Elucidation of the IgA increase mechanism in the saliva by the food factor: For healthy life expectancy extension from dentistry

2016 Fiscal Year Final Research Report

• Project/Area Number: 15H06809
• Research Category: Grant-in-Aid for Research Activity Start-up
• Allocation Type: Single-year Grants
• Research Field: Functional basic dentistry
• Research Institution: Kanagawa Dental University Junior College
• Principal Investigator: Yuko Yamamoto 神奈川歯科大学短期大学部, その他部局等, 講師 (60756568)
• Project Period (FY): 2015-08-28 – 2017-03-31
• Keywords: 唾液 / IgA / 難消化性糖類 / 短鎖脂肪酸 / 盲腸内容物 / フラクトオリゴ糖 / ポリデキストロース

Outline of Final Research Achievements

In the experiment which intake of the fructo-oligosaccharide addition diets of rats,this study results sugested that the weight and submandibular gland weight, furthermore the short chain fatty acid (metabolism product) which fermentation promoted in the cecum by the fructo-oligosaccharide intake affect for the salivary IgA level increase.In the later experiments which intake of the polydextrose + lactitol and polydextrose 4% addition diets of rats, these studys results suggested that　the absorption rate of the short chain fatty acids in the cecum affected for the salivary IgA level increase,furthermore, cecum tissue weight and water content of cecul digesta,the viscosity of cecul digesta affected for the absorption rate of the short chain fatty acids in the cecum.

Free Research Field

唾液中IgAと腸管免疫の関係