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. 1988 Jan;181(1):33-42.
doi: 10.1002/aja.1001810105.

Developmental heterogeneity of mesenchymal glycosaminoglycans (GAG) distribution in chick embryo lung anlagen

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Developmental heterogeneity of mesenchymal glycosaminoglycans (GAG) distribution in chick embryo lung anlagen

E Becchetti et al. Am J Anat. 1988 Jan.

Abstract

The presence and distribution of mesenchymal components in the extracellular matrix during lung development in the chick embryo (from 5 1/2/6 to 18 incubation days) has been examined histochemically. Attention is focused mainly on glycosaminoglycans (GAG). Morphological reconstructions show three main stages: first (5 1/2/6-8 days), formation of 2nd-order branching; second (9-12 days), proliferation of parabronchi and third (from 13th day on), formation of air capillaries. In the first phase, hyaluronic acid (HA) prevails around the mesobronchus, but chondroitin sulfate (CS) dominates the 2nd-order branches. Basement membranes of 2nd-order branches are strongly positive for sulphated GAG. In the second phase, CSA increases in the ground substance of mesenchyme. This increase is irregular, being smaller in older areas (mesobronchus, branches of 2nd order) and larger in the more recent parabronchi, which extend into the lateral and dorsal areas of the rudiment. An increase in both sulfated GAG and glycoprotein (GP) occurs in basement membranes. In the third phase, GAGs are uniformly distributed in the mesenchymal septa and around the interlobular vascular network. This concentration decreases while the GP concentration increases. Basement membranes around every branch of the 1st, 2nd, and 3rd orders possess large quantities of GP. Mesenchymal GAG occurs in every stage of lung development, temporally correlating with the morphogenesis and differentiation of epithelium. Our results provide necessary information, which has not been available so far. Experimental studies specifically designed to clarify the developmental significance of such a heterogeneous distribution may be interpreted in the light of this information.

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