Drug – bio-affecting and body treating compositions – Plant material or plant extract of undetermined constitution...
Reexamination Certificate
2000-06-29
2001-11-20
Lilling, Herbert J. (Department: 1651)
Drug, bio-affecting and body treating compositions
Plant material or plant extract of undetermined constitution...
C424S729000, C424S735000, C424S752000, C424S757000, C424S766000, C424S776000, C424S777000
Reexamination Certificate
active
06319523
ABSTRACT:
BACKGROUND OF THE INVENTION
The invention relates to a composition and method for inhibiting oral bacteria which are known causes of oral malodor, gum disease and tooth decay.
Many oral and dental hygiene products are available on the market and contain chemicals, chlorite, alcohol and the like which are typically characterized by bad taste and which may be toxic or at least be perceived by consumers as being toxic such that the consumer finds the product unpleasant and may be concerned as to accidental swallowing and the like.
It has recently been found that typical oral pathogens which are causative of oral malodor and other undesirable conditions including gum diseases and tooth decay develop resistance to conventional products containing such chemicals and eventually have reduced effectiveness over time.
It is clear that the need remains for a composition providing long-term and effective inhibition of oral bacteria, which is perceived by the consumer as being non-toxic and, preferably, which has a pleasant taste.
It is therefore the primary object of the present invention to provide a composition for inhibiting oral bacteria which is long-term effective.
It is a further object of the present invention to provide such a composition which is pleasant tasting.
It is a still further object of the present invention to provide such a composition which is perceived by consumers to be natural and non-toxic.
It is another object of the present invention to provide a method for inhibiting oral bacteria.
Other objects and advantages of the present invention will appear hereinbelow.
SUMMARY OF THE INVENTION
In accordance with the present invention, the foregoing objects and advantages have been readily attained.
According to the invention, a composition is provided for inhibiting oral bacteria, which composition comprises a polyphenol derivative composition; and at least one composition selected from the group consisting of mogroside derivative composition, licorice extract and combinations thereof, wherein the composition is effective to inhibit growth of oral microbials.
The composition preferably comprises polyphenol derivative composition, mogroside derivative composition and licorice extract.
In accordance with the present invention, it has been found that polyphenol derivative, mogroside derivative and licorice extract each have a weak anti-microbial effect which is enhanced and increased when any two or all three of these components are combined. Further, the polyphenol derivative composition has to be found to suppress or prevent microbial change or genetic alteration of microbials so as to suppress and/or prevent the microbial from developing resistance to the composition of the present invention.
DETAILED DESCRIPTION
The invention relates to a composition for inhibiting oral bacteria and, more particularly, to an herbal composition and method for using same which has been found effective in treating oral malodor and gum diseases, and which helps prevent tooth decay and stomach acid reflux. The composition is also effective in suppressing genetic mutation believed to be responsible for oral pathogens developing resistance to a particular agent over time.
The composition of the present invention has been found effective in inhibiting oral bacteria such as Fusob nucleatum, Strep pathogens Porph gingivalis and the like which cause oral malodor, gum disease, tooth decay and/or digestive problems.
In accordance with the present invention, a composition is provided which preferably includes a polyphenol derivative composition and at least one composition selected from the group consisting of mogroside derivative composition and licorice extract. More preferably, the composition of the present invention includes polyphenol derivative composition, mogroside derivative composition and licorice extract.
Each component of the composition of the present invention has been found to provide a particular effect, and the combination provides a synergistic effect, which inhibit undesirable microbials encountered in oral environments, and which further suppress the tendency of such microbials to alter and develop resistance to a particular suppressing or inhibiting agent. As used herein, inhibit is intended to include reduction, suppression and/or partial or total elimination of one or more undesirable microbials.
The polyphenol derivative composition component of the present invention is preferably a catechin derivative. Suitable catechin derivative can be obtained from a number of botanical sources including Camellia spp., Acacia catecha, Polygonum spp., Areca catechu, Potentilla fragarioides, Rheum, Prunus, Ginkgo biloba, Machilus, Elaeagnus, Apocynum, Geranium, and combinations thereof.
The polyphenolic fraction of tea has been called tea tannin because of the pungent taste it has on the palate. Tea polyphenols constitute most of the soluble components of tea, ranging from 15-30% of dried tea. Therefore drinking tea is in a way very much synonymous with drinking tea polyphenols. In fresh tea leaves, polyphenols exist as catechins and they remain unchanged in the manufacturing of green tea. In the case of black tea, catechins are oxidized into theaflavins or thearubigins in the course of the so-called fermentation process. They are mostly the dimers of catechins. “Crude catechins” or “crude theaflavins” have been fractionated and individual catechins and theaflavins have been further purified. With these samples, many of the physiological properties of tea polyphenols have been studied.
Catechin compositions in green tea are shown in Table 1 below:
TABLE 1
Composition of “crude catechins” in green tea
Absolute
Relative
Catechins
%
%
(+) -Gallocatechin (GC)
1.44
1.6
(−) -Epigallocatechin (EGC)
17.57
19.3
(−) -Epicatechin (EC)
5.81
6.4
(−) -Epigallocatechin gallate (EGCg)
53.90
59.1
(−) -Epicatechin gallate (ECg)
12.51/91.23
13.7/100
These are examples of some suitable catechins in accordance with the invention.
The polyphenol derivative preferably also includes a resveratrol derivative which can preferably be obtained from polygonum spp, grape vine, fruit, seed and skin; peanut sources; pine sources and combinations thereof. The composition preferably includes effective amounts of resveratrol selected for a particular use, and may be standardized so as to be present in an amount by weight of polyphenol derivative composition of about 3%.
The polyphenol derivative composition is preferably provided standardized to at least about 2% weight of specific polyphenol compounds as measured with respect to the entire polyphenol derivative composition, more preferably at least about 10% weight and ideally standardized to contain about 80% weight of specific polyphenol compounds.
It is particularly preferred according to the invention to provide, standardized polyphenol derivative composition which is standardized to contain at least about 25% weight, more preferably 60% weight of catechins.
The polyphenol derivative composition is known to have a weak effect on inhibiting certain microbials, and has an extremely bitter taste. In addition, the polyphenol derivative composition has been found in accordance with the present invention to substantially prevent or suppress microbial change or genetic alteration which is believed to be the vehicle whereby oral pathogens develop resistance to a particular agent over time. The polyphenol derivative composition contains or is an anti-oxidant which is known to suppress free radicals that are frequently causative of genetic alteration.
The mogroside derivative composition of the present invention is preferably a mogroside derivative or mogroside composition extracted from
Momordica grosvenorii
. Mogroside may be extracted and purified from
Momordica grosvenorii
(Cucurbitaceae subfamily), particularly from Lou Han fruit of this family, to advantageously contain at least about 4% weight of mogroside in the mogroside derivative composition. The composition may be provided having more mogroside, and it is mos
Bachman & LaPointe P.C.
Lilling Herbert J.
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