title: Solubilisation of myosin in a solution of low ionic strength L-histidine: Significance of the imidazole ring.
abstract: Myosin, a major muscle protein, can be solubilised in a low ionic strength solution containing L-histidine (His). To elucidate which chemical constituents in His are responsible for this solubilisation, we investigated the effects of 5mM His, imidazole (Imi), L-α-alanine (Ala), 1-methyl-L-histidine (M-his) and L-carnosine (Car) on particle properties of myosin suspensions and conformational characteristics of soluble myosin at low ionic strength (1 mM KCl, pH 7.5). His, Imi and Car, each containing an imidazole ring, were able to induce a myosin suspension, which had small particle size species and high absolute zeta potential, thus increasing the solubility of myosin. His, Imi and Car affected the tertiary structure and decreased the α-helix content of soluble myosin. Therefore, the imidazole ring of His appeared to be the significant chemical constituent in solubilising myosin at low ionic strength solution, presumably by affecting its secondary structure.
authors.affiliation: Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
authors.forename: Xing
authors.initials: X
authors.lastname: Chen
authors.affiliation: Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
authors.forename: Yufeng
authors.initials: Y
authors.lastname: Zou
authors.affiliation: Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
authors.forename: Minyi
authors.initials: M
authors.lastname: Han
authors.affiliation: Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
authors.forename: Lihua
authors.initials: L
authors.lastname: Pan
authors.affiliation: Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
authors.forename: Tong
authors.initials: T
authors.lastname: Xing
authors.affiliation: Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China. Electronic address: xlxus@njau.edu.cn.
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.affiliation: Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
mesh_terms: D002336:Carnosine; D006639:Histidine / Q000032:analysis / Q000737:chemistry*; D007093:Imidazoles / Q000737:chemistry*; D009218:Myosins / Q000737:chemistry*; D009994:Osmolar Concentration; D017433:Protein Structure, Secondary; D012995:Solubility
chemical_list: D007093:Imidazoles; D006639:Histidine; C029899:imidazole; D002336:Carnosine; D009218:Myosins
keywords: 1-Methyl-l-histidine (PubChem CID: 92105); Chemical constituent; Imidazole (PubChem CID: 795); Imidazole ring; Myosin; Solubility; l-Carnosine (PubChem CID: 439224); l-Histidine; l-Histidine (PubChem CID: 6274); l-α-Alanine (PubChem CID: 5950)