Electrophoresis separation and MS analysis of proteins in fermentation broth of Poria cocos
10.7501/j.issn.0253-2670.2016.13.011
- Author:
Zhao-Tun HU
1
Author Information
1. Key Laboratory of Research and Utilization of Ethnomedicinal Plant Resources of Hunan Province, College of Biological and Food Engineering, Huaihua College
- Publication Type:Journal Article
- Keywords:
Alkaline protease;
Catalase;
Fermentation broth;
Glucoamylase;
Lysozyme;
Mass spectrometry;
Poria cocos (Schw.) Wolf;
Protein;
Protein kinase;
SDS-PAGE electrophoresis
- From:
Chinese Traditional and Herbal Drugs
2016;47(13):2269-2276
- CountryChina
- Language:Chinese
-
Abstract:
Objective: In order to carry out the study on proteins from Poria cocos fermentation broth, the proteins in the fermentation broth were separated and identified. Methods: Proteins were obtained by organic acid precipitation from the fermentation broth and the protein concentration was determined by Bradford method. The obtained P. cocos secreted proteins were separated on SDS-PAGE electrophoresis, subjected to in-gel digestion, then identified by mass spectrometric analysis followed by database searching. Results: The protein concentration in the fermentation broth was around 74.01 μg/mL, with the apparent molecular weight ranged from 2.8 × 104 to 1.3 × 105. A total of 52 P. cocos secreted proteins were identified, including catalase, protein kinase, alkaline protease, glucoamylase, lysozyme, and so on. Conclusion: P. cocos fermentation broth has abundant proteins, which could be a good material for the study of P. cocos protein and also a potential healthy food and beverage.
