Wasabi versus canker sores in mouth?

This is of some interest. I found a 2006 article online at

http://www.highbeam.com/doc/1G1-152936882.html

which gave support to a much earlier report in a science journal
stating that dental scientists, exploring reasons for low measures of
dental plaque among many Japanese nationals, had found that the
wasabi they were eating strongly suppressed bacteria in the mouth.
They then determined that the active agent was the family of isothio-
cyanates in wasabi which gives the green radish paste its pungency.

On a whim, I personally began using a smidgeon of wasabi with my
regular toothpaste. This was about ten years ago. I can't swear that
my tooth decay rate has gone down significantly. I'm just a data
point.

However, I did find that I no longer suffered from canker sores inside
my mouth, usually guaranteed to occur after abrasions or other trauma
to my mouth, many times a year. It had been quite a burden.

But for ten years I've had no canker sores at all.

Canker sores are usually posited to be associated with various
viruses.
But there may be primary or at least secondary bacterial infection at
work. I'm guessing that the microbe count in my mouth is sufficiently
reduced below some threshold level.

Again, I'm just one data point, but I'll continue with my little
regime,
thank you. I'd be curious to see if others have had the same
experience.