Phosphono-lipid content of the oyster,Crassostrea virginica, in three physiological conditions
| Autor: | Mary L. Swift |
|---|---|
| Rok vydání: | 1977 |
| Předmět: |
Oyster
animal structures biology Phosphorus Organic Chemistry Phospholipid food and beverages chemistry.chemical_element Cell Biology Anatomy biology.organism_classification Biochemistry Phosphonate chemistry.chemical_compound chemistry biology.animal Phosphodiester bond Crassostrea Adductor muscles Lipidology |
| Zdroj: | Lipids. 12:449-451 |
| ISSN: | 1558-9307 0024-4201 |
| DOI: | 10.1007/bf02533632 |
| Popis: | The distribution of lipid-bound phosphorus between the phosphodiester and phosphonate forms was determined for the oyster in three physiological conditions. The adductor muscle had the highest level of phosphonate phosphorus, 92 μg/g wet weight tissue, or 40.4% of all muscle phospholipids. The total phospholipid level (μg/g wet weight tissue) increased in all tissues of the oyster during starvation, as did the percentage of phosphonolipids in all tissues except the adductor muscle, in which it remained constant. These data suggest that during starvation the phosphonate bonds are conserved at the expense of phosphodiester bonds in oyster lipids. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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