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Magnolia bark extract increases oral bacterial cell surface hydrophobicity and improves self-perceived breath freshness when added to chewing gum

Wessel, S. W., van der Mei, H. C., Slomp, A. M., Belt-Gritter, van de, B., Maitra, A., Dodds, M. W. J. & Busscher, H. J., Aug-2016, In : Journal of Functional Foods. 25, p. 367-374 8 p.

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  • Magnolia bark extract increases oral bacterial cell surface hydrophobicity

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DOI

Magnolia bark extract (MBE) is a natural product used as an anti-inflammatory, anti platelet, and chemo-preventive agent. Here, we investigate the effects of MBE on the self perceived freshness of breath evaluated in ten human volunteers, who chewed gum with and without MBE added, as a functional food. Furthermore, the effects of exposing oral bacteria to MBE on cell-surface hydrophobicity were determined and bactericidal effects of MBE in human saliva were assessed. Volunteers perceived freshness of breath similar directly after chewing a gum with or without MBE added, but 60 min after chewing MBE gum, freshness was perceived significantly better. Also, cell-surface hydrophobicity of Gram-negative, but not of Gram-positiye bacteria, increased dose-responsively after exposure to MBE, while spiking of saliva with MBE did not affect bacterial viability. Taken together, MBE gum improves self-perceived freshness of breath likely due to an increase in cell-surface hydrophobicity of Gram-negative bacteria, instead of a bactericidal mechanism. (C) 2016 Elsevier Ltd. All rights reserved.

Original languageEnglish
Pages (from-to)367-374
Number of pages8
JournalJournal of Functional Foods
Volume25
Early online date5-Jul-2016
Publication statusPublished - Aug-2016

    Keywords

  • Magnolia bark extract, Hydrophobicity, Oral malodour, Oral microbiome, STREPTOCOCCUS-MUTANS, GINGIVITIS, ADHERENCE, HONOKIOL, MALODOR, HEALTH, CARIES, PREVENTION, BIOFILMS, EFFICACY

ID: 39160861