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JP2013010724A - Oral bacteria proliferation inhibitor - Google Patents

Oral bacteria proliferation inhibitor Download PDF

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JP2013010724A
JP2013010724A JP2011145737A JP2011145737A JP2013010724A JP 2013010724 A JP2013010724 A JP 2013010724A JP 2011145737 A JP2011145737 A JP 2011145737A JP 2011145737 A JP2011145737 A JP 2011145737A JP 2013010724 A JP2013010724 A JP 2013010724A
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sorbitol
galactose
oral
oral bacteria
bacteria
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JP2013010724A5 (en
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Yuji Kodama
悠史 児玉
Atsushi Naruse
敦 成瀬
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Lotte Co Ltd
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Lotte Co Ltd
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Priority to JP2011145737A priority Critical patent/JP2013010724A/en
Priority to KR1020147001513A priority patent/KR20140061349A/en
Priority to PCT/JP2012/004187 priority patent/WO2013001817A1/en
Priority to CN201280032036.7A priority patent/CN104039304A/en
Priority to TW101123499A priority patent/TW201313234A/en
Publication of JP2013010724A publication Critical patent/JP2013010724A/en
Publication of JP2013010724A5 publication Critical patent/JP2013010724A5/ja
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
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    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
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    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
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    • A61K8/345—Alcohols containing more than one hydroxy group
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    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
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    • 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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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
    • A61K2800/92—Oral administration

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  • Oral & Maxillofacial Surgery (AREA)
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Abstract

PROBLEM TO BE SOLVED: To provide a substance which can inhibit the proliferation of oral bacteria and is safe for ingestion, and particularly, since the usefulness of the combined use of a saccharide and a sugar alcohol is not found clearly yet, to provide a combination of a saccharide and a sugar alcohol, which can inhibit the proliferation of oral bacteria.SOLUTION: The oral bacteria proliferation inhibitor is characterized by comprising galactose and sorbitol. The oral bacteria proliferation inhibitor is effective for the amelioration and prevention of periodontal disease.

Description

本発明は、口腔内細菌の増殖抑制剤に関する。   The present invention relates to a growth inhibitor of oral bacteria.

ヒトの口腔内には数百種にも及ぶ細菌が生息しているといわれる。これらの中には、歯肉や歯周に炎症を引き起こしたり、酸を生産して骨や歯を溶かしたりすることにより、歯周病やう蝕の原因となる菌も多く含まれる。   Hundreds of bacteria are said to live in the human oral cavity. Among these, there are many bacteria that cause periodontal disease and caries by causing inflammation in the gums and periodontals and by producing acids and dissolving bones and teeth.

Fusobacterium nucleatum (以後F. nucleatum)は、ヒトにおいて、健常・病症部位の両方のプラークから多く検出される細菌種である(非特許文献1、2)。この菌は、歯周病の進行と共にその割合が増加していくことから、歯周病の発症と進行に寄与すると考えられている(非特許文献3〜5)。また、他の多くの細菌と付着する能力を有しており、デンタルプラーク中で、早期コロニー形成菌種と歯周病原菌を含む後期コロニー形成菌種とをつなぐ架橋の役割を担っていることが知られている(非特許文献6)。さらには、口臭の原因物質となる揮発性硫黄化合物の産生菌種でもある(非特許文献7)。従って、F. nucleatumに対して活性を示す抗菌剤は、歯周病の予防、口腔内細菌の減少、及び口臭の予防、低減に有効であると考えられる。
これらの菌を活性化したり、またはその活性を抑制したりする物質についても研究されている。たとえば、糖類は、う蝕原因菌が酸を作る際の原因物質であることが広く知られている。一方で、糖アルコールは、う蝕原因菌に対する増殖抑制作用を有することが知られており、歯周病原菌に対する増殖抑制作用も近年報告されている。 Fusobacterium nucleatum (hereinafter referred to as F. nucleatum) is a bacterial species that is frequently detected in plaques at both healthy and diseased sites in humans (Non-patent Documents 1 and 2). This bacterium is considered to contribute to the onset and progression of periodontal disease because the ratio thereof increases with the progression of periodontal disease (Non-Patent Documents 3 to 5). In addition, it has the ability to adhere to many other bacteria, and in dental plaque, it plays a role of a bridge that connects early colony-forming bacterial species and late colony-forming bacterial species including periodontal pathogens Known (Non-Patent Document 6). Furthermore, it is also a bacterium species producing volatile sulfur compounds that cause bad breath (Non-patent Document 7). Therefore, it is considered that an antibacterial agent having activity against F. nucleatum is effective in preventing periodontal disease, reducing bacteria in the oral cavity, and preventing and reducing bad breath.
Research has also been conducted on substances that activate or suppress these activities. For example, saccharides are widely known to be causative substances when caries-causing bacteria produce acids. On the other hand, sugar alcohol is known to have a growth inhibitory action against caries-causing bacteria, and a growth inhibitory action against periodontal pathogens has also been reported in recent years.

Papapanou, P.N., Sellen, A., Wennstroem, J.L. and Dahlen, G., An analysis of the subgingival microflora in randomly selected subjects, Oral microbiology and immunology, 8, 24-29 (1993).Papapanou, P.N., Sellen, A., Wennstroem, J.L. and Dahlen, G., An analysis of the subgingival microflora in randomly selected subjects, Oral microbiology and immunology, 8, 24-29 (1993). Moore, W.E. and Moore, L.V., The bacteria of periodontal diseases, Periodontology 2000, 5, 66-77 (1994).Moore, W.E. and Moore, L.V., The bacteria of periodontal diseases, Periodontology 2000, 5, 66-77 (1994). Dzink, J.L., Socransky, S.S. and Haffajee, A.D., The predominant cultivable microbiota of active and inactive lesions of destructive periodontal diseases, Journal of clinical periodontology, 15, 316-323 (1988).Dzink, J.L., Socransky, S.S. and Haffajee, A.D., The predominant cultivable microbiota of active and inactive lesions of destructive periodontal diseases, Journal of clinical periodontology, 15, 316-323 (1988). Socransky, S.S., Haffajee, A.D. and Dzink, J.L., Relationship of subgingival microbial complexes to clinical features at the sampled sites, Journal of clinical periodontology, 15, 440-444 (1988).Socransky, S.S., Haffajee, A.D. and Dzink, J.L., Relationship of subgingival microbial complexes to clinical features at the sampled sites, Journal of clinical periodontology, 15, 440-444 (1988). Tanner, A. and Bouldin, H., The microbiota of early periodontitis lesions in adults, Journal of clinical periodontology, 16, 467-471 (1989).Tanner, A. and Bouldin, H., The microbiota of early periodontitis lesions in adults, Journal of clinical periodontology, 16, 467-471 (1989). Kolenbrander, P.E., Andersen, R.N., Blehert, D.S., Egland, P.G., Foster, J.S. and Palmer, R.J. Jr., Communication among oral bacteria, Microbiology and molecular biology reviews, 66, 486-505 (2002).Kolenbrander, P.E., Andersen, R.N., Blehert, D.S., Egland, P.G., Foster, J.S. and Palmer, R.J.Jr., Communication among oral bacteria, Microbiology and molecular biology reviews, 66, 486-505 (2002). Krespi, Y.P., Shrime, M.G. and Kacker, A., The relationship between oral malodor and volatile sulfur compound-producing bacteria, Otolaryngology-Head and Neck Surgery, 135, 671-676 (2006).Krespi, Y.P., Shrime, M.G. and Kacker, A., The relationship between oral malodor and volatile sulfur compound-producing bacteria, Otolaryngology-Head and Neck Surgery, 135, 671-676 (2006). Bolstad, A.I., Jensen, H.B. and Bakken, V., Taxonomy, Biology, and Periodontal Aspects of Fusobacterium nucleatum, Clinical Microbiology Reviews, 9, 55-71 (1996).Bolstad, A.I., Jensen, H.B. and Bakken, V., Taxonomy, Biology, and Periodontal Aspects of Fusobacterium nucleatum, Clinical Microbiology Reviews, 9, 55-71 (1996). Kapartral, V., Anderson, I., Ivanova, N., Reznik, G., Los, T., Lykidis, A. and Overbeek, R., et al., Genome Sequence and Analysis of the Oral Bacterium Fusobacterium nucleatum Strain ATCC 25586, Journal of Bacteriology, 184, 2005-2018 (2002).Kapartral, V., Anderson, I., Ivanova, N., Reznik, G., Los, T., Lykidis, A. and Overbeek, R., et al., Genome Sequence and Analysis of the Oral Bacterium Fusobacterium nucleatum Strain ATCC 25586, Journal of Bacteriology, 184, 2005-2018 (2002). Kapatral, V., Ivanova, N., Anderson, I., Reznik, G., Bhattacharyya A., Gardner, W.L. and Kyrpides, N., et al., Genome Analysis of F. nucleatum sub spp vincentii and Its Comparison With the Genome of F. nucleastum ATCC25586, Genome Research, 6A, 1180-1189 (2003).Kapatral, V., Ivanova, N., Anderson, I., Reznik, G., Bhattacharyya A., Gardner, WL and Kyrpides, N., et al., Genome Analysis of F. nucleatum sub spp vincentii and Its Comparison With the Genome of F. nucleastum ATCC25586, Genome Research, 6A, 1180-1189 (2003).

歯周病原菌やう蝕病原菌としては複数の口腔内細菌が知られており、それらの菌の増殖を抑制する物質の提供が求められている。また、そのような物質としては、口腔内で作用することから、体内に摂取しても害のない物質であることが望ましい。   A plurality of oral bacteria are known as periodontal pathogens and cariogenic pathogens, and provision of substances that suppress the growth of these bacteria is required. Moreover, as such a substance, since it acts in the oral cavity, it is desirable that the substance be harmless even if ingested into the body.

上記課題に鑑み、本発明は、口腔内細菌の増殖を抑制するような、摂取しても害のない物質を提供することをその目的とする。特に、糖と糖アルコールとを併用した場合の有用性については未だ明らかにはなっておらず、口腔内細菌の増殖を抑制するような糖と糖アルコールの組み合わせを提供することをその目的とする。   In view of the above problems, an object of the present invention is to provide a substance that is harmless even if ingested so as to suppress the growth of bacteria in the oral cavity. In particular, the usefulness of the combination of sugar and sugar alcohol has not yet been clarified, and the object is to provide a combination of sugar and sugar alcohol that suppresses the growth of oral bacteria. .

本発明者らは、鋭意研究の結果、ガラクトース及びソルビトールを含む培地において口腔内細菌F. nucleatumの増殖が著しく阻害されることを見出し、もって本発明を完成させた。すなわち、本発明は、ガラクトース及びソルビトールを含むことを特徴とする、口腔内細菌の増殖抑制剤に関する。   As a result of intensive studies, the present inventors have found that the growth of oral bacteria F. nucleatum is remarkably inhibited in a medium containing galactose and sorbitol, thereby completing the present invention. That is, the present invention relates to a growth inhibitor of oral bacteria characterized by containing galactose and sorbitol.

本発明に係る口腔内細菌の増殖抑制剤は、食品又は口腔組成物に含有させることによって、安全に日常的に利用又は摂取することが可能であり、効率的に口腔内細菌を減少させ、また歯周病を改善及び予防することができ、さらには、口臭を予防、低減することもできる。   The oral bacterial growth inhibitor according to the present invention can be safely used or ingested daily by containing it in a food or oral composition, efficiently reducing oral bacteria, Periodontal disease can be improved and prevented, and furthermore, bad breath can be prevented and reduced.

実施例２における各培地について得られたOD値を表すグラフ。The graph showing the OD value obtained about each culture medium in Example 2. FIG. 実施例３における各培地について得られたOD値を表すグラフ。The graph showing the OD value obtained about each culture medium in Example 3. FIG. 実施例４における各培地について得られたOD値を表すグラフ。The graph showing the OD value obtained about each culture medium in Example 4. FIG.

本発明のガラクトースとソルビトールとを含む口腔内細菌の増殖抑制剤は、F. nucleatumの増殖を相乗的に抑制する効果を有する。F. nucleatumは他の多くの細菌と付着することでデンタルプラークを形成する原因となることから、この菌の増殖を抑制することで、歯周病やう蝕の原因となるような口腔内の他の細菌の増殖を抑制することができる。また、F. nucleatumは歯周病の病原菌のひとつであるため、本発明は歯周病の改善及び予防に有用である。さらには、この菌は口臭の原因物質となる揮発性硫黄化合物を産生するため、F. nucleatumの増殖を抑制することは、口臭の予防、低減にも有効であると考えられる。   The oral bacterial growth inhibitor containing galactose and sorbitol of the present invention has an effect of synergistically suppressing the growth of F. nucleatum. F. nucleatum adheres to many other bacteria and can cause dental plaque formation. Therefore, by inhibiting the growth of this bacteria, Can suppress the growth of bacteria. In addition, since F. nucleatum is one of the pathogens of periodontal disease, the present invention is useful for the improvement and prevention of periodontal disease. Furthermore, since this bacterium produces a volatile sulfur compound that causes halitosis, inhibiting the growth of F. nucleatum is thought to be effective in preventing and reducing halitosis.

ガラクトースとソルビトールの合計モル濃度は、0.5M以上0.9M以下であることが好ましい。また、ガラクトースとソルビトールのモル濃度の比率は、ガラクトース：ソルビトール=2：1〜1：3であることが好ましい。   The total molar concentration of galactose and sorbitol is preferably 0.5M or more and 0.9M or less. The molar concentration ratio between galactose and sorbitol is preferably galactose: sorbitol = 2: 1 to 1: 3.

本発明におけるガラクトースとしては、β-D-ガラクトースを用いることが好ましい。また、本発明におけるソルビトールとしては、D-ソルビトール（D-ソルビット）を用いることが好ましい。   As galactose in the present invention, β-D-galactose is preferably used. Moreover, as sorbitol in this invention, it is preferable to use D-sorbitol (D-sorbitol).

また、本発明の増殖抑制剤は、含そう剤、練り歯磨き、吸入剤及びトローチ剤等の口腔組成物、チューインガム、キャンディ、錠菓、グミゼリー、チョコレート、ビスケット及びスナック等の菓子、アイスクリーム、シャーベット及び氷菓等の冷菓、飲料、パン、ホットケーキ、乳製品、ハム及びソーセージ等の畜肉製品類、又はカマボコ及びチクワ等の魚肉製品、惣菜類、プリン、スープ若しくはジャム等の飲食品に配合して利用することが可能である。   Further, the growth inhibitor of the present invention includes oral compositions such as a mouthwash, toothpaste, inhalant and lozenge, chewing gum, candy, tablet confectionery, gummi jelly, confectionery such as chocolate, biscuits and snacks, ice cream, sorbet Frozen confectionery such as ice confectionery, beverages, bread, hot cakes, dairy products, livestock meat products such as ham and sausage, fish products such as kamaboko and chikuwa, prepared foods such as side dishes, pudding, soup or jam It is possible to use.

試料
D(＋)-ガラクトース(和光純薬：特級)、D(−)-ソルビトール(和光純薬：一級)を用いた。
供試菌株
口腔内細菌としてF. nucleatum JCM12990株を用いた。
培地
Yeast extract(3.0g/l)、Hemin(5.0mg/l)、Menadione(0.5mg/l)を添加したTripticase soy broth(以後TSB培地)を用いて、37℃の嫌気条件下(10%CO2、10%H2、80%N2)で培養した。ガラクトースまたはソルビトール、或いはガラクトースかつソルビトールを含む培地については、7.0mlのTSB培地に3.0ml添加した際の最終濃度が設定濃度となるよう、ガラクトース、ソルビトールを溶解させたTSB培地を調製した。全ての培地に対し、フィルター(ADVANTEC、孔形0.20μm)滅菌を行った。
菌数の測定
口腔内細菌F. nucleatum JCM12990の前培養液をTSB培地7.0mlに添加し、対数増殖期まで培養した。前培養液添加時と等量の培養液を除き、一旦液量を7.0mlにした後、10.0ml中の濃度が設定濃度となるように調製したガラクトース、ソルビトール、又はガラクトースとソルビトールとを含有するTSB培地3.0mlを添加した。その際、ガラクトース及びソルビトールのいずれも含まない通常の培地3.0mlを添加したものをコントロールとした。これらを嫌気条件で1時間培養後、培養試験管を小型振盪培養装置(アドバンテック東洋株式会社 バイオフォトレコーダー TVS062CA)内に移し、37℃で24時間培養後、波長660nmで光学濃度(optical density：以後OD値)の測定(HITACHI U-3900H Spectrophotometer)を行った。 sample
D (+)-galactose (Wako Pure Chemical: special grade) and D (-)-sorbitol (Wako Pure Chemical: first grade) were used.
F. nucleatum JCM12990 strain was used as a test strain oral bacterium.
Culture medium
Using Tripticase soy broth (hereinafter TSB medium) supplemented with Yeast extract (3.0 g / l), Hemin (5.0 mg / l), Menadione (0.5 mg / l), anaerobic conditions (10% CO 2 , 10% H 2 , 80% N 2 ). For a medium containing galactose or sorbitol, or galactose and sorbitol, a TSB medium in which galactose and sorbitol were dissolved was prepared so that the final concentration when 3.0 ml was added to 7.0 ml of TSB medium was the set concentration. All media were sterilized with a filter (ADVANTEC, pore shape 0.20 μm).
Measurement of Bacterial Count A preculture of the oral bacterium F. nucleatum JCM12990 was added to 7.0 ml of TSB medium and cultured until the logarithmic growth phase. Excluding the same amount of culture broth as when the pre-culture broth was added, once the volume was adjusted to 7.0 ml, containing galactose, sorbitol, or galactose and sorbitol prepared so that the concentration in 10.0 ml would be the set concentration 3.0 ml of TSB medium was added. At that time, a control medium added with 3.0 ml of a normal medium containing neither galactose nor sorbitol was used as a control. After culturing these for 1 hour under anaerobic conditions, the culture test tube is transferred into a small shaking culture apparatus (Advantech Toyo Co., Ltd. Bio Photo Recorder TVS062CA), cultured at 37 ° C for 24 hours, and then optical density (optical density: hereafter) (OD value) was measured (HITACHI U-3900H Spectrophotometer).

実施例１において、0.1M又は0.6Mのガラクトースを含むガラクトース添加TSB培地、0.2M、0.3M又は0.6Mのソルビトールを含むソルビトール添加TSB培地上記、0.4Mのガラクトース及び0.2Mのソルビトール、0.3Mのガラクトース及び0.3Mのソルビトール、又は0.3Mのガラクトース及び0.6Mのソルビトールを含む混合添加TSB培地、並びにコントロールを用意して試験を行った。それぞれのTSB培地について得られたOD値を図1に示す。0.1M又は0.6Mのガラクトースを含むTSB培地で24時間培養した結果、OD値はコントロールのOD値を大きく上回った。F. nucleatumはガラクトースを代謝することが報告されており(非特許文献8〜10)、その影響で増殖が促進されたと推測される。また、0.2M、0.3M又は0.6Mのソルビトールを含むTSB培地でそれぞれ24時間培養したとき、0.2Mではコントロールを上回るOD値、0.3Mではコントロールと同程度のOD値、0.6Mではコントロールを下回るOD値が確認された。
ここで、増殖の促進が予想される0.4Mのガラクトースと増殖の促進が確認された0.2Mのソルビトールとを含む混合添加TSB培地で24時間培養した結果、コントロールを下回るOD値が確認された。同様に、0.3Mガラクトースと0.3Mソルビトール、及び0.3Mガラクトースと0.6Mソルビトールとを含む培地条件についても、コントロールを下回るOD値が確認され、この値は0.3Mソルビトール、0.6Mソルビトール単独条件での値よりも低かった。
以上の結果より、ガラクトースとソルビトールを培地に含ませることで、F. nucleatumの増殖が抑制されることが確認された。 In Example 1, a galactose-added TSB medium containing 0.1 M or 0.6 M galactose, a sorbitol-added TSB medium containing 0.2 M, 0.3 M or 0.6 M sorbitol Above, 0.4 M galactose and 0.2 M sorbitol, 0.3 M Tests were conducted by preparing a TSB medium mixed with galactose and 0.3 M sorbitol, or a mixed addition TSB containing 0.3 M galactose and 0.6 M sorbitol, and a control. The OD values obtained for each TSB medium are shown in FIG. As a result of culturing in TSB medium containing 0.1M or 0.6M galactose for 24 hours, the OD value greatly exceeded the OD value of the control. F. nucleatum has been reported to metabolize galactose (Non-Patent Documents 8 to 10), and it is speculated that the growth was promoted by the influence thereof. In addition, when cultured in TSB medium containing 0.2 M, 0.3 M or 0.6 M sorbitol for 24 hours, 0.2 M is higher than the control, 0.3 M is the same as the control, and 0.6 M is lower than the control. The OD value was confirmed.
Here, as a result of culturing for 24 hours in a mixed addition TSB medium containing 0.4 M galactose expected to promote proliferation and 0.2 M sorbitol confirmed to promote proliferation, an OD value lower than the control was confirmed. Similarly, OD values lower than the control were confirmed for the medium conditions containing 0.3M galactose and 0.3M sorbitol, and 0.3M galactose and 0.6M sorbitol. It was lower than the value.
From the above results, it was confirmed that the growth of F. nucleatum was suppressed by including galactose and sorbitol in the medium.

実施例２より、ガラクトースとソルビトールとを共に培地に添加したときにF. nucleatumの増殖抑制効果が確認されたため、この効果が確認されるガラクトースとソルビトールの比率を変更して、同様の増殖抑制効果が確認されるかを検討した。なお、ガラクトースとソルビトールの合計モル濃度は0.6Mに設定した。それぞれのTSB培地について得られたOD値を図２に示す。
その結果、ガラクトース：ソルビトール=2：1、1：1、1：2、1：3の各比率条件で、コントロールを下回るOD値が確認された。増殖抑制の程度はガラクトース又はソルビトールのいずれの濃度にも依存せず、ガラクトース：ソルビトール=1：2(ガラクトース：ソルビトール=0.2M：0.4M)の条件で、最も強い増殖抑制効果が確認された。 From Example 2, the growth inhibitory effect of F. nucleatum was confirmed when both galactose and sorbitol were added to the medium. Therefore, the same growth inhibitory effect was obtained by changing the ratio of galactose and sorbitol to confirm this effect. It was examined whether it was confirmed. The total molar concentration of galactose and sorbitol was set to 0.6M. The OD values obtained for each TSB medium are shown in FIG.
As a result, an OD value lower than the control was confirmed under each ratio condition of galactose: sorbitol = 2: 1, 1: 1, 1: 2, 1: 3. The degree of growth inhibition did not depend on the concentration of either galactose or sorbitol, and the strongest growth inhibition effect was confirmed under the conditions of galactose: sorbitol = 1: 2 (galactose: sorbitol = 0.2M: 0.4M).

実施例３において最も強い増殖抑制効果が確認されたガラクトース：ソルビトール=1：2の条件について、比率は据え置き、合計モル濃度を変えて同様の試験を行った。それぞれのTSB培地について得られたOD値を図３に示す。
その結果、合計モル濃度が0.3M、0.4Mの条件については、コントロールを上回るOD値が確認された。一方、合計モル濃度が0.5M、0.6M、0.9Mの条件については、コントロールを下回るOD値が確認された。増殖抑制の程度は合計モル濃度に依存的ではなく、0.6M(ガラクトース：ソルビトール=0.2M：0.4M)の条件で、最も強い増殖抑制効果が確認された。 The same test was conducted with the ratio kept unchanged and the total molar concentration changed under the condition of galactose: sorbitol = 1: 2 in which the strongest growth inhibitory effect was confirmed in Example 3. The OD values obtained for each TSB medium are shown in FIG.
As a result, OD values exceeding the control were confirmed for the conditions where the total molar concentration was 0.3M and 0.4M. On the other hand, OD values lower than the control were confirmed for the conditions where the total molar concentration was 0.5M, 0.6M and 0.9M. The degree of growth inhibition was not dependent on the total molar concentration, and the strongest growth inhibition effect was confirmed under the condition of 0.6M (galactose: sorbitol = 0.2M: 0.4M).

本実施例以下に本発明による代表的な配合例を示すが、本発明はこれらに限定されることはない。
下記処方に従って含そう剤を製造した。
エタノール ２．０重量％
香料 １．０
ガラクトース ３．７
ソルビトール ７．４
水 残
１００．０ Examples of the present invention are shown below, but the present invention is not limited to these examples.
A mouthwash was prepared according to the following formulation.
Ethanol 2.0% by weight
Fragrance 1.0
Galactose 3.7
Sorbitol 7.4
Water remaining
100.0

下記処方に従って練り歯磨きを製造した。
炭酸カルシウム ４０．０重量％
グリセリン １０．０
カルボオキシメチルセルロース ２．０
ラルリル硫酸ナトリウム ２．０
香料 １．０
サッカリン ０．１
クロルヘキシジン ０．０１
ガラクトース ５．５
ソルビトール １１．０
水 残
１００．０ A toothpaste was produced according to the following formulation.
Calcium carbonate 40.0% by weight
Glycerin 10.0
Carboxymethylcellulose 2.0
Sodium ralyl sulfate 2.0
Fragrance 1.0
Saccharin 0.1
Chlorhexidine 0.01
Galactose 5.5
Sorbitol 11.0
Water remaining
100.0

下記処方に従って口臭用スプレーを製造した。
エタノール １０．０重量％
グリセリン ５．０
香料 ０．０５
着色料 ０．００１
ガラクトース ５．５
ソルビトール １１．０
水 残
１００．０ A spray for halitosis was produced according to the following formulation.
Ethanol 10.0% by weight
Glycerin 5.0
Fragrance 0.05
Coloring 0.001
Galactose 5.5
Sorbitol 11.0
Water remaining
100.0

下記処方に従ってトローチを製造した。
アラビアガム ６．０重量％
パラチニット ７５．８
香料 １．０
ガラクトース ５．５
ソルビトール １１．０
モノフルオロリン酸ナトリウム ０．７
１００．０ A lozenge was produced according to the following formulation.
Gum arabic 6.0% by weight
Palatinit 75.8
Fragrance 1.0
Galactose 5.5
Sorbitol 11.0
Sodium monofluorophosphate 0.7
100.0

下記処方に従ってチューインガムを製造した。
ガムベース ２０．０重量％
パラチニット ６１．５
ガラクトース ５．５
ソルビトール １１．０
香料 ２．０
１００．０ Chewing gum was manufactured according to the following formulation.
Gum base 20.0% by weight
Palatinit 61.5
Galactose 5.5
Sorbitol 11.0
Fragrance 2.0
100.0

下記処方に従ってキャンディを製造した。
還元水あめ ３４．０重量％
パラチニット ３３．５
クエン酸 ２．０
香料 ０．２
ガラクトース ５．５
ソルビトール １１．０
水 残
１００．０ Candy was manufactured according to the following prescription.
Reduced water candy 34.0% by weight
Paratinit 33.5
Citric acid 2.0
Fragrance 0.2
Galactose 5.5
Sorbitol 11.0
Water remaining
100.0

下記処方に従って錠菓を製造した。
ショ糖脂肪酸エステル ０．２重量％
パラチニット ７８．６
香料 ０．２
ガラクトース ５．５
ソルビトール １１．０
水 ４．５
１００．０ Tablet confectionery was produced according to the following prescription.
Sucrose fatty acid ester 0.2% by weight
Palatinit 78.6
Fragrance 0.2
Galactose 5.5
Sorbitol 11.0
Water 4.5
100.0

下記処方に従ってグミゼリーを製造した。
ゼラチン ６０．０重量％
還元水あめ ２１．６
植物油脂 ４．５
リンゴ酸 ２．０
ガラクトース ３．８
ソルビトール ７．６
香料 ０．５
１００．０ Gummy jelly was manufactured according to the following prescription.
Gelatin 60.0% by weight
Reduced water candy 21.6
Vegetable oil 4.5
Malic acid 2.0
Galactose 3.8
Sorbitol 7.6
Fragrance 0.5
100.0

下記処方に従って飲料を製造した。
オレンジ果汁 ３０．０重量％
クエン酸 ０．１
ビタミンＣ ０．０４
香料 ０．１
ガラクトース ５．０
ソルビトール １０．０
水 残
１００．０ A beverage was produced according to the following formulation.
Orange juice 30.0% by weight
Citric acid 0.1
Vitamin C 0.04
Fragrance 0.1
Galactose 5.0
Sorbitol 10.0
Water remaining
100.0

Claims (7)

ガラクトース及びソルビトールを含むことを特徴とする、口腔内細菌の増殖抑制剤。   A growth inhibitor of oral bacteria characterized by containing galactose and sorbitol. ガラクトース及びソルビトールを合計して0.5M〜0.9Mの濃度で含むことを特徴とする、請求項１に記載の口腔内細菌の増殖抑制剤。   2. The oral bacterial growth inhibitor according to claim 1, comprising galactose and sorbitol in a total concentration of 0.5 to 0.9 M. 3. ガラクトース：ソルビトールの比率は2：1〜1：3の範囲であることを特徴とする、請求項１又は２に記載の口腔内細菌の増殖抑制剤。   The growth inhibitor of oral bacteria according to claim 1 or 2, wherein the ratio of galactose: sorbitol is in the range of 2: 1 to 1: 3. 口腔内細菌は歯周病原菌であることを特徴とする、請求項１〜３のいずれか１項に記載の口腔内細菌の増殖抑制剤。   The oral bacteria growth inhibitor according to any one of claims 1 to 3, wherein the oral bacteria are periodontal pathogens. 口腔内細菌はFusobacterium nucleatumであることを特徴とする、請求項１〜４のいずれか１項に記載の口腔内細菌の増殖抑制剤。   The oral bacteria growth inhibitor according to any one of claims 1 to 4, wherein the oral bacteria is Fusobacterium nucleatum. 請求項１〜５のいずれか１項に記載の口腔内細菌の増殖抑制剤を含有することを特徴とする口腔組成物。   An oral composition containing the growth inhibitor of oral bacteria according to any one of claims 1 to 5. 請求項１〜６のいずれか１項に記載の口腔内細菌の増殖抑制剤を含有することを特徴とする食品。   A food comprising the oral bacterial growth inhibitor according to any one of claims 1 to 6.
JP2011145737A 2011-06-30 2011-06-30 Oral bacteria proliferation inhibitor Pending JP2013010724A (en)

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US10292993B2 (en) * 2014-09-24 2019-05-21 Seoul National University R&Db Foundation Method of inhibiting quorum sensing using D-galactose

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JPH0217120A (en) * 1988-05-14 1990-01-22 Biodyn Ag Dental caries preventing agent
JP2005520807A (en) * 2001-10-25 2005-07-14 スフェリックス インコーポレイティッド D-Tagatose as an anti-biofilm agent

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JPH0217120A (en) * 1988-05-14 1990-01-22 Biodyn Ag Dental caries preventing agent
JP2005520807A (en) * 2001-10-25 2005-07-14 スフェリックス インコーポレイティッド D-Tagatose as an anti-biofilm agent

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Publication number Priority date Publication date Assignee Title
US10292993B2 (en) * 2014-09-24 2019-05-21 Seoul National University R&Db Foundation Method of inhibiting quorum sensing using D-galactose

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