Bizzozero O A, McGarry J F, Lees M B
J Neurochem. 1986 Sep;47(3):772-8. doi: 10.1111/j.1471-4159.1986.tb00678.x.
The acylation of rat brain proteolipid protein (PLP) with tritiated palmitic, oleic, and myristic acids was studied in vivo and in vitro and compared with the acylation of lipids. Twenty-four hours after intracranial injection of [3H]myristic acid, only 16% of the PLP-bound label appeared as myristic acid, with 66% as palmitic, 9% as stearic, and 6% as oleic acid, whereas greater than 63% of the label in total or myelin phospholipid was in the form of myristic acid. In contrast, after labelling with [3H]palmitic or oleic acids, 75% and 86%, respectively, of the radioactivity in PLP remained in the original form. When brain tissue slices were incubated for short periods of time, the incorporation of palmitic and oleic acids into PLP exceeded that of myristic acid by a factor of 8. In both systems and with all precursors studied, the label associated with PLP was shown to be in ester linkage. The results suggest a preferential acylation of PLP with palmitic and oleic acids as compared with myristic acid. This is consistent with the fatty acid composition of the isolated PLP.
在体内和体外研究了用氚标记的棕榈酸、油酸和肉豆蔻酸对大鼠脑蛋白脂蛋白（PLP）进行酰化，并与脂质的酰化进行了比较。在颅内注射[3H]肉豆蔻酸24小时后，与PLP结合的标记物中只有16%以肉豆蔻酸形式出现，66%为棕榈酸，9%为硬脂酸，6%为油酸，而总磷脂或髓鞘磷脂中超过63%的标记物是以肉豆蔻酸形式存在。相比之下，在用[3H]棕榈酸或油酸标记后，PLP中分别有75%和86%的放射性保持原始形式。当脑组织切片短时间孵育时，棕榈酸和油酸掺入PLP的量比肉豆蔻酸高出8倍。在这两种体系以及所有研究的前体中，与PLP相关的标记物显示为酯键连接。结果表明，与肉豆蔻酸相比，PLP优先被棕榈酸和油酸酰化。这与分离出的PLP的脂肪酸组成一致。
