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The comparative and combined effects of sucrose, maltose, and lactose as factors on the plaque-forming potential of Streptococcus mutans were assessed. With increasing additions of maltose to sucrose-supplemented medium there was decreasing plaque formation. Lactose additions slightly increased plaque formation, but when combined with maltose they significantly enhanced the maltose inhibition of plaque formation. [ABSTRACT FROM AUTHOR]

Parotid saliva samples from caries-resistant and caries-rampant individutals were electrophoresed on polyacrylamide gel slabs. The parotid saliva of the caries-rampant group showed a significantly higher level of anodemigrating proteins, predominantly isoamylases, and a significantly lower level of cathode-migrating proteins than that of the caries-resistant group in both paraffin-stimulated and sour lemon-stimulated salivary flows. [ABSTRACT FROM AUTHOR]

The article presents a study which examines data which suggests that the low molecular weight histidine-rich polypeptides (HRP) of human saliva originating from the parotid gland are true acinar secretory products. The subjects observed for the study are described, mentioning that the participants included three male subjects between the ages of 27 and 52 and two female subjects at the ages of 21 and 25. The methods of the study are also described, which involved the collection of parotid saliva with the use of a modified Carlson-Crittenden cup after gustatory or masticatory stimulation.

The article examines the differences in the pH activity profile of salivary lysozyme in monkeys and humans. Lysozyme has been discovered in a variety of vertebrate tissues and fluids. While observing primate salivas, the researchers discovered that lysozyme activity in two species of monkey displayed an apparent pH optimum similar to each other but distinct from that of the enzyme found in human saliva or hen egg white. It is suggested that structural differences exist between monkeys and humans.

The article discusses research which examines the effect of increased amino acids on the pathological response of gingiva. Details about the presence of amino acids in the microbiology of the mouth are provided. The study used monkey gingiva and rabbit and monkey skin to explore how gingiva and skin respond to increased numbers of amino acids.

The purpose of this study was to examine amylase activity in the parotid saliva of monkeys fed a high sugar diet supplemented for 3-day periods with either sucrose or xylitol. All monkeys fed xylitol displayed a significant elevation of amylase activity and total protein content in their parotid saliva. The specific activity of amylase (units/mg protein) did not differ between the two diets. The possible importance of this observation to the purported cariostatic action of xylitol is discussed.

A method of polyacrylamide gel electrophoresis for examining histidine-rich-polypeptides in human saliva is described. Comparison is made to several commonly used electrophoretic techniques. The described method allows for the resolution of seven histidine-rich-polypeptide fractions and is convenient and quite reproducible.