Buffer Capacity of Saliva as a Function of Time after Consumption of Sugary, Sugar-Free and Probiotic Chewing Gums

Antunes, Débora Pinto; Marinho, Renata Marques de Melo; Garakis, Márcia Carneiro Valera; Bresciani, Eduardo

doi:10.4034/pboci.2015.151.17

Cited by 8 publications

(7 citation statements)

References 30 publications

(30 reference statements)

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“…Mucin concentration was measured according to the protocol described by Kilcoyne et al (2011) with minor modifications. Buffer capacity was measured according to the method utilized by Pinto Antunes et al (2015) . Osmolality was determined according to the method used by Villiger et al (2018) with minor modifications.…”

Section: Methodsmentioning

confidence: 99%

Supplementation With Phytogenic Compounds Modulates Salivation and Salivary Physico-Chemical Composition in Cattle Fed a High-Concentrate Diet

et al. 2021

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Saliva facilitates feed ingestion, nutrient circulation, and represents an important pH buffer for ruminants, especially for cattle fed high-concentrate diets that promote rumen acidification. This experiment evaluated the short-term effects of nine phytogenic compounds on salivation, saliva physico-chemical composition as well as ingested feed boli characteristics in cattle. A total of nine ruminally cannulated Holstein cows were used. Each compound was tested in four of these cows as part of a high-concentrate meal (2.5 kg of total mixed ration in dry matter basis for 4 h) in low or high dose, and was compared to a control meal without compound. Saliva was sampled orally (unstimulated saliva) for physico-chemical composition analysis. Composition of the ingested saliva (stimulated saliva), salivation and feed boli characteristics were assessed from ingesta collected at the cardia during the first 30 min of the meal. Analysis of unstimulated saliva showed that supplementation with capsaicin and thyme oil increased buffer capacity, while supplementation with thymol, L-menthol and gentian root decreased saliva pH. In addition, supplementing angelica root decreased saliva osmolality. Regression analysis on unstimulated saliva showed negative associations between mucins and bicarbonate as well as with phosphate when garlic oil, thyme oil or angelica root was supplemented. Analysis of stimulated saliva demonstrated that supplementation with garlic oil increased phosphate concentration, thyme oil tended to increase osmolality, capsaicin and thymol increased buffer capacity, and ginger increased phosphate content. Furthermore, salivation rate increased with ginger and thymol, and tended to increase with garlic oil, capsaicin, L-menthol and mint oil. Feed ensalivation increased with capsaicin. A positive association was found between feed bolus size and salivation rate when any of the phytogenic compounds was supplemented. Overall, our results demonstrate positive short-term effects of several phytogenic compounds on unstimulated and stimulated saliva physico-chemical properties, salivation or feed boli characteristics. Thus, the phytogenic compounds enhancing salivary physico-chemical composition have the potential to contribute to maintain or improve ruminal health in cattle fed concentrate-rich rations.

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Section: Methodsmentioning

confidence: 99%

Supplementation With Phytogenic Compounds Modulates Salivation and Salivary Physico-Chemical Composition in Cattle Fed a High-Concentrate Diet

et al. 2021

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“…Buffer Capacity. Buffer capacity of saliva was measured according to the method utilized by Pinto Antunes et al (2015). Saliva initial pH was measured using a previously calibrated portable digital pH meter (Analytical CH, Mettler-Toledo AG).…”

Section: Unstimulated Saliva Sampling and Composition Analysismentioning

confidence: 99%

Dynamic changes in salivation, salivary composition, and rumen fermentation associated with duration of high-grain feeding in cows

Castillo‐Lopez

Petri

Ricci

et al. 2021

Journal of Dairy Science

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Salivary secretions are essential for the regulation of digestive processes, as well as rumen and cow health. This research evaluated the effects of the duration of high-grain feeding, and of the time relative to a meal, on salivation, saliva properties, feed bolus characteristics, chewing activity, ruminal and reticular volatile fatty acids, as well as salivary and ruminal pH. Nine nonlactating cannulated Holstein cows were sampled at 1 and 23 d after transition to a 65% grain diet (short term and long term, respectively). Both before and after a controlled meal (2.5 kg of dry matter, offered over 4 h), unstimulated saliva was taken orally for composition analysis. Stimulated salivation and feed boli characteristics were evaluated by collection of ingesta from cardia during 30 min. Chewing and ruminal pH were measured during the controlled meal and for a total of 6 h thereafter. Results from unstimulated saliva showed no effect of the duration of high-grain feeding on bicarbonate, phosphate, total proteins, mucins, lysozyme, and buffer capacity, but increased osmolality at the long term. Lysozyme activity did not differ with high-grain feeding duration, but tended to be lower after the meal. In contrast to short-term-fed cows, the longterm-fed cows increased both meal consumption and feed bolus size, but decreased chewing and feed ensalivation (5.2 vs. 4.6 ± 0.50 g of saliva/g of dry matter), and had lower pH of the stimulated saliva (7.00 vs. 6.67 ± 0.076). These cows also had decreased chewing index (66.5 vs. 45.4 min/kg of neutral detergent fiber), and despite the increase in stimulated saliva buffer capacity (0.027 vs. 0.039 ± 0.006), mean ruminal pH decreased (6.31 vs. 6.11 ± 0.065) during ad libitum feeding. Both in the rumen and reticulum, the concentration of total volatile fatty acids was lower and propionate proportion was higher at the long term. Linear regression analyses revealed a positive influence of the flow rates of salivary bicarbonate and phosphate on ruminal pH during the short term. For every 1-mol increment in the flow of bicarbonate or phosphate, ruminal pH increased by 0.062 or 0.439 units, respectively. Overall, salivary buffers are key determinants of ruminal pH regulation, especially during short-term grain feeding. However, in the long term, ruminal pH drop during ad libitum feeding was stronger, and this effect seems to be exacerbated by increased feed bolus size, accompanied by reductions in feed ensalivation, stimulated saliva pH, and chewing index.

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“…Human saliva not only acts as a lubricant for the oral tissues to make speaking, eating, and swallowing possible, but also protects the teeth and oral mucosa. (3) Prevention of dental caries was achieved by using several oral hygiene measures such as toothpastes and mouthwashes that contains distinct medical or natural extracts agents. Fluoridated mouthwashes are deemed the most eminent anti-cariogenic agents used in dental caries prevention and treating protocols .…”

Section: Salivary Ph Changes After Using Fluoridated Mouth Rinse and ...mentioning

confidence: 99%

Salivary PH Changes after Using Fluoridated Mouth Rinse and Miswak in High Caries Risk Patients.

khoriba,

Raafat

2024

Egyptian Dental Journal

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Aim:The current study was performed to assess the changes in salivary pH in high caries risk patients using sodium fluoride mouth rinse and Miswak. Materials and Methods:A total of 20 patients were selected randomly according to inclusion and exclusion criteria. They were divided into 2 groups of ten patients each; (n=10). G1: used Miswak sticks, G2: rinsed with (0.05%) sodium fluoride mouth rinse. Patients used their corresponding interventions, for 2 minutes, twice per day for one month. Resting saliva samples were assembled at baseline and after one month. A quantitative method was used for measurement of salivary pH using pH meter. Data were analyzed statistically, and the significance level was set at p ≤0.05.Results: At baseline a higher mean value of salivary pH values was recorded in Miswak group (7.43±0.39) in comparison to Fluoride group (6.93±0.43). The difference between groups was statistically significant (p=0.014). After one month: a higher mean value was recorded in Miswak group (7.52±0.8) in comparison to Fluoride group (7.23±0.62). The difference between groups was not statistically significant (p=0.377). Conclusion:Both Miswak and sodium fluoride mouthwash reported impact positive effect by enhancing and maintaining the salivary PH.

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Buffer Capacity of Saliva as a Function of Time after Consumption of Sugary, Sugar-Free and Probiotic Chewing Gums

Cited by 8 publications

References 30 publications

Supplementation With Phytogenic Compounds Modulates Salivation and Salivary Physico-Chemical Composition in Cattle Fed a High-Concentrate Diet

Supplementation With Phytogenic Compounds Modulates Salivation and Salivary Physico-Chemical Composition in Cattle Fed a High-Concentrate Diet

Dynamic changes in salivation, salivary composition, and rumen fermentation associated with duration of high-grain feeding in cows

Salivary PH Changes after Using Fluoridated Mouth Rinse and Miswak in High Caries Risk Patients.

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