title: Allyl isothiocyanate from mustard seed is effective in reducing the levels of volatile sulfur compounds responsible for intrinsic oral malodor.
abstract: Oral malodor is a major social and psychological issue that affects general populations. Volatile sulfur compounds (VSCs), particularly hydrogen sulfide (H₂S) and methyl mercaptan (CH₃SH), are responsible for most oral malodor. The objectives for this study were to determine whether allyl isothiocyanate (AITC) at an organoleptically acceptable level can eliminate VSCs containing a free thiol moiety and further to elucidate the mechanism of action and reaction kinetics. The study revealed that gas chromatograph with a sulfur detector demonstrated a good linearity, high accuracy and sensitivity on analysis of VSCs. Zinc salts eliminate the headspace level of H₂S but not CH₃SH. AITC eliminates both H₂S and CH₃SH via a nucleophilic addition reaction. In addition, a chemical structure-activity relationship study revealed that the presence of unsaturated group on the side chain of the isothiocyanate accelerates the elimination of VSCs.
authors.affiliation: Wm. Wrigley Jr. Company, a Subsidiary of Mars, Inc. 1132 West Blackhawk Street, Chicago, IL 60642, USA. minmin.tian@wrigley.com
authors.forename: Minmin
authors.initials: M
authors.lastname: Tian
authors.forename: A Bryan
authors.initials: AB
authors.lastname: Hanley
authors.forename: Michael W J
authors.initials: MW
authors.lastname: Dodds
mesh_terms: D001944:Breath Tests / Q000379:methods*; D002849:Chromatography, Gas; D005520:Food Preservatives / Q000494:pharmacology; D006209:Halitosis / Q000175:diagnosis* / Q000188:drug therapy / Q000378:metabolism; D006801:Humans; D017879:Isothiocyanates / Q000494:pharmacology*; D009149:Mustard Plant; D012639:Seeds / Q000737:chemistry*; D013457:Sulfur Compounds / Q000032:analysis*
chemical_list: D005520:Food Preservatives; D017879:Isothiocyanates; D013457:Sulfur Compounds; C004471:allyl isothiocyanate