Induction and inhibition of oral malodor

Nao Suzuki, Masahiro Yoneda, Toru Takeshita, Takao Hirofuji, Takashi Hanioka

Research output: Contribution to journalReview article

1 Citation (Scopus)

Abstract

Volatile sulfur compounds (VSCs) such as hydrogen sulfide (H2S) and methyl mercaptan (CH3SH) are the main components of oral malodor, and are produced as the end products of the proteolytic processes of oral microorganisms. The main pathway of proteolysis is the metabolism of sulfur-containing amino acids by gram-negative anaerobic bacteria. Gram-positive bacteria may promote VSC production by gram-negative anaerobes by cleaving sugar chains from glycoproteins and thus providing proteins. A large variety of bacteria within the oral microbiota are thought to be involved in the complex phenomenon of halitosis. Oral microbiota associated with a lack of oral malodor, oral microbiota associated with severe and H2S-dominant oral malodor, and oral microbiota associated with severe and CH3SH-dominant oral malodor have been distinguished through molecular approaches using the 16S rRNA gene. Pathological halitosis may primarily be addressed through treatment of causative diseases. In all cases, plaque control is the basis of oral malodor control, and dentifrices, mouthwashes, and functional foods play a supplementary role in addition to brushing. Recently, the use of natural ingredients in products tends to be favored due to the increase in antibiotic-resistant strains and the side effects of some chemical ingredients. In addition, probiotics and vaccines are expected to offer new strategies for improving the oral conditions through mechanisms other than antibacterial agents.

Original languageEnglish
Pages (from-to)85-96
Number of pages12
JournalMolecular Oral Microbiology
Volume34
Issue number3
DOIs
Publication statusPublished - Jun 1 2019

Fingerprint

Microbiota
Halitosis
Sulfur Compounds
Gram-Negative Anaerobic Bacteria
Mouthwashes
Anti-Bacterial Agents
Dentifrices
Sulfur Amino Acids
Hydrogen Sulfide
Functional Food
Probiotics
Gram-Positive Bacteria
rRNA Genes
Sulfhydryl Compounds
Proteolysis
Glycoproteins
Vaccines
Bacteria
Proteins

All Science Journal Classification (ASJC) codes

  • Microbiology
  • Immunology
  • Dentistry(all)
  • Microbiology (medical)

Cite this

Suzuki, N., Yoneda, M., Takeshita, T., Hirofuji, T., & Hanioka, T. (2019). Induction and inhibition of oral malodor. Molecular Oral Microbiology, 34(3), 85-96. https://doi.org/10.1111/omi.12259

Induction and inhibition of oral malodor. / Suzuki, Nao; Yoneda, Masahiro; Takeshita, Toru; Hirofuji, Takao; Hanioka, Takashi.

In: Molecular Oral Microbiology, Vol. 34, No. 3, 01.06.2019, p. 85-96.

Research output: Contribution to journalReview article

Suzuki, N, Yoneda, M, Takeshita, T, Hirofuji, T & Hanioka, T 2019, 'Induction and inhibition of oral malodor', Molecular Oral Microbiology, vol. 34, no. 3, pp. 85-96. https://doi.org/10.1111/omi.12259
Suzuki, Nao ; Yoneda, Masahiro ; Takeshita, Toru ; Hirofuji, Takao ; Hanioka, Takashi. / Induction and inhibition of oral malodor. In: Molecular Oral Microbiology. 2019 ; Vol. 34, No. 3. pp. 85-96.
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