title: Effects of milk curd on saliva secretion in healthy volunteer compared to baseline, 2% pilocarpine and equivalent pH adjusted acetic acid solutions.
abstract: BACKGROUND
  Dry mouth is a common clinical problem, and different products have been proposed to improve it. In this investigation, the effects of "milk curd" on the amount of saliva secretion were studied.
  
  
  METHODS
  A total of 32 patients (aged 20-30) were selected from healthy volunteers. Milk curd concentrations of 0.5, 1, 2 and 4%, and 2% pilocarpine were prepared as drops. The impact of the drugs on the saliva weight was assessed after 1-5 min. To determine the effects of the pH of the milk curd on the amount of saliva secretion, different concentrations of acetic acid were used.
  
  
  RESULTS
  At the end of the first minute, the differences between the data for all groups were statistically significant, and the difference between the 2% and 4% milk curd groups was higher than the others (P < 0.0001). The differences in the amount of the saliva secreted at the end of the second minute between the baseline and 4% milk curd groups and between the 0.5% and 4% MC groups were significant (P = 0.006 and P = 0.025, respectively). In total, there was no significant difference between the effect of various pH treatments and the amount of baseline saliva secretion.
  
  
  CONCLUSIONS
  Milk curd has a significant local impact, and the saliva increase depends on the dose. It seems that this effect is not only related to its acidic taste. As a result, factors other than pH are involved in the effect.
authors: Department of Oral Medicine, Babol University of Medical Sciences, Babol, Iran. babaee48678@gmail.com
authors: Neda
authors: N
authors: Babaee
authors: Atefeh
authors: A
authors: Gholizadehpasha
authors: Samir
authors: S
authors: Zahedpasha
authors: Yasaman
authors: Y
authors: Moghadamnia
authors: Shiva
authors: S
authors: Zamaninejad
authors: Ali Akbar
authors: AA
authors: Moghadamnia
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology*; D000328:Adult; D002118:Calcium / Q000032:analysis; D018592:Cross-Over Studies; D043302:Cultured Milk Products / Q000737:chemistry; D005260:Female; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008274:Magnesium / Q000032:analysis; D008894:Milk Proteins / Q000032:analysis; D018721:Muscarinic Agonists / Q000008:administration & dosage / Q000494:pharmacology*; D010758:Phosphorus / Q000032:analysis; D010862:Pilocarpine / Q000008:administration & dosage / Q000494:pharmacology*; D010919:Placebos; D011188:Potassium / Q000032:analysis; D012463:Saliva / Q000187:drug effects / Q000378:metabolism*; D012472:Salivation / Q000187:drug effects; D012964:Sodium / Q000032:analysis; D013997:Time Factors; D014867:Water / Q000032:analysis; D055815:Young Adult
chemical_list: D008894:Milk Proteins; D018721:Muscarinic Agonists; D010919:Placebos; D010862:Pilocarpine; D014867:Water; D010758:Phosphorus; D012964:Sodium; D008274:Magnesium; D019342:Acetic Acid; D011188:Potassium; D002118:Calcium