Studies on the Permeability of the Oral Mucosa

3. Transportation of Amino Acids

¹ Department of Oral Physiology, Osaka University Dental School, Kitaku, Osaka, Japan

The permeability of amino acids through isolated sublingual (dog's) mucosa was investigated. The measurement of amino acids was determined by the amount of carbon dioxide and was measured by the manometric method. Both glycine and L-histidine were not transported across the isolated oral mucosa, even with high concentration gradients of amino acids across the membrane for long periods of time at 37° C. After application to the oral mucosa of cationic or anionic surface detergents for 5-10 minutes, glycine and L-histidine were transported across the membrane. The effects of cationic and anionic surface detergents on the permeability of the membrane were similar to each other. Amino acids were not transported through the oral mucosa treated with a non-ionic surface detergent. Both ionic and non-ionic surface detergents inhibited the oxygen consumption of the oral mucosa, and the former showed more powerful inhibition on oxygen consumption than did the latter.

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