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[一种测定胃黏液中糖蛋白二硫键强度的方法]

[A method for determining the strength of the disulphide bonds of glycoproteins from gastric mucus].

作者信息

Borisov Iu Iu

出版信息

Klin Lab Diagn. 1993 Nov-Dec(6):29-31.

PMID:7518317
Abstract

The author describes a simple and highly informative method for the assessment of disulfide bonds of gastric mucus glycoproteins, based on studies of the mucus rheology before and after incubation with 5% unithiol for an hour at 37 degrees C. Such an exposure was found to induce in normal subjects just a slight reduction of viscous elastic characteristics of the mucus (under 30% of the initial values), whereas in patients with duodenal ulcer this reduction was marked: in 83 +/- 7% of patients the rheologic characteristics dropped by more than 30%, in 1/3 of the patients the mucous gel was found completely dissolved. Such an effect was observed both in the patients with the initially reduced and with normal rheologic parameters of gastric mucus.

摘要

作者描述了一种简单且信息丰富的方法,用于评估胃黏液糖蛋白的二硫键,该方法基于在37℃下用5%的2-巯基乙醇孵育一小时前后对黏液流变学的研究。结果发现,这种处理在正常受试者中仅引起黏液黏弹性特征的轻微降低(低于初始值的30%),而在十二指肠溃疡患者中这种降低则很明显:83±7%的患者流变学特征下降超过30%,三分之一的患者黏液凝胶完全溶解。在胃黏液流变学参数最初降低的患者和正常患者中均观察到了这种效应。

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1
[A method for determining the strength of the disulphide bonds of glycoproteins from gastric mucus].[一种测定胃黏液中糖蛋白二硫键强度的方法]
Klin Lab Diagn. 1993 Nov-Dec(6):29-31.
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Viscosity of gastric mucus in duodenal ulceration.十二指肠溃疡中胃黏液的黏度。
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