[go: up one dir, main page]

WO1993020707A1 - Gomme a macher anticariogene et procede de lutte contre la carie dentaire a l'aide de glyceraldehyde - Google Patents

Gomme a macher anticariogene et procede de lutte contre la carie dentaire a l'aide de glyceraldehyde Download PDF

Info

Publication number
WO1993020707A1
WO1993020707A1 PCT/US1993/002883 US9302883W WO9320707A1 WO 1993020707 A1 WO1993020707 A1 WO 1993020707A1 US 9302883 W US9302883 W US 9302883W WO 9320707 A1 WO9320707 A1 WO 9320707A1
Authority
WO
WIPO (PCT)
Prior art keywords
chewing gum
glyceraldehyde
weight
gum
mutans
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US1993/002883
Other languages
English (en)
Inventor
Michael J. Greenberg
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
WM Wrigley Jr Co
Original Assignee
WM Wrigley Jr Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by WM Wrigley Jr Co filed Critical WM Wrigley Jr Co
Publication of WO1993020707A1 publication Critical patent/WO1993020707A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • 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
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • 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
    • 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
    • A61K8/34—Alcohols
    • A61K8/345—Alcohols containing more than one hydroxy group
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/0012—Galenical forms characterised by the site of application
    • A61K9/0053—Mouth and digestive tract, i.e. intraoral and peroral administration
    • A61K9/0056—Mouth soluble or dispersible forms; Suckable, eatable, chewable coherent forms; Forms rapidly disintegrating in the mouth; Lozenges; Lollipops; Bite capsules; Baked products; Baits or other oral forms for animals
    • A61K9/0058—Chewing gums
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • 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

Definitions

  • This invention relates to a method for preventing or reducing dental caries wherein the carbohydrate glyceraldehyde is employed in chewing gum to inhibit growth of Streptococcus mutans ("S. mutans") in the mouth.
  • the present invention also relates to chewing gum formulations containing glyceraldehyde.
  • Foods containing natural sugars such as sucrose and dextrose have long been recognized as a major contributing cause of dental caries.
  • the sugars are easily utilizable sources of nutrition for bacteria, specifically S. mutans found in the mouth. This bacteria is also responsible for the formation of plaque.
  • S. mutans ferments residual sugar, thereby producing acids that dissolve the minerals of the teeth.
  • U.S. Patent Nos. 4,457,921, issued July 3, 1984, and 4,508,713 issued April 2, 1985, both to Stroz et al. teach a method for treating teeth with hydrogenated starch hydrolysate, in conjunction with sucrose, in a chewing gum composition, in order to reduce dental caries.
  • U.S. Patent No. 4,374,122, issued February 15, 1983, also to Stroz et al. teaches the use of a compound comprising 3,4-dihydro-6-methyl-l,2,3- oxathiazine-4-one-2,2-dioxide, or the sodium, ammonium, potassium or calcium salts thereof, in an orally-usable carrier, including chewing gum, in order to reduce dental caries.
  • U.S. Patent No. 4,518,581 issued May 21, 1985, to Miyake et al., teaches the use of a substance selected from the group consisting of isomaltosyl mono-, di- and tri-glucoses, and reduction products thereof, in orally-usable products including chewing gum in order to reduce dental caries.
  • U.S. Patent No. 3,629,395, issued December 21, 1971, to Litchfield et al. r teaches the use of 1- hydroxyethylphosphonic acid; 1,2-dihydroxyethyl- phosphonic acid; 1-aminoethylphosphonic acid; 2-amino- ethylphosphonic acid; 1-aminomethylphosphonic acid; 2- amino-4-phosphonobutyric acid; 2-amino-3-phosphono- propionic acid; glyceraldehyde-3-phosphoric acid; and glyceraldehyde diphosphate, in a gum formulation, to prevent dental caries.
  • the carbohydrate glyceraldehyde inhibits bacterial growth and may thus be used in chewing gum and confections to reduce the incidence of dental caries. Amounts of glyceraldehyde in a chewing gum formula sufficient to inhibit S. mutans may reduce the development of dental caries.
  • a chewing gum formulation containing an amount of glyceraldehyde effective to give the chewing gum anti-caries properties, preferably at least 0.5% by weight glyceraldehyde, and more preferably from about 0.5 to about 40% by weight glyceraldehyde. Even more preferably, the weight range of glyceraldehyde is from about 1 to about 35%, and still more preferably, from about 5 to about 30%.
  • the present invention also provides a method of treating teeth to reduce or prevent dental caries by gradually administering glyceraldehyde over a period of time. This is accomplished by using a chewing gum formulation containing an amount of glyceraldehyde effective to give the gum anti-caries properties.
  • the method described above preferably utilizes a chewing gum formulation containing at least 0.5% by weight glyceraldehyde, more preferably from about 0.5 to about 40% by weight glyceraldehyde. Even more preferably, the method utilizes a chewing gum formulation wherein the weight range of glyceraldehyde is from about 1 to about 35%, and still more preferably, from about 5 to about 30%.
  • Glyceraldehyde is a 3-carbon carbohydrate
  • aldotriose (aldotriose) , and is the simplest aldose. Its melting point is reported at temperatures from 138°C to 145°C. It is soluble in water, alcohol and ether, but insoluble in benzene. Glyceraldehyde has an empirical formula of C 3 H 6 0 3 and its molecular weight is 90.08. The structure of glyceraldehyde is shown below:
  • r glyceraldehyde is commonly used as an ingredient in cosmetics and medicants, for biochemical research, for the preparation of polyesters and adhesives, as a cellulose modifier, and in leather tanning. It is a chemical and metabolic intermediate, produced in the body by the oxidation of sugars, and although it is considered to be nontoxic and tasteless, it is not yet an approved food ingredient. It exists in D and L optical isomers, both of which (and their mixtures) are useful in the present invention. The DL mixture is preferred, since it is readily available commercially.
  • a chewing gum composition comprises a water soluble bulk portion; a water insoluble, chewable, chewing gum base portion; and, typically, water insoluble flavor ingredients.
  • the water soluble bulk portion which in the case of the invention includes glyceraldehyde, dissolves with a portion of the flavor over a period of time, while the consumer chews the gum.
  • the gum base portion is retained in the mouth throughout the chew.
  • the insoluble gum base generally includes elastomers, resins, fats, oils, waxes, softeners and inorganic fillers.
  • the elastomers may include polyisobutylene, isobutylene-isoprene copolymer, styrene butadiene rubber and natural latexes such as chicle.
  • the resins may include polyvinyl acetate, ester gums and terpene resins. Low molecular weight polyvinyl acetate is a preferred resin.
  • Fats and oils may include animal fats such as lard and tallow, vegetable oils such as soybean and cottonseed oils, hydrogenated and partially hydrogenated vegetable oils, and cocoa butter.
  • Commonly used waxes include petroleum waxes such as paraffin and macrocrystalline wax, natural waxes such as beeswax, candelilla, carnauba and polyethylene wax.
  • the present invention contemplates the use of any commercially acceptable chewing gum base.
  • the gum base typically also includes a filler component such as calcium carbonate, magnesium carbonate, talc, dicalcium phosphate and the like, in an amount from about 5 to about 60% by weight of the gum base; softeners, including glycerol monostearate and glycerol triacetate; and optional ingredients such as antioxidants, colors and emulsifiers.
  • the gum base constitutes from about 5 to about 95% by weight of the chewing gum, more typically from about 10 to about 50% by weight of the chewing gum, and most commonly from about 20 to about 35% by weight of the chewing gum.
  • the water soluble portion of the chewing gum may include softeners, bulk sweeteners, high intensity sweeteners, flavoring agents and combinations thereof.
  • Softeners such as glycerin are added to the chewing gum in order to optimize the chewability and mouth feel of the gum.
  • the softeners which are also known as plasticizers or plasticizing agents, constitute from about 0.1 to about 15% by weight of the chewing gum.
  • Aqueous sweetener solutions such as those containing sorbitol, hydrogenated starch hydrolysates, syrups of xylitol, maltitol, hydrogenated isomaltulose and other polyols, corn syrup and combinations thereof, may also be used as softeners and binding agents in the chewing gum.
  • Bulk sweeteners constitute from about 5 to about 90% by weight of the chewing gum, more typically from about 20 to about 80% by weight of the chewing gum and most commonly from about 30 to about 60% by weight of the chewing gum.
  • Sweeteners contemplated by the present invention for use in chewing gum include both sugar and sugarless components.
  • Sugar sweeteners generally include saccharide-containing components commonly known in the chewing gum art. These sugar sweeteners include but are not limited to sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids and the like, alone or in any combination.
  • sugar and/or sugarless sweeteners may be employed in the chewing gum.
  • a sweetener may be present in a chewing gum in whole or in part as a water soluble bulking agent. It is a portion of the usual sweetener/bulking agent which is replaced with glyceraldehyde, in the quantities described above.
  • the softener may be combined with a sweetener such as an aqueous sweetener solution.
  • Bulk sweeteners preferably include sugarless sweeteners and components.
  • Sugarless sweeteners include components with sweetening characteristics but are devoid of the commonly known sugars.
  • Sugarless sweeteners include but are not limited to sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol, hydrogenated isomaltulose, and the like, alone or in combination.
  • High intensity sweeteners may also be present and are commonly used with sugarless sweeteners. When used, high intensity sweeteners typically constitute from about 0.001 to about 5% by weight of the chewing gum, preferably from about 0.01 to about 1% by weight of the chewing gum. Typically, high intensity sweeteners are at least 20 times sweeter than sucrose. These may include but are not limited to sucralose, aspartame, salts of acesulfame, alitame, saccharin and its salts, cyclamic acid and its salts, glycyrrhizin, dihydrochalcones, thaumatin, monellin, and the like, alone or in combination.
  • the flavoring agent should generally be present in the chewing gum in an amount within the range of from about 0.1 to about 15% by weight of the chewing gum, preferably from about 0.2 to about 5% by weight of the chewing gum, most preferably from about 0.5 to about 3% by weight of the chewing gum.
  • Flavoring agents may include essential oils, synthetic flavors or mixtures thereof including but not limited to oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oil, spearmint oil r other mint oils r clove oil, oil of wintergreen, anise and the like. Artificial flavoring agents and components may also be used in the chewing gum.
  • Natural and artificial flavoring agents may be combined in any sensorially acceptable fashion.
  • Optional ingredients such as colors, emulsifiers pharmaceutical agents and additional flavoring agents may also be included in chewing gum.
  • chewing gum is manufactured by sequentially adding the various chewing gum ingredients to any commercially available mixer known in the art. After the ingredients have been thoroughly mixed, the gum mass is discharged from the mixer and shaped into the desired forms such as by rolling into sheets and cutting into sticks, extruding into chunks, or casting into pellets.
  • the ingredients are mixed by first melting the gum base and adding it to the running mixer. The base may also be melted in the mixer itself. Color may also be added at this time.
  • a softener such as glycerin may then be added next along with syrup and a portion of bulking agent, which may include glyceraldehyde. Further portions of the bulking agents, including any remaining glyceraldehyde, may then be added to the mixer.
  • the present invention contemplates the blending of glyceraldehyde into the chewing gum, thus allowing its gradual release into the mouth as the gum is chewed.
  • Glyceraldehyde may be mixed with the chewing gum ingredients at any time during the manufacturing process, but preferably it is mixed in with the bulking agent. Although in a lesser quantity, glyceraldehyde may also be coated on the outside of the gum.
  • the following examples are not to be construed as limitations upon the present invention, but are included merely as an illustration of various embodiments.
  • An S. mutans culture (ATCC 25175) was prepared with TSB and incubated 24 hours at 35 ⁇ C.
  • This example demonstrates the dose-efficacy relationship between the concentration of inhibitory carbohydrate and bacterial multiplication.
  • 5 grams of D-erythrose and 10 grams of D,L-glyceraldehyde were dissolved and diluted to obtain four concentrations ranging between 0.10% and 2.0%. This was done by preparing 10% stock solutions and diluting them according to the following schedule:
  • TSB was the diluent for the broth assay.
  • Two strains of S. mutans (ATCC 25175 and ATCC 27351) were prepared in TSB incubated 24 hours at 35°C before inhibition testing.
  • Disc Inhibition Test After 24 hours' incubation there was a zone of inhibition visible on plates containing discs with 2.0% glyceraldehyde (Table 3) . Like Example 1, the results in TSB also showed inhibition.
  • Initial plate counts in the control and glyceraldehyde plates for ATCC 25175 ranged from 3,300 cfu/ml (2.00% glyceraldehyde, Table 4) to 4,400 cfu/ml (control); and for ATCC 27351, from 1,900 cfu/ml (control and 2.00% glyceraldehyde) to 2,400 cfu/ml
  • the environment of the mouth as glyceraldehyde is gradually released from the chewing gum into the saliva, is expected to simulate the environment in the TSB test, and thus inhibit S. mutans.
  • a spearmint flavored sugar-free chewing gum can be made with the following ingredients: %
  • the chewing gum can be prepared by softening the gum base at about 65°C (150 ⁇ F) and adding it to the mixer with the sorbitol. After 2 minutes of mixing, mannitol is added, after which glyceraldehyde is added, followed by glycerin. These ingredients are mixed a total of 6 minutes, then flavor is added and mixed another 5 minutes. The gum is discharged, rolled thin, and cut into sticks.
  • the chewing gum product will have a pleasant taste and inhibit growth of S. mutans in the mouth.
  • a peppermint flavored gum can be prepared using the following ingredients:
  • the chewing gum can be prepared as described for Example 3.
  • the chewing gum product will have a pleasant taste and inhibit growth of S. mutans in the mouth.

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
  • General Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Animal Behavior & Ethology (AREA)
  • Epidemiology (AREA)
  • Physiology (AREA)
  • Engineering & Computer Science (AREA)
  • Medicinal Chemistry (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oral & Maxillofacial Surgery (AREA)
  • Emergency Medicine (AREA)
  • Birds (AREA)
  • Confectionery (AREA)

Abstract

Composition de gomme à mâcher destinée à lutter contre les caries qui comporte suffisamment de glycéraldéhyde pour conférer à ladite gomme à mâcher des propriétés anticariogènes. Un procédé permettant de réduire ou de prévenir les caries dentaires en inhibant la croissance de Streptococcus mutans en présence d'hydrates de carbone fermentables dans la bouche est également décrit. Ledit procédé consiste à mettre en contact les dents avec de la gomme à mâcher contenant du glycéraldéhyde, ledit glycéraldéhyde étant présent en quantité suffisante pour conférer à la gomme à mâcher des propriétés anticariogènes.
PCT/US1993/002883 1992-04-09 1993-03-25 Gomme a macher anticariogene et procede de lutte contre la carie dentaire a l'aide de glyceraldehyde Ceased WO1993020707A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US86716392A 1992-04-09 1992-04-09
US07/867,163 1992-04-09

Publications (1)

Publication Number Publication Date
WO1993020707A1 true WO1993020707A1 (fr) 1993-10-28

Family

ID=25349245

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1993/002883 Ceased WO1993020707A1 (fr) 1992-04-09 1993-03-25 Gomme a macher anticariogene et procede de lutte contre la carie dentaire a l'aide de glyceraldehyde

Country Status (2)

Country Link
AU (1) AU3938293A (fr)
WO (1) WO1993020707A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3651206A (en) * 1969-09-18 1972-03-21 Wrigley W M Jun Co Anticaries chewing gum
US4048299A (en) * 1969-09-05 1977-09-13 William Wrigley, Jr. Co. Anticaries confectionaries and oral health products
US4053638A (en) * 1970-05-06 1977-10-11 William Wrigley Jr. Company Anticaries confectioneries and oral health products
US4060602A (en) * 1976-05-06 1977-11-29 General Foods Corporation Oral preparations for preventing dental caries

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4048299A (en) * 1969-09-05 1977-09-13 William Wrigley, Jr. Co. Anticaries confectionaries and oral health products
US3651206A (en) * 1969-09-18 1972-03-21 Wrigley W M Jun Co Anticaries chewing gum
US4053638A (en) * 1970-05-06 1977-10-11 William Wrigley Jr. Company Anticaries confectioneries and oral health products
US4060602A (en) * 1976-05-06 1977-11-29 General Foods Corporation Oral preparations for preventing dental caries

Also Published As

Publication number Publication date
AU3938293A (en) 1993-11-18

Similar Documents

Publication Publication Date Title
US5294449A (en) Composition of anti-cavity chewing gum and method of fighting tooth decay by using erythrose as anticaries agent
US4853212A (en) Reduced base content chewing gum compositions having anesthetic properties
US4822597A (en) Anesthetic-containing chewing gum compositions
US5912030A (en) Comestible products having extended release of addititives and method of making
EP0403619B1 (fr) Gomme a macher contenant un emulsifiant hydrate et procedes de preparation
EP0605632B2 (fr) Gomme a macher renfermant de la dextrine non-digestible.
US6159509A (en) Method of making chewing gum products containing perillartine
US5698215A (en) Chewing gum composition with fluoride and citric acid
US4271197A (en) Chewing gum containing sugar substitute
AU654732B2 (en) Cooling agent/cyclodextrin complex for improved flavor release
EP0204454B1 (fr) Gomme à mâcher à texture multiple
US20160050954A1 (en) Novel confectionery with improved crunchiness
AU626939B2 (en) Emulsifiers for flavor prolongation in chewing gum
CN1450888A (zh) 口腔保健用的口香糖和糖果
CA1316750C (fr) Composition anhydrique non rancescible pour gomme a macher
CA2171615C (fr) Chewing-gum contenant de faibles taux de maltitol et un edulcorant puissant
US4409244A (en) Chewing gum containing fructose syrup
US5286499A (en) Chewing gum with improved taste perception employing invert sugar humectant
NZ227617A (en) Chewing gum product having a chewable gum base as a core and rolling compound comprising powdered xylitol deposited upon the core
EP0196640A1 (fr) Composition de comestibles contenant de l'aspartame stabilisé et leur procédé de préparation
US5296244A (en) Chewing gum containing aspartame and palatinose oligosaccharide
WO1993020707A1 (fr) Gomme a macher anticariogene et procede de lutte contre la carie dentaire a l'aide de glyceraldehyde
CA2305769C (fr) Produits de gomme a macher contenant de la peryllartine et methode de fabrication connexe
CN1045909A (zh) 采用氢化淀粉水解物糖浆改善埃利坦稳定性
AU780661B2 (en) Chewing gum products containing perillartine and method of making the same

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AT AU BB BG BR CA CH CZ DE DK ES FI GB HU JP KP KR KZ LK LU MG MN MW NL NO NZ PL RO RU SD SE SK UA VN

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: CA

REG Reference to national code

Ref country code: DE

Ref legal event code: 8642