{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/53860"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/53860","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"The role of mucin in establishment of Escherichia coli in porcine small intestine","abstract":"Mucin was isolated for incorporation in bacteriological media by reduction and proteolysis of mucous gel from porcine small intestine. Mucin prepared in this study contained (by weight) 37.2% protein, 58.7% carbohydrate (4.6% fucose, 9.4% mannose, 10.7% sialic acid, 13.5% galactose, and 20.5% hexosamine), and 3.7% ester sulfate. Fractionation of mucin on Sepharose CL-4B yielded one peak which eluted at the void volume. However, sodium dodecyl sulfate gel electrophoretic patterns contained 9 polypeptide bands of which 6 stained with periodic acid—Schiff reagent. Proline, serine, and threonine residues accounted for 26% (by weight) of the total protein in the preparation. Half-cysteine residues made up another 1%. Intrinsic viscosity of mucin prepared by reduction and proteolysis was 135 ml/g. Mucin was incorporated into a minimal bacteriological medium as the sole-source of carbon and nitrogen. Enterotoxigenic and non-enterotoxigenic Escherichia coli grew equally well in mucin medium at levels comparable to growth in 3 mM glucose medium. Growth did not appear to be limited by availability of metabolizable substrates. Spent mucin medium supported growth in comparable numbers. E. coli P-155 produced heat-stable and heat-labile enterotoxins during growth in both mucin medium and fresh mucosal scrapings medium. E. coli utilized total hexose and protein in mucin medium at comparable levels (6 to 10%). Increases in reducing end groups (0.28 μ moles/ml) and free amino sugar end groups (0.04 μmoles/ml) during growth were detected. E. coli used approximately 15% of the total carbohydrate in mucin medium including 36% of the galactose, 15% of the fucose, and 27% of the mannose. Utilization of mucin by QL ggli produced minor changes in gel filtration patterns on Sepharose CL-4B. Twelve strains of E. coli were examined for glycosidase activity during growth on mucin. All twelve produced a cell-bound and an extracellular α-fucosidase although the majority of activity was cell-bound. Although α-fucosidase was a constitutive enzyme of E. coli P-155, maximum activity was observed during exponential growth in mucin medium. Eleven strains produced cell-bound α-galactosidase. No extracellular activity of this enzyme was detected. Maximum levels of induced α-galactosidase activity were obtained in late exponential to early stationary growth of E. coli. E. coli ATCC 23723, a mutant of E. coli K12 lacking the galactoside permease gene, did not produce α-galactosidase activity during growth on mucin. No α-mannosidase activity was detected using nitrophenylmannoside as substrate. Porcine small intestinal mucin was a positive chemoattractant for E. coli in capillary assays. Optimal chemotactic response by E. coli P-155 in capillary experiments was obtained at a mucin concentration of 1 mg dry wt/ml at a pH of 7.0. Spent mucin was still a positive chemoattractant for E. coli P-155 and 123 despite losing 15% of the total mucin carbohydrate.","abstract_html":"Mucin was isolated for incorporation in bacteriological media by reduction and proteolysis of mucous gel from porcine small intestine. Mucin prepared in this study contained (by weight) 37.2% protein, 58.7% carbohydrate (4.6% fucose, 9.4% mannose, 10.7% sialic acid, 13.5% galactose, and 20.5% hexosamine), and 3.7% ester sulfate. Fractionation of mucin on Sepharose CL-4B yielded one peak which eluted at the void volume. However, sodium dodecyl sulfate gel electrophoretic patterns contained 9 polypeptide bands of which 6 stained with periodic acid—Schiff reagent. Proline, serine, and threonine residues accounted for 26% (by weight) of the total protein in the preparation. Half-cysteine residues made up another 1%. Intrinsic viscosity of mucin prepared by reduction and proteolysis was 135 ml/g. Mucin was incorporated into a minimal bacteriological medium as the sole-source of carbon and nitrogen. Enterotoxigenic and non-enterotoxigenic Escherichia coli grew equally well in mucin medium at levels comparable to growth in 3 mM glucose medium. Growth did not appear to be limited by availability of metabolizable substrates. Spent mucin medium supported growth in comparable numbers. E. coli P-155 produced heat-stable and heat-labile enterotoxins during growth in both mucin medium and fresh mucosal scrapings medium. E. coli utilized total hexose and protein in mucin medium at comparable levels (6 to 10%). Increases in reducing end groups (0.28 μ moles/ml) and free amino sugar end groups (0.04 μmoles/ml) during growth were detected. E. coli used approximately 15% of the total carbohydrate in mucin medium including 36% of the galactose, 15% of the fucose, and 27% of the mannose. Utilization of mucin by QL ggli produced minor changes in gel filtration patterns on Sepharose CL-4B. Twelve strains of E. coli were examined for glycosidase activity during growth on mucin. All twelve produced a cell-bound and an extracellular α-fucosidase although the majority of activity was cell-bound. Although α-fucosidase was a constitutive enzyme of E. coli P-155, maximum activity was observed during exponential growth in mucin medium. Eleven strains produced cell-bound α-galactosidase. No extracellular activity of this enzyme was detected. Maximum levels of induced α-galactosidase activity were obtained in late exponential to early stationary growth of E. coli. E. coli ATCC 23723, a mutant of E. coli K12 lacking the galactoside permease gene, did not produce α-galactosidase activity during growth on mucin. No α-mannosidase activity was detected using nitrophenylmannoside as substrate. Porcine small intestinal mucin was a positive chemoattractant for E. coli in capillary assays. Optimal chemotactic response by E. coli P-155 in capillary experiments was obtained at a mucin concentration of 1 mg dry wt/ml at a pH of 7.0. Spent mucin was still a positive chemoattractant for E. coli P-155 and 123 despite losing 15% of the total mucin carbohydrate.","abstract_has_math":false,"creators":["Aimutis, William R."],"institution":"Virginia Polytechnic Institute and State University","degree_name":"Ph. D.","degree_level":"doctoral","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":["Eigel, W.N."],"committee_members":["Keenan, Thomas W.","Moore, W.E.C.","Kornegay, Ervin T.","Pierson, Merle D."],"year":1985,"date_issued":"1985","date_published":"1985","updated_at":"2026-07-22T22:19:03Z","subjects":[],"languages":["en_US"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10919/53860","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["Eigel, W.N."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Keenan, Thomas W.","Moore, W.E.C.","Kornegay, Ervin T.","Pierson, Merle D."]},{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Aimutis, William R."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2015-06-29T22:06:53Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2015-06-29T22:06:53Z"]},{"key":"dc:date.issued","label":"Date","values":["1985"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Polytechnic Institute and State University"]},{"key":"dc:type","label":"Dc Type","values":["Dissertation"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["doctoral"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph. 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Mucin prepared in this study contained (by weight) 37.2% protein, 58.7% carbohydrate (4.6% fucose, 9.4% mannose, 10.7% sialic acid, 13.5% galactose, and 20.5% hexosamine), and 3.7% ester sulfate. Fractionation of mucin on Sepharose CL-4B yielded one peak which eluted at the void volume. However, sodium dodecyl sulfate gel electrophoretic patterns contained 9 polypeptide bands of which 6 stained with periodic acid—Schiff reagent. Proline, serine, and threonine residues accounted for 26% (by weight) of the total protein in the preparation. Half-cysteine residues made up another 1%. Intrinsic viscosity of mucin prepared by reduction and proteolysis was 135 ml/g. Mucin was incorporated into a minimal bacteriological medium as the sole-source of carbon and nitrogen. Enterotoxigenic and non-enterotoxigenic Escherichia coli grew equally well in mucin medium at levels comparable to growth in 3 mM glucose medium. Growth did not appear to be limited by availability of metabolizable substrates. Spent mucin medium supported growth in comparable numbers. E. coli P-155 produced heat-stable and heat-labile enterotoxins during growth in both mucin medium and fresh mucosal scrapings medium. E. coli utilized total hexose and protein in mucin medium at comparable levels (6 to 10%). Increases in reducing end groups (0.28 μ moles/ml) and free amino sugar end groups (0.04 μmoles/ml) during growth were detected. E. coli used approximately 15% of the total carbohydrate in mucin medium including 36% of the galactose, 15% of the fucose, and 27% of the mannose. Utilization of mucin by QL ggli produced minor changes in gel filtration patterns on Sepharose CL-4B. Twelve strains of E. coli were examined for glycosidase activity during growth on mucin. All twelve produced a cell-bound and an extracellular α-fucosidase although the majority of activity was cell-bound. Although α-fucosidase was a constitutive enzyme of E. coli P-155, maximum activity was observed during exponential growth in mucin medium. Eleven strains produced cell-bound α-galactosidase. No extracellular activity of this enzyme was detected. Maximum levels of induced α-galactosidase activity were obtained in late exponential to early stationary growth of E. coli. E. coli ATCC 23723, a mutant of E. coli K12 lacking the galactoside permease gene, did not produce α-galactosidase activity during growth on mucin. No α-mannosidase activity was detected using nitrophenylmannoside as substrate. Porcine small intestinal mucin was a positive chemoattractant for E. coli in capillary assays. Optimal chemotactic response by E. coli P-155 in capillary experiments was obtained at a mucin concentration of 1 mg dry wt/ml at a pH of 7.0. Spent mucin was still a positive chemoattractant for E. coli P-155 and 123 despite losing 15% of the total mucin carbohydrate."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Ph. D."]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["The role of mucin in establishment of Escherichia coli in porcine small intestine"]}]}],"canonical_facts":{"dc:contributor.committeechair":["Eigel, W.N."],"dc:contributor.committeemember":["Keenan, Thomas W.","Moore, W.E.C.","Kornegay, Ervin T.","Pierson, Merle D."],"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Aimutis, William R."],"dc:date.accessioned":["2015-06-29T22:06:53Z"],"dc:date.available":["2015-06-29T22:06:53Z"],"dc:date.issued":["1985"],"dc:description.abstract":["Mucin was isolated for incorporation in bacteriological media by reduction and proteolysis of mucous gel from porcine small intestine. Mucin prepared in this study contained (by weight) 37.2% protein, 58.7% carbohydrate (4.6% fucose, 9.4% mannose, 10.7% sialic acid, 13.5% galactose, and 20.5% hexosamine), and 3.7% ester sulfate. Fractionation of mucin on Sepharose CL-4B yielded one peak which eluted at the void volume. However, sodium dodecyl sulfate gel electrophoretic patterns contained 9 polypeptide bands of which 6 stained with periodic acid—Schiff reagent. Proline, serine, and threonine residues accounted for 26% (by weight) of the total protein in the preparation. Half-cysteine residues made up another 1%. Intrinsic viscosity of mucin prepared by reduction and proteolysis was 135 ml/g. Mucin was incorporated into a minimal bacteriological medium as the sole-source of carbon and nitrogen. Enterotoxigenic and non-enterotoxigenic Escherichia coli grew equally well in mucin medium at levels comparable to growth in 3 mM glucose medium. Growth did not appear to be limited by availability of metabolizable substrates. Spent mucin medium supported growth in comparable numbers. E. coli P-155 produced heat-stable and heat-labile enterotoxins during growth in both mucin medium and fresh mucosal scrapings medium. E. coli utilized total hexose and protein in mucin medium at comparable levels (6 to 10%). Increases in reducing end groups (0.28 μ moles/ml) and free amino sugar end groups (0.04 μmoles/ml) during growth were detected. E. coli used approximately 15% of the total carbohydrate in mucin medium including 36% of the galactose, 15% of the fucose, and 27% of the mannose. Utilization of mucin by QL ggli produced minor changes in gel filtration patterns on Sepharose CL-4B. Twelve strains of E. coli were examined for glycosidase activity during growth on mucin. All twelve produced a cell-bound and an extracellular α-fucosidase although the majority of activity was cell-bound. Although α-fucosidase was a constitutive enzyme of E. coli P-155, maximum activity was observed during exponential growth in mucin medium. Eleven strains produced cell-bound α-galactosidase. No extracellular activity of this enzyme was detected. Maximum levels of induced α-galactosidase activity were obtained in late exponential to early stationary growth of E. coli. E. coli ATCC 23723, a mutant of E. coli K12 lacking the galactoside permease gene, did not produce α-galactosidase activity during growth on mucin. No α-mannosidase activity was detected using nitrophenylmannoside as substrate. Porcine small intestinal mucin was a positive chemoattractant for E. coli in capillary assays. Optimal chemotactic response by E. coli P-155 in capillary experiments was obtained at a mucin concentration of 1 mg dry wt/ml at a pH of 7.0. Spent mucin was still a positive chemoattractant for E. coli P-155 and 123 despite losing 15% of the total mucin carbohydrate."],"dc:description.degree":["Ph. D."],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["http://hdl.handle.net/10919/53860"],"dc:language.iso":["en_US"],"dc:publisher":["Virginia Polytechnic Institute and State University"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["The role of mucin in establishment of Escherichia coli in porcine small intestine"],"dc:type":["Dissertation"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Food Science and Technology"],"thesis:degree_level":["doctoral"],"thesis:degree_name":["Ph. D."],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:03Z"}