Ovarian yolk formation in fishes: Molecular mechanisms underlying formation of lipid droplets and vitellogenin-derived yolk proteins
Ovarian yolk formation in fishes: Molecular mechanisms underlying formation of lipid droplets and vitellogenin-derived yolk proteins
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DOI：
10.1016/j.ygcen.2015.01.025
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发表时间：
2015-09-15
影响因子：
2.7
通讯作者：
Hara, Akihiko
中科院分区：
文献类型：
--
作者：
Hiramatsu, Naoshi;Todo, Takashi;Hara, Akihiko
卵黄主要来源于卵黄原蛋白，其在肝脏中合成，通过受体介导的内吞作用通过生长的卵母细胞从母体循环中摄取，并酶促加工成储存在卵质中的卵黄蛋白。脂滴是鱼卵蛋黄的另一个主要成分，主要由中性脂质组成，可能来源于母体血浆脂蛋白。本文就鱼类卵黄形成的分子机制作一综述。根据我们对卵黄形成的最新认识，提出了一个卵母细胞生长的假设模型。(C)2015 Elsevier Inc. All rights reserved.
Fish egg yolk is largely derived from vitellogenins, which are synthesized in the liver, taken up from the maternal circulation by growing oocytes via receptor-mediated endocytosis and enzymatically processed into yolk proteins that are stored in the ooplasm. Lipid droplets are another major component of fish egg yolk, and these are mainly composed of neutral lipids that may originate from maternal plasma lipoproteins. This review aims to briefly summarize our current understanding of the molecular mechanisms underlying yolk formation in fishes. A hypothetical model of oocyte growth is proposed based on recent advances in our knowledge of fish yolk formation. (C) 2015 Elsevier Inc. All rights reserved.