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Thermal denaturation of myofibrils from various species of fish was investigated by measuring ATPase inactivation, myosin
aggregation, myosin subfragment-1 (S-1) and rod denaturation rates as studied by chymotryptic digestion. Decrease in monomeric
myosin (myosin aggregation) was always faster than the ATPase inactivation for all myofibrils tested. The relative denaturation
rate of rod to that of S-1 differed from species to species. Preceded denaturation of rod was observed with some species,
and the opposite was true with other species. The denaturation pattern was explained by the different magnitude of S-1 stabilization
by F-actin in myofibrils at low salt medium. Myofibrils which receive a great stabilization by F-actin as studied by ATPase
inactivation showed the preceded rod denaturation pattern, and vice versa. S-1 portion, not F-actin, determined the different
stabilization of S-1 by F-actin in myofibrils. 相似文献
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ABSTRACT: It has been reported that the amino acid sequences of striated and catch muscle myosin heavy chains from two scallop species ( Argopecten irradians and Placopecten magellanicus ) are almost identical, but that the ATPase activities between these myosins vary several-fold. These myosin sequences have been useful for identifying the region that modulates the ATPase activity of scallop myosin. In the present study, a cDNA encoding a myosin heavy chain was isolated from the mantle tissue of scallop Patinopecten yessoensis . The cDNA is composed of 6067 base pairs (bp) including an open-reading frame of 5841 p, which encodes an amino acid sequence of 1947 residues. The deduced amino acid sequence of P. yessoensis mantle myosin had a high identity of 90%, 92%, and 91% to P. magellanicus , A. irradians , and Pecten maximus striated muscle myosins, respectively. Interestingly, while the deduced amino acid sequences of around adenosine triphosphate-binding and actin-binding sites of the mantle myosin are homologous to those of A. irradians striated muscle myosin, the subfragment 2 hinge region and the non-helical tail region are similar to those of catch muscle myosin. 相似文献
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ABSTRACT: Suppressive effects of non-ionic (sorbitol, maltose, and trehalose) and ionic (Na-glutamate, Na-acetate, Na-sulfate, and ammonium sulfate) compounds on the thermal inactivation of myosin subframgent-1 (S-1) and myofibril Ca2+ -ATPase were compared. All compounds suppressed S-1 denaturation. When myofibrils were used (at 0.1 M KCl), sugars and sugar alcohol (non-ionic compounds) suppressed denaturation similar to S-1, while Na-glutamate, Na-acetate, and Na-sulfate weakly suppressed them. Ammonium sulfate accelerated denaturation, but suppressed denaturation when heated in 2 M KCl, at which myosin lost protection by F-actin. It was thus concluded that ionic compounds affected the denaturation of myofibrils in two ways; suppression as established with S-1, and acceleration as a result of loss of protection by F-actin caused by increase in ionic strength. 相似文献
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为了研究鲢鱼糜凝胶化温度与肌球蛋白热稳定性的关系,测定经不同凝胶化温度处理的鱼糜凝胶特性,利用浊度法检测鲢肌球蛋白溶液聚集体的形成过程,并采用圆二色谱仪、差式量热扫描仪分别对鲢肌球蛋白溶液的α-helix结构变化和热变性温度进行测定。结果表明,鲢鱼糜的适宜凝胶化温度为40℃,肌球蛋白的聚集速率在39℃、51℃、54℃3个温度点时出现大幅度增加,其中39℃时聚集速率最快;肌球蛋白α-helix在40℃、55℃时大量解旋成无规卷曲结构,40℃时解旋速率最快;肌球蛋白存在两个变性温度43.32℃和51.59℃。鲢鱼糜凝胶化温度与肌球蛋白α-helix的第一个解旋温度和第一个变性峰值温度点相对应,凝胶化温度实质上是肌球蛋白的第一个变性峰值温度点。 相似文献
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基因重组cystatin对鲢鱼糜肌球蛋白的保护作用初探 总被引：1，自引：0，他引：1
研究了基因重组中华鲟半胱氨酸蛋白酶抑制剂(recombinantChinesesturgeoncystatin)基因在毕赤酵母中的表达和以鲢为原料制作鱼糜过程中添加与未添加recombinantcystatin情况下肌球蛋白的含量变化趋势。结果表明重组cystatin对木瓜蛋白酶具有较强的抑制活性,曲线方程为y=0.0234x 0.0059。SDS PAGE电泳和分析结果表明添加重组cystatin可使鱼糜肌球蛋白具缓和内源性蛋白酶降解作用,具有明显的保护作用。 相似文献
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ABSTRACT: The effect of salt concentration on the thermal denaturation profile of myosin in walleye pollack and carp myofibrils was compared by studying the subfragment-1 (S-1) and rod denaturation rates upon heating. Species-specific denaturation mode observed at 0.1 M KCl was no longer detected when samples were heated above 0.5 M KCl, where S-1 and rod denaturation rates were identical to each other. As the heating of the chymotryptic digest of myofibril formed practically no rod aggregates, S-1 denaturation in a form of myosin was the rate limiting step for rod aggregate formation. As the aggregate formation by rod was remarkably suppressed by lowering the temperature, the free movement of myosin tail upon heating was suggested to play an important role in the rod aggregate formation in a high salt medium. 相似文献
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The effects of non-ionic (sorbitol, maltose, trehalose) and ionic compounds (Na-glutamate, Na-acetate, Na-sulfate, ammonium
sulfate) on freeze denaturation of myosin subfragment-1 (S-1) and of myofibrils were compared. Sugars, Na-glutamate and Na-acetate
well suppressed the freeze denaturation of myofibrils as well as S-1 in a concentration dependent manner. Although sulfate
suppressed freeze denaturation of S-1 irregularly, it accelerated myofibril denaturation. It was concluded that sulfate salts
were useless as cryoprotectant for myofibrils. Stabilization extent by F-actin in frozen storage was much less than that in
heating. 相似文献
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ABSTRACT: Carp myosin was conjugated with alginate oligosaccharide (AO) through the Maillard reaction under low relative humidity, and the functional properties of the myosin-AO conjugate were investigated to clarify the role of myosin in the functional improvement of fish myofibrillar proteins (Mf) by the glycosylation. The findings were as follows. First, myosin became highly solubilized at lower NaCl concentrations by conjugation with AO and NaCl-dependence of the solubility was lost when > 12% of the available lysine residues were reacted with AO and 50 µg/mg of AO was attached to myosin. Second, the thermal stability of myosin was effectively improved by conjugation with AO. Heat-treatment at 50°C for 6 h has no effect on the solubility of the myosin-AO conjugate regardless of the NaCl concentration. Third, the improved functionalities of myosin conjugated with AO remained even at a nearly isoelectric point. The improving effect of AO-conjugation on the characteristics of myosin was almost the same as Mf reacted with AO. Therefore, it is apparent that that improved functionalities of the glycosylated Mf reflect the functional changes of myosin. 相似文献
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Changes in rheological properties of grass carp fast skeletal myosin induced by seasonal acclimatization 总被引：1，自引：0，他引：1
To elucidate the effects of seasonal temperature acclimatization on thermal gelation of grass carp myosin, myosins from fish
in different seasons were prepared and investigated for the changes in dynamic viscoelastic parameters including storage modulus
(G′), loss modulus (G″) and damping factor (tan δ) upon heating. Myosins from fish in spring and summer had a temperature
region of 38–44°C for the first marked increase of G′ higher than that of myosins from fish in autumn and winter (28–33°C).
The measurement temperature-dependent changes in dynamic viscoelastic parameters such as G″ and tan δ were also different
among the four myosins. While gel formation was observed with the spring and summer myosins, apparently in two steps, three
steps were found in the autumn myosin. Furthermore, the winter myosin exhibited more than three steps for gel formation. These
differences in rheological properties among the four myosins were considered to be attributed to the differences in thermodynamic
and structural properties of these myosins previously reported. 相似文献
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cDNA cloning and expression analysis of the myosin heavy chain (MYH) gene of the mandarin fish Siniperca kneri 总被引：1，自引：0，他引：1
Jianshe Zhang Guihong Fu Wuying Chu Jia Chen Zhong Liu Fang Liu Shuangqin Lu & Ping Liang 《Aquaculture Research》2009,40(4):412-418
In this study, we applied RT-PCR and cDNA cloning techniques to clone myosin heavy chain (MYH) cDNA from muscle tissues of the mandarin fish Siniperca kneri . The cDNA was determined to be of 6987 base pairs in length, encoding a peptide of 1937 amino acids (Genbank accession no. EF446616). A search of encoded protein sequences in the NCBI conserved domain database indicated the presence of all known protein domains for MYH proteins, i.e. the myosin motor domain in the N-terminal region, the DIL domain at the C-terminus, and the ATPase domain. The MYH gene and its protein were expressed predominantly in muscle tissues and weakly in cardiac tissues. Developmentally, the MYH gene was first expressed in the muscle formation stage and continued later on. Our work provided a novel mypsin heavy chain gene sequence in fish biology and the results indicate that the MYH gene and the protein it encodes are important for the growth and development of the mandarin fish, as well as its muscle characterization. 相似文献
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Heat-induced structural changes and aggregation properties of walleye pollack myosin, light meromyosin (LMM) and heavy meromyosin (HMM) were investigated. According to the circular dichroism (CD) measurement, the α-helix content of the pollack myosin and LMM were estimated to be 72% and 90% at 5°C but decreased to 22% and 21% by increasing the temperature to 60°C with two transitions at 35°C and 50°C, respectively. In contrast, that of HMM decreased gradually from 37% to 33% by increasing the temperature from 5°C to 40°C, and decreased steeply to 20% above 50°C. These results indicate that the decrease in the α-helix content in the myosin molecule upon heating was attributable mainly to the decrease in the α-helix content in the LMM region. In contrast, 1-anilinonaphthalene-8-sulfonate (ANS) fluorescence and light scattering intensity of both myosin and HMM were remarkably increased above 25°C and 35°C, respectively, while those of LMM showed only a slight change even above 60°C. Although LMM alone formed no aggregates detectable by the light scattering measurement, it formed coprecipitates with myosin but not with HMM upon heating at 40°C for 10 min. These facts suggest that LMM bind to the LMM region of the myosin. Further, it was found that myosin gel formed in a test tube by the same heating conditions was significantly weakened by coexistence of LMM. These results suggest that the association of the LMM region of myosin molecules is essential for the heat-induced gelation of myosin. 相似文献
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ABSTRACT: Enzymatic and structural properties of white croaker fast skeletal muscle myosin were determined and compared with those of walleye pollack counterpart. Ca2+ -ATPase activity of white croaker myosin was decreased to approximately 70% of the original activity during 1 day of storage at 0°C and pH 7.0 in 0.5 M KCl and 0.1 mM dithiothreitol, whereas that of walleye pollack was decreased to approximately 20% under the same condition. The activation energy ( E a ) for inactivation of white croaker myosin calculated by the Arrhenius plot for inactivation rate constant (KD ) was 1.2-fold higher than that of walleye pollack. While Ca2+ -ATPase showed a similar KCl-dependency for the two species, the maximal activity was observed at pH 6.2 and 6.3 for white croaker and walleye pollack, respectively. Actin-activated myosin Mg2+ -ATPase activity of white croaker was approximately half that of walleye pollack at 0.05 M KCl and pH 7.0, although the two myosins showed a similar affinity to F-actin with K m of 1.7 and 1.4, respectively. Limited proteolysis with α-chymotrypsin cleaved heat-denatured white croaker myosin mainly at heavy meromyosin/light meromyosin (HMM/LMM) junction, whereas walleye pollack myosin was cleaved at several sites in LMM as well as at the HMM/LMM junction. 相似文献
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ABSTRACT: C-protein is a myosin-associated protein of vertebrate striated muscle, and its function and properties have been extensively examined. However, there has been no report of C-protein of fish skeletal muscle so far. C-protein was identified in carp skeletal muscle by immunoassay using antibody against chicken C-protein, and the muscle-type specific C-protein was purified from carp ordinary and dark muscles for the first time. Although C-protein could be prepared from crude myosin by the reported procedure, C-protein degraded appreciably during the purification steps. Accordingly, C-protein was selectively extracted from the muscle with 0.15 M K-phosphate buffer (pH 5.8), and purified by ammonium sulfate fractionation, followed by AF-blue chromatography. Myosin free from the accessory proteins was obtained by diethylaminoethyl (DEAE) chromatography and used to assay the binding of C-protein with myosin. Ordinary muscle C-protein bound to ordinary muscle myosin in a saturable manner, but its maximum amount of binding was approximately twice that of dark muscle myosin. Similarly, dark muscle C-protein bound to dark muscle myosin much more than to ordinary muscle myosin. These results suggest that C-protein isoforms specifically bound with myosin isoforms originated from the same type of muscle. 相似文献
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ABSTRACT: Myosin rod regions prepared from carp Cyprinus carpio dorsal muscle and scallop Pecten yessoensis striated adductor muscle were non-enzymatically reacted with glucose (glycation), and the changes in the filament-forming ability and the size distribution of the rod filaments during glycation were examined to discuss the molecular mechanism of the water solubilization of myosin molecules under physiological conditions. Both myosin rods became solubilized in 0.1 M NaCl (pH 7.5), and their filament-forming ability was weakened with the progress of glycation. The size of the insoluble filaments of the myosin rods was diminished with an increase in the solubility under physiological conditions, and glycated myosin rods finally existed as monomers in 0.1 M NaCl (pH 7.5). These results supported the hypothesis that the water solubilization of myosin by glycation was caused by the loss of the filament-forming ability of myosin molecules. Water solubilization seemed to occur through the same molecular mechanism regardless of the species, whereas the scallop myosin rods required a much larger number of lysine residues reacted with glucose to collapse the insoluble filaments, in contrast to the carp myosin rods. 相似文献
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ABSTRACT: Myosins were prepared from fast skeletal muscles of grass carp thermally acclimated to 10, 20 and 30°C in the laboratory as well as from those seasonally acclimatized and collected in January (winter) 2003 and May (spring), August (summer) and November (autumn) 2002. The maximal initial velocities ( V max ) of actin-activated Mg2+ -ATPase activity for myosins from the 10°C-acclimated and winter grass carp were 1.7–1.8-fold as high as those from the 30°C-acclimated and summer fish. The inactivation rate constant ( K D ) of Ca2+ -ATPase for myosin from the 10°C-acclimated grass carp was three to fourfold higher than those for myosins from the fish acclimated to 20°C and 30°C, whereas myosin from winter grass carp was about sevenfold as high as that for myosin from summer fish. Myosins from spring and autumn fish showed K D values comparable to those of the fish acclimated to 30°C and 10°C, respectively. In differential scanning calorimetry analysis, the transition temperature ( T m ) was observed near 38°C and 45–46°C with most myosins. However, the lowest T m at 32–33°C was given as one of the major endotherms in myosins from the 10°C-acclimated, autumn and winter fish. These responses of grass carp to changed environmental temperatures were almost similar to those for common carp reported previously. 相似文献