WO2022030607A1 - Means for removing pathogenic microorganism by micellization - Google Patents

Abstract

The present invention has an object to be chewed and a surfactant encapsulated in the object to be chewed.

Description

Means for removing micelles of pathogenic microorganisms

The present invention relates to a micellar removing means for removing pathogenic microorganisms from the mucous membrane in the oral cavity.

Since pathogenic microorganisms invade through the mucous membranes of human eyes, nose, and mouth, they cause various diseases. Hands (skin) are disinfected, sterilized, and washed with inverted soap or a bactericidal agent (see Patent Document 1). According to this, since the pathogenic microorganism can be removed from the finger, it is possible to prevent the pathogenic microorganism from adhering to the mucous membrane by contacting the finger with the eyes, nose and mouth.
In addition, pathogenic microorganisms may be contained in fine particles called microdroplets or aerosols that float in the air for a long time, and the fine particles may directly enter the body through the nose or mouth and adhere to the mucous membrane. Measures such as disinfection, sterilization, and cleaning of hands and fingers for pathogenic microorganisms contained in such fine particles make little sense. Therefore, by wearing a mask covering the mouth and nose (see Patent Document 2), inhalation of pathogenic microorganisms is suppressed. In addition, gargling with a mouthwash to sterilize and disinfect the oral cavity and throat (see Patent Document 3), and brushing teeth to keep the oral cavity clean also prevent infection from pathogenic microorganisms. ing.

Patent No. 4450128 Japanese Unexamined Patent Publication No. 2016-174736 Japanese Unexamined Patent Publication No. 2015-67604

However, there is a problem that pathogenic microorganisms floating in the air contained in fine particles such as droplets cannot be completely prevented by a non-woven fabric mask or the like. That is, even if a non-woven fabric mask or the like is worn, pathogenic microorganisms may invade through a slight gap between the non-woven fabric mask and the face. Further, since the size of the virus among the pathogenic microorganisms is several tens of nm to several hundreds of nm, the virus attached to the ultrafine fine particles can easily pass through the filter of the non-woven fabric mask. When the virus that has passed through the non-woven mask enters the body via the nose and mouth, it adheres to the mucous membrane near the upper respiratory tract and invades the body. For example, a virus invades the body by binding to a receptor, and has an infectious ability even in a small amount. Therefore, even if a non-woven fabric mask or the like is worn, it is not possible to prevent pathogenic microorganisms from invading the oral cavity, and there is a problem that sufficient infection prevention measures cannot be taken.

In addition, although it is possible to discharge the virus attached to the oral cavity by gargle to the outside of the body, there is a problem that the virus attached to the mucous membrane of the upper respiratory tract, which cannot be reached by gargle, cannot be completely discharged. Further, even if the oral hygiene by brushing teeth is kept clean, there is a problem that it is difficult to prevent the virus that has invaded the oral cavity from multiplying and causing oral infection.
In addition, gargling and brushing teeth cannot be done anytime and anywhere, and since they are limited to places with faucets such as bathrooms, there is a problem that they cannot be easily brushed on the go.

The present invention has been made by the intent of the present inventor in view of the above problems, and an object of the present invention is to provide a means for removing pathogenic microorganisms that have invaded the oral cavity and adhered to the mucous membrane by a simple structure. do.

The means for removing micelles of pathogenic microorganisms of the present invention is characterized by having a masticator and a surfactant contained in the masticator.

The means for removing micelles of pathogenic microorganisms of the present invention is characterized in that the surfactant contains a food-derived component.

The means for removing micelles of pathogenic microorganisms of the present invention is characterized in that the surfactant is encapsulated in microcapsules.

The means for removing micellarization of pathogenic microorganisms of the present invention is characterized in that a plurality of the microcapsules are present.

The means for removing micelles of pathogenic microorganisms of the present invention is characterized in that the masticator is any of a tablet confectionery type, a chew candy type, a gummy candy type, a hard candy type, a soft candy type, and a gum type.

The means for removing micelles of pathogenic microorganisms of the present invention is characterized in that the masticator disperses and arranges bubbles inside, and a surfactant is present in the bubbles.

The means for removing micellarization of pathogenic microorganisms of the present invention is characterized by having a second microcapsule encapsulated in the chew and containing a diluent.

The means for removing micelles of pathogenic microorganisms of the present invention is characterized in that the diluent contains one or more of water, a fragrance, an acidulant, a bitterness agent, a sweetening agent, and a preservative.

The means for removing micelles of pathogenic microorganisms of the present invention is characterized in that the surfactant is an aromatic compound having a cyclic structure of a six-membered ring and having a plurality of hydroxyl groups.

According to the present invention, pathogenic microorganisms that have invaded the oral cavity and adhered to the mucous membrane can be removed.

It is a schematic diagram which shows the effervescent structure 1 as the micellar removal means of this embodiment.

Hereinafter, embodiments of the micellar removing means of the present invention will be described. The present invention is not limited to the following examples and the like, and can be arbitrarily modified and carried out without departing from the gist of the present invention.

FIG. 1 is a schematic view showing a chewable structure 1 as a means for removing micelles according to the present embodiment. The masticatory structure 1 is a microcapsule 4 in which a surfactant 2 is encapsulated, which is embedded in the masticatory body 10. The masticatory structure 1 has an open cell type, that is, a structure in which bubbles are dispersed in the masticatory body 10.

Surfactant 2 includes food-derived substances such as saponin, lecithin, peptide, and sodium caseinate, and synthetic additives such as glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and oxyethylene fatty acid alcohol. Among so-called emulsifiers such as sodium oleate and morpholine fatty acid salt, polyoxyethylene higher fatty acid alcohol, stearoyl calcium lactate, and ammonium monoglyceride phosphate, it is preferable to contain at least one kind, and a foaming property is selected. It is more preferable that the substance is capable of exfoliating from the mucous membrane while micellarizing pathogenic microorganisms such as viruses and bacteria adhering to the mucous membrane of the upper airway such as the oral cavity and the pharynx by ingesting it into the oral cavity. The surfactant 2 is a linear alkylbenzene sulfonate sodium, an alkyl glycoside, an alkylamine oxide, a benzalkonium chloride, a benzethonium chloride, a dialkyldimethylammonium chloride, a polyoxyethylene alkyl ether, and a pure soap that inactivates bactericidal and pathogenic microorganisms. Min (potassium fatty acid), pure soap (sodium fatty acid) and the like may be diluted to an appropriate concentration.

The microcapsules 4 are formed by coating a surface active agent 2 which is a core substance with a film film, and the film film can be used as a base for hard capsules such as gelatin and hydroxypropylmethyl cellulose, gelatin and the like. A soft capsule base containing glycerin or sorbitol can be used. Alternatively, as the film film, excipients such as starch, lactose, dextrin, sucrose, and precipitated silica may be used. Further, as the film film, agar, pectin, sheep intestine, oblate and the like can also be adopted.

Further, the microcapsules 4 are embedded in the chewing body 10 and are formed to have a particle size of about 0.1 mm to 3 mm. The method for producing the microcapsules 4 is not particularly limited, but for example, the surfactant 2 may be wrapped in a sheet of gelatin, and the surfactant 2 is placed in a substantially cylindrical hard capsule having one end closed. It may be packed and closed with a cap. Further, a method of dropping into the coagulating liquid using a double or triple nozzle called a dropping method can also be adopted.

The masticator 10 is preferably one that can be chewed at least repeatedly and the surfactant 2 can foam in the oral cavity, and is preferably a tablet confectionery type, a chewing candy type, a gummy candy type, a hard candy type, or a soft candy type. , May be gum type. Of course, the chewing body 10 may have a structure in which the hardness differs between the outer side and the inner side, and for example, the chewing body 10 may be configured such that the outer side is a hard candy type and the inner side is a gum type.

According to the above-mentioned masticatory structure 1, when the masticatory structure 1 is chewed, the microcapsules 4 are crushed and the surfactant 2 is released from the inside. By repeating chewing, the surfactant 2 and saliva are mixed and foamed in the oral cavity, and the foam fills the oral cavity.

Then, the bubbles that have expanded to the upper respiratory tract wrap around the virus (pathogenic microorganism) adhering to the mucous membrane and peel it off from the mucous membrane while generating micelles. Specifically, the lipophilic group of the surfactant 2 binds to the hydrophobic component, which is the surface characteristic of the virus, to generate micelles that enclose each virus on a nanoscale, and from the upper respiratory tract mucosa. While exfoliating the virus, the hydrophilic group of the surfactant 2 binds to water such as saliva in the oral cavity to remove the virus. By appropriately selecting the component of the surfactant 2 according to the target virus, the virus can be removed while being inactivated.

As described above, by chewing the masticatory structure 1, a foaming action is generated in the oral cavity, and the virus that has adhered to the oral cavity, the upper respiratory tract, etc. can be wrapped by the foam and peeled off from the mucous membrane. That is, since the virus that has invaded the oral cavity and adhered to the mucous membrane can be inactivated while being removed, the risk of infection can be reduced.

In the above-described embodiment, saliva and a surfactant are mixed to generate a foaming action in the oral cavity, but unlike the microcapsules 4, a second microcapsule containing a diluent such as water is enclosed. By embedding the capsule in the masticator 10, a diluent, saliva, and a surfactant may be mixed to generate a foaming action, so that a micellar formation precursor state can be created. In this way, for a person who has difficulty in producing a foaming action in the oral cavity due to difficulty in producing saliva, the foaming action can be easily generated in the oral cavity or a micellar formation precursor state can be created in the oral cavity. be able to.

Alternatively, the high-concentration surfactant 2 may be encapsulated in the microcapsules 4, and the surfactant 2 may be mixed with a diluent to an appropriate concentration while chewing the chewing body 10. Further, the diluent may be one containing one or more of a fragrance, an acidulant, a bitterness agent, a sweetening agent, a preservative and the like, for example, one mixed with water. Further, the diluent may contain a refreshing component such as mint or xylitol.

In the above-described embodiment, air bubbles are arranged inside the chewing body 10, but of course, the chewing body 10 does not necessarily have to contain air bubbles. However, if the chewing body 10 contains air bubbles inside, the surfactant 2 foams in the air bubbles during repeated chewing after the microcapsules are crushed, causing foaming in the oral cavity. The surface active agent 2 can be easily dispersed in the oral cavity, the upper respiratory tract, and the like, and the virus can be removed in a wide range.

Further, the microcapsules 4 containing the surfactant-like compound may be embedded in the masticatory body to form the masticatory structure 1. That is, among the compounds contained in food / plant tissues, those having an amphipathic molecular structure may be used as a surfactant.

Examples of compounds having an amphoteric molecule can be compounds, compound families, and compound classes, including catechols, catechins, flavanoids, flavanols, flavonoids, quercetin, hesperidin, tannins, and the like. Further, ubiquinol, coenzymes Q-12 and Q-10, uric acid, methionine, glutathione, thymol, carvacrol, eugenol, and water-soluble and fat-soluble vitamins may be used.
In particular, it has a molecular structure having a plurality of hydrophobic (lipophilic) aromatic six-membered rings such as catechol, catechin, and tannin and having a plurality of hydroxyl groups, that is, a cyclic structure of a six-membered ring and having a hydroxyl group. It can be said that the aromatic compound having a plurality of aromatic compounds has a structure corresponding to a surfactant capable of inactivating pathogenic microorganisms.

Surfactant-like compounds strongly bind to proteins and also bind to water such as saliva by their hydrophilic groups to form micelles. On the other hand, especially pathogenic microorganisms such as enveloped viruses have lipophilicity on the surface and are composed of spikes that bind to protein receptors such as ACE2, which are locally distributed in many human mucosa. It can be said that it is a mass of protein.

Therefore, the above compound forms micelles having a pathogenic microorganism as a core while binding to a pathogenic microorganism using a lipophilic group and binding to saliva using a hydrophilic group. The action of this compound inactivates pathogenic microorganisms (particularly enveloped viruses) and prevents pathogenic microorganisms from binding to ACE2 proteins and the like. That is, like the surfactant, by putting the compound in the oral cavity, it adheres to the oral mucosa and inactivates the pathogenic microorganism. This has the effect of preventing the invasion of pathogenic microorganisms into the body.

Further, although the masticatory structure 1 has been described as being composed of a masticatory body containing microcapsules, the masticatory structure may be formed by at least an edible powder or granular material impregnated with a surfactant. The flours are, for example, wheat flour, rice flour, barley flour, rye flour, corn flour, tef flour, hie flour, kina flour, soybean flour, chick flour, pea flour, soybean flour, kataguri flour, kudzu flour, tapioca flour, potato flour. , Chestnut flour, acorn flour, coconut flour and other flours, sugar and salt. By impregnating such powders and granules with a surfactant, it is possible to prepare a masticatory structure that does not contain microcapsules.

Further, the chewable structure of the present invention may be in the form of tablets or confectionery, which is formed by compression-molding a powdery surfactant. The method for powdering the surfactant is not particularly limited, but for example, it can be dried by using a vacuum freeze-drying technique to be powdered.

The chewable structure to be compression-molded includes surfactants and surfactant-like compounds that inactivate pathogenic microorganisms, as well as, for example, excipients, stabilizers, preservatives, disintegrants, flavoring agents, lubricants, etc. It is composed of an isotonic agent and the like.
Here, the excipient is lactose, crystalline cellulose, starch or the like, and is used to improve the handling or molding of the chewable structure and to make it convenient to take. The binder is sodium carmellose or the like, and is used when solidifying a powdered surfactant or the like. The stabilizer is sodium bisulfite or the like, and is used to prevent the active ingredient from decomposing.
The preservative is paraoxybenzoic acid ester (paraben), benzalkonium chloride, chlorobutanol, cresol and the like, and is used to suppress the growth of microorganisms in the chewable structure and prevent deterioration and putrefaction. The disintegrant is carmellose calcium, crystalline cellulose or the like, and is used to disintegrate the masticatory structure in the oral cavity.
The flavoring agent is citric acid or the like, and is used to adjust the taste. Lubricants are magnesium stearate, talc, hydrogenated vegetable oil, etc., which improve the fluidity of powders and granules, improve slippage during compression molding, prevent tableting problems such as sticking, and gloss on the tablet surface. Used to give. The tonicity agent is sodium chloride, glucose, etc., and is used to adjust the osmotic pressure with the body fluid.

1 ... Masticatory structure, 2 ... Surfactant, 4 ... Microcapsules, 10 ... Masticatory body.

Claims (9)

With the chewing body,
A means for removing micelles of pathogenic microorganisms, which comprises a surfactant encapsulated in the masticator. The means for removing micelles of pathogenic microorganisms according to claim 1, wherein the surfactant contains a food-derived component. The means for removing micellarization of pathogenic microorganisms according to claim 1 or 2, wherein the surfactant is encapsulated in microcapsules. The means for removing micellarization of pathogenic microorganisms according to claim 3, wherein a plurality of the microcapsules are present. The pathogenic microorganism according to any one of claims 1 to 4, wherein the chewable body is any one of a tablet confectionery type, a chewing candy type, a gummy candy type, a hard candy type, a soft candy type, and a gum type. Micellization removal means. In the masticatory body, bubbles are dispersed and arranged inside.
The means for removing micelles of pathogenic microorganisms according to any one of claims 1 to 5, wherein the surfactant is present in the bubbles. The means for removing micellarization of pathogenic microorganisms according to any one of claims 1 to 6, further comprising a second microcapsule encapsulated in the chew and containing a diluent. The means for removing pathogenic microorganisms into micelles according to claim 7, wherein the diluent contains one or more of water, a fragrance, an acidulant, a bitterness agent, a sweetening agent, and a preservative. The means for removing micelles of pathogenic microorganisms according to any one of claims 1 to 8, wherein the surfactant is an aromatic compound having a cyclic structure of a six-membered ring and having a plurality of hydroxyl groups.

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