The Relationship between Caffeine Contracture of Intact Muscle and the Effect of Caffeine on Reticulum
The Relationship between Caffeine Contracture of Intact Muscle and the Effect of Caffeine on Reticulum
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咖啡因完整肌挛缩与咖啡因对网织作用的关系
DOI：
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发表时间：
1968
期刊：
影响因子：
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通讯作者：
R. Herz
中科院分区：
文献类型：
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作者：
A. Weber;R. Herz
在1至10毫米之间的浓度，咖啡因减少钙积累能力的碎片网从青蛙和兔子肌肉。与8 mM咖啡因足够的钙释放从青蛙网占的力量挛缩。咖啡因对所有网膜的影响并不相同。以2000 g离心沉降的级分比较轻的级分更敏感。咖啡因释放的总累积钙的百分比随着网织膜钙含量的降低而降低。与已知的咖啡因挛缩的影响平行，温度的下降增加了咖啡因诱导的钙释放，而普鲁卡因抑制它。咖啡因也抑制了钙的摄取率，这可能在一定程度上解释了咖啡因引起的活动状态的延长。
At concentrations between 1 to 10 mM, caffeine reduced the Ca-accumulating capacity of fragmented reticulum obtained from frog and rabbit muscle. With 8 mM caffeine enough Ca was released from frog reticulum to account for the force of the contracture. Caffeine did not affect all reticulum membranes equally. The fraction which was spun down at 2000 g was more sensitive than the lighter fractions. The percentage of the total accumulated Ca released by caffeine decreased with decreasing Ca content of the reticulum. In parallel with their known effects on the caffeine contracture, a drop in temperature increased the caffeine-induced Ca release while procaine inhibited it. Caffeine also inhibited the rate of Ca uptake, which may in part account for the prolongation of the active state caused by caffeine.