Search results for " Saliva."

Infrared based saliva screening test for COVID‐19

2021

Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has resulted in an unprecedented need for diagnostic testing that is critical in controlling the spread of COVID-19. We propose a portable infrared spectrometer with purpose-built transflection accessory for rapid point-of-care detection of COVID-19 markers in saliva. Initially, purified virion particles were characterized with Raman spectroscopy, synchrotron infrared (IR) and AFM-IR. A data set comprising 171 transflection infrared spectra from 29 subjects testing positive for SARS-CoV-2 by RT-qPCR and 28 testing negative, was modeled using Monte Carlo Double Cross Validation with 50 randomized test and model sets. The testing se…

Difficulties detecting miRNA-203 in human whole saliva by the use of PCR

2014

Objectives: Oral Lichen Planus (OLP) is a chronic disease of the oral mucosa, and according to the WHO also a pre malignant condition. Micro-RNAs are short non coding RNAs capable of regulating mRNA expression. MiRNA:scan be detected in tissue, blood and human whole saliva (HWS) and recently we have shown miR-203 to be up-regulated in tissue from OLP lesions. Study Design: In order to see whether mRNA as well as miR-203 could be detected also in HWS, saliva from healthy controls and patients with OLP were analysed using two different PCR methods. Results: Results showed low mRNA and miRNA levels in general in HWS samples, making it hard to generate conclusive results. Conclusions: In order …

The diagnostic role of saliva - A Review

2011

As a diagnostic fluid, saliva offers distinctive advantages over serum because it can be collected non-invasively by individuals, even by patient. Does not require special equipment for collection and storage as unlike blood saliva does not clot. Advantageous for person in whom blood drawing is difficult as in obese and haemophilic patient. Whole saliva used for diagnosis of systemic diseases, because it contains serum constituents. These constituents are derived from the local vasculature of the salivary glands and gingival cervicular fluid.This review examines the diagnostic application of saliva for hereditary disorders, autoimmune diseases, malignant and infectious diseases, and endocri…

Botulinum toxin in preparation of oral cavity for microsurgical reconstruction.

2010

CONCLUSIONS: Infiltration of botulinum toxin in the major salivary glands allows a temporary reduction of salivation that begins 8 days afterwards and returns to normal within 2 months. The inhibition of salivary secretion, carried out before the oral cavity reconstructive surgery, could allow a reduction of the incidence of oro-cutaneous fistulas and local complications. OBJECTIVES: Saliva stagnation is a risk factor for patients who have to undergo reconstructive microsurgery of the oral cavity, because of fistula formation and local complications in the oral cavity. The authors suggest infiltration of botulinum toxin in the major salivary glands to reduce salivation temporarily during th…

Inter-individual variability in aroma release during sweet mint consumption

2011

Inter-individual variations of in vivo aroma release kinetics have been observed widely in the literature. However, the corresponding causes are yet to be clearly identified. For this purpose, 68 subjects in whom salivary flow rates (at rest and Parafilm™-stimulated) had been determined were recruited for the study. The release of menthone was measured using atmospheric pressure ionisation–mass spectrometry during the consumption of a sweet mint tablet. The subjects complied with an imposed protocol of oral movements. Inter-individual variability was investigated through a qualitative analysis of the oral movements inducing menthone release, and through quantitative analysis. Swallowing eve…

Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches

2018

International audience; This study investigated the behaviour of key aroma compounds in the presence of human saliva (200 mu L) from different individuals (n = 3) submitted or not to centrifugation (whole vs clarified saliva). HS-GC results showed that human saliva strongly decreased the release of carbonyl compounds (aldehydes and ketones). This effect was dependent on i) the structure of the aroma compounds and ii) the saliva composition. Whole saliva exerted a higher effect than clarified saliva on aroma compounds. Moreover, this effect was individual-dependent and related to the total protein content and the total antioxidant capacity of saliva. HS-SPME and LLE-GC/MS analyses revealed t…

The role of saliva in aroma release and perception

2017

Aroma perception is an important factor driving food acceptance. Volatile organic compounds (VOCs) are released from the food matrix and then reach the receptors located in the nasal cavity, leading to their perception. These steps are closely dependent on the physicochemical properties of the volatile compounds and the food matrix, but also on human physiology. Among the different physiological parameters involved, the literature reports that saliva has various effects on VOCs and therefore appears as a major actor impacting the perception of aroma. This article reviews how saliva takes part in aroma release, considering both in vitro and in vivo approaches, and how it may affect perceptio…

Sialolitiasis parotídea del conducto de Stensen

2006

La litiasis salival es una afectación consistente en la obstrucción mecánica de una glándula salival o de su conducto excretor, debido a la formación de concreciones calcáreas o sialolitos, lo que determina una ectasía salival, pudiendo provocar la dilatación posterior de la glándula. La sialolitiasis supone el 30 % de la patología salival y afecta principalmente a las glándulas submaxilares (83 a 94 %), seguida por la glándula parótida (4 a 10 %) y las glándulas sublinguales (1 a 7 %). En este trabajo presentamos el caso de un paciente varón de 45 años que presentaba mal olor y sabor de boca en el momento de las comidas y afecto de un cálculo salival a nivel del conducto de Stensen izquier…

The Natriuretic system in Human Salivary gland health and disease: potential use to diagnose early stages of malignancy in salivary glands.

2017

Human salivary proteome and sensitivity to bitterness

2012

Bitterness is present in every day beverages (e.g. coffee) and foods (e.g. vegetables such as cruciferous plants). However, bitterness is perceived differently among individuals and some foods considered as healthy may be rejected due to their bitter taste. Several genetic (eg. genetic polymorphism of bitter taste receptors) or environmental (eg. age, medications) factors partly explain the interindividual variability in bitterness perception. However, other peri-receptor factors may intervene, in particular salivary composition. First, in order to investigate the link between salivary proteome and sensitivity to bitterness, the detection threshold to the bitter taste of caffeine was measur…