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Streptococcus salivarius Promotes Mucin Putrefaction and Malodor Production by Porphyromonas gingivalis

¹ Department of Prosthodontics, the Hebrew University-Hadassah School of Dental Medicine, POB 12272, Jerusalem 91120, Israel; and
² Department of Human Microbiology and Goldschleger School of Dental Medicine, Sackler Faculty of Medicine, Tel-Aviv University, Ramat-Aviv, Israel, 69978

^* corresponding author, sterer{at}hadassah.org.il

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 ß-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.

KEY WORDS: ß-Galactosidase • Streptococcus salivarius • Porphyromonas gingivalis • oral malodor • mucin

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