The reaction of Acridine Orange with proteoglycans in the articular cartilage of the rat

The reaction of Acridine Orange with proteoglycans in the articular cartilage of the rat
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吖啶橙与大鼠关节软骨中蛋白多糖的反应

DOI:
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发表时间:
1990
期刊:
The Histochemical Journal
影响因子:
--
通讯作者:
E. Reale
E. Reale
中科院分区:
--
文献类型:
--
作者:
G. Brandes;E. Reale

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概述将浓度为0.01%至0.2%的吖啶橙子加入第一固定液中,以对2月龄大鼠的关节软骨的振动切片机切片和小块进行染色。检查了放射状或深部区域(区域3)的区域间基质。它含有不同形态的反应产物,这取决于所用的样品。在振动切片机中,可以看到细丝以均匀的图案排列,并且随着染料的浓度而改变尺寸:稀释的溶液产生比浓缩的更细的细丝。相反,在组织块中,不同浓度的吖啶橙子未改变染色模式。但随着离试样表面距离的增加,纤维尺寸逐渐减小,形成更细的网络。由于与软骨素ABC裂解酶预孵育后,只剩下分钟的反应产物,与硫酸化的糖胺聚糖的蛋白聚糖在关节软骨中的染料的相互作用是suggested.The实验表明,通过使用主要是单阳离子单体的吖啶橙子的蛋白聚糖可以染色在一个更扩展的状态比与聚阳离子染料聚合物。
SummaryAcridine Orange in concentrations from 0.01% to 0.2% was added to the first fixative solution in order to stain vibratome sections and small blocks of the articular cartilage of 2 month old rats. The interterritorial matrix of the radial or deep zone (zone 3) was examined. It contained reaction products with different morphology depending on the specimens used. In vibratome sections filaments were seen arranged in a homogenous pattern and changing in size with the concentration of the dye: diluted solutions produced finer filaments than concentrated ones. In contrast, in tissue blocks the staining pattern was not altered by different concentrations of Acridine Orange. However, with increase of the distance from the surface of the specimens the size of the filaments gradually decreased and formed a finer network. Since after preincubation with chondroitin ABC lyase only minute reaction products remained, an interaction of the dye with the sulphated glycosaminoglycans of the proteoglycans in the articular cartilage is suggested.The experiments show that by using mainly monocationic monomers of Acridine Orange the proteoglycans can be stained in a more expanded state than with polycationic dye polymers.
骨骺软骨中硫酸化糖胺聚糖的超微结构细胞化学和免疫细胞化学。
DOI: 10.1177/30.11.6183314
发表时间: 1982
期刊: The journal of histochemistry and cytochemistry : official journal of the Histochemistry Society
影响因子: --
作者:
Takagi,M;Parmley,RT;Toda,Y;Austin,RL
通讯作者: Austin,RL