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MUCOSUBSTANCE HISTOCHEMISTRY OF THE NORMAL MUCOSA AND CARCINOMA OF THE LARGE INTESTINE: Galactose Oxidase‐Schiff Reaction and Lectin Stainings
Author(s) -
Katsuyama Tsutomu,
Ono Kenzo,
Nakayama Jun,
Akamatsu Taiji,
Honda Takayuki
Publication year - 1985
Publication title -
acta patholigica japonica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.73
H-Index - 74
ISSN - 0001-6632
DOI - 10.1111/j.1440-1827.1985.tb01438.x
Subject(s) - neuraminidase , galactose oxidase , mucin , chemistry , lectin , immunohistochemistry , galactose , serous fluid , pathology , large intestine , staining , carcinoma , biochemistry , microbiology and biotechnology , biology , enzyme , medicine
Thirty‐four cases of carcinoma of the human large intestine were studied employing a battery of histochemical techniques to identify and characterize mucosubstances, including galactose oxidase‐Schiff (GOS) reaction and stain‐ings with horseradish peroxidase‐labeled lectins. The results disclosed that the goblet cell‐type much (GCM) of the left colon differed from that of the right colon in containing 8‐O‐acetylated N‐acetylneuraminic acid (NANA) more abundantly and 8‐O‐acetylated NANA‐(αFuc)‐βGal type terminal structures. The right colonic GCM, on the other hand, was shown to contain α Fuc‐βGal type predominantly. Surface coat‐type mucin (SCM) showed consistent histochemical reactivities regardless of the sites in the large intestine. The transitional mucosa surrounding carcinoma tissues characteristically revealed decreased sulfation and neuraminidase‐induced GOS reactivity, suggesting the presence of NANA‐β Gal type terminals. The carcinoma tissues resembled the transitional mucosa in showing neuraminidase‐induced GOS reactivity, but differed from the latter in possessing intense UEA‐I reactivity. The present study indicated that the refined histochemical techniques recently developed were quite useful for understanding the histochemical reactivities correlating with sugar structures. ACTA PATHOL. JPN. 35: 1409–1425, 1985.

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