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Oral biology > Salivary glands and salvia - Intro > Flashcards

Salivary glands and salvia - Intro Flashcards

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1
Q

what are the 3 major glands?

A
  • Parotid
  • Submandibular
  • sublingual
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2
Q

Name some minor glands.

A

lips, cheeks, palate , oropharynx , tongue

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3
Q

What does salvia lack?

A
  • urgency of blood
  • endeavour of sweat
  • emotion of tears
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4
Q

what salvia does the parotid gland produce?

A

99% serous

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5
Q

what do serous cell make?

A

watery salvia

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6
Q

what salvia does the submandibular gland produce?

A

mixed mucous / serous

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7
Q

what is mucous?

A

thick viscous salvia with more mucoproteins (glycoproteins)

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8
Q

what salvia does the sublingual gland produce?

A

largely mucous secretions

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9
Q

what is the function of the salivary gland system characterised by?

A

the continuous resting secretion upon which intermittently an enormously increased activity is superimposed (i.e feeding)

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10
Q

when is resting secretion present?

A

throughout the day and night

less in night

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11
Q

what does salvia do to the mouth and oropharynx-pharynx?

A

keeps it :

  • moist
  • lubricated
  • Protected
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12
Q

how much salvia is produced per day?

A

500-750ml / day

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13
Q

How much of the salvia produced is from the major and minor glands?

A
  • 90% from major salivary glands

- 10% from minor salivary glands

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14
Q

how much salvia I produced at rest?

A

0.3ml /min

unstimulated flow rate

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15
Q

how much salvia is produced when stimulated?

A

1.75ml/min when stimulated

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16
Q

what happens during stimulation?

A

oral stimulation which triggers reflex response

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17
Q

How much salvia is produced by each gland at rest?

A

- 10% from parotid
- 70% from submandibular
- 10% from sublingual
- 10% from minor glands

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18
Q

How much salvia is produced by each gland when stimulated?

A
  •  60% from parotid
  •  30% from submandibular
  •  5% from sublingual
  •  5% from minor glands
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19
Q

where does serous salvia come from?

A

mainly parotid and submandibular glands

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20
Q

where does mucous come from?

A

mainly from sublingual and minor glands

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21
Q

what is the mixture of all the salvias in the mouth?

A

whole saliva

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22
Q

where does sublingual salvia flow?

A

most flows in the “lingual gutter” underneath the tongue on the lingual side of teeth

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23
Q

where does the salvia flow from the parotid , submandibular and minor mucous gland secretions ?

A

across the tooth

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24
Q

Does salvia cross the midline?

A

no

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25
Q

What are the functions of salvia ?

A
  • protects tissue
  • enhances taste
  • lubricates food
  • speeds oral clearance of food
  • facilitates removal of carbohydrates
  • neutralizes organic acids
  • inhibits demineralisation / enhances remineralisation
  • recycles ingested fluoride to the mouth
  • discourages bacterial growth
  • proteins sustain enamel surface
26
Q

What factors influence the stimulated flow rate?

A
  • Mechanical stimuli (unilateral stimulus)
  •  Age
  • Gustatory and olfactory stimuli
  • Gland size
  • Food intake
  •  Vomiting
  •  Visual stimulus
27
Q

when does salivary glands start to mature?

A

age 5/6

28
Q

what is Xerostomia?

A

Dry mouth

-lack of saliva

29
Q

when is dry mouth perceived/

A

when unstimulated flow < 50% normal

30
Q

What can cause Xerostomia?

A

-Disease / damage :
>systemic
>local - intrinsic / extrinsic (radiotherapy)
-Medications e.g B- blockers, anti- histamines
-Dehydration
-During sleep

31
Q

what are the problems with Xerostomia?

A

-Increased caries
-Mucosal infections esp fungal
-Pain from oral mucosa
-Difficulty:
>chewing
>swallowing
>speaking
-Impaired taste

32
Q

What is the difference between the normal time for a carious lesion to effect dentine compared to someone with a dry mouth?

A

Normal - 3 years

Dry mouth- 9 weeks

33
Q

what is the evidence for increased Xerostomia?

A

Main evidence - induced by radiotherapy

Increasing evidence - induced by medication or disease

34
Q

what is the difficulty with evidence of Xerostomia?

A
  • inadequate studies of some types of xerostomia

- something different about radiation-induced xerostomia

35
Q

what can occur very quickly with Xerostomia?

A

root caries

36
Q

How does the composition of salvia vary?

A
  • from gland to gland
  • with rate of secretion
  • between species
37
Q

How much of salvia does water make up?

A

99%

-important in most functions

38
Q

In addition to water, what else is found in salvia?

A
  • Electrolytes / inorganic constituents

- Formed elements / Organic contituents

39
Q

what type of solution is salvia?

A

hypotonic

40
Q

what cations (electrolytes) are found in salvia?

A
  • Na+
  • K+
  • Ca++
  • Mg++
41
Q

what anion (electrolytes) are found in salvia?

A
  •  Cl-
  •  HCO3 -
  •  Phosphates
  •  Thiocyanate
  •  SO4–
  •  F-
  •  I-
  • OH-
42
Q

Discuss the buffering action of salvia.

A
  •  HCO3-
    - mainly from majr glands
    -concentration increases with flow rate
    (as does salivary pH)
    -minimises drop in pH around teeth after consumption of sugar/acids therefore
     minimises demineralisation of teeth
43
Q

How does salvia act in the mineralisation of teeth?

A

-supersaturated with Ca2+ and PO43-
-high flow rates associated with:Ca2+, PO43-, OH- and pH:
>decreased demineralisation of teeth
>increased remineralisation of teeth
>increased calculus formation

-helped by presence of fluoride in salvia

44
Q

What is the critical pH?

A

pH at which enamel starts to dissolve

45
Q

what is the critical pH for adults and kids?

A

adults - 5.5

kids - 6

46
Q

Name some organic content of salvia.

A
  • Carbohydrate
  • Blood group substances
  • Glucose
  • Lipids
  • Cortisol
47
Q

what is the first stage of carbohydrate digestion?

A

salivary amylase breaks down polysaccharides (starch) to disaccharides (maltose)

48
Q

what happens to salivary amylase in the stomach?

A

Inactivated by acid in stomach

-significant role in digestion?

49
Q

what can salivary amylase be important in?

A

breaking down polysaccharides / starches in plaque /around teeth

50
Q

where does salivary lipase come from?

A

lingual minor glands (serous glands of von Ebner)

51
Q

what is the action of salivary lipase in fat digestion?

A

significant role (remains active at gastric pH )

52
Q

Describe mucous glycoproteins (Mucins)?

A 
-Complex molecules:
> peptide core
> oligosaccharide chains
- Lubricate
- Coat all oral soft tissues  : >prevent drying
> provide barrier
- Important part of “Pellicle”      -Aggregate bacteria
- Nourish (some) bacteria
53
Q

Describe the actions of Statherin.

A

• Prevent precipitation of Ca2+ & PO43- from saliva:
→ Supersaturation
• good for mineralisation of teeth
→ (Potentially) inhibit remineralisation of teeth but:
(Probably) cannot permeate early carious lesion  not major problem
? Prevent calculus formation (not once started?)

54
Q

What is the role of calcium -binding proteins?

A

Attach to tooth surface :

  • role in pellicle
  • role in attaching bacteria
55
Q

when do proteins release calcium?

A

If there is an acidic challenge which dissovles enamel, proteins reconfigure themselves and release all there calcium in the zone next to enamel, this means it is much harder to dissolve
calcium. Buffer mechanisms
when pH rises it gets picked up again by proteins

56
Q

Name antimicrobial actions of salvia.

A
  • Amylase -interferes with bacterial adherence
  • Histatins - anti fungal , antibacterial
  • Cystatins - inhibit tissue-damaging bacterial enzymes
57
Q

where Is secretory IgA from?

A

Mainly from minor glands

58
Q

what are the constituents of sIgA?

A
  • IgA

- Secretory piece

59
Q

what is IgA synthesised by?

A

plasma cells in connective tissue of/around glands

60
Q

what is the secretory piece added by?

A 
glandular epithelium
(provides resistance against enzymatic destruction in mouth
61
Q

what does sIgA do when directed against specific antigens?

A
  • Provides “local” immunity

- Potential for immunisation against caries +/- IgA via crevicular fluid

62
Q

Name factors affecting salivary flow rate.

A
  • Presence of food in mouth (chemical /mechincal)
  • Thought/smell of food
  • time of day
  • season
  • state of hydration
  • body position
  • drugs
  • age

Oral biology (29 decks)

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