Nyálkibocsátás

Nyálkibocsátás, commonly referred to as salivation, is the physiological process of saliva production and secretion by the salivary glands in the mouth. This process is crucial for numerous oral functions, including lubrication, digestion, taste perception, and oral hygiene.

The human salivary glands, of which there are three major pairs (parotid, submandibular, and sublingual) and numerous minor ones, produce saliva continuously. Saliva is a complex fluid composed primarily of water, electrolytes, mucus, enzymes, and antimicrobial agents. The composition and volume of saliva vary depending on factors such as hydration, diet, stimulation, and overall health.

Stimulation of salivation can occur through various mechanisms. Chemoreceptors in the mouth that detect food particles and taste triggers, as well as mechanoreceptors that sense texture and pressure, send signals to the brainstem. This information is processed, leading to autonomic nervous system signals that control salivary gland activity. For instance, the sight, smell, or even the thought of food can initiate a cephalic phase of salivation.

The functions of saliva are manifold. It moistens food, aiding in mastication and swallowing. Enzymes like amylase begin the chemical digestion of carbohydrates, while lingual lipase initiates fat digestion. Saliva also helps to dissolve food molecules, allowing for taste perception. Furthermore, it cleanses the oral cavity by washing away food debris and bacteria, and its buffering capacity helps to neutralize acids produced by oral microorganisms, thus protecting tooth enamel from decay. Antimicrobial components in saliva, such as lysozyme and antibodies, further contribute to maintaining oral health.