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Myosin filament depolymerizes in a low ionic strength solution containing L-histidine

delete2010-04-01
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PRE
AI
T
Tõru Hayakawa *
T
T. Ito
J
Jun‐ichi Wakamatsu
T
T. Nishimura
A
Akihito Hattori
DOI:10.1016/j.meatsci.2009.11.010delete
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Abstract

Abstract

En 中文
Myosin, one of the major myofibrillar proteins, forms a filamentous polymer and is insoluble in physiological and low ionic strength solutions. We have shown that myosin is soluble in a low ionic strength solution containing L-histidine. In this study, to clarify the role of L-histidine in the solubilization of myosin, we investigated effects of L-histidine on the filament formation and the morphology of myosin at a low ionic strength. In the presence of L-histidine, myosin formed a filamentous polymer in a physiological ionic strength solution and dispersed in a low ionic strength solution. Transmission electron microscopy showed that light meromyosin (LMM), the rod region of myosin, in a low ionic strength solution containing L-histidine was longer than that in a high ionic strength solution without L-histidine. L-histidine causes the elongation of LMM region of myosin contributing to the weakening of the myosin filament and the dissociation of myosin in a low ionic strength solution. (C) 2009 Elsevier Ltd. All rights reserved.
Keywords:
Myosin
L-histidine
Filament formation
Solubilization of protein

Journal

Meat Science cover
Meat Science
IF:
6.1
Papers:
7.6K
Citations:
2.8W

Organization

H
Hokkaido University
Scholars:
3.6W
Papers: 2.5W
Citations: 2.6W