Biochemical Indicators of Dental Caries in Saliva: An in vivo Study

Hegde, Mithra N; Hegde, Nidhi; Ashok, Akarapu; Shetty, Shilpa

doi:10.1159/000355580

Cited by 34 publications

(37 citation statements)

References 27 publications

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“…Several metals, possibly of dietary origin, are present in saliva as well [48,49], with fairly high concentrations of Fe and Zn. Although elevated salivary Zn and Cu levels have been observed in individuals with dental caries [50,51], this could more likely reflect host response via induction of antioxidant enzymes in which Zn and Cu are required. In this study we found little association of these minerals/metals with microbial diversity or abundances of individual bacteria.…”

Section: Discussionmentioning

confidence: 99%

Nutritional Correlates of Human Oral Microbiome

Kato

Vasquez

Moyerbrailean

et al. 2016

Journal of the American College of Nutrition

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Background Despite many potential effects of the oral microbiome on oral and systemic health, scant information is available regarding the associations between diet and the oral microbiome. Methods Oral rinse DNA samples from 182 participants in a population-based case–control study for colorectal cancer were used to amplify a V3–V4 region of bacterial 16S rRNA gene. The amplicons were sequenced using Illumina MiSeq paired end chemistry on 2 runs, yielding approximately 33 million filtered reads that were assigned to bacterial classes. Relative abundances of each class and family as well microbial diversity/richness indices were correlated with selected dietary intakes from a food frequency questionnaire. Results Saturated fatty acids (SFAs) and vitamin C intakes were consistently correlated with alpha (within-subjects) diversity indexes in both richness and diversity. SFA intake was positively correlated with relative abundance of betaproteobacteria and fusobacteria. Vitamin C and other vitamins with correlated intakes—for example, the B vitamins and vitamin E—exhibited positive correlations with fusobacteria class, its family Leptotrichiaceae and a clostridia family Lachnospiraceae. In addition, glycemic load was positively correlated with Lactobacillaceae abundance. Conclusion The observed associations in this study were modest. However, the results suggest that the effects of diets are likely to be habitat specific, and observations from the gut microbiome are not transferrable to the oral microbiome. Further studies are warranted, incorporating a range of host biomarkers, such as cytohistological, molecular, or biochemical measurements, in order to address biological consequences of these dietary intakes in human oral health.

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Section: Discussionmentioning

confidence: 99%

Nutritional Correlates of Human Oral Microbiome

Kato

Vasquez

Moyerbrailean

et al. 2016

Journal of the American College of Nutrition

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“…Saliva protects oral tissues in many ways. A constant flow of saliva eliminates accumulations of microorganisms from the oral cavity but saliva also contains many innate or acquired (antibodies) defense mechanisms (1).…”

Section: Introductionmentioning

confidence: 99%

“…Innate human salivary defense proteins such as lysozyme, lactoferrin and peroxidase are known to exert a wide antimicrobial activity against a number of bacterial, viral and fungal pathogens in vitro (1).…”

Section: Introductionmentioning

confidence: 99%

“…The first is considered an etiological agent of carious lesions and is able to produce (acidogenic) and tolerate (aciduric) high quantities of lactic acid, and the second is considered particularly involved in the progression of carious lesions (8,9). Mutans streptococci and lactobacilli have been correlated positively with caries prevalence and caries increment and the existence of saliva-caries relationships have been reported (1,(10)(11)(12). The aim of this study was to evaluate, in vitro, the antimicrobial effects of the proteins lactoferrin and lysozyme on reference cultures of the microorganisms Streptococcus mutans and Lactobacillus casei, using the agar diffusion and broth macrodilution methods, in order to obtain their minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), individually or synergistically.…”

Section: Introductionmentioning

confidence: 99%

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Antimicrobial Activity and Synergism of Lactoferrin and Lysozyme Against Cariogenic Microorganisms

Andrade

Oliveira²,

Yoshie³

et al. 2014

Braz. Dent. J.

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The present study evaluated the antimicrobial in vitro effects of the salivary proteins lactoferrin and lysozyme on microorganisms involved in the carious process, obtaining their minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Streptococcus mutans (ATCC 25175) and Lactobacillus casei (ATCC 7469) were submitted to broth macrodilution of lysozyme at 80 mg/mL and lactoferrin at 200 mg/mL. The tubes were read in a spectrophotometer after they had been incubated at 37 °C for 18 h, in a carbon dioxide chamber, in order to read the MIC. A new subculture was carried on agar plates to obtain the MBC. The agar diffusion method was also tested, using BHI agar with 100 µL of the standardized microbial inocula. Filter-paper disks soaked in 10 µL of the solutions lactoferrin (200 µg/mL) and lysozyme (80 µg/mL) were placed on the agar surface. Inhibition halos were not observed on the plates, showing the absence of the antimicrobial effects of these proteins in this method. The bactericidal and bacteriostatic effects of lysozyme on L. casei were 50.3 mg/mL and 43.1 mg/mL respectively. The bactericidal and bacteriostatic effects on S. mutans were 68.5 mg/mL and 58.7 mg/mL. Lactoferrin did not induce any inhibitory effects on any microorganism, even in the concentration of 200 mg/mL. There was not a synergic antimicrobial effect of proteins, when they were tested together, even in the concentration of 42.8 mg/mL of lysozyme and 114 mg/mL of lactoferrin (the highest values evaluated). S. mutans and L. casei were only inhibited by lysozyme, not affected by lactoferrin and by the synergic use of both proteins.

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“…To evaluate the typical proteomic pattern, the separation of proteins and their visualization using a stain is necessary. Gel electrophoresis is one of the important tools available to separate proteins based on their relative mobility on application of electric current depending on the molecular mass for evaluation [5][6][7][8][9][10].…”

Section: Estimation Of Mucin Levelsmentioning

confidence: 99%

Salivary proteins as biomarkers in dental caries: In vivo study

Nireeksha¹,

Hegde²,

N³

et al. 2017

Dent Oral Craniofac Res

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The aim of the study was to determine the relationship between salivary proteins and dental caries. 80 healthy adults were further divided into caries free (N=20) and caries active (N=60) based on DMFT index. Caries active was further divided into group I (D=1-3), group II (D=4-10), group III (D= >10).Saliva samples collected were further analysed for salivary total protein levels, salivary IgA levels, salivary mucin levels, salivary albumin/globulin ratio, salivary C-reactive protein levels and proline rich proteins. The data was then statistically analysed using one way ANOVA test and Post Hoc Tukey's test. P value < 0.05 was considered as statistically significant. Study showed significantly high levels of salivary total protein, salivary IgA and salivary albumin globulin ratio in caries free group. Salivary mucin and salivary C-reactive protein levels were significantly high in caries active group. 95% proline rich protein bands were present in caries free group, whereas caries active group showed 65% proline rich protein bands. This study adds to better understanding of salivary components and their role in dental caries. Modulation of these proteins could play an important role in determining the onset and progression of caries, opening a new avenue of caries prevention.

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Biochemical Indicators of Dental Caries in Saliva: An in vivo Study

Cited by 34 publications

References 27 publications

Nutritional Correlates of Human Oral Microbiome

Nutritional Correlates of Human Oral Microbiome

Antimicrobial Activity and Synergism of Lactoferrin and Lysozyme Against Cariogenic Microorganisms

Salivary proteins as biomarkers in dental caries: In vivo study

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