Comparison of protein profiles of the pellicle, gingival crevicular fluid, and saliva: possible origin of pellicle proteins

Odanaka, Hibiki; Obama, Takashi; Sawada, Naruhiko; Sugano, Marika; Itabe, Hiroyuki; Yamamoto, Masahide

doi:10.1186/s40659-020-0271-2

Cited by 20 publications

(22 citation statements)

References 23 publications

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“…However, this area was not included in our sampling because the AEP was collected from the middle and incisal/occlusal thirds of the tooth surface. Even though the influence of the crevicular fluid in the present experiment was probably minor, it is likely that some proteins of the pellicle originated from crevicular fluid, such as serotransferrin (23). One fundamental aspect of the present study is that the same volunteers took part in all three conditions.…”

Section: Discussionmentioning

confidence: 83%

Proteomic profiles of the acquired enamel pellicle formed in vitro, in situ, or in vivo

Pelá

Lunardelli

Ventura

et al. 2020

European J Oral Sciences

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This study compared the protein profile of the acquired enamel pellicle (AEP) formed under three conditions: in vitro, in situ, and in vivo. Nine volunteers participated in all procedures. In the in vitro condition, the volunteers donated saliva, in which specimens were incubated to form the AEP. In the in situ condition, the volunteers used an oral device containing specimens where the AEP was formed. In the in vivo condition, the AEP was collected from the volunteers own teeth. All AEPs were formed for 120 min, collected and processed by mass spectrometry. Overall, a total of 321 proteins were identified, among which 37 proteins are commonly considered typical in the AEP. For each of the in vitro, in situ, and in vivo conditions, respectively, 66, 174, and 170 proteins were identified. For the in vitro condition, 17 pellicle-typical proteins were not identified. Furthermore, several proteins with important functions within the AEP presented differences in expression in the three conditions. The qualitative profile of the proteins, especially the typical ones, is different in the in vitro condition. In addition, there are important quantitative differences that may interfere when attempting to extrapolate in vitro results to an in situ and in vivo condition.

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Section: Discussionmentioning

confidence: 83%

Proteomic profiles of the acquired enamel pellicle formed in vitro, in situ, or in vivo

Pelá

Lunardelli

Ventura

et al. 2020

European J Oral Sciences

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“…One of its most important roles is helping to lubricate and protect the surfaces of the oral cavity. Saliva also appears to contribute to pellicle formation (Odanaka et al, 2020).…”

Section: Saliva In the Food Science Research Contextmentioning

confidence: 99%

Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

2021

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In recent years, the dynamic aspects of the oral perception of food have increasingly been taken into account in food texture characterization. At the same time, the experimental settings of instrumental measurements have also been emulating "oral contexts" more closely. The aspects related to in-mouth handling that have been incorporated into food studies include using saliva as a key material. Semisolid (or liquid) food does not usually need mastication but undergoes more subtle processes involving the tongue and palate, among other buccal structures, in which saliva is omnipresent. Creaminess, mouthfeel and astringency are central sensory sensations for which oral handling and consequently, saliva is pivotal. The present review examines the experimental considerations involved in using saliva in the rheology and tribology of liquid and semisolid foods. It also analyses some instrumental parameters that have been related to sensory attributes of liquid and semisolid foods.

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“…In this study, we found Serotransferrin, fibrillin-1, components of immunoglobins, and collagen subtypes were among the most abundant proteins in terms of peptide hits. Serotransferrin is a glycoprotein known to be present in enamel pellicle and has a role in tooth morphogenesis [ 41 , 42 ] whereas, fibrillin-1 and collagens are extracellular matrix proteins. Collagen is the most abundant protein in dentin and also present in bone [ 5 ].…”

Section: Resultsmentioning

confidence: 99%

Mapping the Inorganic and Proteomic Differences among Different Types of Human Teeth: A Preliminary Compositional Insight

et al. 2020

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In recent years, studies on mineralized tissues are becoming increasingly popular not only due to the diverse mechanophysical properties of such materials but also because of the growing need to understand the intricate mechanism involved in their assembly and formation. The biochemical mechanism that results in the formation of such hierarchical structures through a well-coordinated accumulation of inorganic and organic components is termed biomineralization. Some prime examples of such tissues in the human body are teeth and bones. Our current study is an attempt to dissect the compositional details of the inorganic and organic components in four major types of human teeth using mass spectrometry-based approaches. We quantified inorganic materials using inductively coupled plasma resonance mass spectrometry (ICP-MS). Differential level of ten different elements, Iron (Fe), Cadmium (Cd), Potassium (K), Sulphur (S), Cobalt (Co), Magnesium (Mg), Manganese (Mn), Zinc (Zn), Aluminum (Al), and Copper (Cu) were quantified across different teeth types. The qualitative and quantitative details of their respective proteomic milieu revealed compositional differences. We found 152 proteins in total tooth protein extract. Differential abundance of proteins in different teeth types were also noted. Further, we were able to find out some significant protein-protein interaction (PPI) backbone through the STRING database. Since this is the first study analyzing the differential details of inorganic and organic counterparts within teeth, this report will pave new directions to the compositional understanding and development of novel in-vitro repair strategies for such biological materials.

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Comparison of protein profiles of the pellicle, gingival crevicular fluid, and saliva: possible origin of pellicle proteins

Cited by 20 publications

References 23 publications

Proteomic profiles of the acquired enamel pellicle formed in vitro, in situ, or in vivo

Proteomic profiles of the acquired enamel pellicle formed in vitro, in situ, or in vivo

Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

Mapping the Inorganic and Proteomic Differences among Different Types of Human Teeth: A Preliminary Compositional Insight

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