Volatile sulfur compounds (VSCs) such as hydrogen sulfide (H₂S) and methyl mercaptan (CH₃SH) are the main components of oral malodor, and are produced as the end products of the proteolytic processes of oral microorganisms. The main pathway of proteolysis is the metabolism of sulfur‐containing amino acids by gram‐negative anaerobic bacteria. Gram‐positive bacteria may promote VSC production by gram‐negative anaerobes by cleaving sugar chains from glycoproteins and thus providing proteins. A large variety of bacteria within the oral microbiota are thought to be involved in the complex phenomenon of halitosis. Oral microbiota associated with a lack of oral malodor, oral microbiota associated with severe and H₂S‐dominant oral malodor, and oral microbiota associated with severe and CH₃SH‐dominant oral malodor have been distinguished through molecular approaches using the 16S rRNA gene. Pathological halitosis may primarily be addressed through treatment of causative diseases. In all cases, plaque control is the basis of oral malodor control, and dentifrices, mouthwashes, and functional foods play a supplementary role in addition to brushing. Recently, the use of natural ingredients in products tends to be favored due to the increase in antibiotic‐resistant strains and the side effects of some chemical ingredients. In addition, probiotics and vaccines are expected to offer new strategies for improving the oral conditions through mechanisms other than antibacterial agents.

中文翻译：

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诱导和抑制口腔恶臭。

挥发性硫化物（VSC），例如硫化氢（H ₂ S）和甲硫醇（CH ₃ SH）是口腔恶臭的主要成分，是口腔微生物蛋白水解过程的最终产物。蛋白质水解的主要途径是革兰氏阴性厌氧细菌对含硫氨基酸的代谢。革兰氏阳性细菌可通过切割糖蛋白中的糖链从而提供蛋白质来通过革兰氏阴性厌氧菌促进VSC的产生。口腔微生物群中的多种细菌被认为与口臭的复杂现象有关。口腔微生物群缺乏口腔恶臭，口腔微生物群伴随严重和H ₂通过使用16S rRNA基因的分子方法，已将S占主导地位的口腔恶臭以及与严重和CH ₃ SH占主导地位的口腔恶臭相关的口腔微生物群区分开来。病理性口臭可主要通过治疗病因来解决。在所有情况下，牙菌斑控制都是控制口腔异味的基础，除刷牙外，牙粉，漱口水和功能性食品也起补充作用。最近，由于抗生素抗性菌株的增加和某些化学成分的副作用，倾向于在产品中使用天然成分。此外，益生菌和疫苗有望通过抗菌剂以外的机制提供改善口腔状况的新策略。