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 Introduction
 Anatomy of salivary glands
 Classification of saliva
 Properties of saliva
 Composition of saliva
 Functions of saliva
 Secretion of saliva
 Saliva and dental caries
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 Salivary fluid is a exocrine secretion which is
composed of more than 99% water and less than 1 %
solids ,mostly electrolytes and proteins

 In oral cavity saliva is mixed with fluids which are

secreted from the gingival crevices, these fluids can
augment the antibody production and other effects of
the saliva

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 90% of the whole saliva is produced by three paired
major salivary glands
▪ Parotid Gland
▪ Submandibular gland
▪ Sublingual gland

 Minor salivary glands in the oral mucosa also

contributes to saliva production.

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 Weight : 20 – 30 g each
 Location : In front of the ears
 Histology : Contains purely
serous cells
 Percentage of total salivary secretion:
25%
 Nerve supply : Glossopharyngeal
nerve
 Opens through : Stensen's Duct
(Opens out adjacent to maxillary second
molar )

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 Weight : 8 – 10 gm each
 Location : Medial to the
mandible in sub maxillary triangle.
 Histology : Mixed, contain
both serous and mucous cells in 4:1 ratio
 Percentage of total salivary secretion:
70%
 Nerve supply : Facial nerve
 Opens through : Wharton's
Duct(Opens beneath the tongue lateral
to the lingual frenum)

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 Weight : 2 – 3 gm each
 Location : Anterior part of
floor of the mouth
 Histology : Mixed, contain
both serous and mucous cells in 1:4 ratio
 Percentage of total salivary secretion:
5%
 Nerve supply : Facial nerve
 Opens through : Opens through
series of small ducts (ducts of rivinus)
beneath the tongue.

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 Secretions from many minor salivary glands in the oral
mucosa also contribute (less than 10%) to the saliva.
 Lingual mucus glands
 Lingual serous glands
 Buccal glands
 Labial glands
 Palatal glands

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Stimulation of Parasympathetic nerves

Liberation of enzyme kallikrien

Acts on alpha 2 globulin

Formation of bradykinin
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 Vasodilation of blood vessels of salivary glands

Stimulates secretion from acini

Saliva with a relatively low content of organic material

and protein is secreted

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 Stimulation of sympathetic nerve supply causes
secretion of small amount of saliva rich in organic
constituents and mucus from submandibular and
sublingual salivary glands.

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 At rest saliva contains more of K+ and less of Na +,
Cl- and HCO3-
 As the salivary flow increases there is less time for
ions exchange as a result saliva become less
hypotonic.

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 SALIVA

Depending on mode of
Depending on origin
collection

Stimulated
Specific gland Whole saliva Resting saliva
saliva

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 Daily secretion : 500-1500 ml/24 hrs
 Flow rate : 0.25 to 0.5 ml/min
 Consistency : cloudy, colorless, opalescent fluid.
 pH : 6.35 -6.85
 Specific gravity : 1.002 -1.012
 Freezing point : 0.07°c – 0.34°c

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 5

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parotid gland
submandibular gland
sublingual gland

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 Enzymes

Amylase
Lysozyme
Acid phosphatase Others
Cholinesterase
Ribonuclease Glycoproteins
Lipase Enzymes Blood group substances
Peroxidase Hormones
Kallikerin Carbohydrates
Lactoferrin Lipids
Immunoglobulin A
Proteins
Mucus
Cells
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 Produced by acinar cells of major salivary glands
 Metabolizes starch and other polysaccharides into
glucose & maltose
 Glucosyl transferase , an enzyme located on the outer
surface of mutans streptococci , utilizes maltose and
maltodextrins produced by amylase to generate glucans.
 Glucans promote adherence of streptococci and other
bacteria to the tooth surface.
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 Positively charged enzymatic protein which binds to
salivary anions of various types and forms a complex
 Complex binds to the cell wall of bacteria and
destabilizes the cell wall
 It also alters glucose metabolism thus contributes to
clearance of bacteria from the oral cavity.

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 Lacto peroxidase, hydrogen peroxidase
 Thiocynate and hydrogen peroxide are substances of
salivary peroxidase which inhibit gram positive
bacterial glycolysis.
 Peroxidase also inhibits adhernce of mutans
streptococci to saliva coated hydroxyapatite.

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 Produced by plasma cells
 Secretary compound is added to the IgA molecule by the
secretory cell to form secretory IgA.
 Secretory IgA binds to the surface of bacteria ,
neutralizes their negative charge , and inhibits bacterial
adherence.
 It also prevents the adverse effects of bacterial toxins and
enzymes.
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 Saliva secreted by parotid gland is rich in amylase
and proline but contains less mucin.
 Sub mandibular and sublingual glands salivary
secretions are more viscous and rich in mucin,
immunoglobulins and cysteins

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 Products of acinar cells from submandibular,
sublingual and some minor salivary glands.
 Two major mucins:
MG1
MG2

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MG1 : Absorbed on the tooth surface and
contributes to the enamel pellicle formation
and there by protects the tooth surface from
chemical and physical attacks

MG2 : Absorbed on the tooth surface but is easily

displaced, it promotes clearance of oral
bacteria
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Two types:
Basic
Acidic
 Both are secretory products of major salivary glands
 Acidic proline - rich protein binds tightly to
hydroxyapatite and prevents precipitation of calcium
phosphate and thereby protecting the enamel surface
& preventing demineralization
 Also bind to oral bacteria including mutans
streptococci
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 Group of Histidine-rich proteins
 The major form in the oral cavity are histatin
1,histatin 3 and histatin 5
 Binds to hydroxyapatite and prevent calcium
phosphate precipitation from a supersaturated saliva
and favour remineralization

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 Sodium
Potassium
Calcium
Magnesium

Hydrogen Bicarbonate
phosphate Chloride

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 Sodium : 2-21 mmol/L
 Potassium : 10-36 mmol/L
 Magnesium : 0.08-0.5 mmol/ L
 Both sodium and potassium act as osmo regulators.
 Magnesium acts as an activator of enzymes.

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 Calcium : 1.2-2.8 mmol/L
 Maintenance of tooth structure
 Remineralization
 Activator of certain enzymes (e.g.: amylase)

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 25 mmol/L
 Buffering action
 Osmo-regulator
 Contributes to the formation of soluble bicarbonates
and phosphate compounds

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 1.4-39mmol/L
 Maintenance of phosphate in the tooth structure
 Remineralization
 Buffering action

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 Proline-rich
glycoprotein Mucins
Mucins
Inhibition Mucins
Lubrication, of Lysozymes
Proline-rich Viscoelasticity Demineralization Lactoferrin
proteins Lactoperoxidase
Mucins Histatin
Statherin Agglutinin
Ca, phosphate Reminerali Antibacterial Cystatins
zation
Functions
of saliva
Bicarbonate Buffering
Phosphate Antifungal
Proteins
Digestion
Immunoglobulins
Mucins
Amylase Taste Histatins
Antiviral
Lipase Bolus
Protease
Mucins
Zinc Immunoglobulins
Mucins Cystatins 35
DIGESTION

TASTE

EXCRETORY FUNCTION

REGULATION OF WATER BALANCE

ANTIMICROBIAL ACTION

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BUFFERING ACTION

TISSUE REPAIR

DEBRIDEMENT

LUBRICATION

MAINTAINING TOOTH INTEGRITY

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 Saliva is responsible for the initial digestion of starch,
favoring the formation of the food bolus.
 This action occurs mainly by the presence of the digestive
enzyme α-amylase in the composition of the saliva.
 Only about 30% starch digestion takes place in the mouth
cavity.
 Salivary glands also secrete salivary lipase (a more potent
form of lipase) to begin fat digestion.
BACK
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 Saliva is very important in the sense of taste.
 It is the liquid medium in which chemicals are
carried to taste receptor cells (mostly associated with
lingual papillae).
 People with little saliva often complain of Dysgeusia
i.e. disordered taste.
BACK
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 Salivary excretion is not really a method of drug
excretion as the drug will usually be swallowed and
reabsorbed, thus it is a form of 'salivary recycling'.
 Compounds usually excreted in saliva are Caffeine,
Phenytoin, and Theophylline.

BACK
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 Water balance is important in determining if the
saliva is able to serve its other functions in the oral
cavity.
 Glycoproteins in the saliva such as mucins, help
retain water in the saliva preventing the oral cavity
from drying out.
BACK
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 Minimizes the risk of buccal infection and dental
caries as it contains
 Lysozmes which kills the bacteria
 IgA which provides immunological defence against
bacteria and viruses.
 Lactoferrin which binds iron and arrests the bacterial
multiplication BACK
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 Saliva helps to neutralize plaque pH after eating thus
reducing demineralization caused by bacterial acids.
 Bicarbonate is the most important buffer system

BACK
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 A tissue repair function is attributed to saliva since
clinically the bleeding time of oral tissues appears to
be shorter than other tissues.
 When saliva was experimentally mixed with blood,
the coagulation time was greatly accelerated.

BACK
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 Fluid consistency of saliva aids in mechanical
cleaning of the residues present in the mouth
 Salivary fluid tends to eliminate excess
carbohydrates, thus, limiting the availability of
sugars to the biofilm microorganisms

BACK
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 Saliva coats the oral mucosa, mechanically protecting
it from trauma during eating, swallowing and
speaking.
 In people with little saliva (xerostomia), soreness of
the mouth is very common, and the food (especially
dry food) sticks to the inside of the mouth.

BACK
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 Saliva is saturated with phosphate and calcium ions
 The high concentration of these ions ensures that ionic
exchange with the tooth surface is directed to the tooth.
 This exchange begins as soon as the tooth erupts.
Interaction with saliva results in posteruptive maturation
through diffusion of such ions as calcium, phosphorus,
magnesium, and chloride into the surface apatite crystals.

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 This maturation increases surface hardness,
decreases permeability and heightens the resistance
of enamel to dental caries.

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