A1 Refereed original research article in a scientific journal
Changes in whole saliva in patients with coeliac disease
Authors: Lenander-Lumikari M, Ihalin R, Lahteenoja H
Publisher: PERGAMON-ELSEVIER SCIENCE LTD
Publication year: 2000
Journal: Archives of Oral Biology
Journal name in source: ARCHIVES OF ORAL BIOLOGY
Journal acronym: ARCH ORAL BIOL
Volume: 45
Issue: 5
First page : 347
Last page: 354
Number of pages: 8
ISSN: 0003-9969
DOI: https://doi.org/10.1016/S0003-9969(00)00008-X
Web address : https://www.sciencedirect.com/science/article/pii/S000399690000008X?via=ihub
Abstract
Many systemic diseases impair salivary flow rate and composition and therefore incite oral pathological processes. This study analyses the composition of whole saliva in patients with diagnosed coeliac disease (CD) and in healthy controls, and monitors possible changes in saliva composition after a short oral gluten challenge. Paraffin-stimulated whole saliva was collected from 128 CD patients and 55 healthy controls. In a separate study, paraffin-stimulated whole saliva samples were collected from 33 CD patients and 10 controls both before and 24 h after an oral mucosal and submucosal gluten challenge. No difference in saliva flow rare was observed, but total protein (P less than or equal to 0.001), albumin (P less than or equal to 0.001), IgA (P less than or equal to 0.01) and IgG (P less than or equal to 0.001) concentrations, as well as salivary peroxidase (P less than or equal to 0.001) and myeloperoxidase (P less than or equal to 0.001) activities, were significantly higher in CD patients than in healthy controls. The relative amounts of secreted proteins (mg/mg), e.g. amylase (P less than or equal to 0.001), total IgA (P less than or equal to 0.005) and IgM (P less than or equal to 0.001) were significantly lower in CD patients than in healthy controls. In CD patients, gluten challenge resulted in a decrease in myeloperoxidase (P less than or equal to 0.005) activity, IgA (P less than or equal to 0.001) and IgM (P less than or equal to 0.005) concentrations and the relative amounts of secreted IgA (P less than or equal to 0.001). In healthy individuals, however, gluten challenge caused a decrease in total and relative amylase activity (P less than or equal to 0.005; P less than or equal to 0.001) and total IgM (P less than or equal to 0.005) concentration. It is concluded that CD patients, following a strict gluten-free diet, secrete lower relative amounts of amylase, IgA and IgM into paraffin-stimulated whole saliva than do healthy controls. (C) 2000 Elsevier Science Ltd. All rights reserved.
Many systemic diseases impair salivary flow rate and composition and therefore incite oral pathological processes. This study analyses the composition of whole saliva in patients with diagnosed coeliac disease (CD) and in healthy controls, and monitors possible changes in saliva composition after a short oral gluten challenge. Paraffin-stimulated whole saliva was collected from 128 CD patients and 55 healthy controls. In a separate study, paraffin-stimulated whole saliva samples were collected from 33 CD patients and 10 controls both before and 24 h after an oral mucosal and submucosal gluten challenge. No difference in saliva flow rare was observed, but total protein (P less than or equal to 0.001), albumin (P less than or equal to 0.001), IgA (P less than or equal to 0.01) and IgG (P less than or equal to 0.001) concentrations, as well as salivary peroxidase (P less than or equal to 0.001) and myeloperoxidase (P less than or equal to 0.001) activities, were significantly higher in CD patients than in healthy controls. The relative amounts of secreted proteins (mg/mg), e.g. amylase (P less than or equal to 0.001), total IgA (P less than or equal to 0.005) and IgM (P less than or equal to 0.001) were significantly lower in CD patients than in healthy controls. In CD patients, gluten challenge resulted in a decrease in myeloperoxidase (P less than or equal to 0.005) activity, IgA (P less than or equal to 0.001) and IgM (P less than or equal to 0.005) concentrations and the relative amounts of secreted IgA (P less than or equal to 0.001). In healthy individuals, however, gluten challenge caused a decrease in total and relative amylase activity (P less than or equal to 0.005; P less than or equal to 0.001) and total IgM (P less than or equal to 0.005) concentration. It is concluded that CD patients, following a strict gluten-free diet, secrete lower relative amounts of amylase, IgA and IgM into paraffin-stimulated whole saliva than do healthy controls. (C) 2000 Elsevier Science Ltd. All rights reserved.
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