Suppressive effect of sorbitol on denaturation of carp myosin B induced by neutral salts.

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  • Kumazawa Yoshiyuki
    Laboratory of Biochemistry, Faculty of Fisheries, Hokkaido Univer-sity
  • Arai Ken-ichi
    Laboratory of Biochemistry, Faculty of Fisheries, Hokkaido Univer-sity

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  • 中性塩によるコイ・ミオシンＢの変性とソルビトールの抑制効果
  • チュウセイエン ニ ヨル コイ ミオシン B ノ ヘンセイ ト ソルビトール

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Abstract

Carp myosin B (MB) was heated at 35°C with 0.5-2.0M KCl or NaCl in the presence of 0-1.0M sorbitol, and the first order rate constants (KD) for inactivation of Ca-ATPase were estimated. The KD increased proportionally with increasing the concentration of salt from 0.5 to 1.5M, although the values with KCl were lower than that with NaCl at the concentration over each 1.0M. As the concentration (0-1.0M) of sorbitol was increased, the KD for either of the salts decreased.<br> During treatment of MB with 2.0M salt in the presence of 0-1.0M sorbitol at 10°C, changes in viscosity and various ATPase activities were measured. The decrease in the viscosity with NaCl was larger than that with KCl. The decrease in Mg-ATPase activity and increase in EDTA-ATPase activity by NaCl were larger than that those with KCl. As the concentration (0-1.0M) of sorbitol increased, the rates of decrease in viscosity and changes in such ATPase activities were both suppressed.<br> The results suggested that the rate of dissociation of carp MB into actin and myosin induced by NaCl was relatively larger than that by KCl; the copresence of sorbitol suppressed these changes in MB.

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