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Antimicrobial flavouring composition

A composition and strain technology, applied in the direction of antibacterial drugs, drug combinations, food ingredients as antimicrobial preservation, etc., can solve the problems not mentioned

Active Publication Date: 2011-06-01
FIRMENICH SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no mention of 3,4-xylenol and other components such as anethole, phenylpropionaldehyde, high-quality isoeugenol and 2-methylhexanoic acid

Method used

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  • Antimicrobial flavouring composition
  • Antimicrobial flavouring composition
  • Antimicrobial flavouring composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0091] Determination of minimum inhibitory concentration

[0092] The MICs of various flavoring ingredients were evaluated against Streptococcus mutans DSM 6178, Fusobacterium nucleatum DSM 20482, Porphyromonas gingivalis DSM 20709 and P. nigerogenes.

[0093] The inoculum for MIC determination was prepared by drawing out frozen material from a freezer at -80°C and placing it on agar plates (Schaedler's medium (Biomerieux, Switzerland) containing 5% goat blood) at 37°C. CO 2 Grow Streptococcus mutans for 24 hours in plastic bottles under anaerobic conditions in the presence of 2 conditions for 48 hours. Fresh individual colonies were transferred into liquid Wilkins-Chalgren medium (Oxoid, UK, 25ml in 100ml shaker flasks) and cultured under the same conditions as above for Streptococcus mutans and for the remaining 3 strains 72 hours.

[0094] Cultures with an optical density (measured at a wavelength of 600nm) of 0.8-1.0 were washed once in fresh medium (5,000rpm, 5min, ...

Embodiment 2

[0106] Preparation of Antibacterial Main Components

[0107] Antibacterial main ingredients having the compositions given in Table 3 were prepared by mixing the ingredients until a homogeneous solution was formed.

[0108] table 3

[0109]

[0110] (1) 3,4-Xylenol

[0111] (2) (+)-(3S, 3AS, 6R, 7AR)-perhydro-3,6-dimethyl-benzo[B]furan-2-one (10%PG)

Embodiment 3

[0113] Preparation of seasoning composition containing antibacterial main ingredient

[0114] A flavoring composition having the formula given in the table below was prepared by mixing the ingredients together with the antibacterial main ingredient until a homogeneous solution was formed.

[0115] Table 4

[0116] Element

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PUM

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Abstract

A flavouring composition for use in an oral care product, confectionary product or beverage comprises an antimicrobial key and optionally at least one flavouring ingredient of current use, wherein the antimicrobial key comprises 3,4-dimethylphenol together with one or more antimicrobial flavour ingredients each having a minimum inhibitory concentration of 1000 parts per million or less, against two or more strains selected from Fusobacterium Nucleatum, Fusobacterium sp., Porphyromonas Gingivalis, Prevotella Intermedia, Klebsiella Pneumoniae, Veillonella Alcalescens, Bacteroides Melaninogenicus / forsythus, Selenomonas Sputagena, Porphyromonas Endodontalis, Prevotella Melaninogenica and Streptococcus Mutans.

Description

technical field [0001] The present invention relates to flavor compositions comprising two or more antibacterial flavor ingredients. The invention also relates to oral care or edible compositions comprising such flavoring compositions and the use of such flavoring compositions to provide an antibacterial effect. Background technique [0002] It is well known that a large number of various bacteria reside in the oral cavity. Many are known to have deleterious effects on one or more of a person's gums, teeth, and breath, such as causing bad breath, periodontal disease, and the development of caries. [0003] Bacteria are classified according to their response to the Gram stain method based on differences in bacterial cell wall structure. The cell walls of Gram-positive bacteria that contain higher levels of peptidoglycan retain the crystal violet dye after washing with ethanol, which will then appear blue / purple under the microscope. Gram-negative bacteria do not retain the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A61Q11/00A23G3/00A61K8/34A61K8/36A61K8/35A23L27/20
CPCA61K8/35A61K8/36A61K8/347A23V2002/00A61K8/34A61Q11/00A23L1/22657A61K8/342A23G3/36A23L27/204A61P1/02A61P31/04A23V2200/16A23V2200/10
Inventor 热罗姆·巴拉马库斯·塞弗里德田代秀实马里亚姆·特罗卡兹萨比娜·贝库奇
Owner FIRMENICH SA
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