Studies on the Dissociation of the Soluble Ovomucin by Sonication

The soluble ovomucin obtained from the liquid part of thick white by gel filtration on a Sepharose 4B was an aggregated and polymerized molecule (intrinsic viscosity was 365 ml/g and molecular weight was 8.3 × 10⁶) and it was unable to dissociate the soluble ovomucin into two components without modifications.

Molecular weight and reduced viscosity of the soluble ovomucin decreased markedly with time of sonication. By the sonication for 10 min, it was successful to fractionate it into carbohydrate rich and poor component by density gradient electrophoresis, cellulose acetate electrophoresis and DEAE-cellulose column chromatography.

Concerning carbohydrate and amino acid compositions of two components obtained from the sonicated soluble ovomucin, it was found that the carbohydrate poor component corresponded to the reduced S-component or the reduced α-ovomucin, and the carbohydrate rich component to the reduced F-component or the reduced β-ovomucin.

It was considered that the sonicated soluble ovomucin was an intermediate of the aggregated, polymerized ovomucin (the soluble ovomucin) and the monomeric ovomucin (the sonicated and reduced soluble ovomucin).     

Studies on Changes in Stored Shell Eggs

The content of the ovomucin gel obtained from the gel parts of stored thick white decreased during storage. Changes of the content of the ovomucin gel (A) was much larger than that of the ovomucin gel (B). The content of the ovomucin sol obtained from the sol parts of stored thick white increased during storage.

The hexose and hexosamine contents of the ovomucin gel (B) decreased to about one half and the sialic acid content decreased to one eighth after 20 days storage at 30°C On the other hand, the carbonhydrate contents of the ovomucin sol (B) increased during storage and those obtained from sol parts of the stored (20 days) thick white were higher than those of the control ovomucin gel (B) obtained from the newly laid thick white. The amino acid composition of the ovomucin gel (B) and sol (B) did not show a great deal of change during storage.

It is suggested from these results that the properties of the ovomucin gel (B) changed greatly during storage; one portion of the ovomucin gel (B), the carbohydrate-rich component, solubilized to the sol parts of stored thick white and the other portion, the carbohydrate-poor component, remained insoluble.     

Studies on Changes in Stored Shell Eggs

The intrinsic viscosity of ovomucin(B) from the thick white was higher than that of the thin white. The relative area of the fast moving component in the electrophoretic pattern of ovomucin(B) from the thick white was about twice that of the thin white. The hexose, hexosamine and sialic acid contents of ovomucin(B) from the thick white were higher than those of the thin white. The intrinsic viscosity and carbohydrate content of ovomucin from the egg white previously freed from lysozyme were low in comparison with those of ovomucin(B). The carbohydrate contents of crude lysozyme from the thick white were higher than those of the thin white, and crude lysozyme obtained from the thick white contained larger amounts of ovomucin-iike material than the thin white. From these results, discussion were made about the relation between the properties of ovomucin(B) and ovomucin-lysozyme interaction.     

The supramolecular organization of ovomucin. Biophysical and morphological studies.

Ovomucin participates in the ovomucin-gel-forming properties because of its shape and its ability to interact in a specific spatial organization. Purified from chicken egg-white by exclusion chromatography with Sephacryl S-300 and Sepharose CL-2B and analysed by light-scattering, it exhibited an Mr of about 40 x 10(6). This large Mr can be explained by the aggregation of polymers that can be degraded into 3 x 10(6)-Mr fragments by reduction with dithiothreitol. The values for hydrodynamic parameters such as Mr, radius of gyration, hydrodynamic radius, mass per unit length and combinations of them suggested that ovomucin is a linear and highly flexible molecule conferring upon it a random-coil-like structure in 0.2 M-NaCl solution. Analysis of the ovomucin molecules by electron microscopy revealed its linear character but also indicated a lower Mr than that obtained in the light-scattering experiments. By temperature-induced non-specific aggregation of an ovomucin solution containing other globular egg proteins, an attempt was made to find out what conditions are required for gel formation and to examine the quality of aggregation that is obtained under these conditions. Results show that the viscosity of the solution did not increase after heat treatment. Apparently, in the ovomucin gel, specific spatial organization of the ovomucin molecules is required for hydrogel formation.     

A study of the rheological properties of a non-Newtonian fermentation broth

Polysaccharide was synthesized by Aureobasidium pullulans (or Pullularia pullulans) 2552 in a sucrose medium. The field apparent viscosity of the culture medium from shake flask experiments rose to 24,500 cP and then dropped toward its initial value as the fermentation progressed. The magnitude of the maximum apparent viscosity depended on the initial pH of the fermentation broth. The inoculum age influenced the cultivation period before which the maximum viscosity was reached. Rheograms of the fermentation broths showed a change in viscosity behavior from Newtonian to pseudoplastic, and then toward Newtonian characteristics during the fermentation. The calculated non-Newtonian index was found to be a sensitive factor for the indication of the non-Newtonian behavior. Such behavior could not be detected from rheograms. Viscosity profiles of polysaccharide isolated from various stages of the fermentation showed a change from Newtonian to pseudoplastic behavior depending on the concentration (0–2%) of polysaccharide.     

Dissociation of alpha 2 M-macroglobulin into functional half-molecules by mild acid treatment

A slight decrease in pH below neutrality causes the dissociation of alpha 2-macroglobulin (alpha 2M) into dimers formed of two disulfide-bonded subunits. Half-dissociation occurs at pH 6.30 (50 mM NaCl), as determined by gel filtration analysis. The dissociation can be reversed either by increasing the pH or the ionic strength. The ability of alpha 2 M half-molecules at pH 5.75 to bind chymotrypsin is not too different from that of the whole molecule at pH 7.5. Furthermore, the steady-state kinetic parameters toward chromogenic substrate of chymotrypsin bound to alpha 2 M half and whole molecules are quite identical. Likewise, the accessibility of trypsin toward soybean trypsin inhibitor is also fairly similar when involved in half or whole alpha 2 M complexes. These results are consistent with the idea that alpha 2 M-half molecules on chymotrypsin binding undergo a conformational change. This change can be observed by electron microscopy.     

Effects of the non-Newtonian viscosity of blood on flows in a diseased arterial vessel. Part 1: Steady flows

Effects of the non-Newtonian viscosity of blood on a flow in a coronary arterial casting of man were studied numerically using a finite element method. Various constitutive models were examined to model the non-Newtonian viscosity of blood and their model constants were summarized. A method to incorporate the non-Newtonian viscosity of blood was introduced so that the viscosity could be calculated locally. The pressure drop, wall shear stress and velocity profiles for the case of blood viscosity were compared for the case of Newtonian viscosity (0.0345 poise). The effect of the non-Newtonian viscosity of blood on the overall pressure drop across the arterial casting was found to be significant at a flow of the Reynolds number of 100 or less. Also in the region of flow separation or recirculation, the non-Newtonian viscosity of blood yields larger wall shear stress than the Newtonian case. The origin of the non-Newtonian viscosity of blood was discussed in relation to the viscoelasticity and yield stress of blood.     

Requirements for Nutrients and Minerals by Candida brumptii IFO 0731 Producing Succinic Acid from n-Paraffin

The effect of several materials on viscometric behaviour of the soluble ovomucin was determined with a cone plate viscometer.

The soluble ovomucin showed a rapid increase in viscosity above 1.5 mg/ml, and a high concentration of the soluble ovomucin led to gel whose viscosity was comparable to that of the insoluble ovomucin. The apparent viscosity of the soluble ovomucin decreased with an increase in NaCl concentration and upon addition of lysozyme as well as of CaCl₂. The soluble ovomucin in the presence of the sonicated β-ovomucin showed an increase in viscosity on addition of a small amount of CaCl₂.

It is assumed that a great increase in viscosity of egg white may result from removal of sodium ion and lysozyme.     

Studies on Changes in Stored Shell Eggs

Being solubilized by treatment with 0.01 m mercaptoethanol, the ovomucin gel(B) was found in free boundary electrophoresis to contain subunits which were consisted of two components. Changes in the physicochemical properties of all the insoluble ovomucin gel(B) and sol(B) obtained from stored egg white were studied after this treatment.

The fast moving component of the ovomucin gel(B) in free boundary electrophoresis decreased during storage and disappeared completely after 30 days. On the other hand, the fast moving component of the ovomucin sol(B) increased during storage.

The acid mucoprotein concentration of the ovomucin gel(B) in acrylamide gel electrophoresis decreased and that of the ovomucin sol(B) increased during storage, although the protein pattern did not show significant changes.

The interaction of the ovomucin gel(B) with lysozyme decreased whereas that of the ovomucin sol(B) increased during storage.

By summarizing these results, a model of ovomucin gel structure and a mechanism of egg white thinning were proposed.     

Concentration-dependent, temperature-dependent non-Newtonian viscosity of lung surfactant dispersions

The bulk shear viscosities of aqueous dispersions of lavaged calf lung surfactant (LS) and its chloroform:methanol extract (CLSE) were measured as a function of concentration, shear rate and temperature. At 10-mg phospholipid per milliliter, dispersions of LS and vortexed CLSE in 0.15 M NaCl (saline) had low viscosities near 1 cp over a range of shear rates from 225 to 1125 s(-1). Lung surfactant viscosity increased with phospholipid concentration and became strongly non-Newtonian with higher values at low shear rates. At 37 degrees C and 40 mg/ml, LS and vortexed CLSE in saline had viscosities of 38 and 34 cp (77 s(-1)) and 12 and 7 cp (770 s(-1)), respectively. Viscosity values for LS and CLSE were dependent on temperature and, at fixed shear, were lower at 23 degrees C than at 37 or 10 degrees C. Hysteresis was also present in viscosity measurements depending on whether shear rate was successively increased or decreased during study. Addition of 5 mM Ca(2+) at 37 degrees C markedly reduced CLSE viscosity at all shear rates and decreased LS viscosity at low shear rates. Dispersion by sonication rather than vortexing increased the viscosity of CLSE at fixed shear, while synthetic phospholipids dispersed by either method had low, relatively Newtonian viscosities. The complex viscous behavior of dispersions of LS and CLSE in saline results from their heterogeneous aggregated microstructure of phospholipids and apoproteins. Viscosity is influenced not only by the aggregate surface area under shear, but also by phospholipid-apoprotein interactions and aggregate structure/deformability. Similar complexities likely affect the viscosities of biologically-derived exogenous surfactant preparations administered to patients in clinical surfactant therapy.     

The influence of the non-Newtonian properties of blood on the flow in large arteries: unsteady flow in a 90 degrees curved tube.

A numerical and experimental investigation of unsteady entry flow in a 90 degrees curved tube is presented to study the impact of the non-Newtonian properties of blood on the velocity distribution. The time-dependent flow rate for the Newtonian and the non-Newtonian blood analog fluid were identical. For the numerical computation, a Carreau-Yasuda model was employed to accommodate the shear thinning behavior of the Xanthan gum solution. The viscoelastic properties were not taken into account. The experimental results indicate that significant differences between the Newtonian and non-Newtonian fluid are present. The numerical results for both the Newtonian and the non-Newtonian fluid agree well with the experimental results. Since viscoelasticity was not included in the numerical code, shear thinning behavior of the blood analog fluid seems to be the dominant non-Newtonian property, even under unsteady flow conditions. Finally, a comparison between the non-Newtonian fluid model and a Newtonian fluid at a rescaled Reynolds number is presented. The rescaled Reynolds number, based on a characteristic rather than the high-shear rate viscosity of the Xanthan gum solution, was about three times as low as the original Reynolds number. Comparison reveals that the character of flow of the non-Newtonian fluid is simulated quite well by using the appropriate Reynolds number.     

Functional and Structural Properties of Ovomucin

Relationships between the structural (hydrophobicity and viscosity) and functional (foaming and emulsifying) properties of proteins were investigated by using a polymeric form of ovomucin (soluble type), and dissociated ovomucins which were treated with sonication (sonicated type) and reduction (reduced type). The soluble, sonicated and reduced ovomucins were ascertained to have excellent foaming and emulsifying properties. The foaming properties of the ovomucins decreased in proportion to decreases in the viscosity as the dissociation proceeded, in the order of the soluble, sonicated and reduced types. On the other hand, the emulsifying properties of ovomucins increased in proportion to increases in the surface hydrophobicity as the dissociation proceeded.

Thus, it was suggested that the foaming properties of ovomucins were dependent upon viscosity, and that the emulsifying properties of ovomucins were dependent upon surface hydrophobicity.     

Wall shear stress in backward-facing step flow of a red blood cell suspension.

An experimental investigation of the wall shear stress distribution downstream of a backward-facing step is carried out. The wall shear stress distribution was determined by measuring the deformation of a gel layer, attached to the wall downstream of the step. Speckle pattern interferometry was applied to measure the deformation of the gel layer. The measured deformation, combined with the properties of the gel layer, served as an input for a finite element solid mechanics computation to determine the stress distribution in the gel layer. The wall shear stress, required to generate the measured deformation of the gel layer, was determined from these computations. A Newtonian buffer solution and a non-Newtonian red blood cell suspension were used as measuring fluids. The deformation of the gel layer was determined for a Newtonian buffer solution to evaluate the method and to obtain the properties of the gel layer. Subsequently, the wall shear stress distribution for the non-Newtonian red blood cell suspension was determined for three different flow rates. The inelastic non-Newtonian Carreau-Yasuda model served as constitutive model for the red blood cell suspension. Using this model, the velocity and wall shear stress distribution were computed by means of a finite element fluid mechanics computation. From the comparison between the numerical and the experimental results, it can be concluded that wall shear stresses, induced by the red blood cell suspension, can be modeled accurately by employing a Carreau-Yasuda model.     

Isolation,Characterization and Synthesis of Pimprinine,Pimprinethine and Pimprinaphine,Metabolites of Streptoverticillium olivoreticuli

The sulfated glycopeptides in ovomucin, chalazae and yolk membrane were isolated from the proteolytic digests by gel filtration on a Bio-Gel P-100 column and DEAE-Sephadex A-25 column chromatography. These sulfated glycopeptides contained N-acetylhexosamine (23.3-26.8%), hexose (23.6-24.4%), sialic acid (11.2-18.0%), sulfate (5-12.1%) and peptide (17.5-18.1%). The sulfate contents of glycopeptides in chalazae and yolk membrane were much higher than those in ovomucin, about two times in a molar ratio to hexosamine. The sedimentation patterns of each sulfated glycopeptide were single and the sedimentation constants were around 3 S, suggesting that these sulfated glycopeptides were macromolecular components. Thus, the presence of highly sulfated glycoproteins was confirmed in chalazae and yolk membrane, which were different from those in ovomucin.     

Numerical simulation of non-Newtonian blood flow dynamics in human thoracic aorta

Three non-Newtonian blood viscosity models plus the Newtonian one are analysed for a patient-specific thoracic aorta anatomical model under steady-state flow conditions via wall shear stress (WSS) distribution, non-Newtonian importance factors, blood viscosity and shear rate. All blood viscosity models yield a consistent WSS distribution pattern. The WSS magnitude, however, is influenced by the model used. WSS is found to be the lowest in the vicinity of the three arch branches and along the distal walls of the branches themselves. In this region, the local non-Newtonian importance factor and the blood viscosity are elevated, and the shear rate is low. The present study revealed that the Newtonian assumption is a good approximation at mid-and-high flow velocities, as the greater the blood flow, the higher the shear rate near the arterial wall. Furthermore, the capabilities of the applied non-Newtonian models appeared at low-flow velocities. It is concluded that, while the non-Newtonian power-law model approximates the blood viscosity and WSS calculations in a more satisfactory way than the other non-Newtonian models at low shear rates, a cautious approach is given in the use of this blood viscosity model. Finally, some preliminary transient results are presented.     

Absorption of oxygen in highly viscous newtonian and non-Newtonian fermentation model media in bubble column bioreactors

Summary Mean relative gas holdup, slip velocity, bubble size distribution, mean specific interfacial area, and volumetric mass transfer coefficient of oxygen were estimated in sparged columns 14 cm in diameter and 380 and/or 390 cm high with two different aerator types (porous plate and injector nozzle) in highly viscous Newtonian (glycerol solutions) and non-Newtonian (CMC solutions) fluids.For the Newtonian liquids the above properties were estimated as function of the viscosity of the liquid. For the non-Newtonian liquids they were determined as function of the fluid consistency index and flow behavior index. Significant differences between Newtonian and non-Newtonian systems appear. In Newtonian medium k_L a drops with increasing viscosity and already approaches a constant value at =40 cP. In pseudoplastic medium k_L a varies with the fluid consistency and flow behavior indexes in the entire investigated range.In both of these systems the primary bubble population changes into two or three populations along the reactor: the medium bubbles gradually disappear and small and large bubbles are formed.     

Double-headed protease inhibitors from black-eyed peas. IV. Half-site reactivity in the formation of complexes with trypsin and chymotrypsin.

Complex formation between two new double-headed protease inhibitors from black-eyed peas, trypsin-chymotrypsin inhibitor (BEPCI) and a trypsin inhibitor (BEPTI), and trypsin and chymotrypsin was investigated in the concentration range from 10-8 to 10-4 M by titration experiments and gel filtration chromatography. Dissociation equilibrium constants measured for complexes detected in the titration experiments range from as large as 10-8 M for trypsin bound nonspecifically to the chymotrypsin site of BEPCI to as small as 10-18 M2 for the interaction of BEPCI with chymotrypsin. The identity and stoichiometry of complexes detected during titration experiments were confirmed by gel filtration of mixtures of native and fluorescently labeled proteases and inhibitors. Half-site reactivity is observed in the formation of complexes between BEPCI or BEPTI and trypsin and chymotrypsin at all experimentally practical concentrations. The double-headed complex contains 1 molecule each of trypsin, chymotrypsin, and BEPCI dimer. The bimolecular rate constants of complex formation between trypsin or chymotrypsin and isolated BEPCI oligomers range from 1.8 X 10(5) M-1 S-1 for chymotrypsin and BEPCI monomer to 4.4 X 10(7) M-1 S-1 for trypsin and the rapidly equilibrating BEPCI dimer. The estimated rate constants for the dissociation of half-site-liganded dimer complexes and liganded monomer complexes range from 7.5 X 10-3 S-1 for the trypsin-liganded BEPCI monomer complex to 1.6 X 10-6 S-1 for the chymotrypsin-liganded BEPCI dimer complex.     

Nature of the Carbohydrate Side Chains and Their Linkage to the Protein in Chicken Egg White Ovomucin

Some proteolytic digests of chicken egg white ovomucin were fractionated and characterized. It was shown that there are at least three types of carbohydrate side chains in ovomucin; a chain composed of galactose, galactosamine, sialic acid and sulfate in a molar ratio of about 1: 1: 1: 1, a chain composed of galactose and glucosamine in a molar ratio of about 1:1, and a chain composed of mannose and glucosamine in a molar ratio of about 1:1. It was also shown that the carbohydrate side chain composed of galactose, galactosamine, sialic acid and sulfate is linked O-glycosidically to serine or threonine in the protein core of ovomucin.     

On the role of sialic acid in the rheological properties of mucus.

The importance of sialic acid in the rheological properties of mucus has been investigated. Both bovine cervical mucus, which is a gel, and the structural glycoprotein derived from it were studied before and after treatment with neuraminidase which selectively cleaves terminal sialic acid residues. The storage modulus, viscosity and circular dichroism spectrum were all essentially changed after removal of the sialic acid. These results would indicate that removal of sialic acid does not affect the physical structure of the glycoprotein and it is concluded that sialic acid has no significant role in the rheological properties of cervical mucus.     

Viscoelastic properties of solutions of ovine submaxillary mucin

The linear viscoelastic and rheological properties of high molecular weight ovine submaxillary mucin (OSM) solution have been investigated in terms of the Newtonian steady-flow viscosity [eta(gamma)], the complex oscillatory viscosity [eta*(omega)], and the storage and loss shear moduli [G'(omega) and G"(omega)]. It was observed that tau(gamma), eta*(omega), and G'(omega) are always higher when OSM is dissolved in 0.1M NaCl than when at the same concentration in 6M GdnHCl. This is consistent with previous observations that submaxillary mucins self-associate in 0.1M NaCl to form large aggregates, which are disrupted in 6M GdnHCl. As the OSM concentration increases, the appearance of a plateau shear modulus indicates the formation of a gel network in both solvents. The results suggest gelation involves specific intermolecular interactions, perhaps due to hydrophobic forces between interdigitated oligosaccharide side chains. The viscoelastic behavior of OSM solution at high concentration is thus similar to that reported in the literature for porcine gastric mucin (PGM). However, the OSM gels are mechanically weaker, having moduli that are an order of magnitude lower than those for PGM gels of comparable concentration. The oligosaccharide side chains of OSM consist of only 1-2 sugar units compared to 10-15 for PGM, but it appears that this is sufficient to allow for intermolecular interaction and the formation of weak gels.