Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Microbial enzymes are used to support/treat halitosis (bad breath) primarily based on scientific rationale, although robust clinical evidence is still emerging. Halitosis is often caused by volatile sulfur compounds (VSCs) produced by oral bacteria as they break down proteins and other food debris in the mouth. Proprietary microbial enzyme blends, typically including proteases, lipases, and sometimes carbohydrases, are formulated to break down proteins, fats, and carbohydrates, thereby reducing the substrates available for odor-producing bacteria.

Several in vitro studies and small clinical trials suggest that oral care products containing enzymes such as protease, lysozyme, and mutanase can decrease bacterial load and reduce VSCs. For example, some mouthwashes and toothpastes containing glucose oxidase and lactoperoxidase have demonstrated a reduction in oral malodor and plaque, possibly by altering the oral microbiome and reducing anaerobic bacterial activity. However, direct evidence from large, high-quality clinical trials specifically testing proprietary microbial enzyme blends for halitosis is limited.

In summary, the use of microbial enzymes for halitosis is justified by their plausible mechanism of action and some supportive scientific studies. The evidence base is moderate (rated 3 out of 5), primarily due to the need for more comprehensive clinical trials. Thus, while not yet considered a standard treatment, microbial enzymes are a scientifically promising adjunct for halitosis management.

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