The isolation and amino acid composition of the enamel proteins of erupted bovine teeth

Abstract

of the incisor teeth, and indicate that maturation of enamel is accompanied by a loss of protein components rich in proline and histidine and poor in serine.3. Small amounts of both 3-and 4-hydroxyproline were detected in all protein fractions. The 3-hydroxyproline: 4-hydroxyproline ratio in enamel was higher than that of either bovine dentinal or cemental collagen, suggesting that at least a portion of the hydroxyprolines are true constituents of the organic matrix of developing enamel.

Protein content of molar–incisor hypomineralisation enamel

“…[8][9][10] Several methods have been used to extract enamel protein. [11][12][13][14][15] Comparison of trichloracetic (TCA) acid, acetic acid and urea led Porto et al 16 to recommend the use of 12% TCA for the extraction of protein from rat dental enamel at different stages of enamel development. For late maturation stage enamel, TCA extracted 60% of the total protein content, whilst acetic acid or urea extracted less than 20%.…”

Identification of O-phosphoserine, O-phosphothreonine and γ-carboxyglutamic acid in the non-collagenous proteins of bovine cementum; comparison with dentin, enamel and bone

“…In a like fashion, very small pieces of the midportion of the mature enamel were chipped from relatively thick cross sections of the crowns of the molar and incisor teeth after the cementum had been removed (12). Root dentin, free of cementum, was obtained by first removing the cemental layer with burrs, cleaning the pulp surface with burrs, and then chipping away any remaining portion of any cementum.…”

Collagenous Layer Covering the Crown Enamel of Unerupted Permanent Human Teeth

“…1). This was subsequently identified histologically as dentin, the relatively mature enamel having been dissolved in EDTA (3). Pieces of the outer tissue layer were taken from the apical end of the root, the occlusal region of the crown, and from intermediate regions and were studied by means of x-ray diffraction (4), light microscopy, and amino acid analysis.…”