Table 2.

Salivary statherin in diabetic and control subjects.

		Statherin level (% statherin)	Statherin level normalized to protein (% statherin / μg protein/μL saliva)	Total statherin secretion (% statherin / μg protein/μL saliva) × (mL/min)
PS	Control subjects	97.0 (59.5–127.0)	43.19 (29.67–63.12)	22.97 (15.38–33.28)
Diabetic subjects	53.0⁎ (26.5–119.0)	26.26⁎ (13.51–53.17)	15.37 (6.93–27.50)
SS	Control subjects	25.5 (13.8–57.5)	14.06 (6.34–25.46)	11.41 (5.21–21.88)
Diabetic subjects	13.0 (4.0–44.0)	8.55 (4.00–31.66)	3.38⁎ (1.25–12.69)

The data shown are the median value for each parameter; the 25th and 75th percentile values are shown in parentheses.

The % statherin level in a 0.125 μL aliquot of saliva was calculated in relation to the amount measured in a pre-screened PS sample of equal volume as described in Materials and methods section. These data were then normalized to the total protein content in a μL saliva (=% statherin level/total protein). Total statherin secretion was calculated by multiplying the % statherin level/total protein in a μL saliva by salivary flow rate (mL/min).

Abbreviations: PS: stimulated parotid saliva, SS: stimulated submandibular/sublingual saliva.

^⁎p < 0.05 vs. control subjects.