Histological and Biochemical Observations of Developing Enameloid of the Sea Bream
Histological and Biochemical Observations of Developing Enameloid of the Sea Bream
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鲷鱼釉质发育的组织学和生化观察
DOI：
10.1177/08959374870010020701
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发表时间：
1987
影响因子：
--
通讯作者：
M. Fukae
中科院分区：
文献类型：
--
作者：
K. Kawasaki;S. Shimoda;M. Fukae
为了研究在釉基质的海鲷在其发展过程中的变化，我们选择了这条鱼的发育牙胚为代表的三个不同的发展阶段：“白垩样”，“奶酪样”，和“软”釉。分析每个样品的蛋白质、钙和磷酸盐含量。每个样品中总蛋白含量的变化表明，大部分的蛋白质在成熟过程中减少，虽然新形成的釉样的鲷含有胶原和非胶原蛋白。通过将未固定牙胚的未矿化低温恒温切片放置在曝光和处理的摄影胶片上，然后在37°C的水饱和气氛中孵育30分钟，检查蛋白水解活性的存在。蛋白水解活性可以检测到的釉质基质，这似乎是在一个“奶酪样”的阶段。这表明蛋白水解酶在釉质成熟过程中蛋白质的去除中起着重要的作用，尽管该过程的详细机制仍然不清楚。
In order to study changes in the enameloid matrix of the Sea Bream during the course of its development, we selected the developmental tooth germs of this fish as representative of three different developmental stages: "chalk-like", "cheese-like", and "soft" enameloid. The protein, calcium, and phosphate contents of each sample were analyzed. The changes of the total protein content in each sample suggest that a major part of the proteins decreased during maturation, although newly formed enameloid of the Sea Bream contains collagen and noncollagenous proteins. The existence of proteolytic activity was examined by placement of undemineralized cryostat sections of unfixed tooth germs on exposed and processed photographic films and then incubation for 30 min in a water-saturated atmosphere at 37°C. Proteolytic activity could be detected in the enameloid matrix, which appeared to be in a "cheese-like" stage. It is suggested that proteolytic enzymes play an important role in the removal of proteins during the maturation of enameloid, although the detailed mechanism of the process is still obscure.