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Effect of Green Tea on Volatile Sulfur Compounds in Mouth Air
Abstract
Many food products are claimed to be effective in controlling halitosis. Halitosis is caused mainly by volatile sulfur compounds (VSCs) such as H(2)S and CH(3)SH produced in the oral cavity. Oral microorganisms degrade proteinaceous substrates to cysteine and methionine, which are then converted to VSCs. Most treatments for halitosis focus on controlling the number of microorganisms in the oral cavity. Since tea polyphenols have been shown to have antimicrobial and deodorant effects, we have investigated whether green tea powder reduces VSCs in mouth air, and compared its effectiveness with that of other foods which are claimed to control halitosis. Immediately after administering the products, green tea showed the largest reduction in concentration of both H(2)S and CH(3)SH gases, especially CH(3)SH which also demonstrated a better correlation with odor strength than H(2)S; however, no reduction was observed at 1, 2 and 3 h after administration. Chewing gum, mints and parsley-seed oil product did not reduce the concentration of VSCs in mouth air at any time. Toothpaste, mints and green tea strongly inhibited VSCs production in a saliva-putrefaction system, but chewing gum and parsley-seed oil product could not inhibit saliva putrefaction. Toothpaste and green tea also demonstrated strong deodorant activities in vitro, but no significant deodorant activity of mints, chewing gum or parsley-seed oil product were observed. We concluded that green tea was very effective in reducing oral malodor temporarily because of its disinfectant and deodorant activities, whereas other foods were not effective.
... Various fruits and vegetables have been shown to lower the levels of volatiles (Mirondo & Barringer, 2016). Particularly, the deodorizing activity of natural polyphenols has been extensively evaluated (Kida et al., 2002;Kim et al., 2013;Lodhia et al., 2008;Makhotkina & Kilmartin, 2010;Munch & Barringer, 2014;Negishi et al., 2002;Negishi et al., 2004;Yasuda, & Arakawa, 1995). Green tea extract (GTE), black tea extract (BTE), and grape seed extract (GSE) contain high concentrations of flavonoids, such as catechins, and other polyphenol compounds with numerous reported beneficial effects on health (Gibis et al., 2016;Otton et al., 2018;Pan et al., 2016). ...
... Many studies have shown that tea polyphenols are the major effective components in tea such as green tea and black tea. They have been used for their several beneficial properties, such as antioxidative, anticarcinogenic, and antiarteriosclerotic properties, and are also well known for their deodorizing effects (Lodhia et al., 2008;Pan et al., 2016;Takahashi et al., 2011). Plant extracts derived from grape seeds also have a high content of phenolic compounds, which have deodorization activities and can prevent diseases (Gibis et al., 2016). ...
... Catechin possesses two benzene rings (known as the A-and B-ring) and a dihydropyran heterocycle (C-ring) with a hydroxyl group on carbon 3. The ability to deodorize sulfuric compounds appears to be related to the chemical structure of catechin, with the presence of the catechol moiety on ring B and presence of a hydroxyl group activating the double bond on C-ring (Kumar & Pandey, 2013;Lodhia et al., 2008;Yasuda & Arakawa. 1995). ...
As natural polyphenols have been known to have the deodorizing activity, the deodorizing properties and mechanisms of action of polyphenols, the main constituents of green tea extract (GTE), black tea extract (BTE), and grape seed extract (GSE), against volatile sulfur compounds (VSCs) in kimchi were investigated. Six VSCs were targeted and detected to be in high abundance in kimchi. The deodorizing activity (%) toward VSCs was found to be in the following order: GSE (58.4 to 91.8) >GTE (37.6 to 73.8) >BTE (28.4 to 60.3). This was attributed to the high phenolic (892.6 ± 10.5 mg GAE/g) and flavonoid (666.5 ± 23.9 mg CE/g) contents in GSE, that is, polymeric proanthocyanidins (85.97%). Particularly, the hydroxyl groups in the polyphenols showed deodorizing activity against VSCs via a sulfur‐capture reaction. For packaging applications, deodorization films based on GSE and polycaprolactone were developed, and the GSE/polycaprolactone 20% films exhibited strong deodorizing effects (54.9 to 99.8%) against kimchi VSCs.
... Seven studies investigated products with fluoride as the main ingredient, of which four found positive results. Three experiments tested the effect of Crest® toothpaste on halitosis (Gerlach et al 1998, Lodhia et al 2008, Chen et al 2010. The immediate effect of this toothpaste was rather limited. ...
... Seven studies investigated products containing herbal substances. The immediate effect of green tea was tested in three studies (Lodhia et al 2008, Farina et al 2012, Porciani and Grandini 2016. Only tablets with green tea extract were shown to have a significant immediate effect (Porciani and Grandini 2016 T I L I B I G I L E N O I T A C I F I T N E D I Additional records identified through other ...
... The effect of chewing gums or mints on bad breath was poor (Lodhia et al 2008, Rosing et al 2009. ...
Is there a role for alternative therapies in controlling intra-oral halitosis? Treatments other than tongue cleaning and anti-halitosis products containing zinc, chlorhexidine and cetylpyridinium chloride were considered as alternative therapies. Four databases were searched (PubMed, EMBASE, Web of Science and The Cochrane Library). Inclusion criteria were: examination of alternative halitosis therapies, study population with oral malodour, a (negative or positive) control group and evaluation of breath odour via organoleptic and/or instrumental assessment. Data were extracted for descriptive analysis. The screening of 7656 titles led to the inclusion of 26 articles. Analysis showed heterogeneity concerning the population of interest (from cysteine-induced to genuine halitosis), the examined treatment and the reported outcomes. This made a meta-analysis impossible. Essential oils, fluoride-containing products and herbal substances were the most studied. Results varied enormously and none of the active ingredients had an unambiguously positive effect on the malodour. The risk of bias was assessed as high in all articles. Given the fact that little evidence was found for each of the investigated treatments, it could be concluded that there is currently insufficient evidence that alternative therapies are of added value in the treatment of halitosis.
Clinical relevance
Scientific rationale: Halitosis is a common problem causing social isolation. Out of embarrassment, patients search the internet, leading to many questions about alternative solutions (e.g. oil pulling, herbs). This is the first systematic review on these alternative therapies.
Principal findings: Results varied among studies. Some promising results were found for fluoride-containing toothpastes and probiotics. For other products (such as herbal and antibacterial products and essential oils) results were inconsistent. Long-term follow-up studies on these products are scarce. Moreover, the quality of the studies was poor.
Practical implications: No clear evidence was found to support a certain alternative anti-halitosis therapy.
... Katekin yang terkandung pada teh hijau mampu memberi efek penurunan tingkat bau mulut. 3 Penelitian lain juga menyebutkan bahwa, permen karet yang mengandung katekin teh hijau secara signifikan menurunkan produksi Metil mercaptan (CH 3 SH) dalam saliva dan mengurangi bau mulut. 4 Permen karet yang mengandung xylitol juga dipercaya dapat menurunkan tingkat halitosis. ...
... Ini menunjukkan bahwa kemampuan untuk menurunkan tingkat halitosis baik permen karet ekstrak teh hijau maupun permen karet xylitol hanya bersifat sementara. 3 Berdasarkan hasil dari uji penurunan Mann-Whitney yang pada tabel 5.5 menunjukkan bahwa, penurunan tingkat halitosis pada permen karet ekstrak teh hijau dan permen karet xyitol. Hasil dari analisis menunjukkan nilai yang signifikan pada menit ke-0 dengan nilai p sebesar 0,004 (p<0,05), dan pada menit ke-40 sebesar 0,015 (p<0,05). ...
Introduction: Halitosis is a oral maloudour that comes from mouth and caused by Volatile Sulfure Compounds. The Solution to overcome the malodour is by chewing gum. Chewing gum that often consumed by a lot people is chewing gum that contain green tea extract and chewing gum that contain xylitol. The purpose in this study is to compare the efectiveness of chewing gum that contain green tea extract and chewing gum that contain xylitol in reduce halitosis rate on Udayana University student. Method: This study used an experimental study, with 32 student on Udayana University as a sample that divided into 2 groups including groups of study subject that were instructed to chew gum that contain green tea extract and groups of study subject that were instructed to chew gum that contain xylitol. The sample was taken by using purposive sampling technique. Result: The result in this study show chewing gum contain green extract is more effective in reducing halitosis based on the halitosis level measurement that show constant value at minute 20 to minute 40 with mean 2,13 compared with chewing gum contain xylitol that have 2,88 value. There are significant differences on the effectiveness of chewing gum contain green tea extract and chewing gum contain xylitol to reduce the halitosis level with the p value 0,000 (p<0,05). Conclusion: Chewing gum containg green tea extract is more effective to reduce halitosis compared to xylitol chewing gum.
... Furthermore, tannins deposited on fabrics can undergo stacking and thus trap the malodorous species on fabrics. Several studies aiming at evaluating the possible effects of polyphenolics from plant extract on malodour have demonstrated their effective role as malodour-reducing agents [22][23][24][25][26][27]. ...
... In this context, in a preliminary study aimed to assess the possibility of using pine bark extracts as natural active ingredients in smart textiles [21][22][23][24][25][26][27], we deposited on cotton samples two different pine tannins as well as common phenolic antioxidants, namely 3,5-di-tert-butyl-4-hydroxy toluene (BHT), methyl 3-(3,5-di-tert-butyl-4-hydroxyphenyl)propanoate) (MtBHPP) and octadecyl 3-(3,5-di-tert-butyl-4-hydroxyphenyl)propanoate ( Figure S1 in Supplementary Materials). ...
Pine bark extracts were tested as valid natural alternatives to common phenolic antioxidants to be deposited onto solid matrices. An analytical method for determining both deposition-efficacy and maintenance of antioxidant activity on fabrics surfaces was developed and successfully applied to phenolic antioxidants and pine tannins onto cotton fabric samples. Accumulated data suggest that common phenolic antioxidants and tannin contribute to an elevated antioxidant activity on fabric. A known source of odour is autoxidation of residual sebum on fabric, leading to the generation of malodourous compounds. Therefore, antioxidants hold the promise for mitigating malodour on fabrics, a top unmet consumer need around the globe.
... The positive impacts of green tea on periodontal disease and halitosis have been shown in some studies. [4,27,28] To find the clinical effect of green tea on halitosis, the current study systematically reviewed the available The participants were thoroughly rinsed with 15 mL of the assigned mouthwash for 1 min, VSC level was re-measured at the following 30 min and 3 h Also, after a four-week use, the participants were asked to rinse with the assigned mouthwash twice daily after tooth brushing and were asked to refrain from drinking or water rinsing for at least 30 min after mouthwash use At day 28, VSC, PI, and PBI were recorded again Participants' characteristics ...
... According to this in vivo study, green tea reduced hydrogen sulfide (H2S) and methyl mercaptan (CH3SH) concentration specifically after consumption. [28] It is important because CH3SH is related more to halitosis rather than H2S. [29] The deodorizing mechanism of EGCG is based on reaction with CH3SH, in which methylthio and/or a methylsulfinyl group reacts with the B ring of EGCG. ...
Tea is the second most consumed beverage. Polyphenolic catechins of green tea have a number of beneficial effects in oral cavity. This study aims to evaluate the clinical effects of green tea on halitosis through a systematic review of available literature. All available randomized, clinical trials – with a relevant subject that met the inclusion criteria – were included by searching PubMed, Cochrane, ProQuest, and Google Scholar, and Scopus databases. To score the selected articles, 27 items of CONSORT 2010 checklist were considered. Each article was reviewed by all the authors. Searching the PubMed database yielded 42 articles, 2 of which met the inclusion criteria. None of the 12 articles were obtained through Cochrane library, and 85 articles retrieved from ProQuest database met the inclusion criteria. Three hundred and five articles were obtained from Google Scholar, three of which fulfilled the inclusion criteria. Two articles were omitted because they were duplicated, and the rest were excluded. Searching the Scopus database yielded 270 articles, 2 of which met the inclusion criteria, but they were also duplicated. Finally, two studies were selected according to the inclusion criteria of the study. In both of the included articles, the early effect of green tea use was statistically significant in comparison with baseline. One of the studies showed the long-term effect of green tea mouthwash. Green tea can reduce halitosis through rinsing and antimicrobial effect.
... The effect of chewing gum on halitosis is relatively modest, primarily due to the ingredients in the gum. Sugarless chewing gum may even increase VSCs [27]. Studies have shown that chewing gum containing zinc acetate, magnolia bark extract, eucalyptus extract, probiotic bacteria, and xylitol can improve oral hygiene and reduce VSCs in the mouth [28][29][30][31]. ...
Background
We aimed to determine whether preoperative chewing gum is non-inferior to Chlorhexidine (CHX) mouthwash in reducing halitosis in patients undergoing elective general anesthesia with endotracheal intubation.
Methods
We conducted a randomized, single-blind, non-inferiority controlled trial involving patients undergoing surgery requiring endotracheal intubation for ≤ 3 h. Participants were randomly assigned to either the CHX mouthwash group (Group M) or the chewing gum group (Group N). Thirty minutes before general anesthesia, patients in Group M rinsed their mouths with 10 ml of CHX mouthwash, while those in Group N chewed Trident mint gum. The primary outcome was the incidence of halitosis in both groups, assessed before endotracheal intubation and at extubation.
Results
A total of 733 patients were included, with 365 patients in Group M and 368 patients in Group N. The incidence of halitosis in both groups was significantly reduced compared to baseline. Before extubation, the improvement in halitosis was greater in Group N than in Group M (P < 0.05). After extubation, the improvement in halitosis in Group N was non-inferior to that in Group M (Z = 1.96, 95% CI: -0.0898 to 0.0944, p = 0.0023).
Conclusions
In patients undergoing elective general anesthesia with endotracheal intubation, chewing gum was found to be non-inferior to CHX mouthwash in improving postoperative halitosis.
Trial registration
Chictr.org.cn ChiCTR2400082035 (date of registration: 19/03/2024).
... Chlorine dioxide has also been shown to reduce oral malodor by chemically neutralizing VSCs 12 . Natural ingredients, such as hinokitiol, green tea powder, and Eucalyptus extract, also reduce oral malodor through various antibacterial mechanisms 7,11,22 . ...
... Many plantbased foods and beverages contain bioactive compounds such as polyphenols, flavonoids, and essential oils, which exhibit inhibitory effects on bacterial growth and metabolism. Green tea, for instance, is rich in catechins, particularly epigallocatechin gallate, which has been found to target key bacterial species involved in VSC production, such as Fusobacterium nucleatum and Porphyromonas gingivalis (15). By interfering with bacterial enzymatic activity, green tea catechins reduce the formation of malodorous sulfur compounds while simultaneously promoting oral health. ...
Halitosis, commonly known as bad breath, is a condition primarily caused by volatile sulfur compounds (VSCs) produced by anaerobic bacteria in the oral cavity. Beyond oral hygiene and systemic health issues, dietary habits play a pivotal role in the modulation of oral microbiota and the management of halitosis. Certain foods exacerbate the condition by fueling bacterial fermentation and enhancing VSC production, while others have antimicrobial properties or stimulate salivary flow to mitigate malodor. High-sugar diets have been shown to increase the prevalence of odor-causing bacteria by providing substrates for fermentation. These diets contribute to an acidic oral environment, promoting the growth of anaerobic species responsible for VSC production. In contrast, probiotic-rich foods, such as yogurt and fermented products, introduce beneficial bacteria that inhibit pathogenic strains, thereby reducing malodor. Specific strains, like Streptococcus salivarius K12, have demonstrated significant efficacy in clinical settings. Natural foods and beverages, including green tea, parsley, and clove, possess antimicrobial compounds that target bacteria implicated in halitosis. Their bioactive components, such as polyphenols and essential oils, disrupt bacterial activity and reduce VSC levels. Additionally, water-rich foods like fruits and vegetables enhance hydration and stimulate saliva production, aiding in the mechanical and enzymatic cleansing of the oral cavity. Chronic dehydration, often associated with xerostomia, exacerbates halitosis, highlighting the importance of maintaining adequate hydration. Dietary strategies offer an accessible and non-invasive approach to managing halitosis while simultaneously improving oral health. The integration of these foods into daily routines addresses not only the microbial causes of halitosis but also systemic factors contributing to oral malodor. Understanding these relationships between diet and oral health underscores the potential of dietary interventions in promoting long-term oral and systemic well-being.
... It has been proposed that mouthwash with antibacterial properties such as chlorhexidine 5 and some plants 6 and their extracts [7][8][9] can have positive effects. However, the therapeutic effects of mechanical treatments and mouthwash are transient and can come with potential disadvantages, including staining the teeth and tongue, dulling taste receptors, and having only a short-term effect. ...
The purpose of this study was to evaluate the effects of known probiotic species Lactiplantibacillus plantarum CCFM1214 and Ligilactobacillus salivarius CCFM1215 on halitosis, the oral status, and the oral microbiome.
... Most of the odor originates from the tongue's dorso-posterior surface, where the crypts are the preferred growing locations for the anaerobic bacteria that cause halitosis. [7,8] In addition to volatile sulfur compounds (VSC), some researchers think that oral putrefaction processes can also produce organic acids, ammonia, and amines, which can all lead to bad breath. [9] Since oral malodor is socially stigmatized. ...
Background: Any unpleasant smell in expired air is referred to as halitosis, regardless of whether the odorous materials come from non-oral or oral sources, sizable fraction of the population suffers from halitosis, which can seriously impair a person's social or psychological functioning. Objective: The purpose of this study is to investigate the oral hygiene practices and self-perception of halitosis among male and female undergraduate students at Al-Alayn University of Iraq's College of Dentistry in Nasiriya City. Study design: A self-administered questionnaire was created to evaluate college of Dentistry students' self-perceptions of their oral health, as well as their knowledge of, understanding of, and treatment for halitosis, as well as the prevalence of oral hygiene practices, cavities and bleeding gums, dry mouth, smoking and tea drinking habits, and tongue coating. at Al-Ain University in Nasiriyah, Iraq, for both sexes. Methods: Two hundred and fifty-nine students in all gave a thorough response. The percentage of responses was 86.3%. There were 151 male and 108 female that met the criteria for data analysis. Complete responses to the questionnaire were considered valid cases. The respondents' ages ranged from 19 to 24 years. Results: Oral bad breath was detectable by 48.3% of male and 26.8% of female students, however only 6% of male and 3.7% of female students said that bad breath interfered with their ability to do their jobs. Morning breath, or wake-up bad breath, was reported by 68.2-70% of male and female students. Almost 63.9% of female students sought self-treatment for their bad breath, compared to 45% of male students who showed a substantial difference. When it comes to daily teeth brushing, female students practice greater oral hygiene (85.1% against 80.8% for male students). Mouth wash was routinely used by 11.3% of males and 11.2% of females. Conclusion: Male and female students should prioritize oral hygiene, particularly cleansing their teeth's, and self-perception of healthy environments and behaviors since they need to set a good example for their patients.
... According to the findings of a double-blinded and placebo-controlled clinical trial, the use of green tea mouthwash (green tea extract contains more than 80% of total catechins) for 4 weeks resulted in a significant reduction in VSC levels in individuals with gingivitis [109]. Lodhia et al. demonstrated that green tea powder significantly reduced the concentration of both H 2 S and CH 3 SH gases in subjects after administration [110]. Polyphenol-rich extracts from medicinal plants as an alternative treatment for halitosis offer a natural and safer approach compared to conventional mouthwashes that may have potential side effects. ...
Polyphenols, a class of bioactive compounds with phenolic structures, are abundant in human diets. They have gained attention in biomedical fields due to their beneficial properties, including antioxidant, antibacterial, and anti-inflammatory activities. Therefore, polyphenols can prevent multiple chronic or infectious diseases and may help in the prevention of oral diseases. Oral health is crucial to our well-being, and maintaining a healthy oral microbiome is essential for preventing various dental and systemic diseases. However, the mechanisms by which polyphenols modulate the oral microbiota and contribute to oral health are still not fully understood, and the application of polyphenol products lies in different stages. This review provides a comprehensive overview of the advancements in understanding polyphenols’ effects on oral health: dental caries, periodontal diseases, halitosis, and oral cancer. The mechanisms underlying the preventive and therapeutic effects of polyphenols derived from dietary sources are discussed, and new findings from animal models and clinical trials are included, highlighting the latest achievements. Given the great application potential of these natural compounds, novel approaches to dietary interventions and oral disease treatments may emerge. Moreover, investigating polyphenols combined with different materials presents promising opportunities for developing innovative therapeutic strategies in the treatment of oral diseases.
... 6 Therefore, effective and safe antibacterial agents are actively being sought. Some natural antibacterial substances, such as phytoncides, 28 seaweed extracts, 18 and green tea extracts, 29 can suppress HCB. Kim and Nam 16 found that mouthwash containing Sambucus williamsii var. ...
Purpose:
To evaluate the effect of a mouthwash containing Lespedeza cuneata extract (LCE) on halitosis as an alternative to chemical mouthwashes. The effect of this natural mouthwash on halitosis-causing bacteria (HCB) was clinically evaluated.
Materials and methods:
A total of 84 subjects among 103 participants were recruited from the M Dental Clinic (Busan, South Korea) in this randomised, double-blind, placebo-controlled study. The participants were divided into two groups: 41 in the saline-gargle group (saline group) and 43 in the LCE-gargle group (LCE group). A week before the experiment, scaling and oral health education were conducted to standardise the subjects' oral condition. For clinical evaluation, halitosis and HCB were evaluated pre-gargle (baseline), immediately after gargling (treatment), and 5 days after gargling (5 days post-treatment). Statistical analysis was performed using SPSS for Windows.
Results:
The level of subjective improvement was statistically significantly greater in the LCE group than the saline group (p < 0.05). Compared with the saline group, the LCE group showed reduced halitosis after 5 days of application. Furthermore, halitosis statistically significantly decreased over time (p < 0.05). Moreover, the LCE group showed a statistically significant decrease in the number of all six HCBs (p < 0.05).
Conclusion:
LCE gargle was effective in reducing halitosis both subjectively and objectively, suggesting an antibacterial effect on HCBs in the oral cavity. Thus, LCE, which can be used as a safe mouthwash ingredient, can promote oral health and will be valuable for the oral healthcare product industry. It might also be helpful for people suffering from halitosis.
... There is also temporary halitosis that lasts only a few hours, caused for example by eating foods that contain VSCs, such as garlic or fast food [87]. On the other hand, a high fiber diet such as vegetables, fruit and green tea accelerate gastric emptying, leading to reduced VSC levels over a period of time [88,89]. ...
Halitosis, or bad breath, is an oral health problem characterized by an unpleasant malodor emanating from the oral cavity. This condition can have different origins and causes a negative burden in social interactions, communication and quality of life, and can in uncommon cases be indicative of underlying non-oral non-communicable diseases. Most cases of halitosis are due to inadequate oral hygiene, periodontitis and tongue coating, yet the remaining proportion of cases are due to ear–nose–throat-associated (10%) or gastrointestinal/endocrine (5%) disorders. For this reason, the diagnosis, treatment and clinical management of halitosis often require a multidisciplinary team approach. This comprehensive review revisits the etiology of halitosis as well as standard and novel treatment that may contribute to higher clinical success.
... EGCG improves neurological function and prevents degenerative brain diseases and assists in the regeneration of neural cells in mice with spinal cord injuries [73,74]. In vitro studies validate the antibacterial property of EGCG, whereby they are able to suppress the growth of bacteria and lower the risk of infections [75][76][77][78]; there is a handful of evidence that green tea may reduce halitosis or bad breath [79,80]. Most importantly, EGCG has been associated with affecting age-related brain decline, as well as Alzheimer's and Parkinson's disease [81]. ...
In an era where humanity is reinstating its lost hope and expectation on natural products, green tea occupies quite a position for what it has proven to be, in its endeavors for human welfare and health. Epigallocatechin-3-gallate (EGCG) is the key to the vast biological activities of green tea. Green tea is no longer in the backdrop; it has emerged as the most viral, trending bioactive molecule when it comes to health benefits for human beings. This review focuses on the use of various analytical techniques for the analysis of EGCG. That which has been achieved so far, in terms of in vitro, pure component analysis, as well as those spikes in biological fluids and those in vivo in animal and human samples, was surveyed and presented. The use of MS-based techniques for the analysis of EGCG is elaborately reviewed and the need for improvising the applications is explained. The review emphasizes that there is plenty of room to explore matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) applications in this subject area.
... [98] Besides, It has been shown that chewing and saliva positively affect the absorption of polyphenols in the small intestine. [99] The saliva in the mouth will break down the food matrix into a bolus and then travels to the stomach and is digested by the gastric juice. The gastric juice consists of mucus, hydrochloric acid, pepsin, lipase, electrolytes, and water, which can chemically break down the food bolus. ...
Seaweeds are rich in phenolic compounds such as phlorotannins and have antioxidant, antibacterial, and anti-inflammatory activities. As exogenous bioactive compounds, seaweed polyphenols exist in the form of aglycone, esters, glycosides, and polymers. Most of them are not directly absorbed in the human digestive tract but undergo extensive modifications by digestive enzymes or bacteria before absorption or excretion. Up-to-date in vitro and in vivo seaweed polyphenol bioaccessibility studies have been reviewed, outlining seaweed polyphenols, especially phlorotannins, have low oral bioaccessibility, bioavailability, and high bioactivity paradox. Moreover, special attention is also given to other factors such as food matrix, food processing methods, and host factors on the absorption of seaweed polyphenols. In digestion tract, proteins can form both covalent and non-covalent bonds with polyphenols and thus hinder the absorption of polyphenols. However, lipids and polysaccharides in food can enhance the bioaccessibility of polyphenols to some extent. It is worth noticing that food processing technologies and host gut flora composition can also alter the absorption and bioactivity of specific seaweed phenolics.
... A potential "natural therapy" could also modify the applicability of the treatment, not only as curative but also as a preventive therapy, both in pediatric and old-aged patients. Natural derivatives such as propolis, cranberry, tea, Galla chinensis, grapes, coffee, and cacao-containing polyphenols have already demonstrated their activity against oral biofilms [20,[25][26][27][28]. Similarly, hinokitiol, green tea powder, and eucalyptus extract have been beneficially used against oral malodor [19,[29][30][31]. ...
Featured Application
Here, we propose an alternative use of Vea® Oris, a commercial product recommended at present for the maintenance of general oral health, specifically against caries and halitosis. Made by only vitamin E and capric/caprylic acid, it could represent a “more natural strategy” than the chemical-derived products normally proposed for this aim.
Abstract
Streptococcus mutans and Fusobacterium nucleatum are two key bacteria of the oral microbiota. Due to their ability to form biofilms on oral tissues, they are both involved in the onset of the most common oral diseases. F. nucleatum is also the principal producer of hydrogen sulfide (H2S), causative of the awkward bad breath of halitosis. In this study, the oral product Vea® Oris, made by vitamin E and capric/caprylic acid only, was evaluated as a potential treatment for the most common oral diseases. Different concentrations of the product were tested against both S. mutans and F. nucleatum. The effect on planktonic and biofilm growth was investigated for both strains, and for F. nucleatum, the influence on H2S production was evaluated. From our data, the product did not relevantly reduce the planktonic growth of both strains, whereas it validly counteracted biofilm assemblage. Moreover, an interesting trend of H2S reduction was highlighted. Overall, these results suggested, on the one hand, a synergistic antimicrobial–antibiofilm action of two Vea® Oris components and, together, potential modulation activity on H2S production. However, the study should be implemented to confirm these only preliminary findings, certainly extending the panel of tested bacteria and using alternative methods of detection.
... In a preliminary study carried out by Yamakoshi et al., the culture of a grape seed extract rich in PACs with a suspension of healthy human feces resulted in the lower release of H 2 S and methanethiol (CH 3 SH), another sulfur compound formed by bacteria, mainly from methionine (Ferchichi et al. 1986;Yamakoshi et al. 2001). Such trapping effect on H 2 S and CH 3 SH was confirmed with green tea catechins (Lodhia et al. 2008). This phenomenon, which occurs through a reaction involving the hydroxyl groups of the catechin B ring, Fig. 2 Diminution of the formation of amino acid-derived microbial metabolites by dietary tannins-results from studies in livestock animals could explain the "deodorant" activity of green tea catechins in subjects with halitosis (Yasuda and Arakawa 1995). ...
Each day, varying amounts of undigested or partially digested proteins reach the colon where they are metabolized by the microbiota, resulting in the formation of compounds such as ammonia, p-cresol, skatole, phenol, indole, and hydrogen sulfide (H 2 S). In farm animals, the excessive production of these metabolites can affect the quality of meat and milk and is a source of contaminating emissions from animal manure. In humans, their accumulation is potentially harmful, and it has been proposed that they could be involved in the development of pathologies such as colorectal cancer and ulcerative colitis, among others. This review assesses the evidence supporting the use of dietary polyphenols to reduce the production of these metabolites. Most studies have used condensed (proanthocyanidins) or hydrolyzable (ellagitannins and gallotan-nins) tannins, and have been carried out in farm animals. Several show that the administration of tannins in pigs, chicken, and ruminants decreases the levels of ammonia, p-cresol, skatole, and/or H 2 S, improving meat/milk quality and reducing manure odor. Direct application of tannins to manure also decreases ammonia emissions. Few studies were carried out in rats and humans and their results confirm, to a lesser extent, those reported in farm animals. These effects would be due to the capacity of tannins to trap ammonia and H 2 S, and to modify the composition of the microbiota, reducing the bacterial populations producing metabolites. In addition, PACs prevent p-cresol and H 2 S-induced alterations on intestinal cells in vitro. Tannins, therefore, appear as an interesting tool for improving the quality of animal products, human health, and the harmful emissions associated with breeding.
... Other in vitro studies reported the antimicrobial effect of green tea extract. In vivo observations by Lodhia et al. found a significant reduction in VSC immediately due to green tea usage [24]. Up to this date, there is little evidence of the short-term effect of using Arabic coffee and black tea on the VSC of subjects suffering from halitosis. ...
The aim of the study was to objectively evaluate the short-term effect of Arabic coffee and black tea on oral halitosis. This study was a single-center, randomized, double-blind, placebo-controlled, crossover clinical trial on 17 healthy individuals. During the initial visit, pre-treatment breath samples were collected from each subject and analyzed using portable gas chromatography (OralChroma™). Four interventions were evaluated, with Arabic coffee and black tea as the test intervention tools, mouthwash containing a solution (0.05% chlorhexidine, 0.05% cetylpyridinium chloride, and 0.14% zinc lactate (CHX-CPC-Zn)) as a positive control, and drinking water as a negative control. Halitosis was induced by rinsing with 10 mL solution of L-cysteine for 30 s. Twenty minutes later, a breath sample was taken to record the baseline volatile sulfur compounds (VSC) levels (T0). Then, the participants were asked to rinse with 10 mL of a randomly-assigned solution for 30 s. Sixty minutes later, another breath sample was recorded (T1). Finally, after 120 min, the final breath sample was recorded (T2). It was found that rinsing with Arabic coffee decreased the level of H2S both in the first hour (T1) and the second hour (T2). The reduction was significantly greater at T1 (p = 0.017). There was a similar result after the volunteers rinsed with black tea. At T2, Arabic coffee showed a substantially greater reduction in H2S (p < 0.001). On the contrary, using CHX-CPC-Zn showed a significant and continuous decrease in H2S values in the breath throughout the experiment (p < 0.001). Water showed no significant impact on the level of VSC (p = 0.71). This study demonstrates that black tea and Arabic coffee had inhibitory effects on halitosis that was greater in the first hour and was not sustained over a long period. Additionally, Arabic coffee had a greater inhibitory effect on halitosis than black tea.
... [80] Oxidative stress plays an important role in the pathogenesis of periodontal disease as well as many other disorders, and it is believed that antioxidants can defend against inflammatory diseases. [81] Lodhia et al, [82] concluded that green tea strongly inhibited VSCs production in a saliva-putrefaction system and prevents halitosis. ...
Ayurveda is about 3000 years old and is increasingly becoming popular. It is a holistic treatment modality which has been successfully used to cure various oral and systemic diseases. The role of Ayurveda and its beneficial effects have also been extensively seen in the maintenance of oral health. Numerous Ayurvedic herbs have been listed in different manuscripts along with their beneficial effects. The present review focuses on various Ayurvedic herbs used in dentistry with their promising effects on oral cavity i.e., strengthening the gingival and periodontal health, preventing tooth decay, eliminating halitosis and in management of various oral mucosal lesions. The numerous beneficial effects of these phytochemicals have been listed in detail. However, many of these Ayurvedic herbs are still under study and their beneficial roles are yet to be stated.
... The chemical compounds of tea mainly contain polyphenols, polysaccharides, amino acids, and vitamins [43] and play a key role in preventing the risk of cancer, hypercholesterolemia, atherosclerosis, Parkinson's disease, Alzheimer's disease, and other aging-related disorders [44]. Green tea polyphenolic catechins can inhibit the growth of a wide range of oral pathogens and may be useful in the treatment of common oral infections, such as dental caries, periodontal disease, and oral malodor [45,46]. C. sinensis can also be used as a reducing and capping agent in nanoparticle synthesis [47]. ...
Magnesium oxides nanoparticles (MgO-NPs) were synthesized by a novel technique based on the leaf extract of Camellia sinensis (Green tea). The synthesized nanoparticles were evaluated for antibacterial activity (against both gram-positive and gram-negative pathogens) and therefore can be a suitable therapeutic alternative to the usage of antibiotics. The antibacterial activity of synthesized MgO-NPs is tested against clinical isolates of gram-negative (Escherichia coli, Pseudomonas aeruginosa, Serratia mercescens, Klebsiella pneumoniae) and gram-positive (Staphylococcus aureus, Staphylococcus epidermidis, Streptococcus pyogenes) pathogenic bacteria. Agar well diffusion assay data indicate that MgO-NPs exhibit antibacterial activity at all concentrations tested against both gram-negative and gram-positive pathogenic bacteria, producing zone of inhibition (ZOI) in the range of 9.6 ± 1.1 to 21.0 ± 1.5 mm diameters. The maximum response is observed at 25µg/mL concentration of MgO-NPs, producing a zone of inhibition ranging from 15±1.2 mm (E. coli) mm to 21.0 ± 1.5 mm (S. marcescens).
... The effect of green tea extract mouthwash on VSC was studied by Farina et al., they observed that green tea had an immediate inhibitory effects on the production of VSC with no residual inhibitory effects at 90 and 180 min 17 different studies concluded that green tea is effective in reducing halitosis temporary immediately after administration and up to 30 min with no reduction in halitosis at 1, 2 and 3 h after use. 18,19 In this study, the data showed the beneficial impact of CHX-CPC-Zn mouthwash on reducing the VSC comparing to AO mouthwash and saline, which have no significant impact on VSC. The effectiveness of CHX-CPC-Zn in reducing halitosis is comparable with previous studies. ...
Background/purpose
Halitosis is the unpleasant and offensive odour in exhaled air, which is linked to the presence of volatile sulphur compounds (VSC). Different mouthwashes have been used to treat halitosis. The objective of this study was to test the effect of an antioxidant (AO) mouthwash, and mouthwash containing [0.05% chlorhexidine, 0.05% cetylpyridinium chloride, and 0.14% zinc lactate (CHX-CPC-Zn)] on VSC.
Material and methods
Thirty-five subjects with halitosis participated in this clinical trial. At the baseline visit, a breath sample was taken and analyzed for the level of hydrogen sulphide (H2S), methyl mercaptan (CH3SH), and dimethyl sulphide (CH3SCH3) using portable gas chromatography (OralChroma™). Two mouthwashes were randomly provided to each subject in addition to saline solution (NaCl 0.9%) as control. Subjects were instructed to rinse with 20 ml of the mouthwash for 1 min twice daily for 2 weeks. At second visit, post-treatment breath sample was taken. Afterward, the patient was asked to refrain from using mouthwash for a washout period of 1 week. A similar procedure was repeated for each mouthwash interval.
Results
No significant differences in VSC level between all three groups were detected at baseline. A significant reduction in VSC level was obtained after using CHX-CPC-Zn mouthwash. On other hand, both AO mouthwash and saline had no significant impact on the level of VSC.
Conclusion
CHX-CPC-Zn mouthwash has a significant effect on VSC level reduction in subjects with confirmed halitosis. Besides, using AO mouthwash regularly for 2 weeks did not have any impact on improving the level of halitosis.
... Em relação à dieta, Lodhia (2008) afirmou que se deve ingerir uma apropriada quantidade de água, cerca de um a dois litros diários, evitar intervalos entre as refeições superiores a três e quatro horas, e evitar alimentos com odor forte, como alho e cebola. Peruzzo (2008) reafirmou no seu estudo, que a ingestão de alimentos em uma frequência de três em três horas ajuda a prevenir o mau hálito. ...
A halitose é um problema comum que afeta boa parte da população adulta, podendo ser fisiológica ou patológica, há vários fatores que se relacionam com sua evolução. Assim, este artigo objetiva realizar uma revisão de literatura acerca da halitose, considerando fatores etiológicos que possam contribuir para o desenvolvimento deste problema, como, saburra lingual, doença periodontal, xerostomia e patologias congênitas, assim como os métodos de diagnóstico. Para isso foi realizada busca na literatura no período de 2007 a 2018, as bases de dados e portais eletrônicos utilizados foram PubMed (MEDLINE), BVS, Lilacs e Scielo. Somente artigos publicados em língua inglesa e portuguesa foram incluídos, sendo que publicações fracamente relacionadas ao tema, com metodologia duvidosa, teses e dissertações foram excluídas. A busca inicial gerou um total de 344 estudos, após leitura de títulos e resumos selecionou-se 22 para elaboração desta revisão. Observou-se que existem diversos meios de diagnóstico da halitose e os principais métodos são, o teste organoléptico, o índice de saburra lingual, os monitores de sulfeto e a cromatografia gasosa. Concluímos que é fundamental o conhecimento acerca dos fatores que possam desencadear a halitose para assim poder diagnosticar adequadamente e posteriormente realizar o tratamento adequado.
... 6 In contrast, foods with a high fibre contents such as fruit and vegetables or green tea promote gastric emptying and have been reported to effectively reduce VSC levels for a period of time. 52,53 ...
Halitosis, an offensive breath odour, has multiple sources and negative impacts on people’s social interactions and quality of life. It is important for health care professionals, including general physicians and dental professionals, to understand its etiology and risk factors in order to diagnose and treat patients appropriately. In the study, we have reviewed the current literature on halitosis regarding its prevalence, classification, risk factors, sources, measurement, and treatment.
... Although similar effects have been reported with grape seed and green tea PACs in vitro, 47,48 our study was the first evaluating this aspect in animals. Additionally, some studies have reported that dietary polyphenols bind volatile sulfur compounds in mouth 49,50 and stools, 48 and it is possible that such a mechanism explains part of our results. ...
Avocado peel, a by-product from the avocado pulp industry, is a promising source of polyphenolic compounds. We evaluated the effect of a proanthocyanidin-rich avocado peel polyphenol extract (AvPPE) on the composition and metabolic activity of human fecal microbiota cultured for 24 h in a bioreactor in the presence of high protein (HP) levels, and the effect of the resulting culture supernatants (CSs) on HT-29Glc-/+ and Caco-2 cells. AvPPE decreased the HP-induced production of ammonia, H2S, propionate and isovalerate, and increased that of indole and butyrate. Microbiota composition was marginally affected by HP, while AvPPE increased Actinobacteria, Coriobacteriaceae, Ruminococcaceae and Faecalibacterium. AvPPE failed to prevent the HP-induced decrease of HT-29Glc-/+ cell viability and energy efficiency, but prevented the HP-induced alterations of barrier function in Caco-2 cells. Additionally, the genotoxic effect of the CSs upon HT-29Glc-/+ was attenuated by AvPPE. Therefore, AvPPE may be considered as a promising product for improving colonic homeostasis.
... Although similar effects have been reported with grape seed and green tea PACs in vitro, 47,48 our study was the first evaluating this aspect in animals. Additionally, some studies have reported that dietary polyphenols bind volatile sulfur compounds in mouth 49,50 and stools, 48 and it is possible that such a mechanism explains part of our results. ...
The consumption of high-protein diets (HPDs) increases the flux of undigested proteins moving to the colon. These proteins are hydrolyzed by bacterial proteases and peptidases, releasing amino acids, which in turn are metabolized by the intestinal microbiota (IM) for protein synthesis and production of various metabolites that can exert positive or deleterious effects, depending on their concentrations, at the colonic or systemic level. On the other hand, proanthocyanidins are polymers of flavan-3-ols which cannot be absorbed at the intestinal level, accumulating in the colon where they are fermented by the IM producing metabolites that appear beneficial for colonocytes and also at the peripheral level. This study evaluated the effect of an avocado peel polyphenol extract (AvPPE) rich in proanthocyanidins on the production of cecal bacterial metabolites and microbiota composition in rats fed a HPD. Compared with the normal-protein (NP) group, HPD did not markedly affect the body weight gain of the animals, but increased the kidney weight. Additionally, the HPD induced a higher cecal concentration of ammonia (NH4+/NH3), hydrogen sulfide (H2S) and branched-chain fatty acids (BCFAs). The supplementation with AvPPE attenuated the production of H2S and increased the production of indole. On the other hand, the HPD affected the composition of the cecal microbiota, increasing the relative abundance of the genera Bacteroides and Lactobacillus, while decreasing Prevotella. The AvPPE counteracted the increase induced by the HPD on the genus Lactobacillus, and increased the relative abundance of [Prevotella]. Our results contribute towards explaining the health-promoting effects of proanthocyanidin-rich dietary foodstuffs including fruits and vegetables.
... Interestingly, EGCg can potentiate the effect of conventional antibiotics (metronidazole, tetracycline) which are used in periodontal therapy [161]. Moreover, tea catechins are able to reduce halitosis which is associated with volatile sulfur compounds (VSCs) produced mainly by oral anaerobes such as P. gingivalis and F. nucleatum [162]. Using mouth wash containing tea catechins for 4 weeks could reduce halitosis [163]. ...
Effective management of biofilm-related oral infectious diseases is a global challenge. Oral biofilm presents increased resistance to antimicrobial agents and elevated virulence compared with planktonic bacteria. Antimicrobial agents, such as chlorhexidine, have proven effective in the disruption/inhibition of oral biofilm. However, the challenge of precisely and continuously eliminating the specific pathogens without disturbing the microbial ecology still exists, which is a major factor in determining the virulence of a multispecies microbial consortium and the consequent development of oral infectious diseases. Therefore, several novel approaches are being developed to inhibit biofilm virulence without necessarily inducing microbial dysbiosis of the oral cavity. Nanoparticles, such as pH-responsive enzyme-mimic nanoparticles, have been developed to specifically target the acidic niches within the oral biofilm where tooth demineralization readily occurs, in effect controlling dental caries. Quaternary ammonium salts (QAS) such as dimethylaminododecyl methacrylate (DMADDM), when incorporated into dental adhesives or resin composite, have also shown excellent and durable antimicrobial activity and thus could effectively inhibit the occurrence of secondary caries. In addition, custom-designed small molecules, natural products and their derivatives, as well as basic amino acids such as arginine, have demonstrated ecological effects by modulating the virulence of the oral biofilm without universally killing the commensal bacteria, indicating a promising approach to the management of oral infectious diseases such as dental caries and periodontal diseases. This article aims to introduce these novel approaches that have shown potential in the control of oral biofilm. These methods may be utilized in the near future to effectively promote the clinical management of oral infectious diseases and thus benefit oral health.
... Xylitol-bearing chewing gums lower salivary counts of Streptococcus mutans versus a placebo (15). Other groups have focused on possibilities for using natural substances for controlling malodor (16,17). Tanaka et al. (18) showed long-term effects of eucalyptus-extract chewing gums, decreasing tongue coating accumulation; however, effects on microbial flora in the oral cavity remained unclear. ...
Frequent or persistent malodor (halitosis) represents a considerable embarrassment to those affected. French pine bark extract, Pycnogenol® (PYC), has displayed antibacterial activity against a broad range of bacterial species. In the present study, anticipated benefits of PYC on diminishing halitosis were investigated. Ten healthy males and 11 females, aged 40.1±12.3 y, were recruited based on threshold breath sulfur compounds presence, diagnosed by portable gas chromatography. Subjects were randomly assigned to either sugar-free gums, or gums bearing an additional 2.5 mg PYC per piece. The subjects were required to consume two pieces of PYC or placebo gum six times daily for 15 min. The levels of volatile sulfur compounds (VSCs), measured by OralChromaTM, and tongue-coating score were recorded at baseline, 2, and 4 wk. Hydrogen sulfide-producing bacteria in saliva were cultured on Brucella blood agar plates containing 0.05% cysteine, 0.12% glutathione, and 0.02% lead acetate. The group consuming PYC chewing gum reduced exhaled hydrogen sulfide, methyl mercaptan and dimethyl sulfide significantly (p<0.01) after 2 wk versus baseline. Continuation of daily PYC-gum consumption for 4 wk remarkably lowered the tongue-coating score and exhaled hydrogen sulfide was significantly decreased compared to the placebo group. PYC chewing gum significantly reduced hydrogen sulfide-producing bacteria in saliva after 4 wk (p<0.01), with no effects observed in the placebo control. The results suggest that PYC chewing gum is effective in reducing oral malodor by decreasing the accumulation of tongue coating and the number of hydrogen sulfide-producing bacteria in saliva.
Background:
Green tea (Camellia sinensis) mouth rinse is found effective in reducing periodontitis. However, studies evaluating the effectiveness of green tea extracts in reducing oral halitosis and tongue coating on Indian population were scanty.
Objective:
The objective of this study was to evaluate the effectiveness of green tea-based mouth rinse in comparison with 0.2% chlorhexidine gluconate mouth rinse in reducing dental plaque, tongue coating, and halitosis among human volunteers.
Materials and methods:
This was a parallel-arm double-blind randomized controlled trial conducted in two residential hostels in Mysuru city over 21 days. 90 adult participants were recruited and randomized into three groups: Group A: mouth rinse containing saline, Group B: 5% C. sinensis mouth rinse, and Group C: 0.2% chlorhexidine diluted to with equal quantity of water. Preintervention prophylaxis was done; tongue coating and oral halitosis scores were recorded and compared between the groups at baseline and after 21 days.
Results:
The mean plaque buildup at postintervention was highest in Group 1 (2.45 ± 0.38) followed by Group 3 (1.18 ± 0.12) and Group 2 (1.08 ± 0.11) in the descending order. The mean oral halitosis score was highest in Group 1 (3.00 ± 0.79) followed by Group 3 (1.53 ± 0.50) and Group 2 (1.50 ± 0.50) in the descending order. The mean tongue coating score was highest in Group 1 (1.17 ± 0.47) followed by Group 2 (0.75 ± 0.36) and Group 3 (0.69 ± 0.34) in the descending order.
Conclusion:
Five percent C. sinensis mouth rinse is as effective as commercially available 0.2% chlorhexidine mouthwash in reducing plaque deposition, tongue coating, and oral halitosis.
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Green tea, the commonly consumed beverage, is gaining increased attention in promoting overall health. In specific, green tea is considered a healthful beverage due to the biological activity of its polyphenols namely catechins. The main green tea polyphenols are catechins: (±)-catechin C, (-)-epicatechin EC, (+)-gallocatechin GC, (-)-epigallocatechin EGC, (-)-epicatechin gallate ECG, and (-)-epigallocatechin gallate EGCG. Among the polyphenols Epigallocatechin 3 gallate and Epicatechin 3 Gallate are the most predominant catechins. There are also human studies on using green tea catechins to treat chronic diseases such as obesity, type II diabetes, and cardiovascular risk factors. Long-term consumption of tea catechins could be beneficial against high-fat diet-induced obesity and type II diabetes and could reduce the risk of coronary disease. Several epidemiological studies have proved that green tea also has some general health benefitting properties like anti-obesitive agent, anti-oxidant, anti-aging, anti-diabetic, anti-hyperlipidemic, anti-hypertension, anti-cancer, anti-bacterial, anti-viral, anti-inflammatory, anti-parkinson's effects, anti-alzheimer's effects, anti-arthritic, anticollagenase, and antimutagenic etc. The properties of these catechins proved to be helpful in the treatment of chronic diseases like obesity, aging, diabetes, cardiovascular disease, hyperlipidemic, hypertension, cancer, microbial, parkinson's, alzheimer's, arthritis, and periodontal disease. There are numerous studies in humans, animal models, and cell lines which provide the concepts for underlying functional mechanisms of green tea catechins and their biological actions and to suggest potential health benefits from the consumption of tea, including prevention of cancer and heart diseases. The review highlights also the potentials of green tea, its health benefits in terms of their properties. The present review concentrates on the effects of green tea on different chronic disease and general health. Keywords: Green tea, Polyphenols, Epidemiological, Catechins, Animal models
Tea is a gift of China to the world. It is a popular beverage consumed by almost every person globally, after water. Green tea has not gone under oxidation process and found beneficial for human consumption because of its medicinal properties and presence of some nutrients and minerals required by human beings for a healthy life. Molecular component of green tea (Polyphenols, catechins, flavonoids and minerals) makes it suitable in ailments and some microbial infections. Oral cavity has the second largest and diverse microbiota after gut, as numerous microorganisms such as bacteria, fungi and viruses exist in the mouth. Streptococcus mutans is facultative, anaerobic oral bacteria mainly responsible for tooth decay was selected for the present study because dental plaque and caries are common infections found in population. For experimental purpose 30 healthy individuals were randomly selected from the college campus (MIET, Meerut). Saliva of each individual was taken twice i.e. before and after green tea consumption. For identification and confirmation of S. mutans, biochemical tests have been done. The effect of green tea was observed by the growth and count of S. mutans on common (nutrient agar media) and special media (Mitis Salivary agar media). Plates were showing less count after green tea consumption as compared to the plates before consumption of green tea. On the basis of the results, it can be concluded that Green tea is the natural preventive and curative agents and is good to consume once in a day to reduce the count of Streptococcus mutans in mouth to maintain oral health.
Green tea is one of the commonly ingested drinks in day to day routine. In vitro studies have shown that green tea polyphenols inhibit the growth and cellular adherence of periodontal pathogens and their production of virulence factors. Green tea extract has been used in the form of chewing gums, mouth rinses, gum paints and dentifrices as a part of preventive (proactive) periodontal maintenance regimen. Extracts from green tea have been shown to inhibit bacterial growth. The most important green tea polyphenols are tannins and flavonoids. Polyphenols constitute the most interesting group of green tea leaf components, and in consequence, green tea can be considered an important dietary source of polyphenols, particularly flavonoids. The main flavonoids present in green tea include Catechins. The 4 major catechins are Epigallocatechin-3-gallate of total catechins, epigallocatechin, epicatechin-3-gallate 1 and epicatechin. Green tea also contains gallic acid (GA) and other phenolic acids such as chlorogenic acid and caffeic acid, and flavonols such as kaempferol, myricetin and quercetin.Green tea from the leaves of plant Camellia sinensis has been shown to have wide range of antioxidant, anti-inflammatory, anti-carcinogenic and anti-bacterial activity.
Despite advances in health care, dental caries, periodontal problems, various mucosal diseases and oral cancers are among the most common oral health problems and these diseases remain a global health problem all over the world. In addition to the current preventive treatments, safe, effective and economical alternative medical products are needed for the treatment of oral diseases. There are currently many commercially available agents for this purpose. However, it is also known that these chemicals cause serious side effects such as altering oral microbiota and developing bacterial resistance. Therefore, patients and dentists have become increasingly interested in natural phytopharmaceuticals, which are considered safer in terms of side effects. The fact that a single phytopharmaceutical has a complex chemical composition that can exhibit many different effects such as antiinflammatory, antibacterial, antifungal activity offers a promising approach in preventive and therapeutic strategies. İn dentistry, identification of phytocompounds which have potential use in oral diseases, also offers more rational and natural treatment options with standardization and characterization of natural products. In this study, we aim to inform dentists and patients about the use of phytopharmaceuticals in the treatment of oral diseases by integrating them with today's technology in the light of scientific studies on the benefits of plant derivatives.
Condensed tannins undergo many modifications during winemaking and the aging of wine. These reactions take place between the various constituent units of the tannins as well with other types of molecules present in wines. This work aimed to highlight the potential reactions of tannins and aromas. After the monomeric standards of the reaction products were synthesized, the study of the reactivity of tannins (dimer B2, trimer C1, and grape seed tannins composed of 23% epicatechin-3-O-gallate) with aromas (3-sufanylhexan-1-ol, 4-methyl-4-sulfanylpentan-2-one, ethanethiol, and furfurylthiol) permitted identification of numerous reaction products. These tannin/aroma oxidation markers, detected after chemical depolymerization, allow for progress in the characterization of tannins in the oenological environment and the understanding of their reactivity toward the molecules present in the samples. A better characterization of tannins will make it possible to better measure the impact of these modifications on the organoleptic qualities of wines.
Green tea and its medical advantages assume a job in oral cavity. High atomic weight polyphenols are separated from green tea have cell reinforcement, antibacterial cariostatic, antitumor exercises. It also helps to treat dental caries, periodontal diseases, and also for treating cancers.
Background:
Halitosis or bad breath is a symptom in which a noticeably unpleasant breath odour is present due to an underlying oral or systemic disease. 50% to 60% of the world population has experienced this problem which can lead to social stigma and loss of self-confidence. Multiple interventions have been tried to control halitosis ranging from mouthwashes and toothpastes to lasers. This new Cochrane Review incorporates Cochrane Reviews previously published on tongue scraping and mouthrinses for halitosis.
Objectives:
The objectives of this review were to assess the effects of various interventions used to control halitosis due to oral diseases only. We excluded studies including patients with halitosis secondary to systemic disease and halitosis-masking interventions.
Search methods:
Cochrane Oral Health's Information Specialist searched the following databases: Cochrane Oral Health's Trials Register (to 8 April 2019), the Cochrane Central Register of Controlled Trials (CENTRAL; 2019, Issue 3) in the Cochrane Library (searched 8 April 2019), MEDLINE Ovid (1946 to 8 April 2019), and Embase Ovid (1980 to 8 April 2019). We also searched LILACS BIREME (1982 to 19 April 2019), the National Database of Indian Medical Journals (1985 to 19 April 2019), OpenGrey (1992 to 19 April 2019), and CINAHL EBSCO (1937 to 19 April 2019). The US National Institutes of Health Ongoing Trials Register ClinicalTrials.gov (8 April 2019), the World Health Organization International Clinical Trials Registry Platform (8 April 2019), the ISRCTN Registry (19 April 2019), the Clinical Trials Registry - India (19 April 2019), were searched for ongoing trials. We also searched the cross-references of included studies and systematic reviews published on the topic. No restrictions were placed on the language or date of publication when searching the electronic databases.
Selection criteria:
We included randomised controlled trials (RCTs) which involved adults over the age of 16, and any intervention for managing halitosis compared to another or placebo, or no intervention. The active interventions or controls were administered over a minimum of one week and with no upper time limit. We excluded quasi-randomised trials, trials comparing the results for less than one week follow-up, and studies including advanced periodontitis.
Data collection and analysis:
Two pairs of review authors independently selected trials, extracted data, and assessed risk of bias. We estimated mean differences (MDs) for continuous data, with 95% confidence intervals (CIs). We assessed the certainty of the evidence using the GRADE approach.
Main results:
We included 44 trials in the review with 1809 participants comparing an intervention with a placebo or a control. The age of participants ranged from 17 to 77 years. Most of the trials reported on short-term follow-up (ranging from one week to four weeks). Only one trial reported long-term follow-up (three months). Three studies were at low overall risk of bias, 16 at high overall risk of bias, and the remaining 25 at unclear overall risk of bias. We compared different types of interventions which were categorised as mechanical debridement, chewing gums, systemic deodorising agents, topical agents, toothpastes, mouthrinse/mouthwash, tablets, and combination methods. Mechanical debridement: for mechanical tongue cleaning versus no tongue cleaning, the evidence was very uncertain for the outcome dentist-reported organoleptic test (OLT) scores (MD -0.20, 95% CI -0.34 to -0.07; 2 trials, 46 participants; very low-certainty evidence). No data were reported for patient-reported OLT score or adverse events. Chewing gums: for 0.6% eucalyptus chewing gum versus placebo chewing gum, the evidence was very uncertain for the outcome dentist-reported OLT scores (MD -0.10, 95% CI -0.31 to 0.11; 1 trial, 65 participants; very low-certainty evidence). No data were reported for patient-reported OLT score or adverse events. Systemic deodorising agents: for 1000 mg champignon versus placebo, the evidence was very uncertain for the outcome patient-reported visual analogue scale (VAS) scores (MD -1.07, 95% CI -14.51 to 12.37; 1 trial, 40 participants; very low-certainty evidence). No data were reported for dentist-reported OLT score or adverse events. Topical agents: for hinokitiol gel versus placebo gel, the evidence was very uncertain for the outcome dentist-reported OLT scores (MD -0.27, 95% CI -1.26 to 0.72; 1 trial, 18 participants; very low-certainty evidence). No data were reported for patient-reported OLT score or adverse events. Toothpastes: for 0.3% triclosan toothpaste versus control toothpaste, the evidence was very uncertain for the outcome dentist-reported OLT scores (MD -3.48, 95% CI -3.77 to -3.19; 1 trial, 81 participants; very low-certainty evidence). No data were reported for patient-reported OLT score or adverse events. Mouthrinse/mouthwash: for mouthwash containing chlorhexidine and zinc acetate versus placebo mouthwash, the evidence was very uncertain for the outcome dentist-reported OLT scores (MD -0.20, 95% CI -0.58 to 0.18; 1 trial, 44 participants; very low-certainty evidence). No data were reported for patient-reported OLT score or adverse events. Tablets: no data were reported on key outcomes for this comparison. Combination methods: for brushing plus cetylpyridium mouthwash versus brushing, the evidence was uncertain for the outcome dentist-reported OLT scores (MD -0.48, 95% CI -0.72 to -0.24; 1 trial, 70 participants; low-certainty evidence). No data were reported for patient-reported OLT score or adverse events.
Authors' conclusions:
We found low- to very low-certainty evidence to support the effectiveness of interventions for managing halitosis compared to placebo or control for the OLT and patient-reported outcomes tested. We were unable to draw any conclusions regarding the superiority of any intervention or concentration. Well-planned RCTs need to be conducted by standardising the interventions and concentrations.
s u m m a r y Green tea is a popular drink in Asian countries although its popularity continues to spread across the globe. Fairly, recent researchers have begun to look at the possibilities of using green tea in antimicrobial therapy, and their potential prevention of infections. The properties of green tea have shown potential for antimicrobial activity very effectively. The aim of present work is a preliminary pilot scale analysis to study the effect of anti-cariogenic efficacy of green tea extracts flavored with selective traditional medicinal plant extracts against dental carries. The green tea extracts which are rich in its anti-oxidant effect were flavored with different concentrations (1:1, 1:2, 1:3) of certain special ingredients like ginger, cloves and mint to check for its effectiveness against oral pathogens that causes caries. The results of the extractions against the isolated test oral pathogens have shown that there is a potential activity against dental pathogens. The results of this study clearly demonstrates that the minimum inhibitory concentration (MIC) ranges upon treating the test pathogens with green tea extract flavored with ginger, cloves and mint have a significant reduction of caries. In conclusion the invitro potentiality of the extracts in combination were determined to be effective in inhibiting the pathogens growth very effectively which * Corresponding author.
Green tea is a popular drink in Asian countries although its popularity continues to spread across the globe. Fairly, recent researchers have begun to look at the possibilities of using green tea in antimicrobial therapy, and their potential prevention of infections. The properties of green tea have shown potential for antimicrobial activity very effectively. The aim of present work is a preliminary pilot scale analysis to study the effect of anti-cariogenic efficacy of green tea extracts flavored with selective traditional medicinal plant extracts against dental carries. The green tea extracts which are rich in its anti-oxidant effect were flavored with different concentrations (1:1, 1:2, 1:3) of certain special ingredients like ginger, cloves and mint to check for its effectiveness against oral pathogens that causes caries. The results of the extractions against the isolated test oral pathogens have shown that there is a potential activity against dental pathogens. The results of this study clearly demonstrates that the minimum inhibitory concentration (MIC) ranges upon treating the test pathogens with green tea extract flavored with ginger, cloves and mint have a significant reduction of caries. In conclusion the invitro potentiality of the extracts in combination were determined to be effective in inhibiting the pathogens growth very effectively which can prevent caries and tooth decay by acting as a good anti-cariogenic and antimicrobial agent and also in future it can be taken for pilot scale level of product development with these extracts. Hence, the MIC effectiveness of the extracts against the oral pathogens were analyzed statistically using Student ‘t’ test which shows a significant result revealing that the extracts produced 1% significance and ≥0.5% significances against dental pathogens to reduce caries and other secondary infections associated by them to maintain a healthy oral environment.
Five female subjects were studied to determine the applicability of volatile sulphur analysis of mouth air to monitor chemical, cytological and physiological changes observed during the menstrual cycle. Volatile sulphur results were compiled over twelve ovulatory cycles derived from two or three consecutive cycles from each subject. The results of mouth air evaluations were compared with concurrently determined levels of hormones in blood serum and organic metabolites in vaginal secretions.
Distinct cyclic variations were observed in concentrations of all three volatile sulphur components (hydrogen sulphide, methyl mercaptan and dimethyl sulphide) of mouth air. There was a definite overall trend for the compounds to increase two- to four-fold immediately around mid-cycle and menstruation as well as during mid-proliferative and mid-luteal phases of each menstrual cycle. In those cycles in which hormonal profiles were obtained, the increase in volatile sulphur content closely coincided with the mid-cycle surge in luteinizing hormone, while the peak during the mid-luteal phase corresponded to a period of maximum level of progesterone and elevated oestrogens. The concentrations of lactic acid and urea in vaginal secretions also underwent cyclic changes analogous to those described for volatile sulphur components of mouth air. The occurrence of malodourous concentrations of hydrogen sulphide and methyl mercaptan immediately around menses in most of the cycles studied satisfactorily accounts for the reported incidence of breath malodour observed during this time.
Oolong tea extract (OTE) was found to inhibit the water-insoluble glucan-synthesizing enzyme, glucosyltransferase I (GTase-I), of Streptococcus sobrinus 6715. The GTase-inhibitory substance in the OTE was purified successive adsorption chromatography on Diaion HP-21 and HP-20 columns; this was followed by further purification by Sephadex LH-20 column chromatography. A major fraction that inhibited GTase activity (fraction OTF10) was obtained, and the chemical analysis of OTF10 indicated that it was a novel polymeric polyphenol compound that had a molecular weight of approximately 2,000 and differed from other tea polyphenols. Catechins and all other low-molecular-weight polyphenols except theaflavin derived from balck tea did not show significant GTase-inhibitory activities. It was found that OTE amd PTF10 markedly inhibit GTase-I and yeast alpha-glucosidase, but not salivary alpha-amylase. Various GTases purified from S. sobrinus and Streptococcus mutans were examined for inhibition by OTE and OTF10. It was determined that S. sobrinus GTase-I and S. mutans cell-free GTase synthesizing water-soluble glucan were most susceptible to the inhibitory action of OTF10, while S. sobrinus GTase-Sa and S. mutans cell-associated GTase were moderately inhibited; no inhibition of S. sobrinus GTase-Sb was observed. Inhibition of a specific GTase or specific GTases of mutants streptococci resulted in decreased adherence of the growing cells of these organisms. The inhibitory effect of OTF10 on cellular adherence was significantly stronger than that of OTE.
Oral malodour is considered to be caused by the proteolytic activity of anaerobic Gram-negative oral bacteria. In a previous study, it was shown that these bacteria were susceptible to blue light (wavelengths of 400-500 nm). In this study, the effect of blue light on malodour production by mixed oral microflora was tested in a salivary incubation assay. Whole saliva samples were exposed to a xenon light source for 30, 60, 120 and 240 s, equivalent to fluences of 34, 68, 137 and 274 J cm(-2), respectively. Malodour was scored by two judges. The levels of volatile sulfide compounds (VSC) were measured using a sulfide monitor (Halimeter), the microbial population was assessed using viable counts and microscopy, salivary protein degradation was followed by SDS-PAGE densitometry and VSC-producing bacteria were demonstrated using a differential agar. The results showed that the exposure of mixed salivary microflora to blue light caused a reduction in malodour production concomitant with a selective inhibitory effect on the population of Gram-negative oral bacteria. These results suggest that light exposure might have clinical applications for the treatment of oral malodour.
Dental caries and periodontal disease are known as two major diseases in the dental clinical field. It was reported that Streptococcus mutans caused the former, and an anaerobic bacteria like a Porphyromonas gingivalis caused the latter, and tea catechins like a (-) epigalo catechingallate (EGCg) have anti-microbial effects on the mouth flora. Then the effects of tea catechins on oral odor and dental plaque were studied using 0.25% catechin solution, and two types of tests were conducted. One group was tested after only a single mouth washing. The second group washed daily over four-week period and was tested after the second and fourth weeks. The mouth was washed using 20ml of catechin solution for thirty seconds. The results of the first group showed that the most effective term was the first fifteen minutes after rinsing. The rinsing remained effective for another 75 minutes, declining slowly. In the second group, the oral odor was inhibited continuously over the four weeks. The inhibition rate of the catechin solution was three times more effective than the control. The plaque score was reduced continuously. The simple regression of prevention of oral odor and the reduction of plaque score were positive. From the results, prevention of oral odor and reduction of plaque score with tea catechin was confirmed, and then the possibility of prevention of periodontal diseases using tea catechins was suggested.
Tea polyphenols or tea catechins taken orally remain in the oral cavity for a certain time. The interaction of catechins with the oral membrane gives one a sense of astringency. The threshold of EGCg, which is the most astringent, is somewhere around 180 ppm in plain water. It is most probable that tea polyphenols remain in the oral cavity at very low concentrations without one being aware of their presence. In exerting the potency of radical scavenging actions of tea catechins, the OH group at the 4' position in the B ring was confirmed to be essential. It was also confirmed that nitrogen in amines binds to the 4' carbon in the B ring to deodorize the smell. It is of interest to find a situation, where catechins work as antioxidants and then as deodorizers. This chapter reviews several features of tea polyphenols in relation to oral hygiene. It has been confirmed separately that tea catechins interfere with H. pylori in the stomach, α-amylase or lipids in the small intestine, and bacterial flora in the large intestine, all of them in very favorable ways for one's good health. The amount of catechins absorbed from the intestine, their metabolism, and fate inside the body are yet partly elucidated.
緑茶抽出物, 紅茶抽出物, 茶カテキン混合物, 銅クロロフィル, 銅クロロフィリンナトリウムの5種の物質は唾液を用いた実験により, いずれも優れた悪臭抑制効果を示した。これら消臭素材を配合したチューインガムを用い, チューインガム咀嚼前後における呼気中揮発性硫化物 (V. S. C.) 濃度の変化をガスクロマトグラフにより分析し, 口臭抑制効果を判定した。尚, 被験者は口臭の認められない健常者であったが, 本実験のために調製したにんにくエキスで洗口し, 人為的に口臭の認められる状態とした。その結果, 消臭素材無添加のコントロールガムと比較して, 消臭素材添加ガムではV . S. C. 抑制効果が高く, 口臭抑制に対する茶抽出物配合チューインガムの有効性が確認された。
The deodorizing mechanism of (-)-epigallocatechin gallate (EGCg), the main constituent of a green tea extract, against methyl mercaptan (CH3SH) was investigated. EGCg showed deodorizing activity against CH3SH by a chemical reaction between EGCg and CH3SH. The non-volatile reaction products were identified to be compounds introducing a methylthio and/or a methylsulfinyl group into the B ring of EGCg, and gaseous oxygen was necessary for deodorizing activity. From these results, it was assumed that the deodorizing mechanism of EGCg was due to the addition of a methylthio group to the ortho-quinone generated by atmospheric oxygen. It was also found that secondary compounds produced by the reaction between EGCg and CH3SH had a stronger deodorizing activity than that of EGCg itself.
Organoleptic studies indicate that the oral cavity is usually the principal source of physiologic malodor associated with the early morning halitosis. In all individuals, regardless of the age or health status of the oral tissues, the most intense oral malodor is exhibited after prolonged periods of reduced saliva flow and abstinence from food and liquid. This results from normal metabolic activity in the oral cavity and is accentuated in cases with poriodontal involvement. Physiologic oral malodor is transient in duration as it can be controlled to varying degrees in most individuals by oral hygiene measures, such as tooth brushing, dental prophylaxis, tongue scraping and rinsing with antiseptic mouth washes. Experimental evidence strongly suggests that putrefaction of sulphur containing proteinaceous substrates by predominantly gram negative oral microorganisms is the primary cause of oral malodor. Brushing studies indicate that both plaque and tongue are important sources of malodor with most of the odor emanating from the dorso posterior surface of the tongue. None of the gas chromatographic or mass spectrometric analyses have detected the presence of amines, indole, or skatole in the head space, mouth air, or breath vapor samples.
Organoleptic and gas chromatographic methods were employed to establish the threshold of odor objectionability of methylmercaptan and hydrogen sulfide and to assess the relative effectiveness of different oral hygiene measures to reduce the malodor to acceptable levels. The study showed that methylmercaptan and hydrogen sulfide concentrations below 0.5 ng. and 1.5 ng., respectively, are considered nonobjectionable. Gas chromatographic analyses indicate that these concentrations were exceeded in the early morning mouth air samples of approximately 50 per cent of the adult population studied. In these instances, methylmercaptan and hydrogen sulfide occurred in sufficiently high concentrations to account for the malodor. Brushing studies suggest that the early morning malodor arising from the oral cavity can be controlled by proper oral hygiene. The tongue was the major source of both offending compounds in the persons studied. Methods that involved cleansing of the dorsoposterior surface of the tongue caused the most pronounced reductions of both compounds. Since methylmercaptan was found to be more objectionable and to exhibit a lower threshold of objectionability, it was more difficult to reduce to acceptable levels.
The purposes of this investigation were to research the major component and sources of halitosis. The subjects were based on the clinical findings and the intensity of odour by olfactory panel of trained judges. These were divided into three groups, subjects without halitosis: group N, periodontally healthy subjects with halitosis: group H-N, periodontally diseased patients with halitosis: group H-P.The test samples were withdrawn with a 5ml gas tight syringe consisting of glass barrel through capillary tubes after closing the mouth and continuing breath through nose for 1min. Entire 5ml mouth air sample was injected directly on to G-C column, and determined by a gas chromatograph equipped with. flame photometric detector to measure the amount of sulphur containing compounds in mouth air.The results were as follows:1. The concentrations of volatile sulphur compounds in mouth air were proportional to organoleptic ratings by a panel of trained judges.2. It seemed that methyl mercaptan was more closely related than hydrogen sulphide to halitosis, and dimethyl sulphide was little related to halitosis judging from the direct determinations of the volatile sulphur compounds, odour threshold and objectionabilities.3. The tongue coating score of group H-N were remarkably higher than group: N and group: H-P.4. The pH of whole saliva showed no statistically significance among three experimental groups.5. In group H-P, methyl mercaptan content in mouth air was observed high correlation with gingival score (P<0.01), but no significant correlation with pocket depth and bone loss.6. Rinsing, brushing with dentifrice and without dentifrice were temporarily caused a pronounced reduction in sulphur content.7. It was assumed that main sources of halitosis were periodontal pockets and coated tongue. Surgical elimination of periodontal pockets and mechanical removal of tongue coating were the most effective treatments for halitosis.It is therefore concluded that halitosis is closely related with the volatile sulphur compounds represented by methyl mercaptan produced in the periodontal pockets and on the coated tongue.
The levels of volatile sulphur compounds (VSC) in periodontal pockets and mouth air have been found to correlate with severity of the disease process. The purpose of this study was to examine the influence of hydrogen sulphide and methyl mercaptan on protein metabolism of human gingival fibroblasts. The incorporation of labelled amino acids into protein was used to evaluate effects on total protein content. Changes in collagenous protein concentration were monitored by release of radioactivity following collagenase digestion as well as direct analysis of hydroxyproline. Both thiols were found to reduce total protein synthesis, with mercaptan exerting a greater adverse effect. In cultures exposed to mercaptan, total protein was reduced by 35%. The changes in total protein were accompanied by a corresponding decrease in collagenase-digestible protein. Hydroxyproline analysis of CH3SH-exposed cultures confirmed the changes associated with collagenous proteins. It indicated that in comparison to the controls the CH3SH-exposed cultures had a 70% reduction in collagen which resulted from a combined effect of suppressed synthesis and increased rate of collagen degradation. The possibility of thiol reaction with collagen was determined using in vitro systems in which type I collagen was reacted with varying concentrations of [35S]-H2S. The carboxymethyl (CM) cellulose assays of resulting reaction mixtures indicate that [35S]-radioactivity was incorporated directly into alpha 1, alpha 2, beta 11, beta 12 peptide chains. Furthermore, upon exposure of collagen to elevated H2S concentrations, the H2S converted some of the acid-soluble collagen to a more soluble product which could be extracted in neutral salt and analyzed by CM-cellulose chromatography.(ABSTRACT TRUNCATED AT 250 WORDS)
Many oral microorganisms possess hydrophobic outer surfaces. A two-phase, oil-water mouthwash has, therefore, recently been developed to remove such oral microorganisms. The oil phase consists of olive oil and other essential oils. The aqueous phase includes cetylpyridinium chloride, which is a disinfectant that promotes the adhesion of microorganisms to oil droplets. This study determined the effects of this mouthwash on the production of volatile sulfide in vivo and in vitro. Neither rinsing with water nor brushing teeth decreased the concentration of sulfide in mouth air at 3.5 h after treatment. A reduction of only 30% of sulfide was observed when a commercial mouthwash was used. However, this study demonstrated that use of the two-phase mouthwash led to approximately 80% reduction of sulfide. Furthermore, volatile sulfide and 2-ketobutyrate productions from methionine in a saliva putrefaction system were completely inhibited by the two-phase mouthwash; and consumption of methionine was decreased by 65 percent. It is concluded that the two-phase mouthwash strongly inhibits the production of volatile sulfide.
The present communication attempts to examine critically the influence of amines and indole on the disagreeableness of odour derived through salivary putrefaction. Methylamine and cadaverine failed to enhance the odour intensity. In fact, cadaverine depressed noticeably the odour producing activity of incubated saliva. These results suggest that at the pH and environmental conditions approximating those of the oral cavity, the amines exist primarily in the non-volatile state. Hence they cannot be considered as important malodorous constituents in head-space evaluations. Studies with radioactive tryptophan indicate that indole is produced in considerable quantities and that it is the main product of its metabolism. The inability of indole to alter the odour characteristics of fresh and incubated saliva is ascribed to its low volatility. Purging of putrefied saliva for 1 hr at RT with a constant stream of N2 removed most of the offensive odour. The indole and indolyl content of saliva, however, remained unchanged. Similarly the expurgations at 37 °C induced only a small loss of indole and indolyls, yet the putrefied saliva exhibited a major decline in the odour intensity. These findings are in agreement with the results obtained on indole-supplemented saliva systems. Indole did not impart a foul odour to fresh saliva or enhance perceptibly the odour intensity of incubated samples. The results demonstrate that the mere presence of indole or the amines tested is not a reflection of their influence on the odour intensity of saliva.
A gas Chromatographic technique was employed for the evaluation of volatile sulphur compounds produced by dental plaque deposits from cysteine, cystine and methionine. The results indicated that the major components from the tested substrates firmly established their predominance within the initial 24 hr of incubation. While similar chromatographic profiles were recorded on the head-space samples of cysteine and cystine systems, their major products of putrefaction differed markedly from those derived from methionine. Of the seven components derived from cysteine and cystine, methyl mercaptan and hydrogen sulphide, the latter predominating, accounted for more than 95 per cent of the volatile sulphur content. The sulphur levels of eight components formed from methionine were related principally to the presence of methyl mercaptan and dimethyl disulphide and to considerably lower amounts of hydrogen sulphide and an unidentified compound. Since whole saliva exhibited prominent peaks corresponding to all of the mentioned major components, the study suggests that cysteine, cystine and methionine probably serve as contributing sources of volatile sulphur compounds in putrefying saliva.
Hydrogen sulfide (H2S) and methyl mercaptan (CH3SH) are the volatile sulfur compounds (VSC) that were investigated for a possible role in the etiology of periodontal disease. The results show that the permeability of porcine non-keratinized sublingual mucosa is increased by up to 75% or 103% following exposure to H2S and CH3SH, respectively. The effect may be attributed to VSC reaction with tissue components resulting in alteration in the integrity of the tissue barrier. The increase in permeability of the mucosa to [35S]-Na2SO4 was dependent on both the time of exposure and concentration of VSC in the head-space. The [35S]-H2S was retained by the mucosal tissue and was able to penetrate the intact layers consisting of non-keratinized epithelium, basal membrane, and connective tissue. Treatment of the mucosa with 0.22% ZnCl2, either prior to or after exposure to CH3SH, nullified the effect of CH3SH and restored the permeability to a state similar to that observed in control 95% air/5% CO2 systems.
Measurements of the conversion of [14C]-proline to [14C]-hydroxyproline were employed to assess the effect of methyl mercaptan on intra- and extracellular metabolism of collagenous proteins in human gingival fibroblast cultures. Following a 30-min pulse, 10 ng of methyl mercaptan per ml of 95% air/5% CO2 head-space suppressed collagen synthesis by 39% and increased the intracellular degradation of newly synthesized collagen from 26% to 42%. Parallel cultures assayed for proline transport demonstrated a 29% inhibition of [14C]-proline uptake. A similar analysis of cultures exposed to methyl mercaptan for 12 h revealed an increase in intracellular degradation (20% control vs. 30% test) and a marked increase in extracellular collagenolysis (4% control vs. 55% test). While pulsing, collagen synthesis was decreased by 39%. Slab gel electrophoresis also demonstrated that treatment with methyl mercaptan caused reductions both in mature alpha 1 and alpha 2 chains of type I collagen and in type III procollagen. Identities of the procollagen species were confirmed by pepsin digestion. Reverse transcribed polymerase chain reaction was utilized to compare expression of alpha 1 chains of type I procollagen with type III procollagen and indicated suppression of mRNA synthesis for type III procollagen in cultures exposed to methyl mercaptan.
Deodorants are one of the most frequently-used types of cosmetics and are a source of allergic contact dermatitis. Therefore, a gas chromatography - mass spectrometric analysis of 71 deodorants was performed for identification of fragrance and non-fragrance materials present in marketed deodorants. Futhermore, the sensitizing potential of these molecules was evaluated using structure activity relationships (SARs) analysis. This was based on the presence of 1 or more chemically reactive site(s), in the chemical structure, associated with sensitizing potential. Among the many different substances used to formulate cosmetic products (over 3500), 226 chemicals were identified in a sample of 71 deodorants. 84 molecules were found to contain at least 1 structural alert, and 70 to belong to, or be susceptible to being metabolized into, the chemical group of aldehydes, ketones and alpha,beta-unsaturated aldehydes, ketone or esters. The combination of GC-MS and SARs analysis could be helpful in the selection of substances for supplementary investigations regarding sensitizing properties. Thus, it may be a valuable tool in the management of contact allergy to deodorants and for producing new deodorants with decreased propensity to cause contact allergy.
There are a number of ways that deodorant products control malodor: a) by suppressing sweat, b) by inhibiting bacterial activity, and c) by covering malodor. The paper focuses on the Givaudan Roure methodology used to develop fragrances that effectively cover malodor. Several steps are involved in the development of a successful deodorant fragrance. First, we test for substantivity of the deodorant fragrance material in the axilla, using odor value technology. Second, using an in vitro test with reconstituted axilla odor, we determine the effectiveness of the substantive fragrance material with carefully screened panelists. Third, using a multichannel olfactive blender, the perfumer creates a fragrance heart with effective deodorant fragrance materials that cover malodor in the vapor phase. Finally, the hedonically pleasing heart is used to create the final fragrance, which is then optimized using our in vitro test method.
Chewing gum may act as a masking or a therapeutic agent against the different chemical compounds that are responsible for oral malodor. An open-label exploratory study investigated the effect of mastication and aromatic components of chewing gum on reducing oral volatile sulfur compounds.
Twelve dental students (5 males and 7 females) acted as their own controls. Toothbrushing stopped 12 hours before observations. Measurements included organoleptic and volatile sulfur compound scores and the pH of the anterior and posterior zones of the dorsal tongue. Measurements were made at 9 AM and 12 PM on 1 day for 3 successive weeks; week 1, no gum (control); week 2, test gum; week 3, unsweetened gum base. This open-label study was then completed by an observer-blind study, according to the same schedule; the recorded measurement was the plaque index.
The pH, volatile sulfur compounds, and organoleptic scores were similar for all groups. The pH was more basic in the posterior part than in the anterior zone of the dorsal tongue, irrespective of time and presence or absence of chewing gum. In addition, the volatile sulfur compound score rose transiently immediately after the test gum, and the organoleptic score fell in the first hour only after the test gum. The two chewing gum groups seemed to have a greater reduction in plaque index than did the control (no gum) group.
Chewing gum may have a valuable mechanical role in cleaning dental surfaces, and the test gum may temporarily control bad breath. After 3 hours, similar volatile sulfur compound scores were observed for subjects who chewed either test or unsweetened gum base and control subjects.
Effects of food materials were investigated on removal of several kinds of thiols, sulfides, and disulfides, which arise from vegetables of Allium species during food preparation and eating. Methanethiol, propanethiol, and 2-propenethiol were captured by raw foods such as fruits, vegetables, and mushrooms or a mixture of their acetone powders and phenolic compounds. The odor of diallyl disulfide was remarkably reduced by kiwi fruit, spinach, cutting lettuce, parsley, basil, mushrooms, and, particularly, cow's milk, raw egg, boiled rice, and bovine serum albumin (BSA). This suggests that the removal of diallyl disulfide could be caused by a physical and chemical interaction between the disulfide and foods. Furthermore, milk and BSA captured propanethiol, 2-propenethiol, dipropyl sulfide, diallyl sulfide, dimethyl disulfide, and dipropyl disulfide very well. An enzymatic degradation of diallyl disulfide by spinach and asparagus was also observed. These results demonstrate that the deodorization with foods is achieved by multiple actions including physical and chemical interaction between volatile sulfur compounds and foods, enzymatic degradation of disulfides, and addition of thiols to polyphenolic compounds, catalyzed by polyphenol oxidases or peroxidases.
In this paper, the classification of halitosis and the examination procedures used in diagnosing halitosis are outlined. Halitosis is classified into categories of genuine halitosis, pseudo-halitosis and halitophobia. Genuine halitosis is subclassified into physiologic halitosis and pathologic halitosis. Pathologic halitosis itself is subdivided into oral and extraoral halitosis. Patients diagnosed with pseudo-halitosis and halitophobia usually complain about having oral malodour that does not really exist. Pseudohalitosis can be treated by dental practitioners, but halitophobic patients must be referred to psychological specialists. Oral malodour can be measured using an organoleptic measurement or a gas chromatography analysis. The organoleptic measurement is the most practical procedure with which one can evaluate oral malodour. Gas chromatography (GC) analysis using a flame photometric detector has been shown to be the gold standard for measuring oral malodour, owing its reputation to its objectivity and reproducibility. Moreover, GC is specific for volatile sulphur compounds (VSC), which are the main causes of oral malodour. It has been demonstrated that there is a high correlation between the intensity of oral malodour and the VSC concentration as measured by GC.
The purpose of this study was to determine the usefulness of green tea catechin for the improvement of periodontal disease. The minimum inhibitory concentration (MIC) and bactericidal activity of green tea catechin against black-pigmented, Gram-negative anaerobic rods (BPR) were measured. Hydroxypropylcellulose strips containing green tea catechin as a slow release local delivery system were applied in pockets in patients once a week for 8 weeks. The clinical, enzymatic and microbiological effects of the catechin were determined. Green tea catechin showed a bactericidal effect against Porphyromonas gingivalis and Prevotella spp. in vitro with an MIC of 1.0 mg/ml. In the in vivo experiment, the pocket depth (PD) and the proportion of BPR were markedly decreased in the catechin group with mechanical treatment at week 8 compared with the baseline with significant difference. In contrast, PD and BPR were similar to the baseline and the value at the end of the experimental period in the placebo sites of scaled groups. The peptidase activities in the gingival fluid were maintained at lower levels during the experimental period in the test sites, while it reached 70% of that at baseline in the placebo sites. No morbidity was observed in the placebo and catechin groups without mechanical treatment. Green tea catechin showed a bactericidal effect against BPR and the combined use of mechanical treatment and the application of green tea catechin using a slow release local delivery system was effective in improving periodontal status.
Breath odor is scored by different techniques, each with its own shortcomings. Organoleptic ratings are uncomfortable for the patient, subjective, influenced by external parameters including food and cosmetics, and especially lack international calibration. Portable sulphide monitors are relatively expensive and neglect several major malodorous molecules (e.g., butyric and propionic acids, putrescine, and cadaverine). Gas chromatography necessitates expensive devices and experienced technicians. This pilot study explored the applicability of a new technique (saliva incubation) by comparing its discrimination power, in a morning bad breath inhibition study of antiseptics, to those of hydrogen sulphide (H2S) measurement devices and organoleptic ratings.
After a professional cleaning, 8 periodontally healthy students abstained from all means of mechanical plaque control for 5 experimental periods of 7 days, with intervening washout periods of at least 2 weeks. During each experimental period, the students rinsed only twice daily with different antiseptics. At day 7, morning breath was scored clinically (volatile sulphide compound [VSC] level and organoleptic ratings), and 1.5 ml of saliva was collected and divided between 3 glass tubes that were sealed and incubated (37 degrees C, anaerobic chamber). Immediately after collection and after 3 and 6 hours of incubation, the headspace air in one of the tubes was examined for VSC production and organoleptic measurements.
The investigations of the incubated saliva correlated well with the 7-day intraoral VSC recordings and organoleptic ratings (P < or = 0.005). Moreover, evaluations showed a similar interproduct ranking for their efficacy in malodor control. The power analyses indicated a higher discrimination power for the saliva incubation test than for the intraoral registrations.
The strong correlation between odor production of incubated saliva and clinical assessments suggests that the saliva incubation test may be used as an indirect method to measure oral malodor and can be employed to investigate the antimalodor effectiveness of oral hygiene products.
Volatile sulphur compounds (VSC) are major components of oral malodour. As both zinc ions and cationic antibacterial agents inhibit the formation of oral VSC, this study aimed to determine whether these agents combined have synergistic anti-VSC actions.
Baseline oral VSC measurements of mouth air from 10 volunteers following cysteine rinsing (6mM, pH 7.2) were obtained using gas chromatography (GC). Subjects rinsed for 1 min with 10ml of the test solutions, 0.3% zinc acetate (Zn), 0.025% chlorhexidine (CHX), 0.025% cetyl pyridinium (CPC), and the combinations Zn+CHX and Zn+CPC. Cysteine rinses were repeated at 1h, 2h and 3h and VSC measurements recorded. Three subjects rinsed with the Zn+CHX combination and fasted for 9h, undergoing cysteine rinses and VSC measurements at 3h intervals. 10 microl of the test solutions were also added to 1ml aliquots of human whole saliva (n=8). Following incubation at 37 degrees C for 24h VSC levels in the saliva headspace were measured by GC. Inhibition of VSC formation and the fractional inhibitory index indicating synergy were calculated.
Zn+CHX mouthrinse had a synergistic anti-VSC effect, and was effective for at least 9h. Zn+CPC mouthrinse was less effective. Both combinations showed a synergistic inhibiting effect in-vitro.
Synergy between Zn and the antibacterial agents confirms different mechanisms of operation.
The purpose of the present study was to determine the antibacterial activity of oolong tea extract on oral streptococci, including Streptococcus mutans and Streptococcus sobrinus, and to identify the response to its components. Antibacterial activity was found when the extract was added to S. mutans cells in chemically defined medium but not in complex broth media. Further, pretreatment with bovine serum albumin reduced the antibacterial activity. The extract showed antibacterial activity against all of the oral streptococci examined, with the highest activity against S. mutans MT8148R. This activity was found to originate from a monomeric polyphenol-rich fraction, and it was stronger than that of pure polyphenols. Moreover, some combinations of monomeric polyphenols showed the highest level of antibacterial activity. These results suggest that the antibacterial activity of oolong tea extract is caused by a synergistic effect of monomeric polyphenols, which can easily bind to proteins.
Caffeoyl quinic acid (CQA) derivatives in ku-ding-cha, mate, coffee, and related plants were determined by HPLC. One ku-ding-cha contained a large amount of 3,5-dicaffeoylquinic acid (3,5-diCQA, 10.6% in dry weight) as well as 3-CQA (1.7%), 4-CQA (1.1%), 5-CQA (6.3%), 3,4-diCQA (1.8%), and 4,5-diCQA (4.3%). In this ku-ding-cha, the total caffeic acid moiety was 90.3 mmol/100 g of dry weight. The leaves of Ilex latifolia, which is one original species of ku-ding-cha, and another plant of the same genus, I. rotunda, also contained 3,5-diCQA (9.5 and 14.6%), 3-CQA (4.3 and 1.9%), and 5-CQA (4.8 and 3.8%), respectively, whereas raw coffee bean contained 5.5% 5-CQA and other low CQA derivatives. 3,5-DiCQA and 5-CQA with an apple acetone powder (AP) containing polyphenol oxidase showed high capturing activities toward thiols, and two addition compounds between 3,5-diCQA and methane thiol were also identified. Ku-ding-cha indicated extremely strong capturing activities toward methanethiol, propanethiol, and 2-propenethiol in the presence of apple AP. Furthermore, drinking ku-ding-cha reduced the amount of allyl methyl sulfide gas, well-known to persist as malodorous breath long after the ingestion of garlic.
Bad breath is often caused by periodontitis and/or tongue coating. This study followed the impact of initial periodontal therapy on several halitosis-related outcome variables over a 6-month period. Organoleptic ratings are often uncomfortable for the patient and have several disadvantages. They are, for instance, influenced by external parameters (e.g., food intake and cosmetics) and need to be calibrated among researchers worldwide. A second aim was to evaluate the reliability of saliva incubation as an in vitro indirect test for breath recording.
In this double-blind, randomized, medium-term, parallel study 45 moderate periodontitis patients without obvious tongue coating were enrolled. Besides a one-stage, full-mouth disinfection and oral hygiene improvement (including daily tongue scraping), patients were instructed to rinse daily for 6 months with one of the following products (randomly allocated): chlorhexidine (CHX) 0.2% + alcohol, CHX 0.05% + cetyl pyridinium chloride (CPC) 0.05% without alcohol (a new formulation), or a placebo solution. At baseline and 3 and 6 months, a series of parameters were recorded including: concentration of volatile sulfide compounds (VSC), tongue coating, and an estimation of the microbial load (at anterior and posterior parts of the tongue, saliva, dental plaque). The intraoral VSC ratings were compared to in vitro VSC recordings and organoleptic evaluations of the headspace air from 1 and 2 hours incubated saliva (0.5 ml, 37 degrees C, anaerobic chamber).
Even though the initial VSC values were not high (+/-90 ppb with only 18 patients revealing more than 100 ppb), significant (P <0.05) reductions could be achieved in the CHX and CHX + CPC group, and to a lower extent in the placebo group (P = 0.10). Tongue scraping resulted in a significant reduction (P < or =0.05) of the tongue coating up to month 6 in the placebo and CHX + CPC group, but not in the CHX group (confusion due to staining). The CHX and CHX + CPC group showed, in comparison to baseline, significant (P <0.001) reductions in the number of anaerobic species in the supragingival plaque, in the saliva, and on the anterior part of the tongue. For the posterior part of the tongue the microbial changes remained < or =0.3 log values (P >0.05). For the placebo group, the microbial changes never reached a level of significance (< or =0.3 log values). A strong correlation was found between the intraoral VSC ratings and the 1-hour (r = 0.48, P <0.0001; r = 0.54, P = 0.0003 for baseline data only) and 2-hour (r = 0.43, P <0.0001) VSC production of incubated saliva. The latter also correlated very strongly (r = 0.71) with the number of anaerobic species in the saliva. The VSC values and organoleptic ratings of the incubated saliva also correlated strongly with each other (r = 0.64 for 1-hour and 0.73 for 2-hour incubation).
The results of this study indicate that in patients with moderate periodontitis, initial periodontal therapy including tongue scraping did not have a significant effect on the microbial load of the tongue and had only a weak impact on the VSC level, except when combined with a mouthrinse. Saliva incubation can be used as an indirect way to score breath odor. It offers simplicity, objectivity, and is less invasive.
Toxicities of volatile sulfur compounds against connective tissues and mucous membrane
- K Yaegaki
Yaegaki K. 2005. Toxicities of volatile sulfur compounds
against connective tissues and mucous membrane.