Freezing of actin. reversible oxidation of a sulfhydryl group and structural change

Shin'ichi Ishiwata

Research output: Contribution to journalArticle

19 Citations (Scopus)

Abstract

It was found that the essential change in actin (whether G- or F-actin) on freeze-thawing was the specific oxidation of one of five sulfhydryl (SH) groups, i.e. The SH group of Cys 373 in the amino acid sequence. Oxidized SH groups formed an inter-molecular disulfide (SS) bond to yield an actin dimer. F-actin, subjected to freeze-thawing (or F-actin obtained by the transformation of once frozen G-actin which is essentially a dimer), has anomalous physico-chemical properties and a different conformation from normal F-actin, as determined by optical and electron microscopic observations, as well as high steady ATP-splitting activity in the presence of Mg2+. However, it was found that those peculiarities disappeared and normal actin was reformed on reducing the oxidized SH group with dithiothreitol (DTT). It was also found that the normal characteristics of actin were preserved for more than four months on freezing in the presence of a sufficient amount of DTT.

Original languageEnglish
Pages (from-to)595-609
Number of pages15
JournalJournal of Biochemistry
Volume80
Issue number3
Publication statusPublished - 1976 Sep
Externally publishedYes

Fingerprint

Thawing
Actin
Structural Change
Freezing
Oxidation
Dimers
Actins
Adenosinetriphosphate
Chemical properties
Conformations
Amino acids
Electrons
Dithiothreitol
Dimer
Structural change
Amino Acid Sequence
Conformation
Disulfides
Anomalous
Adenosine Triphosphate

ASJC Scopus subject areas

  • Statistics, Probability and Uncertainty
  • Applied Mathematics
  • Physiology (medical)
  • Radiology Nuclear Medicine and imaging
  • Molecular Biology
  • Biochemistry

Cite this

Freezing of actin. reversible oxidation of a sulfhydryl group and structural change. / Ishiwata, Shin'ichi.

In: Journal of Biochemistry, Vol. 80, No. 3, 09.1976, p. 595-609.

Research output: Contribution to journalArticle

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