Lysolecithin affects the viscosity, permeability, and peptic susceptibility of gastric mucin

B. L. Slomiany, J. Sarosiek, Y. H. Liau, W. Laszewicz, A. Slomiany

Research output: Contribution to journalArticle

15 Scopus citations

Abstract

The effect of lysolecithin and lecithin on gastric mucin viscosity, permeability to hydrogen ion, and degradation by pepsin was investigated. Preincubation with lysolecithin produced a marked decrease in the glycoprotein viscosity. This decrease was concentration-dependent and at 10 mM lysolecithin reached a value of 74% A 25% increase in mucin viscosity was obtained with 10 mM lecithin. Permeability measurements showed that 10 mM lecithin increased the retardation ability of the glycoprotein to hydrogen ion by 11% whereas a 12% decrease in the retardation capacity of the glycoprotein was obtained with 10 mM lysolecithin. The results of peptic activity assay indicated that whereas lecithin had no effect on the rate of mucin proteolysis, the lysolecithin exerted significant (75% stimulatory effect. The results suggest that lysolecithin in the stomach weakens the integrity of the protective mucus layer by promoting peptic degradation, reducing the ability to resist acid penetration, and decreasing viscosity of its mucin component.

Original languageEnglish (US)
Pages (from-to)1073-1079
Number of pages7
JournalScandinavian Journal of Gastroenterology
Volume21
Issue number9
DOIs
StatePublished - Jan 1 1986
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Gastroenterology

Keywords

  • Gastric mucin
  • Lysolecithin
  • Peptic digestion
  • Permeability
  • Viscosity

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