Correlation between bacterial population and axillary and plantar bromidrosis

被引:0
|
作者
Guillet, G [1 ]
Zampetti, A
Aballain-Colloc, ML
机构
[1] Hop Morvan, Dept Dermatol, F-29609 Brest, France
[2] Univ Cattolica Sacro Cuore, Dept Dermatol, I-00168 Rome, Italy
[3] Hop Morvan, Dept Bacteriol, F-29609 Brest, France
关键词
localized bromidrosis; bacterial population;
D O I
暂无
中图分类号
R75 [皮肤病学与性病学];
学科分类号
100206 ;
摘要
Although studies on the chemistry of odors are expanding to identify the chemical structures of odorous substances, there are no universal standards as yet to measure odor and intensity of bromidrosis. Clinical evaluation can be made on a subjective scoring from 0 to 3 prior to prescription of an antiseptic soap. In order to appreciate the correlation between the intensity of bromidrosis (BI) and bacterial activity, a study was carried out with both clinical and bacterial assessment in thirty patients with axillary or plantar BI. Odor intensity was evaluated by two physicians using a score from 0 to 3 (i.e. absent, minor, moderate, major), meanwhile bacterial composition and density were assessed before and after 10 days of hygiene using an antiseptic detergent (trichlocarbanilide) provided on the first visit. Baseline count of diphtheroids/cm(2) was 35.10(4) and baseline micrococci average was 32.10(4)/cm(2). At the end of the study, the reduction of odor intensity was observed in 20 patients (67%) without any change in sweat production. The clinical improvement correlated with a reduction of both micrococci (70%) or diphtheroids (73%) as compared with initial data. In patients presenting persistant bromidrosis, the bacterial count/cm(2) did not significantly decrease and remained above 10(4) diphtheroids/cm(2). Thus, this study suggests that body odor may be at least indirectly correlated to microbia counts with a bacteria threshold of BI ranging around and above 10(4).
引用
收藏
页码:41 / 42
页数:2
相关论文
共 50 条
  • [32] Suppression of axillary odor and control of axillary bacterial flora by erythritol
    Fujii, Tadashi
    Inoue, Shota
    Kawai, Yu
    Tochio, Takumi
    Takahashi, Kyoko
    JOURNAL OF COSMETIC DERMATOLOGY, 2022, 21 (03) : 1224 - 1233
  • [33] Bacterial Phosphoproteomic Analysis Reveals the Correlation Between Protein Phosphorylation and Bacterial Pathogenicity
    Ruiguang Ge and Weiran Shan Laboratory of Integrative Biosciences
    Genomics, Proteomics & Bioinformatics, 2011, (Z2) : 119 - 127
  • [34] Correlation between treadmill acceleration, plantar pressure, and ground reaction force during running
    Alex, J. Y. Lee
    Chou, Jia-Hao
    Liu, Ying-Fang
    Lin, Wei-Hsiu
    Shiang, Tzyy-Yuang
    ENGINEERING OF SPORT 7, VOL 1, 2008, : 281 - +
  • [35] Correlation between maximum in-shoe plantar pressures and clubhead speed in amateur golfers
    Pataky, Todd Colin
    JOURNAL OF SPORTS SCIENCES, 2015, 33 (02) : 192 - 197
  • [36] A correlation between bacterial activity and lime requirement of soils
    Bear, FE
    SOIL SCIENCE, 1917, 4 (06) : 433 - 462
  • [37] Correlation between bacterial vaginosis and adverse pregnancy outcome
    Diejomaoh, MFE
    Rotimi, VO
    Omu, AE
    Fernandes, S
    Al-Sweih, NA
    Al-Yatama, M
    Malik, S
    MEDICAL PRINCIPLES AND PRACTICE, 1999, 8 (03) : 222 - 229
  • [38] The correlation between soil bacterial communities and cadmium concentration
    Unhalekhaka, Uratchwee
    Kositanont, Charnwit
    JOURNAL OF BIOSCIENCE AND BIOENGINEERING, 2009, 108 : S81 - S81
  • [39] Correlation between the bacterial community and flavour of fermented fish
    Wang, Jin-Le
    Zhao, Feng
    Cairang, Zuo-Ma
    Li, Xiao-Yi
    Kong, Jie
    Zeng, Shi-Yu
    Zhang, Mei-Yan
    Zhao, Zhen-Xin
    Zhang, Xiao-Ping
    Zhang, Xiao-Ping (124362360@qq.com), 1600, Codon Publications (13): : 82 - 91
  • [40] Correlation between the bacterial community and flavour of fermented fish
    Wang, Jin-Le
    Zhao, Feng
    Cairang, Zuo-Ma
    Li, Xiao-Yi
    Kong, Jie
    Zeng, Shi-Yu
    Zhang, Mei-Yan
    Zhao, Zhen-Xin
    Zhang, Xiao-Ping
    QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2021, 13 (03) : 82 - 91