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Antihalitosis effect of essential oil extracted from Zanthoxylum Acanthopodium fruits
Yanti1, Gea, Berti Priska2, Lay, Bibiana Widiyati3.
Halitosis is associated with the excessive production of acid and
volatile sulphur compounds (VSCs), as well as accumulation of
biofilm plaque by oral bacteria in mouth cavity. Zanthoxylum
acanthopodium, locally known as andaliman or lemon pepper, is
an Indonesian endemic spice with high content of essential oils,
including carveol that has been reported for its potential
antimicrobial and anti-inflammatory activities. We determined
whether extract of Z. acanthopodium essential oil (ZAEO) exerted
anti-halitosis effect on reducing biofilm plaque, acid production,
and VSCs by using Actinomyces viscosus model in vitro. ZAEO was
extracted in n-hexane followed by evaporation. ZAEO at various
doses (20-100 µg/ml) was tested and quantified for its antibiofilm,
acid production, and total VSCs production toward A. viscosus oral
bacteria in vitro by conducting biofilm assays for preventing and
eradicating effects, pH-stat analysis, and VSCs assay. At lowest dose
(20 µg/ml), ZAEO inhibited and removed >50% of A. viscosus biofilms.
A. viscosus was able to produce acid rapidly in 20 minutes, resulting
in the pH terminal of 5.57, and ZAEO treatment at 40 µg/ml exerted
significant inhibition on acid production with the terminal pH of 5.93,
respectively. ZAEO at lowest dose also reduced >50% of total VCSs
produced by A. viscosus. Our results suggest that ZAEO extract could
be applied as a natural ingredient for halitosis treatment.
Affiliation:
- Atma Jaya Catholic University of Indonesia, Indonesia
- Atma Jaya Catholic University of Indonesia, Indonesia
- Atma Jaya Catholic University of Indonesia, Indonesia
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Indexed by |
MyJurnal (2021) |
H-Index
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6 |
Immediacy Index
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0.000 |
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0 |
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Scopus 2020 |
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CiteScore (1.4) |
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Q3 (Engineering (all)) |
Additional Information |
SJR (0.191) |
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