- Volume 18 Issue 6
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Purification and Properties of Bovine Skeletal Muscle Proteasome
- Yamamoto, S. (Graduate School of Science and Technology, Niigata University) ;
- Gerelt, B. (Department of Applied Biological Chemistry, Faculty of Agriculture, Niigata University) ;
- Nishiumi, T. (Department of Applied Biological Chemistry, Faculty of Agriculture, Niigata University) ;
- Suzuki, A. (Department of Applied Biological Chemistry, Faculty of Agriculture, Niigata University)
- Received : 2004.09.22
- Accepted : 2005.01.12
- Published : 2005.06.01
This paper describes the purification and properties of a multicatalytic proteinase complex, proteasome, from bovine skeletal muscle, in comparision with proteasome prepared from other species or organs. The purified bovine skeletal muscle proteasome exhibited a single band on polyacrylamide gel electrophoresis under nondenaturing conditions. Bovine skeletal muscle proteasome degraded synthetic peptides maximally at pH 8.0. Relative to pH 8.0, activities were gradually decreased with the lowering pH, but the extent of decrease was substrate-dependent, and the activity at pH 5.5 still retained 78-10% of the activity at pH 8.0, indicating the possibility that the proteasome is active in muscle during aging. When the proteasome was heated at 60
Bovine;Proteasome;SDS Treatment;Heat Treatment;Immunobloting;Meat Aging
Supported by : Japan Society or the Promotion of Science (JSPS)
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