PDF(Pubmed)
Abstract：
Oral malodor still constitutes a major challenge worldwide. A strong effort is invested in eliminating volatile sulfur compound-producing oral bacteria through organic natural products such as essential oils. Fusobacterium nucleatum is a known volatile sulfur compound-producing bacteria that inspires oral malodor. The aim of the present study was to test the effect of lavender essential oil on the bacterium\'s ability to produce volatile sulfide compounds, the principal components of oral malodor. Lavender (Lavandula angustifolia) essential oil was extracted by hydrodistillation and analyzed using GC-MS. The minimal inhibitory concentration (MIC) of lavender essential oil on Fusobacterium nucleatum was determined in a previous trial. Fusobacterium nucleatum was incubated anaerobically in the presence of sub-MIC, MIC, and above MIC concentrations of lavender essential oil, as well as saline and chlorhexidine as negative and positive controls, respectively. Following incubation, volatile sulfur compound levels were measured using GC (Oralchroma), and bacterial cell membrane damage was studied using fluorescence microscopy. Chemical analysis of lavender essential oil yielded five main components, with camphor being the most abundant, accounting for nearly one-third of the total lavender essential oil volume. The MIC (4 µL/mL) of lavender essential oil reduced volatile sulfur compound secretion at a statistically significant level compared to the control (saline). Furthermore, the level of volatile sulfur compound production attributed to 1 MIC of lavender essential oil was in the range of the positive control chlorhexidine with no significant difference. When examining bacterial membrane damage, 2 MIC of lavender essential oil (i.e., 8 µL/mL) demonstrated the same, showing antibacterial membrane damage values comparative to chlorhexidine. Since lavender essential oil was found to be highly effective in hindering volatile sulfur compound production by Fusobacterium nucleatum through the induction of bacterial cell membrane damage, the results suggest that lavender essential oil may be a suitable alternative to conventional chemical-based anti-malodor agents.
摘要：
口腔恶臭仍然构成世界范围内的主要挑战。通过精油等有机天然产品，大力消除产生挥发性硫化合物的口腔细菌。有核梭杆菌是一种已知的产生挥发性硫化合物的细菌，会引起口腔恶臭。本研究的目的是测试薰衣草精油对细菌产生挥发性硫化物的能力的影响。口腔恶臭的主要成分。通过加氢蒸馏提取薰衣草（Lavandulaangustifolia）精油，并使用GC-MS进行分析。在先前的试验中确定了薰衣草精油对核梭杆菌的最小抑制浓度（MIC）。具核梭杆菌在亚MIC存在下厌氧培养，MIC,高于薰衣草精油的MIC浓度，以及盐水和氯己定作为阴性和阳性对照，分别。孵化后，挥发性硫化合物水平使用GC(Oralchroma)测量，使用荧光显微镜研究细菌细胞膜的损伤。薰衣草精油的化学分析得出了五个主要成分，樟脑是最丰富的，约占薰衣草精油总量的三分之一。与对照（盐水）相比，薰衣草精油的MIC（4µL/mL）降低了挥发性硫化合物的分泌，具有统计学意义。此外，薰衣草精油的1MIC引起的挥发性硫化合物产生水平在阳性对照氯己定的范围内，没有显着差异。检查细菌膜损伤时，2薰衣草精油的MIC(即，8µL/mL）证明相同，显示与氯己定相比的抗菌膜损伤值。由于发现薰衣草精油通过诱导细菌细胞膜损伤，在阻碍核梭杆菌产生挥发性硫化合物方面非常有效，结果表明，薰衣草精油可能是传统化学防臭剂的合适替代品。
