<p>Astringency, characterized by dryness and roughness in the mouth, is a major challenge for the acceptance of plant-based protein-rich foods. The mechanisms behind this sensation, particularly the role of mucins and the oral epithelium, remain unclear. This study investigates the impact of tannins, specifically epigallocatechin gallate (EgCG), on oral lubrication and examines the role of MUC1 protein in the lubrification and potentially in the astringency perception. The protective effect of proline-rich proteins (PRPs) is also explored. In vitro tribological tests were performed on four oral epithelial models expressing different MUC1 isoforms, using a reconstructed mucosal pellicle. A homemade biotribometer measured friction and dissipated energy to assess tannin-mucin interactions. Results confirm that EgCG disrupts epithelial lubrication, increasing frictional forces. However, MUC1 expression, particularly its structure, reduces these effects by preventing tannin aggregation and preserving lubrication. PRPs also enhance lubrication by binding tannins, limiting their interaction with mucins. This study highlights the roles of MUC1 and PRPs in oral lubrication in the presence of tannins.</p>