Breath freshening and oral cleansing products with synergistic combinations of magnolia bark extract and essential oils

[0001] The present invention relates generally to oral compositions for breath freshening and in particular containing synergistic compositions for the combination of oral magnolia bark extract of essential oils, including cinnamon oil or cinnamaldehyde and clove bud oil, as well as synergistic combinations of magnolia bark extract and these essential oils.

PRELIMINARY INFORMATION [0002] There is considerable consumer demand for breath freshening products and destructive bacteria in the mouth. An oral product having refreshing and bactericidal properties is convenient for cleaning the mouth and refreshing the breath.

[0003] Refreshing the breath is of course a very important element of everyday life. To maintain proper oral hygiene, oral cleaning and breath freshening should be performed repeatedly throughout the day.

[0004] Sometimes, however, depending on the nature of the desired breath freshening, as well as the situation when breath freshening is to occur, oral cleaning and breath freshening can be difficult or troublesome. Brushing, using dental floss, cleaning the tongue and rinsing using various devices and compositions are typical oral hygiene activities well suited to the conditions found in a private home.

Outside the home, in a situation where access to the bathroom may be difficult, impossible or the conditions may be unsanitary, the use of such devices and compositions may be less convenient.

[0005] US 2004/081713 A1 (MAXWELL JAMES ROY [US] AND ASSOCIATIONS), April 29, 2004 (2004-04-29) discloses (see Table 1) a confectionery product (chewing gum) for refreshing breath in consumers , wherein the composition includes:

(a) sugar (alcohol): sorbitol, mannitol (b) an active antimicrobial containing a synergistic combination of magnolia bark extract and essential oil (flavoring).

SUMMARY [0006] The present invention relates to a confectionery composition for breath freshening. In particular, the present invention relates to oral products having bactericidal and breath freshening effects. More specifically, the present invention relates to chewing gum or confectionery comprising a combination of magnolia bark extract and essential oils providing synergistic bactericidal properties for cleansing the mouth and refreshing the breath. The composition according to the invention effectively inactivates or destroys bacteria in the mouth and refreshes the breath by using chewing gum or confectionery.

[0007] In an aspect of the present invention, the oral composition is chewing gum or any variation, including but not limited to bubble gums, pellets, ball gums or stripes. The chewing gums of the invention are coated and have different flavors, shapes and sizes. In another aspect of the invention, the oral composition is a confectionary composition, including but not limited to hard candy, chewy candy, filled candy and pressed tablet.

[0008] The oral composition for freshening consumer breath according to the oral composition according to one aspect of the invention comprises an oral administration agent and an active antimicrobial containing a synergistic combination of magnolia bark extract and essential oil.

[0009] An oral composition for freshening consumer breath in accordance with another aspect of the invention comprises a chewing gum composition comprising a water soluble filling portion, at least one flavoring agent and a gum base portion. The composition further comprises an effective amount of an active antimicrobial agent containing a synergistic combination of magnolia bark extract and essential oil.

[0010] According to yet another aspect of the invention, the confectionery composition for breath freshening in consumers comprises at least one sugar or sugar alcohol and an effective amount of an active antimicrobial containing a synergistic combination of magnolia bark extract and essential oil.

DETAILED DESCRIPTION [0011] It is known to use chewing gum, confectionery, thin films and the like as a substrate for administering ingredients to the oral cavity that provide oral benefits, for example, breath freshening and bactericidal properties. The advantage of such systems is that they offer the consumer a convenient and inexpensive way to maintain good oral health and fresh breath throughout the day.

the action of the extract of [0012] The present invention includes a synergistic combination of magnolia bark extract and essential oil as an active ingredient providing benefits in the form of breath freshening and oral germicidal. It is known that magnolia bark has bactericidal and fungicidal activity. Magnolol and honokiol are two components of magnolia bark extract that have antimicrobial activity. The inventors have unexpectedly found that the combination of magnolia bark extract with certain essential oils are a synergistic combination that reduces the number of bacteria below the level obtained with magnolia bark extract or essential oil alone.

[0013] In one aspect, the invention includes a confectionary composition for use in a method of treatment to reduce the number or activity of bacteria in the mouth, comprising the steps of providing an oral composition comprising a synergistic combination of magnolia bark extract and cinnamon oil or cinnamaldehyde in an amount sufficient to destroy or inactivating bacteria in the mouth and causing that the person experiencing the need for such treatment consumes the oral composition, as a result of which the bacteria in the person's mouth are limited or inactivated by such treatment.

[0014] In another aspect, the invention includes a confectionary composition for use in a method of treatment to reduce the number or activity of bacteria in the mouth, comprising the steps of providing an oral composition comprising a synergistic combination of magnolia bark extract and clove bud oil in an amount sufficient to destroy or inactivate bacteria in the mouth and causing the person experiencing the need for such treatment to eat the oral composition, as a result, bacteria in the person's mouth are limited or inactivated by such treatment.

[0015] In yet another aspect, the invention includes a confectionary composition for use in a method of treatment to reduce the number or activity of bacteria in the mouth, comprising the steps of providing an oral composition comprising a synergistic combination of magnolia bark extract and peppermint oil in an amount sufficient to destroy or inactivate bacteria in the mouth and causing the person experiencing the need for such treatment to eat the oral composition, as a result, bacteria in the person's mouth are limited or inactivated by such treatment.

[0016] The oral composition may contain additional breath refreshing or therapeutic ingredients for use in the mouth, which may also be antimicrobial ingredients. These additional breath-freshening or medicaments for use in the mouth may be zinc or copper salts or food-grade coolants. Additional breath freshening or medicaments for use in the mouth may also be pyrophosphate or polyphosphate.

[0017] In one embodiment of the invention, the oral composition is formulated to provide at least 0.005% concentration of a synergistic combination of magnolia bark extract and essential oil into the mouth. In another embodiment, the oral composition is formulated to provide at least about 0.01% of the synergistic combination of magnolia bark extract and essential oil to the oral cavity, and in yet another embodiment of the invention, the oral composition is formulated to provide at least about 0.1% concentration of magnolia bark extract and essential oil into the mouth.

[0018] In addition, it is known to actinomyecetemcomitans, magnolia bark Actinobacillus gingivalis, that the extract against Porphyromonas

Prevotella intermedia, Micrococcus luteus and Bacillus subtilis, Prevotella gingivalis, Veillonella disper, Capnocytophaga gingivalis, periodontal microorganisms and gum fibroblasts.

Chewing gum [0019] According to one aspect of the invention, the chewing gum formulation is provided that contains an effective amount of the combination of active ingredients in a chewing gum formulation containing a synergistic combination of magnolia bark extract and essential oil. In an embodiment of the present invention, the combination of active substances is a synergistic combination of magnolia bark extract and cinnamaldehyde. In another embodiment, the combination of active ingredients is a synergistic combination of magnolia bark extract and clove bud oil. The active compound combination is preferably present in the chewing gum formulation in amounts ranging from about 0.25% to about 5% by weight in the chewing gum formulation.

[0020] Generally, the chewing gum composition typically includes a water-soluble filling portion, a water-insoluble chewing gum portion, and typically water-soluble flavors. The water-soluble filling portion is dispersed with the flavoring portion during chewing. The gum base remains in the mouth during chewing.

[0021] The insoluble gum base generally contains elastomers, resins, fats and oils, softeners and inorganic fillers. The gum base may or may not contain wax. The insoluble gum base may constitute approximately 5% to about 95% by weight of chewing gum, more often the gum base is 10% to about 50% by weight of gum, and in some preferred embodiments approximately 25% to about 35% by weight of chewing gum.

[0022] In a specific embodiment, the chewing gum base of the present invention contains about 20% to about 60% by weight of a synthetic elastomer, up to about 30% by weight of a natural elastomer, about 5% to about 33% by weight of an elastomeric plasticizer, about 4% to about 35% by weight filler, about 5% to about 35% by weight softening agent and optionally small amounts (about 1% or less by weight) of various ingredients such as coloring agents, antioxidants etc.

[0023] Synthetic elastomers may include, but are not limited to, polyisobutylene having a weight average molecular weight as measured by gel permeation chromatography.

GPC) of about 10,000 to about 95,000, a copolymer of isobutylene and isoprene (butyl elastomer), copolymers of styrene having a ratio of styrene to butadiene of about 1: 3 to about 3: 1, polyvinyl acetate having a molecular weight average weight measured by GPC of about 2000 to about 90,000, polyisoprene, polyethylene, a copolymer of vinyl acetate and vinyl laurate with a content of vinyl laurate in the copolymer of about 5% to about 50% by weight and combinations thereof.

[0024] Preferred molecular weight average molecular weight ranges measured by GPC for polyisobutylene are 50,000 to 80,000, for styrene 1: 1 to 1: 3 bound styrene; for polyvinyl acetate, the weight average molecular weight measured by GPC is 10,000 to 65,000, with higher molecular weight polyvinyl acetates being used in the bubble gum base, and for vinyl acetate laurate the content of vinyl laurate is 10.

[0025] Natural elastomers may include natural rubber, for example smoked or liquid latex and guaiula rubber, as well as natural gums such as jelutong, lechi caspi, perillo, sorva, massaranduba balata, chocolate massaranduba, nispero, rosindinha, chicle, gutta hang kang and their connections. The preferred concentrations of synthetic elastomers and natural elastomers vary depending on whether the chewing gum in which the base is used is ordinary adhesive gum, making sorva and balloon elastomers or preferred jelutong, chicle or conventional gum discussed below. Massaranduba balata are natural.

[0026] Elastomer plasticizers may include, but are not limited to, natural rosin esters, for example glycerol esters of partially hydrogenated rosin, glycerol esters of polymerized rosin, glycerol esters of partially dimerised rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl esters and methyl esters , rosin pentaerythritol esters; synthetic materials, for example terpene resins derived from alpha-beta and / or any suitable combinations of the foregoing. Preferred elastomer plasticizers also vary depending on the particular application and the type of elastomer used. [0027] Fillers / structural agents may include magnesium and calcium carbonate, ground limestone, silicate forms, for example magnesium and aluminum silicate, clay, alumina, talc, titanium oxide, mono-, di- and triphosphate, cellulose polymers, for example wood, and their combinations.

[0028] Emollients / emulsifiers may include tallow, hydrogenated tallow, hydrogenated and partially hydrogenated vegetable oils, cocoa butter, glycerol monostearate, glycerol triacetate, lecithin, mono- and triglycerides, acetylated monoglycerides, fatty acids (for example, stearic acid, palm oleic and linoleic), and combinations thereof.

strong emollients, [0029] Coloring and bleaching agents may include FD&C dyes and lakes, fruit and vegetable extracts, titanium dioxide and combinations thereof.

[0030] The base may or may not contain wax. An example of a wax-free gum base is disclosed in US Patent No. 5,286,500, the disclosure of which is incorporated herein by reference. [0031] In addition to the water-insoluble gum base portion, a typical chewing gum composition includes a water-soluble filling portion and one or more flavoring agents. The water-soluble portion may contain bulking, sweetening, flavoring, emulsifying agents, dyes, acidifying agents, fillers, antioxidants and other ingredients to provide suitable properties.

[0032] Emollients are added to the chewing gum to optimize the chewing ability and mouth feel. Emollients, also known as plasticizers and plasticizing agents, generally constitute from approximately 0.5% to about 15% by weight of chewing gum. Emollients may include glycerin, lecithin and combinations thereof. Aqueous sweetener solutions, for example containing sorbitol, hydrogenated starch hydrolysates, corn syrup and combinations thereof may also be used as emollients and binders in chewing gum.

[0033] Bulking sweeteners, i.e. bulking agents, include both sugar and non-sugar ingredients. Bulking sweeteners typically make up about 5% to about 95% by weight of chewing gum, more often about 20% to about 80% by weight and even more often about 30% to about 60% by weight of gum. Sugar sweeteners generally include typical saccharide ingredients known in the chewing gum field, including but not limited to sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose; levulose, galactose, powdered corn syrup and the like, alone or in combination. Sugar-free sweeteners include, but are not limited to, sugar alcohols, for example sorbitol, mannitol, xylitol, hydrogenated starch hydrolysates, maltitol and the like, alone or in combination.

[0034] It is also possible to use strong artificial sweeteners, alone or in combination with the above. Preferred sweeteners include, but are not limited to, sucralose, aspartame, neopentyl-NAPM derivatives, e.g., neotame, acesulfame salts, altitam, stevia, saccharin and its salts, cyclamic acid and its salts, glycisinate, dihydrochalkones, thaumatin, monelin and the like, alone or in connection. To obtain a longer-lasting sweetness and taste perception, it may be desirable to encapsulate or control the release of at least part of the artificial sweetener in another way. Methods such as wet granulation, wax granulation, spray drying, spray cooling, fluid coating, coacervation and fiber elongation can be used to achieve the desired release parameters.

[0035] Combinations of sweeteners containing and / or not containing sugar may be used in chewing gum. In addition, the emollient may also, for example, palatinose; indigestible dextrin hydrolyzate provide additional sweetness in the case of aqueous sugar or alditol solutions.

[0036] If low energy energy rubber is desired, a low energy energy filler may be used. Examples of low energy fillers include: polydextrose; raftilose, fructooligosaccharides (NutraFlora);

guar gum (Sun (Fibersol) use other low energy fillers.

[0037] If desired, various flavoring agents can also be used. The flavoring agent can be used in an amount of about 0.1 to about 15 weight percent of the gum and preferably about 0.2% to about 5% by weight. Flavoring agents may include synthetic flavoring agents or mixtures thereof, including but not limited to oils obtained from plants and fruits, for example citrus oils, fruit essences and the like. In addition to the synergistic combination of the active ingredients with the magnolia bark extract according to the invention, additional essential oils can also be used as flavoring agents. These oils include peppermint oil, peppermint oil, other peppermint oils, wintergreen oil, anise oil and the like.

[0038] It is also possible to use artificial flavors and ingredients. Natural and artificial flavors can be combined in any way that allows an acceptable taste. The flavoring agent may contain raftilin; oligosaccharide Fiber) or

However, you can cool the enhancing taste and perceived breath refreshment thanks to the product. Coolants include menthol, ethyl-p-menthane-carboxamide, N-2,3-trimethyl-2-isopropyl-butanamide, menthyl glutarate (Association of Flavor Extract Manufacturers (FEMA) 4006), menthyl succinate; PG menthol carbonate, EG menthol carbonate, menthyl lactate, mentone glyceryl ketal, menthol glycerol ether, N-tert-butyl-p-menthane-3-carboxamide, p-menthane-3-carboxylic acid glycerol ester, methyl-2-isopropyl-bicyclo (2.2. 1) heptane-2-carboxamide, methyl menthol ether and combinations thereof.

[0039] In addition, additional active or therapeutic substances can be incorporated for various purposes. If the drug or active substance in the chewing gum is water-soluble, the gum preferably contains a base / emulsifier system ensuring the desired concentration of the drug substance in saliva (greater hydrophilicity). If the drug or active substance is insoluble in water, the chewing gum preferably contains a base / emulsifier system ensuring the desired concentration of the drug substance in saliva (greater lipophilicity).

[0040] In the manufacture of chewing gum containing the active agent or substance, the active agent or therapeutic agent is preferably added to the blend at an early stage. The smaller the amount of active substance used, the more it is necessary to pre-mix this substance to achieve an even distribution throughout the rubber batch. Whether or not a premix is ​​used, the active or therapeutic agent should be added within the first five minutes of mixing. To ensure faster release, the active agent can be added in the process later.

[0041] The chewing gum of the present invention may optionally contain additional breath refreshing, antimicrobial or therapeutic ingredients for use in the oral cavity, e.g. food-acceptable metal salts selected from zinc and copper salts of gluconic acid, zinc salts and copper lactic acid , zinc and copper salts of acetic acid, zinc and copper salts of citric acid, copper salts of chlorophyll and combinations thereof.

[0042] Antimicrobial essential oils and flavor ingredients, for example peppermint, methyl salicylate, thymol, eucalyptol, cinnamaldehyde, eugenol, menthol and combinations thereof can be added to the gum composition.

[0043] To the gum composition, it is also possible to add ingredients that heal the teeth, such as fluoride salts, phosphate salts, proteolytic enzymes, lipids, antimicrobials, calcium, electrolytes, protein additives, enamel abrasives and combinations thereof.

[0044] In principle, chewing gum is prepared by sequentially adding the individual components of the chewing gum to a commercially available mixer known in the art. After thoroughly mixing the ingredients, the rubber mass is unloaded from the mixer and shaped into the desired form, for example, by rolling sheets and cutting into strips, extruding into lumps or casting into pellets, which are then coated.

[0045] In principle, the ingredients are first mixed by melting the gum base and adding it to the running mixer. The base can also be melted in the mixer. You can also add a coloring agent or emulsifiers at this time. At this point, you can also add a softener, for example glycerin, along with the syrup and some of the bulking agent. Further parts of the bulking agent are added to the mixer. Flavorings are usually added with the last part of the filler. Other optional ingredients are added to the batch in a typical manner well known to those skilled in the art.

[0046] The entire mixing procedure usually takes five to fifteen minutes, however sometimes a longer mixing time may be necessary. Those skilled in the art will know that many variations of the procedure described above can be used.

[0047] The chewing gum base and the chewing gum product are conventionally produced by means of separate mixers, different mixing methods and often at different plants. One reason for this is that the optimal conditions for making the gum base and for making chewing gum from the gum base and other ingredients such as sweeteners and flavors differ so much that it is impractical to combine both activities. Manufacture of the gum base involves mixing with the dispersion (often high speed) of difficult to mix ingredients, e.g., elastomer, filler, elastomer plasticizer, emollients / base emulsifiers and sometimes waxes. This process usually requires a long mixing time. Manufacturing the product (gums for some dextrose, chewing) also involves combining the gum base with more sensitive ingredients, such as product softeners, sweeteners, strong sweeteners and flavors, by means of mixing with separation (generally at slower revolutions) by shorter time.

[0048] The chewing gums of the present invention are coated. Gum in the form of pellets or balls is obtained as conventional chewing gum, but forms pellets in the shape of a cushion or balls. The pellets / balls can then be coated or glazed with conventional glazing methods to obtain unique coated gum in pellets.

[0049] Conventional glazing methods are generally coated with sucrose, but recent advances in glazing have allowed the use of other carbohydrate materials instead of sucrose. These ingredients include, but are not limited to, maltose, palatinose, xylitol, lactitol, hydrogenated isomaltulose and other new alditols, or a combination thereof. These materials can be mixed with glazing modifiers, including, but not limited to, gum arabic, maltodextrins, gelatin syrup, cellulose materials, carboxymethylcellulose and hydroxymethylcellulose, starch and modified starches, vegetable gums such as alginates, carobic gum, guar gum, and guar gum such as calcium carbonate or magnesium carbonate and talc. As glazing modifiers, you can also add non-sticking agents that allow corn, such as the use of various carbohydrates and sugar alcohols in the development of new products - glazed or coated gums. Along with the sugar coating with magnolia bark extract, you can also add essential oils to obtain unique product properties.

[0050] The synergistic combination of magnolia bark extract and peppermint oil is easily added to the hot sugar solution prepared for sugar glazing. In another embodiment, the magnolia bark extract can also be added in the form of a powder mix with cinnamon oil powder often used in some types of conventional glazing methods.

Confectionery preparations [0051] The confectionery preparation is provided with an effective amount of the combination of active ingredients in a confectionery preparation containing a synergistic combination of magnolia bark extract and essential oil. In an embodiment of the present invention, the combination of active substances is a synergistic combination of magnolia bark extract and cinnamaldehyde. In another embodiment, the combination of active ingredients is a synergistic combination of magnolia bark extract and clove bud oil. The active compound combination is preferably present in the confectionery preparation in amounts ranging from about 0.25% to about 5% by weight of the confectionery preparation.

[0052] The confectionery products in the present invention may be hard candies, chewing candies, coated chewing candies and tableted candies. For example, hard candy mainly contains corn syrup and sugar, and its name comes from the fact that the water content is only 1.0% to 4%. In appearance, these types of candy are solid, but in reality they are supercooled liquids that are well below their melting point. There are different types of hard candies. Glassy forms are usually transparent or opaque due to dyes, while granular forms are always opaque.

[0053] A continuous method of producing applied glassy molds with a sugar base is as follows. Corn syrup spreads on a high pressure steamed cylinder. Rapid heat exchange causes water evaporation in the syrup. The boiled syrup is drained and coloring and flavoring agents are added. The syrup is cooled and applied to a stainless steel conveyor. The syrup can be transferred directly to charging hoppers, from which it is introduced directly into the forms.

[0054] The candy is transferred to batch rolls that shape and calibrate the batch. The candy enters the forming device that shapes the individual nuggets into discs, balls, barrels etc. In the present invention, any shape can be made: round, square, triangular, etc., as well as animal shapes or other new available forms. The candy is then cooled, wrapped and packaged.

[0055] In the case of candy granular forms, the basic ingredients mixed with the other ingredients are water and sugar, which are boiled at a high temperature of about 143-155 ° C, as a result of which the water converts into steam. The product is transferred to a cooling wheel, on which it is collected in batches of about 63 kg, placed in a extraction device that aerates the product; in addition, flavor is added.

[0056] The candy is transferred to batch rolls that shape and calibrate it. The candy then enters the forming device that shapes the individual nuggets. The candy is cooled at a relative humidity of 35% and fed to a rotating drum on which it is coated with fine sugar. The candy is then transferred for four hours to the granulated candy production room at 32 ° C and 60% humidity. Trapped air and moisture cause the product to be granular.

[0057] The present embodiment may have various shapes, flavors and sizes, and may or may not contain sugar.

[0058] In addition to the synergistic combination of the active ingredients with the magnolia bark extract according to the invention, additional essential oils can also be used as flavoring agents. Flavoring agents used in this embodiment may be peppermint oils, citrus oils, field mint, fruit flavors, mint oils and the like.

[0059] The coloring agents used in this embodiment are coloring agents usually known as FD&C dyes and lakes.

EXAMPLES

Magnolia bark extract and cinnamaldehyde (separately) [0060] The magnolia bark extract used in the present cinnamon effectiveness is obtained from Guang Zhou Masson Pharmaceutical Co., LTD, 172, ShuiYin Road, Guang Zhou, PRC. Magnolia bark extract is obtained in the form of powder. Magnolia bark extract is dissolved with the flavoring agent and can be heated to dissolve before making the product for use in the mouth. The cinnamaldehyde used in the present invention is obtained from Northwestern Flavors, Inc., 120 N. Aurora Street, West Chicago, Illinois 60185, USA.

[0061] In vitro studies were performed on three subgingival plate bacteria species associated with unpleasant mouth odor to determine magnolia bark extract and aldehyde (separately). The MIC (minimal inhibitory concentration) test protocol was as follows. Chlorhexidine was used as a positive control and sterile water as a negative control. Active substance or cinnamaldehyde) Cinnamaldehyde was controlled (Magnolia bark extract suspended in 10% methanol, a homogeneous suspension. Microtiter plates ninety-six (96) wells were used in the study. Each well contained 5 x 10 wells⁵colony forming units per ml of bacteria, serially diluted agents and bacterial culture medium. All bacterial cultures were incubated at 37 ° C under stationary conditions. Bacterial growth was spectrophotometrically estimated at 660 nm after 48 hours. The MIC value for all test bacteria was defined as the minimum concentration of test compound limiting turbidity to absorbance lower than the specified value at 660 nm.

[0062] The minimum bactericidal concentration (MBC) was determined using a 96-well microtiter plate and serial dilutions as described above for MIC values. Serial culture dilutions were made in wells showing no visible growth and 10 microliters of culture were seeded in triplicate onto blood agar plates. Live colonies were counted after plate incubation for 48 hours at 37 ° C. The number of CFU / ml in the initial inoculum was determined for all tested bacteria. MBC was defined as the lowest concentration of test compound causing destruction of at least 99.9% of the cells present in the initial inoculum.

[0063] The results of the tests carried out to determine the value of the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of magnolia bark extract are as follows. In the case of S. mutans, 90% magnolia bark extract had a MIC of 15.62 μg / ml. For P. gingivalis, a 90% magnolia bark extract had a MIC of 15.6 μg / ml and an MBC of 31.3.91 μg / ml, and a 65% magnolia bark extract had a MIC of

7.82 μg / ml. In the case of F. nucleatum, a 90% magnolia bark extract showed a MIC of 15.6 μg / ml and an MBC of 31.3.91 μg / ml and an MBC of

7.82 μg / ml. For the same organism, a 65% magnolia bark extract had a MIC and MBC of 7.82 μg / ml. Chlorhexidine was a positive control and gave MIC and MBC values ​​of 1.25 aldehyde mutans, showed MIC

P. gingivalis showed MIC μg / ml for all three bacterial species.

The solvent consisting of water containing 10% methanol and 3.8% Tween 80 showed no apparent inhibitory effect on any of the three bacterial species in the study.

[0064] The results of the tests carried out to determine the values ​​of the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of cinnamon are as follows. In the case of S, 90% cinnamaldehyde of 15.62 μg / ml. For 90% cinnamaldehyde at 15.6 μg / ml and MBC at 31.3.91 μg / ml. For F. nucleatum, 90% cinnamaldehyde had a MIC of 15.6 μg / ml and an MBC of

7.82 μg / ml. For the same organism, a 65% magnolia bark extract had a MIC and MBC of 7.82 μg / ml. Chlorhexidine was a positive control and gave MIC and MBC values ​​of 1.25 μg / ml for all three bacterial species. The solvent consisting of water containing 10% methanol showed no apparent inhibitory effect on any of the three bacterial species in the test. Synergic Combination of Magnolia Bark Extract and Cinnamaldehyde [0065] Biofilms were grown by incubation of salivary bacteria with saliva hydroxyapatite (HA) discs in sterile 24-well cell culture plates. Saliva (25% of total volume) was added to the media and the discs were often transferred in growth phases to promote plaque-like biofilm growth. Biofilms were allowed to grow for a maximum of 72 hours. On the second and third day of the experiment, the biofilms were exposed to the active substances three times a day for five minutes. The specific steps of the experiment are described below. [0066] A mixed culture system using bacteria from freshly harvested whole saliva after stimulation was used. Saliva cell sediment was used to inoculate saliva-coated hydroxyapatite (S-HA) discs. The discs were placed in 24-well cell culture plates and incubated for a maximum of 3 days. The biofilms were treated with the active substances on days 2 and 3 (starting after 18 hours), and the quantification was carried out on day 4. The number of bacteria was determined by measuring optical density at 600 nm. The five stages of the experiment were as follows: 1) film formation; 2) adhesion of bacteria; 3) biofilm growth; 4) treatment with active substances; and 5) counting the bacteria. The five stages of the experiment are described in more detail below.

A. Preparation of discs - film formation [0067] HA discs were washed in an ultrasonic bath with deionized water and air dried and then autoclaved. The discs were placed in a 24-well plate with 1 ml of 50% sterile saliva for 2 hours and slowly stirred at room temperature. The plates were then placed in a thermomixer (350 rpm). Saliva was sucked in, and then the discs were transferred to fresh wells for bacterial attachment.

B. Adhesion phase [0068] The discs were placed in 1 ml salivary bacterial suspension (see below) at 300 rpm in a thermomixer and inserted into an incubator at 37 ° C for 2 hours.

C. Biofilm formation [0069] The bacterial suspension was removed and the discs transferred to fresh wells. 1 ml of enriched saliva-containing medium and plate was added to the incubator for incubation overnight and for the duration of the experiment (maximum 72 hours).

D. Exposure to active substances [0070] Each morning on days 2 and 3, the active substances were obtained in a suitable concentration in phosphate buffered sodium chloride (PBS). PBS was used as a negative control and Listerine mouthwash^® at full power was used as positive control. In addition to the negative and positive controls, the active ingredients used in the experiment included magnolia bark extract alone, cinnamaldehyde alone, and a combination of magnolia bark extract and cinnamaldehyde. The experiment also examined the combination of active substances of magnolia bark extract and clove bud oil. Active substances and controls were placed in fresh wells in an amount of 1 ml and the discs were transferred to these wells for 5 minutes. Duration of control (Listerine^®) was one minute twice daily according to standard recommendations for mouthwash. Exposure to active substances was carried out three times each day at 8:00, 12:00 and 16:00. After exposure for a limited period of time, the solution was removed and the discs washed twice with PBS and then transferred to fresh medium. The medium used during the day was Trypticase soy broth with 0.5% sucrose.

E. Evaluation [0071] On day 4, the discs were removed from the medium and placed in tubes containing 2.5 ml PBS, shaken for 20 seconds and then placed in an ultrasonic bath for a further 20 seconds. The suspension was transferred to the cuvettes and the OD value at 600 nm was measured.

[0072] The results of the experiments for the active substances of magnolia bark extract (MBE) and cinnamaldehyde (CA) are given in Table 1 below.

TABLE 1

MBE and cinnamaldehyde

OD and percentage decrease compared to control (PBS) N = 3 in the group

Active substance OD at 600 nm Percentage decrease

<td>Control (PBS)</td><td> 0,286</td><td> -</td>

<td>® Listerine</td><td> 0,070</td><td> 76</td>

<td>MBE, 1000 ppm</td><td> 0,118</td><td> 59</td>

<td>CA, 5000 ppm</td><td> 0,130</td><td></td>

<td>CA, 10,000 ppm</td><td> 0,119</td><td> 58</td>

<td>MBE, 1000 ppm:</td><td> 0,082</td><td> 71</td>

<td>CA, 5000 ppm</td><td></td><td></td>

<td>MBE, 1000 ppm:</td><td> 0,074</td><td> 74</td>

<td>CA, 10,000 ppm</td><td></td><td></td>

[0073] The percentage decrease given in Table 1 above in each test sample means the difference in the measured OD value versus OD for the negative control (PBS). The data in Table 1 indicate that combinations of the active substances MBE and CA more effectively reduce the number of bacteria than MBE or CA alone.

[0074] The results of the experiments for the active substances of magnolia bark extract (MBE) and clove bud oil (CBO) are given in Table 2 below.

TABLE 2

MBE and clove bud oil

<td colspan="3">OD and percentage decrease compared to control (PBS)</td>

<td rowspan="2">The active substance</td><td>N = 3 in the group</td><td rowspan="2">Percentage drop</td>

<td>OD at 600 nm</td>

<td>Control (PBS)</td><td> 0,231</td><td> -</td>

<td>Listerine®</td><td> 0,044</td><td> 81</td>

<td>MBE, 1000 ppm</td><td> 0,054</td><td> 77</td>

<td>CBO, 1000 ppm</td><td> 0,141</td><td> 39</td>

<td>CBO, 50,000 ppm</td><td> 0,040</td><td> 83</td>

<td>MBE, 1000 ppm:</td><td> 0,044</td><td> 81</td>

<td>CBO, 1000 ppm</td><td></td><td></td>

<td>MBE, 1000 ppm:</td><td> 0,032</td><td> 86</td>

<td>CBO, 50,000 ppm</td><td></td><td></td>

[0075] The percent decrease given in Table 2 above in each test sample means the difference in the measured OD value versus OD for the negative control (PBS). The data in Table 2 indicate that combinations of active substances 1000 ppm MBE and 5000 ppm CBO more effectively reduce the number of bacteria than MBE or CBO alone.

Exemplary product preparations [0076] The following are examples of product preparations containing synergistic combinations of magnolia bark extract and essential oil (combination of active substances). These examples are not intended to exclude other changes in formulations, and the present invention is not limited to these formulations.

[0077] By way of example and not limitation, the following examples show various chewing gum formulations in accordance with an embodiment of the present invention.

TABLE 3

<td colspan="4">Antimicrobial gum compositions (in percent</td><td>in dry</td><td>weight)</td>

<td>Ingredient</td><td>Example 1</td><td>Example 2</td><td>Example 3</td><td>Example 4</td><td>Example 5</td>

<td>Gum base</td><td> 26,00</td><td> 26,00</td><td> 26,00</td><td> 27,5</td><td> 27,5</td>

<td>Talc, powdered</td><td> 3,00</td><td> 3,00</td><td> 3,00</td><td> 3,00</td><td> 3,00</td>

<td>NaHCO₃, glycerin</td><td> 0,50</td><td> 0,50</td><td> 0,50</td><td> 0,50</td><td> 0,50</td>

<td>sorbitol</td><td> 49,71</td><td> 50,96</td><td> 48,71</td><td> 48,71</td><td> 44,71</td>

<td>Glycerol</td><td> 15,01</td><td> 15,01</td><td> 15,01</td><td> 15,01</td><td> 15,01</td>

<td>mannitol</td><td> 1,52</td><td> 1,52</td><td> 1,52</td><td> 1,52</td><td> 1,52</td>

<td>maltitol</td><td> 0,76</td><td> 0,76</td><td> 0,76</td><td> 0,76</td><td> 0,76</td>

<td>Water</td><td> 1,18</td><td> 1,18</td><td> 1,18</td><td> 1,18</td><td> 1,18</td>

<td>aspartame</td><td> 0,53</td><td> 0,53</td><td> 0,53</td><td> 0,53</td><td> 0,53</td>

<td>Coloring agent</td><td> 0,01</td><td> 0,01</td><td> 0,01</td><td> 0,01</td><td> 0,01</td>

<td>Zeina</td><td> 0,04</td><td> 0,04</td><td> 0,04</td><td> 0,04</td><td> 0,04</td>

<td>NaOH</td><td> 0,01</td><td> 0,01</td><td> 0,01</td><td> 0,01</td><td> 0,01</td>

<td>Acesulfame, potassium salt</td><td> 0,13</td><td> 0,13</td><td> 0,13</td><td> 0,13</td><td> 0,13</td>

<td>Combination of active substances</td><td> 1,50</td><td> 0,25</td><td> 2,50</td><td> 1,00</td><td> 5,00</td>

<td>hydroxypropyl methylcellulose</td><td> 0,10</td><td> 0,10</td><td> 0,10</td><td> 0,10</td><td> 0,10</td>

<td>Sum</td><td> 100,00</td><td> 100,00</td><td> 100,00</td><td> 100,00</td><td> 100,00</td>

<td colspan="6">TABLE 4</td>

<td colspan="3">Antimicrobial gum compositions (p</td><td>rocentowo</td><td colspan="2">in dry matter)</td>

<td>Ingredient</td><td>Example 6</td><td>Example 7</td><td>Example 8</td><td>Example 9</td><td>Example 10</td>

<td>Gum base</td><td> 19,46</td><td> 20,71</td><td> 19,46</td><td> 19,46</td><td> 18,46</td>

<td>Sugar</td><td> 62,13</td><td> 62,13</td><td> 61,13</td><td> 62,63</td><td> 61,63</td>

<td>Corn Syrup</td><td> 15,57</td><td> 15,57</td><td> 15,57</td><td> 15,57</td><td> 13,57</td>

<td>Coloring agent</td><td> 0,67</td><td> 0,67</td><td> 0,67</td><td> 0,67</td><td> 0,67</td>

<td>PA</td><td> 0,67</td><td> 0,67</td><td> 0,67</td><td> 0,67</td><td> 0,67</td>

<td>Connection active substances</td><td> 1,50</td><td> 0,25</td><td> 2,50</td><td> 1,00</td><td> 5,00</td>

<td>Sum, %</td><td> 100,00</td><td> 100,00</td><td> 100,00</td><td> 100,00</td><td> 100,00</td>

[0078] By way of example and not limitation, the following examples show various confectionery preparations in accordance with an embodiment of the present invention.

TABLE 7

<td colspan="6">Antimicrobial preparations of sweets (on a dry weight basis)</td>

<td>Ingredient</td><td>Example 21</td><td>Example 22</td><td>Example 23</td><td>Example 24</td><td>Example 25</td>

<td>Corn Syrup</td><td> 45,00</td><td> 43,00</td><td> -</td><td> -</td><td> 47,00</td>

<td>Sugar</td><td> 53,49</td><td> 50,00</td><td> -</td><td> -</td><td> 47,00</td>

<td>polyvinyl</td><td> -</td><td> -</td><td> 95,00</td><td> 94,00</td><td> -</td>

<td>Flavor</td><td> 1,00</td><td> 5,00</td><td> 3,00</td><td> 2,00</td><td> 2,50</td>

<td>Coloring agent</td><td> 0,50</td><td> 1,00</td><td> 0,60</td><td> 0,80</td><td> 0,50</td>

<td>A combination of substances</td><td> 0,01</td><td> 1,00</td><td> 1,20</td><td> 3,00</td><td> 3,00</td>

<td>active</td><td></td><td></td><td></td><td></td><td></td>

<td>A strong sweetener</td><td> -</td><td> -</td><td> 0,20</td><td> 0,20</td><td> -</td>

<td>Sum</td><td> 100,00</td><td> 100,00</td><td> 100,00</td><td> 100,00</td><td> 100,00</td>

[0079] It should be understood that various changes and modifications to the preferred embodiments described herein will be apparent to those skilled in the art. Such changes and modifications may be made to the present invention without departing from its scope and without diminishing the intended benefits. Accordingly, it is envisaged that such changes and modifications must fall within the scope of the appended claims and their equivalents.