Transcript Saliva and sputum

SALIVA
Salivary glands
 Saliva is produced in and secreted from
salivary glands.
 The basic secretary units of salivary glands
are clusters of cells called an Acini.
 3 major types of salivary glands are present.
 Parotid glands produce a watery secretion
 Submaxillary (mandibular) glands produce a
mixed watery and mucous secretion
 Sublingual glands secrete a saliva that is
predominantly mucous in character
Composition
 Water
 Electrolytes:
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2-21 mmol/L sodium (lower than blood plasma)
10-36 mmol/L potassium (higher than plasma)
1.2-2.8 mmol/L calcium (similar to plasma)
0.08-0.5 mmol/L magnesium
5-40 mmol/L chloride (lower than plasma)
25 mmol/L bicarbonate (higher than plasma)
1.4-39 mmol/L phosphate
 Mucus.
 Antibacterial compounds (thiocyanate, hydrogen
peroxide, and secretory immunoglobulin A
 Various enzymes. There are three major enzymes found in
saliva.
 α-amylase Amylase starts the digestion of starch and lipase fat
before the food is even swallowed. It has a pH optima of 7.4.
 lingual lipase. Lingual lipase has a pH optimum ~4.0 so it is not
activated until entering the acidic environment of the stomach.
 Antimicrobial enzymes that kill bacteria.
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Lysozyme
Salivary lactoperoxidase
Lactoferrin[10]
Immunoglobulin A[10]
 Proline-rich proteins (function in enamel formation, Ca2+-binding,
microbe killing and lubrication)[10]
 Cells: Possibly as much as 8 million human and
500 million bacterial cells per mL. The presence
of bacterial products (small organic acids,
amines, and thiols) causes saliva to sometimes
exhibit foul odor.
 Opiorphin, a newly researched pain-killing
substance found in human
 Outputs range from 0.75 liters per day to 1.5
liters per day
 Secretion of saliva is under control of the
autonomic nervous system, which controls both
the volume and type of saliva secreted.
Functions
 Lubrication and binding: the mucus in saliva
binds to food and make it into a slippery
bolus that (usually) slides easily through the
esophagus without inflicting damage to the
mucosa.
 Saliva also coats the oral cavity and
esophagus, and food basically never directly
touches the epithelial cells of those tissues.
 Solubilizes dry food: in order to be tasted, the
molecules in food must be solubilized.
 Oral hygiene: The oral cavity is constantly
flushed with saliva, which floats away food
debris and keeps the mouth relatively clean.
Flow of saliva diminishes considerably during
sleep, allow populations of bacteria to build
up in the mouth -- the result is dragon breath
in the morning.
 Saliva also contains lysozyme, an enzyme
that lyses many bacteria and prevents
overgrowth of oral microbial populations.
 Starch digestion: in most species, the serous
acinar cells secrete an alpha-amylase which
can begin to digest dietary starch into
maltose.
 Provides alkaline buffering
SPUTUM
 It is a fluid of the respiratory tract
 Consist of tracheobronchial secretions
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contaminated with:
Epithelial cells
Nasal secretions
Saliva
Bacteria
 Produced by surface epithelial cells and
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submucous glands.
Contain mixture of :
Plasma
Water
Electrolytes
Mucin
Composition
 95% water
 5 % solids including:
 Carbohydrates
 Proteins ( enzymes, immunoglobulins)
 Lipids
 DNA from broken WBC
 Macrophages
 Bronchial epithelial cells
Characteristics
 Viscoelastic secretion due to the presence of
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sialic acid .
Normal sputum is colorless and clear
Yellow color if puss is present as in pneumonia
Rusty color may be due to decomposed
heamoglobin
Red color if there was recent haemorrhage as
in cardiac failure, pulmonary infection, or
tuberculousis
 Normally its odorless unless there is lung
abscesses, gangrene, or tuberculosis.
 Odor can change in the presence of bacteria.
Microscopic examination
Bronchial asthma (Allergy):
 Sputum is white and mucoid
 NO RBC
 No pus
 During infection, Eosinophils and neutrophils
are present in large number
Chronic bronchitis:
 Increased histocytes and monocytes
 Increased leucocytes and epithelial cells
 Increased LDH activity
 High DNA level due to cellular damage
Pneumonia:
Can be due to gram- positive or gram- negative
Bacteria:
1. Gram – positive:
 The pathogen is Streptococcus
 The sputum is less volume and transparent
with some blood flakes
 Later it becomes rusty red containing RBC,
WBC, and epithelial cells
2. Gram – negative:
 Pathogens are Enterobacter, Pseudomonas,
Eschercia Coli
 Sputum is green in color