Probiotic Bacteria BLIS K12TM Supports Fresh Breath

DUNEDIN, New Zealand—In response to the growing demand for an effective breath-freshening solution, Frutarom Inc. USA, the exclusive marketer of BLIS K12TM, a new oral cavity probiotic bacteria, released study results showing BLIS K12 can effectively treat bad breath. In 2007, Americans spent nearly $6.7 billion on mouth-freshening products, according to the market-research firm Euromonitor International.

“BLIS K12 is an oral cavity probiotic with multiple functions, including helping to maintain a healthy ear, nose and throat plus maintaining immune function,” noted Laurent Leduc, VP health division for Frutarom. “The research on bad breath explores one of its many interesting activities.”

Most cases of bad breath are the result of protein breakdown by odor-causing bacteria thriving on the tongue. Bacterial by-products of this protein breakdown include foul-smelling gases which make the breath unpleasant. Good oral care, such as brushing and flossing every day, can help prevent bad breath by removing food debris and other sources of protein for these bacteria. However, for many people with chronic bad breath or on high-protein diet, these steps alone do not provide a satisfactory solution.

“It’s all about bacterial balance,” explained Jocelyn Mathern, M.S., R.D., technical health specialist for Frutarom USA. “BLIS K12 can inhibit odor-causing bacteria and contribute to long-term fresh breath, rather than just masking bad breath, like most oral hygiene products do.”

Research conducted by scientists at the BLIS Technologies Center for Innovation, University of Otago, Dunedin, New Zealand, found administration of BLIS K12 after an oral antimicrobial mouthwash reduced volatile sulfur compound levels in the mouths of individuals suffering from chronic bad breath. The study indicated the replacement of bacteria causing bad breath by colonization with competitive bacteria, such as BLIS K12, could prove an effective strategy to reduce the severity of bad breath.

The study was published in the Journal of Applied Microbiology (2009;100(4):754-64).

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