Health benefits of saliva: a review

Health benefits of saliva: a review
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DOI:
10.1016/j.jdent.2004.10.009
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发表时间:
2005-03-01
影响因子:
4.4
通讯作者:
Yeh, CK
Yeh, CK
中科院分区:
医学2区
文献类型:
--
作者:
Dodds, MWJ;Johnson, DA;Yeh, CK

文献摘要

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目标。其目的是对有关人类唾液成分、唾液流速和唾液的一些健康益处的文献进行综述,重点是我们实验室研究年龄和与年龄相关的疾病对唾液产量和组成的影响。唾液通过其非特定的物理化学性质以及更特定的作用来影响口腔健康。富含脯氨酸的蛋白质、施他汀和组他汀类都是唾液蛋白质,可以影响磷酸钙化学、初始菌斑形成和念珠菌感染。咀嚼的增加或减少可能会影响唾液的输出。我们在大规模人群研究队列(N=1130)中对唾液的横断面研究表明,未受刺激的整个唾液、受刺激的腮腺、未受刺激的下颌下/舌下唾液和受刺激的下颌下/舌下唾液的唾液产量随着年龄的增长而下降,并且抗微生物和其他蛋白质的成分也发生了变化。其中一些改变似乎也是某些与年龄相关的疾病所特有的,例如糖尿病。这些研究和提供的数据证实了唾液在维持健康口腔环境中的重要性;鼓励医生将唾液输出和可能影响唾液输出的医疗条件作为常规牙科治疗计划的一部分。(C)2004爱思唯尔有限公司。保留所有权利。
Objective. The aim is to present a review of the literature on human saliva composition, flow rates and some of the health benefits of saliva, with emphasis on studies from our laboratory that have looked at effects of age and age-related diseases on saliva output and composition.Data. Saliva influences oral health both through its non-specific physico-chemical properties, as well as through more specific effects. The proline-rich proteins, statherin and the histatins are salivary proteins that influence calcium phosphate chemistry, initial plaque formation and candida infection. Increases or decreases in mastication may affect saliva output. Our cross-sectional studies of saliva in a large population-based study cohort (N=1130) indicate that there is an age-related decline in saliva output for unstimulated whole, stimulated parotid, unstimulated submandibular/sublingual and stimulated submandibular/sublingual saliva, as well as some compositional alterations in anti-microbial and other proteins. Some of these alterations also appear to be specific for certain age-related medical conditions, such as diabetes mellitus.Conclusions. These studies and data presented confirm the importance of saliva in maintaining a healthy oral environment; the practitioner is encouraged to consider saliva output and medical conditions that may compromise it as part of routine dental treatment planning. (c) 2004 Elsevier Ltd. All rights reserved.