Tag Archives: glycocalyx

Glycocalyx – What’s Snot All About?

*This post was written in 2010 as the second chapter of a book that I had started writing about nutrition and my own struggles with health. I’ve shared other sections from the book but I had never shared the following chapter because of the taboo nature of nasal mucous — common sense suggested that it is just too controversial a topic to write about nasal congestion — but snot’s all right, we need it to help stabilize the thin layers of membranous cell walls that surround all of our cells and organs.

“Good behavior is attained at a young age.”                            – Burkino Faso proverb

[1, African wisdom desk calendars, Annetta Miller]

Is picking it and eating it a disgusting and filthy habit or an oral vaccination boost to the immune system? “Enquiring minds want to know — I want to know.” [2] Traditional Eskimo cultures conserved fluid and heat by picking and eating it. [3]

Just what is snot? It may be described as a freeform gelatinous matrix of glycolipids and glycoproteins that covers our internal surfaces and is known as the glycocalyx.

Good snot, bad snot, it’s not all the same. Healthy mucous layers are two millimeters thick — about the same width as a piece of thread or single strand of hair. Obviously we can produce a lot more than that in response to sickness or allergies. Over the course of my life I have had a lot of experience with nasal mucous and congestion. Most of my childhood was spent breathing through my mouth because I was so congested, so often. On a good day I would be able to breath through one or the other nostril but usually both were congested – and messy. Eventually I learned how to tell whether I needed antibiotics or more antihistamine based on the color, texture, and smell of my nasal mucous.

Gross yellowish-green mucous that had a rotten smell and a stringy, sticky texture meant go to the doctor and get antibiotics because the congestion has become a lung infection.

Thin, watery, clear or whitish mucous is produced in large amounts during allergy attacks. Mucous produced due to allergies didn’t have smell associated with it in my experience. The thin fluid mucous produced in such large amounts during allergies may be helping the body carry the allergen debris up and out of the lungs. Constantly suppressing this response with medications may produce short term symptom relief, however in the long run using medications that dry up mucous may be allowing the allergens full access to deeper lung tissue made accessible through the artificially opened airways. The mucous is part of our body’s defense system.

Coughing and sneezing and moving the mucous out may be better for your health than regularly using an over the counter medication. Cleaning up the environment and removing dust and allergens would also probably be better for your health, when possible, ie: you can stop smoking but you have little control over smog alert days beyond wearing a face mask and voting for environmental protection; or you can vacuum and wash your bedding weekly but you may not be able to give away the family pet as easily.

I tried a nasal steroid spray for the first time recently and discovered myself producing a brand new type of mucous. My airways felt more open than usual but I also developed a new cough that felt like I had something stuck in my throat that I was choking on, like a cat with a hairball. When I successfully cleared the mucous, it appeared a typical whitish color but the texture was much stickier and slimier — more like my childhood toy can of Slime. I stopped using the steroid nasal spray fairly quickly; free flowing snot’s all right — sticky, slimy snot is not — it isn’t able to be expelled as easily. Free flowing mucous allows the body to carry allergens and pathogens up and out of the lungs when the mucous is thin enough to allow productive coughing.

Occasionally I would blow my nose and find little round globule of clear semi-solid mucous — fascinating for an easily amused and not easily disgusted child — they looked just like a gelatin dessert without the bright food coloring. The chemical structure of mucous is similar to a gelatin dessert or fruit jams and jelly. Fruit jams and jelly thickens when the pectin fiber is cooked. Heating the pectin fibers cause them to change shape and form the semi-solid structure of the jam or jelly. Gelatinous mixtures are all fairly chemically unstable and minor changes in acidity or hydration may cause changes in the structure or cause the gelatinous mixture to dissolve back into a fluid.

Chemical mixtures are made when we cook food. Tiny chemical changes can produce big changes in a “free-form gelatinous matrix.” You could experiment by adding a little lemon juice or carbonated beverage to a bowl of a gelatinous dessert or scoop of jam. The acidity should cause the gelatinous structure to break apart and get watery looking again.

The glycocalyx may act a little like glue between cells or like a sealant coating pipes in a plumbing repair. The jelly-like glycocalyx helps protect our inner surfaces around cells and in the lining of blood vessels and throughout the intestinal tract. A healthy glycocalyx layer may help prevent allergens from leaking through the intestinal lining into the bloodstream. Pectin is important for making jam or jelly and eating fiber rich foods everyday is probably just as important for maintaining a healthy glycocalyx. Good sources of fiber include any whole plant foods such as: vegetables, fruits, mushrooms, whole grains, beans, nuts and seeds, and herbs and spices. There is also a healthy type of fiber in edible insects called chitin.

Happy dining!

— on fiber rich foods of course.     😉

Read more about which types of fiber are beneficial within the GI tract and which types of foods and fiber might help with nasal congestion:  Nasal congestion and fiber; a glycocalyx clarification

 

A gelatin dessert.

*Having enough water every day is also important for healthy mucous. And the electrically active minerals sodium, potassium, calcium, and magnesium are also important in fluid balance and healthy mucous .

Read more: Electrolytes are essential, magnesium helps protect brain cells 

/Disclosure: This information is provided for educational purposes within the guidelines of fair use. While I am a Registered Dietitian this information is not intended to provide individual health guidance. Please see a health professional for individual health care purposes./

 

 

 

 

 

Bioslime is another word that is used specifically to describe the gelatinous glycocalyx layer produced by pathogens on the surfaces of transplant devices and tubing used in patient’s wounds for drainage or tube feedings.

 

Transport across the glycocalyx; a link

More information and illustrations about the structure and function of the glycocalyx and tight junctions are available online from an academic textbook called, Molecular Cell Biology, 4th Ed.:

Interestingly, cells grown in a solution with very low concentrations of calcium ions formed a monolayer with a lack of tight junctions between the cells but when calcium ions were added to the solution, tight junctions formed between the cells within an hour.

–This could suggest that calcium ions are necessary for cell monolayers to be able to form the tight junctions — or it might suggest that tight junctions are formed between cells in the presence of calcium in order to prevent the calcium ions from passing between the cells. Or in other words: Does the presence of calcium ions allow the tight junctions to form? Or do the tight junctions form because there are calcium ions present that need to be prevented from passing through the cell monolayer?

More research has been done and it suggests that the intracellular calcium ion level is also important for maintaining strong tight junctions. Both intra- and extrcellular levels of calcium are kept under careful control during normal health. Tight junctions also will become disfunctional if intracellular calcium levels become elevated.

Magnesium ions inside of the cell are also important for controlling intracellular levels of calcium. Nutrients usually have to work together as a team.

/Disclosure: This information is provided for educational purposes within the guidelines of fair use. While I am a Registered Dietitian this information is not intended to provide individual health guidance. Please see a health professional for individual health care purposes./

Fringe Report: The glycocalyx, fiber rich produce, and intestinal health

The term glycocalyx may be used to refer to the surface area of membranes that surround a single human or bacterial cell, or to the surface area of the membranes that form the interior or exterior of an organ, blood vessel, or the gastrointestinal tract. The fiber found in fruits, vegetables, nuts, seeds, beans, whole grains, mushrooms and a few other foods helps us form the glycocalyx. Pectin in fruit is a type of fiber that thickens into gelatin when the fruit is cooked. The fiber works together in our intestines to form a jelly like layer that lines and helps stabilize the intestinal walls. White blood cells can move around in the jelly layer patrolling for allergens or infectious agents.

Some of the fibers that are found in the glycocalyx layer are electrically active. The electric charge coating the interior of vessels and the intestine help to keep the area open because it acts like two magnets that are held together so the repel each other instead of joining – the electrically  active chemicals lining the intestine push each other away rather than attracting each other and it helps keep the interior of the vessel wide open and flowing freely. Adequate fiber and water helps prevent constipation. See  “Neuraminic acid was known first as sialic acid” (8/21/2013) for more information about electrically active sugars.

 

[The Glycocalyx, Our Jelly Filling, ]

[Glyco-compounds – essential sugar building blocks, ]

[We are what we eat., ]

[Alp Luachra, an old name for edematous malnutrition, ]

And four posts that lost their paragraph breaks when I copied them onto one page:

Sugars give energy and structure to life (July 16, 2013)

Neuraminic acid was known first as sialic acid (8/21/2013)

To termites, trees are kind of like giant sugar cubes (8/21/2013)

GPI anchors are cell membrane glycoproteins (8/27/13)

/Disclosure: This information is provided for educational purposes within the guidelines of fair use. While I am a Registered Dietitian this information is not intended to provide individual health guidance. Please see a health professional for individual health care purposes./

Glyconutrient posts

Title: Sugars give energy and structure to life (July 16, 2013)
/This is the first of a few posts about glycocompounds. //second one: Neuraminic acid was known first as sialic acid// third one: To termites, trees are kind of like giant sugar cubes/
Carbohydrates are formed from carbon and water molecules. The name means ‘hydrate of carbon.’ Individual carbohydrate molecules are called simple sugars or monosaccharides. They are commonly found in the diet as disaccharides, pairs of two monosaccharides, and as long chain polysaccharides in the form of the energy rich starches and the indigestible fiber found in cell walls of plants. The individual monosaccharides may be found as a straight chain of linked carbon atoms or as closed rings. The ring form is more stable chemically. A glass of sugar water made with pure glucose would only have ~0.0026% of the glucose molecules in the straight chain formation, the rest would be in some variation of the the ring form.
The juice of the sugar cane gives us sucrose or table sugar, which is made up of two 6 carbon monosaccharides, one molecule of glucose and one of fructose. The disaccharide lactose is better known as milk sugar and is made up of one molecule of galactose and one of glucose.
Mannose and fucose are monosaccharides that are less common in unprocessed foods but are very useful as food additives in mixtures such as ice cream or pudding. Fucose is commonly found in brown seaweeds. About forty percent of the dry weight of brown seaweeds is the commercially useful alginate polysaccharides. Alginates are used as food additives to help stabilize mixtures and act as emulsifiers which help keep the mixture well mixed while standing on the grocery shelf. Mannans are the polysaccharide of mannose. Mannans are found in red algae which is useful for its agar and carrageenan content. They are used as food additives for their gelatinous properties and as thickeners. Carrageenan may be a health risk and has been shown to cause inflammation, impaired glucose tolerance and increased insulin resistance in lab animals at levels that might be found in comparable amounts in an average day’s food for a person.
Mannans are also the main type of energy storage starch in the seeds of the oil palm trees. One variety of the tree species, the ivory nut tree, is also known as ‘vegetable ivory.’ The mannan within the ivory like seeds resembles the overlapping long polysaccharide chains of cellulose, which is the type of fiber more commonly found in plant cell walls.

Other uses of the oil palm:  There are two types of oil produced from the seed of oil palm trees. Palm kernel oil is paler in color than the reddish color, beta-carotene rich, palm oil. Palm kernel oil contains a higher percentage of saturated fat than palm oil. It may increase the risk of high blood cholesterol but is an inexpensive cooking oil. Palm kernel oil is also frequently used in the production of soap because some of the saturated fatty acids produce good lather, even in salty sea water. Fibrous seed pulp that is left after oil production is used as animal feed.

The monosaccharide mannose may be the active factor that gives cranberries a reputation for helping prevent urinary tract infections (UTIs). The monsaccharide is thought to help make the lining of the bladder more resistant to infectious bacteria. More research is needed though to prove health benefits from cranberries or from more concentrated supplemental doses of D-Mannose.
(To be continued later – Glyconutrients are essential for helping protect cell surfaces from infectious agents – so fans of cranberries are probably onto a good thing.)
/Disclaimer: Information presented on this site is not intended as a substitute for medical care and should not be considered as a substitute for medical advice, diagnosis or treatment by your physician./
References:

  1. S.A. Brooks, M. V. Dwek, U. Schumacher, Functional and Molecular Glycobiology, (BIOS Scientific Publishers, Ltd., 2002), Amazon.
  2. “Out of One Many, or How to Use Agar Agar,” (Dec. 17, 2008) by chocolatecoveredKatie.com.
  3. “Palm Kernel,” Wikipedia (Warning: this Wikipedia entry contains an old war propaganda poster about harvesting palm seeds which may offend some people and for that very reason should never be forgotten.)
  4. “Palm Kernel Oil,” Wikipedia.
  5. “Palm Oil,” Wikipedia.
  6. “D-Mannose Offers Great Protection Against Urinary Tract Infections,”  SmartPublications.com.
  7. “Scientific Opinion on the substantiation of a health claim related to a Uroval® and urinary tract infection pursuant to Article 14 of Regulation,” (EC) No 1924/20061, EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA), European Food Safety Authority (EFSA), Parma, Italy
    pdf: efsa.europa.eu.
  8. L. Johnston, “Natural Urinary Tract Health: The D-Mannose Solution,” healingtherapies.info.
  9. A Weil, “Is Carrageenan Safe?” (Oct. 1, 2012), drweil.com.

Title: Neuraminic acid was known first as sialic acid (8/21/2013)
Neuraminic acid, or sialic acid as it was first called, is a monosaccharide with nine carbons. It has a negative electric charge which gives compounds containing it a negative charge. This is useful for keeping molecules like red blood cells from getting to near to each other. The negative charge on the surface glycoproteins repels the red blood cell from each other or from the walls of blood vessels which also have compounds containing sialic acid.
Mature red blood cells have an active life for about seven days.  White blood cells remove older red blood cells and de-sialylation of the surface proteins is one way the older cells are identified. Cancer cells with the ability to produce excess surface sialyation may have an increased chance to metastasize and turn up somewhere else in the body. [13]
Our bodies need to be healthy and well enough nourished overall to keep the whole system working. The neuraminic acid is produced within our cells from other chemicals in a series of membranous channels called the endoplasmic reticulum and the golgi apparatus. The channels have embedded enzymes along the way somewhat like an assembly line in a factory.
Therapeutic glycoproteins are being developed and the problem of just the right amount of sialylation is one of the hurdles being studied. [2] In addition to the negative charge sialic acid tends to stabilize and stiffen the protein portion of the compound.  The proteins that line vessels were described to be somewhat like bottle-brushes; the protein being somewhat like the wire handle with the negatively charged sialic acid acting as bristles. [1]
/Disclaimer: Information presented on this site is not intended as a substitute for medical care and should not be considered as a substitute for medical advice, diagnosis or treatment by your physician./
References:

  1. S.A. Brooks, M. V. Dwek, U. Schumacher, Functional and Molecular Glycobiology, (BIOS Scientific Publishers, Ltd., 2002), Amazon.
  2. Bork K, Horstkorte R, Weidemann W., “Increasing the sialylation of therapeutic glycoproteins: the potential of the sialic acid biosynthetic pathway.” J Pharm Sci. 2009 Oct;98(10):3499-508. doi: 10.1002/jps.21684.  [ncbi.nlm.nih.gov]
  3. R. T. Almaraz, et. al., “Metabolic Flux Increases Glycoprotein Sialylation: Implications for Cell Adhesion and Cancer Metastasis.” Mol Cell Proteomics. 2012 July; 11(7): M112.017558. Published online 2012 March 28. doi:  10.1074/mcp.M112.017558 [ncbi.nlm.nih.gov]

Title:  To termites, trees are kind of like giant sugar cubes (8/21/2013)
Sugar cubes contain the disaccharide sucrose which contains the monosaccharide fructose in addition to glucose. The cellulose portion of trees is made of long fairly straight chains of glucose with no fructose, so trees and sugar cubes aren’t really alike. The bonds between table sugar and tree fiber are at slightly different angles but different enzymes are needed to break them down during digestion. The straighter angle between the simple sugars of plant fiber allow the linked chains of glucose to line up with each other. The lined up fibers then can form layers a little like sheets of paper stacked in a book, except it would be a doughnut shaped book. Cellulose or other types of plant fiber is found in the cell walls of the leaves, stems and roots.
Chitin is similar strong chain of the simple sugar N-acetylglucosamine. The simple sugars in chitin and cellulose both have the slightly straighter beta angle than the bonds found in energy storage starches or polysaccharides. Termites [3] and the bacteria found in the stomach of grazing animals are able to digest the stronger beta bonds of cellulose. Humans and most other animals can’t digest them because a specific enzyme is needed.
Energy starches have alpha type bonds between the simple sugars. Alpha bonds connect at an angle that might twist into a spiral chain similar to the double helix spiral of DNA. The angled alpha bonds are also found in branching shapes of storage starches like glycogen or amylose. The sugar molecule at the end of each ‘branch’ is available for rapid digestion. Glycogen is the energy storage polysaccharide of glucose in animals and humans and amylose is the form of glucose storage used in plants. Glycogen is slightly more branched than amylose.
Tree bark and tree sap both contain glucose but the bark contains cellulose and the sap would have amylose or a similar alpha bonded energy storage starch. A shiny insect shell or seashells also are a type of sugar but not glucose. Shells contain N-acetyl-glucosamine in the form of chitin.
Supplements of glucosamine may be helpful for reducing joint pain. Studies have used 1500 mg/day. [2]
/Disclaimer: Information presented on this site is not intended as a substitute for medical care and should not be considered as a substitute for medical advice, diagnosis or treatment by your physician./
References:

  1. S.A. Brooks, M. V. Dwek, U. Schumacher, Functional and Molecular Glycobiology, (BIOS Scientific Publishers, Ltd., 2002), Amazon.
  2. “Questions and Answers: NIH Glucosamine/Chondroitin Arthritis Intervention Trial Primary Study,” National Institutes of Health, National Center for Complementary and Alternative Medicine [nccam.nih.gov]
  3. Nakashima K, Watanabe H, Saitoh H, Tokuda G, Azuma JI.,”Dual cellulose-digesting system of the wood-feeding termite, Coptotermes formosanus Shiraki.” Insect Biochem Mol Biol. 2002 Jul;32(7):777-84. [ncbi.nlm.nih.gov]

Title: GPI anchors are cell membrane glycoproteins (8/27/13)
Glycosylphosphatidylinositol (GPI)-anchored proteins have one end that stays embedded firmly within the cell membrane and the other end can attach to a variety of important molecules such as enzymes and antigens. The enzyme or antigen is held above the cell membrane in a position that makes it available to be activated on the cell surface. The phosphatidylinositol end is lipid based and dissolves well in the fatty acid rich environment within the membrane. The glyco- or sugar part of the molecule is able to dissolve in water or form bonds with other proteins or carbohydrates.
GPI anchor proteins are essential for life. Mice that were experimentally made to lack the gene thought to encode for GPI anchor proteins did not survive. Experimental ‘knockout’ mice are usually observed to see what types of function the knocked out gene might have performed. The experiment showed that GPI anchors were necessary for survival. (Ref. 1, Brooks, Dwek, Schumacher, 2002, p 225)
GPI anchors are found in some types of G-protein couple receptors and may have importance within the cannabinoid receptor system.

  1. Brooks SA, Dwek MV, Schumacher U., Functional and Molecular Glycobiology, (Bios, 2002, Oxford, UK)
  2. Landry Y, Niederhoffer N, Sick E, Gies JP., Heptahelical and other G-protein-coupled receptors (GPCRs) signaling., Curr Med Chem. 2006;13(1):51-63. [ncbi.nlm.nih.gov/pubmed/16457639]
  3. Maccarrone M, Bernardi G, […], and Centonze D., Cannabinoid receptor signalling in neurodegenerative diseases: a potential role for membrane fluidity disturbance., Br J Pharmacol. 2011 August; 163(7): 1379-1390 [ncbi.nlm.nih.gov/pmc/articles/PMC3165948/]

Additional note:

GPI anchors

  1. Fujita M, Kinoshita T. “GPI-anchor remodeling: potential functions of GPI-anchors in intracellular trafficking and membrane dynamics.” Biochim Biophys Acta. 2012 Aug;1821(8):1050-8. doi: 10.1016/j.bbalip.2012.01.004. Epub 2012 Jan 11.  Abstract: [http://www.ncbi.nlm.nih.gov/pubmed/22265715] “and discuss how GPI-anchors regulate protein sorting, trafficking, and dynamics.”

/Disclosure: This information is provided for educational purposes within the guidelines of fair use. While I am a Registered Dietitian this information is not intended to provide individual health guidance. Please see a health professional for individual health care purposes./

Glyco-compounds – essential sugar building blocks

Glyco- refers to glycogen which is sugar in a bigger starch form. Sugars are the building blocks of starches in the way that amino acids are the building blocks of proteins. The amino acids join together in straight chains like a string of beads or like letters in a word, a sentence, or a book. The straight protein chain can then fold into intricate shapes and form many chemicals.

However the sugars can actually connect to each other at each or most of the carbons in their structure – not just in one to one connections like beads on a necklace or letters in a sentence. Instead the sugars can connect at different ways and form many shapes like a Tinker Toy or Kinex building sets or like the words that can be built off of each other’s letters in the game Scrabble or Bananagrams.

Glucose and fructose are molecules that contain 6 carbons each but they are slightly different in shape – like mirror images – and our bodies need the glucose for building materials not the fructose. Fructose is an energy source (in other words it may be fattening if eaten in excess of the physical number of calories that are used up each day). Fructose is less useable as a building block – glucose is the form that is essential for our health. A molecule of table sugar is made from one molecule of glucose and one molecule of fructose.

Fucose, (6 C), mannose, (6 C), N-acetylglucosamine, (8 C), N-acetylneuraminic acid (11 C)  and galactose are also essential types of sugars with slightly different chemical forms. Some can be converted from one to another type but eating food sources may be better insurance (in case there are enzyme defects or other trace mineral deficiencies that may be reducing one’s ability to make enzymes).

The starches can code very complicated chemicals because the branching chain of sugar molecules can link together at more then one place – usually a bond can be formed at each of the carbon molecules in the molecule of sugar. So while there are fewer types of sugars than amino acids, each one can link together in several places and can create a more complex language in their branching shapes than is possible with the one to one connections of amino acids that from proteins.

The glyco-compounds form part of the jelly-like matrix of the glycocalyx layer. Proteins and lipids might be part of a glyco-compound. White blood cells can read and understand this glyco-language on the surfaces of other cells and allergens. Antigens and antibodies may not be effective if the diet doesn’t supply enough of the more unusual essential sugars.

Glyco-compounds dissolve in water better than the proteins or lipids (fats) would on their own. Glycolipids and glycoprotiens are nature’s way to help keep them suspended in water better. The sugar containing end of the compound dissolves in the watery fluid and helps keep the lipid or protein end moving along. The protein or fat by itself might separate from the fluid and stick to vessel walls or clot together into ungainly rafts of debris, which could lead to strokes or cardiovascular disease.

A life preserver keeps us suspended above water. The air trapped in the life preserver is keeping us mixed in the air environment and above the water while the body tries to sink. The floating masses of garbage in the oceans are suspended in a similar way.

Picture from: [thegoldenspiral.org/tag/environmental-terrorism/]

/Disclosure: This information is provided for educational purposes within the guidelines of fair use. While I am a Registered Dietitian this information is not intended to provide individual health guidance. Please see a health professional for individual health care purposes./