How Different Snacks Produce a Distinct Effect in Salivary Protein Composition
Abstract
:1. Introduction
2. Results
2.1. Flow Rate, Total Protein Concentration and Alpha-Amylase Enzymatic Activity
2.2. Salivary Protein Profile
3. Discussion
4. Materials and Methods
4.1. Participants
4.2. Experimental Design and Food Stimulus
4.3. Saliva Collection and Laboratory Analysis
4.3.1. Salivary Flow Rate, Total Protein Concentration and Alpha Amylase Activity
4.3.2. SDS-PAGE Salivary Protein Separation
4.3.3. Protein Identification by Mass Spectrometry
4.4. Statistical Analysis
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Time | Band A | Band B | Band C | Band D | Band E | Band F | Band G | Band H | Band I | Band J | Band K | Band J + K | Flow Rate (mL/min) | Total Protein (µg/mL) | Amy_ Enzymatic Activity 1 (U/mL) |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Before | 7.3(0.2) A | 7.9(0.4) A | 9.5(0.5) | 14.0(0.9) | 10.2(0.5) | 2.5(0.3) A | 9.5(0.6) A | 4.9(0.4) | 6.5(0.4) | 9.3(0.6) A | 10.6(0.5) A | 18.9(0.8) A | 0.54(0.03) A | 670.7(38.9) A,B | 148.2(13.7) A |
0′ | 5.3(0.2) B | 8.1(0.4) A | 8.7(0.4) | 14.8(0.6) | 10.2(0.5) | 4.0(0.4) B | 7.4(0.3) B | 5.6(0.7) | 7.5(0.3) | 11.1(0.6) B | 12.1(0.6) B | 22.1(0.8) B | 0.67(0.04) B | 715.5(38.7) A | 202.2(14.3) B |
5′ after | 6.2(0.2) C | 9.2(0.5) B | 9.5(0.4) | 14.8(0.8) | 10.4(0.5) | 2.8(0.3) A | 9.0(0.4) A | 4.8(0.4) | 6.9(0.3) | 9.8(0.6) A,B | 10.6(0.7) A,B | 19.5(1.0) A | 0.64(0.03) A | 576.5(35.2) A,B | 155.8(16.3) A |
30′ after | 7.1(0.2) A | 8.2(0.4) A | 9.7(0.5) | 15.0(0.9) | 9.2(0.5) | 2.6(0.3) A | 10.1(0.5) A | 5.5(0.5) | 6.9(0.2) | 8.7(0.6) A | 9.8(0.6) A | 18.2(0.9) A | 0.62(0.04) A | 566.9(46.1) B | 160.3(15.6) A,B |
p-value (effects) | |||||||||||||||
Time | 0.0005 * | 0.012 * | 0.151 | 0.636 | 0.918 | 0.005 * | 0.0005 * | 0.437 | 0.176 | 0.025 * | 0.014 * | 0.0005 * | 0.007 * | 0.006 * | 0.007 * |
Time * Snack | 0.273 | 0.0005 * | 0.909 | 0.243 | 0.747 | 0.298 | 0.684 | 0.498 | 0.833 | 0.539 | 0.114 | 0.224 | 0.031 * | 0.130 | 0.006 * |
Protein Band | Protein ID | Accession Number (Uniprot) | MW (kDa) (Est/Theor.) # | MASCOT ID Score | N° Peptides Matched |
---|---|---|---|---|---|
A | Mixture (Polymeric Immunoglobulin receptor + Lactotransferrin) | P01833 + P02788 | 102.0/84.4 and 80.0 | 164 | 24 |
B | Albumin | P02768 | 71.0/71.3 | 150 | 15 |
C | Alpha-amylase 1 | P04745 | 62.0/58.4 | 154 | 16 |
D | Alpha-amylase 1 | P04745 | 58.0/58.4 | 135 | 15 |
E | Mixture (Carbonic Anhydrase VI + Zinc-alpha-2-glycoprotein) | P25311 + P23280 | 42.0/34.5 and 35.4 | 196 | 20 |
F | n.i. | ___ | ___ | ___ | ___ |
G | Ig Kappa chain C region | P01834 | 71 | 4 | |
H | n.i | ___ | ___ | ___ | ___ |
I | Prolactin-inducible protein | P12273 | 17.0/16.8 | 92 | 7 |
J + K * | Cystatin SN | P01037 | 14.0/16.6 | 99 | 7 |
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Simões, C.; Caeiro, I.; Carreira, L.; Silva, F.C.e.; Lamy, E. How Different Snacks Produce a Distinct Effect in Salivary Protein Composition. Molecules 2021, 26, 2403. https://doi.org/10.3390/molecules26092403
Simões C, Caeiro I, Carreira L, Silva FCe, Lamy E. How Different Snacks Produce a Distinct Effect in Salivary Protein Composition. Molecules. 2021; 26(9):2403. https://doi.org/10.3390/molecules26092403
Chicago/Turabian StyleSimões, Carla, Inês Caeiro, Laura Carreira, Fernando Capela e Silva, and Elsa Lamy. 2021. "How Different Snacks Produce a Distinct Effect in Salivary Protein Composition" Molecules 26, no. 9: 2403. https://doi.org/10.3390/molecules26092403