Phyllanthus emblica fruit extract alleviates halitosis and reduces the inflammatory response to oral bacteria

Objective: To assess the efficacy of Phyllanthus emblica extract in alleviating halitosis and reducing the inflammatory response to halitosis -related bacteria. Methodology: This investigation, using Phyllanthus emblica fruit extract (PE), involved four aspects. First, we evaluated the effect on growth and aggregation of halitosis -related bacteria, including Fusobacterium nucleatum , Porphyromonas gingivalis , and Solobacterium moorei , using a microdilution assay and scanning electron microscopy. Second, volatile sulfur compound (VSC) levels were measured on individuals with halitosis in randomized short-term (26 participants) and double-blind randomized long-term trials (18 participants in each group) after rinsing with PE for 3, 6, and 12 h, and 28 days. Third, we analyzed proinflammatory cytokine expression in TR146 cells using quantitative real-time PCR and enzyme -linked immunosorbent assays. Lastly, we assessed pro -inflammatory cytokine secretion and Toll -like receptor (TLR) 2 mRNA expression via the same experimental methods in a three-dimensional oral mucosal epithelial model (3D OMEM). Results: PE extract dose -dependently inhibited the growth of F. nucleatum (50% inhibition concentration [IC 50 ]=0.079%), P. gingivalis (IC 50 =0.65%), and S. moorei (IC 50 =0.07%) and effectively prevented bacterial aggregation. Furthermore, VSC contents decreased significantly at 3, 6, and 12 h after rinsing with 5% PE compared with those in the control. Long-term use of mouthwash containing 5% PE for 28 days led to a significant decrease in VSC contents. PE attenuated the F. nucleatum - or P. gingivalis -stimulated mRNA expression and protein release of interleukin (IL) -6 and IL -8 in TR146 cells. It also suppressed IL -8 and prostaglandin E2 secretion and TLR2 mRNA expression in F. nucleatum - induced OMEMs. Conclusion: Our findings support the use of PE in oral care products to alleviate halitosis and it may reduce inflammation.