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Published on: May 13, 2020
Dynamic changes in the aggregation-depolymerization behavior of Ovomucin-Complex and its binding to urease during in
Yanqing Wan1, Zhiman Xu1, Shengnan Zhu1
1College of Food Science and Engineering, Northwest A&F University, Yangling, PR China.
Ovomucin-Complex from egg white forms an aggregation under acidic conditions, resisting digestion. This undigested complex shows high affinity for urease, suggesting potential for an artificial mucus barrier against Helicobacter pylori.
Area of Science:
- Biochemistry
- Materials Science
- Microbiology
Background:
- Ovomucin-Complex, derived from egg white, exhibits properties analogous to gastric mucin.
- Gastric mucin plays a crucial role in forming a protective physical barrier within the stomach.
Purpose of the Study:
- To investigate the structural, rheological, and binding changes of Ovomucin-Complex during simulated gastric digestion.
- To assess the potential of Ovomucin-Complex as a physical barrier against Helicobacter pylori infection.
Main Methods:
- High-Performance Liquid Chromatography (HPLC) for structural analysis.
- Confocal Laser Scanning Microscopy (CLSM) for structural visualization.
- Rheological measurements to assess material properties.
- Determination of binding affinity using KD values.
Main Results:
- Extremely acidic pH (2.0) induced Ovomucin-Complex aggregation, enhancing resistance to pepsin digestion.
- Most of the Ovomucin-Complex structure and gel properties were retained post-digestion.
- Reduced hydrophobic interactions were observed under acidic conditions and digestion.
- Undigested Ovomucin-Complex demonstrated a high affinity (KD = 5.0 ± 3.2 nm) for urease, a Helicobacter pylori antigen.
Conclusions:
- Ovomucin-Complex forms a stable aggregate under gastric conditions, resisting digestion.
- The undigested Ovomucin-Complex exhibits significant binding to urease.
- These findings suggest Ovomucin-Complex as a promising candidate for developing artificial mucus barriers to combat Helicobacter pylori infections.
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