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纤维蛋白原中的唾液酸:唾液酸对凝血酶介导的纤维蛋白原 - 纤维蛋白转化的影响及去唾液酸纤维蛋白凝块的特性

Sialic acid in fibrinogen: effects of sialic acid on fibrinogen-fibrin conversion by thrombin and properties of asialofibrin clot.

作者信息

Okude M, Yamanaka A, Morimoto Y, Akihama S

机构信息

First Department of Biochemistry, Meiji College of Pharmacy, Tokyo, Japan.

出版信息

Biol Pharm Bull. 1993 May;16(5):448-52. doi: 10.1248/bpb.16.448.

Abstract

The final stage in a series of blood coagulating reactions is fibrinogen-fibrin conversion by thrombin. This reaction consists of fibrinopeptide A and fibrinopeptide B release, polymerization of fibrin monomer, and stabilized fibrin formation by factor XIII. The latter two reactions require calcium. In the present study there was no difference in the rate of thrombin-induced fibrinopeptide release between fibrinogen and asialofibrinogen where sialic acid in the terminal end of carbohydrate moiety of fibrinogen was removed by neuraminidase, but turbidity associated with asialofibrin clot formation was increased more rapidly. In asialo-derivatives, the dissolution time of the clots in high concentrated urea solution tended to be shortened and rigidity as a gel tended to be decreased. In measurement by thromboelastography there was no difference in the reaction time (r) between fibrinogen and asialofibrinogen, but the maximum amplitude (ma) was obviously decreased in asialofibrinogen. Furthermore, when the rate of cross-link formation between gamma chains by F-XIII was compared, the production of gamma-dimer in the same reaction time was found to be lower and formation of stabilized fibrin tended to be retarded in asialofibrinogen. Sialic acid in fibrinogen thus may clearly influence the polymerization of fibrin-monomer and the formation of cross-linked fibrin in a series of reactions for fibrinogen-fibrin conversion. This may be consistent with the theory that fibrinogen sialic acid residues are low affinity calcium-binding sites and influence fibrin assembly.

摘要

一系列血液凝固反应的最后阶段是凝血酶将纤维蛋白原转化为纤维蛋白。该反应包括释放纤维蛋白肽A和纤维蛋白肽B、纤维蛋白单体聚合以及因子XIII使纤维蛋白形成稳定结构。后两个反应需要钙。在本研究中,用神经氨酸酶去除纤维蛋白原碳水化合物部分末端的唾液酸后,纤维蛋白原和去唾液酸纤维蛋白原在凝血酶诱导的纤维蛋白肽释放速率上没有差异,但去唾液酸纤维蛋白凝块形成相关的浊度增加得更快。在去唾液酸衍生物中,凝块在高浓度尿素溶液中的溶解时间趋于缩短,作为凝胶的硬度趋于降低。在血栓弹力图测量中,纤维蛋白原和去唾液酸纤维蛋白原之间的反应时间(r)没有差异,但去唾液酸纤维蛋白原的最大振幅(ma)明显降低。此外,当比较F-XIII在γ链之间形成交联的速率时,发现在相同反应时间内去唾液酸纤维蛋白原中γ二聚体的产生较低,稳定纤维蛋白的形成趋于延迟。因此,纤维蛋白原中的唾液酸可能在纤维蛋白原-纤维蛋白转化的一系列反应中明显影响纤维蛋白单体的聚合和交联纤维蛋白的形成。这可能与纤维蛋白原唾液酸残基是低亲和力钙结合位点并影响纤维蛋白组装的理论一致。

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