Saliva has many diagnostic uses and is valuable for young, old, and infirm individuals. It is produced by several salivary glands and contains enzymes, mucus, and buffers. Saliva has several important functions including lubricating food for swallowing, protecting teeth from decay through its antibacterial properties, and enabling taste through dissolving flavor molecules. It is regulated by both the parasympathetic and sympathetic nervous systems to increase flow during eating.
Saliva is produced in salivary glands and contains water, enzymes, mucus and antibacterial components. It has several functions including lubrication, digestion of carbohydrates, remineralization of teeth, and maintaining pH balance. Saliva production is controlled by the autonomic nervous system and varies throughout the day, increasing during eating. The major salivary glands are the parotid, submandibular and sublingual glands. Saliva supports oral health through its antibacterial properties and ability to regulate the pH environment in the mouth.
This document summarizes the key components and properties of saliva. It notes that saliva is 99% water but contains proteins, enzymes, and other compounds that allow it to perform important functions. The major saliva glands are the parotid, submandibular, and sublingual glands. Saliva contains enzymes like amylase and mucus, helps regulate pH, and has ion concentrations that differ from plasma due to active transport processes in the ducts. Saliva plays an important role in oral hygiene by washing away bacteria and food, containing antibacterial compounds like thiocyanate and lysozyme, and providing protein antibodies that can destroy oral bacteria.
Saliva and salivary analysis is discussed. There are 3 pairs of major salivary glands - parotid, submandibular, and sublingual glands. Saliva contains water, electrolytes, enzymes, immunoglobulins and mucins. Its functions include lubrication, digestion, antimicrobial activity, remineralization and maintenance of oral health. Salivary flow and composition can be assessed through tests such as salivary pH, microbial counts, enzyme activity assays and calcium dissolution tests to evaluate oral health status and risk of dental caries. Abnormal salivary function like hyposalivation or hypersalivation can have oral health implications.
Saliva is composed primarily of water but also contains proteins, electrolytes, mucus and the enzyme amylase. It is produced in the major salivary glands - the parotid, submandibular and sublingual glands - and contains components that lubricate and protect the mouth as well as aid in digestion by beginning the breakdown of starches. Saliva maintains homeostasis in the mouth and prevents tooth demineralization through its bicarbonate content and proteins that inhibit calcium phosphate precipitation.
Saliva is mostly secreted by the submandibular, sublingual, and parotid salivary glands. It is a low viscosity, slightly acidic fluid with a higher density than water. Saliva acts as a digestive aid and contains secretions from the salivary glands such as mucin, the enzyme ptyalin which converts starch to maltose, and various cells and enzymes like amylase, lipase, and phosphates. The solid contents of saliva make up 1.5% and include inorganic salts, mucin, and organic substances.
This document discusses salty and sour tastes. It defines taste and describes the five basic tastes: sweet, sour, salty, bitter, and umami. It explains how taste is sensed through taste buds on the tongue. Salty taste is produced by sodium ions, while sourness detects acidity. Foods high in sodium include nuts, chips, and pickles, while sour foods include citrus fruits and fermented dairy. Vinegar is an important sour flavoring produced from ethanol or acetic acid. The document also outlines health benefits and risks of high salty and sour intake.
Saliva has four main components that aid in digestion: mucus, amylase, lingual lipase, and electrolytes. It also contains proteins and enzymes like statherins, proline-rich proteins, histatins, cystatins, lysozyme, and salivary peroxidase. Saliva helps lubricate and protect tissues in the mouth from bacteria, aids in digestion of starches and fats, and regulates pH levels through bicarbonate ions. Its antimicrobial properties come from enzymes, histatins, cystatins, lysozyme, and peroxidase systems that inhibit bacterial growth and adhesion in the oral cavity.
The document discusses the physiology of taste and smell. It describes the anatomy and function of taste buds and receptors on the tongue that detect the five basic tastes: salty, sour, sweet, bitter, and umami. It also discusses the pathways and centers in the brain involved in taste perception. For smell, it outlines the anatomy of the olfactory epithelium and bulb, and the receptors, binding proteins, and central pathways that underlie olfaction.
Saliva is produced in salivary glands and contains water, enzymes, mucus and antibacterial components. It has several functions including lubrication, digestion of carbohydrates, remineralization of teeth, and maintaining pH balance. Saliva production is controlled by the autonomic nervous system and varies throughout the day, increasing during eating. The major salivary glands are the parotid, submandibular and sublingual glands. Saliva supports oral health through its antibacterial properties and ability to regulate the pH environment in the mouth.
This document summarizes the key components and properties of saliva. It notes that saliva is 99% water but contains proteins, enzymes, and other compounds that allow it to perform important functions. The major saliva glands are the parotid, submandibular, and sublingual glands. Saliva contains enzymes like amylase and mucus, helps regulate pH, and has ion concentrations that differ from plasma due to active transport processes in the ducts. Saliva plays an important role in oral hygiene by washing away bacteria and food, containing antibacterial compounds like thiocyanate and lysozyme, and providing protein antibodies that can destroy oral bacteria.
Saliva and salivary analysis is discussed. There are 3 pairs of major salivary glands - parotid, submandibular, and sublingual glands. Saliva contains water, electrolytes, enzymes, immunoglobulins and mucins. Its functions include lubrication, digestion, antimicrobial activity, remineralization and maintenance of oral health. Salivary flow and composition can be assessed through tests such as salivary pH, microbial counts, enzyme activity assays and calcium dissolution tests to evaluate oral health status and risk of dental caries. Abnormal salivary function like hyposalivation or hypersalivation can have oral health implications.
Saliva is composed primarily of water but also contains proteins, electrolytes, mucus and the enzyme amylase. It is produced in the major salivary glands - the parotid, submandibular and sublingual glands - and contains components that lubricate and protect the mouth as well as aid in digestion by beginning the breakdown of starches. Saliva maintains homeostasis in the mouth and prevents tooth demineralization through its bicarbonate content and proteins that inhibit calcium phosphate precipitation.
Saliva is mostly secreted by the submandibular, sublingual, and parotid salivary glands. It is a low viscosity, slightly acidic fluid with a higher density than water. Saliva acts as a digestive aid and contains secretions from the salivary glands such as mucin, the enzyme ptyalin which converts starch to maltose, and various cells and enzymes like amylase, lipase, and phosphates. The solid contents of saliva make up 1.5% and include inorganic salts, mucin, and organic substances.
This document discusses salty and sour tastes. It defines taste and describes the five basic tastes: sweet, sour, salty, bitter, and umami. It explains how taste is sensed through taste buds on the tongue. Salty taste is produced by sodium ions, while sourness detects acidity. Foods high in sodium include nuts, chips, and pickles, while sour foods include citrus fruits and fermented dairy. Vinegar is an important sour flavoring produced from ethanol or acetic acid. The document also outlines health benefits and risks of high salty and sour intake.
Saliva has four main components that aid in digestion: mucus, amylase, lingual lipase, and electrolytes. It also contains proteins and enzymes like statherins, proline-rich proteins, histatins, cystatins, lysozyme, and salivary peroxidase. Saliva helps lubricate and protect tissues in the mouth from bacteria, aids in digestion of starches and fats, and regulates pH levels through bicarbonate ions. Its antimicrobial properties come from enzymes, histatins, cystatins, lysozyme, and peroxidase systems that inhibit bacterial growth and adhesion in the oral cavity.
The document discusses the physiology of taste and smell. It describes the anatomy and function of taste buds and receptors on the tongue that detect the five basic tastes: salty, sour, sweet, bitter, and umami. It also discusses the pathways and centers in the brain involved in taste perception. For smell, it outlines the anatomy of the olfactory epithelium and bulb, and the receptors, binding proteins, and central pathways that underlie olfaction.
This document provides information on the physiology of taste sensation. It begins with an introduction to taste buds and the sense of taste. It then describes the anatomy of the tongue, including the different types of papillae and taste buds. It explains the primary tastes detected, gustatory pathway, and mechanism of taste stimulation and transduction. Finally, it discusses applied physiology such as various taste disorders and their causes, as well as methods for diagnosing taste sensation abnormalities.
Digestion is the breakdown of large insoluble food molecules into small water-soluble food molecules so that they can be absorbed into the watery blood plasma. In certain organisms, these smaller substances are absorbed through the small intestine into the blood stream.
The mouth contains teeth and glands that begin breaking down food. Teeth are made of enamel, dentin, cementum, and dental pulp. The mouth chews food into a bolus and mixes it with saliva containing amylase. Swallowing moves the bolus into the esophagus for passage to the stomach. The stomach stores, mixes, and breaks down food into chyme using hydrochloric acid and enzymes. The small intestine further digests food using pancreatic enzymes and bile before nutrients are absorbed into the bloodstream. The colon absorbs water and compacts waste before it is eliminated through the anus. Accessory organs like the liver, gallbladder, and pancreas produce bile and enzymes
Saliva is produced in the mouth by salivary glands and consists mainly of water along with electrolytes, enzymes, mucus and antibacterial compounds. It serves various important functions including cleaning the oral cavity, lubrication, maintaining oral health and aiding digestion. A decrease in saliva secretion below normal levels can cause xerostomia or dry mouth. Xerostomia has no direct cure and is typically caused by damage to the salivary glands, certain medications, diseases like Sjogren's syndrome or dehydration. It can lead to issues like difficulty speaking and swallowing, altered taste and increased risk of dental caries. Treatment focuses on identifying and addressing the underlying cause, as well
PHYSIOLOGY OF GASTROINTESTINAL INTESTINAL TRACTAmjad Afridi
The document provides an overview of the anatomy and physiology of the gastrointestinal tract. It describes the structure and functions of the gastrointestinal tract, including the mouth, esophagus, stomach, small intestine, large intestine, liver, gallbladder and pancreas. It discusses the roles of these organs in digestion and absorption and their blood supply and innervation.
This document discusses the senses of taste and smell. It describes the five primary tastes detected by taste buds - sour, salty, sweet, bitter and umami. Taste buds are located in the mouth and contain receptor cells that detect different chemical stimuli. When activated, taste buds generate nerve impulses that travel to the brainstem and cortex to be interpreted as different taste sensations. The document outlines the mechanisms of taste stimulation and perception and explains how taste signals are transmitted and integrated in the central nervous system.
This document provides an overview of the human taste system. It begins with the development and anatomy of taste buds and papillae on the tongue. It then discusses the five basic tastes - sweet, sour, salty, bitter, and umami - and how each is detected. The pathways that transmit taste information from the tongue to the brain are described. Methods for testing taste acuity and intensity are outlined. Finally, some disorders and conditions that can affect taste perception are mentioned.
THIS PRESENTATION INCLUDES DETAILED INFORMATION ABOUT ACCESSORY ORGANS OF DIGESTIVE SYSTEM..i,e TEETH, TONGUE, SALIVARY GLANDS, PANCREAS, LIVER AND GALL BLADDER
The mouth has several functions including ingestion of food, chewing, tasting, and transferring food to the esophagus via swallowing. Saliva is produced by major and minor salivary glands and aids in these functions, such as preparing food for swallowing and providing digestive enzymes. Saliva production is regulated by the parasympathetic and sympathetic nervous systems to produce watery or thicker saliva depending on the situation.
This paper was presented in the "SECOND INDIAN UNDERGRADUATE DENTAL CONVENTION-MOKSHAA'13" held on 6th & 7th April 2013 at Sri Venkateshwara Dental College & Hospital,Chennai.
The document discusses the chemical senses of taste and smell. It describes how taste and smell receptors detect flavors in food and influence digestion. Taste is detected by taste receptor cells located in taste buds in the oral cavity and throat. There are five basic tastes: salty, sour, sweet, bitter, and umami. Taste receptor cells detect different ions and molecules to produce different taste sensations. Taste information is transmitted via cranial nerves to the brainstem, thalamus, and gustatory cortex. The physiology of taste receptor cell activation and taste transduction pathways are also described.
This document discusses the sense of smell and olfaction. It begins by describing the location of olfactory receptors in the olfactory mucosa of the nasal cavity. It then outlines the olfactory pathway from the receptors through the olfactory bulb, tract, and cortex. Finally, it discusses the physiology of olfaction including odorant molecule characteristics, transduction in receptor neurons, processing in the olfactory bulb and cortex, and factors influencing olfactory function.
This document provides information on saliva and pancreatic secretion. It discusses the composition and functions of saliva, including lubricating food, aiding speech, and providing antibacterial properties. It also details the constituents and regulation of gastric secretion and the role of gastrin. Further, it summarizes the composition and secretions of the pancreas, including proteolytic, amylolytic, and lipolytic enzymes that aid digestion. Fractional gastric analysis for clinical assessment of gastric function is also outlined.
The document provides an overview of physiology related to the digestive system. It discusses the roles and secretions of the salivary glands, stomach, pancreas, liver, and gallbladder. Saliva begins digesting carbohydrates and protects teeth. The stomach secretes acid and enzymes to digest proteins into peptides and polypeptides. The pancreas secretes enzymes to further break down proteins, carbohydrates, and lipids. Bile from the liver and gallbladder aids in fat digestion and absorption. Together, these secretions and organs work in a coordinated process to break food down into absorbable nutrients.
The document provides an overview of the human digestive system, including:
1) It describes the main organs and structures that make up the gastrointestinal tract, from the mouth through the esophagus, stomach, small and large intestines.
2) It explains the key functions of digestion like mechanical and chemical breakdown of food, as well as absorption of nutrients and water in the small intestine.
3) It discusses accessory organs that contribute to digestion like the liver, gallbladder and pancreas, and their roles in producing bile and digestive enzymes.
The digestive system consists of the alimentary canal and accessory organs involved in ingestion, digestion, absorption and elimination of food. The alimentary canal includes the mouth, pharynx, esophagus, stomach, small intestine, large intestine, rectum and anal canal. Accessory organs that aid in digestion include the salivary glands, liver, gallbladder and pancreas.
The document describes the anatomy and histology of the digestive system. It discusses the major organs of the digestive system including the mouth, esophagus, stomach, small intestine, and large intestine. It also describes the accessory organs like the liver, gallbladder, and salivary glands. Additionally, it discusses the layers of the gastrointestinal tract wall and the movements that propel food through the digestive system.
The document provides information on digestion and related physiology. It discusses:
1. The components and functions of the digestive system including the mouth, esophagus, stomach, small and large intestines, and accessory organs like salivary glands, pancreas, liver and gallbladder.
2. The roles and secretions of saliva, gastric juice, pancreatic juice, and bile in breaking down food through digestion and their component enzymes.
3. How the stomach is protected from digestion by its own acids through mechanisms like mucus layer and rapid cell regeneration.
4. Causes and effects of vomiting.
This document discusses the physiology of taste. It begins by introducing taste buds, which contain receptor cells that detect chemicals in the mouth. There are approximately 10,000 taste buds located mostly on the tongue. Taste buds contain four types of cells and are innervated by nerves. There are five basic tastes: sweet, sour, bitter, salty, and umami. Each taste is detected by different receptor types and pathways in the tongue and brain. The document concludes by covering taste thresholds, abnormalities of taste, and factors that can influence taste perception.
The document summarizes key information about saliva, including its composition and functions. Saliva is produced in the parotid, submandibular, and sublingual glands and contains water, electrolytes, enzymes, mucus, and immunoglobulins. It begins digestion of carbohydrates and lipids, lubricates food for swallowing, and protects teeth from decay through its antibacterial properties and pH buffering. Saliva production is controlled by both the parasympathetic and sympathetic nervous systems.
The document provides an overview of saliva, including its historical significance, composition, functions, and regulation. Some key points:
- Saliva has several functions including lubricating food, aiding taste and digestion, protecting teeth and mouth, and regulating pH.
- It is produced by major salivary glands (parotid, submandibular, sublingual) and minor oral glands.
- Both parasympathetic and sympathetic nerves regulate salivary secretion, with parasympathetic stimulation increasing watery flow and sympathetic decreasing thick, mucus-rich flow.
- Saliva has digestive, protective, excretory and other roles important for oral and overall health.
This document provides information on the physiology of taste sensation. It begins with an introduction to taste buds and the sense of taste. It then describes the anatomy of the tongue, including the different types of papillae and taste buds. It explains the primary tastes detected, gustatory pathway, and mechanism of taste stimulation and transduction. Finally, it discusses applied physiology such as various taste disorders and their causes, as well as methods for diagnosing taste sensation abnormalities.
Digestion is the breakdown of large insoluble food molecules into small water-soluble food molecules so that they can be absorbed into the watery blood plasma. In certain organisms, these smaller substances are absorbed through the small intestine into the blood stream.
The mouth contains teeth and glands that begin breaking down food. Teeth are made of enamel, dentin, cementum, and dental pulp. The mouth chews food into a bolus and mixes it with saliva containing amylase. Swallowing moves the bolus into the esophagus for passage to the stomach. The stomach stores, mixes, and breaks down food into chyme using hydrochloric acid and enzymes. The small intestine further digests food using pancreatic enzymes and bile before nutrients are absorbed into the bloodstream. The colon absorbs water and compacts waste before it is eliminated through the anus. Accessory organs like the liver, gallbladder, and pancreas produce bile and enzymes
Saliva is produced in the mouth by salivary glands and consists mainly of water along with electrolytes, enzymes, mucus and antibacterial compounds. It serves various important functions including cleaning the oral cavity, lubrication, maintaining oral health and aiding digestion. A decrease in saliva secretion below normal levels can cause xerostomia or dry mouth. Xerostomia has no direct cure and is typically caused by damage to the salivary glands, certain medications, diseases like Sjogren's syndrome or dehydration. It can lead to issues like difficulty speaking and swallowing, altered taste and increased risk of dental caries. Treatment focuses on identifying and addressing the underlying cause, as well
PHYSIOLOGY OF GASTROINTESTINAL INTESTINAL TRACTAmjad Afridi
The document provides an overview of the anatomy and physiology of the gastrointestinal tract. It describes the structure and functions of the gastrointestinal tract, including the mouth, esophagus, stomach, small intestine, large intestine, liver, gallbladder and pancreas. It discusses the roles of these organs in digestion and absorption and their blood supply and innervation.
This document discusses the senses of taste and smell. It describes the five primary tastes detected by taste buds - sour, salty, sweet, bitter and umami. Taste buds are located in the mouth and contain receptor cells that detect different chemical stimuli. When activated, taste buds generate nerve impulses that travel to the brainstem and cortex to be interpreted as different taste sensations. The document outlines the mechanisms of taste stimulation and perception and explains how taste signals are transmitted and integrated in the central nervous system.
This document provides an overview of the human taste system. It begins with the development and anatomy of taste buds and papillae on the tongue. It then discusses the five basic tastes - sweet, sour, salty, bitter, and umami - and how each is detected. The pathways that transmit taste information from the tongue to the brain are described. Methods for testing taste acuity and intensity are outlined. Finally, some disorders and conditions that can affect taste perception are mentioned.
THIS PRESENTATION INCLUDES DETAILED INFORMATION ABOUT ACCESSORY ORGANS OF DIGESTIVE SYSTEM..i,e TEETH, TONGUE, SALIVARY GLANDS, PANCREAS, LIVER AND GALL BLADDER
The mouth has several functions including ingestion of food, chewing, tasting, and transferring food to the esophagus via swallowing. Saliva is produced by major and minor salivary glands and aids in these functions, such as preparing food for swallowing and providing digestive enzymes. Saliva production is regulated by the parasympathetic and sympathetic nervous systems to produce watery or thicker saliva depending on the situation.
This paper was presented in the "SECOND INDIAN UNDERGRADUATE DENTAL CONVENTION-MOKSHAA'13" held on 6th & 7th April 2013 at Sri Venkateshwara Dental College & Hospital,Chennai.
The document discusses the chemical senses of taste and smell. It describes how taste and smell receptors detect flavors in food and influence digestion. Taste is detected by taste receptor cells located in taste buds in the oral cavity and throat. There are five basic tastes: salty, sour, sweet, bitter, and umami. Taste receptor cells detect different ions and molecules to produce different taste sensations. Taste information is transmitted via cranial nerves to the brainstem, thalamus, and gustatory cortex. The physiology of taste receptor cell activation and taste transduction pathways are also described.
This document discusses the sense of smell and olfaction. It begins by describing the location of olfactory receptors in the olfactory mucosa of the nasal cavity. It then outlines the olfactory pathway from the receptors through the olfactory bulb, tract, and cortex. Finally, it discusses the physiology of olfaction including odorant molecule characteristics, transduction in receptor neurons, processing in the olfactory bulb and cortex, and factors influencing olfactory function.
This document provides information on saliva and pancreatic secretion. It discusses the composition and functions of saliva, including lubricating food, aiding speech, and providing antibacterial properties. It also details the constituents and regulation of gastric secretion and the role of gastrin. Further, it summarizes the composition and secretions of the pancreas, including proteolytic, amylolytic, and lipolytic enzymes that aid digestion. Fractional gastric analysis for clinical assessment of gastric function is also outlined.
The document provides an overview of physiology related to the digestive system. It discusses the roles and secretions of the salivary glands, stomach, pancreas, liver, and gallbladder. Saliva begins digesting carbohydrates and protects teeth. The stomach secretes acid and enzymes to digest proteins into peptides and polypeptides. The pancreas secretes enzymes to further break down proteins, carbohydrates, and lipids. Bile from the liver and gallbladder aids in fat digestion and absorption. Together, these secretions and organs work in a coordinated process to break food down into absorbable nutrients.
The document provides an overview of the human digestive system, including:
1) It describes the main organs and structures that make up the gastrointestinal tract, from the mouth through the esophagus, stomach, small and large intestines.
2) It explains the key functions of digestion like mechanical and chemical breakdown of food, as well as absorption of nutrients and water in the small intestine.
3) It discusses accessory organs that contribute to digestion like the liver, gallbladder and pancreas, and their roles in producing bile and digestive enzymes.
The digestive system consists of the alimentary canal and accessory organs involved in ingestion, digestion, absorption and elimination of food. The alimentary canal includes the mouth, pharynx, esophagus, stomach, small intestine, large intestine, rectum and anal canal. Accessory organs that aid in digestion include the salivary glands, liver, gallbladder and pancreas.
The document describes the anatomy and histology of the digestive system. It discusses the major organs of the digestive system including the mouth, esophagus, stomach, small intestine, and large intestine. It also describes the accessory organs like the liver, gallbladder, and salivary glands. Additionally, it discusses the layers of the gastrointestinal tract wall and the movements that propel food through the digestive system.
The document provides information on digestion and related physiology. It discusses:
1. The components and functions of the digestive system including the mouth, esophagus, stomach, small and large intestines, and accessory organs like salivary glands, pancreas, liver and gallbladder.
2. The roles and secretions of saliva, gastric juice, pancreatic juice, and bile in breaking down food through digestion and their component enzymes.
3. How the stomach is protected from digestion by its own acids through mechanisms like mucus layer and rapid cell regeneration.
4. Causes and effects of vomiting.
This document discusses the physiology of taste. It begins by introducing taste buds, which contain receptor cells that detect chemicals in the mouth. There are approximately 10,000 taste buds located mostly on the tongue. Taste buds contain four types of cells and are innervated by nerves. There are five basic tastes: sweet, sour, bitter, salty, and umami. Each taste is detected by different receptor types and pathways in the tongue and brain. The document concludes by covering taste thresholds, abnormalities of taste, and factors that can influence taste perception.
The document summarizes key information about saliva, including its composition and functions. Saliva is produced in the parotid, submandibular, and sublingual glands and contains water, electrolytes, enzymes, mucus, and immunoglobulins. It begins digestion of carbohydrates and lipids, lubricates food for swallowing, and protects teeth from decay through its antibacterial properties and pH buffering. Saliva production is controlled by both the parasympathetic and sympathetic nervous systems.
The document provides an overview of saliva, including its historical significance, composition, functions, and regulation. Some key points:
- Saliva has several functions including lubricating food, aiding taste and digestion, protecting teeth and mouth, and regulating pH.
- It is produced by major salivary glands (parotid, submandibular, sublingual) and minor oral glands.
- Both parasympathetic and sympathetic nerves regulate salivary secretion, with parasympathetic stimulation increasing watery flow and sympathetic decreasing thick, mucus-rich flow.
- Saliva has digestive, protective, excretory and other roles important for oral and overall health.
topic includes salivary glands, structure & duct system of salivary glands, properties & composition of saliva, functions of saliva, regulation of salivary secretion, effect of drugs & chemicals on salivary secretion, saliva & oral biofilm, applied physiology.
This document provides an overview of saliva, including its embryology, composition, secretion, functions, and role in oral health. It discusses the three major salivary glands - parotid, submandibular, and sublingual glands - and how they differ in location and secretion type. Saliva production is controlled by nervous stimulation and influenced by various factors. Saliva serves important functions like lubrication, digestion, protection, and maintenance of oral health. Analysis of saliva is also useful as a diagnostic tool for systemic and oral diseases.
The major salivary glands in humans are the parotid, submandibular, and sublingual glands. The parotid glands are the largest salivary glands and produce serous saliva via the parotid duct. The submandibular glands produce a mixture of serous and mucous saliva via the Wharton's duct and contribute 65-70% of total saliva. The sublingual glands produce mainly mucous saliva via the Rivinus ducts and contribute around 5% of total saliva. Salivary glands are important for digestion, protection of teeth, tissue repair, and taste. Dysfunction of the saliv
This document provides an overview of saliva, the salivary glands, and salivary gland disorders. It defines saliva and describes the anatomy and histology of the major and minor salivary glands. The regulation of salivary secretion, composition of saliva, and functions of saliva are discussed. Methods of collecting and screening saliva are presented, as are common salivary gland disorders and considerations for their management.
Saliva - applied physiology and its role in dental cariesKarishma Sirimulla
Saliva plays an important role in preventing dental caries through several mechanisms:
1. It dilutes and clears dietary sugars from the mouth, reducing the sugars' time in contact with teeth.
2. Saliva buffers acids in dental plaque, helping to neutralize the pH after sugar consumption and prevent demineralization of enamel.
3. Saliva provides ions like calcium and phosphate that promote remineralization of enamel and reverse early signs of demineralization. Maintaining an adequate flow rate of saliva is important for protecting teeth from dental caries.
Salivary Glands By DMD Students 3rd yearEsperSoriano
our salivary glands lubricate your mouth, help you swallow, aid in digestion and help protect your teeth against harmful bacteria. You have three major types of salivary glands, including your sublingual, submandibular and parotid.
This document provides information about saliva, including its classification, structure, formation, secretion, composition, and functions. Saliva is produced by major and minor salivary glands and contains over 99% water. It also contains organic compounds like enzymes, proteins, vitamins, and inorganic electrolytes. Saliva plays an important role in lubrication, digestion, buffering, and protecting oral health. Its composition and secretion are influenced by neural and reflex mechanisms in the body.
Saliva BY DR. C. P. ARYA (B.Sc. B.D.S, M.D.S , P.M.S, R.N.T;C.P.)DR. C. P. ARYA
Saliva is a watery substance produced in the mouths of humans and other animals. It is produced by salivary glands and contains water, electrolytes, mucus, enzymes, and other substances. The main functions of saliva are lubrication for swallowing, beginning the digestion of starches and fats, and supporting oral health. Saliva production and composition are regulated by the nervous system and saliva plays various roles beyond digestion for some animal species.
The salivary glands secrete saliva into the oral cavity. There are three major salivary glands - the parotid, submandibular, and sublingual glands. Minor salivary glands are also present. Saliva is composed primarily of water but also contains enzymes, mucus, and ions. The composition of saliva varies between species and is regulated by the autonomic nervous system in response to eating. Saliva serves several functions, such as lubricating food for swallowing, regulating oral pH, and initiating starch digestion.
SALIVA AND ITS ROLE IN DENTAL CARIES 1st 3rd march.pptxSnehal shelke
This document discusses the role of saliva in dental caries. It notes that saliva helps prevent dental caries through several properties: dilution and clearance of sugars, neutralization and buffering of acids in plaque, and supply of ions for remineralization. Adequate salivary flow is important for rapid clearance of sugars and bacteria from the mouth. Components of saliva like mucins, agglutinins, and sIgA help clear bacteria and aggregate them for easier removal. Higher levels of sIgA in saliva are associated with lower rates of dental caries in children.
It is the surrounding environment of the teeth, which is one of the most important factors that can protect, process and predict the oral health of an individual. And the main thing that makes that environment is the SALIVA – one of the most important body fluid that is the nature’s miracle in your mouth, the primary defence system for the oral environment. The quality, quantity and composition depending, this miracle fluid helps us in maintaining our health in the following ways:
1. Keeping our mouth in a normal pH (acid-alkaline balance) - neutralizing acid challenges
2. Re-mineralization of teeth -delivering calcium, phosphate and fluoride to the tooth surface
3. Oxygenation and cleaning of oral tissues, flushing food and bacteria
4. Aid in speech and taste
5. Digest and swallow food
6. Anti-bacterial / Anti-viral / Anti-fungal
7. Diagnosis of diseases, hormones, pregnancy, drugs and alcohol testing
The document summarizes salivary secretion and regulation. It discusses that saliva is secreted by three major salivary glands and contains water, electrolytes, and enzymes. Salivary secretion is regulated by both the parasympathetic and sympathetic nervous systems. The functions of saliva include lubrication, taste perception, digestion of starch, and maintenance of oral health. Disorders of salivation can include hypo-salivation, hyper-salivation, and xerostomia.
This document provides an overview of saliva, including its composition, secretion, and functions. It discusses the major and minor salivary glands, noting their locations and contributions to total saliva production. The composition of saliva is described, including water, enzymes, proteins, electrolytes, and other components. Factors that influence saliva secretion and composition are outlined. The document examines the mechanisms of saliva secretion and formation. Finally, it details the various protective, digestive, sensory, and other important functions of saliva in the mouth and body.
The document provides information on the gastrointestinal tract and digestive system. It describes the organs that make up the digestive system, including the mouth, esophagus, stomach, small and large intestines, liver, gallbladder and pancreas. It explains the functions of these organs, such as ingestion, secretion, digestion and absorption of nutrients. The mouth is where digestion begins, with teeth breaking down food and saliva from salivary glands aiding in digestion of carbohydrates. The liver and gallbladder produce bile which aids in digestion in the small intestine.
The document provides information on the gastrointestinal tract and digestive system. It describes the organs that make up the digestive system, including the mouth, esophagus, stomach, small and large intestines, liver, gallbladder and pancreas. It explains the functions of these organs, such as ingestion, secretion, digestion and absorption of nutrients. The mouth is where digestion begins, with teeth breaking down food and saliva from salivary glands aiding in digestion. The liver and gallbladder produce bile which aids in breaking down fats.
Salivary glands produce saliva, which contains water and various organic and inorganic components. There are two types of salivary glands - major and minor. The three pairs of major salivary glands are the parotid, submandibular, and sublingual glands. Saliva helps lubricate food for swallowing and contains enzymes like amylase to begin digestion of carbohydrates in the mouth. The composition and flow rate of saliva can be affected by factors like diet, hormones, stimulation, and circadian rhythms.
Opportunity for Dentists (BDS/MDS )to relocate to United kingdom -Register as a DENTAL HYGIENIST/ DENTAL THERAPIST without Board exams and after approval you can register in GDC as a DH/DT and start working as a DH/DT Immediately and get paid.
You can complete the whole process in 3-4 months.Salary range for DH/DT is around 2500-3500 Pounds per month.
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1. An International English Language Testing System (IELTS) certificate
at the appropriate level.(Within 2 yrs of application date )
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3: A recent pass in a language test for registration with a regulatory authority in a country where the first language is English.
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1ST, 2ND AND 3RD ORDER BENDS IN STANDARD EDGEWISE APPLIANCE SYSTEM /Fixed ort...Indian dental academy
Indian Dental Academy: will be one of the most relevant and exciting training center with best faculty and flexible training programs for dental professionals
who wish to advance in their dental practice,Offers certified courses in Dental implants,Orthodontics,Endodontics,Cosmetic Dentistry, Prosthetic Dentistry,
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The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
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The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
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Cytotoxicity of silicone materials used in maxillofacial prosthesis / dental ...Indian dental academy
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Properties of Denture base materials /rotary endodontic coursesIndian dental academy
The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
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Use of modified tooth forms in complete denture occlusion / dental implant...Indian dental academy
This document discusses dental occlusion concepts and philosophies for complete dentures. It introduces key terms like physiologic occlusion and defines different occlusion schemes like balanced articulation and monoplane articulation. The document discusses advantages and disadvantages of using anatomic versus non-anatomic teeth for complete dentures. It also outlines requirements for maintaining denture stability, such as balanced occlusal contacts and control of horizontal forces. The goal of occlusion for complete dentures is to re-establish the homeostasis of the masticatory system disrupted by edentulism.
The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
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The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
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This document discusses dental casting investment materials. It describes the three main types of investments - gypsum bonded, phosphate bonded, and ethyl silicate bonded investments. For gypsum bonded investments specifically, it details their classification, composition including the roles of gypsum, silica, and modifiers, setting time, normal and hygroscopic setting expansion, and thermal expansion. It provides information on how the properties of gypsum bonded investments are affected by their composition. The document serves as a comprehensive overview of dental casting investment materials.
The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
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The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
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The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
www.indiandentalacademy.com
The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
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The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
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buy old yahoo accounts buy yahoo accountsSusan Laney
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The Evolution and Impact of OTT Platforms: A Deep Dive into the Future of Ent...ABHILASH DUTTA
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Content acquisition strategies are also discussed, highlighting the dual approach of purchasing broadcasting rights for existing films and TV shows and investing in original content production. This section underscores the importance of a robust content library in attracting and retaining subscribers.The presentation addresses the challenges faced by OTT platforms, including the unpredictability of content acquisition and audience preferences. It emphasizes the difficulty of balancing content investment with returns in a competitive market, the high costs associated with marketing, and the need for continuous innovation and adaptation to stay relevant.
The impact of OTT platforms on the Bollywood film industry is significant. The competition for viewers has led to a decrease in cinema ticket sales, affecting the revenue of Bollywood films that traditionally rely on theatrical releases. Additionally, OTT platforms now pay less for film rights due to the uncertain success of films in cinemas.
Looking ahead, the future of OTT in India appears promising. The market is expected to grow by 20% annually, reaching a value of ₹1200 billion by the end of the decade. The increasing availability of affordable smartphones and internet access will drive this growth, making OTT platforms a primary source of entertainment for many viewers.
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Understanding User Needs and Satisfying ThemAggregage
https://www.productmanagementtoday.com/frs/26903918/understanding-user-needs-and-satisfying-them
We know we want to create products which our customers find to be valuable. Whether we label it as customer-centric or product-led depends on how long we've been doing product management. There are three challenges we face when doing this. The obvious challenge is figuring out what our users need; the non-obvious challenges are in creating a shared understanding of those needs and in sensing if what we're doing is meeting those needs.
In this webinar, we won't focus on the research methods for discovering user-needs. We will focus on synthesis of the needs we discover, communication and alignment tools, and how we operationalize addressing those needs.
Industry expert Scott Sehlhorst will:
• Introduce a taxonomy for user goals with real world examples
• Present the Onion Diagram, a tool for contextualizing task-level goals
• Illustrate how customer journey maps capture activity-level and task-level goals
• Demonstrate the best approach to selection and prioritization of user-goals to address
• Highlight the crucial benchmarks, observable changes, in ensuring fulfillment of customer needs
1. SALIVA
Saliva is not one of the popular bodily fluids. It lacks the drama of
blood, the sincerity of sweat and the emotional appeal of tears. Despite the
absence of charisma, however it is becoming increasingly apparent to
investigators and clinicians in a variety of disciplines that saliva has many
diagnostic uses and is especially valuable is the young, the old and infirm.
DEFINITION
Stanlay Jablonski’s dictionary of dentistry.
Clear, slightly acid, sometimes viscid mixture of secretions of the
salivary glands and gingival fluid exudates.
Stedman’s medical dictionary 26th
edition.
Saliva is a clean, tasteless, odorless slightly acidic viscous fluid,
consisting of secretions from the paratid, sublingual, submandibular
salivary glands and the mucous glands of oral cavity.
Digestive juices
There are five digestive juices in all namely Saliva, gastric juice pancreatic
juice, succus entericus (intestinal juice) bile.
The necessity for so many digestive juices is that.
1) one juice does not contain all the enzymes necessary for digesting all the
different types of food stuffs.
E.g. Saliva contains only carbohydrate splitting enzymes. Gastric
juice contains both fat and protein splitting enzymes but none acting on
carbohydrates.
2) one particular juice cannot digest a particular type of food up to
completion.
Composition and function :
Human saliva
Total amount : - 1,200 – 1500 ml in 24 hrs. A large proportion of this
24 vol is secreted at meal time when the secretory rate is highest.
2. Consistency – slightly cloudy because of the presence of cells and
mucin.
Reaction – usually slightly acidic (PH 6.02 – 7.05). on standing or
boiling it loses CO2 and becomes alkaline. This alkaline reaction
causes precipitation of salivary constituents, as tartar on the teeth or
calculus in salivary ducts.
Specific gravity – 1.002 –1.02.
Freezing point – 0.07 – 0.340
C
Composition
99.6% Water & 0.5% Solids.
1. Cellular constituents – Yeast cells, bacteria, protozoa,
polymorphonucler leucocytes, desquamated epithelial cells etc.
2. Inorganic salts – About 0.2% consists of NaCl, KCl, acid & Alkaline
sodium phosphate, CaCO3, Calcium phosphate, K thiocyanate.
(Smoker’s Saliva rich in thiocyanate)
3. Organic 0.3%
a) Enzymes – Ptyaline (salivary amylase) lipase, carbonic
anhydrase, phosphatase and a bacteriolytic enzyme, lysozome.
b) Mucin.
c) Urea, Amino acids, cholestrol and vitamins.
d) Soluble specific blood group substances. A, B, O – 10 to 20
mgm / lit.
4. Gases – 1ml of oxygen, 2.5 ml nitrogen and 50 ml of CO2 per 100
ml.
Bicarbonates, phosphates and the proteins act as buffers. An enzyme
kallikrein is present in saliva which acts upon plasma protein to produce a
substance known as Kallidin or brady kinin. This produces vasodilation of
salivary gland during secretion.
3. FUNCTIONS
I Mechanical function
1. It keep the mouth moist & helps speech
2. It helps in the process of mastication of the food stuff and in
preparing it into a bolus, suitable for deglutination. Here saliva also
acts as a lubricant.
3. It dilutes hot and irritant substances and thus prevents injury to
OMM.
4. Constant flow of saliva washes down the food debris and thereby
does not allow the bacteria to grow.
The mechanical functions of saliva are its chief functions and is
mainly contributed by mucin.
II Digestive function :
Saliva contains 2 enzymes.
a) Ptyalin – which splits starch upto maltose .
b) Maltose – (in traces ) converts maltose into glucose.
III Excretory functions :
Saliva excretes urea, heavy metals, thiocyanates, certain drugs like
iodide etc. alkaloids, such as morphine, antibiotics, such as pernicillin,
streptomycin etc.
IV Helps in the sensation of taste – Taste is a chemical sensation. Unless
the substances be in solution, the taste buds cannot be stimulated. Saliva
acts as a solvent and is thus essential for taste.
V Helps water balance – Saliva keeps the mouth moist. When moisture is
reduced in the mouth, certain nerve endings at the back of the tongue are
stimulated and the sensation of thirst arises.
VI Helps heat loss – This is mainly found in animals. When they become
hot and excited more saliva is secreted causing greater heat loss.
4. VII Buffering action – Mainly bicarbonate and to a lesser extent phosphate
and mucin present in saliva act as buffers.
VIII Bacteriolytic action - Cell membrane of different varieties of bacteria
contains polysaccharides, lyzozoyme, the enzyme present in the saliva is
poly saccharidise, thus it dissolves the cell wall of many bacteria and finally
kills them.
5. DEVELOPMENT OF THE SALIVARY GLANDS
The 3 major sets of salivary gland – the parotid, the submandibular,
and the sublingual – originate in a uniform manner by oral ectodermal
epithelial buds invading the underlying mesenchyma.
The parotid gland buds are the first to appear at the 6th
week intra
uterin on the inner cheek near the angles of the mouth, and grow back
towards the ear. In the “par-otid, or ear region, the epithelial cord of cells
branches and canalizes to provide the acini and ducts of the gland. The duct
and acinar system is embedded in a mesenchymal stroma that is organized,
into lobules and becomes encapsulated. The parotid duct, although
repositioned traces the path of the embryonic epithelial cord in the adult.
The submandibular salivary gland buds also appear in the 6th
week as
a grouped series forming epeithelial ridges on either side of the midline in
the floor of the mouth. The epithelial cord proliferates back into the
mesenchyme beneath the developing mandible, to branch and canalize,
forming the acini and duct of the submandibular gland. The mesenchymal
stroma separates off the parenchymal lobules, and provides the capsule of
the gland.
The sublingual glands arise in the 8th
week intra uterine, as a series of
about ten epithelial buds just lateral to the submandibular gland anagen.
These branch and canalize to provide a number of ducts opening
independently beneath the tongue.
A great number of smaller salivary glands arise from the oral
ectodermal and endodermal epithelium, and remain as discrete acini and
ducts scattered throughout the mouth.
“ Some of the major salivary glands building from the oral cavity”
6. SALIVARY CONTROL
AFFERENT PATHWAYS
The rate of salivary gland secretion may be affected by 3 principal
factors.
a) Local factors – Whenever the sensation of taste is stimulated, the
salivary flow rate increases. The fibres carrying taste sensation pass
along the chorda tympani in the lingual nerve and the
glosopharyngeal nerve. Glassophyryngeal nerve stimulation results
mainly in increase parotid salivary flow. Acid stimuli are the most
effective salivary flow stimulants, salt and sweet less so, and bitter
the least effective.
Olfactory irritants similarly cause increase salivary flow. There is
however, uncertainty as to whether non-irritating olfactory stimuli
also have a similar effect or whether the salivary response is a
conditioned reflex.
Irritation of the oral mucosa can also result in increased salivation,
this feature is most pronounced following new denture on orthodontic
appliance insertion.
b) Emotional (psydric) stimuli – The sight of food, taking about food, on
the noise of food preparation are sufficient to activate the conditioned
reflexes leading to increase salivation. Sight, thought or discussion of
disliked food – decrease salivation.
c) Stimulation from other organs - Oesophageal irritation causes reflex
salivation, although gastric irritation leads to increase salivation as a
component of the nausea / vomiting reflex.
CENTRAL CONTROL
The afferent stimuli are finally integrated in the cell bodies of
preganglionic secretomotor neurons. The cell bodies of the sympathetic
nerous system appear to lie in the lateral columns of the first five thoracic
7. nerves, with the spinal reflex centers being influence by the medulla and
higher centers eg. Hypothalamus. This area, the nucleus salivations,
comprise a neuronal cluster in the reticular formation extending from the
facial nucleus to the nucleus ambigues.
Nucleus salivations
1) Nucleus salivatorius superior –
stimulation causes secretion from the
ipsilateral subsmandibular gland
2) Nucleus salivatorius inferior –
stimulation causes secretion from the
ipsilateral parotid gland.
EFFERENT PATHWAY
The control of salivation is mainly under parasympathetic control,
although there may be a sympathetic component.
Passing through the facial nerve, parasympathetic fibres pass via the
chorda tympani to reach the lingual nerve and then, synapsing in the small
ganglia around the submandibular and sublingual nerves, short post-
ganglionic fibres pass into the glands.
The glossopharyngeal fibres pass through the tympanic and lesser
superficial petrosal nerves to reach the otic ganglion where they synapse
with the post ganglionic fibres of the auriculotemporal nerve which supplies
the parotid gland.
AUTONOMIC CONTROL
The sympathetic fibres synapse in the superior cervical ganglion with
postganglionic fibres then passing to all the salivary glands.
The parasympathetic post ganglionic neurotransmitter is
acetylcholine, whereas that of the sympathetic postganglionic terminals is
nonepinephrine (noradrenaline), in addition to salivary secretion, the
Autonomic Nervous System also exerts control even the glandular
vasculature, excretory duct activity and myoepithelial cells.
8. FUNCTIONS OF SALIVA
1) DIGESTIVE FUNCTION
The only important digestive enzyme present in saliva is PTYALIN
(or salivary amylase) it digests starch provided it has been previously
cooled.
It is clear that food remains in the mouth for too a short time to allow
much digestion of starch to occur. However after a large meal, the PH of the
food which enters the stomach last remains nearly 30 mins or more, during
which amylase activity may continue. Once the gastric HCl soaks into the
food and lowers the PH amylase is activated and is eventually digested by
pepsin, like any other protein.
It is possible that the main action of salivary amylase is to digest
starch from food residues which remain in the mouth after meals, rather than
to contribute to digestion as a whole.
2) ANTIBACTERIAL FUNCTION OF SALIVA
Although bacteria are always present, wounds in the mouth rarely
become infected. This fact suggests that saliva contains some means of
keeping in cheek harmful bacteria and that the organisms normally present
in the mouth are those which have become resistant to salivary inhibition.
Dog saliva inhibits many bacteria more powerfully than does human,
hence dogs are free from dental caries.
Saliva has some mechanical action in removing bacteria form the
mouth and converting them to the stomach where most of them are killed
and digested by gastric juice. Although bacterial growth on some surfaces of
the mouth is greatly restricted by this means, it probably has little effect on
the bacteria in sheltered places such as the crevices between the teeth.
a) LEUCOTAIN & OPSONINS
Two properties of saliva have been described which may be related to
its antibacterial power.
9. 1) Saliva increases capillary permeability
2) Mixed saliva possesses leucotaclic activity i.e. the power of attracting
polymorphonuclear leucocytes, but this is absent from the saliva
collected from the ducts and is greatly reduced after thorough
brushing of the teeth and the dorsum of the tongue. The activity
returns within 1-3 hrs in different individuals. Whether the leucotoxin
in saliva play any part in the normal supply of leucocyes in the mouth
is not known, but if the tissues are injured it would gain access to the
damaged area and by its dual action may promote the accumulation of
leucocytes.
The substances in plasma which make bacteria more palatable to
leucocytes are called opsonins now thought to be IgG. IgM and
certain constituents of complement saliva contains opsonins, but
being Ig, they are much less active than in plasma, saliva from caries
– free individuals has been stated to show more opsonic activity than
caries – active saliva.
b) THE NATURE OF THE ANTIBACTERIAL SUBSTANCES IN
SALIVA.
In the year 1922 Flemming discovered in tears, nasal secretion,
saliva, eggwhite and in most tissues and body fluids a substance which
dramatically kills and dissolves some strain of organisms.
The substance is called lysozyme on muranidase, an enzyme which
splits a link present in the walls of certain bacteria, the splitting of which
causes their death and disintegration.
The effectiveness of lysozyme in saliva is probably reduced by the
presence of mucin which inhibits its action.
C) BACTERIAL ANTAGONISMS
Some organisms are unable to survive in the mouth because they are
killed in the presence of other salivary organisms.
10. Effect demonstrated by pouring a suspension in agar of one species of
organisms over previously grown colonies of other organisms killed by UV
light on further incubations those organism may fail to grow in the vicinity
of the dead colonies.
Unidentified factors, H2O2 and lactic acid are products of salivary
bacteria which antagonizes other species in the oral flora.
D) SALIVA & BLOOD COAGULATION
When freshly – shed blood is diluted with saliva its clotting time is
reduced.
This property of saliva has been studied quantitatively by Soku
(1960) whose main finding were as follows
i) If blood is diluted with saline, the clotting time is reduced to about
40% of normal but when diluted with saliva it is reduced to 10% of
normal the effect being similar whether the blood saliva ratio was 4:1
or 1:1
ii) Saliva from all 3 glands as well as both supernatant and sedement
from whole saliva all contained the coagulation factors normally
present in serum.
iii)Whole saliva contains factors which act like tissue thromboplastine
iv) Whole saliva could replace the platelet factor in experimental clotting
but parotid r submandibular saliva could only do so partially.
v) Saliva as secreted from the ducts dose not contain factor V but whole
saliva and its sediments did contain some of the factor
3. BUFFERING POWER OF SALIVA
4. SALIVA AS A LUBRICANT
Glycoproteins – main protein of saliva. Have the important property
of giving saliva its slimy nature. The moistening of the food is important for
bolus formation and its lubrication of mouth is necessary for clean speech.
Accurate positioning of the tongue in relation to teeth is difficult when the
11. mouth is dry. These glycoproteins are at high concentrations in the minor
mucous gland and sublingual gland secretions, intermediate in
submandibular and very low in parotid.
The lubricating function of saliva is perhaps best appreciated when
salivary flow is inhibited during nervousness or embracement.
5. SALIVA AND WATER BALANCE
Common (1937) first observed that the drying of the month due to
excessive evaporation of saliva, as during prolonged talking, acted as a
stimulus to salivary flow, the “dry mouth reflex” and its existence has been
thoroughly confirmed. One of the theories of nature of thirst is that it
results from drying of the mucous membrane in the pharynx . If the mouth
is dry, and dry mouth reflex operates salivary flow is stimulated which
prevents drying of the pharynx and according to this theory thirst is avoided
if the body tissues are short of water, the reflex does not occur and in these
circumstances thirst follows any drying.
6. SALIVA AND TASTE
The sensation of taste is produced only by substances in solution.
Some foods, such as fruits, contain such a high proportion of H2O that
probably all the substances which have a taste are already in solution and
their taste may be received as soon as they are released by mastication.
Other foods, biscuits for eg. Contain relatively little water and before their
taste becomes apparent saliva must dissolve out the favorite constituents. By
this means saliva not only makes eating more pleasurable but may assist in
the detection of unwholesome contaminants of food.
7. SALIVA AS A ROUTE OF EXCRETION
It is frequently stated that the saliva is a solute by which certain
substances are excreted. It seems doubtful whether this can apply to any of
the normal constituents of saliva since they would be absorbed from the
intestine after the saliva was swallowed. Saliva can only be an effective
12. route of excretion for substances that are either destroyed or rendered
insoluble during their passing through the gut after swallowing, for eg. The
mercury and lead are present in traces in the saliva of people suffering from
poisoning by these. However the amount of excretion through the saliva
would seem to be insignificant compared with that via the kidney.
8. Reported functions of uncertain status.
a) The nerve growth factor.
b) Epidermal growth factor.
c) Parotin, a harmone – like subs isolated from the parotid gland.
d) Iodine metabolism.
THE EFFECTS OF REMOVAL OR INACTIVITY OF SALIVARY
GLANDS :
Experiments conducted on rats where in the salivary glands removed
exhibited a most striking feature i.e. there was an increase in the member of
bacteria in the mouth and the incidence of dental caries.
In one experiment, all 3 pairs of salivary glands were removed, dental
caries increased almost 3 times in rats.
Other effects – servere recession of the gingivae around the anterior
teeth resulting in exposure of cementum, which occurs in 14-18 days from
the removal of the glands.
Exposed cementum became carious and debris accumulated which
caused ulceration of the soft tissue and resorption of the alveolar bone.
13. THE EFFECT OF DESALIVATION OF OTHER ORGANS.
Removal of salivary glands
Salivary flow
Intake of food
Fall in body weight especially in the
Units of adrenals, testis, ovary & uterus.
11. SATURATION
As previously mentioned, saliva is supersaturated with respect to
tooth mineral. This is responsible for the growth of hydroxyapatite crystals
during the remineralisation phase of the caries process. If it were not for this
situation, the teeth would slowly dissolve in saliva.
In addition, salivary calcium and phosphate are the source of minerals
for calculus formation. The presence in saliva of inhibitors of precipitation
such as statherin and the proline rich protein is presumably a major factor
preventing excessive calcification in the mouth. However in plaque, where
these proteins cannot penetrate among the their relatively large molecular
size, they are unable to prevent seeding and growth of calcium phosphate
crystals, and hence calculus formation.
MAINTAINING TOOTH INTEGRITY
Saliva maintains the tooth integrity by demineralization and
remineralization process. Demineralization occurs when acid diffuses
through the plaque and the pellicle into the liquid phase of enamel between
enamel crystals, resulting in crystalline dissolution which occurs at a
pH of 5-5.5, a critical PH range for the development of caries. Dissolved
mineral subsequently diffuses out of the tooth. The buffering capacity of
saliva greatly influences the Ph of plaque surrounding the enamel, thereby
inhibiting caries progression. Remineralization is the process of replacing
14. lost mineral through the organic matrix of the enamel to crystal.
Supersaturation of minerals in saliva is critical to this process.
The high salivary concentration of the Ca and PO4 which are
maintained by salivary protein may recount for the maturation and
remineralization of enamel. Salivary peptide contribute to the stabilization
of Ca & PO4 salt solution, serves as lubricant to protect tooth from wear and
may initiate the formation of protective pellicle by binding to
hydroxyapatite. Presence of F in saliva speed up the crystal precipitation by
forming fluorapatite viz like coating more resistant to caries.
15. III. HALITOSIS (Factor aris, bad breath)
This is a condition which is almost universal if the, odor of breath on
waking is included and it increases the intervals between meals and is
reduced by eating, it tends to increase with advancing age.
Unpleasant Odors arise from
- Alimentary canal
- Lungs
- Bacterial activity
Main factors producing mouth odors are
1. Stagnation of food debris or epithelial cells which may arise from
reduced salivary flow or reduced friction in the mouth.
2. Tissue destructions as in periodontal disease or caries.
3. The smell of certain foods such as garlic cling to the mouth.
Saliva it self readily gives rise to bad odor especially during mouth –
breathing, prolonged talking or hunger.
Eating reduces halitosis partly because of increase salivary flow and
friction in the mouth, with the effect of removing the sources of odor and
possibly because if the food contains carbohydrates the growth of acid
producing bacteria is encouraged and bacteria which metabolize proteins
and its derivates are suppressed because they cannot complete for the
limited growth factors in saliva.
Analysis of mouth air by gas chromatography showed that H2S and
methyl mercaptan were responsible for approx 90% of the odor, a 3rd
minor
constituent being dimethyl sulphide.
PREVENTION OF HALITOSIS
1. Mouthwash
2. Frequent drinks and means of stimulating saliva
3. Oxidizing agents.
16. PROPERTIES OF SALIVA
1) Viscosity and spinnbarkeit.
Saliva is a viscous fluid and also show the property of spinnbarkeit
which is the ability to be drawn out into long elastic threads.
Cause of the viscosity of so dilute a solution as saliva is not
understood. Gotts cholk (1961) suggested that the mutual repulsion of the
highly ionized salt groups at the end of the side chains of glycoproteins
would tend to keep the polypeptide core treeched and the molecule
elongated. Molecules of this shape make their solutions viscous by the
considerable friction incurred in the movement relative to one another.
Considerable doubt, however.
Sialate contents of human parotid and submandibular saliva are
similar where as their viscosities are very different.
Schrager and Dates (1971) showed that the side chains and in
sulphate groups which might perform the role originally suggested for
sealate. Large numbers of water molecules become attached to the
glycoproteins and the great bulk of these hydrated molecules may contribute
to the viscosity of saliva, an effect not dependent on highly charged side –
chains.
2) Buffering power of saliva
Its buffering power will vary at different PH values because different
systems of buffers are effective over different parts of the PH range.
Salivary buffer consist of bicarbonates, phosphates and proteins.
Study by Letenthal in 1955 – measured the buffering power of saliva
before and after the removal of bicarbonate by a current of CO2 free air at
PH 5 and before and after dialysis, which removed both phosphates and
bicarbonate but which does not remove the large proteins.
Removal of bicarbonate greatly reduced the buffering power and
dialysis removed the whole of it. He concluded that bicarbonate is the most
17. important buffers, that phosphate plays some part but that, contrary to
previous views, the proteins can be disregarded as buffers in saliva over the
physiological PH. range , but are the chief buffers of Plaque. Buffers work
by converting any highly ionized acid or alkali which is tending to alter the
Ph of a solution, into a more weakly ionized substance. Bicarbonates release
the weak carbonic acid when an acid is added and once this acid is rapidly
decomposed into H2O & CO2, which leaves the solution, the result is not the
accumulation to a weaker acid (as with most buffers) but the complete
removal of acid. Bicarbonates are very effective buffers against acid and are
important in reducing PH changes in plaque after meals. Unstimulated
saliva which has much lower bicarbonate content, is a less powerful buffer
near neutrality.
Ericssion (1959) studied the diurnal variation in buffering power of
saliva in five subjects. He found that 1) it was high immediately on rising in
the morning but rapidly fell 2) it increases about a quarter of an hour after
meals but usually fell within half to 1 hour after meals. 3) there was an
upward tread in the buffering power through out the day, until wening when
it usually tended to fall.
3) Reducing power of saliva
In any complex biological systems viz saliva with its terming flora,
some chemical reactions in progress will be oxidations and others
reductions. The algebraic sum of these reactions is such that mixed saliva
normally has reducing properties.
In addition to bacterial reductions, saliva contains a complex mix of
substances with reducing properties which have been mistakenly resumed in
the past to be glucose. These reducing substance are present in saliva
collected from the ducts as well as in mouth saliva. They include
carbohydrate split off from glycoproteins, nitrites and some unidentified
subs of low molecular weight.
18. SALIVARY FLUORIDE
The role of saliva in the mode of action is now well recognized.
Fluoride may reach saliva directly from ingestion or from topical
application treatment, or indirectly from the blood stream via the salivary
glands or gingival – crevicular fluid, or from temporary intra-oral reservoirs
of fluoride, including surface deposition on the teeth of cal- fluoride like
material. It is often stated that it is the persistent elevation of salivary
fluoride from baseline values around 1µ mol/L to perhaps 2-5µ mol/L which
is true therapeutic factor in caries prevention. It is possible that equilibration
between salivary and plaque fluoride are important in modulating the
cariostatic actions of fluoride. Recent findings by Edgar et al, 1992 shows
that elevations in salivary fluoride of the order stated above are achieved
with the use of 1500 ppm – fluoride dentrifice or in areas with optimally
fluoridated water, these effects were seen more consistently than parallel
elevations in plaque fluoride. Clinical trials and a in situ model data (Dodds
and Edgar 1991) indicate that remineralization by fluoride is not
significantly affected by the presence or absence of plaque.
However since plaque must be present for demineralization to occur,
the accumultion of fluoride in plaque may be more significant in reducing
mineral loss than in enhancing mineral gain.
SALIVARY FLOW
2 types of saliva to be taken into consideration – stimulated
- unstimulated
Resting flow
Under resting conditions, without the exogenous stimulation also with
feeding, there is a slow flow of saliva, which keeps the mouth moist and
lubricates the mucous membranes. This unstimulated flow, which is present
majority of times, is very important for the health and well being of the oral
19. cavity. The unstimulated flow rates varies considerably during the day, and
is influenced by a number of factors.
Factors influencing unstimulated flow rate
1. Circadian variatjion
unstimulated flow peaks at approx 5 pm is most individuals.
Minimum flow during the might
This variation is independent of eating and sleeping behavior.
2. Light and arousal
If one is blend folded, or in an unlit room, the unstimulated flow rate
falls. This is also probably with the effect of visual input in maintaining a
state of arousal.
Saliva flow is much decreased during sleep.
3. Hydration
A loss of 8% of body water results in a cessation of saliva flow. This
resultant drying of the oral cavity is a feature of thirst. Although thirst and
H2O intake are under hypothalamic control and not dependent upon oral
dryness.
4. Exercise and stress :
A dry mouth is a future of the ‘fight and flight’ response. This is
probably not a direct action of the symptathetic supply to the gland, but
rather is due to inhibitory influence on the salivary nuclei arising from the
hypothalamus.
PSYCHIC FLOW (Stimulated)
A mouth watering sensation is a universal experience on the
anticipation on sight of food, especially if temptingly presented when
hungry. However, although the sensation is sudden flow of saliva into the
mouth, it has not provide possible to demonstrate a large increase in flow
rate in man arising from such a psychic stimuli. This is in contrast to the
well – established conditioned reflex effect in dogs, first demonstrated by
20. Pavlov, who did that the animals learned to associate the chewing of church
bells with meal times and would salivate on hearing the bells, even if food
was withheld. In man, a small increase in flow can usually be demonstrated
on thinking about food, or seeing it being prepared, but this does not
correspond in amount with the sensation of mouth watering. It has been
suggested that the latter is due to a sudden awareness of saliva already
present in the mouth or a momentary contraction of myoepithelial elements
to express ready – formed saliva into the mouth with out increasing the
overall amount of saliva formed.
Factors affecting flow.
UNCONDITIONAL REFLEXES
The most important stimuli to salivation are those associated with
feeding masticatory movement and especially taste.
Mastication
Chewing of flavourless bolus such as wax or chewing gum base leads
to an increase in saliva flow of about 3 folds. This is a reflex response
receptors in the muscles of mastication, TML, and mucosae detect the
presence of a bolus and its mastication, and stimulate the salivary nuclei to
increase the parasympathetic secretomotor discharge.
Gastatory stimuli :
The reflex effects of taste stimuli are more dramatic giving rise to
perhaps a ten – fold increase in saliva flow. Some stimuli are most effective,
followed by sweet, salt and bitter. Most foods also elicit olfactory stimuli
and a reflex response to smell can be demonstrated.
Other stimuli
The inhibitory action of stress on the salivary nuclei has already been
mentioned. On the other hand, there appear to be connections between the
salivary nuclei and the vomiting centre in the medulla, since copious reflex
salivation as well as nausea frequently occur first before vomiting perhaps
21. as an attempt to dilute or neutralize the irritant which is giving rise to the
nausea.
Hypersalivation (PTY slims) is also described in pregnancy, but the
physiological basis is nuclear, perhaps it seems from morning sickness, or
oesophageal irritation following reflex of gastric contents due to raised
abdominal pressure in late pregnancy. Complaints of excess salivation other
than under the above circumstances are usually associated with motor
disturbances of the oseofacial musculature, and are rarely substantiated by
measurement of flow rates.
POTENTIALLY ANTI – CARIES ACTIONS OF SALIVA
Anticaries effects of saliva can be categorized as
STATIC DYNAMIC
Static effect – are those which may be assumed to be exerted continuously
throughout the day, and include effects on the bacterial composition of
plaque through antibacterial or metabolic factors, protective effects of
pellicle formation, and effects of salivary contents (including F) in
maintaining a supersaturated environment for the tooth mineral.
Dynamic effect – on the other hand, are those which are mobilized over the
time – cause of the Stephen curve. These include the clearance of the
carbohydrate collagen and of the acid products of plaque metabolism, and
the alkalinity and buffering power to restore plaque Ph towards neutrality.
STATIC : 1. Anti bacterial – lysozyme, lactoferin, Ig, Sialoperoxidase
2. Supersaturation – Ca, PO4, OH, F statherin, Proline – rich peptides.
3. Substrates for plaque – sialin, urea, mucous glycoproteins.
4. Pellicle formation – low and high pressure peptides
DINAMIC
1. Buffering power – Bicarbonate ( increases on stimulation)
2. Clearance of sugar, acids – H2O (increases on stimulation)
3. Supersaturation – HCO3 (Alkalinity)
22. XEROSTOMIA (Dry mouth syndrome)
Xerostomia is a subjective feeling of oral dryness. It is generally
accompanied by salivary gland hypofunction and severe reduction in
secretion of whole saliva.
Oral manifestation
1. Saliva – decreases amount foamy, viscous and ropy.
2. Mucous membrane – appears dry, atrophic influenced and pale or
transluscent. Atrophy of the papilla of tongue.
Inflammation, fissuring, cracking and denudation of the tongue.
Soreness, during, and pain of OMM.
3. Salivary gland – pain and swelling may be present.
Patient suffers from a severe thrust.
Frequent ingestion of fluids
4. Lips – dry and cracked
5. Mastication – difficulty while eating
Material alba accumulates due to lack of self cleansing.
6. Swallowing – difficulty in swallowing
Dysphagia
7. Speech – difficulty in speech and phoneties
Dysphonia
Taste – taste cannot be appreciated
Dysgensia
Systemic Manifestations
- Throat – xerostomia causes dryness, hoarsness and persistent dry
cough
- Nose – dryness of nasal mucous leads to – burning , pain and
inflammation.
- Eyes – Causes, dryness, burning, itching, feeling that eyelids stick
together, blurred vision, sensitivity to light.
23. - Skin – Dryness and butterfly rashes
- Joints – Pain, swelling and stiffness of the joints.
- GIT = Constipation.
General symptoms
Fatigue, weakness, generalized body ache, weight lose, depression.
Etiology of xerostomia
1. Emotional reaction
2. Blockage of duct by calculus (salivary calculi)
3. Acute or chronic infection of salivary glands.
4. Drugs like atropine, antihistamines.
5. Aplasia
6. Agenesis
7. X – rays
8. Vitamin A, B, Riboflavin, Nicotinic acid diffusion.
9. Sjrons syndrome
10. Pernicious anemia, loss of fluid thru haemorrhaege excessive
sweating, diarhrroea, vomiting , polyurea.
11.Geing.
Clinical Significance
Alteration in the patient’s behaviour
Rampant caries
Difficulty with the dentures.
Pathologic conditions which
Increases salivation Decreases salivation
1. Digestive tract irritants 1. Similar atrophy of salivary glands
2. Peptic ulcers 2. Diabetes Millitus.
3. Pain full affection of oral cavity
which may be due to vitamin
deficiency trauma from surgery. All
fitting dentures sharp edged
3. Diarrhoea
24. restorations carious teeth mucosal
ulcerations
4.Vitamin deficiency
5. Elevated temperature due to acute
infections.
Management of Xerostomia
Management of xerostomia depends on the cause of its condition. If a
drug is suspected to be the cause, consulting with patient’s physicians may
result in the alternate drug therapy. Saliva substitutes are available but
unfortunately have not proven to be acceptable to many patients and are
more expensive also.
Milk has been proposed as a salivary substitute milk not only aids in
lubrication and increases pressure in eating but also has a buffering
capacity. Due to the presence of protein, calcium and phosphorus, milk
prevents enamel demineralization and promotes reminiralization.
Sialogoues (agents which stimulate salivary flow)
- Such as sugar free gums, lozenzes or sugar free candies containing
citric acid may be recommended.
- Sorbitol / xyletol secreting agents / products well decreases the risk of
candiasis.
- An ethanol free rinse containing aloe or landing or water soluble
lubricating jelly can be used.
- Additional recommendations include beverages that may produce
more saliva such as water with slice of lemon / lemonades.
25. THE ROLE OF SALIVA IN PROSTHODONTICS
Salvia plays an important role in the normal functioning of the
complete denture prosthesis. A moderate amount of saliva is needed to act
as a lubricant buffer between the prosthesis and the mucosa, (to help protect
this sensitive tissue against scuffing as the prosthesis slides over and against
it in function. In addition a thin film of saliva is indispensable in creating
adhesion between the denture base and the mucosa).
Regarding the role played by the intermediate fluid between the base
plate and the mucosa, saliva has generally been compared with that of
water, and it has been taken for granted, especially in experimental
investigations, that the power of fixation attained by the adhesion, cohesion
and surface tension of water is equivalent to that of the saliva.
In order to simply the decision about the influence that saliva might
have on the adhesion between and upper denture and the mucosa, we may
consider the adhesion mechanism between two glass plates with a thin layer
of fluid between them. Let us take H2O as the fluid.
If plates are held horizontally, the intermediate layer of fluid in the
periphery of the plate will be limited by a free layer of fluid. Layer of fluid,
the so called “meniscus”. The form of this meniscus depends on the pressure
within the fluid at the time of examination.
Plates are closer to one another (greater pressure in the
fluid>atmospheric pressure) – meniscus will bulge out, attempts to separate
the plates will cause an inward bulge of the fluid meniscus (decrease
pressure)
Measurement of the force necessary to separate two glass plates with
an intermediate layer of water and from mixed saliva, respectively, will
show that separation requires a greater force if the intermediate layer
consists of saliva.
26. The meniscus created by the surface tension will act as a spring all
around the edges of the plates, and the tension of that spring will be directly
correlated to the coefficient of the surface tension. This is a very important
factor that holds the plates together.
When a separating force exceeds the elasticity modulus of the fluid
meniscus, the meniscus breaks and an intense flow in the intermediate layer
of fluid will occur. This divides the layer of fluid into two parts, each of
which adheres to the glass plates.
The flow of the fluid is however, diminished by an increased
viscosity. This explains why fresh saliva, despite its lower surface tension,
gives stronger adhesion between the glass plates i.e. the rate of flow is
lowered by the high viscosity of the saliva among to its mucoid content. The
higher the viscosity, the lower the rate of flow and the greater the fixation
power.
b) The amount and viscosity of the saliva is important as it serves two very
important functions a moderate amount of saliva is needed to act as a
lubricant and also to help protect this sensitive tissue against scuffing as the
prosthesi slides over and against it in function.
In addition a thin film if saliva is indispensable in creating adhesion
between the denture base and the mucosa.
Too much Too little
27. An overly profuse supply of saliva
will not increase the retention and
may complicate the impression
procedure to a degree.
Xerostomea or a ptyalism may be a
systemic disorder such as diabetes
or nephritis.
Excessive sol can be controlled by
having the patient rinse with water
just before the impression tray is
inserted into the mouth, in order to
close the orifices of the salivary
glands partially
It may also be induced by regular
use of certain of the tranquilizing
drugs and may be associated with
nutritional deficiency.
In some cases antisialogogus such
as pamine may be increased.
Thick viscous type of saliva Thick Mucinous type of saliva
This type of saliva sometimes More than 350 palatine glands are
28. reduces retention by interfering
with intimate contact between the
denture and the mucosa. It may
also interfere with obtaining an
accurate impression of fine tissue
detail, by filling in and bridging
over fine grooves and depressions
so that they are not registered with
complete fidelity in the impression
material. This type of saliva can
usually be controlled for
impression registration with an oral
rinse administered just before
making the impression.
This type of saliva is usually
associated with the patient who has
a marked tendency to gag. `
located in the post 2/3rd
of the
palate. In some mouths these
glands secrete a profuse supply of a
thick mucinous type of saliva that
can interfere with the registration
of an accurate impression (a
mucosa which feels exceptionally
slippery indicates that it is coated
with a layer of thick mucosa)
The mucinous type of saliva can
usually be controlled by means of
mouth wash. Consisting of ½
teaspoon of bicarbonate of soda in
a half of a glass of water this pre
impression rinse has a thinning
effect on the saliva that it is much
less likely to obliterate tissue detail
by intervening at the impression –
tissue interface. If a mouth wash is
not at hand the tandem impression
technique is employed. Where 1st
impression is taken to soak up the
bubbles and mucinous saliva,
followed by a 2nd
impression which
will record the tissue in a relatively
saliva free state.
29. ARTIFICIAL SALIVA
From the preceding section it is clear than an adequate amount of
salivary flow is essential in the host’s resistance to dental carries and also of
vital importance in the comfortable and successful mastication and
swallowing of food. It plays a vital role in the comfort of denture wearers.
Where salivary flow reduced, salivary stimulants or artificial salivary
substituted have been proposed. Salivary stimulants are most satisfactory in
the form of a pastille which requires chewing, as chewing also acts as a
stimulant. The active ingredient is usually acidic in nature as this is well
known to provoke salivation. Unfortunately this acidity can cause erosion of
the teeth and there is a need for non-acidic forms to be developed. In the
meantime, patients may be advised to chew and suck pastilles or chewing
gum produced for diabetic. These contain sorbitol rather than sugar, they
also have an acceptable PH.
No Artificial saliva that is fully satisfactory has yet been formulated.
Both carboxymethyl cellulose and hydorxyethyl cellulose in aqueous
solutions are in common use and are used as mouthwash as frequently as
required. Neither of these materials has the visco-elastic properties of
natural saliva and both require frequent use to maintain a moist oral
environment. A possible alternative is high molecular might polyethylene
oxide. Although 2% aqueous solution of polyethylene oxide has similar
viscoelastic properties to natural saliva, this sticky, stringing and viscous
liquid is difficult to handle and transport to the mouth. Wafers of pure
polyethylene oxide placed in the buccal sulcus and activated with warm
water have proved more successful, but not all patients cope well with this
procedure and further developments are awaited with interest.
Many artificial saliva solutions for example those used after
radiotherapy to the jaws (which damages the salivary glands and reduce
30. saliva flow), contain acid. These should be avoided in dental patients if
possible.
Typical formulae for acid – containing and acid – free artificial saliva
solutions saliva are
Acidic solution (Ph approximately 2)
Citric acid 25g
Chloroform spirit 60 ml
Concentrated anise water 10 ml
Methyl cellulose 20 g
Water upto 1 liter
Non acidic solution (Ph approximately 6)
Calcium chloride 0.5g
Magnesium chloride 0.25 g
Potassium chloride 1.25 g
Sodium chloride 1.75g
Dipotassium hydrogen arthophosphate 2.0g
Potassium dihydrogen orthophosphate 0.65g
Sodium fluoride 0.01g
Lemon spirit 16 ml
Sorbitol 85 ml
Methyl cellulose 100g.
Methyl hyroxy – benxoate 4g
Water to 2 liters
While the above solutions can be made by a pharmacist, a promising
commercial mouth lubricant with a PH of approximately 5.4 is
“glandosane” it contains carboxymethyl cellulose together with calcium and
phosphate ions. Saliva orthane has a PH of 7 and is now available
containing sodium fluorides. Instead of methyl cellulose it contains mucin
31. extracted from the gastric mucosa of pig to provide the appropriate
viscosity.
Artificial saliva can be classified.
1) Depending upon the treatment approach
a) Extrinsic – topically applied artificial saliva
b) Intrinsic – chemically / drug which stimulates salivary gland.
Extrinsic – divided into groups depending upon the presence or absence of
natural mucin.
i) Synthetic
ii) Animal
2) According to research development
1. Ist generation
2. IInd generation
3. Disease oriented
4. Function oriented
5. Custom designed.
Disadvantages
- Poor taste
- Lack of wettability
- Cannot be selectively targeted to different part of oral site.
- Expensive.
32. CONCLUSION
The secretion of saliva not only varies in rate between different
individuals but also in its composition. Rather than providing just
lubrication for the oral tissues, it is important for the metabolic health of the
mouth as a whole.
Salivary flow rate is nearly zero in sleep. Maximum cariogenic
activity is likely to occur when people eat carbohydrate at night and then do
not brush their teeth before going to sleep.
33. LIST OF REFERENCES
C.C.Chatterjee 11th
edi. Human physiology
Christopher L.B. Lavelles Applied of the mouth
C.L.B. Lavelle 2nd
edition Applied oral physiology.
D.B. Ferquson Physiology for dental study
William F.Gwaong 13th
edition Review of medical physiology
34. CONTENTS
• INTRODUCTION
• DEFINITION
• COMPOSITION
• DEVELOPMENT OF THE SALIVARY GLANDS
• SALIVARY CONTROL
• FUNCTIONS
- DIGESTIVE
- ANTIBACTERIAL
- BUFFERING
- LUBRICATION
- SALIVA AND WATER BALANCE
- SALIVA AND TASTE
- EXCRETION
• INACTIVITY OF SALIVARY GLANDS
• EFFECT OF DESALIVATION ON OTHER ORGANS
• SATURATION
• TOOTH INTEGRITY
• HALITOSIS
• PROPERTIES OF SALIVA
• SALIVARY FLUORIDES
• SALIVARY FLOW
• XEROSTOMIA
• ROLE OF SALIVA IN PROSTHODONTICS
• CONCLUSION
35. COLLEGE OF DENTAL SCIENCES
DEPARTMENT OF PROSTHODONTICS
INCLUDING
CROWN & BRIDGE AND IMPLANTOLOGY
SEMINAR
ON
SALIVASALIVA
PRESENTED BY
DR. MELISSA FERNANDES