Studies on the deodorization by mushroom (Agaricus bisporus) extract of garlic extract-induced oral malodor.
The deodorizing effect of the mushroom (Agaricus bisporus) extract on the malodor produced after garlic consumption was investigated using an electronic sensor and sensory evaluation measurements. Comparative gas chromatography analysis revealed that the quantity of methane- and allylthiols that were usually found after garlic solution rinse, significantly fell after mushroom extract rinsing. Furthermore, in-vitro analysis (mixing the garlic solution and mushroom extract) showed that the methanethiol reaction with the mushroom extract proceeded faster than that of the allylthiol. Ab initio calculations implicated an addition reaction as the possible mechanism between the thiol compounds and the polyphenols. In comparison to the methanethiol, the higher activation energy required by allylthiol for a feasible reaction path way with the model acceptor, o-quinone, is expected to contribute to the difference in the rate of the reaction.
Tamaki
Kazuhiko
K
Department of Food Science and Technology, University of California-Davis, CA 95616, USA. kaztamaki@hotmail.com
Tamaki
Takeshi
T
Yamazaki
Takashi
T
D000284:Administration, Oral; D000293:Adolescent; D000364:Agaricus / Q000737:chemistry; D001944:Breath Tests; D002849:Chromatography, Gas; D004305:Dose-Response Relationship, Drug; D005260:Female; D005737:Garlic / Q000009:adverse effects / Q000737:chemistry; D006209:Halitosis / Q000139:chemically induced / Q000517:prevention & control*; D006801:Humans; D007564:Japan; D008697:Methane / Q000032:analysis; D009812:Odorants / Q000517:prevention & control*; D008517:Phytotherapy / Q000379:methods; D010936:Plant Extracts / Q000008:administration & dosage; D025341:Principal Component Analysis; D013438:Sulfhydryl Compounds / Q000032:analysis / Q000737:chemistry
D010936:Plant Extracts; D013438:Sulfhydryl Compounds; C005231:methylmercaptan; D008697:Methane