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The Actin Gelling Activity of Chicken Gizzard Alpha-Actinin at Physiological Temperature Is Triggered by Water Sequestration

E Grazi, G Trombetta, E Magri, P Cuneo

FEBS Lett. 1990 Oct 15;272(1-2):149-51.

PMID: 2226825

Abstract:

At 37 degrees C, in the presence of 6% (w/v) polyethylene glycol 6000, 30 nM alpha-actinin from chicken gizzard induces the gelation of 12 microM actin. Static measurement shows that the addition of 30 nM alpha-actinin increases the rigidity of the system from 23.5 to 54 dynes/cm2. According to the theory of osmoelastic coupling, also large additives, such as the proteins of the cell sap, are able to cause an osmotic stress equivalent to that caused by polyethylene glycol. We thus conclude that, in vivo, alpha-actinin acts as an actin gelling protein.

Chemicals Related in the Paper:

Catalog Number Product Name Structure CAS Number Price
AP11003002 α-Actinin from chicken gizzard α-Actinin from chicken gizzard 11003-00-2 Price
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