Salivary alpha-amylase and lysozyme levels: a non-invasive technique for measuring parotid vs submandibular/sublingual gland activity.

Abstract

Cannulation procedures have shown that alpha-amylase is produced primarily by the parotid gland, whereas lysozyme is produced mainly by the submandibular and sublingual glands. In this study, the ratio of lysozyme to alpha-amylase was determined in whole human saliva following challenge with various gustatory and mechanical stimuli. Comparison of this ratio with the immediately preceding "baseline" value, and knowledge of the salivary glandular origin of these enzymes, gives an indication of the level of activation of these differing glands. This methodology obviates the need for invasive cannulation techniques. The findings also show that strong taste stimuli, such as salt, activate the submandibular/sublingual glands more as compared to the parotid gland.