A longitudinal study of unsaturated iron-binding capacity and lactoferrin in unstimulated parotid saliva

Availability of iron is one important nutritional parameter for microbial growth in saliva. This longitudinal study measured the diurnal and day-to-day variations in the total iron (TI), total ironbinding capacity (TIBC), unsaturated iron-binding capacity (UIBC), and lactoferrin (LF) in unstimulated human parotid saliva. Saliva was collected from 15 young male subjects in the morning and afternoon hours each day for five consecutive days. The TI and TIBC were determined by flameless atomic absorption spectroscopy, and UIBC was determined by subtraction of TI from TIBC. The LF was determined by “sandwich” enzyme-linked immunosorbent assay (ELISA). One peripheral blood sample of each subject was also analyzed for TI, TIBC, and ferritin. The results showed no significant diurnal or day-to-day variation of TI, TIBC, UIBC, or LF in saliva for most subjects. However, significant between-subject variations were observed for most parameters. Variations ranged from subjects with constantly positive UIBC values to subjects with constantly negative UIBC values. The relationship between the LF values and the TI and TIBC values suggests that other iron-binding protein(s) are present in saliva. Also, saliva had significantly lower TIBC values than serum. This finding indicated that iron may be easily available in saliva. However, further studies are required to determine the relationship between UIBC value of saliva and oral and dental diseases, and also to detect the presence of other iron-binding proteins in saliva.