• Journal of Oral Medicine and Pain
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• v.23 no.3
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• pp.271-276
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• 1998

The purpose of the pilot study was to know the relationship between halitosis and oral hygine, to examine the difference of the positon of the straw to be placed in the oral cavity by using Halimeter. Fourteen persons that has good health condition without halitosis were participated in this pilot study. They were treated twice prophylaxis and then they had not tooth brushing during two weeks. After two weeks, they were examied to gingival index, plaque index, VSC valuses. The obtained results were as follosws : 1. No significant difference of VSC values were observed during two weeks withoiut tooth brushing. But significant difference of gingival index, plaque index were observed. It was suggested that halitosis was not caused by only plaque, complex reasons(salivary function, stress etc) maybe caused halitosis. 2. Here were significant reduction of VSC values as the depth of plastic straw into the oral cavity decreased (p<0.05)

• The Journal of the Korea institute of electronic communication sciences
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• v.8 no.12
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• pp.1971-1978
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• 2013

The aim was to be utilized as basic data in arranging efficient plan for removing halitosis by surveying correlation with halitosis components by each factor after measuring halitosis and analyzing components by subject of adults on halitosis. It targeted totally 160 people by 80 outpatients of 1 dental hospital, respectively, where is located in Daejeon and Chungnam, for 12 months from February 1, 2011 to January 30, 2012. As a result of analysis, in the halitosis measurement value of Oral chroma, it was shown to be 9.4% in case of being more than 112ppb in the measurement value of hydrogen sulfide, 20.6% in case of being more than 26ppb in the measurement value of methyl mercaptan, and 44.0% in case of being more than 8ppb in the measurement value of dimethyl sulfide, which was indicated to be the highest value among three components. Only the methyl mercaptan component and the dimethyl sulfide component, which were measured with oral chroma, stood at 0.578, thereby having been shown to have high positive correlation. Accordingly, a multilateral research is considered to be likely necessity as for diverse components of causing halitosis.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.1
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• pp.629-637
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• 2016

This study examined the tongue coating index and halitosis to determine the association with the oral care behavior and variation in halitosis according to the tongue coating index, dental calculus, and the oral environment before and after scaling among 130 participants in scaling practices of the Department of Dental Hygiene at K University in Daejeon. The subjects were asked to participate in a survey, in an oral examination for the tongue coating index, dental plaque, and dental calculus status, and in halitosis measurement. The tongue coating most significantly affected halitosis and the tongue coating index was strongly correlated with smoking and tongue washing. More frequent toothbrushing, a lower level of halitosis; and nonsurgical treatment of scaling were effective in reducing halitosis; age was associated with the tongue coating index. Therefore, it will be necessary to perform good oral care and reduce the amount of dental plaque and tongue coating and undergo regular scaling with the objective of improving oral health and reducing halitosis.

• Journal of Korean Biological Nursing Science
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• v.16 no.2
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• pp.141-149
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• 2014

Purpose: The purpose of this study was to compare the effects of gargling with A-Solution and 0.9% normal saline on xerostomia, halitosis, and salivary pH among nursing students. Methods: The study design was a randomized, controlled trial. The experimental group received oral gargling treatment for 15 seconds with A-solution while the control group received oral gargling treatment for the same time with 0.9% normal saline. Outcome variables were measured at baseline, 60 minutes, and 120 minutes. Results: The groups were homogeneous in general characteristics, and the outcome variables before the treatment between the experimental group and the control group. 1) There were no significant differences in xerostomia, halitosis, and salivary pH between the two groups. 2) There were no significant differences in xerostomia, halitosis, and salivary pH based on the time. 3) There were significant interactions between group and time in subjective halitosis (F=3.766, p=.034) only. Conclusion: These findings indicate that oral gargling with Aroma solution and 0.9% normal saline could have the same effect of reducing xerostomia and halitosis in nursing students.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.621-627
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• 2005

Halitosis is mainly caused by the presence of volatile sulfur-containing compounds (VSC's) produced by proteolytic periodontopathic bacteria in the oral cavity. Various mouth-rinses have been offered on the market as solutions to reduce halitosis. The aim of this study was to find a potent substance for the prevention of halitosis. The halitosis prevention substance (HPS) from cumin seed powder was purified by solvent extraction, silica gel column chromatography and preparative TLC to yield an oil phase (0.98%). Instrumental analysis such as FT-IR, $^1H$-NMR and $^{13}C$-NMR showed that HPS contained an -OH group, -HC=CH-, -COO-, and long chain acyl group. HPS was therefore determined to be 2-hydroxyethyl-${\beta}$-undecenate. HPS inhibited the growth of Fusobacterium nucleatum and Porphyromonas gingivalis, by 72.44% and 64.37% at $1{\times}10^{-2}\;M$, and by 99.85% and 91.62% at $5\;{\times}\;10^{-2}\;M$, respectively. It also inhibited the activity of L-methionine-${\alpha}$-deamino-${\gamma}$-mercaptomethane-lyase (METase), which was produced by oral microbes. Furthermore, the VSC production by oral microbes in the human mouth air decreased with increasing HPS concentration. These results suggested that HPS from cumin seed is an efficient halitosis prevention agent.

• The Journal of the Korea Contents Association
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• v.11 no.12
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• pp.347-356
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• 2011

The aim of this study was to determine the prevalence of self-assessment halitosis and to offer the basic information that establishes a strategy of effective health promotion and to enhance the quality of life. This study performed a questionnaire survey. The questionnaire was filled out by the 362 adults, who lived in Incheon Metropolitan City from May to July, 2010. The data were analyzed using a Chi-square test in the SPSS version 12.0 program. The prevalence rate of self-assessment halitosis was 24.3%. Hypertension, diabetes, medication and inadequate oral hygiene practice were significantly associated with self-assessment halitosis. Other factors of self-assessment halitosis were older age and occupation. As a result, dental professionals have to investigate a systemic disease history thoroughly. And they have to educate regular checkup of oral health and to perform a continuous feedback. The self-assessment halitosis has a negative influence on mental health and social life, so dental professionals must take into consideration about the halitosis.

• Science of Emotion and Sensibility
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• v.19 no.4
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• pp.127-136
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• 2016

The main purpose of this study was to observe the relationship of denture and halitosis and to investigate the influence with oral health indexes. Also we examined the contribution factors to subjective awareness of halitosis by denture condition. A total sample of 103 elderly people were answered questionnaire and all collected survey data were processed for data analyses. Based on general characteristics, the study of the halitosis showed higher score which is older age, oral health attitude, and living together. The result showed that the use of denture, dental intelligent quotient (dental IQ) and type of denture were significantly correlated with halitosis. These results indicated that halitosis was affected by denture and oral health index. According to these findings, it is necessary to develop and apply the oral health promotion program which is include the management of halitosis especially for elderly person.

• Journal of Korean Academy of Nursing
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• v.42 no.6
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• pp.898-906
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• 2012

Purpose: The purpose of this study was to investigate effects of Oral Function Improvement Exercises on salivation, xerostomia and halitosis in elderly people. Methods: The participants in the study were 48 female community-dwelling elders in D city. The Oral Function Improvement Exercises were given 3 times a week, for a total of 24 times from August to October 2011. Spitting method, Visual Analogue Scale, and halimeter (mBA-21) were used to evaluate the effects of Oral Function Improvement Exercises on salivation, xerostomia, and halitosis. The data were analyzed using ${\chi}^2$-test and t-test with the SPSS program. Results: The experimental group had significantly better salivation, and less xerostomia and halitosis than the control group. Conclusion: The results indicate that Oral Function Improvement Exercises were effective for salivation, xerostomia and halitosis in the elders. Therefore, it was suggested that Oral Function Improvement Exercise are applicable in a community nursing intervention program to improve the quality of life for elders.

• International Journal of Oral Biology
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• v.39 no.1
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• pp.35-40
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• 2014

Halitosis is caused by consumption of certain foods or drinks and production of volatile sulfur compounds (VSCs) by periodontopathogens. VSCs-related halitosis is not easily removed using mechanical or chemical therapies such as dental floss, plaque control and mouth rinse. Lactobacillus are known to be probiotics and stimulate immune systems of human. Furthermore, L. casei ATCC 334 and L. rhamnosus GG have an effect on protection of dental caries in vitro studies. The aim of this study was to investigate effect of Lactobacillus on halitosis by Fusobacterium nucleatum- and Porphyromonas gingivalis-producing VSCs and to analyze inhibitory mechanism. The periodontopathogens were cultivated in the presence or the absence Lactobacillus, and the level of VSCs was measured by gas chromatograph. For analysis of inhibitory mechanisms, the susceptibility assay of the spent culture medium of Lactobacillus against F. nucleatum and P. gingivalis was investigated. Also, the spent culture medium of Lactobacillus and periodontopathogens were mixed, and the emission of VSCs from the spent culture medium was measured by gas chromatograph. L. casei and L. rhamnosus significantly reduced production of VSCs. L. casei and L. rhamnosus exhibited strong antibacterial activity against F. nucleatum and P. gingivalis. The spent culture medium of L. casei inhibited to emit gaseous hydrogen sulfide, methyl mercaptan and dimethyl sulfide from the spent culture medium of periodontopathogens. However, the spent medium of L. rhamnosus repressed only dimethyl sulfide. L. casei ATCC 334 may improve halitosis by growth inhibition of periodontopathogens and reduction of VSCs emission.

• Journal of dental hygiene science
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• v.13 no.2
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• pp.142-150
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• 2013

The aim of this study was to analyze the factors related to self-reported halitosis. This study performed a questionnaire survey, targeting at 450 adults who lived in Seoul and Gyeonggi area. Main results of this study were as followings. Relationships between socio-demographic characteristics and halitosis showed no significant difference. Relationships between subjective oral health and halitosis, the groups that were treated dental prosthesis, aware of periodontal disease and dry mouth symptoms reported more halitosis (p<0.05). The group that brushed teeth less than twice a day, did not brush teeth after having a snack, and had frequent sweet treat reported more halitosis (p<0.05). The group that more experienced limitation, discomfort, discomfort reported more halitosis (p<0.05). Based on the results derived as above, the self-reported halitosis was shown to be related to periodontal disease, dry mouth, oral hygiene care and quality of life. Therefore, it is considered that preventing periodontal disease and oral dryness as well as reinforcing the oral hygiene care will contribute to prevention of halitosis and enhancement of quality of life.