Muscle Actin Cleaved by Proteinase K: Its Polymerization and In Vitro Motility
Skeletal muscle actin was lightly digested by proteinase K, which cleaved the peptide bond between Met-47 and Gly-48, producing a C-terminal 35 kDa fragment. Proteinase K-cleaved actin (proK-actin) did not polymerize into F-actin upon addition of salt. In the presence of phalloidin, however, it poly...
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Published in | Journal of biochemistry (Tokyo) Vol. 112; no. 4; pp. 568 - 572 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Oxford
Oxford University Press
1992
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Subjects | |
Online Access | Get full text |
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Summary: | Skeletal muscle actin was lightly digested by proteinase K, which cleaved the peptide bond between Met-47 and Gly-48, producing a C-terminal 35 kDa fragment. Proteinase K-cleaved actin (proK-actin) did not polymerize into F-actin upon addition of salt. In the presence of phalloidin, however, it polymerLzed slowly Into F-aetln (proK-F-actln), indicating that the cleaved actin did not dissociate into the individual cleaved fragments but retained the global structure of actin. Electron microscopy showed that proK-F-actin had the typical double-stranded structure of a normal actin filament and formed the arrowhead structure when decorated with HMM. Heavy meromyosin ATPase was weakly activated by proK-F actin: Vmax=0.24 s−1 and Kapp=208μM while Vmax=7.6 s−1 and Kapp=13μ by F-actln. Correspondingly, in vitro this proK-F-actin slid very slowly on HMM attached to a glass surface at an average velocity of 0.47 μm/a, or 1/12 of that of intact F-actin. The fraction of sliding filaments was less than 50%. Assuming that the nnonmotile filaments attached to HMM were not involved in ATPase activation, the sliding velocity correlated with the ATPase activity activated by proK-F-actin. |
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Bibliography: | ArticleID:112.4.568 istex:3A691E992A8D536B9A39BB9E770A4DA1A0CF893D 1This study was supported by a Grants-in-Aid for Scientific Research on Priority Areas (Nos. 03223207 to S.H.-F. and No. 03223214 to T.H.) from the Ministry of Education, Science and Cuiture of Japan. ark:/67375/HXZ-6M12HM2T-0 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0021-924X 1756-2651 |
DOI: | 10.1093/oxfordjournals.jbchem.a123940 |