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一项关于人类腰椎间盘蛋白聚糖地形变化的研究。

A study on topographical change of proteoglycans in human lumbar disc.

作者信息

Chiang Y L

出版信息

Nihon Seikeigeka Gakkai Zasshi. 1983 May;57(5):539-51.

PMID:6411837
Abstract

Proteoglycan aggregates, the binding of disc proteoglycan to hyaluronate, chondroitin sulfate chain length, hexosamine and amino acid compositions were measured in different regions of the L1/L2 and L4/L5 intervertebral discs from 3 spines aged 35, 49, and 60 years. The results were as follows: proteoglycan aggregates and the binding of disc proteoglycan to hyaluronate were shown to increase from the nucleus pulposus to the outer annulus, while only small differences were observed among the anterior, posterior and lateral regions in either the inner or the outer annulus within a given disc. Changes in chondroitin sulfate chain length were observed with aging. However, within a given disc, and furthermore, within a given spine, chondroitin sulfate chains were similar in length. Glucosamine/galactosamine molar ratios of disc proteoglycan were higher in the L1/L2 disc than the L4/L5 disc. Changes with age were also observed. Nevertheless, only minor differences among the anterior, posterior and lateral regions of the annulus fibrosus were found within a given disc. The amino acid compositions showed small differences when proteoglycans from various regions of a disc were compared. All of them had a high content of aspartic acid, threonine, serine, glutamic acid, proline and glycine. The results indicate that it seems there are only minor differences among the anterior, posterior and lateral regions of the annulus fibrosus in a number of the experimented parameters.

摘要

对取自3具年龄分别为35岁、49岁和60岁脊柱的L1/L2和L4/L5椎间盘不同区域的蛋白聚糖聚集体、椎间盘蛋白聚糖与透明质酸的结合、硫酸软骨素链长度、己糖胺和氨基酸组成进行了测量。结果如下:蛋白聚糖聚集体以及椎间盘蛋白聚糖与透明质酸的结合显示从髓核到纤维环外层增加,而在给定椎间盘中,纤维环内层或外层的前、后和侧方区域之间仅观察到微小差异。随着年龄增长观察到硫酸软骨素链长度的变化。然而,在给定椎间盘中,而且在给定脊柱内,硫酸软骨素链长度相似。L1/L2椎间盘的椎间盘蛋白聚糖的葡糖胺/半乳糖胺摩尔比高于L4/L5椎间盘。也观察到随年龄的变化。然而,在给定椎间盘中,在纤维环的前、后和侧方区域之间仅发现微小差异。当比较来自椎间盘不同区域的蛋白聚糖时,氨基酸组成显示出微小差异。它们都含有高含量的天冬氨酸、苏氨酸、丝氨酸、谷氨酸、脯氨酸和甘氨酸。结果表明,在许多实验参数方面,纤维环的前、后和侧方区域之间似乎仅存在微小差异。

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