Rheological Properties of Human Saliva and Salivary Mucins
Rheological Properties of Human Saliva and Salivary Mucins
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DOI：
10.2330/joralbiosci.50.134
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发表时间：
2008-01-01
影响因子：
2.4
通讯作者：
Inenaga, Kiyotoshi
中科院分区：
文献类型：
--
作者：
Inoue, Hiroko;Ono, Kentaro;Inenaga, Kiyotoshi
目前还不清楚唾液中的哪些因素有助于其流变特性，如粘度和spinnbarkeit。在这项研究中，我们研究了流变学特性（粘度和spinnbarkeit）和两个唾液粘蛋白（MUC 5 B和MUC 7）在唾液中的水平之间的关系。收集健康青年人的非刺激性（UWS）和咀嚼刺激性（CWS）全唾液，测定其粘度和旋转收缩率。唾液电泳后，用Aluminos-All染色法测定MUC 5 B和MUC 7条带的图像密度。UWS的粘度和可纺性均显著高于CWS。非水浆的粘度与旋分率呈正相关，而水浆的粘度与旋分率无相关性。粘蛋白的图像密度分析表明，粘蛋白的粘度随着MUC 5 B的水平而增加，而粘蛋白的spinnbarkeit随着MUC 7的水平而增加。这些结果表明，MUC 5 B有助于粘度和MUC 7 spinnbarkeit。
It is unclear which factors in saliva contribute to its rheological properties such as viscosity and spinnbarkeit. In this study, we investigated relationships between the rheological properties (viscosity and spinnbarkeit) and two salivary mucin (MUC5B and MUC7) levels in saliva. Unstimulated (UWS) and chewing-stimulated (CWS) whole saliva were collected from healthy young adults, and the viscosities and spinn-barkeits were measured. The image densities of MUC5B and MUC7 bands in saliva were measured by Stains-All staining after electrophoresis. Both the viscosity and spinnbarkeit of UWS were significantly higher than those of CWS. The viscosities were correlated positively with the spinnbarkeit in UWS, but not in CWS. Image-density analysis of mucins demonstrated that the viscosities increased with the levels of MUC5B and the spinnbarkeit with the levels of MUC7. These results suggest that MUC5B contributes to viscosity and MUC7 to spinnbarkeit.