Stimulus effects on protein and electrolyte concentrations in parotid saliva.
Stimulus effects on protein and electrolyte concentrations in parotid saliva.
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刺激对腮腺唾液中蛋白质和电解质浓度的影响。
DOI：
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发表时间：
1984
期刊：
影响因子：
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通讯作者：
C. Dawes
中科院分区：
文献类型：
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作者：
C. Dawes
12名受试者收集了10个1分钟的样本，然后在5个不同的日子里以恒定的流速收集了2.5 ml腮腺唾液样本，其中柠檬酸，盐，糖，硫酸奎宁和酸柠檬滴作为味觉刺激。分析10个1 min样品的蛋白质和电解质含量，并将最终的2.5 ml样品用于电泳分离不同的唾液蛋白。在大多数受试者中，盐引起唾液分泌的蛋白质浓度比其他刺激高得多，但没有一种刺激对分泌的不同蛋白质的相对比例产生差异性影响。刺激的性质对钠、钙和氯的浓度有几个小但统计学显著的影响，但对钾、镁或磷酸盐没有影响。由于味觉刺激的性质可以影响唾液的组成，唾液组成可以受饮食性质的影响。
Twelve subjects collected ten 1 min samples and then a 2.5 ml sample of parotid saliva at a constant flow rate on five separate days with citric acid, salt, sugar, quinine sulphate, and sour lemon drops as gustatory stimuli. The ten 1 min samples were analysed for protein and electrolyte content and the final 2.5 ml sample was used for electrophoretic separation of the different salivary proteins. In most subjects, salt elicited the secretion of saliva with a much higher protein concentration than did the other stimuli, but none of the stimuli differentially influenced the relative proportions of the different proteins secreted. There were several small but statistically significant effects of the nature of the stimulus on the concentrations of sodium, calcium and chloride, but not on potassium, magnesium or phosphate. Since the nature of the gustatory stimulus can influence the composition of saliva, salivary composition could be influenced by the nature of the diet.