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Digestive > 1C Salivation > Flashcards

1C Salivation Flashcards

1
Q

Which salivary gland is the biggest?

A

Parotid

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2
Q

Which salivary gland is prone to inflammation from the mumps virus infection?

A

Parotid

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3
Q

What is the range of normal saliva secretion daily?

A

800-1500 mL

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4
Q

Which diseases affect salivary glands resulting in xerostomia?

A

Sjogren’s syndrome, HIV/AIDS, diabetes, and Parkinson’s disease

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5
Q

What is Sjogren’s sydrome?

A

An autoimmune disease that strikes salivary glands

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6
Q

What does a basic unit of the salivary gland consist of?

A

Acinus (blind end of a branching duct system), Intercalated duct, and striated duct

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7
Q

What kind of cells surround each acinus?

A

Myoepithelial cells

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8
Q

What are myoepithelial cells?

A

A cross b/w a muscle and an epithelial cell

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9
Q

What do myoepithelial cells do?

A

Contract and compress the acinus to help facilitate the movement of saliva out into the duct system

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10
Q

Are myoepithelial cells present in the intercalated ducts?

A

Yes

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11
Q

Where does the saliva go from the acinus?

A

Into the intercalated duct

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12
Q

Where does the saliva go from the intercalated duct/

A

Striated duct

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13
Q

What are the three classifications of acini?

A

Serous, mucous, and mixed

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14
Q

About what percentage of all saliva daily does the parotid gland produce? Submandibular? Sublingual?

A

25% from Parotid, 71% from Submandibular, and 3-4% from Sublingual

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15
Q

What is Stensen’s duct?

A

Drains the parotid gland

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16
Q

What is Wharton’s duct?

A

Drains the submandibular gland

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17
Q

What is the sublingual gland drained by?

A

Approximately 10 small ducts - the Ducts of Rivinus

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18
Q

What is the composition of saliva?

A

99.5% water and .5% electrolytes and protein.

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19
Q

What is the pH of saliva?

A

6.0-7.4

20
Q

What are three important salivary proteins?

A

Salivary alpha-amylase, lingual lipase, mucins

21
Q

What is salivary alpha-amylase?

A

An enzyme that begins digestion of carbs in the mouth

22
Q

What is lingual lipase?

A

A mouth digestion enzyme that doesn’t begin to work until it reaches the stomach (needs a low pH to work)

23
Q

What are mucins?

A

a substance that mixes with water to become mucus for lubricating food

24
Q

Which carb linkages can salivary alpha-amylase hydrolyze?

A

The internal alpha-1,4 linkages only

25
Q

Does salivary alpha-amylase hydrolyze terminal alpha-1,4 linkages or alpha-1,6 linkages?

A

No, only the internal ones

26
Q

What are three antibacterial constituents of saliva?

A

Lysozymes, lactoferrins, and IgA

27
Q

What do lysozymes do?

A

Attack bacterial cell walls (bacteria w/o cell walls like mycoplasma are unaffected)

28
Q

What do lactoferrins do?

A

Chelate iron, preventing multiplication of organisms that require it for growth

29
Q

What does IgA do?

A

is active against certain viruses and bacteria

30
Q

What kinds of normal bacteria is found in the oral cavity?

A

Streptococci, lactobacilli, staphylococci, corynbacteria, and various anaerobes (especially bacteroides)

31
Q

About how many species of bacteria have been detected in the oral cavity?

A

Close to 700

32
Q

What are the benefits of normal oral cavity flora?

A

Prevent colonization by pathogens by competing for attachment sites or for essential nutrients.
May antagonize other bacteria by producing substances which inhibit or kill non-indigenous bacteria.
May induce production of cross-reactive antibodies

33
Q

What buffering agents does saliva contain?

A

Bicarbonate and others that neutralize the acids that cause demineralization of teeth

34
Q

What minerals does saliva contain?

A

Calcium, phosphorus that must be present for tooth remineralization

35
Q

W/in 5-10 minutes of eating and drinking carbs, how low can the pH drop?

A

pH

36
Q

Salivary secretion is under what control?

A

Neural control

37
Q

What is the continuous, spontaneous secretion of saliva due to?

A

Low-level stimulation by the paraSNS nerve endings that terminate in the salivary glands

38
Q

What is an unconditioned salivary reflex produced by?

A

The presence of food stimulates chemoreceptors and pressure receptors

39
Q

What cranial nerves carry paraSNS information to the salivary glands?

A

CN VII and IX.

40
Q

What is the consistency of saliva output influenced by the SNS? ParaSNS?

A

Thick, viscous, scant. Transient. Protein rich, high K+ and HCO3-
ParaSNS is water and in copious amounts. Sustained, protein poor, lower K+ and HCO3-

41
Q

Which ANS system stimulates salivary secretion?

A

Both paraSNS and SNS

42
Q

Which ANS system exerts the dominant role in salivary secretion?

A

ParaSNS

43
Q

What is paraSNS stimulation rich in? Poor in?

A

Rich in enzymes, but poor in proteins

44
Q

What effect does atropine and other cholinergic blocking agents have on salivary secretion?

A

The block the ParaSNS and reduce salivary secretion

45
Q

What kind of saliva does SNS stimulatioon produce?

A

A small volume of thick saliva that is rich in mucus

46
Q

Why does the mouth feel dry during stressful situations?

A

This is SNS stimulation that elicits much smaller volumes of saliva - the mouth feel drier than usual

Digestive (15 decks)

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