Effect of Jersey cow defatted dry milk on salivary volume and composition in elderly persons : a pilot study
| Autor: | Yasuko Ishikawa, Yuko Takeuchi, Tomasz D. Pieczonka, Masami Yoshioka, Aneta M Bragiel-Pieczonka, Shizuko Yanagisawa |
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| Rok vydání: | 2021 |
| Předmět: |
Saliva
Taste business.industry Amylase levels food and beverages Pilot Projects General Medicine General Biochemistry Genetics and Molecular Biology Rats stomatognathic diseases Animal science Milk Elderly persons Oral administration Medicine Animals Lactation Composition (visual arts) Cattle Female Functional decline business Jersey cow |
| Zdroj: | The journal of medical investigation : JMI. 68(3.4) |
| ISSN: | 1349-6867 |
| Popis: | The administration of Leu57-Leu58-His59-Lys60 (LLHK), Leu58-His59-Lys60 (LHK), and His59-Lys60 (HK) from β-lactoglobulin C variant, which is specific to Jersey cow milk, has been shown to prevent and/or restore the age-dependent atrophy and functional decline of salivary glands by affecting gene expression in elderly rats. In this study, we investigated the effect of Jersey cow defatted milk on salivary volume and composition in elderly persons. Participants (aged 85 to 98, n = 8) were administered defatted dry milk from Jersey cows twice a day for 4 weeks. Before and after 4 weeks from the start of drinking, saliva was collected and weighed. Salivary cystatin S and amylase levels were analyzed by Western blotting. To assess the effect of Jersey cow defatted milk on taste perception, questionnaires were used. Salivary volume after oral administration of 40 g of Jersey cow defatted dry milk daily for 4 weeks was 1.8 times higher than that before administration. Salivary cystatin S and amylase levels significantly increased after administration of Jersey cow defatted dry milk. Moreover, all participants who had taste impairment reported improved taste perception after administration. The administration of Jersey cow defatted dry milk increased salivary volume and changed the composition of saliva in elderly persons. Furthermore, it improved taste perception. J. Med. Invest. 68 : 280-285, August, 2021. |
| Databáze: | OpenAIRE |
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