The Inhibitory Effect of Copper Arginine on Glycolysis in Human Saliva

¹ Dental Institute of the University of Basle, Switzerland

The decrease in pH of the saliva within a given time interval was interpreted as evidence of the degree of glycolysis.

Several sulfonamides which influence carbohydrate metabolism, such as N-sulfa-nilyl-N-n-butyl-carbamide and chlorpropamide, showed no inhibitory effect on fermentation. The same applied to phlorhizin and peptone.

Phenylmercuric borate, an effective antiseptic, and -(p-tolyl)-dodecyl-trimethyl-ammonium-methylsulfate, a cationic detergent, were not superior to chlortetracycline with regard to inhibition of fermentation.

Copper arginine appeared to be particularly effective as a fermentation inhibitor. It was superior to CuCl₂ · 2H₂O and CuSO₄ when used in equimolar quantities.

Copper arginine at a concentration of 2.5 mg. per cent inhibited fermentation of all sugars and sugar derivatives tested.