Deodorization Effect Research Articles

Iron sequestration on skin: a new route to improved deodorancy

Axillary malodour is caused by the biotransformation of non-odorous precursors present in apocrine sweat and sebum by the axillary microflora. To counter this, underarm products typically contain high levels of bactericides. However, after an initial decrease in bacterial numbers, the surviving cells grow, producing a concomitant rise in axillary odour. A sustained deodorant effect might be achieved without recourse to bactericidal action if this bacterial growth could be inhibited for extended periods. The current study attempted to inhibit axillary bacterial growth by nutrient deprivation, primarily that of iron (Fe(III)). In vitro analyses identified iron (Fe(III)) as the trace metal whose deprivation had the most profound effect on bacterial growth. Further in vitro investigations with Fe-chelating agents demonstrated that a number of compounds with high binding constants for Fe(III) showed optimal activity. One candidate molecule, diethylenetriaminepentaacetic acid (DTPA), was capable of effectively inhibiting bacterial growth in vitro and on the skin of the lower back. Some bacterial species could additionally utilize iron bound to the iron carrier protein transferrin present in eccrine sweat. This was minimized by the use of an agent, butylated hydroxytoluene (BHT), capable of liberating iron from transferrin via reduction of transferrin-bound ferric ions, allowing subsequent sequestration of Fe(II). Deodorant efficacy evaluation of the combination of DTPA and BHT showed deodorancy benefits over and above that afforded by DTPA alone. This mixture of DTPA and BHT supplemented to a standard ethanolic deodorant, used on 50 people for 2 weeks, was highly effective in limiting bacterial growth in the axilla. Total aerobic bacteria in the axillae were reduced from a mean of log 5.75 (+/-0.73) to log 4.50 (+/-0.90) colony-forming units (cfu) cm(-2) (n = 27, P < 0.01) compared with a non-fortified standard ethanolic deodorant. This was reflected in significant decreases in axillary malodour production, as determined by malodour assessments (P < 0.01). The profile of the axillary microflora was maintained, and all populations were rapidly returned to preuse levels after cessation of product use. This new deodorant technology was benchmarked against leading antimicrobial-based deodorant systems. In three separate deodorant efficacy evaluations, the combination of DTPA and BHT was tested against Triethyl citrate, Triclosan and Farnesol in standard unfragranced ethanolic formulations. The combination of DTPA and BHT showed highly significant deodorancy benefits over and above all these antimicrobial-based deodorant technologies. The combination of an efficient iron chelator with an agent capable of liberating iron from transferrin offers significant benefits in terms of bacterial growth inhibition on the skin and provides a new route to axillary deodorancy.

충치균 (Streptococcus mutans)에 대한 다시마 추출물의 항균활성

우리 나라 연안에서 채취한 해조류 27종의 <TEX>$80\%$</TEX> ethanol 추출물이 Streptococcus mutans KCTC 3300의 증식에 미치는 영향을 검색하고, 다시마의 추출용매별 항균성과, <TEX>$80\%$</TEX> ethanol 추출물을 용매분획하였을 때 획분별 MIC를 측정하였다. S. mutans KCTC 3300에 대한 해조류 추출물의 항균활성은 다시마가 가장 강하였고, 갈파래, 청각, 감태, 곰피 및 미역도 비교적 높은 활성을 나타내었으며 홍조류보다 갈조류와 녹조류에 속하는 종이 대체적으로 강하였다 다시마의 항균활성은 추출용매에 따라 차이가 있었으나 용매별 가용성 획분의 량과 항균성간에는 뚜렷한 관련이 나타나지 않았다. 5. mutans KCTC 3300과 S. sobrinus KCTC 3307에 대한 해조류의 <TEX>$80\%$</TEX> ethanol 추출물의 MIC는 해조류의 종뿐만 아니라 동일한 해조류 추출물의 경우에도 균종에 따라 차이가 있었다. 다시마의 <TEX>$80\%$</TEX> ethanol 추출물을 유기용매를 사용하여 순차 분획하였을 때 항균활성 물질의 대부분은 ether 획 분에 이행하여 이 획분의 MIC는 105<TEX>$\mu$</TEX>g/mL이었고, 수용성 획분은 약 5,500<TEX>$\mu$</TEX>g/mL의 농도에서도 균의 증식을 저지하지 못하였다. In previous reports the authors have screened the inhibition effects of marine algae extracts on halitosis, and demonstrated that a brown algae, Eisenia bicyclis (' Daehwang') possess not only strong deodorant effect bug also considerable anticariogenic activities. In this study, we screened antibacterial effects of various marine algae, and measured minimum inhibitory concentration (MIC) value of them against mutans streptococci in vitro. Among the 27 species of marine algae, <TEX>$80\%$</TEX> ethanol extract of dried sea-mustard, Laminaria japonica ('Dasima') showed the strongest inhibition activity against Streptococcus mutans KCTC 3300. The extracts of Ulva lactuca ('Galparae'), Codium fragile ('Cheonggak'), Ecklonia cava ('Gamtae'), E. stolonifera ('Gompi') and Undalia Pinnatifida ('Miyeok') showed slightly weaker inhibitory potency than L. japonica. Differences of MIC values in <TEX>$80\%$</TEX> ethanol extract of some species of marine algae were observed depending on test bacterial species, i.e., S. mutans KCTC 3300 or S. sobrinus KCTC 3307. Eighty percent ethanol extract of dried L japonica was fractionated with diethyl ether, chloroform, ethyl acetate, n-buthanol and water successively, The ether-soluble fraction had inhibitory effect on S. mutans KCTC 3300, however the inhibitory effects were not found in the other fractions. The MIC values of <TEX>$80\%$</TEX> ethanol extract and ether fraction were 180 and 105 <TEX>$\mu$</TEX>g/mL respectively, while no significant inhibition activity of water-soluble fraction was found even when the fraction was added up to 5,500 <TEX>$\mu$</TEX>g/mL.

光触媒膜付き蛍光ランプの脱臭効果

光触媒膜付き蛍光ランプの脱臭効果

Effect of Proanthocyanidin-Rich Extract from Grape Seeds on Human Fecal Flora and Fecal Odor

The aim of this study was to evaluate the effects of proanthocyanidin-rich extracts from grape seeds on human fecal  ora and fecal odor. Proanthocyanidin-rich extract containing 38.5% proanthocyanidin was administered to nine healthy adults at a dose of 0.5 g/day (0.19 g/day as proanthocyanidin) for 2 weeks, and proanthocyanidin-rich extract containing 89.3% proanthocyanidin was administered to eight elderly inpatients at a dose of 0.43 g/day (0.38 g/day as proanthocyanidin) for 2 weeks. Green tea extract and/or champignon extract, both of which have been found to have a deodorant effect on fecal odor, were administered in a similar manner as controls. In healthy adults, marked decreases in fecal odor and concentrations of methyl mercaptan and hydrogen sul. de in feces were observed during proanthocyanidin-rich extract intake, but the effects of green tea extract and champignon extract were weak. After 2 weeks of proanthocyanidin-rich extract intake, the number of Bifidobacterium had increased significantly (p<0.05), whereas the number of Enterobacteriaceae tended to decrease ( p =0.121). The level of putrefactive substances, including ammonia, phenol, p -cresol, 4-ethylphenol, indole, and skatols tended to decrease after proanthocyanidin-rich extract intake, and fecal pH also tended to decrease. Nurses and hospital aides performed organoleptic evaluations that showed less fecal odor in elderly inpatients with proanthocyanidin-rich extract intake than with champignon extract intake. In an in vitro study, the proanthocyanidin-rich extract reduced methyl mercaptan and hydrogen sul. de release from the feces of healthy adults, and also reduced methyl mercaptan release from methyl mercaptan solution. The absorptive ability of methyl mercaptan was stronger in procyanidin oligomers larger than decamer than procyanidin dimer to tetramer. These results suggest that proanthocyanidin-rich extract from grape seed intake induces a reduction in the level of putrefactive products in the intestine, which may be linked to the modest change in the numbers of Bifidobacterium and Enterobacteriaceae . They also suggest that the strong deodorant effect of proanthocyanidins on fecal odor is due to the decrease of putrefactive products and the absorption of malodorous compounds from feces by the larger molecular procyanidin oligomers in the proanthocyanidins. Keywords : proanthocyanidin, grape seed extract, polyphenol, fecal  ora, fecal odor.

各種粉末の製造技術，製造方法 木材チップ，コーヒー等の産業廃棄物による炭化材と脱臭及び脱色効果

Residues such as wood chips or coffee dregs have been disposed of industrial waste.However owing to revision of the relevant laws, it has become necessary that more than 20% of the waste is recycled. In this study, wood chips and coffee dregs were baked in a self-burning rotary kiln to produce porous carbonized materials. We examind five types of specimens, i.e., wood chips baked with and without clay minerals, coffee dregs baked with and without clay minerals and conventional carbon made of coconut palm. Deodorization effect concerning gas emitted from garbage, river water, industrial wastes and decolorization concerning river water were evaluated. The carbonized materials made of wood chips or coffee dregs baked without clay minerals indicated good performance.

ＭｇＯ複合化シリカの消臭作用及び制汗剤への応用

We developed the new powder for cosmetics. This powder is porous silica beads containing particles of magnesium oxide and measures about 7μm in diameter (MgO-SiO2 complex powder).From results of sensory tests and ratio of coefficient friction, we found this complex powder had smooth texture nearly equal to silica beads. And the deodorant efficacy, we evaluated by sensory tests and odor sensor, was higher in this powder than magnesium oxide powder by itself. This result suggests this complex powder has some synergistic effects.In vivo test, the aerosol antiperspirant containing this complex powder showed good deodorant effect, too.

Effect of Supplements of Tea Polyphenols on the Caecal Flora and Caecal Metabolites of Chicks

The effects of tea polyphenols on the caecal flora and caecal metabolites were studied in eight 24-d-old and eight 56-d-old chickens, which consumed a basal diet (control) or the diet supplemented with tea polyphenols (2 g/kg diet) for periods of up to 56d of age. On day 24 of tea polyphenols administration, the number of total bacteria and bacteroidaceae significantly decreased ( P < 0.01 ), but staphylococci increased ( P < 0.05). The frequency of the occurrences of pseudomonads and yeasts significantly increased ( P < 0.05), but that of moulds decreased ( P < 0.01). Also, caecal concentrations of ammonia ( P < O.O1). phenol ( P <0.01), p-cresol ( P < 0,05) and skatol ( P < O.05) were significantly reduced. On day 56 of administration, lactobacilli significantly increased ( P < 0.05), whereas enterobacteriaceae decreased ( P < 0.05). as did the detection rate of proteus ( P < 0.05). Caecal concentrations of ammonia ( P < 0.05) andethylphenol ( P < 0.05) weresignificantly reduced, but aceticand butyricacidincreased greatly ( P < O.OS). The deodorant effect on caecal contents was noticeable during tea polyphenols administration. Keywords - Caecal bacterial metabolism: Chicks; Intestinal flora; Tea polyphenols.

Effects of deodorization and steam‐refining parameters on finished oil quality

Deodorization and steam‐refining parameters have significant impact on the quality of finished oil. Hence, optimization of parameters is critical for the production of acceptable oil. Temperature, time, throughput rate, sparging steam rate and pressure must be optimized to produce edible oil with desirable characteristics. Process optimization modeling in the laboratory, pilot plant and refinery is utilized to obtain predictive equations correlating product characteristics with deodorization parameters and feedstock properties. This optimization technique is demonstrated on model feedstocks and typical commercial oil. Finished corn and soybean oil quality are expressed by tocopherols and free fatty acid levels and sensory attributes during accelerated storage.

Effects of refining on chemical and physical properties of palm oil products

AbstractSome chemical changes in the composition and physical properties of palm oil products are discussed. The effects of bleaching and deodorization on oxidative properties and possible isomerization and interesterification of the fatty acids were indicated from laboratory refining experiments. Investigation of commercial samples of refined palm oil products showed that the conjugated dienes and trienes formed are minimal, indicating the use of good quality raw materials and mild processing conditions. Very little isomerization occurred in commercial refined products as indicated from the level oftrans acids, and changes in the POP to PPO triglycerides due to possible interesterification were insignificant. Changes in physical properties were inevitable due to the removal of free fatty acids and diglycerides and to minor impurities.

Chemical and physical effects of processing fats and oils

AbstractSoybean oil is processed for a variety of food uses, salad/cooking oil, margarine and shortening. Crude soybean oil is composed mainly of triglycerides but also contains measurable amounts of minor constituents that may have beneficial or detrimental effects on oil characteristics. The nature of these minor constituents, the role they play in oil stability or deterioration and their fate during processing are subjects of this review. Iodine value, fatty acid composition, solid fat index and congeal point are chemical and physical characteristics of oil that are affected by the hydrogenation process. Techniques and effects of degumming, alkali refining, bleaching, hydrogenation, winterization and deodorization are discussed. Utilization or disposal of by‐products or wastes from each processing step is reviewed.

Quality of oil from damaged soybeans

Abstract and SummaryVarious processing steps were explored in an at‐tempt to improve the quality of oil from field‐ and storage‐damaged soybeans. A crude soybean oil (5.7% free fatty acid) commercially extracted from damaged soybeans was degummed in the laboratory with different reagents: water, phosphoric acid, and acetic anhydride. Two alkali strengths, each at 0.1 and 0.5% excess, were used to refine each degummed oil. After vacuum bleaching (0.5% activated earth) and deodorization (210 C, 3 hr), these oils were un‐acceptable as salad oils. A flavor score of 6.0 or higher characterizes a satisfactory oil. Scores of water and phosphoric acid degummed oils ranged from 4.5 to 5.1, while acetic anhydride degummed oils aver‐aged 5.6. Flavor evaluations of (phosphoric acid de‐gummed) single‐ and double‐refined oils (210 C deodorization) showed that the latter were signifi‐cantly better. Flavor scores increased from 5.0 to about 6.0. To study the effects of deodorization tem‐perature, the crude commercial oil was alkali‐refined, water‐washed and bleached with 0.5% activated earth, but the degumming step was omitted. Flavor evalua‐tion of oil deodorized at 210, 230, and 260 C showed that each temperature increment raised flavor scores significantly. Further evaluations of specially proc‐essed oils (water, phosphoric acid, and acetic anhy‐dride degummed oils given single and double refinings and deodorized at 260 C) showed that deodorization temperature is the most important factor affecting the initial quality of oil from damaged beans. Flavor evaluations showed that hydrogenation and hydro‐genation‐winterization treatments produced oils of high initial quality, but with poorer keeping proper‐ties than oils from normal beans. No evidence was found implicating nonhydratable phosphatides in the oil flavor problem. Iron had a deleterious effect in oils not treated with citric acid during deodorization.

APPLYING PROTEOLYTIC ENZYMES ON SOYBEAN. 6. Deodorization Effect of Aspergillopeptidase A and Debittering Effect of Aspergillus Acid Carboxypeptidase

SUMMARY— A proteolyzate obtained by treating an isolated soybean protein preparation with Molsin, a crude preparation of aspergillopeptidase A (APase A), was less bitter and contained larger amounts of free amino acids, especially hydrophobic amino acids. A proteolyzate obtained by treating this protein preparation with crystallized APase A was much more bitter and contained smailer amounts of free amino acids, mainly consisting of hydrophilic amino acids. The latter was richer in peptides than the former, bearing hydrophobic amino acid residues near the C‐termini. Difference in N‐terminal amino acid composition apparently has not been found between the 2 proteolyzates. These results indicate that Molsin per se contains a certain carboxypeptidase which decomposes the C‐terminal structures and, consequently, lessens the bitterness (debittering effect). This carboxypeptidase was found to be identical with aspergillus acid carboxypeptidase (AACPase). Abase A, as well as MO/sin, was effective in removing odor ants, i.e., n‐hexanal, n‐hexanol and n‐heptanol, from the isolated soybean protein preparation Ideodorization effect). AACPase seemed to have no deodorization effect. A method was suggested to prepare a deodorized and debittered proteolyzate by a combination use of APase A and AACPase.

A Proposed Method for Determining the Effect of Deodorants on the Elimination of Alcohol Breath

A preliminary in vitro study to determine the effect of alcohol vapor on the surface tension of water was carried out. A similar determination of the effect of alcohol breath was tried with positive results, which suggested a method for determining the effect of deodorants on the elimination of alcohol breath.

A Study in the Measurements of Odors and the Deodorizing Effects of Certain Materials

The effects of air contaminations caused by certain standard odorants on the surface tension of a liquid drop were determined with and without the presence of deodorants. An attempt to develop a standardized statistically sound technique for measuring the effect of deodorants was made.

Effects of deodorization on the stability of vegetable oils

SummaryCorn oil, soybean oil, and grain sorghum oil have been deodorized in a laboratory unit equipped with a take‐off for removal of samples at various times during deodorization. Stabilities of the oils increase rapidly during the initial part of the deodorization and this increase is caused apparently by heat destruction of pro‐oxidants such as peroxides rather than by removal of volatile materials through steam distillation. These laboratory results were confirmed by a similar study of commercial deodorization of alkali‐refined and winterized corn oil.

Effect of deodorization and antioxidants on the stability of lard

DEODORIZATION produced no appreciable increase in the stability of steam-rendered lard but significantly increased the stability of kettlerendered lard. A substantial increase in the stability of lard was produced by tocopherol, regardless of whether it was added as a pure compound, as a concentrate, or as a tocopherol-bearing oil. Accelerated tests showed that this increase was more than doubled when small amounts of synergists also were added. Deodorization of the lard prior to addition of the synergistic antioxidant compositions produced even greater stability. Nordihydroguaiaretic acid was more effective than tocopherol as an antioxidant for lard, as determined by both the active oxygen and the oxygen-absorption methods. Deodorization of the lard prior to addition of this antioxidant and synergists did not effect further increase in stability over that obtained by the addition of these materials to undeodorized lard.