Free amino acids in stimulated and unstimulated whole saliva: advantages or disadvantages

Rad, Hossein Masoudi; Rabiei, Maryam; Sobhani, Abdolrasoul; Khanjani, M. Sadegh; Taramsar, Morteza Rahbar; Leili, Ehsan Kazemnezhad

doi:10.1111/joor.12197

Cited by 14 publications

(12 citation statements)

References 19 publications

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“…The precursor amino acids of MRPs analyzed in this study, lysine and arginine, were also quantitated. The observed concentrations of free arginine and lysine were 0.4 to 10.4 μg/ml and 0.6 to 15.5 μg/ml, respectively, and are in agreement with data published by other authors [35,47,53]. Data for mean and median of each analyte as well as selected amino acids are documented in S1 Table (see supplement).…”

Section: Resultssupporting

confidence: 90%

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Quantitation of free glycation compounds in saliva

et al. 2019

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In the course of the Maillard reaction, which occurs during heating of food but also under physiological condition, a broad spectrum of reaction products is formed. Among them, the advanced glycation endproducts (AGEs) Nε-carboxymethyllysine (CML), pyrraline (Pyr), methylglyoxal-derived hydroimidazolone 1 (MG-H1) and Nε-carboxyethyllysine (CEL) are the quantitatively dominating compounds during later reaction stages. Those dietary glycation compounds are under discussion as to be associated with chronic inflammation and the pathophysiological consequences of diseases such as diabetes. In the present study, the concentration of individual glycation compounds in saliva was monitored for the first time and related to their dietary uptake. Fasting saliva of 33 metabolically healthy subjects was analyzed with HPLC-MS/MS. The observed levels of individual glycation compounds ranged from 0.5 to 55.2 ng/ml and differed both intra- and interindividually. Patterns did not correlate with subject-related features such as vegetarianism or sports activities, indicating that dietary intake may play an important role. Therefore, six volunteers were asked to eat a raw food diet free of glycation compounds for two days. Within two days, salivary Pyr was lowered from median 1.7 ng/ml to a minimum level below the limit of detection, and MG-H1 decreased from 3.6 to 1.7 ng/ml in in a time-dependent manner after two days. Salivary CML and CEL concentrations were not affected. Therefore, measuring Pyr and MG-H1 in saliva is a suitable diagnostic tool to monitor the dietary intake and metabolic transit of glycation compounds present in heated foods.

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Section: Resultssupporting

confidence: 90%

“…In principle, amino acids can be quantitated in sweat and saliva [35,46,47]. This raises the question whether MRPs are detectable in human saliva or not.…”

Section: Introductionmentioning

confidence: 99%

Quantitation of free glycation compounds in saliva

et al. 2019

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“…Our study demonstrated that CF group metabolized phenylalanine more actively than S-ECC group, suggesting that phenylalanine might be related to caries free state. Previous studies also suggested that phenylalanine could have an inhibitory effect on caries development [23,24]. In bacteria, phenylalanine may first be deaminated then convert to phenylpropionate or phenylacetate, both generating alkali [53] which is an essential factor in maintaining plaque pH homeostasis.…”

Section: Discussionmentioning

confidence: 99%

“…Our preliminary study showed that the microbial community of healthy children had greater metabolic activity in response to phenylalanine than did the caries group. Other studies reported that the concentration of phenylalanine in saliva has a negative association with the decayed, missing, and filled teeth (DMFT) index [23] and dental caries in mice was significantly decreased in the group receiving phenylalanine [24], which also suggested that phenylalanine had an inhibitory effect on caries development. Phenylalanine is essential for the growth of some oral anaerobes [25]; however, whether and how oral microbiota is associated with the effect of phenylalanine on dental caries remains unclear.…”

Section: Introductionmentioning

confidence: 96%

Carbon source utilization patterns in dental plaque and microbial responses to sucrose, lactose, and phenylalanine consumption in severe early childhood caries

Shi

Tian

et al. 2020

Journal of Oral Microbiology

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Background: Severe early childhood caries (S-ECC) is mainly caused by the interaction of microbiota and environmental factors. However, the metabolic profiles of S-ECC microbial communities and the community-level microbial responses to carbohydrates and amino acids are poorly understood. Methods: We collected supragingival plaques from 15 caries-free (CF) and 14 S-ECC children. Cultivation on Biolog AN microplates together with next-generation sequencing was used to analyze sole carbon source utilization patterns and microbial responses to sucrose, lactose and phenylalanine. Results: S-ECC plaques had greater overall metabolic activity than those of CF ones. Comparing with CF, S-ECC plaques utilized more sucrose and lactose but less phenylalanine and then had greater response to carbohydrates. A remarkable increase of non-mutans Streptococci was observed in sucrose and lactose consumption. Lactose led to less differently distributed taxa than sucrose in both CF and S-ECC groups. Sucrose made the originally different S-ECC and CF communities eventually became similar to each other, but they remained dissimilar in lactose. Conclusion: S-ECC plaques had more active interaction with cariogenic carbohydrates like sucrose and lactose than healthy plaques. We supported lactose has less cariogenicity compared with sucrose from microbial community structural aspect. Phenylalanine may have a potentially inhibitory effect on caries development.

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“…The collecting and analysis of saliva samples are suitable for rapid and simple application in clinical studies. In addition, it has been shown that saliva samples can be analyzed for amino acids accurately in real time [130][131][132]; there is considerable evidence for a GABAglutamate imbalance in ASD [17][18][19]133,134] and several neuroactive steroids act as strong modulators of receptors for GABA and glutamate [91][92][93]135,136]. Thus, it may be useful to employ saliva samples of ASD subjects routinely to determine levels of neuroactive steroids and amino acids in clinical practice.…”

Section: Discussionmentioning

confidence: 99%

Neuroactive Steroids and Related Steroids in Autism Spectrum Disorders

Zheng¹,

Wang²,

Li³

et al. 2018

Neuropsychiatry

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Neuroactive steroids (rapidly acting steroids that act as allosteric modulators of neurotransmitter receptors such as the ɣ-aminobutyric acid A (GABA A ) receptor and the NMDA glutamate receptor) are involved in brain development and have been proposed to be important in the etiology and/or pharmacotherapy of a number of psychiatric and neurologic disorders, but there is limited information available on their association with autism spectrum disorders (ASD). This paper reviews the possible involvement of neuroactive steroids (NASs) and some related steroids, including testosterone, androstenedione and estradiol steroids in the etiology of ASD. NASs include progesterone, pregnanolone, pregnenolone, pregnenolone sulfate, allopregnanolone, tetrahydrodeoxycorticosterone (THDOC), dehydroepiandrosterone (DHEA) and DHEA sulfate (DHEAS). Studies on the levels of NASs and related steroids in blood, urine, saliva, and amniotic fluid in ASD are also reviewed. The results on plasma levels of NASs in ASD reported in the literature are generally inconclusive, probably because of differences among studies in terms of experimental design and factors such as age, gender, number of subjects, and medication being taken and differences in time of day at which samples are taken and storage conditions of samples. Future studies on levels of NASs in ASD should include careful consideration of the factors mentioned above, the possible advantages of saliva sampling and the use of assay procedures that provide simultaneous analysis of levels of a large number of these steroids.

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Free amino acids in stimulated and unstimulated whole saliva: advantages or disadvantages

Cited by 14 publications

References 19 publications

Quantitation of free glycation compounds in saliva

Quantitation of free glycation compounds in saliva

Carbon source utilization patterns in dental plaque and microbial responses to sucrose, lactose, and phenylalanine consumption in severe early childhood caries

Neuroactive Steroids and Related Steroids in Autism Spectrum Disorders

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