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

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 fo...

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Main Authors:	Stefan W. Wessel, Henny C. van der Mei, Anje M. Slomp, Betsy van de Belt-Gritter, Amarnath Maitra, Michael W.J. Dodds, Henk J. Busscher
Format:	Article
Language:	English
Published:	Elsevier 2016-08-01
Series:	Journal of Functional Foods
Subjects:	Magnolia bark extract Hydrophobicity Oral malodour Oral microbiome
Online Access:	http://www.sciencedirect.com/science/article/pii/S1756464616301657

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spelling	doaj-79eebe1b6635470aa3545f8f7c75fb2e2021-04-30T07:08:11ZengElsevierJournal of Functional Foods1756-46462016-08-0125367374Magnolia bark extract increases oral bacterial cell surface hydrophobicity and improves self-perceived breath freshness when added to chewing gumStefan W. Wessel0Henny C. van der Mei1Anje M. Slomp2Betsy van de Belt-Gritter3Amarnath Maitra4Michael W.J. Dodds5Henk J. Busscher6Department of Biomedical Engineering, University of Groningen and University Medical Center Groningen, Antonius Deusinglaan 1, 9713 AV Groningen, The NetherlandsDepartment of Biomedical Engineering, University of Groningen and University Medical Center Groningen, Antonius Deusinglaan 1, 9713 AV Groningen, The Netherlands; Corresponding author. Tel.: +31 50 363 3124.Department of Biomedical Engineering, University of Groningen and University Medical Center Groningen, Antonius Deusinglaan 1, 9713 AV Groningen, The NetherlandsDepartment of Biomedical Engineering, University of Groningen and University Medical Center Groningen, Antonius Deusinglaan 1, 9713 AV Groningen, The NetherlandsWilliam Wrigley, Jr. Company, 1132 W. Blackhawk St, Chicago, Illinois 60642, USAWilliam Wrigley, Jr. Company, 1132 W. Blackhawk St, Chicago, Illinois 60642, USADepartment of Biomedical Engineering, University of Groningen and University Medical Center Groningen, Antonius Deusinglaan 1, 9713 AV Groningen, The NetherlandsMagnolia 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-positive 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.http://www.sciencedirect.com/science/article/pii/S1756464616301657Magnolia bark extractHydrophobicityOral malodourOral microbiome
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Stefan W. Wessel Henny C. van der Mei Anje M. Slomp Betsy van de Belt-Gritter Amarnath Maitra Michael W.J. Dodds Henk J. Busscher
spellingShingle	Stefan W. Wessel Henny C. van der Mei Anje M. Slomp Betsy van de Belt-Gritter Amarnath Maitra Michael W.J. Dodds Henk J. Busscher Magnolia bark extract increases oral bacterial cell surface hydrophobicity and improves self-perceived breath freshness when added to chewing gum Journal of Functional Foods Magnolia bark extract Hydrophobicity Oral malodour Oral microbiome
author_facet	Stefan W. Wessel Henny C. van der Mei Anje M. Slomp Betsy van de Belt-Gritter Amarnath Maitra Michael W.J. Dodds Henk J. Busscher
author_sort	Stefan W. Wessel
title	Magnolia bark extract increases oral bacterial cell surface hydrophobicity and improves self-perceived breath freshness when added to chewing gum
title_short	Magnolia bark extract increases oral bacterial cell surface hydrophobicity and improves self-perceived breath freshness when added to chewing gum
title_full	Magnolia bark extract increases oral bacterial cell surface hydrophobicity and improves self-perceived breath freshness when added to chewing gum
title_fullStr	Magnolia bark extract increases oral bacterial cell surface hydrophobicity and improves self-perceived breath freshness when added to chewing gum
title_full_unstemmed	Magnolia bark extract increases oral bacterial cell surface hydrophobicity and improves self-perceived breath freshness when added to chewing gum
title_sort	magnolia bark extract increases oral bacterial cell surface hydrophobicity and improves self-perceived breath freshness when added to chewing gum
publisher	Elsevier
series	Journal of Functional Foods
issn	1756-4646
publishDate	2016-08-01
description	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-positive 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.
topic	Magnolia bark extract Hydrophobicity Oral malodour Oral microbiome
url	http://www.sciencedirect.com/science/article/pii/S1756464616301657
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Magnolia bark extract increases oral bacterial cell surface hydrophobicity and improves self-perceived breath freshness when added to chewing gum

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