酿酒酵母细胞培养发育及总蛋白产物变化的SDS-PAGE成像

4区医学 Q4 Agricultural and Biological Sciences

Progress in Nutrition Pub Date : 2018-03-29 DOI:10.23751/PN.V20I1.6581

A. Aslan

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引用次数: 7

摘要

在这项工作中创建了五个小组。i：对照组，Ⅱ：H2O2组，Ⅲ：H2O2+%10桑椹汁（MBJ）组，iv：H2O2+%15MBJ，v：H2O2+%25MBJ组。灭菌后，将不同浓度的H2O2和果汁插入酿酒酵母（S.cerevisiae）培养物中，并在30°C下培养1小时、3小时、5小时和24小时（过夜）。用分光光度计计算酿酒酵母细胞生长，SDS-PAGE电泳分析总蛋白变化，bradford法计算。研究结果表明：；在不同的生长时间（1、3、5和24小时），MBJ组的细胞发育与阳性对照（H2O2）组成比例增加（p＜0.05）。因此，MBJ在减少氧化损伤和扩大细胞发育以及促进酿酒酵母蛋白质合成方面具有防腐作用。

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Cell culture developing and the imaging of total protein product changing with SDS-PAGE in Saccharomyces cerevisiae

Five groups were created in this work. i: Control group, ii: H2O2 group, iii: H2O2 + %10 Mulberry Juice (MBJ) group, iv: H2O2 + %15 MBJ, v: H2O2 + %25 MBJ group. After sterilization, H2O2 and fruit juice were inserted different concentration to Saccharomyces cerevisiae (S. cerevisiae) cultures and the cultures were developed at 30°C for 1h, 3h, 5h and 24 hours (overnight). S. cerevisiae cell growth was computed by spectrophotometer, total protein alteration was analysed by SDS-PAGE electrophoresis and reckoned with bradford method. our studies results indicated that; cell developing increased in MBJ groups in proportion to the positive control (H2O2) group at different growing times (1, 3, 5 and 24 hours) (p<0,05). As a result MBJ has a preservative role for reduce the oxidative damage and expanded cell developing and encourage protein synthesis in S. cerevisiae.

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来源期刊

Progress in Nutrition 医学-营养学

CiteScore

1.40

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Progress in Nutrition was founded in 1999 as an independent magazine, a multidisciplinary approach, dedicated to issues of nutrition and metabolism.