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pH-dependent Gelation of Gastric Mucin

Published online by Cambridge University Press:  26 February 2011

Rama Bansil ,
Jonathan Celli ,
Benard Chasan ,
Shyamsundar Erramilli ,
Zhenning Hong ,
Nezam H. Afdhal ,
K.Ramakrishnan Bhaskar  and
Bradley S Turner
Rama Bansil
Affiliation:
rb@bu.edu, Boston University, 590 Commonwealth Ave., Physics Dept., Boston University, Boston, MA, 02215, United States
Jonathan Celli
Affiliation:
celli@buphy.bu.edu, United States
Benard Chasan
Affiliation:
bc@bu.edu, United States
Shyamsundar Erramilli
Affiliation:
shyam@bu.edu
Zhenning Hong
Affiliation:
hongzn@buphy.bu.edu
Nezam H. Afdhal
Affiliation:
nafdhal@bidmc.harvard.edu
K.Ramakrishnan Bhaskar
Affiliation:
kbhaskar@bidmc.harvard.edu
Bradley S Turner
Affiliation:
nafdhal@bidmc.harvard.edu
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Abstract

We discuss the mechanism by which gastric mucin forms a gel at low pH, which serves to protect the stomach from being damaged by the acidic gastric juice that it secretes. Frequency dependence of viscoelastic moduli of pig gastric mucin gels obtained by microscopic dynamic light scattering is presented. Atomic Force Microscopy provides direct visual evidence to indicate that mucin broken into its subunits does not gel at low pH.

Keywords

biologicalsol-gelelastic properties
Type
Research Article
Information
MRS Online Proceedings Library (OPL) , Volume 897: Symposium J – Biomemetic Polymers and Gels , 2005 , 0897-J02-04
Copyright
Copyright © Materials Research Society 2006

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