IADR Abstract Archives
Salivary Amylase as a Potential Biomarker for Oral Cancer
Objectives: The salivary enzyme α-amylase is one of the major protein components of saliva. Its main function is the enzymatic digestion of carbohydrates (Baum, 1993), but it is also important for mucosal immunity in the oral cavity as it inhibits the adherence and growth of bacteria (Scannapieco et al., 1993). Previous studies have indicated that salivary amylase may be altered under certain conditions such as : age, eating, oxidation, cigarette smoking, caffeine intake, stress, exercise and with certain medications. A few studies have also indicated that salivary amylase may be altered in subjects with oral cancer (Bahar, 2007). The purpose of this study was to assess the relative abundance of salivary amylase in subjects with oral cancer under some of these different conditions.
Methods: We analyzed saliva from three groups of subjects: oral squamous cell carcinoma ( OSSC), epithelial dysplasia and age-sex matched controls. Salivary peptides which were the most reliable for quantifying amylase were isolated using an ultrafiltration device and analyzed by tandem mass spectrometry. We also verified the data with Western blotting and determined amylase activity by spectrophotometery. We also evaluated the effects of age, oxidation, temperature and fasting status upon amylase levels.
Results: Salivary amylase abundance and activity was significantly diminished in the oral cancer subjects as compared to premalignant lesions and controls as evidenced in data from all three methods. No significant difference was detected in the peptide abundance relative to the effects of free-radical oxidative stress nor temperature. No significant difference was found in peptide levels in relation to age.
Conclusions: These results indicate that amylase abundance levels in saliva are lower in subjects with oral squamous cell carcinoma than in those with epithelial dysplasia or controls. Additionally, extraneous factors such as fasting, age, sample temperature and oxidation had not significant effect upon amylase levels between groups. Therefore, salivary amylase levels may prove to be of utility in the earlier detection of OSCC and in surveillance of oral premalignant lesions.
Methods: We analyzed saliva from three groups of subjects: oral squamous cell carcinoma ( OSSC), epithelial dysplasia and age-sex matched controls. Salivary peptides which were the most reliable for quantifying amylase were isolated using an ultrafiltration device and analyzed by tandem mass spectrometry. We also verified the data with Western blotting and determined amylase activity by spectrophotometery. We also evaluated the effects of age, oxidation, temperature and fasting status upon amylase levels.
Results: Salivary amylase abundance and activity was significantly diminished in the oral cancer subjects as compared to premalignant lesions and controls as evidenced in data from all three methods. No significant difference was detected in the peptide abundance relative to the effects of free-radical oxidative stress nor temperature. No significant difference was found in peptide levels in relation to age.
Conclusions: These results indicate that amylase abundance levels in saliva are lower in subjects with oral squamous cell carcinoma than in those with epithelial dysplasia or controls. Additionally, extraneous factors such as fasting, age, sample temperature and oxidation had not significant effect upon amylase levels between groups. Therefore, salivary amylase levels may prove to be of utility in the earlier detection of OSCC and in surveillance of oral premalignant lesions.