Daily Dental Care lozenges contain a formula containing a proprietary blend of calcium carbonate, sodium bicarbonate, Vitamin B6 and cyclodextrin.
Over 40 years of clinical and pre-clinical data is available on each active ingredient and all are regarded as safe for intended use in foods.
Other supporting ingredients in Daily Dental Care (DDC) lozenges regarded as safe: mannitol, sorbitol, stevia, modified cellulose, magnesium vegetable stearate, and natural mint flavor.
Mechanism of action:
The molecular technology in our products uses a one-two punch approach to manage the behavior of bacteria in a biofilm (plaque) by:
LEFT HAND – First, a sugar-decoy molecule is introduced to the oral environment, which blocks sugar receptors and plaque-making enzymes, ultimately starving the pathogens and leading to plaque breakdown.
RIGHT HAND – Then, a second, different molecule is introduced which turns on protein metabolism in health-promoting “guardian” bacteria, allowing them to survive and naturally out-compete harmful bacteria in the oral environment.
KNOCKOUT! – In as soon as five days, your oral microbiome literally shifts from disease-causing to health-promoting because your oral ecology balance is restored*.
* Data on file. Please send us an email for more information on our studies.
Supporting data on active ingredients in Daily Dental Care (DDC) lozenges:
Figure 1 (Data sets 1, 2, & 3 above): Streptococcus mutans, Lactobacillus acidophilus and donor plaque cultures were assessed for acid production, biofilm production and growth in the presence of media or media + Daily Dental Care lozenges’ ingredients. Plaque contains facultative anaerobes, Staphylococcus spp., Streptococcus mutans, which contribute to tooth decay and oral disease. S. mutans is a cariogenic member of facultative anaerobes that breaks down sugar for energy and produces an acidic environment, which is linked to tooth demineralization and mucosal immune system activation [1-3]. Transmission of S. mutans occurs through the exchange of saliva and can be found in people of all ages, although it is more common in infants and children. Someone with a healthy oral flora will roughly contain 10,000 CFU per ml of S. mutans in their mouth . S. mutans possesses three virulence factors: production of water insoluble glycans (dental plaque), acid tolerance, and production of lactic acid. We cultured in human plaque and S. mutans (ATCC) in 96 well Costar plates containing 100 uL RPMI media with 11 mM D-glucose. Cultures were then exposed for 5 minutes to the oral prebiotic ingredient combination in the lozenges prior to repleation with fresh RPMI and incubated for 48 h. (Data set 1) Endpoint pH was measured in each well using pH test strips. Error bars represent standard deviation of the average pH of 12 replicates per condition (except for media only, at triplicates). (Data set 2) Endpoint biofilm production was determined as follows: media was removed, plates were rinsed three times with sterile PBS and biofilms were stained with 0.1% crystal violet for 15 minutes, rinsed and analyzed by plate reader absorbances, according to . Presented are the average biofilm staining obtained from 12 replicates. Error bars represent the standard deviation. (Data set 3) Endpoint viability and growth of S. mutans and L. acidophilus over the course of 48h was assessed by plating serial dilutions of each well on quadplates containing BHI media. Plates were incubated at 37C for 18-36h for optimal CFU counting. Presented are average CFUs recovered from replicate wells of each treatment group compared to input cultured in RPMI alone, to serve as comparison for the maximal potential growth recoverable under optimal conditions. Error bars represent the standard error of the mean.
Figure 2 (Left): Column graph of the average extrapolated burden of Lactobacillus – Lactobacillus acidophilus, S. Mutans – Streptococcus mutans, P. gingivalis – Porphyromonas gingivalis, T. denticola – Treponema denticola, and T. Forsythia – Tonnerella forsythia quantified in saliva samples from 22 volunteers collected at baseline and at day 5 after consumption (taken 3 times per day for 5 consecutive days). Microbial burden was quantified using the clinical CRT and BANA-zyme Tests. The Student’s t-test was used to assess statistical significance of paired pre- and post- samples.
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- Hamilton, L.M., Kelly, C.T., Fogarty, W.M. (2000). Review: cyclodextrins and their interaction with amylolytic enzymes. Enzyme Microbiol Tech. 26(8):561-567.
- Cortés, M. E., Consuegra, J., & Sinisterra, R. D. (2011). Biofilm formation, control and novel strategies for eradication. Sci Against Microbial Pathog Commun Curr Res Technol Adv, 2, 896-905.
- Sakanaka, S., & Okada, Y. (2004). Inhibitory effects of green tea polyphenols on the production of a virulence factor of the periodontal-disease-causing anaerobic bacterium Porphyromonas gingivalis. Journal of agricultural and food chemistry, 52(6), 1688-1692.
- O’Toole GA. Microtiter Dish Biofilm Formation Assay. Journal of Visualized Experiments : JoVE. 2011;(47):2437. doi:10.3791/2437.