Volatile Sulphur Compounds (volatile + sulphur_compound)

Distribution by Scientific Domains


Selected Abstracts


The role of cysteine and cysteine,S conjugates as odour precursors in the flavour and fragrance industry ,

FLAVOUR AND FRAGRANCE JOURNAL, Issue 6 2008
Christian Starkenmann
Abstract Volatile sulphur compounds are important odorants in the flavour and fragrance industries. Recent developments in the field have reinvigorated sulphur compound research, particularly with regard to the precursor compounds of volatile thiols. The present review concentrates on the role of cysteine and cysteine,S conjugates as precursor compounds for a variety of aromas and examines the chemical and enzymatic pathways of degradation and biotransformation. Cysteine is an important source of sulphur in flavour chemistry and may be degraded into hydrogen sulphide, which can further participate in other reactions. Direct reactions of cysteine and the pathways particular to various flavours and fragrances are discussed, with an emphasis on the precursor compounds cysteine,S conjugates. The importance of cysteine precursors in plants, including onion, wine, passion fruit, bitter orange, asparagus and bell pepper and the formation of natural scents in cats and humans are discussed. Copyright © 2008 John Wiley & Sons, Ltd. [source]


In vivo antimicrobial effectiveness of an essential oil-containing mouth rinse 12 h after a single use and 14 days' use

JOURNAL OF CLINICAL PERIODONTOLOGY, Issue 4 2005
D. H. Fine
Abstract Objectives: Two studies were conducted to determine the antimicrobial effect of rinsing with an essential oil-containing mouth rinse 12 h after a single rinse and 12 h after 2 weeks of twice daily rinsing, during the daytime and overnight. Materials and Methods: These studies utilized a randomized, double-blind, controlled crossover design. Following baseline sampling of bacteria from supragingival plaque and the dorsum of the tongue, subjects began twice-daily rinsing with either an essential oil mouth rinse containing 0.09% zinc chloride (Tartar Control Listerine® Antiseptic) or a negative control rinse. Bacterial sampling was repeated 12 h after the first rinse, and again 12 h after the final rinse 14 days later. The sampling schedule was adjusted according to whether the study was investigating daytime or overnight activity. Samples were plated on Schaedlers medium (total anaerobes), Schaedlers Nalidixic/Vancomycin medium (Gram-negative anaerobes), and OOPS medium (volatile sulphur compound (VSC)-producing organisms). Inter-group log10 transformed colony-forming units /ml counts from samples of supragingival plaque and tongue swabs on each of the three media were compared by analysis of covariance. Results: The mean bacterial counts in subjects using the essential oil mouth rinse were significantly lower (p0.005) than mean counts in subjects using the control rinse in all the comparisons, i.e., tongue and supragingival plaque samples on each of three media at two sampling periods in the daytime and overnight study, respectively. Mean bacterial count percent reductions for plaque samples ranged from 56.3 to 95.3; percent reductions for tongue samples ranged from 61.1 to 96.1. There was a trend to higher reductions after 14 days' rinsing than after the initial rinse. Conclusion: Rinsing with the essential oil mouth rinse can have long-lasting effects in reducing anaerobic bacteria overall as well as Gram-negative anaerobes and VSC-producing bacteria. The significant reductions in numbers of these bacteria produced by the essential oil mouth rinse, both in plaque and on the dorsum of the tongue, can play a key role in explaining the essential oil mouth rinse's effectiveness in reducing supragingival plaque and gingivitis as well as its effectiveness in controlling intrinsic oral malodor over prolonged periods. [source]


Halitosis among racially diverse populations: an update

INTERNATIONAL JOURNAL OF DENTAL HYGIENE, Issue 1 2008
S Rayman
Abstract:, The aim of this paper is to highlight the cultural perceptions of halitosis to dental professionals. Halitosis (oral malodour or bad breath) is caused mainly by tongue coating and periodontal disease. Bacterial metabolism of amino acids leads to metabolites including many compounds, such as indole, skatole and volatile sulphur compounds (VSC), hydrogen sulphide, methyl mercaptan and dimethyl sulphide. They are claimed to be the main aetiological agents for halitosis. Gastrointestinal diseases are also generally believed to cause halitosis. In general, physicians and dentists are poorly informed about the causes and treatments for halitosis. The paper reviews the prevalence and distribution of halitosis, oral malodour, its aetiology, concepts of general and oral health and diseases and their perception among racially diverse population. Eating, smoking and drinking habits and understanding of halitosis as a social norm among different people has been highlighted. The treatment options have also been presented very briefly. A brief discussion about general importance within existing healthcare services has been highlighted. Oral malodour may rank only behind dental caries and periodontal disease as the cause of patient's visits to the dentist. It is a public social health problem. The perception of halitosis is different in culturally diverse populations. So the dental professionals should be aware of the cultural perceptions of halitosis among racially and culturally diverse populations. There is a need to integrate the cultural awareness and knowledge about halitosis among the dental professional for better understanding of halitosis to treat patients with the social dilemma of halitosis to improve the quality of life and well-being of individuals with the problem. It is concluded that dental professionals (especially dental hygienists) should be prepared to practice in a culturally diverse environment in a sensitive and appropriate manner, to deliver optimal oral health and hygiene care. [source]


Pathways that produce volatile sulphur compounds from methionine in Oenococcus oeni

JOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2008
A. Vallet
Abstract Aims:, Determination of pathways involved in synthesis of volatile sulphur compounds (VSC) from methionine by Oenococcus oeni isolated from wine. Methods and Results:, Production of VSC by O. oeni from methionine was investigated during bacterial cultures and in assays performed in the presence of resting cells or protein fractions. Cells of O. oeni grown in a medium supplemented with methionine produced methanethiol, dimethyl disulphide, methionol and 3-(methylthio)propionic acid. Methional was also detected, but only transiently during the exponential growth phase. It was converted to methionol and 3-(methylthio) propionic acid in assays. Although this acid could be produced alternatively from 2-oxo-4-(methylthio) butyric acid (KMBA) by oxidative decarboxylation. In addition, KMBA was a precursor for methanethiol and dimethyl disulphide synthesis. Interestingly, assays with resting cells and protein fractions suggested that a specific enzyme could be involved in this conversion in O. oeni. Conclusion:, This work shows that methional and KMBA are the key intermediates for VSC synthesis from methionine in O. oeni. Putative enzymatic and chemical pathways responsible for the production of these VSC are discussed. Significance and impact of the study:, This work confirms the capacity of O. oeni to metabolize methionine and describes the involvement of potential enzymatic pathways. [source]


Intra- and extra-oral halitosis: finding of a new form of extra-oral blood-borne halitosis caused by dimethyl sulphide

JOURNAL OF CLINICAL PERIODONTOLOGY, Issue 9 2007
Albert Tangerman
Abstract Aim: The aim of this study was to unravel the origen and cause of intra-oral and extra-oral halitosis. Material and Methods: We studied 58 patients complaining of halitosis, using gas chromatography of volatile sulphur compounds (VSCs) in mouth and nose breath, organoleptic scoring of mouth and nose breath, Halimeter® readings of mouth air and tongue-coating inspection. Subjects had no precence or history of periodontitis. Result: Of 58 patients, 47 patients had halitosis of oral origin, six had halitosis of extra-oral origin and five had no halitosis (halitophobia). A strong correlation was found between the degree of intra-oral halitosis as measured by organoleptic scoring of mouth breath and the concentration of the VSCs hydrogen sulphide (H2S) and methyl mercaptan (CH3SH) in mouth breath. Taking into account the much larger odour index of CH3SH, it was concluded that CH3SH is the main contributor to intra-oral halitosis. In all six cases of extra-oral halitosis, halitosis was caused by the presence of elevated levels of dimethyl sulphide (CH3SCH3) in mouth and nose breath. Conclusion: Our study provides evidence that the VSC, CH3SH and to a lesser extent H2S are the main contributors to intra-oral halitosis and that CH3SCH3 is the main contributor to extra-oral or blood-borne halitosis, due to a hitherto unknown metabolic disorder. [source]


Inhibitory effect of Weissella cibaria isolates on the production of volatile sulphur compounds

JOURNAL OF CLINICAL PERIODONTOLOGY, Issue 3 2006
Mi-Sun Kang
Abstract Aims: The objective of this study was to characterize the inhibitory effects of Weissella cibaria isolates on volatile sulphur compounds (VSC) production both in vitro and in vivo. Material and Methods: We isolated and identified three hydrogen peroxide-generating lactobacilli from children's saliva, and assessed their inhibitory effects on VSC production and Fusobacterium nucleatum proliferation. Clinical studies were conducted with 46 subjects in order to measure the VSC of their mouth air. Results: These lactobacilli were identified as W. cibaria. These isolates inhibited the production of VSC by F. nucleatum (p<0.05). The concentration of F. nucleatum was decreased by 5-log cycles as a result of exposure to the W. cibaria strains (p<0.05), whereas the catalase-treated W. cibaria cultures exerted no evident inhibitory effects on F. nucleatum replication. In the clinical studies, gargling with one isolate resulted in a significant reduction in the levels of H2S and CH3SH by approximately 48.2% (p<0.01) and 59.4% (p<0.05), respectively. Conclusions: These results indicate that W. cibaria isolates possess the ability to inhibit VSC production under both in vitro and in vivo conditions, demonstrating that they bear the potential for development into novel probiotics for use in the oral cavity. [source]


Effect of triclosan dentifrices on mouth volatile sulphur compounds and dental plaque trypsin-like activity during experimental gingivitis development

JOURNAL OF CLINICAL PERIODONTOLOGY, Issue 12 2002
G. R. Nogueira-Filho
Abstract Background: The objective of this study was to evaluate the effect of three commercial anti-plaque dentifrices containing 0.3% triclosan + 2% pvm/ma (Colgate Total®), 0.3% triclosan + 0.75% Zn (Signal Global®) and 0.3% triclosan + 5% PPi (Crest Complete®) in comparison with an experimental dentifrice (0.3% triclosan + 2% pvm/ma + 0.75% Zn + 4% PPi) and a control dentifrice without anti-plaque agents on trypsin-like activity in dental plaque (detected by the hydrolysis of [Na-Benzoyl-DL-Anginine p-Nitroanilide (BAPNA)] and volatile sulphur compounds (VSCs) in mouth air during experimental gingivitis development. Method: A 5-step double blind, crossover experimental gingivitis study was conducted on 19 volunteers during a 21-day period. The volunteers refrained from brushing an experimental quadrant of teeth. The dentifrices were applied to those teeth via toothshield three times per day; simultaneously they brushed the other teeth with the same dentifrice. After each period, VSCs in mouth air and BAPNA hydrolysis by dental plaque accumulated in the experimental quadrant were determined. Results: There was an increase (p < 0.05) in VSCs in mouth air when experimental gingivitis was induced in only one quadrant of teeth. None of the dentifrices was able to avoid the increase of VSCs during the experimental gingivitis development. The majority of the antiplaque dentifrices evaluated reduced the increase of VSC formation in comparison with the control (p < 0.05). There was no relationship between the ability of the dentifrices in reducing VSC formation and the inhibition of trypsin-like activity in dental plaque. Conclusions: Anti-plaque dentifrices reduce the increase of VSCs that occurs during the development of experimental gingivitis. [source]