María G. Bozzo

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In teleost oocytes, yolk proteins (YPs) derived from the yolk precursors vitellogenins are partially cleaved into free amino acids and small peptides during meiotic maturation before ovulation. This process increases the osmotic pressure of the oocyte that drives its hydration, which is essential for the production of buoyant eggs by marine teleosts(More)
In marine fish, meiosis resumption is associated with a remarkable hydration of the oocyte, which contributes to the survival and dispersal of eggs and early embryos in the ocean. The accumulation of ions and the increase in free amino acids generated from the cleavage of yolk proteins (YPs) provide the osmotic mechanism for water influx into the oocyte, in(More)
1 2 In teleost oocytes, yolk proteins (YP)-derived from the yolk precursors vitellogenins are 3 partially cleaved into free amino acids and small peptides during meiotic maturation prior to 4 ovulation. This process increases the osmotic pressure of the oocyte that drives its hydration 5 which is essential for the production of buoyant eggs by marine(More)
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