Patent Application
20070275070
There will now be shown and described an improved composition and method that effectively protect mammals from mastitis. The composition may form a continuous, uniform, long-lasting persistent film over the animal teats. This barrier film protects the skin from physical exposure to microbes in the environment. The composition also contains antimicrobial agents that may kill bacteria and other microorganisms which have broken the physical barrier and enter into teat canals.
The barrier forming materials described herein are primarily modified polysaccharides, but these may also be used in combination with other barrier forming materials, such as PVP. The preferred barrier forming material is hydrolyzed or modified polysaccharide material from about 0.1% to about 20% by weight of the composition. The polysaccharide material has a majority amount of polysaccharide component selected from the group consisting of starch, hydrolyzed starch, modified starch, a starch derivative, and combinations thereof. The majority amount of modified or hydrolyzed polysaccharide component has overall Dextrose Equivalence (DE) value ranging from 2 to 50, and preferably from 3 to 27.
In one aspect, the film-forming agents may form a thin, continuous, persistent, uniform layer of barrier film over the skin of the animal's teats, and may be applied by dipping, foaming or spraying onto the teats. The barrier film-forming agents useful for the present disclosure include modified or hydrolyzed polysaccharide derivatives of relatively low molecular weight. Preferably, the modified or hydrolyzed polysaccharide derivatives are polymers composed of less than about 1000 monosaccharide units.
Modified or hydrolyzed polysaccharide in the present disclosure refers to polymers made up of many monosaccharide units joined together by glycoside linkages. Polysaccharides are generally represented by the formula Cn(H2O)n-1, wherein n is typically number greater than 200. Modified or hydrolyzed polysaccharides are products that result from hydrolysis by acids or enzymes to lower molecular weight fractions. Polysaccharide derivatives are products that result from chemical modification or hydrolysis of polysaccharides. Thus, the term modified or hydrolyzed polysaccharide or polysaccharide derivative encompasses molecules over a wide range of molecular weight. For instance, hydrolysis of starch to a different extent results in carbohydrates of different chain length of D-(+)-glucose units, with glucose being the product of complete hydrolysis. Thus, polysaccharide derivatives may include molecules that have as their backbones a monosaccharide, a disaccharide, an oligosaccharide, or a polysaccharide. As used herein, the term “low molecular weight polysaccharide material” refers to a hydrolyzed or modified polysaccharide or polysaccharide derivative having a molecular weight ranging from about 2 D-(+)-glucose units to about 500 D-(+)-glucose units.
As is known in the art, the various types of polysaccharides are differentiated into different classes, varieties and grades. Polysaccharides are compounds which are made up of many hundreds- or even thousands-monosaccharide units per molecule. Polysaccharides are naturally occurring polymers. By far the most important polysaccharides are cellulose and starch. Both are produced in plants from carbon dioxide and water by the process of photosynthesis and both are made up of D-(+)-glucose units. Cellulose is the chief structural material of plants, giving the plants rigidity and form. Starch makes up the reserve food supply of plants and occurs chiefly in seeds. Starch is more water-soluble than cellulose and is easily hydrolyzed. Cellulose is used for its structural properties: as wood for houses, furniture; as cotton or rayon for clothing; as paper for communication and packaging. Starch is used as food: potatoes, corn, rice, wheat etc.
Cellulose is the chief component of wood and plant fibers; cotton for instance is the purest natural form of cellulose containing about 90% cellulose. Rayon is a form of regenerated cellulose. Cellulose is practically insoluble in water or other usual solvents. Cellulose is a polysaccharide and is generally represented by (C6H10O5)n with the D-(+)-glucose units linked as in dimeric cellobiose. Cellobiose, (C12H22O11, molecular weight 342.30) is a repeating unit of cellulose and lichenin and is joined by two D-(+)-glucose units linked at C-4 by a β-linkage. A fibrous form of cellulose is the basic material for the textile and paper industries, and is also used in food industry as stabilizer, thickener and texturizer. Formula I shows the generalized structure of the cellulose linkages and repeating glucose units
Derivatives of cellulose materials such as hydroxypropylcellulose, hydroxyethyl cellulose, hydroxymethyl cellulose, and hydroxypropylmethyl cellulose are widely used as thickeners and film-forming barrier agents either alone or in combination with other co-thickeners/barrier agents. Carboxymethyl cellulose (CMC) is a well known cellulose gum, but it has limited suitability for use as it is unstable below pH of 5 and it precipitates at pH values near 3. Hydroxypropyl cellulose also precipitates at elevated temperature 40-45° C. making it unsuitable for use at this temperature. Like starch, cellulose is made of chains of D-(+)-glucose units, each unit is joined by a glycoside linkage to C-4 of the next but it differs from starch however, in the configuration of the glycoside linkage in cellulose. Formula (II) illustrates this by way of example where (+)-cellubiose has a β-linkage, whereas, starch has an α-linkage:
In general, starch occurs in the form of white granules, usually made up of about 20% of water-soluble linear polymer fraction called amylose and 80% of water insoluble branched polymer fraction called amylopectin. The granules are organized mixtures of the two types of polymers so oriented and associated in a crystal like lattice that they are insoluble in cold water and are comparatively resistant to naturally occurring hydrolytic agents such as enzymes. These two fractions appear to correspond to different carbohydrates of higher molecular weight and formula is generally represented by (C6H10O5)n where n may be greater than one thousand. Most varieties of starch contain these two types of polymers which differ from each other in molecular weight and in chemical structure.
The linear polymer amylose consists of 200-1000 glucopyranose units joined to each other through α-1,4-glucosidic linkages, whereas the branched or ramified polymer, amylopectin, is made up of 1500 or more glucopyranose units. In addition to the normal or predominating α-1,4-glucosidic linkages, an anomalous α-1,6-glucosidic is present in the ramified structure at the origin or point of branching in a ratio of about 1:25. Upon treatment with acid or under the influence of enzymes, the components of starch are hydrolyzed progressively to dextrin which is a mixture of low molecular weight polysaccharides, (+)-maltose and finally to D-(+)-glucose. A mixture of all these is found in corn syrup. Both amylose and amylopectin are made up of D-(+)-glucose units, but differ in molecular size and shape. Amylopectin has a highly branched structure and amylase has little or no branching. Formula (III) shows the structure for amylose and Formula (IV) the structure for amylopectin.
Maltose, a dimmer of D-(+)-glucose that is joined by α-linkage is a repeating unit in starch. Maltose is a disaccharide of two D-(+)-glucose units linked at C-4 through α-linkage and is a hydrolyzed product of amylose. Amylose is believed to be made up of long chains, each containing 1000 or more D-(+)-glucose units joined together by α-linkages as in (+)-maltose. Amylose is the fraction of starch that gives the intense blue color with iodine. Amylopectin is hydrolyzed to the single disaccharide (+)-maltose as shown in Formula (V).
One preferred film-forming agent according to the present instrumentalities is a partially hydrolyzed or modified starch, such as dextrin and/or maltodextrin. Dextrin is a polysaccharide material that is produced by the dry heating of unmodified starches, as well as enzymatic or acid-catalyzed hydrolysis of wet starch. Dextrin used as an excipient for dry extracts and pills, for preparing emulsions, for thickening dye pastes, sizing paper and fabrics. Maltodextrins are non sweet nutritive saccharide polymers that consist of D-(+)-glucose units linked primarily by α-(C1-C4) bonds and are prepared by the partial hydrolysis of corn starch by acids or enzymes into smaller chains of such bonds, such as 3-20 chains in maltodextrin. Dextrin sub-categorized into different grades including a number of nutritional additives and materials that and are commonly used for tableting pharmaceuticals. These dextrins are usually mixtures of D-(+)-glucose polymers that are often produced by controlled hydrolysis of corn starch. They are most often categorized by Dextrose Equivalence (DE) value, which is a well known unit of measurement in the starch industry. Dextrose Equivalence (DE) is the inverse of the Degree of Polymerization (DP) and the most commonly applied quantitative measurement of starch polymer hydrolysis. For example, the total hydrolysis that starch can convert to dextrose (D-(+)-glucose) is 100%. Thus, the Dextrose Equivalence (DE) of D-(+)-glucose is 100 and Dextrose Equivalence (DE) is a measure of reducing power compared to a dextrose standard of 100. The higher the Dextrose Equivalence (DE), the greater is the extent of starch hydrolysis, resulting in a smaller average polymer size.
Acid hydrolysis of starch has seen widespread use in the past, but is now largely replaced by enzymatic processes.
Of the two components of starch, amylopectin presents the great challenge to hydrolytic enzyme systems. This is due to the residues involved in α-1,6-glycosidic branch points which constitute about 4-6% of the D-(+)-glucose present. Most hydrolytic enzymes are specific for α-1,4-glucosidic links yet the α-1,6-glucosidic links must also be cleaved for complete hydrolysis of amylopectin to D-(+)-glucose. Some of the most impressive recent exercises in the development of new enzymes have concerned debranching enzymes.
As represented in
There are three stages in the conversion of starch:
Gelatinization is achieved by heating starch with water, and occurs necessarily and naturally when starchy foods are cooked. Gelatinized starch is readily liquefied by partial hydrolysis with enzymes or acids and saccharified by further acidic or enzymatic hydrolysis.
The starch and D-(+)-glucose syrup industry uses the expression Dextrose Equivalence (DE), similar in definition to the Degree of Hydrolysis (DH) units of proteolysis, to describe its products, where:
In practice, this is usually determined analytically and closely approximated by use of the expression:
Thus, Dextrose Equivalence (DE) represents the percentage hydrolysis of the glycoside linkages present. Pure D-(+)-glucose has a Dextrose Equivalence (DE) of 100, pure maltose has a Dextrose Equivalence (DE) of about 50 and starch has a Dextrose Equivalence (DE) of effectively zero. During starch hydrolysis, Dextrose Equivalence (DE) indicates the extent to which the starch has been cleaved. Acid hydrolysis of starch has long been used to produce ‘glucose syrups’ and even crystalline D-(+)-glucose (dextrose monohydrate). Very considerable amounts of 42 DE syrups are produced using acid and are used in many applications in confectionery. Further hydrolysis using acid is not satisfactory because of undesirably colored and flavored breakdown products. Acid hydrolysis appears to be a totally random process which is not influenced by the presence of α-1,6-glucosidic linkages. For these reasons, enzymatic hydrolysis is often preferred. Table 1 provides a number of enzymes that are in commercial use for this purpose.
Bacillus
amyloliquefaciens
B. licheniformis
Aspergillus oryzae, A. niger
B. subtilis
A. niger
B. acidopullulyticus
The nomenclature of the enzymes used commercially for starch hydrolysis is not particularly exacting because the EC numbers sometimes lump together enzymes with subtly different activities. For example, α-amylase may be sub classified as a liquefying or saccharifying amylase but even this classification is inadequate to encompass all the enzymes that are used in commercial starch hydrolysis. One reason for the confusion in the nomenclature is the use of the anomeric form of the released reducing group in the product rather than that of the bond being hydrolyzed; the products of bacterial and fungal α-amylases are in the α-configuration and the products of β-amylases are in the β-configuration, although all these enzymes cleave between α-1,4-linked D-(+)-glucose residues.
The α-amylases (1,4-α-D-glucan glucanohydrolases) are endohydrolases which cleave 1,4-α-D-(+)-glucosidic bonds and can bypass but cannot hydrolyze 1,6-α-D-(+)-glucosidic branch points. Commercial enzymes used for the industrial hydrolysis of starch are produced by Bacillus amyloliquefaciens (supplied by various manufacturers) and by B. licheniformis (supplied by Novo Industri A/S as Termamyl). They differ principally in their tolerance of high temperatures, Termamyl retaining more activity at up to 110° C., in the presence of starch, than the B. amyloliquefaciens α-amylase. The maximum Dextrose Equivalence (DE) obtainable using bacterial α-amylases is around 40 but prolonged treatment leads to the formation of maltulose (4-α-D-(+)-glucopyranosyl-D-fructose), which is resistant to hydrolysis by glucoamylase and α-amylases. Dextrose Equivalence (DE) values of 8-12 is used in most commercial processes where further saccharification is to occur. The principal requirement for liquefaction to this extent is to reduce the viscosity of the gelatinized starch to ease subsequent processing.
Various manufacturers use different approaches to starch liquefaction using α-amylases but the principles are the same. Granular starch is slurried at 30-40% (w/w) with cold water, at pH 6.0-6.5, containing 20-80 ppm Ca2+ (which stabilizes and activates the enzyme) and the enzyme is added (via a metering pump). The α-amylase is usually supplied at high activities so that the enzyme dose is 0.5-0.6 kg tonne-1 (about 1500 U kg-1 dry matter) of starch. When Termamyl is used, the slurry of starch plus enzyme is pumped continuously through a jet cooker, which is heated to 105° C. using live steam. Gelatinization occurs very rapidly and the enzymatic activity, combined with the significant shear forces, begins the hydrolysis. The residence time in the jet cooker is very brief. The partly gelatinized starch is passed into a series of holding tubes maintained at 100-105° C. and held for 5 minute to complete the gelatinization process. Hydrolysis to the required Dextrose Equivalence (DE) is completed in holding tanks at 90-100° C. for 1 to 2 hour. These tanks contain baffles to discourage back mixing. Similar processes may be used with B. amyloliquefaciens α-amylase but the maximum temperature of 95° C. must not be exceeded. This has the drawback that a final ‘cooking’ stage must be introduced when the required Dextrose Equivalence (DE) has been attained in order to gelatinize the recalcitrant starch grains present in some types of starch which would otherwise cause cloudiness in solutions of the final product.
The liquefied starch is usually saccharified but comparatively small amounts are spray-dried for sale as ‘maltodextrins’ to the food industry mainly for use as bulking agents and in baby food. In this case, residual enzymatic activity may be destroyed by lowering the pH towards the end of the heating period.
Fungal α-amylase also finds use in the baking industry. It often needs to be added to bread-making flours to promote adequate gas production and starch modification during fermentation. This has become necessary since the introduction of combine harvesters. They reduce the time between cutting and threshing of the wheat, which previously was sufficient to allow a limited sprouting so increasing the amounts of endogenous enzymes. The fungal enzymes are used rather than those from bacteria as their action is easier to control due to their relative heat lability or denaturing rapidly during baking.
Hydrolyzed starch materials as described above are readily available on commercial order. It is particularly preferred to utilize maltodextrins that are commonly used as carriers and binders for tablets and granulations, film formers for encapsulation, and coating. Various grades of maltodextrin with different chemical and physical properties are available and marketed by many grain producing companies. Grain Processing Corporation of Muscatine, Iowa markets and sells various grades of maltodextrin under the trade names MALTRIN® some of which are shown in the Table 2. MALTRIN® Maltodextrins are defined by the FDA as products having Dextrose Equivalence (DE) less than 20. They are generally recognized as safe (GRAS) food ingredients. For example, MALTRIN®M040 Maltodextrin is a 5 DE, has at least 96% pentasaccharides [5 D-(+)-glucose units] bland, white, powdered carbohydrates. A solution of MALTRIN®M040 is characterized by a bland flavor and has excellent film-forming characteristics and exhibits Newtonian viscosity. At 20% to 40% levels, MALTRIN®M040 contributes more to solution viscosity than the higher Dextrose Equivalence (DE) products at comparable concentration. The Dextrose Equivalence (DE) of the hydrolyzed starch to be used in the present invention is at least 2, preferably about 3 to about 27. Aqueous film coatings are preferred due to hazards and environmental concerns involved with solvent film coating.
The MALTRIN® maltodextrins are water soluble glucose polymers which act as film formers in aqueous film coating. Any of the MALTRIN® maltodextrins may be used for film coating, however, MALTRIN®M040, M440, M100, M180, M510, QD®M440 (quickly dispersible) QD®M500 (quickly dispersible), QD®M550 (quickly dispersible), QD® M580 (quickly dispersible), QD® M600 (quickly dispersible) are preferred. They are all excellent film formers, but M040 provides a higher viscosity and a heavier film. MALTRIN® M040 may be dissolved at levels up to 40% in water. MALTRIN®M100 maltodextrin is a 10 DE, bland, white carbohydrate powder, is readily dispersible and readily soluble, has at least 88% pentasacharides. INSTANT PURE-COTE® modified starches NF are pharmaceutical grade starches that have been specially modified to produce clear, flexible films and are suitable also for this invention to provide persistent, continuous, uniform barrier films. INSTANT PURE-COTE® B793 is a pregelatinized modified corn starch NF is also marketed by Grain Processing Corporation is also suitable for this application. INSTANT PURE-COTE®B793 is a cold water-soluble modified starch that has low viscosity in solution and when used as described herein dries to a clear, persistent, continuous, uniform flexible film. Finished films and coatings are water soluble, clear and have excellent sheen. Suitable polysaccharides from other sources include, for example, the Clintose® materials from Archer Daniels Midland Company (ADM) of Decatur, Ill. including those specified as the Clintosee Maltodextrin CR5, CR10, CR15, CR18 and CR24 materials. Table 2 summarizes the chemical and physical properties of MALTRIN® materials, as published by the Grain Processing Corporation.
The disclosed composition may be used in conjunction with other additives. Examples of suitable additives include a buffering agent or a pH adjusting agent, an emollient, a preservative, a moisturizing agent, a skin conditioning agent, a surfactant or wetting agent, a viscosity control agent, a colorant, an opacifying agent, or any combinations thereof.
In addition to prophylactic effects, the disclosed composition may also be used for wound healing. The composition may result in faster and qualitatively improve healing of wounds by decreasing the number of microorganisms in the vicinity of the wound.
Methods of preparing the mixture according to the disclosed composition may involve dissolving a desired amount of viscosity control agent, such as xanthan gum, and, optionally, any desired additives in the solvent. The solution is then mixed, for example, in a mixer until it is homogeneous and no lumps are visible. Liquid sorbitol and/or glycerin are then pumped in and mix until the solution becomes homogeneous. Polysaccharide derivatives, such as maltodextrin are then added by dispensing slowly to the vortex and mix until they completely dissolve. Antimicrobial agents, such as salicylic acid, are added slowly to the vortex and mix until they completely dissolve. The pH is adjusted using acids or bases or buffering agents if necessary. Finally, coloring agent is added if desired.
Useful concentrations are those where the percentage of each functional ingredient or mixture of ingredients including antimicrobial agents by total weight of the composition is preferably from about 0.02% to 30% by weight for each ingredient and 50% to 95% for the solvent; more preferably from about 0.03% to 25% for each ingredient and from about 60% to 95% for the solvent; most preferably from about 0.1% to 20% for the antimicrobial agent, from about 0.1% to 20% for the barrier film-forming agent, from about 0.1% to 10% for the thickening agent, from about 0.1% to about 25% for emollients or moisturizing agents, from about 0.1% to about 10% for skin conditioning agents, and from about 65% to 85% for the solvent.
As used herein, the term “subject” shall include, for example, a domestic livestock species, a laboratory animal species, a zoo animal, a companion animal or a human. In a particular embodiment, “subject” refers more specifically to dairy animals; preferably, the subject is a cow.
The term “additive” shall mean any component that is not an antimicrobial agent or a pharmaceutical carrier. A pharmaceutical carrier is generally a bulk solvent used to dilute or solubilize the components of the composition.
The term “substantially free” means that the component is virtually absent from a composition. As would occur in any chemical preparation processes, small amount of contaminants may exist in the composition, but “substantially free” shall mean that the final product contains less than 1% of the specified ingredient.
The term “apply” or “applied” shall be interpreted broadly. Thus, the composition may be caused to be in contact with the skin of the animal by a variety of means. Such means include but are not limited to spraying, paint brushing, spreading, foaming, and teat-dipping and other ways that are found acceptable in the dairy industry.
The preferred composition includes from 0.1% to 20% by weight of at least one antimicrobial active agent. Throughout this disclosure, the terms “antimicrobial,” “biocidal” and “germicidal” are used interchangeably. All these terms are used to describe an effect of certain chemicals, when used alone or in combination, accelerate the demise or limit the growth of viable microorganisms. The term microorganism, as used in this disclosure, refers to the same organisms that are commonly known as microorganisms in the field of microbiology. Examples of microorganisms include but are not limited to bacteria, fungi, viruses and the like.
Various antimicrobial agents may be used in the disclosed composition. Examples of such antimicrobial agents include an organic acid with benzyl alcohol and/or a low molecular weight aliphatic alcohol having a carbon number less than five. In particular, lactic acid, salicylic acid, benzyl alcohol, and/or isopropyl alcohol may suffice to make effective biocidal compositions.
Traditional antimicrobial agents are the components of a composition that destroy microorganisms or prevent or inhibit their replication. In one aspect, the combined antimicrobial agents discussed above may be used to replace or eliminate the need for traditional antimicrobial agents in a wide variety of applications. In another aspect, antimicrobial compositions according to the disclosed embodiments below may be used in combination with these traditional antimicrobial agents, for example, to achieve an effective kill at lower concentrations of traditional antimicrobial agents.
Conventional antimicrobial agents may also be used in addition to the previously described antimicrobial agents. These conventional antimicrobial agents for use in teat dip applications include iodophors, quaternary ammonium compounds, hypochlorite releasing compounds (e.g. alkali hypochlorite, hypochlorous acid), oxidizing compounds (e.g. organic peroxide, hydrogen peroxide, peroxyacids; hypochlorite, chlorine dioxide, hypochlorous acid), protonated carboxylic acids (e.g. heptanoic, octanoic, nonanoic, decanoic, undecanoic acids), acid anionics (e.g. alkylaryl sulfonic acids, alkyl sulfonic acids, aryl sulfonic acids), chlorine dioxide from alkali chlorite by an acid activator, and bisbiguamides such as chlorohexidine. Phenolic antibacterial agents may be chosen from 2,4,4′-trichloro-2′-hydroxydiphenylether, which is known commercially as Triclosan and may be purchased from Ciba Specialty Chemicals as IRGASAN™ and IRGASAN DP 300™) having the following structural Formula (VII):
Another such antibacterial agent is 4-chloro-3,5-dimethyl phenol (p-chloro-m-xylenol), which is also known as PCMX and is commercially available as NIPACIDE PX and NIPACIDE PX-P having the following structural Formula (IX):
Other traditional germicides include formaldehyde releasing compounds such as glutaraldehyde, 2-bromo-2-nitro-1,3-propanediol (bronopol) having the following structural Formula (X).
Solution viscosity may be thinned by the addition of alcohol or water; however, the teat dip compositions generally benefit from the use of a thickening agent in an amount generally ranging from 0.1% to about 10% by weight of the composition. The particular amount of thickening agent is less important than its effect to adjust viscosity into a desired range. Viscosity control agents may be added to formulate the antimicrobial applications according to an intended environment of use. In one example, it is advantageous for some formulations to have an optimized solution viscosity to impart vertical clinging of the product onto a teat. This type of viscous product, especially one having a suitable thixotropic, pseudoplastic or viscoelastic gel strength, minimizes dripping of the product to avoid wastage and is particularly advantageous in teat dip formulations. Teat dip formulations may benefit from a preferred dynamic viscosity ranging from 50-4000 cPs, 100 cPs to 3000 cPs measured by a Brookfield viscometer, model LV, measured in cPs unit at ambient temperature (25° C.) with a spindle #2@30 rpm.
Suitable thickeners or viscosity control agents include plant gum materials, for example guar gum; starch and starch derivatives, for example hydroxyethyl starch or cross-linked starch; microbial polysaccharides, for example xanthan gum, sea weed polysaccharides, for example sodium alginate, carrageenan, curdlan, pullulan or dextran, dextran sulfate, whey, gelatin, chitosan, chitosan derivatives, polysulfonic acids and their salts, polyacrylamide, and glycerol. Cellulosic thickeners may be used including hemicellulose, for example arabinoxylanes and glucomannanes; cellulose and derivatives thereof, for example methyl cellulose, ethyl cellulose, hydroxyethyl cellulose or carboxymethyl cellulose. The cellulosic thickeners form part of the total amount of polysaccharide material and are preferably used in amounts that do not exceed the preferably do not exceed the majority component of polysaccharide material having the DE value ranging from 2 to 50 as described above.
pH Adjusting Agents
The pH value of the composition may be adjusted by the addition of acidic or basic or buffering materials. Generally, an acidic pH is preferred for teat dip products. Suitable acids for use as pH adjusting agents may include, for example, citric acid, lactic acid, phosphoric, phosphorous, sulfamic, nitric, and hydrochloric acids. Mineral acids may be used to drastically lower the pH. The pH may be raised or made more alkaline by addition of an alkaline agent such as sodium hydroxide, ammonium hydroxide, potassium hydroxide, sodium carbonate, or sodium bicarbonate or combinations thereof.
The preferred pH range of the composition is from 1.5 to 10, 2.0 to 9.0 for use in teat dip formulations and other applications that necessitate contact with the skin. More preferably, the pH is from 2 to 9.0 for a teat dip formulation. Traditional acid buffering agents such as citric acid, lactic acid, phosphoric acid may also be used to maintain the pH buffer.
Wetting agents or surfactants may be included to formulate the disclosed compositions for an intended environment of use. Typical wetting agents or surfactants are used to wet the surface of application, reduce surface tension of the surface of application so that the product can penetrate easily on the surface and remove unwanted soil. The wetting agents or surfactants of the formulation increase overall detergency of the formula, solubilize or emulsify some of the organic ingredients that otherwise would not dissolve or emulsify, and facilitate penetration of active ingredients deep onto the surface of the intended application surfaces, such as animal teats.
Suitably effective surfactants may include anionic, cationic, nonionic, zwitterionic and amphoteric surfactants. Wetting agents and surfactants used in the inventive applications can be high foaming, low foaming and non foaming type. Suitable anionic surfactants can be chosen from alkyl sulfonic acid, alkyl sulfonate salt, linear alkylbenzene sulfonic acid, a linear alkylbenzene sulfonate, an alkyl α-sulfomethyl ester, an α-olefin sulfonate, an alcohol ether sulfate, an alkyl sulfate, an alkylsulfo succinate, a dialkylsulfo succinate, and their alkali metal, alkaline earth metal, amine and ammonium salts thereof. Specific examples are linear C10-C16 alkylbenzene sulfonic acid, linear C10-C16 alkylbenzene sulfonate or alkali metal, alkaline earth metal, amine and ammonium salt thereof e.g. sodium dodecylbenzene sulfonate, sodium C14-C16α-olefin sulfonate, C12-C18, sodium methyl α-sulfomethyl ester and C12-C18, disodium methyl α-sulfo fatty acid salt. Suitable nonionic surfactants can be chosen from alkyl polyglucoside, alkyl ethoxylated alcohol, alkyl propoxylated alcohol, ethoxylatedpropoxylated alcohol, sorbitan, sorbitan ester, alkanol amide. Specific examples include C8-C16 alkyl polyglucoside with a degree of polymerization ranging from 1 to 3 e.g., C8-C10 alkyl polyglucoside with a degree of polymerization of 1.5 (Glucopon® 200), C8-C16 alkyl polyglucoside with a degree of polymerization of 1.45 (Glucopon® 425), C12-C16 alkyl polyglucoside with a degree of polymerization of 1.6 (Glucopon® 625), and polyethoxylated polyoxypropylene block copolymers (poloxamers) including by way of example the Pluronic® poloxamers commercialized by BASF Chemical Co. Amphoteric surfactants can be chosen from alkyl betaines and alkyl amphoacetates. Suitable betaines include cocoamidopropyl betaine, and suitable amphoacetates include sodium cocoamphoacetate, sodium lauroamphoacetate and sodium cocoamphodiacetate.
An opacifying agent or dye may be included in the composition. Color on the dairy animal teats may serve as an indicator that a particular cow has been treated. To preclude any problems with possible contamination of milk, only FD&C Certified (food grade) dyes should be used. There are many FD&C dyes available and suitable which are FD&C Red #40, FD&C Yellow #6, FD&C Yellow #5, FD&C Green #3 and FD&C Blue #1 and combinations thereof. D&C Orange #4 can also be used either alone or in mixture thereof. Titanium dioxide (TiO2) is widely used as an opacifier and can also be used in combination with various colorants.
Some known teat dips and hand sanitizers include ethylenediaminetetraacetic acid (EDTA) and its alkali salts which act as a chelating agent to remove metal ions from hard water. The metal ions, if not removed from the composition, facilitate the metalloenzyme reactions that produce energy for bacterial cell replication. Other traditional preservatives, for example, paraban, methyl paraban, ethyl paraban, glutaraldehyde, may also be used.
The preferred solvent for the present composition is water. However, one skilled in the art will recognize that solvents or compatible materials other than water may be used to serve the same purpose. In some embodiments, a composition may contain at least about 70% water and preferably at least about 75% water by weight based on the total weight of the formulation. Propylene glycol, ethylene glycol can also be used as a solvent either alone or in combination with water. Short chain alcohols having a carbon number less than six may be used as solvents or co solvents to enhance speed of drying as the composition forms a film.
The compositions and methods will be further illustrated by the following non-limiting examples.
The composition of the present disclosure may be prepared according to the following steps. The order of addition is intended to be a guideline only, and may be modified by a person of ordinary skills in the art. The total amount of the mixture can also be adjusted according to the intended application. The amount of each component to be added is set forth in examples identified as formulation DL-1 to DL-49 in Tables 3-8.
Unless otherwise specified, ingredient amounts reported in these tables are on the basis of weight percent to the total composition. It will be appreciated that the overall stability of these mixtures was quite good; however, especially as shown in Table 7, some of the mixtures developed a haziness or precipitate (PPT). The primary cause of this was precipitation of salicylic acid, as confirmed by infrared and HPLC analysis. It will be appreciated that increased amounts of lactic acid defined as a ratio of lactic acid to salicylic acid exceeding 2:1 (w/w) may facilitate long term solubility of lactic acid, as may the inclusion of sodium hydroxide in a ratio exceeding 2:3. Repeat numbers for germicidal efficacy indicate multiple such tests of the same mixture. Variances in repeat runs of germicidal efficacy are primarily due to separation of the mixture, where it will be further appreciated that differences on the order of on half log are to be expected from these kinds of tests. Film quality was tested using different amounts of the compositions, as shown in the Tables.
The quality of continuous, uniform film, persistency barrier of the teat dip was evaluated by a method described as below.
Materials used were 400 mL of product to be evaluated, stainless steel panels (6×3 inches), and 600 mL beakers. The panels were washed, dried and weighted on analytical balance. Each panel had a line drawn at 2 inches high from the bottom. The panels were dipped in product to the marked line and then they were hung to dry for four hours. After four hours they were weighted again and the amount of dry teat dip that retained on the panel was calculated as the difference between the weight after four hours and the initial weight. The film, barrier quality was evaluated based on 1 to 5 scales. The numerical rating was as follows:
After the film general appearance and weight were evaluated, the film solubility was tested. The panels were let to stand in 150 mL of cold tap water and the timer was set. The time until the film was dissolved was recorded. If the film was completely dissolved without mixing, it was the most desired and appreciated. Films that need longer time to dissolve were better than films that dissolved in less than 1 minute in terms of persistency. All comparative products were evaluated simultaneously. On the whole, the films superior films in comparison to existing commercial products. Tables 3-4 show the comparison results.
Product formulations physical stability was evaluated by aging the samples at −15° C., 4° C., 25° C., 40° C., 45° C. and 50° C. for extended period of time typically more than six months. Samples are periodically checked visually for precipitation, separation, coagulation, crystallization etc. and by freeze-thaw cycles for samples aged at cold temperature. Product is considered physically stable if none of the physical attributes described above is observed or present. The germicide active ingredients are also analyzed for their chemical stability, germicidal efficacy as well as their pH, viscosity etc. The product is considered chemically and germicidically stable, if the concentrations of the active ingredients remain within ±5% of the initial concentration at the time of manufacture.
The product germicidal efficacy was also tested by the standard germicidal efficacy test on samples that are aged for extended period at elevated temperature (for example at 50° C.) to simulate the life time of the product. The germicidal efficacy of the formulations was evaluated by the standard AOAC official method 960.09 for germicidal and detergent sanitizing action of disinfectants, European Standard test methods EN 1040 for chemical disinfectants and antiseptics-basic bactericidal activity and EN 1656 for quantitative suspension test for the evaluation of bacterial activity of chemical disinfectants and antiseptics used in veterinary field. Bacterial growth inhibition test was done by applying the germicidal product on a Petri dish and allowed to dry for 4 hours. Bacteria and agar and media were added on the top of the dried product and let the bacteria grow for 24 hours and measure the bacteria count.
1Keltrol R is a xanthan gum obtained from Kelco Company
2Maltodextrin M040 is a hydrolyzed starch obtained from Grain Processing Corporation
3Pluronic F-108, is an ethoxylated/propoxylated block copolymer of propylene glycol obtained from BASF
4Tween 80 is a polyoxyethylene sorbitan ester of oleic acid obtained from Uniqema
1Keltrol R is a xanthan gum obtained from Kelco Company
2Maltodextrin M040 is a hydrolyzed starch obtained from Grain Processing Corporation
3Pluronic F-108, is an ethoxylated/propoxylated block copolymer of propylene glycol obtained from BASF
4Tween 80 is a polyoxyethylene sorbitan ester of oleic acid obtained from Uniqema
E. Coli
Staph. Aureus
1Keltrol R is a xanthan gum obtained from Kelco Company
2Maltodextrin M040 is a hydrolyzed starch obtained from Grain Processing Corporation
3Pluronic F-108, is an ethoxylated/propoxylated block copolymer of propylene glycol obtained from BASF
4Tween 80 is a polyoxyethylene sorbitan ester of oleic acid obtained from Uniqema
E. Coli
Staph. Aureus
1Keltrol R is a xanthan gum obtained from Kelco Company
2Maltodextrin M040 is a hydrolyzed starch obtained from Grain Processing Corporation
3Pluronic F-108, is an ethoxylated/propoxylated block copolymer of propylene glycol obtained from BASF
4Tween 80 is a polyoxyethylene sorbitan ester of oleic acid obtained from Uniqema
E. Coli
Staph. Aureus
1Keltrol R is a xanthan gum obtained from Kelco Company
2Maltodextrin M040 is a hydrolyzed starch obtained from Grain Processing Corporation
3Pluronic F-108, is an ethoxylated/propoxylated block copolymer of propylene glycol
4Tween 80 is a polyoxyethylene sorbitan ester of oleic acid obtained from Uniqema
E. Coli
Staph. Aureus
1Keltrol R is a xanthan gum obtained from Kelco Company
2Maltodextrin M040 is a hydrolyzed starch obtained from Grain Processing Corporation
3Pluronic F-108, is an ethoxylated/propoxylated block copolymer of propylene glycol obtained from BASF
4 Tween 80 is a polyoxyethylene sorbitan ester of oleic acid obtained from Uniqema
To mix the foregoing ingredients, water is charged into a mixing tank, and stirred to create a vortex. Keltrol R (xanthan gum) is added into the tank by slowly spreading into the vortex to facilitate quick mixing. Maintain a speed of the agitator for uniform mixing and for avoiding aeration. Continue mixing until the solution is homogeneous and no lumps are visible and present. Add liquid sorbitol and/or glycerin into the tank and mix for 5 minutes or until the mixture becomes homogeneous. Add maltodextrin M040 by dispersing slowly into the vortex and continue mixing until it is completely dissolved. Add salicylic acid by dispersing slowly into the vortex and continue mixing until it is completely dissolved. Add alantoin and pluronic F108 slowly and mix until they are completely dissolved and continue recirculation. Pump lactic acid, benzyl alcohol, sodium dioctylsulfosuccinate (Aerosol OT-75), Tween 80 and continue mixing until the solution is uniform and homogeneous. Pull sample from the bottom and top of the mixing tank and check for homogeneity. Add sodium hydroxide and continue mixing for about 20 minutes. Samples may be taken for measurement of pH and for analysis of lactic acid, benzyl alcohol and salicylic acid content. Adjust the pH of the solution to 3.50. Adjust the concentration of lactic acid, benzyl alcohol and salicylic acid if needed. Finally, coloring agents, such as FD&C Blue 1 and FD&C Yellow 5 are added into the mixing tank; mix 20 minutes or until all dyes dissolve in the solution. Samples may be taken to examine the existent of any lumps. If any lumps are observed, continue mixing until no lumps are visible.
The teat dip formulation identified as the formula in Example DL-23 was subjected to a suspension test for evaluation of biocidal activity according to European Standard NF EN 1656 “Chemical disinfectants and antiseptics—Quantitative suspension test for the evaluation of bactericidal activity of chemical disinfectants and antiseptics used in veterinary field—Test method and requirements—(Phase 2, step 1)—April 2000. The principle of testing was to determine bactericidal activity in accordance with the reference strains Enterococcus hirae CIP 5855 and Staphylococcus aureus CIP 4 83. Test samples were stored at room temperature in darkness.
A dilution-neutralization solution was prepared according to Table 9.
Table 10 shows the experimental results confirming biocidal efficacy of the composition of the Example
Enterococcus
hirae
Staphylococcus
aureus
Enterococcus
hirae
Staphylococcus
aureus
According to NF EN 1656 (April 2000), in 30 minutes+/−10 seconds of contact at 30° C., under 10 g/l of reconstituted milk, against the strains of Enterococcus hirae CIP 58 55 and Staphylococcus aureus CIP 4. 83, the product Experimental Teat Dip Formula in Example DL-23 diluted at 20.0% (v/v) possesses a bactericidal activity.
The same test was repeated using reference strains Proteus vulgaris CIP 5860 and Pseudomonas aeruginosa CIP 103467 according to NF EN 1656 (April 2000) in a five day study using an incubation temperature of 37° C.±1° C. Table 11 shows these results.
Pseudomonas
aeruginosa
Proteus
vulgaris
Pseudomonas
aeruginosa
Proteus
vulgaris
According to NF EN 1656 (April 2000), in 30 minutes +/−10 seconds of contact at 30° C., under 10 g/l of reconstituted milk, against the strains of Proteus vulgaris CIP 5860 and Pseudomonas aeruginosa CIP 103467, the product Experimental Teat Dip of Example DL-23 diluted at 20.0% (v/v) possesses bactericidal activity.
The same test was repeated using Sample of Example DL-23 against reference strains Enterococcus hirae CIP 5855, Proteus vulgaris CIP 58.60, Pseudomonas aeruginosa CIP 103467, and Staphylococcus aureus CIP 4 83 Proteus vulgaris CIP 5860 and Pseudomonas aeruginosa CIP 103467 in a nine day study using an incubation temperature of 30° C.±1° C. Table 12 shows the results.
Enterococcus
hirae
Proteus vulgaris
Pseudomonas
aeruginosa
Staphylococcus
aureus
Enterococcus
hirae
Proteus vulgaris
Pseudomonas
aeruginosa
Staphylococcus
aureus
According to NF EN 1656 (April 2000), in 5 minutes +/−10 seconds of contact at 30° C., under 10 g/l of reconstituted milk, against the strains of Enterococcus hirae CIP 58 55, Proteus vulgaris CIP 58.60, Pseudomonas aeruginosa CIP 103467, and Staphylococcus aureus CIP 4. 83, the product Experimental Teat Dip of Example DL-23 diluted at 80.0% (m/v) possesses a bactericidal activity.
An additional study was performed using the European standard NF EN 1040″ Chemical disinfectants and antiseptics—Basic bactericidal activity—Test method and requirements (phase 1) April 1997 to test Sample of Example DL-23 of Table 5 against reference strains Pseudomonas aeruginosa CIP 103467 and Staphylococcus aureus CIP 4 83. The solution for dilution and neutralization was prepared according to Table 13.
Tables 14 and 15 provide the results of this test.
Pseudomonas aeruginosa
Staphylococcus
aureus CIP 4 83
Pseudomonas aeruginosa
Staphylococcus aureus
Pseudomonas aeruginosa
Staphylococcus aureus
In the specified operating conditions (5 minutes of contact at 20° C.) and for the sample under test, the Experimental Teat Dip composition of Example DL-23, has a basic bactericidal activity in accordance with the European standard NF EN 1040 (April 1997).
Continuous, uniform barrier films formed on the teat of cattle using the compositions disclosed herein and those used by other manufacturers were examined by an expert to assess their general quality as a barrier, durability, tendency to drip during application and their germicidal activity. Germicidal effects may be assessed, for example, as described above using a commercial testing service at Laboratoire Midac in France and Chemiphar in Belgium. Table 16 summarizes the results of such comparative studies, which demonstrate the superiority of the formulation from Example DL-23. Evaluation of physical and chemical attributes is well within the ordinary level of skill and may be done according to established methods.
Those skilled in the art will appreciate that the foregoing discussion teaches by way of example, and not by limitation. Insubstantial changes may be imposed upon the specific embodiments described here without departing from the scope and spirit of the invention.
