Department of Interdisciplinary Medicine, School of Medicine, University of Bari Aldo Moro, Bari, Italy.
City Unity College, Athens, Greece.
J Biol Regul Homeost Agents. 2018 Sep-Oct;32(5):1323-1328.
Oral bacteria that degrade sulphur-containing amino acids (cysteine, cystine, and methionine) produce volatile sulphur compounds (VSCs = hydrogen sulphide, methyl mercaptan, and dimethyl sulphide) highly correlated with halitosis. When these bacteria are given the right environment, i.e. periodontal disease, cariogenic biofilm or food source they can grow in number very quickly and will start to convert proteins to VSC that, together with volatile fatty acids are largely responsible for oral malodor. Recently, the prevention of dental caries and periodontal diseases using various probiotics has been attempted. The purpose of this study was to investigate the effects of probiotics based on in vitro analysis, such as antibacterial activity, and to evaluate the neutralizing effect of probiotics on halitosis, the levels of VSCs were measured by gas chromatography. .
能降解含硫氨基酸（半胱氨酸、胱氨酸和蛋氨酸）的口腔细菌会产生与口臭高度相关的挥发性硫化合物（VSCs=硫化氢、甲硫醇和二甲硫）。当这些细菌处于合适的环境中，即牙周病、致龋生物膜或食物来源时，它们的数量会迅速增加，并开始将蛋白质转化为 VSC，挥发性脂肪酸在很大程度上导致口腔异味。最近，人们尝试使用各种益生菌来预防龋齿和牙周病。本研究旨在通过体外分析（如抗菌活性）来研究基于益生菌的效果，并评估益生菌对口臭的中和作用，通过气相色谱法测量 VSCs 的水平。
