ABSTRACT
Objectives@#Previous studies have suggested that the lactic acid bacterium, Weissella cibaria CMU has beneficial effects on halitosis, but its precise effects have not been evaluated in human subjects. We evaluated the efficacy and safety of W. cibaria CMU for reducing halitosis in adults (20-70 years old) whose exhibited volatile sulfur compound (VSC) concentrations exceeded 0.015 ng/mL and who scored ≥2 points in a halitosis sensory evaluation test. @*Methods@#A total of 60 participants were assigned to an experimental group (treated with W. cibaria CMU) and a control group (placebo). In total, 58 out of 60 participants (experimental group, 29; control group, 29) were ultimately included in gas chromatography (OralChroma) analyses of VSC concentrations and halitosis sensory evaluation tests. @*Results@#We found that the VSC concentration decreased by 0.030±0.062 ng/ml in the experimental group after 8 weeks (P=0.0138) and increased by 0.005±0.124 ng/ml in the control group (P=0.8198). However, the difference between groups was not statistically significant (P>0.05). In a sensory evaluation test, a significantly lower score was obtained for the experimental group than for the control group. @*Conclusions@#Overall, VSC concentrations and sensory evaluation scores were lower in the experimental group than in the control group, but only the latter was statistically significant. Thus, we conclude that W. cibaria CMU is involved in the reduction of halitosis.
ABSTRACT
Objectives@#Previous studies have suggested that the lactic acid bacterium, Weissella cibaria CMU has beneficial effects on halitosis, but its precise effects have not been evaluated in human subjects. We evaluated the efficacy and safety of W. cibaria CMU for reducing halitosis in adults (20-70 years old) whose exhibited volatile sulfur compound (VSC) concentrations exceeded 0.015 ng/mL and who scored ≥2 points in a halitosis sensory evaluation test. @*Methods@#A total of 60 participants were assigned to an experimental group (treated with W. cibaria CMU) and a control group (placebo). In total, 58 out of 60 participants (experimental group, 29; control group, 29) were ultimately included in gas chromatography (OralChroma) analyses of VSC concentrations and halitosis sensory evaluation tests. @*Results@#We found that the VSC concentration decreased by 0.030±0.062 ng/ml in the experimental group after 8 weeks (P=0.0138) and increased by 0.005±0.124 ng/ml in the control group (P=0.8198). However, the difference between groups was not statistically significant (P>0.05). In a sensory evaluation test, a significantly lower score was obtained for the experimental group than for the control group. @*Conclusions@#Overall, VSC concentrations and sensory evaluation scores were lower in the experimental group than in the control group, but only the latter was statistically significant. Thus, we conclude that W. cibaria CMU is involved in the reduction of halitosis.
ABSTRACT
The oral care probiotic strain Weissella cibaria CMU (oraCMU) inhibits volatile sulphur compounds associated with halitosis, presumably by inhibiting the growth of associated oral pathogens. In the present study, we investigated whether oraCMU inhibits the production of these compounds by suppressing the expression of mgl. This gene encodes L-methionine-α-deamino-γ-mercaptomethane-lyase (METase) and is involved in the production of methyl mercaptan (CH₃SH) by Porphyromonas gingivalis. Therefore, we specifically investigated the effects of oraCMU on the growth, CH₃SH production, METase activity, and mgl expression of P. gingivalis. The minimum inhibitory concentrations of cell-free supernatant and secreted proteins from oraCMU were 125 mg/mL and 800 µg/mL, respectively. At sub-minimum inhibitory concentration levels, these metabolites inhibited CH₃SH production, but they also reduced P. gingivalis viability. Only heat-killed oraCMU decreased CH₃SH production without affecting P. gingivalis viability. Heat-killed oraCMU also inhibited METase activity toward L-methionine and mgl mRNA expression (p < 0.05). In summary, we demonstrated the inhibition of volatile sulphur compounds via the antimicrobial action of oraCMU and, for the first time, the inhibition of such compounds by heat-killed oraCMU, which occurred at the molecular level.
ABSTRACT
This study assessed the effects of Weissella cibaria (W. cibaria) CMU on oral health in male and female beagles (n = 18) by measuring oral malodor and periodontal disease-related parameters (calculus, plaque, and gingivitis indices). Oral malodor and indicators of periodontal disease were assessed in five treatment groups: negative control (scaling and 0.24 mg of maltodextrin, n = 3), positive control (0.24 mg of maltodextrin, n = 3), and W. cibaria CMU groups (each n = 4) at low (CMU-L, 2 × 10ⷠcolony forming unit [CFU]), medium (CMU-M, 2 × 10⸠CFU), and high (CMU-H, 2 × 10⹠CFU) concentrations. After feeding with W. cibaria CMU for 6 weeks, total volatile sulfur compound concentrations in the CMU-L (2.0 ± 1.04 ng/10 mL), CMU-M (2.4 ± 1.05 ng/10 mL), and CMU-H (2.6 ± 1.33 ng/10 mL)groups were significantly lower than in the positive control group (3.2 ± 1.65 ng/10 mL). Also, CMU-L (1.4 ± 0.83 ng/10 mL) and CMU-H (1.9 ± 1.14 ng/10 mL) groups had methyl mercaptan levels lower than that in the positive control group (2.4 ± 1.21 ng/10 mL) at week 2. The plaque index was significantly lower in the CMU-H group (4.5 ± 0.28) than in the positive control group (5.9 ± 1.08) at week 6. W. cibaria CMU could be useful as a novel oral hygiene probiotics for reducing volatile sulfur compounds production and inhibiting plaque growth in companion animals.
ABSTRACT
This study assessed the effects of Weissella cibaria (W. cibaria) CMU on oral health in male and female beagles (n = 18) by measuring oral malodor and periodontal disease-related parameters (calculus, plaque, and gingivitis indices). Oral malodor and indicators of periodontal disease were assessed in five treatment groups: negative control (scaling and 0.24 mg of maltodextrin, n = 3), positive control (0.24 mg of maltodextrin, n = 3), and W. cibaria CMU groups (each n = 4) at low (CMU-L, 2 × 10⁷ colony forming unit [CFU]), medium (CMU-M, 2 × 10⁸ CFU), and high (CMU-H, 2 × 10⁹ CFU) concentrations. After feeding with W. cibaria CMU for 6 weeks, total volatile sulfur compound concentrations in the CMU-L (2.0 ± 1.04 ng/10 mL), CMU-M (2.4 ± 1.05 ng/10 mL), and CMU-H (2.6 ± 1.33 ng/10 mL)groups were significantly lower than in the positive control group (3.2 ± 1.65 ng/10 mL). Also, CMU-L (1.4 ± 0.83 ng/10 mL) and CMU-H (1.9 ± 1.14 ng/10 mL) groups had methyl mercaptan levels lower than that in the positive control group (2.4 ± 1.21 ng/10 mL) at week 2. The plaque index was significantly lower in the CMU-H group (4.5 ± 0.28) than in the positive control group (5.9 ± 1.08) at week 6. W. cibaria CMU could be useful as a novel oral hygiene probiotics for reducing volatile sulfur compounds production and inhibiting plaque growth in companion animals.
Subject(s)
Animals , Dogs , Female , Humans , Male , Gingivitis , Oral Health , Oral Hygiene , Periodontal Diseases , Pets , Probiotics , Stem Cells , Sulfur , Sulfur Compounds , WeissellaABSTRACT
The purpose of this study is to determine if natural extracts could be used as an additive in oral health food made with Weissella cibaria CMU (oraCMU). Natural extracts of green tea, mulberry leaf, licorice, and propolis, which are reported to have antimicrobial activities, were selected and used in this study. The minimum inhibitory concentrations (MIC) of extracts on periodontal pathogens such as Fusobacterium nucleatum and Porphyromonas gingivalis and their synergy effects with oraCMU by the fractional inhibitory concentrations methods were measured. From the results obtained, all the extracts showed no effect on the growth of oraCMU. Green tea extract showed the best antibacterial activity with MIC of 1.8 mg/ml against both F. nucleatum and P. gingivalis. In addition, green tea extract had a synergistic effect with oraCMU against F. nucleatum. Therefore, these results suggested that green tea extract is available as an additive in oral health food made with oraCMU.