羟基自由基对鸡胚软骨组织糖氨多糖合成的影响  

Influences of artificial hydroxyl free radical on synthesis and decomposition of glycosaminoglycan of chicken embryonic cartilage tissue

作　　者：王子健[1] 王文华[1] 齐瑞明[1] 彭安[1] 

机构地区：[1]中国科学院生态环境中心

出　　处：《中国地方病学杂志》1993年第2期77-79,共3页Chinese Jouranl of Endemiology

摘　　要：羟基自由基对体外培养的鸡胚软骨组织蛋白多糖有明显降解作用,对硫酸化过程亦有一定影响,低浓度的羟自由基促进透明质酸的合成,亚硒酸钠对上述现象无保护作用。对比羟自由基和过氧化氢的损伤行为,认为过氧化损伤是造成硫酸化程度降低的主要原因。Obvious decomposition,decreae in sulfur incorporation into glycosaminoglycan and increase in synthesis of hyaluronic acid were found in chicken embryonic cartilage tissure when cultured together with artificialhydroxyl free radicals generated by Fe-EDTA mixture.These could not be protected by addition of seleniumas selenite.BY comparing the behaviors between Fe-EDTA and H_2O_2 systems,it could be noticed that the de-crease of sulfur incorporation into glycosaminoglycan be mainly caused by peroxidational damage.

关 键 词：大骨节病 糖氨多糖 羟自由基 硒 

分 类 号：R684.102[医药卫生—骨科学]