The relation between Amilaze activity and total protein with cigarette smoking

Normal saliva has a critical role in maintenance of oral and dental health. Saliva is the first biologic fluid to confront the inhaled cigarette smoke. Chemical compounds in cigarette may change the amount and activity of salivary proteins and enzymes. The aim of this study was to compare the total protein concentration and amylase activity in smoker and nonsmoker men before dental practice. Methods & Materials: In a case – control study, 30 smoker men with mean age of 36 years and 30 nonsmoker men with mean age of 34 years who referred to Babol dental school were studied. After completing the questionnaire and before performing any dental work salivary samples were obtained. Their salivary samples were stored in -20◦C and after centrifuge of saliva specimens, a modified Biuret method was used for measurement of total protein concentration. Caraway starch - iodine method was used to determine α-amylase activity on supernatants. Data were analyzed with SPSS software and t-test. The mean salivary α-amylase activity in smokers (121.47±22.41 IU/lit) was lower than in nonsmokers (133.52±18.73 IU/lit), but total protein concentration in smokers (257.43±49.18 mg/dl) was higher than nonsmokers (193.24±31.75 mg/dl). Although the mean α-amylase activity and total protein concentration were different in saliva of smoking and nonsmoking groups, but the difference wasn’t statistically significant which suggests that smoking can not significantly change salivary total protein and α-amylase activity in smokers in comparison with nonsmokers.