z-logo
Premium
APPEARANCE OF NEWLY SYNTHESIZED PROTEIN IN MYELIN OF YOUNG RATS 1
Author(s) -
Benjamins Joyce A.,
Jones Marjory,
Morell P.
Publication year - 1975
Publication title -
journal of neurochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.75
H-Index - 229
eISSN - 1471-4159
pISSN - 0022-3042
DOI - 10.1111/j.1471-4159.1975.tb03886.x
Subject(s) - proteolipid protein 1 , myelin , chemistry , glycine , biochemistry , sodium , densitometry , leucine , gel electrophoresis , chromatography , electrophoresis , amino acid , myelin basic protein , biology , endocrinology , medicine , central nervous system , organic chemistry
— Seventeen‐day‐old rats were injected intracranially with [ 3 H]leucine, then sacrificed between 1 and 24 h. Myelin was prepared from the brains on discontinuous sucrose gradients and the proteins were separated by discontinuous gel electrophoresis in buffers containing sodium dodecyl sulphate. Proteins were stained with acid Fast Green and the distribution was quantitated by densitometry. The gels were then sliced and the radioactivity in each slice was determined. Between 1 and 24 h, the radioactivity in proteolipid protein increased from 18% to 37% of the total radioactivity in the proteins of isolated myelin. During this same period, the per cent distribution of radioactivity in basic and Wolfgram proteins remained constant while that in the remaining high molecular weight proteins decreased. Similar results were also obtained with [ 3 H]glycine as a precursor. The relative specific activity of all of the myelin proteins increased between 1 and 6 h, then remained constant between 6 and 24 h. At 1 h, proteolipid protein reached only 25% of its maximal (6 h) relative specific radioactivity, while the other two proteins reached 50% of maximum. These results indicate a lag in the appearance of labelled amino acids in proteolipid protein relative to the other myelin proteins.

This content is not available in your region!

Continue researching here.

Having issues? You can contact us here