Beneficial Effects of Lactobacillus casei ATCC 334 on Halitosis Induced by Periodontopathogens
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Halitosis is caused by consumption of certain foods ordrinks and production of volatile sulfur compounds (VSCs)by periodontopathogens. VSCs-related halitosis is noteasily removed using mechanical or chemical therapiessuch as dental floss, plaque control and mouth rinse. Lactobacillus are known to be probiotics and stimulateimmune systems of human. Furthermore, L. casei ATCC334 and L. rhamnosus GG have an effect on protection ofdental caries in vitro studies. The aim of this study was toinvestigate effect of Lactobacillus on halitosis byFusobacterium nucleatum- and Porphyromonas gingivalisproducingVSCs and to analyze inhibitory mechanism. Theperiodontopathogens were cultivated in the presence or theabsence Lactobacillus, and the level of VSCs was measuredby gas chromatograph. For analysis of inhibitorymechanisms, the susceptibility assay of the spent culturemedium of Lactobacillus against F. nucleatum and P. gingivalis was investigated. Also, the spent culture mediumof Lactobacillus and periodontopathogens were mixed, andthe emission of VSCs from the spent culture medium wasmeasured by gas chromatograph. L. casei and L. rhamnosus significantly reduced production of VSCs. L. casei and L. rhamnosus exhibited strong antibacterial activity against F. nucleatum and P. gingivalis. The spent culture medium ofL. casei inhibited to emit gaseous hydrogen sulfide, methylmercaptan and dimethyl sulfide from the spent culturemedium of periodontopathogens. However, the spentmedium of L. rhamnosus repressed only dimethyl sulfide. L. casei ATCC 334 may improve halitosis by growthinhibition of periodontopathogens and reduction of VSCsemission.
Abstract
Halitosis is caused by consumption of certain foods ordrinks and production of volatile sulfur compounds (VSCs)by periodontopathogens. VSCs-related halitosis is noteasily removed using mechanical or chemical therapiessuch as dental floss, plaque control and mouth rinse. Lactobacillus are known to be probiotics and stimulateimmune systems of human. Furthermore, L. casei ATCC334 and L. rhamnosus GG have an effect on protection ofdental caries in vitro studies. The aim of this study was toinvestigate effect of Lactobacillus on halitosis byFusobacterium nucleatum- and Porphyromonas gingivalisproducingVSCs and to analyze inhibitory mechanism. Theperiodontopathogens were cultivated in the presence or theabsence Lactobacillus, and the level of VSCs was measuredby gas chromatograph. For analysis of inhibitorymechanisms, the susceptibility assay of the spent culturemedium of Lactobacillus against F. nucleatum and P. gingivalis was investigated. Also, the spent culture mediumof Lactobacillus and periodontopathogens were mixed, andthe emission of VSCs from the spent culture medium wasmeasured by gas chromatograph. L. casei and L. rhamnosus significantly reduced production of VSCs. L. casei and L. rhamnosus exhibited strong antibacterial activity against F. nucleatum and P. gingivalis. The spent culture medium ofL. casei inhibited to emit gaseous hydrogen sulfide, methylmercaptan and dimethyl sulfide from the spent culturemedium of periodontopathogens. However, the spentmedium of L. rhamnosus repressed only dimethyl sulfide. L. casei ATCC 334 may improve halitosis by growthinhibition of periodontopathogens and reduction of VSCsemission.
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