent. When used in combination with the formulated oral composition for postprandial use, the number of bacteria causing oral diseases in saliva can be maintained at a low level.

[0033]

The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited to these examples. In the following examples,% indicates mass percentage.

In the following examples, the fragrances A and B have the following compositions, respectively. Perfume A Apple Essential Base Fragrance 60% Menthol 30 Anethol 10 Total 100% Fragrance B Menthol 30% Peppermint Oil 50 Anethole 2 Cineol 1 Limonene 1 Lemon Oil 0.5 Cassia Oil 0.5 Clove Oil 0.5 Ethanol 100%

Examples 1 to 4, Comparative Examples 1 to 6, Reference Example 1 An oral composition (toothpaste) having the following composition was prepared. Silicic anhydride 20% 70% sorbite solution 45 Carboxymethylcellulose sodium 1 Propylene glycol 2.5 Ethylparaben 0.1 Saccharin sodium 0.1 Fragrance A or B 1 Sodium lauryl sulfate (SDS) Amount shown in Table 1 Non-ionic shown in Table 1 Surfactant The amount of purified water shown in Table 1 balance 100% An experiment was conducted by the following procedure using the above-mentioned composition for oral use before meals (5 subjects).

About 1 mL of saliva was collected from each subject (saliva A). The oral composition for pre-meal use was used in the usual manner for each subject, and the teeth were brushed for 3 minutes. About 1 mL of saliva was collected (saliva B). Meal The following oral composition No. No. No. 1 (mouthwash) or No. 1 2 (toothpaste) was used according to the usual use of each subject, and the mouth was washed for 30 seconds or brushed for 3 minutes. Three hours later, about 1 mL of saliva was collected (saliva C).

Composition for oral cavity used after meal No. 1 (mouthwashes) 99.5% Ethanol 10% 85% Glycerin 15 Perfume B 0.3 Sodium saccharin 0.1 Sodium benzoate 0.2 polyoxyethylene hydrogenated castor oil (E.O.60) 1 Citric acid 0. 1 Sodium citrate 0.3 Cetylpyridinium chloride 0.05 Cationized cellulose 0.1 Purified water Balance 100%

Composition for oral cavity after use after eating 2 (Toothpaste) Silicic anhydride 20% 70% Sorbite solution 45 Sodium carboxymethylcellulose 1 Propylene glycol 2.5 Perfume B 1 Xanthan gum 0.5 Sodium alginate 0.5 Butylparaben 0.1 Saccharin sodium 0.2 Triclosan 0.3 Purified water 100% remaining

From the above experiments, the following methods were used to evaluate the degree of reduction in the number of cariogenic bacteria and the change in taste before and after using the oral composition before meals. Table 1 shows the results.

Average decrease in the number of cariogenic bacteria before and after use The average decrease in the number of cariogenic bacteria before and after use is the average value of the decrease in the number of cariogenic bacteria before and after use of each subject. Degree of decrease in the number of cariogenic bacteria before and after use = Log (salivary bacteria count A)-
Log (Bacterial count B after use) Degree of decrease in the number of cariogenic bacteria 3 hours after eating = Log (Bacterial count A) -Log (Bacterial count C after use)

Measurement of the number of causative bacteria in saliva The collected saliva was treated with 0.85% physiological saline for 10 to 10 ^5.
Make up to five dilutions of up to five times. The ultrasonic treatment was performed twice for 1 second each for 5 kinds of liquids having different dilution ratios, and MS
50 μL is spread on a B agar medium (Mit-salivarius medium supplemented with 20% sucrose and 0.2 unit / mL bacitracin), and anaerobically cultured at 37 ° C. for 2 days, followed by counting the number of colonies.

Taste Change Before and after use of the oral composition, a 100% orange juice was tasted, and the taste change after use compared with the taste before use was evaluated according to the following four grades. The average value of five persons was rated, and three points or more were evaluated as ○. 4 No change 3 Slightly different taste (within limit) 2 Different taste 1 Very different taste

[0043]

[Table 1] (Note) Nonionic surfactant C: Polyoxyethylene stearyl ether (E.O.
5) D: Polyethylene hardened castor oil (EO60) E: Sucrose palmitate (monoester 70)
%)

Example 5 Pre-meal mouthwash 99.5% Ethanol 10% 85% Glycerin 15 Fragrance A 0.5 Saccharin sodium 0.1 Sodium benzoate 0.1 Sodium lauryl sulfate 1.1 Nonionic surfactant 0 .5 purified water balance 100%

Example 6 Toothpaste Silica 20% 70% Sorbit Solution 50 Propylene Glycol 5 Xanthan Gum 0.5 Iota Carrageenan 0.5 Iota Carrageenan 0.5 Methyl Paraoxybenzoate 0.1 Saccharin Sodium 0.2 Sodium Fluoride 0.2 Lauryl Sodium sulfate 1.2 Polyoxyethylene hydrogenated castor oil (EO20) 0.6 Perfume A 1 Purified water Balance 100%

Example 7 Toothpaste Toothpaste Calcium Hydrogen Phosphate 50% 70% Sorbitol Solution 20 Glycerin 5 Propylene Glycol 5 Sodium Carboxymethyl Cellulose 1 Methyl Paraoxybenzoate 0.1 Sodium Saccharin 0.2 Sodium Monofluorophosphate 0. 7 Sodium lauryl sulfate 1.8 Polyoxyethylene stearyl ether (EO5) 0.9 Perfume A 1 Purified water Balance 100%

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A61K 31/765 A61K 31/765 A61P 1/02 A61P 1/02 F term (Reference) 4C083 AA121 AB172 AB282 AC102 AC122 AC132 AC181 AC182 AC302 AC312 AC431 AC432 AC482 AC692 AC782 AC812 AC862 AD132 AD201 AD202 AD272 AD302 AD352 AD531 BB04 BB05 CC41 DD22 DD23 DD27 EE33 4C086 AA01 EA05 FA02 MA03 MA05 MA57 NA05 NA10 ZA67 ZB35 4C206 AA01 MA51 MA05 MA06

Claims (1)

[Claims] 1. An oral composition for use before meals used in combination with an oral composition for use after meals, wherein an anionic surfactant is added to the oral composition.
Containing 1 to 3% by mass, sucrose fatty acid ester,
A nonionic surfactant selected from polyoxyethylene hydrogenated castor oil and polyoxyethylene alkyl ether is contained in an amount of 1/5 to 2/3 of the amount of the above anionic surfactant, and menthol, carvone, peppermint oil, spearmint oil and salicylic acid are contained. A pre-meal oral composition, wherein the total amount of methyl is 0.5% by mass or less.