Protein extraction using the Precellys® Evolution from food samples - Bertin Instruments

Agronomy

Protein extraction using the Precellys® Evolution from food samples

Sources: Genclis SAS, Vandoeuvre-les-Nancy, France

Context

In this study, the objective is the identification of allergens recognized by the IgE antibodies from allergic patients. Genclis SAS used the Precellys® Evolution to homogenize food samples for protein extraction. The quality of proteins extracted with the Precellys® Evolution was evaluated by Coomassie Blue staining.

Results

Even in absence of an aqueous buffer during the homogenization step, good quality protein extracts were obtained using the Precellys® Evolution.

Image15

Figure 1: SDS-PAGE analysis of food extracts homogenized with or without PBS pH7.4 addition. Lane 1 – dog biscuits homogenized with PBS pH7.4; 2 – dog biscuits homog. without PBS pH7.4; 3 – cashew nuts homog. with PBS pH7.4; 4 – cashew nuts homog. without PBS pH7.4; 5 – green beans homog. with PBS pH7.4; 6 – green beans homog. without PBS pH7.4.

The ability of the Precellys® Evolution to homogenize highly hydrated samples (vegetables and fruits) without added aqueous buffer is a real advantage for obtaining more concentrated protein samples.

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