Saliva Case Study

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Saliva is a watery liquid that is produced by the salivary glands (Martini et al., 2015). There are three pairs of salivary gland; the parotid, sublingual and submandibular. Each of these glands have different cellular structure and produces saliva with slightly different content that preforms different functions (Martini et al., 2015). The parotid salivary glands which is the largest produce a serous excretion that contains high amounts of salivary amylase which helps in the breakdown of complex carbohydrates. The sublingual salivary glands produces mucous excretion that functions as a lubricant and buffer (Martini et al., 2015). The submandibular salivary glands produces mucin which is a combination of buffers and glycoproteins, salivary amylase is also released. Each gland releases their products through their respective ducts into the buccal cavity or mouth. Saliva itself consist 99.4% of water and the 0.6% left are buffers, electrolytes, mucins, enzymes and antibodies (Martini et al., 2015). Sugar, Na+ and Cl- are in low concentration and this is to prevent interference with the sense of taste (Calhoun & Eibling, 2006). Saliva has thus multiple functions. When secreted saliva forms a film over the structures of the mouth (Calhoun & Eibling, 2006). The saliva that makes contact and moisten food that is ingested does …show more content…

One the saliva washes away any food source for these bacteria and some of these bacteria themselves and is then swallowed and digested. Two lactoferrin that is produced binds any iron present in the mouth prevent any bacteria from using iron in their multiplication process (Sherwood et al., 2013). Three an enzyme lysozyme breaks down the cell walls of some bacteria thus causing the bacteria to undergo lysis. Four a glycoprotein named salivary agglutin forms a complex with IgA (antibody) which then proceeds to bind to bacteria present (Sherwood et al.,

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