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Tsukuba Business-Academia Cooperation Support Center, Agriculture, Forestry and Fisheries Research Council Secretariat of the Ministry of Agriculture, Forestry and Fisheries, Japan (MAFF) was established in 1978 as Tsukuba Office and has been planning and operating various research facilities for supporting experimental research activities of research agencies, prefectural organizations and universities. The Tsukuba Business-Academia Cooperation Support Center is currently managing two centers, Agriculture, Forestry and Fisheries Research Infor [...]

Journal Article

Journal article

Effect of tea catechins for halitosis and their application to chewing gum  [1991]

Ui, M. (Lotte Co. Ltd., Urawa (Japan). Central Lab.); Yasuda, H.; Shibata, M.; Maruyama, T.; et al.

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Green tea was extracted with 80% ethanol and the extract was separated with Toyopearl HW-40 to obtain tea catechins, which consist of (-)-epicatechin (EC), (-)-epigallocatechin (EGC), (-)-epicatechin gallate (ECg) and (-)-epigallocatechin gallate (EGCg). The effect of tea catechins on methyl mercaptan (CG3SH), a main source of halitosis, was investigated in vitro. The deodorant effect of tea catechins on CH3SH was stronger than that of sodium copper chlorophyllin, which has been widely used as an oral deodorizer. Of four main components in tea catechins, the deodorant activity increased in the following order, ECECgEGCEGCg. This implies that their activities are related to their structural formula. The inhibitory effect of tea catechins on CH3SH production from saliva containing L-methionine was also evaluated. A large amount of CH3SH was produced during the incubation of saliva at 37 degrees C. for 24 h. But the incubation of saliva added tea catechins resulted in the remarkable depression of CH3SH production. Tea catechins were attempted to apply to chewing gum. By chewing gum containing tea catechins, CH3SH production was reduced significantly. These results indicated that tea catechins showed remarkable effect on the elimination of CH3SH, and chewing of gum containing tea catechins was useful to depress the bad breath

Publicación

Journal of the Japanese Society for Food Science and Technology (Japan)

ISSN : 0029-0394