Structure Response of Preadsorbed Saliva Pellicle to the Interaction between Dairy and Saliva Protein

Using the surface characterization techniques of quartz crystal microbalance with dissipation, atomic force microscopy, and scanning electron microscopy, the structure of the salivary pellicle was investigated before and after it was exposed to dairy proteins, including micellar casein, skim milk, whey protein isolate (WPI), and a mixture of skim milk and WPI. We have shown that the hydration, viscoelasticity, and adsorbed proteinaceous mass of a preadsorbed salivary pellicle on a PDMS surface are greatly affected by the type of dairy protein. After interaction with whey protein, the preadsorbed saliva pellicle becomes softer. However, exposure of the saliva pellicle to micellar casein causes the pellicle to partially collapse, which results in a thinner and more rigid surface layer. This structure change correlates with the measured lubrication behavior when the saliva pellicle is exposed to dairy proteins. While previous studies suggest that whey protein is the main component in milk to interact with salivary proteins, our study indicates interactions with casein are more important. The knowledge gained here provides insights into the mechanisms by which different components of dairy foods and beverages contribute to mouthfeel and texture perception, as well as influence oral hygiene.

Research in methodologies for modelling the oral cavity

The paper aims to explore the current state of understanding surrounding in silico oral modelling. This involves exploring methodologies, technologies and approaches pertaining to the modelling of the whole oral cavity; both internally and externally visible structures that may be relevant or appropriate to oral actions. Such a model could be referred to as a 'complete model' which includes consideration of a full set of facial features (i.e. not only mouth) as well as synergistic stimuli such as audio and facial thermal data. 3D modelling technologies capable of accurately and efficiently capturing a complete representation of the mouth for an individual have broad applications in the study of oral actions, due to their cost-effectiveness and time efficiency. This review delves into the field of clinical phonetics to classify oral actions pertaining to both speech and non-speech movements, identifying how the various vocal organs play a role in the articulatory and masticatory process. Vitaly, it provides a summation of 12 articulatory recording methods, forming a tool to be used by researchers in identifying which method of recording is appropriate for their work. After addressing the cost and resource-intensive limitations of existing methods, a new system of modelling is proposed that leverages external to internal correlation modelling techniques to create a more efficient models of the oral cavity. The vision is that the outcomes will be applicable to a broad spectrum of oral functions related to physiology, health and wellbeing, including speech, oral processing of foods as well as dental health. The applications may span from speech correction, designing foods for the aging population, whilst in the dental field we would be able to gain information about patient's oral actions that would become part of creating a personalised dental treatment plan.

The European Polysaccharide Network of Excellence (EPNOE) research roadmap 2040: Advanced strategies for exploiting the vast potential of polysaccharides as renewable bioresources

Polysaccharides are among the most abundant bioresources on earth and consequently need to play a pivotal role when addressing existential scientific challenges like climate change and the shift from fossil-based to sustainable biobased materials. The Research Roadmap 2040 of the European Polysaccharide Network of Excellence (EPNOE) provides an expert's view on how future research and development strategies need to evolve to fully exploit the vast potential of polysaccharides as renewable bioresources. It is addressed to academic researchers, companies, as well as policymakers and covers five strategic areas that are of great importance in the context of polysaccharide related research: (I) Materials & Engineering, (II) Food & Nutrition, (III) Biomedical Applications, (IV) Chemistry, Biology & Physics, and (V) Skills & Education. Each section summarizes the state of research, identifies challenges that are currently faced, project achievements and developments that are expected in the upcoming 20 years, and finally provides outlines on how future research activities need to evolve.

Comparative hydrodynamic and nanoscale imaging study on the interactions of teicoplanin-A2 and bovine submaxillary mucin as a model ocular mucin

Glycopeptide antibiotics are regularly used in ophthalmology to treat infections of Gram-positive bacteria. Aggregative interactions of antibiotics with mucins however can lead to long exposure and increases the risk of resistant species. This study focuses on the evaluation of potential interactions of the last line of defence glycopeptide antibiotic teicoplanin with an ocular mucin model using precision matrix free hydrodynamic and microscopic techniques: sedimentation velocity in the analytical ultracentrifuge (SV-AUC), dynamic light scattering (DLS) and atomic force microscopy (AFM). For the mixtures of teicoplanin at higher doses (1.25 mg/mL and 12.5 mg/mL), it was shown to interact and aggregate with bovine submaxillary mucin (BSM) in the distributions of both sedimentation coefficients by SV-AUC and hydrodynamic radii by DLS. The presence of aggregates was confirmed by AFM for higher concentrations. We suggest that teicoplanin eye drop formulations should be delivered at concentrations of < 1.25 mg/mL to avoid potentially harmful aggregations.

DEFECTIVE KERNEL1 regulates cellulose synthesis and affects primary cell wall mechanics

The cell wall is one of the defining features of plants, controlling cell shape, regulating growth dynamics and hydraulic conductivity, as well as mediating plants interactions with both the external and internal environments. Here we report that a putative mechanosensitive Cys-protease DEFECTIVE KERNEL1 (DEK1) influences the mechanical properties of primary cell walls and regulation of cellulose synthesis. Our results indicate that DEK1 is an important regulator of cellulose synthesis in epidermal tissue of Arabidopsis thaliana cotyledons during early post-embryonic development. DEK1 is involved in regulation of cellulose synthase complexes (CSCs) by modifying their biosynthetic properties, possibly through interactions with various cellulose synthase regulatory proteins. Mechanical properties of the primary cell wall are altered in DEK1 modulated lines with DEK1 affecting both cell wall stiffness and the thickness of the cellulose microfibril bundles in epidermal cell walls of cotyledons.

Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation

This study aims to understand possible effects of flavour compounds on the structure and conformation of endogenous proteins. Using methyl anthranilate (a grape flavour compound added to drinks, confectionery, and vape-liquids) and bovine serum albumin (BSA, a model serum protein) we designed experimental investigations using analytical ultracentrifugation, size exclusion chromatography small angle X-ray scattering, and fluorescence spectroscopy to reveal that methyl anthranilate spontaneously binds to BSA (ΔG°, ca. -21 KJ mol^-1) which induces a conformational compactness (ca. 10 %) in the monomer structure. Complementary molecular modelling and dynamics simulations suggested the binding occurs at Sudlow II of BSA via establishment of hydrogen bonds with arginine⁴⁰⁹, lysine⁴¹³ and serine⁴⁸⁸ leading to an increased conformational order in domains IA, IIB and IIIB. This work aims to set the foundation for future research on flavour-protein interactions and offer new sets of opportunities for understanding the effects of small compounds on protein structure.

Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance

It has become apparent that beer (both alcoholic and nonalcoholic) contains appreciable amounts of non-starch polysaccharides, a broad subgroup of dietary fiber. It is worth noting that the occurrence of non-starch polysaccharides in alcoholic beer does not imply this should be consumed as a source of nutrition. But the popularity of nonalcoholic beer is growing, and the lessons learnt from non-starch polysaccharides in brewing can be largely translated to nonalcoholic beer. For context, we briefly review the origins of dietary fiber, its importance within the human diet and the significance of water-soluble dietary fiber in beverages. We review the relationship between non-starch polysaccharides and brewing, giving focus to the techniques used to quantify non-starch polysaccharides in beer, how they affect the physicochemical properties of beer and their influence on the brewing process. The content of non-starch polysaccharides in both regular and low/nonalcoholic beer ranges between 0.5 - 4.0 g/L and are predominantly composed of arabinoxylans and β-glucans. The process of malting, wort production and filtration significantly affect the soluble non-starch polysaccharide content in the final beer. Beer viscosity and turbidity are strongly associated with the content of non-starch polysaccharides.

Development of a separated-dough method and flour/starch replacement in gluten free crackers by cellulose and fibrillated cellulose

Two strategies were combined and applied in this study to achieve a desired structure and texture of gluten free crackers and to reduce the calorie content. The first strategy is increasing structural heterogeneity of crackers and doughs and a separated-dough method was developed. A butter dough and a water dough were prepared separately and mixed together and the influence of mixing time was investigated. In the second strategy, which is the incorporation of a structuring material, powdered cellulose and fibrillated cellulose were incorporated in formulation to replace flour and pregelatinised starch with enhanced health benefits of low calorie and high fibre. Powdered cellulose played the role of the skeleton of the gluten free crackers. A laminar structure was observed in crackers when powdered cellulose was initially added to the butter dough. The crackers exhibit high thickness, hardness and fracturability and sharp sound emission which are typically observed in wheat crackers. Pregelatinised starch can be replaced by fibrillated cellulose at a lower addition level.

Depletion of HP1α alters the mechanical properties of MCF7 nuclei

Within the nucleus of the eukaryotic cell, DNA is partitioned into domains of highly condensed, transcriptionally silent heterochromatin and less condensed, transcriptionally active euchromatin. Heterochromatin protein 1α (HP1α) is an architectural protein that establishes and maintains heterochromatin, ensuring genome fidelity and nuclear integrity. Although the mechanical effects of changes in the relative amount of euchromatin and heterochromatin brought about by inhibiting chromatin-modifying enzymes have been studied previously, here we measure how the material properties of the nuclei are modified after the knockdown of HP1α. These studies were inspired by the observation that poorly invasive MCF7 breast cancer cells become more invasive after knockdown of HP1α expression and that, indeed, in many solid tumors the loss of HP1α correlates with the onset of tumor cell invasion. Atomic force microscopy (AFM), optical tweezers (OT), and techniques based on micropipette aspiration (MA) were each used to characterize the mechanical properties of nuclei extracted from HP1α knockdown or matched control MCF7 cells. Using AFM or OT to locally indent nuclei, those extracted from MCF7 HP1α knockdown cells were found to have apparent Young's moduli that were significantly lower than nuclei from MCF7 control cells, consistent with previous studies that assert heterochromatin plays a major role in governing the mechanical response in such experiments. In contrast, results from pipette-based techniques in the spirit of MA, in which the whole nuclei were deformed and aspirated into a conical pipette, showed considerably less variation between HP1α knockdown and control, consistent with previous studies reporting that it is predominantly the lamins in the nuclear envelope that determine the mechanical response to large whole-cell deformations. The differences in chromatin organization observed by various microscopy techniques between the MCF7 control and HP1α knockdown nuclei correlate well with the results of our measured mechanical responses and our hypotheses regarding their origin.

Viscoelasticity of non-colloidal hydrogel particle suspensions at the liquid-solid transition

Suspensions of soft particles transition from a viscous fluid to a soft material upon increases in phase volume. The criteria defining the transition to this jammed state are difficult to define due to the porous and deformable nature of soft particles. Here, we characterise the rheology of aqueous suspensions of industrially relevant non-colloidal, polydisperse, frictional agarose microgels and evaluate shear and viscoelastic behaviour across a range of phase volumes from the dilute regime to the highly concentrated regime. In order to model the viscoelastic response of suspensions without free fitting parameters, the random close packing volume fraction (φrcp) and the particle modulus are determined, respectively, from particle size distribution measurements and direct measurements of reduced elastic modulus of individual particles (Erp) using Atomic Force Microscopy. It is found that at φrcp, previously shown to correspond to divergence of the viscosity, also corresponds to the suspension transition from a viscous to viscoelastic fluid. However, the transition to a jammed solid-like state (φj) occurs at phase volumes exceeding this value (i.e. φj > φrcp). The suspension modulus and its sudden growth at φj are well-predicted by the Evans and Lips model that incorporates the Erp of the hydrogel particles. This rheological behaviour showing a dual transition is reminiscent of two families of systems: (i) colloidal suspensions and (ii) frictional-adhesive non-colloidal suspensions. However, it does not strictly follow either case. We propose that the width of the transition region is dictated by frictional contact, particle size distribution and particle modulus, and plan to further probe this in future work.

Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour

Food flavour ingredients are required by law to obtain prior approval from regulatory bodies, such as the U.S. Food and Drug Administration (FDA) or the European Food Safety Authority (EFSA) in terms of toxicological data and intended use levels. However, there are no regulations for labelling the type and concentration of flavour additives on the product, primarily due to their low concentration in food and generally recognised as safe (GRAS) status determined by the flavour and extract manufacturers' association (FEMA). Their status for use in e-cigarettes and other vaping products challenges these fundamental assumptions, because their concentration can be over ten-thousand times higher than in food, and the method of administration is through inhalation, which is currently not evaluated by the FEMA expert panel. This work provides a review of some common flavour ingredients used in food and vaping products, their product concentrations, inhalation toxicity and aroma interactions reported with different biological substrates. We have identified several studies, which suggest that the high concentrations of flavour through inhalation may pose a serious health threat, especially in terms of their cytotoxicity. As a result of the wide range of possible protein-aroma interactions reported in our diet and metabolism, including links to several non-communicable diseases, we suggest that it is instrumental to update current flavour- labelling regulations, and support new strategies of understanding the effects of flavour uptake on the digestive and respiratory systems, in order to prevent the onset of future non-communicable diseases.

The Effect of Dissolved Gases on the Short-Range Attractive Force between Hydrophobic Surfaces in the Absence of Nanobubble Bridging

The short-range attractive forces between hydrophobic surfaces are key factors in a wide range of areas such as protein folding, lipid self-assembly, and particle-bubble interaction such as in industrial flotation. Little is certain about the effect of dissolved (well-controlled) gases on the interaction forces, in particular in those systems where the formation of surface nanobubble bridges is suppressed. Here, we probe the short-range attractive force between hydrophobized silica surfaces in aqueous solutions with varying but well-controlled isotherms of gas solubility. The first contact approach force measurement method using AFM shows that decreasing gas solubility results in a decrease of the force magnitude as well as shortening of its range. The behavior was found to be consistent across all four aqueous systems and gas solubilities tested. Using numerical computations, we corroborate that attractive force can be adequately explained by a multilayer dispersion force model, which accounts for an interfacial gas enrichment (IGE), that results in the formation of a dense gas layer (DGL) adjacent to the hydrophobic surface. We found that the DGL on the hydrophobic surface is affected only by the concentration of dissolved gases and is independent of the salt type, used to control the gas solubility, which excludes the effect of electrical double-layer interactions on the hydrophobic force.

Structural Insights into the Mechanism of Heat-Set Gel Formation of Polyisocyanopeptide Polymers

One of the key factors influencing the mechanical properties of natural and synthetic extracellular matrices (ECM) is how large-scale 3D gel-like structures emerge from the molecular self-assembly of individual polymers. Here, structural characterization using small-angle neutron scattering (SANS) of ECM-mimicking polyisocyanopeptide (PIC) hydrogels are reported as a function of background ions across the Hofmeister series. More specifically, the process of polymer assembly is examined by probing the structural features of the heat-set gels and correlating them with their rheological and micro-mechanical properties. The molecular parameters obtained from SANS clearly show changes in polymer conformation which map onto the temperature-induced changes in rheological and micro-mechanical behavior. The formation of larger structures are linked to the formation of cross-links (or bundles), whilst the onset of their detection in the SANS is putatively linked to their concentration in the gel. These insights provide support for the 'hot-spot' gelation mechanism of PIC heat-set gels. Finally, it is found that formation of cross-links and heat-set gelling properties can be strongly influenced by ions in accordance with Hofmeister series. In practice, these results have significance since ions are inherently present in high concentration during cell culture studies; this may therefore influence the structure of synthetic ECM networks.

Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour

To reduce animal testing, there is a need to develop novel in-vitro models for evaluating the retention of bioactive compounds in food and pharmaceutical products. Here, a mucus-mimetic platform was developed through a one-step approach based on encapsulating mucin within alginate gel beads. We found that mucins form micron sized aggregates distributed across the surface of the calcium-alginate bead, as shown by environmental scanning electron microscopy (ESEM). Retention of bioactive compounds on the mucin-functionalised surface was tested using a commercial orange drink formulation. To aid flavour retention, different mucoadhesive polymers with varying charge, including anionic, neutral and strongly cationic, were tested for their ability to interact with mucin and aid retaining flavour compounds within the mucin-alginate bead. The alginate-mucin mucus mimic was validated using an ex-vivo bovine tongue, with the flavour retention results showing qualitative agreement. The developed method proved to be a convenient, efficient tool for providing information on the effectiveness of mucoadhesive polymers without variability, safety and sustainability issues associated with an ex-vivo or in-vivo system. We propose that by encapsulating other relevant oral proteins, alongside mucins, current gaps between in-vitro and the ex-vivo systems may be narrowed.

Enabling the Rational Design of Low-Fat Snack Foods: Insights from In Vitro Oral Processing

Texture perception is conceptualized as an emergent cognitive response to food characteristics that comprise several physical and chemical properties. Contemporary oral processing research focuses on revealing the relationship between the sensory perceptions and food properties, with the goal of enabling rational product design. One major challenge is associated with revealing the complex molecular and biocolloidal interactions underpinning even simple texture percepts. Here, we introduce in vitro oral processing, which considers oral processing in terms of discrete units of operation (first bite, comminution, granulation, bolus formation, and tribology). Within this framework, we systematically investigate the material properties that govern each specific oral processing unit operation without being impacted by the biological complexity of the oral environment. We describe how this framework was used to rationally design a low-fat potato chip with improved sensory properties by investigating the impact from adding back, to a low-fat potato chip, a small amount of oil mixed with the surface-active agent polyglycerol polyricinoleate (PGPR). The relevance of instrumental measures is validated by sensory assessment, whereby panelists ranked the perceived oiliness of three different types of potato chips. The sensory results indicate that perceived oiliness was higher when a low-fat potato chip was supplemented with an additional 0.5% (w/w) topical coating (the coating comprised 15%, w/w, PGPR in oil) compared to the unaltered low-fat potato chip. The perceived difference in oiliness is hypothesized to correspond to the dynamic friction measured in vitro with a saliva-coated substrate in the presence and absence of PGPR. The study illustrates how dividing oral processing into distinct units provides a rational approach to food product design focused on controlling key sensory attributes.

Lubrication by biomacromolecules: mechanisms and biomimetic strategies

Biomacromolecules play a key role in protecting human biointerfaces from friction and wear, and thus enable painless motion. Biomacromolecules give rise to remarkable tribological properties that researchers have been eager to emulate. In this review, we examine how molecules such as mucins, lubricin, hyaluronic acid and other components of biotribological interfaces provide a unique set of rheological and surface properties that leads to low friction and wear. We then highlight how researchers have used some of the features of biotribological contacts to create biomimetic systems. While the brush architecture of the glycosylated molecules present at biotribological interfaces has inspired some promising polymer brush systems, it is the recent advance in the understanding of synergistic interaction between biomacromolecules that is showing the most potential in producing surfaces with a high lubricating ability. Research currently suggests that no single biomacromolecule or artificial polymer successfully reproduces the tribological properties of biological contacts. However, by combining molecules, one can enhance their anchoring and lubricating capacity, thus enabling the design of surfaces for use in biomedical applications requiring low friction and wear.

Mucin gel assembly is controlled by a collective action of non-mucin proteins, disulfide bridges, Ca2+-mediated links, and hydrogen bonding

Mucus is characterized by multiple levels of assembly at different length scales which result in a unique set of rheological (flow) and mechanical properties. These physical properties determine its biological function as a highly selective barrier for transport of water and nutrients, while blocking penetration of pathogens and foreign particles. Altered integrity of the mucus layer in the small intestine has been associated with a number of gastrointestinal tract pathologies such as Crohn’s disease and cystic fibrosis. In this work, we uncover an intricate hierarchy of intestinal mucin (Muc2) assembly and show how complex rheological properties emerge from synergistic interactions between mucin glycoproteins, non-mucin proteins, and Ca²⁺. Using a novel method of mucus purification, we demonstrate the mechanism of assembly of Muc2 oligomers into viscoelastic microscale domains formed via hydrogen bonding and Ca²⁺-mediated links, which require the joint presence of Ca²⁺ ions and non-mucin proteins. These microscale domains aggregate to form a heterogeneous yield stress gel-like fluid, the macroscopic rheological properties of which are virtually identical to that of native intestinal mucus. Through proteomic analysis, we short-list potential protein candidates implicated in mucin assembly, thus paving the way for identifying the molecules responsible for the physiologically critical biophysical properties of mucus.

Rheological and structural properties of complex arabinoxylans from Plantago ovata seed mucilage under non-gelled conditions

Two gel-forming arabinoxylan (AX) fractions with very similar linkage composition and molecular weight distributions have been isolated from Plantago ovata seed mucilage. Both isolated fractions have distinct gel properties attributed to differences in intermolecular hydrogen bonding. This study probes the effect of hydrogen bonding on molecular interactions of P. ovata AX fractions under non-gelled conditions achieved using a mild hydrogen bonding inhibitor, 0.2 M KOH. Chain conformation, relaxation dynamics and interactions between AX molecules are investigated using a combination of rheological techniques and small angle X-ray and neutron scattering. The scattering data confirm similar molecular dimensions and chain rigidity for both fractions, while showing distinct patterns of molecular interactions which result in the formation of a self-associated polymer network. The relationship between molecular associations, chain relaxation time and entanglement behaviour of P. ovata AX solutions are corroborated though the analysis of flow profiles and small amplitude oscillatory shear rheology.

Mucoadhesive functionality of cell wall structures from fruits and grains: Electrostatic and polymer network interactions mediated by soluble dietary polysaccharides

We demonstrate the enhancement of intestinal mucin (Muc2) binding to plant cell wall structures from fruit (parenchymal apple tissue) and grain (wheat endosperm) mediated by soluble dietary fibers embedded within cellulose networks. Mucin binding occurs through two distinct mechanisms; for pectin polysaccharides characteristic of fruits and vegetables, it is governed by molecular mucoadhesive interactions, while for neutral polysaccharides, arabinoxylan and β-glucan characteristic of cereal grains, the interaction stems from the properties of their polymer network. Based on microrheological and microscopic measurements, we show that neutral dietary fiber polysaccharides do not adhere to intestinal mucin, but are capable of disrupting the mucin network, which facilitates interpenetration of mucin molecules into the polysaccharide mesh. This effect becomes significant in the context of ‘whole foods’, where soluble fibers are incorporated within the gel-like matrix of cellulose-reinforced plant cell wall structures. The result of mucoadhesion assay and analysis of microscopy images points to the critical role of entanglements between mucin and polysaccharides as a lock-in mechanism preventing larger mucin from escaping out of plant cell wall structures. These results provide the first indication that non-pectin soluble dietary fiber may influence mucosal interactions, mucus barrier properties, and transmucosal transport of nutrients.

Friction, lubrication, and in situ mechanics of poroelastic cellulose hydrogels

The tribology between biphasic materials is challenging to predict and interpret due to the interrelationship between mechanical properties, microstructure and movement of the fluid phase contained within. A new approach is presented to deconvolute these effects for cellulose hydrogels, which have a fibrous network that is akin to the microstructure of articular cartilage and plant cell walls. This is achieved by developing a tribo-rheological technique that uniquely incorporates in situ mechanical characterisation (compression-relaxation and small amplitude oscillatory shear) immediately prior to measuring the tribological response between pairs of hydrogels. A radial pressure gradient is generated upon compression-relaxation of the poroelastic hydrogels that results in a non-uniform film thickness at the interface between them. Simulations of this process show that contact between gels occurs in an outer annulus region. Accounting for the predicted contact area between hydrogels varying in cellulose density and pectin solution viscosity causes measured tribology data to collapse onto a single curve; the apparent static friction between hydrogel tribopairs increases with the storage modulus of the hydrogels according to a power law with exponent 0.67. The method is used to compare the influence of plant cell wall polysaccharides, xyloglucan and arabinoxylan, on the interactive forces between cellulose fibres; xyloglucan is found to reduce the static friction between the hydrogels while arabinoxylan had no significant effect. The methodologies presented should provide a new framework for studying the friction between gels and other biphasic soft materials and polymeric surface films.

Dip-and-Drag Lateral Force Spectroscopy for Measuring Adhesive Forces between Nanofibers

Adhesive interactions between nanofibers strongly influence the mechanical behavior of soft materials composed of fibrous networks. We use atomic force microscopy in lateral force mode to drag a cantilever tip through fibrous networks, and use the measured lateral force response to determine the adhesive forces between fibers of the order of 100 nm diameter. The peaks in lateral force curves are directly related to the detachment energy between two fibers; the data is analyzed using the Jarzynski equality to yield the average adhesion energy of the weakest links. The method is successfully used to measure adhesion forces arising from van der Waals interactions between electrospun polymer fibers in networks of varying density. This approach overcomes the need to isolate and handle individual fibers, and can be readily employed in the design and evaluation of advanced materials and biomaterials which, through inspiration from nature, are increasingly incorporating nanofibers. The data obtained with this technique may also be of critical importance in the development of network models capable of predicting the mechanics of fibrous materials.

Mapping nano-scale mechanical heterogeneity of primary plant cell walls

Nanoindentation experiments are performed using an atomic force microscope (AFM) to quantify the spatial distribution of mechanical properties of plant cell walls at nanometre length scales. At any specific location on the cell wall, a complex (non-linear) force-indentation response occurs that can be deconvoluted using a unique multiregime analysis (MRA). This allows an unambiguous evaluation of the local transverse elastic modulus of the wall. Nanomechanical measurements on suspension-cultured cells (SCCs), derived from Italian ryegrass (Lolium multiflorum) starchy endosperm, show three characteristic modes of deformation and a spatial distribution of elastic moduli across the surface. 'Soft' and 'hard' domains are found across length scales between 0.1 µm and 3 µm, which is well above a typical pore size of the polysaccharide mesh. The generality and wider applicability of this mechanical heterogeneity is verified through in planta characterization on leaf epidermal cells of Arabidopsis thaliana and L. multiflorum The outcomes of this research provide a basis for uncovering and quantifying the relationships between local wall composition, architecture, cell growth, and/or morphogenesis.

SIgA binding to mucosal surfaces is mediated by mucin-mucin interactions

The oral mucosal pellicle is a layer of absorbed salivary proteins, including secretory IgA (SIgA), bound onto the surface of oral epithelial cells and is a useful model for all mucosal surfaces. The mechanism by which SIgA concentrates on mucosal surfaces is examined here using a tissue culture model with real saliva. Salivary mucins may initiate the formation of the mucosal pellicle through interactions with membrane-bound mucins on cells. Further protein interactions with mucins may then trigger binding of other pellicle proteins. HT29 colon cell lines, which when treated with methotrexate (HT29-MTX) produce a gel-forming mucin, were used to determine the importance of these mucin-mucin interactions. Binding of SIgA to cells was then compared using whole mouth saliva, parotid (mucin-free) saliva and a source of purified SIgA. Greatest SIgA binding occurred when WMS was incubated with HT29-MTX expressing mucus. Since salivary MUC5B was only able to bind to cells which produced mucus and purified SIgA showed little binding to the same cells we conclude that most SIgA binding to mucosal cells occurs because SIgA forms complexes with salivary mucins which then bind to cells expressing membrane-bound mucins. This work highlights the importance of mucin interactions in the development of the mucosal pellicle.

Attractive forces between hydrophobic solid surfaces measured by AFM on the first approach in salt solutions and in the presence of dissolved gases

Interfacial gas enrichment of dissolved gases (IGE) has been shown to cover hydrophobic solid surfaces in water. The atomic force microscopy (AFM) data has recently been supported by molecular dynamics simulation. It was demonstrated that IGE is responsible for the unexpected stability and large contact angle of gaseous nanobubbles at the hydrophobic solid-water interface. Here we provide further evidence of the significant effect of IGE on an attractive force between hydrophobic solid surfaces in water. The force in the presence of dissolved gas, i.e., in aerated and nonaerated NaCl solutions (up to 4 M), was measured by the AFM colloidal probe technique. The effect of nanobubble bridging on the attractive force was minimized or eliminated by measuring forces on the first approach of the AFM probe toward the flat hydrophobic surface and by using high salt concentrations to reduce gas solubility. Our results confirm the presence of three types of forces, two of which are long-range attractive forces of capillary bridging origin as caused by either surface nanobubbles or gap-induced cavitation. The third type is a short-range attractive force observed in the absence of interfacial nanobubbles that is attributed to the IGE in the form of a dense gas layer (DGL) at hydrophobic surfaces. Such a force was found to increase with increasing gas saturation and to decrease with decreasing gas solubility.

Interpreting atomic force microscopy nanoindentation of hierarchical biological materials using multi-regime analysis

We present a novel Multi-Regime Analysis (MRA) routine for interpreting force indentation measurements of soft materials using atomic force microscopy. The MRA approach combines both well established and semi-empirical theories of contact mechanics within a single framework to deconvolute highly complex and non-linear force-indentation curves. The fundamental assumption in the present form of the model is that each structural contribution to the mechanical response acts in series with other 'mechanical resistors'. This simplification enables interpretation of the micromechanical properties of materials with hierarchical structures and it allows automated processing of large data sets, which is particularly indispensable for biological systems. We validate the algorithm by demonstrating for the first time that the elastic modulus of polydimethylsiloxane (PDMS) films is accurately predicted from both approach and retraction branches of force-indentation curves. For biological systems with complex hierarchical structures, we show the unique capability of MRA to map the micromechanics of live plant cells, revealing an intricate sequence of mechanical deformations resolved with precision that is unattainable using conventional methods of analysis. We recommend the routine use of MRA to interpret AFM force-indentation measurements for other complex soft materials including mammalian cells, bacteria and nanomaterials.

What interactions drive the salivary mucosal pellicle formation?

The bound salivary pellicle is essential for protection of both the enamel and mucosa in the oral cavity. The enamel pellicle formation is well characterised, however the mucosal pellicle proteins have only recently been clarified and what drives their formation is still unclear. The aim of this study was to examine the salivary pellicle on particles with different surface properties (hydrophobic or hydrophilic with a positive or negative charge), to determine a suitable model to mimic the mucosal pellicle. A secondary aim was to use the model to test how transglutaminase may alter pellicle formation. Particles were incubated with resting whole mouth saliva, parotid saliva and submandibular/sublingual saliva. Following incubation and two PBS and water washes bound salivary proteins were eluted with two concentrations of SDS, which were later analysed using SDS-PAGE and Western blotting. Experiments were repeated with purified transglutaminase to determine how this epithelial-derived enzyme may alter the bound pellicle. Protein pellicles varied according to the starting salivary composition and the particle chemistry. Amylase, the single most abundant protein in saliva, did not bind to any particle indicating specific protein binding. Most proteins bound through hydrophobic interactions and a few according to their charges. The hydrophobic surface most closely matched the known salivary mucosal pellicle by containing mucins, cystatin and statherin but an absence of amylase and proline-rich proteins. This surface was further used to examine the effect of added transglutaminase. At the concentrations used only statherin showed any evidence of crosslinking with itself or another saliva protein. In conclusion, the formation of the salivary mucosal pellicle is probably mediated, at least in part, by hydrophobic interactions to the epithelial cell surface.

Interaction of tea polyphenols and food constituents with model gut epithelia: the protective role of the mucus gel layer

The luminal surface of the gastrointestinal tract is covered by a mucus gel layer that acts to protect gut epithelial cells from the harsh luminal environment. This study investigated the use of two human colonic adenocarcinoma cell lines, HT29-MTX-E12 and HT29, as a model to mimic gut epithelium with and without a mucus gel layer. The effect of adding the tea polyphenols epigallocatechin gallate (EGCG) and epicatechin (EC) to the cells with subsequent examination of cell morphology and viability was assessed. EGCG, at the concentrations tested, was very toxic to the HT29 cells, but less toxic to the HT29-MTX-E12 cells, suggesting that the mucus gel layer on the HT29-MTX-E12 cells can protect the cells against EGCG toxicity. In contrast, EC had no effect on the viability of either the HT29 or HT29-MTX-E12 cells, suggesting that proteins within the mucus gel layer on the apical surface of gut epithelial cells may bind to the galloyl ring of EGCG. The effect of adding food-related ingredients with the ability to complex with EGCG, β-casein and maltodextrin, on cell viability was also examined. The presence of β-casein was very effective in protecting the cells against the toxicity effect of EGCG, but maltodextrin, at the concentration tested, was less effective in protecting against this toxicity. In conclusion, the results demonstrate that the mucus gel layer on HT29 human colonic adenocarcinoma cells may protect these cells against EGCG toxicity. In addition, the data showing reduced toxicity of EC compared to that of EGCG suggest that the cytotoxic effects of high polyphenol levels may be associated with the ability of polyphenols to interact with cellular proteins and mucins.

Lubrication and load-bearing properties of human salivary pellicles adsorbed ex vivo on molecularly smooth substrata

In a series of Surface Force Balance experiments, material from human whole saliva was adsorbed to molecularly smooth mica substrata (to form an 'adsorbed salivary film'). Measurements were taken of normal (load bearing, F (n)) and shear (frictional, F (s)*) forces between two interacting surfaces. One investigation involved a salivary film formed by overnight adsorption from undiluted, centrifuged saliva, with the adsorbed film rinsed with pure water before measurement. Measurements were taken under pure water and 70 mM NaNO(3). In a second investigation, a film was formed from and measured under a solution of 7% filtered saliva in 10 mM NaNO(3). F (n) results for both systems showed purely repulsive layers, with an uncompressed thickness of 35-70 nm for the diluted saliva investigation and, prior to the application of shear, 11 nm for the rinsed system. F (s)* was essentially proportional to F (n) for all systems and independent of shear speed (in the range 100-2000 nm s(-1)), with coefficients of friction μ ≈ 0.24 and μ ≈ 0.46 for the unrinsed and rinsed systems, respectively. All properties of the rinsed system remained similar when the pure water measurement environment was changed to 70 mM NaNO(3). For all systems studied, shear gave rise to an approximately threefold increase in the range of normal forces, attributed to the ploughing up of adsorbed material during shear to form debris that stood proud of the adsorbed layer. The results provide a microscopic demonstration of the wear process for a salivary film under shear and may be of particular interest for understanding the implications for in vivo oral lubrication under conditions such as rinsing of the mouth cavity. The work is interpreted in light of earlier studies that showed a structural collapse and increase in friction for an adsorbed salivary film in an environment of low ionic strength.

Charge reversal by salt-induced aggregation in aqueous lactoferrin solutions

We have observed salt-induced aggregation in lactoferrin solutions using dynamic light scattering (DLS). Aggregates start to form once the ionic strength exceeds 10 mM, and are of opposite charge to their monomer building blocks. The presence of aggregates was monitored by electrophoretic measurements, in which the change of isoelectric point in lactoferrin solutions was observed and found to depend on the concentration of background electrolyte. Complimentary atomic force microscopy (AFM) imaging of adsorbed lactoferrin films demonstrated that for negatively charged surfaces (mica, glass) the topography of the adsorbed film remains invariant to changes in ionic strength, whilst for positively charged surfaces (chitosan coated mica) we observed a salt-induced transition in deposited architecture, with approximately 100 nm aggregates being deposited together with monomers for ionic strengths in excess of 10 mM. The size of aggregates observed with AFM is consistent with those observed using DLS. These results suggest that negatively charged lactoferrin aggregates adsorb only onto positively charged surfaces, whereas isolated lactoferrin molecules are sufficiently amphiphilic and adsorb at surfaces of either charge, although without producing a charge inversion effect.

Influence of ionic strength changes on the structure of pre-adsorbed salivary films. A response of a natural multi-component layer

Salivary films coating oral surfaces are critically important for oral health. This study focuses on determining the underlying nature of this adsorbed film and how it responds to departures from physiological conditions due to changes in ionic strength. Under physiological conditions, it is found that pre-adsorbed in vitro salivary film on hydrophobic surfaces is present as a highly hydrated viscoelastic layer. We follow the evolution of this film in terms of its effective thickness, hydration and viscoelastic properties, as well as adsorbed mass of proteins, using complementary surface characterisation methods: a Surface Plasmon Resonance (SPR) and a Quartz Crystal Microbalance with Dissipation Monitoring (QCM-D). Our results support a heterogeneous model for the structure of the salivary film with an inner dense anchoring layer and an outer highly extended hydrated layer. Further swelling of the film was observed upon decreasing the salt concentration down to 1mM NaCl. However, upon exposure to deionised water, a collapse of the film occurs that was associated with the loss of water contained within the adsorbed layer. We suggest that the collapse in deionised water is driven by an onset of electrostatic attraction between different parts of the multi-component salivary film. It is anticipated that such changes could also occur when the oral cavity is exposed to food, beverage, oral care and pharmaceutical formulations where drastic changes to the structural integrity of the film is likely to have implications on oral health, sensory perception and product performance.

Polyphenol control of cell spreading on glycoprotein substrata

Cell-surface contacts are vital for many eukaryotic cells. The surface provides anchorage (facilitating spreading and proliferation), is involved in sensation, i.e., via mechano-, osmo- and chemoreceptors, and in addition nutrients may also be supplied via vessels adjacent to the basal lamina. Hence, the ability to manipulate the surface characteristics provides a mechanism for directly influencing cell behaviour. Applications such as medical implants and tissue engineering require biocompatible, stable surfaces for controlling cell behaviour. Mucin-coated surfaces inhibit cell spreading compared with poly(L-lysine) in vitro; here, we show that a composite layer assembled from mucin-EGCg aggregates counters the inhibition. Although the anti-spreading effects of the glycoprotein substratum on cell behaviour are similar to those observed for pure polysaccharide surfaces, the reversal of cell spreading inhibition by the admixture of polyphenol/glycoprotein substrata is remarkable and unexpected. Possible applications for a composite glycoprotein-polyphenol layer include medical devices, in particular for those operating at mucosal interfaces such as the oral, tracheal or gastrointestinal tract cavities, wound healing, cancer control and the controlled growth of therapeutic cell cultures.

Cell nanomechanics and focal adhesions are regulated by retinol and conjugated linoleic acid in a dose-dependent manner

Retinol and conjugated linoleic acid (CLA) have previously been shown to have an important role in gene expression and various cellular processes, including differentiation, proliferation and cell death. In this study we have investigated the effect of retinol and CLA, both individually and in combination, on the intracellular cytoskeleton, focal adhesions (FAs) and the nanomechanical properties of 3T3 fibroblasts. We observed a dose-dependent decrease in the formation of FAs following treatment with either compound, which was directly correlated to an increase in cell height (>30%) and a decrease in the measured Young's modulus (approximately 28%). Furthermore, treatments with both compounds demonstrated an increased effect and led to a reduction of >70% in the average number of FAs per cell and a decrease of >50% in average cell stiffness. These data reveal that retinol and CLA disrupt FA formation, leading to an increase in cell height and a significant decrease in stiffness. These results may broaden our understanding of the interplay between cell nanomechanics and cellular contact with the external microenvironment, and help to shed light on the important role of retinoids and CLA in health and disease.

Viscous boundary lubrication of hydrophobic surfaces by mucin

The lubricating behavior of the weakly charged short-side-chain glycoprotein mucin "Orthana" (Mw=0.55 MDa) has been investigated between hydrophobic and hydrophilic PDMS substrates using soft-contact tribometry. It was found that mucin facilitates lubrication between hydrophobic PDMS surfaces, leading to a 10-fold reduction in boundary friction coefficient for rough surfaces. The presence of mucin also results in a shift of the mixed lubrication regime to lower entrainment speeds. The observed boundary lubrication behavior of mucin was found to depend on the bulk concentration, and we linked this to the structure and dynamics of the adsorbed mucin films, which are assessed using optical waveguide light spectroscopy. We observe a composite structure of the adsorbed mucin layer, with its internal structure governed by entanglement. The film thickness of this adsorbed layer increases with concentration, while the boundary friction coefficient for rough surfaces was found to be inversely proportional to the thickness of the adsorbed film. This link between lubrication and structure of the film is consistent with a viscous boundary lubrication mechanism, i.e., a thicker adsorbed film, at a given sliding speed, results in a lower local shear rate and, hence, in a lower local shear stress. The estimated local viscosities of the adsorbed layer, derived from the friction measurements and the polymer layer density, are in agreement with each other.

Double-globular structure of porcine stomach mucin: a small-angle X-ray scattering study

We present evidence from small-angle X-ray scattering synchrotron experiments that porcine stomach mucin (MUC6) contains a double-globular comb structure. Analysis of the amino acid sequence of the peptide comb backbone indicates that the globular structure is determined by both the charge and hydrophobicity of the amino acids and the placement of the short hydrophilic carbohydrate side chains (approximately 2.5 nm). The double-globular structure is, thus, due to a block copolymer type hydrophobic polyampholyte charge instability in contrast to the random copolymer instabilities observed previously with synthetic polyelectrolytes (particularly polystyrene sulfonates). Careful filtering was required to exclude multimonomer aggregates from the X-ray measurements. A double Guinier analysis ( R g approximately 26 nm) and a double power law fit are consistent with two globules per chain in low salt conditions. The average radius of the globules is approximately 10 nm in salt- free condition (double Guinier fit) and the average distance of intrachain separation of the globules is 48 nm. The addition of salt causes a significant decrease in the radius of gyration (14 nm 100 mM NaCl) of the chains and is attributed to the contraction of the glycosylated peptide spacer between the two globules (the globular size continues to be approximately 10 nm and the globule separation is then 18 nm). Without salt, the scaling of the semidilute mesh size (xi) as a function of the mucin concentration (c) is xi approximately c (-0.45)compared with xi approximately c (-0.28) in high salt conditions, highlighting the globular nature of the chains. In contrast, hydrophilic flexible polyelectrolytes have a stronger concentration dependence of xi when excess salt is added.

Mitochondrial displacements in response to nanomechanical forces

Mechanical stress affects and regulates many aspects of the cell, including morphology, growth, differentiation, gene expression and apoptosis. In this study we show how mechanical stress perturbs the intracellular structures of the cell and induces mechanical responses. In order to correlate mechanical perturbations to cellular responses, we used a combined fluorescence-atomic force microscope (AFM) to produce well defined nanomechanical perturbations of 10 nN while simultaneously tracking the real-time motion of fluorescently labelled mitochondria in live cells. The spatial displacement of the organelles in response to applied loads demonstrates the highly dynamic mechanical response of mitochondria in fibroblast cells. The average displacement of all mitochondrial structures analysed showed an increase of approximately 40%, post-perturbation ( approximately 160 nm in comparison to basal displacements of approximately 110 nm). These results show that local forces can produce organelle displacements at locations far from the initial point of contact (up to approximately 40 microm). In order to examine the role of the cytoskeleton in force transmission and its effect on mitochondrial displacements, both the actin and microtubule cytoskeleton were disrupted using Cytochalasin D and Nocodazole, respectively. Our results show that there is no significant change in mitochondrial displacement following indentation after such treatments. These results demonstrate the role of the cytoskeleton in force transmission through the cell and on mitochondrial displacements. In addition, it is suggested that care must be taken when performing mechanical experiments on living cells with the AFM, as these local mechanical perturbations may have significant structural and even biochemical effects on the cell.

Temperature dependence of mucin adsorption

The kinetics of adsorption and desorption on a silica-like surface of the large glycoprotein mucin have been measured across a range of temperatures from 25 to 60 degrees C. The area occupied per molecule diminishes with increasing temperature both in the bulk and adsorbed states, implying that the glycoprotein belongs to the "natively open" conformational class. Due to the conformational rearrangement, the specific interaction energy governing desorption greatly increases with temperature, resulting in an impressively regulated temperature-invariant dynamic surface coating.