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Saliva is a mixture of aqueous lipids, mucins and other bioactive molecules coatings found in the oral cavity(do you mean molecules that coates the oral cavity or ?). These compounds are essential for the activity of saliva, including texture perception, protection, surface lubrication and mouthfeel (1). According to assertions made by Vijay, Inui, Dodds, Proctor, and Carpenter (39), mucins are compounded depending on several factors such as ionic strength and PH (how are mucins dependent of ionic strength or pH – can we give an example ? or just a sentence that state the fact). Moreover, these compounds have been shown to contribute to the rheological activities of the saliva and may also serve as essential surface proteins (2). Bonifait, Chandad, Grenier (8) reported that most bacterial strains were capable of surviving in saliva and also induced Lactobacillus spp as a result of the pH provided the (by the saliva?) saliva to these microorganisms. Similar findings were reported by Montalto et al. (10) where probiotics were shown to significantly increase the salivary counts of Lactobacillus as a result of the modulating effects (what is the modulating effects of salivary pH? I don’t understand this – can you explain a bit further ?) of the salivary PH. According to Islas-Granillo et al. (3), saliva has the capacity to act as a buffer system against acidic production by microbes or ingested acids due to its basic nature. In this regard, there is the maintenance of a constant PH for optimal activity of several enzymes.
A study conducted by Islas-Granillo et al. (3) highlighted a positive correlation between cariogenic bacteria and the quantity of plaque which ultimately resulted in the risk of dental caries development. These factors were, however, dependent on the buffering and pH characteristics of saliva in the oral cavity. Nonetheless, a contradictory finding was reported by Nase et al. (35) which ascertained that Lactobacillus to be protective against the development of dental caries by inhibiting cariogenic organisms in the saliva. Jawed et al. (44) ascertained that several salivary parameters