Method of reducing oral biofilm

Abstract

An oral composition having a biofilm formation inhibitory action is provided. An oral composition, comprising a plant extract which is a hot water extract of Japanese mustard spinach, potherb mustard, mibuna, hot radish, cress, ostrich fern, Japanese angelica tree, or ice plant.

Claims

1. A method of reducing an oral biofilm formed by Actinomyces naeslundii in a patient having Actinomyces naeslundii in his/her oral cavity, comprising orally administering to said patient an amount of a treatment composition sufficient to reduce the biofilm, wherein said treatment composition consists essentially of an extract of potherb mustard.

2. The method of claim 1, wherein said treatment composition is administered as a constituent of a mouthwash.

3. The method of claim 1, wherein said treatment composition is administered as a constituent of a toothpaste.

4. The method of claim 1, wherein said treatment composition is administered as a constituent of an inhalant.

5. The method of claim 1, wherein said treatment composition is administered as a constituent of a breath-freshening spray.

6. The method of claim 1, wherein said treatment composition is administered as a constituent of a troche.

7. The method of claim 1, wherein said treatment composition is administered as a constituent of a tablet.

8. The method of claim 1, wherein said treatment composition is administered as a constituent of a food product.

9. The method of claim 8, wherein said treatment composition is from about 0.4% to about 1.0% by weight of the food product.

10. The method of claim 8, wherein the food product is a chewing gum.

11. The method of claim 8, wherein the food product is a candy.

12. The method of claim 8, wherein the food product is a liquid.

13. The method of claim 1, wherein said extract is a hot water extract.

14. The method of claim 1, wherein said extract is an aqueous alcoholic extract.

15. The method of claim 1, wherein said extract is an alcoholic extract.

16. The method of claim 14, wherein the alcohol is ethanol.

17. The method of claim 15, wherein the alcohol is ethanol.

Description

BRIEF DESCRIPTION OF DRAWINGS

(1) FIG. 1 is a graph showing the A. naeslundii biofilm formation by the acid addition.

(2) FIG. 2 is a graph showing the difference in the biofilm formation inhibitory activity by the extractant of a hot radish.

DESCRIPTION OF EMBODIMENTS

(3) The present invention is directed to prevent the periodontal diseases by inhibiting the periodontal disease biofilm formed by A. naeslundii, an initial stage periodontal disease bacterium, and based on the findings such a periodontal disease biofilm inhibitor in the extracts of a part of the Brassicaceae family plants such as potherb mustard, Japanese mustard spinach and hot radish; Japanese angelica tree; and ice plant.

(4) Being unlike the conventional antibacterial agents used for periodontal disease bacteria, the present inhibitor inhibits the biofilm formation, which is the dwelling of periodontal disease bacteria, and is believed to be effective and safe.

(5) The present inhibitor is also applicable to chewing gums and candies as a novel oral composition. More specifically, the present invention relates to an oral composition containing a plant extract, wherein the plant extract is a hot water extract of Japanese mustard spinach, potherb mustard, mibuna (Brassica campestris var, laciniifolia), hot radish, cress, ostrich fern, Japanese angelica tree, or ice plant.

(6) Further, the present invention relates to an acid-induced biofilm formation inhibitor containing a plant extract, wherein the plant extract is a hot water extract of Japanese mustard spinach, potherb mustard, mibuna, hot radish, cress, ostrich fern, Japanese angelica tree, or ice plant.

(7) Furthermore, the present invention relates to mouthwashes, toothpastes, inhalants, troches, and food products such as chewing gums, candies, and tablets, comprising an oral composition containing a plant extract, which is a hot water extract of Japanese mustard spinach, potherb mustard, mibuna, hot radish, cress, ostrich fern, Japanese angelica tree, or ice plant.

EXAMPLE

Example 1

(8) (Extract Preparation)

(9) Each of the plant samples was a commercially purchased product. After freeze-dried, 1 g of each of the plant samples was finely ground using a grinder, and extracted with 50 ml of water at 70 C. for 2 hours. The obtained extract was centrifuged at 3000 rpm for 10 minutes, the supernatant thereof was filtered and freeze-dried to be tested as a hot water extract of each plant.

Example 2

(10) (Evaluation on the Biofilm Formation Inhibitory Activity)

(11) 1. Biofilm Formation

(12) A. naeslundii ATCC19039 strain was anaerobically cultured in 5 ml of Brain Heart Infusion (BHI) liquid media at 37 C. for 10 hours. Then, the bacteria collected by the centrifugal separation at 3000 rpm for 10 minutes was treated with PBS to adjust to OD.sub.550nm=0.5 and used as a test sample suspension.

(13) The test of biofilm formation was carried out using a 96-well microplate. In each well, 60 l of the biofilm formation inhibitory sample, 20 l of butyric acid, 20 l of a test sample suspension containing A. naeslundii and 100 of Toripticase soy broth with 0.5% sucrose added thereto were added and incubated for 16 hours at 37 C. under the conditions of 5% CO.sub.2.

(14) 2. Quantitative Determination of Biofilm

(15) The supernatant after the above incubation was removed and each well was washed twice with PBS. After washing, a 0.25% safranine solution was added to each well, allowed to stand for 15 minutes. The excess safranine solution was removed from each well and each well was washed twice with PBS. After washing, ethanol was added to each well, the stained safranine was eluted with shaking for 30 minutes and the absorbance at 492 nm was measured using a microplate reader to determine the amount of formed biofilm.

(16) The amount of formed biofilm was shown in terms of the percentage, the amount formed with no sample added being 100.

(17) (Result)

(18) 1. Biofilm Formation Inhibitory Effect of Natural Product Extract

(19) Extracts of various natural products were examined for the biofilm formation inhibitory activity in a butyric acid added system. Hot water extracts of various plants were prepared and measured for the biofilm formation inhibitory activities, and it was confirmed that when the hot water extract of Japanese mustard spinach, potherb mustard, mibuna, hot radish, cress, ostrich fern, Japanese angelica tree, or ice plant was added to the test system, the biofilm formation amount remained substantially unchanged in the system to which butyric acid was not added, whereas the biofilm formation amount was reduced by 50 to 90% in the system to which butyric acid was added. The effect was outstanding particularly in the hot water extracts of plants of the Brassicaceae family (Table 1).

(20) Subsequently, the A. naeslundii biofilm formation was investigated for any increase by the addition of acids other than butyric acid, and a potherb mustard extract was investigated for the acid-induced biofilm formation inhibition. As a result, it is revealed that the A. naeslundii biofilm formation was increased even with the addition of other acids than butyric acid, such as acetic acid, lactic acid, and hydrochloric acid, and the potherb mustard extract inhibits the biofilms thereof (FIG. 1).

(21) Hot radish whose activity was validated was extracted using different extractants (hot water, 50% ethanol, 100% ethanol), and each of which was examined for the biofilm formation inhibitory activity, and it was found that all the extract had the concentration dependent biofilm formation inhibitory activity (FIG. 2). These results suggest that the hot radish is most likely to contain both water soluble active substance and lipid soluble active substance.

(22) To develop a periodontal disease preventive material which works by a mechanism different from the conventional materials, a butyric acid-induced biofilm formation inhibitory substance was developed focusing on the phenomenon in which the A. naeslundii biofilm formation was increased by butyric acid.

(23) On the premise that the material is used for food products, the search was carried out mainly in the plants commonly eaten and remarkable activities were found in several kinds of plant extracts. These extracts did not notably inhibit the biofilm formation in the system to which butyric acid was not added but inhibited in the system to which butyric acid was added, indicating that the extracts were likely to affect only the system associated with butyric acid. In the present tests, the activity was found in the Brassicaceae family plants. But some of the Brassicaceae family plants do not exhibit the biofilm formation inhibitory activity. So, the effect was not common in all of the Brassicaceae family plants.

(24) Also, the significant biofilm formation inhibitory activity was found in the extract of ice plant, an Aizoaceae family plant. Ice plant (scientific name: Mesembryanthemum crystallinum) is a salinity tolerant halophilous plant, native to Europe, western Asia and Africa, and can be hydroponically cultivated in a sodium chloride aqueous solution having a saline concentration substantially equivalent to the seawater. Ice plant is sold at the vegetable section of department stores and grocery stores in recent years and has been receiving attention. If additional values such as the periodontal disease biofilm prevention effect, were found, even more attention will be paid thereto.

(25) The control of microorganisms and the conquer of infectious diseases using antibacterial agents, germicides, or the like, are the challenges against the resistant bacteria emergence, and the endless battles between novel antibiotics development and resistant bacteria emergence have been still ongoing at present. However, the biofilm formation inhibitory activity found in the plant hot water extracts obtained this time is verified only at the time of adding acids, and therefore, it is likely to be very safe in view of the resistant bacteria emergence.

(26) Based on the results in this invention, investigation of the mechanism of the effect, identification of the active ingredient and effect tests on human will be carried out hopefully to develop a novel periodontal disease biofilm formation inhibitory material and apply such a material to oral care products.

(27) Substances inhibiting the A. naeslundii biofilm formation induced by the addition of butyric acid were searched and it was found that the hot water extracts of 5 varieties belonging to the Brassicaceae plants such as Japanese mustard spinach and potherb mustard, and ice plant inhibited the biofilm formation by 50 to 90%. Further, it was suggested that the active ingredient of the Brassicaceae plants contains both of water soluble and lipid soluble substances.

(28) TABLE-US-00001 TABLE 1 Biofilm formation inhibitory effect of hot water extracts of natural products Sample 500 ppm Sample 1000 ppm Butyric acid Butyric acid Sample Family Genus + + 100.0 100.0 100.0 100.0 1 Beet Chenopodiaceae Beta 87.3 104.5 132.0 96.4 2 Swiss chard Chenopodiaceae Beta 333.6 80.2 327.8 30.6 3 Raw coffee bean Rubiaceae Coffea 84.5 16.8 19.0 12.0 4 Coffee bean Rubiaceae Coffea 260.9 35.6 4.8 22.3 5 Indian mulberry Rubiaceae Morinda 231.3 93.6 584.8 92.3 6 Japanese mustard spinach Brassicaceae Brassica 537.7 93.2 87.9 6.8 7 Potherb mustard Brassicaceae Brassica 113.1 8.0 116.7 8.9 8 Mibuna Brassicaceae Brassica 94.1 13.2 138.1 33.8 9 Turnip Brassicaceae Brassica 455.8 77.7 367.0 71.4 10 Broccoli Brassicaceae Brassica 51.8 101.4 68.9 98.8 11 Rape blossom Brassicaceae Brassica 297.4 101.8 278.2 104.5 12 Kakina leaf Brassicaceae Brassica 156.7 115.4 325.7 115.8 13 Wasabi leaf Brassicaceae Brassica 86.7 110.9 45.6 118.9 14 Watercress Brassicaceae Nasturtium 44.2 50.9 7.9 26.8 15 Rucola Brassicaceae Arugula 11.8 30.1 7.8 38.0 16 Red radish Brassicaceae Raphanus 50.9 22.7 39.2 11.2 17 Hot radish Brassicaceae Raphanus 91.0 83.2 81.9 27.5 18 Radish Brassicaceae Raphanus 49.2 97.2 46.6 74.6 19 Cress Brassicaceae Lepidium 523.1 87.7 302.2 36.9 20 Horse radish Brassicaceae Wasabia 80.4 71.7 57.6 73.0 21 Ostrich fern Woodsiaceae Matteuccia 29.7 23.4 20.8 11.5 22 Japanese angelica tree Araliaceae Aralia 117.0 9.5 103.9 1.8 23 Zucchini Cucurbitaceae Cucurbita 337.9 86.4 329.9 91.9 24 Pumpkin Cucurbitaceae Cucurbita 63.3 129.7 70.1 140.6 25 Cucumber Cucurbitaceae Cucumis 316.3 82.7 313.3 82.6 26 Melon cucumber Cucurbitaceae Cucumis 291.8 87.8 327.3 90.0 27 Okinawan yellow cucumber Cucurbitaceae Cucumis 107.1 124.5 97.5 117.1 28 Bitter melon Cucurbitaceae Momordica 522.6 77.5 568.1 79.8 29 Wax gourd Cucurbitaceae Benincasa 134.5 96.7 117.1 95.3 30 Chicory Asteraceae Cichorium 175.8 103.7 315.3 103.6 31 Gynura bicolor Asteraceae Gynura 145.0 100.4 137.6 105.7 32 Nigana Asteraceae Ixeris 94.7 91.1 87.4 95.4 33 Butterbur scape Asteraceae Petasites 509.7 124.9 511.2 129.3 34 W blueberry Ericaceae Vaccinium 168.6 98.8 212.8 102.0 35 Chinese wolfberry fruit Solanaceae Lycium 187.7 87.6 476.1 84.6 36 Sweet green pepper Solanaceae Capsicum 137.1 73.6 544.3 64.8 37 Manganji pepper Solanaceae Capsicum 102.7 81.0 118.5 82.0 38 Green pepper Solanaceae Capsicum 129.9 91.4 221.1 83.7 39 Green chili Solanaceae Capsicum 64.9 87.3 37.3 84.1 40 Jalapeno pepper Solanaceae Capsicum 103.7 98.9 72.7 85.9 41 Eggplant Solanaceae Solanum 235.5 70.2 579.3 66.1 42 Potato Solanaceae Solanum 166.2 95.7 229.8 97.2 43 Cherry tomato Solanaceae Solanum 193.8 102.9 372.1 102.9 44 Mizunasu eggplant Solanaceae Solanum 127.7 117.0 151.7 108.3 45 Tomato Solanaceae Solanum 164.4 103.1 131.4 110.7 46 Beinasu eggplant Solanaceae Solanum 217.5 106.2 259.0 111.4 47 Pepino Solanaceae Solanum 93.7 81.7 109.8 55.4 48 Red onion Alliaceae Allium 447.4 111.3 660.6 96.0 49 Ice plant Aizoaceae Mesembryanthemum 504.8 34.2 213.7 11.0 50 Prune Rosaceae Prunus 263.8 107.6 401.7 66.0 51 Apricot Rosaceae Prunus 126.0 108.6 388.5 112.7 52 Cherry Rosaceae Prunus 313.5 124.3 485.0 183.3 53 Kidney bean Fabaceae Phaseolus 240.3 86.9 320.0 86.5 54 Red kidney bean Fabaceae Phaseolus 66.2 122.8 55.7 103.3 55 Feijoada bean Fabaceae Phaseolus 82.3 120.8 106.5 103.6 56 Black kidney bean Fabaceae Phaseolus 122.8 104.2 162.7 115.1 57 White flower bean Fabaceae Phaseolus 102.4 116.4 84.8 122.3 58 Red pea Fabaceae Pisum 182.3 123.1 275.5 121.6 59 Mung bean Fabaceae Vigna 70.6 95.5 45.9 37.9 60 Dainagon azuki bean Fabaceae Vigna 87.1 96.5 69.5 48.2 61 Bean sprout Fabaceae Vigna 99.5 97.3 106.1 100.8 62 Black-eyed pea Fabaceae Vigna 132.2 110.9 103.3 114.2 63 Winged bean Fabaceae Psophocarpus 72.1 89.0 131.4 88.4 64 Lentil bean Fabaceae Lens 244.9 120.4 457.2 115.8 65 Asparagus Liliaceae Asparagus 106.1 97.1 150.3 100.0 66 Dogtooth violet Liliaceae Erythronium 168.7 81.7 240.7 65.7 67 Hosta montana Liliaceae Hosta 229.7 100.0 325.4 98.2

(29) Subsequently, a mouthwash, toothpaste, breath freshening spray, troche, chewing gum, candy, tablet candy, gummy jelly, and beverage, all containing the acid-induced biofilm formation inhibitor containing the plant extract of the present invention, were produced by a conventional method. The formulae are shown below.

(30) However, the scope of the present invention is not limited thereto.

Example 3

(31) A mouthwash was produced according to the following formulation.

(32) TABLE-US-00002 Ethanol 2.0% by weight Japanese mustard spinach extract 1.0 Flavor 1.0 Water Balance 100.0

Example 4

(33) A toothpaste was produced according to the following formulation.

(34) TABLE-US-00003 Calcium carbonate 50.0% by weight Glycerol 19.0 Mibuna extract 1.0 Carboxymethylcellulose 2.0 Sodium lauryl sulfate 2.0 Flavor 1.0 Saccharin 0.1 Chlorhexidine 0.01 Water Balance 100.0

Example 5

(35) A breath freshening spray was produced according to the following formulation.

(36) TABLE-US-00004 Ethanol 10.0% by weight Glycerol 5.0 Hot radish extract 1.0 Flavor 0.05 Coloring agent 0.001 Water Balance 100.0

Example 6

(37) A troche was produced according to the following formulation.

(38) TABLE-US-00005 Cress extract 92.3% by weight Gum Arabic 6.0 Flavor 1.0 Sodium monofluorophosphate 0.7 100.0

Example 7

(39) A chewing gum was produced according to the following formulation.

(40) TABLE-US-00006 Gum base 20.0% by weight Xylitol 54.7 Maltose 15.0 Sorbitol 9.3 Flavor 0.5 Potherb mustard extract 0.5 100.0

Example 8

(41) A candy was produced according to the following formulation.

(42) TABLE-US-00007 Sugar 50.0% by weight Reduced sugar syrup 33.0 Citric acid 1.0 Flavor 0.2 L-Menthol 1.0 Potherb mustard extract 0.4 Water Balance 100.0

Example 9

(43) A tablet candy was produced according to the following formulation.

(44) TABLE-US-00008 Sugar 74.7% by weight Lactose 18.9 Ice plant extract 2.0 Fatty acid sucrose ester 0.15 Water 4.25 100.0

Example 10

(45) A gummy jelly was produced according to the following formulation.

(46) TABLE-US-00009 Gelatin 60.0% by weight Reduced sugar syrup 32.4 Japanese angelica tree extract 0.5 Vegetable oil and fat 4.5 Malic acid 2.0 Flavor 0.5 100.0

Example 11

(47) A beverage was produced according to the following formulation.

(48) TABLE-US-00010 Orange juice 30.0% by weight Ostrich fern extract 0.5 Citric acid 0.1 Vitamin C 0.04 Flavor 0.1 Water Balance 100.0

INDUSTRIAL APPLICABILITY

(49) The oral composition of the present invention is a periodontal disease preventive agent with a new perspective which exhibits the acid-induced periodontal disease biofilm formation inhibitory action, different from the conventional antibacterial agents against periodontal disease bacteria. Consequently, the oral composition of the present invention is likely to render advantages of having a lower risk of resistant bacteria emergence, or the like, when compared with the existing antibacterial agents, and the like, and thus applicable to various products.

(50) This application claims the priority from Japanese Patent Application No. 2011-196315, filed on Sep. 8, 2011, and the disclosure of which is hereby incorporated by reference as a part of the present application.