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Effect of whole saliva on the rheologic behavior of extracellular water‐soluble glucan produced by Streptococcus mutans
Author(s) -
RUNDEGREN JAN,
ARNEBRANT THOMAS,
LINDAHL LENNART
Publication year - 1991
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/j.1600-0722.1991.tb01058.x
Subject(s) - streptococcus mutans , saliva , glucan , extracellular polysaccharide , chemistry , extracellular , water soluble , microbiology and biotechnology , food science , biochemistry , polysaccharide , biology , bacteria , organic chemistry , genetics
— The viscosity of mixtures of Streptococcus mutans water‐soluble glucan and stimulated whole saliva or buffer was measured at pH 5, 6, 7, and 8. The viscosity was measured as a function of shear rate in the range 15 s ‐1 ‐230 s ‐1 . Though the centrifuged saliva had a viscosity close to that of water it increased the viscosity of the glucan up to 65% at pH 6 and 55% at pH 7 and at a shear rate of 20 s ‐1 , indicating an interaction between saliva components and glucan that could be an important part of the cohesive forces of plaque matrix. The interaction between saliva and glucan was less pronounced at pH 5 and 8, which indicates a charge‐dependent interaction. The viscosity increase at pH 6 and 7 was higher at low than at high shear rates, suggesting a higher contribution to plaque stability when weak as opposed to high mechanical forces are exerted on the plaque.