ArticleJournal of biosciences2013
Role of amylase, mucin, IgA and albumin on salivary protein buffering capacity: a pilot study.
Article in Journal of biosciences, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
12 citing papers in PubMed, 45 citations in OpenAlex.
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- Possible Role of High-Molecular-Weight Salivary Proteins in Astringency Development.Foods (Basel, Switzerland) · 2024Article
- Effect of Duration of High-Grain Feeding on Chewing, Feeding Behavior, and Salivary Composition in Cows with or without a Phytogenic Feed Supplement.Animals : an open access journal from MDPI · 2022Article
- Estimation of Proinflammatory Factors in the Saliva of Adult Patients with Cystic Fibrosis and Dental Caries.Medicina (Kaunas, Lithuania) · 2020Article
- Tears - more to them than meets the eye: why tears are a good source of biomarkers in Parkinson's disease.Biomarkers in medicine · 2020Article
- Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity.Food biophysics · 2019Article
- Correlation of salivary immunoglobulin A with Body Mass Index and fat percentage in overweight/obese children.Journal of applied oral science : revista FOB · 2018Article
- Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release.Scientific reports · 2018Article
- The presence of acquired enamel pellicle changes acid-induced erosion from dissolution to a softening process.Scientific reports · 2017Article
- Comparison of Salivary pH, Buffering Capacity and Alkaline Phosphatase in Smokers and Healthy Non-Smokers: Retrospective cohort study.Sultan Qaboos University medical journal · 2016Article
- [Variations in protein concentration and albumin/globulin ratio of whole unstimulated saliva obtained from healthy people and patients with chronic periodontitis].Hua xi kou qiang yi xue za zhi = Huaxi kouqiang yixue zazhi = West China journal of stomatology · 2015Article
Corrections and comments
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Authors and funding
2 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
It has been suggested that proteins serve as major salivary buffers below pH5. 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 percent of the salivary protein buffering capacity in the pH range of 4-5.
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