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Proteomic profile of the acquired enamel pellicle of professional wine tasters with erosive tooth wear
Author(s) -
Silva Natália Caldeira,
Ventura Talita Mendes Oliveira,
Oliveira Bethania Paludo,
Santos Nicole Marchioro,
Pelá Vinícius Taioqui,
Buzalaf Marília Afonso Rabelo,
Rodrigues Jonas Almeida
Publication year - 2021
Publication title -
european journal of oral sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.802
H-Index - 93
eISSN - 1600-0722
pISSN - 0909-8836
DOI - 10.1111/eos.12779
Subject(s) - tooth wear , tooth enamel , enamel paint , wine , tooth erosion , dentistry , lysozyme , mucin , saliva , chemistry , medicine , food science , biochemistry
The aim of this study was to compare the acquired enamel pellicle protein profile of professional wine tasters with mild and moderate erosive tooth wear. Twelve professional wine tasters participated (3 from a low tooth wear group; 9 from a high tooth wear group). Acquired enamel pellicle samples were collected and processed for proteomic analysis (nLC‐ESI‐MS/MS). The acquired enamel pellicle proteomic profile was different between the groups. The proteins found exclusively in the low tooth wear group were histatins 1 and 3 and mucins 7 and 21. When comparing the wear groups, proteins with higher levels in the low tooth wear group included neutrophil defensins (1 and 3), lysozyme C, lysozyme, myeloperoxidase, and squalene monooxygenase. In conclusion, the findings indicate that the proteins found at higher levels in the low tooth wear group and proteins exclusively found in the low tooth wear group might be protective and, therefore, could be good candidates for further studies regarding their potential to be added to dental products to protect professional wine tasters from extrinsic erosive tooth wear.