Mitogen-induced up-regulation of non-smooth muscle isoform of alpha-tropomyosin in rat aortic smooth muscle cells.

Correlation between the expression of the alpha-tropomyosin isoforms and cell growth was investigated in rat aortic smooth muscle cells. The levels of exon 1a, exons 1a+2a (smooth muscle type) and exons 1a+2b (non-smooth muscle type) were determined by reverse transcription-polymerase chain reaction (RT-PCR). When the cells were cultured, the level of exons 1a+2b transiently increased while reaching a maximum at 3-5 days. When the serum-deprived confluent cells were stimulated with 3-20% serum for 1.5 h, the level of exons 1a+2b increased by about twofold. The 1-(5-isoquinolinesulphonyl)-2-methylpiperazine (H-7) but not 2-[1-(3-dimethylaminopropyl)-1H-indol-3-yl]-3-(1H-indol-3-yl)-maleimi de (GF 109203X) inhibited this up-regulation. Phorbol-12, 13-dibutyrate (PDB) mimicked the effect of serum. The DNA synthesis as determined by the incorporation of 5-bromo-2'-deoxy-uridine (BrdU) was not enhanced by the 1.5 h stimulation with serum or phorbol ester. The up-regulation of non-smooth muscle isoform of alpha-tropomyosin occurred during G(0)/G(1) transition before entering S phase. Protein phosphorylation is suggested to be involved in the up-regulation. However, the responsible kinase(s) remain to be elucidated.

Utilization of oryzacystatin for regulating the ripening of squid shiokara, a traditional Japanese salted and fermented seafood.

Shiokara is a fermented seafood composed of sliced squid mantle muscle ripened with fresh squid liver. Preliminary sensory evaluation by using the ranking test revealed that the hardness of squid muscle in shiokara was reduced within 7 d of ripening. During the process of ripening, muscle proteins were digested by proteinases present in squid liver. The degradation of paramyosin and myosin heavy chain was observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The hardness of squid mantle muscle in shiokara was reduced with the degradation of paramyosin and myosin heavy chain. This degradation was mainly caused by E-64-sensitive cysteine proteinases. To control the hardness of shiokara, we used rice seed oryzacystatin, which suppresses proteolysis by papain-like cysteine proteinases. When oryzacystatin was added 4 d after the start of shiokara ripening, the muscle protein degradation stopped, without further muscle softening. These results show that oryzacystatin is useful to control the ripening of shiokara by regulating its hardness.