Salivary Proteins Interact with Dietary Constituents to Modulate Tooth Staining

• Published in: Journal of dental research 2005-01, Vol.84 (1), p.73-78
• Main Authors: Proctor, G.B., Pramanik, R., Carpenter, G.H., Rees, G.D.
• Format: Article
• Language: English
• Subjects: Anthocyanins - metabolism; Catechin - analogs & derivatives; Catechin - metabolism; Dental Pellicle - metabolism; Dentistry; Durapatite - metabolism; Flavonoids - metabolism; Humans; Peptides - metabolism; Phenols - metabolism; Polyphenols; Proline-Rich Protein Domains; Protein Binding; Proteins - metabolism; Salivary Proteins and Peptides - metabolism; Tea - adverse effects; Tooth Discoloration - etiology; Tooth Discoloration - metabolism; Wine - adverse effects
• ISSN: 0022-0345; 1544-0591
• DOI: 10.1177/154405910508400113

Dietary components rich in polyphenols—for example, tea and red wine—are thought to cause tooth staining. In the present study, hydroxyapatite was used as a model of enamel for study of the influence of salivary proteins on the binding of different polyphenols to hydroxyapatite in vitro. Neither salivary protein pellicles nor salivary proteins in solution significantly altered the binding of the small polyphenol epigallocatechin to hydroxyapatite. However, hydroxyapatite binding of anthocyanin, a small grape-skin-derived polyphenol, or the larger polyphenols of black tea was increased by the presence of salivary proteins, either as a pellicle or in solution. Proline-rich proteins were enriched from parotid saliva and found to increase binding of anthocyanin and black tea polyphenols to hydroxyapatite, while enriched histatins did not increase binding. It is concluded that some salivary proteins, including proline-rich protein, can mediate increased staining of enamel by red-wine- and black-tea-derived polyphenols.