细胞外囊泡从山羊奶中分离出来,通过微分离心法与酸预处理相结合
Shangchen Fu1, Li Zhu1, Xi Yang2
1College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China.
Food chemistry
|February 29, 2024
概括
酸 (SC) 的预处理与125k x g离心法相结合,有效地从山羊奶中分离出纯牛奶衍生的细胞外囊泡 (MEVs). 这种方法最大限度地减少了蛋白质干扰,并保持了下游分析的MEV完整性.
科学领域:
- 生物化学 生化学
- 生物技术是生物技术.
- 材料科学 材料科学 材料科学
背景情况:
- 准确地分离牛奶衍生的细胞外囊泡 (MEVs) 对于理解它们的生物作用至关重要.
- 丰富的牛奶蛋白质,特别是素,对有效的MEV分离构成重大挑战.
- 现有的方法往往难以平衡纯度,产量和囊泡完整性.
研究的目的:
- 评估预处理方法,以从山羊奶中分离MEV.
- 通过最大限度地减少蛋白质干扰和保持囊泡结构来优化MEV隔离.
- 建立一个可靠的协议,以获得高纯度的MEV用于进一步的研究.
主要方法:
- 对三种预处理方法进行比较分析:酸 (SC),酸 (AA) 和高速离心.
- 使用纳米颗粒追踪,传输电子显微镜和西部抹迹来对孤立的MEV进行表征.
- 优化微分离心参数用于MEV恢复.
主要成果:
- 无论是AA和SC的预治疗都有效地减少了素干扰.
- AA预处理导致MEVs的结构损伤.
- 不同离心法导致MEVs的轻微损失.
- 结合了SC预处理和125k x g离心,产生了小的,高度纯净的MEVs.
结论:
- 与乙酸相比,酸的预处理是将MEV从山羊奶中分离的优越方法.
- 使用SC预处理和高速离心的优化协议为获得纯MEV提供了有希望的方法.
- 这种方法有助于下游应用,需要具有良好特征的牛奶衍生细胞外囊泡.
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