In reptiles, as in the other oviparous vertebrates, vitellogenin (VTG) synthesis is stimulated in the liver by ovarian estrogens. In this article, the presence of VTG precursors was detected in liver subcellular fractions of the oviparous lizard, Podarcis sicula, in the reproductive period. The rough endoplasmic reticulum (RER) and the smooth microsomal fraction (SMF), which includes smooth endoplasmic reticulum and Golgi complex, were separated by means of two different sucrose gradients. The successful separation was controlled at the electron microscope. The contents of the different compartments were extracted by means of n-octyl-beta-D-glucopiranoside detergent and subjected to SDS-PAGE. Western Blotting with homologous anti/VTG antibody revealed two immunoreactive proteins of about 84 and 70 kDa in the RER, and four proteins of about 180, 150, 60, 50 kDa in the SMF; all these proteins appeared phosphorylated and glycosylated. The differences in the molecular weight of these VTG precursors are discussed.
In the lizard Podarcis sicula, the major vitellogenin (VTG)-derived yolk proteins, lipovitellins and phosvitins, were extracted from the yolk globules of laid and fertilized eggs at different periods of incubation up to 44 days close to hatching. Embryonic development was almost over at this time. Yolk proteins were isolated by precipitation in saturated (NH(4))(2)SO(4), separated on SDS-PAGE and detected by Western blotting with homologous polyclonal anti/VTG antibody. Two lipovitellins of 110 and 116 kDa were always present in the yolk of laid eggs after 1, 10, 18, and 44 days from oviposition. Both these proteins were glycosylated and were recognized by the anti/VTG antibody; their N-terminal sequences were analyzed. Four phosvitins were detected in freshly laid eggs, but their number decreased during incubation, and after 44 days only a single protein of approximately 6.5 kDa was present. The results indicated that, in this lizard, during embryonic development, lipovitellins remain unchanged, whereas the phosphorylated components of yolk undergo continuous degradation.
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