Antioxidant Activity of Saliva and Periodontal Disease

The antioxidant activity of saliva has been investigated in 28 apparently healthy individuals and seven dental patients with periodontal disease. The results show that the major aqueous antioxidant component of whole saliva is uric acid, with lesser contributions from ascorbic acid and albumin. All are present at lower concentrations than those found in the plasma water. The total antioxidant activity (TAA) of saliva correlates (r² = 0.972) with the concentration of uric acid, which contributes more than 70% of the TAA. Stimulation of salivary flow is associated with increased production of antioxidants. The antioxidant potential of saliva does not appear to be compromised in patients with periodontal disease but this may relate to the antioxidant flow from the gingival crevicular fluid.     

Alfalfa leaf senescence induced by drought stress: photosynthesis, hydrogen peroxide metabolism, lipid peroxidation and ethylene evolution

Exchange rates of CO₂ and H₂O and metabolism of hydrogen peroxide have been measured in leaves of alfalfa ev. Aragón) under drought stress. The inhibitory effect of drought upon photosynthesis depended on the severity of the stress treatment. Leaf water potential (Ψ_leaf) down to,-2.8 MPa reduced CO₂ availability due to stomatal closure and inhibited the rate of photosynthesis. Leaf water potential lower than,-2.8 MPa directly affected CO₂ fixation, although CO₂ was not limiting. Transpiration was more affected by stornatal closure than photosynthesis, which led to am apparent improvement in WUE (water use efficiency). Alfalfa leaves with Ψ_leaf lower than,-2.0 MPa had an increased quantum requirement, probably due to the severe stress effect on photoenergetic reactions.
Ethylene evolution from alfalfa leaves increased when they were subjected to Ψ_leaf of,- 1.6 MPa. Under more severe stress, the leaves showed low or almost no ethylene production. In parallel with the increase in ethyiene production, alfalfa leaves exhibited an increased membrane lipid peroxidation index (maloridialdehyde content) and an increased peroxide content. Superoxide disinutase activity (SOD; EC 1.15.1.1) was not affected by drought stress. Catalase (EC 1.11.1.6) was inhibited at slight stress, but significantly increased at a Ψ_leaf of -2.0 MPa. Peroxidase (EC 1.11.1.7) was progressively inhibited as drought stress developed. The possible implication of reactive O₂ intermediates in drought stress-induced senescence of alfalfa leaves is discussed in the light of the pattern of enzymatic scavenging systems.     

Involvement of human mucous saliva and salivary mucins in the aggregation of the oral bacteria Streptococcus sanguis,Streptococcus oralis,and Streptococcus rattus

The contribution of human parotid (Par) and submandibular/sublingual (SM/SL) saliva and of the human whole salivary mucin fraction (HWSM) to saliva-induced bacterial aggregation was studied for S. sanguis C476, S. oralis I581, and S. rattus HG 59. The mucous SM/SL saliva showed a much higher aggregation potency towards the S. sanguis and S. oralis strain than did the serous Par saliva. The SM/SL saliva-induced aggregation was observed after 30 min, at 60 min followed by the Par saliva-induced aggregation, and showed a 4-fold higher aggregation titer of 128 for S. sanguis, and an 8-fold higher titer of 516 for S. oralis. In contrast, the Par saliva showed a slightly higher aggregation activity than the SM/SL saliva towards S. rattus as judged by a twofold higher titer of 64. Morphologically, however, the SM/SL saliva-induced aggregation of S. rattus was far more pronounced as was also found for S. sanguis. Finally, the HWSM-induced aggregation showed a 4 to 8-fold higher titer than the originating salivary source, measuring 2048 for S. oralis and 128 for S. rattus. Moreover, no difference was observed in aggregation activity between the HWSM from whole saliva of a blood group O donor and the HWSM from SM/SL saliva of a blood group A donor. All the data point to an important, though not exclusive role of the human salivary mucin fraction in the saliva-induced aggregation of these strains.     

Allelic variants of acidic proline-rich proteins observed in Japanese,Chinese, and Malays

Three new variants of acidic proline-rich proteins (At, Au, Aw) were found in human parotid saliva by isoelectric focusing and basic gel electrophoresis. Electrophoretic comparison of the purified proteins and their tryptic peptides suggested minor charge and size differences from other acidic PRPs. Genetic and biochemical studies indicate that the At and Aw proteins are allelic products of thePRH1 locus. Gene frequencies of the At productive allele (PRH1 ⁶) in Japanese, Chinese, and Malays were 0.008, 0.012, and 0.004, respectively. The Au protein was also found in Japanese (2 in 746 samples), Chinese (1 in 215 samples), and Malays (1 in 220 samples), however, the Aw protein was found only in one Japanese (n=746). These three proteins were not found in 106 Indian subjects.This study was supported in part by a grant from International Scientific Research Program of the Ministry of Education, Science and Culture of Japan, No. 62043071 (representative: K.S.).     

SALIVARY IL-21 AND IGA RESPONSES TO A COMPETITIVE MATCH IN ELITE BASKETBALL PLAYERS

Athletes engaged in strenuous training might experience transient immune suppression that could lead to greater incidence of upper respiratory tract infections (URTI). Since interleukin 21 (IL-21) stimulates immunoglobulin A (IgA) secreting cells and a low level of this immunoglobulin is associated with increased incidence of URTI, the aim of the present study was to investigate the effect of a basketball match on salivary cortisol (sC), salivary IL-21 (sIL-21) and salivary IgA (sIgA) levels. Twenty male basketball players participated in an official game in two teams (10 players in each team). The saliva samples were collected before the warm-up and approximately 10-15 min after the end of the match and were analysed by ELISA methods. sC concentration increased significantly after the match while sIL-21 level was reduced (p < 0.05). In opposition to the study''s hypothesis, sIgA level did not change in response to the match. The present findings suggest that a basketball match is sufficiently stressful to elevate sC concentration and attenuates the sIL-21 output without compromising the sIgA level. It is reasonable to speculate that the stability of sIgA acute responses to the match, despite the decrement in sIL-21, indicates that other mechanisms rather than IL-21 stimulating B cell proliferation/differentiation might modulate IgA concentration and secretion rate.     

Saliva sampling to assess cortisol levels in unrestrained common marmosets and the effect of behavioral stress

We report a method for taking saliva samples from unrestrained, captive marmosets (Callithrix jacchus) to assess levels of free cortisol. Saliva samples can be obtained reliably, without any habituation, by encouraging the marmosets to lick and chew a cotton-wool bud coated in banana. Saliva is thus left on the bud. We also tested sweetened fruit-drink crystals and a number of other substances, but none of these attracted all of the marmosets, and even flavors that were effective once soon lost their attraction. The presence of banana in the samples collected was found to lower the measured concentration of cortisol; however, as shown in samples taken with and without the banana coating on the bud, it did so in a linear and consistent way, and did not vary significantly among subjects. Therefore, a simple conversion factor could be applied to correct for the presence of banana. A first experiment showed that the marmosets exhibited a rise in salivary cortisol levels in response to social isolation. A second experiment showed elevation of cortisol during a period when the marmosets were disturbed by increased human activity and noise levels in the building in which they were housed. Hence, this method of saliva sampling is a convenient, noninvasive means of assessing cortisol levels in marmosets.     

Selective stimulation and blockade of β-adrenergic receptors in the mandibular gland of the red kangaroo, Macropus rufus

Intracarotid infusions of noradrenaline (0.15 nmol · kg⁻¹ · min⁻¹) either alone or accompanied by phentolamine (1.5 nmol · kg⁻¹ · min⁻¹) caused similar-sized increases in salivary protein, magnesium and bicarbonate, and decreases in osmolality, sodium, potassium and chloride whereas intravenous noradrenaline stimulated much smaller responses. Concurrent infusions of the β₁-antagonist, CGP20712A, blocked these noradrenaline-induced changes in salivary composition more effectively than equimolar infusions of the β₂-antagonist, ICI118551, thereby confirming the presence of β₁-adrenoceptors. Intracarotid infusion of salbutamol at 0.15, 0.3 and 1.5 nmol · kg⁻¹ · min⁻¹ caused increasing but qualitatively similar changes in salivary composition, sodium excepted, to intracarotid noradrenaline with 0.3 nmol being most similar quantitatively. Intravenous infusion of salbutamol caused larger changes in salivary composition than equimolar intravenous noradrenaline thereby indicating that the response to salbutamol may, in part, be mediated by reflex increases in general sympathetic tone triggered by lowered blood pressure. Eliminating this hypotensive effect by concurrent intravenous and intracarotid infusions of β₁-(CGP or atenolol) and β₂-(ICI118551) antagonists with intracarotid salbutamol showed that ICI118551 was more potent than the β₁-antagonists thereby demonstrating the presence of β₂-receptors. It was concluded that the kangaroo mandibular has functional β₁- and β₂-adrenoceptor subtypes in both endpieces and excurrent ducts and that the duct system has two populations of cells, each expressing one receptor subtype. Accepted: 26 July 2000     

Do tastants have a smell?

The stimuli used in taste research are usually considered to be odourless. This was tested in two experiments with aqueous solutions of two representative compounds for each of the five taste qualities including umami. In the first experiment elderly and young subjects rated the intensity and pleasantness of three concentrations of the stimuli, while wearing or not wearing a noseclip. Saliva production was also measured. Blocking olfaction only influenced salivation for umami. It reduced taste intensity ratings, but as in an earlier experiment with the same compounds in food products, this effect was stronger in the young, who also liked the stimuli better wearing the noseclip. In the second experiment, another group of young people tried to detect the odours of the tastants dissolved in demineralized, double-distilled or Evian water. A considerable number of subjects could regularly detect seven of the ten tastants by olfaction and the extent to which they did correlated significantly with the reduction in taste intensity ratings for the different tastants found in the first experiment. We suggest that most tastants can be smelled and that this smell contributes to taste intensity ratings.     

Time-intensity evaluation of acid taste in subjects with saliva high flow and low flow rates for acids of various chemical properties

The role of the chemical properties of sour stimuli and the role of the human saliva flow rate on acid perception were investigated in 11 high saliva flow rate (HF) and 11 low saliva flow rate (LF) subjects with a continuous stimulus delivery flow rate of 3.2 ml/min and using the time-intensity technique for perception recording. Continuously measuring the pH on the tongue surface on three HF and three LF subjects showed that HF subjects' saliva decreased the acidity of the acid solution more efficiently than the LF subjects' saliva did. However, HF subjects exhibited higher perceived intensity for acid solutions than LF subjects. At equal pH, the order of the efficiency of acids indicated that HCl was the least efficient acid stimulus and acetic acid the most efficient. At equal concentration, the order of efficiency was the opposite (citric acid > malic acid > lactic acid > acetic acid), indicating that titratable acidity rather than pH has to be considered when comparing weak acids. At high concentrations, the ratio of relative efficiency is more in favor of the hydrophobic than the hydrophilic acid in HF subjects compared with LF subjects, i.e. HF subjects are more sensitive to hydrophobic stimuli. Hydrophobic molecules may diffuse more easily into the epithelium of HF than LF subjects, and reach more efficiently trigeminal nerve endings in addition to taste receptor cells.