ABSTRACT
BACKGROUND: The aim of the study was to observe the antimicrobial activity of Porphyromonas gingivalis and Treponema denticola as well as the effect on reducing volatile sulfur compounds (VSCs). MATERIALS AND METHODS: After P. gingivalis and T. denticola were cultured with or without Streptococcus salivarius K12 and M18, VSCs were measured by Oral Chroma. In order to analyze the mechanism for malodor control, the antimicrobial activity of S. salivarius K12 and M18 against P. gingivalis and T. denticola was assessed. SPSS 21.0 was used for data analysis with the Kruskal-Wallis and Jonckheere-Terpstra tests. Mann-Whitney test was applied for post hoc analysis. RESULTS: P. gingivalis and T. denticola VSC levels were reduced by high concentrations of S. salivarius K12 and M18 during coculture. The concentrations were lower than those of single culture (p < .05). An antimicrobial effect was detected on P. gingivalis, and T. denticola by 50% S. salivarius K12 and M18. The spent culture medium and whole bacteria of S. salivarius K12 and M18 reduced the levels of VSCs below the amount in a single culture of P. gingivalis and T. denticola (p < .05). CONCLUSION: S. salivarius K12 and M18 decreased the levels of VSCs originating from P. gingivalis and T. denticola.
Subject(s)
Anti-Bacterial Agents/pharmacology , Halitosis/diet therapy , Probiotics/pharmacology , Streptococcus salivarius/metabolism , Anti-Bacterial Agents/metabolism , Bacteriocins/metabolism , Bacteriocins/pharmacology , Bacteriological Techniques , Coculture Techniques , Culture Media/metabolism , Culture Media/pharmacology , Halitosis/microbiology , Humans , Porphyromonas gingivalis/drug effects , Porphyromonas gingivalis/metabolism , Probiotics/metabolism , Sulfur Compounds/analysis , Sulfur Compounds/metabolism , Treponema denticola/drug effects , Treponema denticola/metabolism , Volatile Organic Compounds/analysis , Volatile Organic Compounds/metabolismABSTRACT
Oral bacteria that degrade sulphur-containing amino acids (cysteine, cystine, and methionine) produce volatile sulphur compounds (VSCs = hydrogen sulphide, methyl mercaptan, and dimethyl sulphide) highly correlated with halitosis. When these bacteria are given the right environment, i.e. periodontal disease, cariogenic biofilm or food source they can grow in number very quickly and will start to convert proteins to VSC that, together with volatile fatty acids are largely responsible for oral malodor. Recently, the prevention of dental caries and periodontal diseases using various probiotics has been attempted. The purpose of this study was to investigate the effects of probiotics based on in vitro analysis, such as antibacterial activity, and to evaluate the neutralizing effect of probiotics on halitosis, the levels of VSCs were measured by gas chromatography. .
Subject(s)
Halitosis/diet therapy , Halitosis/microbiology , Periodontal Diseases/diet therapy , Periodontal Diseases/microbiology , Probiotics/therapeutic use , Sulfur Compounds/analysis , Chromatography, Gas , Halitosis/metabolism , Humans , In Vitro Techniques , Odorants/analysis , Odorants/prevention & control , Periodontal Diseases/metabolismABSTRACT
Tongue coating is the most common cause of oral halitosis and eating results in its reduction. Only limited data are available on the effect of different food items on tongue coating and halitosis. Therefore, the aim of this study was to investigate the effect of a single consumption of food with high fiber content versus low fiber content on halitosis parameters. Based on a randomized clinical cross-over study, 20 subjects were examined over a period of 2.5 hours after consumption of a high-fiber and a low-fiber meal. The determination of volatile sulfur compounds (VSC) was performed using a Halimeter, and the organoleptic assessment of halitosis was done on the basis of a distance index. The tongue coating was determined using a modified Winkel index, and the mouth sensation was evaluated subjectively by the subjects. In both the test and the control phase, a statistically significant reduction of all selected parameters was detected (p<0.05). Only for the organoleptic assessment of halitosis was a statistically significantly higher reduction found after consumption of a high-fiber meal compared to the control meal (p<0.05). In conclusion, the consumption of the meals in this study resulted in an at least 2.5-hour reduction of oral halitosis. The chewing-intensive (high-fiber) meal even resulted in a slightly higher reduction of oral halitosis in terms of organoleptic assessment (p<0.05).
Subject(s)
Dietary Fiber/therapeutic use , Halitosis/diet therapy , Mastication , Adult , Cross-Over Studies , Dietary Fiber/administration & dosage , Female , Halitosis/physiopathology , Humans , Male , Mastication/physiology , Sensation/physiology , Tongue/physiopathologyABSTRACT
Halitosis (bad breath) is a common condition that is socially crippling for vast parts of the population and results from malodorous volatile sulfur compounds, which are by-products of oral bacteria. In this doubled-blind, randomized study, 75 subjects with halitosis were evaluated. The participants were treated with or without abrasive microcapsules (candy) containing zinc gluconate 0.5%, propolis 2%, and a combination of both (zinc 0.25% and propolis 1%). The halitosis was assessed by a Halimeter, a portable instrument that measures the emission of volatile sulfur compounds at different time exposures to the treatments. Breezy candy (which is sugar-free) was found effective in the treatment of halitosis for up to 4 hours. While treatment with regular candy (group 1, traditional candy without abrasive particles) showed reduction in malodor of 10%, Breezy candy showed reduction of up to 60% in malodor (P < .0001). Since this was not a longitudinal study, the total duration of the effect was not assessed. Breezy candy in the abrasive form with zinc additive had the best potential to positively affect malodor when treating patients with halitosis. The combined effect of abrasion by microcapsules with zinc supplement represents a novel and successful approach for the treatment of halitosis.
Subject(s)
Candy , Halitosis/diet therapy , Sweetening Agents/therapeutic use , Adult , Double-Blind Method , Female , Gluconates/therapeutic use , Humans , Male , Middle Aged , Propolis/therapeutic use , Sulfur Compounds/analysis , Young AdultSubject(s)
Dental Caries/diet therapy , Halitosis/diet therapy , Periodontal Diseases/diet therapy , Probiotics/therapeutic use , Animals , Dental Caries/microbiology , Gastrointestinal Diseases/diet therapy , Gastrointestinal Diseases/microbiology , Halitosis/microbiology , History, 19th Century , History, 20th Century , History, 21st Century , Humans , Hypersensitivity/diet therapy , Lactobacillus , Mouth Diseases/diet therapy , Mouth Diseases/microbiology , Oral Health , Oropharynx/physiology , Periodontal Diseases/microbiology , Probiotics/history , StreptococcusABSTRACT
A 10-week study was conducted in which all food was provided for the families of 24 hyperactive preschool-aged boys whose parents reported the existence of sleep problems or physical signs and symptoms. A within-subject crossover design was used, and the study was divided into three periods: a baseline period of 3 weeks, a placebo-control period of 3 weeks, and an experimental diet period of 4 weeks. The experimental diet was broader than those studied previously in that it eliminated not only artificial colors and flavors but also chocolate, monosodium glutamate, preservatives, caffeine, and any substance that families reported might affect their specific child. The diet was also low in simple sugars, and it was dairy free if the family reported a history of possible problems with cow's milk. According to the parental report, more than half of the subjects exhibited a reliable improvement in behavior and negligible placebo effects. In addition, several nonbehavioral variables tended to improve while the children received the experimental diet, particularly halitosis, night awakenings, and latency to sleep onset.
