Role of amylase, mucin, IgA and albumin on salivary protein buffering capacity: A pilot study

Abstract

It has been suggested that proteins serve as major salivary buffers below pH5. It remains unclear, however, which salivary proteins are responsible for these buffering properties. The aim of this pilot study was to evaluate the correlation between salivary concentration of total protein, amylase, mucin, immunoglobulin A (IgA), albumin and total salivary protein buffering capacity at a pH range of 4-5. In addition, the buffering capacity and the number of carboxylic acid moieties of single proteins were assessed.Stimulated saliva samples were collected at 9:00, 13:00 and 17:00 from 4 healthy volunteers on 3 successive days. The buffering capacities were measured for total salivary protein or for specific proteins. Also, the concentration of total protein, amylase, mucin, IgA and albumin were analysed.Within the limits of the current study, it was found that salivary protein buffering capacity was highly positively correlated with total protein, amylase and IgA concentrations. A weak correlation was observed for both albumin and mucin individually. Furthermore, the results suggest that amylase contributed to 35% of the salivary protein buffering capacity in the pH range of 4-5.

A Label-Free Aptamer-Fluorophore Assembly for Rapid and Specific Detection of Cocaine in Biofluids

“…Even though serum samples demonstrated considerable ATMND quenching at 405 nm (SI, Figure S11), we were still able to detect cocaine in 2.5% serum with a detection limit of 900 nM (SI, Figure S12). Saliva is a cleaner matrix with no background fluorescence (SI, Figure S10), containing only ∼1.6 mg/mL proteins, 51 and we were thus able to use 5% saliva to achieve cocaine detection and establish a calibration curve with an LOD of 520 nM ( Figure 5B). Based on these findings, we calculated detection limits of 10.4, 18.4, and 36 μM in undiluted saliva, urine, and serum, respectively.…”

Comparison of Salivary pH, Buffering Capacity and Alkaline Phosphatase in Smokers and Healthy Non-Smokers: Retrospective cohort study

“…1,7,8 Due to the presence of bicarbonate/carbonate ions and, to a lesser extent, phosphate ions and proteins, saliva has a buffering capacity (BC) and can neutralise acids produced in the oral cavity or ingested. 9,10 Oral health and integrity, demineralisation-remineralisation balance and dilution and antimicrobial activity are important to maintain good salivary BC. 11 High salivary pH and BC have been found to lead to better oral health outcomes and a lower incidence of dental caries.…”

“…10 Cigarette smoke contains harmful components such as pyridine alkaloids, aromatic hydrocarbons and combustion gases; these can lead to the development of various life-threatening diseases. 15,16 Moreover, smoking has many side-effects which manifest in the oral mucosa, including delays in wound healing, periodontitis and premalignant and malignant oral lesions.…”

The potential acidogenicity of liquid breakfasts

“…The only liquid breakfast which demonstrated a comparable ability to resist acidification was Up & Go Energize (Table 3) which contained double the protein found naturally in Pura Milk (Long life/UHT) ( Table 5). This may explain the significantly greater volume of HCl required to reduce the pH of Up & Go Energize to 5.5 compared with the other liquid breakfasts, as the other non-casein proteins such as soy or whey proteins would contribute to the buffering [36]. However, the oral health benefits of casein go beyond their ability to buffer acids.…”