The Journal of Biochemistry
Online ISSN : 1756-2651
Print ISSN : 0021-924X
Reaction Mechanism of 21 S Dynein ATPase from Sea Urchin Sperm. I. Kinetic Properties in the Steady State
Shigeyuki TERASHITAToyoki KATOHidemi SATO
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1983 Volume 93 Issue 6 Pages 1567-1574

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Abstract

21 S Dynein ATPase [EC 3. 6. 1. 3] from axonemes of a Japanese sea urchin, Pseudocentrotus depressus, and its subunit fractions were studied to determine their kinetic properties in the steady state, using [γ-32P]ATP at various concentrations, 5mM divalent cations, and 20mM imidazole at pH 7.0 and 0°C. The following results were obtained. 1. 21 S Dynein had a latent ATPase activity of about 0.63 pmol P1/(mg•min) in 1mM ATP, 100mM KCI, 4mM MgSO4, 0.5mM EDTA, and 30 mM Tris-HC1 at pH 8.0 and 25°C. Its exposure to 0.1% Triton X-100 for 5min at min) 25°C induced an increase in the ATPase activity to about 3.75 μmol P1/(mg) and treatment at 40°C for 5min also induced a similar activation. 2. The doublereciprocal plot for the ATPase activity of dynein activated by the treatment at 40°C consisted of two straight lines, while that of nonactivated 21 S dynein fitted a single straight line. 3. In low ionic strength solution, the Mg- and Mn-ATPase of 21 S dynein showed substrate inhibition at ATP concentrations above 0.1mM; the inhibition decreased with increasing ionic strength. Ca- and Sr-ATPase showed no substrate inhibition. 4. Both the Vmax and Km values of dynein ATPase decreased reversibly upon addition of about 40% (v/v) glycerol. In the presence of glycerol, the dynein ATPase showed an initial burst of P, liberation. The apparent P1-burst size was 1.0 mol/(106g protein) and the true size was calculated to be 1.6 mol/1, 250 K after correcting for the effect of P1 liberation in the steady state and the purity of our preparation. 5. One of the subunit fractions of 21 S dynein which was obtained by the method of Tang et al. showed substrate inhibition and an initial burst of P1 liberation of 1.4 mol/(106g protein) in the presence of 54% (v/v) glycerol.

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© The Japanese Biochemical Society
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