Saliva is a secretion that is produced in the oral cavity by salivary glands. It consists of 99 percent water, but has very important functions. Low saliva production can therefore not only feel unpleasant, at the same time health disadvantages result from such a condition.
What is saliva?
Every day, the human body produces about 1 to 2 liters of saliva. The exact amount depends on individual food intake. In general, however, 500 milliliters is considered basal secretion. Here, the blood plasma is considered the basis for the production of the fluid. In the course of processing, the salivary glands extract certain substances from the blood plasma and replenish others. Humans have three large salivary glands and a large number of small ones. The large salivary glands are the parotid, mandibular and sublingual glands. About 90 percent of saliva is produced in these three salivary glands. In addition, saliva is differentiated into two forms. The categorization depends on the nature of the saliva.
- Municous saliva is slimy to viscous.
- Serous saliva is liquid, watery – this is particularly suitable for digestion.
Anatomy and structure
The majority of saliva consists of water. However, the other components, which account for only one percent, give it the ability to perform its important functions. These additional substances are primarily proteins. Mucin is important for the consistency of saliva. Mucin is a specific mucilage substance that helps to protect the mucous membranes from irritants. It is also responsible for making the crushed food slippery as it is processed in the mouth. Other proteins found in saliva are amylases and ptyalin. These also support the digestive process. In addition to proteins, however, other substances are also found in the fluid, for example components of the defense system. Certain electrolytes are also important. In particular, sodium, potassium, calcium and chloride ions should be mentioned here. But urea, uric acid and ammonia also play a role. The pH of saliva measures about 6.0 to 6.9. If more saliva is formed through food intake, it has a pH of up to 7.2. Sodium ions are responsible for this process. If the body does not have time to remove them from saliva, the pH rises.
Tasks and function
Saliva is involved in all processes in which it plays an important role. Thus, it is already crucial for digestion. Only by mixing the food with the liquid, the components of the food can dissolve. This transforms the food into a pulp, which can be swallowed without any problems. In addition, digestion already begins in the oral cavity. Here, the focus is primarily on large carbohydrates. The enzyme ptyalin, which is present in saliva, can break down the carbohydrates into smaller parts. Digestion is therefore already initiated during chewing. In addition, saliva helps to properly perceive the taste of food. The flavors contained in the food dissolve in the saliva and reach the taste buds in this state. At the same time, the body’s own fluid has protective functions. For example, its slightly alkaline pH can neutralize acid, making it less aggressive to teeth and gums. To a certain extent, saliva also protects against caries. Saliva contains minerals that are also found in teeth. As a result, it can harden the existing tooth enamel. This is particularly important in the context of demineralization. In addition, saliva is thus able to make minor damage to the teeth disappear. Responsible for this task are mainly fluoride and rhodanide. Saliva also has a supporting effect on general health. It repels germs, bacteria and fungi, which could otherwise lead to diseases. Thus, it has a cleansing and disinfecting effect. Without saliva, people would not be able to speak, taste or smell.
Complaints and diseases
Complaints that may be associated with saliva production is mainly the production of too little fluid.On the one hand, the oral cavity feels dry, and on the other hand, the teeth are no longer adequately protected from caries and other pathogens by such a process. Insufficient saliva production occurs more frequently in older people. Speaking, swallowing and tasting are often difficult for affected persons. There may be various causes for this. Even too little water consumption has the potential to trigger these complaints. But certain medications also carry the risk of causing such symptoms. The occurrence of too little saliva production is called hyposalivation. Conversely, it is also possible for too much saliva to be produced. These symptoms are called hypersalivation. During food intake, more saliva is always produced than at rest. This is due to the fact that saliva helps digestion and makes food slippery. The occurrence of excessive saliva flow is also possible due to excitement. But here, too, medication can be to blame for the discomfort. While too little saliva can promote tooth decay, both social and medical disadvantages occur when production is high. On the one hand, social exclusion due to moist pronunciation cannot be ruled out, and on the other hand, skin irritation, coughing and retching can also occur. In addition, if saliva enters the respiratory tract at an increased rate, it provides a breeding ground for the development of pneumonia and infections. Therefore, both low and excessive production of saliva should be treated.
