Determination of primary structure of amberjack myosin heavy chain and its relationship with structural stability of various fish myosin rods |
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| Authors: | Reina Kawabata Nobuyuki Kanzawa Masahiro Ogawa Takahide Tsuchiya |
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| Institution: | (1) Department of Chemistry, Faculty of Science and Technology, Sophia University, 7-1, Kioi-cho, Chiyoda, Tokyo, 102-8554, Japan |
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| Abstract: | The structural stability of fish myosin depends upon species and temperatures of water in which fish live. Primary, secondary, and quaternary structures of myosin heavy chain (MyHC) from three species of fish living at different temperature ranges have been compared with those of rabbit MyHC in order to investigate the differences in stability. Primary structure of MyHC, although being accessible for warm-water and cold-water fish (carp and walleye pollack), was not available in previous for tropical-water fish literature; so in this study primary structure of MyHC of the tropical-water fish amberjack has been determined by cloning and sequencing its cDNA. The MyHC has 1938 amino acid residues (AA), which are almost as much as as those of carp and walleye pollack. The amberjack MyHC is 91–95% homologous with other fish and rabbit MyHCs. There is a discernible difference between animal species with stable myosin rod (amberjack, carp, and rabbit) and walleye pollack with unstable rod. Stable rod species have a high probability of forming coiled-coil around the COOH-terminal end of the rod, while the pollack has a low coiled-coil formation probability. In addition, the average scores of the coiled-coil for myosin rod were rabbit (1.738) > amberjack (1.691) > carp (1.680) > walleye pollack (1.674) which correlated exactly with the observed stability. The results suggest that coiled-coil forming ability, particularly around the COOH-terminal end, directs structural stability of fish myosin rod. |
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| Keywords: | amberjack myosin heavy chain cDNA  -helix" target="_blank">gif" alt="agr" align="BASELINE" BORDER="0">-helix coiled coils stability |
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