World Journal of
Pharmaceutical and Life Sciences

STUDY OF COMPOSITION OF SALIVA WITH REFERENCE TO CHARACTERIZATION OF THE ACTIVITY AND STABILITY OF SALIVARY AMYLASE WITH REFERENCE TO EFFECT OF DIFFERENT SPICES

Dr. Parnashree Mukherjee* and Sarita Dwivedi

ABSTRACT

The current appraisal included quantitative analysis of chemical composition of saliva samples after ingestion of 10 different types of spices and molasses of Ayurvedic importance followed by analysis of variations in Lugol’s test results for ptyalin activity in saliva sample in different temperature conditions and also to explore highest Amylase activity. The results were obtained with reference to the control samples. In the present study highest, pH reduction in saliva was observed after ingestion of tamarind (Tamarindus indica) frequently used in most Indian foods and confectionaries followed by increase in fluoride content, decrease in salivary protein content and increase in glucose content. The results shows that no change in pH of saliva was observed after ingestion of black pepper (Piper nigrum) followed by increase in fluoride, salivary protein and glucose content. Similar results were obtained in case of Tulsi (Ocimum tenuiflorum) with slight change in pH followed by increase in fluoride, protein and glucose content. After qualitative analysis of the amylase activity it was found that the starch-degradation halos were greater in the plate containing saliva with Amla and Tulsi while smaller in the plate containing saliva with tamarind and clove. The results also shows that a slight decrease in fluoride content was observed after ingestion of Amla [Phyllanthus emblica]. No change in pH followed by increase in salivary protein and glucose content as well as greater starch-degradation halos were observed in saliva with molasses which can be preferred in place of cane sugar in confectionaries.

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