The
effect of temperature, acidification, and alkalization changes as
well as ethanol on salivary cathepsin D activity
Karwowska A,
Roszkowska-Jakimiec W, D¹browska E, Gacko M, Chlabicz
M
Abstract
The activity of salivary cathepsin D
undergoes inactivation at the temperature of 50-60°C and at pH of
2.0 and pH of 8.0-10.0. The enzyme activity is also decreased by high
concentrations of ethanol and high-proof alcoholic beverages. The
factors should be taken into consideration in the evaluation of
salivary cathepsin D activity.
Key words: human saliva,
cathepsin D, temperature, pH, ethanol.