| Apoptosis of livers induced by D-galactosamine and lipopolysaccharide in mice |
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Soo-dong Kwak, Chong-sup Kim, Chung-boo Kang, Phil-ok Koh, Deuk-Iok Seo, Je-hoon Yang |
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Institute of Animal Medicine, College of Veterinary Medicine, Gyeongsang National University |
| Mice에서 D-galactosamine과 lipolysaccharide의 유도에 의한 간장의 apoptosis |
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곽수동, 김종섭, 강정부, 고필옥, 서득록, 양재훈 |
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경상대학교 수의과대학 동물의학연구소 |
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| Abstract |
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Experimental induction of apoptosis by bacterial lipopolysacchardie is useful for understanding the role of apoptosis cell death in clinical endotoxin shock or septic shock. Thirty three mice were injected intraperitoneally with D-galactosamine (20mg) and lipopolysac-charide ($5{mu}g$) per mouse. Five to eight mice per each experimental group were sacrificed at 6, 12, 24, 48 and 72 hrs post administration. The cells with apoptotic bodies in H-E stained sections were investigated histologically. Development of the apoptotic bodies in livers was observed in 11 of 33 mice (33.3%). These cells were diffusely or collectively appeared only in liver but not observed in kidney, thymus and spleen. Mean percentage of the cells with apoptotic bodies in the livers were 0.32, 4.34 and 5.50% respectively at 6, 12, and 24 hrs post administration. But percentage of these apoptotic cells were fairly less in 48 and 72 hrs post administration. The percentages of cells with 3 to 9 apoptotic bodies per cell were 70~90% of all apoptotic cells. The cells with more apoptotic bodies than limit number at 12 to 72 hrs post administration were belived to be necrosed. The percentage of positive cells by TUTNEL methods were 0.00~0.08, 0.00~052, 1.63~4.18, 12.41~20.21 respectively at control, 6, 12 and 24 and less than 0.01% at 48 and 72 hrs. The above results suggest that development of liver cell apoptosis by lipopolysaccharide ($5{mu}g$) and D-glatosamine (20mg) was less at 6 hrs and markedly increased at 12 to 24 hrs and then was fairly less at 48 and 72 hrs post administration. |
| Key Words:
apoptosis, TUNEL method, lipopolysaccharide, liver, mouse |
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