1960
DOI: 10.1016/0010-406x(60)90032-3
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Métabolisme de l'iode (131I) et formation de la scléroprotéine iodée (gorgonine) du squelette corné chez Eunicella verrucosa (Pallas)

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Cited by 16 publications
(2 citation statements)
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“…This is explained by the fact that the skeleton is formed both by calcite and by a horn-like structural protein called gorgonin. Gorgonin is secreted by the soft tissues, and the ingested food serves as the source of amino acids and other molecules used in its synthesis (Roche et al 1960, Heikoop et al 2002, Sherwood 2006). Such skeleton is very enriched in carbon and nitrogen (35 and 12% of the total dry weight, respectively) and has therefore carbon and nitrogen signatures close to the signatures of the tissue influenced by the food source (Heikoop et al 2002, Sherwood 2006 or by the external levels of dissolved inorganic nitrogen (Ward-Paige et al 2005, Risk et al 2009, Sherwood et al 2010.…”
Section: Discussionmentioning
confidence: 99%
“…This is explained by the fact that the skeleton is formed both by calcite and by a horn-like structural protein called gorgonin. Gorgonin is secreted by the soft tissues, and the ingested food serves as the source of amino acids and other molecules used in its synthesis (Roche et al 1960, Heikoop et al 2002, Sherwood 2006). Such skeleton is very enriched in carbon and nitrogen (35 and 12% of the total dry weight, respectively) and has therefore carbon and nitrogen signatures close to the signatures of the tissue influenced by the food source (Heikoop et al 2002, Sherwood 2006 or by the external levels of dissolved inorganic nitrogen (Ward-Paige et al 2005, Risk et al 2009, Sherwood et al 2010.…”
Section: Discussionmentioning
confidence: 99%
“…Since then, a number of reports on the isolation of halogenated tyrosine derivatives from marine sponges, sea fans, and other gorgonians have appeared (350)(351)(352). It appears that these amino acids, when incorporated into structural proteins, may play a role in stabilizing the proteins in the organism by improving the adhesion between protein fibers or sheets (352).…”
Section: Brmentioning
confidence: 99%