TY - JOUR ID - TI - The relationship between the severity of gingival inflammation and the concentration of the gingival fluid proteins AU - Dr. Barzan Al-Atrooshi B.D.S, M.Sc د.بارزان الاتروشي AU - Dr. Alaa Omran Al-mosawi B.D.S, M.Sc د. الاء عمران AU - Dr. Khulood Al-Safi B.D.S. M.Sc. Ph.D د.خلود الصافي PY - 2011 VL - 8 IS - 3 SP - 335 EP - 342 JO - MUSTANSIRIA DENTAL JOURNAL مجلة المستنصرية لطب الاسنان SN - 26188500 18138500 AB - The gingival fluid flow occur when the gingival tissue and vessels are irritated. Ina chronically inflamed gingiva the blood-tissue barrier is no longer intact, anincreased permeability exists which permits a leakage of plasma protein into theintervascular tissue, the affected blood vessels exhibits qualitative changes of thevascular wall these include the formation of non selective fenestrations which permitexudation of the whole plasma proteins. Most of these proteins are involved in themechanisms initiating and controlling the inflammatory response.The aims of this study is to provide information about some aspect of proteins inthe gingival fluid during inflammation .Seven plasma proteins of different molecularweight chosen for assay: Haptoglobine, alpha-1 glycoprotien, orosomucoid,prealbumin, alpha-1 antitrypsin, IgG, IgA and IgM.Thirty subjects selected for investigation, the gingival fluid collected bymicropipettes from the gingiva adjacent to the upper anterior teeth, clinicalassessment of the gingival condition made according to the gingival index GI of Loeand Silness then the patients divided into three groups. Concentration of the proteinsdetermined by using laser nephelometry.Demonstrate a remarkable difference in the rate of gingival fluid flow with higherflow rate in cases with chronically inflamed gingiva, the concentration of the proteinsincrease with the severity of the gingival inflammation . In conclusion theconcentration of the proteins are not related to their molecular weight and lasernephelometryseems to be a reliable technique for screening studies of gingival fluid proteins.

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