Stimulating whole saliva affects the response of antimicrobial proteins to exercise

• Published in: Scandinavian journal of medicine & science in sports Vol. 24; no. 4; pp. 649 - 655
• Main Authors: Allgrove, J. E., Oliveira, M., Gleeson, M.
• Format: Journal Article
• Language: English
• Published: Denmark Blackwell Publishing Ltd 01-08-2014
• Subjects: Adolescent; Adult; alpha-Amylases - secretion; chewing; Chewing Gum; cycling; Exercise - physiology; Exercise Test; Humans; immunogloblulin A; Immunoglobulin A - metabolism; lysozyme; Male; Muramidase - secretion; Saliva - metabolism; Young Adult; α-amylase; cycling; immunogloblulin A; lysozyme; α-amylase; chewing
• ISSN: 0905-7188; 1600-0838
• DOI: 10.1111/sms.12056

This study investigated the salivary secretion rates of antimicrobial proteins in response to prolonged, exhaustive exercise in both stimulated (STIM) and unstimulated (UNSTIM) saliva flow sample methods. Twenty‐four trained men cycled for 2.5 h at 60%
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and then to exhaustion at 75%
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. Timed collections of whole saliva were made before exercise, mid‐exercise, at the end of the moderate exercise bout and post‐exhaustive exercise. After each UNSTIM collection, a STIM sample was collected following chewing flavored gum for 1 min. Saliva was analysed for lysozyme, α‐amylase and salivary immunoglobulin A (s‐IgA), and secretion rates were calculated. Saliva flow was 156% higher in STIM compared with UNSTIM (P < 0.001) and decreased with exercise in STIM only (P < 0.001). Exercise increased lysozyme and α‐amylase levels and secretion rates were 144% higher and 152% higher in STIM compared with UNSTIM for lysozyme and α‐amylase, respectively (all P < 0.001). S‐IgA concentration (P < 0.05) and secretion rate (P < 0.001) increased with exercise but were both lower in STIM compared with UNSTIM (P < 0.001). In conclusion, a STIM saliva flow collection during exercise by chewing flavored gum increased the quantity of saliva and the secretion of lysozyme and α‐amylase, but had a limited impact on the secretion of s‐IgA.