Effect of galactose residue in glycolipid coated onto a dish on ammonia consumption activity of primary rat hepatocytes
Effect of galactose residue in glycolipid coated onto a dish on ammonia consumption activity of primary rat hepatocytes
复制标题
培养皿包被糖脂中半乳糖残留对原代大鼠肝细胞氨消耗活性的影响
DOI：
10.1007/bf02480024
复制
发表时间：
2001
影响因子：
1.3
通讯作者：
Toshiomi Yoshida
中科院分区：
文献类型：
--
作者：
M. Takagi;K. Nomura;R. Sato;K. Toma;Toshiomi Yoshida
用3，4，5-三（十二烷氧基）苯甲醇（TDOB-OH）、TDOB葡萄糖苷（TDOB-Glc）或TDOB半乳糖苷（TDOB-Gal）包被用于悬浮培养的培养皿不改变肝细胞的形态，并且将细胞粘附密度降低至未包被的70%-84%。然而，在TDOB-Gal涂覆的培养皿上的培养物的比氨消耗速率是未涂覆的培养皿的1.81倍，而TDOB-OH和TDOB-Glc涂覆的培养皿的比氨消耗速率分别是未涂覆的培养皿的1.18倍和0.31倍。TDOB-Gal涂布在用于粘附培养的培养皿上仅使细胞粘附密度降低10%，并且不干扰细胞铺展。当TDOB-Gal的包覆密度为单层密度的1/10 ~ 1/4时，氨的比消耗速率比单层密度时高，比消耗速率是未包覆时的1.97倍。肝细胞的氨消耗活性被认为是通过糖脂的半乳糖残基而非葡萄糖残基特异性增加的，与细胞铺展无关。
Coating a dish for suspension culture with 3,4,5-tris(dodecyloxy)benzyl alcohol (TDOB-OH), TDOB glucoside (TDOB-Glc), or TDOB galactoside (TDOB-Gal) did not change the morphology of hepatocytes and decreased cell adhesion density to 70%–84% of that without the coating. However, the specific ammonia consumption rate of the culture on a TDOB-Gal-coated dish was 1.81 times that without coating, whereas those of TDOB-OH-and TDOB-Glc-coated dishes were 1.18 and 0.31 times that without coating, respectively. TDOB-Gal coating on a dish for adhesion culture decreased cell adhesion density only by 10% and did not disturb cell spreading. The coating of TDOB-Gal at 1/10 to 1/4 density of that for a monolayer resulted in a higher specific rate of ammonia consumption than that at monolayer density, and the rate reached 1.97 times that without coating. The ammonia consumption activity of hepatocytes was considered to be increased specifically not by the glucose residues but by the galactose residue of the glycolipid, independently of cell spreading.
碳水化合物特异性细胞粘附是由固定化糖脂介导的。
DOI：
--
发表时间：
1983
期刊：
The Journal of biological chemistry
影响因子：
--
作者：
Blackburn,CC;Schnaar,RL
通讯作者：
Schnaar,RL
神经节苷脂支持神经视网膜细胞粘附。
DOI：
--
发表时间：
1986
期刊：
The Journal of biological chemistry
影响因子：
--
作者：
Blackburn,CC;Swank-Hill,P;Schnaar,RL
通讯作者：
Schnaar,RL