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一种神经学兔突变体中髓磷脂和蛋白质 - 脂质复合物的脂质组成

Lipid composition of myelin and protein--lipid complex in a neurological rabbit mutant.

作者信息

Wikel H, Domańska-Janik K, Strosznajder J

机构信息

Department of Neurochemistry, Medical Research Centre, Polish Academy of Sciences, Warsaw.

出版信息

Neurochem Pathol. 1988 Apr;8(2):109-19. doi: 10.1007/BF03160139.

Abstract

The neurological mutant of the paralytic tremor "pt" rabbit is characterized by a reduced amount of myelin to 25-30% of control with no change in specific activity for 2',3'-cyclic nucleotide phosphodiesterase. The ratio of total lipids to protein was higher in "pt" rabbit myelin than in control by about 20%. Analysis of the lipid composition of "pt" rabbit myelin indicated a significantly lower level of galactolipids (by about 30%) and a higher level of gangliosides compared to control. The percentage composition of phospholipids in "pt" myelin was characterized by a lower proportion of acidic phospholipids (polyphosphoinositides, phosphatidic acid, phosphatidylserine). The protein-lipid complex in "pt" rabbit myelin was decreased by about 10-15% compared to control. The ratio by weight of protein to lipid in myelin was 0.24 and 0.20 in control and "pt" rabbit, respectively, but in protein-lipid complex isolated from myelin it was 1.73 in control and 0.72 in "pt" rabbit. Protein-lipid complex isolated from myelin of "pt" rabbit brain contained about 34% less protein and about 16% less acidic phospholipids but neutral phospholipids were increased by 24%. The lipid abnormalities in "pt" rabbit myelin and in the composition of protein-lipid complex may be responsible for the disturbances of myelin formation and compaction in "pt" rabbit.

摘要

麻痹性震颤“pt”兔的神经学突变体的特征是髓磷脂含量减少至对照的25%-30%,而2',3'-环核苷酸磷酸二酯酶的比活性没有变化。“pt”兔髓磷脂中总脂质与蛋白质的比例比对照高约20%。对“pt”兔髓磷脂的脂质组成分析表明,与对照相比,半乳糖脂水平显著降低(约30%),神经节苷脂水平升高。“pt”髓磷脂中磷脂的百分比组成的特点是酸性磷脂(多磷酸肌醇、磷脂酸、磷脂酰丝氨酸)的比例较低。与对照相比,“pt”兔髓磷脂中的蛋白质-脂质复合物减少了约10%-15%。对照兔和“pt”兔髓磷脂中蛋白质与脂质的重量比分别为0.24和0.20,但从髓磷脂中分离出的蛋白质-脂质复合物中,对照兔为1.73,“pt”兔为0.72。从“pt”兔脑髓磷脂中分离出的蛋白质-脂质复合物所含蛋白质约少34%,酸性磷脂约少16%,但中性磷脂增加了24%。“pt”兔髓磷脂中的脂质异常以及蛋白质-脂质复合物的组成可能是导致“pt”兔髓磷脂形成和压实紊乱的原因。

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