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Physical and biological properties of yam as a saliva substitute

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Authors
Park, Moon-Soo; Chang, Ji-Youn; Kim, Yoon-Young; Kang, Jeong-Hyun; Kho, Hong-Seop
Issue Date
2010-02
Publisher
Elsevier
Citation
Archives of Oral Biology 2010;55:177-183
Keywords
YamSaliva substituteViscosityWettabilityLysozymePeroxidase
Abstract
Objective: The purpose of this study was to investigate the viscosity and wettability of a water-soluble extract of yam and its effects on lysozyme and peroxidase activities. Design: Human whole saliva, yam tuber, hen egg-white lysozyme, and bovine lactoperoxidase were used. Viscosity was measured with a cone-and-plate digital viscometer, while wettability was determined by measuring the contact angle. Lysozyme activity was determined by the turbidimetric method. Peroxidase activity was determined using the NbsSCN assay. Hydroxyapatite beads were used as a solid-phase. Results: The viscosity of the yam solution was proportional to its concentration, with diluted yam solutions at 1:5 and 1:10 in simulated salivary buffer displaying similar viscosity values to unstimulated whole saliva and stimulated whole saliva, respectively. The contact angle of yam solution was not significantly different according to the tested materials or yam concentrations. Contact angles of yam solutions on acrylic resin were higher than those of human saliva. Yam affected lysozyme and peroxidase activities, and those effects were different on the hydroxyapatite surface versus in solution. Hydroxyapatite-adsorbed yam increased subsequent adsorption of lysozyme and peroxidase. Conclusion: We objectively confirmed the similarity of the viscoelastic properties of yam and human saliva, suggesting a role for yam in the development of effective saliva substitutes.
ISSN
0003-9969
Language
English
URI
http://hdl.handle.net/10371/74171
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College of Dentistry/School of Dentistry (치과대학/치의학대학원)Dept. of Dentistry (치의학과)Journal Papers (저널논문_치의학과)
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