Turku sugar studies XII: The effect of the diet on oral peroxidases, redox potential and the concentration of ionized fluorine, iodine and thiocyanate

Abstract

Detailed biochemical analyses of peroxidases in saliva, plaque and gingival exudate samples were carried out in view of the preliminary findings that the peroxidase activity of centrifuged oral fluid was considerably higher in the xylitol group than in the fructose or sucrose groups. Chromatographic experiments revealed the activity which was increased due to the intake of xylitol, to be attributed to the involvement of the salivary lactoperoxidase, and not to enzymes formed in plaque or leucocytes. There were no significant differences between the sugar groups in the concentration of thiocyanate ions (mean 92 mg/l) and ionized iodine (mean 1.6/ig/l), but the concentration of ionized fluorine in saliva was lower in the xylitol group (0.128 mg/l) than in the other groups (0.150 mg/l). There were no clear differences in the salivary redox potential between the sugar groups. It is evident that various sugars selectively affect the enzyme and other production of the salivary glands. Xylitol-induced elevation of the salivary lactoperoxidase activity and the cariostatic properties of xylitol may partly be interrelated phenomena due to the antibacterial properties of lactoperoxidase.

Key Words:

• Sucrose
• fructose
• xylitol
• peroxidases
• fluorine
• iodine
• thiocyanate
• oxidation-reduction