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Characteristic changes of saliva and taste in burning mouth syndrome patients
Author(s) -
Imura Hiroko,
Shimada Masahiko,
Yamazaki Yoko,
Sugimoto Kumiko
Publication year - 2016
Publication title -
journal of oral pathology and medicine
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.887
H-Index - 83
eISSN - 1600-0714
pISSN - 0904-2512
DOI - 10.1111/jop.12350
Subject(s) - saliva , burning mouth syndrome , taste , umami , dysgeusia , medicine , tongue , oral mucosa , etiology , gastroenterology , antioxidant capacity , food science , antioxidant , endocrinology , chemistry , pathology , biochemistry , oxidative stress , adverse effect
Background Burning mouth syndrome ( BMS ) is characterized by chronic pain with a burning sensation of the tongue and oral mucosa and reported to be often accompanied by subjective xerostomia and dysgeusia. Since the etiology of BMS has not been elucidated, to understand the characteristics of BMS , we measured some components of saliva and taste sensitivity and compared the measured values between BMS and healthy subjects. Methods Unstimulated saliva was collected from 15 female BMS patients and 30 healthy women. The flow rate, viscosity (spinnability) and concentration of secretory IgA ( SI gA) of saliva and serum antioxidant capacity were measured. The recognition thresholds for sweet, salty, sour, bitter, and umami tastes were measured by whole‐mouth method. The statistical analyses were performed using Student's t ‐test, and P < 0.05 was considered to be significant. Results In BMS group, the flow rate of saliva was significantly lower and the spinnability was significantly higher compared with healthy group. The secreted amount of SI gA per min and serum antioxidant capacity was significantly lower in the patients. The threshold for sourness in patients was significantly higher, while those for other tastes did not differ from healthy group. Conclusions BMS patients showed lower salivary flow and higher salivary spinnability. These results together with decreased SI gA amount, suggest that BMS may be relevant to the deterioration of salivary condition, which could in turn affect taste function. Furthermore, the lower antioxidant capacity in patient's serum suggests that it can serve as a diagnostic tool for BMS .