scholarly journals Carbon Dot-Mediated Capillary Electrophoresis Separations of Metallated and Demetallated Forms of Transferrin Protein

Molecules ◽  
2019 ◽  
Vol 24 (10) ◽  
pp. 1916 ◽  
Author(s):  
Leona R. Sirkisoon ◽  
Honest C. Makamba ◽  
Shingo Saito ◽  
Christa L. Colyer

Carbon dots (CDs) are fluorescent nanomaterials used extensively in bioimaging, biosensing and biomedicine. This is due in large part to their biocompatibility, photostability, lower toxicity, and lower cost, compared to inorganic quantum dots or organic dyes. However, little is known about the utility of CDs as separation adjuvants in capillary electrophoresis (CE) separations. CDs were synthesized in-house according to a ‘bottom-up’ method from citric acid or other simple carbon precursors. To demonstrate the applicability of CDs as separation adjuvants, mixtures of holo- (metallated) and apo- (demetallated) forms of transferrin (Tf, an iron transport protein) were analyzed. In the absence of CDs, the proteins were not resolved by a simple CE method; however, upon addition of CDs to the separation buffer, multiple forms of Tf were resolved indicating that CDs are valuable tools to facilitate the separation of analytes by CE. CE parameters including sample preparation, buffer identity, ionic strength, pH, capillary inside diameter, and temperature were optimized. The results suggest that dots synthesized from citric acid provide the best resolution of various different forms of Tf and that CDs are versatile and promising tools to improve current electrophoretic separation methods, especially for metalloprotein analysis.

2011 ◽  
Vol 361-363 ◽  
pp. 1486-1489
Author(s):  
Qian Xiang ◽  
Ying Gao

A fast method for the separation and determination of the food additive propyl gallate has been established by using capillary electrophoresis. The effects of several factors such as the applied potential and detection running buffer were investigated in order to obtain the optimum conditions, and the assay results were satisfactory. The limit of detection for the analyte was 10-6 mol/L. This approach has remarkable advantages with respect to other methodologies involving separations and electrochemical detection including minimal sample consumption, higher analysis speed and lower cost. In order to demonstrate the capabilitiy of the method, the determination of additive in a commercial food sample is also presented.


1993 ◽  
Vol 16 (5) ◽  
pp. 324-326 ◽  
Author(s):  
Linda M. Benson ◽  
Andy J. Tomlinson ◽  
Joel M. Reid ◽  
Denise L. Walker ◽  
Matthew M. Ames ◽  
...  

1991 ◽  
Vol 24 (2) ◽  
pp. 179-183 ◽  
Author(s):  
F. Javier Novo ◽  
J. Carlos Tutor

1995 ◽  
Vol 41 (4) ◽  
pp. 495-509 ◽  
Author(s):  
J P Landers

Abstract Capillary electrophoresis is a relatively new analytical technique that has begun to have an impact in the clinical laboratory, both for routine analyses and for those that are more esoteric. Its potential for automated, rapid, high-efficiency separations makes it appealing as a replacement for some of the more labor-intensive assays carried out in electrophoretic gels and as a complement to companion techniques such as HPLC. Among the many attractive characteristics of this technology is its versatility for analyses of a diverse spectrum of analytes, ranging from small organic ions to macromolecular protein complexes or DNA. The focus of this commentary is to familiarize the clinical scientist with the instrumentation and principles of capillary electrophoretic separation and to review the recent research demonstrating the applicability of this technology to the clinical laboratory.


2003 ◽  
Vol 1017 (1-2) ◽  
pp. 233-238 ◽  
Author(s):  
Ciriaco Carru ◽  
Angelo Zinellu ◽  
Salvatore Sotgia ◽  
Giovanni Marongiu ◽  
Maria Grazia Farina ◽  
...  

1968 ◽  
Vol 46 (10) ◽  
pp. 1317-1320 ◽  
Author(s):  
E. kaminski ◽  
W. Bushuk

A rapid and sensitive method for the direct detection of multiple forms of proteolytic enzymes by starch gel electrophoresis is described. The location of the enzyme components is identified by the degradation of hemoglobin which is included in the starch gel. This method was used to identify the enzyme components of the 10 commercial proteolytic enzymes bromelain, chymotrypsin, ficin, papain, pepsin, pronase B, protease, proteinase, and two preparations of trypsin. The effects of urea concentration and the ionic strength of aluminium lactate buffer were also examined. The best results were obtained with 3 M urea and with an ionic strength of 0.1 for the lactate buffer. It was observed that the number of enzyme components decreased with increasing concentrations of urea or increasing ionic strength of lactate buffer. The number of enzyme components did not always correspond to the number of protein bands. Self-digestion occurred in some of the protein bands in the starch gel after electrophoretic separation of the proteolytic enzymes.


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