The contraction and relaxation of smooth muscle depends on the reversible phosphorylation of the 20,000 Da myosin light chains (MLC20). The phosphorylation reaction, which is catalyzed by myosin light chain kinase and results in contraction, has been well characterized. In contrast, little is known about the dephosphorylation reaction or the myosin phosphatase that catalyzes this reaction. The main objective of this project was to study the enzyme that catalyzes the dephosphorylation reaction. To this end a myosin phosphatase termed smooth muscle phosphatase (SMP)-III was purified from turkey gizzards. SMP-III is highly specific for myosin and MLC20. The limited proteolysis of SMP-III results in a 1.5- and 2.3-fold increase in t...
A chemically skinned preparation of chicken gizzard was used to examine the relationship between ste...
AbstractIn intact smooth muscle strips from chicken gizzard, electrical stimulation and carbachol el...
AbstractA method is described for the preparation of partially and fully phosphorylated chicken gizz...
The contraction and relaxation of smooth muscle depends on the reversible phosphorylation of the 20...
A phosphatase that dephosphorylates myosin and the isolated light chain has been purified to near ho...
The major protein phosphatase that dephosphorylates smooth‐muscle myosin was purified from chicken g...
Myosin is dephosphorylated by distinct forms of protein phosphatase 1 (PP1) in smooth muscle and ske...
The myosin-bound form of protein phosphatase 1 (PP-1M) and the glycogen-bound form (PP-1G) together ...
We have previously isolated a form of protein phosphatase-l (PP1M) from avian smooth muscle myofibri...
AbstractMyosin is dephosphorylated by distinct forms of protein phosphatase 1 (PP1) in smooth muscle...
AbstractDephosphorylation of the two key regulatory factors of myosin light chain phosphatase (MLCP)...
AbstractWhen prepared under specified conditions chicken gizzard myosin was obtained which when incu...
AbstractA native-like smooth muscle filamentous myosin system was characterized from an enzyme kinet...
Copyright © 2009 Elsevier Ltd All rights reserved.A current popular model to explain phosphorylation...
Muscle tissues are generally classified into three types, skeletal, cardiac, and smooth muscle. Smoo...
A chemically skinned preparation of chicken gizzard was used to examine the relationship between ste...
AbstractIn intact smooth muscle strips from chicken gizzard, electrical stimulation and carbachol el...
AbstractA method is described for the preparation of partially and fully phosphorylated chicken gizz...
The contraction and relaxation of smooth muscle depends on the reversible phosphorylation of the 20...
A phosphatase that dephosphorylates myosin and the isolated light chain has been purified to near ho...
The major protein phosphatase that dephosphorylates smooth‐muscle myosin was purified from chicken g...
Myosin is dephosphorylated by distinct forms of protein phosphatase 1 (PP1) in smooth muscle and ske...
The myosin-bound form of protein phosphatase 1 (PP-1M) and the glycogen-bound form (PP-1G) together ...
We have previously isolated a form of protein phosphatase-l (PP1M) from avian smooth muscle myofibri...
AbstractMyosin is dephosphorylated by distinct forms of protein phosphatase 1 (PP1) in smooth muscle...
AbstractDephosphorylation of the two key regulatory factors of myosin light chain phosphatase (MLCP)...
AbstractWhen prepared under specified conditions chicken gizzard myosin was obtained which when incu...
AbstractA native-like smooth muscle filamentous myosin system was characterized from an enzyme kinet...
Copyright © 2009 Elsevier Ltd All rights reserved.A current popular model to explain phosphorylation...
Muscle tissues are generally classified into three types, skeletal, cardiac, and smooth muscle. Smoo...
A chemically skinned preparation of chicken gizzard was used to examine the relationship between ste...
AbstractIn intact smooth muscle strips from chicken gizzard, electrical stimulation and carbachol el...
AbstractA method is described for the preparation of partially and fully phosphorylated chicken gizz...