Effect of Pressure Treatment on Actomyosin ATPases from Flying Fish and Sardine Muscles

Authors

  • WEN-CHING KO,

    1. The authors are affiliated with the Dept. of Food Science & Technology, Tokyo University of Fisheries, 4-5-7 Konan, Min-ato-ku, Tokyo 108, Japan.
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  • MUNEHIKO TANAKA,

    1. The authors are affiliated with the Dept. of Food Science & Technology, Tokyo University of Fisheries, 4-5-7 Konan, Min-ato-ku, Tokyo 108, Japan.
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  • YUJI NAGASHIMA,

    1. The authors are affiliated with the Dept. of Food Science & Technology, Tokyo University of Fisheries, 4-5-7 Konan, Min-ato-ku, Tokyo 108, Japan.
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  • TAKESHI TAGUCHI,

    1. The authors are affiliated with the Dept. of Food Science & Technology, Tokyo University of Fisheries, 4-5-7 Konan, Min-ato-ku, Tokyo 108, Japan.
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  • KEISHI AMANO

    1. The authors are affiliated with the Dept. of Food Science & Technology, Tokyo University of Fisheries, 4-5-7 Konan, Min-ato-ku, Tokyo 108, Japan.
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ABSTRACT

The effect of pressure treatment (1 atm ∼ 5000 atm) on flying fish and sardine actomyosin ATPases was studied from the standpoint of interaction between myosin and actin. The activities of actomyosin Mg-ATPases markedly decreased and those of the EDTA-ATPases rapidly increased with prolonged pressure treatment at 3000 atm and 5000 atm. Changes in activities of F-actin plus pressure-treated myosin Ca-ATPases showed results similar to those of pressure-treated actomyosin Ca-ATPases, while myosin plus pressure-treated F-actin resulted in decreased Mg-ATPase activity and increased EDTA-ATPase activity.

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