Inhibitory Effect ofEnterococcus faeciumWB2000 on Volatile Sulfur Compound Production byPorphyromonas gingivalis

Abstract

Volatile sulfur compounds (VSCs) produced by oral anaerobes are the major compounds responsible for oral malodor. Enterococcus faecium WB2000 is recognized as an antiplaque probiotic bacterium. In this study, the effect of E. faecium WB2000 on VSC production by Porphyromonas gingivalis was evaluated, and the mechanism of inhibition of oral malodor was investigated. P. gingivalis ATCC 33277 was cultured in the presence of four lactic acid bacteria, including E. faecium WB2000. Subsequently, P. gingivalis ATCC 33277, W50, W83, and two clinical isolates were cultured in the presence or absence of E. faecium WB2000, and the emission of VSCs from spent culture medium was measured by gas chromatography. The number of P. gingivalis ATCC 33277 in mixed culture with E. faecium WB2000 decreased at 6 h, and the rate of decrease was higher than that in mixed cultures with the other lactic acid bacteria. The numbers of five P. gingivalis strains decreased at similar rates in mixed culture with E. faecium WB2000. The concentration of methyl mercaptan was lower in spent culture medium from P. gingivalis and E. faecium WB2000 cultures compared with that from P. gingivalis alone. Therefore, E. faecium WB2000 may reduce oral malodor by inhibiting the growth of P. gingivalis and neutralizing methyl mercaptan.

Volatile Sulfur Compounds Produced by the Anaerobic Bacteria Porphyromonas spp. Isolated from the Oral Cavities of Dogs

“…However, further investigation is needed to decide due to insufficient numbers in the present study. The characteristic of CH 3 SH-dominant VSC production was also reported in P. gingivalis in humans [16][17][18]. A clear difference was observed between Porphyromonas spp.…”

A comprehensive review of the application of probiotics and postbiotics in oral health

“…Also, no significant decrease in breath VSCs concentration or organoleptic scores was observed after consuming milk containing L. casei Shirota ( Sutula et al., 2013 ). Anti-VSC effects by non-oral bacteria such as S. thermophilus , E. faecium , and W. cibaria have also been reported in laboratory studies ( Lee and Baek, 2014 ; Jang et al., 2016 ; Suzuki et al., 2016 ). It seems that the effect of probiotics, mostly used in commercial foods, has been less investigated in past studies.…”

Inhibitory effect of the probiotic bacteria, Weissella cibaria CMU on halitosis: a randomized placebo-controlled study

“…Suzuki et al 26) showed that Enterococcus faecium could reduce halitosis by inhibiting P. gingivalis growth and neutralizing methyl mercaptan, and Lee and Baek 27) showed that Streptococcus thermophilus reduces halitosis by inhibiting P. gingivalis growth and neutralizing sulfur compounds directly or via metabolic products. Kim and Kim 28) confirmed that L. salivarius and L. delbrueckii subsp.…”