A CTAB based method for the preparation of total protein extract of wine spoilage microrganisms for proteomic analysis
| Autor: | Rita Polati, Giacomo Zapparoli, Paolo Giudici, Alessandra Bossi |
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| Jazyk: | angličtina |
| Rok vydání: | 2009 |
| Předmět: |
Proteomics
CTAB Salt-dependent solubility Wine spoilage Acetic acid bacteria Yeast Proteome Proteome Clinical Biochemistry Food spoilage Wine Chemical Fractionation Wine spoilage Biochemistry Analytical Chemistry Acetic acid chemistry.chemical_compound Bacterial Proteins Yeasts Electrophoresis Gel Two-Dimensional Acetic acid bacteria Chromatography biology Bacteria Chemistry Cetrimonium Cell Biology General Medicine CTAB biology.organism_classification Yeast Salt-dependent solubility Nucleic acid Acetobacteraceae Cetrimonium Compounds Proteome B 877 (2009) 887–891 |
| Popis: | Mapping the proteome of microrganisms by 2D-electrophoresis is often a hard task, because many contaminants, e.g. polysaccharides of the cell wall and nucleic acid, can obstruct the pores of the IEF gel resulting in streaks and smears. A protocol based on the use of the cationic detergent cetyl-trimethylammonium bromide (CTAB) and its salt-dependent solubility was developed. The cellulose-producing strain Gluconoacetobacter hansenii AAB0248 was resolved on 7cm Minigels in over 500 protein spots (a hundred more than with protocols reported in literature). The method was further employed for mapping the proteome of some acid adapted, wine spoilage microrganisms e.g. acetic acid bacteria and a yeast. |
| Databáze: | OpenAIRE |
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