In vitro VSC Reduction by Toothpaste Containing Enzymes and Proteins

Objectives: To establish the effect of a toothpaste containing enzymes and proteins on the production of volatile sulphur compounds (VSC) from saliva in vitro compared to a control toothpaste.
Methods: Volatile sulphur compounds are a major component of oral malodour. A colorimetric assay using BDC-OH (4, 4’-Bis (dimethyl amino) diphenyl carbinol) can be used to measure in vitro the production of VSC from saliva collected from consenting subjects. BDC-OH is lost by reaction with VSC and the BDCOH concentration can be measured by absorbance (612nm). A slurry of toothpaste in water was mixed with saliva and incubated at 37°C for 24 hours, BDCOH was added and incubated for a further hour. A toothpaste containing enzymes and proteins (test) was compared to a toothpaste without enzymes and proteins (control) and to water treatment.
Results: The concentration of BDCOH remaining after incubation was significantly higher for the test toothpaste containing enzymes and proteins than for the comparator toothpaste (n=7, p<0.05, Student’s t-test) and for water (n=6, p<0.05, Student’s t-test)
Conclusions: An in vitro assay, using BDCOH as a measure of VSC, demonstrated that a test toothpaste containing enzymes and proteins shows a significant reduction in salivary VSC production compared to a toothpaste without enzymes and proteins.