Yam is the first food to nourish the spleen and stomach, which is a good product for lung, spleen and kidney. The sticky juice of yam is mainly mucin, which can maintain the elasticity of blood vessels and has the function of moistening lung and relieving cough. Yam can be used with red dates to cook porridge, or to make soup, or to stir-fry with various ingredients.

The mucin monomer encoded by mucin gene is synthesized into rod-shaped nuclear mucin, and the core is glycosylation modified by abnormal abundance after translation. The dense "sugar coating" of mucin gives them considerable water retention capacity and also makes them resistant to proteolysis, which may be maintaining important mucosal obstacles.

Extended data:

Related secretion

After stimulation, MARCKS (substrate of nutmeg acylated alanine-rich protein kinase C) protein coordinates the filling of mucin secretory vesicles from mucin into specialized epithelial cells.

The fused plasma membrane of the vesicle enables the release of mucin, because it expands the sodium of the exchanged Ca by up to 600 times. The result is a viscoelastic interwoven molecule, which is called mucus with other secretions (for example, the respiratory system from the combined product airway epithelium and submucosal glands).

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