Literature DB >> 6870795

Differences in liver ganglioside patterns in various inbred strains of mice.

R Ghidoni, S Sonnino, V Chigorno, B Venerando, G Tettamanti.   

Abstract

The ganglioside patterns in the liver of different inbred and hybrid strains of mice were investigated. The inbred strains were Balb/cAnNCr1BR, C57BL/6NCr1BR, DBA/2NCr1BR. C3H/HeNCr1BR; the hybrid strain was the Swiss albino. The following major gangliosides were found to be present in mouse liver: GM3-NeuAc; GM3-NeuGl, GM2 [a mixture of one species carrying N-acetylneuraminic acid (NeuAc) and one carrying N-glycollylneuraminic acid (NeuGl)], GM1 and GD1a-(NeuAc,NeuGl). The qualitative and quantitative patterns of liver gangliosides were markedly different in the various inbred strains of mice; in Balb/cAnNCr1BR strain, ganglioside GM2 was preponderant (99.2% of total ganglioside content); in C57BL/6NCr1BR, the major ganglioside was GM2 (90.4%), followed by GM3-NeuAc (5.6%) and GM3-NeuGl (4.0%); in DBA/2NCr1BR, GM2 accounted for 77.1%, GD1a-(NeuAc,NeuGl) 18.9% and GM1 3.1% of gangliosides; in C3H/HeNCr1BR, GM2 constituted 50.6%, GM1 22.8% and GD1a-(NeuAc,NeuGl) 22.1%. In the hybrid Swiss albino mice, liver ganglioside composition markedly varied from one animal to another, GM3-NeuGl, GM2 and GD1a-(NeuAc,NeuGl) being the predominant gangliosides in the various cases.

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Year:  1983        PMID: 6870795      PMCID: PMC1154170          DOI: 10.1042/bj2090885

Source DB:  PubMed          Journal:  Biochem J        ISSN: 0264-6021            Impact factor:   3.857


  18 in total

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  3 in total

1.  Occurrence of glycosylation and deglycosylation of exogenously administered ganglioside GM1 in mouse liver.

Authors:  R Ghidoni; S Sonnino; V Chigorno; B Venerando; G Tettamanti
Journal:  Biochem J       Date:  1983-08-01       Impact factor: 3.857

2.  Incorporation and metabolism of exogenous GM1 ganglioside in rat liver.

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Journal:  Biochem J       Date:  1986-07-01       Impact factor: 3.857

3.  Genetic control of ganglioside biosynthesis in mice.

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