Studies on binding modes between salivary amylase-food dyes and effect of Copper ions: molecular docking approach

Ismail. Daoud; Mourad. Mesmoudi; Said. Ghalem

Abstract

Studies on binding modes between salivary amylase-food dyes and effect of Copper ions: molecular docking approach

Author(s): Ismail. Daoud, Mourad. Mesmoudi and Said. Ghalem

The interaction between metal ions and the oral environment is a major subject matter in dental research. The saliva acts as an electrolyte solution for different dental alloys. Saliva is expected to be of significance for the perception of food stimuli in the mouth. Mixing the food with saliva, including breakdown and dilution, is considered to be of large importance for semi-solids as these products are masticated without chewing, Saliva contains a range of enzymes that are susceptible to proteolysis. α-Amylase, present in large concentrations in whole saliva (WS). Starch is hydrolyzed to glucose, maltose and dextrin by α- and β-amylases and other related enzyme. In the other hand the affinity interactions between pigments and saliva were influenced by some factors, such as functional groups, molecular weight of pigments, temperatures, pH values, and salt concentrations. All these factors suggest that the complex of pigments may be difficult to remove from the WS film. The aim of this study was to test the effect of metal ions (copper) released from dental amalgam on the α-amylase activity.

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