title: Structural characterisation of parotid and whole mouth salivary pellicles adsorbed onto DPI and QCMD hydroxyapatite sensors.
abstract: In this study we investigated the differences in the properties of pellicles formed from stimulated parotid saliva (PS), which contains little or no mucin; and stimulated whole mouth saliva (WMS), which contains mainly two types of mucin: MUC5B and MUC7. By contacting WMS and PS with quartz-crystal microbalance with dissipation monitoring (QCM-D) and dual polarisation interferometer (DPI) hydroxyapatite (the main component of enamel) coated sensors, we observed the formation and structure of the respective salivary pellicles. As this was the first time that DPI hydroxyapatite sensors have been used to measure salivary pellicle adsorption; the techniques combined allowed us to measure the hydrated mass, dry mass, thickness and viscoelastic properties of the pellicle; but also to record the density of the PS and WMS formed pellicles. Subsequently, the PS pellicle was shown to form a denser layer than WMS pellicle; which would suggest that the proteins present in PS are also responsible for forming the dense basal layer of the acquired enamel pellicle. Whereas proteins present in the WMS are more likely to help form the softer outer layer of the pellicle. The data presented help to further define the mechanisms leading to the multi-layered structure of the salivary pellicle and demonstrate that salivary composition has an important effect on the structural properties of the adsorbed pellicle.
authors.affiliation: Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK. Electronic address: a.ash@ifr.ac.uk.
authors.forename: Anthony
authors.initials: A
authors.lastname: Ash
authors.affiliation: GlaxoSmithKline Consumer Healthcare, Weybridge, Surrey KT13 0DE, UK.
authors.forename: Gary R
authors.initials: GR
authors.lastname: Burnett
authors.affiliation: Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
authors.forename: Roger
authors.initials: R
authors.lastname: Parker
authors.affiliation: Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
authors.forename: Mike J
authors.initials: MJ
authors.lastname: Ridout
authors.affiliation: Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
authors.forename: Neil M
authors.initials: NM
authors.lastname: Rigby
authors.affiliation: Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK.
authors.forename: Peter J
authors.initials: PJ
authors.lastname: Wilde
mesh_terms: D000327:Adsorption; D000328:Adult; D044622:Dental Pellicle / Q000737:chemistry*; D017886:Durapatite / Q000737:chemistry*; D005260:Female; D006801:Humans; D008297:Male; D008859:Microscopy, Polarization; D008875:Middle Aged; D015394:Molecular Structure; D009055:Mouth / Q000737:chemistry*; D010306:Parotid Gland / Q000737:chemistry*; D058525:Quartz Crystal Microbalance Techniques; D013499:Surface Properties; D055815:Young Adult
chemical_list: D017886:Durapatite
keywords: Dual polarisation interferometer; Hydroxyapatite; Mucin; Parotid; Pellicle; Quartz crystal microbalance