猪胃粘蛋白的区域差异。

Regional differences in pig gastric mucins.

Ohara S, Ishihara K, Hotta K

Department of Biochemistry, School of Medicine, Kitasato University, Sagamihara, Japan.

Comp Biochem Physiol B. 1993 Sep;106(1):153-8. doi: 10.1016/0305-0491(93)90021-v.

Abstract

Mucus glycoproteins (mucins) were extracted from cardiac, fundic and pyloric regions of pig stomach. 2. The cardiac and pyloric regions were richer with mucins than the fundic region. 3. Threonine and proline content decreased in the order of cardiac, fundic and pyloric mucin. That of serine increased in the order of cardiac, fundic and pyloric mucins. 4. The carbohydrate of gastric mucins consisted of N-acetylgalactosamine, N-acetylglucosamine, galactose and fucose. The ratios of carbohydrate composition among cardiac, fundic and pyloric mucins differed. 5. Average oligosaccharide length was about 14-15, 12-13 and nine sugars in cardiac, fundic and pyloric mucins, respectively. 6. Disulfide bond reduction of mucins with dithiothreitol led to the production of a larger (M(r) about 8.8 x 10(7)) and a smaller subunit (M(r) about 1.2 x 10(6)). Their ratio differed for each of the three regions. The proportion of the larger subunit decreased in the order of cardiac, fundic and pyloric mucins, as 100, 61.4 and 44.8%, respectively.

摘要

从猪胃的贲门、胃底和幽门区域提取黏液糖蛋白（黏蛋白）。2. 贲门和幽门区域的黏蛋白比胃底区域更丰富。3. 苏氨酸和脯氨酸含量按贲门、胃底和幽门黏蛋白的顺序递减。丝氨酸含量按贲门、胃底和幽门黏蛋白的顺序递增。4. 胃黏蛋白的碳水化合物由N-乙酰半乳糖胺、N-乙酰葡糖胺、半乳糖和岩藻糖组成。贲门、胃底和幽门黏蛋白的碳水化合物组成比例不同。5. 贲门、胃底和幽门黏蛋白的平均寡糖长度分别约为14 - 15、12 - 13和9个糖。6. 用二硫苏糖醇还原黏蛋白的二硫键会产生一个较大的亚基（相对分子质量约为8.8×10⁷）和一个较小的亚基（相对分子质量约为1.2×10⁶）。这两个亚基的比例在三个区域各不相同。较大亚基的比例按贲门、胃底和幽门黏蛋白的顺序递减，分别为100%、61.4%和44.8%。