Saliva increases the availability of lipophilic polyphenols as antioxidants and enhances their retention in the oral cavity

Ginsburg, Isaac; Koren, Erez; Shalish, Miri; Kanner, Joseph; Kohen, Ron

doi:10.1016/j.archoralbio.2012.04.019

Cited by 65 publications

(64 citation statements)

References 45 publications

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“… Figure 4 shows that while using HBSS as a supporting medium, practically all of the “allegedly-soluble” beverages and polyphenols tested showed only a low OSA, a very marked increase in OSA of all agents tested was induced by mixing them with non-inhibitory amounts of fresh saliva. To learn more about the nature of the solubilization of polyphenols by saliva [16] we also tested combinations between polyphenols and the glycoprotein mucin present in high amounts in normal saliva. Figure 5 shows that mucin very significantly increased the OSA of the polyphenol EGCG.…”

Section: Resultsmentioning

confidence: 99%

“…We have recently shown [14]–[16] that a variety of microbial species and red blood cells have the capacity to bind to their surfaces a large variety of antioxidant polyphenols from nutrients endowing upon the cells a marked enhancement of oxidant-scavenging abilities (OSA). Red blood cells coated by polyphenols, were also shown to act in concert with salivary low molecular weight antioxidants (LMWA) to enhance the scavenging of ROS, which was further markedly increased either by albumin or mucin both acting as solubilizers of polyphenols making them more effective antioxidants [16], [17]. Also, “sticky” polyphenols in a variety of common beverages were able to avidly bind to oral surfaces and to persist there for long periods despite a constant salivary flow [16].…”

Section: Introductionmentioning

confidence: 99%

“…Red blood cells coated by polyphenols, were also shown to act in concert with salivary low molecular weight antioxidants (LMWA) to enhance the scavenging of ROS, which was further markedly increased either by albumin or mucin both acting as solubilizers of polyphenols making them more effective antioxidants [16], [17]. Also, “sticky” polyphenols in a variety of common beverages were able to avidly bind to oral surfaces and to persist there for long periods despite a constant salivary flow [16]. This phenomenon might explain the potential protective role played by nutritional polyphenols against oxidative stresses in the oral cavity.…”

Section: Introductionmentioning

confidence: 99%

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The Oxidant-Scavenging Abilities in the Oral Cavity May Be Regulated by a Collaboration among Antioxidants in Saliva, Microorganisms, Blood Cells and Polyphenols: A Chemiluminescence-Based Study

et al. 2013

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Saliva has become a central research issue in oral physiology and pathology. Over the evolution, the oral cavity has evolved the antioxidants uric acid, ascorbate reduced glutathione, plasma-derived albumin and antioxidants polyphenols from nutrients that are delivered to the oral cavity. However, blood cells extravasated from injured capillaries in gingival pathologies, or following tooth brushing and use of tooth picks, may attenuate the toxic activities of H2O2 generated by oral streptococci and by oxidants generated by activated phagocytes. Employing a highly sensitive luminol-dependent chemiluminescence, the DPPH radical and XTT assays to quantify oxidant-scavenging abilities (OSA), we show that saliva can strongly decompose both oxygen and nitrogen species. However, lipophilic antioxidant polyphenols in plants, which are poorly soluble in water and therefore not fully available as effective antioxidants, can nevertheless be solubilized either by small amounts of ethanol, whole saliva or also by salivary albumin and mucin. Plant-derived polyphenols can also act in collaboration with whole saliva, human red blood cells, platelets, and also with catalase-positive microorganisms to decompose reactive oxygen species (ROS). Furthermore, polyphenols from nutrient can avidly adhere to mucosal surfaces, are retained there for long periods and may function as a “slow- release devises” capable of affecting the redox status in the oral cavity. The OSA of saliva is due to the sum result of low molecular weight antioxidants, albumin, polyphenols from nutrients, blood elements and microbial antioxidants. Taken together, saliva and its antioxidants are considered regulators of the redox status in the oral cavity under physiological and pathological conditions.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Oxidant-Scavenging Abilities in the Oral Cavity May Be Regulated by a Collaboration among Antioxidants in Saliva, Microorganisms, Blood Cells and Polyphenols: A Chemiluminescence-Based Study

et al. 2013

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“…However, intake, bioavailability and safety assessments are important considerations. PYG is available in low amounts in cocoa products, coffee and beer, and whilst the brief exposure of the oral mucosa to PPs during food intake may not be sufficient for potential therapeutic purposes, their high affinity for surface adsorption, including oral tissues, may be important [14].…”

Section: Discussionmentioning

confidence: 99%

Utilising polyphenols for the clinical management of Candida albicans biofilms

Shahzad

Sherry

Rajendran

et al. 2014

International Journal of Antimicrobial Agents

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“…It is known that the average daily flow of whole saliva varies in health between 1.0 and 1.5 L. 16 A considerable volume of this salivary fluid is swallowed with food or on its own. The salivary mucus swallowed with food is protective because it decreases the flow rate of bile.…”

Section: Discussionmentioning

confidence: 99%

Salivary enzymes in peptic ulcer disease

Motamedi

Mansour-Ghanaei

Sariri

et al. 2013

Journal of Oral Biology and Craniofacial Research

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Peptic ulcerLactate dehydrogenase Peroxidase Amylase a b s t r a c t Aim: Peptic ulcer, the common disease of the upper gastro-intestinal tract, occurs in about 5e10% of the world's population. Therefore, diagnosis of trace disease progression with a noninvasive method is of prime importance in the field of healthcare research. The aim of this study was to evaluate the validity of salivary enzymes as noninvasive biomarkers for peptic ulcer. Materials and methods: In practice, 34 peptic ulcer patients and 30 healthy subjects donated their un-stimulated saliva samples after 8 h of fasting. The activity of some selected enzymes was measured using appropriate enzymatic assay methods. Results: The results indicated an overall alternation in enzymatic activity of saliva in patients suffering from peptic ulcer. Biological activity of a-amylase, peroxidase and lactate dehydrogenase, showed significantly higher values in almost all patients as compared to control subjects. Conclusions: Based on the results of salivary enzyme activity, it was concluded that besides the influence of their peptic ulcer on enzyme activity of saliva, the considerably higher activity of a-amylase could also be related to the major role of the enzyme on physiological oxidative stress.

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Saliva increases the availability of lipophilic polyphenols as antioxidants and enhances their retention in the oral cavity

Cited by 65 publications

References 45 publications

The Oxidant-Scavenging Abilities in the Oral Cavity May Be Regulated by a Collaboration among Antioxidants in Saliva, Microorganisms, Blood Cells and Polyphenols: A Chemiluminescence-Based Study

The Oxidant-Scavenging Abilities in the Oral Cavity May Be Regulated by a Collaboration among Antioxidants in Saliva, Microorganisms, Blood Cells and Polyphenols: A Chemiluminescence-Based Study

Utilising polyphenols for the clinical management of Candida albicans biofilms

Salivary enzymes in peptic ulcer disease

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