Factors That Influence the Extensional Rheological Property of Saliva

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....

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Published inPloS one Vol. 10; no. 8; p. e0135792
Main Authors Vijay, Amrita, Inui, Taichi, Dodds, Michael, Proctor, Gordon, Carpenter, Guy
Format Journal Article
LanguageEnglish
Published United States Public Library of Science 25.08.2015
Public Library of Science (PLoS)
Subjects
Bicarbonate
Bicarbonates
Bicarbonates - analysis
Calcium
Calcium - analysis
Calcium content
Chewing
Contact angle
Glands
Glycoproteins
Humans
Hydration
Hydrogen-Ion Concentration
Ionic strength
Lubrication
Mastication
Microscopy
Mucin
Mucins - analysis
Olfaction
pH effects
Physiology
Properties (attributes)
Protective coatings
Proteins
Rheological properties
Rheology
Saliva
Saliva - physiology
Salivation - physiology
Secretion
Smell
Stimuli
Sublingual Gland - physiology
Submandibular Gland - physiology
Viscoelasticity
Chicago Illinois
United Kingdom > UK
United States > US
Illinois
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Summary: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.
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Conceived and designed the experiments: GC GP TI MD. Performed the experiments: AV. Analyzed the data: AV. Contributed reagents/materials/analysis tools: AV GC TI MD. Wrote the paper: AV GC GP TI.
Competing Interests: Two of the authors (Taichi Inui and Michael Dodds) are employees of Wrigley and had a role in study design, decision to publish and preparation of manuscript. Opinions and assertions contained herein are those of the authors and are not meant to be construed as the representing views of the organization which the authors are affiliated with. Herewith the authors confirm that this does not alter their adherence to PLOS ONE policies on sharing data and materials and confirm no conflict of interest.
ISSN:1932-6203
1932-6203
DOI:10.1371/journal.pone.0135792