Inhibition of volatile sulphur compounds production in fermenting saliva

ABSTRACT

Oral malodour is mainly due to volatile sulphur compounds [VSC]. The aim of this study was to evaluate the ability of different reagents to reduce VSC production by oral micro-organisms in vitro, and comparatively assess the degree of bacterial growth. A Halimeter[TM] [Interscan Corp., Chatsworth, CA] was used to enable VSC detection in saliva. Samples of saliva were collected from ten healthy individuals, incubated at 37°C for 24 hours, in presence or absence of the following reagents; Vitamin C, Citric acid [with or without chitosan], Calcium, Glucose, Magnesium, Manganese, and Zinc. The results showed a decrease of VSC production varying from 29.9 +/- 3.1% [magnesium], to 9.8 +/- 1.5% [citric acid plus chitosan], and no VSC inhibition was achieved with calcium alone 91.7 +/- 8.6%, of control values. Interestingly the citric acid with chitosan decreased also the bacterial growth down to 43.7 +/- 2.0% of the control values of CFU-total bacteria. All the differences were statistically significant [ANOVA, at least p<005]. In conclusion malodour inhibition by the above mentioned reagents was ascertained. The inhibitory effect of glucose pointed out the shift of metabolism in the presence of this metabolite