Department of Surgery and Orthopedics, School of Dentistry, Federal University of Rio Grande do Sul, Rio Grande do Sul, Brazil.
Department of Biological Sciences, Bauru School of Dentistry, University of São Paulo, São Paulo, Brazil.
Eur J Oral Sci. 2021 Jun;129(3):e12779. doi: 10.1111/eos.12779. Epub 2021 Mar 30.
The aim of this study was to compare the acquired enamel pellicle protein profile of professional wine tasters with mild and moderate erosive tooth wear. Twelve professional wine tasters participated (3 from a low tooth wear group; 9 from a high tooth wear group). Acquired enamel pellicle samples were collected and processed for proteomic analysis (nLC-ESI-MS/MS). The acquired enamel pellicle proteomic profile was different between the groups. The proteins found exclusively in the low tooth wear group were histatins 1 and 3 and mucins 7 and 21. When comparing the wear groups, proteins with higher levels in the low tooth wear group included neutrophil defensins (1 and 3), lysozyme C, lysozyme, myeloperoxidase, and squalene monooxygenase. In conclusion, the findings indicate that the proteins found at higher levels in the low tooth wear group and proteins exclusively found in the low tooth wear group might be protective and, therefore, could be good candidates for further studies regarding their potential to be added to dental products to protect professional wine tasters from extrinsic erosive tooth wear.
本研究旨在比较专业品酒师与轻度和中度牙酸蚀症患者获得性牙釉蛋白组的差异。12 名专业品酒师参与了研究（低牙酸蚀组 3 名，高牙酸蚀组 9 名）。收集获得性牙釉质牙菌斑样本并进行蛋白质组学分析（纳升液相色谱-电喷雾-串联质谱法）。结果显示，两组获得性牙釉质蛋白组谱存在差异。仅在低牙酸蚀组中发现的蛋白有组蛋白 1 和 3 以及黏蛋白 7 和 21。当比较两组牙酸蚀症时，在低牙酸蚀组中水平较高的蛋白包括中性粒细胞防御素（1 和 3）、溶菌酶 C、溶菌酶、髓过氧化物酶和角鲨烯单加氧酶。综上，这些发现表明，低牙酸蚀组中发现的蛋白水平较高，且仅在低牙酸蚀组中发现的蛋白可能具有保护作用，因此可能是进一步研究将其添加到牙科产品中以保护专业品酒师免受外源性牙酸蚀症的良好候选物。
