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Volatile sulfur compounds produced by Helicobacter pylori.
Hun Lee1, Hong-Seop Kho, Jin-Woo Chung
1Department of Oral Medicine and Oral Diagnosis, School of Dentistry, Seoul National University, Korea.
Journal of Clinical Gastroenterology
|May 25, 2006
Summary
Helicobacter pylori produces volatile sulfur compounds like hydrogen sulfide and methyl mercaptan, which may contribute to halitosis. Production varies significantly between bacterial strains and is influenced by sulfur-containing amino acids.
Area of Science:
- Microbiology
- Oral Health
- Biochemistry
Background:
- Halitosis is linked to Helicobacter pylori (H. pylori) infection.
- Volatile sulfur compounds (VSCs) like hydrogen sulfide and methyl mercaptan are key contributors to oral malodor.
Purpose of the Study:
- To investigate the production of VSCs by different H. pylori strains.
- To determine the impact of sulfur-containing amino acids (cysteine and methionine) on VSC production in H. pylori cultures.
Main Methods:
- Three H. pylori strains were cultured with cysteine and methionine.
- Headspace gas chromatography was used to analyze hydrogen sulfide and methyl mercaptan concentrations.
- VSC levels were compared between experimental and control cultures.
Main Results:
- H. pylori strains produced hydrogen sulfide and methyl mercaptan, particularly in the presence of cysteine and methionine.
- VSC production was strain-specific, with significant variations observed.
- Cysteine generally increased hydrogen sulfide production, while both amino acids influenced methyl mercaptan levels.
Conclusions:
- H. pylori can produce VSCs, including hydrogen sulfide and methyl mercaptan.
- The production of these compounds is complex and strain-dependent.
- These findings suggest H. pylori's potential role in halitosis development.