Abstract
Salivary Glucose: A Metabolic Disease Marker and a Risk Factor for Oral Disease Development
Highlights
The existence of glucose in saliva as a step in development of metabolic disease including diabetes has not received adequate recognition as an oral disease risk factor
Most salivary bacteria are reduced by high salivary glucose Goodson et al [1], some to a greater degree than others
It is likely that he continuous presence of glucose in saliva would modify the metabolic nature of many oral bacteria
Summary
One of the effects of high glucose is a modification of the salivary microbiota (Figure 3). Most salivary bacteria are reduced by high salivary glucose Goodson et al [1], some to a greater degree than others. A. actinomycetemcomitans is among the most sensitive to salivary glucose. S. mutans and P micra by comparison are relatively resistant to change by salivary glucose. One effect of salivary glucose is to change the oral microbial composition. It is proposed that this reduction in bacterial numbers is the result of salivary acidification by the conversion of salivary glucose to short-chain fatty acids. The measurement of bacterial numbers is a crude measure of bacterial effect. It is likely that he continuous presence of glucose in saliva would modify the metabolic nature of many oral bacteria. Glutamate oxaloacetate transaminase (GOT) and glutamate pyruvate transaminase (GPT) levels in saliva were different in diabetics compared to non-diabetics Verma et al [5]
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