Chemistry: molecular biology and microbiology – Enzyme – proenzyme; compositions thereof; process for...
Reexamination Certificate
2002-07-01
2004-04-06
Meller, Michael (Department: 1651)
Chemistry: molecular biology and microbiology
Enzyme , proenzyme; compositions thereof; process for...
C424S094200
Reexamination Certificate
active
06716611
ABSTRACT:
The invention has for its object a process for transformation of food sugars into acariogenic or cariostatic neutral products and the composition for practicing said process.
The invention is applicable to bucco-dental hygiene.
This enzymatic composition can be used in the form of dentifrice, gel, paste, spray, pills, tablets, pastilles, chewing gum, solution or other form used in bucco-dental hygiene.
Dental caries is an infectious malady very widespread among humans. It is due to the presence in the buccal cavity of bacterial microorganisms, principally streptococcus mutans, which colonize the dental surfaces to form dental plaque.
The thickening of the dental plaque by bacteria is a function of the sugar content of food (principally saccharose), because the bacteria have all the enzymes of glycolysis.
Thus, analysis of the thickened plaque shows polysaccharides from the bacterial metabolism of saccharose and which form the substance of the matrix.
There can be distinguished:
Extra Cellular Polysaccharides
A. Soluble
Dextrans: polymers of glucose forming linear chains ∀-1,6 and multiple branches ∀-1,3 and often ∀-1,2.
Levans: linear polymers sometimes branched, of fructose. The osidic bond is of the type ∃-2,6 and ∃-2,4.
Glucans: homopolymers of glucose.
B. Insoluble
Mutans: polymers of glucose ∀-1,3 and sometimes ∀-1,6.
Intrabacterial Polysaccharides:
Amylopectin: linear polymers of glucose forming chains ∀-1,4 and branched at ∀-1,6.
Dental Plaque
Dental plaque begins with the formation of an acellular organic film comprised of amino acids and glycoproteins of saliva and bacterial origin. This permanent and non-pathogenic pellicule does not develop if the food is low in saccharose. On the contrary, it increases in thickness by agglutination and formation of several layers of soluble and insoluble glycoproteins because of the habit of eating food high in sugar.
Studies carried out as to bucco-dental hygiene have shown the presence of several bacterial strains whose glucidic metabolism is in large part responsible for the formation of dental plaque.
Sugary food and the bucco-pharyngal flora constituted principally by streptococcus mutans, sanquis and viscosiis, will hydrolyze extra cellular polysaccharides into fructose and glucose, monomeric elements assembled by the bacterial enzymes to form soluble chains in the first instance, and insoluble dextrans or mutans in the second instance. Glucans and levans also contribute to the formation of the matrix:
Glucose: dextrans, mutans and glucanes
Fructose: levans.
Soft plaque becomes mature by accumulation of viscous dextrans colonized by the bacteria (10
8
bacteria/mg).
Metabolism of Plaque
Plaque lives aerobically in a first instance, to rapidly become anaerobic in a mature condition.
The levans are used as hydrocarbon reserves by the bacteria, saccharose supplied by food diffuses through the matrix thus formed, and provides the energy substrate necessary for bacterial survival.
This glucidic metabolism of the plaque (glycolysis) leads to the formation of lactic acid under anaerobic conditions and gives rise to a lowering of the pH, which has a direct influence on cariogenic potential of the dental plaque.
Glycolysis
There is meant by glycolysis the degradation of the sugars by bacteria of the dental plaque, which phenomenon is determinant in the pathogenicity of dental caries.
From sugars, the bacteria synthesize extracellular polysaccharides (dextrans), from the intracellular glycogen to satisfy their energy need, and lactic acid. It is the lactic acid which destroys the hydroxyapatite crystals.
There is meant by antiglycolysis the inhibition of the formation of lactic acid from sugars introduced into the buccal cavity.
The Defense Mechanisms
The buccal tissues are continuously subjected to bacterial invasion from food. It is a warm and moist environment which seems optimal to ensure the growth of germs.
However, various defense mechanisms are used to preserve the integrity of the structures.
Salivary enzymatic components assist in protecting the solid structures against bacteria.
The lactoperoxidase system, in particular, produces hypothiocyanate which has a bactericidal role. Its limiting factor is the hydrogen peroxide which is often supplied in a very weak manner to the physiological condition in the buccal cavity.
The energy factor is extremely important to bacterial growth. Glycolysis permits the survival and development of the bacteria.
The state of the art can also be defined by the following patents:
FR 2.48.346: dentifrice composition in solid form, for human and animal use, characterized in that it comprises:
at least one compound having antiseptic and/or anti-microbial activity,
at least one component exerting an abrasive action,
at least one component exhibiting an anti-tartar function,
at least one component having the property of attacking dental plaque, and having if desired anti-microbial properties,
and at least one compound constituting a source of fluroride.
FR 2.51.433: Enzymatic complex adapted to be associated with a support, an excipient and/or a vehicle, for its use as a dentifrice product, characterized in that with a view to providing an action of simultaneously eliminating and/or retarding the formation of dental plaque, tartar and caries, it contains at least one enzyme acting on the recent “soft” plaque, and at least one enzyme acting on the old insoluble plaque, associated with group of other enzymes whose chain of actions leads to the formation of a strongly bactericidal medium. The enzymes whose chain of actions leads to the formation of a strongly bactericidal medium is amyloglycosidase, in an amount of about 0.8%, the glucose-oxidase in an amount about 0.2% and the lactoperoxidase in an amount about 0.02%.
EP 0 414 980: Liquid dentifrice composition characterized in that it contains as essential ingredients:
at least one antiseptic and/or anti-microbial agent,
at least one component acting on impurities, namely tartar, and
at least one component constituting a source of fluoride, as well as the usual additives, namely, preferably a coloring agent, a perfume, an astringent and/or a brilliance agent—the whole being in aqueous solution, provided in a receptacle having projection means for a spray jet, either by a mechanical system with pumping and cooling, or by a compressed propellant gas.
WO 93 10752: Stabilized aqueous dentifrice composition capable of producing or in the presence of saliva conducting the reduction of effective anti-microbial concentrations of hypothiocyanite ions. The composition contains both an oxodoreductase enzyme and its specific substrate, so as to produce hydrogen peroxide of at least the minimum effective concentration. The aqueous dentifrice compositions of the invention can be stabilized against enzyme/substrate interaction brought on prematurely by adjustment of the level of oxygen dissolved in the excipient of the aqueous dentifrice. It is also possible to add a peroxidase enzyme so as to act on the mentioned hydrogen peroxide, thereby oxidizing the thiocyanate ions to produce antimicrobial concentrations of hypothioxynate ions. There can be also added as desired thiocyanate ions to the composition of the invention in a dose sufficient, with the other ingredients of said invention, to produce more than about 100 micromoles/liter/minute of hypothiocyanite ions during use. The quantity of water contained in the dentifrice compositions is not important to the stability of the composition, on condition of controlling the oxygen level. The invention also relates to the process for production of the dentifrice composition with minimum oxygen content.
WO 96 0865: The invention relates to recombined layers of streptococcus mutans, which is characterized by a deficiency in production of lactic acid, as well as the preparation of a recombined alcohol dehydrogenase. These strains of streptococcus mutans are used in a method for preventive treatment of dental caries.
The process according to the invention acts as
Dana Jean Dominique
Garelli-Milius Nathalie
Meller Michael
Young & Thompson
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