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Role of amylase, mucin, IgA and albumin on salivary protein buffering capacity: A pilot study

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Abstract

It has been suggested that proteins serve as major salivary buffers below pH 5. It remains unclear, however, which salivary proteins are responsible for these buffering properties. The aim of this pilot study was to evaluate the correlation between salivary concentration of total protein, amylase, mucin, immunoglobulin A (IgA), albumin and total salivary protein buffering capacity at a pH range of 4–5. In addition, the buffering capacity and the number of carboxylic acid moieties of single proteins were assessed.

Stimulated saliva samples were collected at 9:00, 13:00 and 17:00 from 4 healthy volunteers on 3 successive days. The buffering capacities were measured for total salivary protein or for specific proteins. Also, the concentration of total protein, amylase, mucin, IgA and albumin were analysed.

Within the limits of the current study, it was found that salivary protein buffering capacity was highly positively correlated with total protein, amylase and IgA concentrations. A weak correlation was observed for both albumin and mucin individually. Furthermore, the results suggest that amylase contributed to 35% of the salivary protein buffering capacity in the pH range of 4–5.

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Acknowledgements

This study was supported by the University Of Bern, Switzerland. We would like to thank Dr Stefanie Hayoz, Institute of Mathematical Statistics, University of Bern, for the statistical analysis and Dr Ekaterina Rakhmatullina, Department of Preventive, Restorative and Pediatric Dentistry, University of Bern, for help with revisions of the manuscript.

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  1. Department of Preventive, Restorative and Pediatric Dentistry, University of Bern, Freiburgstrasse 7, 3010, Bern, Switzerland

    Zeinab Cheaib & Adrian Lussi

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  1. Zeinab Cheaib
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  2. Adrian Lussi
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Correspondence to Zeinab Cheaib.

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Corresponding editor: MARÍA ELIANO LANIO

MS received 02 August 2012; accepted 12 February 2013

Corresponding editor: María Eliano Lanio

[Cheaib Z and Lussi A 2013 Role of amylase, mucin, IgA and albumin on salivary protein buffering capacity: A pilot study. J. Biosci. 38 1–7] DOI 10.1007/s12038-013-9311-1

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Cheaib, Z., Lussi, A. Role of amylase, mucin, IgA and albumin on salivary protein buffering capacity: A pilot study. J Biosci 38, 259–265 (2013). https://doi.org/10.1007/s12038-013-9311-1

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