Saponin derived from quinoa shows antibacterial effects against halitosis-related bacteria

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(Natural News) A team of researchers from Qilu University of Technology and the Chinese Academy of Agricultural Sciences in China examined the antibacterial effects of saponin obtained from quinoa (Chenopodium quinoa) husk against bacteria that cause halitosis. The research team published their findings in the journal BMC Complementary and Alternative Medicine.

  • Quinoa is a staple food in South America, and its husk contains a higher saponin content than grains.
  • Saponin is considered the most significant anti-nutritional component in the quinoa seed.
  • Saponin derived from quinoa is shown to exhibit anti-inflammatory and antifungal activity.
  • However, the antibacterial effects of quinoa saponins against halitosis-related bacteria are still unclear.
  • Therefore, the researchers investigated the effect of saponins from quinoa husk against halitosis-related bacteria, such as Porphyromonas gingivalis, Clostridium perfringens, and Fusobacterium nucleatum.
  • They used alkali transformation for quinoa saponins to improve their antifungal and molluscicidal activities.
  • The research team found that quinoa saponins exhibited strong inhibitory activity against the halitosis-related bacteria, especially against F. nucleatum.
  • It also destroyed the bacterial membrane structure, which led to the death of the bacteria.

Based on the results, the research team concluded that quinoa saponins may be an effective antibacterial agent for the treatment of halitosis.

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Journal Reference:

Sun X, Yang X, Xue P, Zhang Z, Ren G. IMPROVED ANTIBACTERIAL EFFECTS OF ALKALI-TRANSFORMED SAPONIN FROM QUINOA HUSKS AGAINST HALITOSIS-RELATED BACTERIA. BMC Complementary and Alternative Medicine. 12 February 2019; 19:46. DOI: 10.1186/s12906-019-2455-2

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