Showing posts with label Odor. Show all posts
Showing posts with label Odor. Show all posts

Thursday, August 6, 2026

Can Gallbladder Problems Cause Body Odor?

People living with persistent body odor or unexplained bad breath often search for answers beyond the skin and mouth. One organ that occasionally comes up in these discussions is the gallbladder. While gallbladder disease is not considered a common cause of chronic body odor, disorders affecting bile production and bile flow can contribute to digestive disturbances, changes in the gut microbiome, and, in some cases, unpleasant odors. As a matter of fact, one of such cases was described in medical literature in 1904. 

Understanding the connection begins with understanding what the gallbladder does.

The Gallbladder's Role

The gallbladder is a small organ located beneath the liver. It stores and concentrates bile, a digestive fluid produced by the liver that helps break down dietary fats and assists in the absorption of fat-soluble vitamins (A, D, E, and K). When you eat a meal containing fat, the gallbladder contracts and releases bile into the small intestine.

When this process is disrupted, digestion may suffer. Poor fat digestion can lead to gastrointestinal symptoms, changes in the intestinal microbiome, and altered metabolism—all of which may influence the production of odor-causing compounds.

Gallstones (Cholelithiasis)

Cholelithiasis refers to the formation of gallstones inside the gallbladder. Gallstones are usually composed of cholesterol, bilirubin pigments, or a mixture of both. They develop when bile contains too much cholesterol or bilirubin, too few bile salts, or when the gallbladder does not empty efficiently.

Many people with gallstones have no symptoms. Others experience:

  • Pain in the upper right abdomen, especially after fatty meals

  • Nausea and vomiting

  • Fever (if infection develops)

  • Jaundice

  • Bloating or indigestion

Some patients report unpleasant breath or body odor during symptomatic episodes. Although this is not a classic medical sign of gallstones, digestive stagnation, bacterial overgrowth, and impaired bile flow may increase the production of sulfur-containing compounds that smell like rotten eggs.

Stones in the Common Bile Duct (Choledocholithiasis)

Sometimes gallstones leave the gallbladder and become lodged in the common bile duct, blocking the flow of bile from the liver into the intestine.

Symptoms often include:

  • Severe abdominal pain

  • Nausea and vomiting

  • Fever

  • Jaundice

  • Dark urine and pale stools

This condition requires prompt medical evaluation because obstruction can damage the liver and pancreas or lead to infection.

Cholangitis

Cholangitis is an infection and inflammation of the bile ducts, usually caused by obstruction from a gallstone, although tumors or strictures can also be responsible.

Typical symptoms include:

  • Fever and chills

  • Right upper abdominal pain

  • Jaundice

Because bile is no longer flowing normally, digestion becomes impaired, and bacterial metabolism may change dramatically. Cholangitis is a medical emergency requiring immediate treatment with antibiotics and often procedures to relieve the obstruction.

Cholecystitis

Cholecystitis is inflammation of the gallbladder, most commonly caused by a gallstone blocking the cystic duct. Trapped bile causes irritation, swelling, and sometimes infection.

Symptoms include:

  • Persistent pain in the upper right abdomen

  • Fever

  • Nausea and vomiting

  • Tenderness over the gallbladder

Some people also report digestive symptoms such as constipation, bloating, bad taste in the mouth, bad breath, or increased body odor. Pale, greasy, or foul-smelling stools may occur when bile is not reaching the intestine normally.

Why Might Gallbladder Disease Affect Odor?

Several mechanisms have been proposed:

Changes in the gut microbiome. Reduced bile flow alters the intestinal environment. Bile normally helps regulate bacterial populations, so impaired bile secretion may allow certain bacteria to flourish. Even in the 1904 article about Cholelithiasis and Cholecystitis, a microbe Eberth's bacillus, was mentioned. It is the historical name for Salmonella typhi, the rod-shaped bacterium that causes typhoid fever. (that causes body odor to resemble freshly baked brown bread or warm, musty baked bread). But, of course, in most odor cases the responsible microbes are much more benign. 

Small intestinal bacterial overgrowth (SIBO). Poor bile flow can contribute to bacterial overgrowth in susceptible individuals. Some bacteria produce volatile sulfur compounds and other odor-causing metabolites.

Fat malabsorption. Inadequate bile impairs fat digestion, leading to fermentation of undigested nutrients and changes in stool odor.

Volatile metabolites. Researchers are increasingly studying volatile organic compounds (VOCs) produced by human metabolism and gut microbes. Alterations in bile acid metabolism may change the profile of VOCs released through breath, skin, urine, and stool, although much remains to be learned.

Does Gallbladder Removal Eliminate Body Odor?

Not necessarily.

Many people undergo cholecystectomy (gallbladder removal) and recover without digestive problems. Others continue to experience gastrointestinal symptoms because the underlying issue was not the gallbladder itself but rather changes in bile acid metabolism, the gut microbiome, liver function, or intestinal motility.

If body odor began before surgery and persists afterward, it may be worthwhile to investigate other contributing factors such as:

  • Small intestinal bacterial overgrowth (SIBO)

  • Bile acid malabsorption

  • Gut dysbiosis

  • Liver disease

  • Metabolic disorders

  • Trimethylaminuria or other rare metabolic conditions

When to Seek Medical Care

Seek prompt medical attention if gallbladder symptoms are accompanied by:

  • Fever or chills

  • Jaundice

  • Severe abdominal pain lasting several hours

  • Persistent vomiting

  • Confusion or low blood pressure

These symptoms may indicate an obstructed bile duct or cholangitis, both of which require urgent treatment.

The Bottom Line

Gallbladder disease is not a common cause of chronic body odor, but it can contribute indirectly through impaired bile flow, altered digestion, and changes in the gut microbiome. For some individuals, treating gallbladder disease improves digestive symptoms and associated odors. For others, persistent odor signals that additional metabolic or gastrointestinal factors remain to be investigated.

As research into metabolomics, the microbiome, bile acids, and volatile organic compounds continues to advance, we are gaining a better understanding of the complex relationship between digestion and body odor. Rather than viewing odor as an isolated symptom, it may be more helpful to consider it as one clue within a larger network of metabolic and gastrointestinal health.

 

 

REFERENCES

Chen Y, Weng Z, Liu Q, Shao W, Guo W, Chen C, Jiao L, Wang Q, Lu Q, Sun H, Gu A. FMO3 and its metabolite TMAO contribute to the formation of gallstones. Biochimica et biophysica acta (BBA)-Molecular basis of disease. 2019 Oct 1;1865(10):2576-85.

Sagar NM, Cree IA, Covington JA, Arasaradnam RP. The interplay of the gut microbiome, bile acids, and volatile organic compounds. Gastroenterology research and practice. 2015;2015(1):398585.

McDonald CM, Reid EK, Pohl JF, Yuzyuk TK, Padula LM, Vavrina K, Altman K. Cystic fibrosis and fat malabsorption: Pathophysiology of the cystic fibrosis gastrointestinal tract and the impact of highly effective CFTR modulator therapy. Nutrition in Clinical Practice. 2024 Apr;39:S57-77.

Stockton CG. Diagnosis of Cholelithiasis and Cholecystitis, with Remarks on Medical Treatment. Buffalo Medical Journal. 1904 Apr;43(9):573.

Stavropoulos G, van Munster K, Ferrandino G, Sauca M, Ponsioen C, van Schooten FJ, Smolinska A. Liver impairment—the potential application of volatile organic compounds in hepatology. Metabolites. 2021 Sep 11;11(9):618. 

http://www.bodyodor777.com 

Monday, January 13, 2020

Gender - confounder of concern?

Background and clinical characteristics measured at baseline are comparable in the groups of our study. But this doesn't eliminate the need to investigate the impact of confounding. We've already analyzed the effects of age, What about gender as a potential confounder?

Wednesday, September 4, 2019

The Anna Karenina Principle: Alloprevotella

"All happy families are alike; each unhappy family is unhappy in its own way", said the great novelist. The Anna Karenina principle (AKP), in the context of metabolic disorders, would mean that an uncompensated deficiency in any one of important enzymes, or presence of any one of pathogenic microorganisms, dooms the person to having the MEBO/PATM symptoms.

... Read more ...

Monday, August 19, 2019

The elusive balance: Epulopiscium

Originally published on Aurametrix site


Diseases and conditions caused by microorganisms could be difficult to diagnose. Even in such seemingly simple case as avian flu there could be many different infectious agents causing it, so  new molecular diagnostic techniques are constantly developed and refined. 
We don't have all our test results yet, but have already started analyzing available data. Regression analyses of 153 gut microbiome samples show that MEBO score (a composite score derived from answers to questions pertaining to odor or PATM symptoms) can be explained by combined levels of several dozen microorganisms. Some of them make symptoms worse, while others neutralize the odors or PATM aura.

Here is one example: Epulopiscium
Discovered in the gut of the brown surgeonfish, Epulopiscium actually means “guest at a banquet of fish.” It's a large bacteria  - the size of a hyphen in a printed text, visible to the naked eye. 

Epulopiscium was found in only 5% of general population that tested with uBiome. But we see a much higher percentage of samples with these bacteria in our dataset, depending on the symptoms reported.  

It could be detected in 50% of the sufferers experiencing the worst symptoms, decreasing as symptoms lessen.  The prevalence of this bacteria in sufferers with strong but rarely manifested symptoms  is about the same as in general population, but we never observed these bacteria in those with mild occasional symptoms or no symptoms at all.

Of course, this is not the only responsible microorganism for odors or PATM. We will be reporting more, along with what seem to help in reducing the levels.

We will also tell about bacteria "neutralizing" the odors, found in remission. Some of them are antiinflammatory, others help with digestion. Interestingly, a number of butyric acid-producing microbes also seem to help, even though butyric acid is not supposed to smell pleasant. We'll talk about it next time.

Wednesday, May 9, 2012

Chemicals in food affecting body odor

Volatile compounds (complex organic and simple like hydrogen sulfide and ammonia), together with sugars and acids, are the main chemicals determining the characteristic aroma of food, as well as odors related to human body.

The bad smells are generally the result of a combination of odorous sulfur compounds and ammonia.

Volatile sulfur compounds are produced through bacterial metabolism of sulfur amino acids such as cysteine and methionine. High sulfur content in food is another source.

Choline  - a quaternary saturated amine - can lead to increases in the amount of trimethylamine responsible for sweet and sickly, fish-like smell.

How to estimate the amount of choline, sulfur and sulfur-containing aminoacids in your food?
You can do it easily with Aurametrix.
Watch these videos:



Wednesday, July 28, 2010

Hormonal Manipulation of Olfactory Cues, or How to Lose a Guy in 10 days

This post was chosen as an Editor's Selection for ResearchBlogging.org
Ring-tailed Lemur (Lemur catta) at Berenty Pri...Image via Wikipedia
Body odors are important cues used for social and sexual discrimination. As was shown many times, animals can easily smell age-, health- and genetics-related  differences.  Recent study of our large-eyed relatives, ring-tailed lemurs, demonstrate that drugs can alter body scents and change behavior.

Researchers examined changes in endocrine and  semiochemical profiles of sexually mature female lemurs treated with hormonal contraceptives during their breeding season. Genetic diversity and kinship were estimated using 11–14 microsatellite loci and pairwise genetic distances. Gas chromatography-mass spectrometry (GCMS) was used to detect the volatile compounds in odor. A rater blind to the treatments scored lemur male behavior in regards to female odors. 

The conclusion? Contraceptives change chemical ‘signature’, minimizing distinctiveness and genetic fitness cues. No more can the males determine which females are genetically and physically beautiful. All contracepted females lost their individuality and started to smell funny.  

What about hormones and chemicals in our food?  Maybe one day humans will wake up and realize that something is lost? May it will happen  sooner rather than later...

For those interested in helping with our research of human environmental malodor - check our studies or this call for collaboration.   

ResearchBlogging.org

Jeremy Chase Crawford,, Marylène Boulet,, & Christine M. Drea (2010). Smelling wrong: hormonal contraception in lemurs alters critical female odour cues Proc. R. Soc. B published online before print July 28, 2010


Enhanced by Zemanta

Thursday, July 15, 2010

Odor-prints: individual but genetic connections unclear

Odor is like fingerprints or facial features - it's unique.  Yet no single measurement could be easily applied to recognize an individual.

GC/MS measurements can be used to analyze mixtures of acids, alcohols, aldehydes, hydrocarbons, esters, ketones, and nitrogenous molecules in human odor. Complex algorithms mining patterns help to pinpoint the signatures. But could these signatures be easily derived from genetic makeups?

Recent article published in the Journal of Chemical Ecology looked at the usual suspects -  major histocompatibility locus (MHC) and found that these genes do not determine major patterns. 


Volatile carboxylic acids are the most diverse class of known axillary odorants, and the pattern of these acids is genetically determined. These acids  - like vast majority of human odorous compounds - are produced by human microbiome, in this case by skin bacteria. Odors of 12 families, comprising 3 to 6 siblings,were analyzed with comprehensive two-dimensional gas chromatography (GC x GC) and time-of-flight mass spectrometry (ToF MS). the analysis onfirmed the presence of individual signatures. but failed to find odors specific to HLA genes.

Even though paternally inherited HLA-associated odors were proposed to influence women odor preferences, genetic basis of odors may be more complicated than previously thought.

ResearchBlogging.org
References

Natsch A, Kuhn F, & Tiercy JM (2010). Lack of Evidence for HLA-Linked Patterns of Odorous Carboxylic Acids Released from Glutamine Conjugates Secreted in the Human Axilla. Journal of chemical ecology PMID: 20623248

Thompson EE, Haller G, Pinto JM, Sun Y, Zelano B, Jacob S, McClintock MK, Nicolae DL, Ober C. (2010) Sequence variations at the human leukocyte antigen-linked olfactory receptor cluster do not influence female preferences for male odors. Hum Immunol. 2010 Jan;71(1):100-3. PMID: 19833159 
 
Jacob S, McClintock MK, Zelano B, Ober C (2002) Paternally inherited HLA alleles are associated with women's choice of male odor. Nature Genet 30: 175-179  PMID: 11799397  PDF
 

Enhanced by Zemanta

Monday, February 1, 2010

Foods and Smells

Kagome started as a tomato grower, and its mai...Image via Wikipedia
How many flavors are out there? We often hear only about these five - sweet, sour, salty, bitter and savory (umami), but there are so many more and they are important not only to our tastes but also health.
Remember that fresh grassy smell wafting up from the newly sliced tomato? It may be it's way of saying  "I'm good for you".
Stephen A. Goff and Harry J. Klee's article "Plant Volatile Compounds: Sensory Cues for Health and Nutritional Value?" published in a 2006 issue of Science explains why odors from foods may be nutritional or health signals that the human nose has learned to recognize.
Among the things emmigrants from less developed countries miss in USA is the scent of fresh tomatoes. One of the volatile compounds associated with the “grassy” tomato flavor, cis-3-Hexenal, is also an indicator of fatty acids essential to the human diet. Wild tomato contained more than three times the amount of that chemical than the cultivated version in the developed world. Two other contributors to tomato flavor — 2- and 3-methylbutanal — are indicators of the presence of essential amino acids and are also three times more common in the wild tomato. Same applies to commercial apples, strawberries, bread, cheese, even wine and beer.
Flavorful curcumin in tumeric has anti-inflammatory properties, compounds in ginger have antioxidants, and there are antimicrobial chemicals that contribute to the scent of onions, garlic, rosemary, sage, clove, mustard, chili peppers and thyme.
There are hundreds of volatile compounds in foods and beverages, often a major factor in how taste of foods is perceived.
What smells people enjoy the most?
Joanne Camas from Epicurious.com lists these 5 food smells:

1. Fried onions cooking
2. Banana bread baking (extra points if it has chocolate chips in it)
3. A perfectly ripe tomato as you slice into it, especially on a warm, sunny day
4. Coffee brewing
5. Garlic bread, fresh out of the oven
Most people commenting on this post listed baked breads and coffee as their top favorites too. Other choices include pies, spices and meats.


Here are some of the responses pulled from different blogs. What are your top five?
chefrosey 12:23:21 PM on 02/01/10
Chocolate
Fresh brewed coffee
Fresh baked bread
Fresh picked strawberries or an orange being peeled!
Any baked good coming out of the oven!
chef330 12:14:17 PM on 02/01/10
1. Onions sauteeing in butter
2. Chocolate Chip Cookies coming out of the oven
3. Just-picked peaches
4. Hot Apple Pie
5. European Butter - you can smell the flavor


Janet Tue Feb 2, 2010 2:22pm PST

apple pie baking in the oven
tralala311 Tue Feb 2, 2010 2:25pm PST

mmmm... GUMBO!!!
Habanero♥™ Tue Feb 2, 2010 2:32pm PST

Bacon, Baking Bread, Turkey, Pumpkin Pie, Molasses Cookies, Cinnamon Rolls.

Sherri Tue Feb 2, 2010 2:53pm PST

Coffee brewing, Chocolate Chip Cookies, Cinnammon Rolls, Bread, Pumkin Pie
__A_YAHOO_USER__ Wed Feb 3, 2010 9:21am PST
i think there's something about a roast that's been slow cooking all day that smells delicious, it'd be on my top 5 for sure.
Enhanced by Zemanta

Saturday, January 3, 2009

Your gut : a bag and 2 pipes

 

Saturday, January 3, 2009

your gut : a bag and 2 pipes

stomach : small bag on the upper left abdomen. preparation bag. 

small intestine : long thin coiled pipe designed for maximum absorption
colon : wide shorter looping (one loop) pipe. recycling plant. loads of bacteria

The digestion system seems likely to play a part in fecal body odor and other metabolic body odors (e.g. secondary trimethylaminuria), so it's probably important we understand it best as possible. This post is about the basic visual and mechanical structure and main purposes. What does the gut look like and do ?

Stomach : a small bag on the upper left hand abdomen. This is where food first ends up. Generally it is held here and turned to mush and then released into the small intestine through the pyloric valve in small controlled amounts. Simple carbs won't stay long, whereas a meal will take a while. Hydrochloric acid is added to it, and some other things to make it easier to digest. The mush is called 'chyme'. Each part of the intestine is separated by valves.

Small intestine : A long thin pipe that coils in an overlapping way. This is the main absorption point. It is designed for maximum absorption of molecules of a certain small size. There are millions of finger-like microvilli on the lining (like a carpet) to make 'catching' the molecules easier. It's this microvilli that is wiped out in full-blown celiac. The pancreas puts digestive enzymes into the pipe early on to break down the food, and bile is also squirted in by the gallbladder to digest fats. The absorbed molecules go into the portal vein and then are taken to the liver for filtering before entering the main circulation. The intestine acts as a barrier so that large molecules cannot get into the portal vein unless broken down. With leaky gut (which is really leaky small intestine), large molecules can get through junctions in the barrier and so are absorbed when they shouldn't be. Because you want maximum absorption here, there is usually very few gut microbes here, especially at the top end, largely because they would compete with you for the food. The small intestine is known as 3 parts ; duodenum, jejunum, ileum. Many feel that when someone has gut candidiasis overgrowth, it's growing at the ileum (for example). However, it's likely that overgrowth of anything in the colon will cause problems too. The small intestine and colon are separated by the ileocecal valve.

Large Intestine/colon : A short, wide pipe that ascends from your appendix area, goes up to your ribcage and across, and down the other side and then loops to the anus. the colon is where most bacteria is, even in a healthy gut. Good flora scavenges from any leftover food/chyme and many produce helpful fatty acids. The protein/sulfur eating bacteria tend to be at the lower left side of the colon (near the end). The chyme becomes feces as water is absorbed and the 'rubbish' is then exited.

It's probably more complicated than that but hopefully this gives you an image in your mind of what the gut mechanically looks like.

What goes wrong ?

Some examples. If anything is wrong with the digestion enzymes such as HCL, pancreatic enzymes, bile etc, you can end up with too much undigested food entering the colon which will likely alter the flora ecology detrimentally. for instance too much protein getting into the colon.

If the tight junctions in your small intestine barrier cells are weakened you can absorb molecules too big that are not intended to be absorbed. These enter the portal vein and are sent to the liver which likely regards these as unexpected molecules.

If conditions aren't right, perhaps microbes can colonize the lower small intestine or further up.

Perhaps the colon microbes can be unnaturally altered and produce toxins. In Secondary TMAU, the diagnosis means there is too much trimethylamine produced. It's currently thought the bacteria that produce this are in the colon, so it means overgrowth of this bacteria. Who knows if this bacteria can grow in the small intestine as well. Presumably no-one is currently looking whereas a Body Odor & Research center likely would be.

at https://www.meboblog.com/2009/01/your-gut-bag-and-2-pipes.html

Friday, April 11, 2008

Chemical Composition of Odors

Adapted on 2/15/2026 from: https://www.meboblog.com/2008/04/chemical-composition-of-odors-chemical.html

Formatted, and expanded version of Maria de La Torre's post of Friday, April 11, 2008

See also old Aurametrix Notes about this. 


Chemical Composition of Odors

Sulfur compounds

ChemicalOdorOrigin / Source
Hydrogen sulfideRotten eggsSulfur metabolism; amino acids (e.g., methionine, cysteine)
Methyl mercaptan (methanethiol)Rotten cabbageSulfur-containing amino acids
Diethyl sulfideRotten vegetablesSulfur compounds from protein breakdown
MethionineRancid butterSulfur amino acid metabolism

Phenolic & aromatic compounds

ChemicalOdorOrigin / Source
PhenolMedicinal, sweetTyrosine metabolism
p-CresolFecalTryptophan, tyrosine degradation
PhenylalanineMusty / mousyAmino acid metabolism
2-AminoacetophenoneMusky, grape-likeMicrobial metabolism
Indole + other compounds“Wet dog” odorProtein decomposition

Nitrogenous amines

ChemicalOdorOrigin / Source
MethylamineFishy, pungentNitrogen metabolism
DimethylamineFishyProtein degradation
DiethylaminePungent, ammoniacalNitrogen compounds
TrimethylamineFishy, ammoniacalCholine metabolism
AmmoniaSharp, pungentProtein breakdown, urea metabolism
DimethylglycineFishyCholine metabolism
CadaverineRotting corpseLysine decomposition

Indoles & related compounds

ChemicalOdorOrigin / Source
IndoleFecal, mothball-likeTryptophan breakdown
SkatoleFecal, pungentTryptophan metabolism

Organic acids (short-chain & volatile)

ChemicalOdorOrigin / Source
Acetic acidVinegarFermentation; carbohydrate metabolism
Butanoic (butyric) acidRancid butter, sour meatFiber fermentation; amino acids
Caproic / capric acidSour, goat-likeShort-chain fatty acid metabolism
Isovaleric acidSweaty feetLeucine metabolism
Methylcrotonic acidCat urineOrganic acid metabolism
Branched-chain amino acidsMaple syrup-likeAmino acid disorders/metabolism

Ketones & aldehydes

ChemicalOdorOrigin / Source
AcetaldehydeFruity, pungentAlcohol metabolism; fermentation
AcetoneSweet, pungentFat metabolism; ketosis
2-NonanoneFruityLipid metabolism

Notes

  • Many odors originate from microbial metabolism of:

    • Amino acids

    • Lipids

    • Carbohydrates

  • Common biochemical sources of odor compounds

    • Protein decomposition → amines, indoles, sulfur gases

    • Fat breakdown → ketones, short-chain fatty acids

    • Fermentation → organic acids, aldehydes

  • Key amino acid–odor links

    • Tryptophan → indole, skatole

    • Tyrosine → phenol, cresols

    • Lysine → cadaverine

    • Leucine → isovaleric acid

    • Methionine/cysteine → sulfur odors


MAPPING OF ODORS

Described odorSimilar OdorWhy
Rotten eggsFecalSulfur compounds (e.g., hydrogen sulfide) are common in fecal odors
Rotten cabbageFecalSulfurous, putrefaction-type smell typical of fecal decomposition
Rotten vegetablesFecalPutrid, decomposition odor similar to fecal notes
Rancid butterFattyClassic oxidized-fat smell (butyric/related fatty acids)
“Wet dog”Foot odorMicrobial, sweaty, slightly sour—similar to foot-associated bacteria
MedicinalUnderarm odorSharp, chemical, phenolic notes often linked to apocrine sweat breakdown
Cat urineAmmonia-likeStrong ammonia/urea breakdown odor
FruityUnderarm odorSome underarm bacteria produce sweet/ester-like scents
PungentUnderarm odorSharp, acrid body-odor character typical of armpit sweat compounds
Maple syrupFattySweet, warm, lactone/organic-acid notes often grouped with fatty odors