Journal of Nutrition OpenSOurce Diets- www.ResearchDiets.com

Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]
 QUICK SEARCH:   [advanced]


     


Journal of Nutrition Vol. 112 No. 1 January 1982, pp. 175-181
Copyright © 1982 by American Society for Nutrition
This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Johnson, D. A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Johnson, D. A.

Effect of a Liquid Diet on the Protein Composition of Rat Parotid Saliva1,2,

Dorthea A. Johnson3

Department of Oral Biology, School of Dentistry, University of Washington, Seattle, WA 98195

The object of the present study was to determine if the secretory proteins of rat parotid saliva were altered following parotid gland atrophy induced by feeding rats a liquid stock diet which eliminated mastication. Compared to rats fed the pelleted stock diet, the parotid glands of rats fed liquid stock diet showed 40% to 55% reductions in gland weight and content of RNA, amylase, and protein. Gland DNA content was reduced by 26%. The concentration of protein and the activities of three secretory enzymes in parotid saliva were reduced by 40% to 70%. The secretory enzymes were affected in a nonparallel manner so that per milligram of secretory protein DNase was increased, while RNase and amylase were reduced. Examination of the protein composition by acrylamide gel electrophoresis showed that several secretory proteins were no longer present. This study showed that feeding rats a standard stock diet, but in liquid form to eliminate mastication, results in a reduction in the protein concentration of parotid saliva, a loss of several secretory proteins and nonparallel changes in some of the proteins which remain.


KEY WORDS: • parotid gland • saliva • atrophy

1 Supported by NIH grant DE 04468.

2 Presented in part at the International Association of Dental Research, March 1979 New Orleans. (J. Dent. Res. 58 (Special Issue A), 290 1979).

3 Current address is Department of Periodontics, Dental School, University of Texas Health Science Center, San Antonio, TX 78284.

Manuscript received 4 March 1981.





Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]