魚類筋原線維の生化学的研究--各種魚類筋原線維Ca2+-ATPaseの温度安定性の比較

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The thermo-stability of myofibrils prepared from dorsal muscles of epipelagic and mesopelagic fish species was studied. 1. The rate constant, KD of inactivation of myofibrillar Ca2+-ATPase activity based on the first order reactions at 25°C, 30°C, and 35°C varied markedly among fish species. 2. The order of thermo-stability, from the most stable to the least, of the myofibrillar Ca2+-ATPase in epipelagic fish studied was: tilapia, seabass, yellowfin tuna, carp, yellowtail, red sea bream, shark, rainbow-trout, Pacific mackerel, conger eel, Japanese rockfish, American plaice, Pacific cod, and atka mackerel. 3. The myofibrillar Ca2+-ATPase from mesopelagic fish species was more unstable against temperature than that from epipelagic fish species. 4. It is, therefore, presumed that the thermo-stability of myofibrillar Ca2+-ATPase of a fish has adapted to the respective body temperature or environmental temperature at which the fish lived. 5. With regards to Ca2+-ATPase, the relative order of thermo-stability of myofibrils of the fishes coincided with the previously reported order of their actomyosins. 6. The myofibrils from two carp specimens, cultured at 3°C and 28°C, showed little difference in KD values, in contrast with the striking difference of environmental temperatures.It was, however, found that the gradients of the Arrhenius plots for Ca2+-ATPase were clearly different for the two preparations.
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