N Sterer1, M Rosenberg. 1. The Maurice and Gabriela Goldschleger School of Dental Medicine and Human Microbiology, Sackler Faculty of Medicine, Tel-Aviv University, Israel.
Abstract
UNLABELLED: Putrefaction of saliva is commonly used as an in-vitro assay in oral malodour investigations. AIM: To exam the hypothesis that deglycosylation of salivary glycoproteins promotes oral malodour production. DESIGN: Porphyromonas gingivalis-mediated putrefaction of salivary glycoproteins was tested following preincubation of saliva in the presence of beta-galactosidase with or without glycosidic inhibitor (galactosamine), and in the presence of glucose with or without a non-glycosylated protein (bovine serum albumin). METHODS: Malodour was determined by two odour judges, and volatile sulphides by using a sulphide monitor. Salivary glycoprotein degradation was measured densitometrically following electrophoresis on SDS-PAGE. RESULTS: The addition of beta-galactosidase promoted salivary glycoprotein degradation and concomitant malodour production, whereas addition of a glycosidic inhibitor (D-galactosamine) inhibited this process. Glucose inhibited salivary glycoproteins putrefaction, but this inhibitory effect was mitigated when a non-glycosylated protein (BSA) was added. CONCLUSIONS: Deglycosylation of salivary glycoproteins may be an initial step in oral malodour production. This process exposes the protein core of the glycoprotein, which is then further degraded by Gram-negative microorganisms under anaerobic conditions.
UNLABELLED: Putrefaction of saliva is commonly used as an in-vitro assay in oral malodour investigations. AIM: To exam the hypothesis that deglycosylation of salivary glycoproteins promotes oral malodour production. DESIGN:Porphyromonas gingivalis-mediated putrefaction of salivary glycoproteins was tested following preincubation of saliva in the presence of beta-galactosidase with or without glycosidic inhibitor (galactosamine), and in the presence of glucose with or without a non-glycosylated protein (bovine serum albumin). METHODS: Malodour was determined by two odour judges, and volatile sulphides by using a sulphide monitor. Salivary glycoprotein degradation was measured densitometrically following electrophoresis on SDS-PAGE. RESULTS: The addition of beta-galactosidase promoted salivary glycoprotein degradation and concomitant malodour production, whereas addition of a glycosidic inhibitor (D-galactosamine) inhibited this process. Glucose inhibited salivary glycoproteins putrefaction, but this inhibitory effect was mitigated when a non-glycosylated protein (BSA) was added. CONCLUSIONS: Deglycosylation of salivary glycoproteins may be an initial step in oral malodour production. This process exposes the protein core of the glycoprotein, which is then further degraded by Gram-negative microorganisms under anaerobic conditions.
Authors: Lucimari Teixeira Essenfelder; Anderson Albino Gomes; Jefferson Luis Meirelles Coimbra; Marcelo Alves Moreira; Sandra Maria Ferraz; David José Miquelluti; Gustavo Felippe da Silva; Maria de Lourdes Borba Magalhães Journal: Biochem Biophys Rep Date: 2021-03-06