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Stimulating whole saliva affects the response of antimicrobial proteins to exercise
Author(s) -
Allgrove J. E.,
Oliveira M.,
Gleeson M.
Publication year - 2014
Publication title -
scandinavian journal of medicine and science in sports
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.575
H-Index - 115
eISSN - 1600-0838
pISSN - 0905-7188
DOI - 10.1111/sms.12056
Subject(s) - saliva , lysozyme , amylase , secretion , medicine , endocrinology , secretion rate , immunoglobulin a , secretory iga , chemistry , antibody , immunology , immunoglobulin g , biochemistry , enzyme
This study investigated the salivary secretion rates of antimicrobial proteins in response to prolonged, exhaustive exercise in both stimulated ( STIM ) and unstimulated ( UNSTIM ) saliva flow sample methods. Twenty‐four trained men cycled for 2.5 h at 60%V ˙ O 2 m a xand then to exhaustion at 75%V ˙ O 2 m a x. Timed collections of whole saliva were made before exercise, mid‐exercise, at the end of the moderate exercise bout and post‐exhaustive exercise. After each UNSTIM collection, a STIM sample was collected following chewing flavored gum for 1 min. Saliva was analysed for lysozyme, α‐amylase and salivary immunoglobulin A (s‐ IgA ), and secretion rates were calculated. Saliva flow was 156% higher in STIM compared with UNSTIM ( P < 0.001) and decreased with exercise in STIM only ( P < 0.001). Exercise increased lysozyme and α‐amylase levels and secretion rates were 144% higher and 152% higher in STIM compared with UNSTIM for lysozyme and α‐amylase, respectively (all P < 0.001). S‐ IgA concentration ( P < 0.05) and secretion rate ( P < 0.001) increased with exercise but were both lower in STIM compared with UNSTIM ( P < 0.001). In conclusion, a STIM saliva flow collection during exercise by chewing flavored gum increased the quantity of saliva and the secretion of lysozyme and α‐amylase, but had a limited impact on the secretion of s‐ IgA .