イヌの実験的歯肉炎における歯肉免疫グロブリンの動態

概要

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The object of present investigation was to examine the levels of various immunoglobulins (IgG, IgA, IgM) in dog gingiva at different stages of gingivitis and compare with those of healthy gingiva. To obtain healthy gingiva, toothbrushing was continued for 6 weeks and mouth washing by 0.2% chlorhexidine (CHX) was carried out during the first week. After establishment of a clinically healthy gingiva in dog, the experimental gingivitis was induced by floss silk ligature in order to accelerate plaque accumulation for 1 week, 1 and 3 months. The excised gingiva from 4 dogs was prepared as follows: 1) powdering of the gingival tissues by adding liquid nitrogen, 2) dissolving in PBS, 3) freezing and thawing, 4) homogenization, 5) shaking, 6) sonication, 7) centrifugation. IgG, IgA, IgM and albumin were purified from dog serum by gel filtration and ion exchange chromatography, and specific antiserum was produced in rabbit. The amounts of IgG and albumin in the gingival extracts were measured by single radial immunodiffusion, and those of IgA and IgM by electroimmunoassay. The following conclusions were obtained: 1) The levels of IgG, IgA and IgM in each inflammatory stage were higher than those of the control, respectively, but the increase in IgA was statistically not significant. IgG level reached the maximum at the established lesion, and that of IgM at the initial lesion. 2) By correcting with gingival albumin, each amount of gingival immunoglobulins derived from serum was calculated. Consequently, the presence of IgG and IgA originated from the gingival tissue was confirmed. 3) The increased ratio of IgM to IgG at the initial lesion as compared with the control suggests the presence and enhancement of IgM originated from the gingival tissue.
特定非営利活動法人日本歯周病学会の論文
1982-06-28

著者

山下智
新潟大学歯学部歯科保存学第2教室

イヌの実験的歯肉炎における歯肉免疫グロブリンの動態

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