Search results for "Mucosal pellicle"
showing 10 items of 10 documents
Biological films adhering to the oral soft tissues: Structure, composition, and potential impact on taste perception
2018
The role of free-flowing saliva in taste perception is increasingly recognized, but saliva is also present in the mouth as films intimately associated to soft or hard tissues. On mucosal surfaces, particularly on the tongue, the structure and composition of such films (including its microbial constitutive part) may play a particular role in the sense of taste due to their proximity with the taste anatomical structures. This review compiles the current knowledge on the structure of biological films adhering to oral mucosae and on their biochemical and microbiological composition, before presenting possible implications for taste perception. PRACTICAL APPLICATIONS: The understanding of the ro…
The membrane-associated MUC1 improves adhesion of salivary MUC5B on buccal cells. Application to development of an in vitro cellular model of oral ep…
2015
Objectives: The mucosal pellicle is a thin layer of salivary proteins, mostly MUC5B mucins, anchored to epithelial oral cells. This pellicle is involved in protection of oral mucosae against abrasion, pathogenic microorganisms or chemical xenobiotics. The present study aimed at studying the involvement of MUC1 in mucosal pellicle formation and more specifically in salivary MUC5B binding using a cell-based model of oral epithelium. DESIGN: MUC1 mRNAs were not detected in TR146 cells, and therefore a stable cell line named TR146/MUC1 expressing this protein was developed by transfection. TR146 and TR146/MUC1 were incubated with human saliva in order to evaluate retention of MUC5B by epithelia…
Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa.
2020
International audience; The mechanism leading to aroma persistence during eating is not fully described. This study aims at better understanding the role of the oral mucosa in this phenomenon. Release of 14 volatile compounds from different chemical classes was studied after exposure to in vitro models of oral mucosa, at equilibrium by Gas-Chromatography-Flame Ionization Detection (GC-FID) and in dynamic conditions by Proton Transfer Reaction- Mass Spectrometry (PTR-MS). Measurements at equilibrium showed that mucosal hydration reduced the release of only two compounds, pentan-2-one and linalool (p < 0.05), and suggested that cells could metabolize aroma compounds from different chemical fa…
Salivary protein profiles and sensitivity to the bitter taste of caffeine.
2011
WOS: 000298381900008; International audience; The interindividual variation in the sensitivity to bitterness is attributed in part to genetic polymorphism at the taste receptor level, but other factors, such as saliva composition, might be involved. In order to investigate this, 2 groups of subjects (hyposensitive, hypersensitive) were selected from 29 healthy male volunteers based on their detection thresholds for caffeine, and their salivary proteome composition was compared. Abundance of 26 of the 255 spots detected on saliva electrophoretic patterns was significantly different between hypo- and hypersensitive subjects. Saliva of hypersensitive subjects contained higher levels of amylase…
Proteomic characterization of the mucosal pellicle formed in vitro on a cellular model of oral epithelium
2020
The oral mucosal pellicle is a thin lubricating layer generated by the binding of saliva proteins on epithelial oral cells. The protein composition of this biological structure has been to date studied by targeted analyses of specific salivary proteins. In order to perform a more exhaustive proteome characterization of pellicles, we used TR146 cells expressing or not the transmembrane mucin MUC1 and generated pellicles by incubation with human saliva and washing to remove unbound proteins. A suitable method was established for the in vitro isolation of the mucosal pellicle by "shaving" it from the cells using trypsin. The extracts, the washing solutions and the saliva used to constitute the…
Molecular mechanisms of aroma persistence: From noncovalent interactions between aroma compounds and the oral mucosa to metabolization of aroma compo…
2021
International audience; The present study aims to reveal the molecular mechanisms underlying aroma persistence, as it plays a major role in food appreciation and quality. A multidisciplinary approach including ex vivo experiments using a novel model of oral mucosa and saliva as well as in vivo dynamic instrumental and sensory experiments was applied. Ex vivo results showed a reduction in aroma release between 7 and 86% in the presence of the thin layer of salivary proteins covering the oral mucosa (mucosal pellicle). This reduction was explained by hydrophobic interactions involving the mucosal pellicle and by the ability of oral cells and saliva to metabolize specific aroma compounds. The …
A mucosal pellicle modifies the physical properties of epithelial
2017
International audience
International Scanning Probe Microscopy Conference
2016
International audience
Proteomic characterization of the mucosal pellicle formed in vitro on a cellular model of oral epithelium
2019
International audience
Role of mucosa and mucosal pellicle in aroma persistence
2016
International audience