Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
Osaka University Shimadzu Omics Innovation Research Laboratories, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
J Biosci Bioeng. 2022 Jul;134(1):77-83. doi: 10.1016/j.jbiosc.2022.04.002. Epub 2022 Apr 26.
Halitosis is formed mainly by the volatile compounds produced by periodontal bacteria. Three volatile sulfur compounds (VSCs), hydrogen sulfide, methanethiol, and dimethyl sulfide, have attracted attention as major components of halitosis. However, these compounds cannot account for all odors. In this study, we profiled volatile compounds from the culture supernatants of periodontal bacteria using gas chromatography/mass spectrometry/olfactometry analysis with a monolithic silica gel adsorption device to investigate the potential odorous compounds. Periodontal bacteria have been found to produce volatile compounds belonging to various classes, such as alcohols, ketones, fatty acids, and aromatic compounds, in addition to VSCs. In addition, VSCs different from hydrogen sulfide and methanethiol, which are considered important causative compounds, may also influence to halitosis.
口臭主要是由牙周细菌产生的挥发性化合物形成的。三种挥发性硫化合物（VSCs），硫化氢、甲硫醇和二甲硫，作为口臭的主要成分引起了人们的关注。然而，这些化合物不能解释所有的气味。在这项研究中，我们使用气相色谱/质谱/嗅觉分析联用技术，使用整体硅胶吸附装置，从牙周细菌的培养上清液中分析挥发性化合物，以研究潜在的有气味的化合物。已经发现牙周细菌除了 VSCs 之外，还会产生属于各种类别的挥发性化合物，如醇、酮、脂肪酸和芳香族化合物。此外，除了被认为是重要致病化合物的硫化氢和甲硫醇之外，VSCs 也可能对口臭产生影响。
