Abstract
The lowering of viscosity of mucus by thiol reagents has been investigated at the molecular level. Gel filtration of a water-soluble extract from pig surface gastric mucosal cells yields two major mucoprotein fractions, A and B, characteristic of the macromolecular components of gastric mucus. Molecular weights have been measured by combination of sedimentation and diffusion data and by sedimentation equilibrium. Mercaptoethanol causes a 4-fold drop in molecular weights from 1.9 × 10 6 to 0.52 × 10 6 (Fraction A) and from 1.1 × 10 5 to 0.28 × 10 5 (Fraction B). It is concluded that the marked drop in viscosity of gastric mucous secretion is associated with a reduction in molecular weight of its mucoprotein components.
Published Version
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