Saliva composition

Booth W.D. (1987). Factors affecting the pheromone composition of voided boar saliva. J Reprod Fertil 81, 427-432. 

Single local dose of 5-20 Gy to various salivary glands Dose-dependent decrease in salivary flow rate and sodium composition of saliva at 10 Gy and higher, changes were irreversible 46... 

Saliva is known to be highly individual in its make-up and behavior. Its manner of collection, however, may greatly influence its composition. It is a common laboratory observation, for example, that even in a relatively small group of individuals some will be found whose saliva exhibits diastatic activity far removed from the average. A recent striking demonstration of the individuality of saliva is found in the observation that in order for an individual to taste phenylthiocarbamide, it must be dissolved in his own saliva.52 Neither water nor the saliva of another individual is effective. 

Additional evidence that saliva differs in composition from individual to individual and that variations are not due to chance fluctuations has been obtained in our laboratories.53... 

Not only is the amino acid composition of each saliva distinctive, but available data with respect to different electrolytes suggest that inter-individual variation in composition may also be large in these instances (Table 11). 54,55,56 Differences in mode of collection and in the diets of the subjects tend to lessen the meaning of these data. 

Unlike the skin, the mucosae of the oral cavity are constantly maintained moist by the continual secretion of saliva from the three major salivary glands (submandibular, parotid, and sublingual) and the minor salivary glands located in or beneath the mucosae. The thickness of the salivary film (pellicle) has been calculated to be between 70 /rm and 100 /./m [23] however, both the composition and amount of saliva produced can vary between individuals, with time of day, disease states, and drug therapy [33], all of which must be taken into account when considering the oral cavity as a site for drug delivery. 

Edgar WM (1992) Saliva Its secretion, composition and functions. Br Dent J... 

P. Karantakis, M. Helvatjoglou-Antoniades, S. Theodoridou-Pahini, Y. Papadogiannis, Fluoride release from three glass ionomers, a compomer, and a composite resin in water, artificial saliva, and lactic acid, Oper. Dent. 25 (2000) 20-25. 

Alam, S. Q., and Y. Y. Shi. The effect of essential fatty acid deficiency on the fatty acid composition of different salivary glands and saliva in rats. Arch Oral Biol 1997 42(10-11) 727-734. Kumar, P. D. The role of coconut and coconut oil in coronary heart disease in Kerala, south India. Trop Doct... 

The composition of volatiles released from a food is different when it is sniffed (via orthonasal route) and when it is eaten (via retronasal route). This is partially due to conditions in the mouth that selectively affect volatility, thus altering the ratio of compounds that volatilize from a food system. Mouth temperature, salivation, mastication, and breath flow have all been shown to affect volatilization (de Roos and Wolswinkel, 1994 Roberts et al., 1994 Roberts and Acree, 1995 van Ruth et al., 1995c). The ideal gas law describes the effects of temperature. Saliva dilutes the sample, affects the pH, and may cause compositional changes through the action of the enzymes present (Burdach and Doty, 1987 Overbosch et al., 1991 Harrison, 1998). Mastication of solid foods affects volatility primarily by accelerating mass transfer out of the solid matrix. The gas flow sweeps over the food, creating a dynamic system. The rate of the gas flow determines the ratio of volatiles primarily based on individual volatilization rates and mass transfer. 

---