THE EFFECT OF PEPTIDES AND AMINO ACID DERIVATIVES ON ACID FORMATION IN SUGAR-SALIVA MIXTURES

¹ Chemistry Department, Northwestern University Dental School, Chicago, Ill.

Compounds containing amino acids were tested for their activity in diminishing the amount of glucose degradation to acid in saliva. Several peptides were found to exhibit appreciable activity in the concentration level at or below 10 mg. per 100 ml. of saliva. These results suggest at least two possibilities pertaining to dental caries. First, it is possible that peptides arising from putrefaction in the mouth might accumulate on the tooth surface in sufficient concentration to diminish acid fermentation. Second, although none of those tested appear sufficiently active, it may be possible to find peptides with the requisite inhibitor activity to be of practical importance.