Salivary Secretion PDF

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Salivary secretion

 Salivary glands-Anatomy, N supply,


histology
 Composition & Character
 Functions
 Regulation of Secretions
 Applied aspects
Salivary secretion
 Salivary glands
1. Parotid-Ducts of Stensen
2. Submandibular-Ducts of Wharton
3. Sublingual glands-Ducts of Rivinus
 Histology-

Racemose glands made of


 Secretary end piece- made of acinar cells containing

zymogen granules & myoepithelial cells.


 Ducts lined by myoepithelial cells.
Salivary glands
Gland Type Secretion
Parotid(20%) Serous Watery, thin,
rich in enzymes
Submandibular Mixed Moderately
(70%) viscous

Sublingual Mucous Viscid, rich in


(5%) mucous
Composition & Character
 Relatively large volume 1500ml/day
 Ph= 7-8
Composition
- high potassium concentration
- low osmolarity
mechanism of secretion
two stages in secretion
- in acini
-in salivary duct
Composition depends on
Condition of the body
Type of stimulus
Rate of secretion
Aldosterone
Saliva

Water(99.5%) Solids(0.5%)

Organic (0.3%) Inorganic(0.2%)

Ptylin, lingual lipase Cations Anions


Kallikrien ,IgA Na+ Cl-
Lysozyme,Mucin K+ HCO3-
Carbonic anhydrase Ca2+ PO4-
Blood group sub. , Mg+ SO4 2-
lactoferrin, Br-, Thiocyanates
Prolein rich proteins
Functions
1.Mechanical functions
-Keeps the mouth moist
- Helps in speech-facilitating movements of lips
and tongue
-Acts as lubricant & helps in bolus formation
-Dilutes hot & irritant substances
-Facilitates swallowing
Functions
1.Mechanical functions
-Keeps the mouth moist
- Helps in speech-facilitating movements of lips
and tongue
-Acts as lubricant & helps in bolus formation
-Dilutes hot & irritant substances
-Facilitates swallowing
2. Digestive Function
-Lingual lipase-Ebner’s glands on dorsal
surface of tongue. It is active in the stomach
and digests as much as 30% of dietary
triglyceride
-Ptyalin –salivary amylase- splits cooked
starch into maltose. Optimal Ph –6.7, action
inhibited in stomach
 3. Excretory function
- excretes urea, drugs, heavy metals,
thiocyanates
 4. Protective function –
IgA
lysozymes
proline rich proteins-protects tooth enamel
& binds toxic tannins
Washes down the food debris & prevents
bacterial growth
 5.Serves as a solvent for the molecules that stimulate the
taste buds.
 6.Keeps the mouth & teeth clean
 7. Helps in water balance
 8. Helps in temperature regulation
 9.Buffering action- HCO3- , PO4- & mucin are the 3
buffering systems & maintain the oral pH of about 7
which prevents the diffusion of Ca from teeth.
Saliva helps to neutralize gastric acid and relieve
heart burn when gastric juice is regurgitated into
esophagus
 Innervation of salivary glands
 Sympathetic- via cervical symp. chain.

 Parasympathetic supply from sup & inf


salivary nucleus in the bulbar salivary
center
Regulation of salivary secretion by the
Regulation of salivary secretion by the
parasympathetic nervous system
Regulation of secretion
Neural control
Parasympatetic stimulation- vasodilatation (VIP)
profuse watery secretion, Mech- by releasing Ach
Sympathetic stimulation- vasoconstriction ,
scanty viscid secretion,
Mech- by releasing Norepinephrine
Phases of secretion

 Basal secretion
continuous secretion in the absence of stimulus
 Reflex secretion –
Unconditioned- Food in the mouth,
Stimulus from esophagous, stomach
Conditioned - sight, smell, thought of food
Salivary secretion decreases
 Sleep
 Fatigue
 Dehydration
 Fear
 Atropine and other cholinergic blockers
Applied aspects
 Mumps
 Xerostomia
 Sialorrhea

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