JP2011219386A - Care composition in mouth - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a care composition in a mouth having a good feeling of use such as a taste, a high deodorant effect just after application to the interior of an oral cavity, excellent persistence of an inhibitory effect on halitosis and excellent stability of a color tone and preservation stability of laccase during the preservation over a long period of time.SOLUTION: The care composition in the mouth includes: (A) 0.001-5 mass% of an extract of a labiate; (B) 0.001-3 mass% of the laccase; and (C) 0.01-10 mass% of lactoferrin. The care composition in the mouth further includes (D) dextranase and/or mutanase.

Description

  The present invention has a good feeling of use such as taste, a high deodorizing effect immediately after application, excellent persistence of halitosis suppression, excellent color stability of the composition after long-term storage, and stability of laccase Relates to high oral care compositions.

  The main component of bad breath is volatile sulfides such as methyl mercaptan and hydrogen sulfide, which are generated when oral dirt (food residues, exfoliated mucous membranes, etc.) is decomposed by bacteria that cause bad breath.

  Conventionally, as a technique for suppressing bad breath, a method for supplementing and deodorizing bad breath-causing substances such as methyl mercaptan by blending a plant extract having deodorant power (Patent Documents 1 and 2; Japanese Patent Publication No. 1-204278) JP, 61-240960, and a method for removing dirt from the oral cavity that causes bad breath (patent documents 3 and 4; JP 52-38026) by incorporating an enzyme such as a proteolytic enzyme such as papain. Japanese Laid-Open Patent Publication No. 60-58150), and a method using a fragrance component such as cinnamic aldehyde and benzaldehyde known to have a bad breath suppressing effect (Patent Document 5; Japanese Patent Laid-Open No. 11-228367). Proposed. However, these deodorizers have weak deodorizing power and are not sufficiently effective. Moreover, when it mix | blended abundantly, there existed the problem of discoloration after a feeling of use, such as a taste, and long-term storage.

  Deodorant activity is enhanced by combining red and green algae plants, brown algae plants, gymnosperms, angiosperms and phenolic compounds with oxidoreductases and redox agents. Methods have been proposed (Patent Documents 6 to 10; JP-A-63-309269, JP-A-1-16713, JP-A-9-38183, JP-A-2008-43283, and JP-A-2004-2004. No. 321077). Furthermore, a chewing gum composition has been proposed in which the storage stability of laccase at high temperatures is improved by a combination of rosemary or an extract thereof, polyphenol oxidase (laccase), and a plant of the genus Umegasau or extract thereof (Patent Literature). 11; JP 2009-136240 A). However, these techniques are effective in supplementing the substances that cause bad breath, but the sustainability of the bad breath suppression effect is still insufficient.

  Applicant is superior in deodorizing effect and sustainability immediately after application by combining a Lamiaceae plant or its extract and a salamander seed or its extract, and further has a bad breath suppressing effect by adding laccase. A higher oral composition has been proposed (Patent Document 12; Japanese Patent Application Laid-Open No. 2005-289918). However, in this technique, when laccase is blended, the storage stability of laccase is likely to deteriorate during long-term storage, and there is room for improvement in this respect.

  On the other hand, a powder composition containing lactoferrin (Patent Document 13; Japanese Patent Laid-Open No. 2003-137809), a bad breath remover (Patent Document 14; Japanese Patent Laid-Open No. 2004-67530), a combination of a Labiatae plant extract and lactoferrin, A composition in which epigallocatechin gallate and lactoferrin are combined (Patent Document 15; JP-A-2005-533864) has been proposed. Patent Document 16 (Japanese Patent Laid-Open No. 2008-13458) proposes a biofilm inhibitor comprising epigallocatechin gallate or a derivative thereof as an active ingredient, and describes that lactoferrin and laccase can be used as optional ingredients. ing. Patent Document 17 (Japanese Patent Publication No. 2009-511078) proposes a composition using a substrate capable of generating oxidase and hydrogen peroxide, and the resulting hydrogen peroxide is used as an oral agent for whitening, bleaching, preservatives and the like. It is described that it can be used for care products, etc., and can be used for periodontal disease treatment, etc., and that laccase and lactoferrin can be added as an optional component of a conjugate enzyme system that rapidly generates hydrogen peroxide. Yes. However, these techniques have insufficient sustainability of halitosis.

  Patent Document 18 (Japanese Patent Application Laid-Open No. 2005-65750) proposes a deodorant-containing composition that includes a phenolic compound and an enzyme that can oxidize the phenolic compound and deodorizes excrement. A phenolic compound of plant origin is described as an example of a sex compound, laccase is described as an example of an enzyme that oxidizes the compound, and lactoferrin is described as an optional component to be added to animal feed. However, in this technique, the combination and blending amount of each component are unclear, and it is not possible to obtain a sufficient deodorizing effect, long-lasting bad breath suppressing effect, and stabilizing effect in long-term storage of laccase.

  As described above, the conventional bad breath suppression technology has various problems such as a feeling of use, a deodorizing effect, a long-lasting effect, and storage stability over time. All of these problems are solved and a high bad breath suppressing effect is exhibited. In addition, it is desired to develop a mouth care composition having excellent usability and storage stability.

Japanese Examined Patent Publication No. 1-204278 JP-A 61-240960 JP 52-38026 A JP-A-60-58150 JP-A-11-228367 JP-A 63-309269 JP-A-1-16713 JP-A-9-38183 JP 2008-43283 A JP 2004-321077 A JP 2009-136240 A JP 2005-289918 A Japanese Patent Laid-Open No. 2003-137809 JP 2004-67530 A JP 2005-533864 A JP 2008-13458 A Special table 2009-511078 gazette JP 2005-65750 A

  The present invention has been made in view of the above circumstances, has a good feeling of use such as taste, has a high deodorizing effect immediately after application in the oral cavity, is excellent in sustainability of a bad breath suppressing effect, and has a color tone during long-term storage. An object of the present invention is to provide an oral care composition excellent in the stability of laccase and the storage stability of laccase.

  As a result of intensive studies to achieve the above-mentioned object, the present inventors have combined a Labiatae plant extract and a laccase, and combined each component with an appropriate amount using lactoferrin, so that the Labiatae plant It was found that the deodorizing effect of the combined use of the extract and laccase is sustained and effectively exhibited by the combined use of lactoferrin. Furthermore, laccase is an enzyme that is easily destabilized during long-term storage. However, it has been found that by using lactoferrin appropriately, the long-term storage stability of laccase can be improved and its effects can be effectively exhibited even after storage. It was.

  That is, in the present invention, in oral care compositions such as tablet confectionery, candy, and gummi, (A) Labiatae plant extract, (B) laccase, and (C) lactoferrin are combined in an appropriate combination to be described later. As is clear from the examples, the feeling of use such as taste is good, and the bad breath can be continuously removed and suppressed immediately after application in the oral cavity and after a long period of time after application, and at the time of long-term storage. The stability of color tone and the stability of laccase are also high, and thus an oral care composition excellent in all of these characteristics can be obtained. Such effects of the present invention cannot be achieved when any of the above components (A) to (C) is lacking or when the blending amount is inappropriate, and the object of the present invention cannot be achieved.

In the present invention, the Labiatae plant extract is more preferably at least one selected from rosemary, sage, perilla, mint, thyme and melissa.
Moreover, the ratio of (C) component / [(A) component + (B) component] is 0.01-480 by mass ratio, Furthermore, (A) component is 0.01-3 mass%, ( It is preferable to blend the component (B) in an amount of 0.01 to 2% by mass and the component (C) in an amount of 0.1 to 3% by mass.
Furthermore, it is preferable to mix (D) dextranase and / or mutanase in the composition of the present invention, whereby the dental plaque suppressing effect is excellent and oral hygiene can be more effectively maintained.

Accordingly, the present invention provides the following oral care composition.
Claim 1:
(A) 0.001 to 5% by mass of a Labiatae plant extract, (B) 0.001 to 3% by mass of laccase, and (C) 0.01 to 10% by mass of lactoferrin. Oral care composition.
Claim 2:
The oral care composition according to claim 1, wherein the Labiatae plant extract is at least one selected from rosemary, sage, perilla, mint, thyme and melissa.
Claim 3:
The oral care composition according to claim 1 or 2, wherein (C) component / [(A) component + (B) component] is 0.01 to 480 by mass ratio.
Claim 4:
The mouth of Claim 1, 2, or 3 which contains 0.01-3 mass% of (A) component, 0.01-2 mass% of (B) component, and 0.1-3 mass% of (C) component. Care composition.
Claim 5:
The oral care composition according to any one of claims 1 to 4, further comprising (D) dextranase and / or mutanase.
Claim 6:
The oral care composition according to any one of claims 1 to 5, which is prepared as a tablet confectionery, candy or gummi.

  The oral care composition of the present invention has a good feeling of use such as taste, has a high deodorizing effect immediately after application, is excellent in the maintenance of the bad breath suppression effect, and has stable color tone and stability of laccase during long-term storage. It is high, can effectively exert its effects even after storage, and is useful for preventing or suppressing bad breath.

  Hereinafter, the present invention will be described in more detail. The oral care composition of the present invention is characterized by blending (A) Labiatae plant extract, (B) laccase, and (C) lactoferrin.

  (A) Lamiaceae plant extract is formulated as a deodorant ingredient, and is selected from rosemary, sage, perilla, mint, thyme, melissa, sage, marjoram, oregano, basil, naginata, lavender, bergamot At least one kind of Lamiaceae plant extract can be used, and one kind alone or two or more kinds may be mixed. Among them, a plant extract selected from rosemary, sage, perilla, mint, thyme and melissa is preferred, and a rosemary and / or sage plant extract is more preferred.

  As the Labiatae plant extract, known ones can be used. For example, a material made from the leaves and stems of the above Lamiaceae plants such as rosemary, sage, perilla, mint, thyme, melissa, etc. Polar solvents such as dioxane, acetone, ethanol, methanol, ethyl acetate, propylene glycol, etc., or non-hexane, petroleum ether, ligroin, cyclohexane, carbon tetrachloride, chloroform, dichloromethane, 1,2-dichloroethane, toluene, benzene, etc. An extract obtained by extraction with a polar solvent or a mixed solvent thereof), and an extract obtained by subjecting the raw material selected from the extraction residue to a solvent extraction treatment, and the above plant. Carnosol, carnosic acid, 7,11,12-trihydride Deoxygenating active ingredients such as xy-6,10- (epoxymethano) abieta-8,11,13-trien-20-one (Rosmanol) and their salts (JP 59-203445, JP 57-204278 and JP-A-59-1033665). Alternatively, the extract may be dried to a powder and then powdered by adding an excipient such as dextrin, erythritol, trehalose or the like. It is preferable to use a powdered extract for tablet confectionery, and it is preferable to use an extract and a powdered extract for candy or gummy.

  The solvent used in the solvent extraction treatment may be an organic solvent or an inorganic solvent as described in the above publication, or may be a mixed solvent of an organic solvent and an inorganic solvent. Specific examples of the organic solvent include ethyl ether, ethylene chloride, dioxane, acetone, ethanol, methanol, ethyl acetate, propylene glycol, n-hexane, petroleum ether, ligroin, cyclohexane, carbon tetrachloride, chloroform, dichloromethane, 1,2 -Dichloroethane, toluene, benzene and the like. As the inorganic solvent, water, and an aqueous solution of acid, alkali or a salt thereof can be used. Specifically, hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, carbonic acid, sodium hydroxide, potassium hydroxide, ammonium hydroxide, water Examples thereof include calcium oxide and sodium sulfate. In addition, it is preferable to use these acids, alkalis, or salts thereof at a concentration of 2 mol or less. Preferred solvents are water, lower alcohols having 1 to 3 carbon atoms, and polyhydric alcohols. In particular, the extraction solvent is preferably water, ethanol, or a water / ethanol mixture. Moreover, it is preferable that the usage-amount of the solvent quoted above shall be equal capacity or more with respect to a raw material.

As the Labiatae plant extract, commercially available products such as those produced by Toyoda Fragrance Co., Ltd. and Ogawa Fragrance Co., Ltd. can be used.
The compounding amount of the Lamiaceae plant extract is 0.001 to 5% (mass%, the same applies hereinafter) of the whole composition in terms of pure content in that it exhibits an excellent deodorizing effect immediately after application, preferably 0.01. ~ 3%. If it is less than 0.001%, the deodorizing effect is not sufficiently exhibited.

  The laccase of component (B) is E. coli. C. Enzymes classified as 1.10.3.2. As a typical enzyme reaction example, it is known that urushiol is oxidized by laccase in lacquer sap to form lacquer. In addition to lacquer, laccase is an enzyme that is widely present in many plants, fungi including basidiomycetes, and microorganisms, and catalyzes the oxidation reaction of aromatic compounds. In the present invention, laccase can be used regardless of its origin.

As a laccase, for example, Laccase Daiwa Y120 manufactured by Amano Enzyme Co., Ltd. can be used. This contains 30% pure laccase of 360,000 units / g and the remaining 70% is shaped with dextrin.
As the laccase, a laccase coated with a polymer compound having a carboxylic acid group such as sodium carboxymethyl cellulose, sodium alginate, carboxyvinyl polymer, or the like encapsulated with gelatin or the like can also be used.

  The blending amount of laccase is 3 to 11,000 units / g, particularly 30 to 7,500 units / g of the whole composition in terms of enhancing the deodorizing effect of the component (A) and enhancing the persistence of the bad breath suppressing effect. g is preferred. When based on 360,000 units / g laccase, the blending amount is 0.001 to 3%, preferably 0.01 to 2% of the whole composition in terms of pure matter. If the blending amount is less than 0.001%, the deodorizing effect of the component (A) is not sufficiently improved, and a satisfactory deodorizing effect is not exhibited. If it exceeds 3%, the usability such as taste is inferior or during long-term storage Discoloration occurs. Note that 1 unit of laccase refers to the absorbance at 505 nm of the quinoneimine dye produced by the oxidative condensation reaction catalyzed by laccase when acting on 4-aminoantipyrine and phenol at pH 4.5 and 30 ° C. .1 Increase the amount of laccase.

  Furthermore, in the present invention, (C) lactoferrin is blended, whereby the long-term storage stability of the laccase in the composition can be improved, and the growth of oral bacteria is suppressed and the deodorizing effect is maintained. Can be improved.

Lactoferrin is an iron-binding glycoprotein having a molecular weight of about 80,000 that is widely distributed in the animal body. As biological functions of lactoferrin, various actions such as antibacterial action, antiviral action, ecological defense action and endotoxin neutralization action have been reported.
Commercially available lactoferrin is commonly used from colostrum, transitional milk, regular milk, terminal milk, etc. of mammals (eg, humans, cows, sheep, goats, horses, etc.) or processed products of these milks such as skim milk and whey. Lactoferrin separated by (for example, ion exchange chromatography, etc.), lactoferrin produced from plants (tomato, rice, tobacco), and in the present invention, commercially available products or those prepared by known methods May be used. In the present invention, bovine-derived lactoferrin is preferably used. Examples of commercially available lactoferrin derived from bovine include “Morinaga lactoferrin” released from Morinaga Milk Co., Ltd., “Lactoferrin” released from Nippon Shinyaku Co., Ltd., and the like, which can be suitably used.

  The blending amount of lactoferrin is 0.01 to 10% in terms of pure with respect to the whole composition in terms of enhancing the persistence of the halitosis suppression effect and enhancing the storage stability of laccase, and particularly 0.1 to 3%. % Is preferred. If the blending amount is less than 0.01%, the long-term storage stability of the laccase is inferior, or the laccase has a long-term storage stability. If it exceeds 10%, discoloration occurs during long-term storage.

  In the present invention, when the contents of the components (A), (B), and (C) are within the above ranges, and based on a laccase of 360,000 units / g product, (C) / [(A) + The ratio of (B)] is 0.01 to 480, particularly 0.05 to 150 in terms of mass ratio, which is excellent in deodorizing effect immediately after application, persistence of bad breath suppressing effect, and storage stability of laccase It is effective to obtain. If the ratio is less than 0.01, the bad breath suppressing effect and the long-term storage stability of laccase may be inferior. If it exceeds 480, the feeling of use such as taste and the deodorizing effect immediately after application may be inferior. In addition, discoloration may occur during long-term storage.

  It is desirable that the composition of the present invention further contains an enzyme useful for maintaining oral hygiene as component (D). Examples of the types of enzymes that can be mixed include dextranase, mutanase, amylase, lysozyme, lytic enzyme, protease, cellulase, glucanase, lipase, peroxidase, and the like, and at least one of these can be used alone or in combination. Can be used. In particular, (D) dextranase and / or mutanase can be preferably used from the viewpoint of improving the deodorizing effect due to the plaque formation inhibiting action and the plaque removing action which is one of the causes of bad breath.

The compounding amount of the enzyme can be an effective amount according to the type and titer of the enzyme. The blending amount of dextranase is preferably 0.01 to 5%, more preferably 0.03 to 3% of the composition in terms of obtaining an excellent deodorizing effect based on 12,000 unit products. preferable. If it is less than 0.01%, the improvement of the deodorizing effect due to the action of dextranase on the plaque may not be obtained satisfactorily, and if it exceeds 5%, the feeling of use such as taste may be inferior. In addition, 1 unit of dextranase is the amount of dextranase that produces free reducing sugar corresponding to 1 μmol of glucose per minute when the reaction is carried out at 40 ° C. and pH 5 using dextran as a substrate.
The amount of mutanase is preferably 0.01 to 5% of the composition, particularly 0.03 to 3% in terms of obtaining an excellent deodorizing effect, based on 6,000 unit products. preferable. If it is less than 0.01%, the improvement of the deodorizing effect due to the action of mutanase on dental plaque may not be obtained satisfactorily, and if it exceeds 5%, the feeling of use such as taste may be inferior. One unit of mutanase is the amount of mutanase that produces free reducing sugar corresponding to 1 μmol of glucose per minute when the reaction is carried out at 40 ° C. and pH 5 using mutan as a substrate.

  The dosage form of the composition of the present invention is not particularly limited as long as it can be applied to the oral cavity, but preferably in the form of a confectionery / food product, the deodorizing effect immediately after application, the persistence of the bad breath suppression effect, and From the viewpoint of convenience and portability that can be used anytime and anywhere, it is particularly preferable to use tablet confectionery, candy, or gummy. Especially, tablet confectionery from the viewpoint of color stability during long-term storage and storage stability of laccase. Or candy is preferable.

  In the present invention, the tablet confectionery is a product made from sugar as a main raw material and compression-molded with a tableting machine or the like, and may be sugar-coated. The tablet confection can be produced by a conventional method, and is not particularly limited. For example, it can be produced by mixing each component and compressing it with a tableting machine or the like at 5 to 20 kN.

  In the present invention, examples of the candy include soft candy such as caramel and nougat, hard candy such as drop and toffee, and the like. Although not particularly limited, a hard candy is preferable in terms of imparting a high functional feeling. The hard candy can be produced by a conventional method, and is not particularly limited. For example, after adding water to raw materials other than the functional ingredient and the fragrance and boiling at 140 to 200 ° C., the hard candy is cooled to 70 to 130 ° C. And a fragrance can be added, followed by cooling and molding. In particular, after adding water to raw materials other than the functional component and the fragrance and boiling at 140 to 200 ° C., cooling to 70 to 100 ° C., adding the functional component and the fragrance, and further cooling and molding may be used. preferable.

  In the present invention, gummy is a food with chewing elasticity containing an excipient and a thickener and may be sugar-coated. The method for producing gummy can be produced by a conventional method, and is not particularly limited. A solution obtained by cooling the solution to 100 ° C. or lower is mixed, cooled to about 50 to 80 ° C., mixed with a functional component and a fragrance, and further cooled and molded. In particular, it is preferable to manufacture by a method in which the temperature is cooled to 50 to 70 ° C. when the functional component and the fragrance are mixed, and the functional component and the fragrance are mixed and then further cooled and molded.

  The main raw materials for tablet confectionery, candy and gummi are excipients, sweeteners and the like, and if necessary, fragrances, thickeners and various components described later can be added.

  Excipients include sugars such as sucrose, glucose, dextrose, invert sugar, fructose, dextrin, sugar alcohols such as xylitol, erythritol, sorbitol, mannitol, maltitol, lactitol, reduced palatinose, reduced starch syrup, palatinose, trehalose, oligo Sugar etc. are mentioned, These 1 type or 2 types or more are contained. Among these, sugar alcohol, trehalose, and palatinose are preferable from the viewpoint of non-cariogenicity. In particular, tablet confectionery preferably contains at least one of sugar alcohol, trehalose and palatinose from the viewpoint of moldability and flavor, and gummy contains at least one of sugar alcohol, trehalose and palatinose from the viewpoint of moldability and flavor. The candy is preferably contained, and the candy preferably contains at least one of reduced palatinose and reduced starch syrup from the viewpoint of low hygroscopicity. The blending amount of these excipients is preferably 50 to 99%, particularly 65 to 99% of the whole composition.

  In addition to the above excipients, tablet candy, gummi and candy can contain sweeteners such as stevia, sucralose, saccharin, aspartame, and acesulfame potassium. The blending amount is preferably 0.001 to 3%.

The thickener used in the gummi is preferably at least one selected from gelatin, collagen, glucomannan, agar, and other gelling agents such as carrageenan, and gelatin is more preferable from the viewpoint of texture. The blending amount of the thickener is preferably 2 to 40%, particularly 5 to 30% of the whole composition.
Gelatin or collagen is derived from cattle, pigs, birds, fish, etc., and its origin is not limited, and it is also limited with respect to gelatin processing methods and physicochemical properties such as molecular weight and isoelectric point. A commercially available product can be used, for example, those manufactured by Nitta Gelatin Co., Ltd.

As a fragrance | flavor mix | blended with the oral care composition of this invention, 1 type (s) or 2 or more types of oil-based fragrance | flavors and powdered fragrance | flavors, such as a natural fragrance | flavor and a synthetic fragrance | flavor, can be used, but it is not specifically limited. For example, natural flavors such as mastic oil, parsley oil, anise oil, eucalyptus oil, wintergreen oil, cassia oil, lemon oil, coriander oil, orange oil, mandarin oil, lime oil, laurel oil, chamomile oil, cardamom oil, cara Way oil, bay oil, lemongrass oil, pine needle oil, neroli oil, rose oil, jasmine oil, Iris concrete, absolute rose, orange flower, citrus oil, mixed fruit oil, strawberry oil, cinnamon oil, clove oil, grape oil Etc.
Single flavors include anethole, methyl salicylate, cinnamic aldehyde, linalool, linalyl acetate, limonene, pinene, octyl aldehyde, citral, anisaldehyde, ethyl acetate, ethyl butyrate, allylcyclohexane propionate, methyl anthranilate, Examples include ethyl methyl anthranilate, vanillin, undecalactone, hexanal, ethinone alcohol, propyl alcohol, butanol, isoamyl alcohol, hexenol, dimethyl sulfide, cycloten, furfural, trimethyl pyrazine, ethyl lactate, ethyl thioacetate and the like. Formulated flavors including single flavors and / or natural flavors include strawberry flavor, apple flavor, banana flavor, pineapple flavor, grape flavor, mango flavor, tropical fruit flavor, butter flavor, milk flavor, yogurt flavor, fruit mix flavor, etc. It is done. Moreover, the form of a fragrance | flavor may be an essential oil, an extract, a solid substance, or the powder which spray-dried these. The blending amount of the fragrance is preferably 0.001 to 15%, particularly preferably 0.001 to 10% of the whole composition.

  In the oral care composition of the present invention, if necessary, other additives such as emulsifiers, acidulants, brighteners, lubricants, pH adjusters, colorants, preservatives, static eliminators, etc. You may add a disintegrating agent, a binder, etc. to tablet confectionery suitably in the range which does not impair the effect of this invention.

As an emulsifier, as a nonionic surfactant, a sucrose fatty acid ester which is a fatty acid ester of sugar or sugar alcohol, maltose fatty acid ester, maltitol fatty acid ester, maltotriitol fatty acid ester, maltotetrathol fatty acid ester, maltopentai Examples include tall fatty acid ester, maltohexaitol fatty acid ester, maltoheptytitol fatty acid ester, sorbitan fatty acid ester, lactose fatty acid ester, and lactitol fatty acid ester. In addition, glycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyoxyethylene alkyl ether, polyoxyethylene hydrogenated castor oil, and the like can be used. It is preferable to use a fatty acid having 12 to 18 carbon atoms.
Furthermore, 2-alkyl-N-carboxymethyl-N-hydroxyethylimidazolinium betaine, alkyldiaminoethylglycine hydrochloride, laurylmethylaminoacetic acid betaine, etc. can be blended as an amphoteric surfactant. N-acyl sarcosine sodium such as sodium N-lauroyl glutamate, sodium N-acyl glutamate such as sodium N-palmitoyl glutamate, sodium N-lauroyl sarcosine, sodium N-myristoyl sarcosine, an anionic surfactant, sodium N-lauroyl methyl taurate, N-methyl-N-acyl taurine sodium such as sodium N-myristoylmethyl taurine can be blended.

  Among these, nonionic surfactants are particularly preferable as emulsifiers from the viewpoint of use feeling such as oral mucosal irritation, and sugar or sugar alcohol fatty acid esters and glycerin fatty acid esters are more preferable. These surfactants can be blended arbitrarily, but when blended, the blending amount is preferably 0.01 to 3%.

Moreover, as a sour agent, organic acids, such as a citric acid, malic acid, succinic acid, and tartaric acid, can be mix | blended. When mix | blending a sour agent, the compounding quantity has preferable 0.001 to 5%.
Moreover, glycerin fatty acid ester etc. can be mix | blended as a lubricant.

  Further, as coloring agents, natural dyes such as safflower red pigment, gardenia yellow pigment, gardenia blue pigment, perilla pigment, red potato pigment, red cabbage pigment, carrot pigment, hibiscus pigment, cacao pigment, spirulina pigment, coumarindo pigment and red 3 No., Red No. 104, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Green No. 3, Blue No. 1 and other legal dyes, riboflavin, copper chlorofin sodium, titanium dioxide and the like. Organic acids such as citric acid, malic acid, tartaric acid, and succinic acid as pH adjusters and their sodium and potassium salts, phosphates such as sodium phosphate and sodium hydrogen phosphate, carbonates such as sodium carbonate and sodium bicarbonate Etc. Examples of preservatives include benzoic acid and its salts, parabens (paraoxybenzoic acid ester) such as methylparaben, ethylparaben, propylparaben and butylparaben, sorbic acid and its salts, and the like. Waxes such as shellac, carnauba wax and candelilla wax and calcium stearate can be blended as a brightener, and fine particle silicon dioxide can be blended as a static eliminating agent and a fluidizing agent. These blendings are optional, but when blended, the colorant is preferably 0.00001 to 3%, and the other components are preferably 0.01 to 5%.

  Further, in tablet confectionery, pregelatinized starch, sodium alginate, crospovidone, sodium carboxymethylcellulose and the like can be blended as disintegrating agents, and hydroxypropylcellulose, hydroxymethylcellulose, karaya gum and the like can be blended as binders. When these are blended, the blending amount is preferably 0.1 to 10%.

  EXAMPLES Hereinafter, although an Example and a comparative example are shown and this invention is demonstrated concretely, this invention is not restrict | limited to the following Example. In addition, all the% shown below means the mass% unless there is particular description.

Examples and comparative examples
The oral care compositions having the compositions shown in Tables 1 to 17 were prepared into tablet confectionery, gummi or candy dosage forms by the following methods and evaluated by the following methods. The results are shown in Tables 1-17. In addition, about description in the table | surface of the compounding quantity (%) of (A) component and (B) component, a compounding quantity is shown in the upper stage, a pure part conversion value is shown in the parenthesis of the lower stage, and (C) component is pure part. The converted values are shown in the table. Further, (C) / [(A) + (B)] indicates a value calculated using the pure conversion values of the components (A) and (B) and the component (C).

<Preparation of tablet confectionery composition>
In accordance with the composition shown in Tables 1 to 6, after all the ingredients were uniformly mixed, 1 kg of tablet confection with a weight of 1 g and a diameter of 13 mmφ was prepared at a pressure of about 10 kN using a tableting machine (manufactured by Fuji Pharmaceutical Co., Ltd.). did.

<Preparation of candy composition>
In accordance with the composition shown in Tables 7 to 11, each component other than the functional component and the fragrance was mixed, water of about 50% of the amount of the excipient was added, dissolved by heating, and further heated and concentrated at about 180 ° C. Then, it allowed to cool, stirring slowly, added the functional component and the fragrance | flavor at about 80 degreeC, it mixed uniformly, and it shape | molded so that it might become about 3g / grain, and produced 1kg of candy.

<Preparation of gummy composition>
In accordance with the composition shown in Tables 12 to 16, the gelatin was swollen with water and heated to 80 ° C, and then the saccharide solution dissolved and concentrated at 120 ° C was cooled to 80 ° C and added and mixed. Then, it allowed to cool, stirring slowly, added a functional component and a fragrance | flavor at 60 degreeC, and mixed uniformly, and also it shape | molded so that it might become about 3g / grain after cooling, and produced 1kg of gummi.

Experiment;
For 20 men and women with a strong bad breath, 3 g of a sample (oral care composition; the same applies hereinafter) was applied and the following evaluation was performed. Evaluation methods and evaluation criteria are as follows.

(1) Evaluation of feeling of use (taste) The taste during use was evaluated according to the following criteria.
5 points: No strange taste at all 4 points: Almost no strange taste 3 points: Slightly unusual taste 2 points: Very unusual taste 1 point: Very unusual taste The average score from the results of evaluation based on the above criteria Was calculated and evaluated as follows. ○ The above was judged as a good level.
◎: 4.5 points or more ○: 4 points or more and less than 4.5 points △: 3 points or more and less than 4 points ×: Less than 3 points

(2) Evaluation of deodorizing effect immediately after application (immediately after use) The user applied 3 g of sample, closed the mouth immediately after disappearing from the mouth, and collected 200 mL of breath in the oral cavity one minute later. The strength of bad breath in this sample (exhaled breath) was evaluated by the following criteria by comparing the breath and odor intensity before ingestion by one expert evaluator.
5 points: Remarkably suppressed 4 points: Suppressed 3 points: Slightly suppressed 2 points: Unchanged 1 point: Stronger than before ingestion Calculate the average score from the results of evaluation based on the above criteria The evaluation was based on the following criteria. ○ The above was judged as a good level.
◎: 4.5 points or more ○: 4 points or more and less than 4.5 points △: 3 points or more and less than 4 points ×: Less than 3 points

(3) Evaluation of sustainability of bad breath suppression effect After applying sample 3g, the bad breath suppression actual feeling 60 minutes after was evaluated on the following reference | standard.
7 points: I feel very much 6 points: I feel quite 5 points: I feel a little 4 points: I can't say either 3 points: I don't feel much 2 points: I almost don't feel 1 point: I don't feel at all From the results of the evaluation based on the above criteria An average score was calculated and evaluated according to the following criteria. ○ The above was judged as a good level.
◎: 6 points or more ○: 5 points or more and less than 6 points △: 4 points or more and less than 5 points ×: Less than 4 points

(4) Evaluation of stability (discoloration) after long-term storage About 50 g of a sample was enclosed in an aluminum pouch having a capacity of 150 mL and stored at 5 ° C. and room temperature for 1 year. It was taken out after storage for 1 year and the change in the color tone of the appearance was evaluated. Compared with a control product stored at 5 ° C. for 1 year, evaluation was made according to the following criteria. ○ The above was judged as a good level.
◎: No change compared to the control ○: Slight discoloration is observed compared to the control, but it is difficult to identify alone.
Untitled level Δ: Slightly discolored compared to the control ×: Significant discolored compared to the control

(5) Evaluation of long-term storage stability of laccase About 50 g of a sample was enclosed in an aluminum pouch having a capacity of 150 mL and stored at room temperature for 1 year. Laccase activity was measured by the following method before the start of storage and after storage for 1 year at room temperature.
1 mL of 250 mmol / L phenol solution, 1 mL of 9 mmol / L 4-aminoantipyrine solution, 500 μL of 1 mol / L acetate buffer (pH 4.5) are mixed in a glass cell (optical path length 1 cm), and covered with parafilm. And preheated in a cell holder set at 30 ° C. for 10 minutes. To this, 500 μL of a sample solution preheated at 30 ° C. was added, and mixed by repeatedly sucking and discharging several times. The enzyme activity was calculated by the following formula from the change in absorbance at 505 nm for 30 seconds from 10 seconds after the start of the reaction to 40 seconds after it was measured with an absorptiometer (UV-160A manufactured by Shimadzu Corporation). Based on this, the long-term storage stability of laccase was calculated by the following formula.

Enzyme activity (U / mL) = (ΔOD × 2) /0.1×3×1/0.5×D
= ΔOD x 120 x D
ΔOD: Absorbance change at 505 nm for 30 seconds D: Dilution multiple of sample solution Laccase Long-term storage stability (%) =
[(Total activity value after 1 year storage at room temperature) / (Total activity value at the start of storage)] × 100
The laccase long-term storage stability calculated by the above formula was evaluated according to the following criteria. ○ The above was judged as a good level.
◎: Laccase long-term storage stability is 70% or more ○: Laccase long-term storage stability is 50% or more and less than 70% △: Laccase long-term storage stability is 30% or more and less than 50% ×: Laccase long-term storage stability is less than 30%

(5) Evaluation of plaque formation inhibitory effect 3 g of the composition shown in Tables 6, 11, and 16 was extracted with 30 mL of sodium phosphate buffer (pH 7) to prepare a sample. 1 mL of this sample was mixed with 2 mL of a 1.5-fold TSB (Tryptic Soy Broth) medium supplemented with 1.5% sucrose, and this was added to a test tube and streptococcus cultured in advance under anaerobic culture. -After inoculation with mutans, anaerobic culture was carried out at 37 ° C for 18 hours, and the amount of bacteria attached to the test tube wall was measured. As a control, the same experiment was performed by adding 1 mL of the buffer described above, and the plaque formation inhibition rate was calculated from the following equation from the bacterial amount (X0) at that time and the bacterial amount (Xs) when the sample was added. .
Plaque formation inhibition rate (%) = [(X0−Xs) / X0] × 100
X0: amount of bacteria using phosphate buffer Xs: amount of bacteria using sample

The plaque formation inhibition rate calculated by the above formula was evaluated according to the following criteria. ○ The above was judged as a good level.
◎: Plaque formation inhibition rate is 70% or more ○: Plaque formation inhibition rate is 50% or more and less than 70% △: Plaque formation inhibition rate is 30% or more and less than 50% ×: Plaque formation inhibition rate is less than 30%

Details of the raw materials used in this evaluation are as follows.
Rosemary extract (10% product):
Water extract, shaped with dextrin (Toyotama Fragrance Co., Ltd.)
Rosemary extract (30% product):
Water / ethanol extract, shaped with dextrin (Toyotama Fragrance Co., Ltd.)
Sage extract (50% product): Water extract and shaped with dextrin [Toyotama Fragrance Co., Ltd.]
Mint extract (50% product):
Mint polyphenol 50 (trade name) water extract and shaped with dextrin [Ogawa Fragrance Co., Ltd.]
Perilla extract (50% product): Water extract and shaped with dextrin [Toyotama Fragrance Co., Ltd.]
Thyme extract (50% product): Water extract and shaped with dextrin [Toyotama Fragrance Co., Ltd.]
Melissa extract (50% product): Water extract and shaped with dextrin [Toyotama Fragrance Co., Ltd.]
Laccase (30% product):
Laccase Daiwa Y120 (trade name: 108,000 units) 360,000 units / g of solid pure content of 30% is shaped with dextrin (Amano Enzyme Co., Ltd.)
Lactoferrin (97% product): [Morinaga Milk Industry Co., Ltd.]
Dextranase (12,000 units): [Mitsubishi Chemical Foodtech Co., Ltd.]
Mutanase (6,000 units): [Amano Enzyme Co., Ltd.]

  From the results of Tables 1 to 16, the composition of the present invention has a good feeling of use such as taste, can suppress bad breath for a long time immediately after application, and stability of color tone and stability of laccase during long-term storage. Was confirmed to be high.

  Next, preparations having the compositions shown in Table 17 (Examples 90 to 98) were prepared by the same production method as described above, placed in the same container, and evaluated according to the above evaluation methods. The results are shown in Table 17.

  From the results of Table 17, the composition of the present invention has a good feeling of use such as taste, suppresses bad breath for a long time immediately after application, and has high color stability and high stability of laccase during long-term storage. It could be confirmed.

Claims (6)

  (A) 0.001 to 5% by mass of a Labiatae plant extract, (B) 0.001 to 3% by mass of laccase, and (C) 0.01 to 10% by mass of lactoferrin. Oral care composition.   The oral care composition according to claim 1, wherein the Labiatae plant extract is at least one selected from rosemary, sage, perilla, mint, thyme and melissa.   The oral care composition according to claim 1 or 2, wherein (C) component / [(A) component + (B) component] is 0.01 to 480 by mass ratio.   The mouth of Claim 1, 2, or 3 which contains 0.01-3 mass% of (A) component, 0.01-2 mass% of (B) component, and 0.1-3 mass% of (C) component. Care composition.   The oral care composition according to any one of claims 1 to 4, further comprising (D) dextranase and / or mutanase.   The oral care composition according to any one of claims 1 to 5, which is prepared as a tablet confectionery, candy or gummi.