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Artificial saliva preparation

SM Sophie E. Mountcastle
NV Nina Vyas
VV Victor M. Villapun
SC Sophie C. Cox
SJ Sara Jabbari
RS Rachel L. Sammons
RS Richard M. Shelton
AW A. Damien Walmsley
SK Sarah A. Kuehne
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Artificial saliva was prepared by adding the following sequentially to 1 L of reverse osmosis (RO) water, stirring throughout:69

▪ 0.25 g/L sodium chloride (NaCl)

▪ 0.2 g/L potassium chloride (KCl)

▪ 0.2 g/L calcium chloride (CaCl2)

▪ 2 g/L yeast extract

▪ 1 g/L lab lemco powder

▪ 2.5 g/L hog gastric mucin (Type III, partially purified)

▪ 5 g/L protease peptone

The solution was stirred for 1 h at room temperature (25 °C), then autoclaved to sterilise. After autoclaving, 1.25 mL of 40% (w/v) sterile-filtered urea was added (0.22 µm filter). The artificial saliva was wrapped in foil to exclude light and prevent protein degradation. Artificial saliva was stored at 4 °C and used no later than 1 week after preparation.

Copyright and License information: The Author(s) ©2021
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