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Saliva Flashcards

1
Q

How is saliva produced?

A

By exocrine glands

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2
Q

What is the ionic composition of saliva?

A

It is hypotonic

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3
Q

What are the protective functions of saliva?

A

lubrication, hydration, maintains pH, prevents demineralisation, host defences, clearance, solubilises

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4
Q

What are examples of lubrication & hydration?

A

mucin and H2O

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5
Q

What are benefits of lubrication and hydration?

A

Food can be swallowed without damaging tissues

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6
Q

What are examples of maintaining pH?

A

Buffering

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7
Q

What are examples of preventing demineralisation?

A

Ca2+ intake and fluroide

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8
Q

What are examples of host defences?

A

saliva flow

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9
Q

What is clearance?

A

mucin and water clearing unwanted foreign objects or microbes

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10
Q

What are benefits of solubilising

A

Food can then be sensed by taste buds

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11
Q

What are defensive functions of saliva?

A

antimicrobial proteins e.g lactoferrin

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12
Q

What is an example of enzymatic defences?

A

amylase (starch) and lipase

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13
Q

How much Ca2+ is ionised at the pH of 6.5?

A

50%

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14
Q

How much salivary calcium is non-ionised phosphate and bicarbonate salts?

A

30%

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15
Q

How much salivary calcium is bound to other small molecules?

A

less than 10%

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16
Q

How much salivary calcium is bound to specific calcium-binding macromolecules to prevent precipitation?

A

10-30%

17
Q

What macromolecules to salivary calcium bound to?

A

Histidine-rich proteins, Proline-rich proteins, Statherin

18
Q

Where is calcium concentrated in the mouth?

A

In the acquired pellicle

19
Q

What is pellicle?

A

the foundation where bacteria and microbes attach

20
Q

What happens if there’s a drop in pH of saliva?

A

the ionisation of salivary calcium is lessening demineralisation from hydroxyapatites

21
Q

What causes dental erosion?

A

Citrate which is a chelating agent that binds divalent cations such as Ca2+, thus removing Ca2+ from ionic equilibrium

22
Q

What is the Stephan Curve?

A

A series of experiments, which is finding what happens to pH when consuming different sugars

23
Q

What is considered a critical pH?

A

5.5 pH

24
Q

How is pH lowered in the mouth?

A

CO2 converts into carbonic acid and sugars fermented by bacteria

25
Q

What does buffering mean?

A

Trying to maintain pH at a constant rate without dropping too much

26
Q

What are the functions of buffering capacity of saliva?

A

Restoring the pH after carbohydrate intake, and enhances remineralisation of hydroxyapatites

27
Q

What causes buffering?

A

bicarbonates

28
Q

What are lactoperoxidase?

A

Enzymes that generate hypothiocyanite anion

29
Q

What is hypothiocyanite highly reactive with?

A

sulphydryl groups of proteins

30
Q

What is the function of lactoferrin?

A

secrets iron-binding protein

31
Q

What are the characteristics of lactoferrin?

A

very high affinity for iron, and are bacteriostatic due to iron with-holding which starves bacteria of iron

32
Q

What does dilution of substances influence?

A

Pathogenic processes, pharmacology, normal saliva flow rate, hyposalivation

33
Q

What is hyposalivation? (xerostomia)

A

reduced salivary flow

34
Q

What problems can hyposalivation cause?

A

Difficulty in talking, eating and wearing dentures, loss of taste, pain, high susceptibility to dental caries

35
Q

What are causes of Salivary Gland Hypofunction?

A

Medication induced xerostomia, severe immune deficiency, menopause, eating disorders

36
Q

What is Sjögren’s Syndrome?

A

Autoimmune exocrinopathy resulting in hyposalvation

37
Q

What are three measurable factors that influence caries susceptibility?

A

Saliva buffering capacity, saliva flow rate, salivary concentration of mutans streptococci

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