Ben Lagha Amel, Vaillancourt Katy, Maquera Huacho Patricia, Grenier Daniel
Oral Ecology Research Group, Faculty of Dentistry, Université Laval, Québec City, QC G1V 0A6, Canada.
Antibiotics (Basel). 2020 Nov 10;9(11):794. doi: 10.3390/antibiotics9110794.
Bad breath or halitosis is an oral condition caused by volatile sulfur compounds (VSC) produced by bacteria found in the dental and tongue biofilms. is a Gram-negative anaerobic bacterium that has been strongly associated with halitosis. In this study, essential oils (EO) from three plants, Labrador tea ( [Oeder] Kron & Judd), peppermint ( x L.), and winter savory ( L.), were investigated for their effects on growth, biofilm formation and killing, and VSC production by . Moreover, their biocompatibility with oral keratinocytes was investigated. Using a broth microdilution assay, winter savory EO and to a lesser extent Labrador tea and peppermint EO showed antibacterial activity against . A treatment of pre-formed biofilms of with EO also significantly decreased bacterial viability as determined by a luminescence assay monitoring adenosine triphosphate production. The EO were found to permeabilize the bacterial cell membrane, suggesting that it represents the target of the tested EO. The three EO under investigation were able to dose-dependently reduce VSC production by . Lastly, no significant loss of cell viability was observed when oral keratinocytes were treated with the EO at concentrations effective against . This study supports the potential of Labrador tea, peppermint, and winter savory EO as promising agents to control halitosis and promote oral health.
口臭或口腔异味是一种口腔疾病，由存在于牙齿和舌生物膜中的细菌产生的挥发性硫化合物（VSC）引起。是一种革兰氏阴性厌氧菌，与口臭密切相关。在本研究中，对三种植物的精油（EO）进行了研究，这三种植物分别是拉布拉多茶（[奥德]克朗和贾德）、薄荷（×L.）和冬香薄荷（L.），研究它们对的生长、生物膜形成与杀灭以及VSC产生的影响。此外，还研究了它们与口腔角质形成细胞的生物相容性。使用肉汤微量稀释法，冬香薄荷精油以及程度稍低的拉布拉多茶和薄荷精油对表现出抗菌活性。用精油处理预先形成的生物膜，通过监测三磷酸腺苷产生的发光测定法确定，也显著降低了细菌活力。发现精油可使细菌细胞膜通透性增加，这表明它是受试精油的作用靶点。所研究的三种精油能够剂量依赖性地减少的VSC产生。最后，当用对有效浓度的精油处理口腔角质形成细胞时，未观察到细胞活力的显著损失。本研究支持拉布拉多茶、薄荷和冬香薄荷精油作为控制口臭和促进口腔健康的有前景药物的潜力。
