A Two-dimensional Gel Electrophoresis Protocol for Proteomic Study of Royal Jelly

doi:10.7506/spkx1002-6630-201309004

FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (9): 14-18.doi: 10.7506/spkx1002-6630-201309004

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A Two-dimensional Gel Electrophoresis Protocol for Proteomic Study of Royal Jelly

ZHAO Fang-yuan1,2，WU Ya-jun1，HAN Jian-xun1，CHEN Ying1,*，GE Yi-qiang2,3,*

1. Chinese Academy of Inspection and Quarantine, Beijing 100123, China；
2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；
3. China Rural Technology Development Center, Beijing 100045, China

Received:2012-05-28 Revised:2013-03-18 Online:2013-05-15 Published:2013-05-07
Contact: CHEN Ying E-mail:chenyingcaiq@163.com

Abstract

Abstract:

In order to establish a two-dimensional gel electrophoresis (2-DE) protocol for proteomic study of royal jelly
(RJ), IPG strip with appropriate pH range, optimal loading amount for protein, focusing time of IEF, and separating gel
concentration was used. The results showed that the best 2-DE image of RJ proteins using IPG strip with pH 5—8, protein
loading amount of 150 μg, focusing time of 32000 V•h, and separating gel concentration of 10% was achieved. Moreover,
62 ± 4 protein spots were detected on the gel with high repeatability and resolution. The 2-DE system after optimization is
suitable for the analysis of RJ proteins, which provides theoretical basis for the proteomics of RJ.

Key words: royal Jelly (RJ), proteomics, two-dimensional gel electrophoresis (2-DE), optimization

CLC Number:

TS201.6

ZHAO Fang-yuan1,2，WU Ya-jun1，HAN Jian-xun1，CHEN Ying1,*，GE Yi-qiang2,3,*. A Two-dimensional Gel Electrophoresis Protocol for Proteomic Study of Royal Jelly[J]. FOOD SCIENCE, 2013, 34(9): 14-18.

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A Two-dimensional Gel Electrophoresis Protocol for Proteomic Study of Royal Jelly

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