THE POWER OF SALIVA IN DIAGNOSTIC ORAL DESEASE

Abstract

Saliva is an extracellular fluid produced and secreted by the salivary glands in the mouth. In humans, saliva is about 99% water, plus electrolytes, mucus, white blood cells, epithelial cells (from which DNA can be extracted), enzymes (such as lipase and amylase), antimicrobial agents (such as secretory IgA and lysozymes) . Saliva is an important diagnostic method, it helps in determining certain disorders/diseases of the orofacial system. Some bad habits such as smoking increase the secretion of saliva most likely as a result of a defense mechanism of chemical irritation. Of the enzymes, amylase has a role to clean the oral cavity, and also a protective role against caries. Role of saliva in remineralization Remineralization is directly dependent on the presence of ions in saliva. Supersaturation of saliva represents a barrier to demineralization and is a necessary prerequisite for the remineralization process. Also, the degree of saliva secretion depends on the feeling of fear, damage to the salivary glands from radiation to the head and neck, tumor of these glands, thyroid gland deficiency or when using drugs that, as one of the side effects, also have an antisialogogonic effect . Supersaturation of saliva represents a barrier to demineralization and is a necessary prerequisite for the remineralization process. Buffer systems affect the possibility of neutralization of ingested or generated acids. Bicarbonate is the most important buffering system in saliva. Thanks to the physical, chemical and antibacterial properties of saliva. Saliva is an ion reservoir, a buffer and has an antimicrobial effect. It helps in digestion, dissolving food residues, acts as a solvent allowing food to interact with the gustatory papillae, maintains water balance and rinses away food residues. Physical protection - The role of saliva in the physical protection of soft tissues is based primarily on its role of lubrication, soaking the oral mucosa, and at the same time it moistens the food and helps in the formation of the bolus and its swallowing. The clearance of carbohydrates from the mouth takes place in two phases. Fast clearance in the first 6 min, then clearance is slower. The clearance of fluorides is much slower than the clearance of sugars, because fluorides have the ability to bind to hard tissues.