温度诱导的有髓和无髓轴突磷脂脂肪酸组成的变化。
Temperature-induced changes in fatty acid composition of myelinated and non-myelinated axon phospholipids.
作者信息
Friedman K J, Easton D M, Nash M
出版信息
Comp Biochem Physiol B. 1986;83(2):313-9. doi: 10.1016/0305-0491(86)90373-1.
The olfactory (non-myelinated) and trigeminal (myelinated) nerve axons of garfish show changes in phospholipid fatty acid composition when these fish are acclimated to temperatures ranging from 11 to 35 degrees C. Myelinated and non-myelinated nerve axons show similar changes in the percent saturated, percent 16-carbon, percent 18-carbon, and percent 20-carbon-and-greater unsaturated fatty acids. The observed changes in phospholipid fatty acid composition fit a linear regression model suggesting a gradual change in axonal phospholipid fatty acid composition with temperature. The temperature-induced changes in garfish nerve phospholipid fatty acid composition are consistent with the general observation of increased saturated fatty acid residues in plasma membrane phospholipids of organisms acclimated to higher environmental temperatures. The garfish data are similar to data previously obtained for goldfish tissues and Tetrahymena.
当雀鳝适应11至35摄氏度的温度范围时，其嗅觉（无髓鞘）和三叉神经（有髓鞘）神经轴突的磷脂脂肪酸组成会发生变化。有髓鞘和无髓鞘神经轴突在饱和脂肪酸百分比、16碳脂肪酸百分比、18碳脂肪酸百分比以及20碳及以上不饱和脂肪酸百分比方面呈现出相似的变化。观察到的磷脂脂肪酸组成变化符合线性回归模型，表明轴突磷脂脂肪酸组成随温度逐渐变化。雀鳝神经磷脂脂肪酸组成的温度诱导变化与一般观察结果一致，即适应较高环境温度的生物体细胞膜磷脂中饱和脂肪酸残基增加。雀鳝的数据与先前从金鱼组织和四膜虫获得的数据相似。
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