Isolation of Enterobacteriaceae from the Mouth and Potential Association with Malodor

Goldberg, Sarah; Cardash, H.; Browning, Harley L.; Sahly, Hany; Rosenberg, Mel

doi:10.1177/00220345970760110801

Cited by 98 publications

(86 citation statements)

References 13 publications

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“…The main sweat compounds from the animal are thought to be propionic and butyric acid (Jackman, 1982). Volatile S compounds, methylamine, dimethylamine, propanonic acid, butyric acid, indole, skatole, and cadaverine are reported to cause oral malodour (Goldberg et al 1994(Goldberg et al , 1997Nakano et al 2002). Previous studies have not described clearly the contribution of different sources to the odour production and concentration in animal production facilities.…”

Section: Sources Of Odour and The Principal Groups Of Odoursmentioning

confidence: 99%

Odour from animal production facilities: its relationship to diet

et al. 2005

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Though bad odour has always been associated with animal production, it did not attract much research attention until in many countries the odour production and emission from intensified animal production caused serious nuisance and was implicated in the health problems of individuals living near animal farms. Odour from pig production facilities is generated by the microbial conversion of feed in the large intestine of pigs and by the microbial conversion of pig excreta under anaerobic conditions and in manure stores. Assuming that primary odour-causing compounds arise from an excess of degradable protein and a lack of specific fermentable carbohydrates during microbial fermentation, the main dietary components that can be altered to reduce odour are protein and fermentable carbohydrates. In the present paper we aim to give an up-to-date review of studies on the relationship between diet composition and odour production, with the emphasis on protein and fermentable carbohydrates. We hypothesise how odour might be changed and/or reduced by altering the diet of pigs. Research so far has mainly focused on the single effects of different levels of crude protein and fermentable carbohydrates on odour production. However, also important for odour formation are the sources of protein and fermentable carbohydrates. In addition, it is not only the amount and source of these compounds that is important, but also the balance between them. On the basis of our review of the literature, we hypothesise that odour nuisance from pig production facilities might be reduced significantly if there is an optimum balance between protein and fermentable carbohydrates in the diet of pigs.

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Section: Sources Of Odour and The Principal Groups Of Odoursmentioning

confidence: 99%

Odour from animal production facilities: its relationship to diet

et al. 2005

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“…Treponema denticola, Porphyromonas gingivalis, Porphyromonas endodontalis, Prevotella intermedia ve Bacteroides loescheii diğer mikroorganizmalara göre daha fazla miktarda sülfit üretmektedir 34 . Enterobacteriaceae, Tannerella forsythia, Centipeda periodontii, Eikenella corrodens, Fusobacterium periodonticum gibi periodontal ceplerden elde edilen diğer mikroorganizmaların da in vitro olarak USB oluşturmada yüksek bir potansiyelleri vardır 34,35 .…”

Section: Klinik Periodontal Bulgular Ile Halimetre Ve Oral Chroma Sonunclassified

Farklı hasta gruplarında periodontal durum ile halitozis ilişkisinin değerlendirilmesi

Göktürk¹,

Devrim²

2014

Cumhuriyet Dent J

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Objectives: Halimeter which a portable sulfide monitors, and Oral Chroma which a portable gas chromatograph, are devices that are widely used in the diagnosis of halitosis. The purpose of this study is to determine the amount of volatile sulfur compounds of periodontal healthy volunteers, periodontitis, and individuals having orthodontic treatment by Halimeter and Oral Chroma and to perform comparisons between the groups in the levels of halitosis. Materials and Methods: Thirty patients with periodontitis, 30 patients receiving orthodontic treatment and 30 healthy subjects were included in the study. Volatile sulfur compounds value of a total of 90 patients was measured by Halimeter and Oral Chroma. Results: Oral halitosis measurements between the three groups did not differ significantly between Oral Chroma and Halimeter. Tongue coating index, plaque index, gingival index, and probing pocket depth with the value of Oral Chroma and Halimeter results of oral halitosis showed a linear correlation in periodontitis group. Tongue coating index, and plaque index with the value of Oral Chroma and Halimeter results of oral halitosis showed a linear correlation in healthy group. Tongue coating index with the value of Oral Chroma and Halimeter results of oral halitosis showed a linear correlation in orthodontic group. Conclusions: Yongue coating was found to be the most decisive factor in estimating the odor score by both devices.

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“…Estos microorganismos han sido reportados como transeúntes de la microflora bucal, y pueden encontrarse sobre la superficie mucosa, dientes y en el área subgingival de pacientes con enfermedad periodontal avanzada (40). También se han aislado de la cavidad bucal de individuos que usan dentaduras y pueden estar asociados a halitosis (41).…”

Section: Localizaciónunclassified

“…En Suecia se reportó la presencia de entéricos en 34,9% de las muestras siendo las especies más representativas Enterobacter cloacae y Klebsiella oxytoca (40). Similares resultados fueron encontrados, en adultos estadounidenses con periodontitis avanzada.…”

Section: Aspectos Epidemiológicosunclassified

Efecto de las enterobacterias en pacientes con periodontitis crónica

Medina

2010

Avances en Periodoncia

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Efecto de las enterobacterias en pacientes con periodontitis crónicaEffect of enterobacteriaceae in patients with chronic periodontitis ARDILA MEDINA CM* RESUMENLa periodontitis crónica es una enfermedad infecciosa asociada a microorganismos gram-negativos anaerobios. Esta entidad de naturaleza crónica y de alta prevalencia en la población, ha sido relacionada con un riesgo aumentado a infarto agudo del miocardio, accidente cerebrovascular, bajo peso al nacer y parto pretérmino. Estudios microbiológicos en pacientes con periodontitis en diferentes partes del mundo han mostrado altas prevalencias de sobreinfección por enterobacterias, las cuales podrían complicar el cuadro clínico de los pacientes y la respuesta a la terapia periodontal. Así mismo, el lipopolisacári-do presente en su pared, ha demostrado estimular la activación celular y la producción de citoquinas proinflamatorias que podrían aumentar el riesgo de enfermedades sistémicas en estos pacientes. Aunque la terapia periodontal reduce los marcadores inflamatorios en suero y ha mostrado una reducción en la incidencia de bajo peso al nacer y parto pretérmino, no se ha estudiado el efecto de las enterobacterias a nivel subgingival sobre la respuesta a la terapia básica y los efectos sisté-micos que pueda desencadenar. El objetivo de esta revisión es proporcionar fundamentos que permitan de alguna manera dilucidar tal problemática. PALABRAS CLAVE:Periodontitis, microbiología, enterobacterias, patógenos. SUMMARYThe chronic periodontitis is an infectious disease associated to anaerobic gram negative microorganisms. This organization of chronic nature and high prevalence in the population has been associated with a risk increased to acute infarct of the myocardium, stroke, low birth weight and preterm infants. Microbiological studies in patients with periodontitis in different parts from the world have shown high prevalences of sobreinfection by enterobacteriaceae, which could complicate the clinical picture of the patients and the answer to the periodontal therapy. Also, the present lipopolisacaric one in its wall, has demonstrated to stimulate the cellular activation and the production of proinflammatory cytokines that could increase the risk of systemic diseases in these patients. Although the periodontal therapy reduces the inflammatory serum markers and has shown a reduction in the incidence of low birth weight and preterm infants, has not studied the effect of enterobacteriaceae at subgingival level on the sistemic answer to the basic therapy and effects that can trigger. The objective of this revision is to provide foundations that somehow allow to explain so problematic.

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Isolation of Enterobacteriaceae from the Mouth and Potential Association with Malodor

Cited by 98 publications

References 13 publications

Odour from animal production facilities: its relationship to diet

Odour from animal production facilities: its relationship to diet

Farklı hasta gruplarında periodontal durum ile halitozis ilişkisinin değerlendirilmesi

Efecto de las enterobacterias en pacientes con periodontitis crónica

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