The in vivo Effects of an Antiseptic Mouthwash on Odor-producing Microorganisms

Pitts, Gary; Pianotti, Roland S.; Feary, Thomas W.; McGuiness, J.W.; Masurat, Thomas

doi:10.1177/00220345810600111101

Cited by 43 publications

(36 citation statements)

References 35 publications

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“…In vitro studies using a kill kinetic assay have demonstrated that the essential oil mouth rinse kills virtually all of a wide spectrum of oral Gram-positive and Gram-negative bacteria, opportunistic bacteria, and yeast within a 30 s exposure, both in the presence and absence of exogenous protein (Ross et al 1989). These studies have shown significant killing of bacteria in dental plaque (Pianotti & Pitts 1978, Fine et al 2000a, Pan et al 2000, in saliva (Jenkins et al 1994, DePaola et al 1996, and on the dorsum of the tongue (Pitts et al 1981(Pitts et al , 1983. In addition, clinical studies have confirmed that this same bactericidal activity occurs in situ.…”

mentioning

confidence: 93%

In vivo antimicrobial effectiveness of an essential oil‐containing mouth rinse 12 h after a single use and 14 days' use

Fine

Furgang

Sinatra

et al. 2005

J Clinic Periodontology

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Rinsing with the essential oil mouth rinse can have long-lasting effects in reducing anaerobic bacteria overall as well as Gram-negative anaerobes and VSC-producing bacteria. The significant reductions in numbers of these bacteria produced by the essential oil mouth rinse, both in plaque and on the dorsum of the tongue, can play a key role in explaining the essential oil mouth rinse's effectiveness in reducing supragingival plaque and gingivitis as well as its effectiveness in controlling intrinsic oral malodor over prolonged periods.

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mentioning

confidence: 93%

In vivo antimicrobial effectiveness of an essential oil‐containing mouth rinse 12 h after a single use and 14 days' use

Fine

Furgang

Sinatra

et al. 2005

J Clinic Periodontology

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“…Studies show that antiseptics kill bacteria in saliva and on the soft tissues of the oral cavity, including the tongue and oral mucosa, which are reservoirs of pathogenic bacteria that transfer to and colonize on teeth (2)(3)(4). Although mouthwash use is considered an adjunctive procedure in oral prophylaxis (5,6), it has been associated with oral pain and mucosal dryness (7,8), especially when alcoholcontaining mouthwashes are used.…”

Section: Introductionmentioning

confidence: 99%

Effect of alcohol consumption status and alcohol concentration on oral pain induced by alcohol-containing mouthwash

Satpathy¹,

Ravindra²,

Porwal

et al. 2013

J Oral Sci

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Alcohol exposure alters oral mucosa.Patient compliance with mouthwash use may be reduced by oral pain resulting from rinsing with alcohol-containing mouthwash. However, information regarding the effects of alcohol consumption and mouthwash alcohol concentration on oral pain is limited. In this double-blind, randomized, controlled cross-over study, we investigated the effects of alcohol consumption status and mouthwash alcohol concentration on response to and perception of oral pain induced by alcohol-containing mouthwash. Fifty healthy men aged 33 to 56 years were enrolled and classified as drinkers and nondrinkers according to self-reported alcohol consumption. All subjects rinsed with two commercially available mouthwash products (which contained high and low concentrations of alcohol) and a negative control, in randomized order. Time of onset of oral pain, time of cessation of oral pain (after mouthwash expectoration), and pain duration were recorded, and oral pain intensity was recorded on a verbal rating scale. Drinkers had later oral pain onset and lower pain intensity. High-alcohol mouthwash was associated with earlier pain onset and greater pain intensity. In addition, oral pain cessation was later and pain duration was longer in nondrinkers rinsing with high-alcohol mouthwash. In conclusion, alcohol consumption status and mouthwash alcohol concentration were associated with onset and intensity of oral pain. (J Oral Sci 55, 99-105, 2013)

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“…Various methods of detecting and quantifying oral odor have been proposed, including organoleptic odor rating schemes (smelling the breath) (27,29,35) and analytical techniques involving gas chromatography, mass spectrometry, and cryo-osmoscopy. Rosenberg and colleagues (28) have reported on the use of a portable sulfide monitor called a Halimeter (Interscan, Chatsworth, Calif.) to quantitate the levels of VSCs in mouth breath and have shown that these levels significantly correlate with the measurements made by organoleptic odor rating schemes.…”

mentioning

confidence: 99%

Diversity of Bacterial Populations on the Tongue Dorsa of Patients with Halitosis and Healthy Patients

Kazor

Mitchell²,

Lee³

et al. 2003

J Clin Microbiol

457

374

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The primary purpose of the present study was to compare the microbial profiles of the tongue dorsa of healthy subjects and subjects with halitosis by using culture-independent molecular methods. Our overall goal was to determine the bacterial diversity on the surface of the tongue dorsum as part of our ongoing efforts to identify all cultivable and not-yet-cultivated species of the oral cavity. Tongue dorsum scrapings were analyzed from healthy subjects with no complaints of halitosis and subjects with halitosis, defined as an organoleptic score of 2 or more and volatile sulfur compound levels greater than 200 ppb. 16S rRNA genes from DNA isolated from tongue dorsum scrapings were amplified by PCR with universally conserved bacterial primers and cloned into Escherichia coli. Typically, 50 to 100 clones were analyzed from each subject. Fifty-one strains isolated from the tongue dorsa of healthy subjects were also analyzed. Partial sequences of approximately 500 bases of cloned inserts from the 16S rRNA genes of isolates were compared with sequences of known species or phylotypes to determine species identity or closest relatives. Nearly complete sequences of about 1,500 bases were obtained for potentially novel species or phylotypes. In an analysis of approximately 750 clones, 92 different bacterial species were identified. About half of the clones were identified as phylotypes, of which 29 were novel to the tongue microbiota. Fifty-one of the 92 species or phylotypes were detected in more than one subject. Those species most associated with healthy subjects were Streptococcus salivarius, Rothia mucilaginosa, and an uncharacterized species of Eubacterium (strain FTB41). Streptococcus salivarius was the predominant species in healthy subjects, as it represented 12 to 40% of the total clones analyzed from each healthy subject. Overall, the predominant microbiota on the tongue dorsa of healthy subjects was different from that on the tongue dorsa of subjects with halitosis. Those species most associated with halitosis were Atopobium parvulum, a phylotype (clone BS095) of Dialister, Eubacterium sulci, a phylotype (clone DR034) of the uncultivated phylum TM7, Solobacterium moorei, and a phylotype (clone BW009) of Streptococcus. On the basis of our ongoing efforts to obtain full 16S rRNA sequences for all cultivable and not-yet-cultivated species that colonize the oral cavity, there are now over 600 species.Halitosis, or oral malodor, is a common complaint of up to one-third of the general population and a large concern for the many individuals whom it affects (6, 19). Halitosis can arise from a variety of sources including the sinuses, gastrointestinal tract, ingested food, lungs, and, most frequently, the oral cavity. Oral production of malodorous substances is most commonly associated with by-products of bacterial metabolic degradation and occurs on oral surfaces, in periodontal pockets, and especially on the dorsal tongue surface. These products result from microbial fermentation of proteins, peptides, and mucins fo...

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The in vivo Effects of an Antiseptic Mouthwash on Odor-producing Microorganisms

Cited by 43 publications

References 35 publications

In vivo antimicrobial effectiveness of an essential oil‐containing mouth rinse 12 h after a single use and 14 days' use

In vivo antimicrobial effectiveness of an essential oil‐containing mouth rinse 12 h after a single use and 14 days' use

Effect of alcohol consumption status and alcohol concentration on oral pain induced by alcohol-containing mouthwash

Diversity of Bacterial Populations on the Tongue Dorsa of Patients with Halitosis and Healthy Patients

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