Reorganisation of the Salivary Mucin Network by Dietary Components: Insights from Green Tea Polyphenols

The salivary mucins that include MUC5B (gel-forming) and MUC7 (non-gel-forming) are major contributors to the protective mucus barrier in the oral cavity, and it is possible that dietary components may influence barrier properties. We show how one dietary compound, the green tea polyphenol epigalloc...

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Detalles Bibliográficos
Autores principales: Davies, Heather S., Pudney, Paul D. A., Georgiades, Pantelis, Waigh, Thomas A., Hodson, Nigel W., Ridley, Caroline E., Blanch, Ewan W., Thornton, David J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4180932/
https://www.ncbi.nlm.nih.gov/pubmed/25264771
http://dx.doi.org/10.1371/journal.pone.0108372

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4180932/
https://www.ncbi.nlm.nih.gov/pubmed/25264771
http://dx.doi.org/10.1371/journal.pone.0108372

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