Foot odor due to microbial metabolism and its control

Katsutoshi Ara, Masakatsu Hama, Syunichi Akiba, Kenzo Koike, Koichi Okisaka, Toyoki Hagura, Tetsuro Kamiya, Fusao Tomita

Research output: Contribution to journalArticle

95 Citations (Scopus)

Abstract

To characterize foot odor, we analyzed its components by sensory tests, isolated microorganisms that produce it, and evaluated the mechanism of the occurrence of foot odor. As a result, foot odor was found to be derived from isovaleric acid, which is produced when Staphylococcus epidermidis, a resident species of the normal cutaneous microbial flora, degrades leucine present in sweat. In addition, Bacillus subtilis was detected in the plantar skin of subjects with strong foot odor, and this species was shown to be closely associated with increased foot odor. Therefore, we screened various naturally occurring substances and fragrant agents that inhibit microbial production of foot odor without disturbing the normal microbial flora of the human skin. As a result, we identified citral, citronellal, and geraniol as fragrant agents that inhibit the generation of isovaleric acid at low concentrations.

Original languageEnglish
Pages (from-to)357-364
Number of pages8
JournalCanadian Journal of Microbiology
Volume52
Issue number4
DOIs
Publication statusPublished - 2006 Apr 1

    Fingerprint

Keywords

  • Foot odor
  • Isovaleric acid
  • Leucine dehydrogenase
  • Microbial metabolism

ASJC Scopus subject areas

  • Microbiology
  • Immunology
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Genetics

Cite this

Ara, K., Hama, M., Akiba, S., Koike, K., Okisaka, K., Hagura, T., Kamiya, T., & Tomita, F. (2006). Foot odor due to microbial metabolism and its control. Canadian Journal of Microbiology, 52(4), 357-364. https://doi.org/10.1139/W05-130