Kamil Perry
Body odour is a result of sweat mixing with bacteria on the skin. While certain factors such as genetics, age, sex, and diet can influence the type of odour an individual emits, it is generally understood that bacteria are responsible for body odour. Interestingly, the bacteria that cause body odour are closely related to those used in the process of cheesemaking. This explains why some cheeses, such as Limburger, are known for their strong odour, often compared to stinky feet or dirty gym socks. In fact, an exhibit at UCLA featured human bacteria cheeses that were made using bacteria from belly button samplings, tongue scrapings, and tears, showcasing the intricate biological interrelationships between humans and other living organisms.
| Characteristics | Values |
|---|---|
| Reason for cheese-like body odour | The body odour is caused by the production of volatile fatty acids and thioalcohols by certain skin bacteria. |
| Bacteria responsible for body odour | Corynebacterium, Staphylococcus, and Cutibacterium |
| Body parts with high concentration of odour-causing bacteria | Armpits, genitals, and scalp |
| Factors influencing body odour | Sex, genetics, age, and diet |
| Methods to reduce body odour | Deodorants, antiperspirants, and maintaining proper hygiene |
| Cheese-making process | Heating milk, adding a starter culture of bacteria, converting milk sugar to lactic acid, and adding rennet |
| Bacteria used in cheese-making | Brevibacterium linens or b.Linens |
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What You'll Learn
Body odour and its microbial origins
Body odour, or BO, is a natural part of being human. However, the prospect of smelling like cheese is less than appealing. While cheese is a beloved culinary delight, its aroma can be pungent and stinky. Interestingly, the microbial origins of body odour can help explain why some people experience a cheese-like odour.
The human body has three types of sweat glands: apocrine, eccrine, and sebaceous. Eccrine sweat glands are present all over the body, while apocrine and sebaceous glands are restricted to certain locations. Body odour is primarily caused by the apocrine sweat glands, which develop in hairy regions like the armpits, genitals, and scalp. These glands secrete an oily fluid composed of proteins, lipids, and steroids, which is naturally almost odourless. It is only when specific bacteria on the skin, known as skin microbiota, metabolize these secretions that they produce the foul-smelling byproducts associated with body odour.
Several factors, including sex, genetics, age, and diet, can influence the type of odour an individual emits. Men, for example, generally have larger sweat glands and produce more sweat, leading to larger populations of bacteria and a more intense cheese-like odour. The underarm body odour has been linked to a gene called ABCC11, which encodes a protein that transports molecules across cellular membranes, including those in sweat. Additionally, certain skin bacteria, such as members of the Corynebacterium, Staphylococcus, and Cutibacterium genera, are known to produce body odour through the microbial conversion of sweat into malodorous products, particularly volatile organic compounds (VOCs) and volatile fatty acids.
One of the key volatile fatty acids contributing to body odour is 3-methyl-2-hexenoic acid (3M2H), which has a "goat-like" odour. Another is 3-hydroxy-3-methylhexanoic acid (HMHA), which has a "cumin-like" scent. These odours are produced by certain species of Corynebacterium. Additionally, if you have smelly feet, it is likely due to Staphylococcus epidermis breaking down leucine in your sweat to isovaleric acid, a compound with a cheesy smell.
While body odour can be masked with deodorants and antiperspirants, it is important to recognize that sometimes, an unusual odour can indicate an underlying health issue. For example, a persistent fishy or foul odour in the genital region could signal an infection or another condition, especially if accompanied by itching, burning, or discharge. Similarly, a change in breath odour could indicate various health conditions, such as sinus infections, gum disease, or acid reflux. Therefore, while body odour is typically harmless, it is essential to be aware of any sudden or persistent changes in your natural scent, as they may warrant further investigation.
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The role of bacteria in cheese-making
Cheese is produced from milk through fermentation with lactic acid bacteria. The first records of cheese were found in the "fertile crescent" located between the rivers Euphrates and Tigris, dating between 7000-6000 BC. The four main ingredients required to make cheese are milk, salt, rennet (or some other coagulant), and microbes.
Lactic acid bacteria are bacteria that are already naturally present in raw milk. Bacteria of the genus Lactococcus are responsible for the formation of lactic acid and, subsequently, for the aroma of the components formed by the action of their enzymes on the proteins and milk fat. The formed lactic acid lowers the pH of the milk, which causes the casein hydrolysis and the formation of cheese curd. Bacteria of the genus Lactobacillus produce compounds that affect the texture and aroma of the finished product. These bacteria help obtain the desired properties of cheese, such as taste, smell, and consistency.
The most commonly added bacteria are lactic acid bacteria from the genera Lactococcus and Lactobacillus. Examples of lactic acid bacteria include Lactococci, Streptococci, and Lactobacilli. Lactococci are common lactic acid bacteria used to make cheeses like cheddar. Streptococci is an example of a culture used in cheese like mozzarella. Lactobacilli is a culture commonly used in Swiss and alpine cheeses.
The combination of microorganisms is what makes the magic happen for many cheeses. For instance, Brevibacterium linens and yeast often produce orange-colored pigments. Yeast is also commonly used in molded and surface-ripened cheeses and is naturally present in many natural rind cheeses. These are important parts of the aging process of many cheeses.
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How genetics and age influence body odour
Body odour is influenced by a variety of factors, including genetics, age, sex, diet, health, and medication. While body odour is present in all animals, its intensity and quality can vary significantly from person to person.
Genetics play a crucial role in determining body odour. The Major Histocompatibility Complex (MHC) or Human Leukocyte Antigen (HLA) system, a large chromosomal region containing highly polymorphic genes, influences body odour and plays a central role in adaptive immunity. MHC molecules are genetically determined and influence the immune system's ability to distinguish between self and non-self, as well as attract potential mates. Research has shown that individuals tend to be attracted to partners with different MHC compositions, promoting variability in the immune systems of offspring and population resilience against diseases. Additionally, the ABCC11 gene determines axillary body odour and the type of earwax an individual has.
Body odour can also provide information about an individual's genotype at the HLA system, facilitating kin recognition. Humans can olfactorily detect blood-related kin due to the habituation of familial pheromones. For example, mothers can identify their biological children by body odour, and preadolescent children can distinguish their full siblings from half-siblings or step-siblings.
Age also influences body odour. Body odour tends to change as individuals grow older, and these changes are normal and expected. The compound 2-nonenal, a byproduct of the breakdown of certain chemicals in the body, has been found to be responsible for the distinct odour associated with older adults. This compound is only detectable in people over 40, and its levels increase with age. Additionally, changes in the type of bacteria on the skin and their interaction with gland secretions may also contribute to age-related body odour differences.
While body odour can be influenced by genetics and age, it is also subject to other factors such as diet, health, and medication. For example, certain foods like garlic and onion can lead to bad breath, and specific diseases or conditions can cause changes in body odour. Overall, body odour is a complex trait influenced by a combination of genetic, environmental, and physiological factors.
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Deodorants and antiperspirants: masking vs treating body odour
Body odour is primarily caused by the apocrine sweat glands, which develop in hairy regions like the armpits, genitals, and scalp. These glands secrete an oily fluid made up of proteins, lipids, and steroids. While this fluid is almost entirely odourless, it is broken down by bacteria on the skin, resulting in malodorous byproducts. Additionally, certain bacteria, such as Staphylococcus epidermis, can produce compounds that contribute to body odour, including a cheesy-smelling compound called isovaleric acid.
To combat body odour, people commonly use deodorants and antiperspirants. Deodorants work by increasing skin acidity, creating an environment that is less favourable for odour-causing bacteria. They also often contain perfumes to mask any unpleasant odours. On the other hand, antiperspirants focus on reducing sweat by blocking sweat glands, typically through the use of aluminium-based compounds. By reducing the amount of sweat that reaches the skin surface, antiperspirants also help to reduce body odour.
While deodorants and antiperspirants are both effective in managing body odour, they have distinct mechanisms of action. Deodorants can be thought of as treating body odour by targeting the bacteria that cause it and by incorporating fragrances to mask any remaining odours. Antiperspirants, on the other hand, can be seen as a way to mask body odour by preventing sweat from reaching the skin's surface, thereby reducing the occurrence of malodorous byproducts.
It is worth noting that, contrary to popular belief, there is no link between antiperspirants and cancer. However, some people may prefer to avoid the use of chemicals like aluminium, parabens, and sulphates, which are commonly found in antiperspirants. In such cases, natural alternatives like sodium bicarbonate (baking soda) and magnesium hydroxide, found in natural deodorants, can be effective in combating body odour. Additionally, antimicrobial fabrics and clothing treatments are being developed to provide alternative solutions for managing body odour.
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The disconnect between the disdain for body odour and the appreciation of cheese
The human body is a fascinating, intricate system, with its own unique scent, varying from person to person. Body odour, often referred to as BO, is generally considered unpleasant and is something that people try to mask or eliminate using deodorants and antiperspirants. This disdain for body odour is deeply rooted in our culture, with a strong emphasis on sanitization and deodorization.
However, this aversion to body odour seems to contradict our appreciation for cheese, a food product that is often celebrated for its strong and unique aromas. Cheese, like body odour, is created through bacterial activity. The process of cheesemaking involves adding a starter culture of bacteria to milk, which ripens the milk by converting milk sugar into lactic acid. This bacterial activity is essential for developing the distinct flavours and aromas that cheese aficionados relish.
Interestingly, some cheeses, such as Limburger, are known for their pungent odour, which has been likened to stinky feet or dirty gym socks. The bacterium Brevibacterium linens, or b.Linens, responsible for the distinctive smell of Limburger cheese, is the same bacteria responsible for body odour. This disconnect between our aversion to body odour and our appreciation for strong-smelling cheeses like Limburger highlights our complex relationship with bacteria and our own bodies.
Christina Agapakis, a researcher at UCLA, explored this contradiction by creating human bacteria cheeses. These cheeses, named after the donors of the bacteria, included contributions from various individuals, such as belly button samplings and tongue scrapings. While the human bacteria cheeses looked no different from regular cheese varieties, the idea of biting into them might be off-putting to some. Agapakis herself tasted some of the cheeses and described them as tasting like regular cheese.
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Frequently asked questions
Body odour is caused by sweat mixing with bacteria on the skin. The odour can be attributed to the production of volatile organic compounds (VOCs), including volatile fatty acids and thioalcohols. The bacterium Brevibacterium linens (b. linens) is responsible for body odour and is also used to create Limburger cheese, which is known for its strong smell.
Deodorants and antiperspirants are commonly used to reduce or prevent body odour. Deodorants contain chemicals that kill skin flora and block the production of stinky byproducts, while antiperspirants reduce the amount of sweat produced by clogging sweat glands.
It is normal for individuals to have a unique body odour, influenced by factors such as sex, genetics, age, and diet. However, a sudden change in body odour could indicate an underlying health condition.
