Aqueous lubrication by fractionated salivary proteins: Synergistic interaction of mucin polymer brush with low molecular weight macromolecules

Yakubov, Gleb E.; Macáková, Lubica; Wilson, Stephen W.; Windust, J.; Stokes, Jason R.

doi:10.1016/j.triboint.2014.12.025

Cited by 64 publications

(53 citation statements)

References 54 publications

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“…This could be in part to a slight increase in the apparent viscosity but likely dominated by the ability for salivary proteins i.e. mucins to act as an effective boundary lubricant 41 . In summary, tribology evaluation of the semi-solids has been able to clearly and significantly discriminate semi-solid emulsion gels i.e.…”

Section: Soft Cream Cheesementioning

confidence: 99%

Relating rheology and tribology of commercial dairy colloids to sensory perception

et al. 2017

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ARTICLEThis journal is © The Royal Society of Chemistry 20xxJ. Name., 2013, 00, 1-3 | 1 This study aims to investigate the relationship between rheological and tribological properties of commercial full fat and fatfree/ low fat versions of liquid and soft solid colloidal systems (milk, yoghurt, soft cream cheese) with their sensory properties. Oscillatory measurements (strain, frequency), flow curves and tribological measurements (lubrication behaviour using Stribeck analysis) were conducted. Oral condition was mimicked using artificial saliva at 37 C. Discrimination test was conducted by 63 untrained consumers, followed by a qualitative questionnaire. Consumers significantly discriminated the fat-free/low fat from the full fat versions (p<0.01 -free samples. Flow behaviour of both versions of milk showed overlapping trends with no significant differences identified both in absence and presence of saliva (p>0.05). Full fat and fat free yoghurts had similar yielding behaviour and elastic modulus (G'), even in simulated oral conditions. However, in case of G low fat counterpart. Even in presence of artificial saliva, there was slight but significant difference in viscoelasticity between the cream cheese variants depending on fat content (p<0.05). Stribeck curve analyses showed that at lower entrainment velocities (1 100 mm/s), both full fat yoghurt and soft cream cheese exhibited a significantly lower traction coefficient when compared to fat-free/low fat versions (p<0.05), which might be attributed to the lubricating effect of the coalesced fat droplets. Surprisingly, whole and skim milks showed no significant difference in traction coefficients irrespective of the entrainment speeds (p>0.05). Results suggest that sensory distinction between fat-free and full fat versions, particularly in semi-solid systems could be better predicted by lubrication data as compared to bulk rheology. .

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Section: Soft Cream Cheesementioning

confidence: 99%

Relating rheology and tribology of commercial dairy colloids to sensory perception

et al. 2017

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“…The dependencies seen here can be explained by the formation of adsorptive boundary films on sliding surfaces, which are capable of reducing the coefficient of friction [29,43]. These films are built of organic ingredients of saliva and its substitutes, mainly glycoproteins, including mucins.…”

Section: Resultsmentioning

confidence: 91%

Fretting and Fretting Corrosion Processes of Ti6Al4V Implant Alloy in Simulated Oral Cavity Environment

2020

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The paper presents the results of in vitro studies of fretting and fretting corrosion processes of Ti6Al4V implant alloy in the environment of natural saliva and self-made mucin-based artificial saliva solutions. The study was performed on a specially designed fretting pin-on-disc tester, which was combined with a set used for electrochemical research. The open circuit potential measurements and potentiodynamic method were used for corrosion tests. The worn surfaces were subjected to microscopic observations and an evaluation of wear. Results were interpreted using the dissipated energy and third-body approaches. The X-ray diffraction analysis showed that titanium oxides constitute over 80% of the friction products. Special attention was paid to the role of saliva and its substitutes, which in certain cases can lead to the intensification of fretting wear. On the basis of the received results, a new phenomenological model of fretting corrosion processes was proposed. This model involves the formation of an abrasive paste that is a combination of metal oxides and the organic components of saliva.

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“…lateral sensitivity is calculated using a non-contact calibration procedure (Wagner, Cheng & Vezenov, 2011). For a few cantilevers the reference cantilever method was applied (Yakubov, Macakova, Wilson, Windust & Stokes, 2015) and deviations did not exceed 30%.…”

Section: Imaging and Lateral Force Microscopy Using Manipulation Controlmentioning

confidence: 99%

Probing adhesion between nanoscale cellulose fibres using AFM lateral force spectroscopy: The effect of hemicelluloses on hydrogen bonding

Dolan

Cartwright

Bonilla

et al. 2019

Carbohydrate Polymers

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Aqueous lubrication by fractionated salivary proteins: Synergistic interaction of mucin polymer brush with low molecular weight macromolecules

Cited by 64 publications

References 54 publications

Relating rheology and tribology of commercial dairy colloids to sensory perception

Relating rheology and tribology of commercial dairy colloids to sensory perception

Fretting and Fretting Corrosion Processes of Ti6Al4V Implant Alloy in Simulated Oral Cavity Environment

Probing adhesion between nanoscale cellulose fibres using AFM lateral force spectroscopy: The effect of hemicelluloses on hydrogen bonding

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