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In the context of the oral cavity, an organic layer known as the mucosal pellicle (MP) adheres to the surface of the oral epithelium, playing a pivotal role in lubricating and safeguarding oral tissues. The formation of the MP is driven by interactions between a transmembrane mucin known as MUC1, located on the oral epithelium, and salivary secreted mucin, namely MUC5B and MUC7. This study aimed to investigate the function of MUC1 and the influence of its structure on MP lubrication properties. We proposed a novel methodology to study oral lubrication based on four different models of oral epithelium on which we conducted in vitro tribological studies. These models expressed varying forms of MUC1, each possessing on of the distinct domain constituting the mucin. Mechanical parameters were used as indicators of lubrication efficiency and, consequently, of the role played by MUC1 in oral lubrication. The results from the tribological tests revealed that the presence of full MUC1 resulted in enhanced lubrication. Furthermore, the structure of MUC1 protein drive the lubrication. In conclusion, the mechanical tests conducted on our epithelium models demonstrated that MUC1 actively participates in epithelium lubrication by facilitating the formation of the MP.
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http://dx.doi.org/10.1038/s41598-024-82176-2 | DOI Listing |
J Texture Stud
October 2025
College of Automation Engineering, Northeast Electric Power University, Jilin, China.
Astringency is a complex oral sensation characterized by dryness and constriction in the mouth. It is typically induced by polyphenol-rich foods and beverages such as wine and tea. The quantitative assessment of astringency intensity has become a prominent research focus in the food science field.
View Article and Find Full Text PDFPLoS One
September 2025
School of Dental, Health and Care Professions, University of Portsmouth, Portsmouth, United Kingdom.
This study investigates the impact of a sweetened acidic beverage, an apple juice (J) consumption on the tribological properties, viscoelasticity, and protein concentration/ composition of human saliva. Using a combination of tribological measurements, quartz crystal microbalance with dissipation monitoring (QCM-D), and protein analysis, we assessed how J may affect saliva's lubricating behaviour and adsorbed salivary film characteristics compared to water (control). Tribological results revealed that saliva (collected from 32 healthy adults) exposed to water or J exhibited increased friction when compared to unstimulated whole mouth saliva (uWMS), particularly within the boundary lubrication regime.
View Article and Find Full Text PDFCureus
July 2025
Urology, Hospital Angeles Metropolitano, Mexico City, MEX.
Penile strangulation is a rare urological emergency that can lead to severe complications such as ischemia, necrosis, and urethral injury. We present a case of a 76-year-old man who presented to the emergency department with severe penile pain and swelling after applying five metallic rings to enhance erection during sexual intercourse. The patient had a history of erectile dysfunction and had been using phosphodiesterase inhibitors with a moderate response.
View Article and Find Full Text PDFFood Chem
August 2025
Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China. Electronic address:
Growing demand for alternative proteins has spurred research into microbial proteins, particularly Fusarium venenatum mycoprotein (MP). Naturally encapsulated within rigid fungal cell walls, MP requires efficient extraction to liberate intracellular protein for nutritional and functional applications. High-pressure homogenization (0-120 MPa) enhanced cell wall disruption and protein extraction, increasing protein content (47.
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
September 2025
Teagasc Food Research Centre, Fermoy, Ireland.
The integration of water into food systems as water-in-oil (W/O) high internal phase emulsions (HIPEs) offers a promising approach to reduce fat content and facilitate bioactive delivery. However, their thermodynamic instability, driven by extensive interfacial areas and mobile water phases, poses significant formulation challenges. It is significant to develop clean-label stabilizers to replace synthetic surfactants to stabilize W/O HIPEs.
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