Saliva Saliva, the fluid that assists in the initial activities of digestion, is produced in and secreted from salivary

glands. The volume of saliva secreted daily ranges between 1 and 1.5 L. Most of it is produces during eating. It lubricates, dissolves, and begins the chemical breakdown of the food. Smaller amount of saliva are produced continuously to keep the oral cavity moist and to cleanse the mouth and teeth. Saliva also lubricates the movements of the tongue and lips during speech. The saliva is then swallowed and helps moisten the esophagus.

Figure 4. Location of Salivary Glands [1] The basic secretory units of salivary glands are clusters of cells called acini. These cells secrete a fluid that contains water, electrolytes, mucus and enzymes, all of which flow out of the acinus into collecting ducts. There are two basic types of acinar epithelial cells: serous cells, which secrete a watery fluid devoid of mucus, and mucous cells, which produce very mucus-rich secretion.[2] Most saliva is secreted by the major salivary glands. There are three pairs of major salivary glands: The parotid glands are located near to the ears, between the skin and the masseter muscle. They produce 25 - 30% of the saliva. The saliva produced is serous, watery saliva. The submandibular glands are found in the floor of the mouth. They produce 60 70% of the saliva. These glands secrete mixed serous and mucous saliva.

The sublingual glands are beneath the tongue and superior to the submandibular glands. The sublingual glands secrete 3 - 5% of total saliva. The saliva is predominantly mucous in character.

Figure 5. (a) Mandibular Gland (mixed) and (b) Parotid Gland (serous) [2] Chemically, saliva is 99.5% water and 0.5% solutes. Among the solutes are ions, including sodium, potassium, chloride, bicarbon bicarbonate, and phosphate. There are also some dissolved gases and various organic substances, including urea and uric acid, mucus, immunoglobulin A, the bacteriolytic enzyme lysozyme, and salivary amylase, a digestive enzyme that acts on starch. The water in saliva provides a medium for dissolving foods. Chloride ions in the saliva activate salivary amylase, an enzyme that starts the breakdown of starch in the mouth into maltose, maltotriose, and -dextrin. Bicarbonate and phosphate ions buffer acidic foods that enter the mouth, so saliva is only slightly acidic (pH 6.356.85). Mucus lubricates food so it can be moved around easily in the mouth, formed into a ball, and swallowed. The enzyme lysozyme kills bacteria; however, these substances are not present in large enough quantities to eliminate all oral bacteria.[1] Since most saliva is then swallowed, most components of saliva are eventually reabsorbed, which prevents fluid loss. If the body becomes dehydrated, the salivary glands stop secreting saliva to conserve water; the resulting dryness in the mouth contributes to the sensation of thirst. Drinking not only restores the homeostasis of body water but also moistens the mouth.