WO2025111456A1 - Compositions for inducing saliva and release of calcium chelators and antimicrobials in oral cavity - Google Patents

Abstract

Compositions for inducing saliva production and increasing saliva levels in the oral cavity for oral health of a subject. Compositions formulated to release calcium chelators and/or antimicrobials in the oral cavity of the subject to further enhance the oral health environment. Compositions formulated as oral health treats or supplements with a source of protein, a source of starch, a source of fiber, an optional hydrocolloid, one or more herbal or marine ingredients, and one or more calcium chelators. Methods of supporting oral health, such as by reducing microbes in the oral cavity of a subject, wherein the subject masticates or manipulates at least a portion of the composition in and around their oral cavity for a period of time such that saliva levels are increased in the oral cavity of the subject and microbial levels are reduced.

Description

COMPOSITIONS FOR INDUCING SALIVA AND RELEASE OF CALCIUM CHELATORS AND ANTIMICROBIALS IN ORAL CAVITY CROSS-REFERENCE TO RELATED APPLICATIONS The present application claims the priority benefit of U.S. Provisional Patent Application Serial No. 63/601,396, filed November 21, 2023, entitled COMPOSITIONS FOR INDUCING SALIVA AND RELEASE OF CALCIUM CHELATORS AND ANTIMICROBIALS IN ORAL CAVITY, incorporated by reference in its entirety herein. BACKGROUND OF THE INVENTION Field of the Invention The present invention relates to compositions and methods for inducing saliva in the oral cavity for oral health of a subject. Description of Related Art Periodontal disease is the most common dental condition in dogs and cats – by the time a pet is 3 years old, he or she will very likely have some early evidence of periodontal disease. It starts with plaque that hardens into tartar. The bacteria in plaque are predominantly nonmotile, gram-positive aerobes, including Staphylococcus spp and Streptococcus spp, but many others are also present. If the plaque becomes very thick because of poor oral hygiene and oxygen within the plaque is depleted, the bacterial population can become more pathogenic, with a higher percentage of nonmotile, gram-negative anaerobic rods. The bacteria found in the presence of teeth with periodontal disease include Bacteroides fragilis, Peptostreptococcus, Porphyromonas gulae, Porphyromonas salivosa, Porphyromonas denticanis, Prevotella intermedia, Treponema spp, Bacteroides splanchnicus, and many others. Interestingly, some of the common human periodontopathogens such as Haemophilus (formerly Actinobacillus) actinomycetemcomitans are notably absent in animals. Subgingival plaque (plaque on the tooth surface below the gingival margin) is also commonly inhabited by these more periodontopathogenic species of bacteria. Periodontitis is caused by the host's response to subgingival plaque. Inflammatory mediators produced by the host directly result in bone and tissue damage around the root. The bacteria themselves and their metabolic products also contribute to the bone damage. Dental foods, treats, and chews have been reported to attenuate dental plaque, calculus, and tooth stain accumulation in companion animals using a wide range of technologies, including both mechanical and chemical means. Foods that work mechanically generally adjust the kibble size, shape, density, moisture levels, and fiber content to promote chewing and maximize contact with the tooth surface. Although these diets have been shown to be effective, they limit food choice if the pet otherwise requires a specific diet (e.g., for weight control). Thus, there remains a need for improved chewable (and digestible) foods, treats, and chews for supporting oral health in a subject. SUMMARY OF THE INVENTION The present application generally concerns compositions for inducing saliva production and increasing saliva levels in the oral cavity for oral health of a subject. The compositions can be further formulated to release calcium chelators and/or antimicrobials in the oral cavity of the subject to further enhance the oral health environment. In one or more embodiments, the compositions are formulated to improve or support the improvement of dental conditions, such as dental plaque, calculus, tooth staining, halitosis, stomatitis, gingivitis, and/or periodontitis. The compositions generally comprise a source of protein, a source of starch, a source of fiber, an optional hydrocolloid, one or more herbal or marine ingredients and one or more calcium chelators. It will be appreciated that due to the natural ingredients used in the compositions, in some cases the same ingredient can serve as the source of more than one type of nutritional element (although it will be appreciated that the present compositions, thought containing nutritionally useful ingredients, are not formulated for or intended to be a substitute or replacement for regular food or kibble but an additive part of a balanced diet). Natural ingredients, for example legume flours, will contribute both protein and fiber to the composition. In one or more aspects, the compositions comprise a digestible rigid body configured for a chewing duration of from 1 to 10 minutes. In one or more aspects, the compositions comprise a digestible soft chew configured for a chewing duration of less than 1 minute. In one or more aspects, the composition comprises protein and starch in a weight ratio ranging from 0.5:1, 1:1, 2:1 protein to starch. In one or more embodiments, the compositions are essentially free of “added water” which refers to the addition of water as a stand-alone ingredient that is mixed into the composition with the other ingredients in the mixture. Preferably, the composition recipe does not include added water. In one or more embodiments, the compositions have very little “free water” and have a water activity of less than 0.75. Free water refers to water molecules in the composition or product that remain available to react with other ingredients and/or with microbes that can lead to staling and/or fungal growth, and/or rotting or microbial growth on or in the composition. In one or more embodiments, the compositions comprise 0.5% to 1.8% lactic acid. In one or more embodiments, the compositions comprise one or more herbal ingredients comprises oil, root, bark or leaves of mint, eucalyptus, thyme, skullcap, acacia tree, tea plant (green tea), cranberry, and/or Kelp or polyphenols, terpenoids or catechins therefrom. In one or more embodiments, the compositions comprise a source of polyphenolic compounds and fiber selected from peas and/or garbanzo beans. In one or more embodiments, the compositions comprise a starch selected from Tapioca starch and/or potato starch. In one or more embodiments, the compositions comprise a hydrocolloid selected from guar gum, locust bean gum, and/or tara gum. In one or more embodiments, the compositions comprise a calcium chelator that is one or more of L-Lactic Acid and/or sodium hexametaphosphate. In one or more embodiments, the compositions comprise natural fungicides and preservatives selected from cultured skim milk or vitamin C or citric acid or Rosemary. In one or more embodiments stain and odor absorbing or adsorbing materials such as activated charcoal and direct mineral-based antimicrobials complexes such as microporous crystalline aluminosilicate materials (zeolites) can be used. In one or more embodiments, the composition is a discrete unit dosage form, such as in the form of a 3-dimensional body having a shape providing for a defined dosage per shaped body (e.g., a chewable unit-dosage form) and/or in the form of a powder (e.g., in a sachet or provided with a scoop for dosing a predetermined amount of powder). In one or more embodiments, the composition is configured in a defined 3-dimensional shape to promote continuous mastication for a minimum duration of time and/or prevent gulping or swallowing whole of the discrete dosage form by the subject. In one or more embodiments, the composition is provided in the form of a 3- dimensional ring or an elongated 3-dimensional body shaped to prevent gulping or swallowing whole by the subject. In one or more embodiments, the body has a rough surface texture. In one or more embodiments, the body has ridges or protrusions for oral or dental stimulation to encourage mastication. In one or more embodiments, the dosage form is a rigid body that becomes pliable and soft after exposure to the saliva of said subject. In one or more embodiments, the rigid body is a rod-shaped body having a transverse cross-sectional dimension of a triangle, x, or 5-, 6- , 7-, or 8-pointed star. See, e.g., Figs. 6A-6D. In one or more embodiments, the shaped body is bent into an open ring having a transverse cross-sectional dimension of a triangle, x, or 5-, 6-, 7-, or 8-pointed star. The present disclosure also concerns methods of supporting oral health, such as by reducing microbes in the oral cavity of a subject. The methods generally comprise a composition according to any of the embodiments described herein to the subject. According to the method, the subject masticates or manipulates at least a portion of the composition in and around their oral cavity for a period of time such that saliva levels are increased in the oral cavity of the subject and microbial levels are reduced. In one or more embodiments, the subject engages in a continuous masticatory exercise with the composition for a chewing duration of at least one minute, preferably at least 1 minute, preferably up to 5 minutes. In one or more embodiments, the subject is a dog or a cat. In one or more embodiments, the reduction of microbial levels in the subject treats or reduces a dental condition in the subject. In one or more embodiments, the dental condition is dental plaque, calculus, tooth staining, halitosis, stomatitis, gingivitis, and/or periodontitis. In one or more embodiments, the pH of said oral cavity is increased after said period of time. In one or more embodiments, the composition is provided as a free-flowing, dry powder comprising the ingredients according to any of the embodiments herein. In one or more embodiments, the composition is provided as an ingestible powder for improving or supporting oral health, reducing dental stains and absorbing or adsorbing odors (or odor-causing biological materials or minerals bound to teeth), the powder comprising about 70% by weight of a source polyphenols (e.g., tea plant, cranberry, etc.), about 5% by weight calcium chelator, about 20% by weight natural preservative, preferably vitamin C, Skim Milk, Rosemary or Citric Acid powder, and the balance being stain, odor adsorbing and antimicrobial agents such as activated charcoal and mineral complexes such as aluminosilicates, on a dry weight basis taken as 100% by weight. The dry powder can be provided in powder form to the subject, e.g., to be licked up by the animal via hand feeding or as a top dressing on food, whereupon it sticks to the oral surfaces including teeth. The powder induces saliva formation in the subject to moisten the powder for swallowing. BRIEF DESCRIPTION OF THE DRAWINGS The patent or application file contains at least one drawing executed in color. Copies of this patent or patent application publication with color drawing(s) will be provided by the Office upon request and payment of the necessary fee. Figure (Fig.) 1 shows a perspective view of an exemplary-shaped chew treat having a rough surface according to an embodiment of the invention having a generally annular structure or body having two free (unconnected) ends defining a gap therebetween; Fig.2 shows a top-down view of the chew treat in Fig.1; Fig. 3 shows a horizontal side view of the chew treat in Fig. 1 showing the gap between the two free ends; Fig.4 shows an opposing horizontal side view from Fig.3; Fig.5 shows a vertical side view of the treat in Fig.1; Fig. 6A shows a cross-sectional view of the treat in Fig. 1 having a cross-sectional dimension configured as a 6-pointed star or asterisk shape; Fig. 6B shows an alternative embodiment where the cross-sectional shape of the treat is configured as a 6-pointed star where each point is evenly spaced; Fig. 6C shows an alternative embodiment where the cross-sectional shape of the treat is configured as an X-shape; Fig. 6D shows an alternative embodiment where the cross-sectional shape of the treat is configured as an 8-pointed star or asterisk shape, with each point evenly spaced; Fig. 7 shows a perspective view of an alternative embodiment of an exemplary-shaped chew treat having a rough surface according to an embodiment of the invention having a generally elongated rod-shaped structure or body having two free (unconnected) ends at distal terminal ends of the elongated body; Fig.8 is a side view of the rod-shaped treat in Fig.7; Fig.9 is a top-down view of the rod-shaped treat in Fig.7; Fig.10 is a photographic image of two exemplary treat formulations prepared in Example 1 after being half-submerged in water for 1-hour and then broken by hand in the water solubility test in Example 2; and Fig.11 is a photographic image of two exemplary treat formulations prepared in Example 1 after being half-submerged in water for 1 hour or 3 hours and then broken by hand in the water solubility test in Example 2. DETAILED DESCRIPTION In more detail, compositions for inducing saliva and increasing saliva levels in the oral cavity for oral health of a subject are described herein. The compositions can be further formulated to release calcium chelators and/or antimicrobials in the oral cavity of the subject to further enhance the oral health environment. The compositions involve mechanical, chemical, and/or a combination of mechanical and chemical elements to induce saliva and increase saliva levels for improving oral health. The compositions generally comprise a source of fiber, a source of starch, an optional hydrocolloid, one or more herbal or marine ingredients and one or more calcium chelators. In one or more aspects, the compositions comprise protein and starch in a weight ratio ranging from 0.5:1, 1:1, 2:1 protein to starch. In one or more aspects, the compositions comprise protein and starch in a weight ratio of greater than 1:1. In one or more aspects, the compositions comprise 20% by weight protein or more on a dry weight basis (i.e., weight basis of dry ingredients before mixing with humectants, moisturizers or exposing to water in extrusion) taken as 100% by weight. In one or more aspects, the compositions comprise less than 20% by weight starch (from 5% to 20%). In one or more aspects, the compositions comprise a plant source of polyphenols, preferably in an amount of 40% by weight or greater on a dry weight basis. In one or more aspects, the compositions comprise from about 1 to about 2% by weight calcium chelators on a dry weight basis. In one or more aspects, the compositions comprise from about 1 to about 2% by weight of a gum on a dry weight basis. In one or more aspects, the compositions comprise a digestible rigid body configured for a chewing duration of from 1 to 10 minutes. In one or more aspects, the compositions comprise a digestible soft chew configured for a chewing duration of less than 1 minute (3 seconds to 1 minute). In one or more aspects, the compositions are configured to provide mechanical features for masticating and inducing saliva for improving the oral milieu of the subject, including health in the oral cavity, tongue, teeth, and/or gums. Advantageously, the compositions are formulated with selected active ingredients that also contribute to improving the oral milieu of the subject, including health in the oral cavity, tongue, teeth, and/or gums. Chemical agents function by either reducing bacterial numbers (antimicrobials) or preventing the formation of calculus (calcium chelators), binding to stains and odors (activated charcoal), or having direct antimicrobial activity (aluminosilicate complexes) and can be used in conjunction with mechanical means. Calcium chelators, such as sodium hexametaphosphate, serve to reduce the amount of salivary calcium available to mineralize plaque into calculus and have been added to treats and foods. A study showed that the addition of sodium hexametaphosphate to a dry food or biscuits significantly reduced calculus formulation. Lactic acid is currently used as a preservative, not only for pet food but also cheeses, meats, dressings, and a variety of other human foodstuffs. It serves to reduce the risk of microcontamination, particularly from Salmonella, Pseudomonas fluorescens, and Yersinia enterocolitica. Lactic acid is also known to be a good chelating agent that produces the soluble complex, calcium lactate, thereby sequestering the calcium that would otherwise be used to form calculus. Thus, lactic acid supplementation in pet food may promote good oral health. Terpenoids, also known as isoprenoids, are a class of chemical compounds produced from isoprene. Isoprene, a 55-carbon molecule, and terpenes are examples of naturally occurring organic chemicals. These are multicyclic structures with functional groups that contain oxygen. Terpene and terpenoids are sometimes used interchangeably; however, they are distinct because terpenes are simple hydrocarbon molecules, whereas terpenoids are complex compounds with several functional groups. Plant terpenoids are used in traditional herbal medicines for their fragrant properties. The aroma of eucalyptus, the flavors of cinnamon, cloves, and ginger, the golden color of sunflowers, and the red color of tomatoes are all terpenoids. Citral, menthol, camphor, salvinorin A in the herb Salvia divinorum, cannabinoids in cannabis, and ginkgolide and bilobalide in Ginkgo biloba are examples of well-known terpenoids. Terpenoids are terpenes that have had their methyl groups moved or removed or oxygen atoms added. Terpenoids are classified as hemiterpenoids, monoterpenoids, diterpenoids, sesquiterpenoids…etc. The active constituents of Mentha species leaves include flavonoids (eriocitrin, hesperidin, diosmin, luteolin and their glycosides), phenolic acids (derivatives of caffeic acid, e.g., rosmarinic acid), terpenoids, and volatile compounds. Some of the plants of this genus are well known for the presence of essential oils characterized by a wide variety of components. The main groups of natural compounds in the essential oils are monoterpenes (menthol, menthone, menthyl acetate, 1,8-cineole, menthofuran, isomenthone, neomenthol, limonene) and sesquiterpenes (β-caryophyllene), whereas other groups, such as aldehydes, aromatic hydrocarbons, miscellaneous compounds, lactones, and alcohols, are present with a smaller proportion. Menthol a major monoterpenoid of mint is a white, crystalline phenolic compound, which can be isolated from essential oils extracted from some species of the Mentha genus and can also be synthetically manufactured. Menthol is used in the pharmaceutical and food industries for products such as mouth rinses, toothpastes, candies, and flavoring due to its organoleptic characteristics (refreshing smell and taste), because it has a short half-life that prevents its accumulation in organisms, being metabolized and quickly eliminated by the lungs. It also has antimicrobial properties, facilitated by its lipophilic characteristics, which allow it to migrate through the aqueous extracellular medium and interact with the phospholipid membranes, causing damage to these structures and even producing permeabilization and the subsequent leakage of intracellular material, thus destabilizing the microbial agent. Other monoterpenoids such as eucalyptol and thymol can also be used individually or in combination with menthol for the effective chemical control of microbial growth. Natural fungicides and preservatives can be used to preserve the shelf-life of the products. Nonfat dry milk powder contains amino acids and salts, which help control and kill fungus such as mold. Other natural preservatives include ascorbic acid (Vitamin C), citric acid, mixed tocopherols (Vitamin E), rosemary, and combinations thereof. Herbal effectors with antimicrobial and anti-inflammatory chemical components can also be used together or separately, those include but are not limited to Scutellaria baicalensis (Chinese Skullcap), Acacia catechu (Acacia Tree), Camellia sinensis (Tea Tree), or rosemary. Those herbs provide flavonoids, catechins and other compounds that act synergistically as anti-microbials and anti-inflammatory agents. The active phytochemical compounds in Skullcap are baicalin and baicalein, and both contribute to the anxiolytic effects by binding to the benzodiazepine site of the GABA-A receptor. The amino acid, GABA (gamma-aminobutyric acid) is the primary inhibitory neurotransmitter in the brain. It is thought that the compounds, baicalin and baicalein, might act as GABA agonists, thus providing pain-reducing anxiolytic effects. Other compounds in Skullcap contributing anti- inflammatory activity include chrysin, oroxylin, wogonin, and parthenolide. Catechin, the name of which is derived from catechu of the extract of Acacia catechu L. represents the chemical family found in a variety of foods and herbs including tea, apples, persimmons, cacaos, grapes, and berries. Catechins are demonstrated to possess a number of promising bactericidal effects on both gram-positive and gram-negative bacteria, including multidrug-resistant strains. Additionally, these molecules are shown to inhibit virulence factor activity, particularly toxins, thus reducing the pathogenicity of certain bacteria. Catechins have long been known to have a strong ability to partition into lipid bilayers of various compositions. Because of this behavior, it has been hypothesized that the partitioning of catechins within the membrane of bacterial cells decreases lipid packing and increases lateral expansion of the membrane, resulting in a decreased barrier activity of the membrane. Legumes are an excellent source of phytochemicals, including phenolic acids, flavonols, flavones, flavanols, flavanones, isoflavones, anthocyanins, tannins, and other phenolics. Chickpea contains several phenolic compounds, including lignans (secoisolariciresinol, pinoresinol, and lariciresinol), isoflavones, flavonoids, phenolic acids, and anthocyanins. Besides, it has significant amounts of flavonoids, especially isoflavones, the main ones being biochanin A and formononetin, to a lesser extent genistein and daidzein. Polyphenolic compounds including flavonoids and phenolic acids are also present in peas. The most commonly detected polyphenolic compounds are mainly represented by 5- caffeoylquinic acid, epicatechin, hesperidin, and catechin (average content: 59.87, 29.46, 19.94, 16.87 mg/100 g, respectively). Marine sources of bioactive compounds such as Kelp (marine algae) contain dipeptides, polyphenols, polysaccharides, carotenoids, and/or fecosterol. Food hydrocolloids are a class of polysaccharides and some proteins that are used widely in food industry as emulsifiers, stabilizers, thickeners, and gel-forming agents. One of their most common uses is as texture modifiers because of their ability to increase viscosity. Hydrocolloidal carbohydrates are produced from plant sources, and they are the most common thickening agents, and they are not easily affected by pH and temperature changes due to their strong intermolecular interactions and low (or no) weak electrolyte residues. Examples are but not limited to Xanthan, Carboxymethyl cellulose (CMC), Methyl cellulose (MC) and hydroxypropylmethyl cellulose (HPMC), Gum Arabic, Galactomannans (Guar gum, Locust bean gum, and tara gum), Konjac maanan, Gum Tragacanth, Modified starch, Agar, κ-Carrageenan and ί- carrageenan, Low and high methoxy pectin, Gellan gum and Alginate. One of their most important uses in the food industry is emulsion stabilizing by increasing the viscosity. There is evidence that gum thickeners, such as guar gum and xanthan gum, are more resistant to salivary amylase than starch-based thickeners and provide for a more viscous product than when using starch alone. Activated charcoal is a fine black powder derived from various carbon sources including plant sources like coal, wood chips, coconut shells, moss, or tree bark. The materials are burned to create a char or charcoal, which then undergoes a special process called activation, which increases its surface area and pore volume. This process makes the charcoal highly porous, allowing it to bind to and absorb various substances, including toxins, impurities, and even gases. This exceptional ability to adsorb makes activated charcoal a versatile substance for dental applications. Crystalline aluminosilicates, have extensive applications due to its unique porous structure, which creates negatively charged channels and cavities that can hold cations, hydroxyl groups, and water molecules. During oral processing, mastication, bolus formation, and swallowing are the most important procedures for sensory perception. The food matrix breaks down into particles which mix with saliva and release aroma, taste and other compounds that may be included in the matrix in the mouth. A correlation exists between viscosity, fracture properties, and sensory attributes associated with chewing, and the viscosity of the bolus and the sensory attributes that are associated with bolus lubrication. The two attributes result in overall “mouth feel” that can be pleasurable and fulfilling. The warm, nutrient-rich, and moist environment in the oral cavity promotes the growth of a diverse microflora, including resident and transient bacteria and fungi. Saliva plays a dual role in modulating microbial attachment and colonization in the mouth. Saliva has proline-rich proteins, which bacteria (such as Streptococcus gordonii, Actinomyces naeslundii, and Porphyromonas gingivalis and yeasts) exploit as receptors to adhere to. The binding of microorganisms enhances microbial clearance by promoting agglutination and blocking of surface adhesins. It is well accepted that saliva functions in the manipulation of colonization and limiting attachment of microorganisms to oral tissues in fact, saliva is rich with effectors that exert direct antimicrobial activity, such as enzymatic breakdown of bacterial cell walls by lysozyme and sequestering iron by lactoferrin. However, the most consequential salivary components involved in defense against microbial species are antimicrobial peptides, which play a vital role in innate immunity as they often constitute the first line of defense against microbial invaders. Due to their positive charge, the general mode of action of these peptides involves binding to the negatively charged surface of microbial membranes, forming pores that ultimately result in lethal efflux of vital cell constituents. Among the best characterized antimicrobial peptides in saliva are the defensins, cathelicidins, and histatins; these diverse peptides can also interact synergistically in limiting microbial colonization. Human β-defensins are a family of evolutionarily conserved cationic peptides mostly produced by epithelial and immune cell populations. These multifunctional peptides mediate the cross-talk between host and microbes and, therefore, play a key role in maintaining a healthy and dynamic equilibrium across the oral mucosal system. The cathelicidins are another group of broad-spectrum antimicrobial peptides derived from both neutrophils and salivary glands that play multiple vital roles in wound healing, immunomodulation, and angiogenesis. The composition of saliva varies greatly among humans and also among dogs and dog breeds, as well as among cats. In the present invention we capitalize on the divergent properties provided by the structural characteristics of a combination of guar gum and starch, and the chemical characteristics of mint oil and L-lactic acid to work together in synergy to affect the oral processing both physically through chewing and the induction of saliva flow, and chemically through the chelation of calcium by L-lactic acid and the various antimicrobial activities present in mint oil to enhance oral cavity health in dogs and cats and humans. Further, the use of natural ingredients has the advantage that the ingredients contribute and serve as a source of more than one nutritional or active category. Naturally sourced materials will naturally contain sources for more than one category, such as contributing both fiber and protein, or polyphenols and fiber, etc. Preferably, the majority of the ingredients (i.e., at least 75% by weight) are from naturally sourced materials. Preferably less than 10%, more preferably less than 5% by weight are artificial ingredients. Preferably, the composition is essentially free of artificial colors or dies. In one or more embodiments, the composition is essentially free of any artificial or chemical flavoring agents. Thus, the combination formulations achieve a multi-modal effect to improve oral health in a digestible product constructed specifically for chewing or more correctly gnawing by a subject to slowly wear away pieces or portions of the product over time. References are made herein to the matrix being a “chew” or “chewable” which means that the matrix can be chewed or gnawed on by a subject, such that cavities and deformations can be made in the matrix, changing its shape, and small portions of the matrix can be chewed or bitten off and masticated by the subject. This is to be contrasted with products or treats that might have a “chewy” texture that is pliable, springy, or resilient (such as in chewing gum) when chewed, which are not intended characteristics of the present invention. The digestible matrix or chewable body described herein is rigid, inflexible, non-pliable, and unbendable (without breaking). The composition generally comprises L-lactic acid in combination with one or more essential oil, in a digestible, shaped semi-solid matrix having texture and shape properties for sensory stimulation which improves oral health through both mechanical means during the chewing process as well as by enhancing the oral milieu through inducement of salivation, thereby changing the oral pH of the subject. In one or more embodiments, L-lactic acid is included in the formulation at a level of from about 0.5 to about 2% by weight, preferably from about 0.6 to about 1.8% by weight, more preferably about 0.6 to about 1.2% by weight, on a dry weight basis The digestible matrix would then not only provide chewing satisfaction to the subject, but would also provide a beneficial effect in the oral cavity of the subject. The chewable body may be provided in forms and shapes intended to be chewed or gnawed for an extended duration and remain in the mouth for up to or exceeding several minutes, or in more consumable forms intended to have a short life in the mouth because they dissolve relatively quickly upon chewing and exposure to saliva, or become gooey or gelatinous upon exposure to moisture or saliva. In one or more embodiments, the chewable body is configured as a Rigid Digestible Dental Treat. In this embodiment, the chewable body is generally rigid and not chewy or spongy, but is still pliable, flexible, and/or rubbery but still a rigid shaped body formed with grooves and/or ridges and a rough (not smooth) surface texture (similar to rawhide or a bone). The chewable body contains no rubber, plastic, or nylon and is entirely digestible. The chewable body, however, is water-susceptible and will begin to break down and lose its rigidity and shape upon exposure to water (or saliva) for extended periods of time (e.g., longer than 30 minutes, longer than 1 hr, longer than 2 hrs, longer than 3 hrs, longer than 4 hrs depending on the intended durability of the embodiment). In this embodiment, the chewable body is generally configured to be masticated and chewed up and swallowed by the animal over a period of 1 minute or longer, up to about 5 minutes. In one or more embodiments, the chewable body is configured as a Soft Chew Dental Treat. In this embodiment, the chewable body is chewy or spongy, and intended to be masticated and chewed up and swallowed by the animal in a matter of seconds, e.g., approximately 30 seconds or less. In general, the composition will comprise a bulk matrix comprising starches, flours, and/or finely ground grain or beans, such as (green for split) pea flour, soy flour, garbanzo (chickpea) flour, rye flour, sorghum flour, corn meal, wheat flour, rice flour, oat flour, potato starch, beet starch, tapioca starch, and the like. In one or more embodiment, the flour used for the bulk matrix is not just an inert filler, but itself contributes nutritional qualities or performance to the product. In one or more embodiment, the flour comprises or consists of a non-allergenic flour, preferably a non-grain flour, preferably a high protein flour (e.g., having 15% or more protein), preferably a legume flour, preferably pea, soy, or garbanzo flour. In one or more embodiments, the composition preferably comprises at least 35%, preferably at least 40% by weight non-grain flour, and preferably high protein flour, preferably pea, soy, or garbanzo flour. In one or more embodiments, the composition is essentially free of wheat flour. In one or more embodiments, the composition is essentially free of rice, corn, or soy flour. In one or more embodiments, the starch preferably comprises or consists of tapioca and/or potato starch. Preferably, the starch is present in the composition at a level of 35% or less, and in some cases 30% by weight or less on a dry weight basis. The composition may further include one or more edible fibers. Examples of suitable edible fiber include but are not limited to bran, pectin, or combinations thereof. The composition may further include one or more animal or vegetable protein sources and flavorings or palatability enhancers, such as chicken meal, egg, chicken by-product meal, fish meal, meat powders, liver powders, catnip, and the like. The amount of animal or vegetable protein sources can depend on the protein content contributed by the flour, particularly, the non-grain high protein flours described above. In one or more embodiments, the composition has a total protein (from all sources including animal or vegetable proteins and high protein flours) amount of 20% by weight or greater, preferably 25% or greater. In one or more embodiments, the composition has a total starch (from all sources) amount of 35% by weight or less, preferably 30% by weight or less, preferably 20% by weight or less. In one or more embodiments, the composition has a total protein (from all sources) to total starch (from all sources) weight ratio of about 1:1 or greater. In one or more embodiments, the composition has a total protein (from all sources) to total starch (from all sources) weight ratio of about 0.5:1, 1:1, 2:1, or greater. Hydrocolloids and humectants lend moisture and texture to the composition. Hydrocolloids such as guar gum and xanthan gum are particularly preferred to lend longevity to the chewable body due to their resistance to salivary amylase. Humectants such as glycerin, sorbitol, honey, and fruit juices with high BRIX values are preferred as lending a pliable texture to the Chew without increasing the water activity level of the product. One of the active agents in the composition comprise, consist essentially, or consists of lactic acid and one or more Mentha compounds (oil, root, bark, or leaves) or other antimicrobial essential oil such as the volatile monoterpenes eucalyptol, thymol, and/or methyl salicylate. Other active ingredients include polyphenols and other herbal ingredients comprises of eucalyptus, thyme, skullcap, acacia tree, tea plant (green tea), and/or Kelp, or polyphenols, terpenoids or catechins therefrom. In one or more embodiments, the compositions are preferably essentially free of free water and have a water activity of 0.5 or less. In one or more embodiments, the compositions include de minimis water added during manufacturing and have a water activity of 0.75 or less. In one or more embodiments, the chewable matrix is a rigid, but pliable edible molded body. In one or more embodiments, the chewable matrix has a defined 3-dimensional shape and more preferably is an elongated body that preferably presents two or more protrusions (e.g., as in a rod-shaped body having a transverse cross-sectional dimension of a triangle, star, etc.) to provide oral and dental stimulation when chewed by the subject, while having a length that prevent gulping or swallowing of the chewable matrix. See e.g., Figures 1-9 for examples. In one or more embodiments, the surface of the chewable matrix may itself include a textured surface or protrusions, e.g., nubs. In one or more embodiments, the chewable matrix may be in the shape of a small generic “bone” shape or short cylinder sized to fit entirely inside an animal’s mouth, such as in the Soft Chew Dental Treat embodiments. In one or more embodiments, the chewable matrix may be in the shape of an elongated bone, stick, cylinder, etc. that is sized to be larger and unable to fit entirely inside an animal’s mouth, such that the animal is prompted to chew or gnaw on one portion or free end of the Treat. See, e.g., Figs.7-9. Preferably, in some embodiments, the chewable body is defined by an elongated shape having a first free or terminal end and second free or terminal end, wherein the first end is suitable to be supported or held by the subject while the second end is chewed by the subject. Alternatively, chewable bodies in the shape of circular, triangular, square- shaped rings are also contemplated. As used herein a “ring” can include any bent or arcuate structures such as those having annular structure having no terminus, as well as incomplete rings where the ends are close together, but not touching (e.g., having two free disconnected ends spaced apart from each other in such a way as to defining a gap or open space therebetween). Various embodiments contemplated are illustrated in the Figures. See e.g., Figures 1-5 showing views of an incomplete annular ring. Thus, the chewable body has a shape, texture, and palatability which encourage a continuous masticatory exercise of chewing on the chewable body for some period of time during which any plaque, tarter, or gingiva can be mechanically removed through contact of tooth surfaces with the chewable body during mastication. Likewise, the continuous or extended masticatory exercise induces formation of saliva and an increase in saliva in the oral cavity, which in turn increases the pH in the oral cavity and also increases the amount of antimicrobial peptides, making the milieu less hospitable to microbes. Again, in some embodiments, the chewable body is not springy or spongy, but rigidly pliable, while deformations and cavities can be made into the body by the subject’s teeth, and small pieces, shards, flakes, and the like can be chewed or gnawed off by the subject and digested over a period of time. In one or more embodiments, the chewable body as a Rigid Digestible Dental Treat is configured to have a minimum “chewing duration” of at least 1 minute, preferably less than 10 minutes, preferably from about 1 minute to about 5 minutes. As the rigid body is chewed, the surface texture changes, e.g., forms cavities or deformations, altering the shape of the body to include break points configured to yield fragments, shards, flakes, etc. that come off of the body and can be further masticated and/or swallowed (and digested) by the subject. The “chewing duration” refers to the time taken for the subject to completely consume the product, counted from when the subject first begins to chew the product to the time when the subject swallows the last pieces of the product. The “chewing duration” excludes any time that that the subject (e.g., animal, child, person) may be playing with the product but not actually chewing it. In one or more embodiments, the chewable body as a Soft Chew Dental Treat is configured to have a minimum “chewing duration” of approximately 30 seconds or less. The chewing duration and the unique texture associated with chewable matrices of the present invention have numerous advantages as described herein, including increased masticatory exercise for both mental and oral health, changed oral pH, and the like. In addition, although rigid and long-lasting, the unique formulations of the products are nonetheless easily degradable by salivary enzymes and other factors, and thus non-irritating to the digestive tract once swallowed. In one or more embodiments, the composition can be provided as a free-flowing dry powder or granules. The powder or granules can be provided to the subject, such as in or on a container, or provided via hand feeding, or as a top dressing to food. The dry powder or granules is licked by the subject or otherwise taken into the mouth where it will stick to the teeth, gums, tongue, and other oral surfaces. The dry powder or granules will induce and increase saliva production in the mouth. The subject will also use their tongue to lick and clear the powder or granules from the oral surfaces further enhancing its coverage of the oral surfaces and improving the active effect of the active agents in the composition by increasing their application coverage in the mouth. The powder or granules can be provided as discrete dosage forms, such as in individual dosage packets, sachets, ampoules, and the like. The powder or granules can be packaged in bulk in any suitable container, such as a canister, bag, or bottle. The container can also include one or more serving devices (e.g., spoons or scoops) of a size or sizes appropriate to measure and serve one or more predetermined dosage amounts of the powder or granules for administration to the subject. The free flowing powder or granules can also be instead prepared into compressed or molded tablets as individual dosage forms that will easily disintegrate upon chewing by the subject into smaller particles or granules that coat the oral cavity of the subject thereby inducing or increasing saliva and releasing the active agents into the oral cavity for oral health. Chewable compressed tables can be prepared by compressing the powder or granules using a tablet press, optionally mixed with binders. Molded tablets can be made by molding the powder or granule composition moistened with an inert liquid diluent. Additional advantages of the various embodiments of the invention will be apparent to those skilled in the art upon review of the disclosure herein and the working examples below. It will be appreciated that the various embodiments described herein are not necessarily mutually exclusive unless otherwise indicated herein. For example, a feature described or depicted in one embodiment may also be included in other embodiments, but is not necessarily included. Thus, the present invention encompasses a variety of combinations and/or integrations of the specific embodiments described herein. As used herein, the phrase "and/or," when used in a list of two or more items, means that any one of the listed items can be employed by itself or any combination of two or more of the listed items can be employed. For example, if a composition is described as containing or excluding components A, B, and/or C, the composition can contain or exclude A alone; B alone; C alone; A and B in combination; A and C in combination; B and C in combination; or A, B, and C in combination. The present description also uses numerical ranges to quantify certain parameters relating to various embodiments of the invention. It should be understood that when numerical ranges are provided, such ranges are to be construed as providing literal support for claim limitations that only recite the lower value of the range as well as claim limitations that only recite the upper value of the range. For example, a disclosed numerical range of about 10 to about 100 provides literal support for a claim reciting "greater than about 10" (with no upper bounds) and a claim reciting "less than about 100" (with no lower bounds). EXAMPLES The following examples set forth methods in accordance with the invention. It is to be understood, however, that these examples are provided by way of illustration and nothing therein should be taken as a limitation upon the overall scope of the invention. EXAMPLE 1 Rigid Digestible Dental Treat This Examiner describes two different formulations for Rigid Digestible Dental Treats that are designed for an increased duration of chewing before being swallowed by the animal, typically taking longer than 30 seconds to be chewed up by the animal, preferably about 1 minute up to about 5 minutes for the entire treat to be chewed up and swallowed by the animal. Bimini Rigid Digestible Dental Treat – A (V2) Dry Blend % % lbs

Preservative/Antioxidant 0.1 0.11 2.24 Antioxidant 0.025 0.03 0.56

Preservative/Antioxidant: L-ascorbic acid (Stay-C® 35) Antioxidant: Silicon dioxide flow agent, citric acid, mixed tocopherols, vegetable oil, rosemary extract (Naturox® Plus) Dental Chew Formulation Dr Inrdint Dr % Dr Bth lb Frm ltin %

Bimini Rigid Digestible Dental Treat – B (V5) – Slightly harder Dry Blend % % lbs

Preservative/Antioxidant 0.1 0.11 2.24 Antioxidant 0.025 0.03 0.56

Preservative/Antioxidant: L-ascorbic acid (Stay-C® 35) Antioxidant: Silicon dioxide flow agent, citric acid, mixed tocopherols, vegetable oil, rosemary extract (Naturox® Plus) Dental Chew Formulation Dr In r di nt Dr % Dr B t h lb F rm l ti n %

The Rigid Digestible Dental Treats are prepared by mixing the ingredients in a preconditioner at approximately 850 lb/hr with a liquid feed rate of approximately 95 lb/hr. To facilitate movement of the feed through the extruder water is introduced at a rate of approximately 110 lb/hr as the formulation is moving through the extruder, but water is not added or mixed with the pre-mixed formulation itself. The co-rotating screw extruder speed is approximately 220 rpm/min. The product temperature as it exits the extruder was approximately 210^F. The resulting Rigid Digestible Dental Treats were fabricated into an elongated 3- dimensionally-shaped body with a transverse cross-sectional geometric shape approximating a 6- pointed star, asterisk, or starfish. See e.g., Fig.6A or 6B. The product has a dense rubbery texture that can bend and has some give when under pressure without crumbling, but will eventually break upon enough pressure. Notably, the V2 product had slightly more give and flexibility as compared to the V5 product, which was more rigid, but still flexible. The resulting Rigid Digestible Dental Treats have a water activity level of between 0.59-0.65. EXAMPLE 2 Water Solubility Test To illustrate how the Rigid Digestible Dental Treat can break down upon exposure to moisture, each formulation of the Rigid Digestible Dental Treat was placed in a cup of water with one-half of the Dental Treat submersed in the water. After one hour the submersed end could be broken off in larger pieces that maintained the star shape, as shown in Fig.10. After three hours the submersed end was mushy and could be easily broken off into smaller pieces, as shown in Fig.11. The control end remained in its original form that was hard to break off although it could be bent and when pressed the texture has some “give” that is rubbery or flexible. EXAMPLE 3 Palatability Testing Twenty male and female dogs were presented the test treats on an individual basis. 1 piece of Rigid Digestible Dental Treat V2 was offered in stainless steel bowls once daily for 2 days. Bowls were presented for 30 minutes. Two hours before the test treats were offered, all dogs were presented with 300 grams of Purina Dog Chow for 30 minutes. Total treat consumption, the times for individual dogs to consume the treats entirely and chew time were measured and recorded. The results for Formulation V2 and V5 are are below:

Ta _ab_ble_l:_e: Ti _ime _e to Co _on_ns_sume _e Tr _re_ea_at_t En _nti_tir_re_el_ly_y (Mi _in_nu_ute_tes_s:_:S_Se_ec_co_on_nds_d)_s) — _– V2₂ Da ayy 1 Da ayy 2 I 13631 01:09 01:10 2 13296 01:43 01:34 3 + > 6 7 8 9} 10 12 13 14] 15 16 17 18] 19 20]

able: Total Chew T

ime (Minutes:Seconds) – V2

Da

y 1 Day 2

22 Ta _ab_ble_l:_e: Ti _ime _e to Co _on_ns_sume _e Tr _re_ea_at_t En _nti_tir_re_el_ly_y (Mi _in_nu_ute_tes_s:_:S_Se_ec_co_on_nds_d)_s) — _– V5₅ Da ayy 1 Da ayy 2 I 13631 00:54 01:27 2 13296 01:06 01:29

Table: Total Chew Time (Minutes:Seconds) – V5 Day 1 Day 2

EXAMPLE 4 Preference Testing In this Example, preference between the two formulations was tested as was the preference vis-à-vis a similar commercial dental treat (WHIMZEES™ Wellness Stix). Twenty male and dogs were presented the test treats on an individual basis. The dogs were offered 300 grams of standard diet (Purina Dog Chow) for 30 minutes 2 hours before being offered the test treats each in its own bowl. Bowl placement was reversed daily and both bowls were presented for 30 minutes. If one treat was completely consumed prior to the end of 30 minutes both bowls were removed. Treat consumption and first choice preferences were recorded for each dog. 1. V2 vs V5 The total amount of food consumed by the 20 dogs during the 2 days of this test was 931 Grams as follows: Treat A (V2): 298 Grams or 32.0 % Treat B (V5): 633 Grams or 68.0 % There was a 2.12 to 1 consumption ratio of V5 to V2. Using a Wilcoxon Signed Rank test there is reason to suspect a consumption difference between the two Treats (P = 0.0032). A 2-way analysis of variance (2-Way ANOVA) indicates a potential difference in consumption of the 2 treats when the variance in consumption of the dogs is accounted for. (F = 6.138, P = 0.0228) Over both days V2 was chosen first on 14 occasions and RD322 V5 was chosen first on 26 occasions. Over both days, 2 dogs chose RD321 V2 first every day and 8 dogs chose RD322 V5 first every day, the other 10 were undecided. It is a popular contention that an animal shows a clear preference by consuming twice as much of one treat as the other. This is measured as a 2:1 consumption ratio or a 0.6667 Intake Ratio. Using the 2:1 consumption criteria, 2 dogs preferred V2, 8 dogs preferred V5, and 10 dogs showed no preference as between the two. 2. V2 vs Commercial Treat The total amount of food consumed by the 20 dogs during the 2 days of this test was 804 Grams as follows: Treat A (V2): 635 Grams or 79.0 % Treat B (Commercial Product): 169 Grams or 21.0 % There is a 3.76 to 1 consumption ratio of V2 to the Commercial Product. The average of the 20 individual Intake Ratios for each Treat are as follows: Treat A (V2): Average IR = 0.772. Treat B (Commercial Product): Average IR = 0.228. Over both days, V2 was chosen first on 29 occasions the Commercial Product was chosen first on 11 occasions. A significant First Choice is detected and tends to favor V2. Using the 2:1 consumption criteria, 9 dogs preferred V2, no dogs preferred the Commercial Product and the other 11 dogs show no preference. 3. V5 vs Commercial Treat The total amount of food consumed by the 20 dogs during the 2 days of this test was 880 Grams as follows: Treat A (V5): 723 Grams or 82.2 % Treat B (Commercial Product): 157 Grams or 17.8 % There is a 4.61 to 1 consumption ratio of V5 to Commercial Product. The average of the 20 individual Intake Ratios for each Treat are as follows: Treat A (V5): Average IR = 0.802. Treat B (Commercial Product): Average IR = 0.198. Over both days V5 was chosen first on 30 occasions and the Commercial Product was chosen first on 10 occasions. A significant First Choice is detected and tends to favor V5. Using the 2:1 consumption criteria, 10 dogs preferred V5, no dogs preferred the Commercial Product and the other 10 dogs show no preference. EXAMPLE 5 Soft Chew Dental Treat This Example describes an alternative embodiment of a Soft Chew Dental Treat, which is designed to be more easily chewable by an animal and can typically be chewed up and swallowed in less than 1 minute, preferably 30 seconds or less, while providing some of the same oral health benefits through the chewing action. Bimini Dental Chew – 3 (Soft chew) Formulation mg in 1000 mg Chew % DM basis plus 5% Garbanzo Bean Flour 200 0210

Binder: Palm Fruit Oil - Organic RSPO IP (BAG-IN-BOX) Antioxidant: Krill AstaOmega Oil Flavor 1: Chicken Meat Powder 67% Flavor 2: Chicken Liver (Spray Dried) 201 Preservative: Citric Acid - Crystalized Powder The Soft Chew Dental Treats are prepared by mixing the ingredients in an extruder, preferably a cold extrusion process is used (room temperature extrusion or slightly above ~24-27^C) or cold pressing. The process uses low temperatures (ambient or room temperatures) and pressures to nonetheless mix and combine the ingredients into a shaped dental chew. Notably, the Dental Chew formulations and the process of preparing the same do not require or include water, relying instead of humectants, as described herein. Preferably, water is excluded from the formulation list and is not an added ingredient. More preferably, water is essentially absent from the formulation. As used herein “essentially absent” means that water is not an intentionally added ingredient, and further is not a separately added ingredient, it being appreciated that incidental amounts of water may be present in some of the ingredients used in the formulation. Thus, the resulting Dental Chews have low water activities of less than 0.75. As such, the Dental Chews are shelf stable without the use of chemical preservatives, such as BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene), which are preferably excluded and essentially absent from the inventive Dental Chews. Preferably, the Dental Chews are shelf stable for at least 24 months. As used here, “shelf stable” means that the product remains stable under ambient conditions in an air sealed container without the need for refrigeration, i.e., the product does not spoil, rot, deteriorate, become stale, or rancid. EXAMPLE 6 Dental Powder This Example describes an alternative embodiment of a Dental powder, which is designed to be given to the animal on its own, with a treat or with food. Dental Powder Formulation mg in 1000 mg

Crystalline Aluminosilicate 50 Flavorants 100

Preference Testing In this Example, preference of a test formulation (V2 or V5) as compared to a mold-injected commercial dental treat (GREENIES™) was tested. Twenty male and female Beagles identified by ear tattoo and cage number were presented the test treats on an individual basis.2 hours before being offered the test treats, the dogs were offered 300 grams of standard diet (Purina Dog Chow) for 30 minutes. Bowl placement was reversed daily and both bowls were presented for 30 minutes. If one treat was completely consumed prior to the end of 30 minutes both bowls were removed. Treat consumption and first choice preferences were recorded for each dog. V2 vs Commercial Treat The total amount of test material consumed by the 20 dogs during the 2 days of this test was 927 Grams as follows: Treat A (V2): 651 Grams or 70.2 % Treat B (Commercial Product): 276 Grams or 29.8 % There is a 2.36 to 1 consumption ratio of V2 to Commercial Product. Using a Wilcoxon Signed Rank test there is significant reason to suspect a consumption difference between the two Treats (P = 0.0251). A 2-way analysis of variance (2-Way ANOVA) indicates that there is significant reason to suspect a difference in consumption of the 2 treats when the variance in consumption of the dogs is accounted for. (F = 11.419, P = 0.0031). The average of the 20 individual Intake Ratios for each Treat are as follows: Treat A (V2): Average IR = 0.727. Treat B (Commercial Product): Average IR = 0.273. Discussion It is a popular contention that an animal shows a clear preference by consuming twice as much of one treat as the other. This is measured as a 2:1 consumption ratio or a 0.6667 Intake Ratio. Scoring is achieved by reviewing the average intake ratios for each dog in the test and scoring one point for the Treat with an Intake Ratio greater than or equal to 0.6667. Over both days V2 was chosen first on 31 occasions and Commercial Product was chosen first on 9 occasions. A significant First Choice is detected and tends to favor V2. The Chi² probability is p = 0.0005. Over both days 11 dogs chose V2 first every day and no dogs chose Commercial Product first every day, the other 9 were undecided. There is significant reason to suspect that this result is not random as a definite preference is detected. The Chi² probability is p = 0.0021. V5 vs Commercial Treat The total amount of test material consumed by the 20 dogs during the 2 days of this test was 1,034 Grams as follows: Treat A (V5): 512 Grams or 49.5 % Treat B (Commercial Product): 522 Grams or 50.5 % There is a 1.02 to 1 consumption ratio of Commercial Product to V5. Using a Wilcoxon Signed Rank test there is no reason to suspect a consumption difference between the two Treats (P = 0.4330). A 2-way analysis of variance (2-Way ANOVA) indicates that there is significant reason to suspect a difference in consumption of the 2 treats when the variance in consumption of the dogs is accounted for. (F = 0.003, P = 0.95969). The average of the 20 individual Intake Ratios for each Treat are as follows: Treat A (V5): Average IR = 0.531. Treat B (Commercial Product): Average IR = 0.469. Discussion Over both days, V5 was chosen first on 22 occasions the Commercial Product was chosen first on 18 occasions. This result is not significantly different from random choices. Over both days 7 dogs chose V5 first every day and 5 dogs chose Commercial Product first every day, the other 8 were undecided. There result is consistent with random selection and no significant preference is detected. The Chi² probability is p = 0.5488. V5 was preferred by some dogs, but there was no clear preference as compared to the Commercial Product. V5 performed similarly in terms of palatability and acceptance to the dogs as the Commercial Product.

Claims

CLAIMS: 1. A composition for inducing saliva in the oral cavity for oral health of a subject, comprising a bulk matrix comprising a flour, a source of protein, a source of starch, an optional hydrocolloid, one or more herbal or marine ingredients and one or more calcium chelators.

2. The composition of claim 1, said composition comprising a digestible rigid body configured for a chewing duration of from 1 to 10 minutes

3. The composition of claim 1, said composition comprising a soft chew configured for a chewing duration of less than 1 minute,

4. The composition of claim 1, wherein said composition is essentially free of added water, preferably wherein said composition has a water activity of less than 0.75.

5. The composition of claims 1-4, wherein said flour is a non-grain flour, preferably wherein said non-grain flour is a high protein flour, preferably wherein said non-grain flour is a legume flour, preferably garbanzo, soy, or pea flour, preferably garbanzo or pea flour.

6. The composition of claim 1, wherein said composition comprises 0.5% to 1.8% lactic acid.

7. The composition of claim 1, wherein said one or more herbal or marine ingredients comprises oil, root, bark or leaves of mint, eucalyptus, thyme, skullcap, acacia tree, tea plant, cranberry and/or Kelp or polyphenols, terpenoids and/or catechins therefrom.

8. The composition of claim 1, wherein said flour is garbanzo or pea flour, wherein said flour is a source of protein, polyphenolic compounds, and fiber in said composition.

9. The composition of claim 1, wherein the starch is Tapioca starch and/or potato starch.

10. The composition of claim 1, wherein the hydrocolloid is guar gum, locust bean gum, and/or tara gum.

11. The composition of claim 1, wherein the calcium chelator is one or more of L-Lactic Acid and/or sodium hexametaphosphate.

12. The composition of claim 1, further comprising a natural fungicide or preservative selected from cultured skim milk, vitamin C, citric acid, rosemary, and combinations of thereof.

13. The composition of claim 1, wherein said composition comprises at least 35%, preferably at least 40%, preferably at least 45% by weight of non-grain flour on a dry weight basis.

14. The composition of claim 1, wherein said composition comprises less than 35% by weight starch on a dry weight basis.

15. The composition of claim 1, wherein said composition comprises greater than 20% by weight protein.

16. The composition of claim 1, wherein said composition is configured in a defined 3- dimensional shape to promote continuous mastication and/or prevent gulping by the subject.

17. A composition for inducing saliva in the oral cavity for oral health of a subject, comprising greater than 20 wt% protein, less than 20 wt% starch, plant source of polyphenols in an amount of 40 wt% or greater, about 1-2% wt% calcium chelator, and about 1-2 wt% gum.

18. The composition of claim 17, said composition having a protein to starch weight ratio of about 0.5:1, preferably 1:1 or greater.

19. An ingestible powder for improving or supporting oral health, the powder comprising about 70% by weight of a source polyphenols, about 10% stain, odor and direct antimicrobial agents, 5% by weight calcium chelator, about 5% by weight preservatives/antioxidants, preferably vitamin C, citric acid, rosemary or skim milk, and the balance being flavoring agents, natural preservatives, and natural antioxidants, on a dry weight basis taken as 100% by weight.

20. The ingestible powder of claim 19, wherein said powder is a dry free-flowing powder configured to be applied to the oral cavity of a subject, wherein said powder coats oral surfaces and induces saliva in the subject.

21. A method of enhancing or support oral health, reducing microbes, or inducing the production of saliva in the oral cavity of a subject, the method comprising providing a composition according to any one of claims 1-20 to the subject, wherein said subject masticates or manipulates at least a portion of said composition in or around its oral cavity for a period of time such that saliva levels are increased in the oral cavity of the subject and microbial levels are reduced.

22. The method of claim 21, wherein said subject engages in a continuous masticatory exercise with said composition for a chewing duration of at least one minute, preferably at least 1 minute, preferably up to 5 minutes.

23. The method of claim 21, wherein at least a portion of said composition is dispersed in said oral cavity and temporarily contacts or coats oral surfaces in said oral cavity before swallowing.

24. The method of claim 21, wherein said subject is a dog or a cat.

25. The method of claim 24, wherein said reduction of microbial levels in said subject treats or reduces a dental condition in said subject.

26. The method of claim 25, wherein the dental condition is dental plaque, calculus, tooth staining, halitosis, stomatitis, gingivitis, and/or periodontitis.

27. The method of claim 21, wherein the pH of said oral cavity is increased after said period of time.

28. The method of claim 21, wherein said composition is provided in the form of a 3- dimensional ring or an elongated 3-dimensional body shaped to prevent gulping or swallowing whole by said subject. _{29. The method of claim 28, wherein said body has a rough surface texture.} 30. The method of claim 28, wherein said body has ridges or protrusions for oral or dental stimulation to encourage mastication. _{31. The method of claim 28, wherein said rigid body becomes pliable and soft after exposure} to the saliva of said subject. _{32. The method of claim 21, wherein said rigid body is a rod-shaped body having a transverse} cross-sectional dimension of a triangle, x, or 5-, 6-, 7- or 8-pointed star. _{33. The method of claim 21, wherein said composition is a dry powder, the method comprising} brushing said dry powder onto the teeth of said subject.