scholarly journals A new method of protein extraction from red wines

OENO One ◽  
2013 ◽  
Vol 47 (3) ◽  
pp. 213
Author(s):  
Anne-Claire Silvestri ◽  
Jessica Sabatier ◽  
Julien Ducruet
Keyword(s):  
Protein Extraction ◽  
Protein Profile ◽  
Protein Profiles ◽  
Red Wines ◽  
Sds Page ◽  
Fining Agents ◽  
The Stability ◽  
Main Components ◽  
Separation Of Proteins ◽  
Grape Varieties

<p style="text-align: justify;"><strong>Aim</strong>: Wine is a very complex medium and is often evaluated according to its main components like alcohol, sugar, tannins, and acid levels. Proteins are rarely considered in this evaluation because their concentrations are only a few mg/L of wine. However, in an enological context, proteins appear to be more and more important, in particular for the stability of wines with protein haze problems. The study of proteins is less obvious in red wines than in white wines because the proteins are strongly tied to tannins, which makes their extraction and analysis even more difficult.</p><p style="text-align: justify;"><strong>Methods and results</strong>: This article describes a technique for the separation of proteins from tannins thanks to a methanol/chloroform emulsion in an acid solution. The protein extract, obtained after 4 hours, was later analyzed by SDS-Page and the protein profile of the wine established. Experiments showed that the protein profiles remained the same during the different stages of the winemaking process, whereas the overall amount of proteins decreased. Characteristic protein profiles of different grape varieties were established, and it was also possible to visualize the presence of exogenous proteins from fining agents like albumin and casein.</p><p style="text-align: justify;"><strong>Conclusion</strong>: This procedure allowed the extraction of proteins from 8 red wine samples within 4 hours. It also made it possible to analyze the extracted proteins by SDS-Page without tannin interference within 2 hours.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: This method shows in a very promising manner how proteins might be extracted from red wines after being separated from their tannins. The extracted proteins are then available for analysis using even more advanced techniques such as ESI-QTof or ELISA.</p>

scholarly journals Stability evaluation of house dust mite vaccines for sublingual immunotherapy

2010 ◽  
Vol 75 (1) ◽  
pp. 19-26
Author(s):  
Lidija Burazer ◽  
Katarina Milovanovic ◽  
Tanja Cirkovic-Velickovic ◽  
Marija Gavrovic-Jankulovic
Keyword(s):  
House Dust ◽  
House Dust Mite ◽  
Sublingual Immunotherapy ◽  
Protein Profile ◽  
Binding Potential ◽  
Allergen Specific Immunotherapy ◽  
Sds Page ◽  
Dust Mite ◽  
The Stability ◽  
Allergen Extracts

Allergen-specific immunotherapy with house dust mite (HDM) allergen extracts can effectively alleviate the symptoms of allergic rhinitis and asthma. The efficacy of the immunotherapeutic treatment is highly dependent on the quality of house dust mite vaccines. This study was performed to assess the stability of house dust mite allergen vaccines prepared for sublingual immunotherapy. Lyophilized Dermatophagoides pteronyssinus (Dpt) mite bodies were the starting material for the production of sublingual vaccines in four therapeutic concentrations. The stability of the extract for vaccine production, which was stored below 4 ?C for one month, showed consistence in the protein profile in SDS PAGE. ELISA-inhibition showed that the potencies of Dpt vaccines during a 12 month period were to 65-80 % preserved at all analyzed therapeutic concentrations. This study showed that glycerinated Dpt vaccines stored at 4?C preserved their IgE-binding potential during a 12 month period, implying their suitability for sublingual immunotherapeutic treatment of HDM allergy.

scholarly journals The Quality of Dory Fillets based on Water Soluble Protein, Color, and Myoglobin Concentration

2016 ◽  
Vol 19 (1) ◽  
pp. 44
Author(s):  
Nurfajrin Nisa ◽  
Mala Nurilmala ◽  
Tati Nurhayati ◽  
Nurlisa Butet
Keyword(s):  
Soluble Protein ◽  
Protein Profile ◽  
Water Soluble ◽  
Color Measurement ◽  
Protein Profiles ◽  
Water Soluble Protein ◽  
Sds Page

<p>Fillet of dory is very easy to be find in Indonesian market with various brand and produsen.<br />Imported dory fillet is preferred by consumer so far because it has a white color compare than local<br />fillets. Color is the important parameter that used by consumers to determine the quality of filet. This<br />study was aimed to determine the quality of local and imported fillets, including protein profile using<br />SDS PAGE, color measurement, and myoglobin extractability. The results of water soluble protein profiles<br />showed dory fillet contained 13-15 bands. The redness value (a*) of local fillet (DN, DL, DM) was higher<br />compared others. However, imported fillet (DI) had the highest if redness index (a/b). Imported fillet (DI)<br />showed the lowest concentration of myoglobin compared other samples.</p>

scholarly journals Chemosystematic of Enterobacteriaceae Familia Obtained from Blood Cultures Based on Total Protein Profiles

2015 ◽  
Vol 18 (1) ◽  
pp. 58
Author(s):  
Sri Darmawati ◽  
Langkah Sembiring ◽  
Widya Asmara ◽  
Wayan T. Artama ◽  
Syaiful Anwar
Keyword(s):  
Key Words ◽  
Total Protein ◽  
Reference Strain ◽  
Protein Profile ◽  
Blood Cultures ◽  
Protein Profiles ◽  
E Coli ◽  
Relationship Analysis ◽  
Pair Group ◽  
Sds Page

The purpose of this study was to determine the chemosystematic of 14 strains of bacteria in blood cultures from Semarang using 1 reference strain S. typhi NCTC 786, based on the total protein profi les with the similarity relationship analysis based on Simple Matching Coeffi cient (SSM) analysis and algorithm methodof unweighted pair group with averages (UPGMA) presented in a dendrogram. The results showed that thechemosystematic based on the total protein profi les using SDS-PAGE method can classify the member ofbacterial strains of each species. The Clusters respectively consist of 4 strains of S. typhi (similarity: 89.7%),2 strains of Ser. marcescens (similarity: 89.7%), two strains of E. coli, and one strain of Salmonella ssp, S. typhi NCTC 786 (similarity: 100%). Those three incorporated clusters had the similarity value of 75.3%. Those four strains of Ent. cloacae composed in one cluster (similarity: 100%) are incorporated in a cluster consisting of one strain of Kleb. pneumoniae (similarity: 92.9%). Both clusters were incorporated in a cluster consisting of S. typhi NCTC 786 (similarity: 67.9%). Key words: Enterobacteriaceae, chemosystematic, blood cultures, protein profile

scholarly journals The Effect of Roasting on the Protein Profile and Antiradical Capacity of Flaxseed Meal

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1383
Author(s):  
Katarzyna Waszkowiak ◽  
Beata Mikołajczak
Keyword(s):  
Heat Treatment ◽  
Protein Profile ◽  
Protein Fractions ◽  
Maillard Reaction Products ◽  
Protein Profiles ◽  
Reaction Products ◽  
Flaxseed Meal ◽  
Sds Page ◽  
Roasting Temperature ◽  
Pre Treatment

Roasting is more and more often used as a pre-treatment of flaxseeds. However, the process can influence flaxseed proteins that may be crucial for their properties. The aim of this research was to study changes in the electrophoretic protein profile (SDS-PAGE) and the antiradical capacity of flaxseed meals after roasting. The roasting temperature (160, 180, and 200 °C) and flaxseed cultivars (golden and brown seed) were factors including in the study. The free (F-MRP) and bound-to-protein (B-MRP) Maillard reaction products were also analyzed. The most significant changes in the SDS-PAGE protein profiles of roasted seeds of each of the tested flax cultivars were observed for the 13 kDa protein fraction (decrease) and for the 19 kDa and 17 kDa fractions (increase). The research revealed a significant correlation between the roasting temperature and B-MRP content, and changes in the percentage share of those three protein fractions. The antiradical capacity of roasted flaxseeds decreased, as compared with untreated seeds. After roasting at 200 °C the antiradical capacity of flaxseeds improved slightly, probably due to the MRP formation, but it was still significantly lower than that of the raw seeds. The research provides novel information about key protein fractions that seem to be important changing during heat treatment.

scholarly journals Profil Protein Trypanosoma evansi dari Daerah Geografis Berbeda di Indonesia Tahun 2012-2014 dengan Sodium Dodecil Sulphate Polyacrylamide Gel Electrophoresis (TRYPANOSOMA EVANSI PROTEIN PROFILE OF DIFFERENT GEOGRAPHICAL AREAS ORIGIN IN INDONESIA

2018 ◽  
Vol 18 (4) ◽  
pp. 526
Author(s):  
Fitrine Ekawasti ◽  
Ichwan Yuniarto ◽  
Sulinawati Sulinawati ◽  
Didik Tulus Subekti
Keyword(s):  
Soluble Protein ◽  
Serological Test ◽  
Protein Profile ◽  
Polyacrylamide Gel Electrophoresis ◽  
Trypanosoma Evansi ◽  
Blue Staining ◽  
Protein Profiles ◽  
Coomassie Blue Staining ◽  
Coomassie Blue ◽  
Sds Page

Surra outbreak in 2012 has led to more than 1,700 animals have died in the province of East Nusa Tenggara (NTT) Indonesia. Surra case sporadically continues throughout the year in various areas, especially Kalimantan, Banten as well as other areas. Some reports reveal differences in protein profiles among multiple isolates of T. evansi. Therefore the purpose of this research were to find out the protein profile of each isolate T. evansi in Indonesia and the possible biological differences among them. Eleven isolates originating from the province of East Nusa Tenggara, South Kalimantan and Central Kalimantan, Banten, Lampung and Bengkulu has been isolated and purified Using DEAE. Trypanosoma isolate were frezeethawing repeatedly to obtain soluble protein. Furthermore, soluble protein is treated with heating or without heating and then each was run on SDS PAGE with Coomassie Blue staining. The protein profiles of all isolates were compared each other. The results showed that eleven isolates of T. evansi in Indonesia has a very diverse protein profile. Then for the purposes of development of diagnostic kit can be used whole lysate cell (WCL) as stock antigen in serological test process.

scholarly journals Perbandingan Metode Hierarchical Cluster Analysis untuk Analisis Keragaman Hayati Trypanosoma evansi dari Indonesia Berdasarkan Profil Protein (COMPARISON OF HIERARCHICAL CLUSTER ANALYSIS METHODS FOR BIODIVERSITY ANALYSIS OF TRYPANOSOMA EVANSI

2018 ◽  
Vol 18 (4) ◽  
pp. 516
Author(s):  
Didik Tulus Subekti ◽  
Ichwan Yuniarto ◽  
Sulinawati Sulinawati
Keyword(s):  
Cluster Analysis ◽  
Hierarchical Cluster Analysis ◽  
Binary Data ◽  
Protein Profile ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Hierarchical Cluster ◽  
Trypanosoma Evansi ◽  
Protein Profiles ◽  
Sds Page

Hierarchical Clustering Analysis (HCA) has long been known to be useful for the analysis of biodiversity of microorganisms based on SDSPAGE protein profile (sodium dodecyl sulfate polyacrylamide gel electrophoresis). However, varying methods of HCA consequently produce variability of analysis results and interpretations. Therefore, it is necessary to evaluate and further determine the most appropriate method which could described the biodiversity based on protein profiles of T.evansi isolates from Indonesia. Eleven isolates of T.evansi from different geographic locations were run on SDS PAGE. Furthermore, SDS PAGE protein profiles from eleven isolates were converted into binary data and analyzed using five different methods of HCA i.e. Average Linkage, Complete Linkage, Single Linkage, Ward Linkage and McQuitty Linkage, respectively.Data were also analyzed by multidimensional scaling (MDS) and densitogram. The analysis showed that the dendrogram constructed with Ward Linkage gives the best results and corresponding with densitogram, MDS and able to describe the geographical origins of isolates.

scholarly journals 442 PB 247 BIOCHEMICAL CHARACTERIZATION OF CULTIVATED OPUNTIA SPECIES

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 494e-494
Author(s):  
J.O. Kuti ◽  
C.M. Galloway
Keyword(s):  
Biochemical Characterization ◽  
Protein Profile ◽  
Seed Proteins ◽  
Spectrophotometric Analysis ◽  
Protein Profiles ◽  
Genetic Studies ◽  
Banding Patterns ◽  
Molecular Weights ◽  
Sds Page

The use of protein profiles and isozyme banding patterns as genetic markers in cultivated Opuntia species was investigated using SDS-PAGE and spectrophotometric analysis of seeds and stem (cladode) tissues. Twenty morphologically different entries belonging to six Opuntia species were analyzed for total protein profile and three enzyme systems (superoxide dismustase [SOD], phosphoglucomutase [PGM] and UDPG ppase). Seed proteins, mostly low molecular weights, were 3-fold that of cladode proteins. Marked differences in protein molecular weight were found among the entries. PGM activity, found only in the cladode tissues, differred among the entries. No UDPG ppase activity was found in either seeds or cladode tissues. Within the entries surveyed, identical SOD banding patterns were observed indicating some degree of similarity among the species. The preliminary results suggest that isozyme and protein profiles can be used as markers in genetic studies of cultivated Opuntia species.

scholarly journals Profil Protein Lima Jenis Daging yang Direndam Daun Pepaya Berbasis SDS-PAGE

2019 ◽  
Vol 2 (1) ◽  
pp. 132
Author(s):  
A.Meryam Susanti ◽  
Sri Darmawati ◽  
Endang Tri Wahyuni Maharani
Keyword(s):  
Broiler Chicken ◽  
Protein Profile ◽  
Major Protein ◽  
Protein Profiles ◽  
Important Food ◽  
Peptide Bonds ◽  
Free Range ◽  
Sds Page ◽  
Nutritional Needs ◽  
Minor Protein

Meat is an important food for fulfill nutritional needs, many of meats are consumed as a source of highest quality nutrition for humans, especially as a source of protein. Papaya leaves contain the enzyme papain (a protase enzyme that can hydrolyze proteins), so that it can be used to soften meat. The purpose of this study was to look at an overview of protein profiles in five types of meat, namely goat, beef, buffalo, free-range chicken and broiler chicken which were soaked in papaya leaves. The protein profile of five types of meat was analyzed using the SDS-PAGE 12% method. The results showed that the control meat of goat, beef, buffalo, free-range chicken and broiler chicken which were not soaked in papaya leaves showed that there were many major protein bands compared to minor protein bands. Whereas in goat, beef, buffalo, free-range chicken and broiler chicken which have been soaked in papaya leaves, the results were different compared to the control, there were many minor protein bands. While the major bands only have 6 to 9 protein bands. Based on these results indicate that immersion with the enzyme papain contained in papaya leaves can break down peptide bonds, if it works on meat it can be broken down so the meat becomes tender and protein bands in the form of micromolecules.Daging merupakan bahan pangan yang penting dalam memenuhi kebutuhan gizi, banyak dikomsumsi sebagai sumber nutrisi yang berkualitas bagi manusia terutama sebagai sumber protein. Daun pepaya mengandung enzim papain (enzim protase yang dapat menghidrolisa protein), sehingga dapat digunakan untuk melunakkan daging. Tujuan penelitian ini untuk melihat gambaran profil protein pada lima jenis daging yaitu daging kambing, sapi, kerbau, ayam kampung dan ayam potong yang direndam daun pepaya. Profil protein lima macam daging dianalisis menggunakan metode SDS-PAGE 12%. Hasil penelitian menunjukkan pada daging kontrol yaitu daging kambing, sapi, kerbau, ayam kampung dan ayam potong yang tidak direndam daun pepaya menunjukkan terdapat banyak pita protein mayor dibandingkan pita protein minor. Sedangkan pada daging kambing, sapi, kerbau, ayam kampung dan ayam potong yang telah direndam daun pepaya menunjukkan hasil yang berbeda dibandingkan dengan kontrol yaitu pada semua daging terdapat banyak pita protein minor. Sedangkan pita mayor hanya terdapat 6 sampai 9 pita protein saja. Berdasarkan hasil tersebut menunjukkan bahwa perendaman dengan enzim papain yang terdapat dalam daun pepaya dapat memecah ikatan peptida, jika bekerja pada daging dapat diuraikan sehingga daging menjadi empuk, dan pita protein berbentuk mikromolekul.

scholarly journals Detection and Analysis of Protein Profile on Rice Infected by Stunting Virus with Different Severity on Ciherang and Situ Bagendit Varieties

2019 ◽  
Vol 23 (1) ◽  
pp. 116
Author(s):  
Selvi Helina ◽  
Sri Sulandari ◽  
Sedyo Hartono ◽  
Y. Andi Trisyono
Keyword(s):  
Nucleic Acids ◽  
Protein Profile ◽  
Brown Planthopper ◽  
Limiting Factors ◽  
Protein Profiles ◽  
Rt Pcr ◽  
Rice Varieties ◽  
Severity Level ◽  
Fast Detection ◽  
Sds Page

Rice stunt virus is one of the limiting factors in the decline of rice production in Indonesia. The virus consists of rice grassy stunt virus (RGSV) and rice ragged stunt virus (RRSV) that is transmitted by brown planthopper (WBC) in a persistent propagative manner. This study aimed to determine the presence of rice stunt virus in Bantul, Yogyakarta through fast detection using RT-PCR. It also aimed to learn the pattern of total protein profile of healthy and infected rice plants by the virus on different severity level in the field. The results showed that rice varieties of Ciherang and Situ Bagendit in Bantul were infected with RGSV and RRSV. They were classified as mild, moderate, severe, and failure in severity level. Homology analysis using BioEdit showed that the nucleotide sequence of RGSV in Bantul isolate had the highest percentage of nucleic acids similarity with Klaten isolate (98.1%). Meanwhile, RRSV of Bantul isolate had the highest percentage of nucleic acids similarity to Philipines isolate (99.5%). Analysis of protein profiles using SDS-PAGE showed a pattern of protein profiles formed on rice infected with the virus at different severity levels which was not found in healthy rice. These proteins presumably were nonstructural p5 and nucleocapsid protein (NCP) of RGSV with a molecular weight of ~22 and 34-35 kDa; and viral spike protein and protein capsid (S8) of RRSV with MW ~39 and ~43 kDa.

scholarly journals Effect Acupuncture for Low Back Pain; Biochemical and Protein Profile Analysis

2020 ◽  
Vol 16 (2) ◽  
pp. 207-215
Author(s):  
Suwaji Handaru Wardoyo ◽  
Solichan Badri
Keyword(s):  
Low Back Pain ◽  
Blood Serum ◽  
Total Protein ◽  
Profile Analysis ◽  
Protein Profile ◽  
Protein Band ◽  
Low Back ◽  
Protein Profiles ◽  
Sds Page ◽  
Blood Serum Protein

Low back pain (LBP) is one of the common symptoms experienced by some of the world community. Acupuncture as a method of healing a disease offers a solution for LBP symptom. This study aimed to determine the effect of acupuncture with local and Yamamoto New Scalp Acupuncture (YNSA) points with biochemical analysis related to total protein, albumin, and globulin, and analysis of blood serum protein profiles using the SDS-PAGE method. This research was conducted using sterile acupuncture needles that inserted in patients with several local points, namely BL22 (Sanjiaoshu), BL23 (Shenshu), BL24 (Qihaishu), BL25C (Dachangshu), and BL26C (Guanyuanshu) and combined with the YNSA points through somatotope D points and extra lumbar points H and I. Blood serum was collected for total protein, albumin, and globulin analysis. That blood serum was also used for protein profile analysis using Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) method. The results showed that six times of acupuncture treatments gave positive correlation in total protein, albumin, and globulin. Analysis of blood serum protein profiles using SDS-PAGE showed a protein band of about 12 KDa and it might be a interleukin-13 protein. The results were expected can be useful as scientific information especially related to acupuncture for LBP treatment and this of about 12 KDa protein band can be used as biomarker candidates for the symptoms.

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