Stability of selected enzymes in saliva of pigs under different storage conditions: a pilot study

Stability of α-amylase (α-A), butyrylcholinesterase (BChE), lipase, adenosine deaminase (ADA) and total esterase activity (TEA) in two pools of porcine saliva was studied after 1 and 4 days at 4°C, and after 30, 90 and 360 days at −20° and −80°C. At 4°C, BChE, lipase and TEA were stable less than 1 day, α-A less than 4 days and ADA for up to 4 days. At −20°C, BChE and TEA were stable less than 30 days, α-A and lipase less than 90 days and ADA up to 360 days. At −80°C, TEA was stable less than 30 days, α-A and lipase less than 360 days, and BChE and ADA for up to 360 days.