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[Olfactory sense in clinical examinations].
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[CASE OF ORAL MANIFESTATION OF BISMUTH POISONING].
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DON'T FOOL WITH A FOUL BREATH.
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Investigations into the phosphorus metabolism of the adrenal cortex.
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Investigations into 131I uptake and excretion.
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Preparation and standardization of ACTH.
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Control of body and breath odors with chlorophyll fractions.
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Cryosurgery for recurrent carcinoma of the oral cavity.
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Does this patient have sinusitis?
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Rapid in vivo fingerprinting of nonvolatile compounds in breath by extractive electrospray ionization quadrupole time-of-flight mass spectrometry.
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Congenital oesophago-bronchial fistula in an adult.
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A cross-cultural comparison of dental health attitudes and behaviour among freshman dental students in Japan, Hong Kong and West China.
OBJECTIVE: To clarify the differences in dental health attitudes/behaviour among freshman dental students. DESIGN: Cross-cultural differences. SETTING: Japan, Hong Kong and West China. PARTICIPANTS AND METHODS: The original version of the Hiroshima University-Dental Behavioural Inventory (HU-DBI) was written in Japanese. After testing the validity of both English and Chinese versions, the original version of the HU-DBI was administered to 58 freshman Japanese dental students, the English version to 43 Hong Kong Chinese peers and the Chinese version to 39 West Chinese peers. RESULTS: Significant cultural differences were found for 16 items out of 20. The most striking result was that the Japanese students were more likely to have used a dye to see how clean their teeth were, compared to their Chinese peers (P<0.001). The Chinese students were less likely to have a belief that they could clean their teeth well without using toothpaste (P<0.001), whereas higher percentages of the Chinese students worried about having bad breath (P<0.001). A higher percentage of the Hong Kong students reported that they regularly checked their teeth in a mirror than did their West Chinese or Japanese peers (P<0.05). CONCLUSIONS: There were considerable differences in dental health attitudes/behaviour among freshman dental students in the three cultural groups.
Introduction to the proceedings of the Fifth International Conference on Breath Odour Research.
These proceedings represent a sample of the many fine papers that were presented at the Fifth International Conference on Breath Odour Research held in Tokyo on 2-3 July 2001. Space limitations precluded publication of all the papers, and the ones selected illustrate the diversity of approaches and the international nature of breath odour research.
Methyl mercaptan production by periodontal bacteria.
Oral malodour is principally caused by volatile sulphur compounds (VSC) such as hydrogen sulphide, methyl mercaptan and dimethyl sulphide. Methyl mercaptan is highly toxic, and its presence within a periodontal pocket suggests involvement in the induction and/or progression of periodontal disease. Methyl mercaptan is produced from L-methionine by L-methionine- alpha -deamino- gamma -mercaptomethane-lyase (METase). METase catalyses the alpha,gamma-eliminating reaction of L-methionine, which results in the release of alpha-ketobutyrate, methyl mercaptan and ammonia. Although methyl mercaptan is produced by a variety of microorganisms, Porphyromonas gingivalis is considered to be the most potent producer. METases of P. gingivalis have been characterised and the genes responsible for their production, the mg/genes, have been sequenced. To ascertain the role of METase in P. gingivalis pathogenicity, a METase-deficient mutant strain (M1217) from P. gingivalis strain W83 was engineered. Only 7.7% of the mice infected with W83 survived 4 days after subcutaneous injection, whereas 36% of the mice infected with M1217 survived over the same time period. Many papers have reported the periodontal pathogenesis of VSC. It has been argued that methyl mercaptan may play a significant role in the pathogenicity of P. gingivalis.
Cysteine challenge testing: a powerful tool for examining oral malodour processes and treatments in vivo.
Gram-negative oral bacteria rapidly produce the odorant hydrogen sulphide from cysteine. It provides a major part of the oral malodour bouquet while causing a corresponding decrease in the oxidation-reduction potential (Eh). A low Eh favours oral putrefaction and malodour occurrence. Challenge testing with cysteine (5ml of 6mM for 30 seconds) enabled evaluation of: the contribution of tongue and teeth bacteria to overall oral malodour; the effectiveness of tongue and tooth brushing, tooth scraping, gum chewing and mouthrinsing with different agents in reducing oral malodour. Successive cysteine challenge tests for 20 minute periods at selected times in a seven hour experiment were effective for assessing the magnitude and duration of an agent's effectiveness. Brushing the teeth reduced malodour modestly. So did tongue scraping and gum chewing. In contrast, brushing the tongue dorsum, especially the posterior half was remarkably effective, which confirmed it as a major site of oral malodour contribution. Rinses containing various actives showed wide variation in effectiveness. The experiments demonstrated that cysteine challenge testing is potentially a aluable tool for assessing the ability of the oral bacteria to produce malodour and for assessing agents designed to inhibit such production.
Effect of deglycosylation of salivary glycoproteins on oral malodour production.
UNLABELLED: Putrefaction of saliva is commonly used as an in-vitro assay in oral malodour investigations. AIM: To exam the hypothesis that deglycosylation of salivary glycoproteins promotes oral malodour production. DESIGN: Porphyromonas gingivalis-mediated putrefaction of salivary glycoproteins was tested following preincubation of saliva in the presence of beta-galactosidase with or without glycosidic inhibitor (galactosamine), and in the presence of glucose with or without a non-glycosylated protein (bovine serum albumin). METHODS: Malodour was determined by two odour judges, and volatile sulphides by using a sulphide monitor. Salivary glycoprotein degradation was measured densitometrically following electrophoresis on SDS-PAGE. RESULTS: The addition of beta-galactosidase promoted salivary glycoprotein degradation and concomitant malodour production, whereas addition of a glycosidic inhibitor (D-galactosamine) inhibited this process. Glucose inhibited salivary glycoproteins putrefaction, but this inhibitory effect was mitigated when a non-glycosylated protein (BSA) was added. CONCLUSIONS: Deglycosylation of salivary glycoproteins may be an initial step in oral malodour production. This process exposes the protein core of the glycoprotein, which is then further degraded by Gram-negative microorganisms under anaerobic conditions.