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


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.