Saliva is a multifaceted bodily fluid that is often taken for granted but is indispensable for oral
health and overall well-being in humans. Although mainly comprised of water (99.5%) …

The role of mucoadhesion in the perception and sensory characterisation of food products is
becoming more apparent. Traditionally, mucoadhesives are used to enhance drug …

Objectives To provide an update on our current understanding of how saliva and its various
constituents directly and indirectly affect oral bacteria and thereby play a role in the …

Flavor is one of the main drivers of food consumption and acceptability. It is associated with
pleasure feels during eating. Flavor is a multimodal perception corresponding to the …

The interaction of tannins with salivary proteins is involved in astringency. This paper
focussed on saliva lining oral mucosae, the mucosal pellicle. Using a cell-based model, the …

Different body systems (epidermis, respiratory tract, cornea, oral cavity, and gastrointestinal
tract) are in continuous direct contact with innocuous and/or potentially harmful external …

During the last years, the popularity of saliva has been increasing for its applicability as a
diagnostic fluid. Blood biomarker molecules have to cross the blood-saliva barrier (BSB) in …

Objective The aim of this study is to describe the polymorphic mucin 1 (MUC1), and to
provide an overview of the known complex and multiple functions of MUC1 in normal oral …

The human gastrointestinal (GI) tract has been bestowed with the most difficult task of
protecting the underlying biological compartments from the resident commensal flora and …

Hypothesis: Salivary pellicles ie, thin films formed upon selective adsorption of saliva,
protect oral surfaces against chemical and mechanical insults. Pellicles are also excellent …