1977
DOI: 10.1016/0003-9969(77)90064-4
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The decomposition of monofluorophosphate by enzymes in whole human saliva

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Cited by 36 publications
(30 citation statements)
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“…(2) Hydrolysis is inhibited by the low temperatures used during the centrifugation to obtain the fluid phase of plaque and saliva. (3) In agreement with other studies [Pearce and Jenkins, 1977], preliminary experiments also demonstrated that the rate of hydrolysis of MFP is slow in the centrifuged saliva and plaque fluid obtained after centrifugation. However, in spite of these observations, a small amount of MFP hydrolysis doubtlessly occurred prior to the determination of MFP content.…”
Section: Collection and Analysis Of Samplessupporting
confidence: 77%
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“…(2) Hydrolysis is inhibited by the low temperatures used during the centrifugation to obtain the fluid phase of plaque and saliva. (3) In agreement with other studies [Pearce and Jenkins, 1977], preliminary experiments also demonstrated that the rate of hydrolysis of MFP is slow in the centrifuged saliva and plaque fluid obtained after centrifugation. However, in spite of these observations, a small amount of MFP hydrolysis doubtlessly occurred prior to the determination of MFP content.…”
Section: Collection and Analysis Of Samplessupporting
confidence: 77%
“…The rate of release of fluoride by hydrolysis of MFP is pH-dependent and has been shown to occur most rapidly between 7.2 and 8.6 in saliva [Pearce and Jenkins, 1977]. However, it is unlikely that a specific pH effect would be a factor in the values presented here (other than the effect of the natural pH of the plaque and saliva samples), given the similarity of the pHs of these rinses and their low buffer capacities.…”
Section: Discussionmentioning
confidence: 43%
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“…It has previously been shown that flora in saliva decompose MFP optimally at pH 7.2-8.6 [Pearce and Jenkins, 1977].…”
Section: Discussionmentioning
confidence: 99%
“…While the oral bacterial phosphatase effect on MFP is clear [Pearce and Jenkins, 1977], we are unaware of any measures that have been taken to ensure that toothpaste formulation and use are optimal for MFP hydrolysis. Fundamental properties of enzymes include effects of pH, temperature, substrate and enzyme (bacterial) concentration, all of which might be expected to influence MFP hydrolysis in the mouth.…”
mentioning
confidence: 99%