Effect of covalently bound fatty acids and associated lipids on the viscosity of gastric mucus glycoprotein in cystic fibrosis.
Effect of covalently bound fatty acids and associated lipids on the viscosity of gastric mucus glycoprotein in cystic fibrosis.
复制标题
共价结合脂肪酸和相关脂质对囊性纤维化中胃粘液糖蛋白粘度的影响。
作者：
Slomiany,BL;Murty,VL;Carter,SR;Slomiany,A
研究了相关和共价结合的脂质对健康和囊性纤维化（CF）个体胃粘液糖蛋白粘度的影响。虽然两种制剂的蛋白质和碳水化合物含量相似，但 CF 糖蛋白的相关脂质含量高出 1.3 倍，共价结合脂肪酸含量高出 6 倍。 CF粘液糖蛋白的粘度比正常糖蛋白高约1.8倍。相关脂质的提取导致 CF 糖蛋白的粘度下降 3 倍，正常糖蛋白的粘度下降 5 倍。共价结合脂肪酸的去除导致正常粘液糖蛋白的粘度进一步降低1.6倍，CF糖蛋白的粘度进一步降低6倍。脱脂和脱酰化的CF粘液糖蛋白的粘度仅比类似处理的正常糖蛋白高约10%。结果表明，共价结合和相关脂质水平升高是 CF 粘蛋白粘度增加的原因。
The contribution of associated and covalently bound lipids to the viscosity of gastric mucus glycoprotein in healthy and cystic fibrosis (CF) individuals was investigated. While both preparations exhibited similar contents of protein and carbohydrate, the CF glycoprotein contained 1.3 times more associated lipids and 6 times more covalently bound fatty acids. The viscosity of CF mucus glycoprotein was about 1.8 times higher than that of normal glycoprotein. Extraction of associated lipids lead to 3-fold drop in the viscosity of CF glycoprotein and 5-fold drop in the case of normal glycoprotein. Removal of covalently bound fatty acids caused further 1.6-fold reduction in the viscosity of normal mucus glycoprotein and 6-fold in CF glycoprotein. The viscosity of the delipidated and deacylated CF mucus glycoprotein was only about 10% higher than that of the similarly treated normal glycoprotein. The results suggest that the elevated level of covalently bound and associated lipids is responsible for the increased viscosity of CF mucin.