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Journal of Dental Research
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Peroxidase Antimicrobial System of Human Saliva: Requirements for Accumulation of Hypothiocyanite

E.L. Thomas

Department of Biochemistry, St. Jude Children's Research Hospital and The University of Tennessee Center for the Health Sciences, 332 North Lauderdale, Memphis, Tennessee 38101

K.P. Bates

Department of Biochemistry, St. Jude Children's Research Hospital and The University of Tennessee Center for the Health Sciences, 332 North Lauderdale, Memphis, Tennessee 38101

M.M. Jefferson

Department of Biochemistry, St. Jude Children's Research Hospital and The University of Tennessee Center for the Health Sciences, 332 North Lauderdale, Memphis, Tennessee 38101

Human saliva was fractionated to determine the components required for production and accumulation of the antimicrobial oxidizing agent, hypothiocyanite ion (OSCN-). The required components were: 1) peroxidase activity and thiocyanate ion (SCN -), 2) the saliva sediment, which produced hydrogen peroxide (H 2O2) in the presence of oxygen and a divalent cation, and 3) heatstable factors of the saliva supernatant. The supernatant factors were separated into high- and low-mol wt fractions. The high-mol wt fraction contained both peptide and carbohydrate, and its activity was partially inhibited by proteolytic treatment. The low-mol wt fraction contained carbohydrate and could be replaced by a number of mono- and di-saccharides. Glucosamine and N-acetyl glucosamine were the most effective, whereas neutral sugars such as sucrose were less effective. Sucrose competed with glucosamine, so that lower levels of OSCN- were obtained with increasing amounts of sucrose. The sugars stimulated production of H202 by the saliva sediment. Production of H202 was greater in the presence of glucosamine than of neutral sugars. Also, the ratio of OSCN- accumulation to H202 production was greater in the presence of glucosamine. The results suggest that peroxidase-mediated antimicrobial activity is modulated by the carbohydrate composition of whole saliva and by certain protein and glycoprotein components.

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Journal of Dental Research, Vol. 60, No. 4, 785-796 (1981)
DOI: 10.1177/00220345810600040401
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