TITLE

Effect of dietary sialic acid supplementation on saliva content in piglets

AUTHOR(S)
Wang, B.; Staples, A.; Sun, Y.; Karim, M.; Brand-Miller, J.
PUB. DATE
June 2004
SOURCE
Asia Pacific Journal of Clinical Nutrition;2004 Supplement, Vol. 13, pS75
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Background - Saliva contains sialic-acid (SA) containing proteins (mucins) that influence its viscosity and protective properties. Dietary intake of SA may be responsible for differences in the salivary SA levels between breast-fed and formula-fed infants. Objective - To investigate the effect of supplementation with casein glycomacropeptide (cGMP, a protein-bound source of SA) on salivary concentration in piglets during the first 5 weeks of life. Design - Twenty 3-day-old male domestic piglets (Sus scorfa) from 4 litters were distributed evenly to 2 groups. The control group (n=10) was fed a standard diet of soy/whey/casein sow milk pig-replacer (55:9:36) containing 150 mg/L of naturally-occurring SA. The treatment group (n=10) received a similar formula in which cGMP replaced some of the whey and casein such that the final level of SA was 600 mg/L. Milk intake in both groups was 285 ml/kg/day during the first 2 weeks and 230 ml/kg/day for the remaining weeks, therefore the control group received 43 mg/kg/day of SA and the treatment group 170 mg/kg/day. Saliva samples (0.5-1mL) were collected once per week. Free and bound SA content were determined using HPLC.During the first two weeks, 7 piglets in the control group and 4 piglets in the treatment group required antibiotics (3-day) for weaning diarrhoea. Outcomes - Rate of weight gain was similar in the two groups (170 g/day in the control group, 155 g/day in treatment P=0.44). Total salivary SA content varied from 2% to 41% higher in the treatment group compared with the controls. The difference was significant on day 10 and day 24 (429±80, 366±47mg/L in treatment and 253± 32, 265±29 mg/L in control respectively, P<0.05), but not on days 17 or 31. The time trends over the whole time period were not significantly different. The majority of SA was in the bound form (>93%) and showed the same trends. Conclusions-The findings of this study suggest that a protein-bound dietary source of SA such as cGMP increases the SA content of saliva. The level of SA in saliva may be indicative of that found in other serous fluids, plasma and other tissues, including the brain. There are implications for both immunity and development.
ACCESSION #
34013779

 

Related Articles

  • The Colorimetric Analysis of Sialic Acid in Human Saliva and Bovine Salivary Mucin. PEARCE, E. I. F.; MAJOR, G. N. // Journal of Dental Research;Nov/Dec1978, Vol. 57 Issue 11/12, p995 

    Three colorimetric methods were compared for their suitability for the analysis of sialic acid in human mixed saliva and bovine submaxillary gland mucin. The thiobarbituric acid method was most precise with human saliva, appeared to be subject to the least interference and is therefore the...

  • The Effect of Neuraminidase on the Properties of Salivary Proteins. BRISCOE, JR., J. MARTIN; PRUITT, KENNETH M.; CALDWELL, ROBERT C. // Journal of Dental Research;May1972, Vol. 51 Issue 3, p819 

    Neuraminidase rapidly cleaves sialic acid residues and increases the turbidity of human saliva. The isotherm for the adsorption of salivary proteins to hydroxyapatite is unchanged by preliminary treatment of the saliva or the hydroxyapatite with neuraminidase. The data suggest that neuraminidase...

  • sialic.  // Taber's Cyclopedic Medical Dictionary (2009);2009, Issue 21, p2122 

    A definition of the term "sialic" is presented, which means resembling saliva.

  • Adherence of Streptococcus sanguis to Salivary Mucin Bound to Glass. STINSON, M. W.; LEVINE, M. J.; CAVESE, J. M.; PRAKOBPHOL, A.; MURRAY, P. A.; TABAK, L. A.; REDDY, M. S. // Journal of Dental Research;Dec1982, Vol. 61 Issue 12, p1390 

    This study demonstrated that human submandibular-sublingual saliva (HSMSL) provided a better substrate than did whole saliva or parotid saliva for the binding of Streptococcus sanguis in a glass adherence assay. Additional evidence indicated that the lower molecular weight salivary mucin in...

  • Immunoquantification of Human Salivary Mucins MG1 and MG2 in Stimulated whole Saliva: Factors Influencing Mucin levels. Payment, S. A.; Liu, B.; Offner, G. D.; Oppenheim, F. G.; Troxler, R. F. // Journal of Dental Research;Oct2000, Vol. 79 Issue 10, p1765 

    While more and more is known about the structure and function of human salivary mucins, there is relatively little information on quantification of these glycoconjugates in whole saliva and on factors influencing their secretion. The goal of the present work was to develop capture ELISAs that...

  • Some Observations on Human Saliva Proteins and their Role in the Formation of the Acquired Enamel Pellicle. HAY, D. I. // Journal of Dental Research;Sep1969, Vol. 48 Issue 5, p806 

    Some aspects of the composition of the acquired enamel pellicle are reported. Studies of the interaction of saliva proteins with apatite have been extended, and preliminary observations on the postsecretion behavior of the gland saliva proteins are described.

  • Effect of dietary sialic acid supplementation on gene expression of polysialyltransferase ST8Sia IV in piglets. Wang, B.; Yu, B.; Hu, H.; Petocz, P.; Miller, J. Brand // Asia Pacific Journal of Clinical Nutrition;2005 Supplement, Vol. 14, pS108 

    Background -- Sialic acid (Sia) is the building block of polysialic acid (PSA) and a quantitatively important component of human milk and brain ganglioside and glycoprotein. Polysialyltransferase ST8Sia IV (PST) is a key enzyme controlling the expression of PSA during neural development....

  • Sialic acid supplementation improves learning and memory in piglets. Wang, B.; Karim, M.; Staples, A.; Quaggiotto, P.; Sun, Y.; Petocz, P.; Brand-Miller, J. // Asia Pacific Journal of Clinical Nutrition;2005 Supplement, Vol. 14, pS63 

    Background -- Sialic acid (Sia) is a quantitatively important component of both human milk oligosaccharides and brain grey matter. An increase in brain protein sialylation state is associated with improved learning and memory in rats. We hypothesised that dietary Sia may be critical to brain...

  • Role of amylase, mucin, IgA and albumin on salivary protein buffering capacity: A pilot study. Cheaib, Zeinab; Lussi, Adrian // Journal of Biosciences;Jun2013, Vol. 38 Issue 2, p259 

    It has been suggested that proteins serve as major salivary buffers below pH 5. It remains unclear, however, which salivary proteins are responsible for these buffering properties. The aim of this pilot study was to evaluate the correlation between salivary concentration of total protein,...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics