• Journal of Oral Medicine and Pain
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• v.32 no.3
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• pp.273-281
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• 2007

Zinc compounds have been used in various fields - cosmetics, medicine, and dentistry -because of its effective functions to human tissues or organs. Especially, it is well known that zinc has many biologic effects in oral cavity. Zinc ion can affect various oral microorganisms, resulting in reduction of oral bacteria, dental plaque, and dental caries. Also, zinc ion has an ability to reduce amounts of oral anaerobic bacteria and oral VSC and can reduce oral malodor. The author summarized the characteristics and toxicity of zinc, several forms of zinc compounds applied in human tissues, and reviewed biologic effects of Zinc in oral cavity (anti-bacterial effects, anti-plaque effects, anti-caries effects, and anti-VSC effects of zinc). Because of many advantages of zinc in oral cavity, it can be concluded that application of zinc compound to various oral diseases will be extended and activated, and promising.

• The Journal of Korean Medicine
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• v.30 no.2
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• pp.79-87
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• 2009

Objective: This study assessed five respective herbs in Cheonggugamrosu (CGGRS) for ability to inhibit malodor in vitro. Methods: We used malodor modeling of the salivary sediment system. Incubation mixtures were prepared with sediment at 16.7% (v/v), amino acids (cysteine and tryptophan) at 6mM and either herb extract at 1% (w/v) or water as control. Mixtures were incubated at $37^{\circ}C$ and odor was monitored organoleptically and for volatile sulfur compounds with the Halimeter. Indole/skatole was determined by Kovac's colorimetric method. Results: Two of the herbs, Caryophilli Flos and Glycyrrhizae Radix, had inhibitory effect on malodor generation. Both of them significantly reduced VSC, organoleptic odor and indole/skatole formation (p<0.05). Conclusions: We found Caryophilli Flos and Glycyrrhizae Radix played a main role in CGGRS. Both herbs have potential as effective anti-malodor agents and this suggests they are worthy of further exploration.

• Journal of Life Science
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• v.23 no.3
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• pp.443-447
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• 2013

This study was conducted to investigate the antimicrobial and anti-oral malodor effect of Schizandra chinensis extracts against oral pathogens. S. chinensis methanol (MeOH) extract showed better antimicrobial activities against oral pathogens than the S. chinensis hot water extract did. In particular, ethylacetate (EA) fraction of S. chinensis MeOH extract had the greatest effects against Streptococcus mutans, S. sanguinis, S. salivaris subsp. thermophols and Porphyromons gingivalis. The anti-malodor effect of S. chinensis against the generation of volatile sulfur compounds (VSC), such as hydrogen sulfide, methyl mercaptan, and dimethyl sulfide, was estimated using oral chroma in a practical study. The results showed that 2% MeOH extract of S. chinensis against the production of hydrogen sulfide, methyl mercaptan, and dimethyl sulfide had inhibitions of 91.15, 78.72 and 71.58%, respectively. These results showed that Schizandra chinensis extract had antimicrobial activity against several oral pathogens and exhibited significant effects on the inhibition of VSCs. Thus, Schizandra chinensis extract could be an alternative to available synthetic chemicals and oral hygiene products.

• The Journal of Korean Medicine
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• v.31 no.4
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• pp.151-163
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• 2010

Objective: We investigated the oral malodor inhibitory effect of Scutellariae Radix (SR), Phellodendri Cortex (PC), Moutan Cortex (MTC) and Magnoliae Cortex (MGC) for the development of a gargle solution. Methods: 1. Against P. gingivalis and Pr. intermedia, the minimal bactericidal concentration (MBC) and the change of viable cells that were exposed to 1% each herbal extract were observed. 2. Deodorizing activity of 2% herbal extract and Garglin $Mint^{(R)}$ against methyl mercaptan were evaluated by gas chromatography (GC). 3. We used the salivary sediment system (SSS) as the malodor model. 4. The clinical examination was repeated 3 times by 2 subjects by $Halimeter^{(R)}$. Baseline VSC of each subject was measured. Then, the control subject gargled with cysteine for 30 sec. After 4 min, subjects would gargle for 30 seconds with herbal extracts (2%) and Garglin $Mint^{(R)}$. Subsequently, the concentration of VSC was measured at 0, 4, 8, 12, 16, 20, 40 and 60 minutes. Results: 1. Against P. gingivalis, MBC of SR, PC and MTC was 0.1%, and MBC of MGC was 1%. Removal time of P. gingivalis was as follows; 5 hr in MGC, 24 hr in SR and PC, and 48 hr in MTC. Against Pr. intermedia, MBC of SR and PC was 0.5%, and MBC of MTC, MGC was 1%. Removal time of Pr. intermedia was as follows; 5 hr in MTC and 24 hr in SR, PC and MGC. 2. Deodorizing effect of herbal extracts against methyl mercaptan was as follows; MGC and MTC had 100%, SR had 82.22%, PC had 66.60%, Garglin $Mint^{(R)}$ had 40.54%. 3. In the experiment using SSS, PC and MTC had statistically significant malodor-inhibitory effects (p<.05). 4. In the clinical examination, PC and MGC had statistically significant inhibitory effects at every elapsed time compared to the control subject. MTC had that until 40 min. SR had that at 0, 4, 8, 20, and 60 min. Conclusions: SR, PC, MTC and MGC have an antibacterial effect and the chemical removable activity of the oral malodor caused by VSC. These four herbs could have potential as effective anti-malodor agents.