title: Saliva as research material: biochemical, physicochemical and practical aspects.
abstract: Whole saliva is a complex mixture of proteins and other molecules which originate from several sources. The biochemical and physicochemical properties of saliva contribute to the numerous functions of saliva in, e.g., speech, maintaining oral and general health, and food processing. Interest in saliva has increased in the last few years for its potential to diagnose viral, bacterial and systemic diseases. The use of saliva as research material may pose particular problems due to its inherent variability and instability. This review describes practical aspects of salivary as research material with emphasis on protein biochemistry and physical chemistry.
authors: TI Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands. Raymond.Schipper@wur.nl
authors: Raymond G
authors: RG
authors: Schipper
authors: Erika
authors: E
authors: Silletti
authors: Monique H
authors: MH
authors: Vingerhoeds
mesh_terms: D015415:Biomarkers / Q000737:chemistry; D035843:Biomedical Research; D006801:Humans; D012463:Saliva / Q000737:chemistry* / Q000502:physiology; D012471:Salivary Proteins and Peptides / Q000737:chemistry*
chemical_list: D015415:Biomarkers; D012471:Salivary Proteins and Peptides