Characteristics of the myosin and tropomyosin binding regions of the smooth muscle caldesmon.
Characteristics of the myosin and tropomyosin binding regions of the smooth muscle caldesmon.
复制标题
平滑肌钙结合蛋白的肌球蛋白和原肌球蛋白结合区域的特征。
DOI:
10.1016/s0006-291x(89)80147-0
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发表时间:
1989
影响因子:
3.1
通讯作者:
Chacko,S
中科院分区:
文献类型:
--
作者:
Katayama,E;Horiuchi,KY;Chacko,S
Limited digestion of caldesmon by α-chymotrypsin generates mainly 110, 80, 60, 38, and 28 kDa fragments. Affinity chromatography of these fragments on columns immobilized with myosin, HMM, or tropomyosin showed that the bound fraction from these columns was similar and it contained 110, 80, 60 and 28 kDa fragments. These fragments did not bind to myosin filaments, acto-HMM, actin or tropomyosin-actin in the solution, and they had no effect on the actin-activated ATPase of HMM. In contrast, the flow-through fraction from these affinity columns inhibited the actin-activated ATPase. Binding studies revealed that the 38 kDa fragment and its break down products bound to actin and tropomyosin-actin, and they were released partially from actin by calmodulin with a concomitant increase in the ATPase activity. These results indicate that, unlike the actin binding domain, the myosin and tropomyosin binding domains require the caldesmon molecule to be intact in order to exert their effects on the protein-protein interaction.
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DOI:
10.1016/s0021-9258(19)75896-7
发表时间:
1987
期刊:
The Journal of biological chemistry
影响因子:
--
作者:
C. Smith;K. Pritchard;Steven B Marston
通讯作者:
Steven B Marston
DOI:
10.1016/0167-4838(87)90182-8
发表时间:
1987
期刊:
Biochimica et biophysica acta
影响因子:
--
作者:
B. Gała̧zkiewicz;Y. Borovikov;R. Da̧browska
通讯作者:
R. Da̧browska
DOI:
--
发表时间:
1988
期刊:
The Journal of biological chemistry
影响因子:
--
作者:
Hemric,ME;Chalovich,JM
通讯作者:
Chalovich,JM
DOI:
10.1016/0304-4165(85)90295-8
发表时间:
1985
期刊:
Biochimica et biophysica acta
影响因子:
--
作者:
R. Da̧browska;Andrzej Goch;B. Gała̧zkiewicz;Hanna Osińska
通讯作者:
Hanna Osińska
DOI:
10.1016/s0021-9258(18)89793-9
发表时间:
1984
期刊:
The Journal of biological chemistry
影响因子:
--
作者:
P. Ngai;M. Walsh
通讯作者:
M. Walsh