. 2008 Mar 5;1(3):183–197. doi: 10.1038/mi.2008.5

Table 3. Characterized interactions between mucins and microbes.

Tissue derived mucins	Mucin	Carbohydrate	Microbe	References
Respiratory mucins	MUC1	Sialic acids	P. aeruginosa, Haemophilus influenzae, S. aureus, influenza viruses	^{163, 181, 270, 271} and ²⁷²163,181,270–272
Salivary mucins	MUC5B MUC7 (DMBT1-Muclin)	Sulfated Le^a Sialic acids, Sialyl Le^x, Le^b	P. aeruginosa, H. pylori, Streptococcus sanguis, Streptococcus gordonii, Actinobacillus actinomycetemcomitans, Streptococcus spp., Candida albicans	^{273, 274, 275, 276, 277, 278, 279} and ²⁸⁰273–280
Gastric mucins	MUC5AC MUC1	A, B, H, Le^b	H. pylori	^{139, 151, 176, 281} and ²⁸²139,151,176,281,282
Intestinal mucins	MUC2		Enterotoxigenic Escherichia coli, Enteropathogenic E. coli, Salmonella typhimurium, Shigella boydii, Shigella sonnei, Campylobacter upsaliensis, Yersinia enterolitica, C. albicans, reoviruses	^{162, 283, 284, 285, 286, 287, 288, 289} and ²⁹⁰162,283–290

In most studies, only the tissue origin of the mucin has been determined. Which mucins and carbohydrates are responsible for the binding was only determined for a small proportion of the interactions. The mucin and carbohydrate columns thus do not indicate that all microbes listed interact via these specific structures, but merely that these have been shown to bind to some of the bacteria.