Enhanced Permeability to Sugar Associated with Muscle Contraction
Enhanced Permeability to Sugar Associated with Muscle Contraction
复制标题
与肌肉收缩相关的糖渗透性增强
DOI：
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发表时间：
1967
期刊：
影响因子：
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通讯作者：
H. Narahara
中科院分区：
文献类型：
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作者：
J. Holloszy;H. Narahara
当挛缩诱导在离体青蛙缝匠肌肌肉与4 mM咖啡因，有一个增加的渗透性的肌细胞3-甲基葡萄糖。这一观察结果表明，已知在电刺激肌肉中发生的糖渗透性的变化可能与组织反应的去极化阶段不密切相关。将肌肉暴露于高浓度K+引起的挛缩也与糖的渗透性增加有关。随着培养基中45 Ca浓度的升高，钾挛缩时更多的45 Ca进入肌肉，挛缩持续时间更长，与其他研究者的观察结果一致。也有一个更大的变化时，糖的渗透性钾挛缩引起的存在下，更高浓度的Ca++。糖的渗透性增强可能与细胞内Ca++浓度的变化有关的可能性进行了讨论。
When contractures were induced in isolated frog sartorius muscles with 4 mM caffeine, there was an increase in permeability of the muscle cells to 3-methylglucose. This observation suggests that the changes in permeability to sugar that are known to occur in electrically stimulated muscles may not be intimately related to the depolarization phase of the tissue response. Contractures that were elicited by exposing the muscles to a high concentration of K+ were also associated with an increased permeability to sugar. As the concentration of 45Ca in the medium was raised, more 45Ca entered the muscles during potassium contractures, and the contractures lasted longer, in agreement with the observations of other investigators. There was also a greater change in permeability to sugar when potassium contractures were elicited in the presence of higher concentrations of Ca++. The possibility that the enhanced permeability to sugar may be related to changes in the intracellular concentration of Ca++ is discussed.