Streptococcus salivarius promotes mucin putrefaction and malodor production by Porphyromonas gingivalis.
Although the contribution of the oral microbiota to oral malodor is well-documented, the potential role of Gram-positive micro-organisms is unclear. In the current study, we tested the hypothesis that Gram-positive micro-organisms contribute to malodor production by deglycosylating oral glycoproteins, rendering them susceptible to subsequent proteolysis. To this end, we examined the effect of Streptococcus salivarius on Porphyromonas gingivalis-mediated putrefaction of a model glycoprotein (pig gastric mucin). Malodor was scored by two odor judges, and volatile sulfides were determined with the use of a sulfide monitor. Mucin degradation was followed by electrophoresis on SDS-PAGE. Results showed that the addition of S. salivarius or beta-galactosidase promoted mucin degradation and concomitant malodor production. Addition of glycosidic inhibitors (p-APTG and glucose) inhibited this process. These results suggest that Gram-positive micro-organisms such as S. salivarius contribute to oral malodor production by deglycosylating salivary glycoproteins, thus exposing their protein core to further degradation by Gram-negative micro-organisms.
Sterer
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N
Department of Prosthodontics, the Hebrew University-Hadassah School of Dental Medicine, POB 12272, Jerusalem 91120, Israel. sterer@hadassah.org.il
Rosenberg
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M
D000818:Animals; D005752:Gastric Mucins / Q000378:metabolism*; D006209:Halitosis / Q000209:etiology / Q000382:microbiology*; D009812:Odorants; D016966:Porphyromonas gingivalis / Q000378:metabolism*; D013291:Streptococcus / Q000378:metabolism*; D013552:Swine; D013559:Symbiosis / Q000502:physiology; D001616:beta-Galactosidase / Q000378:metabolism*
D005752:Gastric Mucins; D001616:beta-Galactosidase