The gel matrix of gastric mucus is maintained by a complex interplay of transient and nontransient associations.
The gel nature of mucus is fundamental to its physiological functions; however, the structure of the mucus gel matrix is unclear. Here, small and large deformation rheology has been used to investigate the physical nature of the gel matrix and the forces that maintain this matrix in pig gastric mucus. The gelation process in mucus has been shown to be comparable with that of other polymer gel systems. Nongelling portions of mucin have been identified within the gel network, and the importance of transient, relaxable interactions to the maintenance of the mucus gel matrix has been demonstrated. The structure of the mucus gel matrix is considered in relation to the functional properties of mucus gels.
Taylor
Catherine
C
Department of Physiological Sciences, The Medical School, University of Newcastle upon Tyne, Framlington Place, Newcastle upon Tyne, NE2 4HH UK. Catherine.Taylor@nt.ntnu.no
Allen
Adrian
A
Dettmar
Peter W
PW
Pearson
Jeffrey P
JP
D000818:Animals; D005753:Gastric Mucosa / Q000737:chemistry*; D005780:Gelatin / Q000737:chemistry; D005782:Gels / Q000737:chemistry*; D006820:Hyaluronic Acid / Q000737:chemistry; D012212:Rheology; D013552:Swine
D005782:Gels; D005780:Gelatin; D006820:Hyaluronic Acid