Changes in rat sperm membrane glycosidase activities and carbohydrate and protein contents associated with epididymal transit.
Changes in rat sperm membrane glycosidase activities and carbohydrate and protein contents associated with epididymal transit.
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与附睾运输相关的大鼠精子膜糖苷酶活性以及碳水化合物和蛋白质含量的变化。
DOI:
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发表时间:
1987
影响因子:
3.6
通讯作者:
Gary J. Killian
中科院分区:
文献类型:
--
作者:
Joseph C. Hall;Gary J. Killian
Rat spermatozoa were recovered from the caput, corpus, and cauda epididymides and assayed for glycosidase activity, total nonamino (neutral) carbohydrate, and protein content. The activities of beta-glucosidase, beta-galactosidase, beta-N-acetylglucosaminidase, and beta-N-acetylgalactosaminidase were fluorometrically assayed in spermatozoa and membrane-enriched fractions. Except for beta-glucosidase, the activities of the glycosidases based on protein content were greatest in whole sperm and membrane-enriched fractions obtained from the cauda epididymides. Based on sperm concentration, however, glycosidase activities increased proceeding from the caput to the corpus epididymides, then declined from the corpus to the cauda epididymides. Analyses of nonamino carbohydrate and protein content based on sperm number indicated regional trends similar to those of glycosidase activity. Total nonamino carbohydrate and protein content were highest in corpus sperm, and lowest in cauda sperm. These data indicate major quantitative changes in cell surface carbohydrate as spermatozoa traverse the epididymis. A positive correlation for the membrane-enriched fraction between increasing glycosidase activity and decreasing carbohydrate and protein content suggests that glycosidases may play a significant role in modifying the spermatozoon surface during epididymal transit and maturation.
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DOI:
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发表时间:
1984
期刊:
The Journal of biological chemistry
影响因子:
--
作者:
Zeheb,R;Orr,GA
通讯作者:
Orr,GA
影响因子:
3.6
作者:
Olson,GE;Danzo,BJ
通讯作者:
Danzo,BJ
DOI:
10.1042/bj1910827
发表时间:
1980
期刊:
The Biochemical journal
影响因子:
--
作者:
Farooqui,AA;Srivastava,PN
通讯作者:
Srivastava,PN
影响因子:
3.6
作者:
Byers,SW;Qasba,PK;Paulson,HL;Dym,M
通讯作者:
Dym,M