The Impact of Periodontal Therapy and the Adjunctive Effect of Antiseptics on Breath Odor‐Related Outcome Variables: A Double‐Blind Randomized Study

Quirynen, Marc; Zhao, Hong; Soers, Catherine; Dekeyser, Christel; Pauwels, Martine; Coucke, Wim; Steenberghe, Daniël van

doi:10.1902/jop.2005.76.5.705

Cited by 58 publications

(77 citation statements)

References 33 publications

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“…However, when a treatment is carried out on saliva itself, as in this study, in vitro results do not always conform to in vivo results. On the other hand, Quirynen et al (26,27) have shown that when saliva was sampled from the treated oral cavity, in vitro results did conform to those in the in vivo study, possibly because the number of microbiota in vitro was similar to that in vivo. For in vitro study, the improvement or modification of the protocols or measures might be required.…”

Section: Discussionmentioning

confidence: 90%

Effect of Green Tea on Volatile Sulfur Compounds in Mouth Air

Lodhia

Yaegaki

Khakbaznejad

et al. 2008

J Nutr Sci Vitaminol

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Summary 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 administrating 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.

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Section: Discussionmentioning

confidence: 90%

Effect of Green Tea on Volatile Sulfur Compounds in Mouth Air

Lodhia

Yaegaki

Khakbaznejad

et al. 2008

J Nutr Sci Vitaminol

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“…10 Substrates for volatile sulfide compounds production are sulfur-containing amino-acids such as cysteine, cystine and methionine present in saliva or gingival fluid. 11 Several microorganisms recovered from periodontal lesions of gingivitis and Braz Oral Res 2008;22(Spec Iss 1): [44][45][46][47][48][49][50][51][52][53][54] periodontitis are related to produce large amounts of these volatile sulfur compounds. 10 The bacterial interactions are most likely to occur in the gingival crevices and periodontal pockets, but oral malodor can also arise from the posterior dorsal tongue.…”

Section: Halitosis and The Presence Of Oral Microorganismsmentioning

confidence: 99%

“…11,64 Their data illustrate that the replacement of alcohol in a CHX formulation by CPC does not change the antimicrobial activity of the mouthrinse, even though the CHX concentration is reduced to 0.05%. 11 A 0.12% CHX and 0.05% cetylpyridinium solution was compared to a 0.05% CHX, 0.05% CPC and 0.14% zinc-lactate solution, and to other 3 different commercial mouthrinses with CHX. 64 Formulations combining CHX and CPC achieved the best results, both in terms of anti-microbial activity and anti-halitosis efficacy.…”

Section: Cetylpyridinium and Zinc Ionsmentioning

confidence: 99%

Halitosis: a review of associated factors and therapeutic approach

Barbosa²,

2008

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Halitosis or bad breath is an oral health condition characterized by unpleasant odors emanating consistently from the oral cavity. The origin of halitosis may be related both to systemic and oral conditions, but a large percentage of cases, about 85%, are generally related to an oral cause. Causes include certain foods, poor oral health care, improper cleaning of dentures, dry mouth, tobacco products and medical conditions. Oral causes are related to deep carious lesions, periodontal disease, oral infections, peri-implant disease, pericoronitis, mucosal ulcerations, impacted food or debris and, mainly, tongue coating. Thus, the aim of the present review was to describe the etiological factors, prevalence data and the therapeutic mechanical and chemical approaches related to halitosis. In general, halitosis most often results from the microbial degradation of oral organic substrates including volatile sulfur compounds (VSC). So far, there are few studies evaluating the prevalence of oral malodor in the world population. These studies reported rates ranging from 22% to more than 50%. The mechanical and chemical treatment of halitosis has been addressed by several studies in the past four decades. Many authors agree that the solution of halitosis problems must include the reduction of the intraoral bacterial load and/or the conversion of VSC to nonvolatile substrates. This could be achieved by therapy procedures that reduce the amount of microorganisms and substrates, especially on the tongue.

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“…In contrast, treatment of gingival inflammation in children (Kara et al 2006), and non-surgical periodontal treatment in adults are effective methods reducing the extent of intra-oral halitosis (Quirynen et al 1998, Tsai et al 2008. Periodontal treatment combined with tongue scraping/brushing has also been shown to reduce VSC levels in the oral cavity (Quirynen et al 2005, Takeuchi et al 2010). …”

Section: Periodontal Treatmentmentioning

confidence: 99%

“…Metal salts, essential oils, chlorhexidine, chlorine dioxide and cetylpyridinium chloride are also known to have an antibacterial effects (Young et al 2001& 2003, Roldan et al 2003& 2004, Sreenivasan et al 2005, Gu et al 2012. Data have shown that zinc (Dadamio et al 2013b), clorindioxid (Silwod et al 2001) and CHX (Quirynen et al 2005) reduces VSC levels in exhaled air. CHX splits the disulphide bonds contained within H 2 S and MM to release sulphur ions, which are successively bound by Zn ions to form insoluble and non-odorous zinc-sulphides (Young et al 2003).…”

Section: Mouth Rinsingmentioning

confidence: 99%

The effect of periodontal therapy on intra‐oral halitosis: a case series

Ademovski

Mårtensson

Persson

et al. 2016

J Clinic Periodontology

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Aim The aim of this study was to evaluate the effects of non‐surgical periodontal therapy on intra‐oral halitosis 3 months after therapy. Material and methods Sixty‐eight adults with intra‐oral halitosis were included in a case series. Intra‐oral halitosis was evaluated at baseline, and at 3 months after treatment using the organoleptic scores (OLS), Halimeter®, and a gas chromatograph. Results Significant reductions for OLS (p < 0.01), total sum of volatile sulphur compounds (T‐VSC) (p < 0.01) and methyl mercaptan (MM) (p < 0.05) values were found after treatment. Hydrogen sulphide (H2S) levels were not significantly reduced. The numbers of probing pockets 4 mm, 5 mm and 6 mm were significantly reduced as a result of therapy (p < 0.001). Bleeding on probing (BOP) and plaque indices were also significantly reduced (p < 0.001). For the 34 individuals with successful periodontal treatment (BOP<20% and a ≥50% reduction of total pocket depth) reductions in OLS (p < 0.01) and T‐VSC scores (p < 0.01) were found. Eleven individuals were considered effectively treated for intra‐oral halitosis presenting with a T‐VSC value <160 ppb, a H2S value <112 ppb and a MM value <26 ppb. Conclusion Non‐surgical periodontal therapy resulted in reduction of OLS, MM and T‐VSC values 3 months after therapy. Few individuals were considered as effectively treated for intra‐oral halitosis.

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The Impact of Periodontal Therapy and the Adjunctive Effect of Antiseptics on Breath Odor‐Related Outcome Variables: A Double‐Blind Randomized Study

Cited by 58 publications

References 33 publications

Effect of Green Tea on Volatile Sulfur Compounds in Mouth Air

Effect of Green Tea on Volatile Sulfur Compounds in Mouth Air

Halitosis: a review of associated factors and therapeutic approach

The effect of periodontal therapy on intra‐oral halitosis: a case series

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