Flow rate, protein, amylase, lysozyme and kallikrein of human parotid saliva in health and disease

Skurk, A; Krebs, Shelly J.; Rehberg, Janina

doi:10.1016/0003-9969(79)90033-5

Cited by 25 publications

(16 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…When a stronger stimulus was used, only slgA remained negatively correlated with flow (Rudney, 1989). Similar findings have been obtained by other authors (Brandtzaeg, 1971;Stuchell and Mandel, 1978;Skurk et al, 1979;Gronblad, 1982;Oberg et al, 1982).…”

Section: (C) Adjusting For Flow Ratesupporting

confidence: 90%

Does Variability in Salivary Protein Concentrations Influence Oral Microbial Ecology and Oral Health?

Rudney

1995

Critical Reviews in Oral Biology & Medicine

114

View full text Add to dashboard Cite

Salivary protein interactions with oral microbes in vitro include aggregation, adherence, cell-killing, inhibition of metabolism, and nutrition. Such interactions might be expected to influence oral ecology. However, inconsistent results have been obtained from in vivo tests of the hypothesis that quantitative variation in salivary protein concentrations will affect oral disease prevalence. Results may have been influenced by choices made during study design, including saliva source, stimulation status, control for flow rate, and assay methods. Salivary protein concentrations also may be subject to circadian variation. Values for saliva collected at the same time of day tend to remain consistent within subjects, but events such as stress, inflammation, infection, menstruation, or pregnancy may induce short-term changes. Long-term factors such as aging, systemic disease, or medication likewise may influence salivary protein concentrations. Such sources of variation may increase the sample size needed to find statistically significant differences. Clinical studies also must consider factors such as human population variation, strain and species differences in protein-microbe interactions, protein polymorphism, and synergistic or antagonistic interaction between proteins. Salivary proteins may form heterotypic complexes with unique effects, and different proteins may exert redundant effects. Patterns of protein-microbe interaction also may differ between oral sites. Future clinical studies must take those factors into account. Promising approaches might involve meta-analysis or multi-center studies, retrospective and prospective longitudinal designs, short-term measurement of salivary protein effects, and consideration of individual variation in multiple protein effects such as aggregation, adherence, and cell-killing.

show abstract

Section: (C) Adjusting For Flow Ratesupporting

confidence: 90%

Does Variability in Salivary Protein Concentrations Influence Oral Microbial Ecology and Oral Health?

Rudney

1995

Critical Reviews in Oral Biology & Medicine

114

View full text Add to dashboard Cite

show abstract

“…As in many previous investigations on salivary flow and amylase activity [Kelsay et al, 1972;Skurk et al, 1975;Blomfield et al, 1976;Schmidt and Gocke, 1976;Mandel and Wotman, 1976;Pangborn and Lundgren, 1977;Skurk et al, 1979] there was a considerable inter subject variability, but good reproducibility of intrasubject salivary parameters: the in teraction of the volunteer's hydrolytic po tential, starch hydrolysis and interdental plaque pH seemed to be consistent for each subject. The form in which the wheat starch substrate was administered had only a limit ed effect (table I).…”

Section: Discussionmentioning

confidence: 78%

Oral Starch Degradation and Its Influence on Acid Production in Human Dental Plaque

Mörmann

Mühlemann²

1981

Caries Res

View full text Add to dashboard Cite

Enzymatic hydrolysis of starch by salivary α-amylase, its time dependence and influence on plaque acid production was investigated. Analysis of the composition of starch digests was performed with gel filtration chromatography. Wheat starch in solution, in bread and in biscuit was hydrolyzed rapidly mainly to maltose, maltotriose and limit dextrins. In vivo enzymatic degradation of wheat starch caused marked drops in interdental plaque pH to 4.75 measured by intraoral plaque pH telemetry, most probably as the result of the fermentation of low molecular weight maltodextrins by plaque bacteria. On this basis starch may contribute to cariogenesis.

show abstract

“…As the flow rate in parotid saliva of normal people grew more and more in amount, the concentrations of the total protein, calcium and sodium increased 2,3) . The flow rate of the patients suffering from chronic parotitis decreased in comparison with that of normal healthy people 4) . Sjögren's syndrome patients have increased contents of lipids and protein and the decreased flow rate of the parotid saliva [5][6][7] .…”

Section: Introductionmentioning

confidence: 99%

Lipids in Human Parotid Saliva with Regard to Caries Experience

Tomita¹,

Miyake²,

Yamanaka

2008

J. Oleo Sci.

View full text Add to dashboard Cite

It has been reported that saliva may play an important role in the prevention and development of enamel caries and that both lipids and protein contents in saliva may be relevant to this role. This study examined the lipid and protein levels in saliva from individuals differing in caries experience. Female subjects (20 to 21 years old) were used divided equally into two groups, caries-susceptible group (CSG) and caries-resistant group (CRG). Stimulated parotid saliva and stimulated whole saliva were collected from the subjects. After centrifugation, each saliva sample was analyzed for the concentrations of lipids and proteins and for the compositions of lipids and fatty acids. The lipid and protein contents in parotid saliva increased in proportion to increase of the flow rate. The lipid content was slightly correlated with the protein one (r = 0.33). Total lipid and protein concentrations were higher in the samples from CSG than those from CRG. The lipid composition was similar in the samples from the two groups; more than half in total lipids was neutral lipids, followed by glycolipids and phospholipids. Neutral lipids and free fatty acid and triacylglyceride concentrations were significantly higher in the samples from CSG than those from CRG (p<0.01 for each). Also stearic, linoleic and docosahexaenoic acids were significantly higher in the former group than the latter one (p<0.05 and p<0.01). In summary, the lipid concentrations in parotid saliva from caries susceptible subjects were higher than those from caries resistant ones, and the difference in fatty acid composition was detected between them. The variations in the lipid levels and fatty acid composition may be associated with those in caries development.

show abstract

Flow rate, protein, amylase, lysozyme and kallikrein of human parotid saliva in health and disease

Cited by 25 publications

References 7 publications

Does Variability in Salivary Protein Concentrations Influence Oral Microbial Ecology and Oral Health?

Does Variability in Salivary Protein Concentrations Influence Oral Microbial Ecology and Oral Health?

Oral Starch Degradation and Its Influence on Acid Production in Human Dental Plaque

Lipids in Human Parotid Saliva with Regard to Caries Experience

Contact Info

Product

Resources

About