Patentes RECLAMACIONES (El texto procesado por OCR puede contener errores) The claims defining the invention are as follows: 1. A preservative comprising a low colour extract derived from sugar cane which has a high antioxidant activity. 2. The preservative according to claim 1 wherein the low colour extract derived from sugar cane which has a high antioxidant activity has an absorbance value of less than or equal to about 0.010 when measured at 750 run and an antioxidant level of at least about 50 μg/ml catechin equivalents. 3. A method of preserving food, cosmetics and pharmaceuticals comprising the step of adding to the food, cosmetic or pharmaceutical an effective preserving amount of a low colour extract derived from sugar cane which has a high antioxidant activity. 4. The method according to claim 3 wherein the effective preserving amount is in the range from 0.0001 to 5.0 % by weight of the total composition. 5. The method according to claim 4 wherein the effective preserving amount is in the range from 0.01 to 2.5 % by weight of the total composition. 6. The method according to any one of claims 3 to 5 wherein the low colour extract derived from sugar cane which has a high antioxidant activity has an absorbance value of less than or equal to about 0.010 when measured at 750 nm. 7. The method according to any one of claims 3 to 6 wherein the low colour extract derived from sugar cane which has a high antioxidant activity has an antioxidant level of at least about 50 μg/ml catechin equivalents. 8. A method for improving oral hygiene and/or inhibiting, treating and/or preventing the formation of dental caries comprising the step of adding a therapeutically effective amount of a low colour extract derived from sugar cane which has a high antioxidant activity to an oral hygiene product. 9. The method according to claim 8 wherein the therapeutically effective amount is in the range from 0.0001 to 5.0 % by weight of the total composition. Natural preservatives and antimicrobial agents WO 2009043097 A1 RESUMEN The invention relates to preservatives and antimicrobial agents comprising extracts derived from sugar cane. DESCRIPCIÓN (El texto procesado por OCR puede contener errores) Natural Preservatives and Antimicrobial Agents Field of the invention The present invention relates to preservatives and antimicrobial agents. In particular, the invention relates to preservatives derived from extracts derived from sugar cane which can be used to preserve food, cosmetics, pharmaceuticals and other similar compositions and to antimicrobial agents derived from extracts derived from sugar cane which can be used in oral hygiene products. Background of the invention In this specification where a document, act or item of knowledge is referred to or discussed, this reference or discussion is not an admission that the document, act or item of knowledge or any combination thereof was at the priority date, publicly available, known to the public, part of common general knowledge; or known to be relevant to an attempt to solve any problem with which this specification is concerned. Preservatives A preservative is a natural or synthetic chemical that is added to products such as foods, pharmaceuticals, biological samples, wood, etc. to prevent decomposition by microbial growth or by undesirable chemical changes. Food preservation is the process of treating and handling food in a way that preserves its edibility and nutrition value. The main effort is to stop or greatly slow down spoilage to prevent foodborne illness (e.g. by salting, cooling, cooking). However some methods utilise benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g. cheese, wine). While maintaining or creating nutritional value, texture and flavour is important in preserving its value as food; this is a culturally dependent determinant as what qualifies as food fit for humans in one culture may not qualify in another culture. Preservation usually involves preventing the growth of bacteria, fungi and other microorganisms, as well as retarding the oxidation of fats which cause rancidity. It also includes processes to inhibit natural ageing and discolouration that can occur during food preparation such as the enzymatic browning reaction in apples which causes browning when apples are cut. Some preservation methods require the food to be sealed after treatment to prevent re-contamination with microbes; others, such as drying, allow food to be stored without any special containment for long periods. Common methods of applying these processes include drying, spray drying, freeze drying, freezing, vacuum-packing, canning, preserving in syrup, sugar crystallisation, food irradiation, adding preservatives or inert gases such as Buscar conocimientos previos Comentar esta solicitud INICIAR SESIÓN +Tú Búsqueda Imágenes Maps Play YouTube Noticias Gmail Drive Calendar Más Patente WO2009043097A1 - Natural preservatives and antimicrobial agen... http://www.google.com/patents/WO2009043097A1?hl=es&cl=en 1 de 22 22/08/2013 04:11 p.m.
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Patentes
RECLAMACIONES (El texto procesado por OCR puede contener errores)
The claims defining the invention are as follows:
1. A preservative comprising a low colour extract derived from sugar cane
which has a high antioxidant activity.
2. The preservative according to claim 1 wherein the low colour extract
derived from sugar cane which has a high antioxidant activity has an
absorbance value of less than or equal to about 0.010 when measured at
750 run and an antioxidant level of at least about 50 µg/ml catechin
equivalents.
3. A method of preserving food, cosmetics and pharmaceuticals comprising
the step of adding to the food, cosmetic or pharmaceutical an effective
preserving amount of a low colour extract derived from sugar cane which
has a high antioxidant activity.
4. The method according to claim 3 wherein the effective preserving amount
is in the range from 0.0001 to 5.0 % by weight of the total composition.
5. The method according to claim 4 wherein the effective preserving amount
is in the range from 0.01 to 2.5 % by weight of the total composition.
6. The method according to any one of claims 3 to 5 wherein the low colour
extract derived from sugar cane which has a high antioxidant activity has an
absorbance value of less than or equal to about 0.010 when measured at
750 nm.
7. The method according to any one of claims 3 to 6 wherein the low colour
extract derived from sugar cane which has a high antioxidant activity has an
antioxidant level of at least about 50 µg/ml catechin equivalents.
8. A method for improving oral hygiene and/or inhibiting, treating and/or
preventing the formation of dental caries comprising the step of adding a
therapeutically effective amount of a low colour extract derived from sugar
cane which has a high antioxidant activity to an oral hygiene product.
9. The method according to claim 8 wherein the therapeutically effective
amount is in the range from 0.0001 to 5.0 % by weight of the total
composition.
Natural preservatives and antimicrobialagentsWO 2009043097 A1
RESUMEN
The invention relates to preservatives and antimicrobial agents comprising
extracts derived from sugar cane.
DESCRIPCIÓN (El texto procesado por OCR puede contener errores)
Natural Preservatives and Antimicrobial Agents
Field of the invention
The present invention relates to preservatives and antimicrobial agents. In
particular, the invention relates to preservatives derived from extracts derived
from sugar cane which can be used to preserve food, cosmetics,
pharmaceuticals and other similar compositions and to antimicrobial agents
derived from extracts derived from sugar cane which can be used in oral hygiene
products.
Background of the invention
In this specification where a document, act or item of knowledge is referred to or
discussed, this reference or discussion is not an admission that the document,
act or item of knowledge or any combination thereof was at the priority date,
publicly available, known to the public, part of common general knowledge; or
known to be relevant to an attempt to solve any problem with which this
specification is concerned.
Preservatives A preservative is a natural or synthetic chemical that is added to
products such as foods, pharmaceuticals, biological samples, wood, etc. to
prevent decomposition by microbial growth or by undesirable chemical changes.
Food preservation is the process of treating and handling food in a way that
preserves its edibility and nutrition value. The main effort is to stop or greatly
slow down spoilage to prevent foodborne illness (e.g. by salting, cooling,
cooking). However some methods utilise benign bacteria, yeasts or fungi to add
specific qualities and to preserve food (e.g. cheese, wine). While maintaining or
creating nutritional value, texture and flavour is important in preserving its value
as food; this is a culturally dependent determinant as what qualifies as food fit
for humans in one culture may not qualify in another culture. Preservation usually
involves preventing the growth of bacteria, fungi and other microorganisms, as
well as retarding the oxidation of fats which cause rancidity. It also includes
processes to inhibit natural ageing and discolouration that can occur during food
preparation such as the enzymatic browning reaction in apples which causes
browning when apples are cut. Some preservation methods require the food to
be sealed after treatment to prevent re-contamination with microbes; others,
such as drying, allow food to be stored without any special containment for long
periods.
Common methods of applying these processes include drying, spray drying,
freeze drying, freezing, vacuum-packing, canning, preserving in syrup, sugar
crystallisation, food irradiation, adding preservatives or inert gases such as
Buscar conocimientos previos Comentar esta solicitud
INICIAR SESIÓN
+Tú Búsqueda Imágenes Maps Play YouTube Noticias Gmail Drive Calendar Más
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10. The method according to claim 9 wherein the therapeutically effective
amount is in the range from 0.01 to 2.5 % by weight of the total
composition.
11. The method according to any one of claims 8 to 10 wherein the low
colour extract derived from sugar cane which has a high antioxidant activity
has an absorbance value of less than or equal to about 0.010 when
measured at 750 nm.
12. The method according to any one of claims 8 to 11 wherein the low
colour extract derived from sugar cane which has a high antioxidant activity
has an antioxidant level of at least about 50 µg/ml catechin equivalents.
13. An oral hygiene product containing a low colour extract derived from
sugar cane which has a high antioxidant activity.
14. The oral hygiene product according to claim 13 wherein the low colour
extract derived from sugar cane which has a high antioxidant activity has an
absorbance value of less than or equal to about 0.010 when measured at
750 nm and an antioxidant level of at least about 50 µg/ml catechin
equivalents.
15. Use of low colour extract derived from sugar cane which has a high
antioxidant activity as an antioxidant and/or antimicrobial in food, cosmetics
or pharmaceuticals.
16. Use of a therapeutically effective amount of a low colour extract derived
from sugar cane which has a high antioxidant activity in an oral hygiene
product to improve oral hygiene and/or inhibit, treat and/or prevent the
formation of dental caries.
carbon dioxide. Other methods that not only help to preserve food, but also add
flavour, include pickling, salting, smoking, preserving in syrup or alcohol, sugar
crystallisation and curing.
Preservative food additives can be used alone or in conjunction with other
methods of food preservation. Preservatives may be anti-microbial
preservatives, which inhibit the growth of bacteria and fungi, or antioxidants such
as oxygen absorbers, which inhibit the oxidation of food constituents. Common
anti-microbial preservatives include calcium propionate, sodium nitrate, sodium
added to each well. Immediately after loading, the plate was transferred to the plate reader preset to 37 0C, and the
fluorescence was measured 35 times at one minute intervals. The fluorescence readings were referenced to solvent blank
wells. The final ORAC values were calculated using a regression equation between the Trolox concentration and the net
area under the fluorescein decay curve, and were expressed as micromole Trolox equivalents (TE) per g of sample. Results
and discussion
The yield from each product is presented in Table 4.
Table 4 Yield of extract from each sample
Antioxidant Capacity: The antioxidant capacities of the samples, prepared by making methanolic extracts, are presented in
Table 5. Molasses extract demonstrated the greatest antioxidant capacity, with an ORAC value of 4395 µmol TE / of
sample when an extract was generated or 5020 µmol TE / of sample when dissolved directly in buffer (Table 6). Both values
were considerably higher than the corresponding green tea extract.
Table 5: Antioxidant capacity of molasses extract sample extracted with methanol, compared to a green tea methanol
extract
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Values are mean ± standard error of the mean.
Table 6: Antioxidant capacity of molasses extract solubilized directly in phosphate buffer (pH 7.4), compared to a green tea
methanol extract
Values are mean ± standard error of the mean.
This example clearly demonstrates that extracts derived from molasses are potent antioxidants with a higher ORAC activity
than current commercial natural food antioxidants such as green tea. This indicates that extracts produced according to the
invention could be useful as antioxidants and antimicrobials in foods and pharmaceuticals. Example 4
This example investigates the distribution of polyphenolic compounds through molasses fractions versus colour in order to
produce a low colour food antioxidant.
Method Reagents:
• Folin-Ciocalteu reagent (undiluted)
• 7% sodium carbonate (anhydrous)
• Catechin standard (lmg/ml)
The following standards and samples were prepared for a 96 well plate.
• Add 14µl of diluted sample or standards into the assay tubes.
• Add 182µl of ultrapure water and mix.
• Add 14µl of Folin-Ciocalteu reagent.
• Mix and stand for 5 mins.
• Add 140µl of 7% sodium carbonate.
• Mix and stand for 90 mins at room temperature.
• Read at λ750 nm. Aim to read the tubes at 90±5 min after adding sodium carbonate.
Standard curve for phenolics assay: Frozen standard of 1 mg/ml catechins. Standard dilutions were prepared as follows:
Table 7: Catechin standard curve sample dilutions.
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Samples: Samples chosen for the experiment were the fractions 3-26 from the following gel permeation.
• Molasses was diluted in a 1 :4 ratio in 0.1 M sodium chloride solution.
• 0.35 ml samples were injected and run through a P2 gel at 0.35 ml/min, collecting 3 ml fractions.
Fractions were stored at 4° C for 36 hours prior to analysis.
Fractions were allowed to reach room temperature and mixed via vortex before being sampled.
Samples were tested on a 96-well plate that included the catechin standards.
Each mixing step was achieved using the mixing mechanism present in the microplate reader.
The plate was read using a BioRad Model 680XR microplate reader, using the endpoint function in single reading mode with
a 750 nm filter. Results and Discussion
Two "raw data" reports were compared to ascertain if there was a significant change in the samples due to the extra time
before the second reading. The absorbance readings were quite close and so the result was deemed to be accurate.
The results are illustrated in Figures 7 to 16 and Tables 8 to 12.
The plate map and absorbance readings are in Figures 7 to 9. In Figure 7, blanks (BIk), catechin standards (CS...) and
fraction samples (F) are all in triplicate with empty wells denoted by "Emp". Figure 9 shows the corrected absorbance
values where the blanks have been realised and subtracted from the standards and samples.
The catechin standard curve obtained is very linear given the R2 value of 0.999 (see Table 8 and Figure 13).
Table 8: Data for the catechin standard curve.
Abs
Cone (µg/ml) Abs l Abs 2 Abs 3 SD %CV Ave
0 -0.003 0.004 -0.001 0.0000 0.0036 #DIV/0!
50 0.149 0.161 0.139 0.1497 0.0110 15%
100 0.321 0.322 0.298 0.3137 0.0136 9%
150 0.451 0.469 0.465 0.4617 0.0095 4%
200 0.630 0.631 0.667 0.6427 0.0211 7%
250 0.829 0.808 0.801 0.8127 0.0146 4%
Table 9: Raw data for the fraction samples, with their catechin equivalence in the right column, (see Figure 8)
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Plotting the catechin equivalence of the fractions with ±2SD as error requires that each triplicate absorbance be changed
into catechin equivalence and the SD of those numbers used to represent error.
The values in Table 9 were recalculated for this purpose, also taking F14 repl and Fl 8 rep2 values out of the calculations as
they were noted errors. Table 10: Data for the fraction samples, in catechin equivalence (plate 1).
The plates were reproduced twice again to ensure that this is a fair representation of the results.
Table 11 : Data for the fraction samples in catechin equivalence (plate 2)
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Table 12: Data for the fraction samples in catechin equivalence (plate 3)
The samples were tested in triplicate, each plate having its own catechin standard reference curve. Figure 9 plots the
polyphenols results of each fraction from each plate and confirms the accuracy of the assay.
There are no significant outlying results, with respect to the ±2SD error of each of the fractions. This indicates that the
assay is relatively accurate, even though the absorbance readings of each fraction triplicate is not entirely precise, as seen
by the %CV values.
The absorbance of the fractions were analysed using a microplate reader at 750 nm on 0.35 ml samples. Figure 10 shows
the map of 96 well plate of Molasses feedstock dilutions and fractions 3-23. (In Figure 10: ND- no dilution, Dl :2 - 1 in 2
dilution, F - fraction number, Emp - empty well.) Figure 11 shows the absorbance values at 750 nm for the map in Figure 10.
Figure 12 shows a chromatogram of run described above. Orange, purple, green and blue traces show λ405, 350, 280 and
214 nm respectively. Collected fractions are shown on top axis.
Legend for Figure 12
At this wavelength (750 nm), fractions 8 onwards have absorbance values below 0.010, which is considered to be 'low
colour'.
In Figure 15, it can be seen that fraction 12 gives a fairly high polyphenols content with respect to catechin equivalence and
that this fraction also coincides with a shoulder peak on the λ280 nm trace in Figure 12. The λ405 nm trace for fraction 12 in
Figure 12 is quite low, indicating low colour. This colour difference of the fractions can be seen in Figure 16.
Conclusion
Fractions considered to be 'high antioxidant' contained a polyphenols content of 50µg/ml catechin equivalence or higher
under these assay conditions. Fractions considered to be 'low colour' had an absorbance reading of 0.010 or lower under
these assay conditions.
This 750 nm wavelength was used for the polyphenols reaction. The absorbance of the actual colour of the fractions would
have been better analysed at 415 nm as the colour absorbs more energy at this wavelength, making it more sensitive to
differences between fractions. However, the measurements at 750 nm provide a useful indication of the colour
measurement.
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This experiment demonstrates that a range of low colour high antioxidant fractions can be isolated from molasses. Figure 16
shows some of the low colour fractions compared with the control (molasses). None of the low colour samples have a
noticeable smell. The low colour high antioxidant fractions can be used in a variety of applications without interfering with
organoleptic aspects of finished foods due to their low colour.
Example 5
A toothpaste for use in the method of treatment or prevention of dental caries and oral hygiene according to the invention
was prepared as follows:
The low colour high antioxidant molasses extract was supplied as a slightly brown water- soluble free flowing powder. The
components of A were combined together and then all items of B were added to A and mixed at 7O0C until uniform. C was
then added and mixed until uniform. Finally, D was added slowly with mixing until uniform. Citric acid q.s. to pH 5.9 to 6.3.
Example 6
The toothpaste of Example 5 above containing the addition of 0.3% sodium monofluorophosphate for children Example 7
The toothpaste of Example 5 above containing the addition of a tooth whitening compound. Example 8
This composition provides a mouthwash.
Example 9
This composition provides a chewing gum.
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Example 10
This composition provides a soft gelatine confectionary.
Example 11
This composition provides a flavoured water beverage.
Preparation:
Dissolve sodium benzoate by stirring in 50 mis of water
Add citric acid solution and low colour high antioxidant molasses extract Stir until low colour high antioxidant molasses
extract has dissolved Add sugar and stir until dissolved then add flavour and stir until blended. Add water to one litre
Example 12
This composition provides a fruit puree snack.
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Preparation:
• Blend purees and juice concentrate together
• Add molasses extract and flavour. Mix well until blended
Example 13
This composition provides an oil with added molasses antioxidant.
Example 14
This composition provides a cereal bar.
Preparation:
Mix low colour high antioxidant molasses extract with skim-milk powder and place in a Hobart mixer
Add rice and wheat crisps and mix gently with powder ingredients. Then add the fruit ingredients and mix
Mix glucose syrup, invert syrup and sorbitol syrup and heat up to 113°C. Then cool down in a cold water bath in order to
stop the cooking process
Melt palm kernel fat and Lecithin in a water bath at 75°C
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Add fat mixture to the syrup combination • Mix sugar, water and salt and heat up to 110°C
• Add fat to the sugar solution
• Add liquid mass to dry ingredients in the Kenwood-type mixer and mix well
• Put the mass on a marble plate and roll to the desired thickness. Let the mass cool down at room temperature
• Cut into pieces of one serving size and pack
Example 15
To determine the antimicrobial activity of a molasses extract polyphenol powder against food spoilage and oral hygiene
microorganisms. Methods
Molasses extract polyphenol powder: Polyphenol powder from molasses (5g) was provided by Horizon Science Pty Ltd as
described in international patent application no WO 2005/117608.
Bacterial strains and growth conditions: Test organisms used in the assay were Staphylococcus aureus strain 6571 (NCTC -
National Collection of Type Cultures, Health Protection Agency Centre for Infection, London, UK), Streptococcus mutans
ACM 969 and Proteus vulgaris ACM 4730, were supplied by the Australian Collection of Microorganisms (ACM), University
of Queensland. The test organisms were grown for 24 h in Tryptone Soya Yeast Extract Broth (TSYEB) (Oxoid CM 129B,
Basingstoke, UK), 30 g/L; yeast extract (Oxoid CMl 9), 6 g/L. The inoculum was quantified by measuring the optical density
(absorbance) at 540 nm and adjusted to 0.5 absorbance with TSYEB.
Preparation and dilution of bacterial strains: An inoculum was prepared by serially diluting (1:1) the overnight culture of the
test organisms in TSYEB broth 22 times. The dilutions from 11-22 were used on the 96 well microtitre plate. After the
dilutions were made the lowest dilution was plated on Plate Count Agar (Oxoid CM0463) for all the test organisms to
confirm the bacterial count.
Preparation of polyphenol powder from molasses: The polyphenol powder from molasses (O.lg) was dissolved in 10 ml of
TSYEB. This solution was diluted in TSYEB starting at a concentration of 1% (w/v) and diluted to 0.0005% (w/v).
Preparation of antibiotic solutions: The antibiotics Penicillin G and Oxytetracyclin hydrochloride from Sigma- Aldrich (St.
Louis, MO) were used in this study. 0.01 g each of Penicillin G and Oxytetracyclin were dissolved in 20 ml of TSYEB.
The antibiotic solutions of Penicillin G and Oxytetracyclin were diluted in TSYEB (1:1) starting at a concentration of 0.05%
(w/v) and diluted to 2.44 x 10"5
% (w/v).
Microplate assay procedure: Flat bottom 96 well sterile microtiter plates with lid to prevent cross contamination (Sarstedt,
Nϋmbrecht, Germany) were used for the study. Each 96 well microtiter plate supported one row of wells containing the
medium alone (sterility and negative control). Three rows from the first row of wells contained 1:1 dilutions of test
organisms (bacterial controls equivalent to 105 cfu/ml in the left most well to 10
2 cfu/ml in the right most well) and the
polyphenol solution from molasses highest to the lowest concentration (1% to 0.0005 % w/v). Each of the combinations of
polyphenol solution and bacterial cells were done in triplicate measurements. The next three rows of wells contained the
same number of bacterial dilutions but the polyphenol solution was from the lowest to the highest concentration (0.0005% to
1% w/v). Each of the combinations of polyphenol solution and bacterial cells were done in triplicate measurements. The
remaining row contained the same number of bacterial dilutions with growth media and polyphenol solution and was called
the positive control. Replicates (n=6) of the positive control with no polyphenol solution was run on a separate plate for test
organisms. Each 300 µl well contained 50 µl of inoculum, 150 µL of polyphenol solution. Each negative or sterility control
well contained 200 µl of TSYEB broth. Each positive control well contained 50 µl of inoculum, 150 µl of TSYEB broth.
Penicillin G and Oxytetracyclin hydrochloride were used as reference standards to determine the sensitivity of test
organisms and to compare the antimicrobial activity of the polyphenol solution with that of the antibiotics. Optical density
(OD) was determined in a spectrophotometer Sunrise-Basic Tecan (Grδdig, Austria) at 540 nm. OD was determined prior
to incubation and represents the spectrophotometric reading at time zero (To). Plates were placed in an incubator at 370C
and incubated for 22 h. Streptococcus mutans was incubated at 370C for 22 and 44 h. The solutions in the plates were
mixed using a multichannel pipette to prevent clumping prior to reading the OD in the spectrophotometer after 22 h (T22).
Analysis of results: The calculations for Percent Inhibition were based on the study by Casey et al. 2004; Patton et al. 2006.
Percent Inhibition = 1-(OD test well/OD of corresponding positive control well) x 100.
• MIC0 is the highest concentration of polyphenol solution or antibiotic which results in no inhibition of growth;
• MIC50 is the concentration of polyphenol solution or antibiotic which results in 50% inhibition of growth; and
• MICioo is the lowest concentration polyphenol solution or antibiotic which results in 100% inhibition.
Results
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Table 13. Results of analysis for antibacterial activity in polyphenol powder from molasses
Table 14. Results of analysis for antibacterial activity in Penicillin G
Table 15. Results of analysis for antibacterial activity in Oxytetracylin
Discussion
Preliminary screening of the polyphenol solution for antibacterial activity was done against Staphylococcus aureus. Through
this screening the highest concentration of polyphenol solution that could be used was determined. A concentration greater
than 1% (w/v) of polyphenol powder gave a reading for optical density higher than 1 which is beyond the range
recommended for spectrophotometric analysis. The polyphenol solution showed inhibition against Staphylococcus aureus at
MIC0 < 0.001%, MIC50 at 0.28% and MIC100 >1% (w/v), refer to Table 13.
Proteus vulgaris is a food spoilage organism which indicated inhibition against the polyphenol solution revealing a MIC0
0.02%, MIC50 at 1 % and MIC100 >1 % (w/v), refer to Table 13.
Streptococcus mutans did not grow in 22 hours so the period of growth was extended to 44 h. Streptococcus mutans
revealed complete inhibition at 1%, MICs0 at 0.5% and MIC0 at 0.06% (w/v), refer to Table 13.
The antibiotics used as reference standards indicate a much lower concentrations for complete inhibition, however different
test organisms required different concentrations. Staphylococcus aureus and Streptococcus mutans were completely
inhibited at the lowest concentration of oxytetracyclin (2.44 x 10"5
% w/v), refer to Table 15. These two Gram positive
organisms were also inhibited by the molasses extract polyphenol powder.
Conclusion A food spoilage organism Proteus vulgaris was inhibited by the molasses extract polyphenol powder.
Streptococcus mutans and Staphylococcus aureus are both pathogens and their growth was inhibited by the molasses
extract polyphenol powder.
The 1% level required for inhibition by the molasses extract polyphenols powder could be considered very weak in
comparison with other plant extracts with useful efficacy in the prevention of microbial growth. The batch used in this study
was not recently prepared and a fresh batch of the molasses extract polyphenol powder may yield better results as
polyphenols tend to oxidize rapidly without appropriate storage.
Whilst the example uses a high colour molasses extract, it is expected that the relevant polyphenols will be present in the
low colour high antioxidant extracts used in the methods according to the invention. From these results, it can be inferred
that the low colour high antioxidant extracts derived from sugar cane will be useful in inhibiting the formation of dental caries
and improving oral hygiene.
References
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Casey JT, O'Cleirigh C, Walsh PK, O'Shea DG, Development of a robust microtiter plate- based assay method for
assessment of bioactivity, Journal of Microbiological Methods 58 (2004) 327-334.
Patton T, Barrett J, Brennan J, Moran N, Use of a spectrophotometric bioassay for determination of microbial sensitivity to
manuka honey, Journal of Microbiological Methods 64 The word 'comprising' and forms of the word 'comprising' as used in
this description and in the claims does not limit the invention claimed to exclude any variants or additions.
Modifications and improvements to the invention will be readily apparent to those skilled in the art. Such modifications and
improvements are intended to be within the scope of this invention.
CITAS DE PATENTES
Patente citada Fecha de presentación Fecha de publicación Solicitante Título
JP58144382A * Título no disponible
JP2001200250A * Título no disponible
JP2002161046A * Título no disponible
JP2004331512A * Título no disponible
JP2005343843A * Título no disponible
JP2006028020A * Título no disponible
US20070166246 * 2 Mar 2005 19 Jul 2007 Toyo Shinyaku Co., Ltd. Composition for oral cavity
* Citada por examinador
OTRAS CITAS
Referencia
1 * PATENT ABSTRACTS OF JAPAN & JP 58 144382 A (AGENCY OF IND SCIENCE & TECHNOL) 27 August 1983
2 *PAYET ET AL.: 'Comparison of the Concentrations of Phenolic Constituents in Cane Sugar Manufacturing Products with Their Antioxidant Activities' J AGRIC FOOD CHEM vol. 54, 2006, pages 7270 -
7276, XP008133517
3 * See also references of EP2209392A1
* Citada por examinador
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Clasificación internacional A61K8/60, C09K15/34, A61K36/889, A23L3/3562, A23L1/30, C09K15/00
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