Vrbjar N, Simatos G A, Keough K M
Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada.
Biochim Biophys Acta. 1990 Nov 30;1030(1):94-100. doi: 10.1016/0005-2736(90)90243-h.
The effect of temperature on the activity of (Ca2+ + Mg2+)-ATPase in rabbit (R) and winter flounder (F) sarcoplasmic reticulum (SR) has been investigated. The enzymes from the two sources appear to be differently adapted to temperature. (Ca2+ + Mg2+)-ATPase activity of FSR was high at 35 degrees C, and declined to zero at 40 degrees C, whereas RSR was still active above 45 degrees C. Km for ATP increased with temperature in a biphasic fashion for both enzymes. The Km values for FSR were 69-75 microM at lower temperatures (9-18 degrees C) and 80-187 microM at higher temperatures (18-35 degrees C). Values for RSR were 6.5-13 microM below 32 degrees C and 37-186 microM above this temperature. At their respective physiological temperatures the enzyme from both rabbit and flounder exhibited similar Km (70-80 microM). Effective ATP binding enthalpies were 3-5 times lower for FSR than for RSR in both temperature regions. Binding energies increased with temperature 3-4 fold for enzyme in both SR. The enzyme in FSR is suggested to be a more effective catalyst than the one in RSR in the sense that its activation energy for ATP hydrolysis is lower. These variations may arise from dissimilarities in either the protein, or in its surrounding lipid, or both. RSR and FSR are significantly different in the nature of the unsaturated chains in their constituent lipids. The difference in lipid composition might account for some of the deversity in the kinetic parameters.
研究了温度对家兔(R)和冬鲽(F)肌浆网(SR)中(Ca2+ + Mg2+)-ATP酶活性的影响。来自这两种来源的酶对温度的适应性似乎不同。FSR的(Ca2+ + Mg2+)-ATP酶活性在35℃时较高,在40℃时降至零,而RSR在45℃以上仍有活性。两种酶的ATP的Km值均随温度呈双相增加。FSR在较低温度(9-18℃)下的Km值为69-75μM,在较高温度(18-35℃)下为80-187μM。RSR在32℃以下的值为6.5-13μM,在此温度以上为37-186μM。在各自的生理温度下,家兔和鲽鱼的酶表现出相似的Km(70-80μM)。在两个温度区域,FSR的有效ATP结合焓均比RSR低3-5倍。两种SR中的酶的结合能均随温度增加3-4倍。从ATP水解的活化能较低的意义上讲,FSR中的酶被认为比RSR中的酶是更有效的催化剂。这些差异可能源于蛋白质或其周围脂质或两者的差异。RSR和FSR在其组成脂质中不饱和链的性质上有显著差异。脂质组成的差异可能是动力学参数多样性的部分原因。