[The utilization of amino acids and urea by human oral fluid]

Incubation of mixed human saliva with arginine, ornithine, and proline for 30 min to 2 h at 40 degrees C leads to an appreciable consumption of the above amino acids. The rate of utilization is 0.2 to 0.5 ncat/ml of saliva. The rate of urea loss is higher by an order of magnitude: up to 11 ncat/ml. Putrescin, urea (after incubation with arginine), and ammonium are identified as the products of these reactions. The biological significance of such reactions is believed to consist in neutralization of carbohydrate fermentation products. The detected consumption of amino acids and urea indicates that mixed human saliva contains urease, arginase, ornithine decarboxylase, and, probably, proline reductase. Since the origin of these enzymes is probably bacterial, changes in their activity in the saliva can be regarded as an indicator of dysbacteriosis and a diagnostically important parameter.