2022 年 2 巻 1 号 p. 40-48
Purpose: Oral malodor, which concerns many people, is associated with volatile sulfur compounds (VSCs) produced by periodontopathic bacteria such as Porphyromonas gingivalis. Maillard products are used in the food industry to decrease hydrogen sulfide (H2S), which disturbs the flavor and taste of food. In the present study, we planned to apply Maillard reaction products for reducing VSCs to meet the needs demand of patients who want to rapidly decrease oral malodor.
Methods: The effect of maple sugar solution (a Maillard reaction product) on VSC decrease was examined by adding it to sonicated extract of P. gingivalis. Next, the rare sugar allulose was used for the Maillard reaction (to generate Maillard-allulose), because allulose has no calories and does not cause dental caries. The effect of Maillard-allulose on VSC decrease was examined by adding it to P. gingivalis-derived and chemically-prepared H2S. After 1 min, headspace air was collected and the concentration of H2S was measured using the Oral Chroma portable gas chromatography system. Separately, headspace air from a mixture of sodium mono-hydrogen sulfide and Maillard-allulose was analyzed by a solid phase micro extraction method with gas chromatography-mass spectrometry.
Results: Both maple sugar and Maillard-allulose decreased bacteria-derived and chemically-prepared H2S. New material seemed to be generated after mixing sodium mono-hydrogen sulfide and Maillard-allulose, indicating that H2S may have bound to a component of Maillard-allulose, resulting in loss of volatility of H2S.
Conclusion: Both maple sugar and Maillard-allulose had H2S-decreasing activity. Maillard-allulose is not associated with dental caries and obesity, so it may be a good candidate for use in foods for decreasing oral malodor.
