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The antipeptic influence of gastric mucin

  • Experimental Physiology
  • Published:
The American Journal of Digestive Diseases

Conclusions

1. The immediate “antipeptic” effect of commercial gastricmucin (pH controlled) is about 20%. After 3 hours incubation in vitro this effect is lost.

2. Commercial gastricmucin, incubated for 24 hours at 37 degrees C. in a pepsin solution (pH controlled), develops a greater “antipeptic” effect (35–48%). It is thought that this may be due to the hydrolysis ofmucin, releasing a substance similar tomucoitin orchondroitin sulphuric acid.

3. The calcium salt ofchondroitin sulphuric acid has a marked immediate “antipeptic” effect (about 75%).

4. The results obtained indicate that the Mett’s tube method may yield an incomplete picture of the events occurring when the inhibitory influences of a substance are being measured.

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Author information

Authors and Affiliations

  1. Chicago, Illinois

    Earl A. Zaus M.D. & Leonard S. Fosdick Ph.D.

Authors
  1. Earl A. Zaus M.D.
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  2. Leonard S. Fosdick Ph.D.
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Additional information

Departments of Physiology and of Chemistry, Northwestern University Denta School and the Department of Medicine, Northwestern University Medical School.

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Zaus, E.A., Fosdick, L.S. The antipeptic influence of gastric mucin. American Journal of Digestive Diseases and Nutrition 1, 177–178 (1934). https://doi.org/10.1007/BF02998821

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  • DOI: https://doi.org/10.1007/BF02998821

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