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KMID : 0355420110350040396
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Journal of Korean Academy of Oral Health
2011 Volume.35 No. 4 p.396 ~ p.404
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The effects of origanum oil, red ginseng extract, and green tea extract on oral microorganisms and volatile sulfur compounds
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Jae Man-Hee
Chang Kee-Wan
Ma Deuk-Sang
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Abstract
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Objectives: The purpose of this study was to estimate the effects of origanum oil, red ginseng extract, and green tea extract on oral microorganisms and volatile sulfur compounds.
Methods: Minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) were determined to estimate the growth inhibition of oral microorganisms including the 8 bacteria Streptococcus, Lactobacillus, Fusobaterium, Porphyromonas, Actinobacillus, and Prevotella. The reduction of the volatile sulfur compound (VSC) CH3SH was estimated by gas chromatography with flame photometric detector after mixing with experimental substances for 4 minutes within a 10 ml vial.
Results: Among three experimental substances (origanum oil, red ginseng extract, and green tea extract), origanum oil had the lowest MIC and MBC. Origanum oil was more effective on gram (+) Streptococcus. However, the MIC and MBC of origanum oil were lower than chlorehexdine. The reduction of CH3SH on origanum oil was statistically significant (p＜0.05) compared to other experimental and control substances.
Conclusions: Among the three experimental substances, origanum oil showed the best reduction of oral malodor due to lower MIC and MBC, and higher reduction of CH3SH.
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KEYWORD
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green tea, oral microorganism, origanum oil, red ginseng, volatile sulfur compounds
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