Effects of Beverage Ingredients on Salivary Fluid Secretion with an ex Vivo Submandibular Gland Perfusion System: Tannic Acid as a Key Component for the Inhibition of Saliva Secretion
Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=53463#.VMXptCzQrzE Author(s) Atsushi Imamura , Tetsuji Nakamoto * , Taro Mukaibo , Takashi Munemasa , Yusuke Kondo , Manami Kidokoro , Chihiro Masaki , Ryuji Hosokawa Affiliation(s) Department of Oral Reconstruction and Rehabilitation, Kyushu Dental University, Kitakyushu, Japan . ABSTRACT Tannic acid (TA) and TA containing beverage have been proved to inhibit Ca 2+ -activated Cl - channel located apical membrane of the secretory cells. However, their effect on salivary fluid secretion is not well investigated. We used mouse ex Vivo submandibular gland perfusion technique to identify the general effect of TA and related beverage samples on muscarinic agonist carbachol induced fluid secretion. Green tea inhibited fluid secretion by 64% from the control, where oolong tea was by 53%, and red wine by 43% which was linked with their TA concentration. On ...