Publications by authors named "Clement Nivet"
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.
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- * A study used TR146 cells, which lack MUC1, to examine how different MUC1 isoforms affect MP formation; it found that MUC1 expression boosted MUC5B adsorption regardless of the specific structure of MUC1 isoforms.
- * Advanced techniques revealed that MUC1 expression altered the chemical properties on the cell surface, indicating hydrophobic interactions play a key role in how MUC1 and salivary proteins interact.
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 functional integration of information from the chemical senses: olfaction, gustation, and nasal and oral somatosensory inputs.
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