We investigated to determine why heating of squid muscle at 60 degrees C induced the liberation of actin from myofibrils. When a mixture of a myofibrillar fraction and a low-molecular sarcoplasmic fraction prepared from squid muscle was heated at 60 degrees C, actin liberation occurred. When a myofibrillar fraction was heated with ATP, AMP, or IMP, actin liberation occurred. Hence, AMP is perhaps one of the factors causing actin liberation in postmortem squid muscle. It was found that AMP and IMP reversibly dissociated actomyosin of chicken, bovine, and porcine skeletal muscles into actin and myosin on incubation at 0 degrees C at pH 7.2 in 0.2 M KCl. These results led us to conclude that AMP and IMP were the most responsible factors causing actin liberation from myofibrils in the heated muscle and causing reversible dissociation of actomyosin on storage of skeletal muscle at a low temperature. Hence, AMP and IMP are possible factors causing the resolution of rigor mortis in muscles.
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http://dx.doi.org/10.1271/bbb.80128 | DOI Listing |
Am J Physiol Regul Integr Comp Physiol
December 2024
Muscle Physiology Laboratory, Department of Kinesiology, University of Massachusetts Amherst, MA 01003, USA.
The cause and consequences of inosine monophosphate (IMP) formation when ATP declines during muscular contractions are not fully understood. The purpose of this study was to examine the role of IMP formation in the maintenance of the Gibbs free energy for ATP hydrolysis (∆G) during dynamic contractions of increasing workload, and the implications of ATP loss . Eight males (27.
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December 2024
Department of Pharmacology and Dental Therapeutics, School of Dentistry, Chonnam National University, Gwangju, Republic of Korea.
Microbial metabolites provide numerous benefits to the human body but can also contribute to diseases such as obesity, diabetes, cancer, and bone disorders. However, the role of imidazole propionate (ImP), a histidine-derived metabolite produced by the intestinal microbiome, in bone metabolism and the development of osteoporosis is still poorly understood. In this study, we investigated the role of ImP and its underlying mechanisms in regulating bone homeostasis.
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February 2025
School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. Electronic address:
Fish soup has become an integral part of global cuisine, appreciated for its rich nutritional benefits and delectable flavor. This study comparatively evaluated the quality characteristics of fish soups derived from three freshwater fish species and three seawater fish species using multi-omics analysis. The primary aroma characteristics of fish soup were meaty and greasy, closely associated with the oxidation of lipids, particularly unsaturated triglycerides.
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November 2024
College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, P. R. China.
Background: Hypoxanthine, prevalent in animals and plants, is used in the production of food additives, nucleoside antiviral drugs, and disease diagnosis. Current biological fermentation methods synthesize quantities insufficient to meet industrial demands. Therefore, this study aimed to develop a strain capable of industrial-scale production of hypoxanthine.
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