Management of oral malodour

Quirynen, Marc

doi:10.1034/j.1600-051x.30.s5.6.x

Cited by 40 publications

(28 citation statements)

References 13 publications

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“…The malodorous volatile sulfur compounds are generated through the metabolic activities of oral microorganisms on substrates available in the oral cavity. Gram-negative bacteria, predominantly at the dorsum of the tongue, are considered to be the most important group of microorganisms in the production of oral malodor (2)(3)(4)(5)(6).…”

Section: Introductionmentioning

confidence: 99%

Compressed Mints and Chewing Gum Containing Magnolia Bark Extract Are Effective against Bacteria Responsible for Oral Malodor

Greenberg

Urnezis

Tian

2007

J. Agric. Food Chem.

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Flavors and natural botanic extracts are often used in chewing gum and compressed mints for breath freshening and relief of oral malodor. The oral malodor is a result of bacterial putrification of proteinaceous materials from food or saliva. In this study, magnolia bark extract (MBE) and its two main components, magnolol and honokiol, were evaluated by the minimum inhibition concentration (MIC) test. The inhibitory effect of MBE mint was further evaluated by a kill-time assay study. In addition, an in vivo study was performed on nine healthy volunteers postlunch. Saliva samples were taken before and after subjects consumed mints and gum, with and without MBE. Listerine mouthwash was included as a positive control. The testing results indicated that MBE and its two main constituents demonstrated a strong germ-kill effect against bacteria responsible for halitosis and also Streptococcus mutans, bacteria involved in dental caries formation. The MIC of magnolol, honokiol, and MBE on Porphyromonas gingivalis, Fusobacterium nucleatum, and S. mutans ranged from 8 to 31 µg/mL. Kill-time assay results indicated that mints containing 0.2% MBE reduced more than 99.9% of three oral bacteria within 5 min of treatment. The in vivo study demonstrated that MBE containing mints reduced total salivary bacteria by 61.6% at 30 min and 33.8% at 60 min postconsumption. In comparison, the flavorless mint reduced total salivary bacteria by 3.6% at 30 min and increased total bacteria by 47.9% at 60 min. The MBE containing chewing gum reduced total salivary bacteria by 43.0% at 40 min, while placebo gum reduced total salivary bacteria by 18.0%. In conclusion, MBE demonstrated a significant antibacterial activity against organisms responsible for oral malodor and can be incorporated in compressed mints and chewing gum for improved breath-freshening benefits.

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Section: Introductionmentioning

confidence: 99%

Compressed Mints and Chewing Gum Containing Magnolia Bark Extract Are Effective against Bacteria Responsible for Oral Malodor

Greenberg

Urnezis

Tian

2007

J. Agric. Food Chem.

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“…Komponen senyawa sulfur (VSC) berkorelasi positif terhadap penyakit periodontal yang ditandai dengan kedalaman poket. 5 Plak dapat dikurangi akumulasinya melalui tindakan mekanis dan kimiawi melalui gosok gigi dan penggunaan antiseptik. Pada peneiltian sebelumnya pasta gigi berbahan aktif herbal mempunyai kemampuan menghambat pertumbuhan kuman bakteri penyebab penyakit periodontal setara dengan positif kontrol chlorhexidine.…”

Section: Pendahuluanunclassified

“…6 Studi korelasi yang dilakukan oleh beberapa peneliti menunjukkan bahwa penurunan jumlah bakteri akan menurunkan kadar gas sulfide. 5,7,8 Penelitian ini bertujuan untuk mengetahui efek penggunaan pasta gigi berbasis herbal terhadap perubahan kadar VSC baik yang diaplikasikan dengan cara gosok gigi maupun dengan cara pengolesan pada gigi…”

Section: Pendahuluanunclassified

Pengaruh Cara Aplikasi Pasta Gigi Herbal terhadap Produksi Volatile Sulfur Compound

Suryono

2015

Majalah Kedokteran Gigi Indonesia

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ABSTRAKVolatile Sulfur Compound (VSC) merupakan komponen gas yang dihasilkan oleh bakteri dalam rongga mulut, terdiri dari Hidrogen sulfide, Methyl Mercaptan dan Dimethyl Sulfide. Ketiga komponen gas tersebut sering digunakan sebagai indikator untuk menilai status bau mulut seseorang. Pasta gigi berbasis herbal telah dilaporkan pada penelitian sebelumnya mampu menghambat pertumbuhan kuman penyebab penyakit periodontal. Bakteri plak dalam rongga mulut dapat dikurangi melalui cara gosok gigi dan/atau penggunaan material antiseptik. Dua kelompok subjek terpilih diberikan perlakuan dengan menggunakan pasta gigi herbal dengan cara yang berbeda, kelompok pertama dengan cara menggosok gigi dengan pasta gigi herbal sesuai dengan cara yang sudah biasa mereka lakukan dan kelompok ke-2 diberikan perlakuan dengan cara mengoleskan pasta herbal di daerah molar kiri dan kanan rahang atas. Pengambilan sampel nafas dilakukan sebelum perlakuan, 5 menit dan 2 jam paska menggosok gigi atau mengoles pasta herbal. Hasil pengamatan menunjukkan bahwa penggunaan pasta gigi herbal dengan cara sikat gigi maupun pengolesan memiliki pola yang sama pada masing-masing komponen gas sulfur yaitu peningkatan pada lima menit paska aplikasi kemudian menurun pada 2 jam paska aplikasi. Pasta gigi herbal yang diaplikasikan dengan cara gosok gigi maupun dengan cara pengolesan mempengaruhi kadar VSC yaitu yaitu menurunkan kadar Hydrogen sulfide, relatif stabil kadar methyl mercaptan dan terjadi peningkatan kadar dimethyl sulfide. Pasta gigi berbasis herbal dapat digunakan dengan cara sikat gigi maupun pengolesan untuk menurunkan kadar gas VSC, khususnya Hydrogen sulfide pada subjek normal.

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“…The amount of tongue coating played the most important role in increasing VSCs concentration inmouth air, and the volume of tongue coating was significantly correlated with oral malodor [6][7][8]. Therefore, it is imperative to use a reliable and valid method to measure the tongue coating status for assessing oral malodor [9], which enablesthe management of tongue hygiene and the prevention of oral malodor [10,11].…”

Section: Introductionmentioning

confidence: 98%