Generation of XXXX /skatole during malodor formation in the salivary sediment model system and initial examination of the oral bacteria involved.

@entity1522 @entity8209 @entity462 @entity219 @entity21482 @entity2340 @entity599 @entity104 @entity2523
Gram negative anaerobic microbial degradation of proteins, peptides and @entity1522 in saliva leads to production of oral malodor. Volatile @entity599 compounds (VSCs) from @entity462 and @entity104 /skatole (I/S) from @entity2340 are two major components of breath odor. In this study, salivary mixed bacteria and oral pure cultures were compared for their ability to produce odor from @entity462 , @entity2340 and salivary supernatant. The VSC malodor inhibitor, @entity219 , was used to help identify the malodor processes involved. Salivary sediment and salivary supernatant were both obtained from wax-stimulated whole saliva. Gram positive (13) and Gram negative (12) oral pure cultures of common salivary bacteria were each grown in appropriate media and harvested. Incubation mixtures were prepared with salivary sediment at 16.7% (v/v) or bacterial pure cultures at 8.3% (v/v). @entity462 or @entity2340 at 6 mM or salivary supernatant at 33.3% (v/v) was added. When included, @entity219 as @entity21482 was added at 6 mM. All incubations were carried out for 24 h at 37   C. Odor generation was assessed organoleptically (0-4 severity scale); VSC was determined with a Halimeter (Interscan Corp., Chatsworth, CA) and I/S was determined using Kovac's colorimetric method. Organoleptic odor levels produced by salivary sediment mixed bacteria with the three substrates tested were comparable, though @entity2340 and @entity462 generated distinct and characteristic odors. With @entity462 and supernatant, rapid and substantial VSC was generated; with @entity2340 no such VSC formation was observed. @entity219 inhibited VSC generation from @entity462 and from salivary supernatant but had no effect on I/S from @entity2340 . Surprisingly though, @entity219 which had no effect on I/S production from free @entity2340 , reduced I/S production from supernatant. Of the 12 Gram negative bacteria, 75% produced I/S (mean 3.1    1.5 SEM mg ml(-1)); most was generated by @entity2523 intermedia, @entity2523 and @entity8209 . Gram positive pure cultures produced none. Comparable levels of organoleptic odor were produced by @entity2523 from @entity2340 and @entity462 . Malodor produced orally is complex because multiple microbial types, substrates, metabolic pathways and hence end products are involved. @entity219 clearly inhibited I/S production in salivary supernatant, possibly by interfering with the release of @entity2340 from peptides/proteins.
