saliva

saliva composition

99% water, 1% inorganic ions and proteins (amylase, lactoferrin, lysozymes, statherin, mucins, proline-rich protein, immunoglobulins, calcium, phosphate, bicarbonate, carbonic anhydrase)

saliva function

remineralisation, buffering, protection of hard and soft tissue, antimicrobial, facilitates taste + digestion, cleaning mouth

cleaning

flow → eliminated food, microorganisms, oral mucosal cells lost

buffering

neutralisation of pH in oral cavity

bicarbonate, phosphate, carbonic anhydrase (part of bicarb buffer system), proteins remove h-

remineralisation

supersaturated with respect to HA

ca, po4 (remains constant), statherin, proline-rich proteins (prevent ca and po4 from precipitating)

coating/protection

mucins and proteins → mechanical +chemical protection

aids in formation of acquired pellicle → protects from mechanical damage + demineralisation, selects bacteria for dental plaque

antimicrobial

• lysozyme (breaks from bacteria)

• lactoferrin (inhibits growth, kills bacteria, inhibit binding, inhibiting biofilm formation)

• immunoglobulins (antibodies, interfere with bacterial colonisation)

• mucins (agglutination, then swallowed and removed)

• in general, bacteria can’t contact epithelial cells

taste/digestion/swallowing

amylase → digestion of starches

dissolves food → can contact taste buds, important for chewing and swallowing

preventing oral disease for xerostomia

• excellent oral hygiene

• high concentration fluoride toothpaste

• dietary advice (low sugar diet)

• regular dentist visits

• saliva substitutes