WATER-MUCIN PHASES - CONDITIONS FOR MUCUS LIQUID CRYSTALLINITY

Previous studies of mucin conformation in aqueous media have focussed on the polymer backbone, on dilute concentrations, and on ambient temp eratures. Using differential scanning calorimetry and transmitted pola rised light microscopy, we demonstrate that commercially available pig gastric mucin forms a liquid crystalline gel at concentrations above approximately 26% w/w in water. Solvated mucin exhibits a glass transi tion at approximately 24.8 degrees C, and the liquid crystalline phase is only fluid above this temperature. We associate the glass transiti on with the onset of flexibility in the backbone of glycosylated molec ular segments. Consideration of molecular geometry suggests that mucin liquid crystallinity is governed by interactions between side chains, not main chains. For mucin from a given source, neither the condition s required for liquid crystallinity nor the glass transition temperatu re should be sensitive to the mucin molecular weight, as long as the i ntegrity of the glycosylated segments is maintained. We consider some physiological implications of our results, including the impact of hyp othermic conditions on the functionality of mucus, and we emphasise th e need to characterise mucin and mucus structure at physiological temp eratures. (C) 1998 Elsevier Science B.V.