| Title: | Egg yolk immunoglobulin interactions with Porphyromonas gingivalis to impact periodontal inflammation and halitosis |
| Author(s): | Qiao W; Wang F; Xu X; Wang S; Regenstein JM; Bao B; Ma M; |
| Address: | "College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Ring Road, Pudong New Area, Shanghai, 201306, China. Shanghai University of Medicine & Health Sciences, Shanghai, 201318, China. Shanghai MAXAM Company Limited, Shanghai, 200333, China. Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Huaihai Institute of Technology, Lianyungang, 222005, China. Department of Food Science, Cornell University, Ithaca, NY, 14853-7201, USA. College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Ring Road, Pudong New Area, Shanghai, 201306, China. bbao@shou.edu.cn. Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, 201306, China. bbao@shou.edu.cn. College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Ring Road, Pudong New Area, Shanghai, 201306, China. mma@shou.edu.cn. Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, 201306, China. mma@shou.edu.cn" |
| DOI: | 10.1186/s13568-018-0706-0 |
| ISSN/ISBN: | 2191-0855 (Print) 2191-0855 (Electronic) 2191-0855 (Linking) |
| Abstract: | "Porphyromonas gingivalis is a pathogenic Gram-negative anaerobic bacterium that colonizes the subgingival region of gums. These bacteria can invade periodontal tissues, form plaques, and produce volatile sulfur compounds (VSC) and volatile organic compounds (VOC). Egg yolk immunoglobulin (IgY) that was specifically produced in egg yolks after chickens were challenged with P. gingivalis could control and prevent oral diseases caused by P. gingivalis. The releases of P. gingivalis offensive metabolic odors in vitro and in vivo were determined using a Halimeter and GCMS. With IgY bacterial growth was inhibited, and the relative amounts of VOC and VSC were decreased. The scores for the oral health index and the levels of IL-6 and TNF-alpha are also decreased. All treatment groups showed significant anti-inflammatory effects, which strongly suggests that specifically IgY against P. gingivalis may be an effective treatment for the prevention and protection of periodontal inflammation and halitosis" |
| Keywords: | Egg yolk immunoglobulin Halitosis Periodontal inflammation Porphyromonas gingivalis Volatile organic compounds Volatile sulfur compounds; |
| Notes: | "PubMed-not-MEDLINEQiao, Wu Wang, Fang Xu, Xiaochen Wang, Shujun Regenstein, Joe Mac Bao, Bin Ma, Ming eng Germany 2018/10/31 AMB Express. 2018 Oct 29; 8(1):176. doi: 10.1186/s13568-018-0706-0" |
