Modification of salivary multilayer for improved oral lubrication

IF 15.4 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Trends in Food Science & Technology Pub Date : 2025-01-01 Epub Date: 2024-11-07 DOI:10.1016/j.tifs.2024.104782
Pingping Tan , Huanglong Lin , Yuanbo Zhong , Jianshe Chen , Ruojun Mu
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Abstract

Background

Modification of saliva film effectively enhances lubrication for both dry-mouth patients and healthy individuals. This process focuses on altering the salivary multilayer in mouth by adjusting mucin interactions to alleviate oral dryness. The structure and properties of mucins, polymers, and physiological factors – such as lubricity, papillae height, and tongue density – are all related to the success of these modifications. In this review, we present three methods (physical, chemical, and physiological) with distinct lubrication effects.

Scope and approach

We discuss three modifications (electrostatic attraction, covalent grafting, and laser therapy) of the salivary multilayer that enhance lubrication at sliding interfaces in the oral cavity. This review provides insights into oral lubrication, addressing key questions: what lubrication is, why do we need oral lubrication, and how can we achieve optimal oral lubrication. Advanced techniques for elucidating interfacial adsorption and the applications of surface modifications are also emphasized.

Key findings and conclusions

Modulating salivary multilayer is a promising approach to enhance lubrication and create a more comfortable eating experience. This strategy is vital for both food scientists and healthcare professionals, as it helps reduce oral friction and alleviate dry mouth symptoms. The interaction of mucins in salivary film is a key for effective modification. In this review, the effectiveness of chemical grafting outperforms electrostatic attraction on xerostomia, providing more durable lubrication. Low-level laser lightning is another therapy for salivary gland dysfunction. We aim to inspire innovative designs for artificial saliva and biomimetic devices through these modifications at oral bio-interfaces, ultimately improving salivary hypofunction and addressing mechanistic challenges in oral lubrication.
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改良唾液多层膜改善口腔润滑
唾液膜的修饰可以有效地提高口腔干燥患者和健康人的润滑能力。这个过程主要是通过调节黏液蛋白的相互作用来改变口腔唾液的多层结构,从而缓解口腔干燥。粘蛋白、聚合物的结构和性质以及生理因素——如润滑性、乳头高度和舌密度——都与这些修饰的成功有关。在这篇综述中,我们介绍了三种不同的润滑方法(物理、化学和生理)。我们讨论了三种改进(静电吸引、共价嫁接和激光治疗)的唾液多层膜,以增强口腔滑动界面的润滑。这篇综述提供了对口腔润滑的见解,解决了关键问题:润滑是什么,为什么我们需要口腔润滑,以及如何实现最佳的口腔润滑。强调了界面吸附的最新研究技术和表面修饰的应用。主要发现和结论调节唾液多层是一种很有前途的方法,可以增强润滑,创造更舒适的饮食体验。这一策略对食品科学家和医疗保健专业人员都至关重要,因为它有助于减少口腔摩擦,缓解口干症状。唾液膜黏液蛋白的相互作用是有效修饰的关键。在本综述中,化学接枝的有效性优于静电吸引对口干症,提供更持久的润滑。低强度激光闪电是治疗唾液腺功能障碍的另一种方法。我们的目标是通过这些口腔生物界面的修饰,激发人工唾液和仿生装置的创新设计,最终改善唾液功能减退,解决口腔润滑的机制挑战。
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来源期刊
Trends in Food Science & Technology
Trends in Food Science & Technology 工程技术-食品科技
CiteScore
32.50
自引率
2.60%
发文量
322
审稿时长
37 days
期刊介绍: Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.
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