Family with sequence similarity 20‑member C (FAM20C), a recently characterized Golgi kinase, performs numerous biological functions by phosphorylating more than 100 secreted proteins. However, the role of FAM20C in the salivary glands remains undefined. The present study demonstrated that FAM20C is mainly located in the cytoplasm of duct epithelial cells in the salivary glands. Fam20cf/f; Mmtv‑Cre mice were created in which Fam20c was inactivated in the salivary gland cells and observed that the number of ducts and the ductal cross‑sectional area increased significantly, while the number of acinar cells was reduced. The granular convoluted tubules (GCTs) exhibited an accumulation of aberrant secretory granules, along with a reduced expression and altered distribution patterns of β nerve growth factor, α‑amylase and bone morphogenetic protein (BMP) 4. This abnormality suggested that the GCT cells were immature and exhibited defects in developmental and secretory functions. In accordance with the morphological alterations and the reduced number of acinar cells, FAM20C deficiency in the salivary glands significantly decreased the salivary flow rate. The Na+, Cl– and K+ concentrations in the saliva were all significantly increased due to dysfunction of the ducts. Furthermore, Fam20c deficiency significantly increased BMP2 and BMP7 expression, decreased BMP4 expression, and attenuated the canonical and noncanonical BMP signaling pathways in the salivary glands. Collectively, the results of the present study demonstrate that FAM20C is a key regulator of acinar and duct structure and duct maturation and provide a novel avenue for investigating novel therapeutic targets for oral diseases including xerostomia.
An He,Yufeng Zou,Jiaming Cai,Yuan Li,Yuting Wang,Dengyong Liu
This study aims to enhance the swallowing characteristics of fermented meat pastes by improving their texture and flavor through the targeted inoculation of different starter cultures. Staphylococcus xylosus (S. xylosus) and Staphylococcus carnosus (S. carnosus) were each combined with Lactobacillus sakei (L. sakei) or Pediococcus pentosaceus (P. pentosaceus) to prepare fermented meat pastes. The LS (L. sakei + S. xylosus) exhibited significantly higher protease activity, which reduced hardness, gumminess, and chewiness (p < 0.05). Based on the IDDSI framework, LC (L. sakei + S. carnosus), LS, PC (P. pentosaceus + S. carnosus), PS (P. pentosaceus + S. xylosus) were categorized as having level 4 standard foods, indicating suitability for individuals with dysphagia. The LS group exhibited the highest protein digestibility and received the highest overall acceptability scores in sensory evaluation among all groups. In addition, the addition of S. xylosus and L. sakei was conducive to the production of free amino acids and free fatty acids, thereby facilitating the formation of alcohols, aldehydes, and esters. Eleven key volatile flavor compounds were identified in the fermented meat pastes. Among these, 1-octen-3-ol and methyl butyrate significantly increased salivary flow rate (p < 0.05), thereby further supporting swallowing. These findings suggest that co-inoculation with L. sakei and S. xylosus effectively improves texture, flavor, and swallowing properties of fermented meat pastes.
危险品化学品经营许可证（带存储）