CN116725937A - 一种清除宠物口腔异味的洁牙凝胶及其制备方法 - Google Patents
一种清除宠物口腔异味的洁牙凝胶及其制备方法 Download PDFInfo
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- CN116725937A CN116725937A CN202310219768.7A CN202310219768A CN116725937A CN 116725937 A CN116725937 A CN 116725937A CN 202310219768 A CN202310219768 A CN 202310219768A CN 116725937 A CN116725937 A CN 116725937A
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- Cosmetics (AREA)
Abstract
本发明公开了一种清除宠物口腔异味的洁牙凝胶及其制备方法,该洁牙凝胶包括以下重量百分含量的组分:含酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌的金针菇菇根发酵物0.5~3%,粘附剂0.5~8%,牙结石抑制剂0.5~3%,保湿剂15~50%,防腐剂0.001~0.002%,香精0.01~0.1%,水余量。实验结果表明,该洁牙凝胶不仅能够高效抑菌和去除宠物的口腔异味,还可以防止龋齿和牙菌斑的形成,具有良好的洁牙效果。
Description
技术领域
本发明属于宠物洁牙组合物领域,更具体地说,涉及一种清除宠物口腔异味的洁牙凝胶及其制备方法。
背景技术
家养宠物(犬、猫等)由于其特殊的饮食习惯和生活习性,使其更易遭受口腔疾病的侵害。据调查,80%以上的宠物都有口腔方面的疾病,包括口臭、流涎和厌食等。中年及老年犬、猫常见口腔的疾病包括:牙周病、猫慢性口龈炎、猫齿裂消溶病灶、创伤性牙齿损伤、异常或过度磨损、口腔肿瘤。宠物牙龈沟是食物残渣和细菌的初始残留地,如果不及时进行口腔清洁或清洁不彻底,细菌从牙龈沟发酵食物残渣,腐蚀牙釉质,依附在牙齿表面,逐渐形成牙菌斑,牙菌斑和矿物质钙化成牙结石,进而引发牙周疾病,影响宠物寿命。因此,口腔致病菌是宠物口腔疾病的元凶。
兽医临床上最常见的牙科清除(如,口腔卫生)是控制牙菌斑积聚的最佳方式。牙菌斑是引发牙周病的主要因素。牙齿上可见的牙垢本身不是疾病,而是口腔不卫生和牙菌斑最终矿化的表现。牙垢会引起牙菌斑的积聚,因机械性刺激导致黏膜溃疡。在进行正确的牙菌斑预防措施几个小时后,唾液糖蛋白开始堆积在牙齿表面,形成薄膜。细菌通过薄膜(或薄层糖蛋白)在口腔中迅速(几小时后)定植。因此,牙菌斑可能会沉积在最近清洁过的牙齿表面,甚至在清洁后的第二天就开始沉积。细菌定植在薄膜上,并伴有食物残渣、脱落的口腔上皮细胞和微生物。在初始阶段,所谓的“不成熟”的牙菌斑形成了薄薄的牙齿沉积物。当沉淀在牙齿表面时,牙菌斑继续黏附在牙釉质上,甚至黏附得更坚固,形成一个更有组织的结构,变成某种细菌和原生动物群,从而转变成生物膜。这种生物膜的表面生长着好氧菌,而在接近于牙齿表面的更深层则生长着厌氧菌。
每天刷牙是预防牙周病最有效的方法。除了刷牙,干粮(特别是许多咀嚼食品)也起到至关重要的预防作用。这种新的预防牙周病的手段和方法也同样受到追捧。目前,用于宠物口腔清洁护理的产品多为洁牙骨、洁牙食品、咬胶和口腔消毒剂等,这些产品存在清洁不彻底和安全性的问题。普通人用牙膏含有摩擦剂、发泡剂、色素等化学成分,而宠物刷牙过程难免发生吞咽,这些化学成分势必对宠物健康产生影响,并且宠物味觉、嗅觉异常灵敏,普通牙膏口味、香味相对重,宠物难以接受,更加不配合刷牙,且长期使用会损害宠物味觉和嗅觉。
经检索,中国专利公开号CN107441019A公开了一种宠物用牙膏及其制备方法,该宠物牙膏含有摩擦剂、发泡剂、保湿剂、香味剂、功效成分(中药和酵素)等,能有效预防牙结石,缓解牙周炎并能预防龋齿。中国专利公开号CN107049810A公开了一种宠物可食用牙膏及生产方法,该发明宠物牙膏由烷基糖苷、碳酸钙、山梨酸钾、宠物清洁诱食料、益生元添加剂等成分组成,可有效清除宠物口腔内的食物残渣、减少口臭、抑制有害细菌等效果。
现有技术的宠物牙膏仍具有进一步改进其配方结构的必要,用以适应宠物消费者对于产品多样化、功效化、安全性日益增长的需求。
发明内容
本发明的一方面的目的是提供一种清除宠物口腔异味的洁牙凝胶,其包括以下重量百分含量的组分:
在另一优选例中,水的百分含量为40~80%。
在另一优选例中,所述洁牙凝胶还包括食用色素,优选地,食用色素的重量百分含量为0.01~1%。
在另一优选例中,所述洁牙凝胶还包括甜味剂,优选地,所述甜味剂的重量百分含量为0.5~3%。
在另一优选例中,所述洁牙凝胶中,含酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌金针菇菌菇根发酵物的重量百分含量为1~2%。
在另一优选例中,所述洁牙凝胶中,所述粘附剂的重量百分含量为1~5%。
在另一优选例中,所述洁牙凝胶中,所述牙结石抑制剂的重量百分含量为1~2.5%。
在另一优选例中,所述洁牙凝胶中,所述保湿剂的重量百分含量为10~40%。
在另一优选例中,所述洁牙凝胶中,防腐剂的重量百分含量为0.005~0.01%。
在另一优选例中,所述洁牙凝胶中,香精的重量百分含量为0.03~0.1%
在另一优选例中,所述含酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌的金针菇菇根发酵物中,酿酒酵母的重量含量为0.5~1%、枯草芽孢杆菌的重量含量为0.5~1%、嗜酸乳杆菌的重量含量为0.5~1%。
在另一优选例中,所述含酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌的金针菇菇根发酵物的制备方法包括以下步骤:
以新鲜金针菇菌糠为原料,粉碎后过筛,以酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌为复合发酵菌剂、以0.5~1.5%的量接种所述复合发酵菌剂(即,复合发酵菌剂的量为金针菇菌糠的量0.5~1.5%),搅拌均匀,温度25~35℃、发酵5~8d,装入密封的锡箔袋,尽可能排除空气,密封,放入培养箱进行固体厌氧发酵,厌氧发酵的温度为10~40℃,时间为5~8天。
在另一优选例中,所述粘附剂选自卡拉胶、黄原胶、瓜尔豆胶、赤藓糖醇、木聚糖、低聚果糖,或其组合。在另一更优选例中,所述粘附剂选自赤藓糖醇。
在另一优选例中,所述牙结石抑制剂选自蛋白锌、硅酸盐、硫酸盐,或其组合。
在另一优选例中,所述硅酸盐选自硅酸钠和/或硅酸钾。
在另一优选例中,所述硫酸盐选自硫酸锌和/或硫酸铁。
在另一优选例中,所述保湿剂选自磷酸氢二钾和/或磷酸二氢钾。
在另一优选例中,所述防腐剂选自苯甲酸钠、尼泊金酯类、山梨酸钾,或其组合。
在另一优选例中,所述尼泊金酯类选自尼泊金甲酯和/或尼泊金乙酯。
在另一优选例中,本发明的洁牙凝胶由以下重量百分含量的组分组成:
本发明另一方面提供了上述洁牙凝胶的制备方法,所述制备方法包括以下步骤:
将粘附剂加入水总量的30%~80%的水中预溶,搅拌均匀,再加入保湿剂、牙结石抑制剂、防腐剂和含酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌的金针菇菇根发酵物,搅拌充分溶解;真空搅拌至均匀,加入剩余的水。
本发明另一方面提供了金针菇菇根发酵物在制备清除宠物口腔异味的洁牙凝胶中的用途,
其中所述粘附剂选自卡拉胶、黄原胶、瓜尔豆胶、赤藓糖醇、木聚糖和低聚果糖中的一种或多种。
所述金针菇菇根发酵的制备方法包括以下步骤:
以新鲜金针菇菌糠为原料,粉碎后过筛,以酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌为复合发酵菌剂,按重量计,以0.5~1.5%的量接种所述复合发酵菌剂,搅拌均匀,温度25~35℃、发酵5~8d,装入密封的锡箔袋,尽可能排除空气,密封,放入培养箱进行固体厌氧发酵,厌氧发酵的温度为10~40℃,时间为5~8天。
本发明的洁牙凝胶中添加了具有抑菌、除口臭作用的含酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌的金针菇菇根发酵物,还添加了粘附剂和牙结石抑制剂,以增强其实际功效。所述的洁牙凝胶优选食品级原料,还添加了保湿剂和香味剂,宠物更易接受。不含酒精、色素、摩擦剂、发泡剂、低敏温和、不刺激口腔黏膜,同时具有清新口气、抗菌消炎作用,可从根本上减轻宠物口臭、牙菌斑、牙结石等口腔问题。
具体实施方式
本发明的清除宠物口腔异味的洁牙凝胶中,含酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌的金针菇菇根发酵物、粘附剂和牙结石抑制剂是功效成分,保湿剂、防腐剂、香精和水是基料成分。含酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌的金针菇菇根发酵物含有丰富的多糖和多酚具有较强的抗菌、抗炎和抗氧化作用;含有丰度的活的益生菌,具有较强的抗口腔中的有害微生物的作用;并且金针菇菇根发酵物经过复合益生菌发酵后具有酸香味,适口性较好。
粘附剂的作用是可有效地将凝胶粘附在犬牙齿上,黏附牙垢。牙结石抑制剂的作用是可抑制犬牙的牙结石。保湿剂的具有好的适口性,提高香味浓度。香精的作用是提高适口性。
本发明利用含酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌的金针菇菇根发酵物作为清除宠物口腔异味的洁牙凝胶的有效成分,配合粘附剂、牙结石抑制剂可有效清除宠物口腔异味并使得宠物的牙齿保持清洁。
本发明的清除宠物口腔异味的洁牙凝胶中,防腐剂均为食品级,香精为食品级植物香型。
洁牙凝胶的体外抑菌试验测定
(1)试验菌株
牙龈卟啉单胞菌、变异链球菌、具核梭杆菌,均由广东省微生物研究所菌种保藏中心提供。
(2)试验方法
参照QB/T 2738-2012日化产品抗菌抑菌效果的评价方法,
测试浓度:原样,
测试时间:10min。
抑菌圈的测定方法参照Zhang,H.C*.,Qiu,T.T.,Bai,Y.F.,Chen,B.,Yan,J.,&Xu,J.X*.Enhanced antibacterial activity of lysozyme loaded quaternary ammoniumchitosan nanoparticles functionalized with cellulosenanocrystals.International Journal of Biological Macromolecules,2021,191,71-78.
洁牙凝胶的制备
将粘附剂投入部分水中预溶,搅拌均匀,再加入保湿剂、牙结石抑制剂和含酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌的金针菇菇根发酵物,搅拌充分溶解;逐步加入香精,真空搅拌至均匀、脱气、静置和灌装。“预溶”的意思是提前将粘附剂溶解到水中。
洁牙凝胶的感官指标和理化指标如表1所示,卫生指标如表2所示。
饲喂用量和标准
犬的选取标准:选择健康的柴犬,体重10kg左右,体温、呼吸频率、心率正常,年龄1.5~2.5岁,免疫程序齐全。
饲养方式:
预饲养:犬在上海农科院动物房饲喂,饲养在同一环境下超过30天,才开始正式实验,试验期为42d,试验前7天转入犬舍,单笼饲养,自由采食及饮水,相对湿度60~70%。
在试验组中,继续喂养预饲养过程中的食粮,给每只犬饲喂本发明的洁牙凝胶,具体用量按生产商和经销商的建议进行,例如:10kg以下的犬1/2~1杯/d;10~25kg的犬1~2杯/d;25kg以上的犬,3杯/d。可根据推荐用量将该洁牙凝胶添加到犬的日粮中。在试验期间,对所有的动物进行了检查,而且与试验组的试验方案相同。
评估标准
口腔健康检查是基于“宠物微笑预防措施活动”制定方案的简化方案,包括理论和实践两个方面。此外,评估涉及沉积在牙冠表面上的牙菌斑,包括下颌***的临床检查,其次是目检牙齿,观察牙垢和牙菌斑覆盖面积的大小,以及评估整体的牙周状况。在临床意义上,牙周改变可视为牙周炎:牙齿松动、牙龈萎缩和牙齿位置改变。评估包括评估重要的牙齿和颊面,具体包括大齿、上颌第三颗切牙和第四前磨牙。这些牙齿的表面在临床检查中最方便检查,无需使用麻醉。
口腔卫生指数(OHI)是基于临床评估进行的,包括表4中呈现的参数。记录的得分代表了口腔健康存在的潜在疾病,反映了整体的口腔健康指数。最低得分,即0,意味着不存在任何疾病的迹象;最高分数,即2,意味着最严重的情况。评估标准如表4所示。
在饲喂产品后0d、2周、4周、6周时记录研究结果。每只犬每两周接受4次临床检查,记录每只犬的***条件、牙损伤、牙结石、牙菌斑。
饲喂效果
试验组(喂实施例1的洁牙凝胶组、喂实施例2的洁牙凝胶组和喂实施例3的洁牙凝胶组)和对照组均利用12只3.5~8岁(平均5.58岁)体重为7~15kg(平均10kg)的犬进行试验。
下面结合具体实施例,进一步阐述本发明。具体实施例是在以本发明技术方案为前提下进行实施的,给出了详细的实施方式和操作过程。应理解,这些实施例仅用于说明本发明而不用于限制本发明的范围。下列实施例中未注明具体条件的实验方法,通常按照常规条件进行。除非另有说明,比例和百分数按重量计。
下列实施例中含酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌的金针菇菇根发酵物的制备方法包括以下步骤:
以采摘当天新鲜金针菇菌糠(即,金针菇菇根)为发酵原料,将金针菇菌糠用手持式电动粉碎机粉碎后过20目筛,以酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌为复合发酵菌剂,以1%的量接种复合发酵菌剂,发酵温度30℃、发酵时间7d,搅拌均匀,装入密封的锡箔袋(250g/袋),尽可能排除空气,密封,放入培养箱进行固体厌氧发酵,厌氧发酵的温度为30℃时间为7天。其中酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌的活度分别为约109CFU/g。
结果表明:最佳的发酵参数为:发酵剂A1(酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌)、发酵时间7d、发酵温度30℃;与对照组相比,发酵后的金针菇菌糠中性洗涤纤维和酸性洗涤纤维降低12.79%(P<0.05)和16.88%(P<0.05),乳酸含量6.03g/kg,pH 4.52,活菌数达到1.68×109CFU/g;常温密闭可保存1周以上。
实施例1
本实施例,100重量份洁牙凝胶包括以下重量含量的组分:
将赤藓糖醇投入50份水中预溶,搅拌均匀,再加入磷酸氢二钾、硅酸盐、苯甲酸钠和和含酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌的金针菇菇根发酵物,搅拌充分溶解;逐步加入香精,真空搅拌至均匀、脱气、加入剩余的水,静置和灌装。
实施例2
本实施例,100重量份洁牙凝胶包括以下重量含量的组分:
将卡拉胶投入50份水中预溶,搅拌均匀,再加入磷酸二氢钾、硅酸盐、尼泊金甲酯和含酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌的金针菇菇根发酵物,搅拌充分溶解;逐步加入香精,真空搅拌至均匀、脱气、加入剩余的水,静置和灌装。
实施例3
本实施例,100重量份洁牙凝胶包括以下重量含量的组分:
将黄原胶投入30份水中预溶,搅拌均匀,再加入磷酸二氢钾、蛋白锌、尼泊金甲酯和金针菇菇根发酵物,搅拌充分溶解;逐步加入香精,真空搅拌至均匀、脱气、加入剩余的水,静置和灌装。
对比例1(对照组)
本实施例,100重量份洁牙凝胶包括以下重量含量的组分:
将黄原胶投入25份水中预溶,搅拌均匀,再加入磷酸氢二钾、蛋白锌和尼泊金甲酯,搅拌充分溶解;逐步加入香精,真空搅拌至均匀、脱气、加入剩余的水,静置和灌装。
洁牙凝胶的感官指标和理化指标如表1所示,卫生指标如表2所示。洁牙凝胶的体外抑菌效果如表3所示。通过体外抑菌试验可以看出,本发明制备的洁牙凝胶对口腔常见治病菌金黄色葡萄球菌、牙龈卟啉单胞菌、绿脓杆菌均具有较强的抑制作用。表4是口腔健康指数(OHI)的评估标准。表5显示了对照组的犬的口腔卫生指数的变化,记录了随着时间变化的、***的口腔健康发展,并用犬在口腔卫生保健后的0~42d的口腔卫生指数统计显著差异来表示。对于个别患病的犬,在0d时,口腔卫生指数得分范围为0~1;在42d时,得分范围为2~5。
表6~7中显示了试验组的(利用实施例1~3的洁牙凝胶喂养)犬的口腔健康指数的变化,这些数据表明试验组在6周试验期间口腔健康状况有所改善,且显著低于对照组。试验组评估的目标是确定饲喂洁牙凝胶的配方对犬的口腔状态的影响。结果表明,试验组动物的口腔卫生指数恶化明显减缓,口腔整体情况也比对照组更好,这主要是因为牙菌斑堆积缓慢,从而降低了牙菌斑对牙周组织和淋巴***的不良影响。试验组和对照组的口腔卫生指数恶化率在评估期间均成比例,而没有显示口腔状况的任何关键时刻,相当于1.0~1.33(对照组)和0.42~0.5(试验组)。在犬的试验中,这些值分别为1~1.34和0.42~0.68。在对照组和试验组使用产品42d以后,统计差异显著。
表1实施例1~3的洁牙凝胶的感官指标和理化指标
表2实施例1~3的洁牙凝胶的卫生指标
表3实施例1-3的洁牙凝胶的体外抑菌的效果
表4实验组和对照组临床研究的口腔健康指数(OHI)的评估标准
表5对照组的口腔健康指数的变化
表6实施例1的口腔健康指数的变化
表7实施例2的口腔健康指数的变化
表8实施例3的口腔健康指数的变化
以上所述的,仅为本发明的较佳实施例,并非用以限定本发明的范围,本发明的上述实施例还可以做出各种变化。即凡是依据本发明申请的权利要求书及说明书内容所作的简单、等效变化与修饰,皆落入本发明专利的权利要求保护范围。本发明未详尽描述的均为常规技术内容。
Claims (10)
1.一种清除宠物口腔异味的洁牙凝胶,其特征在于,所述洁牙凝胶包括以下重量百分含量的组分:
2.根据权利要求1所述的清除宠物口腔异味的洁牙凝胶,其特征在于,所述洁牙凝胶还包括使用色素或甜味剂,
优选地,使用色素的重量百分含量为0.01~1%,和/或
优选地,甜味剂的重量百分含量为0.5~3%。
3.根据权利要求1或2所述的清除宠物口腔异味的洁牙凝胶,其特征在于,所述洁牙凝胶中,
含酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌的金针菇菇根发酵物的重量百分含量为1~2%,和/或
所述粘附剂的重量百分含量为1~5%,和/或
所述牙结石抑制剂的重量百分含量为1~2.5%,和/或
所述保湿剂的重量百分含量为10~40%,和/或
防腐剂的重量百分含量为0.005~0.01%,和/或
香精的重量百分含量为0.03~0.1%。
4.根据权利要求1所述的清除宠物口腔异味的洁牙凝胶,其特征在于,所述含酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌的金针菇菇根发酵物中,酿酒酵母的重量含量为0.5~1%、枯草芽孢杆菌的重量含量为0.5~1%、嗜酸乳杆菌的重量含量为0.5~1%。
5.根据权利要求1所述的清除宠物口腔异味的洁牙凝胶,其特征在于,所述金针菇菇根发酵物的制备方法包括以下步骤:
以新鲜金针菇菌糠为原料,粉碎后过筛,以酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌为复合发酵菌剂,按重量计,以0.5~1.5%的量接种所述复合发酵菌剂,搅拌均匀,温度25~35℃、发酵5~8d,装入密封的锡箔袋,尽可能排除空气,密封,放入培养箱进行固体厌氧发酵,厌氧发酵的温度为10~40℃,时间为5~8天。
6.根据权利要求1所述的清除宠物口腔异味的洁牙凝胶,其特征在于,所述粘附剂选自卡拉胶、黄原胶、瓜尔豆胶、赤藓糖醇、木聚糖、低聚果糖,或其组合,更优选为赤藓糖醇,和/或
所述牙结石抑制剂选自蛋白锌、硅酸盐、硫酸盐,或其组合,和/或
所述保湿剂选自磷酸氢二钾和/或磷酸二氢钾,和/或
所述防腐剂选自苯甲酸钠、尼泊金酯类、山梨酸钾,或其组合。
7.根据权利要求6所述的清除宠物口腔异味的洁牙凝胶,其特征在于,所述硅酸盐选自硅酸钠和/或硅酸钾,和/或
所述硫酸盐选自硫酸锌和/或硫酸铁。
8.一种清除宠物口腔异味的洁牙凝胶,其特征在于,所述洁牙凝胶由以下重量百分含量的组分组成:
9.权利要求1~8任一项所述的清除宠物口腔异味的洁牙凝胶的制备方法,其特征在于,所述制备方法包括以下步骤:
将粘附剂加入水总量的50%~80%的水中预溶,搅拌均匀,再加入保湿剂、牙结石抑制剂、防腐剂和含酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌的金针菇菇根发酵物,搅拌充分溶解;再加入香精,真空搅拌至均匀,加入剩余的水。
10.金针菇菇根发酵物在制备清除宠物口腔异味的洁牙凝胶中的用途,
所述金针菇菇根发酵的制备方法包括以下步骤:
以新鲜金针菇菌糠为原料,粉碎后过筛,以酿酒酵母、枯草芽孢杆菌、嗜酸乳杆菌为复合发酵菌剂,按重量计,以0.5~1.5%的量接种所述复合发酵菌剂,搅拌均匀,温度25~35℃、发酵5~8d,装入密封的锡箔袋,尽可能排除空气,密封,放入培养箱进行固体厌氧发酵,厌氧发酵的温度为10~40℃,时间为5~8天。
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