Human salivary amylase secretion in relation to diet

Squires, Bernard T.

doi:10.1113/jphysiol.1953.sp004835

Cited by 52 publications

(27 citation statements)

References 2 publications

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“…Not only many of the earlier studies8 23-25 but even recent reports4' 9,26,27 have used spot-plate procedures to measure the time necessary to reach the achromic point of starch. Such methods depend on personal observations and lack the precision of photometric assays.…”

Section: Resultsmentioning

confidence: 98%

Observations on the Amylase Content and Flow Rate of Human Saliva Following Gustatory Stimulation

Newbrun

1962

J Dent Res

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The action of human saliva on starch was first reported by Leuchs in 1831, long before enzymes were recognized as such. Subsequently, experiments were carried out to estimate the amount of this enzyme in saliva, and it became apparent that the amylase content varied under different conditions. Two possible sources of this variation are the type of stimulation and the secretary rate of flow. Several investigators1-4 have studied the amylolytic power of saliva following stimulation by a particular food or beverage, and others5-10 that following the ingestion of a particular type of diet. Unfortunately, many of the studies employed methods of amylase estimation that were only qualitative or, at best, semiquantitative. Frequently the taste stimulus was hardly specific. There have been several reports4' 11, 12 comparing the amylase content of resting and stimulated saliva.The following experiments were carried out to determine whether the concentration of parotid salivary amylase is in any way related to the type of taste stimulation or to the flow rate. The effect of four gustatory modalities (sour, salt, sweet, bitter) was tested by a procedure which eliminated or reduced other forms of reflex stimulationfor example, olfactory, visual, auditory, and mechanical. EXPERIMENTAL METHODS MaterialsParotid saliva.-The orifice of Stenson's duct and surrounding oral mucosa were carefully wiped with a sterile dry swab to reduce the possibility of microbial contamination of the saliva.13 A suction cup'4 was placed over the orifice of the duct and the saliva was led into a graduated tube by a length of polyethylene tubing. Samples were collected I-11 hours after the midday meal from 17 adult subjects (9 females, 8 males) on at last three separate occasions for each type of stimulation. Routine sterility tests were made on the parotid saliva samples by plating on blood agar.The effects of four different types of gustatory stimuli (sour, sweet, salty, and bitter) were studied. Solutions of citric acid (3 per cent), sucrose (40 per cent), sodium chloride (30 per cent), or quinine sulfate (0.15 per cent) were applied to the dorsum and lateral edges of the tongue every 20 seconds for 5-10 minutes with a cotton swabstick.

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Section: Resultsmentioning

confidence: 98%

Observations on the Amylase Content and Flow Rate of Human Saliva Following Gustatory Stimulation

Newbrun

1962

J Dent Res

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“…This outcome raises the question of how large the differences in macronutrient intake need to be to lead to significant changes in saliva composition. Squires () and Perry et al () reported differences in amylase content and activity in groups following extreme diets in terms of carbohydrate/starch intake. Squires () compared a group of adult Tswanas, whose diet was predominantly composed of carbohydrates (i.e., carbohydrate consumption being approximately 450 g/day) with nomadic individuals of the Kalahari desert that followed a meat‐based diet.…”

Section: Discussionmentioning

confidence: 99%

How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case study

Mosca

Stieger

Neyraud

et al. 2018

Journal of Texture Studies

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Saliva plays an important role in food oral processing. From the breakdown of food structures to the binding of flavor compounds and the formation of a swallowable bolus, saliva is essential for the perception and appreciation of foods. Identifying the factors that affect saliva composition is, therefore, necessary to understand the differences in eating behavior, food perception, and preference across different consumer groups. This article aims to highlight the importance of considering saliva variability when designing food products that meet the needs of specific consumer groups.

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“…e sAA levels showed large interpersonal (as shown in Figure 1) as well as intrapersonal variations [6]. Possible dietary in uences on sAA levels, as considered by B.T Squires in the 1950 th [21], could not be ruled out, however, the participants were all elderly Swedish men, and dietary di erences were not expected to be high. Salivary α-amylase expression is discussed as a biomarker for a variety of other health conditions, including Sjogren syndrome, type I diabetes, gra -versushost disease, dental caries and periodontitis [22,23].…”

Section: Discussionmentioning

confidence: 94%

Salivary Alpha-Amylase Activity, a New Biomarker in Heart Failure?

Suska

Alehagen²,

Lundström³

et al. 2012

J Clin Exp Cardiolog

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Abstractsystem. Autonomic imbalance is associated to several diseases, one of which is heart failure, and the aim of the Methods: In this pilot study, 48 elderly men (range 59-89 years), 24 patients with established chronic heart failure in NYHA class I to III, and 24 controls were included. In all participants, saliva was collected for three consecutive days at three time points (at awakening, 30 minutes later and in the late afternoon), and blood was sampled for analysis of NT-proBNP. Results:levels with arterial blood pressure.to be a negative correlation with blood pressure. Conclusions:Our data supports the idea that sAA activity has the potential as a non-invasive index of adrenergic sAA activity levels, we expect a greater potential for monitoring its changes over time, which could prove a valuable surrogate biomarker for cardiovascular diseases, including heart failure.

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Human salivary amylase secretion in relation to diet

Cited by 52 publications

References 2 publications

Observations on the Amylase Content and Flow Rate of Human Saliva Following Gustatory Stimulation

Observations on the Amylase Content and Flow Rate of Human Saliva Following Gustatory Stimulation

How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case study

Salivary Alpha-Amylase Activity, a New Biomarker in Heart Failure?

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