Study Inhibitory Effect of Alhagi Extract on Oral Microorganisms

Many studies determined effect of plant extract on plant pathogens and human pathogens. Alhagi maurorum is considered as one of the important medicinal plants in Iraq. It is used for urinary tract infection, rheumatic pains and liver disorders. Study the Inhibition Effect of Alhagi extract on oral microorganisms as Streptococci, Actinobacillus and Staphylococci, with (0, 10, 50 and 100 percentages). The concentrations of 0% has not any inhibition effect, 10%, has a slight inhibition effect against oral Streptococci and Actinobacillus, but has not effect on Staphylococci. 50%, has an inhibition effect against oral Streptococci more than E-coli, but has not effect on Staphylococci, but 100%, has a wide inhibition effect a against oral Streptococci more than Actinobacillus except Staphylococci has not effect. The lack of inhibition effect at the concentration of 0% and 10% of Alhagi maurorum aqueous extract may be returned to the limits or decline of active components in these low concentrations of aqueous extract. In addition, studies indicate that there are many factors have an effect in the minimizing the impact of plant extracts.

Comparative Study on the Efficacy of Commercially Available Chemical and Herbal Mouthwash against Oral Microorganisms

Aim: The present study was done to determine the activity of Naturally prepared licorice mouthwash in comparison to chlorhexidine mouthwash. Introduction: Maintenance of oral hygiene is very important in preventing the growth of a sticky film of bacteria and food particles that accumulates on teeth and hence Mouthwashes are prescribed in dentistry for treatment of several oral conditions and for prevention against various microorganisms. Licorice is derived from "liquiritiae” which is shrub or herb and the yellow colour of it is due to the flavonoids content of the plant, which includes liquiritin, isoliquiritin and other compounds. Herbal Mouthwashes (mouth rinses) are solutions or liquids intended to reduce the microbial load in the oral cavity. Materials and Methods: This study was conducted in Saveetha Dental Hospital, Chennai, Tamilnadu, India. The liquorice was extracted and formulated as mouth wash. Fig. 1 denotes the salivary samples were obtained from 20 volunteers (10 test group, 10 control group) and then, the participants were asked to rinse their mouth with freshly prepared licorice mouthwash(test group), chlorhexidine mouthwash (control group) and then paired saliva samples were obtained immediately after and before the mouthwash and finally the Colony forming units were recorded for pre and post usage of both the herbal and commercially available mouthwash. Results: Study showed that there was a mean reduction in the colony-forming units with herbal mouthwash and Chlorhexidine mouth washes. Herbal mouthwash showed reduction in colony forming growth after usage of herbal mouthwash.

Correlation Between Salivary Microbiology and H2S Concentration of Oral Cavity

Background: Halitosis is caused by metabolites produced by oral microorganisms. Hydrogen sulfide is the most important compound that leads to the oral malodor, and is thought to be closely correlated with the activity of oral microorganism. Therefore, it is important to clarify the correlation between oral microbes and metabolites. Methods: Based on the 16S rRNA gene amplicon and shotgun metagenomic sequencing of oral microorganism, and oral malodor test, this study attempted to explain the contribution of oral microorganisms to the hydrogen sulfide of oral malodor. Results: The data shows that microbial taxa consisted in the H2S low and high groups are different, and most of the enriched taxa in the H2S high group are genus that correlated with H2S concentration. The two species Fusobaeterium periodonticum and Prevotella nanceiensis are significant different in both coverage breadth and depth and LPS biosynthesis contributions in two groups. According to KEGG metabolism pathways detected by HUMAnN2, subjects of the H2S high group may have a high risk to bacterial infection, since the LPS biosynthesis is enrichment. The contribution of F. periodonticum to sulfur metabolism between two groups is significantly different, and the relative abundance of F. periodonticum is higher in the H2S high group as well. Conclusions: The H2S content, is significantly associated with the composition and abundance of microorganisms in the oral cavity. The increase of microbial abundance and metabolism of some sulfide products are the main causes of halitosis. The most of the enriched microorganisms enriched in people with high H2S are associated with oral diseases such as caries and periodontal diseases, indicating that the diseases associated with oral microbes are not independent of each other and have some associations between some oral diseases.

Sex Steroid Hormones as a Balancing Factor in Oral Host Microbiome Interactions

Sex steroid hormones (SSH) are cholesterol-derived molecules. They are secreted into saliva and enter the oral cavity, triggering physiological responses from oral tissues, with possible clinical implications, such as gingival inflammation and bleeding. SSH and hormonal changes affect not only oral host cells but also oral microorganisms.Historically, most research has focused on the effect of hormonal changes on specific bacteria and yeasts. Recently a broader effect of SSH on oral microorganisms was suggested. In order to assess the role of SSH in host-microbe interactions in the oral cavity, this review focuses on how and up to what extent SSH can influence the composition and behavior of the oral microbiome. The available literature was reviewed and a comprehensive hypothesis about the role of SSH in host-microbiome interactions is presented. The limited research available indicates that SSH may influence the balance between the host and its microbes in the oral cavity.

Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization

Flavor perception during food intake is one of the main drivers of food acceptability and consumption. Recent studies have pointed to the oral microbiota as an important factor modulating flavor perception. This review introduces general characteristics of the oral microbiota, factors potentially influencing its composition, as well as known relationships between oral microbiota and chemosensory perception. We also review diverse evidenced mechanisms enabling the modulation of chemosensory perception by the microbiota. They include modulation of the chemosensory receptors activation by microbial metabolites but also modification of receptors expression. Specific enzymatic reactions catalyzed by oral microorganisms generate fragrant molecules from aroma precursors in the mouth. Interestingly, these reactions also occur during the processing of fermented beverages, such as wine and beer. In this context, two groups of aroma precursors are presented and discussed, namely, glycoside conjugates and cysteine conjugates, which can generate aroma compounds both in fermented beverages and in the mouth. The two entailed families of enzymes, i.e., glycosidases and carbon–sulfur lyases, appear to be promising targets to understand the complexity of flavor perception in the mouth as well as potential biotechnological tools for flavor enhancement or production of specific flavor compounds.

In Vitro Activity of Propolis on Oral Microorganisms and Biofilms

Natural products are being discussed as alternatives to commonly used chemicals in antimicrobial therapy. The study aimed to investigate the antimicrobial activity of propolis against microbial species associated with caries, periodontal disease, and Candida infections. Two commercially available ethanolic extracts of Brazilian and one of European propolis (EEP) were used. The minimal inhibitory concentrations (MIC) of propolis and controls against eight microbial strains were determined. Scanning and transmission electron microscopy (SEM and TEM) images visualized the effect of propolis on microorganisms. Subsequently, the activity on three different multi-species biofilms (both formation and existing biofilms) was assessed. All MIC values of the Brazilian EEPs were low against the tested oral species (≤0.1 mg/mL–3.13 mg/mL propolis (Candida albicans)). The European EEP had slightly higher MICs than the Brazilian EEPs. The SEM and TEM images suggest an interaction of propolis with the microbial cell wall. The European EEP exhibited the strongest effect on retarding biofilm formation, whereas the Brazilian EEPs were highly active against preformed biofilms (100 mg/mL propolis of both EEPs reduced colony forming unit counts always by more than 6 log10). The antimicrobial and anti-biofilm activities point to the potential of propolis as an adjunct in oral health care products.

Oral microflora and pregnancy: a systematic review and meta-analysis

Understanding changes in oral flora during pregnancy, its association to maternal health, and its implications to birth outcomes is essential. We searched PubMed, Embase, Web of Science, and Cochrane Library in May 2020 (updated search in April and June 2021), and conducted a systematic review and meta-analyses to assess the followings: (1) oral microflora changes throughout pregnancy, (2) association between oral microorganisms during pregnancy and maternal oral/systemic conditions, and (3) implications of oral microorganisms during pregnancy on birth outcomes. From 3983 records, 78 studies were included for qualitative assessment, and 13 studies were included in meta-analysis. The oral microflora remains relatively stable during pregnancy; however, pregnancy was associated with distinct composition/abundance of oral microorganisms when compared to postpartum/non-pregnant status. Oral microflora during pregnancy appears to be influenced by oral and systemic conditions (e.g. gestational diabetes mellitus, pre-eclampsia, etc.). Prenatal dental care reduced the carriage of oral pathogens (e.g. Streptococcus mutans). The Porphyromonas gingivalis in subgingival plaque was more abundant in women with preterm birth. Given the results from meta-analyses were inconclusive since limited studies reported outcomes on the same measuring scale, more future studies are needed to elucidate the association between pregnancy oral microbiota and maternal oral/systemic health and birth outcomes.

Oral malodor: Epidemiology, Etiology, Physiology, Diagnosis, Counseling aspects and clinical management- An overview

Breath malodor is a social problem, and most patients complained about breath malodor in most countries. The etiological chain of breath malodor originated from the volatile sulfur compounds (VSC), gingival and periodontal diseases. When the threshold concentration, odor power, and volatility of the molecules increase in the expired air, it results in unpleasant breath odor. There are many tests to diagnose oral malodor, and the clinical management includes mechanical reduction of nutrients, clinical reduction of oral microorganisms, conversion, and masking of volatile sulfur compounds. When the dentist's treatment of oral malodor is not successful, then referral to the physician is warranted.

Comprehensive Review on Ficus Deltoidea Effervescent Mouthwash Formulation in Treating Oral Pathogens

Ficus deltoidea or its well-known local name Mas Cotek belongs to the family of Moracaeae. This native plant is commonly found in Malaysia, other tropical and subtropical countries. Oral periodontal disease is an alarming disease and the utilization of herbal plants in treating oral pathogens has raised attention and concern. Therefore the main objective of this study was to review the effectiveness of effervescent mouthwash formulation of the FDL on treating oral pathogens. Plaque accumulation and oral microorganisms are the main predisposing factors to oral periodontal diseases. Herbal mouthwash has been of particular interest these days to treat oral pathogens. Different effervescent agents such as citric acid, tartaric acid, and sodium bicarbonate were used in formulating effervescent mouthwash by different methods with varying concentrations. FDL leaves have claimed to possess different properties such as antioxidant, anti-diabetic, and anti-inflammatory properties which are helpful in treating many diseases. Post compression parameters such as effervescent time, moisture content, and in vitro antibacterial test were reviewed in this study. FDL has shown a strong correlation to the presence of high content of polyphenols, flavonoids, saponin, tannins, and triterpenoids. In conclusion, the type of preparation choosen is by using wet granulation method and the suitable ratio is 2:1.