Whole human saliva was incubated at 37°C for 24 or 48 hours. The lower fattyacids produced were determined by gaschromatography.
Small amounts of acetic and propionic acid were detected before incubation. These acids markedly increased during incubation. The lower fatty acids such as isobutyric, n-butyric, isovaleric, n-valeric, crotonic and isocaproic acid appeared and increased with incubation. On the other hand the acids formation was very small when deproteinized saliva was incubated with salivary sediment. These acids are considared to be deri ved mainly from salivary proteins.
When fermentative sugar, glucose or maltose, was added to saliva or deproteinized saliva, large amount of lactic acid was produced during incubation. Then acetic and propionic acid were increased with the decomposition of the lactic acid. It seems probable that a portion of the lactic acid is changed into acetic or propionic acid. The development of the acids other than acetic and propionic acid was very small.
Saliva was incubated with low fermentative sugar, dextran or isomaltose. Very small amount of lactic acid was detected, while the production of the acids (acetic-isocaproic acid) were higher than that from glucose containing saliva.
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