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Questions and Answers
What type of nerve fibers supply the submandibular and sublingual glands after synapsing at the submandibular ganglion?
Which ganglion do parasympathetic fibers synapse in when supplying the parotid gland?
Which cranial nerve is responsible for the parasympathetic supply to the hard and soft palate?
Which artery provides sympathetic supply to the parotid gland?
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The post-ganglionic fibers for the submandibular and sublingual glands originate from which cranial nerve?
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Which ganglion is involved in the sympathetic supply to the soft and hard palate?
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What is the primary composition of saliva?
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What percentage of total saliva volume is produced by the submandibular gland?
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Which of the following components is essential in distinguishing 'whole' saliva from 'pure' saliva?
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What is xerostomia?
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What is the typical daily saliva production range for a healthy adult?
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Which type of saliva is primarily produced during chewing and tasting food?
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What is the primary buffering agent in saliva that helps maintain pH levels?
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Which ion present in saliva is primarily known for its antibacterial effects and enhancing tooth integrity?
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What is a likely impact of inflammation in the gingival pockets on saliva composition?
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What role do glycoproteins in saliva play?
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Which factor is least likely to impact salivary flow?
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In which of the following conditions might a person have impaired taste sensation?
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What is one of the main functions of saliva that aids in digestion?
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Which gas component's higher levels in salivary glands are related to calculus formation?
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What is the typical pH range of saliva?
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Which protein in saliva is associated with the agglutination of bacteria?
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Which enzyme is responsible for the breakdown of cooked starches in saliva?
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What role does lactoferrin play in saliva?
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Which of the following is NOT an enzyme found in saliva?
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What is the primary function of mucin in saliva?
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Which waste product in saliva can neutralize acids?
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What type of cells are primarily responsible for the immune defense in saliva?
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What effect do the hormones estrogen and progesterone have in relation to saliva?
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Which inorganic component is primarily present in saliva?
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Study Notes
Parasympathetic Stimulation
- Increases salivary flow when relaxed.
- Vasodilation contributes to increased salivary flow.
Salivary Glands of the Hard & Soft Palate
- Sympathetic supply from the internal carotid artery through the sphenopalatine ganglion, along branches of the maxillary division of the trigeminal nerve.
- Parasympathetic supply from the superior salivary nucleus through the facial nerve, via the greater petrosal nerve, and the nerve of the pterygoid canal to the sphenopalatine ganglion where it synapses.
- Post-synaptic fibers run with branches of the maxillary division of the trigeminal nerve to the hard palate, soft palate, and pharyngeal glands.
Submandibular & Sublingual Glands
- Sympathetic supply from the facial artery via the submandibular ganglion and the lingual nerve to the submandibular and sublingual glands.
- Parasympathetic supply from the superior salivary nucleus via the facial nerve, via the chorda tympani branch to the submandibular ganglion where it synapses.
- Post-ganglionic fibers run with the lingual nerve to the submandibular and sublingual glands.
Parotid Glands
- Sympathetic supply from the middle meningeal artery via the otic ganglion and the auriculotemporal nerve to the parotid gland.
- Parasympathetic supply from the inferior salivary nucleus via the glossopharyngeal nerve, via the tympanic plexus and the lesser petrosal nerve to the otic ganglion where it synapses.
Saliva
- Colorless, slightly sticky solution produced by the salivary glands.
- Can be serous or mucous in consistency.
- Approximately 1-1.5 liters produced daily.
Sources of Saliva
- Submandibular gland: 60-65%
- Parotid gland: 25%
- Sublingual gland: 5-10%
- Minor salivary glands: variable amount.
Saliva in the Mouth
- "Whole" or "mixed" saliva differs from "pure" saliva produced in the glands.
- Whole saliva contains crevicular fluid, food debris, epithelial cells, and bacteria.
pH of Saliva
- Rests between 6.7 and 7.4 but varies depending on diet and time of day.
- Low pH associated with higher caries risk.
- Higher pH associated with higher calculus formation.
Organic Components of Saliva
- Proteins: Hundreds of proteins with antibacterial properties, including mucin and enzymes.
- Immunoglobulins: IgA, IgG, and IgM help clump bacteria, preventing them from attaching to oral surfaces.
- Enzymes:
- Lysozyme: destroys harmful bacteria by lysis.
- Lactoferrin: binds free iron, inhibiting bacterial metabolism.
- Lactoperoxidase: also inhibits bacterial metabolism.
- Amylase: breaks down cooked starches.
- Ribonuclease: cleaves RNA.
- Phosphatase: involved in calculus formation and remineralization of caries.
- Mucin: Provides saliva's viscous and sticky consistency.
- Muco-proteins: Contain more than 4% carbohydrate derivatives.
- Glyco-proteins: Contain less than 4% carbohydrate derivatives.
- Waste Products:
- Urea: Neutralizes acids.
- Uric acid.
- Ammonia: Formed from urea; raises pH.
- Cells:
- Desquamated epithelial cells: Constantly replaced as worn/dead cells are shed.
- White blood cells: From the gingival crevice, especially during inflammation.
- Commensal bacterial cells: Exist in a symbiotic balance with the host, preventing pathogenic bacteria from taking hold.
- Food Debris: Present in "whole" saliva.
- Hormones: Oestrogen and progesterone.
Inorganic Components of Saliva
- Mineral salts in solution, called ions.
- Buffering effect to maintain pH levels.
- Calcium phosphate plays a major role in caries incidence and calculus formation.
- Other important ions: Sodium, potassium, magnesium, chloride, fluoride, bicarbonate, sulfate, and hydrogen.
Gas Components of Saliva
- Oxygen, nitrogen, and carbon dioxide.
- Higher carbon dioxide levels in the salivary glands, potential role in calculus formation.
Functions of Saliva
- Protective:
- Glyco-proteins lubricate and waterproof oral tissues, protecting against abrasion, aiding speech, and maintaining a healthy mucosa.
- Form the salivary pellicle, which may protect enamel.
- Serous saliva cleanses, removing food and bacterial debris.
- Buffering: Ions maintain pH, inhibiting bacterial colonization and neutralizing acids and alkalis.
- Digestion: Salivary amylase initiates starch breakdown and helps form the food bolus.
- Taste: Facilitates taste sensation by dissolving substances.
- Antimicrobial: Proteins and immunoglobulins destroy or prevent colonization by harmful bacteria.
- Tooth Integrity: Fluoride contributes to remineralization and tooth resistance to decay.
Taste Supply
- Anterior 2/3 of tongue: Taste buds via the lingual nerve, submandibular ganglion, and chorda tympani to the nucleus solitarius in the brain.
- Posterior 1/3 of tongue: Taste buds via the glossopharyngeal nerve to the nucleus solitarius in the brain.
Factors Affecting Salivary Flow
-
Increased Flow:
- Mastication
- Irritants
- Gingival conditions
- Hunger
- Smell/sight of food
- Teething in infants
-
Reduced Flow:
- Drugs
- Diabetes
- Alcohol
- Fear
- Radiotherapy
- Surgery
Medical Conditions Affecting Salivary Flow
- Hypersalivation: Excess saliva production. Could be caused by neurological conditions like Parkinson's disease, motor neuron disease, or cerebral palsy, or salivary gland disorders.
- Xerostomia: Dry mouth due to reduced or absent saliva. Caused by Sjogren's syndrome, diabetes, HIV/AIDS, radiation, or chemotherapy.
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Description
This quiz explores the functions and nerve supply of salivary glands in the hard and soft palate, as well as the submandibular and sublingual glands. It focuses on both sympathetic and parasympathetic stimulation and their roles in salivary flow. Test your understanding of the anatomical pathways and physiological responses involved.
