Wheatley V R, Hodgins L T, Coon W M, Kumarasiri M, Berenzweig H, Feinstein J M
J Lipid Res. 1971 May;12(3):347-60.
Cutaneous lipogenesis was studied, using a guinea pig ear slice incubation technique, for the following precursors: acetate, propionate, butyrate, glucose, pyruvate, lactate, succinate, citrate, and selected amino acids. Active lipogenesis was observed with short-chain fatty acids, glucose, pyruvate, lactate, and with the amino acids, alanine, leucine, and isoleucine. Glucose was shown to play an important role in cutaneous lipogenesis; it is a major precursor of lipid and the only compound able to stimulate lipogenesis. Its incorporation into lipid is unaffected by either insulin or epinephrine. The incorporation rates of glucose-1- and glucose-6-(14)C were equal, suggesting the possibility that generation of NADPH by the pentose-phosphate pathway is minimal. Citrate, succinate, and pyruvate all failed to stimulate the incorporation of acetate; on the other hand, citrate, isocitrate, malate, malonate, and ATP caused inhibition of the incorporation of glucose. Significant incorporation of tritium from tritiated water was observed, and the order of magnitude suggests that it can be used as an independent assessment of the rate of cutaneous lipogenesis. Bicarbonate was not only able to stimulate the rate of incorporation of a variety of precursors but was also incorporated into fatty acids to a measurable extent. The mode of incorporation of propionate was unusual, since propionate-1-(14)C was incorporated into fatty acids at more than double the rate for propionate-2-(14)C, suggesting incorporation of the carboxyl carbon without the rest of the molecule. Mechanisms are suggested to account for the carbon dioxide fixation, but we are unable to completely explain the anomalous results for propionate.
采用豚鼠耳片孵育技术,研究了以下前体物质在皮肤脂肪生成中的作用:乙酸盐、丙酸盐、丁酸盐、葡萄糖、丙酮酸、乳酸盐、琥珀酸盐、柠檬酸盐以及选定的氨基酸。观察到短链脂肪酸、葡萄糖、丙酮酸、乳酸盐以及氨基酸丙氨酸、亮氨酸和异亮氨酸具有活跃的脂肪生成作用。研究表明,葡萄糖在皮肤脂肪生成中起重要作用;它是脂质的主要前体,也是唯一能够刺激脂肪生成的化合物。其掺入脂质的过程不受胰岛素或肾上腺素的影响。葡萄糖 -1-(14)C 和葡萄糖 -6-(14)C 的掺入率相等,这表明磷酸戊糖途径产生 NADPH 的可能性极小。柠檬酸盐、琥珀酸盐和丙酮酸均未能刺激乙酸盐的掺入;另一方面,柠檬酸盐、异柠檬酸盐、苹果酸盐、丙二酸盐和 ATP 抑制了葡萄糖的掺入。观察到来自氚水的氚有显著掺入,其数量级表明它可用于独立评估皮肤脂肪生成的速率。碳酸氢盐不仅能够刺激多种前体物质的掺入速率,而且还能在可测量的程度上掺入脂肪酸。丙酸盐的掺入方式不同寻常,因为丙酸盐 -1-(14)C 掺入脂肪酸的速率是丙酸盐 -2-(14)C 的两倍多,这表明羧基碳在没有分子其余部分的情况下被掺入。文中提出了一些机制来解释二氧化碳固定,但我们无法完全解释丙酸盐的异常结果。