• Journal of Korean society of Dental Hygiene
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• v.8 no.1
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• pp.1-12
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• 2008

I investigated the situation of self-realization for oral malodor and real occurrence of it and researched the situation of coincidence by self-administrated questionnaire and real oral malodor of dental hygiene students in Kyeonggi province and Kyeongbuk province to use as a reference data on prevention and treatment of oral malodor. The obtained results were as follows: 1. Concerning the grade of the subjective symptom of oral odor, a little bit oral malodor was the highest by reaching 77.6%, and no oral malodor was 20%. 2. The time when one feels the oral malodor highest was revealed immediately after awakening from the sleep by running up to 88.2%. 3. Concerning the extent of aversion during the occurrence of oral malodor from other people, 57.6% expressed as unpleasant, and 3.5% showed no aversion. 4. Concerning the intention to participate in the prevention program against the oral malodor, 51.8% had intention of it. 5. Hydrogen sulfide 7.61V19.30, methyl mercaptan 9.53V67.90, dimethyl sulfide 58.31V121.37(pF0.05) marked as causing factors in the 132 respondents who answered that they had a little bit oral malodor in comparison with the grade of subjective symptom and the measurement of actual oral malodor. As the above-mentioned results were obtained by limited subjects, the more diversified and precise comparative study is considered to be needed through the classification of various levels of research subjects.

• Journal of Life Science
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• v.22 no.8
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• pp.1071-1076
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• 2012

To investigate the antimicrobial and anti-halitosis effects of Alnus firma extracts and gallic acid (GA) isolated from A. firma, we measured their antimicrobial activities against oral pathogens and their inhibitory effects on the cell adhesiveness and acid production of oral pathogens. In addition, the levels of volatile sulfur compounds were determined by using oral chroma. The dichloromethane (DCM) fraction has broad antimicrobial activity, and the ethylacetate (EA) fraction showed a relatively high level of antimicrobial activity against Streptococcus mutans and Porphyromons gingivalis. Especially, the GA and DCM fractions had significant inhibitory effects on the attachment and acid production of S. mutans and Streptococcus salivarius, respectively. The 2% MeOH extract of A. firma showed a significant inhibitory effect on the production of volatile oral compounds, such as hydrogen sulfide, methyl mercaptan, and dimethyl sulfide, which can cause bad breath and halitosis. Two percent GA also had a significant inhibitory effect on the production of hydrogen sulfide. Our study showed that the active fractions and GA of A. firma could be suitable resources for development as a natural antibiotic agent for the treatment of infectious oral diseases.

• Journal of Marine Bioscience and Biotechnology
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• v.1 no.2
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• pp.105-118
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• 2006

Isolation and Identification of fatty acid and volatile compounds in tuna fish oil were successfully carried out using supercritical carbon dioxide. Samples of the oil were extracted in a 56 ml semi-batch stainless steel vessel under conditions which ranged from 80 to 200 bar and 40 to $60^{\circ}C$ with carbon dioxide flows from 10 ml/min. Volatiles in the oil extracted from the samples with supercritical carbon dioxide were analyzed by gas chromatography, mass detector with canister system. The extracts were contained with various fatty acids, 57.0% of unsaturated fatty acids such as docosahexaenoic acid(DHA) and eicosapentaenoic acid(EPA), and 43.0% of saturated fatty acids. The aroma compounds in the oil showed over 129 peaks, of which 100 compounds were identified. Volatile components included 2,4-hepatadienal(fishy), dimethyldisulfide (unpleasant), dimethyltrisulfide (unpleasant) and 2-nonenal(fatty). The isolation efficiency of the volatile compounds from the samples was 99.4% at $50^{\circ}C$ and 200 bar.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.2
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• pp.187-193
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• 2014

Dental caries are one of the most common oral diseases and Streptococcus mutans (S. mutans) plays an important role in the initiation and progression of dental caries. Oral malodor is primarily the result of microbial metabolism such as Porphyromonas gingivalis (P. gingivalis) that produce volatile sulfur compounds (VSCs), causing oral malodor. Prevotella intermedia (P. intermedia) is known as typical periodontopathic bacteria, and periodontal disease is chronic inflammatory disease that leads to damage of gingival connective tissue and alveolar bone, eventually loss of teeth. In this study, we investigated antimicrobial effect of mouthwash containing cetylpyridinium chloride (CPC), sodium fluoride (NaF), green tea water extract and pine needles water extract against cariogenic and periodontopathic bacteria sucn as S. mutans, P. gingivalis and P. intermedia. As a result, the reduction ratios of S. mutans and P. gingivalis were 4.00 Log and 4.68 Log reduction for 30 s, and P. intermedia were 2.40 Log reduction for 30 s and 2.70 Log reduction for 60 s. Dentocult SM Strip mutans (SM Strip) provides easy detection of visual data showing a significant inhibition on S. mutans. In conclusion, we expected that mouthwash containing CPC, NaF, green tea water extract and pine needles water extract could help preventing the dental disease like dental caries and oral malodor.

• Journal of Digital Convergence
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• v.10 no.8
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• pp.201-210
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• 2012

Because sensing odor varies depending on each person, even if the odor is released in line with the legal emission permission concentration levels, it can still become a social issue if a civil complaint is made. The purpose of this research is to study the possibility of putting Mn-Cu metallic oxide catalysts into practical use to economically eliminate acetaldehyde which produces a odor in the industrial process. An optimal operating parameter to eliminate acetaldehyde was deduced through a performance evaluation in the research laboratory and the performance was verified by applying the parameter into an actual facility as an on-the-site experiment through a Scale-up of pilot size. The operating temperature of the metallic oxide catalysts researched so far was at the minimum close to $220^{\circ}C$, and the $220^{\circ}C$ elimination efficiency was 50% or below. However, having experimented by using a Mn-Cu metallic oxide catalyst in this research, optimum elimination efficiency showed when space velocity (GHSV) was equal to or below 6,000 $hr^{-1}$. The average elimination efficiency was 61.2% when the catalyst controlling temperature was $120^{\circ}C$, 93.3% when the catalyst controlling temperature was $160^{\circ}C$, and 94.9% when catalyst controlling temperature was $180^{\circ}C$, thereby reflecting high elimination efficiency. The specific surface area of the catalyst was $200m^2/g$ before use, however, was reduced to $47.162m^2/g$ after 24 months and therefore showed that despite the decrease in specific surface area as time passed, there was no significant influence on the performance. Having operated Mn-Cu metallic oxide catalyst systems for at least two years on a site where there was no inflow of toxins like sulfur compounds and acidic gases, we were able to confirm that elimination efficiency of at least 90% was maintained.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.219-226
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• 2006

This study was carried out to optimize the extraction conditions of oleoresin from garlic and to investigate its physicochemical changes during storage at $4^{\circ}C\;and\;25^{\circ}C$. Ethanol was used as solvent for extraction of oleoresin from garlic. On the basis of yield and thiosulfinate contents, the optimum mixing ratio of garlic to ethanol, extraction temperature, time, and number of extraction repeats were found to be 1 to 2(w/v), $30^{\circ}C$, 3 hours, and three extraction repeats, respectively. The yield and thiosulfinate contents of garlic oleoresin under the above condition were 14.52% and $209.93{\mu}mol/g$, respectively. Five volatile sulfide compounds were identified by GC/MS of garlic oleoresin, i.e., diallyl disulfide, methyl allyl trisulfide, 3,4-dihydro-3-vinyl-1,2-dithiin, 2-vinyl-4H-1,3-dithiin and diallyl trisulfide. After 30 days of storage at $4^{\circ}C$, the thiosulfinate content of garlic oleoresin was $32.37{\mu}mol/g$, while there was no detectable amount of thiosulfinate in the oleoresin stored at $25^{\circ}C$. Brown color and turbidity increased significantly during the storage of garlic oleoresin at $25^{\circ}C$ as compared to storage at $4^{\circ}C$, while relatively little change in acidity was observed in the oleoresin regardless of storage temperature.