Oral bio-interfaces: Properties and functional roles of salivary multilayer in food oral processing

Mu, Ruojun; Chen, Jianshe

doi:10.1016/j.tifs.2023.01.003

Cited by 7 publications

(2 citation statements)

References 95 publications

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“…Our results support the hypothesis of Chang et al, who suggested that a decrease in MUC1 expression may lead to reduced oral mucosal defences, possibly due to decreased lubrication 43 . Our ndings agree with the insights presented by Mu and Chen in their review 44 underscoring that interactions between MUC1 and other salivary mucins could result in the establishment of an initial lubricating layer.…”

Section: Resultssupporting

confidence: 91%

Exploring the role of the MUC1 mucin in human oral lubrication by tribological in vitro studies

Ammam,

Pailler-Mattéi,

Ouillon

et al. 2024

Preprint

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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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Section: Resultssupporting

confidence: 91%

Exploring the role of the MUC1 mucin in human oral lubrication by tribological in vitro studies

Ammam,

Pailler-Mattéi,

Ouillon

et al. 2024

Preprint

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“…Oral processing, the process of food being masticated, moistened, and enveloped into boluses by saliva and then ingested, plays a crucial role in the formation of food taste ( 13 ). Oral food processing involves food dynamics, oral physiology, and sensory psychology and has emerged as a burgeoning subfield of research in food science in recent years ( 14 ). Response surface methodology (RSM) is frequently used in food processing to ascertain the most optimal processing conditions ( 15 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasonic treatment on the quality of Mianning ham

et al. 2023

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This paper investigates the optimal process for ultrasonic desalination of Mianning ham. The study analyzed various factors such as ultrasonic treatment time, temperature, and power to determine their impact on the rate of desalination of hams. A single factor test was conducted to study the rate of desalination. Further, A Box-Behnken experimental design was used to evaluate the effect of Mianning ham desalination. The design examined the impacts of ultrasound on the physicochemical properties, texture, and sensory of the ham. Response surface processing group underwent oral processing to determine the optimal ultrasonic treatment conditions with the highest acceptance level. The results show that the best conditions were: ultrasonic time 84.56 min, ultrasonic temperature 40.35°C, and ultrasonic power 150.85 W. The average desalination rate of the ham under the optimal conditions was 25.93% ± 0.69%, and the hardness was 4.48 N ± 0.62 N. Overall, this process significantly improved the desalination rate, texture, and sensory quality of Mianning ham, providing solid theoretical support for desalination processing at the back end of ham.

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Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins

Zhou,

Ou,

Shen

et al. 2024

Food Chemistry

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Oral bio-interfaces: Properties and functional roles of salivary multilayer in food oral processing

Cited by 7 publications

References 95 publications

Exploring the role of the MUC1 mucin in human oral lubrication by tribological in vitro studies

Exploring the role of the MUC1 mucin in human oral lubrication by tribological in vitro studies

Effect of ultrasonic treatment on the quality of Mianning ham

Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins

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