1987
DOI: 10.1002/jcp.1041310306
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Transferrin receptor numbers and transferrin and iron uptake in cultured chick muscle cells at different stages of development

Abstract: The mechanism of iron uptake and the changes which occur during cellular development of muscle cells were investigated using primary cultures of chick embryo breast muscle. Replicating presumptive myoblasts were examined in exponential growth and after growth had plateaued. These were compared to the terminally differentiated cell type, the myotube. All cells, regardless of the state of growth or differentiation, had specific receptors for transferrin. Presumptive myoblasts in exponential growth had more trans… Show more

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Cited by 22 publications
(13 citation statements)
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“…2B) between all glucose treatments. Notably, the initial transferrin uptake was found to be linear over 5 min, as has previously been shown (23,61). Collectively, our transferrin uptake studies indicate that glucose variation-induced stress does not stimulate transferrin receptormediated endocytosis.…”
Section: Glucose Variation-induced Stress Decreased Cell Surface Pgp supporting
confidence: 87%
“…2B) between all glucose treatments. Notably, the initial transferrin uptake was found to be linear over 5 min, as has previously been shown (23,61). Collectively, our transferrin uptake studies indicate that glucose variation-induced stress does not stimulate transferrin receptormediated endocytosis.…”
Section: Glucose Variation-induced Stress Decreased Cell Surface Pgp supporting
confidence: 87%
“…A previous investigation (Sorokin et al, 1987) provided evidence for receptor-mediated endocytosis of transferrin in cultured chicken myogenic cells. This study extends these findings using inhibitors which interfere with several aspects of the endocytotic process.…”
Section: Discussionmentioning
confidence: 96%
“…Cell growth and cell viability were assessed daily by phase-contrast microscopy, cell counts and DNA synthesis (Sorokin et al, 1987).…”
Section: Methodsmentioning
confidence: 99%
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