A novel and visual test for oral malodour: first observations
A novel and visual test for oral malodour: first observations
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DOI：
10.1088/1752-7155/5/4/046003
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发表时间：
2011-12-01
影响因子：
3.8
通讯作者：
Quirynen, Marc
中科院分区：
文献类型：
--
作者：
Dadamio, Jesica;Van Tornout, Marie;Quirynen, Marc
到目前为止，由于生物胺检测的复杂性，生物胺作为口腔异味生物标志物的应用一直受到限制。这项研究探索了一种简单的比色反应检测唾液中的胺作为诊断口腔异味的辅助测试的可用性。一种新发现的能够检测唾液中胺的酶引起的颜色反应在体外进行了表征。通过将身体和腐胺混合物的选定稀释液的颜色转换为5分和10分的粉红色色标，开发了两种色标。然后，用这种新的酶试验对50名有不同程度口腔异味的志愿者的唾液样本中的胺含量进行了评估。酶促反应与胺的浓度呈线性关系，在~gt；=4h内稳定。颜色分数与感官分数和挥发性硫化物有很好的相关性。更重要的是，有口腔异味和没有口腔异味的患者之间的差异是显着的。基于这些结果，我们得出结论，这种新的酶试验，通过一个简单的色标来解释，有可能被用作口腔异味诊断的辅助椅子边试验。
Until now, the application of biogenic amines as bio-markers of oral malodour has been limited because of the complexity of their detection. This study explores the usability of a simple colorimetric reaction detecting amines in saliva as an adjunct test for the diagnosis of oral malodour. The colour reaction caused by a newly discovered enzyme capable of detecting amines in saliva was characterized in vitro. Two colour scales were developed by transforming the colours of selected dilutions of a mixture of cadaverine and putrescine into a 5- and a 10-point pink-colour scale. Afterwards, this new enzymatic test was used to assess the amount of amines in saliva samples of 50 volunteers with different degrees of oral malodour. The enzymatic reaction was shown to be linear towards the concentration of amines and stable over a time of >= 4 h. Colour scores correlated well with organoleptic scores and the volatile sulfur compounds. More importantly differences between patients with and without oral malodour were significant. Based on these results, we conclude that this new enzymatic test, interpreted by means of a simple colour scale, has the potential to be used as an adjunct chair-side test for oral malodour diagnosis.