IADR Abstract Archives

The effects of Chinese herbs on halitosis-correlated bacteria

Objectives: Halitosis (Oral malodour) is generally ascribable to oral microbial putrefaction generating malodorous volatile sulphur compounds(VSC). This study assesses the effectiveness of 7 chinese herbs as new drugs for treating halitosis.

Methods: Porphyromonas gingivalis and Fusobacterium nucleatum were chosen as the experimental bacteria. Extracts from 7 Chinese herbs included Chinese gall, lonicera japonica floss, fructus mume, caryophyllus, herba menthae, radix glycyrrhizae and green tea. Porphyromonas gingivalis and Fusobacterium nucleatum were incubated with different extracts from Chinese herbs and 0.2% chlorhexidine, then measured VSC values by a sulphide monitor (Halimeter, Interscan model 4170) when 2, 6, 12, 24 and 48h and antimicrobial sensitivity tests performed on plates. The data were analyzed by SAS 6.12 software package.

Results: The ability of inhibition of VSC by extracts from Chinese herbs including Chinese gall, lonicera japonica floss, fructus mume, caryophyllus, herba menthae, radix glycyrrhizae and green tea was as efficient as 0.2% chlorhexidine mouthwash, with 80% to 93% inhibition. These Chinese herbs showed the efficacy against halitosis-correlated bacteria.

Conclusions: Chinese herbs, such as Chinese gall, are efficient agents for halitosis inhibition.


World Congress on Preventive Dentistry
2009 World Congress on Preventive Dentistry (Phuket, Thailand)
Phuket, Thailand
2009
188
Posters
  • Ye, Wei  ( Shanghai Jiao Tong University School of Medicine,College of Stomatology, Shanghai, N/A, China )
  • Liu, Yanbo  ( Shanghai Jiao Tong University School of Medicine, College of Stomatology, Shanghai, N/A, China )
    • Poster Session
    Theme IV: Oral Health Literacy
    09/10/2009