Cationic astringents alter the tribological and rheological properties of human saliva and salivary mucin solutions

Biegler, Max; Delius, Judith; Käsdorf, Benjamin T.; Hofmann, Thomas; Lieleg, Oliver

doi:10.1016/j.biotri.2016.03.002

Cited by 46 publications

(31 citation statements)

References 51 publications

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“…The most frequently used instruments and many of the references for each are included below: Rolling‐ball on rotating‐disk (“ball‐on‐disk”) mini traction machine (MTM) PCS Instruments with soft PDMS contact(s), with well‐over 50 food oral processing relevant publications (ca. 30 publications are included in further discussion below). Rotating ball on three‐fixed plates/pins using the Rheo‐tribocell attachment for the modular compact rheometer (MCR) rheometers (Anton Paar, Gratz, Austria) (Baier et al, ; Biegler, Delius, Käsdorf, Hofmann, & Lieleg, ; Carvalho‐da‐Silva, Van Damme, Taylor, Hort, & Wolf, ; Kieserling, Schalow, & Drusch, ; Kim, Wolf, & Baier, ; Krzeminski, Wohlhuter, Heyer, Utz, & Hinrichs, ; Pondicherry, Rummel, & Laeuger, ; Sonne, Busch‐Stockfisch, Weiss, & Hinrichs, ; Steinbach, Guthrie, Smith, Lindgren, & Debon, ). Ring on plate tribo‐rheometry using the Discovery Hybrid Rheometer (TA Instruments) on a rough plastic surface of 3 M Transpore Surgical Tape 1527‐2 (3 M Health Care). (Ng, Nguyen, Bhandari, & Prakash, ; Nguyen, Bhandari, & Prakash, ). Optical tribometer configuration (Dresselhuis et al, ; Dresselhuis, de Hoog, Stuart, & van Aken, ; Liu, Stieger, et al, ; Liu, Stieger, van der Linden, & van de Velde, ). Double‐ball‐on‐plate apparatus attached to MCR rheometers (Goh, Versluis, Appelqvist, & Bialek, ; Joyner et al, ; Joyner, Pernell, & Daubert, ; Joyner, Pernell, & Daubert, ). Plate on three balls (based on a modified texture analyzer (TA‐XT2, TA Instruments) (Chen, Liu, & Prakash, ; Morell, Chen, & Fiszman, ; Sanahuja, Upadhyay, Briesen, & Chen, ), including consideration for stick–slip (Sanahuja et al ()). High frequency reciprocating rig (HFRR) PCS Instrument UK (Tsui, Tandy, Myant, Masen, & Cann, ), and reciprocating pin‐on‐disk (TriboLab, Bruker, Germany) (van Stee, de Hoog, & van de Velde, ). Rotating shaft with sliding bar (de Hoog, Prinz, Huntjens, Dresselhuis, & van Aken, ; Prinz, de Wijk, & Huntjens, ). …”

Section: Soft‐tribology Measurement Systemsmentioning

confidence: 99%

“…The complexation process and the nature of the PRPs interacting with the phenolic compounds can be influenced by the presence of carbohydrates (Soares, Mateus, & de Freitas, ), concentration of alcohol (McRae, Ziora, Kassara, Cooper, & Smith, ) and nature and concentration of the tannins (Soares, Sousa, Mateus, & de Freitas, ; Soares, Vitorino, et al, ). PRPs are not the only proteins complexing and precipitating under the influence of astringent compounds: for instance mucins have also been shown to precipitate in the presence of polyphenols (Davies et al, ), beta‐lactoglobulin (Vardhanabhuti et al, ) chitosan (Luck et al, ) or cationic compounds (Biegler et al, ).…”

Section: Linking Tribology Measurements To Sensory Attributesmentioning

confidence: 99%

“…Therefore, the tribological response of the salivary film upon addition of astringent compounds has been the main focus of the studies in this area. In a recent study, loss of lubrication was shown for saliva and purified salivary mucins upon exposure to a series of cationic astringent compounds (chitosan, Fe 2 [SO 4 ] 3 , AlCl 3, and lysozyme) (Biegler et al, ), which was attributed to mucin complexation with the astringent compounds to various degrees. A more recent study relating the tribology and sensory perception of astringency in red wines shows a correlation between the friction at a sliding speed of 0.075 mm/s (Brossard, Cai, Osorio, Bordeu, & Chen, ).…”

Section: Linking Tribology Measurements To Sensory Attributesmentioning

confidence: 99%

See 2 more Smart Citations

Tribology and its growing use toward the study of food oral processing and sensory perception

Shewan

Pradal

Stokes

2019

Journal of Texture Studies

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Here we provide a comprehensive review of the knowledge base of soft tribology, the study of friction, lubrication, and wear on deformable surfaces, with consideration for its application toward oral tribology and food lubrication. Studies on “soft‐tribology” have emerged to provide knowledge and tools to predict oral behavior and assess the performance of foods and beverages. We have shown that there is a comprehensive set of fundamental literature, mainly based on soft contacts in the Mini‐traction machine with rolling ball on disk configuration, which provides a baseline for interpreting tribological data from complex food systems. Tribology‐sensory relationships do currently exist. However, they are restricted to the specific formulations and tribological configuration utilized, and cannot usually be applied more broadly. With a careful and rigorous formulation/experimental design, we envisage tribological tools to provide insights into the sensory perception of foods in combination with other in vitro technique such as rheology, particle sizing or characterization of surface interactions. This can only occur with the use of well characterized tribopairs and equipment; a careful characterization of simpler model foods before considering complex food products; the incorporation of saliva in tribological studies; the removal of confounding factors from the sensory study and a global approach that considers all regimes of lubrication.

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Section: Soft‐tribology Measurement Systemsmentioning

confidence: 99%

Section: Linking Tribology Measurements To Sensory Attributesmentioning

confidence: 99%

Section: Linking Tribology Measurements To Sensory Attributesmentioning

confidence: 99%

See 1 more Smart Citation

Tribology and its growing use toward the study of food oral processing and sensory perception

Shewan

Pradal

Stokes

2019

Journal of Texture Studies

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“…They play a key role not only in the lubrication properties of the tear fluid but also in the lubricity of other wet epithelia in the human body, including the gastrointestinal and vaginal tract . Owing to their ability to bind many water molecules and to adsorb various surfaces, mucins serve as excellent boundary lubricants both in physiological and artificial tribological systems …”

Section: Introductionmentioning

confidence: 99%

Mucin Coatings Prevent Tissue Damage at the Cornea–Contact Lens Interface

Winkeljann

Boettcher

Balzer

et al. 2017

Adv Materials Inter

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With a prevalence of more than 10%, keratoconjunctivitis sicca (commonly known as dry eye syndrome) is one of the most frequent forms of ocular diseases; among contact lens wearers, this condition occurs even more often. Key components of the protective tear film are mucins, large glycoproteins that serve as molecular lubricants on many epithelial body surfaces. It is likely that, in the absence of a proper mucinous lubrication layer on the cornea surface, increased friction and tissue damage induced by contact lens sliding lead to discomfort. Herein, it is shown that purified gastric mucins efficiently prevent damage on the cornea, when they are used as a solution for cornea lubrication or as a molecular layer for contact lens coating. Furthermore, these results suggest that such a mucin coating also improves the performance of state‐of‐the‐art hydrogel lenses, which are designed to provide an auto‐lubrication mechanism upon contact with the eye. Thus, eye drops or contact lens storage solutions containing purified gastric mucins could be a great tool in fighting ocular dryness.

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“…Both, storage and loss modulus reached a plateau-like state after ~60 min. This plateau value of G' was ~ 10 kPa, which is several orders of magnitude higher than the elastic modulus of an uncrosslinked, entangled mucin solution 31 . A frequency sweep performed after the viscoelastic moduli have reached plateaus demonstrated that the system appears indeed to be efficiently and covalently cross-linked ( Figure 2B).…”

Section: The Glycan Composition Of Muc Gels Can Be Modulated By Enzymmentioning

confidence: 73%

Mucin hydrogel glyco-modulation to investigate immune activity of mucin glycans

Yan

Hjorth

Winkeljann

et al. 2019

Preprint

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Mucins are multifunctional glycosylated proteins that are increasingly investigated as building blocks of novel biomaterials. Once assembled into hydrogels (Muc gels), mucins were shown to modulate the recruitment and activation of immune cells and avoid fibrous encapsulation in vivo.However, nothing is known about the early immune response to Muc gels. This study characterizes the response of macrophages, important orchestrators of the material-mediated immune response, over the first 7 days in contact with Muc gels. The role of mucin-bound sialic acid sugar residues was investigated by first enzymatically cleaving the sugar, then assembling the mucin variants into covalently crosslinked hydrogels with rheological and surface nanomechanical properties similar to non-modified Muc gels. Results with THP1 and human primary peripheral blood monocytesderived macrophages were strikingly consistent and showed that Muc gels transiently activate the expression of both pro-inflammatory and anti-inflammatory cytokines and cell surface markers, with a maximum on the first day and loss of the effect after 7 days. The activation was sialic aciddependent for a majority of the markers followed. The pattern of gene expression, protein expression, and functional measurements did not strictly correspond to M1 or M2 macrophage phenotypes. This study highlights the complex early events in macrophage activation in contact with mucin materials and the importance of sialic acid residues in such a response. The enzymatic glyco-modulation of Muc gels appears as a useful tool to help understand the biological functions of specific glycans on mucins which can further inform on their use in various biomedical applications.

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Cationic astringents alter the tribological and rheological properties of human saliva and salivary mucin solutions

Cited by 46 publications

References 51 publications

Tribology and its growing use toward the study of food oral processing and sensory perception

Tribology and its growing use toward the study of food oral processing and sensory perception

Mucin Coatings Prevent Tissue Damage at the Cornea–Contact Lens Interface

Mucin hydrogel glyco-modulation to investigate immune activity of mucin glycans

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