糖尿病患者と非糖尿病患者の歯肉液中のcAMP値の違い

Differences in cAMP levels in the gingival fluid of diabetics and nondiabetics.

• M F Grower
• A J Ficara
• D W Chandler
• G D Kramer

抄録

対照群8名と糖尿病患者10名から歯肉液を採取し、その中のcAMPとタンパク質の含有量を測定して、糖尿病による歯肉液中の生化学的変化の性質を調べた。対照群の歯肉液中のcAMP濃度は2.4×10(-6)Mであり、これは血清中の濃度の100倍以上であったので、歯肉液中のcAMPは歯肉細胞による活発な合成によるものであり、単に血液からの透過物ではないことが示唆された。糖尿病患者の歯肉液には対照群の7分の1のcAMPしか含まれていなかった。糖尿病患者の歯肉液に見られるcAMPのレベルの低下は、歯肉組織のcAMP形成機構の欠陥の現れである可能性が示唆され、これは糖尿病の全身的な病因を反映している可能性があります。また、対照群では歯肉液中のcAMPの含有量は歯肉隙間の滲出液量に反比例していた。糖尿病群ではそのような関係は認められなかった。全身性内分泌異常のない健常者の歯肉液中のcAMPレベルは、歯肉指標に基づく臨床評価とともに、歯肉組織の炎症状態の追加指標として使用される可能性があると考えられる。

Gingival fluid from eight control subjects and ten diabetics was collected and the content of cAMP and protein in the fluid was assayed to determine the nature of the biochemical changes occurring in the gingival fluid due to diabetes. The gingival fluid of the control subjects had a cAMP concentration of 2.4 X 10(-6) M, which was a hundredfold greater than that seen in serum, thus suggesting that the cAMP in the fluid resulted from active synthesis by the gingival cells and was not merely a transudate from the blood. The gingival fluid of the diabetics contained only one-seventh the level of cAMP seen in the control group. It is suggested that the decreased level of cAMP seen in the givgival fluid of diabetics may be a manifestation of a defect in the cAMP forming mechanism of the gingival tissue, which may reflect the systemic etiology of diabetes. It was also found that in the control subjects the content of cAMP in the gingival fluid was in inverse proportion to the volume of exudate in the gingival crevice. No such relationship was seen in the diabetic group. It appears that the level of cAMP present in the gingival fluid of normal individuals without any generalized endocrine deficiencies may be used as an additional indicator of the inflammatory status of the gingival tissues, along with the clinical evaluation based on gingival index.