Nyálfehérjék

Nyálfehérjék, often translated as salivary proteins, are a diverse group of proteins found in saliva. Saliva is a complex fluid produced by the salivary glands, and its composition plays a crucial role in various physiological processes within the oral cavity. The proteins within saliva contribute to lubrication, digestion, protection, and taste perception.

Among the most abundant salivary proteins are mucins, which are glycoproteins responsible for the viscous and lubricating properties of saliva. These mucins form a protective layer over the oral mucosa, preventing dehydration and mechanical damage. They also aid in the formation of a bolus during swallowing.

Enzymes are another important class of salivary proteins. Amylase, for example, initiates the digestion of carbohydrates in the mouth, breaking down starches into simpler sugars. Lingual lipase begins the digestion of fats. Lysozyme and lactoferrin are antimicrobial proteins that help to control the bacterial population in the oral cavity, protecting against infections.

Other salivary proteins include immunoglobulins, primarily IgA, which provide immune defense. Proteins like statherin and proline-rich proteins are involved in the formation and maturation of dental pellicle, a protective film on tooth surfaces, and can also buffer acids, contributing to the prevention of tooth decay. The precise composition and concentration of these proteins can vary between individuals and can be influenced by factors such as diet, health status, and the rate of saliva flow.