The composition of stimulated human parotid saliva

Benedek-Spät, Erika

doi:10.1016/0003-9969(73)90082-4

Cited by 18 publications

(4 citation statements)

References 17 publications

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“…Human saliva is composed of about 98% water but is a dynamic system. The flow rate varies from 0.05 to 1 mL/min, and the protein concentrations vary from 0.6 to 1.2 mg/mL or from 230 to 250 mg/mL (18)(19)(20).…”

Section: Resultsmentioning

confidence: 99%

Olfactory Perception of Cysteine−S-Conjugates from Fruits and Vegetables

Starkenmann

Calvé

Niclass

et al. 2008

J. Agric. Food Chem.

103

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Section: Resultsmentioning

confidence: 99%

Olfactory Perception of Cysteine−S-Conjugates from Fruits and Vegetables

Starkenmann

Calvé

Niclass

et al. 2008

J. Agric. Food Chem.

103

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“…1994). They differ in the time they take to prepare a mouthful for swallowing (Dahlberg 1942;Helkimo et al 1978), and in their rate of salivary flow (Jenkins 1966;Benedek-Spat 1973;Pangborn and Lundgren 1977). People have different swallow thresholds (Kawamura 1964;Heath and Lucas 1987), presumably controlled by the bolus consistency or particle size they consider ready to swallow, and also in the amount and rate of saliva production.…”

mentioning

confidence: 99%

Characterisation of Patterns of Chewing Behaviour in Human Subjects and Their Influence on Texture Perception

Brown¹,

Langley²,

Martin³

et al. 1994

Journal of Texture Studies

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Electromyography was used as a noninvasive and unobtrusive technique to characterise chewing patterns for a range of foods. Differences between subjects for a variety of aspects of chewing sequence are recorded for a range of foods (carrot, apple, roast pork, salami, biscuit and toast). Identifiable subgroups of subjects differing in chewing behaviour existed within the random sample of 52 dentate subjects. The five subgroups accounted for 52%, 21%, 11%, 10% and 6% of the sample population. Major discriminating factors between the behavioural groups lie in their chewing time and the muscle work rate during chewing. Sensory ratings for firmness and rubberiness of model foods differed significantly between the subjects exhibiting different chewing behaviours. Chewing behaviour may influence consumers’ perceptions about the texture of a food.

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“…In all the studies, there is a strong consensus in the collection of unstimulated saliva. In salivary diagnostics, though it is well documented that there is an increase in the salivary flow following stimulation [ 36 ], it contains only a diluted concentration of biomarkers that might be tough to detect [ 37 ]. Hence, unstimulated saliva is usually preferred.…”

Section: Discussionmentioning

confidence: 99%

Non-invasive methods for the assessment of biomarkers and their correlation with radiographic maturity indicators — a scoping review

Tripathi

2021

Prog Orthod.

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Background Detection of skeletal maturity is vital in orthodontic treatment timing and planning. Traditional methods include hand-wrist radiography and cervical vertebral maturation index (CVMI). Though the radiographic methods are well established and routinely used to assess skeletal maturation, they carry the drawback of subjective perception and low reproducibility. With evolving concepts, skeletal maturation has been assessed quantitatively through biomarkers obtained from saliva, gingival crevicular fluid (GCF), and urine. The scoping review aims to explore the various biomarkers assessed through non-invasive methods and their correlation with radiographic skeletal maturity. Methodology The literature search was carried out on MEDLINE via Pubmed, Cochrane Library (Cochrane database of systematic reviews), Cochrane central register of controlled trials (CENTRAL), Google Scholar, Semantic Scholar, ScienceDirect, and Opengrey.eu for articles up to and including November 2020. Pertinent articles were selected based on inclusion and exclusion criteria. The results were tabulated based on the type of sample collected, the biomarker assessed, method of sample collection, and the radiographic method used. Results The literature search resulted in 12 relevant articles. Among all the studies, 10 studies showed that the concentration of biomarkers increases during the pubertal growth peak. On the contrary, 2 articles showed no significant difference between the levels of biomarkers and pubertal growth peak. Conclusion It can be concluded that the level of biomarkers increases during the pubertal growth spurt and can provide a quantitative way of assessing skeletal maturity.

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The composition of stimulated human parotid saliva

Cited by 18 publications

References 17 publications

Olfactory Perception of Cysteine−S-Conjugates from Fruits and Vegetables

Olfactory Perception of Cysteine−S-Conjugates from Fruits and Vegetables

Characterisation of Patterns of Chewing Behaviour in Human Subjects and Their Influence on Texture Perception

Non-invasive methods for the assessment of biomarkers and their correlation with radiographic maturity indicators — a scoping review

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