Taurodontism: A biometric study

This study has been carried out in order to clarify various aspects of the phenomenon known as taurodontism. Samples of both taurodont and non-taurodont teeth were measured and statistical analyses were performed on the resultant data from which various conclusions may be drawn. The most important conclusion is that this phenomenon may be defined metrically. The distributions have shown that the taurodont trait grades into the normal and it is quite difficult to make a subjective judgment at the low end of the taurodont range. It is for this reason that an accurate mathematical means for performing this task is so invaluable. The question of the nature of cuneiform single rooted molars was also investigated, and they were found not to be true taurodonts although the statistical procedure classed them as such. It was demonstrated that through the construction of simple plots these teeth could be eliminated from any group classed by analysis as taurodonts. Various metrical attributes were evaluated with respect to their ability to distinguish taurodonts, and two were found to be satisfactory for this purpose in most cases. Certain changes in molar morphology regarding caries and age were also investigated.     

Solubilization and characterization of cardiac sarcolemmal taurine-binding proteins

Cardiac sarcolemma preparations of both pig and rat ventricles were found to possess two sets of taurine-binding components. The two proteins from pig heart were solubilized with the detergent Ammonyx-Lo. Characterization of these solubilized proteins revealed that both components are glycoproteins and retain the binding properties observed for the membrane isolate. However, the characterization also revealed several differences between the proteins including their binding specificities, their affinities for taurine, their binding isotherms, and their molecular sizes. Possible functions of these two taurine-binding proteins are discussed.     

High resolution scanning electron micrographic study of dissociated mouse taste cells

New techniques for enzymatic dissociation of mammalian tastecells allowed us to study, for the first time, the morphologyof murine taste receptor cells using high resolution scanningelectron microscopy. Cell shape varied from spindle to bipolarto lamellar, similar to shapes previously described in cellsfrom amphibian taste buds. Cell length varied from 19 to 65µm (39 ± 19 µm), with width averaging 6 ±3.4 µm. A rare picture of the apical microvilli of a tastereceptor cell, and a view of microvilli within a taste pore,suggest that at any given time, five to eight taste cells maybe exposed to the oral cavity. Assuming a cell life-span of10 days, and 50 cells per bud, all of which eventually reachthe taste pore, one can calculate that the average cell is exposedto the oral environment for     

Characterization of O-glycosidically linked oligosaccharides of rat erythrocyte membrane sialoglycoproteins

The carbohydrate units of the rat erythrocyte membrane sialoglycoprotein rSGP-4 [Edge, A. S. B., & Weber, P. (1981) Arch. Biochem. Biophys. 209, 697-705] have been characterized. All of the carbohydrate of this Mr 19,000 glycoprotein occurs in O-glycosidic linkage to the peptide; following alkaline borohydride treatment and chromatography on Bio-Gel P-2, sialic acid containing oligosaccharides terminating in N-acetylgalactosaminitol were obtained. Their structures were determined by compositional analysis, exoglycosidase digestions, alkaline sulfite degradation, and periodate oxidation. The oligosaccharides were characterized for molecular weight and linkage by direct chemical ionization and gas-liquid chromatography/mass spectrometry, respectively. The structures are proposed to be NeuAc alpha 2----3Gal beta 1----3GalNAc-ol, Gal beta 1----3(NeuAc alpha 2----6)GalNAc-ol, NeuAc alpha 2----3Gal beta 1----3(NeuAc alpha 2----6)GalNAc-ol, and NeuAc alpha 2----3Gal beta 1----3(NeuAc alpha 2----3Gal beta 1----4GlcNAc beta 1----6)GalNAc-ol. Two of the N-acetylglucosamine-containing hexasaccharides were present per molecule of rSGP-4 along with two trisaccharides and seven tetrasaccharides.