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Vol. 8, Issue 9 (2019)

Optimization of whey extraction methods for milk bottom up proteomics

Author(s):
Shveta Bathla, Anil Sindhu, Shivam K Dubey, Sudarshan Kumar and Ashok Kumar Mohanty
Abstract:
The importance of milk in the human diet and in the world’s, economy is well known and it is largely due to its unique nutritive quality, complexity and richness. Milk is the key element for human nutrition as it represents the only complete source of all essential nutrients providing sugars, proteins, fats, vitamins and minerals for healthy growth. With the advent of proteomics application in clinics, milk become first choice for diagnostic application due to its easy collection and non-invasiveness.
Milk is a complex fluid whose proteome displays a diverse set of proteins of high abundance and sample preparation method is prerequisite that enables high reproducibility and reliable identification of proteins present or proteins responding to conditions such as a diet, health or genetics. Using skim milk samples from Karan Fries cows, we compared three whey preparation approaches: Method A(ultra-centrifugation), Method B (pH- based precipitation) and Method C (pH- based precipitation followed by ultra-centrifugation) to produce comparative SDS-Profile The better recovery was observed in method A as compare to method B&C
Pages: 163-164  |  562 Views  72 Downloads


The Pharma Innovation Journal
How to cite this article:
Shveta Bathla, Anil Sindhu, Shivam K Dubey, Sudarshan Kumar, Ashok Kumar Mohanty. Optimization of whey extraction methods for milk bottom up proteomics. Pharma Innovation 2019;8(9):163-164.

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