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α-酮异己酸在正常人和肝硬化患者中用于合成肝脏输出蛋白和外周蛋白。

Utilization of alpha-ketoisocaproate for synthesis of hepatic export proteins and peripheral proteins in normal and cirrhotic subjects.

作者信息

Muñoz S, Walser M

出版信息

Gastroenterology. 1986 Jun;90(6):1834-43. doi: 10.1016/0016-5085(86)90250-7.

Abstract

The ratio R, defined as (percent of dose of 14C)/(percent of dose of 3H) in the leucine of plasma fibrinogen, albumin, immunoglobulin G (IgG), red cell globin, and salivary mucin, was measured in 7 normal adults and in 5 cirrhotic patients during continuous intragastric infusion of 1-14C-labeled alpha-ketoisocaproate (KIC) and 3H-labeled leucine. The ratio R measured in whole body protein has been shown in rat experiments to be a measure of the nutritional efficiency of KIC relative to leucine. In normal subjects, R in albumin and fibrinogen became constant (0.63 +/- 0.05) after the third hour and were indistinguishable from one another. The ratio R in IgG was similar and constant. The ratio R in plasma leucine (0.62 +/- 0.06) was significantly lower than R in mucin (0.86 +/- 0.04) or globin (0.73 +/- 0.04), indicating that these latter proteins derive a significant fraction of their leucine from KIC transaminated locally, rather than from circulating leucine. Results in 5 cirrhotic patients were the same, except that R in IgG and R in globin were significantly increased. Thus, cirrhosis does not alter the efficiency, relative to leucine, with which oral KIC is used for synthesis of export proteins by the liver, but increases the efficiency with which it is used for the synthesis of some proteins peripherally.

摘要

在7名正常成年人和5名肝硬化患者持续胃内输注1-¹⁴C标记的α-酮异己酸(KIC)和³H标记的亮氨酸期间,测量了血浆纤维蛋白原、白蛋白、免疫球蛋白G(IgG)、红细胞球蛋白和唾液粘蛋白中亮氨酸的R比值,该比值定义为¹⁴C剂量百分比与³H剂量百分比之比。在大鼠实验中,全身蛋白质中测量的R比值已被证明是KIC相对于亮氨酸营养效率的一种度量。在正常受试者中,白蛋白和纤维蛋白原中的R在第三小时后变得恒定(0.63±0.05),且彼此无差异。IgG中的R比值相似且恒定。血浆亮氨酸中的R比值(0.62±0.06)显著低于粘蛋白中的R比值(0.86±0.04)或球蛋白中的R比值(0.73±0.04),这表明后两种蛋白质的亮氨酸有很大一部分来自局部转氨的KIC,而非循环中的亮氨酸。5名肝硬化患者的结果相同,只是IgG中的R和球蛋白中的R显著升高。因此,肝硬化相对于亮氨酸而言,并不改变肝脏利用口服KIC合成输出蛋白的效率,但会提高其在外周合成某些蛋白质的效率。

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