1) Glycocalyx is a glycoprotein or glycolipid covering that
surrounds the cell membranes of some bacteria, epithelia and other
cells. It is a type of identifier that the body uses to distinguish
between its own healthy cells and transplanted tissues, diseased
cells, or invading organisms. The 3 types of glycocalyx are as
follows:
- Slime layer- Glycocalyx present on bacterial
cells in a loosely organized and attached manner is referred to as
slime layer. E.g. Bacillus
anthracis produces a capsule of D-glutamic acid, that protects
the encapsulated bacillus from phagocytosis
- Capsule - Glycocalyx present on bacterial
cells in a highly organized, tightly attached is referred to as
capsule. E.g. Streptococcus pneumonia
produces a capsule made of polysaccharides that protects the
bacterium from phagocytosis
- A glycocalyx can also be found on the apical portion of
microvilli within the digestive tract, especially within
the small intestine.
2) The Glycolayx in the capsule and slime layer of bacteria is
made up of Polysaccharides. Glycocalyx of microvilli in small
intestine consists of acidic mucopolysaccharides and
glycoproteins.
3) In bacteria, there are two prominent functions of the
glycocalyx.
- The first function is to enable bacteria to become harder for
the immune cells called phagocytes so surround and engulf. This is
because the presence of a glycocalyx increases the effective
diameter of a bacterium and also covers up components of the
bacterium that the immune system would detect and be stimulated
by.
- The second function of a bacterial glycocalyx is to promote the
adhesion of the bacteria to living and inert surfaces and the
subsequent formation of adherent, glycocalyx-enclosed populations
that are called biofilms . Biofilm bacteria can become very hard to
kill, party due to the presence of the glycocalyx material.
In apical portions of microvilli within the
digestive tract, it provides additional surface for
adsorption and includes enzymes secreted by the absorptive cells
that are essential for the final steps of digestion of proteins and
sugars.