Origanum Oil과 홍삼 및 녹차추출물이 구강내 미생물과 휘발성황화합물에 미치는 영향
The effects of origanum oil, red ginseng extract, and green tea extract on oral microorganisms and volatile sulfur compounds
제만희, 장기완, 마득상,
소속 상세정보
제만희 ( Jae Man-Hee ) - 강릉원주대학교 치과대학 예방치학교실
장기완 ( Chang Kee-Wan ) - 전북대학교 치의학전문대학원 예방치학교실
마득상 ( Ma Deuk-Sang ) - 강릉원주대학교 치과대학 예방치학교실
KMID : 0355420110350040396
Abstract
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.
키워드
구강 미생물; 녹차추출물; 홍삼; 휘발성황화합물
green tea; oral microorganism; origanum oil; red ginseng; volatile sulfur compounds
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