scholarly journals Preparation of mare's colostrum and milk sample for 2-DE separation without acetone precipitation

2021 ◽  
Vol 19 (3) ◽  
pp. 71-78
Author(s):  
Aleksandra Cichy ◽  
◽  
Alicja Dratwa-Chałupnik ◽  
Weronika Medeńska ◽  
Małgorzata Ożgo ◽  
...  

Before electrophoretic separation is performed, the samples must be dissolved in a lysis buffer (necessary to keep proteins dissolved and unbound during proteomic analyses during for a separation of proteins on polyacrylamide gels). The first step in preparing samples for proteomic analyses is their precipitation using e.g. acetone. The aim of precipitation is to obtain proteins from the sample and to remove the compounds interfering with 2-D electrophoresis. Due to difficulties in dissolving some colostrum and mare's milk samples in buffer lysis electrophoretic separation of this biological material was performed without acetone precipitation of proteins. To assess the effectiveness of the applied method, after two-dimensional separation of proteins (2-DE), the obtained gels were stained and archived. The preparation of mare's colostrum and milk samples for proteomic analyses, consisting of defatting, then precipitation of caseins and separation 2-DE, which was not preceded by precipitation of the samples with acetone, resulted in the loss of many protein spots which made it impossible to identify them later using the mass spectrometer.

2002 ◽  
Vol 47 (2) ◽  
pp. 219-231 ◽  
Author(s):  
Jelena Denin-Djurdjevic ◽  
Ognjen Macej ◽  
Snezana Jovanovic

Skim milk was reconstituted to obtain milk with 8.44% DM, which was standardized with demineralized whey powder (DWP) to obtain milk sample A (9.71% DM) and milk sample B (10.75% DM). Milk samples were heat treated at 85?C/20 min and 90?C/10 min, respectively. Untreated milk was used as control. Milk samples were inoculated with 2.5% of commercial yogurt culture (containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the ratio 1:1) at 43?C. Samples were incubated until pH 4.6 was reached. Samples were immediately cooled to 4?C and held at that temperature until analyses. Samples of acid casein gels were stirred after 1, 7 and 14 days of storage. Measurements of viscosity were done with Brookfield DV-E Viscometer. Spindle No 3 at 30 rpm was used for all samples. Duration of fermentation decreased when DWP was used for standardization of milk dry matter content. Yogurt samples produced from milk heat treated at 85?C/20 min, obtained by stirring of gel 1 day after production had a higher viscosity than sample produced from milk heat treated at 90?C/10 min. On the other hand, samples produced from milk heat treated at 90?C/10 min had a greater viscosity after 7 and 14 days of storage, which indicates a greater hydrophilic properties and a more pronounced swelling of casein micelles.


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