PURIFICATION AND PROPERTIES OF RABBIT MUSCLE PROTEASOME, AND ITS EFFECT ON MYOFIBRILLAR STRUCTURE

Citation
Y. Otsuka et al., PURIFICATION AND PROPERTIES OF RABBIT MUSCLE PROTEASOME, AND ITS EFFECT ON MYOFIBRILLAR STRUCTURE, Meat science, 49(4), 1998, pp. 365-378
Citations number
29
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
03091740
Volume
49
Issue
4
Year of publication
1998
Pages
365 - 378
Database
ISI
SICI code
0309-1740(1998)49:4<365:PAPORM>2.0.ZU;2-K
Abstract
This paper describes the purification and properties of a multicatalyt ic proteinase complex, proteasome, from rabbit skeletal muscle, and it s effect on myofibrillar structure. The purified proteasome gave a sin gle band on polyacrylamide gel electrophoresis under nondenaturing con ditions and gave eight bands under denaturing conditions, indicating t hat this enzyme comprises multiple hetero-subunits with low molecular mass. The purified proteasome was not activated by ATP and ubiquitin, and was markedly inhibited by Z-Leu-Leu-Leu-H (aldehyde). These data i ndicate that the purified proteasome is not 26S, but 20S. The proteaso me degraded synthetic peptides maximally at pH 8.0. Relative to pH 8.0 , activities were gradually decreased with the lowering of pH, but the degree of decrease was substrate-dependent, and the activity at pH 5. 0 still retained about 30 similar to 60% of the activity at pH 8.0, in dicating the possibility that the proteasome is active in the muscle d uring conditioning. When the proteasome was heated at 60 degrees C for 20 min and treated in the presence of 0.005% SDS, the activity increa sed over 1.5 and 4.5 times, respectively. SDS remarkably increased the V-max value of the enzyme at pH 8.0. The proteasome was also activate d by high hydrostatic pressure up to 100 similar to 150 MPa and gradua lly decreased at 200 MPa or higher. Electron microscopic observation r evealed that obvious gaps between filamentous structure, the complete loss of M-line and partial loss of Z-line structure were caused by pro teasome. (C) 1998 Elsevier Science Ltd. All rights reserved.