Cell populations synthesizing cartilage proteoglycan core protein in the early chick limb bud.

Cell populations synthesizing cartilage proteoglycan core protein in the early chick limb bud.
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早期雏鸡肢芽中合成软骨蛋白多糖核心蛋白的细胞群。

DOI:
10.1016/0006-291x(91)91472-o
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发表时间:
1991
影响因子:
3.1
通讯作者:
Walker,E
Walker,E
中科院分区:
生物学4区
文献类型:
--
作者:
Tsonis,PA;Walker,E

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已知软骨特异性大分子在鸡胚胎肢芽的间充质中合成,特别是在软骨形成前的凝聚区域(Shinomuraet al,1984)。尽管根据组织学标准,间充质似乎是同质的,但过去的研究表明存在具有不同软骨形成潜力的不同细胞群(Solurshet al,1982; Swallaet al,1984)。在这项研究中,我们已经通过流式细胞仪,蛋白多糖核心蛋白的合成在鸡肢芽发育早期,以确定不同的软骨细胞祖细胞。我们能够凭借不同的大小和密度鉴定出在发育的第24阶段和第25阶段广泛合成核心蛋白的细胞群。在第24阶段,该细胞群主要在肢芽的近侧半部分合成核心蛋白。然而,在第25阶段,同一群体主要在肢芽的远侧半部分合成核心蛋白。这些观察结果表明,第25阶段肢芽的远侧一半与前软骨形成细胞大多是同质的,并且在体外实验中一致,该实验显示来自该阶段的间充质细胞的高软骨形成潜力。
Cartilage specific macromolecules are known to be synthesized in the mesenchyme of the embryonic chick limb bud, especially in areas of prechondrogenic condensations (Shinomuraet al, 1984). Even though the mesenchyme seems homogeneous according to histological criteria, studies in the past have suggested the presence of different cell populations with different chondrogenic potential(Solurshet al, 1982; Swallaet al, 1984). In this study we have investigated by means of flow cytometry, the synthesis of proteoglycan core protein during early development of the chick limb bud in order to identify the different chondrocyte progenitor cells. We were able to identify by virtue of different size and density a cell population which synthesizes core protein extensively at stage 24 and stage 25 of development. This cell population synthesizes core protein predominantly at the proximal half of the limb bud at stage 24. However at stage 25 the same population synthesizes core protein predominantly at the distal half of the limb bud. These observations indicate that the distal half of stage 25 limb bud is mostly homogeneous with prechondrogenic cells and is in agreement within vitroexperiments that show high chondrogenic potential of the mesenchymal cells from this stage.
在雏鸡肢体早期软骨形成过程中,不同类型的蛋白多糖以明确的时间和空间模式出现。
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发表时间: 1984
影响因子: 2.7
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影响因子: 3.7
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影响因子: 2.7
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影响因子: --
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