[Effect of smoking on salivary composition in subjects with moderate periodontitis before and after periodontal therapy]

There are many researches regarding association between periodontal problem and smoking but there are a few studies about this relationship and the changes in salivary composition. The aim of this study was to evaluate the effect of smoking on salivary composition in subjects with moderate periodontitis before and after periodontal therapy. In this study saliva samples were taken from 30 patients [15 smokers and 15 nonsmokers] with mean age of 33 who referred to periodontal clinic of Babol dental faculty. Laboratory parameters were SIgA, SIgG, Na, K, Ca, P, Mg, Albumin and Amylase. Salivary sampling was done in two stages before and after scaling. Data were analyzed using paired t-test and t-test. The concentration of SIgA, K and P were greater in smokers before therapy [p<0.05]. Post treatment, K and P level were greater in smokers [K=18.8 +/- 0.57, P=11.27 +/- 0.8] than nonsmokers [K=16.78 +/- 0.43, P= 8.83 +/- 0.8] and Mg was greater in nonsmokers [2.73 +/- 0.55] than smokers [1.16 +/- 0.13] [p<0.05]. There was a reduction of SIgA and Mg in smokers after treatment [P<0.05]. The reduction of SIgA in smokers [0.08 +/- 0.011] was greater than nonsmokers [0.03 +/- 0.012] [p=0.005]. Post treatment nonsmokers had reduced SIgA level and increased Ca concentration [p<0.05]. There was a reduction in SIgA level after treatment in both groups, which is related to decrease of inflammation. Smoking has not any considerable effect on salivary composition changes after periodontal therapy

[Effect of phosphorous on the rate of acid phosphatase in taste bud cells in papilla of rat tongue]

Background and Objective: There are 3 sensitive cells with a few basal cells in the rat tongue [Dark cell I, light cells II and III]. The aim of this study was to determine the effect of different concentrations of phosphate on the rate of Acid Phosphatase in taste bud cells in papilla of rat tongue

Methods: To determine the influence of Phosphorous on Acid Phosphatase in taste buds, the dose of 0.5, 1.5, 3 and 6% and control group of NaH2PO4, 2H2O in the drinking water were used for 30 days then all rats were killed, and their tongues were isolated for histological examination. Black granules in the papillary cells [Cytoplasm] of rat taste buds due to plumbsulfhydril from the Phosphorous and Acid Phosphatase with staining region were counted. Gomori's staining method and counting black granules were statistically analyzed with non-parametrical of Kruskal-Wallis and ANOVA

Findings: Based on salts were used in the water There was a linear relationship between the concentration of salt and the rate of Acid Phosphatase. It was seen a significant difference in mean of black granules in taste bud cells in 5 different groups of food Phosphorous [P<0.0001]

Conclusion: There is a direct relationship between the concentrations of salt in the drinking water with the granules in the taste bud cells

[Preparation and purification of anti immunoglobulin Y antibodies from rabbit]

Background and Objective: Chicken egg yolk antibodies [IgY] play an important role as an alternative to mammalian polyclonal antibodies. They are recently used in medical research for prophylaxis, diagnosis and treatment of diseases. Anti-IgY antibodies are used for immunoassay and therapy. The aim of this study was preparation and purification of anti-immunoglobulin Y antibodies from rabbit serum and confirm of its activity

Methods: IgY and other water-soluble proteins were extracted with acid and chloroform and then thiophilic chromatography [T-gel] was performed and applied for purification of IgY. Two female rabbits were immunized with IgY in Freud's adjuvant and then booster doses were administered, blood samples were collected by times. Ammonium sulfate precipitation, then gel filtration or T-gel chromatography used for purification of Anti-IgY antibodies. Cellulous acetate electrophoresis, double immunodiffusion and ELISA procedures used for confirm of identification and activity

Findings: The purified protein [IgY] was observed in the gamma-globulin region of electrophoresis. The purified antibodies from rabbit serum were observed in the gamma-globulin region, which reacted against IgY in double immunodiffusion and the titer of purified antibody-using ELISA, 1.10000 obtained

Conclusion: These antibodies serve as the basis of many immunoassays for detection and assay of several molecules as anti-immunoglobulin Y reagents