Effect of Oxygen and Nitrogen Sparging during Grape Fermentation on Volatile Sulphur Compounds

Elemental sulphur is a common fungicide applied in vineyards before harvest, and has been found toincrease the production of desirable polyfunctional mercaptans, but also H2S and unwanted reductivesulphur aroma compounds. This paper investigates the effectiveness of oxygen and nitrogen sparging,applied during fermentation, on the removal of volatile sulphur compounds in Sauvignon blanc wines.Increasing the amount of elemental sulphur added to grapes after pressing, from nil to 10 to 100 mg/L,led to an increase in the formation of 3-mercaptohexanol (3MH), of 3-mercaptohexyl acetate (3MHA) forthe 10 mg/L additions only, and of some unwanted reductive compounds. Few changes were observed inthe concentrations of aroma compounds when the juices were sparged with nitrogen during fermentation.Additions of oxygen during fermentation led to some decrease in the concentration of polyfunctionalmercaptans for the 10 mg/L sulphur additions, but did not significantly remove reductive aroma compounds.Few differences were observed in the concentration of wine phenolics or of further wine aroma familieswith any of the treatments.

Relationship between Fixed Dental Crowns and Volatile Sulphur Compounds

Objectives: The aim of this study was to investigate and compare the level of halitosis in patients with/without fixed crowns and in addition the influence of various crown parameters on halitosis was also explored. Methods: In total, 96 subjects (fixed crowns = 52; no crowns = 44) participated in the study. The levels volatile sulphur compounds (VSCs) of hydrogen sulphide (H2S), methyl mercaptan (CH3SH), and dimethyl sulphide (CH3SCH3) were evaluated with breath samples using gas chromatography and used for classification as presence or absence of halitosis. The periodontal clinical parameters for all the participants as well as the crown parameters for participants with fixed crowns were also evaluated. Cross tabulation, Chi-square test, and one-way analysis of variance tests were used for the statistical analysis and comparisons. Results: Breath samples revealed, 50 (52.1%) participants were suffering from halitosis. Out of VSCs, the level of CH3SCH3 (62.5%) was found to be the most prevalent. Significant correlations were observed between the presence of fixed crowns and oral halitosis (p < 0.001). Statistically significant difference in the concentration of H2S and CH3SH (p < 0.001) and no significance for CH3SCH3 (p = 0.075) between patients with/without fixed crowns was found. The presence of halitosis was more prevalent in the subjects with crown parameters (subgingival margin, over-contoured margin, open-crown margin, over-contoured and under-contoured crowns) considered clinically defective/unacceptable (p < 0.05). Conclusions: Presence of fixed dental crowns significantly contributes to the oral halitosis. Dental crowns with defects significantly impair the hygienic conditions and oral microflora resulting in high prevalence of halitosis.

Microporous ceramics (Zeolite or Hydrotalcite) materials for bad breath control

Bad breath (which is also known as halitosis) is something the vast majority of people around the world are familiar with. We have all likely encountered somebody with halitosis in our lives and many of the people reading this might even suffer from it. There are a range of causes of halitosis, including eating or drinking strong-smelling food and drinks, gum disease or problems with the teeth, smoking and particular medical conditions, such as tonsillitis. The best method for preventing halitosis is to perform adequate oral care, such as brushing your teeth and gums regularly, cleaning the tongue, flossing, using antibacterial mouthwash, and having regular dental check-ups. While much of this can be considered common knowledge, it is perhaps less well known that halitosis is subdivided into intraoral and extraoral halitosis, depending on the place where it originates. Dr Masato Hotta, from the Graduate School of Dentistry, Asahi University, is interested in exploring this topic in more detail. He explains that approximately 90 per cent of halitosis is intraoral, where it originates from within the oral cavity and is caused by volatile sulphur compounds (VSCs), such as hydrogen sulfide (H2S), methyl mercaptan and dimethyl sulfide. 'These VSCs are brought about through the bacterial putrefaction of food debris, cells, saliva and blood,' Hotta clarifies. 'VSCs are malodorous materials and, in addition to causing bad breath, can cause secondary tooth decay, the discoloration of teeth and dental prosthetic alloys, and periodontal disease.' While brushing and flossing are effective ways of removing biofilm and bacteria, they often have little effect on VSCs. Thus, finding a means of removing them from a patient's mouth - and alleviating bad breath - would be considered a significant breakthrough for patients with halitosis.

Oral Malodor Knowledge Among Myanmar Dental Students and Young Dentists

Objective: The aim of this study was to evaluate the knowledge of Myanmar dental students and young dentists regarding the diagnosis and treatment of oral malodor. Method: Data were collected from a sample of 120 dental students from the University of Dental Medicine and 21 young dentists in Yangon, Myanmar. They were instructed to answer the structural questionnaires regarding oral malodor knowledge, including the clinical perspective. The content of the questionnaire items ranged from the etiology of oral malodor to treatment regimen. Results: Only 8.5% in the dental students’ group and 14.3% in young dentists’ group correctly answered that tongue coating is the most frequent source of oral malodor when the patients had no severe dental and periodontal problems. Nearly half of the subjects reported that Volatile Sulphur Compounds (VSCs) are related to malodor, but only 18.4% correctly answered the question related to the vulnerable condition of VSCs production. And, around 60% of the subjects didn’t know the reliable diagnostic tools for malodor and more than half of the subjects didn’t know clearly about the oral malodor classifications. Regarding the oral malodor treatment, over 90% of the subjects responded tongue cleaning is essential to reduce oral malodor and 97.2% of the subjects answered that they will provide tooth brushing instructions to oral malodor patients. But, over 70% of the subjects incorrectly recommended saline mouthwash for malodor treatment. Overall, both the dental students and young dentists had less knowledge of oral malodor and most of them responded that they need further knowledge on oral malodor diagnosis and treatment. Conclusion: This study showed that the knowledge of Myanmar dental students and young dentists on oral malodor was a scare. Therefore, it is strongly recommended that dental schools are necessary to give greater emphasis on etiology, diagnosis, and proper treatment for oral malodor.

ANTIHALITOSIS EFFECT OF ESSENTIAL OIL EXTRACTED FROM ZANTHOXYLUM ACANTHOPODIUM FRUITS

Halitosis is associated with the excessive production of acid and volatile sulphur compounds (VSCs), as well as accumulation of biofilm plaque by oral bacteria in mouth cavity. Zanthoxylum acanthopodium, locally known as andaliman or lemon pepper, is an Indonesian endemic spice with high content of essential oils, including carveol that has been reported for its potential antimicrobial and anti-inflammatory activities. We determined whether extract of Z. acanthopodium essential oil (ZAEO) exerted anti-halitosis effect on reducing biofilm plaque, acid production, and VSCs by using Actinomyces viscosus model in vitro. ZAEO was extracted in n-hexane followed by evaporation. ZAEO at various doses (20-100 µg/ml) was tested and quantified for its antibiofilm, acid production, and total VSCs production toward A. viscosus oral bacteria in vitro by conducting biofilm assays for preventing and eradicating effects, pH-stat analysis, and VSCs assay. At lowest dose (20 µg/ml), ZAEO inhibited and removed >50% of A. viscosus biofilms. A. viscosus was able to produce acid rapidly in 20 minutes, resulting in the pH terminal of 5.57, and ZAEO treatment at 40 µg/ml exerted significant inhibition on acid production with the terminal pH of 5.93, respectively. ZAEO at lowest dose also reduced >50% of total VCSs produced by A. viscosus. Our results suggest that ZAEO extract could be applied as a natural ingredient for halitosis treatment.