Nobuko Tanaka

On the Factors Affecting Variation of α-Amylase Activity in Saliva of Normal Subjects (Part 1)

In order to explain on the relationship between the a-amylase activity in saliva and food life, the factors affecting possible variation of the a-amylase activity insaliva were studied. Saliva was collected from all salivary glands and appropriately diluted. Thea-amylase activity was measured by two methods, i.e., Willstatter method and dinitrosalicylic acid method. Its activity was expressed in released maltose mg/ml saliva (37•Ž, 10 min). Its activity was measured every hour from rising time untill bedtime for five successive days. Its activity was low at rising time and varied to a great extent during day time, roughly showing three peaks. Its activity tended to decrease at bedtime, and showed the almost same low value at rising time in the next day as that at rising time of the previous day. Its activity at rising time was measured on 332 normal girl students (19-years-old), the mean value being 271 mg/ml saliva. From the results of these experiments and the informations through the questionnaire which was carried out at the same time, the higher values of a-amylase activity were detected in those who masticated more times and liked starchy food.