This endeavor enabled the scientists to understand the proteins that each gland generates, and how the glands differ from one another in terms of what they produce.įor instance, the study finds that the parotid and submandibular glands create a lot of salivary amylase, an enzyme that helps to digest starch, while the sublingual gland makes almost none. Saitou, Gokcumen and Ruhl led the study with Sarah Knox, PhD, associate professor of cell and tissue biology in the University of California, San Francisco (UCSF) School of Dentistry. The study’s first author is Marie Saitou, PhD, a tenure-track researcher in biosciences at Norwegian University of Life Sciences, and a former postdoctoral researcher at the University of Chicago and UB. Deviations from this healthy expectation can indicate disease,” says Stefan Ruhl, PhD, DDS, professor of oral biology in the UB School of Dental Medicine. Our study takes a snapshot of how healthy salivary glands should function. “From a biomedical perspective, our research opens the door for further studies into the functions of saliva and salivary glands, and the use of saliva as a diagnostic fluid. We’re addressing this gap,” says Omer Gokcumen, PhD, associate professor of biological sciences in the University at Buffalo College of Arts and Sciences. Before this, scientists had an idea of the proteins that are found in the mouth, but we didn’t have a complete picture of where they were coming from. The proteins in our mouth form an army, if you will, that’s working constantly to protect us. “Saliva is important for tasting, for digesting, for swallowing, for defending us from the pathogens that we are constantly inhaling and consuming. The project also identifies proteins in the mouth that seem to be coming from outside of salivary glands, from places such as epithelial tissues or blood plasma. The research traces these vital proteins back to their source, showing which proteins are produced by each of the three major types of human salivary glands, and showing how individual cells within a single gland can secrete different proteins. 17, breaks down, in detail, where the multitude of proteins floating in our saliva originate. The show walks people through complex production processes that lie behind familiar items.Ī new paper in the journal Cell Reports does the same for saliva. In the TV series, “How It’s Made,” viewers often discover that common objects like pencils or rubber bands are quite complicated to make.
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