THE EFFECT OF 1, 25-DIHYDROXYCHOLECALCIFEROL ON THE MULTIPLE FORMS OF ALKALINE PHOSPHATASE AND THE SIALIC ACID INCORPORATION INTO MICROSOMES OF CHICK DUODENUM
スポンサーリンク
概要
- 論文の詳細を見る
Polyacrylamide disc gel electrophoresis of n-butanol solubilized alkaline phosphatase from chick duodenum revealed that the change of alkaline phosphatase induced by 1, 25-(OH)2D3 involved the transformation of desialoenzyme to sialoenzyme. The initial stimula-tion by 1, 25-(OH)2D3 of the incorporation of sialic acid into duodenal microsomes corresponded with the initial increase in calcium absorption. After this initial stimulation, there was a rapid decline in sialic acid incorporation into microsomes decreasing below control levels at 24hr. Calcium concentration in the microsomes followed a pattern similar to the incorporation of sialic acid into microsomes. The depressed sialic acid incorporation was reversed by the addition of calcium in vitro.These results suggest that the initial action of 1, 25-(OH)2D3 is to change the membrane permeability to calcium and to change the subcellular distribution of calcium in the small intestine. The accumulated calcium in the microsomes then stimulates the sialic acid incorporation into desialoenzyme. This results in the changes of isozyme pattern of alkaline phosphatase, viz, the transformation of desialoenzyme to sialoenzyme. The transformed alkaline phosphatase might be one of the factors in-volved more directly in the regulation of calcium transport in intestine.
- 財団法人 学会誌刊行センターの論文
著者
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吉沢 節子
日本女子大学家政学部食物学科
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細谷 憲政
Department of Nutrition, School of Health Sciences, Faculty of Medicine, University of Tokyo
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吉沢 節子
Department of Nutrition, School of Health Sciences, Faculty of Medicine, University of Tokyo
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森内 幸子
Department of Nutrition, School of Health Sciences, Faculty of Medicine, University of Tokyo
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森内 幸子
Department of Food and Nutrition, Faculty of Home Economics, Japan Women's University
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吉沢 節子
Department of Nutrition, School of Health Sciences Faculty of Medicine, University of Tokyo
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細谷 憲政
Department fo Nutrition, School of Health Sciences, Faculty of Medicine, University of Tokyo
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