Lernmaterialien für Functions of the Mouth and Oesophagus an der University of Birmingham

- acts as a sensory organ for food 

- can move food around 

- aids swallowing 

- increase surface area to volume ratio of food by mastication 

- important in ensuring efficient digestion 

- contains enzymes that aid digestion such as salivary amylase and lipase

- lubricates the bolus thus reducing the damage caused by food when it is swallowing (friction on the oesophagus)

- makes swallowing easier 

- made up of three separate glands: the parotid glands, the submandibular glands, and the sublingual glands

- exocrine glands release amylase and lipase 

- secretory organs release mucous and fluid which contain other molecules such as IgA, lysozyme, and lactoferrin which have antibacterial properties

- similar to pancreas

- contain lobular acinar structures made up of acinar cells 

- are important in production of proteins and enzymes

- secretions are modified as they go down through the ducts and end up in the mouth

- by ductal cells that line ducts 

- produce mucus (goblet cells) 

- secrete water and electrolytes 

- serous histologic type 

- secretes water 

- 20% of total secretion 

- mixed histologic type 

- secretions are viscous 

- 70% of total secretion

- lubrication of food to aid in swallowing

- hydration: keeps the oral mucosa moist, preventing dehydration and cell death

- cytoprotection: protects oral and oesophageal mucosa from damage 

- mastication of food

- sensing of food