Saliva therapy. hungry saliva

Digestion begins in the oral cavity in the form of mechanical processing of food and wetting it with saliva. Saliva is an important component, preparing the food bolus for further digestion. It can not only moisten food, but also disinfect it. Saliva also contains many enzymes that begin to break down simple components even before food is processed by gastric juice.

• Water. Makes up more than 98.5% of the total secretion. Everything is dissolved in it active ingredients: enzymes, salts and more. The main function is to moisten food and dissolve the substances in it to facilitate further progress. food bolus in the gastrointestinal tract and digestion.
• Salts of various acids (microelements, alkali metal cations). They are a buffer system that is able to maintain the necessary acidity of the food bolus before it enters the stomach. Salts can increase the acidity of food if it is insufficient or alkalize it if it is too much. high acidity. With pathology and an increase in salt content, they can be deposited in the form of stones with the formation of gingivitis.
• Mucin. A substance that has adhesive properties, which allows food to be collected into a single lump, which will then move in one conglomerate through the entire gastrointestinal tract.
• Lysozyme. Natural protector with bactericidal properties. Able to disinfect food, provides protection to the oral cavity from pathogens. If the component is insufficient, pathologies such as caries and candidiasis may develop.
• Opiorphin. An anesthetic substance that can anesthetize the overly sensitive oral mucosa, rich in nerve endings, from mechanical irritation with solid food.
• Enzymes. Enzyme system is able to begin digesting food and prepare it for further processing in the stomach and intestines. The breakdown of food begins with carbohydrate components, since further processing may require energy expenditure, which is provided by sugars.

The table shows the content of each component of saliva

Saliva enzymes

Amylase

An enzyme capable of breaking down complex carbohydrate compounds, converting them into oligosaccharides and then into sugar. The main compound that the enzyme acts on is starch. It is thanks to the action of this enzyme that we can feel the sweet taste of the product during its mechanical processing. Further breakdown of starch continues under the action of pancreatic amylase in the duodenum.

Lysozyme

The main bactericidal component, which, in essence, performs its properties due to the digestion of bacterial cell membranes. In fact, the enzyme is also capable of splitting the polysaccharide chains located in the bacterial cell membrane, due to which a hole appears in it through which liquids quickly flow and the microorganism bursts like a balloon.

Maltase

An enzyme capable of breaking down maltose, a complex carbohydrate compound. This produces two glucose molecules. Acts in combination with amylase up to small intestine, where in the duodenum it is replaced by intestinal maltase.

Lipase

Saliva contains lingual lipase, which is the first to begin processing complex fatty compounds. The substance it affects is triglyceride, after treatment with the enzyme it is broken down into glycerol and fatty acid. Its action ends in the stomach, where it is replaced by gastric lipase. For children, it is lingual lipase that is of greater importance, since it is the first one that begins to digest the milk fats of breast milk.

Proteases

The conditions necessary for adequate protein digestion are absent in saliva. They are able to break down only already denatured protein components into simpler ones. The main process of protein digestion begins after the protein chains are denatured by of hydrochloric acid in the intestines. However, proteases contained in saliva are also very important for the normal digestion of food.

Other elements

Other elements include equally important compounds that ensure the correct formation of the food bolus. This process is important as the beginning of adequate and complete digestion.

Mucin

A sticky substance that can hold together a bolus of food. Its action continues until the processed food leaves the intestinal tract. Promotes uniform digestion of chyme, and due to its mucus-like consistency, it significantly facilitates and softens its movement along the tract. The substance also performs protective function due to enveloping gums, teeth, mucous membranes, which significantly reduces the traumatic effect of solid unprocessed food on delicate structures. In addition, the sticky consistency promotes the adhesion of pathogenic agents, which are subsequently destroyed by lysozyme.

Opiorphin

A natural antidepressant, a neurogenic mediator that can act on pain nerve endings, blocking the transmission of pain impulses. This allows you to make the chewing process painless, although hard particles often injure the mucous membrane, gums, and surface of the tongue. Naturally, microdoses are released in saliva. There is a theory that the pathogenetic mechanism is an increase in the release of opiates; due to the addiction that forms in a person, the need for irritation of the oral cavity increases, and an increase in the secretion of saliva - therefore, opiorphin.

Buffer systems

Various salts that provide the necessary acidity for the normal functioning of the enzyme system. They also create the necessary charge on the surface of the chyme, which helps stimulate peristaltic waves and mucus of the internal mucous membrane lining the gastrointestinal tract. These systems also contribute to the mineralization of tooth enamel and its strengthening.

Epidermal growth factor

A protein hormonal compound that promotes the launch of regenerative processes. Cell division of the oral mucosa occurs at lightning speed. This is understandable, since they are damaged much more often than any other as a result of mechanical stress and bacterial attacks.

• Protective. It consists of disinfecting food and protecting the oral mucosa and tooth enamel from mechanical damage.
• Digestive. Enzymes contained in saliva begin digestion already at the stage of grinding food.
• Mineralizing. Allows you to strengthen tooth enamel, due to solutions of salts contained in saliva.
• Cleansing. The abundant secretion of saliva promotes self-cleaning of the oral cavity by washing it.
• Antibacterial. The components of saliva have bactericidal property, due to which many pathogenic microorganisms do not penetrate further than the oral cavity.
• Excretory. Saliva contains metabolic products (such as ammonia, various toxins, including drugs), when spat out, the body gets rid of toxins.
• Anesthetic. Due to the content of opiorphin, saliva can provide short-term pain relief to small cuts and also ensures painless processing of food.
• Speech. Thanks to the water component, it provides hydration to the oral cavity, which helps articulate speech.
• Healing. Thanks to the content of epidermal growth factor, it promotes faster healing all wound surfaces, therefore, as a reflex, with any cut we try to lick the wound.

We swallow saliva regularly. And we got used to the fact that the oral cavity is always wet and the cessation of sufficient production of this biological fluid We view it with suspicion. Usually, increased dryness in the mouth is a sign of some disease.

Saliva is a common and necessary biologically active liquid. Helps maintain the level of immune defense in the oral cavity and digestion of food. What is the composition of human saliva, fluid production rates, as well as physical and chemical properties?

Saliva is a biological substance secreted by the salivary glands. Liquid is produced by 6 large glands - submandibular, parotid, sublingual - and many small ones located in the oral cavity. Up to 2.5 liters of fluid are released per day.

The composition of the secretions of the salivary glands differs from the composition of the liquid in. This is due to the presence of food debris and the presence of microorganisms.

Functions of biological fluid:

• wetting the food bolus;
• disinfectant;
• protective;
• promotes articulation and swallowing of food bolus;
• breakdown of carbohydrates in the oral cavity;
• transport - the liquid wets the epithelium of the oral cavity and participates in the exchange of substances between saliva and the oral mucosa.

Mechanism of saliva production

Physical properties and composition of saliva

Biological fluid healthy person has a number of physical and chemical properties. They are presented in the table.

Table 1. Normal characteristics of saliva.

The main component of oral fluid is water – up to 98%. The remaining components can be divided into acids, minerals, microelements, enzymes, metal compounds, organics.

Organic composition

The overwhelming number of components of organic origin that make up saliva are protein in nature. Their quantity varies from 1.4 to 6.4 g/l.

Types of protein compounds:

• glycoproteins;
• mucins are high-molecular glycoproteins that ensure the ingestion of bolus food – 0.9–6.0 g/l;
• immunoglobulins class A, G and M;
• whey protein fractions – enzymes, albumins;
• salivoprotein is a protein involved in the formation of plaque on teeth;
• phosphoprotein – binds calcium ions to form tartar;
• – participates in the processes of splitting di- and polysaccharides into smaller fractions;
• maltase is an enzyme that breaks down maltose and sucrose;
• lipase;
• proteolytic component – ​​for the breakdown of protein fractions;
• lipolytic components - act on fatty foods;
• lysozyme – has a disinfecting effect.

In the discharge of the salivary glands, small amounts of cholesterol, cholesterol-based compounds, and fatty acids are found.

Composition of saliva

In addition, hormones are present in the oral fluid:

• cortisol;
• estrogens;
• progesterone;
• testosterone.

Saliva is involved in wetting food and forming a food bolus. Already in the oral cavity, enzymes break down complex carbohydrates to monomers.

Mineral (inorganic) components

Inorganic fractions in saliva are represented by acidic residues of salts and metal cations.

Mineral composition of the secretion of the salivary glands:

• chlorides – up to 31 mmol/l;
• bromides;
• iodides;
• oxygen;
• nitrogen;
• carbon dioxide;
• salt uric acid– up to 750 mmol/l;
• anions of phosphorus-containing acids;
• carbonates and bicarbonates – up to 13 mmol/l;
• sodium – up to 23 mmol/l;
• – up to 0.5 mmol/l;
• calcium – up to 2.7 mmol/l;
• strontium;
• copper.

In addition, saliva contains small amounts of vitamins of various groups.

Features of the composition

The composition of saliva can change with age, as well as with the presence of diseases

The chemical composition of oral fluid varies depending on the patient's age, his current state, availability bad habits, the speed of its production.

Saliva is a dynamic fluid, that is, the ratio various substances varies depending on what food is in the oral cavity at the current time. For example, eating carbohydrates and sweets increases glucose and lactate. Smokers have higher levels of radon salts than non-smokers.

A person's age has a significant influence. Thus, in older people, the level of calcium in the salivary fluid increases, which provokes the formation of stone on the teeth.

Changes in quantitative indicators depend on general condition person, availability chronic pathologies or inflammatory process in acute stage. Drugs taken on an ongoing basis also have a significant impact.

For example, with hypovolemia, diabetes mellitus is happening a sharp decline secretion production of the salivary glands, but the amount of glucose increases. For kidney diseases - uremia of various origins– nitrogen levels increase.

During inflammatory processes in the oral cavity, a decrease in lysozyme is observed with an increase in enzyme production. This aggravates the course of the disease and contributes to the destruction of periodontal tissue. Lack of oral fluid is a cariogenic factor.

Subtleties of saliva secretion

0.5 ml of saliva per minute should be produced in a healthy person in daytime

Controls the functioning of the salivary glands vegetative nervous system centered in the medulla oblongata. Salivary fluid production varies depending on the time of day. At night and during sleep, its amount decreases sharply and increases during the day. In a state of anesthesia, the work of the glands completely stops.

During wakefulness, 0.5 ml of saliva is secreted per minute. If the glands are stimulated - for example, during a meal - they produce up to 2.3 ml of liquid secretion.

The composition of the secretion of each gland is different. When hitting oral cavity mixing occurs, and it is already called “oral fluid”. Unlike the sterile secretion of the salivary glands, it contains beneficial and opportunistic microflora, metabolic products, desquamated epithelium of the oral cavity, discharge from maxillary sinuses, sputum, red and white blood cells.

pH values ​​are influenced by compliance hygiene requirements, nature of food. So, when stimulating the work of the glands, the indicators shift to the alkaline side, and with a lack of fluid - to the acidic side.

At different pathological processes there is a decrease or increase in the secretion of oral fluid. So, with stomatitis, neuralgia of the branches trigeminal nerve, various bacterial diseases hyperproduction is observed. During inflammatory processes in respiratory system, the secretion production of the salivary glands decreases.

Some conclusions

1. Saliva is a dynamic fluid that is sensitive to all processes occurring in the body at the current moment in time.
2. Its composition is constantly changing.
3. Saliva has many functions other than lubricating the mouth and bolus food.
4. Changes in the composition of oral fluid may indicate pathological processes occurring in the body.

Instructions for use, saliva:

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Saliva is one of the most important secretions of the body. If a person is healthy, then he produces up to two liters of this fluid every day, and the process proceeds almost imperceptibly. However, sometimes a thick and viscous saliva, there is a feeling of “stickiness”. Can be found in the mouth in the morning nasty mucus white, which foams. What such changes indicate, what causes them and how to get rid of the symptoms - all this is worth talking about in detail.

What is saliva for?

The salivary glands in the mouth produce a slightly acidic secretion (as a rule, in the daytime the process is more intense - most of it is produced daily norm, while the hours of night rest are characterized by its slowdown), which performs complex function. Salivary fluid, due to its composition, is required in order to:

• disinfect the oral cavity - reduces the likelihood of developing diseases such as periodontal disease or caries;
• participate in digestion - food moistened with saliva during the chewing process is absorbed better when it enters the stomach;
• enjoy food - for food to reach the taste buds at the root of the tongue, it must be dissolved in the salivary fluid.

How to determine the degree of viscosity of saliva?

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Most often, a person notes that saliva has become too viscous, based on subjective feelings. This can only be determined accurately in laboratory conditions.

IN in good condition the indicator can range from 1.5 to 4 cp - measured relative to distilled water.

In laboratory conditions, this procedure is performed using special device- viscometer. At home, you can determine how viscous a person’s saliva is using a micropipette (1 ml):

1. draw 1 ml of water into the pipette, holding it vertically, record the volume of liquid that flows out in 10 seconds, repeat the experiment three times;
2. sum up the volume of leaked water and divide it by 3 - you get the average volume of water;
3. do a similar procedure with salivary fluid (you need to collect saliva in the morning on an empty stomach);
4. sum up the volume of leaked water and divide it by 3 - you get the average volume of saliva;
5. The ratio of the average volume of water to the average volume of saliva is an indicator of how viscous the consistency of saliva is.

Reasons why saliva in the mouth is very thick

In a healthy person, saliva is a clear, slightly cloudy, odorless liquid that does not cause irritation. Any deviations from the norm act as evidence of dysfunction of any organs or systems. Why an adult’s saliva thickens, foam or even blood comes out of the mouth - the reasons can be different - from banal dehydration to serious pathological conditions.

Xerotomia is one of the most common reasons for thick drool. Accompanied by severe dryness of the oral cavity, a burning sensation may be present (some patients complain that saliva “pinches” the tongue), sometimes there is soreness and painful sensations in the throat. It appears as a result of the development of pathologies.

Disorders of the salivary glands

In the morning, very thick drool appears in the mouth and lips or foamy mucus, which also stings the tongue - often the reason lies in the disruption of the corresponding glands (we recommend reading: why the tongue is red and stings: how to treat it?). When a person’s salivation process is impaired, dry mouth, lips and mucus will be constantly present (we recommend reading: dry mouth: causes and remedies). One of the following reasons can lead to this condition:

Cause	Description	Note
Diseases of the salivary glands	They enlarge and become painful. Saliva production decreases/ we're talking about about the fading of this function	Mumps, Mikulicz's disease, sialostasis
Surgical removal	The salivary glands may be removed.	Sialadenitis, salivary stone disease, benign tumors, cysts
Cystic fibrosis	Pathology affects the exocrine glands	Genetic disease
Scleroderma	The connective tissue of the mucous membranes or skin grows.	Systemic disease
Injury	A rupture of the ducts or tissue of the gland occurs.	May be an indication for surgical removal
Retinol deficiency	Epithelial tissue grows, the lumens of the salivary gland ducts may become blocked	Retinol = vitamin A
Neoplasms in the oral cavity	Can hit salivary glands	Parotid and submandibular glands
Damage to nerve fibers	In the head or neck area	Due to injury or surgery
HIV	The function of the glands is inhibited due to infection by the virus	General exhaustion of the body

Dehydration

Dehydration is the second most common cause of thick saliva. It results from insufficient fluid intake and excessive sweating. Intoxication of the body has a similar effect. Heavy smokers often face this problem. If the only symptom is thick saliva, then we are talking about dehydration.

Other causes of sticky and stringy saliva

Sticky and viscous salivary fluid with a viscous consistency can be a symptom of a number of pathological and natural conditions of the body. Women often encounter this phenomenon during pregnancy - due to an imbalance of microelements, a violation water-salt balance, frequent urination, gestosis or hyperhidrosis. Changes in saliva viscosity can be caused by:

Disease	Additional symptoms	Notes
Chronic sinusitis	Thick phlegm bad smell from the mouth, headaches, fever	Post nasal drip
Candidiasis	In the mouth or on the lips - mucus, plaque or whitish spots	Fungal disease
Flu/respiratory infection	Symptoms of a cold	-
Autoimmune pathologies	Diagnosed by blood test results	Sjögren's disease (we recommend reading: what is Sjögren's disease and which doctors treat it?)
Seasonal allergies	Appears in autumn/spring, rash, sneezing	Pollen is often an allergen
Gastroesophageal reflux disease	Periodic releases of acid from the stomach into the oral cavity (we recommend reading: why can an acidic taste appear in the mouth?)	It occurs in those who have undergone gastrointestinal surgery or who are overweight.
Endocrine system diseases	Often accompanied thick saliva and dry mouth	Any hyperglycemic conditions
Gastrointestinal pathologies	Saliva is affected increased acidity or gas formation	Gastroenteritis

Treatment of diseases of the salivary glands

To compile effective strategy treatment, it is important, first of all, to diagnose the original source of the pathological condition.

If the problems are caused by infectious or fungal diseases, inflammatory processes, then the main pathology is treated first, after which they begin to normalize the function of the salivary glands.

The doctor also offers the patient symptomatic treatment:

• oral moisturizers/artificial saliva (in gel or spray form);
• medicinal candies or chewing gums;
• special rinses;
• chemicals (if saliva is not produced);
• correction of drinking regime.

Traditional methods that will help relieve symptoms

Cope with unpleasant symptoms remedies can help traditional medicine. They can't replace drug therapy, acting solely as a supplement. Before using any folk recipes It is necessary to consult a doctor to avoid unintentional harm to health:

The fluid that is secreted by the salivary glands is a whole cocktail of proteins, vitamins, micro- and macroelements, although most 98-99% of it is water. The concentration of iodine, calcium, potassium, strontium in saliva is many times higher than in the blood. Microelements are also present in the salivary fluid: iron, copper, manganese, nickel, lithium, aluminum, sodium, calcium, manganese, zinc, potassium, chromium, silver, bismuth, lead.

Such a rich composition ensures the proper functioning of salivary enzymes, which begin digesting food in the mouth. One of the enzymes, lysozyme, has a significant bactericidal effect - and it is isolated for the preparation of certain drugs.

From ulcers to infections

An experienced doctor can judge the condition and functioning of certain organs by the nature of saliva, as well as identify certain diseases on the early stage. Yes, when infectious diseases the slightly alkaline reaction of saliva changes to acidic. With nephritis (inflammation of the kidneys), the amount of nitrogen in the saliva increases, the same thing happens with peptic ulcer stomach and duodenum. For diseases thyroid gland saliva becomes viscous and foamy. The composition of saliva also changes in some tumors, which makes it possible to detect the disease or confirm the diagnosis when clinical picture is not yet obvious.

As the body ages, the proportions of micro- and macroelements in saliva are disrupted, which leads to the deposition of tartar, increasing the likelihood of caries and inflammatory diseases periodontal

There is a change in the composition of saliva during fasting, as well as with certain hormonal imbalances.

So don't be surprised if your doctor prescribes a saliva test - you can really learn a lot from it.

Suspicious signs

Qualitative analysis of salivary fluid is performed in the laboratory using special reagents and instruments. But sometimes the changes in saliva are so strong that a person may suspect something is wrong without any examination. The following signs should alert you.

Change in saliva color - in some diseases digestive system it becomes yellowish (the same is observed in heavy smokers, which may signal some kind of internal pathology).

Lack of saliva, constant dry mouth and even a burning sensation, as well as thirst - this can be a sign of diabetes, hormonal imbalances, and thyroid diseases.

Too much copious discharge saliva, not related to intake delicious food, - this indicates a disorder, may be a sign of some tumors or hormonal imbalance.

The bitter taste of saliva is a signal of liver or gallbladder pathology.

If any of these manifestations occur, it makes sense to consult a doctor so that he can prescribe additional research and revealed exact reason violations.

Saliva is 98% water, but other substances dissolved in it provide its characteristic viscous consistency. The mucin contained in it glues pieces of food together, moistens the resulting lumps and helps with swallowing, reducing friction. Lysozyme is a good antibacterial substance that copes well with pathogenic microbes that enter the mouth with food.

The enzymes amylase, oxidase and maltase begin to digest food already at the chewing stage - first of all, they break down carbohydrates, preparing them for the further digestion process. There are also other enzymes, vitamins, cholesterol, urea and many different elements. Also, salts of various acids are dissolved in saliva, which provide it with a pH level from 5.6 to 7.6.

One of the main functions of saliva is to lubricate the oral cavity to assist with articulation, chewing, and swallowing. This liquid also allows taste buds perceive the taste of food. Bactericidal saliva cleanses the oral cavity, protects teeth from caries, and the body from infections. It heals wounds on the gums and palate, and washes out bacteria, viruses and fungi from the spaces between teeth.

The composition of saliva in the oral cavity differs from the secretion contained in the salivary glands, since it mixes with microorganisms and other substances that enter the mouth with food, dust, and air.

Saliva production

Saliva is produced by special salivary glands, which large quantities are located in the oral cavity. There are three pairs of the largest and significant glands: These are the parotid, submandibular and sublingual, they produce most of the saliva. But other, smaller and more numerous glands are also involved in the process.

The production of saliva begins at the command of the brain - its part called medulla where the salivation centers are located. In certain situations - before eating, during stress, when thinking about food - these centers begin their work and send a command salivary glands. When chewing, especially a lot of saliva is released, as the muscles compress the glands.

The human body produces from one to two liters of saliva per day. Its quantity is influenced by various factors: age, food quality, activity and even mood. Yes, when nervous excitement the salivary glands begin to work more actively. And in their sleep they hardly produce saliva.