Since gut flora can break down and metabolize
mucin sugars, this may be an underestimate.
Not exact matches
These modules recognise a specific
sugar molecule, sialic acid, which caps the end of
mucin glycan chains.
Its gel - like consistency is thanks to
mucins, large, bottle brush - shaped molecules made of a protein backbone surrounded by strings of
sugars.
These
sugars have the ability to bind water molecules, thus giving
mucins their lubricative potential.
Mucins comprise a protein backbone onto which
sugar molecules are attached.
In a related series of experiments, the team found that the phages are studded with antibodylike molecules that grab onto the
sugar chains in
mucins.
In collaboration with researchers at the Massachusetts Institute of Technology and Johnson & Johnson, the TUM team showed that if
mucins lose these
sugar molecules, they can no longer bind a sufficient amount of water, which causes them to lose their lubricative potential.
It is hypothesized that the novel
mucins are part of a
sugar - rich TM coating known as the glycocalyx, and that their altered production in response to steroids could lead to OH.
Mucin - 2, the dominant mucin of the intestine, is 80 % sugar by we
Mucin - 2, the dominant
mucin of the intestine, is 80 % sugar by we
mucin of the intestine, is 80 %
sugar by weight.
For instance, the main
mucin of the gastrointestinal tract, MUC2, is composed of a dimerized protein — each protein weighing 600,000 Daltons individually, so 1.2 million Daltons for the pair — plus about 4 million Daltons of
sugar, for a total mass of 5 million Daltons.
Tracing backward one step toward the source of
mucin deficiency, the
sugars in
mucin are built from smaller pieces called O - glycans.