Interaction of fatty acids with the calcium-magnesium dependent adenosine triphosphatase from sarcoplasmic reticulum

Biochemistry ◽  
1982 ◽  
Vol 21 (25) ◽  
pp. 6441-6446 ◽  
Author(s):  
A. G. Lee ◽  
J. M. East ◽  
O. T. Jones ◽  
J. McWhirter ◽  
E. K. Rooney ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Sarcoplasmic Reticulum ◽  
Adenosine Triphosphatase ◽  
Calcium Magnesium

scholarly journals Evidence that coated vesicles isolated from brain are calcium-sequestering organelles resembling sarcoplasmic reticulum.

1977 ◽  
Vol 75 (1) ◽  
pp. 135-147 ◽  
Author(s):  
A L Blitz ◽  
R E Fine ◽  
P A Toselli
Keyword(s):  
Sarcoplasmic Reticulum ◽  
Calcium Ions ◽  
Adenosine Triphosphatase ◽  
Sodium Dodecyl ◽  
Maximal Activity ◽  
Coated Vesicles ◽  
Potassium Oxalate ◽  
Triton X ◽  
Trapping Agent ◽  
The Brain

Coated vesicles from the brain have been purified to near morphological homogeneity by a modification of the method of Pearse. These vesicles resemble sarcoplasmic reticulum fragments isolated from skeletal muscle. They contain proteins with 100,000- and 55,000-dalton mol wt which co-migrate on polyacrylamide gels, in the presence of sodium dodecyl sulfate, with the two major proteins of the sarcoplasmic reticulum fragment. These vesicles contain adenosine triphosphatase (ATPase) activity which is stimulated by calcium ions in the presence of Triton X-100 (Rohm & Haas Co., Philadelphia, Pa.), displaying maximal activity at 8 x 10(-7) M Ca ++. They take up calcium ions from the medium, and this uptake is stimulated by ATP and by potassium oxalate, a calcium-trapping agent. The 100,000-dalton protein of the coated vesicles displays immunological reactivity with an antiserum directed against the 100,000-dalton, calcium-stimulated ATPase of the sarcoplasmic reticulum. As with the sarcoplasmic reticulum fragment, this protein becomes radiolabeled when coated vesicles are briefly incubated with gamma-labeled [32P]ATP. The possible functions of coated vesicles as calcium-sequestering organelles are discussed.

scholarly journals Selected nutrients determining the quality of different cuts of organic and conventional pork

2021 ◽  
Author(s):  
Karolina M. Wójciak ◽  
Michał Halagarda ◽  
Sascha Rohn ◽  
Paulina Kęska ◽  
Agnieszka Latoch ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Products ◽  
Pork Meat ◽  
Total N ◽  
Iron And Zinc ◽  
Calcium Magnesium ◽  
Calcium Iron ◽  
Organic Meat

AbstractOrganic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.

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