By Nicholas Spencer
Guy lubricates regularly with oil. Nature lubricates solely with water. natural water is a terrible lubricant, however the addition of proteins, specifically glycoproteins, can adjust surfaces to cause them to way more lubricating at gradual speeds. figuring out how nature does this, and the actual constructions concerned, isn't just very important for the certainty of illnesses corresponding to osteoarthritis, but additionally crucial for the profitable software of articulating implants, comparable to hips and knees, in addition to the improvement of scientific units similar to catheters and make contact with lenses. a number of significant purposes of water-based lubrication are already in position within the own care and foodstuff industries, and extra business purposes of water-based lubrication may have an important optimistic influence at the surroundings.
This booklet is the 1st of its style. It brings jointly the newest learn in organic and biomimetic, water-based lubrication and is authored through the world's specialists within the box.
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Jay, M. Heberer, I. Martin’, Lubricin reduces cartilage-cartilage integration. Biorheology 41(3–4), 503–508 (2004). 1. Introduction Mucosa lines internal organ tissues and body cavities and plays a protective role by secreting slimy and adherent mucus layers. 1−3 As shown in the Fig. 1, mucin is large-molecularweight glycoprotein, constructed from a linear protein backbone with heavy glycosylation of the central part in a tandem pattern. Carbohydrate chains account for 70–80% of the molecular weight of mucin and impart the hygroscopic nature to mucus gels.
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D. Spencer, R. Crockett, The adsorption and lubrication behavior of synovial fluid proteins and glycoproteins on the bearing-surface materials of hip replacements. Biomaterials 30(11), 2072–2078 (2009). 72. M. Roba, C. Bruhin, U. Ebneter, R. Ehrbar, R. Crockett, N. D. Spencer, Latex on Glass: an appropriate model for cartilage-lubrication studies? Tribology Letters 38(3), 267–273 (2010). 73. G. Jay, C. Cha, The effect of phospholipase digestion upon the boundary lubricating ability of synovial fluid.