Studies on the proteins of fish skeletal muscle. I. Electrophoretic analysis of codling extracts of low ionic strength

CARP MYOGENS OF WHITE AND RED MUSCLES. GENERAL COMPOSITION AND ISOLATION OF LOW-MOLECULAR-WEIGHT COMPONENTS OF ABNORMAL AMINO ACID COMPOSITION

1. The general composition of the carp myogens of white and red muscles was examined by electrophoresis and ultracentrifugation. 2. Eight and nine peaks were found in the electrophoretic analysis at pH7.3 and I0.075 of white and red muscle respectively. Lowering of the pH to 5 or 6 did not increase the number of peaks. The electrophoretic pattern of white-muscle myogen was remarkably different from that of red-muscle myogen, though ultracentrifugal analyses of the both types of myogen gave similar diagrams, in which about one-third of the total myogen sedimented slowly. 3. The pH-mobility curves of the myogen of white muscle indicated that the net charges of the components 2, 3 and 5 vary only slightly within the pH range 7.3-5.4, suggesting that their histidine content is very low. 4. The slow-sedimenting fraction of white-muscle myogen was isolated in fairly good yield by ammonium sulphate fractionation, by taking advantage of their high salting-out range, and the fraction was shown to be composed mainly of components 2, 3 and 5. 5. The same method of fractionation was applied to red-muscle myogen and the absence of the three components was confirmed. These results bring to light a new difference between the two types of fish muscle.

Estudo eletroforético de proteínas de músculo esquelético de Micropogonias furnieri (Desmarest, 1823) da costa SE-S do Brasil: 1. Considerações técnicas

No presente trabalho, foram analisados os efeitos de diferentes posições de coleta e de diferentes períodos de preservação das amostras a -15ºC sobre os eletroferogramas de proteínas gerais do músculo esquelético de Micropogonias furnieri, e as condições para extração e a eletroforese das proteínas foram estabelecidas . Foram comparados o poder de extração e de preservação de 4 soluções: água destilada; cloreto de sódio 0,9%; tampão fosfato pH 7,5 µ=0,05 (Connell, 1953); glicerol-EDTA-Tris pH 8,7 (Scopes, 1968). As condições de eletroforese foram investigadas, utilizando-se membranas de acetato de celulose com seis diferentes sistemas de tampões e gel de amido com três diferentes sistemas de tampão. As amostras coletadas de diferentes posições não apresentaram diferenças no número nem na posição relativa das bandas nos eletroferogramas. Foram anotadas alterações nos eletroferogramas conforme o período de preservação das amostras. A solução glicerol-EDTA-Tris pH 8,7 apresentou o maior poder de extração e de preservação. Nos sistemas de tampão testados, o número máximo de 9 bandas foi obtido, tanto em membrana de acetato de celulose como em gel de amido. Melhor separação das proteínas em membrana de acetato de celulose foi obtida com tampão Tris-glicina pH 8,3 (Tris 0,0495M, glicina 0,3836M), e em gel de amido, com tampão do gel constituído por Tris, EDTA e ácido bórico, de pH 8,6 (Huehns, 1968) e tampão da cuba constituído por ácido bórico e hidróxido de sódio (Smithies, 1955).

Studies on proteinases from the digestive organs of sardine. I. Purification and characterization of three alkaline proteinases from the pyloric caeca

Three alkaline proteinases designated I, II and III are found in the pyloric caeca of sardine and isolated by (NH4)2SO4 fractionation, DEAE-cellulose chromatography and gel filtration on Sephadex G-100. The final preparations were judged homogeneous by multiple criteria. The molecular weights of the enzymes I, II and III were determined by the sedimentation equilibrium method to be 22 900, 28 700 and 27 000, respectively. The isoelectric points were 5.45, 5.30 and 4.85, and the sedimentation coefficients (S0 20, w) were 2.91, 3.06 and 2.94, respectively. Enzymes II and III had similar amino acid compositions which were different from that of enzyme I, especially in the content of lysine, valine and tyrosine. All the enzymes belonged to a group of serine proteases. Enzymes II and III were found to be an anionic alpha-chymotrypsin-like enzymme and an anionic trypsin-like enzyme, respectively. Although these fish enzymes had properties in common with those of bovine pancreatic cationic trypsin and chymotrypsin, they are distinctly different in their optimum pH, pH stability, net charge and immunological properties.

Localization of Creatine Kinase in the Starch–Gel and Moving-Boundary Electrophoretic Patterns of Fish Muscle

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STARCH GEL ELECTROPHORESIS OF MYOGEN FROM CHICKEN BREAST MUSCLE IN CONSTANT AND GRADIENT BUFFER SYSTEMS

By varying conditions of starch gel electrophoresis, factors contributing to the resolution of myogen proteins from chicken breast muscle have been studied. Variables examined included composition of the myogen extractant, protein concentration, ionic strength of electrophoretic media, pH of gel media, plane and direction of electrophoresis, and the nature of cations and anions in gel media and bridge solutions. The significance of anions was more closely studied with constant buffer systems, and gradient systems in which bridge electrolyte differed from, and gradually altered, the gel medium. Optimal separation was obtained in gradient systems with 0.10 M sodium chloride bridge solutions, and gel media of sodium cacodylate, pH 6.9, μ 0.010, which resolved 12 cationic zones, and sodium veronal, pH 7.4, μ 0.010, which resolved 10 anionic zones. These buffers in two-dimensional sequence revealed a total of about 24 components in this myogen.

STARCH GEL ELECTROPHORESIS OF MYOGEN FROM CHICKEN BREAST MUSCLE IN CONSTANT AND GRADIENT BUFFER SYSTEMS

By varying conditions of starch gel electrophoresis, factors contributing to the resolution of myogen proteins from chicken breast muscle have been studied. Variables examined included composition of the myogen extractant, protein concentration, ionic strength of electrophoretic media, pH of gel media, plane and direction of electrophoresis, and the nature of cations and anions in gel media and bridge solutions. The significance of anions was more closely studied with constant buffer systems, and gradient systems in which bridge electrolyte differed from, and gradually altered, the gel medium. Optimal separation was obtained in gradient systems with 0.10 M sodium chloride bridge solutions, and gel media of sodium cacodylate, pH 6.9, μ 0.010, which resolved 12 cationic zones, and sodium veronal, pH 7.4, μ 0.010, which resolved 10 anionic zones. These buffers in two-dimensional sequence revealed a total of about 24 components in this myogen.

MUSCLE PROTEINS OF PACIFIC SALMON (ONCORHYNCHUS): II. AN INVESTIGATION OF MUSCLE PROTEIN AND OTHER SUBSTANCES SOLUBLE IN SALT SOLUTIONS OF LOW IONIC STRENGTH BY COLUMN CHROMATOGRAPHY

The muscle myogens and other components of the spring salmon (O. tshawytscha), chum salmon (O. keta), coho salmon (O. kisutch), and sockeye salmon (O. nerka), as well as the lingcod (Ophiodon elongatus), were separated by the use of diethylaminoethyl (DEAE) cellulose columns. Significant amounts of slowly dialyzable inosine and inosinic acid which may lead to spurious peaks in moving-boundary electrophoretic separations have been shown to be present in the muscle myogen preparations. The basic differences in the muscle myogen components of the Pacific salmon and the lingcod are compared.

Studies on the protein of fish skeletal muscle. 4. Ultracentrifugal analysis of codling extracts*

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Studies on the proteins of fish skeletal muscle. II. Electrophoretic analysis of low ionic strength extracts of several species of fish

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