AN INSILICO APPROACH TO TREAT HALITOSIS DISEASE USING MINT COMPOUND- BENZYDAMINE

Abstract

Halitosis has a large social and economic impact. For the majority of patients suffering from bad breath, it causes embarrassment and affects their social communication and life. Moreover, halitosis can be indicative of underlying diseases. Sulphur-containing amino acids [cysteine] are broken down by the anaerobic bacteria to release volatile sulphur compounds. Certain non-sulphur containing substances like diamines [cadaverine (cadaver smell) and putrescine (rotting meat smell)], acetone and acetaldehyde also contribute to halitosis emanating from the oral cavity. The substances that give the mints their characteristic aromas and flavours are menthol (the main aroma of Peppermint and Japanese Peppermint) and pulegone (in Pennyroyal and Corsican Mint). The compound primarily responsible for the aroma and flavour of spearmint is R-carvone. Molecular docking studies were carried with docking programmed. Molecular docking determines the affinity of the ligand molecule towards a target whose 3D structure is known.