Comparison of characteristics of actomyosin from white, pink, and red muscle fiber types in cultured carp

Abstract

The present study compared and examined the characteristics of actomyosin among white (W), pink (P), and red (R) muscle fiber types in carp (cultured). Both the superprecipitation reaction and the Mg2+‐ATPase activity of actomyosin became higher with increased Ca2+ concentration (pCa 7.0–pCa 5.0) and with decreased adenosine triphosphate (ATP) concentration (3.0–0.5 mM) in all three muscle fiber types. A comparison of the three fiber types shows that the superprecipitation reaction of actomysoin was lower in the order of W < P < R and, in contrast, was higher for Mg2+‐ATPase activity in the order of W > P > R. A significantly positive correlation between both values was found for each of the three muscle fiber types, but these correlations were clearly different among the three muscle fiber types, and the superprecipitation reaction of actomyosin was lower in the order of W < P < R when Mg2+‐ATPase activity was at the same level. In conclusion, the characteristics of actomyosin were remarkably different among white, pink, and red muscle fiber types.

Relationship between the characteristics of rigor‐mortis‐related actomyosin and muscle fiber types in the ordinary muscle of various fishes

“…We have also reported that the Ca 2+ sensitivity of actomyosin Mg 2+ ‐ATPase increased with Ca 2+ concentration from pCa 7.0 to 5.0, and the rigor mortis progressed at fastest rates and reached the maximum levels at near pCa 5.0 in the cultured Japanese flounder, as well as in cultured and wild red sea breams . In the cultured carp, however, the pink muscle fiber showed higher Ca 2+ sensitivity of the superprecipitation reaction at pCa 5.0, but lower Ca 2+ sensitivity of actomyosin Mg 2+ ‐ATPase activity compared with white muscle fibers . The slopes of the regression lines between Mg 2+ ‐ATPase activity and superprecipitation reaction, however, were different not only among fish species but also between fish specimens of the same species, resulting in different increasing rates of the superprecipitation reaction with increase in Mg 2+ ‐ATPase activity.…”

“…The incubation and superprecipitation reaction of actomyosin were measured by the same method described in our previous report, which followed the method of Ebashi . The combinations of Ca 2+ and ATP concentrations were (i) pCa 7.0, 6.5, 6.0, 5.0, 4.0 and 3.0 at constant 1.0 mmol L –1 ATP, and (ii) 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0 mmol L –1 ATP at constant pCa 5.0.…”

“…It is generally known that rigor mortis occurs when muscle extension vanishes through the irresistible coupling of actin and myosin by the consumption of adenosine triphosphate (ATP) as energy. We have reported that the characteristics of rigor‐mortis‐related actomyosin in the dorsal ordinary muscle were different between cultured and wild red sea bream Pagrus major , and this might have contributed to the difference in rigor mortis between them . the superprecipitation reaction, which is the model of muscular contraction, is well known as a special property of actomyosin.…”

“…Furthermore, the superprecipitation values correlate with Mg 2+ ‐ATPase activity in low ionic strength solutions, whereas superprecipitation rates depend neither on ATPase activity values nor on superprecipitaton values . As mentioned earlier, differences in the organization of actomyosin might affect the relationship between the level of superprecipitation reaction and Mg 2+ ‐ATPase activity . These findings suggest that, of the various ATPase activities, the actin‐ and Mg 2+ ‐activated ATPase activities of myosin and the Mg 2+ ‐activated ATPase activity of actomyosin showed the highest degree of correlation with the intrinsic speed of contraction of the muscles.…”

Effects of water, Na+ and Ca2+ on stress-relaxation properties of surimi gel

“…Dissolved proteins and water form the continuous phase during paste homogenizing, but the indissoluble myofibrillar protein is dispersed in continuous phase in form of lump. It is known that the proportion of continuous phase to disperse phase is highly related to the gel forming ability [8−10] , water-holding capacity [11] , emulsifying ability [12] and so on. Na + [13−14] , Ca 2+ [15−17] and water can influence the dissolving and cross-linking of proteins, then affect the viscoelasticity of surimi gel.…”