Effect of Processing Methods of Human Saliva on the Proteomic Profile and Protein-Mediated Biological Processes

Página do item simplificado
dc.contributor.authorMiranda, Luis Fernando B.
dc.contributor.authorLima, Carolina V.
dc.contributor.authorPagin, Rafaela
dc.contributor.authorCosta, Raphael C.
dc.contributor.authorPereira, Marta Maria A. [UNESP]
dc.contributor.authorde Avila, Erica D. [UNESP]
dc.contributor.authorBertolini, Martinna
dc.contributor.authorRetamal-Valdes, Belén
dc.contributor.authorShibli, Jamil A.
dc.contributor.authorFeres, Magda
dc.contributor.authorBarão, Valentim A. R.
dc.contributor.authorSouza, João Gabriel S.
dc.contributor.institutionUniversidade Estadual de Campinas (UNICAMP)
dc.contributor.institutionUniversidade Federal do Paraná (UFPR)
dc.contributor.institutionGuarulhos University (UnG)
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionUniversity of Pittsburgh
dc.contributor.institutionDental Science School (Faculdade de Ciências Odontológicas - FCO)
dc.date.accessioned2023-07-29T13:42:19Z
dc.date.available2023-07-29T13:42:19Z
dc.date.issued2023-03-03
dc.description.abstractThe use of saliva as a protein source prior to microbiological and biological assays requires previous processing. However, the effect of these processing methods on the proteomic profile of saliva has not been tested. Stimulated human saliva was collected from eight healthy volunteers. Non-processed saliva was compared with 0.22 μm filtered, 0.45 μm filtered, and pasteurized saliva, by liquid chromatography-mass spectrometry. Data are available via ProteomeXchange with identifier PXD039248. The effect of processed saliva on microbial adhesion was tested using bacterial and fungus species and in biological cell behavior using HaCaT immortalized human keratinocytes. Two hundred and seventy-eight proteins were identified in non-processed saliva, of which 54 proteins (≈19%) were exclusive. Saliva processing reduced identified proteins to 222 (≈80%) for the 0.22 μm group, 219 (≈79%) for the 0.45 μm group, and 201 (≈72%) for the pasteurized saliva, compared to non-processed saliva. The proteomic profile showed similar molecular functions and biological processes. The different saliva processing methods did not alter microbial adhesion (ANOVA, p > 0.05). Interestingly, pasteurized saliva reduced keratinocyte cell viability. Saliva processing methods tested reduced the proteomic profile diversity of saliva but maintained similar molecular functions and biological processes, not interfering with microbial adhesion and cell viability, except for pasteurization, which reduced cell viability.en
dc.description.affiliationDepartment of Prosthodontics and Periodontology Piracicaba Dental School University of Campinas (UNICAMP), Sa̅o Paulo
dc.description.affiliationDepartment of Restorative Dentistry Federal University of Paraná (UFPR), Paraná
dc.description.affiliationDepartment of Periodontology Dental Research Division Guarulhos University (UnG), Sa̅o Paulo
dc.description.affiliationDepartment of Dental Materials and Prosthodontics School of Dentistry at Araraquara São Paulo State University (UNESP), São Paulo
dc.description.affiliationDepartment of Dental Materials and Prosthodontics School of Dentistry at Araçatuba São Paulo State University (UNESP), São Paulo
dc.description.affiliationDepartment of Periodontics and Preventive Dentistry School of Dental Medicine University of Pittsburgh
dc.description.affiliationDental Science School (Faculdade de Ciências Odontológicas - FCO), Minas Gerais
dc.description.affiliationUnespDepartment of Dental Materials and Prosthodontics School of Dentistry at Araraquara São Paulo State University (UNESP), São Paulo
dc.description.affiliationUnespDepartment of Dental Materials and Prosthodontics School of Dentistry at Araçatuba São Paulo State University (UNESP), São Paulo
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extent857-870
dc.identifierhttp://dx.doi.org/10.1021/acs.jproteome.2c00652
dc.identifier.citationJournal of Proteome Research, v. 22, n. 3, p. 857-870, 2023.
dc.identifier.doi10.1021/acs.jproteome.2c00652
dc.identifier.issn1535-3907
dc.identifier.issn1535-3893
dc.identifier.scopus2-s2.0-85148299432
dc.identifier.urihttp://hdl.handle.net/11449/248374
dc.language.isoeng
dc.relation.ispartofJournal of Proteome Research
dc.sourceScopus
dc.subjectmicrobiology
dc.subjectproteomic
dc.subjectsaliva
dc.subjectsterilization
dc.subjectstudy model
dc.titleEffect of Processing Methods of Human Saliva on the Proteomic Profile and Protein-Mediated Biological Processesen
dc.typeArtigo
unesp.author.orcid0000-0001-6681-1269 0000-0001-6681-1269[6]
unesp.author.orcid0000-0002-6391-9917[11]
unesp.author.orcid0000-0001-5944-6953 0000-0001-5944-6953[12]

Arquivos

Coleções

Artigos - Materiais Odontológicos e Prótese - FOAR
Artigos - Materiais Odontológicos e Prótese - FOA