コイ筋原線維ATPaseの活性に及ぼす過酸化脂質の影響

概要

論文の詳細を見る
The effect of the triglyceride oxidation product (TGOP) of sardine oil on myofibrillar ATPase activities was studied. Incubation of myofibrils with TGOP increased their Ca-ATPase activity and decreased their K-ATPase activity, which is very similar to the case of the thiol group modification of myosin with thiol reagents. Therefore, oxidation of some thiol groups near the ATPase active site of myosin was suggested. Ca-ATPase activity enhancement upon TGOP addition was affected not only by the amount of TGOP added but also by its weight ratio to myofibrils. At an identical ratio of TGOP to myofibrils high TGOP concentration caused a large extent of Ca-ATPase enhancement. The TGOP-induced Ca-ATPase enhancement was completely suppressed by diluting a TGOP concentration with a buffer containing 2-mercaptoethanol. The decay of the K-ATPase activity achieved by incubating myofibrils with TGOP was analyzed by assuming the two first order reactions; a quick decrease in the activity in an early phase was followed by a slower decrease. The first order reaction rate constant estimated from the negative slope of K-ATPase decay was proportional to the TGOP concentration. Therefore, quantitative interaction of TGOP with myofibrillar protein was concluded.
日本水産學會の論文