bluuebunny/crossref_metadata_2025_split huggingface dataset:
Age at First Marriage in Malawi: A Bayesian Multilevel Analysis Using a Discrete Time-to-Event Model
Authors: Manda Samuel , Meyer Renate 
Published: March 2005

SummaryThe paper presents a hierarchical discrete time survival model for the analysis of the 2000 Malawi Demographic and Health Survey data to assess the determinants of transition to marriage among women in Malawi. The model explicitly accounts for the unobserved heterogeneity by using family and community random effects with cross-level correlation structure. A nonparametric technique is used to model the base-line discrete hazard dynamically. Parameters of the model are computed by using a Markov chain Monte Carlo algorithm. The results show that rising age at marriage is a combination of birth cohort and education effects, depends considerably on the family and to some extent on the community in which a woman resides and the correlation between family and community random effects is negative. These results confirm a downward trend in teenage marriage and that raising women's education levels in sub-Saharan Africa has the beneficial effect of increasing age at marriage, and by implication reducing total fertility rates. The negative correlation between family and community random effects has policy implications in that targeting communities with an intervention to increase age at first marriage may not necessarily yield reduced fertility levels in individual families. A campaign that is geared towards individual families would achieve the desired goals. Overall, the findings point to the need for the Government in Malawi to enact public policies which are geared at vastly improving women's education at higher levels. The variation in marriage rates over families poses problems in delivering the policy, since particular policies must be devised for specific groups of families to accomplish the required social and health objectives.
Comparison of ninhydrin method of detecting amine compounds with other methods of halitosis detection
Authors: Iwanicka‐Grzegorek K , Lipkowska E , Kepa J , Michalik J , Wierzbicka M. 
Published: March 2005

Objectives:  Halitosis is a result of overactivity of Gram‐negative bacteria for which protein amino acids are the major source of energy. Therefore, statistical correlation between concentrations of volatile sulphur compounds (VSCs) and low‐molecular‐weight amines should be expected.Materials and methods:  Eighty‐four patients suffering from halitosis and 40 healthy volunteers aged 20–62 years (average 39.7) participated in the study. In all subjects low‐molecular‐weight amines were evaluated by the ninhydrin method. Patients with halitosis were randomized into treatment groups. Zinc tablets, tablets and mouthwash containing chlorhexidine or lyophilized lactic acid‐forming bacteria were used.Results:  Analysis showed that the level of amines was highest in subjects with halitosis (0.39, s.d. ± 0.06, P < 0.001) and correlated significantly with results of VSC measurement and organoleptic scores (P < 0.001). Reduction of amine levels after treatment was statistically significant (P < 0.001). Three months following treatment the amine levels began to increase (0.37, s.d. ± 0.05). The amine levels in healthy controls were lower (0.29, s.d. ± 0.07) and remained at a stable level.Conclusion:  The salivary amine levels significantly correlated with VSC levels and organoleptic scores. Therefore, the ninhydrin method of detecting salivary amines may be an alternative or additional method of diagnosing halitosis. This method may also be used to evaluate treatment efficacy.
Clinical effectiveness of a triclosan/copolymer/sodium fluoride dentifrice in controlling oral malodor: a 3‐week clinical trial
Authors: Hu D , Zhang YP , Petrone M , Volpe AR , DeVizio W , Giniger M 
Published: March 2005

Objective:  The purpose of the study was to compare the effectiveness of a dentifrice containing 0.3% triclosan, 2% polyvinylmethylether/maleic acid (PVM/MA) copolymer, 0.243% sodium fluoride (TCF) to a commercially‐available dentifrice containing 0.243% sodium fluoride (control) for the management of oral malodor in a 3‐week, randomized double‐blind, longitudinal clinical trial.Methods:  A panel of four expert judges used a nine‐point hedonic scale to evaluate breath odor using a protocol designed in accordance with the ADA Draft Acceptance Program Guideline for Products Used in the Management of Oral Malodor. Following a baseline evaluation, prospective subjects with hedonic scores above the threshold value for unpleasant breath were stratified by score and randomized into two treatment groups. Subjects brushed their teeth for 1 min with their assigned dentifrice after which they were scored for oral malodor at 1.5, 4 and 12 h. They then used their assigned dentifrice, twice a day, for 3 weeks. Before oral malodor evaluations, the subjects refrained from eating odorigenic foods, using mouthrinses and breath mints and from performing dental hygiene procedures.Results:  Eighty‐one adult male and female subjects completed the study. The baseline hedonic scores for the TCF and control dentifrices were 7.80 and 7.84, respectively, corresponding to unpleasant breath. The final mean oral malodor scores for the TCF dentifrice differed significantly from the baseline and control values (P < 0.05) for every time point examined (1.5‐, 4‐, 12‐h and 1‐, 2‐ and 3‐week intervals). The mean final breath scores for the TCF dentifrice group were 3.06, 3.48, 3.42, 3.66, 3.41 and 3.36, respectively, for each time point. These scores correspond to pleasant breath. Conversely, the control dentifrice group scored at levels either above 5.0 (before 12 h) or above 7.0 (after 12 h) which corresponded to neutral or unpleasant breath.Conclusion:  In conclusion, the results of this double‐blind clinical study clearly indicate that a dentifrice containing triclosan/copolymer/NaF provides effective control of oral malodor for up to 12 h.
Effect of a triclosan/PVM/MA copolymer/fluoride dentifrice on volatile sulfur compounds in vitro
Authors: Pilch S , Williams MI , Cummins D 
Published: March 2005

Objective:  The objective of the investigation was to document the in vitro efficacy of a triclosan/PVM/MA copolymer/fluoride (TCF) dentifrice against the formation of volatile sulfur compounds (VSC) as well as the growth of H2S‐producing bacteria. Clinical studies using organoleptic judges, gas chromatography, or a portable sulfide monitor have generally been employed in the assessment of treatments for the control of oral malodor. However, these studies are not appropriate for screening purposes because of the expense and time required.Methods:  An in vitro method was developed for the purpose of screening new compounds, agents or formulations for their ability to control VSC formation and for determining bio‐equivalence of efficacy when implementing changes in existing formulations. The method combines basic microbiological methods, dynamic flow cell techniques and head space analysis. The in vitro VSC method was validated by comparing the efficacy of two dentifrices containing TCF with a control fluoride dentifrice as the TCF products have been clinically proven to control oral malodor.Results:  In the validation studies, the TCF‐containing dentifrices were significantly better (P < 0.05) than the control dentifrice in inhibiting VSC formation and reducing H2S‐producing bacteria. For example, when compared with baseline, the TCF dentifrices reduced VSC formation between 42 and 49% compared with the control dentifrice which reduced VSC formation 3%. There was no significant difference (P > 0.05) between the two TCF dentifrice formulations.Conclusion:  Using an in vitro breath VSC model, it has been demonstrated that two variants of a dentifrice containing triclosan, PVM/MA copolymer and fluoride have efficacy that is significantly better than a control fluoridated dentifrice and that there is no significant difference between the triclosan/PVM/MA copolymer/fluoride dentifrice variants.
Relationship between the SF‐36 questionnaire and patient's satisfaction following halitosis therapy
Authors: Kishi M , Abe A , Yonemitsu M 
Published: March 2005

Objective:  To assess the health‐related quality of life (HRQOL) of patients complaining of halitosis at their first visit and at a later time when their complaint had diminished following therapy, using a self‐administered questionnaire, the Medical Outcome Study Short Form‐36 (SF‐36). The aim of this study was to examine the relationship between HRQOL of patients before and after self‐reported disappearance of their complaint following oral hygiene improvements for halitosis.Subjects and methods:  Seventy patients of our special clinic for halitosis served as subjects. At the first visit, each completed the SF‐36 before determination of volatile sulfur compound (VSC) concentration in mouth air. After excluding dropouts, the same measurements were performed for subjects whose self‐reported complaint had disappeared following oral hygiene therapy.Results and discussion:  At the initial visit, SF‐36 scale scores for general health, vitality, social functioning, role‐emotion, and mental health were significantly lower when compared with the national averages in Japan. For subjects with self‐reported disappearance of complaint, only social functioning rose significantly among SF‐36 scores at the end of the study. These results suggest that an awareness of improvement in social life could be related to patient's satisfaction with halitosis oral hygiene therapy.
Lethal photosensitization of oral pathogens via red‐filtered halogen lamp
Authors: Krespi YP , Slatkine M , Marchenko M , Protic J 
Published: March 2005

Objective of investigation:  The ability of laser irradiation in the presence of photosensitizing agent to induce lethal effect on oral bacteria is well documented. We designed an in‐vitro experiment to achieve phototoxic results on two common oral pathogens, using a high intensity, red filtered halogen lamp. Our goal was to determine the minimum duration of light exposure and drug dilution to achieve at least 50% reduction in bacteria counts.Methods:  Two common oral pathogens, Porphyromonas gingivalis and Prevotella intermedia were used in experiments. The source for light energy was a continuous working, high intensity, red filtered, halogen lamp (HL) with light transmitted through a flexible light guide over petri dishes containing live bacteria. Microorganisms were exposed to light for 5, 10 and 20 min. Methylene Blue (MB) in concentrations of 0.1, 0.075, 0.05, 0.025 and 0.01% was used as a photosensitizing agent. Light energy alone and MB alone was used as controls.Results and discussion:  Optimum lethal photosensitization (50% or more bacteria killing) of oral pathogens was achieved using halogen light illumination for 5 min and longer with 0.05% MB or exposure to light for 20 min in the presence of 0.025 and 0.01% MB. Light exposure of 20 min in the absence of MB was not effective in killing bacteria. In the absence of light, MB at concentrations of 0.025 and 0.001% was not effective. Reduction of bacteria with the use of 0.05% MB alone was also insignificant. However, 0.075 and 0.1% MB, even in the absence of light was found to be bacteriocidal.Conclusions:  Our in‐vitro data indicate that we were able to achieve lethal photosensitization of two common oral pathogens with high intensity red filtered HL in the presence of diluted MB. In this era of increased incidence of antibiotic resistance, bacterial killing with laser or light energy in the presence of photosensitizing agent can prove to be a valuable treatment modality.
Is transmission of bacteria that cause halitosis from pets to humans possible?
Authors: Iwanicka‐Grzegorek E , Kepa J , Lipkowska E , Michalik J , Pierzynowska E , Placha R 
Published: March 2005

Objective: Bacteria that cause halitosis naturally colonize the animal's mouth. The possibility of transmission of these bacteria from pets to human is an intriguing question. Therefore, the possible correlation between halitosis and regular contact of dental patients with pet animals was the aim of the presented study.Materials and methods: The study covered 84 patients suffering from halitosis and 40 healthy controls aged 20–62 years. Each person completed a questionnaire and was then examined for organoleptic score, volatile sulphur compounds (VSC) and evaluation of low molecular mass amines in saliva by a ninhydrin colorimetric reaction. Halitosis was diagnosed if the average level of VSC was 125 ppb and the organoleptic measurement using a 0–5 point scale was 2. Statistical analysis was performed using Wilcoxon's and chi‐square tests.Results: The results showed that among the halitosis group over 80% of patients had reported having pets in childhood and over 70% owned a pet at present. In the control group results are 47 and 40%, respectively. Analysis showed a significant correlation between frequency of halitosis and regular contact with pets at present (P < 0.001) or in childhood (P < 0.001).Conclusion: Pets (dogs, cats) owned in childhood or at present may transmit bacteria that cause halitosis.
O12  Volatile markers of oral malodor in the breath
Authors: Phillips M , Nachnani S , Cataneo RN , Greenberg J 
Published: March 2005

Objective  To identify the chemical composition of volatile organic compounds (VOCs) in the breath of patients with oral malodor.Methods  Patients with strong offensive oral malodor (n = 4) donated oral cavity breath into inflatable bags lined with polyethylene. Patients had grade ≥3 oral malodor on an organoleptic scale (0–5) as assessed by trained organoleptic judges. In the laboratory, each bag was heated to 38°C to vaporize condensed water. 150 ml breath was then removed from the bag and injected on to a sorbent trap (Carbotrap, Supelco) in order to capture the VOCs. Samples were analyzed by automated thermal desorption with gas chromatography and mass spectroscopy (ATD/GC/MS) and the VOCs were identified from a computer‐based library of mass spectra.Results and discussion  The 10 most abundant VOCs observed were (in descending order): methylbenzene, 2,2‐dimethyldecane, 2,2,3,3‐tetramethylbutane, 2‐propanone, 3‐methyl‐5‐propylnonane, methylcyclohexane, 3‐methylhexane, 2‐methyl‐1‐propene, ethanol and methylcyclopentane. These VOCs may have been produced by bacterial metabolism.Conclusions  Assay with ATD/GC/MS identified the most abundant VOCs in oral cavity breath of patients with strong offensive oral malodor. Potential clinical applications of this technique include identification of the VOCs responsible for oral malodor in individual patients, and monitoring the effectiveness of treatment to reduce the abundance of these VOCs.
O13  Trimethylaminuria, diet and a ‘fish‐like’ odour
Authors: Mitchell SC , Smith RL 
Published: March 2005

Trimethylaminuria, also known colloquially as the fish malodour syndrome, is a metabolic disorder characterized by the presence of abnormal amounts of the dietary‐derived tertiary amine, trimethylamine, in the urine, sweat, expired air and other bodily secretions. Trimethylamine usually undergoes metabolism to form the innocuous metabolite, trimethylamine N‐oxide. However, ‘greater‐than‐normal’ amounts of trimethylamine may accumulate within the body owing to a mismatch in the enzyme's capacity to undertake this N‐oxidation reaction and the substrate load it has to process. Trimethylamine itself is a volatile substance and has the powerful aroma of rotting fish, conferring upon the sufferer a highly objectionable body odour, which can be destructive to the personal, social and work life of the affected individual. As more cases of this condition have been uncovered it has become apparent that there are several sub‐types of this disorder, falling into two major categories, and this has allowed a clearer picture to emerge. First, there are those forms that are related to a dysfunction of the normal enzyme (flavin‐containing monooxygenase 3; FMO3) activity owing to genetic, hormonal or inhibitory chemical influences. Secondly, there are those forms arising from substrate overload of enzyme activity (either in a normal or depressed state) such as an excess of dietary precursors or variations of gut microflora resulting in enhanced liberation of trimethylamine. Clearly, certain aspects of these two categories are intimately entwined and several factors may act together to give rise to the disorder. In recent years much progress has been made at all levels in our understanding of this condition. This presentation will summarize this progress, draw attention to the different types of the condition and highlight aspects that require further investigation.S.C. Mitchell, R.L. Smith (2001). Trimethylaminuria: the fish malodour syndrome. Drug Metabolism and Disposition29: 517–521.J.R. Cashman, K. Camp, S.S. Fakharzadeh, P.V. Fennessey, R.N. Hines, O.A. Mamer, S.C. Mitchell, G. Preti, D. Schlenk, R.L. Smith, S.S. Tjoa, D.E. Williams, S. Yannicelli (2003). Biochemical and clinical aspects of the human flavin‐containing monooxygenase form 3 (FMO3) related to trimethylaminuria. Current Drug Metabolism4: 151–170.
O16  Organoleptic assessment of pure odour compounds representative of the metabolic end‐products of oral microbes
Authors: Spencer PS , Greenman J , Saad S 
Published: March 2005

We have measured various production rates of volatile compounds in tongue scrape cell suspensions, oral biofilm models and the oral cavity in situ and wish to relate these to equivalent levels of oral malodour as assessed by the human nose.Objectives  To assess the relationship between measured concentrations of pure odourants and resultant organoleptic scores (using a defined 0–5 score).Methods  Seven odour judges, all with experience of organoleptic assessment, were used in this study for all experiments carried out at a single site (UWE, Bristol). A wide range of pure odourants were prepared at a range of concentrations (from a stock of 0.1 M) and were dispensed as 12 ml volumes into ‘universal’ bottles (24 ml capacity) leaving a headspace of 12 ml. The bottles were secured with rubber‐lined metal caps, labelled with a randomized code and were presented to the odour judges for assessment using the Rosenberg 0–5 scale. The volatile sulphur compounds (H2S and CH3SH) were presented as gases with dilutions being prepared through a dynamic gas flow rig (using oxygen free nitrogen as the diluent) and presented to the odour judges at a flow rate of 200 ml min−1. Group means of determinations for each odourant were plotted against log10 of the concentration. Linear regression analysis was used to measure the gradient, 95% CI, and the scatter of the points around the gradient (R2 value).Results  Organoleptic scores were proportional to the log10 concentration of odourant. Detection thresholds (expressed as mol dm‐3) were skatole (7.2 × 10−13) < methyl mercaptan (1.0 × 10−11) < trimethylamine (1.8 × 10−11) < butyrate (2.3 × 10−10) < hydrogen sulphide (6.4 × 10−10) < putrescine (9.1 × 10−10) < dimethyldisulphide (5.9 × 10−8). Hydrogen sulphide showed highest olfactory power whilst putrescine was the lowest.Conclusions  The olfactory response is exponential in nature. For any single compound, its contribution to malodour depends on: odour (olfactory) power, threshold (of detection) and volatility in addition to the concentration. It is now possible to relate production rates of VC's in models to typical levels of oral malodour perceived by the human nose.
O17  Effect of Probiotic Streptococcus salivarius K12 on oral malodour parameters
Authors: Burton JP , Chilcott CN , Moore CJ , Tagg JR 
Published: March 2005

Objective  Recent non‐cultural‐based studies of the oral microbiota indicate that some subjects with halitosis are less likely to have the usually predominant commensal bacterium Streptococcus salivarius detected [J Clin Microbiol (2003) 41(2): 558–563.]. The aim of this study was to determine whether the oral delivery of viable bacteriocin‐producing S. salivarius could influence the composition of the oral microbiota implicated in halitosis and impact upon measurable parameters of malodour.Methods  Thirteen subjects with volatile sulphur compound (VSC) breath readings of >200 ppb on two separate visits were recruited for the study. The subjects undertook a 3‐day regimen of chlorhexidine rinses followed at intervals by the sucking of four lozenges, each containing >1 × 109 colony forming units of the bacteriocin‐producing S. salivarius K12. The subjects then ceased using the chlorhexidine and took just two lozenges per day for a total of 2 weeks. At each pre‐treatment visit and at 1 and 2 weeks after treatment initiation the subjects were tested for VSC and both saliva samples and tongue swabs were subjected to BANA testing, microbial culture and PCR‐denaturing gradient gel electrophoresis (PCR‐DGGE) analysis. All measurements were taken in the morning prior to the subjects eating, drinking or using any oral care. The ability of the bacteriocins produced by S. salivarius K12 to inhibit bacteria implicated in halitosis was tested in vitro by deferred antagonism tests using pure cultures and saliva samples.Results and discussion  The VSC levels of eight subjects were significantly lower when tested 1 and 2 weeks after commencing treatment, three subjects had lower readings only after 1 week and two subjects maintained high levels throughout the study. Reduction of BANA activity and changes in the PCR‐DGGE profiles occurred in most subjects following treatment. In deferred antagonism studies, S. salivarius K12 inhibited some of the bacterial species implicated in halitosis, and significantly inhibited black‐pigmented colony types in saliva samples.Conclusions  The replacement of bacteria implicated in halitosis with the bacteriocin‐producing commensal bacterium S. salivarius K12 appears to provide an alternative therapy for the long‐term reduction of halitosis.
O19  H2S inhibits O2− scavenger and causes oxidative damage in vivo
Authors: Yaegaki K , Qian W , Lee W , Choi D 
Published: March 2005

Objective  Volatile sulphur compounds (VSCs), namely hydrogen sulfide and methyl mercaptan have been demonstrated to initiate or progress periodontal disease by increasing the permeability of sulcal epithelium and the degradation of extracellular matrices. Superoxide dismutase (SOD) is one of the most important antioxidative enzymes in intracellular protection against superoxide free radicals which may cause cancer or aging process. The objectives of this study were to demonstrate that hydrogen sulfide, a major contributor to oral malodor, inhibits SOD activity, and to determine if VSCs cause oxidative damage.Methods  Cu,Zn‐ and Mn‐SOD, and human gingival fibroblast (HGF) SOD activities were examined with the determination of the inhibitory activity of the production of 2‐(4‐Iodophenyl)‐3‐(4‐nitrophenyl)‐5‐(2,4‐disulfophenyl)‐2H‐tetrazolium formazan. Western blot analysis was employed to determine the effect of hydrogen sulfide on SOD molecules. Oxidative damage was determined with comet, caspase III and other assays.Results and discussion  The activity of Cu,Zn‐SOD (0.01 U ml−1) was found to decrease by 83% when exposed to 52 ng/10 ml of hydrogen sulfide for 60 min (P < 0.0001 by ANOVA and P < 0.001 by Tukey's multiple comparison test) and that of HGF‐SOD decreased by 46% (P < 0.0001 by ANOVA and P < 0.001 by Tukey's multiple comparison test). The inhibition of SOD by H2S was both time‐ and concentration‐dependent. Following exposure to VSC, SOD activity resumed after incubation in air. The results suggested that the inhibition might be reversible. VSC might cleave the disulfide bonds and might produce monomeric SOD resulting in reversible inhibition. However, Western blot analysis has not demonstrated monomeric SOD. Comet assay and other examination demonstrated that VSC caused oxidative damage and apoptosis.Conclusion  SOD is the body's major defence against oxidative damage. Cu,Zn‐ and Mn‐SOD, and human gingival fibroblast (HGF) SOD activities were strongly inhibited by hydrogen sulfide. The inhibition of SOD resulted in oxidative damage and apoptosis.