Effect of Green Tea on Volatile Sulfur Compounds in Mouth Air

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概要

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• Many food products are claimed to be effective in controlling halitosis. Halitosis is caused mainly by volatile sulfur compounds (VSCs) such as H_2S and CH_3SH 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_2S and CH_3SH gases, especially CH_3SH which also demonstrated a better correlation with odor strength than H_2S; 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.

著者

• Tanaka Tomoko

  Department of Life and Environment Engineering, The University of Kitakyushu

• Sato Tsutomu

  Department of Oral Health, Nippon Dental University School of Life Dentistry at Tokyo

• IMAI Toshio

  Department of Pediatrics, Sapporo Kousei Hospital

• YAEGAKI Ken

  Department of Preventive and Community Dentistry, School of Dentistry at Tokyo, Nippon Dental Univer

• Tanaka Tomoko

  Department Of Cardiovascular Medicine National Hospital Organization Kumamoto Medical Center

• MURATA Takatoshi

  Department of Physics,Kyoto University of Education

• Imai Toshio

  Department Of Oral Health School Of Life Dentistry Nippon Dental University

• Imai Toshio

  Department Of Electronic Engineering Faculty Of Technology Tokyo University Of Agriculture & Tec

• Tanaka Tomoko

  Department Of Oral Health School Of Life Dentistry Nippon Dental University

• Yaegaki Ken

  Department Of Oral Biological And Medical Sciences Faculty Of Dentistry University Of British Columb

• Yaegaki Ken

  Department Of Oral Biological And Medical Sciences Director Of Breath Testing Clinic The University

• LODHIA Parth

  Department of Oral Biological and Medical Sciences, Faculty of Dentistry, University of British Colu

• KHAKBAZNEJAD Ali

  Department of Oral Biological and Medical Sciences, Faculty of Dentistry, University of British Colu

• KAMODA Takeshi

  Department of Oral Health, School of Life Dentistry, Nippon Dental University

• Kamoda Takeshi

  Department Of Oral Health School Of Life Dentistry Nippon Dental University

• Sato Tsutomu

  Department Of Applied Biological Chemistry Faculty Of Agriculture And Graduate School Of Science And

• Lodhia Parth

  Department Of Oral Biological And Medical Sciences Faculty Of Dentistry University Of British Columb

• Khakbaznejad Ali

  Department Of Oral Biological And Medical Sciences Faculty Of Dentistry University Of British Columb

• Murata Takatoshi

  Department Of Oral Health School Of Life Dentistry Nippon Dental University

• Sato Tsutomu

  Department Of Oral Health School Of Life Dentistry Nippon Dental University

• Sato Tsutomu

  Department Of Agricultural Chemistry Faculty Of Agriculture Yamaguchi University

• Sato Tsutomu

  Departmenet of Physics,Faculty of Sience,Hirosaki University

• YAEGAKI KEN

  Department o f Medical Biochemistry, Kurume University School of Medicine

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