首页> 外文期刊>The Journal of Experimental Biology >CONTRASTING STRATEGIES FOR ANOXIC BRAIN SURVIVAL - GLYCOLYSIS UP OR DOWN
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CONTRASTING STRATEGIES FOR ANOXIC BRAIN SURVIVAL - GLYCOLYSIS UP OR DOWN

机译:缺氧脑存活的对比策略-糖酵解向上或向下

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摘要

Anoxia-tolerant turtles and carp (Carassius) exhibit contrasting strategies for anoxic brain survival, In the turtle brain, the energy consumption is deeply depressed to the extent of producing a comatose-like state, Brain metabolic depression is brought about by activating channel arrest to reduce ion flux and through the release of inhibitory gamma-aminobutyric acid (GABA) and the upregulation of GABA(A) receptors, Key glycolytic enzymes are down-regulated during prolonged anoxia, The result is a suppression of neurotransmission and a substantial depression in brain electrical activity. By contrast, Carassius remain active during anoxia, though at a reduced level, As in the turtle, there is an adenosine-mediated increase in brain blood flow but, in contrast to the turtle, this increase is sustained throughout the anoxic period. Key glycolytic enzymes are up-regulated and anaerobic glycolysis is enhanced. There is no evidence of channel arrest in Carassius brain, The probable result is that electrical activity in the brain is not suppressed but instead maintained at a level sufficient to regulate and control the locomotory and sensory activities of the anoxic carp. The key adaptations permitting the continued high level of glycolysis in Carassius are the production and excretion of ethanol as the glycolytic end-product, which avoids self-pollution by lactate produced during glycolysis that occurs in other vertebrates. [References: 59]
机译:耐缺氧的海龟和鲤鱼表现出不同的缺氧脑存活策略,在海龟脑中,能量消耗被严重抑制到产生类似昏迷状态的程度,脑代谢抑制是通过激活通道阻滞来实现的。减少离子通量,并通过释放抑制性γ-氨基丁酸(GABA)和上调GABA(A)受体,长时间缺氧时关键糖酵解酶被下调,其结果是抑制神经传递并严重抑制大脑电活动。相比之下,Car鱼在缺氧时仍保持活跃,尽管其水平有所降低。正如在乌龟中一样,腺苷介导的脑血流量增加,但与乌龟相反,这种增加在整个缺氧时期得以持续。关键糖酵解酶被上调,厌氧糖酵解被增强。在evidence鱼的大脑中没有通道阻滞的证据。可能的结果是,脑中的电活动没有被抑制,而是维持在足以调节和控制缺氧鲤鱼的运动和感觉活动的水平。允许Car鱼继续高水平糖酵解的关键适应措施是乙醇的产生和排泄,作为乙醇的糖酵解终产物,避免了其他脊椎动物在糖酵解过程中产生的乳酸造成的自我污染。 [参考:59]

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