Egg yolk immunoglobulin interactions with Porphyromonas gingivalis to impact periodontal inflammation and halitosis

AMB Express

Shujun Wang¹  Bin Bao²  Ming Ma²  Wu Qiao²  Joe Mac Regenstein³  Xiaochen Xu⁴  Fang Wang⁵ 

[1] Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Huaihai Institute of Technology;College of Food Science and Technology, Shanghai Ocean University;Department of Food Science, Cornell University;Shanghai MAXAM Company Limited;Shanghai University of Medicine & Health Sciences;

关键词: Egg yolk immunoglobulin;    Porphyromonas gingivalis;    Periodontal inflammation;    Halitosis;    Volatile sulfur compounds;    Volatile organic compounds;   

DOI  :  10.1186/s13568-018-0706-0

来源: DOAJ

【 摘 要 】

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-α 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.

【 授权许可】

Unknown