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.

Characterization ofEncephalitozoon hellem(Microspora) isolated from the nasal mucosa of a patient with AIDS

Parasitology ◽  
1993 ◽  
Vol 107 (4) ◽  
pp. 351-358 ◽  
Author(s):  
W. S. Hollister ◽  
E. U. Canning ◽  
N. I. Colbourn ◽  
A. Curry ◽  
C. J. N. Lacey
Keyword(s):  
Monoclonal Antibodies ◽  
Surface Coat ◽  
Protein Profiles ◽  
Encephalitozoon Cuniculi ◽  
Specific Level ◽  
Type Isolate ◽  
Sds Page ◽  
Minor Protein

SUMMARYA microsporidium of the genusEncephalitozoonwas isolated into culture from the nasal epithelium of a patient with AIDS. It was compared within vitroisolates ofEncephalitozoon cuniculiand the type isolate ofEncephalitozoon hellemby SDS–PAGE and by Western blotting with murine antisera raised toE. cuniculi, E. hellemand the nasal isolate, monoclonal antibodies raised toE. cuniculiand sequential sera from the patient. All tests showed similarities betweenE. hellemand the nasal isolate but differences between these two isolates andE. cuniculi. Minor protein differences betweenE. hellemand the nasal isolate were not considered sufficient to separate them at the specific level. The new isolate is named the Wainwright isolate ofE. hellem. The ultrastructure of the Wainwright isolatein vitrowas similar to that of the parasitein vivobut there was a greater tendency for disruption of the parasitophorous vacuoles. The deposition of the electrondense surface coat on the sporogonic stages ofE. hellem, as a uniform layer which later thickens, is in contrast to its deposition as broad bands, which later join up, inE. cuniculi. This may be a useful character in distinguishing the species without recourse to analysis of protein profiles.

scholarly journals THE INFLUENCE OF ORGANIC SOLVENT PROTEIN PRECIPITATION ON SDS PAGE PROTEIN PROFILE IN SERUM

2010 ◽  
Vol 7 (3) ◽  
pp. 337-341
Author(s):  
Tri Joko Raharjo ◽  
Rusmiati Suprihatin ◽  
Deni Pranowo
Keyword(s):  
Sample Preparation ◽  
Organic Solvent ◽  
Serum Protein ◽  
Relative Concentration ◽  
Protein Profile ◽  
Protein Precipitation ◽  
Sds Page ◽  
Minor Protein

A study on the influence of organic solvent protein precipitation to the profile of the serum protein has been accomplished. The expected conditions were precipitation of abundant proteins present in serum result in increasing relative concentration of minor protein which can be useful for sample preparation for biomarker studies. The serum were precipitated with various diluted (

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 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 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 Antinutritional and Protein Based Profiling of Diverse Desi and Wild Chickpea Accessions

2021 ◽  
pp. 7-18
Author(s):  
Neha Gupta ◽  
Sushma Tiwari ◽  
M. K. Tripathi ◽  
Sameer S. Bhagyawant
Keyword(s):  
Biochemical Analysis ◽  
Protein Profile ◽  
Indian Institute ◽  
Major Protein ◽  
Total Proteins ◽  
Molecular Weight Range ◽  
Breeding Programs ◽  
Sds Page ◽  
Chickpea Cultivar ◽  
Selection For

Background: To design future breeding programs, biochemical analysis is fundamental.  Chickpea is a major protein source in India and worldwide. More than 3000 chickpea seed accessions are being maintained by Indian Institute of Pulses Research (IIPR), Kanpur which demand biochemical analysis. Methods: Present study pertains multivariate analysis based on antinutritional content and their protein profile of 20 accessions of Cicer that included cultivated desi and wild. Results: The spectrum of biochemical characteristics was documented; for lectin ranged 192.19 HU/mg to 12.26 HU/mg and total proteins varied from 2.66-0.59 mg/g. SDS-PAGE appraised various bands in a molecular weight range of 3.5 to 125 kDa acknowledging genetic diversity. On the basis of present study, accession selection for future breeding programs to develop nutritionally elite chickpea cultivar can be executed.

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 Variasi Profil Protein Daging Sapi yang Dibungkus Daun Pepaya dengan Elektrophoresis SDS-Page

2020 ◽  
Vol 22 (2) ◽  
pp. 46
Author(s):  
Tri Ade Saputro
Keyword(s):  
Medicinal Plant ◽  
Proteolytic Enzymes ◽  
Protein Molecule ◽  
Important Food ◽  
Food Ingredient ◽  
Digestive Process ◽  
Sds Page ◽  
Nutritional Needs

Abstrak Daging merupakan bahan pangan yang penting dalam memenuhi kebutuhan gizi.Protein pada daging lebih mudah dicerna dibanding protein yang berasal dari tumbuhan (nabati). Daun pepaya merupakan tanaman obat-obatan karena mengandung senyawa alkaloida dan enzim proteolitik, papain, khimopapain, dan lisosom,  yang  berguna pada proses pencernaan dan  mempermudah kerja usus Dalam pepaya terkandung enzim-enzim protease (pengurai protein) yaitu papain dan kimopapain. Kedua enzim ini mempunyai kemampuan menguraikan ikatan- ikatan dalam melekul protein sehingga protein terurai menjadi polipeptida dan dipeptide.Berdasarkan penelitian yang dilakukan di dapatkan hasil sebagai berikut pada tiap  sampelnya  sampel dengan rendaman  daun papaya selama 10  menit memiliki 11 pita protein, sampel rendaman daun papaya selama 20 menit memiliki 16 pita protein dan sampel rendaman daun papaya selama 30 menit memiliki 15 pita protein. Keywords: prifil protein, daging sapi, SDS page, elektroforesis AbstractBeef is an important food ingredient in meeting nutritional needs. Protein in beef is  easier  to  digest  than  protein  from  plants  (vegetables).  Papaya  leaf    is  a medicinal plant because it contains alkaloids and proteolytic enzymes, papain, khimopapain,  and  lyosomes,  which  are  useful  in  the  digestive  process  and facilitate the work of the intestines. Papaya contains protease enzymes (protein decomposers), papain and khimopapain. Both of these enzymes have the ability to decompose the bonds in the protein molecule so that the protein breaks down into polypeptides and dipeptides. Based on the research done in getting the following results in each sample, samples marinated with papaya leaf for 10 minutes have 11 protein bands, samples marinated during 20 minutes have 16 protein bands and samples marinated for 30 minutes have 15 protein bands. Kata Kunci: prifil protein, beef, SDS page, elektroforesis

Sign in / Sign up

Export Citation Format

Share Document