Final oocyte maturation in vivo and in vitro in marine fishes with pelagic eggs; yolk protein hydrolysis and free amino acid content

The role of free amino acids (FAA) in oocyte hydration during final maturation has been studied in plaice Pleuronectes platessa and lemon sole Microstomus kitt by in vivo and in vitro measurements. In vitro final maturation was initiated by the administration of human chorionic gonadotropin on large vitellogenic oocytes. The eggs produced in vitro had the same fraction of their total amino acid pool present in the free form as the in vivo hydrated eggs, regardless of whether FAA had been present in the incubation medium or not. The FAA pool in the mature egg was increased 10–15 times that of the oocyte, and the two FAA pool profiles differed strongly. The FAA profiles of the egg groups (intra- as well as interspecific) were almost identical except that the taurine content was lower in eggs in vitro . A major protein band of about 100 kDa was present on SDS electrophoretic gels of oocytes but missing on gels of hydrated eggs. This protein, presumably a lipovitellin, is the most likely origin of the egg FAA pool. We suggest that marine fishes with pelagic eggs share a common mechanism for oocyte hydration whereby partial hydrolysis of specific yolk proteins to FAA creates a major part of the osmotic potential needed for the water influx.