Home About us Contact
|
Home About us Contact | ||
|
|
||
Sulphur Compounds (sulphur + compound)
Kinds of Sulphur Compounds Selected AbstractsIn vivo antimicrobial effectiveness of an essential oil-containing mouth rinse 12 h after a single use and 14 days' useJOURNAL OF CLINICAL PERIODONTOLOGY, Issue 4 2005D. H. Fine Abstract Objectives: Two studies were conducted to determine the antimicrobial effect of rinsing with an essential oil-containing mouth rinse 12 h after a single rinse and 12 h after 2 weeks of twice daily rinsing, during the daytime and overnight. Materials and Methods: These studies utilized a randomized, double-blind, controlled crossover design. Following baseline sampling of bacteria from supragingival plaque and the dorsum of the tongue, subjects began twice-daily rinsing with either an essential oil mouth rinse containing 0.09% zinc chloride (Tartar Control Listerine® Antiseptic) or a negative control rinse. Bacterial sampling was repeated 12 h after the first rinse, and again 12 h after the final rinse 14 days later. The sampling schedule was adjusted according to whether the study was investigating daytime or overnight activity. Samples were plated on Schaedlers medium (total anaerobes), Schaedlers Nalidixic/Vancomycin medium (Gram-negative anaerobes), and OOPS medium (volatile sulphur compound (VSC)-producing organisms). Inter-group log10 transformed colony-forming units /ml counts from samples of supragingival plaque and tongue swabs on each of the three media were compared by analysis of covariance. Results: The mean bacterial counts in subjects using the essential oil mouth rinse were significantly lower (p0.005) than mean counts in subjects using the control rinse in all the comparisons, i.e., tongue and supragingival plaque samples on each of three media at two sampling periods in the daytime and overnight study, respectively. Mean bacterial count percent reductions for plaque samples ranged from 56.3 to 95.3; percent reductions for tongue samples ranged from 61.1 to 96.1. There was a trend to higher reductions after 14 days' rinsing than after the initial rinse. Conclusion: Rinsing with the essential oil mouth rinse can have long-lasting effects in reducing anaerobic bacteria overall as well as Gram-negative anaerobes and VSC-producing bacteria. The significant reductions in numbers of these bacteria produced by the essential oil mouth rinse, both in plaque and on the dorsum of the tongue, can play a key role in explaining the essential oil mouth rinse's effectiveness in reducing supragingival plaque and gingivitis as well as its effectiveness in controlling intrinsic oral malodor over prolonged periods. [source] The role of cysteine and cysteine,S conjugates as odour precursors in the flavour and fragrance industry ,FLAVOUR AND FRAGRANCE JOURNAL, Issue 6 2008Christian Starkenmann Abstract Volatile sulphur compounds are important odorants in the flavour and fragrance industries. Recent developments in the field have reinvigorated sulphur compound research, particularly with regard to the precursor compounds of volatile thiols. The present review concentrates on the role of cysteine and cysteine,S conjugates as precursor compounds for a variety of aromas and examines the chemical and enzymatic pathways of degradation and biotransformation. Cysteine is an important source of sulphur in flavour chemistry and may be degraded into hydrogen sulphide, which can further participate in other reactions. Direct reactions of cysteine and the pathways particular to various flavours and fragrances are discussed, with an emphasis on the precursor compounds cysteine,S conjugates. The importance of cysteine precursors in plants, including onion, wine, passion fruit, bitter orange, asparagus and bell pepper and the formation of natural scents in cats and humans are discussed. Copyright © 2008 John Wiley & Sons, Ltd. [source] Significance of processes in the near-stream zone on stream water acidity in a small acidified forested catchmentHYDROLOGICAL PROCESSES, Issue 2 2001Jens Fölster Abstract The near-stream zone has received increasing attention owing to its influence on stream water chemistry in general and acidity in particular. Possible processes in this zone include cation exchange, leaching of organic matter and redox reactions of sulphur compounds. In this study the influences of processes in the near-stream zone on the acidity in runoff from a small, acidified catchment in central southern Sweden were investigated. The study included sampling of groundwater, soil water and stream water along with hydrological measurements. An input,output budget for the catchment was established based on data from the International Co-operative Programme on Integrated Monitoring at this site. The catchment was heavily acidified by deposition of anthropogenic sulphur, with pH in stream water between 4·4 and 4·6. There was also no relationship between stream flow and pH, which is indicative of chronic acidification. Indications of microbial reduction of sulphate were found in some places near the stream, but the near-stream zone did not have a general impact on the sulphate concentration in discharging groundwater. The near-stream zone was a source of dissolved organic carbon (DOC) in the stream, which had a median DOC of 6·8 mg L1. The influence on stream acidity from organic anions was overshadowed by the effect of sulphate, however, except during a spring flow episode, when additional organic matter was flushed out and the sulphate-rich ground water was mixed with more diluted event water. Ion exchange was not an important process in the near-stream zone of the Kindla catchment. Different functions of the near-stream zone relating to discharge acidity are reported in the literature. In this study there was even a variation within the site. There is therefore a need for more case studies to provide a more detailed understanding of the net effects that the near-stream zone can have on stream chemistry under different circumstances. Copyright © 2001 John Wiley & Sons, Ltd. [source] Halitosis among racially diverse populations: an updateINTERNATIONAL JOURNAL OF DENTAL HYGIENE, Issue 1 2008S Rayman Abstract:, The aim of this paper is to highlight the cultural perceptions of halitosis to dental professionals. Halitosis (oral malodour or bad breath) is caused mainly by tongue coating and periodontal disease. Bacterial metabolism of amino acids leads to metabolites including many compounds, such as indole, skatole and volatile sulphur compounds (VSC), hydrogen sulphide, methyl mercaptan and dimethyl sulphide. They are claimed to be the main aetiological agents for halitosis. Gastrointestinal diseases are also generally believed to cause halitosis. In general, physicians and dentists are poorly informed about the causes and treatments for halitosis. The paper reviews the prevalence and distribution of halitosis, oral malodour, its aetiology, concepts of general and oral health and diseases and their perception among racially diverse population. Eating, smoking and drinking habits and understanding of halitosis as a social norm among different people has been highlighted. The treatment options have also been presented very briefly. A brief discussion about general importance within existing healthcare services has been highlighted. Oral malodour may rank only behind dental caries and periodontal disease as the cause of patient's visits to the dentist. It is a public social health problem. The perception of halitosis is different in culturally diverse populations. So the dental professionals should be aware of the cultural perceptions of halitosis among racially and culturally diverse populations. There is a need to integrate the cultural awareness and knowledge about halitosis among the dental professional for better understanding of halitosis to treat patients with the social dilemma of halitosis to improve the quality of life and well-being of individuals with the problem. It is concluded that dental professionals (especially dental hygienists) should be prepared to practice in a culturally diverse environment in a sensitive and appropriate manner, to deliver optimal oral health and hygiene care. [source] Volatile composition and proteolysis in traditionally produced mature Kashar cheeseINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2009Ali Adnan Hayaloglu Summary Twelve samples of raw milk mature Kashar cheese at different stages of ripening were collected from retail outlets. The average pH, moisture, fat-in-dry matter, protein, salt-in-dry matter and titratable acidity contents of the samples were 5.33, 39.39%, 45.20%, 27.33%, 6.62% and 0.65% (as lactic acid), respectively. Indices of proteolysis varied from 10.72% to 23.75% and 7.09% to 12.26% for pH 4.6-soluble and 12% trichloroacetic acid-soluble nitrogen fractions, respectively, and total free amino acid concentrations ranged from 6.36 to 36.03 mg Leu g,1 of cheese. The cheeses were analysed for volatile compounds by Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry (GC-MS). A total of 113 compounds were detected and identified belonging to the following chemical groups: acids (eleven), esters (sixteen), ketones (sixteen), aldehydes (six), alcohols (twenty-seven), sulphur compounds (seven), terpenes (seven) and miscellaneous compounds (twenty-three). The potential effect of each compound on the flavour profile of Kashar cheese is discussed. Acids, esters, ketones and alcohols were found at considerable levels in the samples. Kashar cheeses obtained from different retail outlets displayed some differences in terms of chemical composition, proteolysis and patterns of aroma compounds; and may be attributed to their production technologies and age-related variations. [source] Onion aphid (Neotoxoptera formosana) attractants, in the headspace of Allium fistulosum and A. tuberosum leavesJOURNAL OF APPLIED ENTOMOLOGY, Issue 1 2007M. Hori Abstract:, Attractancy of Allium fistulosum L. and Allium tuberosum Rottl. to adult apterae of the onion aphid, Neotoxoptera formosana (Takahashi), an oligophagous aphid pest of Allium crops, was investigated with a Y-tube olfactometer. The aphids were significantly attracted to both A. fistulosum and A. tuberosum. The headspace components of both plants were extracted with solid-phase microextraction (SPME) and analysed by gas chromatography-mass spectrometry (GC-MS). The main volatile components of A. fistulosum were dipropyl disulphide (relative contents: 67%), 1-propenyl propyl disulphide (23%) and dipropyl trisulphide (6%). In the headspace of A. tuberosum, diallyl disulphide was detected as the main component (58%). Attractancy of dipropyl disulphide, dipropyl trisulphide and diallyl disulphide to the aphids was examined with the Y-tube olfactometer. The aphids were significantly attracted to dipropyl trisulphide and diallyl disulphide at a concentration of 0.01%. Dipropyl disulphide did not significantly attract the aphids at any concentrations tested. It was revealed that attractancy of A. fistulosum and A. tuberosum was caused by dipropyl trisulphide and diallyl disulphide, respectively. The findings suggest that N. formosana uses these sulphur compounds, characteristic components of Allium plants, as olfactory cues to find the host plants. [source] Pathways that produce volatile sulphur compounds from methionine in Oenococcus oeniJOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2008A. Vallet Abstract Aims:, Determination of pathways involved in synthesis of volatile sulphur compounds (VSC) from methionine by Oenococcus oeni isolated from wine. Methods and Results:, Production of VSC by O. oeni from methionine was investigated during bacterial cultures and in assays performed in the presence of resting cells or protein fractions. Cells of O. oeni grown in a medium supplemented with methionine produced methanethiol, dimethyl disulphide, methionol and 3-(methylthio)propionic acid. Methional was also detected, but only transiently during the exponential growth phase. It was converted to methionol and 3-(methylthio) propionic acid in assays. Although this acid could be produced alternatively from 2-oxo-4-(methylthio) butyric acid (KMBA) by oxidative decarboxylation. In addition, KMBA was a precursor for methanethiol and dimethyl disulphide synthesis. Interestingly, assays with resting cells and protein fractions suggested that a specific enzyme could be involved in this conversion in O. oeni. Conclusion:, This work shows that methional and KMBA are the key intermediates for VSC synthesis from methionine in O. oeni. Putative enzymatic and chemical pathways responsible for the production of these VSC are discussed. Significance and impact of the study:, This work confirms the capacity of O. oeni to metabolize methionine and describes the involvement of potential enzymatic pathways. [source] Intra- and extra-oral halitosis: finding of a new form of extra-oral blood-borne halitosis caused by dimethyl sulphideJOURNAL OF CLINICAL PERIODONTOLOGY, Issue 9 2007Albert Tangerman Abstract Aim: The aim of this study was to unravel the origen and cause of intra-oral and extra-oral halitosis. Material and Methods: We studied 58 patients complaining of halitosis, using gas chromatography of volatile sulphur compounds (VSCs) in mouth and nose breath, organoleptic scoring of mouth and nose breath, Halimeter® readings of mouth air and tongue-coating inspection. Subjects had no precence or history of periodontitis. Result: Of 58 patients, 47 patients had halitosis of oral origin, six had halitosis of extra-oral origin and five had no halitosis (halitophobia). A strong correlation was found between the degree of intra-oral halitosis as measured by organoleptic scoring of mouth breath and the concentration of the VSCs hydrogen sulphide (H2S) and methyl mercaptan (CH3SH) in mouth breath. Taking into account the much larger odour index of CH3SH, it was concluded that CH3SH is the main contributor to intra-oral halitosis. In all six cases of extra-oral halitosis, halitosis was caused by the presence of elevated levels of dimethyl sulphide (CH3SCH3) in mouth and nose breath. Conclusion: Our study provides evidence that the VSC, CH3SH and to a lesser extent H2S are the main contributors to intra-oral halitosis and that CH3SCH3 is the main contributor to extra-oral or blood-borne halitosis, due to a hitherto unknown metabolic disorder. [source] Inhibitory effect of Weissella cibaria isolates on the production of volatile sulphur compoundsJOURNAL OF CLINICAL PERIODONTOLOGY, Issue 3 2006Mi-Sun Kang Abstract Aims: The objective of this study was to characterize the inhibitory effects of Weissella cibaria isolates on volatile sulphur compounds (VSC) production both in vitro and in vivo. Material and Methods: We isolated and identified three hydrogen peroxide-generating lactobacilli from children's saliva, and assessed their inhibitory effects on VSC production and Fusobacterium nucleatum proliferation. Clinical studies were conducted with 46 subjects in order to measure the VSC of their mouth air. Results: These lactobacilli were identified as W. cibaria. These isolates inhibited the production of VSC by F. nucleatum (p<0.05). The concentration of F. nucleatum was decreased by 5-log cycles as a result of exposure to the W. cibaria strains (p<0.05), whereas the catalase-treated W. cibaria cultures exerted no evident inhibitory effects on F. nucleatum replication. In the clinical studies, gargling with one isolate resulted in a significant reduction in the levels of H2S and CH3SH by approximately 48.2% (p<0.01) and 59.4% (p<0.05), respectively. Conclusions: These results indicate that W. cibaria isolates possess the ability to inhibit VSC production under both in vitro and in vivo conditions, demonstrating that they bear the potential for development into novel probiotics for use in the oral cavity. [source] Effect of triclosan dentifrices on mouth volatile sulphur compounds and dental plaque trypsin-like activity during experimental gingivitis developmentJOURNAL OF CLINICAL PERIODONTOLOGY, Issue 12 2002G. R. Nogueira-Filho Abstract Background: The objective of this study was to evaluate the effect of three commercial anti-plaque dentifrices containing 0.3% triclosan + 2% pvm/ma (Colgate Total®), 0.3% triclosan + 0.75% Zn (Signal Global®) and 0.3% triclosan + 5% PPi (Crest Complete®) in comparison with an experimental dentifrice (0.3% triclosan + 2% pvm/ma + 0.75% Zn + 4% PPi) and a control dentifrice without anti-plaque agents on trypsin-like activity in dental plaque (detected by the hydrolysis of [Na-Benzoyl-DL-Anginine p-Nitroanilide (BAPNA)] and volatile sulphur compounds (VSCs) in mouth air during experimental gingivitis development. Method: A 5-step double blind, crossover experimental gingivitis study was conducted on 19 volunteers during a 21-day period. The volunteers refrained from brushing an experimental quadrant of teeth. The dentifrices were applied to those teeth via toothshield three times per day; simultaneously they brushed the other teeth with the same dentifrice. After each period, VSCs in mouth air and BAPNA hydrolysis by dental plaque accumulated in the experimental quadrant were determined. Results: There was an increase (p < 0.05) in VSCs in mouth air when experimental gingivitis was induced in only one quadrant of teeth. None of the dentifrices was able to avoid the increase of VSCs during the experimental gingivitis development. The majority of the antiplaque dentifrices evaluated reduced the increase of VSC formation in comparison with the control (p < 0.05). There was no relationship between the ability of the dentifrices in reducing VSC formation and the inhibition of trypsin-like activity in dental plaque. Conclusions: Anti-plaque dentifrices reduce the increase of VSCs that occurs during the development of experimental gingivitis. [source] Stress corrosion cracking susceptibility of stainless steels in pulp cooking processes,online capillary electrophoresis, potentiostatic and chromatographic studiesMATERIALS AND CORROSION/WERKSTOFFE UND KORROSION, Issue 8 2008H. Leinonen Abstract An online high temperature capillary electrophoresis instrument (HotUCE), a potentiometer and an ion chromatograph were used in studies on corrosive ions and changes in potential at normal pulping process temperatures in experimental liquors modelling pulp cooking processes at mills. The aim was to evaluate the stress corrosion cracking (SCC) susceptibility of stainless steels. The HotUCE instrument and the potentiometer were online coupled with an autoclave, where welded duplex stainless steel samples were immersed for 500 h in simulated high ionic strength hot black liquor (HBL), hot white liquor (HWL) or green liquor (GL) at 130, 150 or 170,°C, respectively. The results showed that only minor amounts of oxidized sulphur compounds were formed. The concentrations of corrosive sulphur anions were calculated against sulphur standards. Amounts of sulphur species in the liquor correlated with the changes in the potential of the duplex stainless steel specimens during the cooking experiments. The formation of sulphite during cooking was greater in HWL than in HBL. Changes in the potential showed that reduction processes occurred during the SCC tests. The results indicate that the SCC risk is enhanced at higher temperatures, probably, due to the increased formation of thiosulphate. [source] Methods for measuring the concentrations of SO2, and of gaseous reduced sulphur compounds in the combustion chamber of a circulating fluidized bed boilerTHE CANADIAN JOURNAL OF CHEMICAL ENGINEERING, Issue 6 2000Maríaa Joséa Fernández Abstract The present work was aimed at developing and improving methods for measurement of gaseous sulphur compounds in the combustion chamber of a fluidized bed boiler (FBB). The sampling of SO2 was improved by removing NH3 and H2O with a sorbent immediately after the probe. The concentration of reduced sulphur species was determined by means of two conventional SO2 analyzers and an intermediate converter, where the reduced species are oxidized to SO2. Gas phase sulphides were also sampled with a gas quenching probe by means of a basic solution which was subsequently analysed by wet chemistry. The methods were tested during coal combustion in a 12 MW circulating FBB without limestone for two cases of air-staging. Le but de ce travail était de développer et d'améliorer les méthodes de mesure des composés gazeux du soufre dam la chambre de combustion d'une chaudière à lit fluidisé. On a amélioré la prise d'échantillons de SO2 en retirant le NH3 et le H2O avec un sorbant tout de suite après la sonde. La concentration d'espéces réduites de soufre a été déterminée à l'aide de deux analyseurs de SO2 classiques et un convertisseur d'intermédiaires, où les espèces réduites sont oxydées en SO2. Des échantil-Ions de sulfures gazeux ont également été prélevés à l'aide d'une sonde de trempe du gaz en utilisant une solution basique qui a été analysée par la suite en chimie humide. Ces méthodes ont été testées lors de la combustion de charbon dans une chaudière à lit fluidisé circulant de 12 MW sans calcaire pour deux cas d'étagement de l'air. [source] Abundance of sulphur-oxidizing bacteria in coastal aquaculture using soxB gene analysesAQUACULTURE RESEARCH, Issue 9 2010Kishore K Krishnani Abstract Molecular techniques based on sequencing of metagenomic clone libraries provide an insight into the diversity of microbial populations. Using nucleic acid-based methods, the diversity of soxB genes was examined to detect and characterize sulphur-oxidizing bacteria in Indian coastal aquaculture environments. Gene-specific degenerate primers were used to amplify various fragments (710, 753, 483,503, 280 and 239 bp) of soxB genes. Metagenomic clone libraries were constructed for 753, 483,503 and 239 bp fragments of soxB genes. The abundance of soxB revealed the presence of sulphur-oxidizing organisms. Amino acids in parts of the soxB -encoded proteins were aligned to known conserved amino acid residues. The level of conservation ranged from 23% to 30%. A phylogenetic tree constructed from aligned amino acid sequences of SoxB revealed different clusters associated with the branches of phototrophic ,- and ,-proteobacteria. In general, soxB is widespread among the various phylogenetic groups, although this does not necessarily mean that the organism can use sulphur compounds. Our results suggest that the chemolithoautotrophy based on sulphur oxidation in coastal aquaculture is primarily sustained by the presence of sulphur oxidizers, which involve the soxB gene. This study aids identification of the phylogenetic characteristics related to sulphur bioremediation in poorly characterized coastal aquaculture environments. [source] Intake of phytochemicals among Japanese, calculated by the new FFF databaseBIOFACTORS, Issue 1-4 2004Junko Kita Abstract Effects of phytochemicals on human health are suggested from various animal experiments, but human studies remain insufficient. We have constructed a database of various phytochemicals (polyphenols, carotenoids, and sulphur compounds) (http://www.life-science.jp/fff/) and estimated the amount of intake among Japanese population. The subjects were volunteers (16 males and 63 females, averagely aged 71 and 61, respectively) in Iwate city. Average BMI was 23 in both sexes. Intake of 36 phytochemicals was calculated from one-day dietary records of all intake, by multiplying concentrations of each phytochemical in foods. Phytochemicals with average intake of at least 10 ,mole per day were catechin, isoflavones, isothiocyanate, ferulic acid, quercetin, cinnamic acid and chlorogenic acid. Chief component analysis yielded 12 factors (80%). [source] Floral scent of bat-pollinated species: West Africa vs. the New WorldBIOLOGICAL JOURNAL OF THE LINNEAN SOCIETY, Issue 2 2004STEFAN PETTERSSON Floral scent of seven West African bat-pollinated tree species, belonging to six families, was collected in situ from flowering individuals using headspace adsorption. The seven species shared neither any specific compounds nor any other discernible pattern in their floral scent composition. Most of the identified compounds are common in the floral scent of species pollinated by a variety of animals. Adansonia digitata (Bombacaceae) was the only African species found to have a substantial proportion of sulphur compounds in its floral scent. This feature contrasts with the sampled New World bat-pollinated plants, which frequently contain these compounds. The floral scent of Ceiba pentandra (Bombacaceae), native to both South America and Africa, contained no sulphur substances, contradicting a previous study in the New World that identified the major floral compounds as dimethyl disulphide and dimethyl trisulphide. We suggest that the differences in the floral scent of C. pentandra, including the absence of sulphur compounds in the African variety, result from the different selective regimes exerted by the Pteropotidae bats, in Africa, and Phyllostomidae bats, in the New World, that visit their flowers. © 2004 The Linnean Society of London, Biological Journal of the Linnean Society, 2004, 82, 161,168. [source] | |||||||||||||||||||