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

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

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 (I...

Full description

Bibliographic Details
Main Authors: Wu Qiao, Fang Wang, Xiaochen Xu, Shujun Wang, Joe Mac Regenstein, Bin Bao, Ming Ma
Format: Article
Language:English
Published: SpringerOpen 2018-10-01
Series:AMB Express
Subjects:
Egg yolk immunoglobulin
Porphyromonas gingivalis
Periodontal inflammation
Halitosis
Volatile sulfur compounds
Volatile organic compounds
Online Access:http://link.springer.com/article/10.1186/s13568-018-0706-0

Internet

http://link.springer.com/article/10.1186/s13568-018-0706-0

Similar Items