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Factors That Influence the Extensional Rheological Property of Saliva.

Vijay A, Inui T, Dodds M, Proctor G, Carpenter G - PLoS ONE (2015)

Bottom Line: The results indicated correlations between rheological properties and mucin/ion concentrations.However, chewing stimulated submandibular/sublingual saliva is shown to have significantly lower Spinnbarkeit, but factors such as mucin, protein and calcium concentrations did not account for this variation.Analysis of the concentration of bicarbonate and pH appears to suggest that it has a prominent effect on extensional rheology of saliva.

View Article: PubMed Central - PubMed

Affiliation: King's College London Dental Institute, Salivary Research Unit, London, United Kingdom.

ABSTRACT
The spinnbarkeit of saliva reflects the ability of saliva to adhere to surfaces within the mouth, thereby serving as a protective role and aiding in lubrication. Therefore, alterations in the extensional rheology of saliva may result in the loss in adhesiveness or the ability to bind onto surfaces. Mucin glycoproteins and their structures are known to be important factors for the extensional rheological properties of saliva. The conformation of mucin depends on factors such as pH and ionic strength. Chewing is one of the main stimuli for salivary secretion but creates significant sheer stress on the salivary film which could influence mouthfeel perceptions. The current study investigates the possible factors which affect the extensional rheological properties of saliva by comparing submandibular/sublingual saliva with different oral stimuli within the same group of subjects. Unstimulated and stimulated saliva (chew, smell and taste) salivas were collected primarily from submandibular/sublingual glands. The saliva samples were measured for Spinnbarkeit followed by the measuring mucin, total protein, total calcium and bicarbonate concentrations. The results indicated correlations between rheological properties and mucin/ion concentrations. However, chewing stimulated submandibular/sublingual saliva is shown to have significantly lower Spinnbarkeit, but factors such as mucin, protein and calcium concentrations did not account for this variation. Analysis of the concentration of bicarbonate and pH appears to suggest that it has a prominent effect on extensional rheology of saliva.

No MeSH data available.


Related in: MedlinePlus

Factors showing positive and negative correlations with saliva Spinnbarkeit.(a) Correlation between contact angle and spinnbarkeit (R2 = -0.93); (b) Correlation between flow rate and spinnbarkeit (R2 = 0.62); (c) Correlation between individual mucin concentrations (MUC5B, MUC7) and spinnbarkeit (MUC5B: R2 = 0.94, MUC7: R2 = 0.80); (d) Correlation between protein concentration and spinnbarkeit (R2 = 0.07); (e) Correlation between calcium concentration and spinnbarkeit (R2 = 0.92); (f) Correlation between bicarbonate concentration and spinnbarkeit (R2 = 0.95). (Mean ± SEM. (n = 5).
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pone.0135792.g001: Factors showing positive and negative correlations with saliva Spinnbarkeit.(a) Correlation between contact angle and spinnbarkeit (R2 = -0.93); (b) Correlation between flow rate and spinnbarkeit (R2 = 0.62); (c) Correlation between individual mucin concentrations (MUC5B, MUC7) and spinnbarkeit (MUC5B: R2 = 0.94, MUC7: R2 = 0.80); (d) Correlation between protein concentration and spinnbarkeit (R2 = 0.07); (e) Correlation between calcium concentration and spinnbarkeit (R2 = 0.92); (f) Correlation between bicarbonate concentration and spinnbarkeit (R2 = 0.95). (Mean ± SEM. (n = 5).

Mentions: Fig 1a, demonstrates the negative correlation between contact angle and spinnbarkeit for the SMSL and labial test saliva samples, where in an increase in spinnbarkeit leads to a decrease in contact angle (greater wetting ability). A similar trend was also observed for saliva flow rates as shown in Fig 1b. Fig 1c suggests that there exists a strong positive correlation between individual mucin concentrations and spinnbarkeit. However, although the concentrations of MUC5B and MUC7 are not significantly different within the stimulated SMSL saliva samples, the significant drop in spinnbarkeit of chewing stimulated saliva samples suggests that the lower elasticity is due to other factors apart from mucin content. Fig 1e and 1f show that ions such as calcium and bicarbonate concentrations are strongly correlated with Spinnbarkeit.


Factors That Influence the Extensional Rheological Property of Saliva.

Vijay A, Inui T, Dodds M, Proctor G, Carpenter G - PLoS ONE (2015)

Factors showing positive and negative correlations with saliva Spinnbarkeit.(a) Correlation between contact angle and spinnbarkeit (R2 = -0.93); (b) Correlation between flow rate and spinnbarkeit (R2 = 0.62); (c) Correlation between individual mucin concentrations (MUC5B, MUC7) and spinnbarkeit (MUC5B: R2 = 0.94, MUC7: R2 = 0.80); (d) Correlation between protein concentration and spinnbarkeit (R2 = 0.07); (e) Correlation between calcium concentration and spinnbarkeit (R2 = 0.92); (f) Correlation between bicarbonate concentration and spinnbarkeit (R2 = 0.95). (Mean ± SEM. (n = 5).
© Copyright Policy
Related In: Results  -  Collection

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Show All Figures
getmorefigures.php?uid=PMC4549258&req=5

pone.0135792.g001: Factors showing positive and negative correlations with saliva Spinnbarkeit.(a) Correlation between contact angle and spinnbarkeit (R2 = -0.93); (b) Correlation between flow rate and spinnbarkeit (R2 = 0.62); (c) Correlation between individual mucin concentrations (MUC5B, MUC7) and spinnbarkeit (MUC5B: R2 = 0.94, MUC7: R2 = 0.80); (d) Correlation between protein concentration and spinnbarkeit (R2 = 0.07); (e) Correlation between calcium concentration and spinnbarkeit (R2 = 0.92); (f) Correlation between bicarbonate concentration and spinnbarkeit (R2 = 0.95). (Mean ± SEM. (n = 5).
Mentions: Fig 1a, demonstrates the negative correlation between contact angle and spinnbarkeit for the SMSL and labial test saliva samples, where in an increase in spinnbarkeit leads to a decrease in contact angle (greater wetting ability). A similar trend was also observed for saliva flow rates as shown in Fig 1b. Fig 1c suggests that there exists a strong positive correlation between individual mucin concentrations and spinnbarkeit. However, although the concentrations of MUC5B and MUC7 are not significantly different within the stimulated SMSL saliva samples, the significant drop in spinnbarkeit of chewing stimulated saliva samples suggests that the lower elasticity is due to other factors apart from mucin content. Fig 1e and 1f show that ions such as calcium and bicarbonate concentrations are strongly correlated with Spinnbarkeit.

Bottom Line: The results indicated correlations between rheological properties and mucin/ion concentrations.However, chewing stimulated submandibular/sublingual saliva is shown to have significantly lower Spinnbarkeit, but factors such as mucin, protein and calcium concentrations did not account for this variation.Analysis of the concentration of bicarbonate and pH appears to suggest that it has a prominent effect on extensional rheology of saliva.

View Article: PubMed Central - PubMed

Affiliation: King's College London Dental Institute, Salivary Research Unit, London, United Kingdom.

ABSTRACT
The spinnbarkeit of saliva reflects the ability of saliva to adhere to surfaces within the mouth, thereby serving as a protective role and aiding in lubrication. Therefore, alterations in the extensional rheology of saliva may result in the loss in adhesiveness or the ability to bind onto surfaces. Mucin glycoproteins and their structures are known to be important factors for the extensional rheological properties of saliva. The conformation of mucin depends on factors such as pH and ionic strength. Chewing is one of the main stimuli for salivary secretion but creates significant sheer stress on the salivary film which could influence mouthfeel perceptions. The current study investigates the possible factors which affect the extensional rheological properties of saliva by comparing submandibular/sublingual saliva with different oral stimuli within the same group of subjects. Unstimulated and stimulated saliva (chew, smell and taste) salivas were collected primarily from submandibular/sublingual glands. The saliva samples were measured for Spinnbarkeit followed by the measuring mucin, total protein, total calcium and bicarbonate concentrations. The results indicated correlations between rheological properties and mucin/ion concentrations. However, chewing stimulated submandibular/sublingual saliva is shown to have significantly lower Spinnbarkeit, but factors such as mucin, protein and calcium concentrations did not account for this variation. Analysis of the concentration of bicarbonate and pH appears to suggest that it has a prominent effect on extensional rheology of saliva.

No MeSH data available.


Related in: MedlinePlus