An investigation into the role of mucus thickness on mucoadhesion in the gastrointestinal tract of pig

Varum, Felipe; Veiga, Francisco; Sousa, João; Basit, Abdul W.

doi:10.1016/j.ejps.2010.04.007

Cited by 62 publications

(42 citation statements)

References 51 publications

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“…The mucus is primarily composed of MUC5AC, with much lower amounts of other mucins and approximately 3-4 % DNA. The thickness of the mucus layer in the gastric compartment is thought to be about 200-300 μm and consists of an inner tightly adherent layer and an outer loosely adherent layer [47]. A more detailed description of the layer structure is given below where the validity of specifying a layer thickness is questioned.…”

Section: Gastrointestinal Mucin Geographymentioning

confidence: 99%

The Role of the Mucus Barrier in Digestion

et al. 2012

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Mucus forms a protective layer across a variety of epithelial surfaces. In the gastrointestinal (GI) tract, the barrier has to permit the uptake of nutrients, while excluding potential hazards, such as pathogenic bacteria. In this short review article, we look at recent literature on the structure, location, and properties of the mammalian intestinal secreted mucins and the mucus layer they form over a wide range of length scales. In particular, we look at the structure of the gel-forming glycoprotein MUC2, the primary intestinal secreted mucin, and the influence this has on the properties of the mucus layer. We show that, even at the level of the protein backbone, MUC2 is highly heterogeneous and that this is reflected in the networks it forms. It is evident that a combination of charge and pore size determines what can diffuse through the layer to the underlying gut epithelium. This information is important for the targeted delivery of bioactive molecules, including nutrients and pharmaceuticals, and for understanding how GI health is maintained.

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Section: Gastrointestinal Mucin Geographymentioning

confidence: 99%

The Role of the Mucus Barrier in Digestion

et al. 2012

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“…Each region has specific characteristics to maintain the function of the stomach, but the functions of the stomach may be interrupted if pigs develop ulcers, and it is possible that particle size of feed ingredients impact the risk of pigs developing ulcers. The esophageal region is the region that is most at risk of developing gastric ulcers if pigs are fed ingredients with a reduced particle size [51–54] because the mucus in the glandular portion of the stomach has a protective function [55, 56]. However, a reduced particle size of grain is not the only factor that may trigger development of ulcers.…”

Section: Particle Size Of Feed Ingredientsmentioning

confidence: 99%

Processing of ingredients and diets and effects on nutritional value for pigs

Rojas¹,

Stein

2017

J Animal Sci Biotechnol

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A conventional diet based on corn and soybean meal fed to pigs is usually provided in a mash form and in most cases, processing other than grinding and mixing is not used. However, due to the high cost of energy in pig diets, use of high fiber ingredients such as soybean hulls, distillers dried grains with solubles, and wheat middlings has increased. High fiber concentrations in the diet usually results in reduced energy and nutrient digestibility due to the low capacity of pigs to digest fiber, which negatively impacts growth performance and carcass composition of the pigs. Feed processing technologies such as changes in grinding procedures, expansion, extrusion, pelleting, use of enzymes or chemical treatments may, however, be used to solubilize some of the cellulose and hemicellulose fractions that form the cell wall of plants in the ingredients, and therefore, increase nutrient availability. This may have a positive effect on energy digestibility, and therefore, also on pig growth performance and carcass composition, but effects of different feed technologies on the nutritional value of feed ingredients and diets fed to pigs are not fully understood. It has however, been demonstrated that reduced particle size of cereal grains usually results in increased digestibility of energy, primarily due to increased digestibility of starch. Extrusion or expansion of ingredients or diets may also increase energy digestibility and it appears that the increase is greater in high fiber diets than in diets with lower concentrations of fiber. Chemical treatments have not consistently improved energy or nutrient digestibility, but a number of different enzymes may be used to increase the digestibility of phosphorus, calcium, or energy. Thus, there are several opportunities for using feed technology to improve the nutritional value of diets fed to pigs.

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“…The mucus layer behaves like a liquid on the nanoscale and as a non-Newtonian gel on the macro-scale due to its rate dependent response to shear stress (William, 2005). At the time of writing, there is no experimental data regarding the thickness of the mucus layer in the human small intestine; however, the thickness in a single porcine model was measured at 25.9711.8 mm at the proximal end of the duodenum and gradually thickened to 31.0715.7 mm at the distal end of the ileum (Varum et al, 2010). The thickness is a function of the secretion rate of the goblet cells, erosion by mechanical shear, and bacterial digestion (Hoskins and Boulding, 1981).…”

Section: Introductionmentioning

confidence: 99%