{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,17]],"date-time":"2026-03-17T05:31:12Z","timestamp":1773725472506,"version":"3.50.1"},"reference-count":20,"publisher":"Oxford University Press (OUP)","issue":"2","license":[{"start":{"date-parts":[[2022,11,18]],"date-time":"2022-11-18T00:00:00Z","timestamp":1668729600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/journals\/pages\/open_access\/funder_policies\/chorus\/standard_publication_model"}],"funder":[{"name":"Himeji City Industry-Academia Collaborative Research","award":["112"],"award-info":[{"award-number":["112"]}]},{"name":"Himeji City Industry-Academia Collaborative Research","award":["123"],"award-info":[{"award-number":["123"]}]},{"DOI":"10.13039\/501100001691","name":"Japan Society for the Promotion of Science","doi-asserted-by":"publisher","award":["20K07456"],"award-info":[{"award-number":["20K07456"]}],"id":[{"id":"10.13039\/501100001691","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001691","name":"Japan Society for the Promotion of Science","doi-asserted-by":"publisher","award":["21K15336"],"award-info":[{"award-number":["21K15336"]}],"id":[{"id":"10.13039\/501100001691","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2023,1,24]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n               <jats:p>Oral functions are diverse and critical to human health. Therefore, insufficient secretion or poor quality of saliva, which is secreted into the oral cavity and plays various roles, could have a crucial influence on the oral microenvironment and be associated with systemic disease development. Here, we investigated the effects of food ingredients on saliva quantity and quality, including fermented ones. Through the in vitro submandibular glands\u2019 organ culture analyses, we found that \u201cYomo gyutto,\u201d fermented Japanese mugwort (Artemisia princeps), altered the expression of aquaporin-5, a water channel protein. We also found that Yomo gyutto increased saliva volume, along with the amount of \u03b1-amylase in mice, and caused changes in the oral microbiome composition of mice. These results suggested that by ingesting Yomo gyutto, we could directly and effectively manipulate the quantity and quality of saliva secreted from the salivary glands, potentially altering the oral microbiome composition for individual health.<\/jats:p>","DOI":"10.1093\/bbb\/zbac186","type":"journal-article","created":{"date-parts":[[2022,11,18]],"date-time":"2022-11-18T11:42:03Z","timestamp":1668771723000},"page":"228-235","source":"Crossref","is-referenced-by-count":3,"title":["The altered production and property of saliva induced by ingesting fermented food ingredients affect the oral microbiome composition in mice"],"prefix":"10.1093","volume":"87","author":[{"given":"Yuichiro","family":"Kaibori","sequence":"first","affiliation":[{"name":"Division of Health and Hygienic Sciences, Faculty of Pharmaceutical Sciences, Himeji Dokkyo University , Himeji, Hyogo , 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