The effects of storage time and temperature on the stability of salivary phosphatases, transaminases and dehydrogenase

Página do item simplificado
dc.contributor.authordos Santos, Damaris Raissa [UNESP]
dc.contributor.authorSouza, Rayne Oliveira [UNESP]
dc.contributor.authorDias, Layani Bertaglia [UNESP]
dc.contributor.authorRibas, Tayná Buffulin [UNESP]
dc.contributor.authorde Oliveira, Luis Cezar Farias
dc.contributor.authorSumida, Doris Hissako [UNESP]
dc.contributor.authorDornelles, Rita Cássia Menegati [UNESP]
dc.contributor.authorNakamune, Ana Cláudia de Melo Stevanato [UNESP]
dc.contributor.authorChaves-Neto, Antonio Hernandes [UNESP]
dc.contributor.institutionPaulista University (UNIP)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-12-11T17:15:34Z
dc.date.available2018-12-11T17:15:34Z
dc.date.issued2018-01-01
dc.description.abstractObjectives To investigate the influence of temperature and storage time on salivary acid phosphatase (ACP), tartrate-resistant acid phosphatase (TRAP), alkaline phosphatase (ALP), aspartate aminotransferase (AST) and alanine aminotransferase (ALT) and lactate dehydrogenase (LDH). Design Unstimulated whole expectorated saliva was collected from healthy men and women subjects (n = 26) between 8 and 10 a.m. The saliva samples were centrifuged, and the supernatants were measured for ACP, TRAP, ALP, AST, ALT and LDH activities immediately (without freezing) [baseline values] and after time intervals of 3, 7, 14 and 28 days (d) of storage at −20 °C and −80 °C using spectrophotometric methods The influence of storage time was analyzed by one-way ANOVA followed by the Dunnett post-test, while the paired Student's-t-test was used to compare the differences between the temperature (p < 0.05). Results There was significant decline in the activities of all enzymes at −20 °C with increasing storage time. This decrease was relevant from day 14 onward for the majority of the enzymes, with the exception of AST. After day 28, the more sensitive enzymes were ALP and LDH, which showed residual activity of 39% and 16%, respectively, compared with baseline values. There were considerable, but insignificant changes, in the activities of all enzymes after storage at −80 °C for 28 days. Conclusions Frozen samples should be kept at −80 °C to preserve these activities, but there are restrictions for the enzymes ALP, ALT and LDH. Storage of samples at −20 °C could introduce high error variance in measured activities.en
dc.description.affiliationPaulista University (UNIP), Araçatuba, Avenida Baguaçu, 1939
dc.description.affiliationDepartment of Basic Sciences São Paulo State University (Unesp) School of Dentistry, Araçatuba, Rodovia Marechal Rondon 527/528 km, Campus Universitário
dc.description.affiliationPrograma Multicêntrico de Pós-Graduação em Ciências Fisiológicas – SBFis São Paulo State University (Unesp) School of Dentistry, Rodovia Marechal Rondon 527/528 km, Campus Universitário
dc.description.affiliationUnespDepartment of Basic Sciences São Paulo State University (Unesp) School of Dentistry, Araçatuba, Rodovia Marechal Rondon 527/528 km, Campus Universitário
dc.description.affiliationUnespPrograma Multicêntrico de Pós-Graduação em Ciências Fisiológicas – SBFis São Paulo State University (Unesp) School of Dentistry, Rodovia Marechal Rondon 527/528 km, Campus Universitário
dc.format.extent160-165
dc.identifierhttp://dx.doi.org/10.1016/j.archoralbio.2017.10.016
dc.identifier.citationArchives of Oral Biology, v. 85, p. 160-165.
dc.identifier.doi10.1016/j.archoralbio.2017.10.016
dc.identifier.file2-s2.0-85032173410.pdf
dc.identifier.issn1879-1506
dc.identifier.issn0003-9969
dc.identifier.lattes5435902422784889
dc.identifier.orcid0000-0003-0783-6612
dc.identifier.scopus2-s2.0-85032173410
dc.identifier.urihttp://hdl.handle.net/11449/175378
dc.language.isoeng
dc.relation.ispartofArchives of Oral Biology
dc.relation.ispartofsjr0,752
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectDehydrogenase
dc.subjectPhosphatases
dc.subjectSaliva
dc.subjectStorage
dc.subjectTemperature
dc.subjectTransaminases
dc.titleThe effects of storage time and temperature on the stability of salivary phosphatases, transaminases and dehydrogenaseen
dc.typeArtigo
unesp.author.lattes8110154498443749[8]
unesp.author.lattes1743697225702984[9]
unesp.author.lattes5435902422784889[7]
unesp.author.orcid0000-0001-5098-8406[8]
unesp.author.orcid0000-0001-6481-5506[9]
unesp.author.orcid0000-0003-0783-6612[7]

Arquivos

Pacote Original
Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
2-s2.0-85032173410.pdf
Tamanho:
401.13 KB
Formato:
Adobe Portable Document Format
Descrição:
Baixar

Coleções

Artigos - Ciências Básicas - FOA