Oral surgery, oral medicine, oral pathology, oral radiology, and endodontics · 2006
Relationship between total salivary protein content and volatile sulfur compounds levels in malodor patients.
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Sopapornamorn Praweena, Ueno Masayuki, Shinada Kayoko, Yanagishita Masaki, Kawaguchi Yoko
Аннотация
OBJECTIVE: The purpose of this study was to evaluate the relationship between total salivary protein and VSC levels.
STUDY DESIGN: A patient group comprised 67 patients from the Fresh Breath Clinic of the Dental Hospital, Tokyo Medical and Dental University, with 18 healthy subjects as a control group. Gas chromatography was used to measure concentrations of VSCs in mouth air. After collecting resting saliva, flow rate, pH, and the amount of total protein in saliva were measured. Salivary protein patterns were analyzed by polyacrylamide gel electrophoresis (PAGE).
RESULTS: In the patient group, the amounts of total salivary protein were significantly correlated with CH3SH levels measured by GC, CH3SH/H2S ratio, and organoleptic score. In addition, a significant correlation between flow rate of salivary protein and CH3SH/H2S ratio and the higher levels of salivary proteins from PAGE analyses were found.
CONCLUSIONS: Total salivary protein was considered to be involved in the formation of oral malodor as one of the nutrient sources. The total salivary protein could be changed both quantitatively and qualitatively in subjects with malodor.
STUDY DESIGN: A patient group comprised 67 patients from the Fresh Breath Clinic of the Dental Hospital, Tokyo Medical and Dental University, with 18 healthy subjects as a control group. Gas chromatography was used to measure concentrations of VSCs in mouth air. After collecting resting saliva, flow rate, pH, and the amount of total protein in saliva were measured. Salivary protein patterns were analyzed by polyacrylamide gel electrophoresis (PAGE).
RESULTS: In the patient group, the amounts of total salivary protein were significantly correlated with CH3SH levels measured by GC, CH3SH/H2S ratio, and organoleptic score. In addition, a significant correlation between flow rate of salivary protein and CH3SH/H2S ratio and the higher levels of salivary proteins from PAGE analyses were found.
CONCLUSIONS: Total salivary protein was considered to be involved in the formation of oral malodor as one of the nutrient sources. The total salivary protein could be changed both quantitatively and qualitatively in subjects with malodor.