한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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Lysosomal Enzyme에 의(依)한 근육조직(筋肉組織)의 변화(變化) -제(第) 1 보(報) Transmission Electron Microscopy에 의한 고찰(考察)-

Muscle Ultrastructural Changes by Lysosomal Enzymes -1. Transmission Electron Microscopic Studies-

  • Cho, Moo-Je (Department of Agricultural Chemistry, Gyeonsang National University) ;
  • Yoon, Tae-Gyu (Department of Agricultural Chemistry, Gyeonsang National University) ;
  • Bailey, Milton E. (University of Missouri)
  • 발행 : 1978.02.28
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초록

돼지백혈구(白血球) lysosomal 효소를 여러 pH(7.0, 4.0), 온도(溫度) 및 처리시간(處理時間)($37^{\circ}C$에서 12, 25시간(時間). $4^{\circ}C$에서 36, 168시간(時間)으로 처리(處理)한 우(牛)의 요근섬유(腰筋纖維)의 기미세적변화(起微細的變化)를 TEM으로 관찰한 바 pH 7.0에서는 처리 온도(溫度)와 시간(時間)에 관계없이 Z-line, M-line, H-zone등의 분해(分解)를 나타내었으나, pH 4.0에서는 myofilament만이 현저(顯著)한 분해(分解)를 나타내었을 뿐, Z-line은 정상적(正常的)이어서 분해작용(分解作用)이 없음을 보였다.

Ultrastructural changes in Z-line, M-line and myofilaments of bovine psoas muscle produced by leukocyte lysosomal enzymes in vitro at different pH values (pH 7.0 and 4.0), temperatures (37 and $4^{\circ}C$) and time intervals (12, 24 hours at $37^{\circ}C$ and 36, 168 hours at $4^{\circ}C$) were studied by transmission electron microscope. Muscle incubated with leukocyte lysosomal enzymes at pH 7.0 produced distinguishable degradation of Z-line, M-Line and H-zone at both temperatures but at acidic pH (pH 4.0), Z-line were very stable and myofilaments were severely disintegrated.

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