Salivary lubricity (ex vivo) enhances upon moderate exercise: A pilot study.


Journal

Archives of oral biology
ISSN: 1879-1506
Titre abrégé: Arch Oral Biol
Pays: England
ID NLM: 0116711

Informations de publication

Date de publication:
Aug 2020
Historique:
received: 23 01 2020
revised: 30 03 2020
accepted: 01 05 2020
pubmed: 24 5 2020
medline: 30 10 2020
entrez: 24 5 2020
Statut: ppublish

Résumé

This study sought to examine the effects of moderate intensity exercise on lubrication performance of saliva. We hypothesized that exercise would result in enhanced salivary lubricity by direct sympathetic stimulation of the salivary proteins. In total, 11 healthy young pre-menopausal female participants (mean age: 24.4 ± 1.8 years, BMI: 22.1 ± 1.9 kg/m Tribology results revealed that moderate intensity exercise resulted in enhanced lubricity of saliva with an order-of-magnitude lower friction coefficients in the boundary regime at S Moderate intensity exercise leads to an increase in α-amylase and total protein secretion resulting in enhanced lubrication performance of the saliva. However, the lubrication performance was not related to MUC5B content, suggesting the role of other proteinaceous species acting as lubricants. This proof-of-concept study serves as the first step to design exercise interventions in populations with dry mouth conditions.

Identifiants

pubmed: 32445974
pii: S0003-9969(20)30121-7
doi: 10.1016/j.archoralbio.2020.104743
pmc: PMC7322397
pii:
doi:

Substances chimiques

Salivary Proteins and Peptides 0
alpha-Amylases EC 3.2.1.1

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

104743

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declarations of Competing Interest None.

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Auteurs

Mark Hopkins (M)

Nutritional Sciences and Epidemiology Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK.

Christine Boesch (C)

Nutritional Sciences and Epidemiology Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK.

Matthew Lansdall (M)

Nutritional Sciences and Epidemiology Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK.

Conor Mullen (C)

Nutritional Sciences and Epidemiology Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK.

Alan Mighell (A)

School of Dentistry, Faculty of Medicine & Health, University of Leeds, Leeds, LS2 9LU, UK.

Sue Pavitt (S)

School of Dentistry, Faculty of Medicine & Health, University of Leeds, Leeds, LS2 9LU, UK.

Anwesha Sarkar (A)

Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds, LS2 9JT, UK. Electronic address: A.Sarkar@leeds.ac.uk.

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Classifications MeSH