Faculty Bibliography

Human saliva is supersaturated with respect to basic calcium phosphate salts but is stabilized by specific macromolecules that inhibit calcium phosphate precipitation. One of the families of inhibitory proteins in human and monkey saliva is the acidic proline-rich proteins. The purpose of this study was to isolate and characterize inhibitors of calcium phosphate precipitation from rabbit parotid saliva. Saliva was fractionated by immunoaffinity chromatography and anion exchange chromatography. Individual fractions were assayed for their ability to inhibit calcium phosphate crystal growth and the fraction associated with the inhibition was purified by repeated anion exchange chromatography, preparative gel electrophoresis and electroelution. A major (APRP) and two minor proteins (AM1, AM2) that were inhibitory were purified. APRP is an acidic proline-rich phospho-glycoprotein and a very potent inhibitor of secondary crystal growth of calcium phosphate as it was active at a concentration of 2 x 10(-8) M in a standard assay. The N-terminal sequence of one APRP was EYENLDGSLAATQNDDD?Q and a clostripain fragment of APRP had the following N-terminal sequence PQHRPPRPGGH-????SPPP?GN???PPP. Although the N-terminal segment of APRP does not resemble that of proline-rich proteins, alignment of the clostripain fragment with the repeat region of such proteins from rat, mouse, monkey and man revealed a high degree of similarity, indicating a structural relationship with the proline-rich protein family

In spite of the coexistence of saliva and taste in the oral cavity, an understanding of their interactions is still incomplete. Saliva has modulating effects on sour, salt, and the monosodium-glutamate-induced savory or umami taste. It has a diminishing effect on sour taste as a result of the buffering by salivary bicarbonate. It probably also contributes to the umami taste with endogenous salivary glutamate levels. Salt taste is detected only when above salivary sodium-chloride concentrations; thus saliva influences salt taste threshold levels. It also provides the ionic environment for taste cells, probably critical in signal transduction. Salivary flow rate and composition are influenced by the type of taste stimuli. In general, sour taste, elicited by citric acid or sour food, induces the highest flow rate and Na+ concentrations, while salt gives rise to high protein and Ca2+ concentrations. Stimulation with the four basic taste modalities (sour, sweet, salty, and bitter), however, does not increase the relative proportion of any of the salivary proteins. This review examines the literature on the interactions of saliva with taste, and the effect of taste on salivary composition. The possible role of the von Ebner's salivary glands and the role of saliva as a chemical cue are also discussed

Individual taste receptor cells were isolated from the tongue of the mouse by enzymatic treatment followed by mechanical dissociation. The cells were morphologically identical with taste cells from amphibians. Whole-cell voltage-clamp recordings indicated that the murine taste cells possess a variety of voltage-dependent inward and outward currents. Delayed rectifier currents were blocked by denatonium benzoate, one of the most bitter compounds known. This preparation should permit a detailed electrophysiologcal investigation of taste transduction in mammals at the level of taste receptor cells

Lingual amylase and lingual lipase, two digestive enzymes that are secreted from lingual serous glands (von Ebner's), were simultaneously purified from rat lingual serous glands with hydrophobic chromatography used as the final step. This method, previously developed for the purification of lingual lipase, includes homogenization of rat lingual serous glands, 100,000 g centrifugation, ammonium sulfate precipitation of proteins, and extraction of lipids with acetone at -20 degrees C, followed by hydrophobic chromatography on ethyl agarose or Agethane. Amylase was eluted after the elution of proteins that did not interact with the hydrophobic gel at pH 6.3. Lingual lipase was eluted with a solution containing micelles of taurodeoxycholate, monoolein, and oleic acid. Analysis of each of the purified enzymes by SDS-polyacrylamide gel electrophoresis revealed one band at Mr = 59,000 for amylase and one band at Mr = 51,000 for lingual lipase. Isoelectric focusing of amylase indicated a strong band at pI = 5.0 and two very faint bands at pI = 4.9 and 4.8, possibly isozymes or deamidated protein. Amino acid and hexosamine analyses were performed on the enzymes after electroelution from SDS-polyacrylamide gels. Both lingual lipase and lingual amylase had a high content of dicarboxylic (free and amide) amino acids. For lingual lipase and lingual amylase, the % molar ratios of aspartic acid/asparagine were 15.35 and 15.10, and the % molar ratios of glutamic acid/glutamine were 7.07 and 7.20, respectively. Lingual amylase was very similar to rat parotid, pancreatic, and mouse salivary amylases, except that it contained more proline (11.03% molar ratio).(ABSTRACT TRUNCATED AT 250 WORDS)

Taste papillae from mouse and rat tongues were removed by cutting them out with a glass capillary tube. The method is fast, requires little tissue handling and should prove useful especially in mice where the entire tongue is < 1 cm in length

Proline-rich proteins are major components of salivary secretion from humans non-human primates, rats, hamsters and rabbits. They are also synthesized in mice in response to chronic stimulation by beta agonists. This study to provide an understanding of the structural and genetic relationships within these families of proteins to determine the possible function of the proline-rich proteins. Rabbit parotid saliva was collected and proline-rich proteins were affinity purified using goat antibodies to human proline-rich proteins. Purification was achieved by repeated cation exchange chromatography on a Mono S column a Fast Protein Liquid Chromatography system. Six basic proline-rich proteins were purified. The apparent molecular weights were between 75,000 and 125,000, based on their mobilities in sodium dodecyl sulphate-polyacrylamide gel electrophoresis. Glycine, glutamine (and glutamate) and proline accounted for 79-87% of total amino acids in all proteins, but proline was present in smaller amounts (17-21%) than in proline-rich proteins from other species. All proteins were glycosylated but not phosphorylated. Circular dichroism of two proline-rich proteins, MS7A and MS5B, indicated the absence of secondary structure. The N-terminal sequences of three proteins electro-eluted after preparative gel electrophoresis were determined. A high degree of similarity was found in various regions of mouse, rat, monkey and human proline-rich proteins. Rabbits thus synthesize constitutively a family of proteins that are immununologically and structurally related to proline-rich proteins other species